Friday, December 20, 2013
Friday Favs 22
Happy Friday! It's my last day of work before Christmas break!!
Ahhh! I don't know what I'll do with all of that free time! I'm hopeful to get started on some fabulous projects for all of you!
As I shared in yesterday's post, last night I hosted a Christmas Cookie Exchange for 14 of my co-workers. It was a blast! I now have SO many delicious new cookie recipes....and the makings of a fantastic cookie tray for Christmas morning!
So for this week's favorites, I thought I'd share with you some of my favorite cookie recipes from last night. There were so many delicious recipes, that it was REALLY hard to choose only five, so I tried to select recipes that were a little different than the cookies I already have in my arsenal. It's a tough job, but someone's gotta do it!
Pin, bake, share away!!
Salted Caramel Cookies
1 cup butter, softened
1 tsp. vanilla
1 box (17.5 oz) sugar cookie mix
3/4 cup crushed pretzels
1 can (14 oz) sweetened condensed milk
1 tsp. coarse salt
For cookies: Beat butter, egg, and vanilla until creamy. Stir in cookie mix and pretzels. Form into balls, place on un-greased cookie sheet. Flatten with bottom of floured glass. Bake 350 degrees for 10-12 minutes.
For icing: Microwave condensed milk in large glass bowl on high for 3 minutes. Microwave on medium-low (30%) 12-16 minutes, whisking occasionally until thick and caramel colored. Spread on top of cookies and sprinkle with a pinch of salt.
1 cup semi-sweet chocolate, butterscotch, or peanut butter chips
1/2 cup of peanut butter (creamy)
1/2 cup of miniature marshmallows
2 cups Chow Mein noodles
In a microwave safe bowl, melt chips and peanut butter for 3-5 minutes at 50% power. Stir marshmallows and Chow Mein noodles into the mix. Combine ingredients thoroughly. Drop mixture b teaspoon onto waxed paper. Put in refrigerator for faster set.
Lemon Poppy Seed Cookies
Ingredients for Cake
1 box lemon cake mix
1/3 cup oil
1 tablespoon poppy seeds
Ingredients for Glaze
1 1/2 cups powdered sugar
3 Tbsp. lemon juice
lemon zest, for garnish
Instructions for Cake
Preheat oven to 350 degrees. Line baking sheet with parchment paper. Mix together cake mix, oil, and eggs until well combined. Stir in poppy seeds. Drop cookie dough by rounded tablespoonfuls onto prepared baking sheets. Bake 12-14 minutes or until golden. Remove from oven and glaze cookies while still warm. Cool on wire racks until glaze is set.
Instructions for Glaze
Whisk together powdered sugar and lemon juice until smooth. Spread about 1 tsp. on each cookie. Garnish with lemon zest.
Oreo Cream Cheese Cookies
1 cup unsalted butter, softened
2 cups sugar
2 cups flour
2 cups Oreo crumbles
6 oz. cream cheese, room temperature
2 tsp. vanilla
1 cup miniature dark chocolate chips
Preheat oven to 375 degrees. Line a cookie sheet with parchment paper, which helps keep the cookies from spreading. On medium speed, cream butter and cream cheese until thoroughly combined. Add sugar and vanilla, mix well. Add flour one cup at a time and mix on low just until combined. Stir in chocolate chips with a rubber spatula. Pour Oreo crumbles in a bowl. Scoop dough out into roughly 1/5 inch balls, then roll in cookie crumbles, coating thoroughly. Be sure to cover the dough balls very well in crumbs, as this is what holds the cookie together while baking. Bake 14-15 minutes and allow to cool on sheet for several minutes before removing to wire rack to cool completely.
Baby Ruth Bars
1 cup light corn syrup
1 cup sugar
1 1/2 cup peanut butter
4 cups crisped rice cereal
6 oz. chocolate chips
1 heaping Tbsp. peanut butter
Bring corn syrup and sugar to a boil. Take off heat and add 1 /2 cup peanut butter and crisped rice cereal. Press into cake pan. Melt 6 oz chocolate chips and one heaping tablespoon of peanut butter. Spread mixture on top.
Yum! Just typing all of that makes me feel like I should go work out! Enjoy!