Snowball Cookies

#10

Whether you call them Russian Tea Cakes, Mexican Wedding cookies, or the simple Snowball....

These are a breeze to make and tasty!

photo and recipe courtesy of BettyCrocker

Ingredients

1

cup butter or margarine, softened 

1/2

cup powdered sugar

1

teaspoon vanilla

2 1/4

cups all-purpose flour

3/4

cup finely chopped nuts (I used pecans)

1/4

teaspoon salt

Powdered sugar

Steps

• 1

  Heat oven to 400ºF. 
• 2

  Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together. 
• 3

  Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
• 4

  Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
• 5

  Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Oreo Peppermint Crunch Cookie

#8

When I think of Christmas baking, my mind goes to peppermint.  For some reason I feel like peppermint is a Christmas flavor, so that's why this is my second cookie, in a row, using peppermint.

But this peppermint cookie also has dark chocolate and crushed Oreo's.

And it's also made using a box of cake mix which totally explains why these cookies come out of the oven super soft, and look undercooked.  But follow the directions below religiously, and your taste buds will be thanking you.  You're welcome.

Ingredients

• 1 box white cake mix
• 8 Tablespoons butter, softened
• 1 egg
• 1/2 teaspoon peppermint extract
• 1/2 teaspoon vanilla extract
• 4 ounces cream cheese, softened
• 1 cup Oreo cookie chunks
• 1 cup Andes Peppermint Crunch pieces (I think these have been discontinued. I used Ghirardelli Peppermint Bark Chunks)
• 1/2 cup dark chocolate chips

Instructions

1. Preheat the oven to 350 degrees.
2. Combine the cake mix, butter, egg, extracts, and cream cheese. Beat until a soft dough forms. 
3. Stir in the cookie chunks, peppermint crunch pieces and chocolate chips gently. Refrigerate the dough for 30-60 minutes.
4. Scoop or roll the dough into 24 balls. Bake on a cookie sheet for 10 minutes. Do not over bake. The cookies will be very soft and look undone. 
5. Let the cookies sit on the hot cookie sheet for 2-3 minutes, then gently remove them with a spatula to a piece of wax paper on the counter.
6. Very gently tap the tops of the cookies with the bottom of a flat spatula to even out the tops. Let them sit until completely cool. Store in a sealed container. 

My final product

White Chocolate Ting-a-Lings

I'm not including this in my weekly cookie challenge, because apparently, per my husband, these aren't really cookies.  So what are they?  Just a sweet treat?  Maybe so.  Maybe he's right.

But I thought the mix of chow mein noodles, cocktail peanuts, and white chocolate might be worth trying.  And this recipe was a no-bake one.  Double thumbs up!

If you are looking for something quick, festive, different, yet tasty - try this.

recipe and photo courtesy of LemonTreeDwellings

Ingredients

• 3 1/2 c. chow mein noodles
• 2 1/2 c. salted cocktail peanuts
• 32 oz. white chocolate candy coating (I just used white chocolate chips)
• candy sprinkles

Instructions

1. Mix chow mein noodles and peanuts in a large bowl.
2. Melt white chocolate over low heat until smooth; pour over chow mein noodles and peanuts and mix well.
3. Drop by spoonfuls onto wax paper; top with candy sprinkles.
4. Cool completely and store at room temperature.
   
   
   
   
   My final product!
   
   
   
   
   

Chocolate Peppermint Whoopie Pies

On my way to drop Ashlan off at school yesterday, she asked me if I would bake something 'peppermint' for her to enjoy for an after school snack.

I can't say I have a history of baking with peppermint.  It's not usually an ingredient I use a lot.  So I had to get online and find something fun and easy to prepare for her that she would enjoy after school.   

And I came across this - a whoopie pie

Shopping List
1 box chocolate cake mix
1/2 cup veggie oil
2 eggs
1/4 cup water
store bought peppermint frosting (don't panic if you can't find any...read below!)
1/2 cup peppermint crunch candy (or crushed up candy canes)

Preheat oven to 350 degrees

Combine cake mix, oil, eggs, and water in bowl.
Drop by 2 tablespoons onto lined cookie sheet (leave about an inch between each cookie)

Bake 8-9 minutes

Cool on pan 5 minutes, move to wire rack and cool 15 more minutes.

Meanwhile, put your canned peppermint frosting in a bowl and stir in crunch.

Take one cookie and place a tablespoon or so of frosting in the center.  Press another cookie on top (this will spread the icing out to the edge).

** Usually the peppermint frosting is in the Christmas baking section of Walmart and Target.  But I ended up at Kroger and they didn't have any.  So I bought a tub of vanilla frosting and a bag of Peppermint Crunch (which I crushed up into little pieces)  If you can't find the Peppermint Crunch candies, then candy canes work just as well.

Here's my final product.  I've never made whoopie pies before.  Kinda fun, I'll admit!

Ashlan gave these two thumbs up!

Brent also admitted to how delicious these were!

