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.

Advertisements

Recipe Round-Up

What is good, Bakers Anonymous?

Yeah. I’m just going to leave that out there and move right onto something else. How about some deliciously simple recipes?

These Neapolitan cupcakes from iheart2stamp combine strawberry cake mix with chewy brownie bottom and vanilla frosting. Feel like mixing it up? Why not top with rainbow chip frosting? Use caramel turtle brownies and yellow cake mix? I love a versatile recipe.

The absolutely NEXT batch of cookies I bake is going to be these Cool Whip cookies with Sprinkles from Happy-Go-Lucky. I already have cake mix, sprinkles and one egg. I just need a container of Cool Whip. Saturday afternoon baking, here I come!

Looking for a bright, sweet (and holiday-like) cookie? Try these cherry chocolate kisses from The Curvy Carrot. I love maraschino cherries, milk chocolate kisses (I’m so going to buy a bag tomorrow) and almond extract. These are definitely going on my t0-bake list!

Sometimes you just want a change from cookies. Why not make this salted caramel pretzel bark from Mama Say What?! Not just her, but many others have declared this “crack bark.” So addicting, so delectable that you can’t stop eating, even if your tummy starts to hurt.

And if you have more available counter space, make this cookies and cream Oreo breakaway from Bakers Royale. A tray of white chocolate or milk chocolate coating and a sleeve or two of Oreos AND you have yumminess.

 

– Niki, signing off to gather ingredients for ALL the recipes.

 

Rainbow cookie pie

It’s the Fourth of July, campers, and this is the first time in my twenty-three years that I will not be attending any fireworks celebrations. Sure, some of them might be cancelled due to the nasty weather that may or may not happen, but that isn’t going to stop me from pouting.

Nothing can stop me from pouting. Nothing.

Except maybe this delicious no-bake cheesecake filled with crunchy Keebler rainbow cookies. If I can’t watch the fireworks, at least I can eat some of this! And I didn’t have to turn the oven on at all. Yay!

Rainbow Cookie Pie

Based on this recipe from Keebler’s Ready Crust.

Ingredients
1 8 oz. package of cream cheese, softened
1/3 C of sugar
1 8 oz. tub of Cool Whip
1 C of chopped Keebler Rainbow cookies (the one with the rainbow-colored cookies)
1 Keebler Ready Crust (I used graham cracker)

Directions
1. In a medium bowl, beat the cream cheese and sugar until well-mixed and fluffy.
2. Chop up enough cookies to fill one cup. I used a row and a half of the cookies.
3. Fold in the thawed Cool Whip topping, and the incorporate the cookies.
4. Gently spread mixture into pie crust.
5. Refrigerate for three hours or until firm.

About eight servings, depending on how you slice the pie.

Saturday Recipe Round-up

Bakers Anonymous, it’s Cinco de Mayo!

And to me, that means absolutely nothing except recovering from the crazy time I had last night (huzzah for besties and “family” reunions!) and looking at wonderful recipes. Let’s see what’s happened this week, shall we?

Breakfast on a Stick – fact or fiction? Rather, I think it to be the most ingenious idea ever. Babble’s Family Kitchen has hit upon a brilliant idea with this sweet and simple breakfast. I love waffles, I love fruit and I love Cool Whip.

How don’t know how she does it, but Alaska Mom has come up with yet another wonderful recipe – Skillet Cream Puff Pie. Not only does this pie look delicious, but it’s also tres, tres simple. Hopefully, I’ll be brave enough to tackle this treat soon!

Blueberries. Cream cheese. Coffee Cake. What could be better than combining all three of these things? Confessions of a Cookbook Queen came up with this delectable breakfast? lunch? dinner? dessert? (who cares?) recipe; I really think it’s the cream cheese that puts it over the edge.

So, Lemon Curd is something I’ve never really thought about doing, but this simple, six-ingredient recipe from Satisfy My Sweet Tooth actually inspires me to go into the great culinary unknown. I can do this! I can do this?

And to wrap it all up, this wouldn’t be Bakers Anonymous without a tad more cream cheese? These cream cheese chocolate chip cookies from Bake or Break could quite possibly become my go-to cookie.

– Niki

Dirt Pudding

ingredients

There’s nothing like a smooth, cool treat topped with sugary candies to sooth the inner child in you. Dirt pudding, a classic take-to-the-kids’-birthday-party treat, has been around since pudding realized it belonged with gummies and cookies.

This whole project takes about ten minutes, perfect for hungry kids (or adults!). 🙂

Dirt Pudding

Niki’s Note: This recipe I modified to suit my dirt pudding tastes. The best part about this treat is that you can modify it to suit the occasion, like Halloween, or even to make it healthier!

Ingredients:

1 box of instant chocolate pudding

1 3/4 C cold milk

24+ Oreos (to be crushed)

1 small (8 oz) tub of whipped toppiung

1 tub/bag of gummy worms

Directions:

1. Mix the cold milk into the pudding mix. I used less milk to make a thicker pudding. Use 1 cup of milk if you want pie filling consistency. Whisk for two minutes. Then put in the fridge to set.

whisk milk into pudding

2. While the pudding is setting in the fridge, crush the Oreo cookies until broken. You’ll want there to be chunky pieces!

crush the oreo cookies

3. Set the cookies aside. Bring out the pudding and the whipped topping. Slowly fold the topping into the pudding, mixing in about 1/2 c increments. Add only as much as you want, less if you want to maintain a thick, chocolatey pudding. I used almost the whole tub, about 1 1/2 cups.

fold in the whipping cream

4. Bring out your crushed cookies, pudding mixture, and gummy worms. I used a 3 1/2 C tubberware container for my dirt pudding. Start by layering chocolate cookies at the bottom, then a scoop of pudding, then three or four gummy worms.

5. Keep layering until you run out of space or ingredients. I find that a top layer of chocolate cookies and hidden gummy worms, makes a great presentation!

the final product