Autumn Spiced Apples

cinnamon apples

Spiced apples are absolutely one of my most favorite things in the whole world. They are warm, delicious, cozy and remind me of everything autumn which in my opinion is the best time of the year! This is one of those recipes where being accurate and measuring is completely unnecessary, I like to fly by the seat of my pants with this one. I add a “little bit of this” and a “little bit of that” until I stumble upon the perfect amount of spice and flavor. Don’t be afraid to experiment with different spices and apples, you simply cannot go wrong here. Since this is such an easy recipe to master, try letting your kids in the kitchen with you so they can give it a whirl themselves!

My favorite apples to use when I am making this recipe is a combination of Granny Smith and Honeycrisp. The Granny Smith apples add just the right amount of tartness to balance the sweetness and they hold up well when cooking. Honeycrisp apples are the perfect blend of sweet and tart and work really well in cooking as well but are also excellent apples to grab and eat raw. When making spiced cooked apples you can slice them up in nice big wedges or dice them up as I did above. To get nice, even pieces and speed up the cooking process I used my Vidalia Chop Wizard . It’s a great little gadget to quickly chop and dice veggies and fruit and it’s worth the small investment especially for those who aren’t comfortable with their knife skills.

I love to top my pancakes with a huge scoop of warm spiced apples, drizzle them with a little Apple Butter Syrup and then top it off with a nice dusting of confectioners sugar. It is the perfect Sunday morning treat especially on those cool, crisp fall days. They are also delicious stirred into yogurt or as a topping on your vanilla ice cream. Serve alongside pork, top your chicken, spread on toast or even eat them straight! They are so delicious no matter how you eat them and they are the perfect accompaniment to many dishes. Turn on your creativity and whip up a batch today. Enjoy!

Ingredients

  • 3-4 apples, any combination of varieties
  • 1-2 tbs unsalted butter
  • splash of apple cider OR apple juice
  • few sprinkles of granulated sugar
  • few pinches of ground cinnamon, apple pie spice, baking spice, nutmeg OR other spice
  • dash of pure vanilla extract

Instructions

Wash, peel and core the apples then slice or dice them up. In a small saucepan set over medium heat melt the butter. Add the apples, cider or juice, sugar, spices and vanilla extract. Cook, stirring occasionally, until the apples are tender but not falling apart. Adjust seasonings as needed and serve warm or store in the refrigerator for 3-5 days.

Chef Emerson’s Homemade Ciabatta Bread

Em Ciabatta

(Pictured above is the loaf that was made by my daughter at cooking school)

What is more delicious than the smell of fresh homemade bread? How about fresh homemade bread that is baking right in your own oven? This simple recipe comes directly from the children’s cooking class at Sur La Table that my daughter has participated in for the third year in a row. This recipe requires a little advanced preparation as you need to prepare the “sponge“, a fermented bread starter, the day before but once that is ready to go it’s really a very easy recipe for both kids and adults to make. The end result is a delicious, crusty, warm loaf of bread perfect for sandwiches or as a side to your meal.

Ciabatta, pronounced [tʃaˈbatta], is one of my most favorite breads. I love the crusty cracked outside and the soft, delicate inside. The word ciabatta is Italian in origin and translated it means, “slipper” which is descriptive of this bread’s distinctive flat, tapered shape. Ciabatta bread originated in the region of Italy known as Liguria and quickly spread across the country in popularity. Depending on the region of Italy you are in, ciabatta bread can vary in its texture from soft and porous to a more crunchy, firm crust with a dense crumb. Here in America it is easily found in most supermarkets and bakeries and has what is commonly known as an “open crumb” structure. This is due to the use of a sponge, otherwise known as a “starter“, that is added into the dough preparation. Regardless, it is a wonderful and delicious bread that is the perfect accompaniment to any meal. Enjoy!

Ingredients

For the sponge

  • 1/8 tsp active dry yeast
  • 2 tbs warm water (110°F to 115°F)
  • 1/3 cup water, room temperature
  • 1 cup ( 4 1/4 ounces) unbleached all-purpose flour

For the bread

  • 1/2 tsp active dry yeast
  • 2 tbs warm whole milk (110°F to 115°F)
  • 2/3 cup water, room temperature
  • 1 tbs extra-virgin olive oil
  • 2 cups bread flour OR unbleached all-purpose flour, plus more for dusting
  • 1 1/2 tsp sea salt

Instructions

To make the sponge – In a medium mixing bowl, stir together the yeast and warm water and let stand for 5 minutes until the yeast dissolves. Mix in the room temperature water and flour until well incorporated. Cover the bowl with plastic wrap and let the sponge stand at room temperature at least 12 hours and up to one day.

