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View Full Version : Cookies from cake mixes! Also: BISCOTTI, BARS, now CUPS & POPS


Imzadi
11-14-2004, 09:08 PM
These cookie recipes are sooo yummy, quick and easy to do. They bake up quickly & seem like you spent much longer making. They are great for holiday time, parties, picnics, bake sales - you name it! With so many personal choices of add-ins, the different cookies are only limited by your imagination of creative variations to combine. :cool1:

http://i98.photobucket.com/albums/l267/Imzadi102/scooping_cookies_lg_clr.gif

1 pkg dry cake mix (any flavor, any brand!)
2 eggs
1/2 cup of oil (or melted butter or margarine for more buttery flavor)

OPTIONAL: Your choice of add-ins!

Mix these ingredients together (INSTEAD of the usual ingredients listed on the box for making a cake.) You will get a very stiff mix instead of batter. This is right. :)

Roll into balls, flatten slightly onto greased cookie sheets.
OR: Drop by spoonfuls onto greased cookie sheets.
Bake at 350 for 7 to 10 minutes.

Yellow cake mix cookies are easy to frost and decorate. http://i98.photobucket.com/albums/l267/Imzadi102/food-smiley-010.gif
TIP for flatter cookies to decorate: (from Crystal0608,) "I sprayed the pans down really good with Bakers Joy & when they are almost done cooking I took them out of the oven, b/c they poof up, so I smushed them flat with my hand [or a spatula] then cooked some more."

TIP: The moister type cake mixes (the ones with the pouches or pudding) tend to have big "rocks" in them, lol. Two things I have learned along the way...put the cake mix through a sifter, just like flour, (but not absolutely necessary,) and if you are using chips, like chocolate or butterscotch, etc., it is much easier to get an even dispersion of chips through the mix if you put the chips in the bowl first. Same applies for nuts or any other additive. The mix dusts the chips and disperses them better.

TIP: when storing them, or any cookies, even hard store bought ones...put a slice of bread in the air tight container and it will keep the cookies soft, or make the hard cookies soft.



OPTIONAL CREATIVE VARIATIONS: (I got these from others online. More in the posts that follow. :) ) Just keep the ratio to about 60% cake mix and 40% add-ins.

Double Chocolate cake mix with white chocolate chips (or M&Ms.)

Yellow cake mix cookies with a 1/2 bag of Heath Brickle (toffee) Bites, or Butterfingers, they are SO good!!!
Chocolate chunks with nuts.
For the holidays: Add green & red M&Ms. All blue M&Ms for Hanukkah cookies. :)

With this simple yellow cake mix, baking with kids, they can get creative adding in their own combinations items, chocolate chips, peanut butter chips, nuts, m&ms, crushed candies, sprinkles, raisins, dried fruits, coconut, etc. They don't even have to make a whole batch of the same cookies. Just separate the dough into different bowls & play with tossing in the various add-ins, making a few of each cookie. (Dust the add-ins with the cake mix ahead of time.) This way they have fun with the making of the various combinations.

Red Velvet cake mix with cream cheese frosting

Orange cake mix and chocolate frosting

Lemon cake mix with some chopped walnuts

Spice cake mix with diced apple in it

If you really want to impress someone, use chocolate cake mix, and roll the balls in powdered sugar. When you flatten them, they get a cracked look and when they're done they look like some delicate thing you'd get at the bakery. (Lemon or strawberry cake mix works great too, with the p. sugar.)

Chocolate cake mix and adding some peanut butter to it.

For chocolate chip brownie cookies from a brownie mix, add a tablespoon of cinnamon to cover the artificial chocolate taste and a teasp. of vanilla.

Add 3 Tbl. of unsweetened cocoa to boost the chocolate taste in chocolate mixes, or 1 square of unsweetened chocolate.

Butter pecan cake mix, add some walnuts and coconut and a touch of maple syrup. Add some water (just a touch) as it is very thick. Cook a bit longer because of all the add-ins. Shows how really creative one can be in adding ingredients.


There's a recipe to make sturdy Gingerbread Houses out of cake mix in POST #81 (http://www.disboards.com/showpost.php?p=15767150&postcount=81)

ADDED recipes for cake mixes:
Biscotti recipes: POST #114 (http://www.disboards.com/showpost.php?p=22017245&postcount=114)

Cookie Bar recipes contributed by members are Posts: #17, #54, #67, #91, #98, #126

FUDGE and Quick Dessert Breads: POST #157 (http://www.disboards.com/showthread.php?p=32434499#post32434499)

Scone recipes: POST #167 (http://www.disboards.com/showthread.php?p=38883273#post38883273)

Cookie pops & Cake Pops: POST #196 (http://www.disboards.com/showthread.php?p=39195263#post39195263)

Cookie Cups: POST #197 (http://www.disboards.com/showthread.php?p=39195813#post39195813)
Make up the cookie dough, above, for the cookie cups.

Click --> The Complete Cookie Storage Guide (http://www.baking911.com/cookies/storage.htm)
This guide has great tips for storing cookies & how to freeze cookie dough. :teacher:


Enjoy! http://i98.photobucket.com/albums/l267/Imzadi102/INKitcookies.gif http://i98.photobucket.com/albums/l267/Imzadi102/watchdrama8jm.gif :dance3:



Here are also several wonderful DIS archived threads on appetizers & other goodies that people already created. (They are not just for the holidays!) They are excellent DIS resources. :teacher:

http://img339.imageshack.us/img339/5930/1823534y95owixc.gif Boxed Cakes w/ a Little Extra! (http://www.disboards.com/showthread.php?t=2817016)

Quick & Easy Christmas treats - Page 53 - compiled list (http://www.disboards.com/showthread.php?p=22065042#post22065042)

Quick and Easy Appetizers & Snacks (http://www.disboards.com/showthread.php?t=982433)

Quick and Easy Cakes from mixes (http://www.disboards.com/showthread.php?t=1663157)

New Year's Eve appetizers (http://www.disboards.com/showthread.php?t=1307899)

The *Official* Holiday Recipe 2007 Thread (http://www.disboards.com/showthread.php?t=1238023&referrerid=)

Christmas Cookie thread (http://www.disboards.com/showthread.php?t=1641828)

Post your favorite cookie recipe (http://www.disboards.com/showthread.php?t=1983918) (Favorite, more complicated recipes.)

What is your most ridiculously easy dish that draws raves? (http://www.disboards.com/showthread.php?t=1952117)

.

dzneelvr
11-14-2004, 09:29 PM
Yummmmm. Thanks for the wonderful recipes. I have to bake about 9 dozen cookies for various work events soon, and was really running out of new things to try.
Your recipes are lifesavers.
PS--I substitute applesauce for oil in all my cake/cookie/pancake/waffle recipes. My family just can't tolerate the oil and it helps cut down on fat and calories.
:earsgirl: :earsboy: :earsboy: :earsgirl:

Imzadi
11-14-2004, 10:29 PM
You might need to add a little water in addition to the applesauce substitute, since the liquid is cut way down to only the eggs. It will still work. I forgot to post another variation where the poster (on another recipe board) added extra water and said it worked:

She used a butter pecan cake mix, added walnuts and coconut and a touch of maple syrup. "I had to add some water (just a touch) as it was very thick. I ended up cooking mine quite a bit longer. The recipe was wonderful! I love it!" :D

Also shows how really creative one can be in adding ingredients. :tongue:

nicurn
11-15-2004, 07:20 AM
cool, I'll have to try this. thanks. maggie

Dizkneenurse
11-15-2004, 01:54 PM
OMG! These are awesome! Thanks for sharing. I had seen a cookie made like this on Food Network but I didn't find any other combinations like you suggested!

I can't wait to try these!

Thanks so much!


heidi

HunnyPots
11-15-2004, 02:37 PM
My favorite variation is to use butter recipe yellow cake mix and make dough into balls then roll in cinnamon and sugar before baking. They will flatten as they bake and crackle around the edges. They are pretty and so yummy!

sweet maxine
11-16-2004, 08:17 AM
Good Morning!

HunnyPots, do you use the same base recipe for your cookies with the butter recipe cake mix? Those sound really good, and I may make those for the kids while we're on our trip in December. I may mix in some of the colored red and green sugars. This recipe sounds a lot like snickerdoodles. I bet they're really yummy right out of the oven!

HunnyPots
11-16-2004, 01:15 PM
maxine,

You can use the same basic recipe or you can use a stick of melted butter in place of the oil. Butter is my preference.

Yes, these are a lot like snickerdoodles (my favorites!) but with a much richer flavor than usual.

pattyT
11-16-2004, 01:26 PM
ooohh I will be trying this shortcut this holiday season - thanks for sharing!

zekemom
11-16-2004, 02:01 PM
I don't post alot but I saw this thread and I was so excited, i had 2 leftover boxes of cake mix from my daughter's birthday cake and I wasn't sure what to do with them.

I made a batch and they are delicious. My DS4 helped roll the cookies, he had a blast.

Thank you so much for this idea I will definitely be using it again for holidays.

Mom2Ashli
11-16-2004, 02:18 PM
Those sound great. Thanks for sharing.

Daisymae26
11-17-2004, 05:36 PM
ooh, these sound so good. last Sunday there was a coupon in the paper for free Betty Crocker cake mix if you bought one of their frostings. i can't wait to make these; i just have to go out and buy some mix first!

PamCo88
11-18-2004, 11:26 AM
Has anyone tried freezing the cooked cookies to see how they defrost and taste? I try to cook ahead of time to work with my ever changing work schedule.

hercamore
11-18-2004, 02:11 PM
Wow,

I'll give them a try. Thanks

herc.

laurie31
11-30-2004, 06:17 PM
Thanks for all the great ideas! I have to make 30 dozen for work :earseek: and last year it took me forever to make them from scratch. This year, they'll get these short-cut ones!! They sound delicious!

Laurie :)

mla973
12-01-2004, 07:46 AM
This is one of favorite quick cookie tips. Over the weekend I used a Lemon Supreme cake mix and added white chocolate chips to them. Bake on 375 for 6-8 and take them out whe they look almost done. They were a hit at my Tahnksgiving gathering and so easy to make.

I got the idea from the Pilbury "Funfetti" Cake recipe box where they give you the recipe for Funfetti cookies. Those turn out fabulous as well.

Have fun baking (and eating!).

lynniepooh
12-15-2004, 09:15 AM
This is a bar type cookie....very easy and very rich but oh so good!

Beach Cake

1 - Yellow cake mix
1 - Egg
1 - Stick softened margarine
2 - Cups chopped pecans

Mix above ingredients and press into 9 x 13 pan.

1 - 8oz. Cream cheese
2 - Eggs
1 - Box powdered sugar

Mix and pour over above ingredients. Bake at 350,
35-45 minutes.

Tiger Fan
12-16-2004, 02:34 AM
I tried this recipe today with my little niece and we had so much fun. She's only two, but took the rolling part so seriously. She was thrilled to get to help. We just used the basic yellow cake mix, 1/2 cup oil, and 2 eggs. I chilled the batter before we rolled and it was easy, then dredged in powdered sugar and cinnamon. They turned out wonderful. We took them to DD's missions teachers at church toinght and they were all thrilled and began eating right away (I now know for sure they didn't throw them away - I had been worried after a thread on the CB indicated that teachers don't like homemade goodies - lol! Thanks again ladies for sharing. We are making more for this weekend.
Lisa
Tiger Fan

LuvN~Travel
12-19-2004, 08:10 AM
I've also used the white chocolate chips for my lemon cookies.
Kim

sorcerormickey
12-19-2004, 03:46 PM
Oooohhh...I am such a picky cookie eater and this sounds right up my alley! I'm going to try plain old chocolate batter and see how it goes. Thanks for sharing the recipe! :flower1:

mbb
12-22-2004, 01:09 PM
I hate baking cookies..

But I'm going to try these!!:) DH and the kids will be soooo happy!

:sunny:

Rebecca12345
12-23-2004, 09:41 AM
Hey I did try this awesome recipe with Choc cake mix, rolled in powdered sugar & then baked - My 12 yr old son even enjoyed helping me make them!
Kids loved them, tasted alot like brownies

mtblujeans
03-08-2005, 12:07 PM
Ooooohhhh! Good recipes!!!

pamlet
03-08-2005, 12:17 PM
My son cannot have caffeine - so I made the cookies with yellow cake, carob chips and pecans.... They were a hit with ALL his friends... they keep asking for my "special" "chocolate chip" cookies... laugh...

Got to try the lemon and white chips... i found some white chips that do not have cocoa butter in them... :Pinkbounc

da-winnie-pooh
03-08-2005, 12:40 PM
I also used yellow cake mix with chopped (in the blender) lemon drops. I think it was about half a cup or a little less. Then, I'd grind a few more lemon drops until they were fine and make a glaze with confectioner's sugar, water, a drop of yellow food coloring and a teaspoon or so of the finely ground lemon drops. YUMMY!!!!!!

Anita

HERSEY
03-10-2005, 08:09 PM
Lemon Bites
Posted by bettyboop50 at recipegoldmine.com

1 (18 1/4 ounce) box lemon cake mix
1 egg
4 ounces thawed Cool Whip
1/2 cup confectioners' sugar

Preheat oven to 350 degrees F.

In a large bowl, combine cake mix, egg and cool whip, mixing to combine. Batter will be very stiff.

Drop by teaspoonful into confectioners' sugar. Roll into 1-inch balls, using sugar to keep dough from sticking to hands. Place balls 2 inches apart onto greased baking sheets. Bake for 10 to 12 minutes or until light brown on bottom.

Transfer to a wire rack to cool completely. Store in an airtight container.

Makes approximately 72 cookies.

I made this cookies a christmas they make a soft cookie that's great with coffee.

or go to http://www.recipegoldmine.com/cakemixcook/cakemixcook.html

mtblujeans
04-07-2005, 03:20 PM
I just popped a Pillsbury German Chocolate cake in the oven and the box has this cookie recipe:

1 Pillsbury German Chocolate cake mix
1 (6 oz) pkg (1 cup) semi-sweet chocolate chips
1/2 cup rolled oats
1/2 cup raisins
1/2 cup oil
2 eggs, slightly beaten

Heat oven to 350°. In large bowl, combine all ingredients; blend well. Drop dough by rounded teaspoonsful, 2 inches apart, onto ungreased cookie sheets. Bake at 350° for 8 to 10 minutes or until set. Cool 1 minute; remove from cookie sheets.

Makes 4 dozen cookies

HIGH ALTITUDE (above 3500 feet): Add 1/4 cup flour to dry cake mix. Bake as directed above.

yummy72
04-10-2005, 11:39 AM
I have a recipe called "Lemon Whippersnappers" made with the lemon cake mix and dusted with powdered sugar. They are very good and sooo simple to make!

GrayFal
11-01-2005, 09:50 AM
Bump - because it is that time of year!

MicMin
11-01-2005, 01:31 PM
Thanks for bumping this thread. These recipes sound great! :)

elgerber
11-01-2005, 02:00 PM
My kids and I made the snickerdoodle ones mentioned on the first page, and my husband went crazy for them. He is not one to ooh and ahh over sweets, but these made his eyes roll back in his head LOL.

holbear
11-01-2005, 02:52 PM
:cool1: Thanks so much for all the great recipes. They all sound so easy and delicious! I know I'll be trying a few of them this holiday season.

Imzadi
11-22-2005, 02:50 PM
I'm the OP. Glad to see so many have had great results with these recipes. :cool1:

Bumping this back up for Thanksgiving Day baking. :cheer2:

LoveWDW
11-28-2005, 08:05 PM
Thank you for this thread and for bumping it. I bought 3 boxes of cake mix on sale and wondered about using them for cookies. Now I'll try these.

MerryPoppins
11-28-2005, 08:45 PM
My oven has been acting up. We finally decided to just buy a new one. So hopefully I'll have my new oven next weekend. This thread has been on my to-do list for the holidays. Can't wait to try them out.

MazdaUK
11-29-2005, 11:07 AM
I've got to try these!

I found a great recipe for chocolate chip cookies on Recipezaar - you add chocolate pudding mix and they come out chewy and chocolately - yummy! Don't make them if you're doing Weightwatchers though as they're 5 points EACH - and you can't eat just one :rotfl:

http://www.wdwinfo.com/photopost/data/500/73452cropped-thumb.jpg (http://www.wdwinfo.com/photopost/showphoto.php?photo=4922)

Imzadi
12-09-2005, 07:18 AM
I just saw a show where someone made Fruitcake Cookies using Spice Cake Mix and assorted chopped dried fruit & nuts - like in those self serve bins in the trail mix section at health food stores. Since these fruits are naturally dried & sweetened (and hand selected by you) vs. the petrified candied fruits in most fruitcakes, these cookies would actually be edible! :rotfl: :flower:

Mickey527
12-11-2005, 04:01 AM
I had to make alot of cookies for my grandson's christening a few weeks back. Each box of mix makes over 4 dozen 1 teaspoon cookies. I measured out each teaspoon then rolled them into a ball and pressed them out slightly. They come out very uniformly shaped. If you press them out more they could be stored in a Pringle container and even shipped safely.
I made the cake mix cookies and frosted them and they were the hit of the party. I had so many people ask me for the recipes for the wonderful cookies I made. I was almost embarrassed to tell them that it was a cake mix and not a "wonderful recipe". But I think there will be alot of cake mix cookies on talbes this Christmas.
I made
chocolate cake mix with chocolate frosting.
spice cake mix with cream cheese frosting.
lemon cake mix with lemon frosting.
Strawberry cake mix with vanilla frosting.
I made the cookies on Friday night and frosted them right away. I left them out to air harden on Sat and by Sunday the frosting had a slight coating so they could be stacked on a plate, but the frosting was creamy inside.
The cookies were very soft and moist, not hard or chewy. They were absolutly delicious if I do say so myself.
I bought a large full sheet cake with strawberry filling and whipped cream frosting.
I came home with almost 3/4 of the cake but not one cookie. Peggie

goofymom/pop
12-11-2005, 08:30 AM
I took the ones I made Choc/choc chip rolled in pwd sugar and lemon rolled in pwd sugar to a xmas dinner last night and everyone loved them. :)

Thanks for this awesome recipe

LoveWDW
12-11-2005, 10:42 AM
Mickey527- did you use packaged or container or homemade frosting?

Mom2Ashli
12-11-2005, 01:49 PM
Just back from Publix and they have Cake Mix buy one get one free.

Off to the kitchen to make my cookies. :goodvibes

Mom2Ashli
12-11-2005, 03:02 PM
Lemon Bites
Posted by bettyboop50 at recipegoldmine.com

1 (18 1/4 ounce) box lemon cake mix
1 egg
4 ounces thawed Cool Whip
1/2 cup confectioners' sugar

Preheat oven to 350 degrees F.

In a large bowl, combine cake mix, egg and cool whip, mixing to combine. Batter will be very stiff.

Drop by teaspoonful into confectioners' sugar. Roll into 1-inch balls, using sugar to keep dough from sticking to hands. Place balls 2 inches apart onto greased baking sheets. Bake for 10 to 12 minutes or until light brown on bottom.

Transfer to a wire rack to cool completely. Store in an airtight container.

Makes approximately 72 cookies.

I made this cookies a christmas they make a soft cookie that's great with coffee.

or go to http://www.recipegoldmine.com/cakemixcook/cakemixcook.html

I just finished these. Oh boy are they good.

GrayFal
12-18-2005, 05:52 PM
I am baking away here....each box is making about 50 cookies....and they are yummy!


Thanks

Imzadi
12-23-2005, 09:15 PM
:cool1: Adding a few more:

Use the butter flavor yellow cake mix or the chocolate cake mix for these. :flower:

Posted by ntink over on the Quick & Easy Christmas Treats (http://www.disboards.com/showthread.php?t=973110&page=1&pp=15) thread.

"Peanut butter surprise cookies: with a mini pb cup inside.

I flattened a piece of dough then put a mini pb cup in the middle, covered it with the dough and rolled it into a ball. They flatten out during baking. I forgot to add that as soon as the cookies came out of the oven, we sprinkled them with chocolate shaving but you could sprinkle with powdered sugar and/or drizzle on melted chocolate."

Other Hidden Surprise Cookies:

Caramel Rollo cups
Andee's Mints
Chocolate mint wafers
White chocolate truffles

--------------------------------------------

Star Jelly Sandwich cookies:

http://i98.photobucket.com/albums/l267/Imzadi102/pauladeencookie.jpg

Roll out yellow cake mix dough rather thin.
With Star cookie cutter, cut out 2 star shapes. Use a smaller star cutter or circle cutter (or bottle cap,) cut a hole in the center of one of the stars. Place a teaspoon of jam or strawberry preserves onto each cookie and spread out towards the points of the stars. Place the cutout star on top.

Bake 7 to 10 minutes in the preheated oven, until golden around the edges.
Dust with powdered sugar or dribbles of icing.

Variation: Use raspberry or apricot preserves or orange marmalade as filling.

There's probably lots of sandwich cookie variations we can come up with. :)
Maybe a chocolate cookie with peanut butter chips & jelly center...
Spice cake cookies with applesauce centers & cream cheese icing on top.

OR: You can bake & assemble them after baking.
If no star cookie cutter, just do round sandwich cookies.

---------------------------------------------------------------

Thumbprint Cookies: :thumbsup2

http://i98.photobucket.com/albums/l267/Imzadi102/7730B_l-1.jpg

Flatten a ball of dough, indent the center with your thumb & place preserves in the indent.

Optional: Make a simple glaze to drizzle on top.
(Or drizzle on melted (white) chocolate.) :)

Glaze Ingredients:
1 cup powdered sugar
2 to 3 teaspoons water
1 1/2 teaspoons almond extract (or vanilla or orange or mint extract)

Stir together all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.

:cool1:

kritter
12-23-2005, 09:18 PM
oh my gosh sounds great thanks so much for sharing......

