Monday, January 16, 2012

In the Kitchen - Sweet Tooth

One of the reasons I run is because I love (L.O.V.E.) to bake.  And by bake I mean prepare the good stuff, lick the bowl/sample the batter/inhale the cookie dough, and then give away share most of the final product with willing taste testers and good friends.  It's kind of a matter if I've eaten a huge meal I'll still want something sweet when I'm finished.  Even if it's 11p.m. I've been frequently known to start a made from scratch batch of cookies just so I can eat a few bites of dough.  And when all else fails or my baking cabinet is empty I go for a scoop of peanut butter.

So when my Aunt Carol had a double batch of Mint Devil's Food Cookies on hand when we were in Kansas I did my VERY BEST to ration myself to two a day, at which I was surprisingly successful.  But then I got my hands on the recipe and made them at home and my self control has gone down the drain.  They're that good.  Aunt Carol calls them lumpy, bumpy, chewy, melty, minty, nutty, chocolate cookies.  I call them irresistibly sinful.

-3 (6oz) packages Andes mints (roughly chopped) - I actually used 2 (4.5oz) pkgs and threw in some extra chocolate chips, which worked well too
-1 (18.25oz) package Duncan Hines Devil Food Cake Mix (without the pudding in the mix)
-1/2 cup vegetable oil
-2 eggs
-1/2 cup chopped dry-roasted peanuts (I used walnuts)
-1/2 cup flaked coconut

Combine all ingredients, sample dough, drop by teaspoonfuls (Really?  Who eats a cookie that small...I went for the heaping tablespoon approach!) onto ungreased cookie sheet (or use a Sil Pat sheet - a non stick baking mat - one of my favorite kitchen tools!), and bake at 350 for 10 minutes.

But here's the best part....the cake mix and other ingredients make a great 'base' for endless options!  So when my dad asked me to bring dessert to dinner last night I made what I'd like to call Blondie Cookies. 

-1 pkg white cake mix
-1/2 cup vegetable oil
-2 eggs
-3/4 cup butterscotch chips
-3/4 cup white chocolate chips
-1/2 cup walnuts (Pecans or hazelnuts would be good too.)
1/2 cup flaked coconut

Combine all ingredients, sample dough, drop by heaping tablespoonful onto ungreased cookie sheet, and bake at 350 for 10-15 minutes.

With a base of a cake mix, eggs, and oil you can add whatever you want to make a cookie all your own.  My friend suggested yellow cake mix with peanut butter chips or chopped Reese Cups.  Don't like coconut and/or  nuts?  Double up on chips!  I'm thinking chocolate cake mix and toffee bits might be a good option.  Chocolate cake mix and Almond Joy candy pieces sounds pretty tempting too.  Now matter 'how the cookie crumbles' you'll undoubtedly have a treat to cure a sweet tooth.  And if you hate clean up, note that this just takes one bowl, a spoon, a measuring cup, and a cookie sheet. 

Tonight the running girls and I are getting together to watch our weekly episode of The Bachelor and I'll be bringing these to share because I've definitely had my fill of the dough, which if you ask me, is the best part of baking.  To top it off, one of the girls is making vanilla frozen yogurt, so I'm pretty sure we'll be enjoying cookie ice cream sandwiches tonight...


1 comment:

  1. Oh man! why did you have to put that idea in my mind. Butterscotch chips and peanuts sounds like a perfect addition.


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