I love brownies. I love the box kind more than anything! If I make some of those on a Friday evening for a treat, I will eat the entire thing within 24 hours. I'm not kidding. I walk by and take a little bite here, take another bite there. And before I know it, I've eaten the entire pan. So, naturally these cookies looked awesome to me when I saw the recipe! It used nothing but the finest of ingredients: boxed cake mix, cream cheese and butter! What more could you ask for? Such a great snack. I can't wait to go eat another one...
1 8-oz. package of cream cheese, softened
1 stick butter, softened
1 large egg
1 teaspoon vanilla
1 box moist chocolate cake mix
confectioners' sugar, for dusting
In a large bowl with an electric mixer, cream the butter and cream cheese until smooth. Beat in the egg. then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm (you have to roll the batter into balls later).
Roll the chilled batter into tablespoon sized balls and roll them in confectioners sugar. This is a little messy. I used my small Pampered Chef scoop to make things easier. Place the cookies on an ungreased cookie sheet, 2 inches apart. Bake in a 350 degree oven for 12-15 minutes (mine took a little longer...I think my oven needs to be calibrated!). Cool completely and sprinkle with more confectioners' sugar, if desired.
Enjoy!
(adapted from Honey and Butter)
Isn't this the best cookie ever?!? When I ran across these on another blog, The Caramel Cookie, I knew I HAD to try it! We love pop-tarts at my house. Especially the S'mores flavor. These cookies were so good. In the original recipe, she used Strawberry pop-tarts. So, I guess you could use whatever kind your family likes. I love how the cookies bake up thin and crispy on the outside and soft and chewy towards the center. Yummy! I took these to work and to the girls' school and they got rave reviews both places. This is a perfect treat to bake up for yourself (because you know you're going to eat most of them!)
2 sticks unsalted butter
2-1/4 cups all purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
1/4 cup sugar
1-1/4 cups brown sugar, packed
1 egg
1 egg yolk
1-1/2 teaspoons vanilla extract
8 Pop-Tarts, chopped, crust removed (I used S'mores)
2 tablespoons milk
Preheat oven to 375 degrees.
Melt the butter in a heavy-bottom medium saucepan over medium low heat until butter turns amber in color (about 5 minutes from the first bubbles). Sift together the flour, salt, and baking soda; set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Beat the butter and sugars on medium speed for 2 minutes (the mixture will be crumbly). Add the egg, the egg yolk, 2 tablespoons milk and vanilla extract. Mix well until combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the Pop-Tarts. Chill the dough for 1 hour, then scoop onto a greased baking sheet (or lined with parchment paper). Lay out in rounded teaspoons. Bake for 8-12 minutes or until golden brown.
Enjoy!
(adapted from The Caramel Cookie)
Who doesn't love a good cookie? I liked this recipe because it uses the box cake mixes that always go on sale at the grocery stores! They came together pretty quick. If I would have rotated 2 baking sheets at a time in the oven, it would have gone faster. They are cute and fun, and the perfect size to pop in your mouth. I have already had my fair share! I need to save some for the rest of my family. I love baking in my pajamas in a quiet house. Clay took Ella to the movies and I whipped these up while Emme was taking a nap. If I would have thought about it, my iPod would have been a nice addition to that scenario! The cookies are done, and now I'm relaxing with a cup of coffee watching Emme play with some new toys. Yep...I love Saturday!
1/2 cup vegetable oil
1-1/4 cups quick cooking oats
1 package Pillsbury White Cake mix
2 eggs
2 teaspoons vanilla (clear if you have it)
1/2 cup walnuts, finely chopped
powdered sugar
Preheat oven to 350 degrees. Combine oil and oats. Let stand 5 minutes. Stir in cake mix, eggs and vanilla until well blended. Fold in nuts. Form into 1-inch balls and place about 2 inches apart on an ungreased cookie sheet.
Bake 10-12 minutes or until set. Cool on cookie sheet 1 minute. Remove cookies to a cooling rack. Wait about 1-2 minutes, then roll in powdered sugar while slightly warm. Yield: about 5 dozen small cookies.
Enjoy!
