confectionerybliss:

lsp cookies by justjenn on Flickr.{recipe/tutorial here}

How to make Piñata cookies!

homosexualfrustration:

whathehellisastyles:

sonicscrewdriveme:

221cbakerstreet:

nada-interessante:

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OMG *—————————-* tenho que fazer!

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tiny piñatasssssssss

are you kidding me right now this is way too much work

ain’t nobody got time for that

#the further I scrolled down the further my mouth opened 

(via cronicallyawesome)

smilingfork:

Red Velvet Cheesecake Cookies



Difficulty: ★☆☆☆☆ (very easy)



Ingredients:
Cookies:
1 box red velvet cake mix
2 tablespoons all-purpose flour
2 large eggs
1/2 cup canola oil
1 teaspoon vanilla extract
Cheesecake Filling:
4 oz cream cheese, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
Drizzle:
1 1/2 cups white chocolate chips, melted
Directions:
To make cookies, in a large bowl combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Wrap the dough in plastic wrap. The dough will be oily. Refrigerate for at least two hours.
To make the cheesecake filling, using a mixer, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in the freezer and freeze for at least two hours.
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. To assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place a teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling. Gently roll into a ball and place on prepared baking sheet. Scoop onto lightly greased or parchment lined baking sheets. Only bake 3 cookies at a time. The cookies are large and will spread. Bake for 11-13 minutes or until the cookies begin to crackle. Let the cookies cool on the baking sheet for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely.
Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Serve and enjoy!

smilingfork:

Red Velvet Cheesecake Cookies

Difficulty:
★☆☆☆☆ (very easy)

Ingredients:

Cookies:

  • 1 box red velvet cake mix
  • 2 tablespoons all-purpose flour
  • 2 large eggs
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract

Cheesecake Filling:

  • 4 oz cream cheese, at room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Drizzle:

  • 1 1/2 cups white chocolate chips, melted

Directions:

  1. To make cookies, in a large bowl combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Wrap the dough in plastic wrap. The dough will be oily. Refrigerate for at least two hours.
  2. To make the cheesecake filling, using a mixer, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in the freezer and freeze for at least two hours.
  3. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. To assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place a teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling. Gently roll into a ball and place on prepared baking sheet. Scoop onto lightly greased or parchment lined baking sheets. Only bake 3 cookies at a time. The cookies are large and will spread. Bake for 11-13 minutes or until the cookies begin to crackle. Let the cookies cool on the baking sheet for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely.
  4. Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Serve and enjoy!

(via smilingfork)

thecakebar:

Red Velvet Melting Moments! (Recipe/tutorial)

thecakebar:

Love Me Oreo Pops! (tutorial/recipe)

oooeygooeygoodness:

Kisses Chocolate Chip Cookies
Ingredients:48  Hershey’s Kisses Milk Chocolate1 cup (2 sticks) butter, softened 1/3 cup granulated sugar 1/3 cup packed light brown sugar 1 teaspoon vanilla extract 2 cups all-purpose flour 1 cup Semi-Sweet Chocolate Chips  Chocolate Drizzle (recipe follows)
Directions:Heat oven to 375°F. Remove wrappers from chocolates.
Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended. Add flour to butter mixture; blend until smooth. Stir in small chocolate chips. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls; place on ungreased cookie sheet.
Bake 10 to 12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Prepare Chocolate drizzle; drizzle over each cookie. About 4 dozen cookies.
CHOCOLATE DRIZZLE: Place 1/4 cup Semi-Sweet Chocolate chips and 1 teaspoon shortening in small microwave-safe bowl. Microwave 30 seconds; stir. If necessary, microwave an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.
Source: Hershey’s

oooeygooeygoodness:

Kisses Chocolate Chip Cookies

Ingredients:
48  Hershey’s Kisses Milk Chocolate
1 cup (2 sticks) butter, softened
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup Semi-Sweet Chocolate Chips 
Chocolate Drizzle (recipe follows)


Directions:
Heat oven to 375°F. Remove wrappers from chocolates.

Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended. Add flour to butter mixture; blend until smooth. Stir in small chocolate chips. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls; place on ungreased cookie sheet.

Bake 10 to 12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Prepare Chocolate drizzle; drizzle over each cookie. About 4 dozen cookies.


CHOCOLATE DRIZZLE:
Place 1/4 cup Semi-Sweet Chocolate chips and 1 teaspoon shortening in small microwave-safe bowl. Microwave 30 seconds; stir. If necessary, microwave an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.

Source: Hershey’s

(Source: , via winchinchilla)

thecakebar:

Red Velvet Crinkle Cookies