Molasses Ginger Cookies

                     

 These molasses ginger cookies might just knock your socks off! 

This year, I participated in the The great food blogger cookie swap. It was pretty awesome! In case you don't know about the cookie swap, what the basic idea of it is to make and send 3 dozen cookies to 3 other food bloggers that you are "matched" with. Then, 3 other food bloggers make and send a dozen cookies to you! And best of all, the cookie swap raises money for Cookies For Kids Cancer. It's pretty amazing! 

     I got the recipe for these from my neighbor, and it's quickly become one of my favs!!

They are soft cookies bursting with molasses and spice flavor. Best of all, they stay fresh for at least a week, which is a major plus. They come together in a snap, and require no chilling time, making them a perfect last minute holiday dessert. 

Try them, I guarantee you will love them!

Molasses Cookies

Yield: 24 large cookies

Recipe adapted from the Silver Palate Cookbook

Ingredients: 

12 tablespoons butter

1 cup granulated sugar

1/4 cup molasses 

1 egg

1 3/4 cups all purpose flour

1/2 teaspoon ground cloves 

1/2 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon salt 

1/2 teaspoon baking soda

1. Preheat oven to 350 degrees Farenhight 

2. Melt butter, add sugar and molasses, and mix thoroughly. Lightly beat egg and add to butter mixture, blending well. 

3. Whisk flour together with spices, salt, and baking soda, and add to first mixture. Combine, making sure not to overmix. The batter will be wet. 

4. Drop tablespoons of batter onto parchment lined cookie sheets. Make sure to leave at least 3 inches of space between the cookies, as they will spread during baking. 

5. Bake until cookies begin to darken, 8-10 minutes. Cookies will still apper soft. 

Let cool COMPLETLY before moving to a wire rack. 

 

Enjoy!!!!!!!!!

Single Layer Chocolate Cake

 Thanksgiving is right around the corner!
 I can't believe it. I am SUPER excited for turkey day. I mean, it's a holiday all about food! What could possible be better than that? Absolutely nothing in my book. My favorite thing about thanksgiving is being with my family, and having dessert.
Thanksgiving tends to be associated with pumpkin desserts, and while I love pumpkin anything, this single layer chocolate cake would be a great addition to your dessert table to mix things up a bit.

           This cake is moist, and has a nice, tender crumb.You could top it with ganache, or frosting. I used this frosting recipe, and cut it in half. I think it is my new favorite chocolate frosting recipe. It comes together in a snap, and is super creamy and delicious. Go try it out for yourself!

 



 

 

Single layer chocolate cake
Adapted from thefrugalgirl.com


Ingredients
1 cup all-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
1/4 cup butter(softened)
1/2 teaspoon vanilla
1 egg

Preheat your oven to 350 degrees, and grease one 9" round cake pan.

Mix all the dry ingredients together in the bowl of a mixer.
Add the milk, butter and vanilla. Beat on low until combined, then on medium speed for 2 minutes.
Add the eggs, and beat for 2 additional minutes.
Pour batter into prepared cake pan, and bake for 30-35 minutes, or until toothpick inserted into the center comes out clean.

This cake takes no more than 10 minutes, and comes together in a snap. Not to mention it's delicious! Enjoy!


@glitterpies

Pumpkin Cinnamon Rolls

 

 



             I love baking with pumpkin. Pumpkin season is my absolute favorite.

Pumpkin cupcakes, pumpkin bread, pumpkin scones, you name it I make it.

I simply adore the delicious taste of pumpkin coming together with all the fall spices like

cinnamon, ginger, nutmeg, etc. And these pumpkin cinnamon rolls are no exception. Soft

and bursting with pumpkin flavor, I know you will enjoy these buns as much as I did!.

 

 

 

 

You can find this delicious recipe over at sallys baking addiction. Sally includes some more great photos, as well as additional tips and instruction.

 

 

Thanks for reading!

