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Teriyaki Meatball Bowl

February 15, 2012 by Leave a Comment

One thing Pinterest has been good for is finding new recipes to try! Making the same things for dinner gets old so it’s so nice to make 2 – 3 new recipes a week. Sometimes we love them, sometimes we don’t. But it gets us to try new things and experiment a little bit!  I feel like I’m always making something with chicken, so it was so nice to find a recipe for Teriyaki Meatball Bowls.

(I made a few changes from the original recipe that can be found here)

INGREDIENTS

Meatball:

  •  1 lb. ground turkey
  • 1 large egg
  • ½ cup panko breadcrumbs
  • 1 clove garlic, minced
  • 1 tablespoon fresh ginger, grated
  • ½ teaspoon soy sauce
  • 2 whole green onions
  • 1/8 teaspoon freshly cracked black pepper

 Teriyaki Glaze:

  •  ½ cup soy sauce
  • ½ cup brown sugar
  • ½ cup water
  • ½ tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons corn starch
  • Sesame seeds

INSTRUCTIONS

STEP 1: Preheat the oven to 400 degrees. Place the ground turkey in a large bowl. Peel the ginger and then grate it using a small holed cheese grater into the bowl. Mince the garlic, slice the green onions, and add them to the bowl. Also add the egg, breadcrumbs, soy sauce, and black pepper.

Mix these ingredients really well until it is all evenly combined (clean hands work best).

STEP 2: Cover a baking sheet with foil. Roll the meatball mixture into small balls, about one tablespoon each. I ended up using a cookie scoop.

You should yield about 30 meatballs. Place the meatballs on the baking sheet as you roll them. Bake in the preheated oven until golden brown; about 30 minutes or so.

STEP 3: While the meatballs are in the oven, begin cooking the rice according to the package directions; or if you’re like me you can throw the rice and water into your rice cooker!

STEP 4: While the meatballs are in the oven, also prepare the Teriyaki glaze. In a medium pot combine the soy sauce, water, brown sugar, rice vinegar, and sesame oil. Peel and grate the ginger into the pot. Heat over a low flame until the brown sugar is dissolved (just a few minutes).

STEP 5: Dissolve the cornstarch in just enough water to make it pourable. Pour it into the pot with the glaze ingredients. Turn the heat up to medium high, stir and cook until thickened. It should thicken as soon as it begins to simmer.


 STEP 6: When the meatballs come out of the oven, transfer them from the baking sheet into the pot with the glaze. Stir to coat.

Fluff the rice with a fork. Build the bowls by placing one cup of rice in a bowl, add five meatballs and a couple of spoons of extra teriyaki glaze, then sprinkle a few sliced green onions over top.

MY THOUGHTS

These were a huge hit in my house. I used 99% fat free ground turkey that I had on hand but I would not recommend using something that lean.  They were a bit on the dry side. Next time I’ll try using 93/7 ground turkey and I won’t cook them for as long.  I think I may also add a little bit of beef broth to moisten the meat a little as well. But overall we were very happy with how these came out. They’ll definitely be making it onto our dinner table again!

Filed Under: Beef, Recipes · Tagged With: , , , , , , , ,

Slow Cooker Honey Sesame Chicken

February 9, 2012 by Leave a Comment

Ever since I got my new Wolfgang Puck Multi-Cooker that you can brown/sear in, I’ve been in heaven. That thing is wonderful! I love that I don’t have to dirty any extra dishes. Everything can be made in 1 pot! I don’t have to pour anything into a saucepan so that I can thicken it on the stove. I can do it right in the crock pot. I’ve definitely been using my crock pot more because of this.  So this recipe is AWESOME if you have a Multi-Cooker, but if you don’t you can still make it in a regular crock pot.

A friend posted a recipe for Slow Cooker Honey Sesame Chicken on Pinterest and it sounded wonderful! I knew I needed to add it to my long list of recipes to try. And what made it even better is that I had everything on hand to make it already. Don’t you love that?

(Adapted from Six Sisters Stuff)

INGREDIENTS

  • 2 pounds of boneless skinless chicken breasts
  • Salt and pepper
  • 1 cup honey
  • 1/2 cup soy sauce
  • 1/2 cup diced onion
  • 1/4 cup ketchup
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 4 teaspoons cornstarch dissolved in 6 tablespoons water
  • Sesame seeds (Penzeys, of course!)

