German Chocolate Cake Cookies

I’m feeling uninspired.

I think that’s the saddest thing one could ever say. “I’m feeling uninspired.” With all the amazing (and horrible?) things going on in our world today, especially in my little corner of it, and I can’t find something about which to write?

I hope this doesn’t mean I’m burned out. I don’t know how to fix that.

Except maybe go shoe shopping. But I can’t keep buying shoes whenever I have a tough week. Though I do love the ones I just purchased from DSW. (I’m still waiting for them to arrive! I CAN’T WAIT)

Sigh. If classes didn’t start next week, I would spend this time dedicated to scrounging up some delicious recipes to try out. But with the graduate assistantship, work study job, freelance work and the three classes, I think I have just about all I can handle. To be honest, I think the posting schedule will have to change, which I hate to say, but I have to make room for my studies.

Ah, the troubles of a grad student.

Holy crap. I’m a grad student.

While we’re all reeling from the shock of this revelation, let’s check out how to make today’s German Chocolate Cake Cookies, okay? (If these cookies look a little familiar, it’s because I made a similar treat in 2009)

German Chocolate Cake Cookies

Ingredients
1 box of German Chocolate Cake mix
2 eggs
1/3 C applesauce
1 container of pecan coconut frosting (or you can make your own!)

Directions
1. Preheat the oven to 350 degrees. Line a cookie sheet with foil or parchment paper.

2. Mix together the eggs and applesauce. Stir in the cake mix.

3. Drop by rounded teaspoonfuls on the cookie sheet. Space the drops out as these cookies will spread.

4. Bake for about 14-15 minutes, until the top is set.

Makes about two dozen cookies.

Cool Whip Cookies (and I move next week)

 

OK, world. Here’s the deal. I move to Baltimore in one and a half weeks to start graduate school at the University of Baltimore.

I’m excited.

I’m nervous.

I’m scared out of my mind.

And I’m still going.

I have lived a lovely life here in my Sicklerville home, and I am more than grateful for the friends and family who have been my support system since I graduated last May. As I move onto this next chapter in my life, I know they will still all be there, standing by my side.

I can’t wait to bake in my new kitchen and share all the goods with my new graduate school neighbors. Do you think they’ll be okay with door decorations and snowflakes in the hallway?

We’ll see what the leasing office has to say . . .

Today’s recipe is from Happy-Go-Lucky.

Cool Whip Cookies

Ingredients
1 box cake mix (I used Funfetti)
1 8 oz container of Cool Whip
1 egg
Rainbow sprinkles (I used nonpareils)

Directions
1. Preheat the oven to 350 degrees.

2. Mix together the cake mix, Cool Whip and egg until the yolk is thoroughly mixed in.

3. Roll a tablespoon of dough into the sprinkles or nonpareils, and then place on a foil-lined baking sheet.

4. Bake for 13 minutes.

5. Carefully transfer to cooling racks. Sprinkles (or nonpareils) may stick to the foil.

Makes two dozen cookies.

Chocolate Cream Cheese MnM Cookies

Hello, everyone! We here at Bakers Anonymous have been all over the place lately. Graduate school, moving to Baltimore, applying to jobs in Maryland and oh yeah, work every day!

This is the part where everyone says, “Oh, boohoos for Niki. Her life is so difficult. We pity her.”

“Not.”

Yeah, that’s what I figured. And if that wasn’t enough, I’ve got boy problems! Goodness.

So yesterday while I was at work, all I could think about was M&Ms. Crunchy, melt-y, yummy M&Ms. And cookies. Not like I don’t already have some sugar cookies left over from last week’s baking, but that’s beside the point. I didn’t have anything chocolate!

But now I do. To make these cookies extra moist and thick, I included some dark chocolate cream cheese.

Oh yes. I did just say, dark chocolate cream cheese. Thank you, Kraft Foods for providing the world with the Indulgence line of cream cheeses. My waistline, however, does not thank you.

Chocolate Cream Cheese M&M Cookies

Ingredients
1 box of Pillsbury dark chocolate cake mix
1 8 oz. container of Philly Indulgence dark chocolate cream cheese
1/2 C softened butter
1 egg
1 tsp. almond extract
1 12 oz bag of M&Ms (I used dark chocolate)
1 C of mini semi-sweet chocolate chips

Directions
1. Preheat the oven to 350 degrees.