 

Grace 

Nutella Fudgesicles

      I know that it's a little late in the year for popsicles, but these nutella fudgesicles are amazing any time of the year.
Halloween has come and gone, and now I have a dangerously large pile of candy staring me in the face. What a problem to have, I know. I really think that Halloween should be a semi-annual holiday. You get all this candy, eat it, bake with it, and then by valentine's day its all gone, and that always sends me into sadness.
 But, wait! When that happens, you have trusty Nutella Fudgesicles to fall back on. These guys are seriously amazing, and they have a whole 1/2 cup of Nutella in them. That means they've got to be good, right?

*sigh*

 

These fudgesicles are two-ingredient, no-bake, and AMAZING.

Why are you still here? Go make them!

 

 

 

Nutella fudgesicles

adapted from Dailywaffle.com

Makes 6 pops

1/2 cup Nutella

1 1/2 cups Pacific Hazelnut Chocolate Milk(I used regular 1% milk and they turned out great)

Mix the nutella and milk together with a whisk until combined.

Chill mixture in the fridge for 2 hrs.

Pour into Popsicle molds and freeze for at least 4 hrs.

Note: Can also be made in the Zoku quick pop maker

Blueberry Pie Filling

I`m back!!

I went to Lake Winnapasake for 2 weeks and had a fabulous time, but I missed you guys

terribly!

I'm sure you guys missed me too, right?

Yay, I'm loved :)

Anyways, I know blueberry pie filling is pretty basic, but since nice fresh blueberries are

in season right now, i figured I`d share a delicious recipe with you.

This filling has this delicious Cinnamon-nutmeg tang to it, and I know you guys are just gonna

love it!

I prepared this with a premade pie crust for the sake of ease and time, but you are welcome

make your own if you'd like

Blueberry Pie Filling
adapted from Food.com

2 pints blueberries (4 cups)

3/4 cup sugar

3 tablespoons cornstarch

3 tablespoons water

1 teaspoon lemon rind, grated

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

2 tablespoons unsalted butter

1 egg, well beaten with

1 pinch salt, for egg washing top of pie

2 tablespoons sugar, for top of pie

2 individual pie crusts

Directions:

1.   Combine 1 cup berries with 3/4 cup sugar in pan
2. Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes.
3. Combine cornstarch and water in bowl
4.  Add to pan with blueberries.
5. Cook over medium heat until mixture comes to full boil and is clear and thick.
6. Pour hot mixture into large bowl.Cool until warm
7. Fold in remaining 3 cups of blueberries, lemon rind, cinnamon,nutmeg and butter
8. Let cool before adding to pie crust.
9. Add top crust and brush with egg wash, sprinkle with sugar
10. Preheat oven to 400°F but reduce heat to 375°F when you put pie in oven. Bake about 40 minutes. Check pie halfway through baking; cover edges with a strip of foil if edges are getting too brown

Homemade Buttermints

There are a few things in life I will never understand...

1. Why you would ever use lotion sunscreen instead of spray.
2. Socks and sandals (gross!)
3. Why the Kardashians are famous.
4. Grossly long fingernails.
5. Waxed moustaches.
6. Why the world does not believe sweatpants are attractive, and instead forces me into skinny jeans.
7. Crocs.
8. Math.
9. Why I love Target so much.
10. And lastly, vegan diets. (Why would you ever give up cupcakes?)

Anyways...

I have always loved, loved, loved butter mints, so when I found this recipe, I was SUPER EXCITED!

Also, they are no-bake, so you don't have to turn on the stupid oven.

They are super easy too.

All you do is mix your ingredients together until you have a nice play-dough consistency dough...

   And then you can color the dough. The original recipe suggests coloring balls of dough one at a time in your mixer, washing the bowl every time, but I came up with an easier solution...

                                   
 Blood lol. Take your dough ball, and push your thumb into the center of it, making a hole that you can then squirt the dye into. Knead it until you have a smooth color consistency. (This is one of the 4 balls of dough that I colored)

                                                               

Then begins the sort-of hard part. The great mint roll-out. Roll out your dough into snakes, and slice it into bite-size pieces. Refrigerate for at least 3 hrs., and you`re done!