INSTRUCTIONS

Preheat crock pot to the sear setting if you have a Multi-Cooker. If you don’t, you can skip the browning step OR you can brown the chicken in a pan on the stove. That’s totally up to you. Season both sides of chicken lightly with salt and pepper. Add in 1 tablespoon of Sesame Oil.  Brown the chicken.

In a small bowl, combine honey, soy sauce, onion, ketchup, oil and garlic. Pour over chicken.

Cook on low for about 4 hours or just until chicken is cooked through.

Remove chicken from crock pot. Turn the crock pot setting to “Sear” and let it heat up. Shred the chicken.


Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce.  It should thicken up pretty quickly. If you don’t have a crock pot that will heat up quickly to allow you to thicken the sauce, you can try one of two things. Once you add in the cornstarch mixture you could replace the lid and cook sauce on high for ten more minutes or until slightly thickened (I would think that it would take longer than 10 minutes, but this is what they had in the Six Sisters Stuff recipe so I’m guessing it works?); OR you could transfer the sauce to a saucepan and thicken it that way. It’s totally up to you. As you can see below, the sauce is bubbling away and thickening very nicely.

After the sauce has thickened, add the shredded chicken back into the crock pot and toss with the sauce before serving.


Sprinkle with sesame seeds and serve over rice or noodles.

MY NOTES

As usual I usually change or tweak a few things. So this is the part where I tell you what changes I made from the original recipe I saw. To start, I used 2 lbs of boneless skinless chicken because I wanted leftovers! This worked out well because we got a few more days out of this meal. Perfect for lunch!

Since I used my handy dandy Multi-Cooker, I decided to brown the chicken first. So what I did was I put 1 tablespoon of sesame oil in the crock pot and browned the chicken in that.  I did not use the 2 tablespoons of vegetable oil that the recipe called for. I thought the sesame oil gave it some great flavor.  If I wasn’t going to brown the chicken first I probably wouldn’t even add in the oil.

I’m usually a “double the sauce” kind of girl when it comes to recipe. I feel that some recipes skimp on the sauce. But not this one! There is no reason at all to to double the sauce – you get plenty, trust me!

Instead of serving the chicken in chunks, I decided to shred it. I thought this was a great idea – the sauce gets mixed in and it’s nice and sticky – goes well with the rice!

And we don’t like heat, so I didn’t add in the red pepper flakes. But if you like heat I’m sure you can add in however much you want! :)

Filed Under: Penzeys, Poultry, Recipes, Slow Cooker · Tagged With: , , , , , , , , , , , ,

Turkey Pepperoni & Sausage Pizza Puffs

February 6, 2012 by 1 Comment

So yesterday was Super Bowl Sunday! I’m still in disbelief that it’s already February. Where has the time gone?!  We decided to just do some snack type foods for the big game.  So we had some of our favorite appetizer foods:  Chicken Fingers,  Potato Skins and Chips & Dip! We also added a new kid to the block and tried something new:  Turkey Pepperoni & Sausage Pizza Puffs! I found the recipe on Pinterest and I thought they looked delicious! We ended the night with some Mini Cupcakes – just how I like it! :)

(Recipe from Plain Chicken)

INGREDIENTS

  • 3/4 cup flour
  • 3/4 tsp baking powder
  • 1/2 tsp garlic powder
  • 3/4 cup whole milk (I used 2%)
  • 1 egg, lightly beaten
  • 4 oz mozzarella cheese, shredded (about 1 cup)
  • 2 oz mini turkey pepperoni, (about 1/2 cup)
  • 4 oz low-fat sausage, cooked and crumbled (I used Turkey Sausage Crumbles)
  • 1/2 cup pizza sauce

INSTRUCTIONS

Preheat the oven to 375°. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, garlic powder and baking powder; whisk in the milk and egg.

Stir in the mozzarella, sausage and pepperoni.


Let stand for 10 minutes.

Stir the batter and divide among the mini-muffin cups.


Bake until puffed and golden, 20 to 25 minutes.


Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

I thought these were so good! They were kind of a pain to get out of the mini muffin pan, and I even greased the pan very good before putting the batter in there. I just had to run a knife around the edges of each of them. No big deal though. Otherwise these were so simple and easy to make. Next time I may try putting half of the shredded mozzarella cheese in the batter and then topping the puffs with the other half of the cheese after they bake for about 20 minutes.

