Chocolate Mint Cake Cookies

(photo and recipe from http://www.sixsistersstuff.com/)

Cookie bottom: 

1 Devil's Food Cake Mix (I like the ones with pudding in the mix the best)

1/2 cup oil

2 eggs

Mix cake mix, oil, and eggs together (do not follow the directions on the back of the cake mix- disregard them completely). Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes (don't cook any longer than that! You don't want them to be overdone!). Let cookies cool completely.

Peppermint Frosting: 

1/2 c. butter, softened

2 Tablespoons milk

2 c. powdered sugar

1 1/2 tsp. peppermint extract

Green food coloring (optional- I added about 8 drops to get the colors of green that I had)

Mix together all the ingredients (add more or less powdered sugar until you get the consistency you like). Spread on top of each cooled cookie.

Chocolate Topping:

2 1/4 c. semi-sweet chocolate chips

3/4 c. butter

Melt chocolate chips and butter together in a double boiler OR in a microwave (I usually microwave for 30-second intervals, then stir and repeat until the chips are fully melted). Spread melted chocolate on each cookie- I have found that it works best to use the back of a spoon to spread the chocolate around.

*These little cookies are super rich! I think that if you didn't want them to be so rich, use a milk chocolate cake mix and milk chocolate chips.

Don't like mint? No problem! Just substitute vanilla extract for the peppermint extract . . . 

they still taste amazing!

TRULY

Gingersnap Cookies

This is my favorite gingersnap cookie recipe!

*truly*

Ingredients

• 2 cups sifted all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup shortening
• 1 cup white sugar
• 1 egg
• 1/4 cup dark molasses
• 1/3 cup cinnamon sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
3. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
4. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

Peanut Butter Bars

Chocolate and Peanut Butter, how I love thee~

(Let me count the ways...)

Set aside some time to throw this recipe together TODAY.

You won't be sorry.

Peanut Butter Bars

mix the following well:

3/4 cups butter

3/4 cups sugar

3/4 cusps brown sugar

2 eggs

3/4 cups peanut butter

3/4 tsp baking soda

1/2 tsp salt

1/2 Tblsn vanilla

Stir in

1 1/2 cups flour

1 1/2 cups rolled oats

Spread on 12x17 jelly roll pan.

Bake at 325 for approximately 10 minutes

(peanut butter fingers will be barely brown)

Remove from the oven and quickly sprinkle 12 oz. chocolate chips over the top

As they melt, spread evenly

Cool. (chocolate will harden)

Spread with peanut butter topping:

1 cup powdered sugar

3/4 cups peanut butter

2-4 Tblspn canned milk (enough to make a spreadable topping)

Cut into bars and ENJOY!

~Ou La La~

White Chocolate Chip Macadamia Nut Cookies

Oooooh, La la.

(Heaven!)

Preheat oven to 375.

Cream together:

1 cup butter flavor crisco

1 cup butter (I use unsalted)

1 cup granulated sugar

2 cups brown sugar

Add:

3 eggs

2 tsp vanilla

Mix following dry ingredients together and add to creamed mixture:

2 tsp salt

2 tsp baking soda

5 cups flour (just about 1/8 of a cup short of 5 cups is what I use)

Finally, add the following just until mixed:

one package classic white chips (11 oz)

one bag macadamia nuts (8 oz or 2 cups)

Scoop medium size balls of dough onto UNGREASED baking sheet.

Bake 9 minutes (really! they might not look quite done, but they are)

Allow to cool one minute on pan, and then lift by spatula onto foil lined counter top to cool.

Makes MANY cookies (we eat them so fast, I've never counted).

Once cooled, store in airtight container up to a week, or freeze longer.

Candy Cane Chocolate Cookies

Look what I made tonight...mmmm.

My children will be giving these to their teachers.

If you've never had these, you must go...bake some tonight!

You will not be sorry.

The recipe calls for red food coloring.

I like my food without coloring.

This is how the white frosting version turned out.

Doesn't really matter, either way they are YUMMY!

I also smashed my candy up finer, I don't like big chunks although they look better that way. You decide! Last but not least, I used heavy cream instead of condensed milk in the frosting. Heavy cream trumps all else when it comes to frosting.

This is the blog that I borrowed these from.

Cookies

Click on the picture to see the recipe.
I was too lazy to type it all out.
I doubled the cookie part and got 40 single/20 double.
I didn't double the frosting and I had enought to frost the sandwiches.
Enjoy...really!
Bon Bon

PUMPKIN SPICE BLOSSOMS

(I stole this off Picky Palate's blog. SO yummy looking.)

Pumpkin Spice Blossoms
1 Spice Cake Mix 18.25 oz
14 oz can Libby’s Pumkin
½ Cup sanding sugar
1 bag Hershey’s Pumpkin Spice Kisses
1. Preheat oven to 350 degrees F. In a stand or electric mixer beat the cake mix and pumpkin until well combined, about 45 seconds. With a cookie scoop, scoop dough and roll top half in sanding sugar (dough is sticky) then place onto a parchment or silpat lined baking sheet. Bake for 11-13 minutes, or until cooked through. Quickly transfer to a cooling rack and immediately press kisses into the center of each cookie. I immediately place cooling rack into the fridge for 15 minutes so the kisses don’t melt. I tried both ways and it melts down if just left at room temperature. Enjoy!

BON BON

double chocolate cookies

(can't remember if I've posted this before. it's worth posting twice) :)

One box of chocolate cake
1/4 c. brown sugar
2 eggs
1/2 cup butter
1 teaspoon vanilla
1 cup choc. chips
(you can add 1/2 c. nuts if you want)

mix all together bake at 350 for 12minutes.
YUMMY!

Truly (who only knows DESSERT)