Homemade Butter mints
Recipe adapted from Averie Cooks

Old-Fashioned Butter Mints (no-bake, gluten-free)

Makes about 200 bite-sized mints
1/4 cup butter, softened
1/4 teaspoon salt
3 1/4 cups confectioners’ sugar plus 1/4 cup+, if needed
1/3 cup sweetened condensed milk
1/2 teaspoon peppermint extract*
food coloring, optional
In the bowl of stand mixer fitted with the paddle attachment, or a hand mixer,  combine butter and salt and beat for 1 minute on medium-high speed.
 Add 3 1/4 cups confectioners’ sugar, milk, peppermint, and beat on medium-low speed until a dough forms.
If the dough seems wet, add additional confectioners’ sugar until dough combines ( I did not have to add any additional sugar). The dough will be crumbly but will come together when pinched and squeezed into a ball, and have the consistency of play dough, or clay.

At this point, taste the batter. (yes, that is an order) Add more mint extract if you feel you need it, but be careful. The slightest bit more extract can seriously alter the flavor. ( I did not need to add any more.

Take a handful of dough, and make it into a ball shape. Press your thumb into the middle of the dough, and add a few drops of food coloring. Knead until you have reach the desired color. Repeat until all your dough is colored.

Take each lump of dough, and roll out into a snake-like line. Cut into bite-size pieces with a knife or pizza cutter. Repeat until all the dough is cut up, and refrigerate for at least three hours, or until they become firm. The mints can be stored in an air-tight container in the fridge for several weeks.

Hope you enjoyed! Please leave a comment telling me what you thought.

Peanut Butter Cup Cookies

  I don`t know if I can deal with this heat anymore.

It`s like a million and two degrees outside, and I am DONE.

Sick of going to bed sweaty, sick of not being able to sleep because of the heat, and sick of

getting hot flashes every other minute.

Grrrrr...

So we belong  to this pool club, and we go there A LOT because it`s like the only other

place to go besides dying of heat in your house (Or the mall. Not opposed to that option

either)

So there I am, just standing around in shallow end, trying to cool off when

I get hit, splashed, rammed into, and my butt gets crashed into by a bunch of crazy

boys playing a game WITHOUT GOGGLES.

I think this should be a rule.

No swimming without goggles, because otherwise, you will crash into people in unpleasant

places, and possibly get shouted at.

You here me Mr. policeman?

Anyways...

Peanut butter cup cookies. Yes.

Plus, these are like, super simple.

All you do is make sugar cookie dough from a box, add some peanut butter, roll it into

little balls, and press a mini peanut butter cup into the center of it.

BTW, how awesome are those miniature Reese's`s?

Peanut Butter Cup Cookies

Ingredients:

• 1 box sugar cookie mix
• Ingredients called for on the box
•  1/4 cup Creamy peanut butter
• 1 bag miniature peanut butter cups

Directions:

1. Preheat oven to the temperature directed on the box (Usually like 350 degrees F)
2. Prepare your sugar cookie dough as directed on the box, mixing until it`s just barley a dough.
3. Add your peanut butter, and mix until dough is smooth and well-combined.
4. Roll your dough into quarter-sized ball shapes (they will spread out in the oven) and press your peanut butter cup into the center of each.
5. Arrange all your cookies on a baking sheet, and bake for 10-12 minutes, or until slightly brown on the edges.

 
Hope you enjoyed! Please leave a comment telling me what you thought!

4th of July Berry Trifles

Let`s talk about the word legit.

In other words, the word that always makes me look like an idiot.

BTW, legit actually means real,  if you need a defination like me.

Unfortunatly though for my reputation, I always use it as I would actually,

or really.

Like. "Do you legit think I`m going to go get that for you?"

Or, "Are you legit going to the Bahamas without me?"

Not like it`s supposed to be used, all archeologist-like; "I do sir believe that this is a legit

bone."

So I am constatly looking for correct ways to say it, cuz really people, you have to admit, it is

a fun word, right?

Wait! I have one!

The fact that I made these parfaits in 10 minatues and ate them even faster is legit.

