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Easy Chocolate Sandwich Cookies

October 18, 2012 ·
cake mix homemade oreo cookies with cream cheese filling

Easy Chocolate Sandwich Cookies are a simplified version of a chewy homemade Oreo cookie.  The chocolate cookies are soft, yet sturdy and the filling is a sweetened cream cheese frosting.  The dough literally took me 5 minutes minutes to whip together.  I feared the dough would be gooey and messy to work with, but it was quite firm and rolled into balls by hand without a huge sticky mess.

These cookies are fun any holiday or celebration because you can color the filling to suit any occasion or simply roll the sides in sprinkles for a cute, colorful decoration.  The recipe yields a generous amount of cookies, which is perfect if you’re looking to share.  It also halves easily, which is what I did…(I still shared though) 🙂

I am sharing these delicious yet super easy cookies as part of Week 4 of the 12 Weeks of Christmas Treats, hosted by Meal Planning Magic.  While this recipe makes plenty and these cookies are perfect for any holiday cookie platter, I made them pink in honor of Breast Cancer Awareness Week hosted by Erin of Dinners, Dishes and Desserts.  To conclude Breast Cancer Awareness Week, tomorrow Erin is hosting a giveaway, so be sure to visit Dinners, Dishes and Desserts on Friday for a chance to win!

Be sure to check out the thumbnails at the bottom of this post and visit the other bloggers who are posting amazing recipes today in support of Breast Cancer Awareness, and also for the 12 Weeks of Christmas Treats!

Easy Chocolate Sandwich Cookies
 
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Yields: approximately 4 dozen sandwich cookies
Ingredients
  • 2 packages devil's food cake mix
  • 4 eggs, lightly beaten
  • ⅔ cup vegetable oil
  • 1 package (8 ounces) cream cheese, softened - (I used Neufachtel / ⅓ less fat)
  • 3 to 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • food coloring or sprinkles for decorating, if desired
Instructions
  1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside.
  2. In a large mixing bowl, beat cake mixes, eggs and oil until combined (Note: I used a hand mixer; batter will be very stiff).
  3. Roll dough into 1-inch balls and place on prepared baking sheet. Using the side of a silicone spatula, press to flatten the balls slightly.
  4. Bake for 8 to 10 minutes. Remove to a wire rack to cool completely before filling. (Note: I baked the cookies the night before and did the filling the next day).
  5. For the filling: In a medium mixing bowl, beat cream cheese, powdered sugar and vanilla extract until smooth. Add food coloring, if desired.
  6. Spread filling on bottom of half of the cookies. Top with remaining cookies. Finish decorating, as desired.

Source:  Taste of Home: Best Loved Cookies and Bars

Be sure to check out the bloggers who are supporting Breast Cancer Awareness Week for some delicious pink and/or healthy recipes! 

Be sure to check out all the other bloggers who are participating this week in the 12 Weeks of Christmas Treats blog hop. And if you’re a blogger and want to join in on the fun, check out this post for the form to fill out to start baking along with us

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Pumpkin White Chocolate Chip Cookies

October 11, 2012 ·
Pumpkin White Chocolate Chip Cookies from Alida's Kitchen

Every time I drop Adam off at Preschool, he asks what I’m going to do while he’s at school.  Last week I told him laundry and other boring things.  He told me I should make something…I should make something with pumpkin.  Little did he know, I had these Pumpkin White Chocolate Chip Cookies on my list of things to do, so easy enough.  I told him I would make some pumpkin cookies, and he just beamed!  That definitely sounds better than laundry 🙂

These Pumpkin White Chocolate Chips cookies are very soft with a little chewy bite from the oats.  I changed up the sugar ratio a bit from the original recipe because I love what brown sugar does to baked goods.  The original recipe calls for 1 egg, but I initially made a half recipe.  How do you cut an egg in half?  I used the full egg in half, and 2 in a full recipe.  The dough is a little gooey, so it helps to refrigerate it a bit before baking.    Otherwise I don’t know exactly how this impacts the recipe, but I do know these cookies are perfection and would not change a thing.

I am sharing these delightful cookies for week 3 of the 12 Weeks of Christmas Treats, hosted by Meal Planning Magic.  While these cookies are perfect for any holiday cookie platter, I do think they would also make an excellent Halloween or Thanksgiving treat, or any time treat for other fellow pumpkin lovers!  

