Category Archives: Cookies
I don’t know about you, but I am a huge fan of tropical anything – except mangoes, for some reason. Anyway, this coconut cake is a bit of a ‘cheater’ recipe, inasmuch as a cake mix and instant pudding are used, but oh, it is really very good.
I’ve made it as a cake in any and all sizes, from jumbo to mini cupcakes, and have even baked it in a loaf pan, then cooled, thinly sliced and toasted the frosting-free cake to enjoy as a cookie with a cup of hot tea.
1 box white cake mix
1 pkg. 3.4 oz instant coconut pudding
1 cup water
1/3 cup oil (I usually substitute melted butter for the oil)
2 tsp coconut flavoring, or vanilla extract, or vanilla paste
1 1/3 cup flaked coconut (sweetened, but to reduce the sugar, unsweetened is fine)
Preheat oven to 350*. Prepare baking pans – line cupcake tins, spray cake pans with my personal favorite Baker’s Joy, or line sheet pans with parchment paper.
In large bowl, mix cake mix, dry instant pudding, water, oil (or melted butter), eggs and extract/flavoring. Beat about two minutes, then add coconut, mixing just until well blended.
Pour batter into prepared bakeware. Bake for 25 minutes for cake, or until top springs back from light pressure and top is golden.
Serve with fresh fruit, drizzle with chocolate, add a scoop of ice cream, or frost with coconut, vanilla or chocolate frosting and sprinkle generously with flaked coconut.
I’d love to hear how the recipe worked for you – did you serve it for a special occasion? Did you dress it up or scale it down?
Oh, and as you already know, even though I sometimes mention brand names, I do not in any way benefit from doing so. I just have a few tried and true ingredients, tools or gadgets that I’m happy to specify in the hope you, too, find them to be helpful.
These cookies are not actually made, as much as they are compiled. However, if you need a cute dessert for a summertime party, but don’t have much time, these cookies might be the solution you’re looking for.
The shopping – or ingredient – list to make one dozen cookies is a walk on the beach-easy:
2 dozen cookies – I found these almond flavored shell-shaped cookies at Dollar Tree.
24 tablespoons (or 1 1/2 cups) flavor-compatible frosting – homemade or not
1 dozen candies – Sixlettes, M&Ms, gumdrops, etc.
Pipe or drop about two tablespoons of frosting on the flat side of one half of the total cookies, being a little more generous with the frosting near the front of the cookie.
Place the second, unfrosted cookie on top of the first, on an angle < like a clam shell.
Using the tips of your fingers, or kitchen tongs/tweezers, place one candy inside the cookie, resting in the thick frosting. The idea is to make it look as if there is a pearl inside each cookie sandwich.
I used a few additional ingredients to create what I envisioned as individual aquariums – but the end result left plenty of room for improvement!
Using individual plastic cups, attempt to stuff edible blue Easter grass inside said cups. Divide the S’mores variety of Goldfish cookies into one dozen fairly equal portions, and tuck, poke, and shake the fish evenly-ish into blue grass filled cups.
Top the cups, now overflowing with wild edible blue Easter grass, with one clam cookie.
Wrap each cup with plastic wrap – telling yourself that the plastic wrap makes it look kinda-sorta like an aquarium. In truth, it does little else than contain the out of control Easter grass and prevent those little S’mores fishes from S’mimming away and all over the floor!
And there you have it – a mini-aquarium complete with ocean, fish, and a clam bearing a pearl!
As part of the Indiana Bicentennial, many communities throughout the state are making quilts, hosting quilt shows, and offering classes to those unfamiliar with quilting.
Knowing that Scout groups, teachers, civic clubs and families often look for kid-friendly ways to incorporate history and the arts into their meetings or lesson plans, I thought it might be fun to make edible quilts. A tasty lesson is no less a lesson!
Although the same idea can be applied to cupcakes, sheet or round cakes, this ‘recipe’ is for cookies. And considering how … challenging … the implementation of these great ideas can become when working with younger children, this particular approach is very easy and pretty cheap.
Before starting, you will need:
Store brand sugar cookies – try to buy at least three times as many cookies as there are children in order to offset nibbling, breakage, disasters, etc. And it might be helpful to use larger cookies so they will have more space with which to work.
Assorted colors of frosting – the pre-made/packaged tubes are convenient, but can get pricey when dealing with a larger group.
One option is to divide your favorite frosting recipe into as many colors as you have time, children, and imagination. Fill individual sandwich bags with each color, then snip the tip off, making a small opening for the frosting.
Working with cookies flipped top side down to use the flatter, smoother side of the cookie, draw a grid or pattern with one color frosting.
Allow to set, then fill with colored frosting.
TahDah – it is now time to eat your quilt!
What is better than a cookie?
An oversized cookie … and a very big glass of milk.
This is another easy-peasy recipe that requires nothing more sophisticated than a large pizza pan or baking stone to make it something memorable.
Basic Chocolate Chip Cookies
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup well packed brown sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 large eggs
2 1/2 cups (generous) chocolate chips, mini candy coated chocolates, etc.
Preheat oven to 375*
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture.
Stir in chips.
Dump the entire mixture onto the parchment lined pan, or stone. Bake for 15-20 minutes – approximately. When using the baking stone, be sure to follow the manufacturer’s directions – you might have to start baking the cookie in a cold oven. If using a large metal pizza pan, remember that this oversized cookie will take a tad longer than smaller, individual cookies.
Certainly, beginning with a standard chocolate chip cookie recipe makes it simple, but to liven things up, just toss in any flavor chips (I actually found cinnamon and lemon and even fruit flavors at a local bulk foods store), or mini-candy-coated chocolates, red cinnamon candies, or anything else that sounds good.
These oversized cookies were always a big hit with my students — and a lot quicker to bake than a zillion individual cookies.
Don’t forget the gigantic glass of milk, too!