Cookies In A Jar Yeehaaa… yum yum… it’s Cowboy Cookies. Or, in this case, Cowgirl Cookies. A friend introduced these to me and I love them. Especially the name. Cowboy Cookies. Cowboy Cookies. But why stop there. They’re smooth Ball jars made especially for crafts. But which one should I give her? Oh and note to self: Use a ruler when attaching labels next time. Luckily, the first test batch I made, worked. So, here’s the recipe: Cowgirl Cookies 1 1/3 cup all purpose flour, spooned into measuring cup & leveled1 teaspoon baking powder1 teaspoon baking soda1/4 teaspoon salt1 cup cooking oats3/4 cup m&ms3/4 cup semi-sweet chocolate chips1/2 cup brown sugar, packed1/2 cup white sugar1/3 – 1/2 cup chopped pecans Stir all the dry ingredients in a large mixing bowl. Add 1 slightly beaten egg1/2 cup butter (melted slightly in the microwave)1 teaspoon vanilla Mix wet ingredients into dry ingredients. Here’s how they came out. Pretty and tasty. Want to make some cute cookie mix gifts, too? See. Enjoy!
Yipee! Take a guess what these are. I wasn’t sure I was going to make them or not. Leading up to my transplant, I had a lot of people suggest that I do, but for the longest time I thought kidney-shaped cake pops would just be kind of weird. More on that in a minute. You know sometimes I come across strange candy and think I have no idea what I’m going to use these for, but they are too unique not to pass up. I was glad to have them since I had not seen these anywhere yet. And they were perfect to finish off these. Here’s how to make Basic Cake Pops if you are new to them. You know I had to go with red velvet. Appropriate I think. I like to roll my cake balls out first before I shape them. If I shape as I go, I find the shapes can start getting bigger and bigger resulting in less pops than I planned on. But not when I roll first. It’s also good to have all your decorations prepared before you start dipping. Less chaos. Who would have thought kidney cake pops could be so cute. Not me. Wanna see?
Death By Oreo Cupcakes They are probably the best Oreo cakes I have ever tried. A lot of cake's that I have experimented with before are like a vanilla cake with bits of Oreo in them, which didn't really give them enough Oreo flavor. But these were a lot better. I used a dark chocolate fudge cake mix instead of just a regular chocolate cake mix, which went really well with the cookies and gave the cakes just a little more flavor. So, in this recipe there is Oreo's in the cake, in the frosting, and at the bottom is a Oreo surprise. That's right, you put a whole Oreo at the bottom of the cake. Ingredients 1 package Oreo Cookies, regular size 1 package Mini Oreo Cookies, for decoration (optional) 1 package chocolate cake mix (mix according to directions on box) 8 ounces cream cheese, room temperature 1/2 cup butter (1 stick), room temperature 3 3/4 cups powdered sugar 1 teaspoon vanilla extract cupcake liners Preheat oven to 350 degrees. Cream together butter and cream cheese. foodsnots.com
Blueberry Cream Cheese Cupcakes After I stopped working in a bakery, it took me awhile to began to appreciate cake again. Working in a bakery does have its perks, primarily in the form of an abundance of day old cookies, cakes, and pastries, but the perks can soon begin to feel smothering. It started when I felt bad about tossing out food too old to sell (but not too old to enjoy). I would "save" a pastry from the trash every now and again, as it found its way onto my lunch plate. In a few short weeks, I gained the baker's obligatory ten pounds and began to realize that my mission may not be such a good idea to pursue. Even so, it wasn't unusual to nibble on a cookie fresh from the oven or eat a day old scone with a cup of coffee to start my early mornings. Eventually, as the story often goes, I grew mighty tired of eating anything baked. Cake scraps were easily the most abundant treat in the bakery. Mae West once said, Too much of a good thing can be wonderful, but I'd have to respectfully disagree.
