White Chocolate Strawberry Cookies

If you're looking for a one-of-a-kind way to use up some fresh strawberries, then you've come to the right place.  These cream cheese cookies are bursting with fresh strawberry flavor with a touch of zesty lime while the white chocolate adds just the decadent touch to make these soft textured, unique cookies a colorful addition to a summer menu.  For best results, use only fresh, ripe strawberries chopped shortly before adding to the dough. Enjoy!

Click here for printable recipe.  

White Chocolate Strawberry Chunk Cookies
Recipe by  admin 

The ingredients:


(oops, I forgot the white chocolate chips and two limes in this  picture)

1 cup butter, softened
1 pkg. (8-ounces) cream cheese, softened
2 cups sugar
1 egg
1 Tbs. fresh lime juice
Zest from 3 limes, finely chopped (about 1-1/2 tablespoons)
3 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
2 cups fresh strawberries, finely chopped to about the size of chocolate chips (NOTE:  don't chop the strawberries until shortly before you're going to add them to the dough)
1  pkg. (12-oz.)  white chocolate chips

 Directions:  In a large bowl, cream the butter, cream cheese, and 2 cups of sugar until light and fluffy.  Beat in egg and lime juice and lime zest.  Combine the flour, baking powder, and salt; gradually add to the creamed mixture and mix well.   Gently fold in chopped strawberries (drain any accumulated juices first) and white chocolate chips.

Gently scoop into balls on a greased baking sheet (or a parchment paper lined baking sheet) and bake at 350° for 8-10  minutes or until bottoms are lightly browned.  Cool 1 minute before removing to wire racks.    Makes 4 dozen cookies.  These are best eaten fresh (right out of the oven is good) or within a couple of days. 

Enjoy! 

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Pineapple-Coconut Watergate Cake

I have no idea why someone named this tropical tasting, cool and creamy dessert such a politically loaded name as  "Watergate", but no matter....the only scandal that you'll have to worry about when you make this cake is who gets the last piece! 

Click here for printable recipe. 

The ingredients:***(note:  instead of Cool Whip, I used 1 cup of whipped whipping cream combined with about 1/3 cup sugar)

1 yellow cake mix, prepared and baked as directed on box
1 pkg. (8-ounces) cream cheese, at room temperature
3 cups milk, divided
2 pkg. (3-ounces each) instant pudding (I used vanilla, but it's more traditional to use pistachio pudding)
1 container (8-ounces) Cool Whip, thawed
1 can (20-ounces) crushed pineapple, drained
1 cup coconut, toasted** (see note below)

Directions:  Bake cake as directed on package.  Set aside and allow to cool completely.  Beat cream cheese and 1/2 cup milk in large bowl until smooth.  Add pudding mixes and remaining 2-1/2 cups milk.  Whip until smooth.  Fold in Cool Whip.  Pour over cooled cake and smooth out.  Top with drained crushed pineapple and toasted coconut.  Refrigerate 2-3 hours or until topping is set.  Serve cold.  Enjoy! 

**NOTE:  You can toast the coconut in a dry skillet over medium heat for around 5 minutes, or until lightly browned  or darker if you like. 

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Cookies and Cream Cookies

How did we love these cookies?   Hmmm,  let me count the ways: 

1--they're busting with chunks of real Oreos 

2--they're perfect straight out of the oven when the white chocolate is all melty and soft 

3--they're fun and different from any cookie you've ever seen 

Recipe Source:  See Jane in the Kitchen

Click here for printable recipe.

The ingredients:
1 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 (4.2 ounce) package Cookies 'n Creme pudding mix
2 eggs
1 tsp. vanilla extract
2-1/4 cups flour
1 tsp. baking soda
1 tsp. salt
1 package (12-ounces) white chocolate chips
15 Oreo cookies, very coarsely chopped

Directions: Preheat oven to 350 degrees. Cream butter and sugars, add pudding mix until blended. Stir in the eggs and vanilla. In a separate bowl, combine the flour, baking soda, and salt with a whisk then add it to the butter mixture. Stir in the chocolate chips and Oreo cookies.

