Whoopie Pie Wednesday:Peppermint Hot Cocoa

Yessssss, now that it is December I can fully indulge in my absolute addiction love of all things peppermint(don't you worry, I am still eating pumpkin & caramel, as I've stated over & over, Fall is still on for another 15 days) Anyhoo, I found these mini peppermint marshmallows at Target and was confounded as to how to work them into a recipe and not just use them as a finisher for my hot chocolate. but hot chocolate IS my favorite, thus this flavor combo. And it was better than I hoped!

Ingredients

1 box chocolate cake mix

1/3 cup veggie oil

2 eggs

1/4 cup water

3 packs peppermint hot chocolate mix

1 cup whipping cream

4-6 oz chocolate cream cheese, softened

1/2 cup marshmallow fluff

1 cup mini peppermint marshmallows 

Preheat oven to 350 degrees

Combine cake mix, oil, eggs, 1 packet of hot choc & water in bowl, slowly mix in 1 cup of the peppermint marshmallows.(if it's way too dry, you may want to add a tsp of water)  

Drop by  tablespoon onto lined cookie sheet (leave about an inch between each cookie)

Bake 8-9 minutes

Cool on pan 5 minutes, move to wire rack and cool 15 more minutes

Beat softened cream cheese & fluff on low for a min or until fluffy, add 2 hot choc packets & 2 tbsp of whipping cream, beat on low till hot choc is fully incorporated into cream cheese and add remaining whipping cream, turn speed to high and beat until stiff peaks form. Let set in fridge for at least an hour before frosting. 

Place a dollop of frosting in center and top w/another cookie.

Notes***

if you can only find the cans of peppermint hot choc, 3 tbsp would equal one packet. And I just happened to have chocolate cream cheese on hand, regular should work fine too. You can forgo the marshmallow fluff in the filling, I made it that way too and it was tasty...but this just gives it a more "genuine" hot cocoa taste. If you can't find the mini marshmallows, just use andes peppermint pieces or even crushed candy canes. You could also just use the peppermint frosting that is out now and crush in the peppermint pieces.

You could make this so many ways. Can't really go wrong.

and as usual, I had some filling left over, I added a tsp of coffee extract, 2 more oz cream cheese and a little more whipping cream, whipped for a few minutes, put in freezer for an hour, placed in dip bowl and topped w/the mini marshmallows. 

Voila, Peppermint Mocha Dip

Served w/ apples, pretzels & graham crackers.

These are so good and pair perfectly with, what else, a peppermint dunkachino, or if you're one of those people and you love mochas, that works too;)

and today...six years later, I miss you, Jeremy, as much now as I did then. 24 years wasn't enough time, yet the mark you left upon our family will always be felt.

linking up today with:

and

Caramel Heath Cookies & A Baby Shower

We spent 10 days in Boston for Thanksgiving. The weather was rather splendid  The sun shined almost every day we were there. and while I was still continually in a winter jacket, scarves and mitten...I was at least able to stand outside for more than 10 minutes at a time;)

I arrived so early b/c, along with my mama in law, I threw a baby shower for my sissy in law. I went up a few days before Wiki to tie up some last minute details.  I decided on a Fall theme; pumpkins and owls. I found the most adorable invitations on etsy and went from there.

We had it at this lovely place near my inlaws that lets you rent the whole top floor. Very few decorations needed as it's already lovely. They serve up lunch buffet style and all I had to make were some treats to go along w/the cake.

I decided upon making these & the oatmeal butterscotch goodness bars

I may have had three boxes of caramel cake mix and 6 boxes of cheesecake pudding in my carry on...

I'm sorry...have you ever bought groceries in Boston? haha 

Ingredients

1 8 oz brick cream cheese, room temperature

1 stick butter, at room temperature

• 1 egg

• 1 (18-ounce) box caramel cake mix

• 1 1/2 cup heath bits

• Confectioners' sugar, for dusting
• 
  

Pre heat oven to 350'

DIRECTIONS-Preheat oven to 350 degrees F.In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then finally add in the cake mix & slowly add in the heath bits . Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar.