Glazed Lemon Blueberry Cake If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting! Happy April! As the saying goes, “April Showers bring May Flowers.” Did anyone play any good April Fools on their spouses or kids? Well, now that it’s April, I am so excited to tell you about this month’s ingredient of the month! My first recipe highlighting this refreshing citrus is one of the first recipes I found on Pinterest when I first joined the site. I’m also excited to bring you a tip from the great Joy the Baker Cookbook on how to get the most flavor out of your fruit zest: Joy says to put your measured out granulated sugar on a cutting board or clean counter, and then add your zest to the sugar. adapted from Sweet Pea’s Kitchen For the Loaf: For the Lemon Syrup: 1/3 cup freshly squeezed lemon juice1/3 cup sugar For the Lemon Glaze 1 cup confectioners’ sugar, sifted2 to 3 Tablespoons fresh lemon juice Directions: Preheat oven to 350 degrees F. Doesn’t that look so delightful?
Peanut Butter and Jelly Cupcakes Recipe From decadent Peanut Butter Trifles to Amber’s Peanut Butter Snickeroos, I filled up the week with pure peanut butter goodness, so I knew I had to wrap up the week with something extra special. The idea for Peanut Butter and Jelly Cupcakes has been filed away in my recipe notebook for months just waiting to debut in spectacular style. I have forever been a fan of peanut butter and jelly sandwiches, especially when fluffy white bread is involved. I know, I know, this is certainly not the most nutritious bread choice, but hey, this is My Baking Addiction, so I am giving the white bread some love to go along with this week’s peanut butter love. I get on food kicks a lot, meaning I’ll eat the same thing over and over again until I simply can’t stand the thought of it, but somehow, I never tire of PB&J sandwiches and I often eat them for dinner when Brian works late… sometimes I even get fancy and actually toast the bread! If you enjoyed this recipe, you may like...
Fudge Brownies Love brownies. Love their shiny, flaky top that shatters into micro-thin shards that shower onto your fingers as you eat. Love their dark, gooey center. Sometimes can’t deal with the bake, wait to cool, cutting into squares messiness and fuss of brownies. Every time I make these cookies (which, truth be told, is quite often), I think of a former colleague, Ana, who left King Arthur last year in order to be a full-time mom to her 2-year-old twins. The test kitchen bakers loved Ana. Ana still visits occasionally, 2-year-olds in tow. And when she does, she’ll invariably nose out any chocolate, and treat us to her classic reaction: “Perfect! These cookies are basically brownies: flat, round, 2 ½” brownies. First task: Combine the chocolate and butter. Melt in the microwave till softened… …then stir till smooth. Stir the chocolate into eggs and sugar, which you’ve beaten together. Add the remaining ingredients–including chocolate chips, for an over-the-top chocolate experience. Buy vs.
Better-Than-Crack-Brownies I’m sorry for doing this to you. I really am. But see, last Friday while I was on a 10-hour road trip heading for vacation, I received this recipe from a reader named Liz. Liz, I love you. That’s all I have to say. I was tortured by this recipe for a full 8 days before I could make it. So it was the first thing I made when I returned home. These are an absolute sin. I really don’t have any words, other than you must try them. They may also change your waistline too. But that’s okay. It’s all in the name of chocolate. Better-Than-Crack Brownies 1 batch brownies (boxed mix or oooey gooey brownies) 1/2 cup salted peanuts (if don’t have salted, add sea salt) 1 cup chopped Reese’s peanut butter cups 1 1/2 cup milk chocolate chips 1 1/2 cup creamy peanut butter 1/2 tablespoon butter 1 1/2 cups Rice Krispies Cereal Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. While they are finishing baking, melt chocolate chips, peanut butter and butter. Mr.
Coconut Cupcakes Well, I made it through my first week back to work. And let me tell ya, hanging out in a second floor classroom while the temps soared to the mid-nineties had me begging for fall temperatures or a rather large air conditioning unit. Much like my students, I get cranky when I’m hot, so the thought of turning on the oven after work was not happening. Stop judging me! Since I slacked all week, I decided to use my time wisely this weekend and whipped up a last couple of summery desserts. After a quick scan of the fridge and pantry, I realized that not only did I not bake last week, but I was also lacking in the whole grocery shopping department. This little impromptu baking session resulted in easy, crazy delicious coconut cupcakes topped with what is probably the best buttercream I’ve ever made. The cakes are made simply, with my favorite Doctored Up Cake Mix recipe. I’m pretty confident that these Coconut Cupcakes are the perfect way to celebrate the end of Summer!