Faux Foodie Friday – Confessions……

Things you may or may not know about me that I need to confess:

1.   I have NO patience. Seriously, I have none. (No comments from those who are acutely aware of this);
2.   I sometimes hide food in random places so I can be assured that I actually get a piece/portion of something I don’t    want to eat at that very moment;
3.   I have a terrible habit of leaving my shoes lying all around the house (although almost 20 years of pleading by my very patient husband has produced hit and miss results in this reform);
4.   I am on a study day today but took a break to make some cookies;
5.   I am a cookie making failure.

I know I should concentrate on the top four things confessed but, honestly, I thought that the fifth point would be the easiest to tackle.   You see, years ago I made slice and bake cookies for the family.   I loved that roll of cookie dough as a kid when I stayed the night at my cousins’ house (they also had Kool Aid!!!!) and we could never resist eating it straight from the roll.   As an adult, that type of roll was available in three flavours in Australia and, very briefly, also in a gluten free version.   It’s supposed to be the simplest cookie on the planet, right?   Every – Single – Time I would burn them! Not just lightly but horribly, horribly burn them.   It usually took at least two to three trays to get anything decent so I just started putting one on the first tray just knowing that it would burn.  Bar cookies I can do, but traditional cookies scare the living daylights out of me.

So when the six foot teenager requested peanut butter blossom cookies for treats this week I was certain I set a about to tackle them.  

The first batch I tried was a very easy four ingredient peanut butter cookie.   This is how they ended up and are now awaiting a rebirth into gluten free Kit Kat inspired bars.  

The second batch I tried was super crumbly and fell apart completely when lifted off the tray.   They ended up straight in the garbage bin.  

The third batch came out slightly browner than I had anticipated but when I was mixing them up,  I knew I was on to a better result.   My daughter came home from school and sampled declaring them “really good” which I will take as (third time lucky) praise!  The six foot teenager took some to his mate’s place, and dear husband has already had a couple. As I said, they are darker than I would like but since this is about confession five and I really need to move ahead with confession four, a lighter batch was just not gunna happen!

What makes these a faux foodie item?   They start with a cake mix.  
Faux Foodie Friday Peanut Butter Blossoms – (makes about 30 cookies)
Original recipe from The Ultimate Cake Mix Cookie Book
525 grams of gluten free cake mix (you will need 2 packages but save the leftovers from the second for the next batch)
1 large egg
1 x 400ml can of light condensed milk
2 cup smooth peanut butter
Hershey’s kisses unwrapped (or chocolate chips)
Preheat oven to 160. The original recipe calls for an ungreased cookie sheet but I used baking paper.

Mix the cake mix, condensed milk, peanut butter and egg in a large bowl with a mixer for about 2 minutes until blended.

It was at this point that I knew these would be much better since the previous batch still looked like bread crumbs at this stage!

Shape the dough into balls (I did by the Tablespoon full) and place 2 inches apart on the cookie sheet.

Bake for 8-12 minutes (I did mine for 10 and they were too brown on top for my liking).

  Remove from the oven but leave on the tray.  Immediately press a Hershey’s Kiss in the centre of each cookie.

 Transfer to the cooling rack until cool.  

Have a great weekend everyone! I’m off to tackle the fourth confession above and put in some more study time……..right after I put away the four pair of shoes in the entryway :)

Faux Foodie Friday – Confessions……
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Recipe type: Cookies
Author:
Prep time:
Cook time:
Total time:
Serves: 30 cookies
Ingredients
  • 525 grams of gluten free cake mix (you will need 2 packages but save the leftovers from the second for the next batch)
  • 1 large egg
  • 1 x 400ml can of light condensed milk
  • 2 cup smooth peanut butter
  • Hershey’s kisses unwrapped (or chocolate chips)
Instructions
  1. Preheat oven to 160. The original recipe calls for an ungreased cookie sheet but I used baking paper.
  2. Mix the cake mix, condensed milk, peanut butter and egg in a large bowl with a mixer for about 2 minutes until blended.
  3. Shape the dough into balls (I did by the Tablespoon full) and place 2 inches apart on the cookie sheet.
  4. Bake for 8-12 minutes (I did mine for 10 and they were too brown on top for my liking).
  5. Remove from the oven but leave on the tray. Immediately press a Hershey’s Kiss in the centre of each cookie.

 

 
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