Cookie Gift Baskets Tip & Recipe Blog

Rainbow Sugar Cookies

raegal — Sun, 14 Mar 2010 04:20:15 +0000

You may not find gold at the end of these rainbows, but the delicious flavor makes up for it!

4 colors of cookie dough are rolled into a log and then sliced to create a rainbow shaped treat!

Ingredients

2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 cup white sugar
3/4 cup butter, softened
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
assorted colors of paste food coloring
4 tablespoons prepared vanilla frosting
1/4 cup yellow decorator sugar

Directions

Cream butter and sugar together until light and fluffy. Beat in the egg and vanilla and almond extracts. Gradually add the flour and salt. Beat at low speed until well blended.
Divide dough into 10 equal sections. (You may want to weight the whole lump of dough, then divide by 10 to get 10 equal sections). Combine 4 sections of the dough with red paste-type coloring until smooth. Combine 3 sections of the dough with green coloring until smooth. Combine 2 sections of the dough with yellow coloring until smooth, and combine remaining dough with blue coloring. Wrap each section of dough in plastic wrap and refrigerate for 30 minutes.
Shape blue dough into an 8-inch log. Shape yellow dough into 8×3-inch rectangle; place on waxed paper. Place blue log in center of yellow rectangle and fold yellow edges up around blue log, pinching to form seal. Roll to form smooth log. Roll green dough into 8×5-inch rectangle. Place yellow log in center, pinch edges of green to seal; roll smooth. Roll red dough into 8×7-inch rectangle. Place green log in center, pinch edges of red to seal and roll smooth. Wrap in plastic wrap and refrigerate 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
Cut log in half length-wise. Cut each half into 1/4 inch slices. Place slices 1 inch apart on prepared baking sheets.
Bake at 350 degrees F (175 degrees C) for 8 to 12 minutes. (Do not brown.) Cool on cookie sheets 1 minute. Remove to wire racks and let cool completely. Pipe small amount of white frosting on bottom corner of each cookie to resemble a cloud. Sprinkle with yellow decorating sugar. Let stand until frosting is set.

St. Patty’s Day Mint Chip Freeze Recipe

raegal — Fri, 05 Mar 2010 22:37:02 +0000

Are you looking to serve up something cool and green this St. Patrick’s Day? This recipe combines delicious Mint Chip ice cream with a cookie crumb crust for a dessert that strikes gold.

This is a great plan-ahead dessert because it can be frozen up to 2 months.

Ingredients

2 packages (14 ounces each) cream-filled chocolate sandwich cookies, crushed
1/2 cup butter, melted
1 can (12 ounces) evaporated milk
1 cup sugar
1/2 cup butter, cubed
2 ounces unsweetened chocolate
1 gallon mint chocolate chip ice cream, softened
1 carton (16 ounces) frozen whipped topping, thawed
Shaved chocolate

Directions

In a large bowl, combine the cookie crumbs and butter. Press into two 13-in. x 9-in. dishes. Refrigerate for 30 minutes.
In a small saucepan, combine milk, sugar, butter and chocolate. Cook and stir over medium heat until thickened and bubbly, about 12 minutes. Remove from the heat then cool completely.
Spread ice cream over each crust. Spoon cooled chocolate sauce over top; evenly spread to cover. Freeze until firm. Spread with whipped topping. Remove from freezer 10 minutes before cutting. Garnish with shaved chocolate.

Makes 2 desserts – 12 to 15 servings each.

Irish Cream Truffle Fudge

raegal — Fri, 26 Feb 2010 21:37:36 +0000

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!

Ingredients

3 cups semisweet chocolate chips
1 cup white chocolate chips
1/4 cup butter
3 cups confectioners’ sugar
1 cup Irish cream liqueur
1 1/2 cups chopped nuts
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
4 tablespoons Irish cream liqueur
2 tablespoons butter

Directions

Butter a 8×8 inch pan.
Place the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter into a microwave safe bowl, then microwave at 45 second intervals until melted.
Stir in the confectioner’s sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down.
Melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.

How to Fill Cupcakes

raegal — Fri, 19 Feb 2010 19:43:10 +0000

If you love layered cakes, then you’ll also love filled cupcakes! Cupcakes are quite easy to fill.

One way to do it is to use a decorating bag. Use the 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!

Cake Mix Cookie Recipe – Rolled Sugar Cookies

raegal — Sun, 14 Feb 2010 03:33:16 +0000

The white cake mix in this recipe not only cuts down on the ingredients needed, but it also creates a delicious twist to the traditional rolled sugar cookie. 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.

