Red Velvet Crinkle Cookies

These cookies can be made using any cake mix! They are super simple and very pretty!

1 box Duncan Hines Red Velvet Cake Mix

2 eggs

1/3 cup Oil

Powdered Sugar

Preheat oven to 350 degrees.

Combine cake mix, eggs and 1/3 cup vegetable oil using a hand mixer, stand mixer or wooden spoon.

Form teaspoon size balls or scoop with a cookie scoop and roll in powdered sugar. Place on an ungreased cookie sheet or baking pan about 2 inches apart. Cook for 10-12 minutes.

Chocolate Peanut Butter Cookie Bars

Chocolate Peanut Butter Cookie Bars

1-1/2 cups Graham Cracker Crumbs
1/2 cup (1 stick) butter or margarine, melted

1 can (14 oz.) Sweetened Condensed Milk
2 cups Semi-Sweet Chocolate Chips*
1/2 Peanut Butter Chips**
1 cup Coconut
1/2 cup chopped Pecans (optional)

Heat oven to 350°F.
Mix graham crumbs and butter; press onto bottom of 13x9-inch pan.

Pour condensed milk over crust, top with layers of remaining ingredients. Press nuts lightly into coconut layer.

Bake 25 min. or until lightly browned. Immediately run knife around edge of pan to loosen dessert from sides of pan. Cool completely before cutting into bars.

* I had mini chocolate chips on hand, so I used them. 

** I only used peanut butter chips on one end because the hubby couldn't decide if he liked that idea or not. BTW... He liked BOTH! 

Blueberry Muffin Tops with Streusel Topping

I wish I had a better picture for this recipe! I hate when planning and rushing, I miss things. I'll remake them and replace this picture with a better one. We are a working kitchen and working event! Things happen! LOL 

Blueberry Muffin Tops

For batter:
1/2 cup butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cup self-rising flour, plus 1 tablespoon for tossing blueberries
1/4 cup whole milk
1 cup fresh blueberries for batter

For topping:
3 tablespoons cold butter, cut into bits
1/2 cup all-purpose flour
3 1/2 tablespoons sugar

Preheat oven to 350 degrees. Line two baking sheets with Silpat* baking mats; set aside.

To a large bowl, add the butter, 1/2 cup sugar, and beat to cream the batter. Add the egg, vanilla, and beat to incorporate. Stop to scrape down the sides of the bowl. Add 1 1/4 cup flour and beat to just incorporate; don't overmix. Add the milk and beat to incorporate; set aside.

To a separate small bowl, add 1 cup blueberries, 1 tablespoon flour, toss to combine, and add the blueberries and any residual flour to the large mixing bowl. Stir gently by hand to mix the berries in without crushing them.

Using a large cookie scoop, ice cream scoop or large spoon, scoop dough portions on a lined cookie sheet.

For the crumble topping:
Combine together all topping ingredients in a bowl with a fork until crumbly, then sprinkle evenly over each muffin top.

Bake for 18 - 20 minutes, or until a toothpick in the center comes out clean. Allow the muffin tops to cool on the baking sheets for about 10 minutes before moving them. ** Muffin tops are best fresh but will keep airtight for up to 5 days.

*Silpat Baking Mats helps the dough keep its shape and rise like a muffin top

**I made a glaze with powdered sugar and water and lightly drizzled the glaze over each top. 

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Stuffed Chocolate Chip Cookies

I learned from my Mama at a very early age to give credit where credit is due and know when to take a graceful compliment. We were have a surprise party for my Grandmama Elliott's 80th birthday. Mama gave me and my cousin money to go pick up two beautiful Schefflera plants. We got them and brought them home and placed them in the living room. She received many complements and said that I and my cousin were responsible. We took care of everything. She could have explained the entire story, but what good would that do? She had her "people" take care of things as any Southern Belle would! 

In that spirit, I don't feel the need to explain taking short cuts! When someone says, "Oh! These are good!" Say thank you! 

1 tube of chocolate chip cookie dough
1 bag of mini Reece's Peanut butter cups
1 bag of Rolos

1 mini Muffin Tin

Preheat oven to 350 degrees.

Scoop a teaspoon full of dough in each cup. Bake for 12 minutes.

While cookies are hot, press the candies into the center. Remove to a wire rack and let cool! ENJOY! 

It is as simple as that, and if you smooth the tops with a knife, no one will know that you didn't make the candy yourself! :-) 

Taylor's Red Velvet Crinkle Cookies

I was talking to one of my son's friends last night on Facebook. She asked me if I had tried crinkle cookies. I told her about mine, and she shared the way that she makes them. She mixes in whipped cream! She said it makes them extra light, fluffy and delicious! Wow! I've never seen someone use Cool Whip in cookie batter. I love it when a teenage can teach me a thing or two in the kitchen... ESPECIALLY when it involves BAKING! LOL You rock Taylor! 

