Oatmeal Fudge Cookie Cups

          

               With my boyfriend out of town and very little schoolwork to complete, I knew that I was able to put my books, razor, and shaving cream away this weekend and bake.What a change of pace! From the schoolwork side of things that is; I rarely shave my legs. So I grabbed a glass (bowl) of wine and decided to browse my good ol' Pinterest page, which since my last blog post has been "hacked". Who hacks a Pinterest profile? Unless they are dying to see what type of wedding I will eventually never have, or learn the secret to keeping rust, stains, and pesky husbands out of the kitchen- I really see no point. Anyways, amongst the newly pinned "Weight-Loss Miracles" by my oddly motivating hacker, I found this wonderful cookie cup recipe. It was perfect timing because just the other day I rediscovered my tiny muffin tins along with my hatred for cleaning out old cabinets. However, after eating a few of these chocolate filled treats, I wouldn't even mind sorting through the worst hoarder's house. Besides the lie I told last weekend as to why I couldn't join my parents at church, these cookies are the best thing I've made in a long time. If you like oatmeal chocolate chip cookies, fudge, and being a hermit in your kitchen, these cookies are for you! But don't just take my word for it, get your cats off your lap and eyes off the computer and go bake these right now.

"Oatmeal Fudge Cookie Cups" 

Ingredients:
      Cookie layer:

• 1 cup butter, softened
• 2 cups brown sugar
• 2 eggs
• 2 1/2 cups flour
• 1 tsp baking soda
• 1 tsp salt
• 3 cups quick cooking oats (you can use normal and just crush them a bit)
• 1 cup semi-sweet chocolate chips (mini or normal)
• 1 Tbsp vanilla extract

      Fudge layer:

• 14 oz. can sweetened condense milk
• 2 cups semi-sweet chocolate chips
• 3 Tbs. butter
• 1/2 tsp salt
• 1 Tbsp vanilla extract

Directions:

1. Preheat oven to 350 degrees. Lightly spray mini muffin tins with oil or cooking spray. 
2. In large bowl, beat butter and brown sugar till fluffy. 
3. Mix in eggs and vanilla extract. 
4. In separate bowl, combine flour, oats, salt, and baking soda. Stir this into butter mixture until fully mixed. Stir in chocolate chips and set aside. 
5. For fudge, in medium sauce pan heat sweetened condense milk, butter, chocolate chips, and salt over low heat stirring occasionally.
6. Remove pan from heat and stir in the 1 Tbsp. vanilla extract
7. Scoop a small amount of cookie dough into muffin tin (about 1/2 filled) and place a dollop of fudge into pan.
8. Dot each remaining cup with a little extra cookie dough as to create a marbled appearance. 
9. Bake for 10-13 minutes. Let cool completely. If you have a hard time removing from pan, use a knife to loosen edges. 
10. Makes about 48 cookies

    

             Honestly, you cannot go wrong with this recipe. Even though it made enough cookies to feed an all male college dorm, these babies were gone in two days. With the holidays fast approaching, I know many of you will be looking for something delicious to impress your future mother-in-law. Well, this is it! Although I cannot guarantee that you will be able to pry yourself away from them in order to actually package these treats up for others. As always, a huge thanks to Baking with Melissa for showing me the light. Enjoy the holiday spirit and spirits this festive season! Lord knows I will.

                        Number of Pinterest recipes completed: 20
                        I declare this recipe: something that will last as long as the "Harlem Shake" obsession

Pumpkin Pound Cake with Maple-Walnut Glaze

      
                  They say if you repeat the phrase "Pumpkin Spiced Latte" three times, a white girl wearing yoga pants and Ugg boots will appear and tell you her favorite things about Fall. Well, consider myself summoned, and consider this pumpkin cake to be at the top of my list. Moist cake, crunchy walnuts, and a subtle maple flavor taste "lying-on-a-pile-of-clothing-fresh-from-the-dryer" good. Since it's almost Thanksgiving, you're probably looking for something easy and delicious to take to the family gathering. Leave the store-bought pumpkin pie at home, and don't even think about making any of those stupid turkey-shaped desserts using Keebler cookies and Reese's cups. I promise this cake will even keep the mouths of the drunk and senile preoccupied so that no one can argue over what street Uncle Rob lived on in the 70's. So before Christmas prematurely ejaculates all over the place, take some time to revel in the crispness of Fall and the beauty of the changing leaves. That is unless you live somewhere that still has 80 degree weather. In that case, you can just go fucf83dsdk yourself. Sorry, I can't type while wearing mittens...

"Pumpkin Pound Cake with Maple-Nut Glaze"

Ingredients:  

Cake:

• 3 cups flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground ginger
• 1/4 tsp. allspice or cloves
• 2 sticks butter
• 1 cup sugar
• 3/4 cup light brown sugar
• 5 large eggs
• 15 oz. canned pumpkin
• 1 1/2 tsp. vanilla

Maple-Nut Glaze:

• 4 Tbls. unsalted butter
• 3 Tbls. maple syrup 
• 3 Tbls. heavy cream
• 1/2 cup powdered sugar
• 3 Tbls. pecans or walnuts (chopped or not)

Directions: 

1. Preheat oven to 325 and grease/flour a Bundt pan
2. Combine flour, baking powder, baking soda, salt, and spices. Set aside. 
3. With electric mixer, cream butter and sugars until fluffy
4. Beat in eggs one at a time, then pumpkin and vanilla
5. Add dry mixture to wet mixture, slowly until all combined
6. Spoon into cake pan and bake for 55-60 minutes
7. Cool in pan on rack for 15 minutes. Once cooled invert pan and allow cake to fully cool on racks
8. For maple glaze: In small sauce pan, heat maple syrup, butter, and cream until at a boil. Continue boiling for 1 minute. Remove from heat and stir in powdered sugar. Let cool 15 minutes, or until slightly stiff, and stir in nuts. Spoon on cooled cake. 

               Don't be surprised if you are tempted to bottle the smell in your kitchen and pass it out on the streets. Someone get Yankee Candle on the phone because this is the biggest hit since Sweet Pea. But don't just take my word, bake it for yourself! This recipe comes from About.com, which is surprising since I usually use that website to figure out how to change a light bulb or spy on a significant other. Hurry up and put this baby in the oven (At what age do I have to stop using this phrase?) and go curl up and watch TLC with your cats. Honestly though, did you have bigger plans for this Saturday night? Well...the McRib is back. Also, if I don't write to you all before Thanksgiving approaches, have a wonderful holiday and may neither your turkey nor you be dry!

