Thursday, March 22, 2012


Strawberry Springtime Bars

1 box (18.25 oz) strawberry cake mix
5 oz evaporated milk
1/4 cup butter, melted
1/2 tsp strawberry or vanilla extract
1 cup Ghiradelli white chocolate chips
1/2 cup Ghiradelli milk chocolate chips
1. Preheat oven to 350ƒ
2. Spray a 9x13 pan with cooking spray. (I lined mine with parchment paper)
3. With your mixer, beat cake mix, evaporated milk,  extract and butter until combined. Mixture will be thick and sticky.
4. Divide batter in half and press 1 half into the bottom of the pan.
5. Bake until just set, approximately 8-9 minutes.
6. Remove base from oven and sprinkle with chips.
7. Drop remaining batter on top of in teaspoon sized amounts.
8. Bake for 20-24 minutes longer until top begins to golden.
9. Cool completely before cutting into squares.
Optional: melt some white chocolate and drizzle over top

Cream Cheese Mint Chip Cookies

1/2  cup unsalted butter softened
1/2 cup cream cheese, softened
1/2 cup granulated sugar
1 1/2 cups packed light brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/4 unsweetened cocoa
3/4 tsp salt
1 tsp baking powder
1 tsp baking soda
1 8 oz bag  Guittard Smooth & Melty Petite Mint Chips (pastel color)
1/2 cup Ghiradelli white chocolate chips
1. Preheat oven to 350 degrees. Line four 13X17 inch baking sheets parchment paper.
2. In a large mixing bowl, place the butter, sugars, eggs, and vanilla.
3. Cream together in a stand mixer until fluffy.
4. In a medium bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda.
5. Mix the wet and dry ingredients together.
6. Stir in the chips.
7. Using a small ice cream scoop, place one dozen cookies on each cookie sheet.
8. Bake each sheet for 11-13 minutes. Cool on wire rack.
9.  OPTIONAL: melt  white mint chips in disposable decorating bag and drizzle over cookies.

I melted a little white chocolate to hold the bunny in place.  Surrounded it by edible grass and some malted speckled eggs.  I used a clean jar and spray painted the lid!

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