Betty Crocker has these new Decadent Supreme Sprinkles, one flavor is Carrot Cake. Since i love carrot cake, I thought I should try them. But what would they go with? It seems silly to add them to a carrot cake, so I decided to turn something else into carrot cake. I bought some soft-baked oatmeal raisin cookies and cream cheese frosting. I frosted the cookies and added the sprinkles. Simple and a tasty treat.
It was another one of those, “What do I want for dessert? What do I have on hand? What can I put together?” moments. I had several pizzelles, always enjoyable, but very thin, so only so much can added onto the pizzelle. In the fridge was a ripe peach looking at me, saying, “take me.” Now, just one more ingredient. Also in the fridge were whipped topping and cream cheese. One seemed too light, and the other too heavy. So, I mixed a little of each along with a little maple syrup, vanilla, and cinnamon. It all sounded good, waiting to be assembled and then eaten. Once plated though, it looked sort of plain. I threw a few goji berries on for added color, but it still did not look right.
Then, I realized that the orange colored plate was making the peach slices and the pizzelles look pale, and thus unappealing. So, I grabbed a plate with a lot of green and blue trim and dusted ground cinnamon around the plate, adding another contrasting color. I transferred the cookies from the orange plate to the other plate and spooned a little whipped cream on top.
It was a good-tasting dessert, not too heavy, not too sweet. Of course, the plate itself did not change the flavor of the dessert creation. But, I did enjoy it more, knowing that I was able to make it a little more aesthetically appealing.
Came across this while exploring on Pinterest. They’re easy to make and great for Halloween, birthdays, or any fun occasion:
Have you ever heard cooks say that we first taste with the eyes, then the nose, and then finally the mouth. This, of course, means that before anyone has tried your food by putting it in their mouth, they got a “taste” of it by smelling the food’s aroma, and before that, taking it in visually. Well, producing a food which appeals to the tongue and taste buds has never been a problem for me. Where, I often fall short is in the visual presentation of the recipe, especially if it involves dessert decorating.
I could blame it on my arthritic hands, but I’ve been baking long before rheumatoid arthritis settled in, and the decorating has always been an issue for me. Maybe I’m too impatient and am rushing when I don’t realize that is what I am doing. Anyway, I suppose I haven’t worried too much about it, since, as I said, people complement my baking and eat everything I make. Even when I point out a mistake, people respond something to the effect, “Hey, it tastes good, and that’s what matters.”
Here are photos of cookies I made last week. They are Duncan Hines Key Lime cookies with Pink lemonade frosting and Wilton decorative sprinkles. I had this cookie mix in the pantry, and knowing it was not part of my new restricted diet, I decided to make the cookies and bring them to work for others to enjoy. They were a big hit.
These delicious Gluten Free Vanilla Pudding Chocolate Chip Cookies are so good that you should just buy two packages of instant vanilla pudding because you’ll definitely want to make them again. You really can’t tell they are Gluten Free.
1/2 Cup Butter or Margarine
1/4 Cup White Sugar
1/4 Cup Brown Sugar
1/2 Cup of Instant Vanilla Pudding Mix
1 Tsp Vanilla
1 Cup Rice Flour
1/4 Cup Tapioca Starch
1 Tsp Baking Soda
3/4 Cup Chocolate Chips
1. Pre heat oven to 350 F.
2. In a large bowl mix the butter or margarine with the white sugar and brown sugar. Then stir in the Pudding Mix.
3. Add the egg, then vanilla. Mix well.
4. Stir in the rice flour, tapioca starch and baking soda. Then stir in the chocolate chips.
5. Using a spoon make 1 inch balls and place onto a lightly…
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Where I live, right past the courthouse, is a small shopping area which includes a grocery store called Harvest Market. Harvest Market carries locally grown produce and a huge assortment of natural, organic and healthy foods. Everyone who works there is very friendly and helpful. Close to the register is a table with samples of 4-6 different foods. The other day, as I entered the store and walked by the table, this box of cookies caught my eye.
It was a box of Dark Chocolate Chocolate Chunk Cookies by Pamela’s Products. I’ve seen these cookies before in different supermarkets. What made me notice them this time, was that the package was labeled Gluten-Free. Since, I’ve recently tried cutting back on gluten (but not my desire for sweets), I wanted to taste this cookie. Delicious! It was rich and moist and tasted like a brownie. Alas! I’ve found a gluten-free food that does not have a taste which one needs to learn to like. If you are gluten-free in your diet, and you like chocolate, I highly recommend this cookie.
Today being the day of the Oreo, I feel inspired to make some type of cookies and cream dessert. I’ll have to think about, look over some recipes, hit the grocery store, and then prepare the dessert.
A lot of different dessert recipes have been created using Oreo cookies: cheesecake, pies, sundaes, and shakes, to name but a few. I thought I would try something different and use the Oreo cookie to make another kind of cookie. First, I looked in the cupboard to see what ingredients I had on hand: a package of sugar cookie mix, a box of Oreo-flavored pudding mix, cookies and cream sprinkles, and white icing.
I went to the grocery store for eggs, and while I was there I picked up a package of mini Oreos and a package of one of the more recent new flavors, Cookie Dough Oreos. Back home, I began making a cookie which would pay tribute to the Oreo. First, I combined my dry ingredients: the sugar cookie mix, Oreo flavored pudding mix, and a little flour. I wanted to add some crushed Oreos, but first I had about 1/3 of a cup of the cookies and cream topping and used those up. Since I had bought a bag of mini Oreos, I crushed a handful of those and added them to the dry ingredients. I simply crushed them between sheets of parchment paper. You could also crush the cookies in a mini food processor, if you have that small appliance.
Next, I melted a stick of butter. This and two eggs are the only wet ingredients I used. At this stage, care needs to be taken with the butter. It needs to cool somewhat before mixing with the eggs, or else the heat may start cooking the eggs. Likewise, if the butter cools too much, it could start to solidify and then will not mix as well with the dry ingredient mixture.
I had a couple of requests to post my recipe for Orange Spice Cookies. Actually, it’s not my recipe; it’s from one of the Cake Doctor’s books. Feeling too lazy to retype the recipe, I tried several searches in hopes that the recipe is somewhere online. Using combinations of the key words “cake doctor,” “cake mix cookies” and “orange spice cookies” resulted in search results for numerous recipes.
While I haven’t yet found the recipe I wanted (I guess I’ll have to type it by hand), I found several other cookie recipes which looked and sounded good enough to pin, repost, and save to recipe boxes.
One of the first cookie recipes I discovered was Spice Cake Mix Cookies by Jenny MacKinnel on CookEatShare.com. The cookies in the photo made my mouth water. However, as I read the list of ingredients, I thought that there were too many different flavors which might compete with or overpower other flavors in the cookie. Then, I read over the directions for making the cookie, looked at the photo one more time, and thought that this would not only work, but make for one delicious cookie.
I have reposted this recipe on the Recipes page of this site. When I make the cookies, I will post my reflections here. Thank you, Jenny Mac Lipsmack (Jenny MacKinnel) for sharing your recipe.