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 :(.
Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, baking soda, cream of tarter, and salt. Set aside.
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.
Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place onto a non stick cookie sheet.
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.
Bake for 8-10 minutes or until the bottom is lightly brown. The cookies stay soft so do not over bake.
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!
Use a tall drinking glass and fill ⅓ full with ice.
Add a double shot of Cake Vodka.
Add a single shot of the Malibu Rum.
Fill glass with Pineapple Juice.
Pour a bit of Grenedine over the top. The red should float to the bottom & the drink will actually resemble pineapple upside down cake.
I have seen pictures of these on pinterest, and I figured I didn’t need a recipe I could create them on my own! I used the cream cheese frosting I used for pumpkin bars.
1 8oz. package of cream cheese
1/3 cup softened butter
4 cups powdered sugar
2 tsp pure vanilla extract
1 Tbsp milk
I used a store bought sugar cookie mix, and filled my muffin tins with them, I squished them down with a spice bottle to create a bowl with the cookie. Baked and mixed according to the package.
I had frozen berries in the freezer and topped the berries with this. I like the juice that comes with a defrosted berry.
The problem was I should of used MINI tins, the cookies came out so HUGE and it was hard for one person to eat. If I made them again, I probably wouldn’t use such a heavy cream cheese mixture,and definitely make smaller cups!!
I can’t believe I haven’t posted about these brownies before!!! There are gooey bites of heaven!! The concept is basically an Oreo Ball on top of a brownie!!!
Brownie Mix (any ingredients the box calls for)
One package of Oreos ( I always use double stuffed)
One bag of chocolate chips ( I use milk, feel free to use whatever kind you prefer)
One block of cream cheese (Do yourself a favor don’t skimp on the cream cheese use name brand)
Make brownies according to package, however, use a tiny muffin tin to place batter in. Bake these until brownies are cooked through, I think around 12 minutes.
While brownies are baking it is time to make the Oreo Balls. I now do it a way a coworker told me about. I separate the cookie part from the creme. Add all cookies into food processor, grind them up then add Oreo cream, and then the block of cream cheese. Just makes for a nice texture. You can also do it crunchy and throw all the Oreos into a ziploc bag and hammer it until the cows come home. You can place this mixture into fridge until brownies are ready.
After brownies have come out of the oven, and are cooled. I take a scoop of Oreo balls and scoop it onto each brownie bite.
Here is tricky step, Take the newly scooped brownies and place them in the fridge. When you are dipping into chocolate it will be so much easier if the Oreo mixture is chilled onto brownie. If you don’t have time to refrigerate I would just drip chocolate over with a spoon.
So melt your chocolate, and dip each bite into making a chocolate layer over the whole brownie.
I like to eat them chilled, I think it tastes better but many people eat them at room temp too!
You could alter this recipe by making a normal pan of brownies, in 9X13 pan adding Oreo mixture on top and then chocolate, it would just be a messier cut, and messier to eat but would taste the same I’m sure!
Whats not to love? Churros and Cheesecake combined. It was so tasty and so easy. I wish I served it warm cuz thats when it was the tastiest. My cousin loved this recipe!
2 cans (oz. each) Pillsbury Crescent Dinner Rolls (I used the butter flake kind)
2 pkg. (8 oz. each) Cream Cheese, softened
1 tsp vanilla
1 egg, slightly beaten
1 cup sugar, divided
2 Tbsp ground cinnamon
Preheat the oven to 350 degrees. Using a hand mixer or a kitchenaid, beat together the cream cheese, vanilla, partially beaten egg, and ½ cup sugar until smooth.
Mix together the rest of the sugar (1/2 cup) and 2 tablespoons cinnamon. Set aside.
Spray a 9×13 baking dish with cooking spray and sprinkle ¼ cup (or half) of your cinnamon sugar mixture evenly into the bottom of the 9×13.
On a piece of parchment paper, roll out your crescent dinner roll dough into a big 9×13 square and press the seams together so the dough is completely sealed. Set the dough in the bottom of your 9×13 baking dish on top of the cinnamon sugar.
Spread the cheesecake evenly on top of your dough and unroll the other can of crescent dough and place on top also making sure that the seams are completely sealed.
Sprinkle the top with the remaining ¼ cup of cinnamon sugar mixture and bake for 30-35 minutes or until golden brown.
This is a recipe I first had at a wedding brunch, and I begged for the recipe. I have since made it for a christmas breakfast at school and for a Christmas brunch I hosted at my house. It is so easy and I make it the night before and let it sit in the fridge and bake it the next morning.
1 loaf of french bread
1 cup brown sugar
2 tsp corn syrup
1/2 cup of butter
1 3/4 cups of milk
1 1/2 tsp vanilla
8 oz/ cream cheese
Make caramel sauce by melting butter and brown sugar over medium heat, add corn sryup, begin to boil, do not let it come to rolling boil, it will harden and turn into candy. Remove mixture from heat. Pour mixture into 9×13 pan that is greased. (I cover mine in foil)
Toast layer: Cut up french toast 3/4 inch thick. Lay bread into pan side by side. Spread cream cheese of top layer of bread then add another layer.
Mix eggs milk and vanilla in a bowl with a whisk. Pour over the bread. Place in oven at 350 for about 40-50 minutes.
When you serve it, serve caramel side up.
the last time I made this I ran out of milk and I used some rum chata and egg nog. What a rich flavor it gave!