Whhooo-hooo! 5 points for me lol :)

But seriously, these berry parfaits have amazing patriotic spirit and colors, and everyone will

LOVE them.

But they don`t have to know that you made them in like 10 minutes.

Easy, no-bake dessserts unite!

Patriotic Berry Trifles

makes 2 small trifles, or 1 large one

• About 15 fresh rasberries (or strawberries)
• About 25 fresh blueberries
• 2/3 cup of heavy cream, whipped
• 1 tablespoon sugar and a splash of vanilla to sweeten the cream
• Adittional whipped cream and festive sprinkles for garnish (optinal)

1. Whip your cream until soft peaks form, and add your sugar and vanilla.
2. Wash your berries, and add a layer of each, topping every layer with whipped cream, until you reach the top of your glass.
3. Top with an extra dollop of whipped cream, and additional sprinkles for garnish

Hope you enjoyed! Please leave a comment telling me what you thought.


             Have a happy and safe Fourth of July!

<3 Blondie

Birthday Cake Oreo Truffles

                                           

 

 

So this weekend I went hiking.

 

Yes. You heard me right. HIKING. In the woods. Up a mountain.

 

And I slept up there in hut.

 

Now tell me, WHAT WAS I THINKING?!?!

 

 I`m not sure I was in the correct mental state of mind when I agreed to this trip.

 

BTW, did you know how many scrapes and bruises you get on a hiking trip?

 

And man, I was COVERED in dirt!

 

The worst part was how stupid and clumsy I looked.

 

I fell like every two seconds. Super embarrassing!

 

But there was a gorgeous view...

 

 

Nice, right?

 

Now let's talk about birthday cake oreos.

 

I love those things.

 

Plus, they make great truffles with only 2 ingredients;

 

 

Gotta love those 2 ingredient recipes. (Not including dipping materials)

 

Best of all, it's no-bake, great for summer when you don't want to turn the oven on.

   Birthday Cake Oreo Truffles

   Makes about 15 truffles

           Ingredients:

• About 20 birthday cake Oreos
• 2 1/2 Tablespoons vanilla frosting (Add more or less depending on consistency.) 
• 1 1/2 cups candy melts in a color of your choice. (I used white) 
• Sprinkles or other decorations if desired

 Directions:

1. Mash up your Oreos in a food processor until they are reduced to crumbles
2. Put your Oreos in a bowl, and add the frosting, until you have a slightly doughy mixture
3. Roll your dough into quarter-sized ball shapes, and place on a baking sheet lined with parchment paper
4. Continue until all the dough is used, then place baking sheet in the fridge for 3-4 hours, or until firm.
5. Melt your candy melts, and dip truffles into mix one by one until all balls are covered, decorating immediately after dipping.

 

 Hope you enjoyed! Please leave a comment telling me what you thought!

Bubble Gum Cupcakes

              
               I had a little girl's party to go to recently, and I offered to make the cupcakes.

So I asked her what flavor she wanted, thinking it would be like, ya know, vanilla or

something.  Clearly I do not know little girls.

She looked up at me, and yelled "Bubble Gum!"

"Uh, OK" I responded all stupidly, thinking, 'How am I going to make bubblegum cupcakes?"

The answer presented itself to me smack-dab in the middle of the baking aisle in Market

Basket.

          




I couldn't believe I had forgotten about this stuff!

Tell me you've heard of the Duncan Hines frosting creations.

This stuff has been all over the Internet, and I can't believe I had forgotten about it!

They have soo many flavor choices, my favorites being Cotton candy, cinnamon roll, and

mint chocolate. I can't wait to try them all!

And of course, they also had bubble gum!

 

Isn't it purdy?

Also, I had to make these gluten-free to accommodate everyone at the party, and this week

was too busy to make my own cake from scratch, so  I did some searching and found this:

Stonewall Kitchen Vanilla Cupcake mix!

I would have preferred a white cupcake for these particular cupcakes, but I had to make do

with what I had.

The cupcakes worked perfectly with the frosting!