Pumpkin White Chocolate Chip Cookies
 
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Yields: approximately 48 cookies
Ingredients
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup canned pumpkin
  • 1½ cups white chocolate chips
Instructions
  1. In a large bowl, cram butter and sugar until light and fluffy. Beat in egg and vanilla.
  2. In a separate bowl, combine flour, oats, baking soda, pumpkin pie spice and cinnamon.
  3. Stir in flour mixture into butter mixture alternately with pumpkin. Fold in white chocolate chips.
  4. Refrigerate dough for 30 minutes to overnight.
  5. Preheat oven to 350 degrees. Line cookie sheet(s) with parchment paper.
  6. Drop dough by tablespoonfuls onto prepared baking sheets and bake for 12 to 13 minutes, or until lightly browned. Remove to wire racks to cool completely.

Adapted from Taste of Home

If you’re a blogger and want to join in on the fun, check out this post for the form to fill out to start baking along with us!

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Grandma’s Lemon Bars

October 4, 2012 ·

For the next 11 weeks, I am excited to join a group, hosted by Meal Planning Magic, called 12 Weeks of Christmas Treats.   I missed last week due to somebody’s pesky 2 year old molars, hence 11 weeks 🙂   So every Thursday, I will be sharing a delicious Holiday-inspired treat.  I know what you’re thinking…Christmas? It’s only October!  It’s never too early to plan.  Time to dust off those holiday cookie platters!

For my first Christmas treat post, it is only fitting that I share a favorite recipe that my Grandma used to make for the Holidays ~ Lemon Bars.  There was always something extra special about her lemon bars.  They had a perfect balance of tangy and sweet, they had the lovely dusting of powdered sugar on top, and they literally melted in your mouth.  Of our favorites she made, my grandma’s lemon bars topped the list of many (and there definitely were many).  To me, no Holiday cookie platter is complete without lemon bars.  I never realized how easy they were to make, which is an added bonus!

Grandma’s Lemon Bars
 
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Yields: 16 bars
Ingredients
  • ½ cup butter, melted and cooled
  • 1 cup all-purpose flour
  • ¼ cup powdered sugar
  • Cooking spray
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 2 eggs, beaten
  • 3 tablespoons fresh lemon juice
  • zest of 1 lemon
  • powdered sugar, for topping
Instructions
  1. Preheat oven to 350 degrees. Spray 8" square baking pan with cooking spray and set aside.
  2. In a small bowl, mix together butter, 1 cup flour and ¼ cup powdered sugar. Press into prepared baking pan. Bake for 20 minutes, or until golden.
  3. In a large bowl, mix sugar, 2 tablespoons flour and baking powder. Add eggs, juice and zest, folding gently until combined.
  4. Pour lemon mixture over baked crust.
  5. Bake at 350 degrees for 20 minutes. Let cool completely and then dust with powdered sugar.

 

 

Be sure to check out all the other bloggers who are participating this week in the 12 Weeks of Christmas Treats blog hop. And if you’re a blogger and want to join in on the fun, check out this post for the form to fill out to start baking along with us!

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No-Bake Peanut Butter Pie

May 7, 2012 ·
easy no-bake frozen cool whip peanut butter pie

My initial impression of this No-Bake Peanut Butter Pie was that it’s a perfect pie for summer. While I still believe that to be true, let’s be honest. This pie is so amazingly delicious (and easy!) it should not be limited to any single season or occasion.  This pie is the perfect any time pie!

easy no-bake frozen cool whip peanut butter pie

We all know, some of the best desserts are quick and easy.  This No-Bake Peanut Butter Pie is no exception.  It can be whipped together in a matter of minutes, and then just popped in the freezer until time to serve.  The texture is smooth and creamy, almost like an ice cream pie. The peanut butter flavor is nicely balanced with the COOL WHIP whipped topping and cream cheese. I halved the amount sugar from the original recipe, and the result was just the right amount of sweetness.

easy no-bake frozen cool whip peanut butter pie
The recipe makes two pies, one for now, one to share, or to simply make ahead for later.  It’s great for a holiday, potluck or really any day.  The ingredients will soon become pantry staples in my house (thanks to Mike!), so we can enjoy this any time pie…any time!