 Place on an ungreased cookie sheet, 2 inches apart. Bake 10 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired. 

I cannot aptly describe how much I love heath bar...

if you don't believe me, check out a few  posts

Bourbon Heath Mudslide

Pumpkin Caramel Poke Cake

Salted Caramel Mudslide

Anyways, the shower went better than I could have hoped. If I am honest, I was nervous as to how I would feel. I wondered if there would be a lump in my throat, would I feel a tinge of envy that it wasn't my baby shower. I am so relieved to say I didn't. I am so lucky and blessed to have Johanna as my sis in law. You cannot get any sweeter than her and I am genuinely excited to meet my first niece!

 The only time my heart constricted a bit was when someone said something to the effect of "how thrilled my in laws must be to finally be getting their first grandchild." It burns a little, however this person has no idea the struggles we've incurred, the never ending ache my heart has had for 8 years to be a mommy. They didn't mean it rude. It was just the word "finally" that stung. I wish I had been able to give them one a long time ago...

But nothing cures the burn more than pink and ruffles and I am over the moon to spoil this little pumpkin! I have three amazing nephews(on my side) so far and can only imagine a little girl.

Every time I see Johanna I have a full on convo w/lil miss, I need to make sure she knows her favorite auntie;)

The cake had owls & pumpkins, each table setting was welcomed w/ a wishes for baby & a diaper that 

everyone was asked to decorate & write sentiments on each diaper that mom & dad could read

as they put them on the baby. Each table had a bucket of markers to decorate

I did a Fall themed candy bar as favors and strung up "Fallish" bibs as decor that they got to take home

when the shower was over.

Wiki's Auntie Ella & I

 Me & the JoJo

and I am wearing 3 1/2 in wedges in this picture.

I am 5'3(on a good day)

she is a little over 6 feet

Wiki is right at 6'5

Wiki's brother(JoJo's hubby) is almost 6'7

What have we all learned from this?

My niece will probably be born taller than me:(

hahaha

Told you I talk to her as often as possible!

Hope everyone is having a great week thus far.

Whoopie Pie Wednesday may involve peppermint hot cocoa\

linking up w/

Whoopie Pie Wednesday:Pumpkin Cheesecake

yum, people, yum.  Pumpkin, yes, please. cheesecake? Always...combined, even. better! That's pretty much all I can say about these. And there are a few different ways you can make these, so pay attention and make accordingly...

Ingredients
version 1
pumpkin cookie mix
and whatever ingredients the package calls for, make cookies and cool.
version 2
1 box yellow cake mix
1 cup pumpkin puree
1 tsp pumpkin pie spice
1/3 cup oil
2 eggs
1/4 cup water
filling
version 1
cheesecake pudding
6 oz cream cheese, softened
1 cup whipping cream
version 2
1 packet cheesecake pudding
1 cup milk
1 tub cool whip

If you use version 2 to make cookies, here are directions. Preheat oven to 350'
Mix together cake mix, pumpkin, oil, eggs, water and spice. Place by heaping tbsp on lined cookie sheets. Bake for 8/9 min and cool on rack.

filling
version 1
beat softened cream cheese until fluffy, add half the dry packet of pudding(or the whole one, your taste here) and about a tbsp of whipping cream, beat on low till completely combined. Add the rest of the whipping cream and beat on high till stiff peaks form. Place in fridge for an hour to set up. 

version 2
make pudding with one cup of cold milk, place in fridge for about 10 min to set up. then mix w/cool whip. Place in Fridge for about an hour.

To make the pies, take one cookie and place a big dollop(ummm. I will use ANY excuse to use the word dollop. Hello, how fun is that word. If you don't think so, please reevaluate your idea of word fun;) then place other cookie on top. 