Wish I lived in Fl
02-12-2006, 01:49 PM
Yet another:

Duncan Hines Chewy fudge family pack brownie mix
1/2 c oil
2 large eggs
plus
1 cup nondairy dark chocolate chips from health food store
1 c coconut moist ,shredded
1 cup pecan choppped

These are yummy AND dairy free for my kids.

kritter
02-12-2006, 04:53 PM
love all of this stuff...

Anyone else have any great dairy free recipes let me know...my nephew can not have dairy and my SIL could use some great recipes..thanks...

PhotobearSam
03-07-2006, 12:14 AM
I have to try these...Yummmmmm :woohoo:

jiminyC_fan
03-07-2006, 04:40 PM
I just have to subscribe to this one. Thanks everyone!

jiminyC_fan
03-07-2006, 04:41 PM
oops, I forgot to subscribe. :rolleyes: :blush:

VistaLeigh'smommy
03-08-2006, 08:49 AM
oh my my... I made the lemon ones last night and WOW!!!!! What a hit!!! Thank you so much for this thread!!!! :thumbsup2

Mom2Ashli
03-08-2006, 08:53 AM
oh my my... I made the lemon ones last night and WOW!!!!! What a hit!!! Thank you so much for this thread!!!! :thumbsup2

Those are the ones that I made and People were going nuts over them.

sanilacjack
03-08-2006, 05:23 PM
Does anyone have the recipe for the bar cookie made out of cake mix that is topped with marshmellows, dry roasted peanuts and I believe a mixture of karo syrup, peanut butter and rice krispies??

I had this recipe for years and lost it when I had a big open house last year.

Boy....I miss that recipe!!!

-Kim

MickeyMousesGal
03-08-2006, 05:36 PM
Does anyone have the recipe for the bar cookie made out of cake mix that is topped with marshmellows, dry roasted peanuts and I believe a mixture of karo syrup, peanut butter and rice krispies??

I had this recipe for years and lost it when I had a big open house last year.

Boy....I miss that recipe!!!

-Kim

Is this what you're looking for, Kim? I haven't tried this, but it sounds yummy.

Tammy

Pay Day Bars

1 yellow cake mix
6 Tbsp. unsalted butter
1 egg
3 cups miniature marshmallows
2/3 cup white Karo syrup
2 teaspoons vanilla
1/4 cup unsalted butter
12 ounces peanut butter chips
2 cups rice Krispies
2 cups blanched peanuts

Mix cake mix with 6 Tbsp. butter and egg. Pat in greased 9X13 pan. Bake at 350 degrees 15-20 minutes. Take out of oven and pour marshmallows on top. Bake 2-4 minutes until melted. Over stove, cook Karo syrup, vanilla, butter and peanut butter chips until smooth and creamy. Stir in Rice Krispies and peanuts. Pour over top of marshmallows and cool. Cut into squares. Enjoy!

sanilacjack
03-08-2006, 07:48 PM
That would be the recipe!!

Many thanks Tammy!!

MickeyMousesGal
03-08-2006, 08:05 PM
That would be the recipe!!

Many thanks Tammy!!


You're very welcome! :)

Tammy

Mom2Ashli
03-09-2006, 07:59 AM
That sounds so good. I will have to try that one REAL soon. :thumbsup2

Imzadi
03-17-2006, 06:22 PM
Snipped this from fellow member, mainewmn who posted this recipe on a thread searching for this Cake mix cookies thread.

One of the favorite cookies at home are what we call Yin and Yang cookies. Take white cake mix, and mix it with chocolate chips, take chocolate cake mix, and mix that with white chips. Drop on the cookie sheet ½ tsp of each touching one another. I got so many praises for that, if only people know how easy it is. But I’m not telling! :cool1:


TIP: BTW, if people just want to subscribe to this thread, they can click on the "Thread Tools" button near the top of the page & click on "Subscribe to this Thread." :thumbsup2

MazdaUK
03-18-2006, 03:54 AM
You have so many more mixes to choose from over there! Ours are "Supercook " (YUCK! Only useful to keep toddlers amused for 1/2 hour then they can't eat the results because of all the colourings :yay: ), Jane Asher (expensive) and...errr... that's it! We can sometimes get Betty Crocker, but not the full range.

What should I look for when I'm in Canada to bring home?

Imzadi
05-28-2006, 08:51 PM
Bumping for summer parties & picnics! :cheer2:

cabmom
05-28-2006, 10:08 PM
What should I look for when I'm in Canada to bring home?

Betty Crocker, Duncan Hines, I'll have a look tomorrow when I'm out grocery shopping.

Marilynn

Imzadi
09-13-2006, 11:32 PM
:Pinkbounc Bumping! The weather's getting cooler again. Kids are back in school. Bake sales are starting. It's okay to turn ovens back on & fill the house with the scent of fresh baked cookies. Yum! :teeth:

I could go for a nice spice cake mix with diced apple cookie, or the butter pecan mix or a nice spice cake/pumpkin & walnut cookie. These would go great with a warm apple cider. :love:

pamlet
09-14-2006, 07:07 AM
:thumbsup2 Had to laugh... I just bought a spice cake mix yesterday... I was thinking about the same thing..

BUT ... it's not cooler here in South Texas... still in the low 90's.. :rolleyes:

MazdaUK
09-14-2006, 10:46 AM
Its in the low 70s here and very humid - made the wrong decision going for sausages with bubble and squeak for dinner! :rolleyes:

Imzadi
09-14-2006, 03:25 PM
:thumbsup2 Had to laugh... I just bought a spice cake mix yesterday... I was thinking about the same thing..

BUT ... it's not cooler here in South Texas... still in the low 90's.. :rolleyes:
Hmmm, maybe you could do a variation on the, "It's so hot you can fry an egg on the road" experiment. Lay some foil on the hot, black asphalt, flatten out a few cookies & report back to us, how long it takes to create "Sunbaked Cookies." :teeth: :rotfl:

It might become a new Southern fad. ;)

bear74
09-15-2006, 04:08 PM
Thanks these all sound wonderful.

kellypooh
09-21-2006, 05:33 PM
I haven't tried any of the yummy sounding recipes from this thread yet -- just wanted to add one of my personal favorites (it always disappears quick at a pot luck!)....not for those watching their fat calories but..... :)

I got this recipe out of The Cake Mix Doctor cook book by Anne Byrn and have slightly modified it for my family's tastes.

Peanut Butter Chocolate Bars

1 pkg. plain yellow cake mix
1 cup peanut butter (original recipe calls for smooth but I've used chunky and it's still good!)
1 stick butter, melted
2 large eggs
12 pkg. semisweet chocolate chips
1 (14 oz.) can sweetened condensed milk
2 tablespoons butter
2 teaspoons vanilla

Place a rack in the center of the oven and preheat the oven to 325 degrees F. Set aside an ungreased 13x9 inch baking pan.

Place the cake mix, peanut butter, melted butter, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The mixture will be thick. Reserve 1 1/2 cups of the mixture for the topping. Press the remaining crust mixture evenly over the bottom of the pan so that it reaches all sides. Set aside.

For the filling, place the chocolate chips, condensed milk and 2 tablespoons butter in a medium sized heavy saucepan over low heat. Stir and cook until the chocolate is melted and the mixture is well combined. Remove the pan from the heat and stir in the vanilla. Pour the chocolate mixture over the crust, and spread it evenly to the sides of the pan. Using your fingers, crumble the reserved crust and scatter it evenly over the chocolate.

Bake the cookies until they are light brown, 20 to 25 minutes. Remove the pan from the oven and place it on a wire rack to cool for 30 min. Cut into bars. Store at room temp. for up to 3 days (good luck with that!), in the fridge for up to a week or freeze them, wrapped in foil, for up to 6 months. Thaw overnight in the fridge before serving.

3NJDisneyDivas
10-01-2006, 10:37 AM
They all sound SO good.
I am homeroom Mother this year for my DD school, so these will all come in handy!
Thanks.
Lisa

Imzadi
10-17-2006, 04:25 PM
Recipe snipped from another thread :thumbsup2 :

These get gobbled up quickly.

Thin Mints

1 box Devil's Food (chocolate) cake mix
2 eggs
2 Tbsp. oil
2 Tbsp. water
1/2 cup baking cocoa (not hot cocoa mix)

1 pound chocolate coating or 1 pkg. chocolate chips
Mint flavoring

Combine eggs, cake mix, water, oil and cocoa. Mix well and let sit for 20 minutes. (this is a messy bunch of batter - sticky and thick - it's supposed to be like this). Make 1/2" balls, place 2 inches apart on cookie sheet, and press flat with a spoon that has been greased or sprayed. Bake at 400 degrees for 8 minutes.
Let the cookies cool. Melt the chocolate (I use a double boiler), add mint flavoring to your taste. Dip the cookies, let cool on waxed paper.



...I got a recipe out of The Cake Mix Doctor cook book by Anne Byrn...
I love The Cake Mix Doctor (http://www.amazon.com/exec/obidos/search-handle-url/index=books&field-author-exact=Anne%20Byrn&rank=-relevance%2C%2Bavailability%2C-daterank/002-2579957-3914441) cook books. :cheer2: What's great about her recipes are that she's researched & tested what ingredients to add so that the "box-mix flavor" :p of cheap vanillin is covered up. Adding things to a chocolate cake mix such as pure vanilla extract or cinnamon or sour cream or extra cocoa can banish that boxy flavor.

Like the Thin Mints recipe above, she will add in extra cocoa powder to boost the chocolate flavor. While she found out adding too much additional cocoa powder to a cake mix makes for a dry cake. Another example: Adding a mashed banana makes a moister "mix" cake.

I don't have the exact amounts yet since the book isn't in front of me, but even adding those extra ingredients to the cake mixes, before all our cookie add-ins will boost the flavor of the cookie dough part. (Notice the Thin Mints recipe also added a couple of tablespoons of water to moisten up the cocoa powder added in.)

Here's a web excerpt (http://pinksunrise.com/mta/byrn.htm) where she talks about adapting cake mixes:
"The theory behind The Cake Mix Doctor is to use handy yet flavorful ingredients to enhance boxed cake mixes to make a dessert which has that "from scratch" taste. I was a from-scratch girl before this project. Although with three children I was using mixes for their school cakes and cupcakes. I tinkered with a white mix, adding whole eggs for more color and moisture. I substituted buttermilk in the chocolate cake mix recipes because I knew buttermilk and chocolate were great partners. I tell readers not to follow package directions literally but to use them as a framework for what is needed. For example, if the layer cake needs three eggs, 1 1/3 cups water and 1/3 cup oil, use three eggs and the 1/3 cup oil, but don't add water! Add orange juice to a yellow cake mix for fabulous orange cupcakes. Once you begin doctoring you'll become more confident, adding fruits for flavor and moistness, adding sour cream or yogurt for richness. Doctoring a cake is great fun, which is why this book has done so well. I tell food snobs that baking isn't about the recipe, it's about the moment. It's showing children how to bake, it's whipping up a fast cake even if you think you're too busy. And if I can keep one cook a day from buying a supermarket cake, then the Cake Mix Doctor is happy."

Here's the website for Cakemixdoctor.com (http://www.cakemixdoctor.com/recipe/) and some of her recipes for cakes. :cool1:
Also: Cake Mix Doctor's Top 10 Tips for Chocolate Cakes (http://home.ivillage.com/cooking/technique/0,,hbqg,00.html)

Trish Bessette
10-20-2006, 09:11 AM
This is the neatest site! I can't believe I've overlooked it all these years. Think I will try some this weekend.

MazdaUK
10-20-2006, 09:17 AM
:woohoo: I want to get baking!!

zippeedee
10-26-2006, 09:55 PM
This is a repost from the Budget Board. Oh, and I should have credited the Pillsbury box, this recipe was on the side. Thanks for all the great ideas.

1 box Pillsbury Pumpkin bread mix (you can use banana bread mix instead)
1/2 cup raisins (I used Craisins)
1/4 cup chopped crystalized ginger
1 egg
1/2 cup (1 stick) butter or margarine, melted

Mix it all together in the order listed, roll into 1 1/2" balls, mix 1/4 cup sugar and 1 tsp cinnamon in a small bowl and roll each cookie in the cinnamon/sugar. Bake in a 350 oven for 12-15 minutes. They are really rich and yummy. It's supposed to make 20 cookies but I got a few more.

Patti

jchick
10-31-2006, 09:58 PM
Does anyone have a recipe that would be good for my Brownie troop? Thanks

saltnpepper
11-01-2006, 04:55 PM
Must Go bake !!!!!!!!!!!!!!!!!!! Goodbye Computer :badpc:
Hello happy mouth :teeth:

MazdaUK
11-02-2006, 04:17 AM
Does anyone have a recipe that would be good for my Brownie troop? Thanks

Someone must have a recipe for brownies from chocolate cake mix :rotfl: :lmao:

Diabolicdesire
11-02-2006, 05:57 AM
Thanks for the recipes. I got some great Ideas. I'm gonna make some different kinds using my left over halloween candy. Seems like an easy way to use it up. :cool1:

Imzadi
11-02-2006, 10:52 PM
Does anyone have a recipe that would be good for my Brownie troop? Thanks
Do you mean to make with the girls? How about putting out little bowls of a variety of items. (Kind of like the different toppings for sundaes.) Divide up the mix among ther gals. You can have each of them make a few of their own varieties. Just make sure there is more mix than the filler ingredients: walnuts, chips, etc. Then let the girls mix & match t taste each others cookies. They may come up with a few good assortments & a few yukky ones to laugh about. :p

(If you're allowing nuts, make sure none of the girls have a nut allergy.)

As Diabolicdesire just posted above, the Brownies may have extra leftover halloween candy they could bring in & use up.

Karalynn
11-11-2006, 08:50 PM
subbing!!! I can't wait to try some of these! yummmm!! :cake:

Kahana-ri
11-11-2006, 09:44 PM
How cool! What a great recipe. I always wanted to make homemade cookies, but I am not so great with lots of ingredients. I can't wait to try it.

Kahana-ri
11-12-2006, 07:48 PM
Just made this out of yellow mix. Super easy, quick, and the cookies were way rich. DH loved them! This will work out great this holiday season. The lemon mix sounds good :goodvibes Thanks for sharing.

Imzadi
11-29-2006, 08:09 PM
I found a recipe to make sturdy Gingerbread Houses using cake mixes! :banana:
http://www.cakemixdoctor.com/recipe/images/ginger.jpg

It's snipped from The Cake Mix Doctor (http://72.14.205.104/search?q=cache:7cf96QxxRWAJ:www.cakemixdoctor.com/recipes/what_occasion/holiday/gingerbread_house.php+gingerbread+house+%22cake+Mi x%22&hl=en&gl=us&ct=clnk&cd=5&lr=lang_en) website.

"After some tinkering I found that by adding oil, either molasses or sorghum, and ground ginger you have a tight but workable dough that can be rolled and cut into sections of the house. And the ginger in the dough smells wonderful and gets everyone in the holiday mood! It all was well affixed with royal icing. The uncooked royal icing makes this house one meant for visual enjoyment, not for eating."

Makes 1 gingerbread house
Preparation Time: 45 Minutes
Baking Time: 15 to17 Minutes
Cooling Time: Overnight
Assembly Time: 60 Minutes

Cake

2 packages (18.25 ounces each) plain spice cake mix
1 tablespoon ground ginger
1 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower
1 cup molasses or sorghum syrup
1 to 2 tablespoons water, if needed
1/4 cup all-purpose flour


Royal Icing:

5 cups confectioners' sugar, sifted
5 large egg whites


Candy Decorations:

Assorted peppermint sticks, hard candy mix, licorice, gum-drops, and slivered almonds (& of course whatever you want to creatively add on!)


1. Place a rack in the center of the oven and preheat the oven to 375°F. Set aside 3 ungreased baking sheets.

2. Place the cake mix, ginger, oil, and sorghum or molasses in a large mixing bowl. Blend with an electric mixer on low speed until the mixture comes together into a ball, 1 minute. Stop the machine and add water as needed to make the dough come together and be firm but still workable. Blend again at low speed to incorporate the water.

3. Sprinkle flour over a clean work surface and roll the dough out to a 1/4-inch thickness. Using a ruler and a sharp knife, cut six rectangles from the dough, each 7 by 4 1/2 inches. With floured fingers or with a metal spatula, place four of the rectangles on two of the baking sheets. Place the baking sheets in the refrigerator.

4. Make the peaked roof. Using a ruler and knife, mark the midpoint of one of the short ends of the two remaining rectangles (about 2 1/4 inches in). From that end, measure and mark 2 1/2 inches along both of the long sides. Place the ruler on the dough going from the midpoint mark to the mark along one long side to form a corner triangle. Cut away the triangle. Repeat this from the midpoint mark to the mark on the other long side. Mark and cut the remaining rectangle of dough the same way. Carefully place the peaked pieces and the four triangles on the third baking sheet. On the flat end of one of the peaked pieces, cut out a piece 2 1/4 inches high and 1 1/2 inches wide. This will be the door. Place this door back on the baking sheet. Remove the baking sheets from the refrigerator and place all three in the oven. If your oven is not large enough, place two pans on the center rack and place the third pan in the center of the highest rack.

5. Bake until the dough is lightly brown and firm, 15 to 17 minutes. Be careful not to overbake the sheet on the highest rack. Remove the pans to wire racks to cool for 5 minutes. The dough may puff up but you just need to press it back down with the back of a metal spatula. Carefully slide a spatula underneath the pieces of the house and place them on racks to cool overnight.

6. The next day, prepare the Royal Icing. Place the confectioners' sugar and egg whites in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides of the bowl down again if needed. The icing should look smooth and thick.

7. When you are ready to assemble the gingerbread house, fill a pastry tube with the Royal Icing, if you have one, or just use a dinner knife. Cover a tray with waxed paper or plastic wrap to protect it. Join one peaked piece and the short side of one side piece with royal icing at the inside corner seam. Support the pieces with small water glasses pushed right up next to them. Do the same for the other peaked piece and side piece, then join the four pieces at the two remaining inside corner seams.

8. Let this frame dry for 1 hour. Place the roof rectangle at an angle over the house and affix along the edges with icing. Place the second roof rectangle at an angle over the house. It will overlap the first. Affix it to the edges and along the top of the roof with icing. If you wish, use the triangles and the royal icing to create a chimney sticking out of the roof. Place the triangles so that the short flat sides form the top of the chimney. Affix the chimney to the roof with royal icing. Seal the tops together with icing. Let this dry for 1 hour. During this time you can pipe or spread royal icing around the house and create candy landscaping, with gumdrops for shrubs and candy canes for a walkway, if desired. If the sides seem secure you can go ahead and decorate the sides and ends with candy, spreading them with a little icing before gently pushing them against the gingerbread.


9. When the roof has dried, spread the roof with icing and sprinkle over lots of slivered almonds to look like roofing tiles. Attach the front door using royal icing, if desired, and decorate the door with candies. Let the house dry out well, a day or so, before transporting it.


This gingerbread house keeps at room temperature in a dry room for 2 to 3 weeks :cool1:

jedi_librarian
11-29-2006, 08:34 PM
Here's another recipe using a Brownie mix - it's right from the Hershey Kisses website, but I've made them every year and they're YUMMY!

Tuxedo Brownie HUGS Cookies

Ingredients

60 HERSHEY'S HUGS Brand Chocolates
1 package (1lb. 6.5 oz.) original supreme brownie mix with syrup pouch
1/4 cup HERSHEY'S Cocoa
1/4 cup water
1/4 cup vegetable oil
2 eggs
Directions

1. Remove wrappers from chocolates. Heat oven to 350 F. Grease and flour cookie sheet or line with parchment paper.

2. Stir brownie mix, pouch of HERSHEY'S Syrup, cocoa, water, oil and eggs in medium bowl until well blended. Drop by scant teaspoons onto prepared cookie sheet.

3. Bake 8 minutes or until set. Cool 1 minute. Press chocolate into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

Mom2Ashli
11-29-2006, 08:48 PM
Here's another recipe using a Brownie mix - it's right from the Hershey Kisses website, but I've made them every year and they're YUMMY!

Tuxedo Brownie HUGS Cookies

Ingredients

60 HERSHEY'S HUGS Brand Chocolates
1 package (1lb. 6.5 oz.) original supreme brownie mix with syrup pouch
1/4 cup HERSHEY'S Cocoa
1/4 cup water
1/4 cup vegetable oil
2 eggs
Directions

1. Remove wrappers from chocolates. Heat oven to 350 F. Grease and flour cookie sheet or line with parchment paper.

2. Stir brownie mix, pouch of HERSHEY'S Syrup, cocoa, water, oil and eggs in medium bowl until well blended. Drop by scant teaspoons onto prepared cookie sheet.

3. Bake 8 minutes or until set. Cool 1 minute. Press chocolate into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

OH YUMMY!!!!

jenr812
12-03-2006, 01:37 AM
Bump :)

TheRatPack
12-03-2006, 01:47 PM
I got this recipe out of The Cake Mix Doctor cook book by Anne Byrn and have slightly modified it for my family's tastes.

Peanut Butter Chocolate Bars



Mine had to cool longer than 30 minutes to become solid again. The chocolate was really gooey and chewy. I am usually an absolute chocolate peanut butter lover, but these were way way too sweet and rich for me. My peanut butter topping wasn't really crumbly enough to crumble on the top either, it was more like a cookie dough mixture. I followed the recipe exactly though, so not sure what went wrong. Oh well, on to the next recipe :( I had high hopes with these for our Christmas Cookie night. I'm sure they'll be a lot of fans of this one though, since it's so simple and it is indeed sweet :)

Karalynn
12-07-2006, 09:44 PM
I'm going to try and make the lemon cookie recipe with the coolwhip this weekend for a cookie swap I am going to on Sunday. I'll let you all know how they came out! :stir:

Kahana-ri
12-09-2006, 07:56 PM
I have made about four variations so far of this recipe. DH loves the cookies and I can't believe HOW EASY this is. Christmas cookies have been a breeze this year.

