Sunday, October 17, 2010

Glorious Oreo's Homemade Version

Glorious Oreo’s Homemade

2 packages dry dark chocolate cake mix
3 eggs
¾ cup canola oil
2 teaspoons vanilla
1 tub “whipped” whipped cream icing

In a large bowl, combine the first 4 ingredients. Mix together by hand with a sturdy wooden spoon. Scoop by teaspoonfuls onto a greased cookie sheet. Bake at 350F degrees for 8 minutes. Remove from oven and let cool 2 minutes on a pan. Remove from cookie sheet and place on cooling rack. Cool completely. Place 2 teaspoons of icing on one-half of the cookies. Take the remainder of the cookies and make a sandwich out of the cookies. Makes about 35 cookie sandwiches.

Homemade Oatmeal Pies


Out of this World “O” Pies
2 packages spice cake mix
1 ½ cups oatmeal, ground into coarse meal
4 eggs
¾ cup canola oil
2 teaspoons vanilla
1 tub “Whipped” whipped cream icing

In a large bowl, combine the first 5 ingredients. Mix together by hand with a sturdy wooden spoon. Scoop by tablespoonfuls onto a greased cookie sheet. Bake at 350F degrees for 8 minutes. Remove from oven and let cool 2 minutes on a pan. Remove from cookie sheet and place on cooling rack. Cool completely. Place 2 teaspoons of icing on one-half of the cookies. Take the remainder of the cookies and make a sandwich out of the cookies. Makes about 35 cookie sandwiches.

Monday, October 11, 2010

8:30 pm Hi Hats...




Can you say sugaaaarrrrr ruuusssshhhhh....

Ok surfing the web and just visited one of my favorite sites Bakerella. Do you know this amazing woman? Angie Dudley is so creative. I love her cake pops but decided to look under her cupcake section. Oh my, I found the Hi Hat Cupcake recipe link. It was on a past Martha Stewart show episode. So of course at 8:30 pm I decided to make these.

I can hear it now, "But Mom, they looked so good". I had to cave. I sunk to the yummy level of sugar after dinner time.

Olivia and Krystan said they wanted me to save them one so they could take them to school tomorrow. I can see my Livi eating one for breakfast saying that the milk it took to wash it down made it healthy.

Here's the link. http://www.bakerella.com/hi-hat-cupcakes/

Saturday, October 9, 2010

Yummy Pumkin Blobs with Maple Cream Filling


We love blobs or whoopie pies. When we lived on the east coast we loved traveling to Amish country in Pennsylvania to get fresh ones on a cool fall day and enjoying the countryside. We cheat a little with the recipe and make them at least a little healthy. Here is our recipe for ...
Pumpkin Blobs with Maple Cream Filling

1 small can of solid pack pumkin
1 dry spice cake mix

Mix together until well combined. Mixture should be smooth. Drop by tablespoonfuls onto greased cookie sheets. Bake at 350F degrees for about 12 minutes or until center is set. They are so soft and yummy that you may just eat them now. We think they are worth the wait to place the filling in them. Let them cool completely on a wire rack.

1/2 cup butter
8 ounces cream cheese
1 teaspoon vanilla
3 tablespoons pure maple syrup
3 cups powdered sugar (10x)
Cream together butter and cream cheese. Add the vanilla and the maple syrup. Slowly add the powdered sugar one cup at a time. Mix on medium speed for one minute between each cup. Place in the refrigerator for about 1 hour so that it sets. Place 2 teaspoons of Maple Cream Filling on half of your cooled cookies. Place the other half of cookies on top. Store in the refrigerator.

Makes about 26 cookies.