To make the bread – In a small bowl stir together the yeast and milk and let stand for 5 minutes or until it looks creamy and a little bubbly.

In the bowl of a stand mixer fitted with the dough hook, blend together the yeast mixture, sponge, water, oil and flour at low-speed until the flour is just moistened.

Beat the dough at medium speed for 3 minutes. Add the salt and beat for another 4 minutes on medium. Turn the dough out into a large bowl coated with olive oil. Cover with plastic wrap and let the dough rise at room temperature until it’s doubled in size, about 1 1/2 hours. The dough will be bubbly and quite sticky.

Line a rimless baking sheet with a 12X12″ piece of parchment paper and generously dust with flour. Turn the dough out onto a well floured work surface and cut in half using a bench scraper or knife. Transfer the halves to the prepared baking sheet and form into irregular ovals about 9″ long. Dimple the loaves with floured fingers and dust the tops with flour. Cover the loaves with a damp kitchen towel. Let them rise at room temperature until almost doubled in size, about 1 1/2 hours.

About 30 minutes before baking, preheat the oven to 425°F and place a pizza stone in the center of the oven.

Transfer the loaves on the parchment paper sheet to the pizza stone. Bake until pale golden and the loaf sounds hollow when the bottom is tapped with a finger, about 20 minutes. Using a large spatula, transfer the loaves to a wire rack to cool.

Chef Emerson’s Almond Vanilla Chocolate Chip Bundt Cake

Em cake 5

If there is one thing my daughter loves to do it is bake and now that she’s getting older, she is almost 10 now, she really loves to work independently on her kitchen creations. I try to give her as much space as she needs during her time in the kitchen assisting only as needed with measuring and baking tips. Don’t be afraid to hand over the reins to your little baker, the only way for them to learn and grow in the kitchen is for them to do the work on their own.

This recipe was adapted from one of my daughter’s favorite cookbooks, The Nerdy Nummies Cookbook: Sweet Treats for the Geek in All of Us by Rosanna Pansino who also happens to have a really great YouTube® baking channel. It’s a simple to follow recipe so it is great for kids to try on their own. The original recipe is for a lightly lemon flavored pound cake however, my daughter Emerson isn’t fond of lemon so she decided to change-up the flavor profile. She eliminated the lemon zest and instead used a little less vanilla extract while adding in some almond extract. Then she decided to incorporate some mini chocolate chips as well because in her world, everything is better with chocolate! If you wish to make the original recipe simply use 2 teaspoons of pure vanilla extract and 2 tablespoons of finely grated lemon zest instead of the chocolate chips and extracts combination.

One small tip to ensure that you chocolate chips are evenly dispersed throughout the cake, lightly dust them in flour before adding them to the batter. Chocolate chips have a tendency to sink to the bottom of batter however, a light dusting of flour will help to suspend them nicely throughout the finished cake. Enjoy!

Ingredients

  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 3/4 tsp baking powder
  • 1/4 tsp Kosher salt
  • 2 1/2 sticks (10 ounces) salted butter, at room temperature
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 1/2 tsp pure vanilla extract or paste
  • 1/2 tsp pure almond extract
  • 1 cup milk
  • 1/2 cup mini chocolate chips
  • confectioner’s sugar, for dusting

Instructions

Preheat oven to 325ºF. Grease a bundt ban with cooking spray and lightly dust with flour.

In a medium bowl, whisk together the flour, baking powder and salt. Place the mini chocolate chips in a small bowl and very lightly dust them with flour. Set aside.

In the bowl of a stand mixer, beat the butter until softened. Add the sugar and beat until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.

Add the eggs, one at a time, beating well after each addition. Scrape the bowl as needed. Beat in the vanilla and almond extracts.