OceanAnnie
12-13-2006, 10:10 PM
Thank you so much for this thread, OP! :) I was in a bind.

I remembered reading this thread. Looked it up and I had everything on hand. Yea! :) I used Pillsbury white cake mix (supreme moist mix or something like that). Crushed some candy canes and sprinkled it on top. They look and taste great! Thanks so much!

lisafromkraft
12-20-2006, 12:50 PM
Hi all you bakers out there. I have an unusual cookie recipe that uses a cake mix AND mayo-style dressing! It really helps keep the cookies moist. And no one will guess the secret ingredient!

This makes your basic chocolate drop-type cookie. They are really nice and chewy with chunks of chocolate and nuts.

Enjoy - LISA

Chewy Chocolate Cookies

Prep: 10 min.
Bake: 12 min.

1 pkg. (2-layer size) chocolate cake mix
2 eggs
1 cup Miracle Whip Dressing
1 cup Baker’s Semi-Sweet Chocolate Chunks
1/2 cup chopped Planters Walnuts

PREHEAT oven to 350°F. Place cake mix, eggs and dressing in large bowl. Beat with electric mixer on medium speed until well blended. Stir in remaining ingredients.

DROP rounded teaspoonfuls of dough, 2 inches apart, onto greased baking sheets.

BAKE 10 to 12 min. or until cookies are slightly firm to the touch. Cool completely on wire racks.

Makes about 6-1/2 dozen cookies or 26 servings, 3 cookies each.

Substitute:
Substitute Planters Pecans or Sliced Almonds for the walnuts.

Substitute:
Substitute 5 squares Baker’s Semi-Sweet Baking Chocolate, coarsely chopped, for the chocolate chunks.

pansmermaidzlagoon
12-20-2006, 01:07 PM
I want to THANK EVERYONE for this thread!!!!! :thumbsup2 :sunny:

I made a number of these and added a couple of my own Xmas recipes. I took them to 2 parties and my DH took them to work. I got raves everywhere!!!! AND the cake mix cookies made it so easy and quick that I plan to do this every year!!!! :sunny:

The white cake mix with peppermint (found pretty peppermint chips at the store!) frosted with white frosting and sprinkled with crushed candy canes, spice with apple, and lemon with white choc chips, and orange with choc chips were the best! I also did choc with capuccino chips, choc with mini peanut butter cups, butter mix with cinn sugar, and choc with mint.

:wizard:

mtblujeans
12-27-2006, 03:04 PM
I haven't looked thru this whole thread, so I hope this is not a repeat:

Pillsbury Coconut Crunch Pretzel Bars (a favorite recipe from Bake-Off contest #37):

Crust:
1 pkg Pillsbury Moist Supreme German Chocolate Cake Mix
1/2 cup crushed pretzels
1/2 cup melted butter or margarine
1 egg

Filling:
1/4 cup sugar
1 cup dark corn syrup
2 eggs
1 cup pecans, chopped
1 cup butterscotch chips
2-1/4 cups coconut
1 (6 oz) pkg semisweet chocolate chips

Heat oven to 350 degrees. Grease 13x9 inch pan. In large bowl, combine all crust ingredients; mix at low speed until blended. Press in bottom of greased pan. Bake at 350 degrees for 15 minutes or until crust puffs and appears dry. Cool 5 minutes.

Meanwhile in large bowl, combine sugar, corn syrup, and 2 eggs; mix at low speed until well blended. Stir in remaining filling ingredients. Spoon evenly over partially baked crust.

Return to oven; bake an additional 30 to 40 minutes or until edges are deep golden brown (center will not be set). Cool 10 minutes. Run knife around sides of pan to loosen. Cool 1 hour or until completely cooled. Cut into bars. Store in loosely covered container. Makes 36 bars. No change for high altitude.

PhotobearSam
02-21-2007, 08:41 PM
I just made a batch of "Carrot" cake mix cookies and I made sandwhiches out of them with cream cheese icing between 2 cookies. My DH said to forget all other types as this is the best...:thumbsup2

Thanks to this thread, I was a big hit with my nieces when they came over. We made Butter Pecan chocolate chip, frosted and put sprinkles on them. We had a blast. I am now a COOL AUNT:woohoo:

Imzadi
02-21-2007, 10:47 PM
I just made a batch of "Carrot" cake mix cookies and I made sandwhiches out of them with cream cheese icing between 2 cookies. My DH said to forget all other types as this is the best...:thumbsup2

Wow, that sounds yummy. :) I always hate how there is so much more carrot cake to a thin layer of icing. Sandwiching it in between sounds like it really hits the spot! :cool1:

MazdaUK
02-22-2007, 06:22 AM
And carrot cake counts as one of your 5 portions of fruit and veg per day, right?;) :rotfl:

PhotobearSam
02-22-2007, 03:18 PM
And carrot cake counts as one of your 5 portions of fruit and veg per day, right?



Ummm, SURE,,,;) Whatever you say.:bitelip:

MazdaUK
02-24-2007, 09:39 AM
How did you make up your cream cheese icing? I've got a Betty Crocker mix but I've only got low fat soft cheese in the house

PhotobearSam
02-24-2007, 12:40 PM
I got it in a can...:rotfl2: I can't cook but I think that the REAL thing would be better.

Sorry i can't help.

jiminyC_fan
02-28-2007, 05:01 PM
I just made a simple bar recipe yesterday with a four year old:

Raspberry Oatmeal Bars
1pkg yellow cake mix
2 1/2 cups quick cooking oats
3/4 cup margarine or butter, melted
1 (12oz) jar raspberry jam, I used strawberry
1T. water
Combine cake mix and oats. Stir in melted margarine until mixture is crumbly. Put about 3 cups of mixture in a 9X13 pan and press firmly. Combine jam and water and spoon over crumb mixtures, spread evenly. Cover with remaining crumb mixture, make top even by patting firmly. Bake 375 for 20 minutes. Cool before cutting into bars.

I only had an 18oz jar of jam so I just used it and glad I did.

PhotobearSam
04-21-2007, 10:35 AM
I have seen some recipies like this one where you can use apple sauce instead of oil? Has anyone tried them? If so, how did you do it? Did it come out ok? Did you use sweetened or unsweetened appla sauce? How much of it?

Thanks everyone.

Imzadi
04-23-2007, 10:12 PM
The oil & eggs are the only liquid, you'd still have to keep some oil in to make the cookie dough moist enough. Also, taking out ALL the fat changes the texture & crispiness of the cookies, so it's kind of an inexact science as to how much you want to substitute.

http://www.ochef.com/225.htm

Substitutes for Fat in Baking

Can I substitute applesauce instead of oil when baking cookies? My recipe calls for 1 cup of oil, but I would like to make a recipe with fewer calories.

You absolutely can experiment with substituting applesauce for some of the fat in traditional recipes for baked goods. But fats play various important roles in baking, and messing with them too severely can cause problems.

One of the most important tasks played by the fat is keeping the flour proteins from mixing with the moisture in a batter and forming long strands of gluten that will make cakes and cookies tough...

To help cut down on the formation of gluten, mix the liquid ingredients and sugar well (using an electric mixer if practical to beat as much air into it as possible). Mix the dry ingredients in a separate bowl, and don’t combine the two until the last moment. Then mix them gently by hand, and as little as possible. Gluten begins to form as soon as the flour comes in contact with a liquid and gets more active the more you stir it.

Fat plays a role in determining the shape and texture of a finished cookie — butter in cookies causes them to spread, producing crispness; cookies with vegetable shortening do not spread, and are more cake-like. You won’t be able to produce a crisp cookie with a fruit puree.

Finally, fat has a lot to do with carrying the flavor and nutrients in baking, so you should not do away with it entirely, or you’ll just lose a lot of the flavor...

Why not use a half a cup of applesauce and 2 tablespoons of oil in your cookie recipe and see how it turns out? That’s almost 1,600 calories fewer than the recipe started with. You might have more success (and be more satisfied) with cakes and muffins made with fruit purees, but starting with cookies is a daring move and you may surprise us all.


Another site (http://dbs.extension.iastate.edu/answers/projects/answerline/questions/answer94.html) says:
Yes, applesauce is a good choice since it does not have a pronounced flavor or color that would greatly change the baked product. The greater the proportion of applesauce used for oil, the more difference you will see in your finished product. Try substituting about 1/3 of the oil first, and alter the amount accordingly from there on.

Oh, and I read: make sure you use UNSWEETENED applesauce. :goodvibes

bensenc
05-06-2007, 03:17 PM
sounds excellent! thanks or sharing!

RLccweems
05-07-2007, 10:47 AM
I'm going to try this...I need four dozen for church and this sounds easy.


lettie

Imzadi
11-05-2007, 12:46 PM
:jumping3: Bumping! The weather's getting cooler again. Kids are back in school. Bake sales are starting. Holiday plans are in the making. http://smileys.smileycentral.com/cat/1/1_4_7.gif It's time to turn ovens back on & fill the house with the scent of fresh baked cookies. Yum! :teeth:


Here's a simple cookie, only 2 ingredients! (No need to add the oil & eggs listed in the first post.) Although I think I'd add some dried cranberries & walnuts or white chocolate chips. Maybe top with a cream cheese frosting. :)

Pumpkin Spice Cookie

1 (18.25 ounce) package spice cake mix
1 (15 ounce) can solid pack pumpkin puree (not pumpkin pie mix)

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.


These would go great with a warm apple cider. :love:

For a variations:

If you prefer the taste and texture of gingerbread to fluffy cake-like cookies, use a box of gingerbread mix, plus half of a 15-oz can of pumpkin. It comes out as soft, dense, moist, spicy cookies. Make sure you grease the cookie sheet, though, because the lack of added oil makes them stick.

Another variation: Use a Chocolate cake mix instead of the spice cake mix. Doesn't taste as pumpkin-y.


For Pumpkin Spice muffins: add 1/3 cup water to the 2 ingredients above. Add in 1/4-1/2 tsp pumpkin pie spice for extra pumpkin-y flavor. For Pumpkin Chocolate muffins use a chocolate cake mix (and leave out the pumpkin pie spice.)

MazdaUK
11-06-2007, 01:44 PM
I've got a packet of Betty Crocker carrot cake needs using - after I got it everyone announced they don't like carrot cake :headache: so I need to disguise it Mwah-ha-haaaaaa.;)

So anyone have a good recipe for it?

Imzadi
11-06-2007, 02:03 PM
I've got a packet of Betty Crocker carrot cake needs using - after I got it everyone announced they don't like carrot cake :headache: so I need to disguise it Mwah-ha-haaaaaa.;)

So anyone have a good recipe for it?

Maybe you can add the can of pumpkin puree from the recipe above? It might disguise the taste enough. Also, instead of a cream cheese frosting, use whipped cream & just have them dunk the cookies in it. It may be more like a crunchy pumpkin pie cookie. Add a sprinkling of ginger & cinnamon to the mix. They're pretty strong flavors. :)

MazdaUK
11-07-2007, 02:04 PM
We don't have pumpkin puree over here, and none of us are big on whipped cream (except DH) :sad2: Cinnamon sounds good except DS(14) won't touch :headache:

Where does that leave me :confused3

MazdaUK
11-21-2007, 07:43 AM
I thought it was time this made it back to the top, especially as I've finally got round to trying this :woohoo:
I had a Betty Crocker carrot cake mix which needed using up, so I mixed it according to the first post and hurled in a load of chocolate chips:goodvibes

we just ate them as they came (they took longer to bake, probably because we were waiting!) without frosting. What was really surprising was that DS(8) absolutely adored them, but DS(14) and DH found them a bit strongly flavoured :confused3 I liked them, but tried not to eat too many:rolleyes1

But it really was very easy and quick, just a pity I waited until we'd got back from the school bazaar to try it - next time I'll make loads for the cookie stall :thumbsup2

Any new favourites I should try? (remembering our very limited range available:headache: )

Kahana-ri
11-25-2007, 11:36 AM
Glad to see this bumped up on the board again. Going to make a batch today with the kids. This is the easiest and best way to make cookies!

OceanAnnie
11-25-2007, 12:27 PM
:jumping3: Bumping! The weather's getting cooler again. Kids are back in school. Bake sales are starting. Holiday plans are in the making. http://smileys.smileycentral.com/cat/1/1_4_7.gif It's time to turn ovens back on & fill the house with the scent of fresh baked cookies. Yum! :teeth:


Here's a simple cookie, only 2 ingredients! Although I think I'd add some cinnamon, walnuts or white chocolate chips. Maybe top with a cream cheese frosting. :)

Pumpkin Spice Cookie

1 (18.25 ounce) package spice cake mix
1 (15 ounce) can solid pack pumpkin puree

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.


These would go great with a warm apple cider. :love:

Oh my goodness. This sounds so good! And so many others to try! :) :goodvibes

Thanks for the great thread, OP! I used a couple of the recipes last year and they were a hit! :) Glad to see this thread again!

KatGarcia
11-25-2007, 03:26 PM
Subbing! I'm heading back now to read and then i have a recipe of my own to add!

Jaimee
12-01-2007, 03:35 PM
Yum! These turned out soooo good. DS and I made chocolate and flattened them a little with a spoon. We put creamy peanut butter in a ziploc and cut a little hole in it and piped some peanut butter on top before baking.

MazdaUK
12-02-2007, 02:58 AM
mmmmmm that sounds goood! Did the PB mix in a bit as it cooked or sit on top?

Jaimee
12-02-2007, 01:50 PM
The peanut butter stayed on top in a little lump. It melted a little bit while it was baking, but they were delicious. DS had some friends over last night and the cookies are all gone!

Imzadi
12-02-2007, 09:29 PM
Biscotti from cake mix!!!

http://i98.photobucket.com/albums/l267/Imzadi102/close20up20number202.jpg


I found a recipe that starts with cake mix. Like the cookies, again you can mix and match with the cake mix and the add ins, chocolate mix with walnuts, etc. The possibilities are endless! (Some variations below. :thumbsup2 )


Biscotti *with variations*

1 box dry cake mix (your choice of flavor)
1 cup all purpose flour
2 large eggs
1 stick melted butter
2 teaspoons vanilla extract (OR substitute about ½ - 1 teaspoon of a flavored extract, optional)
(Optional) Add ¾ cup total of: chopped nuts, fruit or chocolate pieces, etc.

Preheat the oven to 350F degrees. Pour your cake mix and flour into the bowl. Add the eggs, butter and vanilla. Mix on medium speed for 2 to 3 minutes. Mix in nuts, fruit or chocolate if desired. This dough will be very stiff but will not stick to the bowl when properly mixed.

The consistency will be like children’s play dough. Divide dough into two halves. With your hands, shape each half of dough into an 8-inch log. Place each log on a lined baking sheet and flatten them into rectangular loaves about 2 1/2 inches wide. The loaves need to be 2 to 3 inches apart on the pan.

Place the pan in the oven. Bake until the biscotti loaves are almost done but still soft, 18 to 20 minutes. (Picture 1.) Make sure you watch the baking time because, if you don't, they can get dry and hard to cut if you let them bake the first time too long. It’s the second baking that will make them crunchy.

Remove the pan from the oven and let the loaves cool on the pan for 5 minutes. Transfer them with a metal spatula to a cutting board and cut with a bread knife into 3/4-inch slices. (Picture 2.)
TIP: To cut, use the longest chef knife you have and put the tip in one side and press down swiftly (keeping all fingers in sight!) and it should work. Also try warming the knife before cutting.

Turn the slices cut side down on the baking pan and return the pan to the oven to bake 8 to 10 minutes longer, or until crisp. (Picture 3.)

Remove the pan from the oven, and transfer the biscotti to wire racks to cool, 20 minutes.

You may serve them as is, or dust them with confectioners' sugar (place the sugar in a large zipper-lock bag, add a few biscotti at a time, shake, then remove). Or you may dip an end of each biscotti into melted chocolate, or drizzle melted chocolate over the tops of biscotti. (Picture 4 & 5.)


Makes 3 to 4 dozen. Store cooled cookies in an airtight container.

*Variations:
Chocolate cake mix with pistachio nuts
Chocolate mix with macadamia nuts
Chocolate mix with pistachios with white chocolate chips or melted & dipped in
Chocolate Fudge Cake mix with macadamia nuts
Chocolate mix with 1 teaspoon almond extract and chopped almonds
Yellow cake mix with ½ teaspoon anise extract and sliced almonds or pecans
Yellow Cake mix with 1 Tbs grated orange peel, dried cranberries and pistachio nuts
Yellow Cake mix with 1 teaspoon ground cinnamon & hazelnuts
Yellow Cake mix with dried red and green cherries, anise extract, and pecans
Red Velvet Cake mix with white chocolate chips
Lemon cake mix with 1 Tbs grated lemon peel & slivered almonds
Lemon cake mix with pecans
Orange cake mix with 1 Tbs grated orange peel, dried cranberries and macadamia or pistachios
Orange cake mix with dried cranberries, dried cherries and white chocolate chips
Spice Cake mix with filberts/hazelnuts
Butter Pecan Cake mix with pecans
Cinnamon Swirl Cake mix with cinnamon chips
Strawberry cake mix with almonds and dipped in white chocolate

:cool1:

Pic 1http://i98.photobucket.com/albums/l267/Imzadi102/once20baked20biscotti.jpg Pic 2http://i98.photobucket.com/albums/l267/Imzadi102/slicing20biscotti.jpg
Pic 3http://i98.photobucket.com/albums/l267/Imzadi102/sliced20biscotti.jpg

Pic 4http://i98.photobucket.com/albums/l267/Imzadi102/mo0810_ice_cream2_e.jpg Pic 5http://i98.photobucket.com/albums/l267/Imzadi102/27198.jpg http://i98.photobucket.com/albums/l267/Imzadi102/biscotti03a1-1.jpg


:)

java
12-05-2007, 07:44 AM
:banana: OOH I am so excited to try the biscotti!! And those chocolate peanut butter ones are getting made today! Thanks for the recipes. I went to a Pampered chef party a few years back that did cookies from cake mix and I loved them all.
I have to bake 5 dozen for church this week so maybe one of these will work(I hope the biscotti are good that would be a nice easy one!)

FormrCastMbr
12-05-2007, 08:43 AM
Subbing...I am not much of a baker but would like to try some of these this year. That biscotti looks great!

Thanks all!

flipflop
12-05-2007, 10:29 AM
Yum Yum - I bought chocolate cake mix and peanut butter chips last night at the store after finding this thread. I usually make these chocolate peanut butter cookies that are a PITA and this method sounds much better!

disneydream'n
12-05-2007, 07:20 PM
I made some tonight with Chocolate Devils Food Cake and WOW they were good...

Can someone please post the recipe for the Red Velvet with the cream cheese filling.. I need something for a cookie exchange at church in two weeks and this sounds so so good.. Thanks

Imzadi
12-05-2007, 09:58 PM
Can someone please post the recipe for the Red Velvet with the cream cheese filling.. I need something for a cookie exchange at church in two weeks and this sounds so so good.. Thanks
Try making a Red Velvet cookie with white chocolate chips & sandwich a can of cream cheese frosting in between, which PhotobearSam did below. :cool1:

I just made a batch of "Carrot" cake mix cookies and I made sandwiches out of them with cream cheese icing between 2 cookies. My DH said to forget all other types as this is the best...:thumbsup2


Or there is this recipe below that I hadn't gotten around to posting yet. Just substitute the yellow cake mix with a Red Velvet cake mix. Top with a cream cheese or chocolate frosting (instead of the sprinkles.) Yum! :dance3:


Cream Cheese Cookies
A traditional Christmas favorite, going on 25 years now.

1 yellow cake mix
1 egg
1 stick of butter
8 oz cream cheese


Mix thoroughly and place spoonfuls onto a cookie sheet. Sprinkle with red or green sugar sprinkles and bake at 350 degrees for about 15 minutes or until very lightly browned. That's it. Enjoy!

:cool1:


Here is a White Chocolate Peppermint Cream Cheese Frosting recipe from The Cake Mix Doctor that goes great with Red Velvet.

White Chocolate Peppermint Cream Cheese Frosting

Makes 3 cups, enough to frost 24 cupcakes (2 1/2 inch size) generously
Preparation Time: 10 minutes

6 ounces white chocolate, coarsely chopped
4 ounces (half an 8-ounce package) reduced-fat cream cheese, at room temperature
4 tablespoons (1/2 stick) butter, at room temperature
1 teaspoon peppermint extract
2 to 2 1/2 cups confectioners' sugar, sifted



1. Place the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. Remove the bowl from the oven and stir with a wooden spoon or rubber spatula until it is smooth. Set the chocolate aside to cool.

2. Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the melted white chocolate and blend on low speed until just combined, 30 seconds. Add the peppermint extract and 2 cups of the confectioners' sugar and blend on low until the sugar is incorporated, 30 seconds more. Increase the mixer speed to medium and beat until the frosting is fluffy, 1 minute more, adding up to 1/2 cup more sugar if needed to make a spreadable consistency.

Feel free to fold in up to 1/2 cup crushed peppermint candy for a crunchy and creamy frosting!

MazdaUK
12-06-2007, 05:43 AM
There goes another diet:rolleyes1

bunnymkc
12-08-2007, 10:29 AM
thank you so much, made a spice cake with cinnimon chips and walnuts yesterday and waiting for a white cake mix with cranberries and walnuts to come out of the oven! will try the choclate ones this week coming,really came out very tasty..thanks again...marianne:goodvibes

dahuffy
12-09-2007, 12:11 PM
My favorite variation is to use butter recipe yellow cake mix and make dough into balls then roll in cinnamon and sugar before baking. They will flatten as they bake and crackle around the edges. They are pretty and so yummy!

