Cookie Gift Baskets Tip & Recipe Blog

Archive for February, 2010

St. Patrick's Day is coming quick, so how about whipping up something with a bit o' Irish in it?  Irish Cream Liqueur adds a sweet touch to this fudge recipe.

Anyone will be "lucky" to get a bite!

If you love layered cakes, or creative cookies, then you'll also love filled cupcakes! Cupcakes are quite easy to fill.

One way to do it is to use a cake decorating bag. Use a regular tip that would be used for large writing. On the top of the cupcake, poke the tip about three fourths of the way into the center of the cupcake. Squeeze the tube of filling and pull away from the cupcake. Don't let the filling ooze out of the cupcake. Gently scrape off any filling that is on the outside of the cupcake before frosting it.

Another way to fill a cupcake is to cut out a small section of your cupcake. This works especially well if your filling is thick or lumpy. At about a 45 degree angle, cut a small circular section out of the top of your cupcake - about 1 - 1 1/2 inches deep. Carefully remove that section. Fill your cupcake with the desired filling (frosting, cream, jam, etc.) and then replace the cut out section (trimming if necessary) then frost to cover up the patch.

Your friends and family will be amazed at how professional these cupcakes look and taste!

Learn more about filling and decorating cupcakes here...

The white cake mix in this recipe not only cuts down on the ingredients needed, but it also creates a delicious twist to traditional rolled sugar cookies.  With the wide variety of cookie cutters available, you're sure to find one suitable for any occasion!

Ingredients:

* 1 box Betty Crocker® SuperMoist® white cake mix
* 1/2 cup shortening
* 1/3 cup butter or margarine, softened
* 1 teaspoon vanilla or 1/2 teaspoon almond extract or lemon extract
* 1 egg
* Sugar
* 1 cup Betty Crocker® Rich & Creamy vanilla frosting
* Food colors

Directions:

1. Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl beat cake mix, shortening, butter, vanilla and egg with electric mixer on low speed 30 seconds, then on high speed 1 minute.
2. Divide dough into 4 equal parts. Roll each part 1/8 inch thick on lightly floured cloth-covered surface with cloth-covered rolling pin. Cut with 2 1/2-inch cookie cutters into desired shapes; sprinkle with sugar. On ungreased cookie sheet, place 2 inches apart.
3. Bake 5 to 7 minutes or until light brown. Cool 1 minute; remove from cookie sheet to cooling rack. 4. In microwavable bowl, microwave frosting uncovered on High 20 to 30 seconds or until melted; stir. Frost cookies.
5. Stir together small amounts of water and food color. Paint colors on freshly frosted cookies, using fine-tip brush, then swirl colors with brush or toothpick to create marbled designs.

Dry completely before storing.

Makes about 4 dozen 2 1/2 inch cookies.

Find more Cake Mix Recipes here!

Chocolate and more chocolate - what more could you want?  How about a quicker way to bake double chocolate cookies? This recipe starts with a chocolate cake mix and ends in deliciousness!

If you're feeling adventurous, you can switch up the cake mix and mix-ins for new creations like Strawberry Cake Mix with White Chips or a Spice Cake with pecans.

Ingredients

* 1 (18.25 ounce) package chocolate cake mix
* 1/2 cup butter, softened
* 2 tsp. vegetable oil
* 1 tsp. vanilla extract
* 2 eggs
* 1 cup semisweet chocolate chips

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, stir together the cake mix, butter and eggs until smooth and well blended. Mix in the chocolate chips. Drop by spoonfuls onto ungreased baking sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Makes about 3 dozen cookies.