Cookies

Red Velvet Cheesecake Cookies

I found this recipe on a blog called twopeasandtheirpod.com and thought they were very inventive and decided to give them a try.  WOW, they are great!  I made them for a bake sale, they went fast and I’ve had several requests for the recipe.  I made them smaller than the ones from http://www.twopeasandtheirpod.com/red-velvet-cheesecake-cookies/.


Ingredients:
For the cookies:
1 box red velvet cake mix (I used Duncan Hines)
2 tablespoons all-purpose flour
2 large eggs
1/2 cup canola oil
1 teaspoon vanilla extract
For the cheesecake filling:
4 oz cream cheese, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
For the white chocolate drizzle:
1 1/2 cups white chocolate chips, melted

Directions:

1. To make cookies, in a large bowl combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Wrap the dough in plastic wrap. The dough will be oily. Refrigerate for at least two hours.
2. To make the cheesecake filling, using a mixer, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate, you will have to surround it in dough, so make them according to the size you  want your cookies. Continue scooping out cheesecake filling into teaspoon balls until you have 24. Place plate in the freezer and freeze for at least two hours.
3. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. To assemble the cookies, take about some of red velvet cookie dough and flatten in your hands. Place a frozen lump of cheesecake filling in the center and wrap the cookie dough around the filling. Gently roll into a ball and place on prepared baking sheet. The cookies will spread. Bake for 11-13 minutes or until the cookies begin to crackle. Let the cookies cool on the baking sheet for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely.
4. Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens.
Note: if you are going to store the cookies for more than a day, you may want to keep them in the refrigerator.  You want to make sure you completely wrap the cookie dough around the filling before baking-so it doesn’t leak. Enjoy!

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Tuesday, December 4th, 2012 Cookies, Red Velvet Cheesecake Cookies No Comments

Apple Spice Whoopies

My Aunt Rose’s Fresh Apple Cake made into yummy filled cookies!  What could be better?  I’ve seen carrot cakes and even red velvet cakes made into cookies so I wanted to make my favorite cake into  cookies.  I experimented with the spices and the amount of flour and the type of apple, trying several variations and ended up with the following recipe.  I want to thank all my co-workers and family for being my testers and for all their input into the project.

 

 

2 cups grated apples, packed (most of my testers preferred Pink Lady and the rest liked Granny Smith apples)
1 cup sugar
1/4 cup vegetable oil
1 egg
1 Tbs. fresh lemon juice
1 1/4 tsp. cinnamon
1/4 tsp. allspice
1/8 tsp. ginger
1/8 tsp. nutmeg
pinch of ground cloves
1/3 tsp. salt
1 tsp. vanilla
1 1/2 to 2 cups flour
1 tsp. baking soda
nuts optional (I used pecans)
1 recipe cream cheese frosting (recipe follows)

Peel, core, and grate apples (takes 2 3/4 to 3 apples), put into a glass mixing bowl.  Add sugar through vanilla and let set for 30 minutes.

Preheat the oven to 350°, line a cookie sheet with parchment paper and spray it with cooking spray.  To the apple mixture add 1 1/2 cups of flour and the baking soda.  Add more flour to make the dough the consistency between cake batter and cookie dough.  The amount of flour needed depends on the amount of juice the apples make.

Put a heaping teaspoon of dough onto the parchment paper and spread it out so it is flat and not mounded up.  Continue until the cookie sheet is filled, leaving a couple inches between the cookies.  If you want nuts, break the nuts up into pieces and place on top of half the cookies, press the nuts into the cookie dough.  Bake for 10 to 12 minutes or until lightly browned on the edges and when touched, it doesn’t leave a dent.  Remove from the oven and cool on a rack.  Continue until all cookies are baked.  (makes approximately 20 filled cookies, depending on size)

Prepare the  frosting and spread a liberal amount on the flat side of the cookie then place another cookie on it to make a sandwich cookie.

Cream Cheese Frosting

4 ounces cream cheese, softened      
2 Tbs. butter, softened
1 tsp. vanilla
2 cups powder sugar (a little more if necessary)

Mix cream cheese, butter, and vanilla until smooth.  Add the powder sugar and mix until smooth.

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Thursday, June 16th, 2011 Apple Spice Whoopies, Cookies No Comments

Oatmeal Refrigerator Cookies

These oatmeal cookies have great flavor and are soft and chewie.  Forming the dough in a log shape and wrapping it in plastic wrap and refrigerating it allows you to cut off what you need to make cookies and bake a panful, refrigerating the rest of the log, so you can have fresh baked cookies any time you wish.

1 cup white sugar
1 cup brown sugar
1 cup shortening (Crisco)
2 eggs
1 tsp. vanilla
1 1/2 cup flour
1 tsp. baking soda
1 1/2 tsp. salt
3 cups quick cooking oatmeal

Cream together sugars and shortening.  Add eggs and vanilla and mix well.  Combine flour, soda, and salt, add to sugar mixture and mix well, until all is combined.  Stir in the oatmeal.  Form into a log on plastic wrap, the diameter you wish your cookie be.  Put the dough in the refrigerator.  When you want to bake the cookies, preheat oven to 400 degrees F.  Unroll the plastic and cut off about 3/4 inch and put them on an ungreased cookie sheet and bake for 6 to 8 minutes or until the edges start to get golden brown.  Remove the cookies from the oven and leave them on the cookie sheet for a couple minutes then remove them from the pan and put on a cooling rack.  Let them cool…  if you can.

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Saturday, December 5th, 2009 Oatmeal Refrigerator Cookies No Comments

Pumpkin White Chocolate Chip Cookies

I wanted a pumpkin and white chocolate chip cookie that was a delicate cake-type cookie  filled with pumpkin and spice flavors.  Adding the white chocolate chips gave them a creamy accent.  I found that the combination made a tasty cookie.  I had some left-over pumpkin at Thanksgiving and came up with this recipe to use it.Pumpkin Cookie

3 cups flour
1 1/2 tsp. ground cinnamon
3/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/8 tsp. ground ginger
1/2 tsp salt
1 tsp. baking soda
2 sticks (1 cup) butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 cup canned pumpkin
1 large egg
2 tsp. vanilla
1 (12 oz) package white chocolate chips
1/2 cup chopped pecans (optional)

Spray a cookie sheet with cooking spray; set aside.

In a bowl, whisk together flour through baking soda; set aside.

In a large bowl, cream together butter and sugars.  Mix in pumpkin, egg and vanilla until well combined.  Stir in flour mixture, mixing thoroughly.  Add chips.  Stir in nuts, if desired.  Cover and put in refrigerator and chill for half an hour.

Preheat oven to 350 degrees F.

Put spoonfulls of dough on cookie sheet, flatten slightly.  Bake for 12 minutes until the edges of the cookies start to brown slightly.  Remove from oven and let cookies remain on the cookie sheet for two minutes then remove to a cooling rack.  Spray cookie sheet again and continue baking cookies until finished.  Makes 3 to 4 dozen.

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Saturday, November 28th, 2009 Pumpkin White Chocolate Chip Cookies No Comments

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