Almost sounds like a Snickerdoodle"

Imzadi
12-17-2007, 02:18 PM
CRANBERRY CRISPS
These are really really easy and everyone loves them.

1 (15oz) pkg. Pillsbury® Cranberry Quick Bread & Muffin Mix
1/2 Cup finely chopped walnuts or pecans
2/3 cup butter or margarine melted
1 egg
1 tablespoon sugar

Heat oven to 350F. In large bowl, combine quick bread mix, walnuts, butter and egg, mix well. Shape dough into 1 1/4 inch balls. place 3 inches apart on ungreased cookie sheets. With glass dipped in sugar, press each to 1/8 inch thickness.

Bake at 350F for 7 - 10 minutes or until light golden brown around edges. Remove from cookie sheets.
2 1/2 dozen cookies

High altitude (above 3500 ft) No change

KatGarcia
12-21-2007, 02:40 PM
Just wanted to report that I made the biscotti yesterday using devils food cake mix. I added in white chocolate chips and did a white chocolate drizzle! They are really really yummy! MY DH liked them so much he asked me to buy more cake mix to make them again after the holidays! This time I bought fudge marble cake mix to try it with!

Here is my finished biscotti.

http://img144.imageshack.us/img144/6961/s1030180ok0.jpg

Thanks so much for the great recipe!

Imzadi
12-22-2007, 03:35 AM
Ooooooh KatGarcia! Your biscotti look scrumptious! :cool1:


Okay everyone: Here are two traditional favorite cookies made with cake mix. :thumbsup2

New-Fashioned Peanut Butter Cookies

http://i98.photobucket.com/albums/l267/Imzadi102/r36396fp.jpg

1 box yellow or butter recipe yellow cake mix
1/4 cup packed brown sugar
1/3 cup water
1 cup creamy peanut butter
1/4 cup vegetable oil
2 eggs
Granulated sugar (optional)

1. Heat oven to 375°F (350°F for dark or nonstick cookie sheets).
In large bowl, beat cake mix, brown sugar, water, peanut butter, oil and eggs with electric mixer on medium speed until smooth.

2. Shape dough into 1-inch balls. Roll in granulated sugar and, on ungreased cookie sheet, place 2 inches apart. Flatten in crisscross pattern with fork dipped in sugar.

3. Bake 10 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack.

If these cookies are too sweet for you, you can leave out the brown sugar. :goodvibes

High Altitude (3500-6500 ft): No change.
Recipe courtesy of Betty Crocker® (http://www.bettycrocker.com/recipes/)


Easy Oatmeal-Raisin Cookies

http://i98.photobucket.com/albums/l267/Imzadi102/r20370fp.jpg

1 box spice cake mix
2 eggs
1 cup uncooked quick-cooking oats
1/2 cup vegetable oil
1/2 cup raisins
1/2 cup chopped pecans or walnuts, if desired

1. Heat oven to 375°F.
Combine cake mix, egg whites, oats and oil in a large bowl. Beat at low speed until well blended. Stir in raisins and (optional) nuts.

2. Drop by rounded teaspoonfuls onto cookie sheets. Flatten slightly as they do not flatten while baking.

3. Bake 7-10 minutes until lightly browned. These do not brown much, so watch them carefully. (If you wait for them to "look" done, they'll be overdone.)

Cool on sheets 1 minute. Remove and cool completely.



Variation of the recipe above uses twice as much oatmeal and add-ins for a denser & healthier cookie:

Cowboy Cookies
1 box spice cake mix
1/2 cup vegetable oil
1/4 cup milk
1 egg
2 cups quick-cooking oatmeal
1 cup chopped pecans
1 cup chocolate chips or raisins.

Mix on low and form into balls. Bake for 9 to 10 minutes at 350 degrees, or until still soft in the center.

(Recipe courtesy of Carolyn Kent from The cakemixdoctor.com newsletter (http://www.cakemixdoctor.com/newsletter/2001_08_fourth_slice_3.php).)

Imzadi
12-22-2007, 05:09 AM
TIP: Cookie bars are quicker to make than cookies as you do not have to drop by spoonfuls. Just flatten in the pan and slice into bars once they are cool. :thumbsup2 (They do take much longer to cool though.)

Other cookie bar recipes contributed by members are Posts: #17, #54, #67, #91, #98 :cool1:


Butterscotch/Caramel Bars

http://i98.photobucket.com/albums/l267/Imzadi102/r36267fp.jpg

1 box butter pecan cake mix
1/2 cup butter or margarine, softened
1 egg
1 jar (12.5 oz) caramel topping

1. Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, stir together dry cake mix, butter and egg, using fork. Using a piece of plastic wrap on crumb mixture, press half of the mixture in bottom of ungreased 13x9-inch pan; remove wrap.

2. Bake 10 minutes. Pour topping over crust. Sprinkle with remaining cake mix mixture.

3. Bake 18 to 22 minutes (25 to 28 minutes for dark or nonstick pan) or until light golden brown. Cool 10 minutes; loosen edges of crust with knife. Cool completely, about 50 minutes. For bars, cut into 6 rows by 4 rows. Store covered. These are very gooey, messy & sticky because of all the caramel. :)

For a twist: try a chocolate cake mix, caramel sauce and toffee bits (Heath bar or Skorr) in the middle. :teeth:


Triple-Chocolate Cherry Bars (or strawberry)

http://i98.photobucket.com/albums/l267/Imzadi102/r34282fp.jpg

1 box chocolate fudge cake mix
1 can (21 oz) cherry pie filling OR strawberry pie filling
1 egg, beaten
1/2 bag or more (12-oz size) miniature semisweet chocolate chips
1 container Whipped chocolate frosting (optional)

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour 15x10x1-inch or 13x9-inch pan, or spray with baking spray with flour.

2. In large bowl, gently mix dry cake mix, pie filling, eggs and chocolate chips with rubber scraper; break up any undissolved cake mix by pressing with scraper. Carefully spread in pan.

3. Bake 15x10x1-inch pan 25 to 30 minutes, 13x9-inch pan 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Frost with frosting. A drizzle of melted white chocolate makes these bars look even more special. For bars, cut into 8 rows by 6 rows.

High Altitude (3500-6500 ft): Heat oven to 350°F for all pans.


Rocky Road Bars

http://i98.photobucket.com/albums/l267/Imzadi102/r36279fp.jpg

1 box chocolate fudge or devil's food cake mix
1/2 cup butter or margarine, melted
1/3 cup water
1/4 cup packed brown sugar
2 eggs
1 cup chopped nuts and/or chocolate chips
3 cups miniature marshmallows
1/3 cup of canned chocolate frosting
m&m's

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease or lightly spray 13x9-inch pan.

2. In large bowl, stir together half of the dry cake mix, the melted butter, water, brown sugar and eggs until smooth. Stir in remaining cake mix and the nuts and chocolate chips. Spread in pan. Bake 20 minutes (25 minutes for dark or nonstick pan); sprinkle with marshmallows & m&m's.

3. Bake 10 to 15 minutes longer (14 to 18 minutes for dark or nonstick pan) or until marshmallows are puffed and golden. In microwavable bowl, microwave frosting uncovered on High 15 seconds. Drizzle over bars. Cool completely, about 1 hour. For easier cutting, use plastic knife dipped in hot water. For bars, cut into 6 rows by 4 rows. Store covered.

High Altitude (3500-6500 ft): In step 2, bake 25 minutes. In step 3, bake 5 to 10 minutes.


Chocolate-Caramel Bars

http://i98.photobucket.com/albums/l267/Imzadi102/r40750fp.jpg

This recipe is not as sweet as the first one above, because of the added oatmeal. I think you can just substitute a jar of caramel sauce for the wrapped caramels & milk.

1 box devil's food cake mix
3/4 cup butter or margarine, softened
1 egg
2 cups quick-cooking or old-fashioned oats
1 bag (14 oz) vanilla caramels, unwrapped (or jar of caramel topping)
1/4 cup milk
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans or walnuts, if desired

1. Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, butter and egg with electric mixer on low speed until well mixed.

2. Stir in oats until crumbly (use fingers if necessary). Reserve 1 1/2 cups cake mixture. Press remaining mixture in pan (use plastic wrap or waxed paper to press mixture if it is sticky).

3. In heavy 2-quart saucepan, heat caramels and milk over medium-low heat, stirring frequently, until melted. (Or use a jar of caramel topping.) Pour over chocolate layer in pan. Sprinkle with chocolate chips and pecans. Sprinkle reserved cake mixture over top.

4. Bake 22 to 28 minutes or until caramel bubbles along edges and cake mixture on top appears crisp and dry. Run knife around sides of pan to loosen bars. Cool completely, about 1 hour 30 minutes. For bars, cut into 6 rows by 4 rows. Store tightly covered.

High Altitude (3500-6500 ft): Bake 26 to 30 minutes.
Recipes above courtesy of Betty Crocker®


Sunshine Lemon Bars

http://i98.photobucket.com/albums/l267/Imzadi102/rec4-sunshine-lemon_1.jpg

1 pkg Lemon Cake Mix
1/2 cup (1 stick) butter
1 large egg
1 (14 oz) can sweetened condensed milk (not evaporated milk)
1/2 cup lemon juice

1. Preheat oven to 350 °F. Stir together cake mix, butter and egg. Spread mixture evenly into bottom of a 13x9-inch baking pan.
2. Blend together sweetened condensed milk and lemon juice. Pour mixture over top of cake mix mixture.
3. Bake for 23 to 27 minutes. Cool completely. Cut into 1 1/2x3 1/4-inch bars.


Orange Chess Bars

http://i98.photobucket.com/albums/l267/Imzadi102/rec4-orange-chess_1.jpg

Crust
1 box Orange Cake Mix
1/2 cup vegetable oil
1/3 cup chopped pecans

Toppings
1 lb confectioner's sugar
1 (8 oz) pkg cream cheese
2 large eggs
2 tsp grated orange peel

1. Preheat oven to 350 °F. Grease 13x9-inch baking pan.
2. For crust, combine cake mix, oil and pecans in large bowl. Stir until blended (mixture will be crumbly). Press in bottom of prepared pan.
3. For topping, combine confectioners' sugar and cream cheese in large bowl. Beat at low speed with electric mixer until blended. Add eggs and orange peel. Beat at low speed until blended. Pour over crust.
4. Bake 30 to 35 minutes or until topping is set. Cool. Refrigerate until ready to serve. Cut into bars.

Above 2 recipes courtesy of Duncan Hines® (http://www.duncanhines.com)
:cool1:

java
12-23-2007, 06:12 PM
Ok finally got around to making these easy ones!

Did Devil's food cake mix with mini chocolate chips and Toffee chips! yummy!!
update 30 minutes and 4 kids later no cookies left- so I guess they were good.

cryssi
12-27-2007, 11:38 PM
Just tried the biscotti and can I just say yum! I made spice with pumpkin seeds, and red velvet with mini chocolate chips. I can't decide which one I like better! I think I'll do a white chocolate drizzle or dip (well, candy melts! lol) on both. I only wish I had tried these earlier b/c the red velvet with a white and green drizzle would have been GREAT for christmas!

TheGoofyMama
04-01-2008, 10:14 PM
subscribe:teacher:

sanilacjack
05-23-2008, 07:53 AM
This is a great thread, giving it a little bump.

Anyone have any more ideas???


Kim

LuvN~Travel
05-31-2008, 02:41 PM
I've also used the white chocolate chips for my lemon cookies.
Kim

Just to note: boy this sure is an old thread! lol

However, I did try the white chocolate chips and coconut recently with a strawberry cake mix and boy were they yummy too!
I love experimenting with all of the different flavors and adding stuff to them. Sure makes for some interesing cookies.:)
Kim

Uncle Remus
06-26-2008, 02:22 PM
I saved this thread to my favorites, thanks OP. http://i250.photobucket.com/albums/gg245/Kurtz_09/kiss.gif

Tarheel Tink
08-30-2008, 08:55 PM
Oh dear- I can see the pounds coming on! I'm going to be very popular this holiday season. :laughing:

MazdaUK
09-15-2008, 05:13 AM
I made biscotti with carrot cake mix (it was what was in the larder:rolleyes1 ) with choc chips and chopped almonds. DH loved them and couldn't believe I'd made them - he was secretly looking through the recycling box for a wrapper:rotfl: I'll be doing these again (bang goes my diet:guilty: )

Imzadi
09-18-2008, 07:24 PM
I made biscotti with carrot cake mix (it was what was in the larder:rolleyes1 ) with choc chips and chopped almonds. DH loved them and couldn't believe I'd made them - he was secretly looking through the recycling box for a wrapper:rotfl: I'll be doing these again (bang goes my diet:guilty: )
Ooooh! I never would have thought of carrot cake biscotti! That combo sounds yummy!


Just to note: boy this sure is an old thread! lol

Yes, it's an old thread and it still gets about 200 hits every couple of days! :dance3: :yay: :cool1: :cheer2:

Glad this thread is still so usefull to everyone! :yay:

Imzadi
09-18-2008, 07:29 PM
The weather is cooling off again. School's back in session. Holiday season just around the corner. Time to bake more cookies! :cool1:

Here are some new recipes that use cream cheese. I like to think that they are a little healthier with the additional cream cheese in every bite. :rolleyes1 :laughing:


Cheesecake Cookies
8 ounces cream cheese, softened
4 ounces (1 stick) butter, softened
1/4 teaspoon vanilla extract
1 egg
1 box yellow butter cake mix

Blend first four ingredients. Add cake mix. Drop by spoonsful onto cookie sheet. Bake for 10-12 minutes at 350 degrees F. Don't let get too brown.

(This is actually the same recipe posted as Cream Cheese Cookies, in post #119 (http://www.disboards.com/showpost.php?p=22060293&postcount=119), without the sprinkles, and with vanilla extract added. )


Chocolate Cream Cheese Cookies
8 ounces cream cheese, softened
1/4 cup (1/2 stick) butter or margarine, softened
1 egg
1/4 teaspoon vanilla extract
1 (18.5 ounce) box devil's food (or chocolate) cake mix

Blend butter and cheese together. Blend in egg and vanilla extract. Add dry cake mix, 1/3 at a time, mixing after each addition. Cover; chill 30 minutes.

Drop by scant teaspoonsful onto ungreased baking sheet. Bake at 375 degrees F for 8 to 10 minutes. Cool slightly before removing from baking sheet.

Makes 6 to 8 dozen.


Pina Colada Cookies
8 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 egg yolk
1/2 cup pineapple juice
1/2 teaspoon rum extract
1 box yellow cake mix
1 cup shredded coconut

Cream butter and cream cheese in mixer bowl until light and fluffy. Blend in egg yolk, pineapple juice and rum extract. Add cake mix one-third at a time, mixing well after each addition. Stir in coconut. Chill, covered, for 30 minutes.

Drop by teaspoonsful onto ungreased cookie sheet. Bake at 375 degrees F for 11 minutes or until light brown. Cool on cookie sheet for several minutes. Remove to wire rack to cool completely.

Yield: 4 dozen


Lemon Cheese Bars
1 (18.25 ounce) box yellow cake mix
2 eggs
1/3 cup vegetable oil
8 ounces cream cheese, softened
1/3 cup granulated sugar
1 teaspoon lemon juice

Mix dry cake mix, 1 egg and oil until crumbly; reserve one cup of mixture. Pat remaining mixture lightly into an ungreased 13 x 9-inch baking pan. Bake 15 minutes at 350 degrees F.

Beat cheese, sugar, lemon juice and remaining egg until light and smooth. Spread over baked layer. Sprinkle with reserved crumb mixture. Bake 15 minutes longer. When cool, cut into bars.

(This is a variation from the Sunshine Lemon Bars in post #126 (http://www.disboards.com/showpost.php?p=22244640&postcount=126), for those who do not have lemon cake mix or sweetened condensed milk. :) )



Yet another slightly healthier cookie because of the oatmeal. :rolleyes1

Fudgy Oatmeal Chip Cookies

1 devil's food cake mix
1 1/2 cups quick cooking or old fashioned oats, uncooked
3/4 cup butter, melted
2 large eggs
1 tablespoon oil
1 teaspoon vanilla extract
1 1/4 cups mini-chocolate chips
1 cup caramel chips (OR butterscotch chips OR peanut butter chips.)

Heat oven to 350 degrees F.

In a large bowl combine all ingredients except chocolate and caramel chips; mix thoroughly. Stir in chips. Drop by heaping teaspoons onto ungreased cookie sheet, 2 inches apart.

Bake 10 to 12 minutes. Cool 1 minute on cookie sheet, remove to rack and cool completely. Store in airtight container.

Makes 3 dozen cookies

:thumbsup2

#1hockeymom
09-20-2008, 01:59 PM
Subbing since I saw this mentioned on the CB. Now I need to go buy more cake mix! Thank you!

Huskerfamilyof5
09-20-2008, 03:25 PM
I saw this too, having to bring 4 doz cookies to church tomorrow, so I used devil's food, w/ extra cocoa plus I found Andies mints in the aisle with the choc chips. After rolling them into balls, I rolled them in powder sugar. I haven't tasted them yet, too hot, but they smell so good! Thanks for the ideas! :cool1:

Huskerfamilyof5
09-23-2008, 04:30 PM
I just wanted to update my previous post, my DH ate by Choc Andes cookies and said they are his new favorite cookie. This comes from someone who is very pickey about his food. I don't like choc/mint together, but had to try one and I too liked them.:goodvibes

jiminyC_fan
09-23-2008, 08:24 PM
Just got an email from Betty Crocker and I thought you guys might like this one. I can't wait to try it. One of the reviews said it works great with canned apples to make it even easier. Just omit the spices.

Southern Apple Crumble


425 Ratings
71 Reviews
Prize-Winning Recipe 2008! Meet the easy cookie-mix cousin to warm and spicy apple crisp.

Prep Time:20 min
Start to Finish:1 hr 20 min
Makes:9 servings


Filling
3 large apples, peeled, coarsely chopped (about 3 cups)
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 to 2 teaspoons ground cinnamon
1/4 cup cold butter or margarine, cut into small pieces
Topping
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup butter or margarine, melted
1/2 cup chopped pecans


1. Heat oven to 300°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, toss filling ingredients. Spread mixture in baking dish.
2. In same large bowl, stir cookie mix and melted butter until crumbly. Sprinkle over filling.
3. Bake 40 minutes. Remove from oven; sprinkle with pecans. Bake 15 to 20 minutes longer or until topping is golden brown. Serve warm or at room temperature.
High Altitude (3500-6500 ft): Heat oven to 325°F.

Special Touch
Serve with a scoop of ice cream or a dollop of whipped cream.
Editor's Reco
Use fresh peaches for the apples for a juicy peach crumble.

© 2008 ®/TM General Mills All Rights Reserved

Imzadi
10-05-2008, 08:40 PM
Pumpkin Bars

http://i98.photobucket.com/albums/l267/Imzadi102/116307.jpg


1 (16 ounce) package pound cake mix, (regular yellow cake mix will work fine also.)
3 eggs
2 tablespoons butter, melted
4 teaspoons pumpkin pie spice
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk, (NOT evaporated milk)
1 (15 ounce) can pumpkin puree
1/2 teaspoon salt
1 cup chopped pecans (optional)


DIRECTIONS
Preheat oven to 350 degrees C (175 degrees C). Coat a 15x10 inch jelly roll pan with non-stick spray.

In a large mixing bowl, on low speed, combine cake mix, 1 egg, margarine, and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of prepared pan.

In another large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, then remaining two eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice, and salt; mix well. Pour over crust; sprinkle with pecans.

Bake 30 to 35 minutes, or until set.

Cool, then chill in refrigerator. Cut into squares. Store covered in refrigerator.


This recipe is from: http://allrecipes.com/Recipe/Pumpkin-Cheesecake-Bars/Detail.aspx
It has overall 4 1/2 stars (out of 5) by 63 reviewers. :thumbsup2

mommylovesdisneymore
10-18-2008, 07:24 PM
:goodvibes Yum!!

OceanAnnie
10-28-2008, 04:11 PM
Bake sales for school fundraisers are coming up! So many recipes to choose from! Yea!!! Thanks OP! :yay: :yay: :)

Imzadi
10-28-2008, 04:46 PM
Back on page 7, I posted this really simple pumpkin cookie with only 2 ingredients. (No need to add the oil & eggs listed in the first post.) I re-posted it on a thread over on the CB and fellow DISer, Crystal0608 posted her review of the cookie, which I copied & pasted below. :)


I'd add some dried cranberries & walnuts or white chocolate chips to the two ingredients below. Maybe top with a cream cheese frosting. :)

Pumpkin Spice Cookie

1 (18.25 ounce) package spice cake mix
1 (15 ounce) can solid pack pumpkin puree (not pumpkin pie mix)

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Crystal0608's Review: :thumbsup2
I made the 2 ingredient pumpkin cookies last night that were posted and they were awesome! I mixed one box of the spice cake mix & the pumpkin puree in my kitchenaid mixer & added a handful of chopped pecans & dried cranberries. I sprayed the pans down really good with bakers joy & when they are almost done cooking I took them out of the oven, b/c they poof up, so I smushed them flat with my hand then cooked some more. They don't brown on top, so I had to watch them (I'm a cookie burner). I made 4 cookie sheets, could've done 5 since my 1st batch were huge. They are very fluffy and cake like right out of the oven, but after sitting overnight they got dense, moist, & more "pumpkiny". My super picky non-fruit eating dd gobbled these up, just told her they had fruit in them :). Loved them!


A little FYI: Pumpkin puree - one cup: Vitamin A: 310% of RDA, Vitamin C: 20% of RDA, Potassium: 588 milligrams :thumbsup2

OceanAnnie
11-01-2008, 01:52 PM
Imzadi, I made the biscotti today. It is wonderful! :love: Thank you for the recipe. I used devil's food cake mix and dark chocolate chips. I followed the recipe, but my biscotti didn't rise as much as your pictures and didn't make as much. My flour was in a flour container. I'm pretty sure it's all-purpose, but that could be the culprit. The family loves it! I was going to take it in for a bake sale, but I just made some cookies from cake mix instead. Good excuse to keep the biscotti! :) The cookies smell good too.

