Friday Baking with NotQuiteJuneCleaver Recipes for August 14-21

This will be a short and sweet post this morning. Hannah & Rachel are leaving for Houston in  few minutes for another Jonas Brothers Concert. And I have things to do today not the least of which is getting my driver’s license renewed.  After all it IS my birthday!  Yep, the big 5-0!  So Ben and I are going to spend the rest of the day doing what we do best…chillin’! I had a lovely birthday-eve dinner with my friend Connie and her daughter last night – I made enchiladas and she brought and AMAZING cake and a present for moi.  I want to get that recipe typed up for all of you.

So lets get to today’s Friday Baking recipes:

Your sweet recipe:

Martha Stewart’s Surprise Cookies

Rachel has made these and they are just wonderful!


Makes about 2 dozen

  • 1 3/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
  • 12 large marshmallows, cut in half horizontally
  • Chocolate Frosting for Surprise Cookies
  1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
  3. Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
  4. Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
  5. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.


  • 2 cups confectioners’ sugar
  • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
  • 1/4 cup cocoa powder
  • 1/4 cup milk
  • 1/4 teaspoon pure vanilla extract
  1. Place confectioners’ sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.

Your savory recipe:

Savory Monkey Bread – I found this here and thought it looked soooo delicious!  I will be making it this week and post my pictures later.

2 Tbsp warm water
1 1/2 tsp active dry yeast
1 tsp sugar
2 1/4 cups flour
1/3 tsp salt
1/2 cup whole milk
1 egg
1 Tbsp plus 4 Tbsp unsalted butter, melted (keep them separate)
3 Tbsp fresh parsley, chopped
3 Tbsp spring onion, chopped
2 cups grated gruyere cheese

1. mix yeast, sugar, and warm water in a small mixing bowl. set aside for ten minutes to allow yeast to proof (bubbles will form at the surface).

2. mix flour and salt in large mixing bowl. set bowl on mixer fitted with the dough hook attachment (or use a spoon and some elbow grease). with the mixer set on medium speed, slowly add the proofed yeast mixture to the dry ingredients, followed by the milk, egg, and 1 Tbsp melted butter. add 1 Tbsp of the parsley, 1 Tbsp of the onion and 1 cup of the cheese.

3. mix on medium speed just until the dough releases from the side of the bowl, about 6-to-8 minutes. knead dough together lightly with your hands. transfer dough to a lightly greased bowl, cover bowl with plastic wrap and place in a warm place. allow dough to rise for 25-30 minutes.

4. after 30 minutes, punch dough down and roll into balls, about 1 inch in diameter. mix 4 Tbsp of the melted butter with the remaining parsley, spring onion and gruyere, roll balls in the mixture, and arrange in a lightly greased loaf pans. allow loaves to rise once more in a warm spot for 30 minutes.

5. Brush loaves again with melted butter. Bake in a 375F oven for 35 minutes, brushing twice throughout the baking with any remaining melted butter. serve monkey bread hot out of the oven.

Happy Baking!

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HAPPY BIRTHDAY SUZI!! You saying my cake was amazing—you, the queen of cuisine!–really made me feel good. Thanks again for your gracious hospitality and the delicious meal. Hope you and Ben have a wonderful, relaxing day. Oh, and you are a VERY young fifty year old!


Happy Birthday Susan!

Happy Birthday!

I made the cookies today. Yummy!! My very Girly girls requested pink icing and sprinkles on them!!

Happy Belated Birthday! I wish I wasn’t so busy, I’d love to make those surprise cookies!

I would love to try the monkey bread. Still haven’t gotten my oven fixed and it is hot here anyways but I will do my best to get back in the swing of things:)


Happy Birthday Susan!! I turned 50 this summer too, I made it and recovering nicely! Did I read it right, your publishing a book of pies? Yumm!

I made the chocolate cookies and they were delicious!


These cookies look YUMMY! Maybe I will have some time next week and make them.