4th Annual Cookies and Cocktails- Lemon Swig Cookies & Upside down Pineapple cake

That time of year again folks! Where we have the cookies and cocktails party! It was a great time and people really came out with some good cookies. This year we did trophies which made it all the more funner. ( i can use the word funner because it is my blog). The winners get to keep the trophies for a year, return them next year to pass onto next contestant winner. My new cricut machine helped me make awesome decorations for the party which were not photographed :(.

This year I made Lemon Swig Cookies! 

  • 1 Cup Butter, softened
  • ¾ C Vegetable Oil
  • 1¼ C Sugar (plus ¼ cup reserved)
  • ¾ C Powdered Sugar
  • 2 T Water
  • 1 teaspoon lemon juice
  • 1 Tablespoon lemon zest
  • 2 Eggs
  • ½ t Baking Soda
  • ½ t Cream of Tarter
  • 1 t Salt
  • 5½ C Flour
  • Lemon Cream Cheese Frosting:
  • 1 (8 ounce) package cream cheese,
  • softened
  • ¼ cup butter
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 5 cups confectioners’ sugar
  1. Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, baking soda, cream of tarter, and salt. Set aside.
  2. In a large mixing bowl, cream together butter, vegetable oil, sugar (1¼ C), powdered sugar, and water. Add in lemon juice and lemon zest.. Add in eggs.
  3. Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place onto a non stick cookie sheet.
  4. To give the cookies their signature rough edge, dip the bottom of a glass into the reserved ¼ cup sugar and press onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don’t press them to thin.
  5. Bake for 8-10 minutes or until the bottom is lightly brown. The cookies stay soft so do not over bake.
  6. To make the lemon cream cheese frosting: Beat cream cheese, butter, lemon juice, lemon zest, and vanilla together until smooth and fluffy. Add confectioners’ sugar. Beat until creamy

Upside Pineapple Cake Cocktail

I had this at a chinese restaurant once and I wanted to make it for the occasion!

Ingredients
  • Pineapple Juice
  • Cake Vodka
  • Malibu Rum
  • Grenadine
  • Ice
Instructions
  1. Use a tall drinking glass and fill ⅓ full with ice.
  2. Add a double shot of Cake Vodka.
  3. Add a single shot of the Malibu Rum.
  4. Fill glass with Pineapple Juice.
  5. Pour a bit of Grenedine over the top. The red should float to the bottom & the drink will actually resemble pineapple upside down cake.
  6. Enjoy :)
Advertisements

Caramel Apple Oatmeal Cookies

These I paired with Sangria, for 3rd Annual Cookies and Cocktails. The recipe came from Bloom Designs Online. I didn’t use the caramel glaze because lack of ingredients, I just used basic caramel sauce. The cookies have the consistency of a oatmeal rather than a crunchy cookie. Which bothered some people.

You need

  • 2 3/4 quick cooking oats
  • 1 1/4 flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon baking soda
  • 1/2 salt
  • 3/4 cup softened butter
  • 1 1/4 cup brown sugar, firmly packed
  • 1 1/2 teaspoon vanilla
  • 1/4 cup milk
  • 1 egg
  • 2 apples peeled and finely diced (fuji or granny smith work well)
  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 2 tablespoons caramel sauce

Preheat oven to 350. Mix together first six ingredients and set aside.  In a standing mixer with a paddle attachment, cream butter and brown sugar.  Add egg, vanilla and milk.  Mix until combined. Add oats mixture and blend until just incorporated.  Mix in apples.  Drop by the tablespoon onto parchment lined cookie sheet and bake for 11 minutes until lightly browned.  Let sit on cookie sheet until cooled.

For the glaze, whisk together powdered sugar, 1 tablespoon milk and caramel sauce until smooth.  Add more milk if necessary.

Once cooled, drizzle caramel mix over cookies.

Ultimate Grasshopper Cookies

2nd Annual Cookies and cocktails was rolling around and I needed an elaborate cookie. I chose a twist on the grasshopper with a little bit more decadence. I had some trouble with melting the chocolate but they came out tasty and I would make them again! Thanks yourcupcake.