MazdaUK
11-02-2008, 03:53 AM
My DH was amazed with the biscotti - I made them for a sale too and we wnded up eating them and sending shop cookies :blush: (Our school is not fussy:rotfl: )

I don't think we have spice cake mix here - would carrot cake work instead? I can now get Libby's pumpkin cans here :goodvibes

Imzadi
11-03-2008, 12:41 AM
Imzadi, I made the biscotti today. It is wonderful! :love: Thank you for the recipe. I used devil's food cake mix and dark chocolate chips. I followed the recipe, but my biscotti didn't rise as much as your pictures and didn't make as much. My flour was in a flour container. I'm pretty sure it's all-purpose, but that could be the culprit. The family loves it! I was going to take it in for a bake sale, but I just made some cookies from cake mix instead. Good excuse to keep the biscotti! :) The cookies smell good too.
I wouldn't worry about the biscotti rising too much. :) I noticed at Starbucks, they are more like long sticks. Maybe you can call yours "Biscotti sticks." :teeth:

Of course, this could also give you an excuse to make them again and see if they will rise better the next time. ;) http://i15.photobucket.com/albums/a384/themarbleintheoatmeal/smilies/watchdrama8jm.gif


My DH was amazed with the biscotti - I made them for a sale too and we wnded up eating them and sending shop cookies :blush: (Our school is not fussy:rotfl: )

I don't think we have spice cake mix here - would carrot cake work instead? I can now get Libby's pumpkin cans here :goodvibes

Glad you finally got some canned pumpkin over there. http://www.wetcanvas.com/forums/images/smilies/clap.gif

I think the carrot cake mix would be fine. When I read different reviews of recipes over at allrecipes.com, many people have substituted carrot & spice cake mix for each other, and they say the recipes still taste great. :thumbsup2

Hedy
11-26-2008, 09:05 AM
I made yellow cake mix with chocolate chips, and the pumpkin/spice cookies for work today. They're a hit!
Incidentally, the pumpkin cookies are vegan.

SalandJeff
12-05-2008, 10:37 PM
...Here are some new recipes that use cream cheese....

Do any of these cookies made with cream cheese have to be stored in the fridge?


Thank you all for these ideas. I hate to bake (and cook, for that matter :rotfl2: ), but need to make 6 dozen cookies for a cookie swap next week. This thread is saving me!

Imzadi
12-08-2008, 07:56 AM
Do any of these cookies made with cream cheese have to be stored in the fridge?


From: The Complete Cookie Storage Guide (http://www.baking911.com/cookies/storage.htm)

"Refrigerate cookies if they contain cream cheese, cream frosting or custard, and other dairy products. They will last for up to 3 - 5 days there, loosely wrapped in foil.

Cookies with very moist fillings should be stored in a loose covered container. Refrigerate if desired. If fillings contain dairy products, they must be refrigerated. Cover with foil before doing so." :thumbsup2


That guide also has great storage & freezing cookie dough tips. :teacher:
I'm adding the link to my original, first post, so people don't have to hunt for it later. :magnify:

Imzadi
12-08-2008, 08:13 AM
On page 3, I posted Fruitcake Cookies using Spice Cake Mix and assorted chopped dried fruit & nuts - like in those self serve bins in the trail mix section at health food stores. Soak in a little warm water to moisten before baking. Since these fruits are naturally dried & sweetened (and hand selected by you) vs. the petrified candied fruits in most fruitcakes, these cookies would actually be edible! :rotfl: :flower: These would be child friendly as there is no alcohol in them.


I snipped this post by Chobie, on the CB, who has an adult version of fruitcake cookies, in which you can use a good chocolate cake mix: :goodvibes
I just concocted a chocolate fruit cake cookie which I think turned out really well. First I soaked chopped dried pineapple, apricots and cherries in a good dose of Grand Marnier until the fruit soaked up every last drop. Then I made a fudgy cookie dough with lots of good, melted chocolate, stirred in the fruit, some toasted pecans and chocolate chips. I baked off a few to taste and they were wonderful -- froze the rest of the dough to bake off before Christmas.

Make sure you taste test several of the soaked fruit, to make sure they have enough Grand Marnier, before adding to the dough. ;)

:goodvibes

tigger813
12-10-2008, 09:12 AM
getting in on the fun

OceanAnnie
12-27-2008, 07:49 PM
I made the oatmeal raisin cookies using the spice cake mix. They turned out really well! Not too sweet. :)

Imzadi
12-29-2008, 03:51 AM
OMG!!! This thread has been viewed 20,000 times!!! :yay: :woohoo: :dance3: :cool1: :cheer2:

Have a very sweet & happy new year, everyone! http://i98.photobucket.com/albums/l267/Imzadi102/watchdrama8jm.gif :drinking1

party: :rockband: :jumping3: :cheer2: :dance3: :yay: :woohoo: :jumping2: :banana: :cool1: :hyper: :love1: :jumping1: party:

babylisa4
01-31-2009, 05:30 PM
Pretty Pink Cookies for Valentines

--------------------------------------------------------------------------------
When I make these, everyone always wants the recipe.

Pink Cherry Chip Cookies
(I usually double this because everyone eats them up so fast!-the icing is what makes them so good)

Preheat oven to 350 degrees.
1 box Betty Crocker Cherry Chip Cake Mix
¼ cup butter or margarine(softened)
1teaspoon butter flavoring
½ teaspoon vanilla flavoring
Few drops red food coloring(for looks only)
8 oz. cream cheese(softened)
1 egg
½ cup chopped pecans

Cream butter and cream cheese with ½ of the dry cake mix. Add egg, vanilla and butter flavoring and red food coloring. Mix in remaining cake mix and nuts. Drop rounded teaspoonful on greased cookie sheet. Bake for about 10-12 minutes at 350 degrees. (kind of watch them-these cookies are better if they are sort of soft-not crunchy) Let cool completely.

Icing:
1 box powdered sugar
½ cup canned evaporated milk(more or less to get right consistency)
½ stick butter(softened)
Few drops red food coloring

Mix above ingredients together. Ice cookies when completely cooled. If stacking cookies, put wax paper between layers.

Notes: I have used regular milk or whipping cream but canned milk is better in the icing. Also, I’ve used canned cherry vanilla icing but homemade is better.

Note: I'm from Oklahoma and not every store has the Cherry Chip Cake mix so you might call your local grocery store. It's Betty Crocker Cherry Chip Cake Mix. I've purchased it in 2009 at a couple of our stores. We used to have Albertson's here and they didn't carry it.

babylisa4
01-31-2009, 05:32 PM
Pretty Pink Cookies for Valentines

--------------------------------------------------------------------------------
When I make these, everyone always wants the recipe.

Pink Cherry Chip Cookies
(I usually double this because everyone eats them up so fast!-the icing is what makes them so good)

Preheat oven to 350 degrees.
1 box Betty Crocker Cherry Chip Cake Mix
¼ cup butter or margarine(softened)
1teaspoon butter flavoring
½ teaspoon vanilla flavoring
Few drops red food coloring(for looks only)
8 oz. cream cheese(softened)
1 egg
½ cup chopped pecans

Cream butter and cream cheese with ½ of the dry cake mix. Add egg, vanilla and butter flavoring and red food coloring. Mix in remaining cake mix and nuts. Drop rounded teaspoonful on greased cookie sheet. Bake for about 10-12 minutes at 350 degrees. (kind of watch them-these cookies are better if they are sort of soft-not crunchy) Let cool completely.

Icing:
1 box powdered sugar
½ cup canned evaporated milk(more or less to get right consistency)
½ stick butter(softened)
Few drops red food coloring

Mix above ingredients together. Ice cookies when completely cooled. If stacking cookies, put wax paper between layers.

Notes: I have used regular milk or whipping cream but canned milk is better in the icing. Also, I’ve used canned cherry vanilla icing but homemade is better.

Note: I'm from Oklahoma and not every store has the Cherry Chip Cake mix so you might call your local grocery store. It's Betty Crocker Cherry Chip Cake Mix. I've purchased it in 2009 at a couple of our stores. We used to have Albertson's here and they didn't carry it.

Imzadi
06-25-2009, 03:28 PM
I just saw this on the Bonnie Hunt Show. It's actually a recipe for fudge, (not fudge brownies,) but it uses brownie mix and only 2 other ingredients. :thumbsup2

(Recipe modified from Lisa Lillien's book, Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World.)


Fudge...UNPUDGED!

http://i98.photobucket.com/albums/l267/Imzadi102/Fudge.jpg


1 box Betty Crocker Fudge Brownies Mix (the 18.3-oz. Family Size box)
1 can (16 oz.) pure pumpkin puree (not pumpkin pie mix)
2 tbsp. Peanut Butter (or almond butter,) optional

Preheat oven to 350 degrees.

Combine pumpkin with the brownie mix in a large bowl; stir until smooth (do not add anything else).

Grease or spray a small baking pan (8" X 8" work best - no larger!) with nonstick cooking spray and pour in the mixture. Spoon 2 tbsp. of Peanut Butter (room temperature) on top in little dollops around on top and use a knife to swirl peanut butter around to marblize the TOP (like in the picture.) Bake for approximately 35 minutes. The batter will remain very thick and fudgy, and it should look undercooked. Remove from oven. Cover with aluminum foil and let cool in fridge for a couple of hours. Cut into 36 squares and serve.


If you use the author's recommended, to use a reduced fat peanut butter, (or no peanut butter at all on top,) this is the approximate calories compared to a regular piece of fudge, made the normal way with sugar & cream that is approximately 200 calories per piece:

Serving Size: 1 piece (approx. 1.3 oz.)
Calories: 63
Fat: 1g
Sodium: 56mg
Carbs: 13.5g
Fiber: 1g
Sugars: 9g
Protein: 1g
1 Point!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

:teacher: I also want to point out OceanAnnie's posts on the Budget Board a while ago, of how she makes Quick Dessert Breads using up fresh fruit and cake mixes. No need to buy separate bread mixes. :cool1:



Quick Dessert Breads

I have been making banana bread using Duncan Hines Extra Moist yellow cake mix. I wanted something quick and easy for all those bananas that go uneaten. My family goes in spurts with those things. Sometimes they are gone the same day I buy them. Other times they sit and start getting brown and that won't do. I use them up by adding them to the mix, and reducing the amount of water called for. Two loaf pans later, happy family. :)

I've since branched out. I made strawberry bread using the strawberry cake mix and adding strawberries that weren't being used. Really very good.

And I made the best apple bread using the Duncan Hines Extra Moist yellow cake mix. I diced up about 3-4 apples (took skins off) threw in about 2 handfuls of walnuts, about 2 handfuls of cranberries, 1 tspn vanilla, 1 tspn pumpkin pie spice :laughing:, and since I love cinnamon I added another tspn of that. I used the immersion blender until smooth. So delicious!

I've also used dried apricots and believe it or not butternut squash (and zucchini)! I had bought some prepared butternut squash that the family did not like. At all. It came in a two pack. So I used the second package in a dessert bread. I think the butternut squash had nutmeg in it. It was wonderful. The family gobbled it up!! :laughing:

The next bread I'm going to try is lemon (using the lemon cake mix). I have a container of Dole tangerines I'm going to use. I think I'll substitute about 1/2 of the water with the tangerine juice. The main thing to remember is to reduce the water some when you add the fruit.

The breads are gone in a snap around here. I try to have them handy for a quick breakfast or dessert. So if your fruit (and veggies) go uneaten, put it in a bread and watch it go! :)

I made another batch of the apple bread, just pulled them out of the oven. Used up the last of our apples.

You make the cake batter as directed except scale back on the water. For the apple bread I use 1 cup of water (instead of 1 & 1/2 cups). I also scaled back on the oil (I forgot to mention that earlier for the apple bread). I use 1/4 cup of oil (instead of 1/3 cup). Bake in two loaf pans on 350 for about an hour. That usually does the trick. If it isn't brown enough, sometimes I bump the temp down to 275 and cook them for another 1/2 an hour or so.

:goodvibes :beach: (I've added a link to this post in the First Post so you can easily find the Fudge & Quick Dessert Breads recipes, instead of having to scroll through endless pages to find them. :teacher: )

Elie JAMES
07-30-2009, 10:51 AM
Thank you for posting this recipe

bas71873
11-03-2009, 06:47 PM
Someone posted a link to this in a thread I started today......can anyone tell me if these cake cookies freeze well? I like to back ahead and if I can cook & freeze and then pull out & thaw, even better. Anyone? I'm excited to try a few ;)

MazdaUK
11-04-2009, 09:40 AM
I've not tried it but I don't see why they shouldn't - you could also freeze some unbaked so you can have them hot from the oven;)

AKL_Megs
11-02-2010, 01:29 AM
Subscribing... This thread ROCKS!

MazdaUK
11-02-2010, 08:32 AM
My grocery order subbed my dried mango (for (relatively) guilt-free snacking) for dried berries and cherries :headache: what version of these would best disguise from my family that there's healthy things in their cookies?:rolleyes1 I've got choc chips and fudge chips I could throw in.......

Imzadi
11-02-2010, 01:10 PM
I've got some new cookie recipes coming. These are a bit more unusual than what we've already posted.

Also I'll be adding some other ways to use cake mix: a few breads and a cookie pizza and cookie pops. This gives you more variety to use up the cake mixes you have on hand. So everyone stay tuned! :surfweb:


Of course, anyone else who has some ideas & recipes, please post. It's holiday baking season again. Let's get this thread rocking again. :woohoo:



My grocery order subbed my dried mango (for (relatively) guilt-free snacking) for dried berries and cherries :headache: what version of these would best disguise from my family that there's healthy things in their cookies?:rolleyes1 I've got choc chips and fudge chips I could throw in.......

Ooooh! The dried berries and cherries actually sound good! The grocery story might have done you a favor. Try the spice mix for a fruitcake cookie. I posted a recipe several posts back. :goodvibes

Or a chocolate fudge mix, with the fudge chips & cherries. It would be like chocolate covered cherries.

Chocolate mango chip cookies sound great too. :thumbsup2

Soak the dried fruits in a little bit of warm water for about 10 minutes to rehydrate them, otherwise they may get too dried out while baking.

MazdaUK
11-03-2010, 09:47 AM
Thanks for the ideas:goodvibes and I can't wait to see your next recipes!!:woohoo:

ETA I used devils food cake mix, the berries and cherries (soaked in apple juice for about an hour), fudge pieces and some left-over dark chocolate chunks. OMG these are awesome and sooooo cholatey! I'm taking them into work tomorrow to stop me OD'ing on them :rotfl:

Emme
11-06-2010, 09:24 PM
It's that time...bring those recipes on :worship:

bas71873
11-08-2010, 12:40 PM
Anyone have an easy recipe for scones? Any chance using box cake, bread for muffin mixes for scones?

Imzadi
11-08-2010, 10:52 PM
Anyone have an easy recipe for scones? Any chance using box cake, bread for muffin mixes for scones?

I actually found this recipe a couple weeks ago when I was looking for more unusual recipes to post. :thumbsup2 It uses carrot cake mix for scones. The reviews say it's pretty good, although not a traditional scone.

It's off the Betty Crocker website (http://www.bettycrocker.com/recipes/carrot-scones/d8a4a7a2-98fc-4fad-b625-af7343ad4407):


Carrot Scones

http://s3.amazonaws.com/gmi-digital-library/fb911722-34fc-4b5d-a23e-b04a93671138.jpg


2 packages (3 oz each) cream cheese, softened
1 box carrot cake mix
1/3 cup half-and-half
1 egg
1/2 cup walnuts
1/2 cup raisins
1/2 cup cream cheese frosting (optional)

1. Heat oven to 400°F (375°F for dark or nonstick cookie sheet). Grease cookie sheet, or spray with baking spray with flour.
2. In large bowl, cut cream cheese into dry cake mix, using fork, until mixture looks like fine crumbs. Stir in half-and-half, egg, walnuts and raisins until soft dough forms. Knead 6 times on well-floured surface.
3. Divide dough in half; shape each half into a ball. Press dough into 3/4-inch-thick circle (about 6 1/2 inches in diameter). Cut each into 6 wedges with lightly floured knife. Place 1 inch apart on cookie sheet.
4. Bake 17 to 23 minutes or until edges just begin to brown. Remove from cookie sheet. Cool 10 minutes. In microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Drizzle frosting over scones. Serve warm. Store covered at room temperature.



Other recipes I found use Bisquick, instead of cake mixes, as it is more for traditional biscuits. I think the cake mixes may be too sweet for scones. Scones also tend to be a bit drier and denser than cake.

Here's some really easy recipes:

Do NOT overmix the scone dough. Just mix till the dough is just mixed together, or they turn into heavy hockey pucks. :headache:


Chocolate Chip Scones

http://s3.amazonaws.com/gmi-digital-library/cc79b8a7-500f-463f-a479-da12732ace20.jpg

2 cups Original Bisquick® mix
1/2 cup semisweet chocolate chips
1/3 cup whipping (heavy) cream
3 tablespoons sugar
1 egg
1 teaspoon vanilla
Additional whipping (heavy) cream


# Heat oven to 425°F. Spray cookie sheet with cooking spray or grease with shortening. Stir Bisquick mix, chocolate chips, 1/3 cup whipping cream, 3 tablespoons sugar, the egg and vanilla in medium bowl until soft dough forms.
# Pat into 8-inch circle on cookie sheet (if dough is sticky, dip fingers in Bisquick mix). Brush circle with additional whipping cream. Cut into circles or into 8 wedges, but do not separate.
# Bake about 12 minutes or until golden brown; carefully separate. Serve warm.


Apricot Scones

http://s3.amazonaws.com/gmi-digital-library/50b4bd48-dd98-4749-86f3-13eec28c9849.jpg


2 cups Original Bisquick® mix
1/3 cup finely chopped dried apricots
3 tablespoons sugar
1/3 cup whipping (heavy) cream
1 egg
2 tablespoons milk


# Heat oven to 425ºF. Grease cookie sheet. Mix Bisquick, apricots, 3 tablespoons sugar, the whipping cream and egg until soft dough forms. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 10 times.
# Pat dough into 8-inch circle on cookie sheet (if dough is sticky, dip fingers into Bisquick). Brush dough with milk. Cut into circles or into 8 wedges but do not separate.
# Bake about 12 minutes or until golden brown; carefully separate wedges. Serve warm.


Cherry (or Cranberry) Chocolate Chip Scones

http://s3.amazonaws.com/gmi-digital-library/4def107f-d2dc-4df4-aa92-8fc6ada7e061.jpg

2 cups Original Bisquick® mix
1/3 cup finely chopped dried cherries (or Craisins dried cranberries)
1/3 cup miniature semisweet chocolate chips
3 tablespoons granulated sugar
1/3 cup whipping (heavy) cream
1 egg
About 1 tablespoon milk

# Heat oven to 425°F. Grease cookie sheet with shortening or cooking spray. In medium bowl, stir Bisquick mix, cherries, chocolate chips, granulated sugar, whipping cream and egg until soft dough forms.
# Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Pat dough into 8-inch circle on cookie sheet. Brush dough with milk. Cut into circles or into 8 wedges, but do not separate.
# Bake 12 to 15 minutes or until golden brown; carefully separate wedges. Serve warm.


Coconut, Pineapple and Macadamia Scones

http://s3.amazonaws.com/gmi-digital-library/1075efa6-f339-407d-bf75-5074ead1e718.jpg

2 1/2 cups Original Bisquick® mix
1/4 cup sugar
1/4 cup firm butter or margarine
1/2 cup flaked coconut
1/2 cup chopped macadamia nuts
1/4 cup whipping (heavy) cream
1 egg
1 can (8 ounces) pineapple, tidbits, well drained

1. Heat oven to 425ºF. Spray cookie sheet with cooking spray. Stir together Bisquick mix and sugar in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Stir in remaining ingredients.
2. Pat dough into 10x7-inch rectangle on cookie sheet (if dough is sticky, dip fingers in Bisquick mix). Cut into circles or into 12 rectangles, but do not separate. Sprinkle with additional coconut if desired.
3. Bake 12 to 14 minutes or until golden brown; carefully separate scones. Serve warm.


Scones are traditionally served with sweet clotted cream (aka Devonshire cream) :love: and fresh fruit preserves.

Here's a couple recipes that are close approximations of clotted cream:

Clotted Cream

Recipe courtesy Alton Brown's Foodnetwork TV show. Good Eats.
http://www.foodnetwork.com/recipes/alton-brown/clotted-cream-recipe/index.html


This one is so simple, but it takes a little advanced preparation as you have to wait for the cream to drip.

Ingredients

2 cups pasteurized (not ultra-pasteurized) cream

Directions:
Set a coffee filter basket, lined with a filter, in a strainer, over a bowl. Pour the cream almost to the top of the filter. Refrigerate for 2 hours. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream. Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese.


Clotted Cream recipe 2:

Ingredients:

3 ounces cream cheese
2 tablespoons granulated sugar
1 pinch salt
1 cup heavy whipping cream

Mix together the cream cheese, sugar and salt. Beat in cream until stiff peaks form. Chill until serving.


I have Indexed these recipes - adding a link right in the First Post, so people can find it easier by looking there, rather than trying to scroll through several pages to find it. Just look for "Scones recipes." :magnify:

bas71873
11-09-2010, 05:26 AM
Thanks Imzadi.....I'm not a carrot cake fan so I don't think I'll be trying those, but the ones with the Bisquick recipe seem easy enough. Thanks again!