On low-speed, alternate adding the flour mixture and the milk, beginning and ending with the flour mixture. Add the mini chocolate chips and mix until just incorporated.

mixer pic

Pour the batter evenly into prepared bundt pan. Tap the bottom of the pan on the work surface to get rid of any air bubbles. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.

em cake 4

Cool in the pan on a wire rack for 15 minutes. If needed, loosen the sides of the cake from the pan with a small butter knife. Carefully turn the cake out of the pan into a wire rack and allow to cool completely. Lightly dust with confectioner’s sugar before serving.

Em Cake 3.jpg

**Tip – To quickly bring eggs to room temperature, gently place them into a bowl of hot tap water and allow them to sit for a few minutes.**

Homemade Fudge Pops

fudge pops2

Since I was a little girl one of my most favorite summer treats have been fudge pops. They are frosty and creamy and just so delicious. As yummy as they are though, anything that is store-bought is always made with extra fillers and icky ingredients so when I saw this recipe for homemade pops and realized just how easy they were to make we had to give them a whirl! I promise you, once you have these pops you might never go back to the prepackaged ones again!

This fudge pop recipe comes from “Everyday Food with Sarah Carey” and it’s just so quick and simple to make that you won’t believe it. (**see video below**) In fact, my daughter actually made this batch herself, I just assisted with the pouring because the mixture is very hot.

I have made these quite a few times now and while the original recipe calls for whole milk and heavy cream, I actually prefer them just a little lighter so I like to use 1% milk and half-n-half. I think that the “mouth taste” with the lighter ingredients is just a little better but feel free to make these however you wish. Either way they will be refreshing and delicious. Enjoy!

Ingredients

  • 2 tsp cornstarch
  • 1 1/2 cups milk, divided
  • 1 1/3 heavy cream or half-n-half
  • 1/2 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 tsp Kosher salt
  • 2 tsp pure vanilla extract

Instructions

In a 2 qt saucepan whisk together the cornstarch and 2 tbs of the milk until smooth. Then whisk in the remaining milk, cream, cocoa and salt. Bring to a boil over medium-high heat while stirring constantly, cook for 1 minute. The mixture will begin to thicken up considerably at this stage.

fudgemixture

Stir in the vanilla and transfer the mixture to a large pouring vessel such as a measuring cup. Fill the ice pop molds and freeze until solid, at least 6 hours. Before serving, run the molds under hot tap water to release the pops.

fudge pops mixture

 

Video courtesy of “Everyday Cooking”

Chocolate Covered Apple Slices

apple slices

Sometimes it can be a challenge to get your kids to eat healthy, I struggle daily with this because I have two pretty picky eaters. Thankfully, my son at least loves fruit but my daughter will put up a fight over anything that isn’t junk food or a hamburger. So I thought that if we dressed up our fruit a little it would motivate her to at least eat something a little better than chips or pretzels. I used dark chocolate which is a bit “healthier” and with such a thin layer of the yummy stuff, this snack really is just fruit on a stick!

The little beauties pictured above were handmade by both of my kids. They were in charge of dipping and decorating and I think they did an amazing job! Plus, they were so excited to eat them since they were the sous chefs in charge. That is the great benefit of letting your kids help you in the kitchen, when they have some ownership over the food that is being prepared they are more inclined to want to try new things. No surprise, my daughter liked them!

For this batch of apples they decided to use sprinkles, diced pecans, mini chocolate chips and toffee bits for their toppings. You can really use almost anything you have in the pantry as a topping such as crushed cookies or graham crackers, mini marshmallows, crushed candy, sanding sugar, etc. This is a great opportunity for your kids to get creative in the kitchen. If you wanted to be a little “naughty” and amp these up a level, dip the apple slices into melted caramel first, let cool and then coat with chocolate. SO good!

Before you dip the apples into the chocolate I recommend that you give the slices a quick dip in lemon juice. The lemon juice will help to prevent the cut apple slices from getting brown and mushy. When you remove them from the lemon juice gently dry with a clean paper towel before you begin dipping them into the chocolate. Do not skip this step as you do not want to introduce any liquid into the melted chocolate because it can cause it to seize rendering it completely unusable. Enjoy!

