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 :)
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Pumpkin Whoopie Pies

Thanks Martha for another recipe. I’ve been using more of Martha’s recipes. From online of course, I would never actually purchase one of her books, but, her recipes are usually well thought out but too complicated. This one was on the simpler side. To celebrate October, I decided to make a pumpkin dessert.

Here it is:

FOR THE CREAM-CHEESE FILLING

  • 3 cups confectioners’ sugar
  • 1/2 cup (1 stick) unsalted butter, softened ( I used salted oops kill me)
  • 8 ounces cream cheese, softened
  • 1 teaspoon pure vanilla extract

FOR THE PUMPKIN WHOOPIE COOKIES

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cloves ( had to ground my own whole ones and it came out chunky and crunchy)
  • 2 cups firmly packed dark-brown sugar ( I used light, sue me )
  • 1 cup vegetable oil
  • 3 cups pumpkin puree, chilled ( this was a pain because I had two cans = about 3 1/2 cups)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  1. STEP 1

    Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.

  2. STEP 2

    In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.

  3. STEP 3

    Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.

  4. STEP 4

    Make the filling: Sift confectioner’ sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners’ sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)

  5. STEP 5

    Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

Over all I think they taste pretty good, I love the frosting, and the pumpkin part is pretty tasty, will probably be better in a few days, when it gets all moist and soaks in. Would  I make these again? Probably not, I hate baking cookie style things so I don’t know how I always end up doing it, and I feel there are much better pumpkin desserts out there :)

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Oops I did it again-Lemon Lime Truffles

Played with your heart, got lost in the game OH BABY BABBYY. haha oopsies, 90’s kick, but really

ITS LEMON WEEK. I promise this is the last one. But to my defense, Lime is also in this dessert, and Lemon is the perfect taste of summer.

So how could you resist the urge to make these?!

Lemon Lime Cookie Truffles

Here is out they are supposed to look when finished:

Image

Yeah right, if you read this blog before, you know this is not how my things turn out, and things ARE NOT pretty.

Anywho,

So I made the cookie according to the directions, but used a 8×8 pan. Didnt have a 9×9.

I also didn’t wait for the cookie to cool, I dont have that kind of time, I crumbled it right out of the oven.

Here is the BIG change, I used cream cheese frosting instead of regular cream cheese. I made the balls slightly bigger than you see in the picture

Image

So I threw them in the freezer for a few minutes, then melted white chocolate chips and a little bit of oil, like I always use when I am melting chocolate.

I started dipping and almost ran out of chocolate, I go heavy on the chocolate, and it never comes out smooth, I gotta start buying candy chocolate. Who can actually make them like the picture above?

 

I froze them as the Tuesday Night Dinner Crew went out to our Dinner. Last dinner, so we decided none of us would make anything. I like them frozen, but I also want to thaw some and eat them fresh at room temp. The Lemon Lime flavor in them is so great! I could of eaten just the cookie! I also dont like the large size I made, I wish iI made them smaller more manageable to bite.

Overall

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