Red Velvet Whoopie Pies

For my sister's wedding my mom made the best Whoopie Pie's. Now if you have never had one, I would say it's a little like a homemade oreo, but much lighter and frankly in my opinion better! Everyone loved them and of course were the first things to go. I wanted to make some the other day and found this delicious recipe on The Girl Who Ate Everything for Red Velvet Whoopie's. Sounded like a dream, so I decided to give them a whirl. They were extremely easy and turned out beautiful. All which doesn't mean anything if they don't taste good right? Well they did, they tasted Better than good they were Fantastico!

( I used the whoopie pie filling and Loved it, plus it is easier)

Red Velvet Whoopie Pies
by Better Homes and Gardens

2 cups all-purpose flour
2 Tbsp. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp. vanilla
1/2 cup buttermilk
1 1-oz. bottle red food coloring (2 Tbsp.)

Whoopie Pie Filling
1/4 cup softened butter
4 ounces cream cheese, softened
7 ounce jar Marshmallow creme

OR

Cream Cheese Frosting
4 ounces cream cheese, softened
4 tablespoons (½ stick) butter, softened
2 cups (8 ounces) powdered sugar
½ teaspoon vanilla
splash of milk if needed

1. Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.

2. In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.

3. Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round. ( the best thing to use is a small cookie scoop)

4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.

5. To fill, dollop Whoopie Pie Filling or Cream cheese frosting on flat sides of half the cookies. Top with remaining cookies, flat sides down. Makes 60 one-inch or 42 two-inch cookies.

6. To store: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.

Crinkle Cookies for Santa

I saw these cookies a few years ago in a magazine, we tried them and loved them. This year after I made them my husband informed me that these were one of his 2 Favorite cookies, and proceeded to eat as much as I would allow. Since I made these to give out to neighbors I kinda had to hide them from him. But in his defense they are REALLY REALLY GOOD!

So while we already made these a couple of times and ate most of them, we have decided to make them for Santa as well because doesn't he deserve the BEST, and they are the BEST!

I hope everyone is having a wonderful Christmas season and I will report back after Christmas with all the goodies I have eaten and made, here are a couple that you may find some use for.

Chocolate Crinkles

Ingredients:

3/4 cup butter, melted

1/2 cup unsweetened cocoa powder

1 cup sugar

2 eggs

2 teaspoons vanilla extract

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

6 ounces mini semisweet chocolate chips

1/4 cup powdered sugar

In a large bowl mixt together he melted butter, cocoa powder, and sugar. Wisk in the eggs and vanilla extract. In a medium size bowl, stir together the four, baking powder, baking soda and salt. Use a large spoon to slowly add he dry ingredients to the chocolate mixture. Stir in the chips . Refrigerate dough 2 hours.

Heat the oven to 350 degrees. Form the dough into 1-inch balls, then roll them in confectioners sugar. Bake the cookies on an un-greased cookie sheet for 10 min. Set the sheet on a wire rack for 5 min. then lightly dust the cookies with powdered sugar. Transfer cookies to rack to cool completely. Makes 4 dozen.

Once again these are so good and taste like little truffle cookies, so moist and rich and oh just perfect. Also here is a cute way to give them to a friend.

Put some cute paper on an empty pringles can.

For Steve's Birthday this year I did a Cereal bar party, I also made a couple of breakfast casseroles. This one from Pioneer Woman was INCREDIBLE. It was totally different and so good everyone loved it and it was the first one gone. The secret is the Pita Chips, if you have ever had these you know they rock, if not you are missing out.

This is what I will be making for Christmas Morning, I am already excited for it!

