Funfetti Cheesecake Cookies

Caitie recently sent this recipe. While I haven't made them yet, I don't want to forget about them. Putting them here so we can all enjoy!

Author: Skinny Not Skinny

Recipe type: Dessert

Cook time:  9 mins

Total time:  9 mins

 

Ingredients

• 1 (15 ounce) box Funfetti Cake mix
• 1 small (3.4 ounce) Instant JELLO Cheesecake Pudding mix
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla
• ¼ cup sprinkles
• ¾ cup white chocolate chips, divided

Instructions

1. Preheat oven to 350 degrees F.
2. In a large bowl, mix the cake mix, pudding mix, oil, eggs and vanilla until completely combined and dough forms.
3. Stir in the ¼ cup sprinkles and ½ cup chocolate chips. (I added more sprinkles than the original recipe because I LOVE sprinkles and it makes them more fun!)
4. With a cookie scoop or just a spoon, scoop cookie dough balls onto baking sheets. Use the remaining ¼ cup white chocolate chips to press into the tops of each cookie to make them look even tastier.
5. Bake for 8-10 minutes, or until slightly golden brown. The centers will still be very soft. Cool for at least 10 minutes before serving.

http://skinnynotskinny.com/2013/08/14/funfetti-cheesecake-cookies/

Cherry Chocolate Chunk Cookies

I went over to my friend Sarah's house the other day for an afternoon of baking with her and her friend Jenna.  Jenna is a personal trainer and trained pastry chef, so it was fun chatting with her.  While we were talking, she told me about her recipe for Cherry Chocolate Chunk Cookies - apparently, it is a big seller wherever she takes it!

She just emailed me the recipe - I haven't tried it yet, but I want to post it here so I don't lose track of it :)

1.5c flour
1t soda
1/2t cinnamon
1/2t salt
1c soft butter
1c brown sugar
2eggs
1.5t vanilla
3c oats
1c dried cherries
8oz choc chunks

Combine first four ingredients in separate bowl.
Beat sugar and butter til fluffy.
Add eggs one at a time beating until well combined.
Add vanilla.
Gradually add in first 4 ingredients til just combined.
Stir in cherries and chocolate.
Bake 350 10min or so

Cocoa Brownies

This recipe is in the latest issue of Bon Appetit.  The kids and I made it last night, and I am shocked - SHOCKED, I tell you! - at how easy to make and delicious to eat the brownies are.  Seriously, this recipe was not much harder than using a box mix, but the results were just as good (if not better) than a more laborious recipe.  Whenever I smell the Blommer Chocolate Factory wafting through our neighborhood I'm gonna make this recipe.

Ingredients

• Nonstick vegetable oil spray
• 1/2 cup (1 stick) unsalted butter, cut into 1 inch pieces
• 1 1/4 cups sugar
• 3/4 cup Scharffen Berger natural unsweetened cocoa powder
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/3 cup all-purpose flour

Preparation

• Preheat oven to 325°. Line an 8x8x2 inches glass baking dish with foil, pressing firmly into pan and leaving a 2 inches overhang. Coat foil with nonstick spray; set baking dish aside.
• Melt butter in a small sauce-pan over medium heat. Let cool slightly. Whisk sugar, cocoa, and salt in a medium bowl to combine. Pour butter in a steady stream into dry ingredients, whisking constantly to blend. Whisk in vanilla. Add eggs one at a time, beating vigorously to blend after each addition. Add flour and stir until just combined (do not overmix). Scrape batter into prepared pan; smooth top.
• Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes.
• Transfer pan to a wire rack; let cool completely in pan. Using foil overhang, lift brownie out of pan; transfer to a cutting board. Cut into 16 squares.

Read More http://www.bonappetit.com/recipes/2012/12/cocoa-brownies#ixzz2CKQOtnIa

Grandma Moore's Lemon Bars

Grandma Moore's Lemon Bars

Mix together the following until crumbly.  Press into a 9x13 pan and bake at 350 degrees for 25 minutes:
1 cup soft oleo (I'd use real butter!)
1 /2 cup powdered sugar
2 cups flour
pinch of salt

Mix together the following and pour onto baked crust. Bake at 350 degrees for 25 minutes. When cool, sprinkle with powdered sugar:
4 eggs
2 cups sugar
1/2 teaspoon baking powder
4 tablespoons flour
6 tablespoons lemon juice

Grandma Moore's Macaroons

Ohhhhhh I love macaroons.  Something about a wonderful ball of coconut that I can't resist.  Grandma Moore's recipe calls for cornflakes...sounds interesting!

