Happy February friends! I have some chocolaty Valentine cookies for you, and whether you celebrate Valentine’s Day or not, cookies are rarely unwelcome!
You may have heard that you can make cookies with boxed cake mix and this recipe does just that, but with a boost of unsweetened cocoa powder and M&Ms! They are delicious; rich and not too sweet. If you’re looking for something tasty to bake for yourself or someone(s) you love, please try these and enjoy!
- 1 box of devil’s food chocolate cake mix
- 1/4 cup of unsweetened cocoa powder
- 3/4 cup of butter, softened
- 2 eggs
- 2 cups of “cupid’s mix” Valentine M&Ms
- Pre-heat the oven to 350F and line a baking sheet with parchment paper.
- Pour the cake mix and unsweetened cocoa into a large bowl and stir gently to incorporate.
- Add the eggs and softened butter into the dry ingredients and mix until a thick dough forms.
- Divide the M&Ms: Mix one cup into the cookie dough and place the other cup into a separate small bowl.
- Roll the dough into 1 to 1 1/2 inch balls, then dip the top of each dough ball into the small bowl of M&Ms and place each one onto the baking sheet.
- Place the baking sheet into the oven and bake for 10 to 12 minutes depending on the power of your oven.
- Bring the cookies out of the oven and allow them to cool on the sheet for about 5 minutes, then transfer the cookies to a cooling rack for another 5 to 10 minutes.
- Repeat this process until all the cookie dough has been baked, this should yield about 16 cookies.
Welcome back friends! I hope this post finds you and your loved ones safe and healthy! This week we’ll be baking Jack Jack’s Num Num Chocolate Chip Cookies from Disney and Pixar’s Incredibles 2.
This recipe is featured when Lucius Best (Frozone) checks in on Bob Parr (Mr. Incredible) in his new homemaking role. Bob is struggling with Jack Jack’s abundant powers, but has discovered he will temporarily settle down for cookies.
These chocolate chip cookies are slender, soft and scrumptious. Pixar recently released an official recipe for Jack Jack’s cookies that looks and tastes absolutely fantastic, but the cookies come out much thicker-looking than the ones in the film so I decided to create my own independent recipe for the fun of it. I imagine Jack Jack wouldn’t discriminate!
JACK JACK’S NUM NUM COOKIES
- 1 cup of butter, softened
- 1 1/2 cups of packed brown sugar (I used dark)
- 1 teaspoon of vanilla extract
- 2 large eggs
- 2 1/4 cups of cake flour
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 2 cups of semi-sweet chocolate chips
- Using a mixer, cream the butter and brown sugar.
- Add the vanilla and then the eggs in one at a time, mixing after each egg.
- In a separate bowl, combine the cake flour, baking soda and salt with a whisk.
- Slowly add the dry ingredients to the wet, mixing well after each addition until a thick fluffy dough forms.
- Using a mixing spoon, fold in the 2 cups of semi-sweet chocolate chips until well-distributed throughout the dough.
- Cover the bowl and place it in the refrigerator for about 24 hours. This step is optional if you’re in a rush for the cookies, but they will spread a little less if chilled.
- After the dough has chilled, preheat the oven to 325F and prepare a baking sheet with parchment paper.
- Remove the dough from the refrigerator and using a small ice cream scoop or a regular spoon (I used a spoon), begin portioning out the dough into balls of cookie dough (about 1 1/4 to 1 1/2 inches in diameter), and placing them on the baking sheet.
- Place the baking sheet in the oven and bake for about 14 minutes. Baking time may vary depending on your oven so please keep an eye on the cookies and find a time that works for you.
- Remove the cookies from the oven when they are golden brown on the edges and allow them to cool on the pan for about 2 minutes. Then remove them from the pan and allow them to completely cool on a wire rack.
Last week, we brought some of the beach to Zoey with edible “sand” made out of graham crackers and oatmeal. After she was done playing, I could not let good food go to waste so I made her some teething cookies with the remaining “sand”.
Not too sweet, but sweet enough to be called cookies instead of crackers, these treats are a hit! They are springy, yet firm enough to soothe her teething gums and she likes them!…Although so does my husband so I’m going to have to convince him not to eat all of them before she can knaw on a few.
- Grease a baking sheet and preheat the oven to 325 F.