Here is the recipe I used, next time I make it though I will be adding at least 4-6 more eggs. It did not have enough. Just fyi

Recipe: Mushroom Bacon Breakfast Strata

Prep Time: 20 Minutes | Cook Time: 20 Minutes | Difficulty: Easy | Servings: 12

• 10 slices Bacon, Cut Into 1/2" Pieces
• 12 whole White Mushrooms, Sliced
• 8 whole Eggs Beaten
• ½ cups Half-and-half
• Salt And Pepper, to taste
• 4 ounces, weight Cream Cheese
• ½ cups Grated Cheddar Cheese
• 10 ounces, weight Stacy's Simply Naked Pita Chips

Preparation Instructions

Fry bacon pieces in a large skillet until done but not overly crispy. Drain on a paper towel, pour grease from skillet. Add mushrooms to skillet (don’t clean skillet first) and cook until done.

Mix eggs, half-and-half, salt, and pepper.

Arrange pita chips in an 8 x 11-inch baking dish. Slightly press to flatten. Tear pieces of cream cheese and evenly distribute over the top of chips. Distribute mushrooms and bacon over the top of this, followed by the cheddar cheese. Pour egg mixture evenly over all ingredients.

Place into the fridge for several hours of overnight (makes a handy breakfast casserole!), then bake at 325 degrees for 20 minutes or until eggs are set. Cut into squares and serve immediately. Enjoy!

Kid Friendly Halloween Treat

I saw these little pumpkins on a blog, but when I tried to do it like her I failed miserably, so I had to change up the process a bit. They turned out pretty cute and my kids got to pass them out to their friends. Who in turn devoured them.
I didn't have orange melting chocolates, but I reccomend them since the most time consuming part was trying to make the right color of orange with the chocolates.

I used about half a pkg. of oreos and 1 1/2 pkg of melting chocolates

First I dipped one side in then let that dry then dipped the other side
When they started drying I filled in the little gaps and added a little pretzel piece to the top with some extra chocolate.
after they dried I piped some green leaves on, the one I first saw had a green ribbon tied around it. Since they were for the kids I wasn't quite as worried about presentation as you can tell.

Oatmeal Coconut Chewies=The BEST EVER!

So I know I get a lot of stuff off of Mel's Kitchen Cafe but we must have very similiar tastes in food because nearly everything she suggests I love. She hasn't steered me wrong yet so I will continue to trust her. She said these were the BEST cookies she has EVER had and I thought that is impossible there isn't even any chocolate in it. Well Oh My they are flippin Awesome. I mean I Love Them, they are the bomb! I don't know how many ways I can say how good they are.

After I made them I froze them and then every day I would take out 2-3 cookies and eat them, over about a month. I rarely let other people share with me, except to try and convert them to the cookies awesomeness. So there you have it, my story please try for yourself and see.

* I always try to use 1/2 the amount of sugar a recipe calls for and it always tastes the same- just an easy way to cut a little sugar out of your diet- idea from "Tip A Day Guide For Healthy Living"

Oatmeal Coconut Chewies

1 cup granulated sugar
1 cup brown sugar
2 eggs
1 cup (2 sticks) butter, softened to cool room temperature
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups flour
1 cup shredded, sweetened coconut
1 cup quick oats

Preheat the oven to 350 degrees. In a large bowl cream together the sugar, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined. Drop by tablespoonfuls onto a greased or lined (silpat or parchment) baking sheet. Bake at 350 degrees for 9-11 minutes, until the cookies are set but not overly browned (bake a few minutes longer for a crispier versi

Cookie Flower Bouquet

At the end of the school year I had J ask his teacher what she liked and she replied with Sugar Cookies. So we decided to do a cookie bouquet. No I have never done it before, nor am I good at making sugar cookies. So my attempt was adequate and it didn't come together as I had hoped, but for my first try it wasn't too bad. The cookies however were VERY yummy. I made 7 cookies with the skewers 2 broke before they were even frosted, one broke when we stood it up in the pot and 2 made it through the night. So in the end the pot of flowers contained 2 beautiful flower cookies and 1 cookie sitting on the bottom.

