white cake mix

Cake Batter Chocolate Chip Cookies

Leah Short — Sat, 19 Dec 2015 15:23:40 +0000

I loved the way the Cake Batter Chocolate Chip Cookies looked for Cookie Baking Day. So festive with the colored sprinkles and just so darn fun! You could really play around with the color of the sprinkles and make these for just about any occasion. Green, white, and red sprinkles would be really festive for the big day coming up soon!

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Mexican Wedding Cookies

Leah Short — Wed, 02 Jan 2013 19:43:03 +0000

It’s the last cookie from Cookie Baking Day 2012! How fast the holidays go by. My mom made these Mexican Wedding Cookies a few months back and they were so delicious, we decided to include them on the list. You know the Danish Wedding Cookies in the pink box you can buy? These are very similar except there’s no coconut. I think this homemade version is a million times better. I’m not sure what makes them Mexican or Danish, but I don’t care where they come from when they taste this good.

So, how’s it taste?

It’s the perfect little cookie. Not too sweet shortbread-ish base speckled with chocolate chips and pecans, then dip the whole thing in powdered sugar. They have great texture, too. A bit crunchy, yet a bit soft. The fun part is getting messy dipping the cookies. You need to do it when the cookies are warm, but be careful if they are too hot. I like to dip a batch and then dip them a second time to make sure they really get coated. You can leave out the pecans if you prefer, too.

Other goodies from Cookie Baking Day 2012:
Cream Cheese Spritz
Cranberry Orange
Snickersnaps
Butterscotch Spice
Mint Chocolate Pudding

Mexican Wedding Cookies

Southern Plate by Christy Jordan

Ingredients:

1/2 cup vegetable shortening
1/4 cup water
1 tsp. vanilla
1 egg white
1 box white cake mix
1/2 cup chopped pecans
1/2 cup mini semisweet chocolate chips
powdered sugar

Directions:

1. Preheat oven to 375F.

2. Mix shortening, water, vanilla, and egg white thoroughly. Add cake mix and mix again until there are no lumps. Add pecans and chocolate chips, and mix until incorporated.

3. Roll into one-inch balls. Place about two inches apart on ungreased cookie sheet. Bake until almost set, about ten minutes.

4. While warm dip cookies in powdered sugar, cool a bit, then dip a second time for even coating.

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Mini Champagne Cupcakes

Leah Short — Tue, 01 Jan 2013 23:04:00 +0000

Happy New Year! I hope 2013 brings you smiles and lots of good eats! To ring in the new year with friends, I baked these Mini Champagne Cupcakes. I love a good boozy cupcake and thought the champagne twist would be perfect for a celebration. I decided to make them mini so folks could grab a bite at a time instead of committing to a full-sized cupcake while partying. I must say, they are super cute with the silver and gold foil cupcake liners and the matching sprinkles on top!

So, how’s it taste?

You know I’m not a fan of white cake. I pretty much hate it. There I said it. But these cupcakes are delicious! What? How can this be? Yep, they are mighty tasty. Hey, add champagne and I change my tune. The champagne really makes the batter light and fluffy. You can’t really taste the champagne though, unless you try really hard. If you didn’t know champagne was in the cake and frosting, you’d never notice it. They’re just simple, sweet cupcakes. But aren’t they so darn cute? I loved the coordinating liners and sprinkles on top. These would be great for a wedding as well.

I used Korbel brut champagne, which I highly recommend using a dry champagne and not a sweet one as these cupcakes are super sweet. The frosting will make your teeth hurt from the sweetness. They seemed to mellow out a bit on the sweet factor after the frosting set, which I preferred. The mini size was perfect since you can pop them in your mouth. I think a full-size cupcake this sweet would be overkill. I would have liked to have tasted more of the champagne, but as far as cupcakes go, these are pretty great. You could also add a few drops of food coloring to the batter and frosting and make these coordinate with just about any special occasion.

Mini Champagne Cupcakes

adapted from Betty Crocker
makes about 60 mini cupcakes

Ingredients:

Cupcakes
1 box white cake mix
1 1/4 cups champagne (I used Korbel brut)
1/3 cup vegetable oil
3 egg whites

Frosting
6 cups powdered sugar
1/3 cup butter, softened
1/8 tsp. salt
6 tbsp. champagne

Garnish
silver & gold sugar sprinkles

Directions:

1. Heat oven to 350Â°F (325Â°F for dark or nonstick pan). Place paper baking cups in each cup of a mini muffin tin.

2. In large bowl, mix dry cake mix and champagne. Add oil and egg whites. Beat with electric mixer on medium speed 2 minutes. Divide batter evenly among muffin cups.

3. Bake 9 to 11 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely.

4. In a large bowl beat powdered sugar, butter, and salt with electric mixer on low speed until blended. Beat in 6 tablespoons champagne. If frosting is too thick, beat in more champagne a few drops at a time. Frost cupcakes. Garnish with gold and silver sugar sprinkles.

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