             

                               Number of Pinterest recipes completed: 19
                               I declare this recipe a: breakfast alternative. I mean it has maple syrup in it.

Halloween-Swirl Sugar Cookies

            It's that time of year again. Pumpkins, haunted houses, scary movies, monsters, teen girls shopping for underwear (Sorry, I mean Halloween costumes), candy, etc. Ask any man and they'd tell you this season is like a second Christmas. However, being a female with "A cups" and less of an ass than Miley Cyrus, it's safe to say that I prefer even Flag Day over Halloween. It's true; I was never one to get hyped about Halloween, except for that one time in fifth grade when I couldn't decide if I should be a ballerina, witch, or Nelly. However, the one thing I do enjoy about this holiday is that no one can say a damn thing about how much sugar you're ingesting. Diabetics, rejoice! I had a whole list of different Halloween-themed desserts to recreate, but just like everything else in my life, I gave up on it. One recipe did seem to make the cut- these Halloween-Swirl Cookies. They look absolutely professional but in reality are fairly easy. Seriously, if you want to impress people with food, look no further!  Need a new boyfriend? Forget the slutty dress and just show up with a box of these on the first date. Need a new job? Forget the slutty dress (or resume?) and bring in these little guys to the interview...Actually, don't do that. Jobs are hard to come by.

"Swirl Sugar Cookies"

Ingredients:

• 1 1/2 c. butter, softened
• 2 1/2 c. sugar
• 4 eggs
• 1 tsp. vanilla extract
• 5 c. flour
• 2 tsp. baking powder
• 1 tsp. salt
• gel food coloring of choice
• parchment paper
• sprinkles of choice

Directions: 

 For sugar cookies: In large bowl, cream butter and sugar together till creamy. Beat in vanilla and eggs until smooth. Stir in flour, baking powder, and salt. Cover and chill dough for at least an hour or overnight.   

For decoration:

1. Take dough and divide into 3 or 4 large balls (depending on how many colors you will be using).
2. Make a well into each large ball and add a pool of specific gel food coloring (I used purple, orange, and green). Fold balls until each dough is the desired color. 
3. Next, break down larger dough balls into small, grape sized balls and lay on parchment paper.
4.  Take one of each colored grape sized ball and roll together to make a larger ball. The final product will resemble a beach ball.
5. "Log roll" cookies on parchment paper so that they are long and skinny. Play with log of dough by twisting and rolling so that you get all color to show.
6. Coil the cookies by taking one end and wrapping it in towards the other. If one end is fatter, start with that end. Once coiled, pinch the free end to the ridge of the cookie so it is a closed system. 
7. Lightly spray cooking oil on baking sheets
8. Before baking, take coiled cookies and roll edges in sprinkles or sugar. Heck, get crazy and do both.
9. If dough ever gets too warm, stick in the freezer for 1-2 minutes.
10. Preheat oven to 400 degrees F. 
11. Bake cookies for 6-9 minutes. It may be difficult to tell if cookies are done because of the dye, so it may be helpful to let them bake for another minute. 
12. Let cookies cool for a few minutes
13. Store in an airtight container and allow people to drool and stare in awe. 
14. Makes about 5 dozen cookies

             Although these cookies are simple, they take longer to finish than a frat boy after Tequila Night. Although they're time consuming, I promise these will be the talk of the Halloween party! Amidst the horrible Duck Dynasty and scantily made animal costumes, these cookies will stand out like that guy who showed up in the "I don't do Halloween" shirt. As for me, I will be spending Halloween studying for my exams, watching Hocus Pocus for the sixth time (this week..), and scoping out the hot dads who are accompanying their kids Trick-O-Treating. Thanks again to Make, Bake, Celebrate for coming up with this original recipe. Woman like you make the rest of us embarrassed to be alive. You're an inspiration.

                  Number of Pinterest recipes completed: 18
                  I declare this recipe a: wonderful alternative to the healthy crap people are trying to force-feed their children this Halloween

Raspberry Cream Cheese Crunch Muffins

                  My friend has been asking me for many months to make  muffins. (Wow, I'm definitely better at writing tongue-twisters than baking). With every request I would lazily shrug and say "Sure", but I knew that I would probably just make cupcakes instead. They say that the rusty wheel gets the oil, but I preach that the annoying bitch gets ignored. However, since I love my friend, muffins somehow appeared in my oven. My personal vendetta against this morning pastry is longstanding. Every time I make them, something goes wrong. When I'm in the kitchen, it's like I'm Shaggy from Scooby Doo Constantly f****ing up what I'm "supposed to" be good at, and of course, looking like a scrub and eating snacks with my dog. If I'm honest, the only muffins I see on a regular basis are the ones hanging from my hips. Somehow I'm "okay" with this.
                 By now you guys are probably thinking that a small muffin-genocide occurred in my kitchen, but surprisingly, I pulled this little gig off! Unlike my creepy Uncle Tony, I actually wanted to introduce this dessert to my friends. The cinnamon streusel topping was just crunchy enough to complement the delicious, smooth consistency of the cream cheese. Oh and the raspberries...well, they tasted almost as good as getting called off from work feels. And if you've never experienced that miracle, well then I guess you'll have to make these muffins in order to compensate. But who am I kidding, no muffin could replace the glory of sleeping all day and eating ice cream out of the carton while judging the outfits of the people on Let's Make a Deal.

"Raspberry Cream Cheese Muffins"

Ingredients: 

• 1/4 c. flour
• 1/4 c. white sugar
• 1 tsp. cinnamon
• 2 T. butter, softened
• 2 c. flour
• 1/2 c. white sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 large egg
• 1/4 c. canola oil
• 1 c. milk 
• 1 tsp. vanilla extract
• 1 qt. cleaned raspberries (or strawberries, blueberries, Chuck Berry....)
• 4 oz. cream cheese, softened
• 1/2 c. sugar
• 2 T. beaten egg
• 1 tsp. vanilla extract

Directions:

1. Preheat oven to 400 degrees
2. Lightly grease muffin tin.
3. Muffin Topping: combine flour (1/4 c.), sugar (1/4 c.), cinnamon (1 tsp.), and butter (2 T.) and set aside in small bowl
4. Muffin Mix: in medium bowl mix flour (2 c.), sugar (1/2 c.), baking powder (2 tsp.), and salt (1/2 tsp.) and set aside. Make a hole in the middle of dry ingredients.
5. Next, whisk egg, oil, milk, and vanilla
6. Pour wet ingredients into the dry ingredient and mix until just combined
7. Cream Cheese Mixture: mix cream cheese and sugar until fluffy. Should take around 2 minutes.
8. Add egg (2 T.) and vanilla (1tsp.) until combined
9. Put cream cheese mix into a pipette/frosting/Ziploc bag and snip corner
10. Pour muffin mix into pans about 1/2-3/4 full (depending on size of muffin desired)
11. Pipe cream cheese mixture into middle of muffin pan. 
12. Top muffins with streusel topping and berries of choice
13. Bake 20-25 minutes or until toothpick comes out clean