I used the recipe from Becoming Betty found here with a basic buttercream frosting

Great Finds

Up until a couple of months ago I had no idea what a French Macaron was. But now it seems I hear about them everywhere, mostly on "Fancy Blogs" and such.I wanted to try one so badly but I had no idea where to get one. Also the recipe seemed pretty complicated (though I do plan on making them). But I wanted to try them first to see if I would even like them. While shopping at Trader Joe's I saw a box of them in the freezer aisle! I was actually quite shocked. I of course got a box so did my friend Ang who was with me ( we couldn't resist)

After trying them I decided they are totally Awesome. The texture is unlike any other cookie ( I don't even know if they are technically classified as a cookie)

Anyways they are made of mostly nuts and have a rich creamy center. I suggest you try some for yourself, and if you are up for making them Bakerella has a great recipe, though it does call for a scale which unfortunately I don't have.
Also I made this meal the other day from Becoming Betty and it totally rocked. I already want to have it again. It's a little spicy, depending on the kind of jerk sauce you use. But the flavors and textures work perfectly together. Plus it took like 20 min. to prepare so Bonus!

Pineapple Jerk Chicken

* Rachel Rays 30 min. meals

1/4 cup olive oil

1 onion, chopped

2-3 chicken breasts, cut into bite-size pieces

salt/pepper

1/2 of a pineapple, cut into bite-size pieces

1/2 cup jerk marinade (I used Lawry's)

1 can black beans, rinsed

1/2 cup chopped cilantro

*In a skillet, heat 2 Tbs. olive oil over medium heat. Add onion and cook until browned. Add the remaining olive oil and increase heat a little. Season chicken with salt/pepper and add to skillet. Cook until done. Add the pineapple and jerk marinade and simmer for 2-3 minutes. Stir in black beans and cilantro. Cook until beans are heated through.

* I subbed the cut pineapple for canned and it was still great!

Best Oatmeal Chocolate Chip Cookies

I know I have had a couple of Best's on here already but here is another one. I am always looking for the "best" of certain cookies I love. The husband and I are big Oatmeal Choc. Chip cookie Fans and are always on the lookout. At a shower the other day they had these cookies there and by the time the shower was over I had the recipe being emailed to me by our cousin Leslie. I also walked out the door carrying about 5 of them.

I decided to make them the next week but instead of chocolate chips I used chopped up Reesce's Peanut Butter Eggs from Easter candy.

Well the result was Perfection, rich, full of oatmeal and flavor like no other.

I promise you won't be dissapointed and I will finally be able to give up the search.

*sorry here is the recipe

Oatmeal Chocolate Chip Cookies

2 c. butter (softened)

2 c. sugar

2 c. brown sugar

Cream

Add:

4 eggs

1 tsp. vanilla

4 c. flour

2 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

5 c. oatmeal

2-3 c. pecans (optional)

24 oz. chocolate chips

Bake @ 375 for 8-10 minutes until golden. Leave in pan 2-3 minutes.

Decadence

The other day while looking on a favorite blog I saw these little beauties. They looked so heavenly I had to try them for myself.

So during Sunday Bake Time I tried them out.

They were a little bit more work then I thought they would be with all the rolling, and they made me a little nervous when I pulled them out. But the end result was great and they were a Big Hit! They are called" Chocolate Truffle Cookies" and they are more like truffles than cookies.

It may seem like way too much choc. chips but trust me it will work.

When they come out they seem like they aren't really cooked and are so soft and delicate, but they will set up when they cool. Just be very careful when placing on the cooling racks.

Chocolate Truffle Cookies


Note: In the comments of the Baking Bites blog where this recipe was originally featured, several commenters mentioned their cookies had spread quite a bit. I didn't have a problem with that, but two tips I'd be aware of is first, to make sure your butter isn't overly soft - a cool room temperature is what you are looking for (you can tell if the butter is just right for creaming if you press your index finger into the butter and it gives just a little but it isn't easy for you to slide your finger all the way through). Second, chill the batter for 30 minutes if you are working in a warm kitchen or if your batter seems overly soft.