It was a wonderful finger food for the big game!

What did you eat during the Super Bowl?

Filed Under: Appetizers, Recipes · Tagged With: , , , , , , , , , , , ,

Tilapia with Soy Sauce and Mandarin Orange Scallion Rice

February 1, 2012 by 1 Comment

One of my favorite healthy meals is one that I got out of a Clean Eating Magazine years ago. I don’t recall which issue it was in, but it’s definitely a favorite in our house.  It’s Tilapia with Soy Sauce and Pineapple Scallion Rice. I love love love it. So I wanted to try a different variation – Tilapia with Soy Sauce and Mandarin Orange Scallion Rice. And let me tell you – it came out so good!  I was very happy with it. I’m going to post the recipe for the dish with the Mandarin Oranges, but if you want to make the Pineapple version, just use Pineapples in place of the Oranges.

(Adapted from Clean Eating Magazine)

INGREDIENTS

  • Steamed Jasmine Rice (or Brown Rice)
  • 4  Tilapia fillets (I’ve used fresh and frozen – either works!)
  • 2 Tbsp low-sodium Soy sauce
  • 1 8 oz can no sugar added Mandarin Oranges; drained and juice reserved
  • 1 Tablespoon packed Brown Sugar
  • 6 scallions, white and green parts, sliced
  • Salt & Pepper

INSTRUCTIONS

Preheat oven to 450 F.

Place Tilapia fillets in a baking dish coated with cooking spray.  In a small bowl combine soy sauce with three tablespoons Mandarin Orange juice, pour over tilapia.  (Note: I like to double the sauce because I love the sauce drizzled on top of the rice!)  Season with pepper, to taste. Bake 15 minutes, until cooked through. It should flake easily with a fork.

While the Tilapia is cooking, coat a skillet with cooking spray (or a tiny bit of olive oil) and heat on medium low. Add the scallions to the skillet (reserving 2 tablespoons of scallions for garnish) and cook for about 2-3 minutes. Add in the Mandarin Oranges and cook for a few minutes.    Fold the Scallion Mandarin Orange mixture into your steamed rice and season with salt and pepper to taste.

Mound one cup rice onto each plate. Place a tilapia fillet off  over each mound of rice. Drizzle pan juices over fillets and garnish with reserved scallions.

 

The original recipe didn’t call for the brown sugar; I added that in myself and I loved the little bit of sweetness that it brought to the dish.  So you can feel free to add it in or leave it out.

Filed Under: Healthy, Recipes, Seafood · Tagged With: , , , , , ,

Homemade Ice Cream Cake

January 23, 2012 by Leave a Comment

It’s not often that I have spare room in my freezer. So when I noticed that there was a little bit of room, the first thing that came to my mind was that I had to start trying to make Ice Cream Cake! Isn’t that the first thing that would come to your mind too? I didn’t follow any recipes or anything like that. There’s not a whole lot that goes into it. But the most important part of it is the center; the crunchy part! Wouldn’t you agree?

WHAT YOU’LL NEED

  • loaf pan
  • parchment paper
  • off-set spatula
  • half gallon of ice cream (if you are using two flavors, use half of each container)
  • hot fudge sauce
  • oreo cookies

ASSEMBLY

I decided that I was going to make mine in a loaf pan. It doesn’t take up a ton of room in the freezer and I figured it’d be easy to slice. So I started out by lining my loaf pan with some parchment paper. I cut a strip for it to go long ways, and then I cut another piece that would fit the other way. This way it would be easy to take it out of the loaf pan to cut.

I let the base flavor (chocolate) of my ice cream soften a bit before starting on the assembly of my ice cream cake. I wanted it to be easy to work with. I used a medium sized cookie scoop (you could use a regular ice cream scoop if you prefer) and scooped the ice cream out of the ice cream container and placed it in the bottom of the loaf pan. I placed one scoop right next to the other scoop so that they were closely touching. Once I was done that I took an off-set spatula and smoothed it all out so that it was a nice flat surface. You want the ice cream to come almost halfway up the loaf pan, but not quite all the way.