Notes*** basically you could make this so many ways. Per yesterdays post, you could make this cheesecake pudding any flavor you love...caramel or even pumpkin spice would be delish. Not sure where you are, but if you could find either the cinnamon or french vanilla cool whips to use instead of regular...can only imagine that also being fantastical!

have a fabulous Halloween! The hubs and I will be passing out candy and then heading out to our 3rd party of the season. and to think I thought my 20's were fun. meh. I'll take 30's any day!!!

Whoopie Pie Wednesday: Oatmeal Butterscotch

One of my all time favorite cookies it the "scotchie" it's basically an oatmeal cookie w/butterscotch chips all throughout. Whenever I have one it makes me think of my dad. He loves them and it's where my adoration was born, So, when I needed to come up with a whoopie pie for a Halloween party last weekend, I wanted to reinvent this decadent treat and here is what I came up with. Kinda tasty, so if you like some yummy goodness(let's hope you do, if not, you're in the wrong place;)

Ingredients

1 box yellow cake mix

1/2 cup veggie oil

2 eggs

1/4 cup water

1 cup Quaker Oatmeal (not instant)

1 tablespoon brown sugar

1 packet butterscotch pudding

1 cup whipping cream

4-6 oz cream cheese softened

(see notes below if you want cool whip version instead)

Preheat oven to 350 degrees

Combine cake mix, oil, eggs, water, oatmeal and brown sugar in bowl.   

Drop by 2 tablespoons onto lined cookie sheet (leave about an inch between each cookie)

Bake 8-9 minutes

Cool on pan 5 minutes, move to wire rack and cool 15 more minutes

Beat softened cream cheese on low for a min or until fluffy, add dry pudding packet & two tbsp of whipping cream, beat on low till pudding is fully incorporated into cream cheese and add remaining whipping cream, turn speed to high and beat until stiff peaks form. Let set in fridge for at least an hour before frosting. 

Take one cookie and place a tablespoon or so of frosting in the center.  Press another cookie on top (this will spread the icing out to the edge).

Notes*** the second time I made these, I couldn't find real oats so I used 2 packets of the quakers instant maple & brown sugar, I omitted the extra brown sugar. Both versions were pretty good, but the real oats give it more...depth(can a cookie have depth? haha)

and if you want the quick frosting version, just make the pudding w/1 cup cold milk and after about 20 min in the fridge, mix it with cool whip. Both are good. if I say so myself. and I do;)

Funfetti Ooey Gooey Butter Cookies

I've been on hiatus, I apologize. We had a funeral this past week and I've had some other things going on lately and I will touch base on those in the next few weeks. but the real reason you're here..

Yes, it's September and I am well aware it is officially(as of Saturday,woohoo)Fall, but in my world, it's been fall since Sept 1. and only that late b/c Wiki gave me "the look" when I mentioned taking my stuff out before then. To all you ladies who think it would be super awesome if your husband cared one way or the other about decor...think again, it's actually anti-awesome due to the fact that they actually try to have input on your our stuff. humph. Anyways, most of my goodies that have been getting made lately have involved pumpkin, apples and caramel. Buuuuttt, as it is still in the 90's here and I had a few ingredients left over, this week will be "summery" treats. You can still make them now if you want to, I mean...who cares, right? haha 

Ingredients

1 8 oz brick cream cheese, room temperature

1 stick butter, at room temperature

• 1 egg

• 1 tbsp vanilla

• 1 (18-ounce) box funfetti cake mix

• Confectioners' sugar, for dusting

DIRECTIONS-Preheat oven to 350 degrees F.In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla & finally add in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 10- 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired. 

and actually, I just realized that the Halloween funfetti mix is out, yay. see, this post is completely on time. Yay me;)

Creamsicle cookies w/cheesecake center

I know I had hinted my next "ooey gooey butter cookies" installment would involve funfetti cake batter. That was my intention and then I made the creamsicle ones and decided to one up myself and add a twist...cheesecake filling. Ummm, Yes, Please. So, for now at least, funfetti must wait. Priorties, people...We all have them.