        

                         Now, I chose to make my muffins Hobbit sized, yet many things seem tiny when you're 6'0" tall and have man hands that even Jerry Seinfeld wouldn't touch. However, you can make these treats any portion you want. But let's face it, when our desserts are tiny, that means we can eat more without feeling guilty, right? These muffins are perfect for breakfast, a lunch-time snack, after-dinner-dessert, or basically any time you're feeling sorry for yourself. I'm lucky I don't have a family or children because with practically zero prep and bake time, this would be dinner almost every night. After all, sugar is the sixth food group. I think. I slept through my Nutrition course in undergrad.
                         Thank you so much, On Sutton Place, for this deliciously wonderful recipe. I've used (ruined) more of your recipes within the past year than I would like to admit. However, just like anything that's sinfully delicious (chocolate, hate-sex, Papa John's pizza, sleeping in the fetal position, etc.) you just can't help but keep coming back.

                      
                         Number of Pinterest recipes completed: 17
                         I declare this recipe a: reason to finally admit to not knowing "The Muffin Man"

Banana Cream Pie Cookies

              Every one of us has a secret weapon. Some people have a cute smile, others have gorgeous shoes. Let's not forget about those people who can make a perfect strawberry daiquiri, they may just be my favorite. Although your guitar playing is impressive and may get you laid, nothing quite beats my "Banana Cream Pie Cookies". This dessert may just be the card up my sleeve when it comes to charming my boyfriend.I found this recipe awhile back and have been waiting to use it for when I  accidentally walk in front of him while he's playing a video game or some other tragedy. However, something magical happened, and I decided to be a good girlfriend and bake these "just because". That's ok, I'll quietly wait here for an applause or a jaw drop.
               Anyways, back to the main event. These tiny cookies pack a bigger punch than Muhammad Ali. So much banana flavor in such a little dessert. If you have anybody in your life that enjoys bananas as much as Elvis Presley or my boyfriend-you must make these! As always they require practically zero skill, and thanks to the genius who invented instant pudding, these cookies are extremely soft. You really can't go wrong with this recipe. As the ever-so-classy Gwen Stefani once said: "This sh__ is bananas. B-A-N-A-N-A-S".

"Banana Cream Pie Cookies"

Ingredients:

• 1 c. unsalted butter, room temperature
• 3/4 c. brown sugar
• 1/4 c. sugar
• 3.4oz packet of banana cream instant pudding mix
• 2 large eggs
• 1 tsp. vanilla extract
• 2 1/2 c. flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 c. chopped vanilla wafers (I would say these are optional)
• 1 1/2 c. white chocolate chips

Directions:  

1. Preheat oven to 350 degrees. Lightly grease cookie sheets
2. Using a mixer, beat together butter and both sugars until creamy. Add in pudding mix, eggs and vanilla
3. In a separate bowl, whisk flour, baking soda, and salt together
4. Add the dry ingredients to the wet ingredients and stir in vanilla wafers and chocolate chips. 
5. Drop cookies onto sheets and lightly press flat (I used the bottom of a glass). 
6. Bake for 10-12 minutes. Remove when slightly golden brown
7. Let cool completely before storing

               There you have it, folks. This recipe is practically the "Cheater's Guide to Banana Cream Pie". Why spend hours on something when there is a more simply way to do it? And that's why I'm an American. I want to thank Two Peas & Their Pod for this brilliant recipe and for reminding me that I will never be a good housewife. I hope that you enjoy these cookies as much as my boyfriend. Then again, if it looks good, tastes good, and is blonde...the men are sure to love it.

               Number of Pinterest recipes completed: 16
               I declare this recipe a: relationship lifesaver almost as wonderful as lube

Cinnamon Roll Cake

  
             When you're 23 and still living with your parents, not many things that happen at home are enjoyable. Perhaps the most tiresome habit is when my "Middle-aged roommates" ask unnecessary and redundant questions. "What does this only button on my iPhone do again?", "What time did you say you would be home after your 3 hour class?", "How do I send this as an email attachment?", "Wait, how do I send this document in an email?", "What's this paperclip next to my email message? Ohh that's an attachment...", "Are you hungover? How much did you drink, who drove, what car, from where, whose house, what bar, did you dance, what color were the walls, who's in your bedroom?". Yadda yadda yadda. My parents should get shirts that say "The questions we ask our children are as endless as the love we have for them". Amidst the chaotic game of "20 Questions", also known as my life with Mom and Dad, there is peace in Sunday brunch. And the best thing about breakfast: cinnamon rolls. Something about the taste of cinnamon and cream cheese frosting has my mom completely speechless. The silence may be more comforting than the actual taste of the delicious pastries. However, cinnamon rolls can be too time consuming. Also, if you're like me, you can't even get yourself to open one of those exploding bombs known as Pilsbury Cinnamon Roll canisters. Fear and suffer no more my readers, there is a simple solution. Cinnamon Roll Cake. This cake takes under 30 minutes, is even more delectable than an actual Cinnabon (I mean it, too), and could feed your family plus the neighborhood children who seem to linger around for breakfast...and dinner. I suggest that you make this cake ASAP. When was the last time you were able to just sit at the table and hear the sounds of utensils clacking against plates and your husband's stomach growling loud enough to wake up your teenage boys? Bake this cake and I guarantee it will be this morning.

