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I am so excited to be sharing with you a peek into the Six Sister’s Stuff new cookbook 52 Menu Plans, Recipes and Ideas to Bring Families Together. Plus, I am giving away a copy just for you! This cookbook is full of family-friendly recipes with giant, delectable photos. In February, I had the opportunity to travel to Utah and attend the Build Your Blog Conference, which is hosted by the Six Sisters (and Mom and Dad). It was really fun to meet a couple of the Sisters and see how they manage their own business of being themselves! Also, they all have gorgeous hair, and I was super jealous.
You guys are going to love this book, it’s different from any other cookbook I own. The intention is give you a full meal in one section and covers a wide variety of meal types. For instance, for dinner, there is a recipe for a main course, a side and a dessert. Whereas for breakfast you might have a meal that include a fruit smoothie, French toast and a side of Egg Soufflé. It takes the guess work out of putting together a meal for your family.
The other thing I love about this book is that it is full of fun antidotes from the Sister’s childhood that ties into projects sprinkled throughout the book. Activities might include a DIY menu board, thankful tablecloths and my personal favorite (that I am totally going to adapt) is the “Crazy Dinner” tradition. You will have to do a little research on that for yourself!
Part of my review is sharing a recipe from the Six Sister’s Cookbook. I chose the Graham Cracker Monster Cookies. I liked this recipe because I was so intrigued by the ingredients: graham crackers and sweetened condensed milk. A cookie without eggs? Yes! It sort of reminds me of a seven layer bar in the form of a cookie. To me, Monster cookies means that you can throw in a variety of your favorite cookie fillings including chocolate chips, nuts, coconuts or MnMs. These cookies are soft, chewy and full of flavor.
Since this was a graham cracker based cookie, I thought it would be fun to have a marshmallow frosting. While I have made plenty of marshmallow frostings, I have yet to make a chocolate marshmallow frosting and thought I would give it a try. I melted together chocolate chips and mini marshmallows and then I combined it with butter and powdered sugar. The result is a fluffy, chocolaty frosting, and a perfect compliment to these Graham Cracker Cookie Cups.
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A graham cracker cookie with chocolate marshmallow frosting.
For the cookie
- 1 1/2 C Graham cracker crumbs
- 3/4 C All-purpose flour
- 2 tsp Baking powder
- 1/2 C Unsalted butter (1 stick), softened
- 1 Can (14oz) Sweetened condensed milk
- 1 tsp Pure vanilla extract
- 1 C Dark chocolate chips
- 1 C Peanut butter chips
- 1 C Walnuts, chopped
- 1 C Flaked coconut (optional)
For the frosting
- 1/2 C Unsalted butter (1 stick)
- 2 tbsp Cocoa powder
- 3 oz Dark chocolate
- 1 C Mini marshmallows
- 2 1/2 C Powdered sugar
- 1 tsp Pure vanilla extract
- 1–2 tbsp Milk or heavy cream
- Preheat oven to 350° F. Grease a mini muffin pan and set aside.
- Use a food processor to grind graham crackers into a fine crumb.
- Combine graham cracker crumbs, flour and baking powder in a medium sized bowl.
- In a microwave proof bowl, heat butter for 20-30 seconds to soften. Combine softened butter with sweetened condensed milk. Whisk until well combined. Add vanilla extract and whisk together until well mixed.
- Pour wet ingredients over dry ingredients and stir until all ingredients are combined. Dough will be slightly sticky.
- Add your choice of mix in. I chose chocolate chips, peanut butter chips and walnuts.
- Spoon 2 tbsp of cookie dough into mini muffin pan.
- Bake at 350°F for 12-14 minutes. Allow to cool for 5 minutes. Take a tart shaper or the back of a spoon and gently press down in the middle of the cookie to create a crater. Allow to cool in the muffin pan.
For the frosting
- Cut up cold butter into 1” thick chunks. Beat on medium speed until butter is light and fluffy. You may have to scrape the sides of the bowl.
- Add cocoa powder and beat to incorporate into butter.
- In a microwave safe bowl, combine chocolate chips and mini marshmallows. Microwave for 30 seconds. Do not walk away from the microwave, keep an eye on the marshmallows as they increase in size when heated. Remove after 30 seconds and stir. Return to the microwave and heat for another 30 seconds. Stir chocolate and marshmallow until well mixed. Add to the butter.
- The butter will melt due to the warm chocolate. Add powdered sugar one cup at a time. Frosting will become thicker. Add vanilla extract and milk. Increase speed to medium high and beat for 60 seconds until smooth.
- Pipe frosting onto cooled cookie cups.
Cookie recipe provided by Six Sister’s Stuff