The recipe contains the usual suspects required of these decadent cookies: butter, cream cheese and cake mix. The change up this time involved Orange Dream cake mix. I loved the dough(especially after it sat in the freezer for an hour; yums in my tums!) but was, at first anyways, not completely sold on the actual cookie...then came the next morning and I was officially riding the bandwagon.

The real sign that these were quite tasty came from Wiki, he ate three of them. Now I am sure that some of you are thinking "3 cookies is a good sign?" in my house, YES! The hubs is being participatory in a low carb lifestyle. I know- he's that person(insert exasperated eye roll) I mean I am a carbatarian. Surely there's such a thing? Right? I am also a meatarian. What I am not is a vegetarian...I feel your judgements and they don't hurt my feelings. haha anyways, the point is he ate the first one, paused and said "Yum, those are good. Wow, really good, these are the best so far." Score one for me!

time to get down to the nitty gritty

ingredients:

cookies

8 oz cream cheese(room temp)

1 stick butter

1 tsp vanilla

1 egg

1 box orange cake mix

1 box confectioners sugar

cheesecake filling

4 oz cream cheese(room temp)

3 tbs cheesecake flavored pudding

thick dough

directions

 In a large bowl mix the cream cheese & butter until smooth. Beat in the egg, then the vanilla and finally the cake mix. Cover & refrigerate for at least two hours. In a smaller bowl fork mix the cream cheese(for the filling) & the pudding till it's the taste you desire, chill for two hours also(at least, can stay longer if you like.) Preheat oven 350' Take a tbs size of dough and spread out in your palm, then add a tsp size of the filling to the middle and wrap the dough around the filling until it forms a ball. Roll the ball around in confectioner's sugar and bake for 10-12 min. The cookies will have a gooey center. You can cook for a few minutes more if you like a "cakery" texture, but I prefer this way.I made some without the center and they were just as scrumptious, if you wanted to skip the extra step.

perfect blend of oj and cream

warm and gooey

Linking up with
Taste of Tuesday
Wonderful Food Wednesday
What I Whipped Up Wednesday

Strawberry Lemonade Cookies

My ooey gooey butter cookie phase has been full throttle lately. My most recent adventure involved strawberry. I have odd tendencies when it comes to food.  Take for instance the fact that I hate coffee, but heart coffee ice cream. I adore strawberries, but wouldn't eat strawberry cheesecake if you paid me. I always cringe when I spy a pink cupcake b/c more often than not...it's strawberry(which is uber sad b/c pink is my favorite). This then, makes little sense, that of all the flavors of cake mix I've dabbled in to make these cookies...strawberry captured me the easiest. As I said: odd tendencies.  Oh well, I am a woman, it's inherent in my nature to not make any sense whatsoever. Moving on...

Ingredients

1 8 oz brick cream cheese, room temperature

1 stick butter, at room temperature

• 1 egg

• 1 tbsp lemon juice

• 1 (18-ounce) box moist strawberry cake mix

• Confectioners' sugar, for dusting

DIRECTIONS-Preheat oven to 350 degrees F.In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the lemon juice. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 10- 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired. 

 hope y'all enjoy these as much as I have. They're quite delightful and easily put you into a "springy" kinda mood. Especially when you've abstained from carbs for 2 weeks as I have. Yes, you read that right. 14 days of 25 carbs or less. Today was cheat day and c.h.e.a.t. I did. and guess what, my body hates me. Sugar is the evil one, why do I love it so. Now this week is 30-40 carbs a day. 12 of which will be chic fil a nuggets. hey, if I get them three meals a day...I'll still stay in my allotted amount. Hmmmmm?!?!haha kidding, or am I? only time will tell.

*Origin*

this is another of my adaption's of Paula Dean's Ooey Gooey Butter Cookie