Lately all of my dreams combine crocheting and New Super Mario Bros., which I have been playing on my DS non stop for the last week. It’s the best game and I will be sad when I finish it-not that it’s likely that I ever will, I am terrible at video games in general. We didn’t have a computer or a gaming console of any kind at my house growing up and I think, when you’re a kid, that’s when you learn how to press x fast.
Mushroom, 1-up, single chain, scarf. That’s what my dreams are like.
I am going to Windsor for the annual Superbowl orphans party. It’s been a year since I was there last and it’s super nice the way my friends there are clamoring for the opportunity to hang out. Really nice! I am making cookies to bring, but I don’t think they are turning out very well. So, I guess I am not much of a baker either.
Here’s what I am making:
Caramel Crinkles
1 box white cake mix
1/2 Cup vegetable oil
2 eggs
1 package Skor bits
Icing sugar
Mix the cake mix, oil, eggs and Skor bits together. Dust your hands with icing sugar and roll the dough into 1″ balls, roll the balls in the icing sugar and put on a non stick cookie sheet 2″ apart. Bake 8-10 minutes at 350.
See? It sounds so easy, and they taste REALLY good, they just don’t look very pretty. I think this batch I will let cool on the cookie sheet for a few minutes before I transfer them too the cooling rack.
And they smell AMAZING!
Oooo, I wanna make those! I have never seen Chipits Skor in the US though. Until the picture loaded I was perplexed as to what icing sugar was. I guess it’s the same as confectioner’s sugar or powdered sugar.
Yeah, Jill, those are my Canadianisms, or perhaps British slang: icing sugar is totally confectioner’s sugar.
The original recipe is here: http://onceuponagourmetgin.blogspot.com/2009/01/cookie-fairy-and-vanilla-toffee-crinkle.html
I think they’d be good with chocolate chips too, but really, the toffee bits are sooooooo good. Even Shannon liked them, but too bad as they are disappearing with me tomorrow!
And further more, those Skor bits are incredible in blondies. There was a recipe in Martha Stewart’s Everyday Food that I made a bunch of times that is so good, holy.
You know, I have never seen cinnamon chips here, so you win with that. Plus we don’t have Target.
I’ve been meaning to tell you: Over the past year or so, there have been a TON TON TON I want to try. Thanks for tagging them.
I HAVE to make these!
They are seriously sticky.
The last batch I made, I lined the cookie sheet with parchment paper and sprayed it lightly with cooking spray. Those ones didn’t stick at all and they were very light brown on the bottom.
Next time I make them it’s with confetti cake batter! Weeeee!
Toffee Blondies:
1/2 C butter, melted
1 C packed light brown sugar
2 large eggs
1 tsp vanilla extract
1/4 tsp salt
1 1/2 C ap flour
1 C toffee bits
1. Preheat oven to 350. Line bottom and sides of an 8″ square baking pan with foil, with a bit of overhang on two sides.
2. In a mixing bowl, cream butter and sugar until smooth. Beat in eggs, vanilla and salt. With mixer on low speed, add flour, and beat until combined. Stir in toffee bits by hand.
3. Spread batter in prepared pan. Bake cake until golden and a toothpick inserted in centre comes out clean, 30-35 minutes. Remove from oven, cool completely in pan.
4. Grasping foil, lift cake from pan. Peel off foil. Using a serrated knife, cut into 16 squares. Store in an airtight container up to 5 days.
[...] remember what became of the first half-that I decided to make cookies, based on that awesomely easy recipe I made almost a year ago. I used mini chocolate chips and they came out really well, [...]