Vanilla Cupcake Cookies made from cupcake mix!

I made up this awesome recipe last night or shall I say at 4am! I have searched the internet all over for a vanilla cupcake flavored cookie. There is literally NO SUCH THING. All I found were cake mix cookies. Not good enough for me! Soooooo I did some experimenting and WA LA!

Let me introduce you to a very DELICIOUS cupcake cookie!

Mmmmm look how moist the inside is yet the outer shell is a crisp cookie and look at that light golden brown bottom. Perfection.

  

Ingredients:

1 box Mrs. Fields Confetti Cupcake Mix (they always have it at the dollar store and .99 store)

                     1/4 cup oil                       

1 egg

1 tsp vanilla (I used more, always do)

flour

sprinkles

I always use butter vanilla extract for better flavor but any vanilla will do.

I did not say how much flour because that I added as I went along. Once I mixed the egg, vanilla and oil into my cupcake mix it was still very moist and not doughy. I added a little flour at a time until I got cookie dough I was able to form in balls. Oh yea and don't forget to add extra sprinkles inside! I placed on parchment paper and had the oven set for 375 degrees and I baked them for about 8 minutes. It will vary depending on your cookie size. Check at 6 minutes. Remember you do not want to over bake because they are supposed to be soft cake like cookie.

For the icing I made it in like 1 minute. I just used powder sugar and I mixed in some sweet cream coffee creamer and some food coloring. I usually use milk in my icing but I decided to be fancy and use this instead :)

Aren't they darling? I am quite proud :D

Seriously they taste just like cupcakes. That's the point. It's a cookie on the outside and cake on the inside.



Funfetti Mug Cake

8 Tablespoons Funfetti Boxed Cake Mix

1 whole Egg Beaten

1 Tablespoon Vegetable Oil

3 Tablespoons Water

I added extra sprinkles in mine

Spray a mug liberally with cooking spray. Add egg, oil, and water to cake mix, and mix with a fork until creamy.

Microwave on HIGH for 1 minute 30 seconds. Microwave 30 seconds more if still gooey.

I had to microwave mine for 2 mins and 5 secs. I let it set a couple mins to cool down before removing from the mug.



The mug cakes are enough for two. I always cut mine in half. Gotta have portion control! Btw I have never had chocolate cool whip before. I am ashamed to say I have become addicted. I eat it right out of the tub like it was chocolate mousse or something. If you haven't tried it....you should.

MissP your cupcake forks are coming in handy for these petite treats. Thank you!!!



Mini won ton tacos

Ok I had to work with what I had. This recipe calls for chicken, bbq sauce, cheese, taco seasoning and cilantro.

I boiled the chicken and shredded it. Then I added the cilantro and cheese. I did not have taco seasoning so I used recipe inspirations quesadilla casserole seasonings. I just used the two things of chili powder and cumin. Then I squirted in some bbq sauce to give it a tang. I added salt too.

This is the seasoning card I used. I <3 these things!

After you mix it all together place on a won ton wrapper. Close the two corners with water and press together to seal.

Set oven to 400 deg and bake for 10-15 mins. Make sure you spray some pam on that pan!

These were so damn good! I know for sure these will be a hit at my bros grad party!



Zombie lady fingers

What you will need

1 cup sugar

1 cup Butter, softened

1 Egg

1 tsp Almond extract

1 tsp Vanilla extract

2 2/3 cups Flour

1 tsp Salt

3/4 cup whole Almonds

Red or neon pink food coloring (I used neon because its more brighter)

Green and blue food coloring (I added the blue make streaks of different colored greens)

If you don't have one of the two extracts above no worries just double up on whichever one you have.

Instructions

Combine the sugar, egg, butter, almond extract, and vanilla in a bowl. Mix in the flour, and salt. Next add your food coloring into the dough mixture. I added neon green and neon blue and kneaded the dough around to create a streaking effect. DO NOT over knead or the colors will all mix into one. You want streaks. Cover and refrigerate the dough for about 30 minutes, or until it’s firm.

Preparing the almonds

Get your whole almonds and place them in a bowl. I used a teacup. If you do not have a paint brush then use a marinating brush like I did. I used a rubber bristle one. If you do not have one then just use a spoon and toss them around with the red food coloring. Remember a little dye goes a long way so don't drown them or the skin of the almond will get too soggy and wrinkle to where it peels off. When all the almonds are coated place them on a paper towel to dry.

Shaping the cookies

When you’re ready to shape the cookies, only take out a small portion of the dough at a time. Shape the cookies into fingers by rolling and working with your hands. Score the top of the cookie with a knife or spatula to make it look like the wrinkles in your knuckle. Press an imprint into the tip of the cookie with your finger to make a spot for the almond finger nail. Press an almond into the tip of each finger to look like a fingernail

.

Place on a cooking sheet lightly coated with no-stick cooking spray. I really don't think you need to spray the pan because these cookies are loaded with butter so their already lubed up for easy transfer when done. I normally use a sheet of wax paper every time anyway so you can also do that if you don't have cooking spray. Bake at 325` for 20 to 25 minutes, or until the cookies are a very light golden brown on the bottom. Let the cookies cool on a drying rack.

This is what the dough should look like if you want the different shades of green in it.

Dying the almonds a little at a time with only a few drops for each batch.

Setting to dry on the paper towel.

TA DA!!!!!!

I'm bitchin' in the kitchen. Rockin' my monster kitchen apron about to bake me up a batch of zombie fingers.



Rainbow Pinwheel Sugar Cookies

Seriously, this is the best sugar cookie recipe I have ever used and I refuse to try any other. It's easy and calls for little ingredients. The only time consuming part about this recipe is the separating of the dough. It takes time and you will see why.

Ingredients for Sugar Cookies:

3/4 cup (1 1/2 sticks) salted butter
3/4 cup granulated sugar
1/4 teaspoon salt
2 teaspoon vanilla

1 large egg
2 cups unbleached all-purpose flour

In an electric mixer cream butter and add sugar and salt. Add vanilla and egg. Add flour and mix. Dough will be sticky-ish. Like a stiff, yet sticky play-dough. Gather dough and pat smooth.

Now separate the dough in 5 balls evenly. Color each dough ball a different color. I only use Neon food coloring these days. I don't know how I ever got along without it.

After each is colored your next step is to make grape sized balls out of each color.

Then once all your dough is made into little balls you take each color and roll it into one big ball like this....

Then you roll out your little beach ball on a flat surface until its long and skinny and start coiling it like this...

This is how they should look.

Final step is to dip the ends in candy sprinkles and place on a cookie sheet with parchment paper.

Set oven to 325(f) and bake for 13 minutes.

They are gorgeous! They took a long time to make because of all the dough separating, but the results are well worth the time!