1 box of cake mix 

8oz of cool whip (2 cups)

1 egg

Powdered sugar

Preheat oven to 350 degrees. Combine cake mix, egg and whipped cream. Form teaspoon size balls or scoop with a cookie scoop and roll in powdered sugar. Place on an ungreased (she lined it with parchment paper) cookie sheet or baking pan about 2 inches apart. 

Bake for 8-10 minutes.

Cool and plate.

Add a glass of milk and 

you have your late night snack!

Thanks for sharing with me last night Taylor!

You rock that oven girl!

English Toffee Sugar Cookies

My son loves soft sugar cookies. I made him a batch and decided to use the Heath's English Toffee Bits I bought on sale and make another batch. The hubby was my test tester on these. After "Mmmmm!" and "Oooooo!"-ing and 6 cookies later, he declared that they are delicious!

2 1/2 cups self rising flour
1 cup (2 sticks) butter, softened
1 1/4 cup granulated sugar
3 egg yolks
1/2 teaspoon vanilla extract
1/2 to 1 cup Heath's English Toffee Bits
1/4 cup granulated sugar, for rolling

Preheat oven to 350 degrees. 

In a large bowl, using an electric or stand mixer, cream together the butter, and granulated sugar until combined. Add egg yolks and vanilla extract. Add flour and mix until just combined. Using a spoon fold in the toffee bits. I used 1 cup, but use as little or as much as you like. We like a heavy toffee taste. Use a cookie scoop to scoop dough into balls, roll in sugar and place onto a baking sheet. Bake for 12 minutes or until tops of cookies start to crack. Let cool for 5 minutes on baking sheet before moving them to a wire rack. Let cool completely on wire rack.

Soft Sugar Cookies

After all the cooking and baking during the holidays, my son, Elliott says, "You know what I'm in the mood for? A good warm soft sugar cookie!" What do I do? Pull out the mixer, flour, butter, sugar, eggs, vanilla................" Sugar Cookies... he's in the shower!

2 1/2 cups self rising flour
1 cup (2 sticks) butter, softened
1 1/4 cup granulated sugar
3 egg yolks
1/2 teaspoon vanilla extract
1/4 cup granulated sugar, for rolling

Preheat oven to 350F degrees.

In a large bowl, using an electric or stand mixer, cream together the butter, and granulated sugar until combined. Add egg yolks and vanilla extract. Add flour and mix until just combined. Using a cookie scoop,  scoop dough into balls, roll in sugar and place onto prepared baking sheet. Bake for 12 minutes or until tops of cookies start to crack. Let cool for 5 minutes on baking sheet before moving them to a wire rack. Let cool completely on wire rack.

My DIL Brittney has claimed the remaining dough

balls in the freezer! LOL

Dark Chocolate Fudge Crinkle Cookies

I wanted to do something different with the cake mix I had on hand. I researched how to turn cake mixes into cookie dough. I decided to turn them into crinkle cookies. They are very easy, pretty and festive looking for the holidays!

1 box Duncan Hines Dark Chocolate Fudge Cake Mix

2 eggs

1/3 cup Oil

Powdered Sugar

Preheat oven to 350 degrees.

Combine cake mix, eggs and 1/3 cup vegetable oil using a hand mixer or wooden spoon.

Form teaspoon size balls or scoop with a cookie scoop and roll in powdered sugar. Place on an ungreased cookie sheet or baking pan about 2 inches apart. Cook for 8-10 minutes.

Pumpkin Spice Cookies

I usually try to do most of my cooking from scratch, but let's face it, we need a quick fix sometimes. I while back, I did a giveaway for Krusteaz. They have some of the best quality mixes available. The hubby found a pumpkin muffin mix and brought it home. It had an alternative recipe for cookies! I needed a little dessert for my boxed dinners tonight. It worked out perfect!

Krusteaz Pumpkin Muffin Mix
1 stick of Butter, softened
1 egg

In a medium size bowl, blend ingredients together. Using a cookie scoop or teaspoon drop mix on an ungreased cookie sheet. Bake for 8-10 minutes or until golden brown.
Makes 2 1/2 dozen!

A Grandmother's Secret and a Giveaway!

I'm having a giveaway! Almondina Cookies! Enter to win the same package that I received, pictured below! Just follow the instructions in the section at the bottom of this post. It's just that easy! Come back each day and get extra points! The contest ends on July 1st, 2014! Good luck!