(adpated from Taste of Home)
Happy Birthday Dad! My Dad loves shortbread cookies. We used to always buy him the Walkers Shortbread cookies in the red tins when we were younger. Now, since I'm better in the kitchen, I decided to make some. You all know I love maple syrup, so these were as much for me as they were for him! We were both happy with the results! The dough can be made the night before you need to bake them. I still don't have a rolling pin, so I deconstructed my paper towel holder again. And if you don't have a round cookie cutter don't fret. I used a small Rubbermaid lunch container (the one you would put dressing in or something). They turned out great. I ate my fair share last night then bagged up some for my Dad and brought the rest to work. These cookies are Delish!
2-1/4 cups all-purpose flour, plus more for work surface
1/2 cup cake flour (not self-rising)
1/2 teaspoon salt
3/4 cup finely chopped pecans
2 sticks butter, softened
3/4 cup granulated sugar
1/4 cup pure maple syrup
1 large egg yolk
1/2 teaspoon vanilla extract
1 large egg, beaten
Combine flours and salt in a medium bowl. Whisk in 1/2 cup chopped pecans, set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar on medium-high speed until smooth and light, about 1 minute. Add the maple syrup, egg yolk and vanilla; beat on medium speed until well combined. On low speed, gradually add flour mixture, beating until just combined. Dough should be smooth and pliable. Flatten into a disk. Wrap in plastic; chill until firm, 1-1/2 hours or overnight (I chilled mine for about 2 hours).
Preheat oven to 350 degrees. Line baking sheet with parchment paper (I just used a non-stick cookie sheet).
On a lightly floured work surface (my big wooden cutting board), roll out dough to 1/4 inch thick. Cut out rounds using a two-inch cookie cutter; place one inch apart on prepared baking sheet. Brush tops with beaten egg; sprinkle centers with remaining 1/4 cup pecans. Press pecans into the cookie lightly.
Bake cookies, rotating baking sheets halfway through, until golden around the edges, 10-14 minutes. Mine did not turn really golden. The thinner ones turned more golden and they were crisper. The other ones were more "blond" and they had a softer texture when done. So, just keep an eye on them. I leaned more towards the 14 minutes. Transfer to a wire rack to cool. Store in an airtight container at room temperature up to four days...if they last that long!
Enjoy!
(adapted from MarthaStewart.com)
I ran across this recipe the other day while visiting one of my favorite food blogs, Girl Gone Gourmet. She really has some great recipes, and this was no exception. I saw the picture and knew I had to make these. Perfect timing too, because I had just bought two more cans of the quick-cooking oats from Walgreens when they were on sale. I ended up paying $.50 a can after coupons! You can do more with oatmeal then just cooking a good breakfast. Although, the Cranberry Vanilla Oatmeal I made a couple of weeks ago was really good! This recipe stood out because I had everything on hand including the chocolate chunks from another Publix B1G1 sale before the holidays. I've stayed in my jammies all day, and curling up in my chair with a glass of milk, these cookies and my laptop was my ideal Saturday afternoon!
1-1/2 cups quick-cooking rolled oats
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 stick butter, softened
3/4 cup sugar
1/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup milk
1 cup chocolate chunks or chips
1 cup chopped pecans or walnuts
Preheat oven to 350 degrees.
In a large bowl combine the oats, flour, baking powder, baking soda, salt and cinnamon. In another large bowl cream the butter and two sugars until smooth and creamy. Add in the vanilla and eggs and continue to mix until the ingredients are well combined. With the mixer on low, add in the dry ingredients along with the milk. Mix until a stiff dough forms and then fold in the chocolate and nuts.
Drop rounded tablespoons of the dough onto greased cookie sheets and space about an inch apart. Bake for 12-14 minutes or until slightly brown around the edges. Allow to cool on the pan slightly before removing to a wire rack to cool completely. Store in an air-tight container.
Makes 3 dozen cookies.
Enjoy!
