Outdoorsy Christmas.

Cookie Post #2

If you like red velvet cake, and even if you don't you must try these cookies. I'm not usually the biggest fan of red velvet, but I am a fan of cheesecake. Again, just like the Lemon Burst cookies I posted about these were so easy to make but took a bit more time. 

Here's the recipe.

1 box red velvet cake mix (I used Duncan Hines)

2 tbsp flour

2 eggs

1/2 cup oil

1 tsp vanilla

Filling:

4 oz. cream cheese

2 cups powdered sugar

1 tsp vanilla

Preaheat oven to 350 degrees. Mix the cake powdered cake mix, flour, eggs, oil and vanilla in a bowl.  In a separate bowl, mix the cream cheese, powdered sugar and vanilla. Let both refrigerate for 30 minutes to harden a bit (this makes it easier to work with).

Form the batter into a patty and scoop cream cheese in the middle. Form another patty to place on top and mold the two together. I found it easier to make the outside a bit thinner than the middle, that way the filling doesn't pop out. This is much easier than it seems.

Place on a well-greased cookie sheet. Space these babies pretty far apart--they get huge.

Here they are! These were delish. My only change is the filling in the middle. If you don't put enough inside it can be hard to taste. So stuff in as much as possible. 

Happy Baking!

Cookie Post #1

I found this recipe while on Pinterest (of course--I think everyone and their mother is addicted to this site) and it looked SO easy I just had to try it. I've been wanting to bake some cookies to take into work for the holidays, so I was glad when I stumbled upon this recipe. When I say SO easy, that might be an understatement. This was a four ingredient recipe--yes, baking delicious cookies that only require you to buy four things.

Here's the recipe.

1 box lemon cake mix (I used Duncan Hines)

1 8oz containter of Cool Whip

1 egg

1/3 cup powdered sugar

Preheat oven to 350 degrees. Beat Cool Whip, egg and cake mix in a bowl. It's important to note that you mix just the powdered cake mix, not the additional ingredients listed on the box. The batter will be very thick and sticky--I stuck mine in the fridge for 20 minutes.

Roll into balls and coat with the powdered sugar. I found it easier to spoon some of the batter into the bowl of powdered sugar, make sure it was coated and then I rolled it into a ball. It was less messier this way and the batter seemed to roll nicer.

Place them on a well-greased cookie sheet. I would even space them a bit further apart than I did--they expand quite a bit so some didn't have enough room. Bake for 10-12 minutes and let cool before removing them from the cookie sheet.

Here they are! They turned out perfect. Very moist and fluffy--I will definitely be making these again. 

P.S. See the red cookie in the picture? 

Those are Red Velvet Cheescake cookies--post coming soon!