You may serve this with syrup or whippped cream and fresh berries, although I never do~
In a large bowl, beat the eggs on high speed for 5 minutes. Slowly add the white sugar, pumpkin, and lemon juice and mix well. Add the flour, cinnamon, baking powder, salt, ginger, and nutmeg and mix until combined.
Grease and flour cookie sheet. Pour batter into a rectangular shape (don’t fill the sheet), leaving space on the sides for the batter to expand while cooking. Bake for 15 minutes.
Sprinkle ¼ cup powdered sugar on terrycloth towel.(I used papertowels) I would put more just to ensure that your roll doesn’t stick to your cloth. Loosen roll with spatula and flip onto the towel. Gently roll with the towel rolled up inside it as well and let it cool in the fridge. This step is to get the pumpkin roll in the correct shape while cooling.
While roll is cooling, prepare filling by mixing cream cheese, butter, powdered sugar, and vanilla in a medium bowl. When roll has cooled in the fridge, unroll it, remove the towel, and spread the filling evenly inside. Roll it back up and refrigerate. It’s really hard to not crack the dough when rolling but if it does don’t stress because the cracks fix themselves when it refrigerates. Also, slightly dampening the cloth helps. Refrigerate until ready to serve. Cut into 1 inch slices to serve.
I overcooked mine so it came out not perfect circular but tasted fantastic!!! Success!
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
Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
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.
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.
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.)
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 :)
Okay so my Aunt June, always brought this to parties, and I decided I needed the recipe to bring along with me to any party. I also used this at my VMA viewing party. I recently brought this to game night, where we played Left, Center, Right, who’s played that yet? Its super fun. We love playing with bills, makes it super competitive. I brought this dip, and once you have one you cant stop.
2 Blocks of Cream Cheese
Cloves of Garlic
Wet Crushed red pepper, ( I use dry)
Box of Ritz crackers
I didn’t use any amount because I wasn’t giving any amounts! Put in as many green onions as you want chopped, as many cloves of garlic. I use three usually. I don’t have wet red pepper so I use dry. Just a few sprinkles. Soften the cream cheese and mix in all the ingredients. I form a ball on a plate, microwave the jelly and pour it over the cream cheese dip. I chop additional green onions and sprinkle them over the jelly. Lay out ritz crackers and it will literally disappear .
Oh boy. So I myself being obsessed with Rum Chata and all my friends- I was immediately drawn to this recipe. Again, this was during my vacation in between contracts and my circle of friends was having a reunion brunch on easter weekend. I thought this would be the perfect dessert.
I already had Rum Chata in my cabinet so I wasn’t worried about how much Rum Chata it would use.
First of all- this was one of the most complicated Cupcake recipe I’ve ever made. There were just so many steps, and I found it unnecessary at some points. With all the mixing the batter was really thick, and took a long time to blend the ingredients. I think this resulted in my OVER mixing. Which in turn made REALLY small cupcakes. But they were so DENSE. They felt like bricks when you picked them up. The frosting was delicious and did make a lot and I left some to freeze, but also piled on the frosting on the tiny cupcakes.
So overall they weren’t your fluffy cupcakes you’d buy in the bakery, they were thick, dense, rich heavy, but over all tasty. Would I make them again? Probs not.
RumChata Cupcakes (Yield: ~24 cupcakes, batter is thick, I think I ended up with 23) Ingredients:
1/2 cup butter (1 stick, at room temperature)
1 1/2 cups sugar
2 cups flour
2 tsp baking powder
1/2 teaspoon salt
1 cup RumChata
1 tsp vanilla extract
1 tsp cinnamon
4 egg whites
Preheat oven to 350*
Combine sugar & butter and beat until fluffy
Mix together flour, baking powder, salt, & cinnamon, set aside
Mix the RumChata & vanilla together, set aside
Alternating, add in the flour mixture and RumChata mixture in to the butter and sugar. Start and end with the flour mixture.
In a clean mixing bowl, beat egg whites until soft peaks form (this will be easiest in an electric mixer)
Fold egg whites in to the batter – do not do this in an electric mixer, use a spatula
Fill cupcake liners
Bake for 20 minutes or until cake “bounces back” when touched.
RumChata Cream Cheese Frosting
NOTE: This makes A LOT of frosting. I tend to use quite a bit on my cupcakes. I ended up with a cup extra. So, if you don’t use a lot, cut the recipe in half. (I also normally freeze my leftover frosting for use later. I label and date it, I’ve used some that’s been frozen for just about 5 months and it tasted fine)
12 ounces of cream cheese (1 1/2 packages, at room temperature)
So simple so Easy, But as I said I wanted to try pumpkin.. so I saw something on pinterest that wasn’t an actual recipe that said mix pumpkin and cream cheese.
So I grabbed my four year old cousin and we began baking. I mixed One can of pumpkin, and 3/4 bar of cream cheese. I also had two cans of pillsbury rolls.
Right off the bat I could tell it was too much filling. Just like the apple ones, so you could really double the tubes of crescent rolls and buy 4.
It also…didn’t taste good. So I had some brown sugar, some white sugar, some cinnamon, some nutmeg.. was not improving, then I added more brown sugar. I realized, it was as good as it was going to get, began putting a spoonful on each roll, rolled them, then handed them to my cousin who rolled them in cinnamon and sugar. She was making them quick “for all her customers.”
I baked them and when they came out they looked tasty. Now, they were alright. And there were none left over after the party, but they just weren’t GREAT. Like the apples. I decided that next time skip the cream cheese. It would taste much better. My aunt said she would like them for breakfast. They were tasty but not pumpkiny tasty. So although they passed family inspection ( I was even asked for the recipe) By my standards it was a …