Grandma Moore's Macaroons

2 egg whites beaten stiff.  Fold in 1 cup of sugar or 1/2 cup white and 1/2 cup brown if you'd like.  Add 2 cups corn flakes, 1 cups coconut and 1/2 cups chopped nuts if you like.  Drop on greased cookie sheet.  Bake at 325 degrees for 15-20 minutes.  Lay damp cloth under pan to loosen cookies (I would probably just bake them on parchment paper).

Grandma Moore's Apple Crisp

Grandma Moore's Apple Crisp

2 cups sliced apples
1/2 cup water
1 teaspoon cinnamon
3/4 cup flour
1/2 cup margerine (I'd use real butter!)
3/4 cup sugar

Place sliced apples in greased baking pan. Pour water over and sprinkle with cinnamon.

Work together flour, margerine and sugar to crumbly consistency.  Sprinkle over apples.

Set in preheated oven at 350 degrees for 30-40 minutes.

Grandma Moore's Fannie May Fudge & Chocolate Fudge

Grandma Moore recently gave me her index of family recipes.  I hope to post all of them here - just give me some time :)Thought I'd start with the first two in the box!

Fannie May Fudge

4 cups sugar
1 cup butter
1 cup milk
1 teaspoon vanilla (why not try making homemade vanilla extract?!)
25 large marshmallows
1 pkg milk chocolate pieces
1 package semi-sweet chocolate pieces

Boil sugar, butter, milk and vanilla for 2 minutes, stirring constantly.  Add marshmallows and stir until smooth. Add chocolate pieces and stir until dissolved.  Pour into lightly buttered cookie sheet and refrigerate.

Chocolate Fudge

3 oz cream cheese
2 cups powdered sugar
2 oz unsweetened chocolate, melted
3/4 teaspoons homemade vanilla extract
1/4 cups chopped nuts
dash of salt

Cream softened cream cheese.  Blend in sugar and melted chocolate.  Add vanilla, nuts and salt.  Press into a greased pan and chill.

Hello Dolly Bars

This recipe comes from The Complete Magnolia Bakery cookbook.  Chris gave it to me for Christmas, and so far every recipe I've made from it has been DELICIOUS!

I made these Hello Dolly bars yesterday and brought them over to Margie's house.  They are borderline addictive - perfectly chewy and buttery and totally indulgent. Yummy!

• 2 cups graham cracker crumbs
• 2 cups coarsely chopped pecans
• 2 cups sweetened flaked coconut
• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch chips
• 3/4 cup unsalted butter , melted
• 21 ounces sweetened condensed milk (1 1/2 cans)

Preheat oven to 325°; lightly grease a 13x9 inch baking pan. 

In a large bowl, mix together the first 6 ingredients; transfer mixture to the prepared pan; pat down evenly with your hands. 

Pour the sweetened condensed milk over the top to cover, using a spatula to spread if necessary.

Bake 30-35 minutes or until lightly golden. 

Cool to room temperature, cover with plastic wrap and let set overnight before cutting and serving.

Pretzel Rolo Amazingness

It's hard to imagine a Rolo can get any better than it already is. I'm happy to have discovered that it can!

My coworker, Barbara, shared this recipe with me:

-butter snaps pretzels (windowpane style)

-Rolo candy

Preheat over to 325. Place pretzels on wax paper on top of a sheet pan. Place one Rolo on each pretzel. Bake for 3-5 mins. Watch so the candy doesn't melt entirely! Remove from oven an top each with another pretzel. Cool and enjoy!

Italian Chocolate Cookies

Cousin Brian Smithe shared this cookie recipe with me the other day.  It is a family recipe from his mom Aunt Rosemarie, and he said they've been enjoying these cookies for as long as he can remember.

YUM!

2 Cups Sugar
1 1/2 Cups Crisco
1 Orange Zest
6 Tsp Baking Powder
1 Tsp Cloves
2 Tsp Vanilla
1/2 Cup Cocoa
1 Cup Brewed Coffee
6 Cups Flour
4 Eggs

Mix all dry ingredients. Add Crisco and mix well with hands. Beat eggs well. Add vanilla & coffee. Add nuts at this point of desired. Mix well with dry ingredients using hands. Form into balls. Bake at 350 deg for 15 min. Glaze while warm.