Dark Chocolate Peppermint Marshmallow Cookies

One of my favorite food blogs is Let's Dish .  I try so many of her recipes and are rarely disappointed.

This time I tried her cookie recipe, Dark Chocolate Peppermint Marshmallow Cookies.

Ingredients

• 1 (15.25 oz.) Pillsbury Dark Chocolate Premium cake mix
• 2 tablespoons flour
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup vegetable oil
• 16 large marshmallows
• 1 (16 oz.) can Pillsbury Creamy Supreme Peppermint Frosting
• 1 cup heavy cream
• 8 ounces dark chocolate, chopped
• 12 small peppermint candy canes, crushed

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, stir together the cake mix and flour until well mixed.
3. Stir in the eggs, oil and vanilla and mix until smooth.
4. Form dough into 1-inch balls and place on baking sheets, 2 inches apart. Flatten slightly with the bottom of a glass or the palm of your hand.
5. Bake cookies for 6 minutes, then remove from oven.
6. While cookies bake, cut marshmallows in half with kitchen shears or scissors.
7. Place 1/2 a marshmallow, cut side down, in the center of each cookie. Return cookies to oven for another 2-3 minutes, until marshmallows are puffy and just beginning to brown.
8. Remove from oven and allow cookies to cool on baking sheets for a few minutes before removing to wire racks to cool completely.
9. When cookies are cool, spread about 1 teaspoon of peppermint frosting over the tops of the marshmallows.
10. To prepare ganache, heat cream in a small saucepan over medium heat until it is just beginning to simmer.
11. Remove from heat and whisk in chopped chocolate until mixture is smooth and shiny.
12. Allow ganache to cool for about 10 minutes. It should be the consistency of soft pudding.
13. Carefully spread 2-3 teaspoons of ganache over the marshmallow, leaving the cookie exposed.
14. Sprinkle with crushed peppermint candy.

As always, I had my mini Betty Crocker with me in the kitchen!

These cookies were such a nice change from our typical spruced up sugar cookie or fancy chocolate chip cookie.  I highly recommend baking these… dark chocolate, marshmallow and peppermint is a wonderful combination!

Christmas Cake Batter Truffles

Talk about an easy treat to make.  No oven or stove needed!

Cake batter balls covered in white chocolate with some Christmas sprinkles!

INGREDIENTS:

1 cup white cake mix
1/2 cup all purpose flour
1/2 cup granulated sugar
1/4 cup butter, melted
1/2 teaspoon vanilla
2 tablespoons milk
1 tablespoon Christmas sprinkles + more for decoration
1 1/2 cups white chocolate chips or vanilla almond bark

DIRECTIONS:

In a large bowl, whisk cake mix, flour and sugar. Stir in melted butter, vanilla, milk and sprinkles. Mixture should be moist and be able to hold its shape easily when formed. Using a cookie scoop, form mixture into even balls and refrigerate 20-30 minutes.

In the mean time, melt chocolate in a double boiler or slowly in the microwave. Using a fork, drop one of the cake batter truffles into the chocolate and roll around to coat. Tap off the excess gently and transfer to cookie sheet lined with wax paper. Top with more sprinkles, if desired.

http://www.laurenslatest.com/christmas-funfetti-cake-batter-truffles-oxo-giveaway/

I love any bite-size treat!

White Chocolate Cranberry Blondies

My friend, Emily, who desperately needs a blog to share all of the wonderful goodies she cooks and bakes, recommended to me these White Chocolate Cranberry Blondies.

She made these the other day, then emailed me the recipe and said "you have to make these!"

So today, I followed her orders and made these!

If you are looking for a dessert bar recipe, make these!

Dried cranberries, white chocolate - need I say more?

Ingredients

• 3/4 cup butter, cubed
• 1-1/2 cups packed light brown sugar
• 2 eggs
• 3/4 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/2 cup dried cranberries
• 6 ounces white baking chocolate, coarsely chopped
• FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioners' sugar
• 1 tablespoon grated orange peel, optional
• 6 ounces white baking chocolate, melted
• 1/2 cup dried cranberries, chopped

Directions

• In a microwave, melt butter; stir in brown sugar. Transfer to a large bowl; cool to room temperature. Beat in eggs and vanilla. Combine the flour, baking powder, salt and cinnamon; gradually add to butter mixture. Stir in cranberries and chopped chocolate (batter will be thick).

• 

Spread into a greased 13-in. x 9-in. baking dish. Bake at 350° for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.

• 
  
• For frosting, in a large bowl, beat the cream cheese, confectioners' sugar and orange peel if desired until blended. Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with cranberries. Drizzle with remaining melted white chocolate. Cut into bars. Store in the refrigerator. Yield: 2-1/2 dozen.

#18 Eggnog Bundt Cake

#18 - Eggnog Bundt Cake

This is the first time I've ever bought, baked with or tasted eggnog.

I made this bundt cake because it seemed to fit perfectly for the season

(besides, I'm not sure you can find eggnog in the middle of summer right?)

I had NO idea whether I would like this cake or not.  

