Halloween Funfetti Cookies

Ever since I saw these cookies on Tasty Kitchen.com I knew had to make them.  They always kept getting put on the back burner for some reason but this past weekend it was time.  These cookies were totally worth the wait.  Soft, slightly chewy with some crispiness around the outside.  The perfect cookie and so adaptable for different seasons.  I'm thinking green for St. Patty's day, rainbow for spring and summer, red and blue for the fourth of July!  The possibilities are endless!  

Mr. Schwartz and I took these cookies to work and they received rave reviews.  My coworker, Roberta, said that they were the best thing that I have brought in to date.  Mind you, she has sampled the Champagne Cupcakes, Shamrock Shake Cupcakes, Pumpkin Cupcakes and probably a few others I can't remember.  When I told her that I was going to say she gave them two thumbs up, she wanted me to add that she "is a total food snob and will throw something away if it's not good."  So, I think I will leave it at that.  

 Start with butter (yeah, this looks like a lot but I was making a double batch).

 And sugar.

 Mix for about two minutes or until fluffy.

 Scrape the sides and add vanilla

 Almond extract (yum)

 And eggs.

 Mix until fully combined.

 Like so

 In a different bowl, combine flour

 Cornstarch.  I hear this is the secret to soft cookies.  It totally worked.

 Baking soda

 And salt

 Stir this just a bit with a fork.

 Slowly add it to the mixer and mix until everything comes together.

 Add in the sprinkles!

 Scoop dough out onto the baking sheet--I like to use my silpat mat.

 Bake for about 10 minutes or until just golden around the edges.

 The perfect sugar cookie with a hint of almond.

Happy Halloween! 

Halloween Funfetti Cookies

1 cup butter

1 1/4 cup white sugar

2 teaspoons vanilla extract

1 teaspoon almond extract

1 egg

2 1/2 cups flour

1/4 cup cornstarch

3/4 teaspoon baking soda

1/2 teaspoon salt 

1/2 cup halloween colored jimmy sprinkles

1/2 cup nonpareil sprinkles

Preheat the oven to 375 degrees.

In the bowl of a stand mixer, combine the butter and sugar.  Mix for about 2 minutes or until fluffy. Add the vanilla, almond and egg.  Mix to combine again.  Scrape the sides down.  

In a different bowl, combine the flour, cornstarch, baking soda and salt.  Stir with a fork.  With the mixer on low, slowly add the flour.  Mix until fully combined.  Add in the sprinkles and stir with a spoon just until incorporated.  If you over mix, they will bleed into the dough.  

Scoop onto a baking sheet or baking sheet lined with a silpat mat.  Be sure to keep space between the cookies as they do spread a bit.  Bake for 10-13 minutes or just until the edges start to turn very light golden brown.  That ensures that the cookies will be soft and not crispy.  

Enjoy!  

Recipe by: Fat Girl Trapped in A Skinny Body

Mini Cake Batter Cheesecakes

For the most part, I have a plan of what I'm going to post…for the most part.  Then, sometimes I make something and that plan goes straight out the window.  This was one of those times.  

We have been planning on going down to Mr. Schwartz's sister or my sister (in-law) and brother-in law's house to watch the first Vikings game for a while.  Things have been a bit let's just say "wild" at my day job so I hadn't put much thought in what I should bring.  I don't like to show up empty handed. So, after we already ran all of our errands on Saturday I thought "crap, what are we going to bring to Jenna and Chris'? Bahhh my life is so hard why do I never think of things in the store!?"  Then I saw a no-bake cheesecake mix and sprinkles sitting right next to it.  Sure enough I had half a bag of white cake mix sitting on top of that.  Hummm…what to do.  MINI CAKE BATTER CHEESECAKES that's what.  And TA-DA this recipe was born.  

Oh, and it was a good excuse for me to do a giveaway…scroll to the bottom to check it ouuut.  

 Start by making the crust.  Pay attention this is uber difficult.  Melt butter.

 Pour in graham cracker mix.

 Add sugar and stir.

 Add a little to each muffin cup.

 Press down gently to create the crust.  Done.

 The filling is equally difficult.  Add powdery mix to a bowl.

 Dump in some cake batter mix.  If you are wondering what to make with the rest of the bag check this recipe out.

 Add milk.

 Using a hand mixer, mix the heck out of it.  I only have two hands so just pretend you see a hand mixer mixing this.

 Quickly spoon over the crust.  This stuff sets quick.

 Then whip up some whipped cream.  I used the real deal and was pretty stinking happy about it.  If you have the canned stuff, that would do just fine as well.  However, you won't be able to make these ahead of time.  The fake stuff melts.

 Look what I did, figured out how to take a picture of it mixing.

 So mix and mix until it looks like this…

 Keep mixing a bit more until it is a little firmer.

 Put it into a zip top or pastry bag using the cup method.

 Pipe the whipped cream onto the cheesecake mixture.

 Sprinkle

And top with a little additional crust.  

 Enjoy.

 These are to diiiie for.

 For real.

Do it.  Word to the wise, whipped cream melts quickly, I didn't let it.  I popped these in the freezer and when it was time to travel I packed them in a thermal bag.  They made it safely and did not melt in the almost two hour car ride.  

 Okay, enough of the blabbing, let's get to the giveaway!  How would you like to win these adorable cupcake liners?

 I think you would.

See that rainbow of adorableness?  It could be all yours!  Just use the widget below to enter.  The contest will start tonight (September 9, 2012) and will go until Thursday evening.  Good luck and let me know if you have any difficulties with the widget.  : ) 

a Rafflecopter giveaway

Mini Cake Batter Cheesecakes

(makes 12)

1 Package Jell-O No-Bake Cheesecake 

5 tablespoons butter, melted 

2 tablespoons sugar

2/3 cup cake batter mix (either white or yellow) 

1 3/4 cup milk (I used skim) 

2 cups heavy cream (or whipped cream from a can) 

2 tablespoons rainbow sprinkles 

Combine the graham cracker crust packet with the melted butter and sugar.  Place cupcake liners in a cupcake pan and press crust into the bottom of each cup reserving about 1/8 cup of the crust for topping.  

In a large bowl, combine the cheesecake mix, cake mix and milk using a hand mixer.  Once things are combined, spoon onto the crust on each cup.  

In a sperate large bowl, whip the whip cream using a hand mixer.  Spoon into a zip top or pastry bag and pipe on the top of the cheesecake.  

Sprinkle remaining crust crumbles and sprinkles.  

Enjoy!

Recipe by: Mrs. Schwartz