"Cinnamon Roll Cake"

Ingredients:
Cake:

• 3 cups flour
• 1/4 tsp. salt
• 1 cup sugar
• 4 tsp. baking powder
• 1 1/2 cup milk
• 2 tsp. vanilla extract
• 1/2 cup butter, melted

Topping: 

• 1 cup butter, room temperature
• 1 cup brown sugar
• 2 Tbsp. brown sugar
• 1 Tbsp. cinnamon

Glaze:

• 2 cups powdered sugar
• 5 Tbsp. milk
• 1 tsp. vanilla extract 

Directions: 

1. Lightly grease a 9x13 in. pan and preheat oven to 350 degrees
2. For cake, mix together all ingredients *except for the melted butter*
3. Once those ingredients are mixed properly, slowly stir in the melted butter 
4. Add cake mix to greased pan 
5. Prepare topping by mixing all  ingredients until well blended together
6. Drop topping onto the cake mix and swirl back-and-forth with a knife
7. Bake in oven for 28-32 minutes, or until a knife comes out clean in the middle
8. Remove from oven and let cool 5 minutes
9. While cake is cooling prepare glaze by whisking together ingredients in medium sized bowl
10. Pour glaze on top of warm cake
11. Eat the entire thing

             
            Ok, cmon'. Was that not the most simple recipe you've read in awhile? Leave the days of trudging to the mall for an overpriced cinnamon roll behind you! Besides, is it really worth the trouble to battle through groups of pre-teen boys and girls? The smell of puberty is too much for any sane individual. I mean, hello nostalgia and its horrible twin sibling, regret. (I know what you're thinking but those straight-across bangs did NOT hide your acne). Save yourself the trouble and relax at home with this delicious cake. Who knows, perhaps you may even have a moment of that sweet peace-and-quiet.
            Thank you very much, Just a Pinch. You may have saved Sundays for me and many other individuals. You're simply the best!

            Number of Pinterest recipes completed: 15
            I  declare this recipe a: simple task for even the Scarecrow from The Wizard of Oz
            

Cheesecake Fruit Dip

            It's safe to say that I have been dreading this moment more than I have been dreading when all of my friends start to get engaged. I have finally made something "low-fat". And you know what, it's not even that healthy for you. I swear I could hear every little fat child in the grocery store screaming at me for buying the "Lite" version of Cool Whip. Surprisingly, though, this dip is delicious! I had to physically restrain myself from eating it with every meal. (Side note: it does NOT go with Chicken Parmesan). Ahhhh, now what to dunk in this miniature bowl of heaven? Well, I'd start with apples, strawberries, blueberries, pineapple, raspberries, and blackberries. Actually, it pretty much goes with anything you can grab out of the Chiquita Banana Lady's hat. And if fruit is not your favorite, there is absolutely nothing stopping you from just using a spoon. Well, perhaps your personal trainer.

"Cheesecake Fruit Dip"

Ingredients:

•  8 oz. low-fat cream cheese, room temperature
• 1 cup sugar
• 1 container marshmallow fluff
• 1 tub Lite Cool Whip
• 1 tsp. vanilla extract

Directions:

1. Beat cream cheese with sugar and vanilla extract until creamy
2. Fold in Cool Whip and marshmallow fluff
3. Set in bowl and allow to cool in refrigerator

        

              
         Talk about a simple recipe! Short and sweet, just like this blog post. Now I'm off to do something more important, and by "more important" I mean eat Cheetos on my couch and watch Arrested Development. Thank you to Lil Luna for posting this recipe on Pinterest! Besides my IKEA TV stand for $25, this recipe was one of my better finds in life. Also, if we're being honest, this dip will probably last a little longer than that piece of furniture. Keep it classy, readers.

                  Number of Pinterest recipes completed: 14
                  I declare this recipe a: reason to double dip. It's ok, I promise no one is watching.

Coconut Cream Cheesecake. (Say that 5 times fast)

   
             I think I now understand why The Cheesecake Factory charges a mini fortune for their desserts; it's because you practically need your doctorate to bake one. For those of you who make these delicacies on the regular, you can feel free to sit in the corner because I'm jealous of your talent. This recipe took my cheesecake virginity, and it was probably just as painful, messy, and disastrous as an actual "first time". When I took the cheesecake out of the oven I was appalled. How could something you worked so hard to make turn out to be a pathetic mess? However, it wasn't until I cleaned the dessert up a little bit that I actually grew to love it. I think I now understand childbirth.
            This cheesecake recipe is not for the novice baker, as I quickly learned. I swore more in the kitchen baking this cheesecake than I usually do on the highway sitting in Chicago traffic during rush-hour. Yes, that much. Although it was troublesome to bake this bastard, man did it taste amazing! Very rich and creamy, with a tropical burst of toasted coconut. It tastes just like being at a Jimmy Buffet concert, but without the half-dressed, middle-aged men. I won't lie, this cheesecake was a little pricey to make and I didn't have many ingredients on hand, but I figured I might as well be a little classy and give it a try. This isn't your average "I'm making a cheesecake because I'm fat, drunk, and sad" kind of dessert, oh no. This baby takes time, money, patience, and a big glass of wine.

"Coconut Cream Pie Cheesecake"

Ingredients: 

• 2 1/2 c. flaked coconut
• 1 c. whipping cream, scalded
• 3 c. all-purpose flour
• 1/3 c. cold butter, cut into slices
• 4 tsp. sugar
• 20 oz. cream cheese
• 1 1/2 c. sugar
• 4 eggs
• 2 egg yolks
• 2 1/2 Tbls. coconut liqueur (I used Malibu rum)
• 1 tsp. lemon juice
• 1/2 tsp. vanilla extract
• 1/2 tsp. almond extract
• 1 c. sour cream
• 1/4 tsp. cream of coconut
• 1/2 tsp. coconut liqueur (again, I used Malibu)

Directions:

1. Preheat oven to 325 degrees 
2. Puree coconut and whipping cream in blender, set aside
3. Cut butter and mix with flour and 4 teaspoons of sugar, should resemble a "crumb" consistency
4. Line crumb crust in spring form pan and bake for 25 minutes or until golden brown
5. While crust is baking, cream together cream cheese and sugar
6. Stir the pureed whipping cream/coconut mixture into the creamed cheese and sugar
7. Slowly stir in eggs and egg yolks
8. Next, add the extracts and coconut liqueur
9. Pour mixture into baked crust
10. Bake cheesecake for about 1 hr, or until sides are dry and center is set
11. Allow cheesecake to cool for about 30 minutes
12. Beat together sour cream, cream of coconut, and 1/2 tsp. coconut liqueur and spread over cheesecake (I didn't do this step because I did not have cream of coconut and that stuff is EXPENSIVE. Or at least for a student in graduate school it is)
13. Garnish with toasted coconut if desired
14. Store in refrigerator 

               I'm not going to lie to you guys, as I said, this cheesecake took a lot of effort and really wasn't aesthetically appealing. Let's just say that if this cheesecake were a first date, you'd want to put a bag over its head before you went out (or stayed in). Luckily, I've watched enough Extreme Makeover shows to understand that with a little elbow grease and a lot of tears, you can turn something truly ugly into a beautiful, rich masterpiece. The only thing that was missing was the incredibly hot, but douchey, TV host...Ty Pennington.
               As always, I am not a food wizard, so a shout-out is in order. This post's saving grace is none other than Food.com. With a webhost name like that, how could you go wrong? Thanks readers, and go enjoy some creamy, "coco-nutty" deliciousness.