(adapted from GirlGoneGourmet.com)
I love coconut. I love sugar. I love Rice Krispies. So...it goes without saying that I would love this recipe! When I was at Walgreens the other night I noticed that they had a lot of their baking items on clearance. Corn Starch $.50, 7-oz. bags coconut $1.00, Nabisco cookie pie crusts $.62. So I stocked up on these. The pie crust will be used this weekend when I make peanut butter pies. So much for New Year's Dieting Resolutions! These cookies are made with whipped egg whites so they are light and crispy when baked. The coconut gives it the perfect sweetness and the Rice Krispies give it a great crunch. I know you're supposed to wait until they cool, but I ate several of them warm out of the oven! They tasted great even before they firmed up. These would look really pretty on the table at a shower or luncheon. Sweet perfection.
*See Update below: I added chocolate chips the second time I made these!
3 large egg whites
1 pinch salt
1 cup confectioners' sugar
2 cups sweetened shredded coconut
2 cups Rice Krispies cereal
1/4 cup cornstarch
Position racks in the upper and lower thirds of the oven and preheat to 200 degrees. Line 2 cookie sheets with parchment paper (this is a must). Using an electric mixer fitted with a whisk, beat the egg whites and salt on medium speed until thick and foamy. Sprinkle in the confectioners' sugar and, once incorporated, beat at high speed until firm and glossy, about 3-5 minutes.
In a medium bowl, toss together the coconut, rice cereal and cornstarch. Using a rubber spatula, gently fold into the egg mixture until combined (this will be sticky).
Drop rounded teaspoons of the mixture about 1-inch apart on the prepared cookie sheets. Bake until firm and dry to the touch, about 1 hour. Let cool completely. Store in an airtight container.
**Update: January 9, 2010
I made this again today and they turned out even better than the first time. Why did I make them AGAIN? Well, they were just that good! And so easy, I remembered the recipe off the top of my head and didn't even have to dig through my folder. I chopped some Nestle Chocolate Chunks and added them to the second half of the batter. Tastes just like an Almond Joy or Mounds. YUMMY! If you store your coconut in the freezer like I do, be sure to let it come to room temperature before you mix. Also, the egg whites whip better if they are at room temperature. I mixed my Rice Krispies and coconut and put them in the 200 degree oven while it was preheating. This took the chill off the coconut. I also made them a tad bigger the second time. I used rounded tablespoons. (I actually used the Large Scoop from Pampered Chef again...Man, I love that thing!) This recipe was easier the second-go-around. This recipe is definitely on my "hot" list!!
Enjoy!
(recipe from RachaelRayMag.com)
These little cookies look so delicious! I have not made these yet, but I will be making these as soon as I get a chance. I may even make them for the girls' Christmas party at school this Friday. These cookies use several of the ingredients I have on hand from the last few weeks' grocery store sales (i.e. cream cheese, flaked coconut, and kisses). The photo is what drew me to this recipe. I love coconut and chocolate! And check out the reviews from the link at the bottom. Yummy!
(Photo: Taste of Home)
1/3 cup butter, softened
3 oz. cream cheese, softened
3/4 cup sugar
1 egg yolk
2 teaspoons almond extract (I'm using vanilla)
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
5 cups flaked coconut, divided
48 milk chocolate kisses
course sugar
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy (about 2 minutes). Beat in egg yolk and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in 3 cups coconut. Cover and refrigerate for 1 hour or until dough is easy to handle.
Roll into 1-inch balls and roll in the remaining coconut. Place 2-inches apart on ungreased baking sheets.
Bake at 350 degrees for 10-12 minutes or until lightly browned. Immediately press a chocolate kiss into the center of each cookie; sprinkle with course sugar. Cool on pan for 2-3 minutes or until chocolate is softened. Remove to wire racks to cool completely.
Be sure to post a comment if you try these. I will update if I get around to making these for the party Friday!
**Update: I did end up making these for Ella's party Friday. They were not a favorite for the kids. However, all of the adults thought they were delicious! Next time I would love to make them with Almond Hershey's Kisses to taste like an Almond Joy! I didn't get a picture because I was up half the night baking them. I didn't coat them in raw sugar like the above picture did, but I did coat them with more coconut, so they had the same texture.
Enjoy!
(adapted from Taste of Home)
