Megans Munchies » easy recipe

Chocolate Mint Thumbprint Cookies

megan — Wed, 17 Mar 2010 02:41:55 +0000

HAPPY ST. PATRICK’S DAY!

We are having a potluck lunch at work to celebrate the day of the green. I didn’t feel like making treats from scratch, but I wanted to make something fun and festive. I came up with these minty chocolate treats that can be made with 4 ingredients. These cookies are so easy to make, and they are perfect for St. Patrick’s Day. Enjoy!

Chocolate Mint Thumbprint Cookies

Ingredients:

1 pkg. Refrigerated Nestle Mini Brownie Bites

1 tub Vanilla Frosting

Peppermint Extract

Green Food Coloring

Directions:

Preheat oven to 350 degrees.
Separate brownie dough into 20 individual pieces.
Roll into balls, place on prepared cookie sheet, and flatten slightly.
Bake for 15 minutes.
Remove from oven and immediately create small bowls in the middles of the cookies with the back of a teaspoon.
Allow cookies to cool.
Mix 1 1/4 tsp peppermint extract into frosting.
Slowly mix drops of green food coloring into frosting until you reach the shade of green you desire.
Fill the middle of the cookies with mint frosting.

Spice Cake Oatmeal Scotchies

megan — Sat, 23 Jan 2010 20:23:00 +0000

I love cake mix cookies! I have posted several cake mix cookie recipes in the past including Carrot Spice Cookies, Half Cup German Chocolate Cookies, and Soft Chocolate Peanut Butter Cookies. I found a Oatmeal Raisin Cake Mix Cookie recipe at cdkitchen.com, but I wasn’t in the mood for oatmeal raisin cookies. I wanted butterscotch! So I made Spice Cake Oatmeal Scotchies. I would have to rank these cookies as one of my all time favorites! Oatmeal and butterscotch always pair well, but the addition of spice flavor in these cookies is amazing!

Spice Cake Oatmeal Scotchies

Ingredients:

1 package spice cake mix
1 cup quick cooking oats
2 eggs
1/2 cup canola oil
1/2 cup butterscotch chips

Directions:

Preheat oven to 350 degrees.
Combine cake mix, oats, eggs, and oil in large bowl.
Beat at low speed with electric mixer until blended.
Stir in butterscotch chips.
Drop by teaspoonfuls onto baking sheet.
Bake for 7-9 minutes or until lightly browned.

Holy Yum! Magic Cake Bars

megan — Fri, 13 Nov 2009 12:53:30 +0000

When ever I see Magic Cookie Bars, my mind floats back to Christmas baking with my mom and sister. We made Magic Cookie Bars every Holiday season. These bars are extremely rich with a caramelized combination of chocolate, coconut, and nuts on top of a graham cracker crust. I was excited to discover a fun twist on this indulgent treat over at Lynn’s Kitchen Adventures. Instead of using graham crackers, she used a devil’s food cake mix as the base to create Magic Cake Bars. I am going to have to try this version soon. Many versions of Magic Cookie Bars exist. I believe they are also frequently called Seven Layer Bars. I have never tried butterscotch chips in my recipe like Lynn used in her cake bars. I am definitely adding them next time. Do you have a version of these bars that you make? Do you have a special twist on the recipe to share?

Pumpkin Pie Crumble Bars

megan — Mon, 21 Sep 2009 02:59:10 +0000

This is one of my new favorite pumpkin recipes. I predict that I will be making this several times this Fall! It is so crumbly and full of sweet, cinnamon, pumpkin flavor! Believe it or not, this recipe is vegan. I used cornstarch instead of eggs, and soy milk instead of milk. If you want to use eggs and milk, you certainly can. For every 2 tablespoons of cornstarch use one egg, and use equal amounts of milk as soy milk. I also used Betty Crocker’s Gluten Free Cake mix, but using Duncan Hines Yellow Cake mix would make it vegan too.

This dessert tastes wonderful alone, but adding whipped cream or a little vanilla ice cream would definitely kick it up a notch. Adding Haggen-Dazs Brown Sugar ice cream would take this treat to an entirely different level of tastiness! I am thinking I also might try this recipe using a spice cake mix to see how that pairs with the pumpkin filling. I think it might be quite the flavor combination!

Pumpkin Pie Crumble Bars

Ingredients:

1 pkg. yellow cake mix

1/2 cup brown sugar

1 1/2 tsp pumpkin pie spice

2 cup oats

1 cup canola oil

6 tbsp cornstarch

2/3 cup soymilk

1 can (30 oz) pumpkin pie mix

Directions:

Mix the cake mix, brown sugar, pumpkin pie spice, 2 tbsp cornstarch, and oats together.
Add the oil and mix well.
In a separate bowl, mix pumpkin pie mix, soymilk, and 4 tbsp cornstarch until well blended.
Pat half of the dough into a prepared 13 x 9-inch pan.
Spoon the pumpkin filling over the dough.
Crumble the rest of the dough over the pumpkin filling.
Bake at 350 degrees for 30 to 35 minutes.
Cool. Cut into servings and ENJOY!

Half Cup German Chocolate Cookies

megan — Fri, 04 Sep 2009 16:27:48 +0000

My grandfather loved German Chocolate cake, so it was made many times in our house. When I was searching for vegan cookie recipes, I found a German Chocolate cookie recipe on RecipeZaar that is made using a cake mix. For all my vegan friends…did you know that many of the Duncan Hines cake mixes are vegan? Visit VeganBob to see the complete list of the 12 cake mix flavors that are vegan. This recipe was extremely easy to prepare. I named it Half Cup German Chocolate Cookies, because it calls for 1/2 cup of every ingredient. Easy to remember! I did something a little different with the cookies. Instead of dropping them by teaspoonfuls, I rolled the dough into balls, and then rolled the balls in coconut. Just a warning….these cookies are very dangerous! The texture is amazing. They are crispy on the outside, chewy on the inside, and full of chocolate and coconut flavor.

Half Cup German Chocolate Cookies

Ingredients:

1 package German chocolate cake mix

1/2 cups semi-sweet chocolate chips (non-dairy)

1/2 cup rolled oats

1/2 cup flaked coconut

1/2 cup canola oil

1/2 cup applesauce

Directions:

Combine all ingredients in a large bowl and blend well.
Drop dough as rounded teaspoonfuls onto un-greased cookie sheet, about 2 inches apart.
Bake at 350*F for 8-10 minutes, or until set.