              Number of Pinterest recipes completed: 13
              I declare this recipe a: great way to use up old Malibu Rum from that one Spring Break where you met that bartender named Carlos...

America: Home of Fat. I mean Free.

              So I'm over a month late. Thankfully, this is the only time I've ever said that. It's not like I wanted to put my blog in the corner, but I felt that ignoring school work, out-of-control bills, a boyfriend, and of course my Facebook profile, was just too much for any "Generation Y" young adult to handle. Man, where to begin. First off, I can't even remember the Fourth of July, and that's not because it was a long time ago but rather because I indulged a little too much that weekend. Some culprits for my alcohol induced amnesia were these delicious, festive Jell-O shots. Never-mind the trough of gin I consumed, it was these little guys that set me over the edge. They made a bigger "bang" at the party than all of the fireworks and my slutty friend combined! You need to write down this recipe. You can even mix up the colors for other festivities that include but are not limited to: holidays/football games/birthdays/baptisms/Kwanza/just for yourself after a long week of hell, sorry I mean work/etc. So what are you waiting for? These shots won't make themselves.

"Red, White, and Booze Jell-O Shots"

Ingredients

• 1 c. boiling water, divided into 2 containers
• 1 package (3 oz.) Jell-O Berry Blue
• 1 package (3 oz.) Jell-O Cherry 
• 1 envelope KNOX Unflavored Gelatine
• 1 cup milk, divided
• 3 Tbsp. sugar
• 1/2 tsp. vanilla extract
• 20 maraschino cherries with stems
• Shot glass cups (24)
• 1 c. vodka (1/2 for Jell-O and other 1/2 for cherries)

Directions
(Before beginning, take maraschino cherries and place in medium bowl with 1/2 c. vodka [or more if you're a frat boy]. Cover tightly and refrigerate for at least 2 hours)

1. Lightly spray cups with Pam (optional, but suggested unless you want to piss off your guests)
2. Put Cherry and Berry gelatin powder into medium sized bowls
3. Add 1/2 c. boiling water to each of the two bowls.
4. Stir 1/4 c. vodka into each of the bowls
5. Meanwhile, bring milk to boil in a saucepan. Once hot, add unflavored gelatin envelope, sugar, and vanilla extract
6. Spoon Berry Jell-O (about 2 tsp.) into bottom of all shot glasses. Refrigerate 15 minutes
7. Repeat with the other Jell-O mixes, refrigerating 15 minutes in between new additions
8.  Before adding the final Cherry layer, place one vodka soaked maraschino cherry into the "White" layer and refrigerate for another 2 minutes. 
9. Top each shot glass cup with Cherry gelatin and refrigerate shot glasses full of Jell-O until ready to serve.

           I can promise you that you will thank yourself for making these Jell-O shots for a party, and I can also promise you that you will feel a little hungover if you eat too many. These aren't those weak Jell-O shorts that you tried to make for a high school homecoming dance many, many years ago. Thank God. For this marvelous recipe, originally thank At The Picket Fence. She knows her stuff.

       And just like depression, nothing complements a holiday more than cake. Thankfully, my Fourth of July was filled with it (Cake, not depression. Although it was tempting after seeing my skinny, modelesque neighbors sunning themselves all weekend long). Anyways, I apologize but I'm too lazy at the moment to list out the entire recipe. As you've probably guessed from the majority of my posts, "Sloth" is my favorite of the deadly sins.
      For the cake: simply, I just split up my white cake mix into three bowls and added food coloring to each. Then, I layered the mixes in my cake pan, baked the sucker, and drizzled the top with different colored frosting. Finally, sprinkles. BOOM. Quick and cheap. Kind of like my last boyfriend, except I'm not embarrassed to bring this cake to social gatherings. Until next time, which hopefully won't be another month. Enjoy readers!



              Number of Pinterest recipes completed: 12
              I declare this recipe a: GREAT way for you to bond with your children

Caramel "Kissed" Brownies

      
                  I haven't had a summer this terrible since my mother sent me to "Vacation Bible School" when I was ten. Grad school has stolen my soul, free time, and sex appeal. Seriously, I haven't gotten my eyebrows waxed in months. I look like Brooke Shields' unfortunate twin sister. At least in Bible Camp I got free snacks and a nap. The only things I've gotten from nursing school are hypertension, hypochondria, and a fancy new vocabulary. Since I am so stressed, I knew that I had to bake something simple and comforting. I had justtttttt the idea. If there's anything I've learned from "Rom-Coms" it's that chocolate solves nearly every problem. It can even get you back together with your ex! Now let's add some caramel to the mix and that's what I like to call an Annie Sullivan. Miracle worker.
            Well, these brownies were almost as big of a let down as Shaquille O'Neal's acting career. They were a tad too cake-like for me. Not to mention that it took forever to unwrap a whole bag of Hershey Kisses. I don't know what kind of machines or Chinese sweatshop workers they have preparing these candies, but I need to invest in one. (Of course I'm kidding. The only slave labor I support is having your children do yard work.) The original recipe just sounded so delicious and the poster's pictures had me salivating like a male at a strip club. As usual, I blame myself for my not-so-tasty recipes. I'm just a girl in the kitchen who hasn't got a clue.

"Hershey Kiss Caramel Brownies"

Ingredients: 

• 1/2 c. butter
• 1 c. brown sugar
• 3 eggs
• 2 tsp. vanilla extract 
• 3/4 c. all purpose flour
• 3/4 c. unsweetened cocoa powder
• 1/2 tsp. salt
• 1 bag Hershey Caramel Kisses

Directions: 

1. Preheat oven to 350F. Grease 8 inch pan or line with parchment 
2. In mixing bowl, beat sugar and brown sugar until fluffy
3. Add 2 eggs one at a time allowing time to beat in between additions
4. Next pour in vanilla extract. Don't forget to scrape sides of the bowl
5. Mix in cocoa powder, flour, and salt into the wet mixture
6. Save 3/4 of mix and set aside. Spread the rest of the brownie mixture into the pank
7. Add the caramel candies on top of the mix
8. With the reserved 3/4 cup brownie batter, add the remaining 1 egg and beat till combined
9. Pour the remaining batter on top of the kisses
10. Bake for 30 minutes or until knife comes out clean from the center
11. Cut and store in an airtight container

            I truly hope that you give these brownies a try and see how they taste! Although I'm a kitchen nightmare, I feel like the batter just needed more butter or oil. Any suggestions on how to change this recipe for the better are greatly appreciated. Even though these brownies didn't knock my socks off, I still ate them anyways. A couple seconds in the microwave and you have a decent midnight snack or early morning breakfast. (I never was one for oatmeal.) Thank you Rachel Cooks for inspiring me to try this recipe. You clearly know what you're doing whereas I am still trying to figure out if it's wet ingredients-to-dry ingredients or vice-versa. At least I still remember to turn the oven off. Until next time, readers!

