Friday, August 8, 2014

Cake Batter Cookies

After a long absence from baking something new (let's face it, a couple of weeks is a long time for me), it's time for a new goodie.  And why not go with something that's been on my list for a while. 

I had left over cake mix from when I made Cake Batter Ice Cream, so these cookies were perfect to make. And we were going to our friends house - perfect chance for our friends to be test tasters. I mean who wouldn't like cake batter in a cookie!? 

These were a huge hit with everyone. We went with a full batch and came home with maybe 10 cookies left. A true sign of a cookie hit. Thanks for being taste testers last night guys - another great night. 


If you want more of a cake flavor, make sure to use a yellow cake mix, otherwise a white cake mix works perfectly. 

And a huge tip for adding in the sprinkles - add at the very end and don't over mix. You want the dough to look the same, like this.....

 .....if you over mix it will turn grey...and that's not pretty. 

Cake Batter Cookies 
Makes 3 1/2 dozen cookies 


1 1/4 cup all-purpose flour
1 1/4 cup  yellow or white boxed cake mix (yellow will give you a stronger cake like flavor)
1/2 teaspoon baking soda
Pinch of salt
3/4 cup butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg, at room temperature
2 teaspoons vanilla extract
2 cups chocolate chips 
1 cup white chocolate chips
1/2 cup sprinkles or 2 packages of Wilton's Color Colorbursts Batter Bits 


In a large bowl, sift together flour, cake mix, and baking soda. Set aside.

Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and beat on high until combined. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Add the chocolate chips and sprinkles. Mix on low until the add-ins are evenly disbursed. DONT OVER MIX. If you find the dough changing to a grey color you've over mixed. 

Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3 days. 

When ready to bake the cookies, preheat oven to 350F degrees. Line two large cookie sheets with parchment paper or silicone baking mats.

Using a 1 1/2" cookie scoop, scoop out dough onto prepared sheets. Keep a cup of warm water nearby to dip the scoop in when needed. 

Bake the cookies for 8-12 minutes until edges are slightly browned. The centers will still appear very soft, but the cookies will set as they cool.

Allow the cookies to cool on the baking sheet for 5 minutes and transfer to a wire rack to cool completely. Cookies will stay fresh in an airtight container for a week.

Wednesday, August 6, 2014

Jack Daniel's Marinated Pork

Things here have been busy to say the least. And on top of things, I've been making a lot of dinners lately and not so many desserts. Dinners ranged from homemade French Dip Sandwiches (which were amazing - definitely making them again and will post a blog post about them), Chicken Pot Pie, French Onion Soup and a personal favorite that is flat out amazing, Jack Daniel's Pork. 

Oh yes - this meal is amazing. My parents have made this for years and one night I made it for BP and his dad. It went head to head with a pre-flavored pork loin and needless to say mine won. So when BP brought home another pork loin, I knew this was going to be made. 

Sadly our grill died last year and we are still grill-less. Hopefully we will get one soon. I know BP is missing grilling in the summer big time. Look at how happy he was using my parents grill last summer.

This meal is best on the grill, but just as amazing made in the oven. And this marinade works great for seafood, chicken and beef as well so you can mix it up if you don't want pork. It's so easy and tasty you will want this all year round. And how do I know it's that good? When BP turns and looks at me after dinner and lets me know that we can have this anytime I want to make it. I think he's liking me making dinner. 

Jack Daniels Marinated Pork

1/4 cup Jack Daniels Whiskey
1/4 cup soy sauce
1/4 cup Dijon mustard
1/4 cup minced green onions (with tops)
1/4 cup brown sugar, firmly packed
1/2 tsp. salt (or to taste)
1/4 tsp. Worcestershire sauce
1/2 tsp. garlic powder (not salt)
1/4 tsp. black pepper

Blend all ingredients in small bowl. Place meat in a large Ziplock bag and pour marinade over meat. Mix up marinade all over meat and seal up the bag and place in fridge.  Use as a marinade for shrimp, scallops, beef, chicken or pork.

Marinate seafood for 1 hour. Marinate beef, chicken or pork in refrigerator for 2-12 hours.

After marinating, reserve marinade. Stir in 1 tablespoon of cornstarch into cold marinade. In a saucepan, bring marinade to a boil then reduce heat and simmer for 15 minutes. 

Use as a sauce for basting while cooking seafood or meat while it is being grilled or broiled.