 

Cookies:

1 Box Devil’s Food Cake mix
2 eggs
1/2 C. butter, melted
1 tsp. vanilla extract
3 Tbsp. brown sugar
Mint Frosting:
3/4 C. butter, softened
1 1/2 tsp. peppermint extract
2-3 C. powdered sugar
milk, if needed
green food dye, if desired
Chocolate Glaze:
1 1/2 C. chocolate chips
3 Tbsp. butter
Andes Mint Candies, roughly chopped
1. Preheat oven to 350 degrees and line cookie sheets with parchment paper.
2. Combine cake mix, eggs, butter (make sure you let it cool a little so it doesn’t cook the eggs), vanilla and sugar. That batter will be still.
3. Make dough balls a little large than a Tablespoon and place on cookie sheets to bake. (You make one to pat each dough ball down a little bit because cake mix cookies tend to bake up tall.)
4. Bake for 7-9 minutes and let cool on cooling racks.
5. Mint Frosting: Beat butter for 2 minutes. Add peppermint extract and slowly add it powdered sugar until you reach your desired consistency. Add 1-2 Tablespoons milk if it gets too thick. Add green dye for color if desired.
6. Chocolate Glaze: Melt chocolate chips and butter together in a microwave proof bowl. Zap for about 30 seconds, then stir, then microwave in 10 second increments and stir until smooth.
7. To assemble (see photos). Pipe on frosting, smooth over with a knife, spoon on your glaze and top with peppermint candies.
Success!!!

Lime Cookie Critique

I was a little bit weary of this one but I thought it would be easy and fun to do with the girls. They mix was simple, some butter, and an egg. Easy to bake and the cookies cracked beautifully when they were cooked. I bought the frosting from the store too, and just threw that on there. and Omigosh!

 

They were so Tasty  I couldn’t believe it!!! Key Lime cookies who would of thought. I brought them to Memorial Day Party and so many people were saying how GOOD they tasted and I was like… they came out of box, I felt embarrassed. So easy to make- and so tasty, I definitely recommend!!!

 

XXXXXXX

Caramel Delights- A crowd pleasing cookie

So I wanted to make something different for my Cookie and Cocktails Party. I have been debating this cookie for a while now. It seemed like it had a lot of steps, but when actually making it, its painless. I got this recipe from Once Upon a Plate. They were so tasty and I LOVED EM!

Here’s the recipe-

1 cup butter, softened
1/2 cup sugar
2 cups all purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
up to 2 tablespoons milk
Preheat oven to 350F
Mix all these ingredients together, and add the milk only if necessary. I didn’t use the milk :) The dough is a different dough, and very bread-like.
Roll out the dough and cut circles, the only circle cookie cutter I had was a large circle, I tried different things to cut out the middle, and the only one I found that worked well was the cap of a high lighter. hahaha. This dough can be fragile, but can be easily mended back together. Bake for 10- 12 minutes or until golden.
The recipe says to cover in chocolate after putting the coconut topping on, but I thought this was silly. So I dipped the bottoms in melted chocolate from Michaels. Heres a tip, melt the chocolate in a large LID! Rather than a bowl, this way its large and flat, and works perfect covering these cookies, you can dip both sides, but I dipped one side, let is set, and then rolled it in the chocolate to cover the sides and a little but if the tops that way if the coconut filling didn’t reach the end, you wouldn’t see the bare cookie. I DEFINITELY. recommend covering in chocolate before putting on the topping. I used one bag of chocolate melts and this was enough.
Topping:
3 cups shredded coconut (sweetened or unsweetened)
12-ounces good-quality chewy caramels
Melt caramels in the microwave, for 3-4 minutes and stir in the coconut. I missed the part of the recipe where it said to TOAST the coconut, OOPS, but it came out still delish, so if you’d like to toast the coconut before, heres the deal:
Spread coconut evenly on a rimmed baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Watch carefully, especially near the end of toasting time; the coconut toasts very quickly once it begins to become golden.
I used a tablespoon for each cookie and spread with my finger and it got very messy.
After the coconut has set, pipe some chocolate and drizzle over the cookies for a last good looking look!
Worth all the extra steps for these cookies :)

Snicker Doodles Stuffed with Caramel

How could I resist this fall treat? After seeing this recipe from the domestic rebel I HAD TO try for my party on friday.

Cinnamon Stuffed Cookies

So the recipe calls for

  • 1 box white cake mix
  • 2 eggs
  • 1/3 cup butter, softened
  • 2 tsp vanilla extract
  • About 1 Tbsp cinnamon
  • About 24 caramel squares, unwrapped
  • Cinnamon Sugar mix to roll cookies in

What also drew me to this recipe was the fact that it used cake mix. Any cookie recipe that uses cake mix I usually love (because its easy) and because it gives the cookies a great consistency. Not many ingredients, even more simple! (cheaper). I bought two dollar packs of caramels from target, and only used one and then half of the other.

So I mixed the ingredients and ended up refrigerating them for the day because I didn’t have time to make them but that usually works out better for cookies anyways!

Oops- I didn’t roll the caramels in cinnamon like recipe calls for, but I am not a cinnamon overload fan so I think that this is okay.  So roll and stuff the caramels in the cookie and then roll the cookie into the cinnamon sugar mixture.

