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Strawberry Cake Mix Cookies!

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Confession:  I am addicted to making cookies from cake mixes.  I am intrigued that I use the same recipe each time and each flavor turns out differently not only in flavor (obviously!), but in texture and shape and size.  My recent cookie is from a Duncan Hines Strawberry mix.  These are sooooo good.  Texture: think Little Debbie Oatmeal Cream Pies.  These are amazing unfrosted- sweet and flavorful– or make them sandwiches with frosting (I used leftover Sweet Tart frosting, but thought about my lemonade frosting….mmmmm….).  Or maybe dip half  in white chocolate….oh the possibilities for these little cookies!!!

INGREDIENTS:

  • 1 box of Duncan Hines Strawberry cake mix
  • 1/3c. softened margarine
  • 1/2 box of cream cheese (4 oz.)
  • 1/3 c. white chocolate chips (melted)
  • 1 egg
  • frosting of your choice (if desired).

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Cream together margarine and cream cheese until smooth.
  • Add egg, stirring until smooth.
  • Blend in melted chocolate.
  • Add cake mix last and stir until combined.  Use your hands to knead mixture into a heavy cookie dough.
  • Make evenly- size small balls of dough (I use a Small Cookie Scoop) and place on cookie sheets.
  • Bake at 350 degrees for 12-14 minutes.
  • Remove from oven and cool
  • Sandwich with frosting or Cool Whip…or dip in white chocolate….be creative!!!
  • ENJOY!!

 

My thoughts:  This is such a happy summer-tasting dessert!  I started this blog last spring and I’ve never had a shortage of recipe ideas, but suddenly we hit fall and I’m struggling….I am a picky eater (according to my friends and family!)  I hate any kind of cooked fruit…I don’t like pumpkin….I hate cider….what to do????  I am a failure as a fall baker!!!  🙂  I’m trying to expand my horizons, but in the meantime you might still get a few summer recipes that I can’t get out of my mind until I try them!!  Who says strawberries can’t be a fall dessert anyway?? Enjoy!  r-

Nutter Butter Flip Flops!!!!

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These just make me smile!!  I’ve seen several versions of these recently on blogs and in stores and I had to try them- talk about quick and easy!  I have no idea who originally came up with this – but kudos in the creativity department!!!  Love ’em!

INGREDIENTS: (printer friendly recipe)

  • One package of Nutter Butter Cookies (32 cookies)
  • 6 ounces each of Wiltons candy melts in 4 fun colors: Yellow Orange
    Blue Purple
  • Candy Flowers (I found mine at Michael’s Arts and Crafts)

DIRECTIONS:

  • Melt 7oz. (1/2 a bag) of each color of candy in 4 separate bowls in the microwave in 30 second increments, stirring in between.
  • Dip one cookie at a time in the candy melts, covering it completely and then lifting it with a fork and tapping excess melted chocolate off.  Set on parchment paper to harden.


 

 

 

 

  • Spoon remainder of each color into small ziplock bags and clip a corner.  Using a contrasting color, carefully pipe a flip flop “strap” on each cookie.  
  • Add a candy flower or other candy decoration to strap before it hardens.
  • ENJOY!!!

My thoughts:  Quick easy and fun.  I’d love to serve them on brown sugar “sand” sometime…. Be sure you get the vanilla flavored chips– tastes just like white chocolate- even though its comes in such pretty colors.  The final result tastes a little like a Butterfingers (I think…)    Happy Summer to YOU!  -r

Fruit Loop Pie!!!

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Don’t wrinkle your nose at the name- this tart cream filling is perfectly balanced by a sweet fruity crust. Let your inner child rejoice– its FRUIT LOOPS in a PIE!!!!

INGREDIENTS:

Crust:

  • 3c. of crushed Fruit Loops (crush before you measure)
  • 1/2c. butter (melted)
  • 1/2c. sugar

Pie:

  • 8oz. Philadelphia Cream Cheese
  • 1 (0.22 oz.) packet Kool Aid- Ice Blue Raspberry Lemonade flavor
  • 2c. marshmallow fluff
  • 8 oz. Cool Whip (refrigerator temp).

DIRECTIONS:

  • Mix together Fruit Loops, butter and sugar.
  • Press mixture into an ungreased 9 inch pie plate.
  • Bake at 350 degrees for 10 minutes.
  • Cool completely.
  • Cream together Kool Aid and Philadelphia Cream Cheese
  • Add Marshmallow fluff and blend well.
  • Fold in 1c. of Cool Whip.
  • Spoon into cooled crust
  • Top with remaining Cool Whip
  • Sprinkle Fruit Loops over the top
  • Freeze for at least 2 hours.
  • Serve chilled.

My thoughts:  This recipe has been simmering in the back of my mind ever since I made my raspberry lemonade truffles for RWOP a few weeks ago.  Adding Kool Aid to Cream Cheese…using fun cereal as a crust…finally I just did it.  It won’t qualify for the contest as it really needs some time in the freezer to set properly– NOT within the one hour time limit!  What a fun and refreshing dessert this turned out to be– I hope you try it and love it!!  -r

This recipe was shared on these wonderful blogs:


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