Busy Being a Baker

I don't normally bake.  It's just not so much my thing.  I am a lover of pretty much all things savory!!  It's so funny because I didn't really realize this until I started talking food with my friend Jacque.  She is a total foodie and when we get together and there is food involved we are always critiquing, thinking about what would possibly make something taste better, noting new flavors we are really getting into, and more.  The one big difference between us though is she truly does love to bake.  I bake like once a month, if that.  Scott is actually the cookie maker in our family.  He makes one of "THE BEST EVER" oatmeal chocolate chip cookie.  I wish we could sell them...seriously!  (If you have ever had one, you know what I am talking about!)  He has also mastered, yes mastered, the No Bake Cookie.  Those little clumps of goodness are actually really difficult to make, yet he can make a batch in a jiffy and pretty much nail it perfectly every.single.time.  These are our standard backups for small group since I cannot think quick on my feet when it comes to anything baking.  However, I have been channeling my inner baking mojo this week.  ;)  Maybe it is the cold, depressing, winter weather...

My cousin swore to me this was the best "soft" sugar cookie recipe ever.  I made it last winter.  Not so impressed.  Have tried a few other recipes.  Not so impressed.  Thought I would try it again.  IMPRESSED!!  In fact, WAY, SUPER, DUPER, IMPRESSED!!  Scott couldn't control himself and ate waaaayyyy too many.  Oops!  ;)  Here is the recipe:

Roxanne Friermood's "Soft" Sugar Cookie Recipe
(giving credit where credit is due)
1 c. shortening
1/2 tsp salt
1/2 tsp nutmeg
2 c. sugar
1 tsp vanilla
Mix all the above ingredients together.

In a 2 c. measuring cup dissolve 1 tsp baking soda in 1/2 c. milk, add 2 eggs and enough milk to make 1.5 c. liquid in all.  (This is the "secret" step!)  Mix well.  Add to shortening mixture.

Sift 6 c. flour & 2 tsp baking powder then add to shortening mix.
Chill for 3-4 hours.  (I cheated and put it in the freezer for about an hour.  As we worked the dough, we cut off a chunk and kept the rest of the dough in the freezer.  Also, I wrapped the dough in cling wrap.)  

Roll, cut, and bake at 350 for 8-10 minutes.
(Another secret is making sure you don't roll the cookies too thin.  I think this was my problem the first time I made these cookies.  If you roll them too thin, they won't be soft.)


For the icing...of course you can use whatever is your favorite mode of icing, homemade or the can.  Here is what I used and it was incredibly scrumptious!

1/2 c. powdered sugar

2 T softened margarine (although I used REAL butter)

pinch of salt

1/4 tsp vanilla

1 T milk

food coloring if desired

First mix the powdered sugar, butter, and salt.  Add the vanilla.  Add the milk.  Add the food coloring.
(This doesn't really make very much.  In fact I think I made four separate batches-duh Cara!  So, go ahead and make a lot more.  You can always find a good use for extra icing!)


Well, after we gave away a few dozen of the sugar cookies and then ate the rest I decided to try another recipe given to me by a different cousin who raved and raved about it's goodness and easiness!  ;)  I am all about being easy!

1 pkg. of favorite chocolate cake mix
1 small can of pumpkin
chocolate chips (how ever many floats your boat)
Mix all this together.  If you feel it's a little dry you can add a tad bit of milk (like 2 T).
Bake at 350 for 35 min.

How I did it:
I used my Pampered Chef cookie scoop and scooped the batter straight into a greased Pampered Chef mini-muffin pan.  I baked them for about 20 minutes.  My second batch I cut back the time even more since I thought the first batch was a little overdone.  To attempt the "overdoneness", I topped them with homemade cream cheese frosting and even dunked some of them with chopped walnuts too.  WAY YUMMY!

Next time I would:
Use a Duncan Hines cake mix.  I used the Aldi mix.  I do think there is a big difference!  My cousin says she thinks Duncan Hines works best.

Other notes:
My cousin has also baked this mix in a bundt cake pan.  (Imagine drizzling a chocolate ganache down that cake...YUM!)  She has also frozen the extra mini-cupcakes if they had leftovers.

If you are interested, here is the Cream Cheese frosting recipe:
8 oz. cream cheese, softened
4 T REAL butter, softened
1/2 tsp vanilla
roughly 1.5-2 c. powdered sugar
Blend it all together.