Cake Mix Cookie Recipe – Double Chocolate Cookies

raegal — Fri, 05 Feb 2010 22:19:39 +0000

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.

Cake Mix Cookie Recipe – Oatmeal Raisin

raegal — Sun, 31 Jan 2010 05:36:11 +0000

Imagine the smell of delicious Oatmeal Raisin cookies baking in the oven! Here’s a great recipe that cuts down on the prep time so you can enjoy that mouth-watering, warm cookie even quicker!

Ingredients

* 1 box Betty Crocker® SuperMoist® yellow cake mix
* 1/2 cup packed brown sugar
* 1/2 cup butter or margarine, softened
* 1/2 cup shortening
* 1/4 cup water
* 1 1/2 teaspoons ground cinnamon
* 1 egg
* 2 cups quick-cooking or old-fashioned oats
* 1 cup raisins

Directions

1. Heat oven to 375°F. In large bowl, beat cake mix, brown sugar, butter, shortening, water, cinnamon and egg with electric mixer on medium speed 1 minute until smooth. With spoon, stir in oats and raisins.
2. Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheets.
3. Bake 10 to 12 minutes (centers will be soft). Cool 1 minute then remove from cookie sheets.

Makes about 6 dozen cookies.

Peanut Butter Cake Mix Cookies

raegal — Fri, 22 Jan 2010 20:27:52 +0000

I love peanut butter cookies! They’re crispy on the outside, chewy on the inside and they just seem to melt in your mouth!

Here are Peanut Butter Cookies with a twist! These cookies start with a boxed yellow cake mix and end in deliciousness!

Ingredients

* 1 box yellow cake mix
* 1/4 cup packed brown sugar
* 1/3 cup water
* 1 cup creamy peanut butter
* 1/4 cup shortening or vegetable oil
* 2 eggs
* Granulated sugar

Directions

1. Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, beat cake mix, brown sugar, water, peanut butter, shortening and eggs with electric mixer on medium speed until smooth.
2. Shape dough into 1-inch balls. Roll in granulated sugar and, on ungreased cookie sheet, place 2 inches apart. Flatten in crisscross pattern with fork dipped in sugar.
3. Bake 10 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack.

Makes about 54 cookies

Note: You can always add your favorite chips to jazz up the recipe.

Cake Mix Cookie Recipe – Chocolate Crinkles

raegal — Sun, 17 Jan 2010 03:21:00 +0000

f you have a chocolate cake mix on hand, then you have 1 of the 4 ingredients that make up these delicious cookies! They are so quick and easy to whip up, and they disappear almost as fast as you can make them!

My 2 favorite cake mixes to use in this recipe are Chocolate Fudge and Devil’s Food.

* 1 package Devil’s Food (or other flavor) Cake Mix
* 1/3 cup vegetable oil
* 2 eggs
Granulated Sugar

1. Heat oven to 350 degrees. Mix cake mix, oil and eggs in large bowl with spoon until dough forms.
2. Shape dough into 1-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack.

Makes about 4 dozen cookies.

Variation:
*Add a chocolate kiss to the center of each cookie right after they come out of the oven.

* For an insanely indulgent treat, take 2 cookies straight out of the oven and place them over a bowl of ice cream.

Chocolate Covered Strawberries

raegal — Sun, 10 Jan 2010 05:22:10 +0000

If you’re looking for a delicious and romantic Valentine’s Day Treat, here’s a simply moth-watering idea! Chocolate covered strawberries can be very expensive, but in just a few easy steps you can make your very own!

Ingredients

6 ounces semisweet chocolate (chopped)
3 ounces white chocolate (chopped)
1 pound (about 20) strawberries with stems

Directions

Wash and dry the strawberries well.

Melt the chocolates in separate bowls in a microwave at half power for 1 minute. Stir and then heat another minute if needed. Repeat until melted.

Line a cookie sheet with wax paper. Holding the strawberry by the stem, dip the strawberry into the dark chocolate, lift and twist slightly letting any drips fall back into the bowl. Set strawberries on the wax paper. Repeat with the rest of the strawberries. Once you finish dipping the last strawberry, dip a fork in the white chocolate and drizzle over the dipped strawberries (starting with the first strawberry you dipped, so the chocolates don’t blend).

Set the strawberries aside for about 30 minutes until the chocolate sets.