Tuesday, May 11, 2010

Whenever people hear of experiments they suddenly think of a mad scientist, and I guess today I had a chance to be one. I do love baking and experimenting in the kitchen and this next recipe that I am going to post was combined with some creativity and mad scientist skills. My friend sent me this recipe a while back wondering if I could post it on this blog… so viola, here it is.
Instead of just using a chocolate cake mix or a vanilla cake mix, I used an Angel Food cake mix. This was interesting since the texture of the cookie turned out fluffy and light. The rest of the ingredients are pretty straight forward. The hard part was rolling the cookies into golf sized balls after they were chilled, and making sure they were cooked properly. I found it best to grease my hands with butter when rolling the dough into balls. Also, make sure that you place wax or parchment paper down on the baking sheet so that the cookies will not stick to the pan.
After the cookies have completely cooled, you can start icing the cookies with the filling. With this filling I use yogurt instead of cream cheese just to set the balance a little bit better, but if you want to use cream cheese just replace the yogurt for a package of it. After everything is mixed together, spread the filling across the bottom of the cookie generously and place a cookie on top of that creating a sandwich. Please leave comments and questions!

“I do love baking and experimenting in the kitchen”

Mix together

-2 packages of devil’s food cake mix
-2/3 cups of oil
-4 eggs

Chill in refrigerator for 30-60 minutes

After the dough has chilled, grease hands and roll the dough into small size golf balls. Place on cookie sheet with parchment or wax paper, do not flatten. Bake for 10 minutes until the cookies start to crack or become golden brown at the top. Let the cookies cool on the sheet for 20 minutes and place on wire racks for an additional 20 more minutes.

For the filling, mix together
-1/2 cup of yogurt, or 1 package of cream cheese
-1/4 cup of butter melted
-1 teaspoon
-3 1/2 cups of icing sugar

Spread the filling on the bottom of half of the cookies made, then place a cookie on top of each of the iced cookies.

*Some mistakes you don’t want to create is when storing cookies, make sure that there’s waxed paper between each layer of cookies. Also, do not store in freezer since cookies will become soggy.


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