No-Bake Peanut Butter Pie
 
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Yields: 2 pies, 8-10 servings per pie
Ingredients
  • 1 block (8 ounces) ⅓ less fat cream cheese, softened
  • 1 cup natural peanut butter (chunky or creamy)
  • ½ cup powdered sugar
  • 1 can (14 ounces) fat free sweetened condensed milk
  • 12 ounces COOL WHIP Whipped Topping (I used COOL WHIP FREE Whipped Topping)
  • 2 ready made pie crusts (graham cracker or chocolate cookie)
  • additional COOL WHIP Whipped Topping, for topping
  • chocolate syrup, for topping
  • peanut butter cup candies, chopped, for topping
Instructions
  1. Put cream cheese, peanut butter and powdered sugar in a large bowl. Beat on medium for about 3 minutes, or until combined and fluffy. Gradually add milk, beating until well-blended.
  2. Fold in COOL WHIP until combined.
  3. Divided mixture evenly between 2 pie crusts.
  4. Freeze pies until set (at least 2 hours hour to overnight).
  5. Before serving, remove from freezer and (if solid) let sit for 10 minutes before cutting. In the meantime, decorate as desired using COOL WHIP whipped topping, chocolate syrup, peanut butter cup candies or whatever inspires you. Then slice, serve and enjoy!

Adapted from Cooking Light

Disclaimer:  As part of the Foodbuzz Tastemaker Program, I received coupons for free COOL WHIP Whipped Topping and a stipend. Sponsored posts are purely editorial content that we are pleased to have presented by a participating sponsor. Advertisers do not produce the content.

What you add makes it. #coolwhipmoms

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Grandma’s Peanut Blossoms

December 23, 2011 ·

Peanut Blossoms are a holiday cookie staple around our house, as well as many others.  This popular peanut butter cookie topped with a Hershey’s Kiss is not only delicious, but it is such a cute addition to the cookie plate.  There are countless versions of this type of cookie, but today I have a special treat for you.  Today I am sharing with you this recipe from my grandma!  When she was alive, one of her favorite things to do was to make dozens of types of cookies, bars, candies, cakes, etc. for the holidays.  She put such care in the execution of each recipe she made.  It was impressive, to say the least.  She was always so excited and proud to show us the vast array of goodies she made for us each year.  So as I sit here right now, sharing one of my favorite Grandma recipes,…I know she would be excited and proud to share it with you as well.

Happy Holidays!

Grandma’s Peanut Blossoms
Yields 3 dozen cookies

1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) light butter (or regular butter, per the original recipe)
1/3 cup natural peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 egg
1 teaspoon vanilla
granulated sugar, for rolling
36 chocolate Hershey’s Kisses candies, unwrapped

  1. In a small bowl, sift flour, baking and salt.  Set aside.
  2. In a large bowl, using a hand mixer or stand mixer, cream together butter and peanut butter until blended. 
  3. Gradually add granulated sugar and brown sugar to peanut butter mixture – cream well.  Add unbeaten egg and vanilla – beat well. 
  4. Blend in dry ingredients gradually (Note: I do this step by hand using a wooden spoon) and mix thoroughly.  Chill dough in the refrigerator for at least 2 hours (Note: I typically chill overnight).
  5. Preheat oven to 375 degrees.  Line baking sheets with parchment paper.
  6. Shape dough into balls using a rounded teaspoonful for each.  Roll balls in granulated sugar and place on baking sheet. 
  7. Bake for 8 minutes.  Remove from oven.  Top each cookie with a Hershey’s Kiss candy, pressing down firmly so cookie cracks around edge.  Return to oven and bake 2 to 5 minutes longer until golden brown.  Move cookies to wire rack to cool completely.
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Reindeer Snack Mix

December 22, 2011 ·
Reindeer Snack Mix {Alida's Kitchen}

What happens when you cross peanuts with pretzels and Reese’s peanut butter puffs cereal? This Reindeer Snack Mix, that’s what! Each ingredient on its own is fabulous, of course. When mixed together with some melted white chocolate, you have a snack mix that is really too good for words. Yes folks, I am speechless. Or maybe I am just too busy stuffing my face with more snack mix. 🙂 Either way, I will simply leave you with this. It’s the holidays. You are bound to have guests or to be a guest. Here is a fun and easy little snack that will leave everybody singing your praises this holiday season!