Ingredients

  • 2-3 unpeeled apples, cored and sliced
  • wooden skewers
  • lemon juice, for preservation
  • 1 bag of chocolate melting wafers or other chocolate
  • assorted toppings
  • wax paper, for workspace

Instructions

Thoroughly wash apples then core and slice them. Place them into a bowl of lemon juice and gently swirl them around for a minute or two. Remove and pat dry with a clean paper towel. Place a wooden skewer in each slice. Sort toppings into small bowls or cups.

apple slices 2

Melt the chocolate over a double boiler or in the microwave. Dip the slices, one at a time, into the chocolate and then gently tap them on the side of bowl or pot to remove excess chocolate. Hold the apple slice over the wax paper and sprinkle on the topping.

emme dipping

Gently place the apple slices on a cookie sheet lined with a silicone mat. Place the finished slices into the refrigerator and allow them to cool and harden for at least 20-30 minutes.  Store them in the refrigerator until serving.

apple slices

Chef Emerson’s S’mores Truffles

Emme Truffles

My daughter and little chef-in-training, Emerson, loves to cook and bake and the other day she asked to whip up a fun dessert. She decided to make these scrumptious and super easy S’mores Truffles. Aside from a little assistance with the measuring she made these completely by herself. They are a great dessert to make with your kids as they require minimal ingredients, most of which you should have in the house. Also, depending on their age, it’s something they can make themselves with little to no help which is fantastic for building up confidence in the kitchen.

If you don’t like s’mores or don’t have any marshmallows and graham crackers on hand, feel free to change these truffles up. Use the base truffle mix, roll them into balls and then coat them in crushed cereal, cookies, sprinkles, toasted coconut or even dusted with a little cocoa powder. They are also just as delicious plain as they are coated or in this s’mores version. Let your little one experiment and see what yummy concoction they are able to think up. This recipe makes about 20-25 truffles depending on how large they are rolled. Enjoy!

Ingredients

  • 1/3 cup heavy cream or half-n-half
  • 1/2 tsp Kosher salt
  • 1/2 tsp pure vanilla extract
  • 2 cups semi-sweet or dark chocolate chips
  • 2 tbs vegetable oil
  • 20-25 miniature marshmallows
  • 1 1/2 cups crushed graham crackers

Instructions

Combine the cream, salt and vanilla extract in a bowl. Set aside.

Combine the chocolate chips and vegetable oil in a large microwave safe bowl. Heat in the microwave on high in 15 second intervals, stirring after each interval, until the chocolate is completely melted.

Pour the cream mixture into the melted chocolate and stir gently until well combined. Pour into a parchment lined 8X8 pan and refrigerate for about an hour.

Scoop out about a tablespoon of chocolate, wrap it around one marshmallow and roll into a ball. Roll the truffle ball in the crushed graham crackers and then place on a dish. Repeat until all of the chocolate has been used.

Store the truffles in an airtight container in the fridge, they will keep for a few days.

**Tip – A melon baller or small cookie scoop works great for scooping the chocolate.**

chef emmen

My little chef hard at work!

(Pampered Chef Glass Mixing Bowls – 3 Piece Set$35)

Halloween Candy Cookie Bars

Halloween Cookie BArs

If your house is anything like mine then I am sure once the kids are done with their trick-or-treating you’re left with about 4 tons of candy in the house. Why not take some of that delicious chocolate and turn it into Halloween Candy Cookie Bars! They are easy to pull together, so delicious and fun to make with the kids since they can choose their favorite add-ins.

I came across this recipe on The Today Show website, you can find the original recipe right here . It did not specify what size pan to bake the cookie bars in so I went with a 9X9 square pan lined with parchment paper. The baking time listed, 45-50 minutes, was about right. Just watch them to make sure they do not over brown and get burnt, test for doneness by inserting a toothpick in the center. It should come out mostly dry with a few moist crumbs adhered to it.

For the add-ins, use whatever chocolate you have on hand and feel free to use a mix as well. In my cookie bars I used toffee bits, M&Ms® and chopped up Milky Way®, Kit Kat®, 3 Musketeers®, and Snickers® bars. I added a few mini chocolate chips on the top too! They were delish!

Ingredients 

  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup unsalted butter, melted
  • 2 large eggs
  • 1 tbs pure vanilla extract or vanilla paste
  • ½ tsp Kosher salt
  • 2 cups all-purpose flour
  • 2 cups assorted Halloween chocolate candy, chopped

Instructions

Preheat oven to 350ºF. Chop the Halloween chocolate candies into bite-size pieces. Set aside.

In the bowl of a stand mixer, combine both sugars and the melted butter. Mix until the sugars and butter lighten in color, about 6-8 minutes.

