Pages

.

White Chocolate Raspberry Cookies


Yesterday was the first day of Fall!! This is the absolute best time of the year.  While everyone is sharing delicious Fall recipes like anything with pumpkin, apples or homemade soup, I have one last fruity recipe to share with you.  
This is an easy shortcut recipe that can be made any time of the year. 

I have been craving fresh raspberries lately.  I love that tart, yet sweet flavor.  Have you every put fresh raspberries on homemade vanilla ice cream??? Seriously - best ever!  
These cookies start out with a cake mix and pudding mix, so they are pretty much guaranteed to be soft and chewy.  I added some raspberry extract to both the cookie and the icing to give them that extra boost of flavor.  I also used raspberry puree in the icing, but you can always use raspberry jam.  I just happened to have a giant bottle of raspberry puree that I bought to flavor my Diet Mountain Dew.  

These cookies are delicious.  
You might also like:


White Chocolate Raspberry Cookies
adapted from: Shanelle S.
(Printable Recipe)

1 (16.25 oz.) box white cake mix
1 (3.4 oz.) box instant white chocolate pudding mix
1/2 c. canola or vegetable oil
2 large eggs
1 tsp. raspberry extract, opt.
1 bag white chocolate chips (about 2 cups)

Raspberry Icing
1 1/2 c. powdered sugar
3-4 Tbl. raspberry puree or raspberry jam
1-3 Tbl. milk, as needed
pinch of salt
1 tsp. raspberry extract, opt.

Combine cake mix and dry pudding mix in a medium bowl.  Add the oil, eggs and raspberry extract and mix until combined.  Stir in the white chocolate chips.  Chill in the refrigerator for at least and hour or up to 24 hours.  Roll into balls (I use a cookie scoop).  Bake in preheated 350 degree oven for 10-12 minutes.  Remove from pan and let cool, then top with icing.  Makes around 28 cookies.  

For the Raspberry Icing: Combine powdered sugar, raspberry puree, 1 Tablespoon of milk, salt and raspberry extract and stir until smooth.  If it's too thick, add a little more milk until it reaches an icing consistency.  Drizzle over cooled cookies.  
reade more... Résuméabuiyad
at No comments:
Labels: ,

Peach Cake with Cream Cheese Frosting


A few years back we planted a peach tree and this was the first year we got peaches from it and we got a LOT of peaches.  I have already made three batches of this low-sugar Peach Jam, I've made peach milkshakes and I still have a bunch of peaches left.  So, I threw some in this amazing cake.
The great thing is, this is a shortcut recipe.  I love using cake mixes and "doctoring" them up to create delicious cakes.  You always get consistent results when using a cake mix.  I used fresh peaches in this cake, but you can also used frozen peaches, if you prefer.  If you want to use frozen peaches, check out this post for directions.    

When eaten without frosting there is no mistaking this is a peach cake.  You can totally taste the peach flavor.  Once you top it with the cream cheese frosting, the peach flavor is there, but doesn't stand out quite as much.  This is a super moist cake with a great texture and a recipe I will have to make each year with my fresh peaches. 
You might also like:


Peach Cake with Cream Cheese Frosting
(Printable Recipe)

1 (15.25 oz.) box yellow cake mix
2 (3 oz.) pkgs. peach jell-o
4 large eggs
1 tsp. vanilla extract
1 c. canola or vegetable oil
2 c. fresh peaches, peeled and diced (around 4-5 peaches)

Cream Cheese Frosting
From: Jenn@eatcakefordinner
1/2 c. (8 Tbl.) unsalted butter, room temperature
1 (8 oz.) pkg. cream cheese, room temperature
pinch of salt
2 tsp. vanilla extract
2 1/2 c. powdered sugar
1-2 Tbl. milk, only if needed

Preheat oven to 350 degrees.  Grease a 9x13-inch cake pan; set aside.  In a large bowl, combine the cake mix, powdered jell-o, eggs, vanilla and the oil.  Whisk together until combined.  Fold the diced peaches into the cake batter.  Pour the batter into the prepared pan.  Bake for 40 minutes, or until a toothpick inserted in the center comes out clean (or with just a few moist crumbs).  Cool completely and then top with cream cheese frosting.

For the Cream Cheese Frosting:  In a medium mixing bowl, beat together butter and cream cheese until creamy.  Add the salt and vanilla and mix again.  Add powdered sugar, one cup at a time, until frosting is smooth and creamy.  If it's too thick, add a little milk until it reaches desired spreading consistency.  

Jenn's Notes:  This cake gets very dark when baking, but it doesn't taste burnt.  I also added 1 Tablespoon of Vanilla Bean Paste to my frosting, but that is totally optional.  

Base cake recipe adapted from: The Food Charlatan
reade more... Résuméabuiyad
at No comments:
Labels: ,

Chocolate Confetti Chip Cookies



I found the funnest thing when shopping at Walmart the other day.  Confetti Chips!  They are so cute. . . speckled white chips that almost taste like cake batter.  Of course, I bought two bags and immediately made some cookies.  

I used my current favorite chocolate cookie recipe.  These cookies are soft and chewy with the perfect touch of chocolate.  
I love this recipe, not only does it always produce delicious cookies, but I always have the ingredients on hand.  Plus, this recipe makes a bunch of cookies, so there is always plenty to share. However, if you don't want that many cookies hanging out in your kitchen, then you can easily cut this recipe in half.  

Next time you are at the store, pick up a bag of this fun confetti baking chips and make yourself a batch of cookies.  
You might also like:


Chocolate Confetti Chip Cookies
From: Jenn@eatcakefordinner
(Printable Recipe)

1 c. unsalted butter, room temperature
1 c. sugar
1 c. light brown sugar, packed
2 large eggs
2 tsp. vanilla
2 1/4 c. all-purpose flour
3/4 c. unsweetened cocoa powder
1 tsp. baking soda
1 tsp. salt
1 (11 oz.) bag confetti baking chips (about 2 cups)

Preheat oven to 350 degrees.  In a large bowl, cream together butter, sugar and brown sugar for two minutes.  Scrape down the bowl and add the eggs, one at a time, beating well after each addition and mix until light and fluffy.  Mix in the vanilla.  In a separate bowl, combine the flour, cocoa, baking soda and salt and gradually mix into wet mixture.  Mix until just combined.  Stir in confetti chips.  Spray cookie sheets with cooking spray.  

Form dough into roughly 1 1/2- 2 inch balls (I like to use a 1 3/4 Tablespoon cookie scoop).   Place dough balls on cookie sheet, leaving 2-inches between each.  Bake for 8-9 minutes or until tops of cookies start to crack (mine are perfect at 9 minutes).  Remove from oven and transfer cookies to a wire cooling rack and cool completely.  Repeat with remaining cookie dough.  Makes around 40 cookies.  

Base cookie recipe adapted from: Jamie Cooks It Up
reade more... Résuméabuiyad
at No comments:
Labels: ,