Almondina ~ "To put a delicious healthful cookie on every table."

What a mission! I received this package of cookies to try and share. They are "all-natural, wonderfully crunchy almond biscuits" No cholesterol. No added fat, trans-fats, salt or preservatives.

For the story visit here: Grandmother Dina's Secret Cookies.
Find At A Store Near You

As for the taste, I think a picture is worth a thousand words! :-)

Kendal digging into the Almondina with both hands, saying "Mo! Mo!"

a Rafflecopter giveaway

Swedish Butter Cookies

We didn't have anymore pecans, but the hubby wanted to make them anyway... He says that he'll get some pecans later. When he thaws them out at Christmas, he says that he'll brush them with butter and roll them in chopped pecans. I say leave them alone and make another batch when you get the pecans! LOL

1 cup butter, softened
1/2 cup sugar
1 egg, separated
1 tbsp half & half cream
1/2 tsp vanilla
2 cups all-purpose flour
1/2 tsp baking powder
3/4 finely chopped pecans
maraschino cherries, halved

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, vanilla and cream. Combine flour and baking powder and gradually add to the butter mixture. Stir in 1/2 cup pecans. Roll about a tablespoon of the dough into a ball. Repeat with remaining dough.

In a small bowl, beat the egg white. dip the top of the balls in the egg and then dip in the remaining pecans. Place them about 2 inches apart on a baking sheet lined with parchment paper.

Using the handle of a wooden spoon, make a hole in the top of each cookie. Place a cherry in each hole, cut side down. Bake at 350 degrees for 12-15 minutes or until cookies are lightly browned. Cool on a wire rack. Store in an air tight container.

Chocolate Covered Cherry Cookies

 The hubby working on his cookies...
See he really does love to do this stuff! LOL

 

24 maraschino cherries, patted dry
1/2 cup butter, room temperature
3/4 cup brown sugar
1 tbsp maraschino cherry juice
1/2 tsp vanilla
1 1/2 all-purpose flour
1/8 tsp kosher salt
1 cup milk chocolate chips

In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in vanilla and juice. Gradually add flour and salt to butter mixture. Mixture will be thick and may be crumbly. Form into a ball and wrap in plastic wrap. Chill in the frig for about an hour.

Insert a chocolate chip into each cherry. Flatten about a tablespoon of dough and wrap it around a cherry. Repeat with the remaining dough and cherries. Place about an inch apart on a baking sheet lined with parchment paper. Bake at 350 degrees for 12-15 minutes or until edges begin to brown. Remove to a wire rack to cool.

Melt the remaining chocolate chips in the microwave. Dip tops of cookies in chocolate or spoon enough chocolate to cover the mound containing the cherry of each cookie. Place on wax paper and allow to set. Store in an air tight container.

Candy Cane Cookies

These cookies are so cute and really very easy to make. They take a little bit of practice to get the striping pretty, but the key is to have a cold firm dough and don't over work it. It's so worth the work. We found them fun to make!

1 tube refrigerated sugar cookie dough, softened and divided
4 tablespoons flour
1 teaspoon peppermint extract
1 teaspoon red food coloring

In a large bowl, beat cookie dough, flour and peppermint extract until smooth. Divide the dough in half and mix the food coloring into one half. Cover doughs and refrigerate for about an hour or until the dough is firm.

Shape about 1 teaspoon of each dough into six inch ropes. Lay the ropes side by side. Press together slightly and twist. Place on a cookie sheet and shape into a cane. Space the dough about 2 inches apart. Repeat with remaining dough.

Bake at 350 degrees for about 8-10 minutes or until lightly golden and set. Cool for 2 minutes, then move to a wire rack to cool.

Strawberry Thumbprint Cookies

I'm starting off the cookie and candy season today! I love this season... the hubby loves to bake cookies and make candy! Makes it easy for me! LOL

1 cup butter, room temp
1/2 block cream cheese, 4 oz, room temp
1 cup sugar
1 egg yolk
1/2 tsp vanilla extract
2 1/2 cups all purpose flour
Strawberry Jam

In a large mixing bowl, cream butter, cream cheese and sugar. Add in vanilla and egg yolk. Mix in flour. Cover and refrigerate for about an hour, or until the dough is easy to work.

Scoop dough with a small cookie scoop or shape into 1 inch balls. Place on an ungreased cookie sheet, about 2 inches apart. Use the end of a wooden spoon, dip the handle in water and press into the center of the cookie, about 1/2 inch deep. Fill well with strawberry jam. Bake at 350 degrees for 8-10 minutes or until set and a little browned on the edges. Cool on a wire rack. Store in an airtight container. You can freeze them ahead of time and take them out before your big celebration... easy!