Reindeer Snack Mix {Alida's Kitchen}
Reindeer Snack Mix
 
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Yields: about 3 quarts
Ingredients
  • 4½ cups Reese's Peanut Butter Puffs
  • 4 cups miniature pretzels
  • 12 ounces lightly salted peanuts
  • 12 ounces white chocolate chips
Instructions
  1. In a large bowl, combine cereal, pretzels and peanuts.
  2. In a microwave, melt the white chocolate chips; stir until smooth.
  3. Pour melted white chocolate over cereal mixture and toss to coat.
  4. Immediately spread onto waxed paper-lined baking sheets. Let stand until set, about 20 minutes. Break into pieces and store in airtight container.

Source: Taste of Home: Cookies and more!

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chocolate mint crackle cookies {Alida's Kitchen}

Chocolate Mint Crackle Cookies

December 21, 2011 ·
chocolate mint crackle cookies {Alida's Kitchen}

How fun are crackle cookies ~  they are delicious and so festive!  The powdered sugar looks like a lovely dusting of snow on top of the cookies, putting me in a holiday frame of mind.  Considering we have no snow on the ground, a little winter reminder is very welcome.  (We live in Minnesota, it’s winter, where is our snow???)  So this year, at least for now, we all can enjoy our snow vicariously through these crackle cookies.  I could definitely get used to the powdered sugar variety of snow…especially on top of chocolate cookies.  Even better…on top of mint chocolate cookies.  These Chocolate Mint Crackle Cookies are perfectly chewy without being cakey.  They are chocolate with a hint of mint.  They are classic holidays cookies at their finest.  This winter is looking better already!

Chocolate Mint Crackle Cookies
 
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Yields: 24 cookies
Ingredients
  • 2 ounces bittersweet chocolate, finely chopped
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ cup unsweetened Dutch-process cocoa powder
  • 1 cup granulated sugar
  • 2 large eggs
  • ¼ cup (1/2 stick) light butter, melted
  • ¾ teaspoon pure mint extract
  • ½ cup confectioners' sugar
Instructions
  1. Melt chocolate in a heat-proof bowl over a pot of simmering water (or using a double boiler), stirring frequently.
  2. In a small bowl, mix together flour, baking powder, and cocoa.
  3. In a medium bowl, whisk together sugar, eggs and butter. Gradually whisk in melted chocolate and mint extract, until smooth. Fold in flour mixture until combined. Refrigerate until firm, at least 3 hours to overnight.
  4. Preheat oven to 325 degrees. Roll tablespoons of dough into balls, then roll in confectioners' sugar to coat. Transfer to parchment-lined baking sheets, spacing each 1 inch apart. Bake for about 15 minutes, or until slightly firm in center.
  5. Let cool slightly on cookie sheets for 5 minutes and then transfer cookies to wire racks to cool completely.

Source: Martha Stewart Living, December, 2011

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pretzel hershey's kiss and m&ms

Pretzel Kiss Candies

December 19, 2011 ·
Pretzel Kiss Candies are the ultimate salty sweet treat made using only three ingredients. Colors can be customized for holidays and events, making these a go-to for any party! Make a lot, because they disappear quickly!!
Pretzel Kiss Candies | alidaskitchen.com

Pretzel Kiss Candies are a fun and easy treat for the holidays. These candies have been circulating around the web for some time now, and with good reason. They are easy and SO good! You have the salty-sweet thing going on, plus they are a cute addition to your holiday treat plate.  Use your favorite M&Ms for the topper, choosing whatever goes with your celebration.  The white chocolate Hershey’s Hugs tend to melt faster and smoother than their milk chocolate counterparts, but they are both equally delicious.

Simple to make, Pretzel Kiss Candies are perfect for a last minute get together, or simply because they mood strikes you. Whatever the reason, Pretzel Kiss Candies are a must-make for the holidays!

More easy pretzel treats:

Pretzel Kiss Candies | alidaskitchen.com

Pretzel Kiss Candies
 
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Yields: varies
Ingredients
  • Square waffle-shaped pretzels
  • Hershey's Hugs or Kisses
  • M&Ms candy, any variety
Instructions
  1. Preheat oven to 170 degrees. Line a cookie sheet with parchment paper. Set aside.
  2. Set pretzels on lined cookie sheet. Place an unwrapped Hershey's Hug or Kiss on top of pretzel.
  3. Bake oven for 4-6 minutes until softened (note: Hugs will soften quicker than Kisses). Remove from oven and press an M&M candy into the center of each Hug/Kiss.
  4. Allow to cool for 10 minutes and then place in refrigerator to harden for 15 minutes to overnight.

Pretzel Kiss Candies | alidaskitchen.com

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