I personally loved the frosting. It tasted just like bubblegum!

 

  Bubble Gum Cupcakes

Items needed:

• 1 box white or vanilla cake mix
• Items called for on the box
• 1 can of Duncan Hines frosting starters
• 1 packet of Duncan Hines bubble gum flavoring
• Mini gumballs (I bought mine The Paper Store)
 

1. Prepare your cupcakes as directed on the box.
2. Mix your flavoring packet with your can of frosting. 
3. Put your frosting in a piping bag, or just spread it with a knife.
4. Frost your cupcakes.
5. Decorate your cupcakes with your gumballs.
 
 
* FTC disclosure: Duncan Hines and Stonewall Kitchen did not provide me with anything, I bought it all myself, and all opinions are my own.
 
Hope you enjoyed! Please leave a comment telling me what you thought!
 
 

 

 

 

                

1.  

Chocolate Chip Cookie Dough Brownies

  


   
OK, just puttin' it out there, these brownies are seriously good. Like, really good.

I'm not going to lie, I have made these brownies 3 times. (heh. heh.)

Think about this.

Cookie dough+(fantastic enough on it`s own)+brownies+chocolate drizzle= HEAVEN!!

You are free to do a happy dance now. :)

Chocolate Chip Cookie Dough Brownies

Adapted from recipegirl.com

Yield: 16 brownies

Prep Time: 30 min + chill time

Cook Time: 25 min

Ingredients:

BROWNIE LAYER:
( I used a box brownie mix, but I've made these before and they are excellent as well)
3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups bittersweet chocolate chips
1 cup granulated white sugar
1/2 cup packed light brown sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour

COOKIE DOUGH:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature or almost melted
3/4 cup granulated white sugar
3/4 cup packed light brown sugar
1/4 teaspoon salt
2 tablespoons milk or cream
1 1/2 teaspoons vanilla extract or vanilla bean paste
1 cup all-purpose flour
1 cup miniature chocolate chips
additional miniature chocolate chips, if desired (to garnish the top)

Directions:

For the brownie layer-
1. Preheat the oven to 350 degrees F. Spray a 9x9-inch pan with nonstick spray, then line

with a strip of parchment paper so that it covers the bottom and comes up two sides of the

pan. Spray the parchment with nonstick spray too.

2. In a microwave safe bowl (or in the top of a double boiler or pan set on top of a pan of

simmering water), microwave in 30 second bursts to melt butter and chocolate chips

together until all is melted and smooth. Whisk in the sugars, then whisk in the eggs, vanilla

and salt. Sift flour into the bowl and stir that in too. Scrape the brownie batter into the

prepared pan. Bake for 25 to 30 minutes, or until the brownie layer is cooked through

(toothpick inserted into the center comes out clean). Place the pan of brownies in the

refrigerator to speed up the cooling process (or cool at room temperature and add the

cookie dough layer


For the cookie dough layer:
3. In a large bowl, use an electric mixer to combine the butter, sugars and salt until soft and

creamy (1 to 2 minutes). Mix in the milk and vanilla. Sprinkle in the flour and mix in until

combined. Stir in the 1 cup of chocolate chips. Scoop the cookie dough onto the top of the

brownies and spread onto the brownie layer. I find that it's easiest to do this if the brownie

layer is chilled and firm. Wet your hands or spray them with nonstick spray and pat the

cookie dough on top in a even layer. Sprinkle additional chocolate chips on top to create a

nicer, visual appearance. For easy, clean cutting, chill the brownies (wrap the brownies with

plastic wrap and chill until firm- 1 to 2 hours or up to 2 days).
4. Cut the brownies: Run a knife along the sides of the brownie pan and then use the

parchment paper to lift the brownies from the pan and onto a cutting board. Slice the

brownies with a sharp knife, wiping the knife with a paper towel between cuts. If you'd like

all of your slices of brownies to look clean-cut without edges, use the knife to cut the sides

of the brownies off before cutting pieces. Keep brownies slices covered and chilled until

ready to serve.

Hope you enjoyed! Please leave a comment telling me what you thought!