I don’t know about you, but my favorite part of the ice cream cake is the middle! I put some oreo cookies (maybe like 10 cookies?) into my Vitamix and broke up the pieces. I didn’t make it a fine crumb or anything. They were little round pieces of cookie. I tried getting it as close to those Dairy Queen “crunchies” as I could. It’s hard, though. I took half of the cookies and put them on top of your base layer. I pushed them in a bit so that they would stay kind of glue themselves to the bottom ice cream layer.

Next it was time for some hot fudge sauce! I recommend using some amazing homemade hot fudge sauce, and you can find the recipe here. Take some of your hot fudge sauce and drizzle it over the cookie pieces. It would be easiest to use a squeeze bottle, but make sure it can be heated up a bit so that it’s squeezable (recommendation: pancake syrup bottle that can be heated up!). If you can’t use a squeeze bottle then just take a spoon and lightly drizzle it over the cookie pieces. Once you have an even layer of hot fudge on top of the cookies, take the rest of your cookie pieces and place them on top of the fudge sauce. Push down a bit to make sure it sticks to the fudge sauce.

Take your top flavor of ice cream (in my case it was cookies n cream) and scoop the ice cream and place it on top of the cookie mixture (just like how you did it for the base). You want to make sure you cover the entire cake. Once that’s done take your off-set spatula (rinsed off, of course!) and smooth out the top. Do not cover it yet; place in the freeze for about 30 minutes and let it firm up a bit before covering.

After it’s firmed up a bit, cut a piece of parchment paper that fits right on top (so the length of the loaf pan) of the cake. Then take some saran wrap and wrap up the loaf pan and place in the freezer.

I know that Dairy Queen does that whippy icing on top, but I’m not a fan of that so I left it off. But if I were making a round ice cream cake for someone’s birthday I would probably pipe some real buttercream icing around the edges.

TRIAL & ERROR

Now on my first trial run of this ice cream cake when I was making the middle layer, I combined my hot fudge sauce and the oreo crunchies. That didn’t really turn out all that well. When we went to eat the ice cream cake the center was quite hard. So this is when I knew I had to go back to the drawing board to find “the perfect recipe.”  Don’t get me wrong, we ate that ice cream cake! But I knew it needed work.  So then I tried doing the cookie/fudge/cookie layer in between the two flavors of ice cream and that worked out so well. It was not hard and it had the right amount of hot fudge to go with the cookie pieces. I was so pleased with how it came out!

This is probably as close to Dairy Queen’s ice cream cake that I’ll get without buying a cake from them. I’m pretty happy with how it came out. There are so many different flavors you can use! I really want to try cake batter flavored ice cream with the chocolate ice cream.  I also plan on experimenting with middle layers – like perhaps a brownie batter middle layer. How amazing would that be?!

 

Filed Under: Desserts, Recipes · Tagged With: , , , , , , , ,

Homemade Hot Fudge Sauce

January 19, 2012 by 1 Comment

So we’re currently on this Homemade Ice Cream Cake kick in my house. Now that we’re in a tiny apartment we don’t have an extra freezer, so I don’t have a ton of room to store frozen items. An ice cream cake from Dairy Queen is usually quite large (which is a good thing, don’t get me wrong!) but I don’t have room for it. So I decided to work with what I do have and I set out to make my own! I’m still working on “the perfect recipe,” but in the midst of it I made an amazing Homemade Hot Fudge Sauce. Once I get the Ice Cream Cake recipe down pat I’ll share that with you all. It’s definitely something that you should make at home as opposed to spending $20 – $25 for one.  I made mine for less than $5.

Okay – now let’s talk about this Hot Fudge Sauce! I used up the Hot Fudge that was purchased from the grocery store on the first Ice Cream Cake run. I needed some for my second Ice Cream Cake (since the first one was all gone!) and I didn’t have any more. I didn’t feel like going to the grocery store, so I started looking up some recipes online to make my own. I came across one on Allrecipes called Sue’s Hot Fudge Sauce. It got 4 1/2 stars and looked pretty simple so I figured I’d use that as a base recipe and make a few of my own modifications to it. You can find the original recipe here. The ingredients/instructions below include the changes that I made.

