If you know me than you know how much I love my baby brother and my beautiful niece. I could honestly go on for pages and pages writing about how wonderful I think they are. For your sake, I am not going to do that. I am going to keep it short and simple. I absolutely adore Ella and Bryan (and yeah probably in that order haha) and love them both more than anything else in this world. Bryan is such a wonderful man and an amazing father!!! And he’s a pretty good roommate too . Ella is my life!!! Plain and simple. I don’t know what I would do without her. She is so smart, so funny, and maybe just a little bit crazy too but that makes me love her even more. I know some people say that you don’t know what love is until you’ve loved your own child but I know that I love Ella as much as I would my own child. She is my baby girl!!! Alright well before I get too carried away I am just gonna end it with this, Bryan and Ella- I love you!!!
Now as for the cookies, Bryan really wanted funfetti cookies (I guess one of the perks of living with me is that he repeatedly told me what cookies he wanted- and sorry that’s the only request I will grant). However, I felt like funfetti cookies were kinda cheating being that a majority of the recipe comes from a boxed mix. So I decided I would make cookie sandwiches and make my own filling for them, in order to make them a little more homemade. I’ve never made frosting before so I am a little nervous about how it will taste, and let’s be honest Ella is going to tell me EXACTLY what she thinks about them so the pressure is on. Anyway here we go, fingers crossed!!!
Cakespy: Funfetti Cake Mix Cookie Sandwiches ( http://www.seriouseats.com/recipes/2010/02/cakespy-funfetti-cake-mix-cookie-sandwiches-betty-crocker-recipe.html )
Ingredients
For the cookies:
1/4 cup butter, softened
1 package (8 ounces) cream cheese
1 egg
1/4 teaspoon vanilla
1 package funfetti or rainbow chip cake mix
For the filling:
1 1/2 sticks of butter
1 teaspoon vanilla
***Optional: Sprinkles (for rolling around the middle of the cookie where the frosting is)
Procedures
1. Preheat oven to 350°F.
2. Note: the original cookie recipe called for 8 to 10 minutes at 375°F, but I found that baking slightly longer at 350°F worked better for my cookies.
3. Cream the butter and cream cheese. Blend in egg and vanilla.
4. Add cake mix in two parts, mixing well (it will be a super thick batter—if it is too stiff, add a small quantity of heavy cream to the batter and mix well).
5. Using a small cookie scoop (Laura speaking here- I did not have a small cookie scoop so I used a tablespoon to measure out the dough) drop balls of cookie dough on an ungreased baking sheet. Leave about 2 inches between the cookies.
6. Bake for 8 to 12 minutes, or until lightly browned. (Laura again- it seemed to take about at least 12 minutes for my cookies).
7. Cool cookies for at least 15 minutes on the cookie sheet before transferring to a wire cooling rack; the cookies are very delicate when they first come out of the oven and they will break if you try to transfer them too soon.
8. Once completely cool, add a generous dollop of filling to the bottom of half the cookies, and then sandwich the rest of the cookies on top to form something that vaguely resembles a whoopie pie, but tastes like something else entirely. (Laura yet again- I have absolutely no idea what a whoopie pie is…)
*** I also rolled the cookies in sprinkles so that the sprinkles stuck to the sides of the filling in the middle***
1 comment:
These ones sound super delicious!
If it isn't too much trouble, I'd love a picture of the final products. It's like with cookbooks. I'm not really willing to try a new recipe unless I see a picture of what deliciousness I'm going to end up with in the end that makes the effort worth it.
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