V-Day Cookies that’ll make you say Ooh la la

V-Day Cookies that’ll make you say Ooh la la

strawberry cookies

I came across these a while back when I had an extra strawberry cake mix and white chocolate chips in the cabinet. I didn’t want to make a cake so I came across these on Pinterest and figured it’d be something different than the ordinary chocolate chip or oatmeal raisin. If you like strawberry, you’ll love these. I think they are particularly clever to make around Valentine’s Day. They are super soft, moist and the white chocolate chips give it an extra texture that compliments really well. Get to baking!

INGREDIENTS (20-24 cookies)

  • 1 Strawberry Cake Mix
  • 1 tsp Baking Powder
  • 1 tbs Confectioners sugar 
  • 2 Eggs
  • 1/3 Cup Vegetable Oil
  • 1/2 TSP Vanilla
  • 2 Cups White Chocolate Chips

DIRECTIONS

  • Whisk together your eggs, vanilla & water. I have a small handheld mixer by KitchedAid that works great!
  • In a separate bowl, combine the cake mix and baking powder. Stir until there are no lumps.
  • Add egg mixture to cake mixture and stir all together just until all the ingredients are incorporated. Then fold in the white chocolate chips.
white chocolate strawberry cookies
  • Drop by rounded tablespoons onto the greased cookie sheet. TIP: The batter is super sticky so you must use a cookie scooper or if you don’t have one, then use a tablespoon to scoop the batter out and spoon onto the cookie sheet. Don’t be like me the first time and roll it into little balls in your hands. It won’t work and is a complete mess.
  • Bake for 10 minutes. They won’t look like they’re cooked, but they are! You don’t want them to brown. Cool down, sprinkle some confectioners sugar and enjoy!

If you want to add frosting to the cookies, like I usually do (because I’m a fatcake) then allow the cookies to cool completely and get the icing started.

Be sure to check out our other easy savory recipes.

Spiked & Spicy Mexican Hot Chocolate

Spiked & Spicy Mexican Hot Chocolate

A wonderful and warming cocktail for fall and winter.

On a cold winter’s night, curling up with a mug of hot cocoa is the perfect way to warm yourself up. Even better, when the hot cocoa contains booze! 😉 I was skeptical about drinking hot chocolate with tequila in it—personally, the thought of tequila and chocolate together is not appealing to me. Generally, I prefer to shoot my tequila straight with a lick of salt and the suck of a lime wedge, but when I found the cutest little bottle of Avion Espresso Tequila at the liquor store, I couldn’t resist!

This hot chocolate recipe is delicious and easy to make, using ingredients you probably already have in your pantry. The Avion is so smooth and sweet on its own that the recipe doesn’t even require added sugar and the best part is that while you still get that Tequila warmth you feel as it goes down, it doesn’t taste like you’re drinking Tequila. The espresso flavor, spirits and chocolate combination blend together for the most delectable cold weather cocktail.

On the stove top in a sauce pan, heat up your milk. Whole milk will make for the most decadent cocktail—if you are really in the mood to treat yourself, you can even throw in a little heavy cream. Once your milk is hot, stir in a hefty pinch of cayenne, spoonful of cinnamon, a few heaping tablespoons of unsweetened cocoa powder and dash of vanilla. Stir continuously until all powder lumps are gone. Stirring with a rubber spatula instead of a spoon, pressing any cocoa lumps against the side of the sauce pan, will help to make sure everything is smooth and well mixed. Once completely mixed, remove from heat and add in the tequila. You can add as much or little as you want. I like my cocktails with a little more of a kick, so I add 4 oz. of Avion for every 10-12 oz. of milk, but this is up to the preferences of the consumer!

Once everything is mixed, divide into mugs, top with cinnamon (maybe even some whip cream if you so desire) and enjoy! 🙂

Tips

·   You can use XO Patron or any other brand of Espresso/Coffee Tequila you prefer.

·     To customize alcohol percentage or create a virgin Mexican Hot Chocolate based on each consumer’s preference, pour the hot cocoa mixture into each mug and THEN stir in the Tequila directly..

Recipe:

Serves 2

Ingredients

·       3 cups whole milk (can also substitute anything from skim milk to heavy cream)

·       2 tbsp.  cocoa powder (can add more for richer chocolatey flavor)

·       1/8 – 1/4 tsp cayenne pepper (start with 1/8 tsp and season to taste)

·       1 tsp ground cinnamon

·       2 tsp vanilla extract

·       4-8 oz. tequila (consumer’s preference)

·       Ground cinnamon and whip cream for garnish (optional)

Instructions

1.       Warm the milk in a medium size heavy saucepan on medium heat, watching carefully.

2.       Add the cayenne, cinnamon, cocoa powder and vanilla extract as the milk begins to heat up.

3.       Continue stirring with rubber spatula, pressing out all the cocoa lumps until all ingredients are well combined.

4.       Divide the cocoa mixture into 2 large mugs and add 2-4 oz. of tequila into each mug.

5.       Top with whipping cream; sprinkle whipping cream with cinnamon.

6.       Cheers!

Maple Pecan Balls

Maple Pecan Balls

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White Chocolate Bark

White Chocolate Bark

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