Sugar Cookie Cheesecake Bars

Yeah!! Summer is almost here!

 And summer= Beach,lazy days, and trying endlessly to get a tan.

Ugghhh. Every summer I try sooo hard to just get a little tan. Just a little. That's all I ask.

Yeah umm pale Irish skin... Not the greatest thing in the world.

BUT fortunatly Bath amd Body Works just came out with this great new line of self-tanning

prouducts. Heaven in a bottle.

Now onto that beach body. These cheesecake bars aren`t exactly going to help with that.

Unfortunatly for you, these are crazy good. Forget about saturated fat. Just make them.

These are super easy too.
                       

                     All you do is mix up your dough... good stuff on there people.

                      Knead it into a ball-like shape, and press it into your pan.

Begin your cheesecake. (nom nom)

Here`s where we`re getting serious. We are going to pour the cheesecake on top of the dough, and bake. Bake now I say! 

And eat. :) 

Sugar Cookie Cheesecake Bars

Adapted from Cookies and Cups

Ingredients

• 1 (17.5 oz) pouch sugar cookie mix
• 1 (4 serving size) box French Vanilla Instant Pudding
• 2 Tbsp packed light brown sugar
• 1/2 cup butter, melted (1 stick)
• 3 tsp vanilla
• 2 whole eggs + 3 egg yolks
• 2 (8 oz) packages cream cheese, room temperature
• 1/2 cup sour cream
• 1/2 cup granulated sugar
• *optional ~ 2/3 cup toffee bits, pulverized in blender or food processor

How to Make

1. Preheat oven to 350°
2. Spray a 9x13 baking pan with cooking spray.
3. In a medium bowl mix cookie mix, pudding mix, brown sugar, melted butter, 1 tsp vanilla and 1 whole egg with a spoon...when dough started coming together I used my hands to knead it.
4. Press the cookie dough into the bottom and slightly up the sides of the prepared pan.
5. In a large bowl, using hand or stand mixer, beat cream cheese, granulated sugar, sour cream, the remaining whole egg and three yolks and 2 tsp vanilla until smooth and creamy.
6. Spread the cream cheese mixture over top the cookie base.
7. Bake for 25-30 minutes until center is set.
8. While bars are baking pulverize your toffee bits in blender or food processor.
9. Sprinkle on bars immediately upon removing from oven.
10. Let cool on wire rack 30-45 minutes and then cover and transfer to refrigerator to continue cooling for at least 3 hours or overnight.

Store in refridgerator.

Caramel Pretzel Brownies

Hey everyone! Sorry I haven't posted in such a long time. It has been a hectic past two weeks, and I haven't been able to do any baking. It was wicked painful. But now I`m back and I have a super good recipe for you. And guess what... I made it up!! Yes, I made up my own recipe again. I know, I know, I'm totally on a roll! I had wanted to make a salted caramel dessert, and that led me to thinking about flavor combos, and I thought: Pretzel+Caramel+Chocolate=LOVE!  I just whipped up a quick batch of brownies, using a box mix, for convenience and time.

                             And I added a few chocolate chips for good measure lol.

    Do a nice layer of caramel, and a layer of pretzels. You are going to want to mash up     the pretzels wayyy more than I did. The pieces were way too large. But believe me, everyone at the party LOVED these. You won't be disappointed.

Caramel Pretzel Brownies

Approximately 10-12 bars

• 1 box brownie mix
• Ingredients called for on box
• 10 oz. Caramel sauce
• About 20 pretzels

1. Bake your brownies as instructed on box, and let cool
2. Dump your caramel sauce on your brownies so it covers everything evenly.
3. Chop your pretzels up until they become almost a dust, not quite.
4. Chill your brownies for 45 min. or so, to give the caramel a little time to set.
5. Cut into bars and serve.

Hope you enjoyed!! Please leave a comment telling me what you thought!!

                                   Check back next week for Cheesecake!!

Ice Cream Cake

Hey everyone, big news from me!

I made my up my own recipe! Yes no more taking from other people`s websites.