MazdaUK
11-09-2010, 07:05 AM
Scones are pretty easy to make without mixes ;) Go to bbc.co.uk/food and search for scones Otherwise Bisquick is fine (NB adding sugar to scones is generally not necessary for plain scoes as you'll be adding jam, cream etc)

Mom2Ashli
11-10-2010, 03:13 PM
It is that time of year again.

Bring on some new recipes for this year. :thumbsup2

Imzadi
11-10-2010, 10:10 PM
Scones are pretty easy to make without mixes ;) Go to bbc.co.uk/food and search for scones Otherwise Bisquick is fine (NB adding sugar to scones is generally not necessary for plain scones as you'll be adding jam, cream etc)

Really? I always read they are pretty hard to make. they either come out way to crumbly, as you spread on the clotted cream & jelly, or very heavy like hockey pucks - which was my experience. :(

Mazda, do you have a favorite easy recipe to share? :goodvibes

Imzadi
11-11-2010, 12:05 AM
Here are some unusual cookies:

These are a favorite classic cookie around St. Louis, Missouri.

Gooey Butter cookie:

http://i98.photobucket.com/albums/l267/Imzadi102/030cc3f5.jpg

1 box yellow cake mix.
1 8oz. stick of cream cheese (softened)
1 stick butter (softened)
1 egg
1/4 teaspoon vanilla extract
powdered sugar (optional)


Preheat oven to 350 degrees.

Soften the cream cheese and butter to room temperature, (makes mixing easier). In a bowl, empty the box of cake mix and add the cream cheese, butter, and egg and vanilla extract. Mix until well blended.

This mix is very sticky. Chill it in the fridge for a few hours. Once chilled, roll the dough into 1" balls or use a small ice cream/cookie scoop and place at least 1" apart on a cookie sheet.

Bake for about 10-13 minutes or until the edges of the cookies begin to brown. DO NOT over-bake. Take cookies out of the oven when they look underdone. Optional: while still hot sprinkle powdered sugar on top. Let stand on cookie sheets 1-2 minutes; remove to wire racks and cool completely.


You can leave out the egg and powdered sugar, and they still taste great. Without the egg, the cookies will have a bit more of the "gooey" consistency they are named for!

Some recipes say to drop the dough by spoonfuls into a small bowl of powdered sugar, then rolling into balls, before baking, made the process less messy.



Variations:
Apparently, you can take any flavor cake mix you want to make these gooey cookies, i.e.: chocolate mix with almond extract, lemon mix with lemon extract.

Some more interesting ideas are:
Try using a pineapple cake mix and chopping up maraschino cherries and adding to the batter. Roll in brown sugar. Bake. Pineapple upside down cookies. YUM!

Or: Using Red Velvet cake mix makes a beautiful Christmas red with the white snowy powdered sugar dusted on top.

Or: Rolled in colored sugar, or cocoa powder, or sprinkles (to make them a bit prettier) before baking.


Another variation:

Coconut Gooey Butter Cookies

1 box coconut cake mix
1 (8 ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 egg
1 teaspoon coconut extract
3/4 to 1 cup sweetened flaked coconut
Confectioners' sugar

Cream butter and cream cheese until smooth. Beat in egg and coconut extract until well mixed. Add cake mix; beat until well combined. Stir in coconut. If dough is too soft to roll into balls, refrigerate 1-2 hours until easy to handle. Roll dough into 1- to 1 1/4-inch balls; roll balls in confectioners' sugar to coat well. Place 1 inch apart on ungreased cookie sheets; flatten slightly.

Bake at 350 degrees F for 10-13 minutes. DO NOT over-bake. Take cookies out of the oven when they look underdone.


-----------------------------------------------------


Paula Deen's Ooey Gooey Chocolate Butter Cookies

1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting


Same directions as above.


-----------------------------------------------------

Another Gooey recipe!

Ooey Gooey Butter Pecan Bars

1 box butter pecan cake mix
3 cups confectioners' sugar
1 (8 ounce) package cream cheese, softened
2 sticks butter
3 eggs
1 1/2 cups chopped pecans

Heat oven to 350 degrees F. Lightly grease a 13 x 9-inch pan.

Mix cake mix, one stick butter (melted) and 1 egg. Press mixture onto the bottom of prepared pan. Set aside

In medium bowl, mix cream cheese, confectioners' sugar, one stick butter (melted) and 2 eggs. Blend until smooth. Stir in pecans and pour over top of cake mixture.

Bake for 50 minutes. Cool completely before cutting into squares.

Imzadi
11-11-2010, 01:17 AM
Lemon Crisp Cookies

http://i98.photobucket.com/albums/l267/Imzadi102/02387e10.jpg

Lemon cake mix is the base for these quick, tasty cookies with Rice Krispies providing a bit of chewiness.

1 box lemon cake mix
1 cup crisp Rice Krispies cereal
1 teaspoon grated lemon peel
1 Tablespoon lemon juice
1/2 cup butter, melted
1 egg, beaten

Heat oven to 350 degrees F.

In a large bowl combine the cake mix, Rice Krispies and grated lemon peel. Add the butter and egg and mix well. The dough will be crumbly.

Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets. Bake for 10-12 minutes or until set. Halfway through baking, press down each cookie with a spatula to lightly to flatten them. finish baking. Allow cookies to cool on cookie sheets for 5 minutes.

Variations:

Orange Crisp Cookies:

1 package (18-1/4 ounces) white cake mix
1/2 cup butter, melted
1 egg, lightly beaten
2 teaspoons grated orange peel
2 teaspoons orange extract
1 cup crisp rice cereal
1 cup chopped walnuts, optional



For Chocolate Crisps use a box of chocolate cake mix. Leave out the lemon peel.




-------------------------------------------------------


Brownie Macaroon Cookies

1 box Pillsbury Thick 'n Fudgy
Chocolate Chunk Deluxe Brownie mix (or any brownie mix and add in some chocolate chunks or chips)
2 cups coconut
2 tablespoons water
1 tablespoon vegetable oil
1 egg

Heat oven to 350 degrees F. Lightly grease cookie sheets or line with parchment paper.

In large bowl, combine brownie mix, coconut, water, oil and egg; beat 50 strokes with spoon. Shape dough into 1 1/2-inch balls. Place 3 inches apart on greased cookie sheet; flatten slightly. Bake for 12 to 15 minutes or until edges are set (centers will be soft). Remove from cookie sheets.

Yields about 24 cookies.


--------------------------------------------------------


Tropical Banana Cookies

1 (18.25 ounce) box (Duncan Hines) Banana Supreme Deluxe cake mix
1/4 cup vegetable oil
1 egg
3/4 cup mashed ripe banana (2 medium bananas)
Pecan halves, if desired

Heat oven to 350 degrees F.

Combine all ingredients and mix well. Drop from a teaspoon onto an ungreased cookie sheet. If desired, top each cookie with a pecan half. Bake for 10 to 12 minutes, until golden brown. Cool on cookie sheet for about 1 minute, then remove to rack to finish cooling.

MazdaUK
11-11-2010, 07:47 AM
Scones can be quite crumbly - this is not a fault, just make sure your butter is soft! Also, if you tear your scone in half horizontally rather than cutting it then it will separat across a natural divide:thumbsup2

If you can make pastry you can make scones;) but I know some people are :scared1: of making pastry. Common problems with scones come from rolling out too thinly/heavily, adding too much liquid, or not measuring ingredients properly (I ALWAYS use scales for baking rather than cups - in the UK most people generally use scales for everything). If you have a "heavy" hand (i.e. your pastry is generally hard/heavy) try freezing the butter and grating the required amount into the flour so it rubs in quickly. Sour milk also adds lightness, but if your fridge is working OK so you don't have any you can add a couple of drops of lemon juice:rotfl:

This is Delia Smith's basic scone recipe (I leave out the sugar myself, but its up to you!)

8oz/225g self-raising (cake) flour
1 1/2 oz/40g butter or margerine at room temperature
1/4 pint/150ml milk
1 1/2 T sugar
Pinch of salt
little extra flour

Sift flour into a large bowl and add the butter, rubbing in with your fingertips until it resembles breadcrumbs. Use a knife to stir in sugar and salt, then gradually stir in the milk -once it gets clumpy flour your hands and finish off, adding more milk if it is dry or more flour if it is sticky - you should end up with a smooth, soft dough.

Turn dough onto a floured surface and roll out to 3/4 inch/2cm thick (or thicker). Cut with a 1 1/2-2" (4-5cm) plain or fluted pastry cutter (do not twist or the scones go a funny shape!) and place on a greased baking(cookie) sheet. Knead scraps together, roll out and repeat - when you get to the last scraps just roughly shape them into a scone-shape (this is the cook's perk to try hot from the oven;) ) Lightly dust with a little extra flour, or brush with milk.

Bake near the top of a pre-heated oven (425F/220C) for 12-15 minutes for 12-15 mins until lightly golden. Place on a cooling rack and eat warm - scones do not keep very well, so best not to have any leftovers:rolleyes1 If you do have some left then reheat for 5 mins in a warm oven or a quick blast of microwave.

I hope this works OK for you!

RoseColoredGlasses
11-11-2010, 11:13 AM
Yum! these all sound so good! I may have to go a little crazy with these recipes this Thanksgiving!

Imzadi
11-11-2010, 11:08 PM
Scones can be quite crumbly - this is not a fault, just make sure your butter is soft! Also, if you tear your scone in half horizontally rather than cutting it then it will separat across a natural divide:thumbsup2

If you can make pastry you can make scones;) but I know some people are :scared1: of making pastry. Common problems with scones come from rolling out too thinly/heavily, adding too much liquid, or not measuring ingredients properly (I ALWAYS use scales for baking rather than cups - in the UK most people generally use scales for everything). If you have a "heavy" hand (i.e. your pastry is generally hard/heavy) try freezing the butter and grating the required amount into the flour so it rubs in quickly. Sour milk also adds lightness, but if your fridge is working OK so you don't have any you can add a couple of drops of lemon juice:rotfl:

This is Delia Smith's basic scone recipe (I leave out the sugar myself, but its up to you!)

8oz/225g self-raising (cake) flour
1 1/2 oz/40g butter or margerine at room temperature
1/4 pint/150ml milk
1 1/2 T sugar
Pinch of salt
little extra flour

Mazda, thanks for all the scone tips, especially the one on freezing the butter and grating it. :thumbsup2 That recipe does look super easy. I think Bisquick is our version of sifted, self-rising flour. It already has the baking powder and other stuff in it. :)

Imzadi
11-12-2010, 11:15 PM
Chai Spice Cookies

http://i98.photobucket.com/albums/l267/Imzadi102/a8c092ec.jpg


These cookies are tender, filled with chai flavors, and have a little bit of crunch to boot.

If you like vanilla chai, try substituting a tablespoon of vanilla extract for the water to make Vanilla Chai Spice Cookies.

Ingredients
1/3 cup butter, melted
1 Tablespoon water
1 (18.25 ounce) package spice cake mix
2 large eggs
2 teaspoons pumpkin pie spice
½ teaspoon ground cardamom
1 (2 ounce or 1/3 cup) package slivered almonds

Instructions
1. Pre-heat the oven to 350 degrees.

2. Mix the melted butter, water, half of the cake mix, eggs, pumpkin pie spice, and ground cardamom and mix until blended and smooth. Add the rest of the cake mix and beat until just combined.

3. Using a mini cookie scoop (or two teaspoons), drop dollops of dough onto the parchment about an inch-and-a-half apart. Sprinkle the tops with a few of the slivered almonds.

4. Bake for 9 to 12 minutes or until the edges look set and the top looks barely set when touched. Cool for 3 minutes on the cookie sheets and transfer to cooling racks to finish cooling.

Makes about 40 cookies.


Recipe adapted from "Cake Mix Cookies" by Camilla V. Saulsbury. Picture by Laura Flowers.


-------------------------------------------------------


Peanut Butter Cup Cookies

http://i98.photobucket.com/albums/l267/Imzadi102/19727541.jpg


These cookies are more like tiny cakes with a dollop of fluffy peanut butter frosting on top. The frosting alone is worth making as a topping for other baked goods

(You can use a regular chocolate cake mix cookie. I've included this alternate recipe as it has a few extra ingredients that make it even richer.)

Chocolate Cookies
3/4 cup unsweetened applesauce
1/3 cup butter, softened to nearly melted
2 large eggs
1/2 cup milk
2 tablespoons unsweetened cocoa powder
1 (18.25 ounce) box chocolate cake mix, any kind

1 recipe Fluffy Peanut Butter Frosting, below
1 (12 ounce) bag Reese’s Peanut Butter Cups Miniatures, cut in half


Instructions
1. Preheat the oven to 375 degrees.

2. Place all the ingredients except the cake mix in a mixing bowl and beat well to combine. Add the cake mix and mix just until incorporated. Scoop with a cookie scoop 2 inches apart onto greased cookie sheets.

Bake for 9 to 10 minutes or until no longer wet looking. Rest on the cookie sheet for a couple minutes and then move to a cooling rack.

3. Once cool pipe with Peanut Butter Frosting, garnish top with half a peanut butter cup.


Fluffy Peanut Butter Frosting
This stuff is so good you might as well just skip the cookies and dig into the frosting.

3/4 cup Jiff Creamy Peanut Butter
1 stick (1/2 cup) butter, softened
1/3 and up to 1/2 cup whole milk
½ teaspoon real vanilla extract
1 pound powdered sugar

Beat the ingredients together with a mixer starting with 1/3 cup milk. Mix well and add more milk if needed. Beat on high speed for 4 more minutes until fluffy.

Scoop into a plastic sandwich bag. Twist top of bag closed and push the frosting down to one corner. Snip off a tiny tip of the corner to pipe (squeeze) the frosting out in a swirl around the cookie. Top with half a peanut butter cup.

Makes about 52 cookies


------------------------------------------------------


Lemon Ricotta Cookies
"These puppies are deadly. They are so soft and so good. They were too easy to eat! They would be really good with some vanilla ice cream or lemon sherbet. If you like lemon, you will LOVE these little bites of heaven!"

http://i98.photobucket.com/albums/l267/Imzadi102/cdae1d34.jpg

Ingredients
¼ cup (1/2 stick) melted butter
1 cup ricotta cheese (not non-fat)
1 large egg
1 teaspoon lemon extract
Zest of 1 lemon
1 (18.25 ounce) box lemon cake mix
Canned or homemade lemon frosting (optional), whipped well

Instructions
1. Preheat oven to 350 Degrees.

2. Mix together butter and ricotta until fluffy. Add egg, lemon extract, and lemon zest and beat until combined and fluffy. Add the cake mix and beat until combined.

3. With a mini scoop or spoon (for the drop cookies below,) or standard size cookie scoop or spoon drop dough onto cookie sheet two inches apart. Dunk scoop into a glass of hot water and shake well after every few scoops when the dough gets difficult to release.

4. Bake 10 to 12 minutes or until lightly browned on the bottom.

5. Let sit on the cookie sheet for a couple of minutes and move to a cooling rack to finish cooling.

6. Optional: Once cool, whip frosting until fluffy and pipe a dollop on top of each cookie for
Lemon Ricotta Drop Cookies

http://i98.photobucket.com/albums/l267/Imzadi102/90bb0380.jpg



--------------------------------------------------------


Oatmeal Pecan Cookies

http://i98.photobucket.com/albums/l267/Imzadi102/3edb6523.jpg

Ingredients
1 (18.25 ounce) box yellow cake mix
1 cup granulated sugar
1 cup extra light olive oil
1 1/2 teaspoons real vanilla extract
1 teaspoon coconut extract
2 large eggs
2 cups quick oats
1 cup chopped pecans

Instructions
1. Preheat the oven to 350 degrees.

2. On a plate, cook pecans in the microwave for 1 ½ to 2 minutes stirring every 30 seconds until toasted. Set aside.

3. Mix together sugar, oil, vanilla extract, and coconut extract on medium speed for 2 minute. Add the eggs and beat for 1 more minute. Then add the oats and mix until combined. Mix in the cake mix and beat just until mixed, and then mix in the pecans.

4. With a cookie scoop or spoon, scoop the dough and place on cookie sheet 2 inches apart.

5. Bake for 12 to 14 minutes or until golden brown on the bottoms, very lightly brown on top and no longer wet looking. Cool on wire rack.



ALL recipes & pics in this post by Laura Flowers
http://www.thecookingphotographer.com

giraffeneck
11-12-2010, 11:28 PM
These cookie recipes are fantastic!

Imzadi
11-12-2010, 11:53 PM
Caramel Macchiato Thumbprints

http://i98.photobucket.com/albums/l267/Imzadi102/e0e66737.jpg

1 box yellow cake mix
2 eggs
1/2 cup of melted butter
2 teaspoons instant espresso coffee powder or granules
2 teaspoons vanilla

18 caramels (from 14-oz bag), unwrapped
2 tablespoons milk

1/2 cup semisweet chocolate chips
1 teaspoon shortening or oil

1. Heat oven to 375°F. In large bowl, dissolve coffee powder in hot water. Stir in cookie mix, butter, vanilla and egg until very soft dough forms.

2. Chill dough for about 20 minutes to make it easier to shape. Shape dough into 1 1/2-inch balls. On ungreased cookie sheets place balls 2 inches apart. Using thumb or cap from soda bottle, make indentation in center of each cookie.

3. Bake 8 to 10 minutes or until edges are light golden brown. (Re-indent cookies right away.) Cool 2 minutes; remove from cookie sheets to cooling racks.

4. In small microwavable bowl, microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Spoon (about) 1/2 teaspoon caramel into indentation in each cookie. Cool 15 minutes.

5. In another small microwavable bowl, microwave chocolate chips and shortening/oil uncovered on High 1 minute to 1 minute 30 seconds or until chips can be stirred smooth. Spoon melted chocolate into plastic sandwich bag. Cut small tip from 1 bottom corner. Squeeze bag gently to drizzle chocolate over cookies.

Let stand about 30 minutes or until chocolate is set.

Makes 3 dozen cookies.

Imzadi
11-12-2010, 11:55 PM
Giraffeneck, Welcome to the DIS!

http://i98.photobucket.com/albums/l267/Imzadi102/AutumnWreath.gif

Imzadi
11-13-2010, 12:28 AM
Here's an interesting idea!

Waffle cookies

http://i98.photobucket.com/albums/l267/Imzadi102/65e80964.jpg

Take any of your favorite cake mix cookie doughs. Chill for 20 minutes to make them easier to shape. Shape them into flat patties of squares, diamonds, or triangles shapes. Or use a spoon to scoop the dough for round shapes. Drop onto the hot waffle iron onto the sections. Close cover. Cook 90 seconds per waffle. Carefully remove the hot waffle from the iron with a spatula to a cooling rack.

Sprinkle with powdered sugar while still warm.
Or decorate with frosting and sprinkles when cool. :goodvibes

MazdaUK
11-13-2010, 08:50 AM
I think Bisquick is our version of sifted, self-rising flour.

Bisquick has more added than just baking powder - it must have some fat in as well as the recipe on the Bisquick box just has 250g (half a pack) Bisquick, 50g caster sugar and 150ml milk. If you use Bisquick instead of flour, (but keep the other ingerdients the same) because of this added fat it could make your scones heavy (they would be more like pastry - shortcrust pastry would be 8oz flour 4 oz butter)

If you can't get self-raising flour, add 4t of baking powder (NOT baking soda - bicarbonate of soda) to 225g/8oz plain (all-purpose) flour and you should get the same result.:thumbsup2

tink20
11-13-2010, 04:02 PM
Just made my cookies from cake mix for the first time.....awesome. I just found this thread yesterday and I am so glad I did. Thanks!

Imzadi
11-17-2010, 11:43 PM
Mint Chocolate Chip Cookies

http://i98.photobucket.com/albums/l267/Imzadi102/a544fa6b.jpg


Make white or yellow cake mix cookies as in the first post,
plus for the add-ins:
1/4 teaspoon mint extract
6 drops green food color
1 cup creme de menthe (mint) baking chips
1 cup semisweet chocolate chunks




FYI: I've also added a couple variations to the Gooey Butter cookies,
back one page, in post #172.


.

MazdaUK
11-19-2010, 11:23 AM
I made the brownie macaroon cookies and they were AWESOME:worship: I used a Betty Crocker mix with a part-pack of choc chips and some coconut which had been in the cupboard for.... lets say "a while":rolleyes1 I added an extra T of oil and one or two of water as it was really dry (possibly works better with fresher coconut;) ). They looked a bit like a bushtucker trial, with the bits of coconut sticking out, but they smelt amazing and were demolished PDQ! I made 3 dozen (using a Pampered Chef small scoop as I don't do icky hands:rolleyes: ) and I think there are 5 left. DH said "don't bother making Christmas cake this year just loads of these":rotfl:

bas71873
11-20-2010, 06:47 AM
Quick questions....

1) Anyone ever made cut out cookies with the cake recipe? I was going to make orange cookies for Thanksgiving in "leaf" shapes and decorate them with melted chocolate chips?


2) When you use the chocolate cake mix for say, the crinkle cookies with powdered sugar, do you use oil, butter or butter crisco? wondering what preferences are? When I make toll house chocolate chip cookies from scratch, I prefer to use butter crisco, but wondering how butter w/the chocolate will be?

Judy in Texas
11-22-2010, 12:15 PM
I made cake mix cookies for the first time yesterday using the Betty Crocker Butter Pecan cake mix. I used butter instead of oil and they were so good. I added brown sugar icing and they tasted like cookies my grandmother made when I was little. They took quite a bit longer than the 7-10 minutes the recipe on page 1 says. It was more like 14 minutes. I talked to my daughter about it and she says when she maked the cookies with the FunFetti cake mix and oil, they cook up quickly and she has to watch them closely. I wonder if the butter makes them cook slower? :confused3

MazdaUK
11-23-2010, 06:23 AM
Mine take at least 15 mins as well. But I'm used to cookies which are stiffer when hot, so I sometimes leave them a bit long;)

bas71873
11-23-2010, 06:53 AM
Here's an interesting idea!