Add in the eggs and vanilla and mix. Then add in the salt and flour and mix until everything is well combined.

Stir in the Halloween candy and then spread the cookie batter into a 9X9 pan that is lined with parchment paper.

Bake for 45-50 minutes.

Allow to cool and then cut into squares.

Halloween Bark

Halloween Bark2

Inevitably Halloween will bring a surplus of candy into your home so why not pick out a few of your favorites and make some Halloween Bark! It’s super easy to do and your kids will have so much creating their own chocolate concoctions. You will find many variations of this recipe online but they are all similar. All you need is a pan, some plain chocolate and assorted Halloween candy which can be anything from gummy worms to broken up bits of candy bar. I also like to add some spooky eye candy to my bark, it gives it a little extra Halloween flare!

For the chocolate, I like a nice bittersweet chocolate as it offsets the sweetness of the other candies that are mixed in but feel free to use whatever you have on hand. You can either melt down plain chocolate candy bars from your kids trick-or-treat bag or use a bag of chocolate chips, both will be perfect in this recipe. Once your chocolate is topped with all of the goodies and has hardened, use a knife to break it up and enjoy! Happy Halloween!!

Ingredients

  • 3 cups of chocolate (dark, milk, bittersweet, etc)
  • 2 – 2.5 cups of assorted Halloween candy

Instructions

Line a baking sheet with parchment paper or a Silpat®.

Over a double boiler, melt down the chocolate until smooth.

Pour the chocolate onto the baking sheet and using a spatula, smooth it into an even layer about 1/4″ thick. Top the chocolate with the assorted Halloween candy.

Place the tray into the refrigerator for about 35-40 minutes or until the chocolate has fully hardened.

Slide the cold chocolate onto a cutting board and using a knife, chop it up into large, irregular pieces and serve. Store the bark in an airtight container in a cool place.

 

 

Solar Eclipse Cookies

Eclipse Cookies.jpg

This past Monday was a big day across the United States as we experienced a cross-country solar eclipse. Unfortunately, being in New York we were not in the path of totality so we didn’t have as cool of an experience as some of the other states but it was an exciting day nonetheless. To celebrate this momentous occasion my daughter and I decided to bake Solar Eclipse Cookies! We took a basic Black and White Cookie recipe and just did a little tinting of the glaze to make an eclipsed sun. They were so much fun to make and my kids loved them!

We used a recipe from the The Brown Eyed Baker blog site, you can find the recipe right here . We didn’t make any adjustments to the recipe other than to substitute fresh lemon juice for the lemon extract. Traditional Black and White Cookies have a very moist, cake like texture so be sure to remove them from the oven when they are just slightly browned around the edges. Keep a close eye on them as they can go from pale to burnt in seconds. If you let them go too long you won’t have the proper texture and they will be ruined. Also, make sure the cookies are completely cooled before glazing them or you will have run off and very messy cookies. Enjoy!

Ingredients

For the cake

  • 4 cups cake flour
  • 1/2 tsp baking powder
  • 1/2 tsp Kosher salt
  • 1 cup unsalted butter, room temperature
  • 1 3/4 cups granulated sugar
  • 2 large eggs, room temperature
  • 1/2 tsp vanilla extract
  • 1/4 tsp lemon extract or fresh lemon juice
  • 1 cup milk

For the icing

  • 2 ounces unsweetened chocolate, finely chopped
  • 1/3 cup water
  • 1/4 cup light corn syrup
  • 5 cups powdered sugar
  • 1/2 tsp vanilla extract
  • yellow food dye
  • black food dye (optional)

Instructions

To make the cookies – Adjust the oven racks to lower-middle and upper-middle positions and preheat the oven to 375ºF. Line two baking sheets with parchment paper or a silicone baking mat.

In a large bowl, whisk together the flour, baking powder and salt. Set aside.

Beat the butter at medium speed for 30 seconds to loosen it up. Keeping the mixer running, gradually add in the sugar and then gradually increase the speed to medium high and beat until the mixture is light and fluffy, about 3 minutes. Scrape down the sides of the bowl and add the eggs, vanilla and lemon extract/juice. Beat at medium speed until combined, about 30 seconds. Scrape down the sides and bottom of the bowl again. With mixer on low speed, alternately add the flour in four additions and the milk in three additions (beginning and ending with flour), and mix until just combined. Give the mixture a few final stirs with a rubber spatula to ensure all of the flour has been incorporated.