- Combine the ingredients into a mixing bowl and stir them with a mixing spoon until a thick dough has formed. You may need to adjust the amount of water or coconut oil you add depending on how juicy your bananas are.
- Section the dough into smaller portions and (using a flat surface and a rolling pin) roll out your dough to 1/4 of an inch thick. You will need to use flour to keep the dough from sticking to the rolling pin and surfaces.
- With a circular cookie cutter or a drinking glass (I used a drinking glass), cut cookies out of the dough and place them onto the greased baking sheet.
- Cook each sheet of cookies for 12 to 15 minutes. Be careful they are hot! Use the spatula or a spoon to test their springiness. They should be firm yet springy when pressed as they are brought out of the oven.
- Allow the cookies to cool before serving. These can be stored in the refrigerator for a little more firmness.
- Serve and enjoy, but please watch your baby as they eat this to make sure they handle the texture well!
Welcome back friends! This week we are cooking up Creme de la creme a la Edgar as a dipping sauce with Roquefort’s butter cookies from Disney’s The Aristocats!
This recipe is featured when Edgar wants to get rid of Duchess and her kittens, thinking they will be the sole heirs to his employer’s fortune. He makes a cream for the cats to drink, laced with sleeping pills and drives them out to the countryside to abandon them. Roquefort the mouse brings his cookie to share the cream, and ends up falling asleep too!
First thing is first, I did not lace the creme with sleeping pills, I’m not trying to knock you all out. What I did do was infuse it with chamomile to add a calming effect, although this is optional. With or without the chamomile it really is quite tasty as a dip, on its own, or even as a creamer for tea or coffee.
I’d also like to mention that when Roquefort brings out his “cookie” he actually refers to it as a cracker, but it looks so similar to a Sable Breton or French Butter Cookie that I took the liberty of switching it over. Totally worth it when pairing the cookies with the cream!
CREME DE LA CREME A LA EDGAR
- 2 cups heavy cream
- 1/4 tsp. cinnamon
- 1/8 tsp. nutmeg
- 2 tbsp. sugar
- 1/2 tsp. vanilla extract
- 1 or 2 chamomile tea bags (optional)
INSTRUCTIONS (CREME DE LA CREME A LA EDGAR)
- In a medium saucepan, combine the heavy cream, cinnamon, nutmeg, sugar and the chamomile bag or bags (optional).
- Cook over a medium heat, stirring occasionally until the sugar dissolves and the cream mixture begins to steam. Do not let it reach a boil.
- Remove the creme from the heat and stir in the vanilla extract.
- Divide into a bowl, bowls or cups and enjoy with Roquefort’s cookies (see below)!
- 1/2 cup salted butter, softened
- 3 egg yolks
- 1/2 cup confectioner’s sugar
- 1 1/4 cup flour
- 1/2 tsp. baking powder
- 1 tsp. vanilla extract
INSTRUCTIONS (ROQUEFORT’S COOKIES)
- Pre-cut the butter into small cubes and allow enough time for it to soften.
- Separate the egg yolks from the whites (you can keep the egg whites in the fridge for another recipe).
- Place the confectioner’s sugar and the egg yolks into a large bowl and whisk them together until they are fluffy and lighter in color.
- Add the softened butter, and whisk the mixture again until combined, this should look like a thick paste.
- Sift and stir in the baking powder and flour. Stop as soon as the dough comes together.
- Prepare a baking tray lined with a baking mat or parchment paper.
- Pre-heat the oven to 325F.
- Lightly flour your work area and transfer the cookie dough to it. Sprinkle the dough with a little bit of flour and flour your rolling pin.
- Using the floured rolling pin, gently press and stretch the dough to flatten it.
- Using a round cookie cutter (mine was about 2.5 inches in diameter), cut out the cookies and place them on your prepared baking tray, leaving a little bit of space between each cookie.
- Use the tip of a butter knife, create four + shaped patterns in the dough (see image above). If you butter knife is sticking to the cooke dip it in a little bit of flour.
- Repeat the process with any extra dough left. If the dough starts to become really soft, place in the fridge for a few minutes to harden.
- Bake for 25 to 30 minutes, until the cookies have a golden tint. Keep an eye on them, every oven is different!
- Remove the cookies from the oven and transfer them to a cooling rack until completely cool.
- Dip in the Creme de la creme a la Edgar (see above) and enjoy!