Waffle cookies

http://i98.photobucket.com/albums/l267/Imzadi102/65e80964.jpg

Take any of your favorite cake mix cookie doughs. Chill for 20 minutes to make them easier to shape. Shape them into flat squares, diamonds, triangles. Or use a spoon to scoop the dough. Drop onto the hot waffle iron onto the sections. Close cover. Cook 90 seconds per waffle. Carefully remove the hot waffle from the iron with a spatula to a cooling rack.

Sprinkle with powdered sugar while still warm.
Or decorate with frosting and sprinkles when cool. :goodvibes


these look yummy. i might have to give them a try!

bas71873
11-30-2010, 07:00 AM
Looking for mix in ideas for a pouch of Sugar Cookie mix (betty crocker). I really don't want to do just drop or cut outs, but I can't think of anything to mix into the dough? Any tried & true ideas? These are for a plate of cookies I take to the office staff at DD's school and dance school?

MazdaUK
11-30-2010, 11:11 AM
can't beat choc chips;) Or soak some fruit in alcohol (OK fruit juice if you don't drink) before mixing in:thumbsup2

Imzadi
11-30-2010, 08:03 PM
Looking for mix in ideas for a pouch of Sugar Cookie mix (betty crocker). I really don't want to do just drop or cut outs, but I can't think of anything to mix into the dough? Any tried & true ideas? These are for a plate of cookies I take to the office staff at DD's school and dance school?

Any of the add-ins on this thread where it says yellow cake mix or white cake mix would work wonderfully. :thumbsup2

Suz D
12-01-2010, 01:00 PM
CRANBERRY CRISPS
These are really really easy and everyone loves them.

1 (15oz) pkg. Pillsbury® Cranberry Quick Bread & Muffin Mix
1/2 Cup finely chopped walnuts or pecans
2/3 cup butter or margarine melted
1 egg
1 tablespoon sugar

Heat oven to 350F. In large bowl, combine quick bread mix, walnuts, butter and egg, mix well. Shape dough into 1 1/4 inch balls. place 3 inches apart on ungreased cookie sheets. With glass dipped in sugar, press each to 1/8 inch thickness.

Bake at 350F for 7 - 10 minutes or until light golden brown around edges. Remove from cookie sheets.
2 1/2 dozen cookies

High altitude (above 3500 ft) No change

I made these last year but I was afraid to put in that can of cranberries. I thought it would be too tart and too much liquid. I ended up saving that for another use and put in a handful of craisins instead. I also put in a bit of orange zest. They were delish!

JennyDarling
12-10-2010, 01:29 PM
Oh great and powerful cake mix cookie makers, I need help! Please!

I found this thread a month or so ago and quickly became addicted to the idea of cake mix cookies. I have now made 3 or 4 different batches of cake mix cookies and they have all been really thin and as hard as rocks!

I've toyed with the temperature, bake time, I even checked the calibration on my oven and every single pan of cookies, once cooled, becomes something that could easily be substituted as a skeet.

I have been using Duncan Hines butter recipe cake mix, 1/2 a cup of softened or melted margerine (I have tried both) and 2 large eggs. I portion them with a 1 Tbsp mini scoop and do not flatten the balls at all.

Any advice?

Imzadi
12-10-2010, 07:40 PM
Jenny, three things I suggest: switch to vegetable oil or use butter. I've read seasoned cooks swear never use margarine in baking. Some margarine brands are awful for baking.

Second, if you over mix a batter, it will deflate. Just mix enough until it is just blended together. Over-mixing flour products also creates gluten, which makes them though and chewy.

Third, you are using a mini scoop, so your cookies are much smaller. You really need to adjust the baking time by a few to several minutes as the mini cookies bake up more quickly. Try purposely under baking a batch. They really sound like they are baking way too long. Plus, they keep baking for a few minutes on the baking sheet even after you take them out of the oven as the sheet retains heat.

Also, when you store the cookies, add a slice of bread to the container. The bread keeps the cookies moist. :thumbsup2

Good luck! :santa:

Imzadi
12-11-2010, 12:50 AM
Cookie balls, Cake balls and Cookie pops:

Here is a pictorial of making cookie balls:

http://i98.photobucket.com/albums/l267/Imzadi102/CakeBalls_Article2_v2_02_zps15284d4e.jpg
(Picture from: http://www.acornadvisors.com/CooksWares/Finished_E-News/CW_Cupcakes.html)


Here is the basic recipe:

•For cake pops: Any cake mix, any flavor, baked according to regular cake directions.
For cookie pops: you can make any of the cake mix cookies, as usual, (or use up leftovers.) Crush up the cookies in a food processor. (You want a crumb, not a powder.) Or place the cookies in a resealable plastic storage bag and crush with a rolling pin or have your kid stomp on the bag. :teeth:

•Half of a (16 oz) can of frosting, any flavor. Or 1/2-3/4 cup homemade frosting (Cream Cheese or chocolate frosting are great)

•1 package of chocolate chips or some chocolate bars or a candy coating that hardens when cooled (white or chocolate)

• Optional: Sprinkles, chopped nuts, or coconut, melted caramel, other decorative candies.
Lollipop sticks to make pops if desired.

Follow the directions in the Claudia1's quote below. Thanks Claudia1! :goodvibes


http://photopost.wdwinfo.com/uploads/2054/red_velvet_cake_balls.jpg

Bake cake mix according to the directions on the package. [Or make cake mix cookies.] I made 2 round pans and froze the extra cake for another time. Let the cake cool completely.

Once cooled, crumble one cake into small crumbs. (Note: you may be forced to eat the edges if they don't crumble well..... yes.... just another sacrifice we make for the holidays.....;) )

Mix in 1/2 can of cream cheese frosting until it is like a soft dough.

This is the only hard part. Roll into meat-ball sized balls and let sit on a wax paper. They will be sticky and you will have to wash your hands frequently. Refrigerate. Let sit for 2-3 hours or so until they start to get a little crusty to hold their shape.

Melt about 1 pound of white dipping chocolate. Dip the cake balls in the chocolate and let set. For decoration, I grated a few white chocolate wafers to resemble snow and then sprinkled then on the wet chocolate to look like snow balls.

One cake made about 25 balls for me.

Just another way to have your cake and eat it, too, at Christmas!

(From this thread discussing them on the Community Board: :goodvibes
http://www.disboards.com/showthread.php?t=2611775



They aren't "cookies" anymore, but they are a great way to use up those cake mixes in a new, fun and easy way! :yay:


http://i98.photobucket.com/albums/l267/Imzadi102/a70ee26f.jpg

http://i98.photobucket.com/albums/l267/Imzadi102/b788e0b7.jpg


Attaching the chocolate disc ears before dipping chocolate.
Directions to make these: http://family.go.com/disney/pkg-disney-recipes/ (http://family.go.com/disney/pkg-disney-recipes/recipe-bakerella-866602-disney-bakerella-mickey-mouse-silhouette-cake-pops-t/)

http://i98.photobucket.com/albums/l267/Imzadi102/15126fa1.jpg


Here are yummy variations of cookie/cake pops:
Try a lemon cookie with white chocolate chips, crushed, mixed with lemon frosting or cream cheese frosting and covered with white chocolate and crushed lemon drop candies for decoration.

Make a peanut butter, chocolate chip cookie HERE, (http://www.disboards.com/showpost.php?p=22244519&postcount=125) (add in chocolate chips,) crushed into a pop, covered with dark chocolate and sprinkled with more chopped nuts. Or, try a chocolate cookie with peanut butter chips, covered with chocolate & sprinkled with more chopped nuts or white chocolate.

http://i98.photobucket.com/albums/l267/Imzadi102/ce498312.jpg http://i98.photobucket.com/albums/l267/Imzadi102/eccf11b6.jpg


A chocolate fudge cookie ball covered white chocolate. Chocolate cake pop with sprinkles.

http://i98.photobucket.com/albums/l267/Imzadi102/097c8e86.jpg http://i98.photobucket.com/albums/l267/Imzadi102/aaaa27fa.jpg

Imzadi
12-11-2010, 07:18 AM
Fudge Cookie Cups:


http://i98.photobucket.com/albums/l267/Imzadi102/7583f77e-2.jpg http://i98.photobucket.com/albums/l267/Imzadi102/c502e1b7-1.jpg



Cookie cup:
Make a basic chocolate or yellow cake mix cookie dough according to the directions in the first post of this thread. This dough will be for the cookie cups instead of flat cookies.

Pre-heat oven to 350°F.

Spray 24 mini muffin cups with non-stick cooking spray, or grease with shortening or butter. Divide cookie dough into 24 balls. Press down 1 ball in bottom and up side of each mini muffin cup, forming 1/4-inch rim above top of cup (sprinkle fingers with flour if necessary, or leave a little cake mix aside for this). Bake 10 to 15 minutes or until edges are golden brown. With tip of handle of wooden spoon, press dough down in center of each cup to make room for about 2 tablespoons filling. Or, you can also try dropping the muffin pans down hard on the counter, a couple of times, right out of the oven. The middles will sink. Cool in pans on cooling racks 5 minutes.


Fudge Filling:
1 (12-ounce) package of baking chips (any flavor: see below)
1 (16-ounce) can Pillsbury* frosting, any flavor (NOT WHIPPED.) *Pillsbury stays softer than B. Crocker, for a soft center
1/4 teaspoon salt
1/2 - 1 teaspoon vanilla extract

Toppings, (optional,) your choice: chopped nuts, or crushed granola bars, crumbled graham crackers, sprinkles.

Try extra chips sprinkled on. Place back in oven for a minute or two so the chips will soften, yet retain their shape.) See right picture above.

Or, you can also add on a dollop of fruit preserves, like strawberry, raspberry, orange marmalade, lemon curd, to get a nice, layered fudge & fruit cookie cup.


Directions:
Put one 12 ounce bag of any flavor baking chips in a glass bowl, spread them out so that they are not all in the middle of the bowl and they will melt easier. Cook in microwave for 1½ minutes. Take out and stir, then stir in one can frosting, stir really well and put back in microwave and cook for 1½ minutes. Take out, add 1 teaspoon vanilla and pinch of salt, and stir. Optional: add in nuts.

Drop by spoonfuls into the cookie cups. If fudge cools too much, heat for a few seconds in microwave oven again.


Chips and canned frosting combinations: :idea:
(Any of these will also make a great, easy fudge. Just pour into a greased pan and let set.) :love:

• Chocolate chips + chocolate frosting (this is for the die-hard chocolate-lovers)
• Chocolate chips + vanilla frosting (not as chocolately)
• Chocolate chips + chocolate fudge icing + pecans
• Chocolate chips + Cream Cheese frosting + chopped Macadamia nuts
• Dark chocolate chips + coconut pecan frosting (tastes like a Mounds bar.)
• Dark chocolate chips + coconut pecan frosting + chopped almond (tastes like an Almond Joy.)
• Milk chocolate chips + coconut pecan frosting (call it German Chocolate Fudge.)
• Caramel chips + chocolate frosting
• Mint chocolate chips + chocolate frosting (tastes like Andes mint.)
• Cherry chips + chocolate frosting (tastes like a chocolate covered cherry.)
• Cherry chips + White Chocolate Almond frosting. Top with toasted pecans.
• Butterscotch chips + coconut pecan frosting + any dry chopped fruit

• Vanilla chips + any flavor frosting
• Vanilla frosting + any flavor chips
• Vanilla frosting + peanut butter chips. Sprinkle crushed granola bars over top of each.
• Vanilla or white chocolate chips + white frosting + handful coconut and slivered almonds.

• White chocolate chip + cream cheese frosting and chop up red cherries and green ones for Christmas. You will need to drain the cherries very well and put them on a couple of paper towels to get the last drop of liquid out of them. Call this fudge Christmas Fudge Cup. :santa:

• Peanut Butter chips + chocolate frosting (tastes like Reese's Peanut Butter Cup.)
Make this in a peanut butter cookie cup. Recipe HERE. (http://www.disboards.com/showpost.php?p=22244519&postcount=125)

• Lemon Fudge:
lemon frosting + vanilla chips +
Crushed lemon drops or grated lemon peel sprinkled on top
Lemon lovers: Try making this with a lemon (cake mix) cookie cup instead of yellow cake mix.

• Toffee Butterscotch Fudge:
butterscotch chips + Caramel Pecan Frosting
+ 1/2 cup chopped peanuts
+ 1/2 cup toffee bits or chopped Heath bar
Leave some nuts & toffee to sprinkle on top

• Rocky Road Cookie Cups:
Spoon in fudge. Top with a mixture of mini marshmallows, chocolate morsels and chopped nuts or crumbled graham crackers. Place in oven for a couple minutes. The heat will soften them slightly, yet they retain their shape. Pictured below.


http://i98.photobucket.com/albums/l267/Imzadi102/794dcd8d.jpg

Imzadi
12-12-2010, 09:08 PM
More Cookie Cup ideas:


http://i98.photobucket.com/albums/l267/Imzadi102/38956fd6.jpg

Cheesecake Cookie Cups

Cookie cup:
Make a chocolate chip cookie dough, according to the directions in the first post of this thread.

PREHEAT oven to 325° F. Paper-line 24 (regular size) muffin cups. Place one scoop of cookie dough in each muffin cup.

BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.


CHEESECAKE FILLING:

2 pkgs. (8 oz. each) cream cheese, room temperature
1 can (14 oz.) Sweetened Condensed Milk (not evaporated milk)
2 large eggs
2 teaspoons vanilla extract
1 can (21 oz.) cherry pie filling or strawberry topping or preserves

BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.

BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Peanut Butter & Chocolate Cookie Cups
These have a creamy center instead of fudge.


http://i98.photobucket.com/albums/l267/Imzadi102/04cb9092.jpg


Cookie cup:
Make a yellow cake mix or chocolate chip cookie dough, according to the directions in the first post of this thread.

PREHEAT oven to 350° F. Heavily grease 36 mini-muffin cups.

Roll rounded teaspoon dough into ball; press onto bottom and halfway up side of muffin cup. Repeat with remaining dough. Place 5 chips of peanut butter chips and chocolate chips of in each cup.


FILLING:

2 large eggs
1 can (14 oz.) Sweetened Condensed Milk (not evaporated milk)
1 teaspoon vanilla extract
1 2/3 cups total of Peanut Butter chips & Milk Chocolate chips

BEAT eggs in medium bowl with wire whisk. Stir in sweetened condensed milk and vanilla extract. Spoon into muffin cups, filling almost to the top of each cup.

BAKE for 15 to 18 minutes or until centers are puffed and edges are just beginning to brown. Remove from oven to wire rack(s). Gently run knife around edges of cookies. Let centers flatten. While still warm, top cookies with half of remaining morsels (they will soften and retain their shape). Repeat with remaining morsels. Cool completely in pan on wire rack. With tip of knife, release cookies from cups.


The two above (modified) recipes courtesy of NESTLÉ TOLL HOUSE.



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Butter Pecan Cherry Cups


http://i98.photobucket.com/albums/l267/Imzadi102/c99f70d4.jpg


Cookie cup:
Make a Butter Pecan cookie dough, according to the directions in the first post of this thread. Mix in 1/2 cup dried cherries, finely chopped.

PREHEAT oven to 350° F. Heavily grease 36 mini-muffin cups.

Roll rounded teaspoon dough into ball; press onto bottom and halfway up side of muffin cup. Repeat with remaining dough.

Bake 10 to 15 minutes or until edges are golden brown. Drop the muffin pans down hard on the counter, a couple of times, right out of the oven. The middles will sink. Cool in pan on cooling rack 5 minutes. Run knife around edge of cookie to loosen; cool 1 to 2 minutes longer. Remove from muffin cups; place on cooling rack to cool.

Spoon cherry preserves into each cooled cup.


Icing
1 cup powdered sugar
1/4 teaspoon almond extract
4 to 5 teaspoons milk
Powdered sugar, if desired

In small bowl, mix powdered sugar, almond extract and enough milk for desired drizzling consistency; blend until smooth. Drizzle over cookies; let stand until set, about 30 minutes. Sprinkle with powdered sugar.


Alternate cookie combo: chocolate cookie cup with raspberry preserves. Use vanilla extract instead for the icing.



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Mini Ice Cream Cookie Cups

http://i98.photobucket.com/albums/l267/Imzadi102/4df2d606.jpg http://i98.photobucket.com/albums/l267/Imzadi102/2dcc28a7.jpg http://i98.photobucket.com/albums/l267/Imzadi102/0dbd4fd0.jpg

Just make any flavor cookie cups and fill with ice cream & toppings. Better than plain cones!

Imzadi
12-19-2010, 09:04 AM
Cookie Mix in a Jar


http://i98.photobucket.com/albums/l267/Imzadi102/c8784748.jpg


Put your favorite cake mix cookie mixes in a jar. These are such an easy gift. :thumbsup2 Since you can use any flavor cake mix and different add-ins, you can make up completely different cookie mixes in each jar. If you don't tell anyone that the base is a cake mix, they'll think you did a lot of work. ;)

Make sure you only put 1 whole box of cake mix and add-ins in each jar. Otherwise, the measurements won't be correct when they add in the eggs & oil.

You can get decorative glass jars and mason jars at dollar stores, hardware stores, or buy a few jars Classico pasta sauces. Toss the sauce in freezer bags and freeze, so you can use later.

Remember to include directions to add the egg and oil or butter to the mix, plus baking directions, on a cute card, tag or jar label.

http://i98.photobucket.com/albums/l267/Imzadi102/CookieMixJars.jpg http://i98.photobucket.com/albums/l267/Imzadi102/ee613ab1.jpg

Imzadi
12-19-2010, 09:13 AM
Egg-less Cake Mix Cookies

Cake mix cookies you can make WITHOUT EGGS!!


1 Box Cake Mix (any flavor - check label to make sure there isn't already an egg warning.)

1/2 C Oil

1.5 Tbsp Baking Soda

1.5 Tbsp Vinegar

Milk as needed

Any add-ins you want (as in the first post)


Throw it all in a bowl and mix it up to the consistency where you can roll the dough into 1-inch balls and bake on a cookie sheet until lightly browned at 350 degrees.

If you want thinner, chewier cookies- you can thin out the dough and drop by spoonfuls onto the cookie sheet. I used milk to do this and mine turned out super chewy.

The regular recipe uses 2 eggs and 1/3 C oil.

Imzadi
12-19-2010, 10:08 AM
Two different kinds of coconut cookies:

Lemon-Lime Crackle Cookies

1 package (18-1/4 ounces) lemon cake mix
1/2 cup flaked coconut
2 teaspoons grated lemon peel
2 teaspoons grated lime peel
2 cups whipped topping
2 eggs
2 envelopes whipped topping mix (Dream Whip)
1 teaspoon lemon juice

Confectioners' sugar


Directions

* In a blender or food processor, combine the coconut, lemon peel and lime peel. Cover and process until finely chopped, about 30 seconds; set aside.
* In a large bowl, combine whipped topping, eggs, dry whipped topping mix and lemon juice. Add dry cake mix and coconut mixture and mix well.
* Drop by tablespoonfuls into a bowl of confectioner's sugar. Shape into balls. Place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool. Yield: about 3 dozen.

TasteofHome.com Editor's Note: This recipe was tested with Dream Whip topping.


(Lemon-Lime Crackle Cookies published in Country Woman Christmas Annual 2003, p43
Reprinted courtesy of TasteofHome.com)



Orange Drop Cookies

1 package (18-1/4 ounces) white cake mix
2 eggs
1/2 cup canola oil
1 teaspoon grated orange peel
1 teaspoon orange extract
1 cup flaked coconut


ICING:
2 cups confectioners' sugar
1/4 cup orange juice
2 tablespoons butter, melted


Directions

* In a large bowl, combine the cake mix, eggs, oil, orange peel and extract. Fold in coconut. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets.
* Bake at 350° for 8-10 minutes or until bottoms are golden brown. Remove to wire racks to cool. In a small bowl, combine icing ingredients until smooth. Drizzle over the cooled cookies. Yield: about 5 dozen.

TasteofHome.com Editor's Note: Orange cake mix may be substituted for the white cake mix. Omit the orange extract.


(Orange Drop Cookies published in Country Woman March/April 2001, p35
Reprinted courtesy of TasteofHome.com)

Imzadi
12-19-2010, 10:27 AM
Giant Spice Cookies


http://i98.photobucket.com/albums/l267/Imzadi102/d9b51628.jpg


1 package (18 -1/4 ounces) spice cake mix
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 cup water
1/4 cup molasses
6 teaspoons Spice Island® Pure Vanilla Extract


Directions

* In a large bowl, combine the cake mix, ginger and baking soda. Stir in water, molasses and vanilla and mix well. Roll into 10 balls.
* Place 3 in. apart on greased baking sheets. Flatten slightly with a glass coated with cooking spray.
* Bake at 375° for 13-15 minutes or until surface cracks and cookies are firm. Remove to wire racks to cool. Yield: 10 cookies.


The cookies will actually look like the picture, all crackly, so don't think you did anything wrong.

Make sure you have fresh baking soda so the cookies raise up fine and are moist, chewy, and gooey. Grease the cookie sheet really well. :)



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



Apple Oatmeal Cookies


http://i98.photobucket.com/albums/l267/Imzadi102/980f4c93.jpg


1 package (18-1/4 ounces) yellow cake mix
1-1/2 cups quick-cooking oats
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1 egg
3/4 cup unsweetened applesauce
1 cup finely chopped peeled apple
1/2 cup raisins

Directions

* In a large bowl, combine the cake mix, oats, brown sugar and cinnamon. In a small bowl, combine the egg, applesauce, apple and raisins. Stir into oats mixture and mix well.
* Drop by heaping teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 12-14 minutes or until golden brown. Let stand for 2 minutes before removing to wire racks to cool. Yield: about 5 dozen.



