Recipe: Funfetti Cookies

I love a good cookie and I’ve finally perfected my recipe for my go-to cookie: funfetti cookies.

I adapted a few recipes to create this one. The cookies are soft and tall, not crispy and dry.

Here’s what you’ll need:



1 box of Funfetti cake mix

1 teaspoon baking powder

2 large eggs

1/3 cup vegetable/canola oil

1/2 teaspoon vanilla extract


1 1/4 cups powdered sugar

2 teaspoons lemon juice

1 to 2 tablespoons milk


Preheat the over to 350┬░F. Line large baking sheet with parchment paper and set aside.

In a large bowl, mix the cake mix and baking powder together and set aside. In a smaller bowl, whisk together the eggs, oil, and vanilla by hand. Add the egg mixture to the cake mixture and stir vigorously to form the dough. You have to really get at it near the end because it gets tough! Make sure the dough is well mixed to avoid dry spots and air pockets.

Now here’s the key part: making the dough balls. DON’Troll the dough in circles in your hand to make a ball. You want the balls to be taller than they are wider. I just pull off about an inch wide chunk of dough and smoosh it down onto the parchment paper slightly.

The other key part: baking and cooling time. I’m talking EXACT here people. The cookies will be perfect, trust me. Bake for 9 minutes. Do not let the cookies get brown. Set on the counter (not the stove top) to cool for 3 minutes. They will be very soft at first. As they cool, the tops will settle so you don’t need to press the tops down. Transfer to a wire rack to completely cool.

Once they are completely cool, they are ready to be iced. Don’t rush it or your icing will melt off. Mix together the powdered sugar, lemon juice and milk with a fork in a low, wide bowl. Be patient while mixing and don’t get overzealous with the liquids. You want the icing to be stiff but if needed, add SMALL amounts of milk or lemon juice until the powered sugar is completely saturated. Dip the top of each cookie into the icing and set back on the rack. I recommend placing a row of paper towels under your rack to catch the drippings for easy clean up. Once the icing has hardened, store in an air-tight container for up to a week.



See how tall they are? ­čÖé


Cooling off


My easy icing method


All done!


Recipe: Monster Fruit Dip with Mouthy Apples

I can’t wait to make this recipe for Halloween. It looks so yummy and cute, too! I just love the 30Days blog!

This isn’t my picture, it’s from the 30Days blog where the recipe came from. Check her blog out. It’s amazing!


Make this tasty treat for the kids in your life – Monster Fruit Dip with Mouthy Apples. It requires only a few ingredients and is perfect for Halloween!

via Monster Fruit Dip with Mouthy Apples.

Recipe: Something Different! Oreo Popcorn

Y’all. I adapted a recipe I found and it’s ahh-mazing. It was a huge hit and would make a great treat anytime. Here’s my┬árecipe for Oreo Popcorn!

Oreo Popcorn


1 bag of whatever kind of microwave popcorn you have

15 Oreo cookies (if you are adventurous, use a fun flavor like mint or birthday cake)

1/2 package of vanilla almond bark (Do NOT get chocolate chips. It just doesn’t work. Trust me.)

Pop the bag of popcorn like you normally would. After it cools, sort out the unpopped kernels and any runty pieces.

Smash and smush the cookies in a zip-lock bag until they are sufficiently busted up If you leave bigger chunks, they turn into amazing bits of chocolatey goodness. I laid a dishtowel over the bag and pummeled it with a can of Ranch Style beans, but feel free to use whatever method works best for you HA!

Toss the cookies and the popcorn together. I used a rectangle Tupperware marinating container which doubles as a serving dish when you are done.

Melt half the package (6 squares) of almond bark in the microwave. You can do a double broiler if you want bonus points but it makes no difference. I did 90 seconds, stirred, 15 seconds, stirred and then it was perfect. The time will vary based on your microwave.

CAREFULLY use a spatula to dump the melted almond bark on the popcorn/Oreo mixture. Kyle gave me a hand with this because the bowl was hot and my oven mitt was slippery. Just be careful because the bark is very hot.

After you’ve dumped the bark, use the spatula to cover up the exposed melted almond bark with popcorn. Otherwise when you go to shake it, all the bark might end up sticking to the lid, thus depleting the bark┬áto Oreo to popcorn ratio.

Now shake it up! Do your best to coat the popcorn by shaking every which way.

Let the container rest in the fridge for at least 30 minutes.

Oreo Popcorn

This is a really quick treat to make. It has kept well in my fridge for at least two days now. I think it tastes best when it’s cold. If you wanted to get all crafty you could make little baggies for gifts. Oh! Or use pumpkin Oreos and have it for Halloween. Oh! Or make popcorn balls! Whatever you do, enjoy this recipe and make it your own.