Orange Cranberry Cookies
Ingredients:
1 yellow cake mix
1 egg
¼ cup oil
¼ cup fresh squeezed orange juice
1 teaspoon orange zest
½ cup chopped dried cranberries
Method:
Preheat oven to 350 degrees. In a large bowl,
combine the cake mix, egg, oil, orange juice, and zest, mix until well
combined. Stir in the chopped cranberries until well distributed. Roll into
about 1 inch balls and place on parchment lined cookie sheets. Bake for 12-14
minutes or until slightly golden brown. Cool on pans for ten minutes, then
remove onto cooling racks and cool completely. Enjoy!
Plum Nectarine Tart
Ingredients:
1 tablespoon flour plus more for dusting
1 sheet frozen puff pastry (half a package), thawed
1/3 cup sugar, plus more for sprinkling
2 large ripe white nectarines
5 ripe plums
Pinch of salt
2 tablespoon peach, plum or apricot jelly
Method:
Preheat oven to 425 degrees. On a
lightly floured surface roll the puff pastry to about 12x14 inch rectangle.
Slightly roll and pinch the sides to make a tart shell(about an inch of dough
on each side). Use a fork to prick all over the center of the tart shell.
Sprinkle the border with sugar. Bake for 10-15 minutes or until golden brown.
Meanwhile, halve the fruit and remove the pits. Slice into about ¼ inch thick
slices. Place in a bowl; add the tablespoon of flour, 1/3 cup sugar and pinch
of salt, mix to combine. If the tart shell it too puffy in the center, use a
fork to press down flat. Pile the fruit in the tart shell and spread evenly.
Bake another 8-10 minutes or until the fruit has softened. Microwave the jelly
until liquefied about 30-45 seconds. Brush over the fruit and let the tart cool
to room temp. Enjoy!
Chocolate Cake Mix Cookies
Ingredients:
1 chocolate cake mix
½ cup oil
¼ cup water
1 egg
1 cup semi sweet chocolate chips
Powdered sugar
Method:
Preheat the oven to 350 degrees. Mix the cake mix, oil, water, and egg
together to form a dough. Add in the chocolate chips and stir to combine. Form
2 inch balls and roll in powdered sugar. Place on cookie sheets lined with
parchment paper. Bake for 12-14 minutes. Don’t over bake, cookies will continue
to bake for an additional 5 minutes after removed from the oven. Cool for 5
minutes and remove to cooling racks to cool completely. Enjoy!
Black Forest Cookies
Ingredients:
1 German Chocolate Cake Mix
1 egg
½ cup oil
¼ cup water
2/3 cup chopped dried cherries
1/3 cup mini chocolate chips
1/3 cup roughly chopped pecans
Powdered sugar (optional)
Method:
In a medium bowl combine the cake mix, egg, oil, and water, mix well.
Fold in the chopped cherries, chocolate chips, and chopped pecans. Roll into
about 2 inch balls, place on a cookie sheet lined with parchment paper and bake
for 12-14 minutes. Cool on pans for 5-10 minutes then remove onto cooling racks
to cool completely. Dust with powdered sugar if desired. Enjoy!
Blondies
Ingredients:
½ cup plus 2 tablespoons butter
2 cups brown sugar
2 eggs
1 ½ teaspoons vanilla
2 cups flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup chopped pecans
½ cup chocolate chips
Method:
Preheat oven to 350 degrees. Place butter, brown
sugar, eggs, and vanilla in a large bowl (I use my KitchenAid). Beat until
ingredients are well combined. Add the flour, baking powder, and salt. Mix
until combined. Fold in the pecans and chocolate chips. Dough will be thick and
sticky. Press into a 9x13 greased and floured pan. Bake for 20-25 minutes. Cool
completely. Serve with ice cream. Enjoy!
Cinnamon Pull-A-Parts
Ingredients:
10 frozen rolls, thawed
Melted butter
Cinnamon sugar
Method:
Preheat the oven to 400 degrees. Cut the thawed
rolls into thirds. Roll in melted butter and then in the cinnamon and sugar to
coat. Place in a greased pie plate; squeezing them all together to fit. Drizzle
a little more melted butter on top and sprinkle with a little extra cinnamon
sugar. Bake for 10-15 minutes or until bubbly and golden brown. Enjoy!
Chocolate Mint Cookies
Ingredients:
1 chocolate cake mix
1 egg
½ cup oil
¼ cup water
½ teaspoon mint extract
1 cup Andes mint pieces
2 cups green candy melts
¼ teaspoon mint extract
Method:
Preheat oven to 350 degrees. In a medium bowl
combine the cake mix, egg, oil, water, and mint extract, mix well. Fold in the
Andes mint pieces. Roll into 2 inch balls and place on cookie sheets lined with
parchment paper. Bake them for 12-14 minutes or until fully cooked. Cool for 10
minutes then remove to cooling racks to cool completely. Melt the candy melts
in the microwave in 30 second increments until melted, mix in ¼ teaspoon mint
extract. Drizzle over cooled cookies. Allow to set. Enjoy!
Chocolate Dipped Strawberry Cookies
Ingredients:
1 strawberry cake mix
1 egg
¼ cup oil
¼ cup water
2 cups chocolate chips
Method:
Preheat oven to 350 degrees. In a medium bowl
combine the cake mix, egg, oil, and water until well incorporated. Roll into 2
inch balls and place on a cookie sheet covered with parchment paper. Bake them
for 12-14 minutes or until cookie is completely cooked through. Cool for 10
minutes then remove to cooling racks to cool completely. Melt the chocolate
chips in the microwave in 30 second increments, stirring well until melted, be
careful it burns really easily. Dip the cooled cookies in the chocolate and
place on parchment or wax paper, for the chocolate coating to harden. Enjoy!
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