INGREDIENTS

  • 1 cup butter
  • 1/2 cup unsweetened cocoa powder
  • 2 1/2  cups white sugar
  • 1 (12 fluid ounce) can evaporated milk
  • 1/4 cup chocolate chips
  • 1 cup mini marshmallows
  • 1 teaspoon espresso powder
  • 1 teaspoon vanilla extract

INSTRUCTIONS

Combine butter, cocoa, sugar, chocolate chips, espresso powder, marshmallows, and evaporated milk in a saucepan over medium heat. Use a whisk to combine everything. Continue to whisk while the mini marshmallows melt.

Bring to a boil and boil for about 7 – 8 minutes.

Remove the pot from the heat; stir in vanilla. Pour the hot mixture into a blender and blend for 4 minutes.  I would not skip this step – it’s essential. Some people have used a hand blender – you could probably try that if you wanted. I used my Vitamix and it worked perfectly.

Once it starts to cool it will thicken up.  Store in refrigerator.

 

This Hot Fudge Sauce was amazing.  I really loved the addition of the marshmallows – it seemed to make it more fudgy. The espresso powder brings out that rich chocolate flavor. It’s not the end of the world if you don’t have the espresso powder. I think it’ll be fine without it. I don’t think I’ll ever buy jarred Hot Fudge Sauce again!

 

Filed Under: Dessert, Desserts, Recipes · Tagged With: , , , , , , , ,

Hashbrown Crusted Breakfast Casserole

January 18, 2012 by Leave a Comment

Sometimes I get tired of the same old things for breakfast: a banana, yogurt, raspberries, strawberries, a granola bar, etc. So I wanted to find something I could make ahead of time and have ready so I could grab & go while heading out the door to work. Now it doesn’t have to be something to eat on the go, because I like sitting at my desk to eat. I’m not a fan of walking down the street eating a breakfast burrito. If that’s your thing, that’s fine! It’s just not how I roll.

So I was browsing online and I came across a Hashbrown Crusted Brunch Casserole from Just A Pinch. I thought it looked pretty good so I figured I’d give it a try. I wanted to change a few things in it though, so what I put below includes my changes. You can see the original recipe here.

INGREDIENTS

  • 1 package Simply Potatoes Shredded Hashbrowns
  • 1/3 cup butter, melted
  • 2 Shallots, chopped
  • 1 cup Bacon
  • 3 Scallions, diced
  • 1 cup New York Sharp Cheddar
  • 5 eggs
  • 1/2 cup Milk
  • Salt & Pepper

INSTRUCTIONS

 

Preheat oven to 425 degrees.
Mix the melted butter, hashbrowns, shallots,  salt and pepper.
Press into a 8 x 8 greased pan.
Bake 25-30 minutes or until potatoes start to brown.
Remove from oven and reduce heat to 350 degrees.
Top with Bacon and Scallions. Top with Shredded Cheddar Cheese.

Whisk the eggs, 1/2 teaspoon of salt and freshly cracked pepper. Pour over the top.


Bake at 350 degrees for 20 – 25 minutes until top is golden.

Okay, I must say this was very delicious! Sometimes I’m kinda leery about reheating eggs, but this tastes very good reheated in the microwave. I’d definitely make this again and try some different things inside. I think the next time I make it I am going to put mushrooms, onions and green peppers in place of the bacon. I think Canadian Bacon would taste great as well. So I’ll say this is a winner, and the recipe will definitely get filed away to be made again!
Filed Under: Breakfast, Brunch, Recipes · Tagged With: , , , , , , ,

Kelsey Nixon’s Carmelitas

January 10, 2012 by 1 Comment

Over the holidays I made a variety of baked goods to give to some of my family members. I love baking, but I never  have anything to do with all of the baked goods, so I don’t get to bake stuff as often as I’d like. Mr. Curly Fry doesn’t like any kind of nut, so if I make something with nuts in it I’m on my own to eat it. And while I’d LOVE to have an entire 13 x 9 baking dish full of Carmelitas for myself, I know it really wouldn’t be a good idea.

The night before I was going to make the Carmelitas, I decided to make the Salted Caramel Sauce. I wanted to give it plenty of time to cool and set up.

SALTED CARAMEL SAUCE:

  • 1 cup sugar
  • 1/4 cup water
  • 3/4 cup heavy cream
  • 3 1/2 tablespoons unsalted butter
  • 1 teaspoon gray sea salt, crushed or kosher salt

In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.

Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.

I transferred it to the fridge once it cooled and let it set there over night. I took the caramel sauce out of the fridge about an hour or so before starting the Carmelitas.