I was kind of leaning towards "No, I'm not going to like it"

But man, I fooled myself.  

This bundt cake is delicious!!!

Bake it!!!

(Sorry for the sloppy frosting.  I was excited to get it finished so I could taste-test)

Shopping List

1 box of yellow cake mix

2 small boxes of instant vanilla pudding

1/2 cup of veggie oil

3/4 cup Egg Nog (I used the dairy, non-alcoholic version but you use whatever you have)

1/2 cup of water

4 eggs

3 teaspoons rum extract, divided

1 tablespoon nutmeg, divided

1 can vanilla frosting

Preheat oven to 350 degrees

Grease (I use Pam) a 10 inch bundt pan

In mixing bowl, combine cake mix, puddings, oil, egg nog, water, eggs, 2 teaspoons extract and 1/2 tablespoon nutmeg with electric mixer. Pour into prepared bundt pan.

Bake 40-45 minutes or until toothpick inserted comes out clean

Let cake rest on counter in pan 10 minutes.  Then, invert cake onto serving plate to finish cooling. 

To make the frosting, stir remaining teaspoon of extract and remaining 1/2 tablespoon nutmeg into the conatiner of vanilla frosting.  After mixing, I microwaved it for 10-15 seconds so it would be thinner.  I wanted more of a drizzle type frosting.

Frost and sprinkle with a little extra nutmeg for grins.

(courtesy of mixandmatchmama.com)

Even if you don't care for eggnog, give this a try!!  I bet you will like it!

#17 Peppermint Bundt Cake

#17 - Peppermint Bundt Cake

Since Christmas is right around the corner, I chose Peppermint for this week's bundt cake.

Well, actually, my first choice was Spiced Eggnog..  But as soon as Ashlan heard my choice, she vetoed it. "MOM! Noooooooo!!!  Please, no eggnog!"

So my second choice quickly became first choice...and that was this Peppermint Bundt.

1 box of white cake mix

2 small boxes of instant vanilla pudding

1/2 cup of veggie oil

1 1/4 cups water

 4 eggs

2 teaspoons peppermint extract, divided

red food coloring

4 cups powdered sugar

1 stick butter, softened

1/2 cup white chocolate chips, melted and cooled

Peppermint crunch (I crushed up candy canes)

Preheat oven to 350 degrees

Grease (I use Pam) a 10 inch bundt pan

In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer.  Divide batter into two bowls.  Stir one teaspoon of peppermint extract and red food coloring in one bowl.   Keep the other bowl "white".  In your bundt pan, layer your red layer across the bottom first (gently tap the pan against your counter once it's in to make sure everything is settled), then layer the white batter on top of the red. 

Bake 40-45 minutes or until toothpick inserted comes out clean.

Let cake rest on counter in pan 10 minutes.  Then, invert cake onto serving plate to finish cooling. 

To make the frosting, beat butter with powdered sugar and white chocolate until creamy.  Stir in remaining teaspoon peppermint extract.  Spread on cooled cake and top with peppermint crunch.

*recipe from mixandmatchmama.com*

This was the first time I recalled making anything with peppermint (candy cane)

I like peppermint flavoring in chewing gum and that's about it.

But I'm glad I attempted this cake because it turned out really good!  I don't think the peppermint flavor is too overwhelming at all (which is what I  was afraid of)

I'd definitely bake this cake again!

#16 Cranberry Cream Cheese Bundt Cake

#16 - Cranberry Cream Cheese Cake

This cake isn't actually labeled as a 'bundt cake'.  It's really a 'pound cake'.

But it's made using a 10in bundt pan, so basically I can call it a bundt cake.

Look at the picture below.  When I saw that picture, I knew I was going to try to make this as my weekly bundt cake.  It looked so moist and so yum!

Ingredients

1 cup (2 sticks) unsalted butter, softened

8 ounces cream cheese, room temperature

2 1/2 cups sugar

3 eggs

1 lemon, juiced and zested

1/2 teaspoon almond extract

1 teaspoon vanilla

2 1/2 cups cake flour

1 teaspoon salt

2 cups fresh cranberries, tossed with 1 tablespoon flour

Directions

Preheat oven to 350 degrees. Generously grease and flour a 10-inch bundt pan.  With an electric mixer, beat butter and cream cheese until combined. Add the sugar, then turn the mixer to med-high and cream for 3 minutes, until light and fluffy. Mix in the eggs, one at a time. Add lemon juice and zest, almond extract, and vanilla and mix well. Stir in salt. Add the cake flour in two batches.  Fold in the cranberries.  Spread the batter evenly in the prepared bundt pan. Bakfor 60-70 minutes, until the cake has browned and a skewer inserted in the center comes out with only moist crumbs attached. Let cool in pan for 10 minutes and then turn out onto a rack and cool completely.

And here is mine.  This cake was crazy crumbly.  Well, maybe I shouldn't say crumbly, but it falls apart easily.  Who cares, though!  It's so moist and delicious, just like I thought it would be!

This piece in the picture below is no longer around.  I ate it right after I took the picture!