*Makes about 3 dozen cookies

1 1/4 cups (2 1/2 sticks) butter, room temperature
2 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup sour cream or plain yogurt
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
2 cups semisweet or bittersweet chocolate chips
approximately 1/3 cup cocoa powder (for rolling)
approximately 2/3 cup powdered sugar (for rolling)

Preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silpat liners.

In a large bowl, cream together the butter and powdered sugar, adding the sugar in slowly so that it doesn’t puff everywhere and transform your kitchen into a white mess. In a fine mesh strainer/sieve, place the cocoa powder and salt and sift this mixture into the butter/sugar and mix until well combined. Beat in the sour cream and vanilla extract. With the mixer on low, blend in the flour until no streaks of flour remain. Stir in the chocolate chips.

If your kitchen is very warm and the dough is hard to handle, refrigerate the dough for 30 to 60 minutes before rolling.

Shape the dough into 1-inch balls and roll each ball lightly in the cocoa powder and place on the baking sheet. Do not flatten the cookies. The cookies will not spread very much if the dough is chilled, so they can be placed fairly close together.

Bake the cookies for 10 minutes. They will just barely be set but you don't want to overbake or they will be dry. Let them cool on the baking sheet for 3-5 minutes and then transfer them to a wire rack to cool completely.

When the cookies have reached room temperature, after about 30-45 minutes, roll each cookie in powdered sugar until completely coated. Store in an airtight container.

Girl Time

One of the best parts of my day is when my sister comes over for lunch, or breakfast or just to get some food. Today she actually brought something for ME! I figured I was due.

She made these super yummy cookies from the Rainbow Chip cake mix - so it was amazingly simple.

They are oh so good and I am hiding them from my kids!

Rainbow Chip Cookies

1 box Rainbow chip cake mix

1 can Rainbow chip frosting

2 eggs

1/3 C oil

Mix cake mix, eggs and oil together, roll into balls and flatten with wooden spoon and bake at 375 degrees for 6-8min. Top with Rainbow Chip Frosting

*( this recipe also works with any cake mix)

THE SEARCH IS OVER!!!!

8 yrs. ago I fell in love with the Chocolate Chip Cookie from Joe's Real BBQ (more on them another time). It is both mine and my husbands favorite cookie, it costs $1 and is sooo worth it. It is thick & chewy and always warm. I have always been on the hunt for a recipe to duplicate this cookie and have never found one, until NOW! I was on a great cooking blog which always has Great recipes and I was looking for something yummy to make for our traditional Sunday baking time. When I came across a recipe that was entitled Thick and Chewy Cookies. HELLO! so of course I read up and she talked about how this is probably her favorite cookie.

The recipe is quite a bit different from most choc. chip cookie recipes, first you melt the butter ( weird, right) then it calls for one egg and one egg yolk, it also has a minimal amount of flour.

I was a little worried that they wouldn't turn out, but they did and they were perfect, exactly like my fav. Joe's cookie. Now instead of driving down and paying a dollar for one I can just make my own. So please try this recipe and see for yourself how delicious they are.

I made some Extra big, just like they serve them up at Joe's.

Thick and Chewy Chocolate Chip Cookies
From Cook's Illustrated
Makes about 30 cookies

2 1/8 c bleached all-purpose flour (about 10.5 oz)
1/2 t table salt
1/2 t baking soda
12 T unsalted butter, melted and cooled slightly (I don't use unsalted butter because I never buy it - salted butter works just fine in this recipe when I use it!)
1 c brown sugar (7 oz)
1/2 c sugar (3.5 oz)
1 large egg
1 large egg yolk
2 t vanilla
1-2 c chocolate chips (I use a full 12 oz. package of semisweet chips)

Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.

Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.

Form dough into balls (I use my handy-dandy cookie scoop - the original recipe has intricate dough-forming instructions so go here if you want to do it that way) and place on parchment or silpat-lined cookie sheets. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.)

Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes - these cookies really do need longer baking time than most average cookie dough recipes). Frozen dough requires an extra 1 to 2 minutes baking time. Cool cookies on cookie sheets. Serve or store in airtight container.