CARMELITAS:

  • 2 cups flour
  • 1 3/4 cups quick-cooking oats
  • 1 1/4 cups brown sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, softened
  • 1 cup chocolate chips (I didn’t use the chocolate chips)
  • 3/4 cup chopped pecans
  • 1 1/2 cups Salted Caramel Sauce
  • 2 1/2 tablespoons flour

Preheat the oven to 350 degrees F. Grease a 9 by 13-inch pan.

Combine the flour, oats, brown sugar, baking soda, salt, and softened butter in the bowl of a mixer. Mix on low until crumbly. Divide the mixture into 2 equal portions.

Press half the crumb mixture in the prepared pan. Bake for 10 minutes. Remove and cool slightly.

 

Sprinkle the chocolate chips, and chopped pecans over the cooled crust.

Mix the salted caramel sauce, and flour together, and drizzle over the chocolate chips, and nuts.

Top with the remaining crumb mixture. Return to the oven and bake for an additional 15 to 20 minutes or until the crust starts to brown. Allow the pan to cool, and refrigerate it until the caramel filling is set.


Cut into bars and serve.

They were all ready to be delivered to my family members!

I can’t even begin to tell you how delicious these bars are. The Salted Caramel Sauce is so good! The recipe really only made enough for these bars, so if you want some for the Milkshake or something else I’d double the recipe. I really loved the bars straight out of the fridge. They were very good when they weren’t refrigerated too. I highly recommend these and I’m plotting out the next time I can make these! I know it won’t be soon enough!

Filed Under: Cooking Channel, Dessert, Desserts, Kelsey Nixon, Recipes · Tagged With: , , , , , , , , ,

Baking for the Holidays

December 21, 2011 by 2 Comments

Since I love baking, I always plan a day of baking around the holidays! This year I will be spending all day on Friday baking my behind off. There are so many different things I want to make. This is the perfect opportunity for me since I can give most of it away. Don’t get me wrong, I’d love to keep it all for myself, but that is the last thing I need!

So here’s what I’m making…

I want to make a few other things – but I need some inspiration!

What are you baking for the holidays?

Filed Under: Cooking Channel, Dessert, Kelsey Nixon, Recipes · Tagged With: , , , , , , ,

Cake Batter Cookie Sandwich

December 19, 2011 by 3 Comments

I’m baaaaaaack! I was out of touch last week because I was summoned for Jury Duty and I was picked to serve on the jury for a trial. So I was out of the office all week. This was the first time I was ever summoned for Jury Duty. I was picked for a criminal case and I have to say that I found it to be very interesting. I’m interested in that stuff  though – I could watch the Investigation Discovery Channel all day long! So pardon me for my absence – it was not intentional!

As we all know, I love cake. I also love cake batter. I love cookies. Put the two together and you have Cake Batter Cookies! I was catching up on my Google Reader and came across Lovin’ From the Oven’s blog post for Cake Batter Cookies. I knew from the second I laid eyes on them that I had to try them. So I did! I wanted to try them out before making homemade gifts for the holidays. So I did a test run. And I loved how they turned out. I decided to take it up a notch and make Cake Batter Cookie Sandwiches!

  • 3/4 cup flour
  • 1 1/4 cup funfetti cake mix
  • 1/4 tsp. baking soda
  • 3/4 cup softened butter
  • 1 egg
  • 1 egg yolk
  • 2 tsp. vanilla
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • sprinkles (optional)
  • buttercream icing

Note: The recipe on Lovin’ From the Oven’s post called for chocolate chips, but I didn’t want to put those in.

Cream together the butter and sugars. Mix in the egg yolk, egg, and vanilla until creamy.

Add in the flour, cake mix, and baking soda. Stir in sprinkles.

Refrigerate for at least an hour.

Preheat oven to 350 degrees.

Scoop heaping tablespoons of dough onto cookie sheets. I used a medium sized cookie scoop.

Bake for 12-15 minutes, until the edges are golden.

Let the cookies cool on a baking rack.

Place a cookie upside down and pipe some buttercream icing on the cookie. Place another cookie (bottom side down) on top to make a sandwich.

These cookies are also delicious plain if you don’t want to make the sandwiches!

Filed Under: Dessert, Desserts, Recipes · Tagged With: , , , ,
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