Category Archives: Cookies
I’m not usually a big Oreo fan, but a friend’s birthday is coming up soon. He personally requested these cupcakes. I can’t say “no” to someone who wants me to bake for them. 😀
He gave me this website: Death By Oreo Cupcakes
I had also found this website: Cookies and Cream Cupcakes
They are almost the exact same recipe, but with a few differences. So I picked the parts of each that I personally liked and made some Oreo Birthday Cupcakes!
First, pre-heat the oven to 350 degrees. Line muffin pan with cupcake liners. Take one cookie part off the Oreo. Add the rest of the Oreo to the cupcake liner.
Second, mix a chocolate cake mix according to package directions. Crush at least 6 whole Oreos into medium to small pieces. Add the Oreo pieces to the cake mix.
Third, add cake mix to the cupcake liner. Only fill liner 1/2 to 2/3 full. Bake for 15-23 minutes or until a toothpick inserted into the cake comes out crumb free (clean).
Fourth, crush the cookie tops into super-small to tiny chunks. Take pre-made cream cheese frosting and put into a bowl. Stir in the crushed cookies.
Finally, decorate the completely cooled cupcakes and garnish with a cookies and cream candy bar piece!
Oreo Birthday Cupcakes
1 Box of Devil’s Chocolate Food Cake Mix
- Plus ingredients that the box requires
1 Package of 30 Oreos
2 Cans of Cream Cheese Frosting
1 King Size Cookies and Cream Bar or 24 Mini Oreos (optional)
1. Pre-heat the oven to 350 degrees. Fill a cupcake pan with liners. In each liner put in an Oreo with one cookie side taken off. Put that missing cookie piece in a bag and set aside.
2. Make box cake according to package directions. Crush up six whole Oreos into medium to small pieces. Mix the crushed Oreos into the cake mix.
3. Scoop cake mix into cupcake liners. Only fill 1/2 to 2/3 full.
4. Bake cupcakes for 15 minutes or until a toothpick comes out basically crumb free.
5. Put the pre-made cream cheese frosting into a bowl. Crush the cookie pieces from earlier into super small to tiny pieces. Mix into the frosting.
6. Decorate the cupcakes once they have completely cooled. Add optional decorations if desired!
St. Patrick’s Day is tomorrow! I love this holiday for all the fun foods! I have been browsing pinterest and food blogs for fun green food ideas as well as other festive ideas. Here are some of my favorites; click the picture to go to the recipe!
1. Crab Stuffed Baked Avocado – Domestic Fits
2.Cucumber Cups Stuffed with Spicy Crab – Domestic Fits
3. Lucky Leprechaun Hats – Betty Crocker
4. Ligurian Pesto with Spaghetti – Bon Appétit
5. Cheddar Biscuits – Kraft Foods
6. Irish Cheesecake – Kraft Foods
7. Irish Car Bomb Cupcakes – Brown Eyed Baker
8. Grilled Corned Beef and Fontina Sandwiches – Bon Appétit
9.Green Eggs and Ham – Martha Stewart
10.Vegetarian Split Pea Soup – The Curvy Carrot
11. Monster Veggie Burger – Shape Magazine: Healthy Eating
12. No Bake Mini Grasshopper Pies – A Pretty Life In The Suburbs
13. Mrs. O’Callaghan’s Soda Bread – Bon Appétit
Hope these pictures and recipes gave you some ideas for your St. Patrick’s Day food festivities!
Happy Pi day! Or is it Pie day? I remember in high school that on Pi day (cause it was math class), if you brought in a pie could get extra credit. Too bad I don’t have any classes that I can get extra credit in now-a-days for bringing in a pie.
To honor pie day and St. Patrick’s Day which is just a few days away I made a Mint Chocolate Ice Cream Pie. I believe this recipe came from the Bon Appetite Magazine or Family Circus Magazine many years ago. I had clipped this recipe, and didn’t write where it came from.
32 Mint creme-filled chocolate sandwich cookies
1/4 Cup + 2 Tablespoons of Chocolate Ice Cream Syrup Topping
8 Cups (1/2 Gallon) Mint Chocolate Chip Ice Cream
Non-Stick Cooking Spray
1. Spray a 9-Inch pie pan with the cooking spray.
2. For the crust pulse (in a food processor) or crush 16 cookie sandwiches until fine crumbs appear. Add the 1/4 cup chocolate ice cream syrup topping to the crumbs and mix until moistened.