Drop cookies by rounded spoonfuls onto greased cookie sheet.  Bake for 7-9 minutes in preheated oven until cookies tops barely have a touch of brown.  Makes 3 dozen cookies.   Enjoy!

Fruit Kabobs

For Easter, my mom made us a special treat -- fruit kabobs that you self assemble from this adorable watermelon fruit basket!  

It was a fun afternoon treat to enjoy the skewers filled with a variety of fresh fruit.  Something different for a change -- would be a hit at a party or even for a fun snack with kids (or adults who happen to be big kids).  

Fruit Kabobs

Pineapple

Kiwi

Grapes

Cantaloup balls

Strawberry

Watermelon

Other fruit as desired

Wooden skewers

Dice all the fruit into large 1-2 inch cubes.  Strawberries and grapes likely don't need any other prep than to be taken off of the stems and for strawberries, removing the tops.  

Place all the fruit in a large bowl.  If desired, carve out a basket from a personal-sized watermelon.  Then, allow each person to build their own kabob.  

Serve fresh and enjoy!

Linked to: What's on Your Plate, Works for Me Wednesday

Homemade Doughnuts

Breakfast just doesn't get much yummier than fresh, hot doughnuts dripping with glaze and that is why our family's twice annual tradition of making homemade doughnuts is an event to be anticipated with much drooling.  I let my daughter make the dough this time around and the kids formed them (hence the slightly crazy shapes), but no matter what they look like these were heads and tails above store bought doughnuts!    Enjoy! 

Click here for printable recipe. 

DOUGHNUTS:
2 Tbs. active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm milk (110° to 115°)
1/2 cup sugar
1/2 cup shortening (I used oil instead)
2 eggs
1 tsp. salt
4-1/2 to 5 cups all-purpose flour (They're okay with part whole wheat flour, just not quite as soft)
Oil for deep-fat frying

GLAZE: (or just dip them while they're hot in powdered sugar)
1-1/4 cups powdered sugar
4 to 6 Tbs. water
Colored sprinkles

Directions: In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down.

Turn onto a floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter (I used the edges of a cup, then cut out the middle with a knife.  Of course we reserved the centers, letting them rise before frying, to make doughnut holes.).

Place on greased baking sheets. Cover and let rise until doubled, about 1 hour.

(my kids made the doughnut shapes themselves...hence the unevenness) 

In an electric skillet or deep fryer, heat oil to 375°. (NOTE: If you don't have a thermometer, you can make sure the oil is hot enough by dropping a very small piece of the dough into the oil. If the oil is ready it will bubble and sizzle freely). Fry doughnuts, a few at a time, until golden brown on both sides.

(NOTE: Metal tongs work great for flipping the doughnuts in the hot oil and definitely avoid using plastic utensils.)

Drain on paper towels. In a shallow bowl, combine confectioners' sugar and water until smooth. Dip warm doughnuts in glaze; decorate as desired with sprinkles. Makes 20 doughnuts. Enjoy!

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Cooking with Kids: Ladybug Cupcakes

Recently my little girl turned six and was excited to bring in a fun birthday treat to share with her classmates at school.  Since her birthday fell on one of my craziest days of the week, in addition to making them cute and fun, I also needed them to be simple and easy to make.   That's when I thought of these cute little cupcake fellows I had seen at a friend's house! The process of decorating them, except the antennae, was simple enough to be a kids' job.     The antennae were definitely an adult job, and a little challenging even for me  at first, but once I got the system figured out (using a straight sewing pin) it went pretty fast.  These would be a perfect treat for a springtime birthday party or for a preschool bug theme.  Enjoy!   

While you're here, be sure to check out my other fun cooking with kids ideas. 

Click here for printable recipe. 

The ingredients:

Baked cupcakes
Red (or pink) frosting
Brown m&m's (five per cupcake)
Brown shoestring "pull n peel" licorice (I could only find red)
Gumdrops

Directions:
Frost the cupcakes with red or dark pink frosting. 

Place 5 brown m&m's over the cupcake (leaving room for the gumdrop head).

Peel licorice into single strands and cut into approximately 1-inch pieces. 
Using the point of a sharp knife (or a sterilized sewing pin), poke two small holes in the top of the gumdrop for the antennae. 