         Number of Pinterest recipes conqured: 11
         I declare this recipe a: caramel catastrophe. But seriously, I couldn't get that shit off my hands for days.

What Now, Sara Lee?

 

      I can honestly say that the only things my mother has handed down to me are size 11 feet, fine hair, small boobs (Thanks a lot, Mom), and this amazing chocolate buttercream frosting recipe. She first taught me how to make it when I was 7, but like everything else from my childhood, I chose to not remember. Really, it wasn't until I created this blog that I asked her for some recipes. As mentioned earlier, she only gave me one recipe- the buttercream frosting. I guess that's another thing I get from my mother: the inability to cook. Of course I would never mention this to her face, just on the internet where I'm certain she won't find it because I think she's still learning how to turn on the actual computer. This is why I'm the least favorite of her children.

       Since apparently eating frosting by itself is frowned upon, I guess I have to make something to go with it. Usually, I just buy a brownie mix, top it with this simple frosting, tell people the brownies were purchased from a bakery, and call it a day. However, I somehow developed a baking conscience in the past month (What do you mean those fell on the floor? So I can't double dip?), I won't take the easy way out. Thanks to my good ol' "Kitcheny-Cricket", (Ugh, horrible pun) I went ahead and baked a pound cake to accompany my chocolate frosting. Since I'm all of a sudden coming clean, I might as well tell you that the pound cake is better than the frosting. The only person who didn't agree was my father, but if it's worth anything, this is a man who drinks a liter of Coke a day and sucks in potato chips like he's a damn Dyson vacuum. I don't care what he says, the pound cake and chocolate frosting go together like "lamb and tuna fish".

"Vanilla Pound Cake"

Ingredients: 

• 1 1/2 c. flour
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 3/4 c. softened butter
• 1 c. sugar
• 1 1/2 tsp. vanilla extract 
• 2 large eggs
• 1/2 c. sour cream

Directions: 

1. Preheat to 325. Lightly grease and flour a loaf pan
2. In medium bowl, whisk flour baking soda, and salt
3. In a separate bowl beat together butter, sugar, and vanilla until fluffy
4. Add eggs one at a time and mix until completely blended
5. Mix in half of the flour mixture into the wet ingredients and stir until both are incorporated 
6. Stir in sour cream and add the rest of the flour mixture and blend
7. Pour batter into prepared pan and bake for 75-80 minutes or until knife comes out clean

"Chocolate Butter Cream Frosting"

Ingredients: 

• 1/2 c. softened butter (1 stick)
• 3-4 c. powdered sugar
• 1 tsp. vanilla extract
• 2 tbls. milk or heavy cream
• 1/2 c. unsweetened cocoa powder

Directions:

1. In mixing bowl combine butter, milk, and vanilla, and beat until creamy. Next add powdered sugar and mix until fluffy
2. Add in cocoa powder and blend well. Add more cocoa powder depending on the amount of chocolate you want in frosting
3. If frosting is too thick add more heavy cream. Alter consistency with powdered sugar (thick) and milk (thin). 

              This frosting is decadent and practically goes with anything. It's comparable to a vintage Chanel bag. However, if you're like me who is neither classy, rich, nor has any idea what that above phrase even means, it's more like sex. The only difference is that you'll probably want to work out after eating the frosting. Or just have really good sex.
              Thank you to Honey and Butter for the simple yet delicious pound cake recipe! Another round of thanks to my mother for the frosting. You may not have given me killer abs or a fast metabolism, but you sure as shit did give me a pretty awesome buttercream recipe.

              Number of Pinterest recipes conqured:10
              I declare this recipe a: "eat-the-whole-thing-in-one-sitting-and-lie-about-it" kind of cake

An Apple Fritter a Day...

             It is a known fact that we are all hiding something. Whether it's the girl who only painted her first three toenails while wearing peep-toed shoes, or the man who says he doesn't expect you to sleep with him on the first date after he just paid for your steak dinner and three mojitos- all of us want the truth to remain perfectly concealed from everybody else. My hidden truths? Well, I probably have enough of them to take up an entire page of PostSecret, but today I'll only be sharing one. I buy apple fritters from the local 7-Eleven. Ehhh, I know it's nothing Earth-shattering, but it is vile. Along with hard-boiled eggs, sushi, your Mother's Day gift, and condoms, I'm pretty sure that apple fritters are on the list of things to never buy from a gas station mini-mart. With that being said, I hope you understand how excited I felt when I stumbled upon the Pinterest pin entitled "15 minute apple fritters". Not only can I bake these fritters using less ingredients than that required for Mac n' Cheese, but I can also use my Crest White Strips (or any other 15 minute activity) while  making them. Simply bliss.
            However, let the record show that these apple fritters do not take 15 minutes. By the time you finish making these, that guy from last week's date may actually have called you back. I'm not sure if the original poster worked at McDonald's and acquired amazing frying skills, but these fritters took about an hour. I truly felt like a pubescent boy struggling with all this oil. Despite my kitchen troubles, these apple fritters actually turned out to be a huge hit! I mean, what American doesn't love deep-fried pastries?

"15 Minute (*Cough* 60 minute) Apple Fritters"

Ingredients:

• 1 heaping c. flour (What does this mean?! I used 1 1/4 c. flour)
• 1/3 c. sugar
• 1 tsp. baking powder
• dash of salt
• 1/2-2 tsp. ground cinnamon (I used 2 tsp. because I'm not a tiger)
• 1/2 tsp. ground nutmeg
• 1/2 tsp. vanilla
• 1 T. melted butter
• 1 egg
• 1/3 c. milk (more if dough is too sticky)
• 1-1/2 c. chopped apple (approx 2 apples)
• 1 c. powdered sugar (for glaze)
• 1 T. milk (for glaze)
• Oil for frying 

Directions: 

1.  Pour oil in a pan on stove top and begin heating until oil is around 365 degrees or when a small drop of dough can float on top. 
2. Mix all of the dry ingredients together
3. Mix all of the wet ingredients together and add to the dry ingredients 
4. Fold in apple pieces
5. Once oil is hot enough, place approximately 4 balls of dough in pan. (Around the size of golf balls). 
6. Cook about 35-50 seconds on each side until golden brown. This also depends on the size of your fritters
7. Flip fritters to the other side and let cook for about another 35-50 seconds
8. Test fritter to see if it is cooked by inserting a toothpick in the center. Should come out clean
9. Let fritters dry on paper towels
10. Once completely cooled, mix glaze by combining powdered sugar and milk. 
11. Dip each fritter in glaze and let cool. 
12. Enjoy right away of store in airtight container

                           

        I made double the dough because I knew I would ruin about half of them trying to figure out how to fry things in oil. Boy, good thing I did because the first 10 were completely inedible. (But once I covered them in glaze (3 times) you couldn't even tell). Viola! Every chef's secret. A huge thanks to Simply Greek for this great recipe. You may have just saved my intestines from another gas station dessert! But probably not, because those things are damn good and only $0.50.