Pretty simple. it was so much easier stuffing the cookies than  I thought the dough rolls right over the caramel and gave me no trouble at all!

My cookies did not come out like they did in her picture…mine never do, They rose REALLY high, not sure why. maybe the refrigeration? any ideas? But they taste great, can’t wait to serve them!

Success!!!

Lemon Crinkle Cookies.

Lemon Kick.

Because its Summer. Everything should be made of lemons, and unicorns and jelly beans, Lets start with lemons though.

So when I saw the picture of this cookie on Pinterest, I was could just TASTE it in my mouth, I was like, I bet I know exactly how that tastes, and its delish.

Lemon Crinkle Cookies 

I was attracted to this recipe because it said it was Pinterest’s Best Cookie, I mean you can never believe it but judging by this picture it had serious potential.

So I made the dough, and then took it over to my friends to bake because again this was another Tuesday Night Dinner Dessert.

I made it according to the decorations rolled into balls, and rolled into powdered sugar. Except for the lemon juice, I squeezed too much and added about a tablespoon and a half.

The first weird part is that I only filled one pan, granted my cookie pan is large, but with any other recipe I have made before, it has NEVER all fit on one pan.

When I took them out of the oven my crinkly cookies. WERE NOT CRINKLY. They looked like round sugar cookies, without a CRINKLE to them.

The powdered sugar clumped in some parts so just made the cookie looked like I hadn’t mixed it all the way in the other parts.

So then the taste testing. Who cares if they didn’t look right just matters how they taste. … DISAPPOINTING. WHERE WAS THE LEMON? They tasted exactly like a sugar cookie, but no lemon taste. Sometimes a very faint one, but nothing even to write home about.

How could that be especially when I put in MORE lemon than what it called for. It was so disappointing. great sugar cookie, but not a great “Lemon Crinkly Cookie”. Overall the recipe didn’t make enough cookies and it do anything it said it would crinkle, or taste like lemon. so

FAILURE.

Chocolate Peppermint Cookies- THIS. is the Real Deal.

This is one of my favorite Recipes OF ALL TIME.

And of course its from the girl who ate Everything. She knows, because she ate everything.

Cookie:

 

  • 2 boxes Devil’s food cake mix
  • 4 eggs
  • 2/3 cup vegetable oil

 

Frosting:

 

  • 1 (8ounce) package cream cheese, softened
  • 1/2 cup (1 stick) butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon peppermint extract
  • sprinkles or crushed candy cane for decorating ( I use sprinkles)
  • green or red food coloring (optional) ( I dont do that)

 

 

  • Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
  • In a large bowl combine the cake mix, eggs, and oil with a mixer. The batter will be very stiff. Pinch of pieces of batter and roll into 1 inch balls. Place 1 inch apart on prepared cookie sheets and flatten slightly with fingertips. Bake for 8 to 10 minutes. Remove immediately from the cookie sheets with a spatula and cool on a wire rack.
  • In a small glass bowl, combine the cream cheese and butter until completely blended. Gradually add in the powdered sugar and peppermint extract and mix until the icing is smooth. Color frosting green or red if desired. Spread half of the cookies with icing and top with remaining cookies.
  • Roll in sprinkles, crushed candy canes, or just leave them plain.
  • Store in the refrigerator in an airtight container or resealable plastic bags. Makes 2 dozen cookies

 

 

 

Its a good thing these are strictly a christmas cookie because I would make them all the time .

So the story goes like this, Mom wanted to make something for all her co workers at work, and I love making christmas cookies, so I said why not these? After I bought all the ingredients to make TWO BATCHES, ( I give out lots of baked goods at christmas) she decided that most of her co workers were on diets, and it wouldn’t be that good of an idea.

So here I am with TONS. of cookies. At first I made them pretty huge, and they were so rich that I decided I needed to make a tinier cookie.  I used blue sparkly sprinkles, thats just me, but they really did turn out looking like this:

They are a bit on the time consuming side but SO TOTALLY WORTH IT.

I got cute little boxes and gave them out to everyone I knew. My mechanic, and my best friends family, and its all anyone could talk about. So now its Christmas tradition to make these, and I look forward to making them this year! Everyone looks forward to receiving them.

SUCCESS!

Orange Dreams

So I am obsesed with this one blog:

The girl Who ate Everything 

I have tried many of her recipes, and they ALWAYS come out tasty. Real Tasty.

Here is one I had to try:

Orange Creamsicle Cookies

I didn’t change any part of the recipe because she’s awesome, and nothing ever needs to be altered. They REALLY do melt in your mouth, especially if you make and eat them fresh.

I made them for when I had an all dessert party for Sarah and I going away party when we were both setting off on our own adventures, I spent a semester in Monterey California, and she in Spain.

SUCCESS!