Tuesday, May 8, 2012
In keeping with my very busy schedule, I now present to you another super-quick and easy recipe:Cake Mix Cookies!
What could be cuter than pink cookies? These are made with a strawberry cake mix, but you can use any cake mix and add food coloring if you like. I also added white chocolate chips, which really made these cookies stand out. For the best taste, I usually go for butter flavored or yellow cake mix. This time I opted for strawberry to up the fun-factor. I have made this recipe countless times. I actually make more cookies from cake mixes than I do cakes! They may not be the prettiest looking baked good but they are really really tasty. Oh yeah, added bonus: they are the chewy type of cookie too!
Cake Mix CookiesMakes 24 | Adapted from Food.com 1 (18.25 oz) cake mix (any flavor) 3/4 cup butter, melted and cooled 1 large egg 2 tablespoons milk (evaporated milk if you have it)
1 cup chocolate/white chocolate chips (optional)
food coloring (optional) In a large bowl mix cake mix, butter, egg and milk. Shape dough in a ball. Chill for 2 hours. Roll out to 1/8 inch thick on a floured surface. Cut out with a floured cookie cutters. Place 2" apart on a cookie sheet that has been very lightly sprayed with cooking spray. Bake at 375 degrees F for 6-10 minutes or until edges are lightly browned.
Tuesday, May 1, 2012
I am so sorry I haven't updated for almost a month! Life has been going way too fast for me. It's MAY already! Exactly 7 months until the wedding and I feel like there is so much stuff left to do. Mainly the details like the menu and the invitations and centerpieces and flowers. Just the kinds of things I do NOT like doing. I'm more of a big picture kind of girl. When it comes down to the details I'm just glad there are people like my sister and my future mother in law to help me out :)
I have not even been able to do much baking lately. The closest I got was making these no-bake peanut butter pretzel truffles. Much like cake balls, you just crush the pretzels, mix with peanut butter, shape into balls and cover with chocolate. mmm!!! Maybe I could make a (cuter) version of these for the wedding! Then again, witih all the peanut allergies I might want to stay away from nuts, lol.
We are going to do an early afternoon ceremony with an afternoon champagne and hors d'oeuvres reception immediately after. Anyone have any ideas for easy foods we could serve? We are going to do a dessert table (of course!). I just hope I have enough time to do the baking without getting too stressed out close to the wedding date.
Peanut Butter-Pretzel Truffles
Makes 2 dozen
1 1/2 cups pretzel pieces
1/2 cup creamy peanut butter
1 tablespoon unsalted butter, at room temperature
2 tablespoons light brown sugar
Pinch of salt
3 tablespoons powdered sugar
1 cup milk or semisweet chocolate chips
1 tablespoon vegetable shortening
1. Put the pretzel pieces into a resealable plastic bag and crush into very small bits (a rolling pin works great for this or a food processor).
2. In a small bowl, combine the peanut butter, butter, brown sugar and salt. Stir until all of the ingredients are completely blended and smooth. Add the pretzel bits to the peanut butter mixture and mix thoroughly. Add the powdered sugar and mix until completely combined.
3. Line a small baking sheet with wax paper. Using a small cookie scoop, or about 2 teaspoons worth of peanut butter mixture, gently shape into a ball with your fingertips. Place the ball on the wax paper-lined cookie sheet and repeat with the remaining peanut butter mixture. Place the baking sheet into the refrigerator and chill for at least 30 minutes.
4. When ready to dip the truffles, microwave the chocolate chips and vegetable shortening together in a small bowl at 50% power in 30-second increments, stirring after each, until completely melted and smooth.
5. Working one at a time, dip one peanut butter-pretzel ball into the melted chocolate and use a fork to roll it around, ensuring that it is completely coated with chocolate. Let any extra chocolate drip off and place back on the wax paper-lined sheet. Repeat with all of the peanut butter-pretzel balls.
6. Return the baking sheet to the refrigerator and again chill for at least 30 minutes. Garnish with a drizzle of melted chocolate, if desired. Store airtight in the refrigerator.