Pilgrim Hats

I should have made this post before Thanksgiving, but I didn't make them until yesterday. They were so cute that I had to share them. Bookmark or Pin them so you can make them next year... Or for fun, use green and red to make them Christmas Pilgrim Hats! LOL

For each cookie you need...

1 fudge striped shortbread cookie, turned upside down
Icing, your choice (I used cream cheese icing.)
Mini Reese's Peanut Butter Cups
Orange gummy candy, cut in tiny squares for the buckle

Place the cookie up-side down. My sister-in-law, Pam, found out it was easier to put a big dollop of icing on top of the reese's cup and turn it over onto the cookie. (She figured that out on the last one... she said!!! Not me! LOL) Then attach the candy for the buckle... Voila! :-)

Chocolate Potato Chip Cookies

The hubby likes making chocolate chips (potato chips dipped in chocolate) at Christmas time, when we are making our candies. Only problem is, he eats them as fast as he makes them. Well, I saw some cookies that follow along the same taste combo as that and decided to make some of my own! I made them last year at Christmas time, and they were a huge hit! It's about time to get started on some more! :-)

Cookies:
2 sticks (1 cup) butter, at room temperature
1 cup sugar, divided
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
1/2 cup finely crushed potato chips
2 cups all-purpose flour, sifted

Chocolate Dip, Potato Chip & Kosher Salt Finish:

4 ounces semi or bittersweet chocolate, finely chopped
1 tsp butter

¼ cup crushed potato chips
1 1/2 tsp Kosher salt

Preheat the oven to 350 degrees.

In a large bowl, cream together the butter, 1/2 cup of the sugar, and vanilla. Add the chocolate chips and potato chips and stir well. Add the flour and stir to combine.

Place the remaining 1/2 cup sugar in a shallow bowl. Form the mixture into small balls, about 1 tablespoon each, roll in sugar, and place on an ungreased baking sheet. 

Using a heavy flat-bottomed glass flatten the cookies on the baking sheet, dipping in sugar before flattening each cookie. Bake the cookies until light golden brown, 14 to 16 minutes depending on your oven. Transfer to a wire rack to cool completely.

Melt the chocolate and butter in the microwave (only about 15 or 20 seconds at a time) and stir until smooth. Dip half of each fully cooled cookie in the chocolate, and sprinkle with crushed chips and Kosher salt. Let dry and harden wax paper or put them in the fridge. Store cookies in an airtight container in a cool place.

Caramel Chocolate Brownie Tartlets

I wanted to do something different. I was at the mercy of what I had on hand, since as most of you know, I live out in the country. A quick dash out to the grocery store does not exist out here! I had a box brownie mix in the pantry, some chocolate chips (very few since the hubby found them and has been munching on them in secret!) and caramels. (very few of them also since my son found them...) Hmmm... what to do? I didn't want just plain old brownies, so I made more of a cookie batter and stuffed them!

Cookie Batter:
1 Milk Chocolate Brownie Mix
1 egg
4 oz cream cheese, room temp
1/4 cup butter, melted

Stuffing:
Caramels, cut each into 4 pieces
Chocolate chips

Preheat oven to 350 degrees. Spray a mini-tart pan with oil. Combine ingredients in a large bowl, and beat until well combined.

Scoop with a cookie batter scoop and place in pan.

Place a caramel on the center and push into batter, but do not cover it. 

Bake for 12-14 minutes.

Take out of the oven and place 2 chocolate chips on each tart.

Cool and serve.

USA Pans 24 cup Mini Muffin Pan - 24-cup mini (Google Affiliate Ad)

Ranch Pickle Chip Crackers

I tried making the Ranch Pickle Chip Crackers from Zestuous today... I ran into a few problems. I had no ranch mix (which I always keep on hand). I ran out of butter (no margarine either), and my son ate all the pickles (which I buy by the gallon, because he eats so many...every day!). Oh! I also had no bread crumbs or parm cheese... the kids ate the rest on pizza today! Sooooooooo! I used ranch bottled dressing, dill, a little shortening and pickle juice (I have plenty of that!)... I used crushed Tomato & Basil Wheat Thins and kosher salt to sprinkle on the top. End result: Ok! Not enough flavor, but pretty! I'm going to the store tomorrow and try them again!!! Sorry I screwed them up Zestuous! All those who know me will probably say... "That's why she doesn't bake!!!" LOL

Pretty little things...

not bad for what I had to work with!

*** For the REAL recipe click on the link to Zestuous at the top of the page!***

D Bar Desserts in Denver... funny story!