                   Number of Pinterest recipes conquered: 9
                   I declare this recipe a: (delicious) Grease fire waiting to happen

Double Chocolate Chip Oatmeal Cookies

          If you haven't guessed by now, I consume more chocolate in a month than a menstrual-synced sorority house. As a trashy bartender once told me, "I can't help it, things just leap into my mouth". (I'm serious, that happened). Chocolate just has a way of making you forget about those credit card bills, overdue library books, and the fact that you haven't shaved your legs in about two weeks. Hey, you're not completely out of "Winter Mode" yet, I totally get it. Since we are all still  hiding under our hoodies and yoga pants, I suggest that you take advantage of indulging in desserts for a little longer. Before you know it we will all have to dust off those bikinis and suck in our stomachs for three months straight. Anything to find a rich husband, am I right ladies?
         Alright, back to chocolate. I have been trying to make these cookies for awhile, but every time I got to Jewel I would suddenly develop Alzheimer's Disease and forget to buy oatmeal. Not like that's the main reason I was going to the store or anything. So when I finally purchased a canister I knew I had to go home and make these. The recipe was a cinch, the only hard part was that I struggled with deciding if the cookies were fully done. Because of this, I have a palette of brown circles that I like to call my double chocolate chip oatmeal cookies. Good news is that I have eaten an extremely burnt one and a barely cooked one, and have enjoyed both! I'll probably get dysentery, but nothing I haven't already acquired while playing Oregon Trail. Since you are definitely more equipped in the kitchen than I, go ahead and use this recipe. If these cookies still tasted good after being burned more times than Mitt Romney during this past presidential election, then I say bake the suckers!
       

"Double Chocolate Chip Oatmeal Cookies"

Ingredients: 

• 1/2 c. butter
• 1/2 c. shortening
• 1 c. brown sugar
• 1/2 c. granulated sugar
• 2 eggs
• 1/2 tsp. baking soda 
• 1 tsp. sea salt
• 1 tsp. vanilla
• 1/4 c. cocoa powder
• 1 1/2 c. flour
• 1 c. old fashioned oats
• 2 c. semisweet chocolate chips

Directions:

1. Preheat oven to 375 degrees. 
2. In mixer, beat together shortening and butter until creamy. 
3. Add in the brown and granulated sugars and mix. 
4. Next add the eggs one at a time allowing time to mix in between each egg.
5. Add the sea salt and vanilla. 
6. Mix in the flour, oats, and baking soda until the dough forms. Be sure to not over mix!
7. Finally stir in the chocolate chips. 
8. Bake cookies for 10-14 minutes. Take out and let cool. 
9. Store in airtight container. Yields about 30 cookies. 

          Quick and delicious, what more could you ask for? A great thanks to Something Swanky for the recipe I found on Pinterest. As always, the original blogger's food looks (and definitely tastes) a hell of a lot better than mine. Until next time!

           Number of Pinterest recipes conquered: 8
           I declare this recipe a: burnt,but brilliant, success

It's the Great Pumpkin (Bread), Charlie Brown

     
         I have to say that the Kitchen Aid mixer is probably my second favorite electronic appliance in the house. The first is a littttttle more private and personal. (I'm talking about my hair straightener, of course). I'm almost convinced that this electric mixer performs more miracles than Jesus did. If I didn't have this appliance, I know for a fact that I would be stuck eating cereal and toast for the rest of my life. Even though I wasn't using the mixer to cook a lavish meal, it did help me immensely while making this bread. The dough for this recipe is pretty thick, so if I had to stir this bad boy by hand I may have developed carpal tunnel syndrome. A plus about this crazy amount of batter is that it makes two pans. That is just begging for you to be selfish when eating this. If you're like me, you can just forgo any lie you tell yourself and simply save the two pans for your own enjoyment. On the other hand, you can make us all look bad and pull a "Mother Theresa" and give the loaves to your coworkers, neighbors, (or if yours doesn't turn out as planned) your ex-best-friend who still has your really cute tube top.
       So this recipe is super easy, as usual. The only thing I didn't have in my house was a can of pumpkin, which I wound up purchasing for 0.50 cents at my local grocery store. Funny thing about this pumpkin is that only a few cans had this discounted price. The expiration date was 10/25/2015 and no dents or marks were evident, so naturally I was leery about buying it because there had to be something wrong, right? As soon as I opened the can I discovered its unfortunate flaw; the lid was all messed up. I couldn't get it to open correctly and I felt frustrated. Before I knew it I was hacking up the can like Peter and crew hacked up the fax machine in Office Space. This cured my anger and unopened-can-dilemma, but I practically circumcised my finger in the process. (My bris will be on Sunday). Although I was pretty peeved about my finger, one bite of this pumpkin bread and I soon forgot I even had a thumb.You have to make this bread, like now.

"Chocolate Chip Walnut Pumpkin Bread"

Ingredients: 

• 4 c. all purpose flour
• 2 tsp. baking soda
• 1 tsp. salt
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 2 c. sugar
• 3/4 c. unsalted butter
• 4 large eggs
• 1/2 c. water
• 1 can (15 oz.) pumpkin (NOT pumpkin pie mix)
• 1 c. plus 2 tbls. semisweet chocolate chips 
• 1/2 c. walnuts (or pecans) optional
• 2 tsp. sugar (for topping)

Directions:

1. Preheat oven to 350 degrees. Grease bottom of two 8x4 in. baking pans. 
2. In medium bowl, stir flour, baking soda, salt, cinnamon, and nutmeg. Set aside. 
3. In a large bowl, mix softened butter and sugar (NOT the extra 2 tsp. that are reserved for topping) until creamy. When fully creamed, mix in eggs one at a time. 
4. Beat in water and pumpkin on low speed. 
5. Add flour/spices mixture and stir for about 1-2 min on low speed, or until moistened. 
6. Stir in cup of chocolate chips and walnuts. Spread mixture between two pans evenly. 
7. Top bread with extra chocolate chips and sugar. Be sure evenly divided between the two pans.
8. Cook for about 1 hr. 5 min - 1 hr. 15 min. or until toothpick inserted in middle of loaf comes out clean. 
9. Let cool for about another hour. Store in airtight container. 