2. Beat together the egg, butter, cream cheese and almond extract.

3. Mix in the cake mix until thoroughly absorbed.

4. Add in the M&Ms and chocolate chips. The batter will be thick.

5. Roll the dough into one-inch balls, making sure to tuck in the M&Ms and chocolate chips.

6. Space out on foil-lined cookie sheet and bake for 15 minutes.

7. Remove to cooling rack.

Makes about four dozen cookies.

Saturday Recipe Round-up, Week 7

My dear Bakers Anonymous family, this has been a week of PURE craziness, and I can’t even explain to you why. With grad school (and the BIG move to grad school only a few months away, I’m more stressed than ever. I’m not ready for such a big relocation (a few hours away from my family is a big deal to me!) and all of the projects I want to do just end up piling in the corner, calling out to me, “Niki! Niki, please work on us!”

This is not a positive note when it comes from my clients’ work. :-/

Anyway, next Monday is Memorial Day and I gathered up some delicious red, white and blue recipes for you to enjoy either on Monday or later, for the Fourth of July. Let’s work our way up to the complicated ones, eh?

Red, white and blue strawberries from The Sisters Cafe make for the perfect summer addition to any outdoor lunch or dinner. It’s just the right amount of sweet and healthy to balance out all the hot dogs and hamburgers.

Frankly, this next one from Love Stitched made me drool. M&M’s, pretzels and Oreos? This is the best cookie bark recipe I’ve ever seen!

Firework cookies made from french vanilla cake mix would have a great base that lends itself to any combination of mix-ins. The Cookin’ Cowgirl made these for a friend’s graduation, so feel free to use whatever colors you want.

If a cheesecake pie is more your style, try this centerpiece recipe, the star-spangled pie from Snackpicks.com. Made with just five easy ingredients and a pre-made crust, this pie can even be made the day OF your celebration.

And if you’ve got more than just a little time on your hands, make these tri-colored peppermint patties from Haniela’s Food & Photography. I made my own peppermint patties a few years ago and while they were one of the hardest things I ever “baked,” they were also one of the most delicious.

So there you have it! Enjoy your beautiful weekend folks. Here’s hoping there’s great weather wherever you are.

– Niki 

Niki’s Happy Birthday Cookies

Bakers Anonymous family, yesterday I turned 23 years old. This is my fourth birthday with you, and only the second one that I’m celebrating here, so I wanted to do something special (and include a little bit of Easter and Spring). These cookies, which I dubbed “happy birthday cookies,” contain mini chocolate chips, coconut, coconut MnM’s and cream cheese, creating a bright, flavorful cheesecake-like cookie that’s just perfect for your Easter dinners or birthday party.

I used Funfetti cake mix, one of my favorite mixes because of the sprinkles and the light texture. I know that there’s already a Funfetti cookie recipe from Pillsbury (and I’ve made that one), but those cookies come out dry when not paired with frosting. These are an excellent alternative while still retaining the original Funfetti essence.

Happy Birthday Cookies

Ingredients:
1 box of Funfetti cake mix
1 egg
1/2 C butter
1 8 oz. package of cream cheese
1 tsp. pure almond extract
1 C Baker’s Angel Flake coconut
2/4 C mini chocolate chips
1 bag of egg-shaped coconut MnM’s (for Easter!)

Directions:
1. Preheat the oven to 350 degrees. Line a baking sheet with foil.
2. Using the microwave, soften up the cream cheese and butter in a mixing cup, 30 seconds.
3. In a large mixing bowl, mix together the egg and the almond extract.
4. Beat in the cream cheese and butter. Slowly add the cake mix in, beating until the cake mix is thoroughly incorporated.
5. Stir in (do NOT beat in) the coconut and mini chocolate chips.
6. Drop the cookie dough by rounded tablespoonfuls onto the baking sheet. Use the back of the measuring spoon flatten out the cookie slightly.
7. Place an MnM in the center (I put MnM’s on only half of the dough balls).
8. Bake the cookies for 12 minutes. Cookies will be slightly soft. Transfer to wire cooling racks lined with foil. Cookies will set up as they cool.

Makes three dozen cookies.