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.

 

Chocolate covered Oreos

Bakers Anonymous family, change sucks, doesn’t it? Sometimes change can be great, like when you change your hairstyle or when you decide that maybe it’s okay to go to school without your “security hoodie” anymore. And sometimes, a change can represent the loss of an important person or place. For me, this time around, it’s the latter.

As of today, my newspaper office is officially closed. I’m in a new office, working for the same paper, but without the team that kept me sane since I first showed up as a desk editor last October. We laughed about so many stupid things – conspiracy theories, weird occurrences heard over the police scanner and yes, even our fair share of arguments. We’ve forgotten to place ads, structured pages wrong and forgotten to correct copy-editing mistakes. And now, after what seems like much longer than my eight months, I’ve been forced to depart from that team and hole up in an office already packed with people.

Not really looking forward to it, to be honest.

But, in the spirit of keeping the last day light (and making a treat that I’d seen on Pinterest), I brought in these chocolate-covered Oreos.

Because I’m just that awesome.

These were a total hit in the office. And the best part is that you can customize these any way you want – different colored coatings, sets of sprinkles and maybe even a surprise inside the cookie? 🙂 Go crazy!

Chocolate Covered Oreos

Ingredients
1  15.5 oz package of Reduced Fat Oreos (Hey, we’re already coating them in chocolate. Why not help everyone out a little?)
1 16 oz package of Candiquik (I found this at my local Target in the baking supplies section, but if you can’t find Candiquik, candy coating or white chocolate will work well)
1 container of sprinkles or other toppings

Directions
1. Cover a cookie sheet in foil.
2. Follow the directions on the Candiquik package to melt the chocolate (mine took one and a half minutes to melt in the microwave).
3. Carefully roll the Oreos in the coating. Place the covered Oreos on the foil. Immediately dash on some sprinkles (or whatever toppings of your choice).
4. Refrigerate for up to ten minutes before placing into decorative bags, etc.

My tray of Candiquick produced 25 covered Oreos, but I’m not stingy with the chocolate. It was a think coating. Mmm. I could have made these on sticks, too, but I think I need Double Stuffed Oreos for that.

Saturday recipe round-up, week 8

Ah, June. What do we here at Bakers Anonymous think of this month? Not much, to be honest. June is the herald of summer, our least favorite season. Unless you have primo air conditioning (like I currently do at my house), the desire to make baked goods is absolutely nowhere to be found. And while I love no-bake treats as much as the next person, sometimes you just want a chewy, fresh-baked cookie, you know?

These strawberry lemonade cupcakes from Confessions of a Cookbook Queen perfectly express the summertime sentiments without bringing all the nasty humidity into your house. I just love the bright colored frosting!

Cookie Madness brings us this sour cream chocolate and butterscotch chip cake that is actually more of a loaf than a real cake, and requires no extra rising time. And did you notice that delicious-looking glaze on top? I did.

More summer madness is brought to you by Krissy’s Creations: red velvet funnel cake! Let that one sink in again – red velvet funnel cake. Mmm. I can smell the carnivals and farm fairs already.

If you don’t want to fry anything, let these baked confetti donuts take center stage at your picnic table. All you need is a donut pan (why, why, why don’t I have one of those yet?) and a jar full of sprinkles. The Sweet Life even baked them straight into the batter!

I love oranges and I love white chocolate chips, but I don’t love creamsicles. They just taste super nasty to me. Perhaps these pretty orange creamsicle cookies from Six Sister’s Stuff will taste much better than their ice cream counterparts? Here’s hoping.

Those are our early summer treats! Enjoy your first few days of June, everyone. I’m off to watch Snow White and the Huntsman. Mmm, Chris Hemsworth. Now he’s a tasty cookie I’d enjoy in any weather. 😉 – Niki

Saturday Recipe Round-up

It’s Saturday again, and what a week this has been! I’m stressed out to the max with my job search (who isn’t these days?) and the work that I’m currently doing at my office. It’s commencement season, which means lots and lots of invitations, certificates, programs and more.

Oh. And the clients want everything by next week.

Yay.

So, to calm down, I dug up some delicious recipes to share with you. Let’s see what I uncovered, eh?

Confessions of a Cookbook Queen has stolen my heart, once again, with her recipe for Devil’s Food Mini Donuts. Not only does it require NO frying (I really do hate heating up a pan of oil. Ew), but it also comes with a sweet chocolate frosting!

As usual, Alaska Mom made a beautiful new treat this week, Chewy Coconut Peanut Butter Chocolate Chip Bars. He recipe titles are even longer than mine! And you knew I was going to feature this bar recipe once I saw the word, “coconut,” in the title.

One of these days, the weather will warm up again, and I will make these classic ice cream sandwiches from Smitten Kitchen, one of the most classy blogging ladies I know. Who doesn’t want homemade ice cream sandwich cookies? I mean, aren’t those the most delicious cookies ever?

Ah, Bakerella. Her amazing decorating techniques never fail to amaze, and her creativity was spent this week on easy little panda cupcakes. The use of chocolate chips and sprinkles are such simple ideas that I wonder why I didn’t think of it before?

And this week’s piece de resistance is something I found trending on Pinterest: Cinco de Mayo pinata cookies from SheKnows. I was absolutely stunned at the sight of these beautiful and original treats. I can’t wait to find the time to make them!

– Niki