Use a 1/4 cup measuring cup to scoop mounds of dough onto the prepared baking sheets, leave about two inches between them. Using moistened fingers, gently press each mound of dough into a 2″ inch circle. Bake until the edges of the cookies are set and light golden brown, about 20 minutes. Allow the cookies to cool for 2 minutes on the baking sheets, then remove to a wire rack to cool completely.

To making the icing – Melt the chocolate in a bowl set over a small saucepan of barely simmering water or using the microwave on 50% power in 30-second increments. Set aside.

In a saucepan over medium heat, bring the water and corn syrup to a boil. Remove from the heat and whisk in the powdered sugar and vanilla extract. Transfer 3/4 cup of the icing to the bowl with the melted chocolate and whisk to combine. If desired, add a little black food dye to darken the chocolate. Using yellow food dye, tint the remainder of the white glaze until it’s a sunny yellow color.

To ice the cookies – Place wire racks over wax paper to catch any drips. Gently dip each cookie into the yellow icing so that the top is fully coated. The icing should move on its own when the cookie is tilted. Using a small offset spatula, scrape any excess from around the edges. If the yellow icing begins to thicken too much, stir in a teaspoon of warm water at a time until the icing goes back to a smoother, looser consistency. Place the finished cookies on the wire racks and allow to set for at least 15 minutes.

Place the chocolate icing into a Ziploc™ bag and snip the corner. Carefully pipe a half moon shape onto the cookie and then fill it in. Using a small offset spatula, spread the icing to fill in any gaps. If the chocolate icing thickens too much, place the bowl on a small saucepan of barely simmering water so that it can re-melt. If it’s still too thick, you can add warm water, a teaspoon at a time, until it returns to the correct consistency. Place the finished cookies on the wire racks and allow to set for at least 1 hour.

The cookies can be stored in an airtight container at room temperature for up to 3 days. If you stack the cookies, be sure to place a piece of wax paper between layers.

Cake Batter Sprinkle Cookies

cakebattercookies

I was looking for a quick treat to make the kids and came across this recipe on Facebook from the “So Yummy” blog, they were called Four Way Cookie Sandwiches . Normally I like to make my baked goods all from scratch but I was a little intrigued by this recipe so I decided to give it a try. The cookies were very good, slightly crispy on the edge and nice and soft on the inside. They also had a really nice vanilla cake flavor and my kids loved all of the sprinkles throughout. These cookies were definitely a hit in our house, it’s a recipe I will make again if I need some quick, home baked cookies.

The original recipe calls for the cookies to be filled with frosting and then sandwiched together however, I decided to just make a basic batch of cookies and not fill them. I also added in a teaspoon of vanilla paste because everything is better with a little vanilla and I used a French Vanilla cake mix for even more vanilla flavor. The recipe calls for the cookies to be baked for 15 minutes but at that point my cookies were still raw in the middle so I let them go another 5 minutes, checking them at the halfway point. After 25 minutes the cookies were cooked through nicely but they never did brown. Had I left them in the oven any longer to achieve a golden brown color they would’ve most definitely turned out too dry and overdone. Be sure to keep an eye on the cookies towards the end of baking as oven times vary.

Next time I’ll try these cookies filled with frosting. If you want to sandwich them together don’t feel like you’re stuck just using a vanilla frosting. Try out chocolate, Nutella™, marshmallow creme, etc. The possibilities are endless! I would even try rolling the sandwiched cookies in crushed cookies, chocolate chips, or even broken up candy bar pieces! All would be a yummy choice and something a little different from just traditional sprinkles.

Ingredients

  • 1 box of vanilla cake mix
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1/2 cup colored sprinkles
  • 1/2 cup pre-made vanilla frosting, optional 

Instructions

Preheat the oven to 350 degrees. Mix the eggs, oil, sprinkles and cake mix together. Stir until well combined. Using a cookie scoop, place cookies onto a Silpat™ lined cookie sheet.

Bake for 15-20 minutes and cool on wire racks.

If sandwiching the cookies together, frost one cookie and place another cookie on top. Gently roll the sides of the cookie in the topping of your choice. Enjoy!

So Yummy Blog – Four Way Cookie Video