3. Press crumb mixture into sides and bottom of the pie pan. Freeze for 30 minutes.
4. Cut 8 cookie sandwiches in half. Scoop half the ice cream into the pie pan. Place scoops close together so that no crust shows.
5. Scatter the cookie halves on top of the ice cream in the pie pan. Press them lightly into the ice cream.
6. Freeze for 1 hour.
7. Scoop the remaining ice cream on top. Cut the remaining cookies into quarters and sprinkle on top of ice cream.
8. With the remaining chocolate syrup topping drizzle it over the pie.
9. Freeze for 3 hours or until firm.
10. Serve and Enjoy!
I also made cookies with Gary’s mom, my sister, and my mom too! My favorite cookies we made were the Gingersnap cookies with Lemon filling and the traditional gingerbread men cookies! We also made several other cookies, a cinnamon cookie and a Truffle-filled Thumbprint cookies.
Gingersnap Cookies with Lemon Filling
3/4 Cup Unsalted Butter
1 Cup White Sugar
1 Large Egg
1/2 Cup Molasses
2 1/2 Cups Flour
2 Teaspoons Baking Powder
2 Teaspoons Ground Ginger
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Salt
2 Cups Powdered Sugar
1 Cup Unsalted Butter
1 Teaspoon Lemon Extract
1 Tablespoon Lemon Juice from 1 Lemon
1. Pre-heat the oven to 350 degrees.
2. In medium bowl, cream butter and sugar until smooth and creamy.
3. Beat in the egg. Then add the molasses and mix.
4. In a large mixing bowl combine the flour, baking soda, ground ginger, ground cinnamon, and the salt.
5. Now add the creamed mixture to the flour mixture and mix well.
6. Shape the dough into 1 inch balls.
- Try to make them all the same size so that when you sandwich the cookies together one cookie won’t be bigger or smaller than the other.
7. Place 1 inch balls onto a cookie sheet about 1 inch apart from one another.
- The cookies are going to spread out on the cookie sheet.
8. Bake for 10-12 minutes.
9. While the cookies are baking, in another medium mixing bowl cream together the butter and the powdered sugar until smooth and creamy.
10. Add the lemon extract and juice and beat for 1 minute.
11. Remove the cookies from the oven and let them cool for 2 minutes.
12. Transfer the cookies to a wire cooling rack and let them cool completely.
13. Pick two cookies that are similar in size, spread about a 1/2 to 1 teaspoon of the lemon cream onto one cookie. Then sandwich the cookies together and enjoy!
Each year my mom, sister, and I make several different Christmas cookies. I always make sure that my favorite cookie is on our baking list. The Jewel Thumbprint Cookies recipe that we use came from the December 2000 issue of Woman’s Day Specials Magazine on page 82. It’s the Holiday Cookies issue.
2 Cups All-Pupose Flour
1 Cup (2 Sticks) Unsalted Buttered – Softened
1/2 Cup Firmly Packed Brown Sugar
2 Large Eggs
1 Teaspoon Vanilla Extract
1/8 Teaspoon Salt
1 1/2 Cups Finely Chopped Pecans
1/4 Cup Raspberry Jelly
1/4 Cup Another Flavor of Jelly
1. Pre-heat the oven to 350 degrees.
2. In a large bowl mix together the flour, butter, brown sugar, egg yolks, vanilla, and salt until well mixed.
3. In a small bowl mix the egg whites until foamy. Put the chopped pecans in another small bowl.
4. Shape cookie dough into 1-inch balls. Roll each ball in the egg whites then in the chopped pecans.
5. Put each cookie dough ball on a baking sheet about 1-inch apart. With a thumb, index finger or the tip of a spoon, make a depression in the middle of each cookie ball.
6. Bake for 8 minutes. Remove from the oven and add about a 1/2 teaspoon of jelly into the depression of each cookie. Bake for another 6-10 minutes or until the cookies are lightly brown on the edges.
Several other cookies we made this year were (click on the picture for the recipe):