Party In Your Mouth Cookie Recipe:
ingredients
1 store bought milk chocolate cake mix.
2 eggs
1/2 cup cooking oil. I used Canola.
1 heaping tablespoon Brown Sugar
1 heaping tablespoon Pure Cocoa Powder
1/2 to 1 cup milk chocolate morsels.
1 cup mini marshmallows.
1 cup big and chunky walnuts, you can chop if you like.
Mix ingredients in the order listed.
Method
Preheat over to 350* and bake for 8-12 minutes depending on your oven, and how crispy you like your cookies.
Make about 18-24 cookies depending on how large you want them.
Mix the marshmallows well into the cookie dough… which makes for some bubbly goodness when they ooze out and get crispy and chewy around the edges.
I highly recommend this. Actually, the more disfigured with gooey bits, the better they tasted!
I’m no fancy-pants baker.. but I’m a pretty good cake mix manipulator.
Give it a try if your not a kitchen ninja!
Ya might surprise yourself.
.
All hail the cheater cookie.
The late night snack answer to your prayers.
ingredients
1 store bought milk chocolate cake mix.
2 eggs
1/2 cup cooking oil. I used Canola.
1 heaping tablespoon Brown Sugar
1 heaping tablespoon Pure Cocoa Powder
1/2 to 1 cup milk chocolate morsels.
1 cup mini marshmallows.
1 cup big and chunky walnuts, you can chop if you like.
Mix ingredients in the order listed.
Method
Preheat over to 350* and bake for 8-12 minutes depending on your oven, and how crispy you like your cookies.
Make about 18-24 cookies depending on how large you want them.
Mix the marshmallows well into the cookie dough… which makes for some bubbly goodness when they ooze out and get crispy and chewy around the edges.
I highly recommend this. Actually, the more disfigured with gooey bits, the better they tasted!
I’m no fancy-pants baker.. but I’m a pretty good cake mix manipulator.
Give it a try if your not a kitchen ninja!
Ya might surprise yourself.
.
All hail the cheater cookie.
The late night snack answer to your prayers.
Secret Chocolate Chip Cookie
Ingredients:
• 1 pound unsalted butter
• 1 3/4 cups granulated sugar
• 2 1/4 cups packed light-brown sugar
• 4 large eggs
• 3 cups plus 2 tablespoons pastry flour
• 3 cups bread flour
• 1 tablespoon salt
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 tablespoon pure vanilla extract
• 2 pounds bittersweet chocolate, coarsely chopped
Instructions:
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
- Add eggs, one at a time, mixing well after each addition.
- Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
- Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
- Cool slightly on baking sheets before transferring to a wire rack to cool completely.
Ingredients:
• 1 pound unsalted butter
• 1 3/4 cups granulated sugar
• 2 1/4 cups packed light-brown sugar
• 4 large eggs
• 3 cups plus 2 tablespoons pastry flour
• 3 cups bread flour
• 1 tablespoon salt
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 tablespoon pure vanilla extract
• 2 pounds bittersweet chocolate, coarsely chopped
Instructions:
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
- Add eggs, one at a time, mixing well after each addition.
- Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
- Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
- Cool slightly on baking sheets before transferring to a wire rack to cool completely.
STRAWBERRY PIE
INGREDIENTS
Crust
½ c. (1 stick) butter, softened
· 3 Tbsp. sugar
· 1 c. flour
Filling
· 2 c. water
· 2 c. sugar
· 6 Tbsp. cornstarch
· 1 (6 oz.) package strawberry jell-o
· 3 quarts strawberries, cleaned and de-stemmed
· *If you are using a shallow or smaller pie plate, you will need fewer strawberries and less glaze.
INSTRUCTIONS
Crust
1. Mix butter, sugar, and flour and press into a greased deep pie plate. Bake at 375 degrees for 10 minutes.
Filling
1. Bring water, sugar, and cornstarch to a boil, stirring, until thick and clear.
2. Add strawberry jell-o; mix well and cool.
3. Fold in strawberries.
4. Pour into pie shell.
5. Store in refrigerator until set; serve with whipped cream.
INGREDIENTS
Crust
½ c. (1 stick) butter, softened
· 3 Tbsp. sugar
· 1 c. flour
Filling
· 2 c. water
· 2 c. sugar
· 6 Tbsp. cornstarch
· 1 (6 oz.) package strawberry jell-o
· 3 quarts strawberries, cleaned and de-stemmed
· *If you are using a shallow or smaller pie plate, you will need fewer strawberries and less glaze.
INSTRUCTIONS
Crust
1. Mix butter, sugar, and flour and press into a greased deep pie plate. Bake at 375 degrees for 10 minutes.
Filling
1. Bring water, sugar, and cornstarch to a boil, stirring, until thick and clear.
2. Add strawberry jell-o; mix well and cool.
3. Fold in strawberries.
4. Pour into pie shell.
5. Store in refrigerator until set; serve with whipped cream.