Glaze

3 Tbs Milk
3/4 Tsp Vanilla
2 1/4 Cups Powdered Sugar
1 1/2 Tsp Lemon Juice"

Meghan's Pecan Brie Goodness

Meghan brought a dessertlicious (haha) appetizer to Thanksgiving last week. She found it on this site.

Ingredients:

1/2 cup lightly packed brown sugar
1/4 cup corn syrup
1/4 cup unsalted butter
1/4 teaspoon baking soda
1/4 teaspoon salt
1-1/2 Cup pecan halves, roughly chopped
One 3-inch round, Brie cheese

Preparation:Combine brown sugar, corn syrup and butter in a small, heavy-bottomed saucepan set over medium heat. Stir mixture until it comes to a boil. Boil gently, without stirring, for 1 minute.

Remove from heat and, shielding hands with oven mitts, quickly whisk in baking soda. Stir in salt and pecans until mixture begins to set, about 30 seconds.

Working quickly, mound warm nut mixture on top of Brie and let caramel cascade down sides of cheese.

Chocolate Chip Cookies

My friend Kerri made these cookies the other day while the kids and I were at her house.  They were DELICIOUS!  I think the recipe is really interesting - no butter or white sugar are used...although shortening and brown sugar are in abundance!

3/4 cup butter flavored shortening
1 1/4 cup firmly packed brown sugar
2 tablespoons milk
1 tablespoon real vanilla
1 3/4 cups all purpose flour
3/4 teaspoon baking soda
1 teaspoon salt
1 cup chocolate chips
1 egg

Heat oven to 375.  Combine shortening, brown sugar, milk and vanilla in large mixing bowl.  Beat at medium speed until well blended.  Beat in egg.  Combine flour, salt and baking soda.  Mix into creamed mixture until blended.  Stir in chocolate chips.  Line the pan with parchment paper.   Drop dough by teaspoon full, 3 inches apart onto cookie sheet.  Bake for 8-10 minutes for chewy cookies or 11-13 minutes for crisp cookies.  DO NOT OVERBAKE.  Makes about 3 dozen.

It works best when you make small cookies. 

Raspberry Cobbler

Saw this recipe in a recent issue of The Red Eye about farmer's markets. It comes from Mandy Piedt of Piedt Farms. Although I haven't tried it yet, it sounds delicious and appears to be quite easy. I'm posting it here so I can toss the torn newspaper article :)

Pour a half cup of melted butter into a 7x11 baking dish. In a bowl, mix 3/4 cup milk, 1 cup sugar, 1 cup flour and 1 1/2 teaspoons of baking powder. Pour over the butter (do not stir). Pour 2 cups of raspberries over the batter and butter (do not stir) Bake at 350 degrees for 30-40 minutes, or until crust is golden. Let set and serve.

Sweet Chex Mix

Here's a recipe Meghan sent me several months ago. I'm posting it here so I always know where to find it :)

1 lb white chocolate
6 cups Crispex
3 cups Cheerios
2 cups dry roasted mixed nuts
2 cups pretzel sticks
1 large bag of M&Ms

Melt chocolate. While melting, stir rest of the ingredients together. Pour in white chocolate and stir well. Pour mixture onto waxed paper and allow to cool. Break up into pieces.

Amy's Banana Bread

Grandma/Flo/Mom/Nana forwarded this recipe from Amy. Looks like a winner to me!

Combine dry ingredients:
2 c flour (try 1 c unbleached white and 1 c whole wheat)
2 1/2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ground giner
1/2 teaspoon cloves
1/4 teaspoon salt

Combine wet ingredients:
1 egg
1/2 cup brown sugar
2 mashed overripe bananas
3/4 cup applesauce
2 tablespoons vegetable oil
1/3 cup milk

Combine both sets of ingredients. Toss in some chocolate chips or walnuts, if you'd like.

Bake at 350 degrees for 45-50 minutes. Cool 15 minutes before slicing.

Berry Cobbler

This recipe comes from Marilyn Burden, a lifelong friend of Grandma/Nana/Flo/Mom. I can't wait to try it!!