But uh. The convenience of that. You just sit in your kitchen, go on your favorite

dessert blog, and there the recipe is, all perfect and good. But this recipe practically hit me

like a vision. I was thinking of food, as I often do, and boom! This awesome idea comes into my

head, and boy was I glad it did. And for all you lazy folks out there, this one is for you!

Omg, I am such a crummy photographer. Usually I am just baking, and I realize, "Crud! I forgot to 

take photos!" And then I run around like a mad women, trying to find my camera, and I take a bunch

photos, and they all turn out horrible, and I get upset. Sorry for that story of my life lol.

So as I was saying , this is super easy. Only 3 ingredients!!

                                                           

                                                           Another too-late photo.


P.S. This is 1/3 Cake, 1/3 Ice cream, and 1/3 cool whip. Great for kid`s party's.




Ice Cream Cake

• 1 Box cake mix ( I used devil`s food)
• Ingredients called for on box of cake
• 1.5 qt of ice cream, ( preferably a coordinating flavor to your cake. ( i used choc. chip)
• 12 oz. Container of Cool Whip
• Optional: Sprinkles

1. Bake cake as directed in a 13x9 in. pan
2. Let cake cool.
3. Take your slightly thawed container of ice cream, and make a layer over the cake
4. Slather a generous layer of Cool Whip over your cake.
5. Top with sprinkles if desired.
6. Chill until ready to serve.

                                           Hope You Enjoyed!!!!!

Chocolate Chip Cookie Dough Whoopie Pies

I have been needing a MAJOR chocolate fix lately.
 Don`t ask me why. I have made Muddy Buddies, Peanut Butter Cups, Chocolate Cake, you name it
I made it. I ended the week with these   Chocolate Chip Cookie Dough Whoopie Pies

   Dude. These things are the bomb. You make some soft, moist, chocolate whoopie pies, and then
you fill them with this chocolate chip cookie dough-inspired frosting. What you got yer self here is
goodness. Just goodness. I could go on and on, but you came here for the recipe, so I'll  get to it.


        

Chocolate Whoopie Pies

Adapted from Cookies and Cups

makes approx 15 pies

Ingredients

• 1 2/3 cup all purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 1/2 teaspoon baking soda
• 1 tsp salt
• 5 Tbsp butter – room temp
• 3 Tbsp vegetable shortening
• 1 cup light brown sugar
• 1 egg
• 2 tsp vanilla
• 1 cup whole milk

How to Make

1. Preheat oven to 375°
2. Line 2 baking sheets with parchment paper.
3. In a bowl sift together flour, cocoa powder, baking soda and salt
4. In a mixer, cream together butter, shortening and brown sugar until combined well.
5. Add egg and vanilla and beat for 2 minutes.
6. Turn mixer to low and add half of the flour/cocoa mixture, then half the milk, repeating until all the ingredients are mixed in.
7. Drop by rounded tablespoon, 2 inches apart onto prepared baking sheets.
8. Bake for 8-10 minutes until centers are set.
9. Cool on pan for 5 minutes and then transfer to wire rack to finish cooling.
10. Fill with your prepared filling.

                                                            Your Beautiful Finished Pies

  
Now for the filling...

                                           

Cookie Dough Whoopie Pie Filling

Adapted from Cookies and Cups

Ingredients

• 1 cup butter, room temperature
• 1 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1/4 cup + 2 Tbsp milk
• 2 tsp vanilla
• 2 cups flour
• 1 cup mini chocolate chips

How to Make

1. In a mixer, cream together butter and both sugars.
2. Add in vanilla and milk. Stir until combined.
3. Slowly add in flour and turn mixer up to medium until mixed well.
4. Fold in chocolate chips.
5. Fill zip lock or piping bag with cookie dough and pipe onto whoopie pies.

                                                     

                                                     Frosting before....

And after. 

Yeah... really bad piping job. For some reason, when Mini chocolate chips didn`t really make it through my head, and my end result was a filling that barely made it outta the bag.

                                                                  Enjoy!!!!                            



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