I really had a lousy day today! I had a Dr's appointment at 4 pm in Florence, SC (about 1 1/2 hrs away). We discussed with my doctor the fact that my insurance denied my treatment this month and that I need to change things up. I have to get all my records to the new Dr in Florence and figure out treatments options before I can get any relief. We got home about 8pm...

My son, Elliott said that we had some stuff delivered, and I remarked that I new that a package was coming for Mitch. My step-son had a package delivered here for his wife. There anniversary is today... Elliott said, "No! There is another one!" Craig went and looked and said, " Lynn, this one is for you. It's from ummm d... d Bar... desserts?"

"Oh My Gosh! Oh My Gosh! Oh My Gosh! Eeeeeeeeeeeeeee! (squealing like a little girl) It's Keegan's d Bar!!! (that was me) He actually dropped the box when I screamed! There are not used to seeing me get the hyper! LOL

I actually took pictures! I'm soooooo excited! The Almonds are my favorite! ... and the shortbread cookies... oooooh so buttery! ...and Keegan's picture. I was just beside myself... OMGoodness! What a surprise!

What could have been any better after a very bad day?!?!?! I've felt so bad, but this was just heaven sent!!!

Elliott was on the phone with a friend (a 14 year old girl, Emily... a Food Network addict). He told her what was going on and she was squealing over the phone! "NO WAY!!!"

Something about the owners and  d Bar Desserts...

"Keegan and his wife Lisa do so very many good things for people - like the pediatric cancer patients that they help with cookies, cupcakes, balloons and remission parties. Lots of other things too. They both have hearts bigger than Texas!" ~ Michele Gerhard



"Very early on we knew a few things we wanted d bar to be but most was decided once we moved here and lot of it not until right before we opened. We designed our logo and the interior first. Next, we wrote a mission statement for d bar which best explains why we want d bar to exist:

Food is a connection. D Bar is a destination dessert dining experience created to put people at ease – a culinary sanctuary where this connection can take place. D Bar dining is about memories. The food, service and surroundings will serve to rekindle fond food memories and naturally inspire the formation of new ones. Our ultimate goal is to serve, inform and entertain. We aspire to inspire." ~ Keegan Gerhard & Lisa Bailey

This was in my card :-)

"By day, D bar is a casual pastry shop/cafe - a great place to grab a bite from the pastry case or a menu, hang out or order a cake or pastries for a special occasion. At night it becomes more of a dessert and wine bar with the plated dessert menu starting at 5p.m. being a focus of the p.m. service. Our coffee, wine and savory menus are available all day and night. Come by and see us!" ~ d Bar

This could not have come at a better time in my life! Thank you so much Keegan and Lisa for ALL you do!
Lynn

Southern Banana Pudding Shots

These are soooo cool!!! And the perfect size for a one-bite finger food party, shower or reception. You can also make an adult version using a banana rum or liqueur. You can take some shortcuts with pudding instead of custard if you like, but the custard is worth the work!

VANILLA CUSTARD:

2 cups half-and-half
3 tablespoons corn starch
2 eggs
1/2 cup granulated sugar
2 vanilla beans, split
3 tablespoons butter
3/4 teaspoon pure vanilla extract

WHIPPED CREAM:

3/4 cup heavy cream
3 tablespoons confectioners' sugar

SHOOTERS:

1 package vanilla wafer cookies (about 30), crushed
1 banana, chopped

For the vanilla custard: 

Whisk 1/2 cup half-and-half with the corn starch in a heat proof medium bowl until smooth. Whisk in the eggs and set aside.

In a heavy, medium saucepan, heat the remaining 1 1/2 cups half-and-half, the granulated sugar and vanilla beans over medium-low heat until a thin skin forms on the top, about 8 minutes.

Slowly whisk the hot half-and-half mixture into the egg mixture to temper it. Return the mixture to the saucepan and cook, stirring constantly until it is just thick enough to coat the back of a wooden spoon, about 10 minutes. Remove from the heat and add the butter, 1 tablespoon at a time, stirring until combined. Stir in the vanilla extract.

Pour the custard into a clean bowl and press plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight.

For the whipped cream: 

Beat the heavy cream and the confectioners' sugar in a medium bowl until soft peaks form.

For the shooters: 

Put 1 teaspoon wafer cookies in the bottom of each shot glass. Top with  a few pieces of chopped banana. Top with 1 teaspoon custard. Add a dollop of whipped cream and garnish with crushed cookies or chopped banana. Serve cold.

For an extra treat and a fancier presentation, serve shots in milk chocolate cups... No glasses to wash!