Above two recipes courtesy of TasteofHome.com

leeannegoetz
02-15-2011, 10:19 PM
The recipes sound great - thanks for sharing!

bas71873
02-16-2011, 05:40 AM
OK, that ice cream in a cookie cup, WOW. Those might be added to DD's bday party ice cream sundae party!

tink_n_pooh
05-10-2011, 09:31 PM
I can't believe I have never seen this thread before... now I'm hungry :lmao:

natenapril
05-11-2011, 10:56 AM
I really want to try the mickey cake pops now! I think I will try this weekend with the kids. :cool1::cool1:

jbonnici
09-27-2011, 08:08 PM
sounds delicious!!!!!

jbonnici
09-27-2011, 08:10 PM
looks so good!!!!

bas71873
10-27-2011, 07:09 AM
Can someone share a good sugar cookie icing recipe. DD wants to bake & decorate with her friends over the holiday break and I have the royal icing recipe off the domino sugar website, but I would really prefer one that I could mix up in the morning and have separated and colored before the girls come over, but I like that their royal icing hardens.

Any tips to share? I usually avoid making sugar cookies all together, but this year, we'll try it.

Suz D
10-28-2011, 12:15 AM
Can someone share a good sugar cookie icing recipe. DD wants to bake & decorate with her friends over the holiday break and I have the royal icing recipe off the domino sugar website, but I would really prefer one that I could mix up in the morning and have separated and colored before the girls come over, but I like that their royal icing hardens.

Any tips to share? I usually avoid making sugar cookies all together, but this year, we'll try it.
A Disboard member posted this website on another thread. Great cookie decorating tutorials and recipes.
http://www.karenscookies.net/

bas71873
10-28-2011, 05:28 AM
A Disboard member posted this website on another thread. Great cookie decorating tutorials and recipes.
http://www.karenscookies.net/

Thx. I bookmarked that to go back and read :)

bas71873
11-14-2011, 05:35 AM
Question, I found a recipe that uses boxed white cake mix for sugar cookies, same recipe that's used on this thread, but I wonder if there is a tried & true way to make them so that they can be used to make cut outs? Has anyone tried to do that with cake mix cookies? I've yet to find a sugar cookie recipe that anyone likes and we have to make a batch of sugar cookies to decorate for Santa :santa:

MazdaUK
11-14-2011, 09:08 AM
I usually make a Christmas cookie recipe which is a bit like German leibkucken (sp?) - sort of gingery and spicy, but much softer than gingerbread. Its a really easy recipe and the kids can play about with it without the dough going all hard;)

I'll see if I can find it and post on a separate thread.

Imzadi
11-15-2011, 02:51 PM
Question, I found a recipe that uses boxed white cake mix for sugar cookies, same recipe that's used on this thread, but I wonder if there is a tried & true way to make them so that they can be used to make cut outs? Has anyone tried to do that with cake mix cookies? I've yet to find a sugar cookie recipe that anyone likes and we have to make a batch of sugar cookies to decorate for Santa :santa:

You can use the yellow cake mix for cut out sugar cookies. Just refrigerate the dough for about an hour after you make it, so it is stiffer. Put plenty of flour on your board, and on the dough, so it won't be so sticky. Roll out with a rolling pin and cut with cookie cutters.

Immediately after you take them out of the oven, drop the cookie sheets on the counter or on top of the stove a couple of times. This helps deflate & flatten them. If you want really hard, crispy sugar cookies, allow them to sit out overnite before decorating.

bas71873
11-15-2011, 04:32 PM
You can use the yellow cake mix for cut out sugar cookies. Just refrigerate the dough for about an hour after you make it, so it is stiffer. Put plenty of flour on your board, and on the dough, so it won't be so sticky. Roll out with a rolling pin and cut with cookie cutters.

Immediately after you take them out of the oven, drop the cookie sheets on the counter or on top of the stove a couple of times. This helps deflate & flatten them. If you want really hard, crispy sugar cookies, allow them to sit out overnite before decorating.


THANKS!!!! Think it will work with a white cake mix too? I don't see why not???

Imzadi
11-15-2011, 07:16 PM
THANKS!!!! Think it will work with a white cake mix too? I don't see why not???

Yes, the white cake mix will work, too. :goodvibes

tink20
11-16-2011, 05:11 PM
Ok, I must be tired or blind, I was looking at post 197 (cookie cups recipes) and it says look at the first thread (to make the cookie cup) I don't see the basic cookie cup recipe....help. These look cute. I want to try to make some this year. tia:flower3:

tink20
11-16-2011, 05:16 PM
Oh, I think I get it now.:rolleyes1

Imzadi
11-16-2011, 08:08 PM
Ok, I must be tired or blind, I was looking at post 197 (cookie cups recipes) and it says look at the first thread (to make the cookie cup) I don't see the basic cookie cup recipe....help. These look cute. I want to try to make some this year. tia:flower3:

Oh, I think I get it now.:rolleyes1

Hi Tink! I think you figured out that I meant to make up the basic cookie dough following the ingredients in the first post, then putting them in the muffin cups and flattening them along the edge, so they become cups instead of just flat cookies. :) :goodvibes

I'll change the directions, as you won't be the only one rushed to get stuff made for the holidays, and start looking at the directions a bit cross-eyed. http://www.cool-smileys.com/images/172.gif There are some days I look at a recipe and think, "What's an egg? :confused: :rolleyes1 :lmao:

tink20
11-16-2011, 08:29 PM
Hi Tink! I think you figured out that I meant to make up the basic cookie dough following the ingredients in the first post, then putting them in the muffin cups and flattening them along the edge, so they become cups instead of just flat cookies. :) :goodvibes

I'll change the directions, as you won't be the only one rushed to get stuff made for the holidays, and start looking at the directions a bit cross-eyed. http://www.cool-smileys.com/images/172.gif There are some days I look at a recipe and think, "What's an egg? :confused: :rolleyes1 :lmao:

Yes, when I "got" it, it was like :idea:
Can't wait to make these.

JasmineEvans
11-17-2011, 03:21 AM
MMM, I have no patience to try the recipe, unfortunately just was trying to start a diet... Well maybe tomorrow :)...

bas71873
11-18-2011, 06:06 AM
Yes, the white cake mix will work, too. :goodvibes

Ok, so one more question. Is it better to use oil, crisco, butter or butter flavored crisco. I cannot for the life of me remember what I used last year when I made the red velvet w/white chipe and the chocolate w/mint chips. I will write it down this year.

I sorta lean toward either oil or regular crisco with a white cake mix, but maybe not? Help me :confused3

Imzadi
11-18-2011, 03:02 PM
Ok, so one more question. Is it better to use oil, crisco, butter or butter flavored crisco. I cannot for the life of me remember what I used last year when I made the red velvet w/white chip and the chocolate w/mint chips. I will write it down this year.

I sorta lean toward either oil or regular crisco with a white cake mix, but maybe not? Help me :confused3

You can actually use any of them. Cake mixes are designed to be very forgiving and still work out. For a white cake mix, use the butter or butter flavored Crisco for that extra boost of butter flavor.

Imzadi
11-18-2011, 04:56 PM
There is a current 8 page thread over on the DIS Community Board on how to doctor cake mixes for yummier tasting cakes: :thumbsup2

Boxed Cakes w/ a Little Extra! (http://www.disboards.com/showthread.php?t=2817016)

I'll also add a link to it on the first post here, to make it easier to find later.

Imzadi
11-25-2011, 02:43 PM
A couple other ways to do cookie cups:

Spray the outside of a muffin pan with cooking spray, or wipe with a little vegetable oil or butter, than form the cookie dough around it and bake. It will for a slightly larger cookie cup than one done on the inside of the pan.

These are for cookie cups to be filled after they are baked. Example: fill them with ice cream & toppings for a sundae. :)


http://i98.photobucket.com/albums/l267/Imzadi102/e7bf19da.jpg



Or use the space in between the muffin cups to make your cookie cups:


http://i98.photobucket.com/albums/l267/Imzadi102/644f2ccd.jpg

Imzadi
11-26-2011, 10:56 PM
Here is a "What's wrong with my cookie?" guide. Cake mix cookies usually turn out because the cake mix chemists have developed a mix to work for many people, in many conditions and through many different techniques. But, for regular, homemade cookies, this guide should be helpful.


http://theperfectchocolatechipcookie.com/instruct.php

Problems:


http://i98.photobucket.com/albums/l267/Imzadi102/7fd85c6a.jpg

There are many variables in baking. Pictured are cookies with various problems using the same dough (with flour adjustments in numbers 3 &4).
1. This cookie is done just right. It is pictured to compare with the rest.
2. This dough was not refrigerated. It is still good but a little flatter than it should be.
3. This dough contained too much flour and did not spread much at all. It is interesting to note that the dough looked identical to the correct dough, but was much stiffer and drier.
4. This dough had too little flour. It spread too much and didn’t bake evenly.
5. This dough was over-mixed. It had a poor color, baked flat and had a strange consistency.
6. This dough was formed too small. It was overcooked at eight minutes. It is fine to make smaller cookies, just bake them for less time.
7. This dough was formed too large. The outsides were done while the middle was too high and underdone.
8. This dough was baked in an oven 25 degrees too hot. The outside was overdone and the inside was slightly underdone.
9. This dough was baked in an oven 25 degrees too cool. It fell flat and became too crisp without much of an inside.
10. This dough was frozen when baked. It took longer to bake and didn't cook as evenly. To use frozen dough, set on cookie sheet at room temperature while oven is preheating, 15-20 minutes. It takes the frost off and bakes perfectly.

tink20
12-23-2011, 09:21 AM
Imzadi, any good ideas for a cookie cup, using red velvet cake mix? tia:flower3:

bas71873
12-23-2011, 12:40 PM
Imzadi, any good ideas for a cookie cup, using red velvet cake mix? tia:flower3:



Fill that baby with cheesecake. YUM!

Imzadi
12-23-2011, 12:59 PM
Imzadi, any good ideas for a cookie cup, using red velvet cake mix? tia:flower3:

Fill that baby with cheesecake. YUM!

Ooo! Cheesecake sounds good. :love:

Or how about something green, :scratchin to give the cookie cup a green & red Christmas theme? Maybe vanilla frosting mixed into a Mint Frosting?

Mint Frosting
1 cup vanilla frosting (from 16 oz container)
1/4 teaspoon mint extract
1 drop green food color, if desired?


Or fill cups with (white) chocolate frosting, then sprinkle on bits of Andes Mints & green and red sprinkles.

Or make cookie cups for ice cream & fill with pistachio ice cream. :)

tink20
12-23-2011, 02:13 PM
thanks guys!

sharonW
12-23-2011, 08:17 PM
Hey Zadi!!! Remember me?? I'm heading into the Big Apple again on New Years Day, Jersey Boys, of course!!! Can't wait to check out the city
all decked out for the holidays!!

HAPPY HOLIDAYS to you!!!:santa:

Imzadi
12-24-2011, 11:28 AM
Hey Zadi!!! Remember me?? I'm heading into the Big Apple again on New Years Day, Jersey Boys, of course!!! Can't wait to check out the city
all decked out for the holidays!!

HAPPY HOLIDAYS to you!!!:santa:

SHARON!!!! :yay: :woohoo: :goodvibes

Glad to hear from you. I hope you have great weather on New Years Day. http://www.obesitydiscussion.com/forums/images/smilies/fingersx.gif

Isn't this the second (or third) time you are seeing Jersey Boys? It should be fun. :dance3:

Happy Holidays!

Imzadi
12-24-2011, 11:30 AM
HAPPY HOLIDAYS TO EVERYONE HERE!

I hope all the cookies turn out all right for everyone. Happy celebrating! :woohoo:

bas71873
03-31-2012, 07:35 AM
Question. Going to make the McCormick recipe for spiced cookie cutouts for DD and her friend to make & decorate on Thursday after school. I was going to pre-make the dough, but then I wondered if I can just go ahead pre-make the cut outs with my cookie cutter and then flash freeze them? Anyone tried that? If so, do I bake them frozen or do I let them thaw a little?

Thanks.

Tweevil
03-31-2012, 10:22 AM
Question. Going to make the McCormick recipe for spiced cookie cutouts for DD and her friend to make & decorate on Thursday after school. I was going to pre-make the dough, but then I wondered if I can just go ahead pre-make the cut outs with my cookie cutter and then flash freeze them? Anyone tried that? If so, do I bake them frozen or do I let them thaw a little?

Thanks.

I make a zillion cut outs and there are options. :) One for freezing and a couple if you are not married to the children baking the cookies themselves - the decorating is the fun part, right?! lol

1 - Flash freeze your cookies with parchment in between. The tricky thing about this is if you stack them in the freezer they tend to stick - due to humidity in the freezer - when you try to take them apart. You can let them defrost a wee bit but it is a pain. If you do not stack them in the freezer and/or do not have a problem with them sticking pop the frozen ones directly in the oven. A cold cookie tends not to spread and helps retain the cut out shape. But - this is not my favorite option due to the sticking issue I experience.
2 - Bake and then freeze - with wax paper in between - this works well if you have a long lead time and need them for a longer future date. Make sure you take them out early enough to complete thaw and allow the condensation to evaporate from the thawing cookie. Decorating a thawing or wetter cookie is not fun. They need to be dry.
3 - Bake them and put them in a container or ziploc bag with a half piece of bread or so (depending on volume) - this is good for short term storage as it keeps them on the softer side without getting mushy. And, all you have to do is take one out of the bag and decorate to your hearts content.

For your purposes, since it is such a short time frame from now until Thursday I would do #3. If you cookies are a crispier type omit the bread slice.

I just did a bunch of carrot and easter egg cut outs and their glaze is drying as we speak. These will sit out to dry for a day or so then go into their respective bags which will probably be Monday. They are always good for a week or two bagged up. They do not dry out due to the glaze I use, it keeps them on the softer side with a nice bite.

I hope this helps ~ have fun!

Imzadi
03-31-2012, 03:15 PM
I make a zillion cut outs and there are options. :) One for freezing and a couple if you are not married to the children baking the cookies themselves - the decorating is the fun part, right?! lol

1 - Flash freeze your cookies with parchment in between. The tricky thing about this is if you stack them in the freezer they tend to stick - due to humidity in the freezer - when you try to take them apart. You can let them defrost a wee bit but it is a pain. If you do not stack them in the freezer and/or do not have a problem with them sticking pop the frozen ones directly in the oven. A cold cookie tends not to spread and helps retain the cut out shape. But - this is not my favorite option due to the sticking issue I experience.
2 - Bake and then freeze - with wax paper in between - this works well if you have a long lead time and need them for a longer future date. Make sure you take them out early enough to complete thaw and allow the condensation to evaporate from the thawing cookie. Decorating a thawing or wetter cookie is not fun. They need to be dry.
3 - Bake them and put them in a container or ziploc bag with a half piece of bread or so (depending on volume) - this is good for short term storage as it keeps them on the softer side without getting mushy. And, all you have to do is take one out of the bag and decorate to your hearts content.

For your purposes, since it is such a short time frame from now until Thursday I would do #3. If you cookies are a crispier type omit the bread slice.

I just did a bunch of carrot and easter egg cut outs and their glaze is drying as we speak. These will sit out to dry for a day or so then go into their respective bags which will probably be Monday. They are always good for a week or two bagged up. They do not dry out due to the glaze I use, it keeps them on the softer side with a nice bite.

I hope this helps ~ have fun!


Thanks for such an in depth answer. :flower3: :thumbsup2

Will you share the glaze recipe you use? :)

bas71873
03-31-2012, 03:35 PM
i make a zillion cut outs and there are options. :) one for freezing and a couple if you are not married to the children baking the cookies themselves - the decorating is the fun part, right?! Lol

1 - flash freeze your cookies with parchment in between. The tricky thing about this is if you stack them in the freezer they tend to stick - due to humidity in the freezer - when you try to take them apart. You can let them defrost a wee bit but it is a pain. If you do not stack them in the freezer and/or do not have a problem with them sticking pop the frozen ones directly in the oven. A cold cookie tends not to spread and helps retain the cut out shape. But - this is not my favorite option due to the sticking issue i experience.
2 - bake and then freeze - with wax paper in between - this works well if you have a long lead time and need them for a longer future date. Make sure you take them out early enough to complete thaw and allow the condensation to evaporate from the thawing cookie. Decorating a thawing or wetter cookie is not fun. They need to be dry.
3 - bake them and put them in a container or ziploc bag with a half piece of bread or so (depending on volume) - this is good for short term storage as it keeps them on the softer side without getting mushy. And, all you have to do is take one out of the bag and decorate to your hearts content.

For your purposes, since it is such a short time frame from now until thursday i would do #3. If you cookies are a crispier type omit the bread slice.

I just did a bunch of carrot and easter egg cut outs and their glaze is drying as we speak. These will sit out to dry for a day or so then go into their respective bags which will probably be monday. They are always good for a week or two bagged up. They do not dry out due to the glaze i use, it keeps them on the softer side with a nice bite.

I hope this helps ~ have fun!



thank you so much!!!!!!

Tweevil
03-31-2012, 06:00 PM
Thanks for such an in depth answer. :flower3: :thumbsup2

Will you share the glaze recipe you use? :)

You are going to laugh at me... I don't measure so I am going to give it a guess on the measurements below...

About 3/4 cup of light corn syrup, a bag of powdered sugar (the 2.25lb one), and some hot tap water in my kitchen aid with the paddle attachment. My KA - Big Red - screams a bit in the beginning but as I add water you will hear the paddle going through it smoothly. I think it could be around 3/4 cup give or take of water. :confused3 I also have been known to throw some more corn syrup in there if I want a more translucent look.

I say some hot water is because it all depends on humidity and how thick you want it. If you want it thicker add less water if you want it runnier add more water. It's all about how it reacts in the bowl when I stick a spoon in it and how it falls onto itself....

Clear as mud right?

I use this because it gets hard enough to stack and isn't as HARD as royal icing as it doesn't have egg whites in it. Also, you can add flavorings to it as you see fit. Some clear vanilla or oil extracts. I use Lorann myself - love their cheesecake flavoring...yum!

Let's see if I can add a pic... here are some I did for a school breakfast.
Some royal was used for edging and accents, my glaze for the most part. I kinda liked the way they look and the fact that they won't break your teeth when you eat them. I *heart* glaze. lol

I hope this helps everyone - I love doing cookies. :love:
http://i15.photobucket.com/albums/a392/ValRuby/baconandeggs.jpg

Tweevil
03-31-2012, 06:03 PM
I also just realized that I forget to hold the shift when typing i for I.... LOL
Going too fast I guess. ;)

Imzadi
04-01-2012, 06:24 PM
Tweevil, I love the eggs! :thumbsup2

Thanks for the glaze recipe. I like that it is softer than royal icing. Royal icing is great for gluing gingerbread houses together. But, I swear, it was invented in collaboration with dentists, so people would have to get their teeth fixed after breaking them on the icing. :headache:

PrincessMae
10-14-2012, 05:13 PM
Thanks for all the recipes and links,can't wait to use my cake mixes!

tink20
10-18-2012, 01:28 PM
I am sure someone has already done this, but I will post anyway because it turned out cute. I took the chocolate cake mix, mixed in choc chips, then made up a strawberry cake mix. Formed a small ball from each, mashed together and after if cooked, it was a half chocolate, half strawberry cookie, it looked cute. Also tasted good. Just wanted to share.

Imzadi
11-27-2012, 08:47 PM
Here is a pretty holiday cookie:


http://i98.photobucket.com/albums/l267/Imzadi102/RedVelvetPeppermintCrinkleCookies_zps8df0ff01.jpg

Red Velvet Peppermint Crinkle Cookies
makes about 36

1 box Duncan Hines Red Velvet Cake
6 T butter (little less than half a stick)
2 eggs
1 tsp peppermint extract
1/2 C crushed peppermint or candy canes
1 C powdered sugar
1 tsp cornstarch (optional)

Preheat the oven to 375°. Melt the butter and set aside to cool. In a large bowl, mix together the cooled butter, cake mix, eggs and peppermint extract. Add in the crushed peppermint and stir. In a shallow dish, mix together the powdered sugar and cornstarch with a fork.

Duncan Hines says to form into balls, but the woman who wrote the recipe had a HARD time doing that because the dough is so sticky. So, here's her special tip:
Take two spoons and drop a blob of dough in the powdered sugar. Move it around with spoon until it is mostly covered in powdered sugar. Then, once it is already covered, roll it into a ball and place it on a cookie sheet. This is one MILLION times easier!

Press a few more crushed peppermint on the tops.

Make sure you don't over crowd the baking sheet. They spread out.

Bake for 9 - 11 minutes depending on your oven. Don't over-bake. Leave on the soft side. Take them out of the oven and cool for one minute. Then move onto a cooling rack. They will be chewy with little pieces of crunchy.


Recipe link & more pictures of the process:
http://cookincowgirl.blogspot.com/2011/12/red-velvet-peppermint-crinkle-cookies.html


You can also make Grinch Christmas cookies by using any white, yellow or vanilla cake mix and mixing in about 60 drops of green food coloring along with the butter & eggs in recipe above. Roll in powdered sugar (& cornstarch) as above.

http://i98.photobucket.com/albums/l267/Imzadi102/HowTheGrinchCrinkledChristmasCookiesGreen_zpsbfe75 d69.jpg


Recipe link: http://cookincowgirl.blogspot.com/2011/12/how-grinch-crinkled-christmas-cookies.html

bas71873
11-28-2012, 05:31 AM
What does the cornstarch do? Does that help with making the powdered sugar stay "white" during baking? I don't want to taste cornstarch in my cookies, but if it keeps the sugar white, I'm willing to try it.

Imzadi
11-28-2012, 12:34 PM
It probably just makes the powdered sugar a little silkier & smoother as you roll it on. You can leave it out. :)