      

         Of course this recipe can be altered any way you like. If you don't like nuts (weird) or chocolate (weirder) feel free to make this bread without those two! I do understand that it's summer, but this pumpkin bread is still an amazing treat for any season. However, thanks to the gloriously unpredictable weather in Chicago, I didn't feel as odd baking this fall favorite since it is about 50 degrees and rainy. I'll be sure to eat some today while bundled up in my jacket, but I can assure you that tomorrow I will be enjoying a slice in my bathing suit while sunbathing on North Ave. beach.

        Thank you to the world famous Betty Crocker Site for letting me copy this recipe. You're an inspiration for budding bakers and obese children everywhere!

         Number of Pinterest recipes conquered: 7
         I declare this recipe a: dessert that makes me think that it's healthy because of the word "pumpkin"

Coconut, Chocolate, and Annoying Clichés, OH MY

     

 
         Let me first start off by saying that this cake is easier than a drunk girl on her birthday. Any recipe that includes a cake mix is alright by me. Seriously, nothing helps ordinary women feel more like Betty Crocker than a prepackaged baking mix. Because I was bored watching "Look Who's Talking Too" wondering if I had hit rock bottom, I decided to get up and bake. I'm very glad I did because watching Kirstie Alley "act" for two hours is enough to drive someone to drink.

         Anyways, about this cake. Delicious. Delicioso. Délicieux. Squisito. 美味的. Delish. D3LiiciiOuz. However you want to say it, it is damn delectable. There's a good chance that you will pull a "Bruce" from the movie Matilda and eat the entire pan in one sitting. (Except hopefully no one's "sweat and blood" went into the cake). Although, if you're like me, you may not even have to wait until the cake is fully cooked to begin consuming it in mass quantities. Just like the majority of my vices, it's probably bad for my health but good for the moment.

"Earthquake Cake"

Ingredients: 

• 2/3 c. sweetened coconut
• 2/3 c. semisweet chocolate chips
• 1/2 c. chopped pecans (I used walnuts because I nuts are expensive and I had them on hand)
• 1 box German Chocolate Cake mix (I used Devil's Food because it was what I had)
• 1/3 c. oil
• 1 c. water
• 3 large eggs
• 1/2 c. butter
• 8 oz. cream cheese
• 3 3/4 c. powdered sugar

Directions:

1. Preheat oven to 350 degrees and grease a 9x13 pan
2. Layer coconut, chocolate chips, and nut of choice (hah) on the bottom of greased pan
3. Mix cake mix, eggs, oil, and water in large bowl
4. Pour cake mix on top of the coconut/chocolate/nut layer
5. In a medium sauce pan, melt butter and cream cheese
6. When fully melted, stir in powdered sugar
7. Scoop mix onto the uncooked cake and swirl with knife
8. Bake for 40-45 minutes

         See, wasn't that one of the easiest recipes you have ever read? Bake and bring this to a party and people will think that you actually know what you are doing in the kitchen! (Or at least that's what people thought about me). Thanks a ton to Sweet Treats and More for the original recipe that was unfortunately altered by my frugality and laziness.

           Number of Pinterest recipes conquered: 6
           I declare this recipe a: good reason to get off the couch and into the kitchen

White Chocolate Snickerdoodle Cookies

      
             I truly do not understand how these women with extravagant and elaborately detailed blog websites do it. Where do you all find the time and energy? Whenever I come across an eye-catching site, I usually scan the personal profile to see what exactly this person does. Nine times out of ten it's a mother with like 5 kids, a husband, a house, 3 dogs, elderly parents, somewhat of a job, and a bad haircut. I'm convinced that the only reason these women have this kind of free time is because they're no longer having sex with their husbands. No offense, but how else do you do it? I'm over here struggling to post once a week and I don't have any of the things aforementioned (except a crappy job, I do have one of those). Since my summer term of grad courses began this week, I took a mental break one day and resorted to clicking through my Pinterest boards until I found a simple yet delicious recipe. The good news is that I found one! Bad news is that I still haven't finished reading my Pharmacology assignments...
             Like I said, this recipe is both easy and delicious. If you haven't noticed by now, I tend to gravitate towards the recipes that require zero skill (minus the "satan" samoas) because I don't necessarily like to set myself up for failure. Anyways, you need to make these cookies. I had all of the ingredients on hand, and I was able to prepare, bake, and eat these guys while still watching  the Grey's Anatomy season finale. Again, zero skill required. The only advice I do have for these cookies is to not eat five of them before going out for a run. I had to stop halfway and puke on the street corner. I felt like a freshman girl at a frat party. With that being said, here's the recipe:

"White Chocolate Snickerdoodle Pudding Cookies"

Ingredients: 

• 1 c. unsalted softened butter
• 3/4 c. light brown sugar
• 1/4 c. granulated sugar
• 1 (3.4 oz) package white chocolate instant pudding mix (I used vanilla because I was too lazy to run out and buy a different kind)
• 2 large eggs
• 1 tsp. vanilla extract 
• 2 1/4 c. flour 
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 cups white chocolate chips
• 1 tsp. cinnamon
• 1/3 c. cinnamon sugar for rolling

Directions: 

1. Preheat oven to 350 degrees and lightly grease a cookie sheet or line with parchment paper.
2. Cream together butter and sugars using a hand mixer
3. Then add in the eggs. Mix in pudding, vanilla, flour, baking soda, salt, cinnamon, and chips. Ingredients should be well mixed together. 
4. Scoop out dough and form into balls. Roll each ball in cinnamon sugar till coated. Place cookies 2 in. apart on baking sheet. 
5. Bake for approximately 10 minutes. 
6. Let cool. Store in airtight container. 
7. Admire your handiwork/shoo off family members from eating them

         And just like Ray Ramano, they may not be pretty to look at but boy does everybody love em'. These cookies were probably the softest I have ever made. Usually my cookies are hard like frisbees or a bag of sand, but these ones just melt in your mouth. Thank you so much Something Swanky for sharing this recipe! Now back to my studying so that I can graduate, find a job, and move out of my parent's house before I wake up one day and I'm 30 and the only thing I'm sleeping next to is my dog and an old pizza box. Enjoy!

          Number of Pinterest recipes conquered: 5
          I declare this recipe a: simple way to make it look like you know how to bake