Red Velvet Cheesecake Cookies

Red Velvet Cheesecake Cookies

These cookies were a holiday treat I brought to work and received several compliments. They are a double threat, not only do they taste good they also look pretty too!!! I hope you enjoy them as much as my family and coworkers did.

Ingredients
1 box Red Velvet cake mix
2 eggs
1/3 cup vegetable oil or 6 tablespoons of melted butter
1 cup white chocolate chips (plus more for drizzling on top)
1 container of pre made Philadelphia Cream Cheese Cheesecake

Baking Instructions

1. Form quarter size balls with pre made cheesecake and place on baking sheet and then into the freezer for approximately 1 hour
2. Combine one (1) box of Duncan Hines Red Velvet cake mix, two (2) eggs and one-third (1/3) cup vegetable oil and white chocolate chips using a hand blender or wire whisk.
3. Place dough in refrigerator
4. When time and cookie dough isn't stick. Cover each cheesecake ball with cookie dough.
5. Heat oven to 375 degrees.
6. Place on lightly greased baking sheet about 1in apart
7. Bake for 12- 14 minutes.
8. Drizzle with melted white chocolate (optional)
9. Store in airtight container after cooled and if they haven't already been gobbled up :)

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Dirty Bottom Oatmeal Cookies

I have been in surgery orientation for several days with some new friends that I just met. I thought I would sweeten up our Friday by making oatmeal cookies which is perfect for our early morning schedule and snacking on throughout the day. I don't know about you but I feel like you can eat oatmeal cookies anytime of the day, the oatmeal makes them a health food...right???

Dirty Bottom Oatmeal Cookies
Ingredients:

1/2 cup butter, softened
3/4 cup brown sugar, firmly packed
1/2 cup granulated sugar
1 tablespoon pure maple syrup
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 cups Old-Fashioned oats, uncooked
1 cup raisins
1 cup chopped pecans
2 cups peanut butter chips (found by the chocolate chips)

Directions:

1. Heat oven to 350°F.
2. Beat together margarine, sugars, and maple syrup until creamy.
3. Add eggs and vanilla; beat well.
4. Add combined flour, baking soda, cinnamon, nutmeg, and salt; mix well.
5. Stir in oats, nuts, and raisins; mix well.
6. Drop by rounded tablespoonfuls onto ungreased cookie sheet.
7. Bake 8-10 minutes or until golden brown.
8. Cool 1 minute on cookie sheet; remove to wire rack.
9. Melt 2 cups peanut butter chips
10. Spread melted PB on bottom of cookies
11. Set cookies on parchment paper
12. Place cookies in freezer for approximately 20 mins to harden PB

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S'mores

This weekend my best friend Maddie came to visit and we decided to go see Hit & Run, which was pretty action packed for a romantic comedy, and we needed snacks. We decided on the classic, messy but yummy s'more! While also quoting the Sandlot!!
Ham Porter: Hey, Smalls, you wanna s'more?
Smalls: Some more of what?
Ham Porter: No, do you wanna s'more?
Smalls: I haven't had anything yet, so how can I have some more of nothing?
Ham Porter: You're killing me Smalls! These are s'more's stuff! Ok, pay attention. First you take the graham, you stick the chocolate on the graham. Then you roast the 'mallow. When the 'mallows flaming... you stick it on the chocolate. Then cover with the other end. Then you scarf. Kind of messy, but good! Try some!

S'Mores

INGREDIENTS
1 1/2 cups all-purpose flour
1/3 cup whole-wheat flour
1/4 teaspoon baking soda
1 teaspoon cinnamon
2/3 cup butter, room temperature
1/2 cup firmly packed light brown sugar
2 tablespoons honey
1 bag of large marshmallows
1 bag of milk chocolate chips or peanut butter chips

DIRECTIONS
-Sift together both flours, and cinnamon into a bowl. Set aside

-In the bowl beat together the butter, brown sugar, and honey until fluffy. About 4 minutes

-Add the dry ingredients to the butter mixture in three additions, beating until just combined after each addition.
-Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes before rolling, or for up to 2 days. (At this point you could also freeze for up to 2 months, and defrost before rolling and continuing onto the next step)

-Preheat oven to 350º F.

-Unwrap the dough and place between two sheets of parchment paper.
-On a clean work surface, roll out to a thickness of about 1/4 inch. Remove top parchment paper.
-Use a pizza cutter to slice dough into even squares, do not need to separate. -Transfer sliced dough and bottom parchment paper onto cookie sheet.
-At this time you can poke each square with a fork to give it the appearance of a graham cracker.
-Bake until golden brown. About 10-14 minutes.
-Let cool then snap apart each square.

-Turn on oven to broil

-Place 1/2 of separated graham crackers on a cookie sheet but place them very close together.
-Spinkle with a bag of marshmallows
-Return to oven and watch closely until marshmallows are toasted appoxamitely 3-5 mins
-Place the other 1/2 of the graham crackers on top of each square
-Place in freezer for about 20-30 mins but may need to separate/wrap each s'more in parchment paper
- Melt a bag of chocolate chips (or peanut butter chips) and dip each s'more into melted chocolate
OR
-Pat chocolate or peanut butter chips on the outside gooey marshmallow section between the graham crackers
-Freeze for 30 mins
-Best stored in refrigerator that's if you don't eat them all first

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Chocolate Butter Cup Cookies

I made these cookies to take and share at work. I wanted to thank everyone because I am a new employee and everyone has been very nice and welcoming.
The feedback was excellent, everyone loved them, even early in the morning with coffee at our 6:30am staff meeting. I love putting smiles on people's faces and this definitely did the trick!

Chocolate Butter Cup Cookies

Ingredients
1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1 12oz bag of white chocolate chips
1 package (13 ounces) Reese's miniature butter cups candies

Directions
In a large bowl, cream butter, 1 cup sugar and brown sugar. Beat in eggs and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture just until combined. Mix in 1 cup of white chocolate chips.
Refrigerate dough for at least one hour to decrease stickiness of dough.
Shape dough around each candy. (May need to use two large metal spoons in place of hands to shape cookies)
Place on ungreased baking sheets. Bake at 375° for 8-12 minutes or until top is slightly cracked. Cool for 3 minutes; remove to wire racks to cool completely.
Melt 1 cup of white chocolate chips and drizzle over cookies.

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