2C berries any kind or mix berries

1/4C sugar (I use less about 1-2 T)

1T lemon juice (I add about 3 and also some lemon zest)

1/3 C flour (I omit this I like it juicy)

Topping

1/2C brown sugar
1/4C flour I use more probably
1to 2 C flour depending on size of pan but I like a lot of topping)
6 T butter(I use more 8to 10)
1 t cinnamon(I use 2or 3)

you can make as much topping as you like just adjust other ingredient to make it crumbly

Toss berries in lemon juice, sugar and flour place in pie dish

mix other ingredients and top berries

Bake 375 30 to 35 minutes or till bubbly

serve with whipped cream or ice cream

Enjoy...hope you don't mind my alterations, but with fresh berries or peaches,,you can't miss no matter what you do ,,,sounds like my mothers type of receipe..a little of this and a little of that...!

Yummy & Fat-Free Dessert Shake!

I made this the other night for dessert, and it was so good that Chris has been requesting it every night since! This recipe makes two servings.

12 oz skim milk (although I made this once with reduced fat milk and it was better)
10 frozen strawberries
1 tablespoon maple syrup
Cocoa Pebbles cereal :)

Blend the first three ingredients until smooth. You may want to add a few more strawberries to make sure the shake is THICK (like a regular milk shake). Pour into glasses and top off with the Cocoa Pebbles. Enjoy!

Healthy Dessert Parfait

A simple and satisfying dessert :) I came up with this one night when Chris requested a healthy after-dinner treat. Plus, most of the ingredients are things I usually have in the pantry -- pretty much any fruit can be used depending on what you have on hand.

Ingredients:

green grapes, frozen and sliced

sliced strawberries

low-fat vanilla yogurt

walnuts, broken into small pieces

maple syrup

Directions:

Spoon out a desired amount of yogurt into a dish. Top with remaining ingredients and enjoy!

I think some chocolate chips would be good, too!

Easy Peanut Butter Cookies!

Yes, just FOUR ingredients!!!

Ingredients

1 cup peanut butter

1 cup sugar

1 teaspoon vanilla extract

1 egg

Directions

Preheat the oven to 375° F.

Mix all four ingredients until smooth and well combined. Drop by spoonful onto parchment paper-lined cookie sheet.

Bake for 12 minutes. Cookies may seem a bit soft, but they are best that way (especially once they cool!)

Roasted Cherry and Almond Cake Trifle

I saw this recipe in Cottage Living recently and can't wait to try it!

Ingredients

1 cup cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
7 ounces almond paste, broken into pieces
1 1/2 cups plus 3 tablespoons sugar, divided
1 1/4 cups unsalted butter, softened
4 teaspoons vanilla extract, divided
6 large eggs, at room temperature*
3 pounds frozen cherries, thawed
6 tablespoons Cognac
3 cinnamon sticks
1 vanilla bean, split in half
1 pint whipping cream
1/8 teaspoon ground cardamom (optional)
1/2 cup whole almonds, coarsely chopped and toasted

Preparation

1. Preheat oven to 350°. Grease and flour a 10-cup Bundt pan.

2. Sift together first 3 ingredients in a large bowl. Process almond paste and 1 1/4 cups sugar in a food processor until blended. Beat butter in a large bowl with an electric mixer at medium speed 1 minute. Add sugar mixture and 1 teaspoon vanilla, and beat until light and fluffy. Beat in eggs, 1 at a time, scraping down sides. Gradually add flour mixture, mixing just until blended.

3. Pour into prepared Bundt pan, and bake 55 minutes or until a wooden pick inserted into cake center comes out clean. Remove from oven, and let cool.

4. Toss cherries with Cognac, cinnamon sticks, 3 teaspoons vanilla, 3 tablespoons sugar, and vanilla bean halves in a bowl; pour into a roasting pan. Increase heat to 425°, and bake cherry mixture 10 minutes. Place vanilla bean halves and cinnamon sticks in a small bowl, and let cool. Strain cherries, and reserve all cooking liquid.

5. Scrape vanilla beans with a spoon, and place seeds in bowl of a heavy-duty stand mixer. Add whipping cream. Gradually add remaining 1/4 cup sugar, add cardamom, if desired, and whisk until stiff peaks form.

6. Assemble trifle in 16 (10-ounce) individual glasses. Slice cake into 3/4-inch pieces. Layer cake pieces, 1 1/2 teaspoons cherry liquid, cherries, and 3 tablespoons cream; repeat layers, ending with 1 tablespoon cream. Chill 2 hours, sprinkle with almonds, and serve.

*To bring eggs to room temperature safely, remove from refrigerator and place in a bowl for 30 minutes.

Makes 16 servings