This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #mixinmoments #CollectiveBias

Hiiiii guys!

Surviving the week so far? Got stuck in a rainstorm last night. In the Jeep. Without the top on. And if that’s the worst thing that happens to me this week, I’m okay with it.

(I secretly love when that happens.)

Anyway, today I’ve got a fabulous semi-homemade recipe today because that’s what I’m all about right now.

I picked up all the new Nestle Toll House Baking Mixes at my HEB the other day.

Wait, Amanda, you picked up all of them?

Yep.

I like brownies.

And cookies.

What can I say?

So there are 4 varieities: Brownies & More with Butterfingers, Brownies & More with chocolate morsels, Cookies & More with Butterfingers, and Cookies & More with chocolate morsels.

The great thing about these mixes is you can make them as cookies or brownies OR you can use that are your jumping off point and go crazy. Like, the box of Cookies & More with Butterfingers that I used has the recipe for the cookies but it also has a recipe for Cookie Brittle (!) and Banana Snack Cake. Using the mix!

You can turn these mixes into whatever you want!

Another great thing about this line of baking mixes is that they have no artificial flavors or colors. And since it’s from Nestle Toll House, you know you can trust them to put out a premium product.

For these Butterfinger Whoopie Pies, I used the Cookies & More with Butterfingers and instead of baking them as regular cookies, I added an extra egg and some sour cream to make them super soft whoopie pies. And then I made one of my favorite frostings to put in the middle: peanut butter cream cheese frosting!

Seriously good. It took me forever to truly embrace the whoopie pie but I’m all about them now. They’re, like, a cupcake with better frosting distribution.

Anyway, there’s currently an Ibotta offer for earning $.75 when you purchase the Nestle Toll House Baking Mixes at your HEB. And check out Very Best Baking for so many recipes and ideas!

Butterfinger Whoopie Pies

Ingredients

1/2 cup (1 stick) unsalted butter, at room temperature
2 eggs
1/2 cup sour cream
1 NESTLÉ® TOLL HOUSE® Cookies & More Cookie Baking Mix with Butterfingers
For the peanut butter cream cheese frosting:
1 (8 ounce) block cream cheese
1/2 cup creamy peanut butter
1 teaspoon vanilla
2 cups powdered sugar

Instructions

  1. Preheat oven to 350F. Line 2 baking sheets with parchment paper.
  2. Cream softened butter with an electric mixer until light and fluffy. Add eggs and sour cream and beat until combined, scraping down the bowl as needed. Slowly add cookie mix and beat until just combined. Use a rubber spatula to fold in Butterfinger Baking Bits.
  3. Drop by rounded tablespoon onto prepared baking sheets, leaving about an inch between spoonfuls.
  4. Bake 11 - 12 minutes or until cookies are golden brown.
  5. Cool completely before frosting.
  6. To make the frosting:
  7. Beat cream cheese and peanut butter together until no lumps remain. Add vanilla and powdered sugar, slowly, and beat until combined.
http://fakeginger.com/butterfinger-whoopie-pies/

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This shop has been compensated by Collective Bias, Inc. and its advertiser, Walmart Family Mobile. All opinions are mine alone. #DataAndAMovie #CollectiveBias

Chocolate Chip Pizookie - chocolate chip cookie dough baked in a skillet and topped with vanilla ice cream! Just serve it in the skillet and let everyone dig in!

Guys.

I am having the best summer.

Can it be summer always?

I’m sure I’ll change my mind about that as soon as I have to take all the kids to the grocery store with me but right now?

YAY SUMMER!

Click for the full recipe

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Coconut Oil Chocolate Chip Cookies - use coconut oil instead of butter in these delicious cookies! This is my favorite chocolate chip cookies recipe!

Okay guys, I’m counting on you.

I’m headed to Salt Lake City tomorrow and I need restaurant, doughnut shop, coffee shop, whatever recommendations. I’ll be staying downtown and will be Uber-ing everywhere so help a girl out.

More on that tomorrow, though.

 

Coconut Oil Chocolate Chip Cookies - use coconut oil instead of butter in these delicious cookies! This is my favorite chocolate chip cookies recipe!

I made these cookies a few weeks ago because I was out of butter and don’t you always crave cookies when you’re out of butter?

And, of course, it was the weekend so I wasn’t about to take all 3 kids to the grocery store just for butter.

Coconut oil makes excellent cookies though! Seriously, my new favorite recipe. The coconut oil gives just the tiniest hint of coconut to the cookies. And they’re perfect if you’re dairy-free – just make sure the chocolate chips or chunks you use are also dairy free!

Coconut Oil Chocolate Chip Cookies - use coconut oil instead of butter in these delicious cookies! This is my favorite chocolate chip cookies recipe!

Click for the full recipe

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Ambrosia Macaroons - delicious coconut cookies filled with orange zest, lime juice, and dried pineapple. And topped with a cherry!

COOKIES!

I’m so into making cookies right now.

I have 3 different cookies on my counter right now.

I’m refusing to try any of them because I know if I have one, I’ll have to have them all.

No self control. None.

But these! I made these weeks ago and ate way more than I’m going to admit to you today. I cannot resist a coconut macaroon!

Ambrosia Macaroons - delicious coconut cookies filled with orange zest, lime juice, and dried pineapple. And topped with a cherry!

These are different from the classic coconut macaroon though. They’re supposed to have the same flavors as ambrosia salad so they’re made with lime juice, orange zest, dried pineapple, and they have a maraschino cherry on top!

How cute are they?!

Also, really really simple. And they take no time at all!

If you love coconut macaroons as much as I do, you have to give these a try!

Click for the full recipe

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Glazed Lemon Cookies - soft lemon cookies with a deliciously tart glaze!

Happy Monday! Errr… let’s try to make it a happy Monday!

I have cookies to make your Monday a little less horrible.

Yep, still really loving all things lemon right now. I don’t know what my deal is but I can’t get enough.

I made these Glazed Lemon Cookies yesterday and then ate 5 of them before I even took pictures. It’s a problem.

Glazed Lemon Cookies - soft lemon cookies with a deliciously tart glaze!

These cookies were really simple. One of my cookie pet peeves is finicky dough. Like, if you don’t chill it, they spread too much. If you don’t flatten them out, they stay in strange little balls. You know what I mean?

I just want cookie dough that I can put on the baking sheet and it does exactly what it’s supposed to do. Why is that so hard?!

Anyway, these cookies do exactly what they are supposed to do. I just rolled them into balls and placed them on the baking sheet and they spread out into perfect little cute cookie shapes.

And they’re so soft and amazing! The glaze is just the right amount of tart.

You see why I had 5 of them?

Yeah.

Glazed Lemon Cookies - soft lemon cookies with a deliciously tart glaze!

Click for the full recipe

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