Again, using the point of the knife or pin poke the antennae into the holes, taking care not to break the licorice.  (it took me a few tries to get it right, but after I got the hang of it, it was much easier).
Place the gumdrop and antennae onto the cupcake. 

Smile and enjoy!!!

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Chocolate Chip Cookie Dough Topped Brownies

Once upon a time a very nice friend stopped by with a plate of treats for me.  I was supposed to only be eating treats once-a-week, but once I laid my eyes on these freshly baked goodies, there was no way I was waiting and risking them getting eaten before I had a chance.  I figured that since I'm trying to cut down, that I'd only eat half of what I'd normally eat, so I cut all the pieces in half, then ate just half the plate.  Yes, I know...my willpower is admirable. 

 It wasn't very long later, that I was obsessing over how much I enjoyed my previous exercise in self-moderation with these brownies, that I decided to try and make them again (you know for more willpower practice...)  I was sure that I could easily reproduce them myself, so I just used my own brownie and cookie dough recipes.  FAIL.  They were too rich even for me.   Alas after two unsuccessful tries (both too rich), I gave up and just asked my friend Angela for her recipe, then of course had to make them one more time just to make sure I remembered how good they were.  Finally SUCCESS! Now lucky you!  You get to reap the benefits of Angela's kindness and my OCD need to perfect my willpower (and for finding a new treat worthy of posting here on Recipe Shoebox).   Enjoy!!!!

Oh yay, I love a happy ending {and a good dessert}! 

Click here for printable recipe. 

The ingredients:
1 9x13-inch pan of baked brownies  (your favorite recipe or mix--Betty Crocker dark chocolate brownie mix was good.)
1/2 cup butter, softened
1/2 cup dark brown sugar
1/4 cup sugar
3 Tbs. milk
1 tsp. vanilla
3/4 cup all-purpose flour
pinch of salt
1 cup semi-sweet chocolate chips


Directions:  Bake brownies as per directed, adding a cup of dark chocolate chips to the batter, if desired.     Mix together cookie ingredients until well-combined.  Spread over cooled brownies.  Makes 24 very evil brownies!

Enjoy! 

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Edible Birds' Nests

Salty and sweet is one of my favorite flavor combinations and this cute little Easter/Spring treat was as tasty as it was cute!  My kids had a great time creating (and eating) their own little edible nests and I liked that they were easy enough that even a preschooler can make their own independently (other than melting the butterscotch chips).  Once they're set, they're pretty sturdy too, so they would be great for bringing treats into a classroom (to go with a bird unit or a lesson about seasons).  As you can see from the recipe, these are super flexible to make according to your own tastes.  Happy Spring!

If you want to check out a super cute chocolate version go check out Mandy's at Learn, Laugh, Cook ( a great place for recipes with a healthy twist)! 

Click here for printable recipe. 

The ingredients:

1 bag stick pretzels  (or chow mein noodles or Corn Chex {for gluten free treats})
1 bag (12-ounces) butterscotch chips (or chocolate chips)
Wax paper
1 bag small robin eggs (or jelly beans)
Peeps (optional) 

Directions for a fun kid activity:  Give each child a small bowl and about 2/3 cup unbroken pretzels.  Have them break pretzels into pieces about 1-inch in length (no need to be exact).   Set aside. 

In a small microwaveable bowl, microwave the butterscotch chips on high for 2 minutes, stopping the microwave every 30 seconds to give them a quick stir, until they are melted and smooth.  

Immediately add a couple of spoonfuls of melted butterscotch chips to each batch of pretzels.

  Stir pretzels and melted chips together, adding more pretzels or melted chips if necessary. 

Immediately have each child pour out their pretzel/melted chip concoction onto wax paper and have them form it into a nest shape, by making them heaped slightly with a rounded shape and a little depression in the middle where their eggs will go. 

Working quickly before the melted butterscotch chips have set, add the robin eggs (or jelly beans). 

I personally thought they looked perfectly cute with just the eggs, but my kids really wanted to add the Peeps on top. 

If using the Peeps, dip the bottom into the melted chips and place over eggs.

  Allow to set for 15-20 minutes or until hardened. 

Pick up and enjoy!