Yesterday, I posted the Red Velvet Cookies that I made earlier this year and I declared them the 4th cookie of the year. Now that I’ve gone hunting for more cookie recipes that I made this year though, they are at least the 6th cookie and I think these super girly pink cakester-type treats are actually the 5th cookie of the year. I will edit the gallery as I post more cookie recipes from this year. You know, because I know you’re losing sleep over this.

Like yesterday, this recipe is painfully easy and also involves a box cake mix. THE HORROR, I know. Don’t fret, tomorrow my Pioneer Woman cookbook gets here and my girl Sammie and I will be baking up a storm – no cake mixes involved.

The thing with these cookies is that despite the obvious factory-derived flavor from the cake mix, man they are good. I mean, like way too good. I wasn’t even finished my first one before I knew I wanted about 10 more. So naturally I spread them around to my neighbors and we took the rest of them with us to Silly Goose to share with everyone else to get them out of the house. I don’t think I can make these again because yeah, too tasty and unhealthy at the same time. Save these for when you’ve got a crowd to bake for and can be sure to get them out the door (or eaten)!

Pink Cakesters via Six Sisters Stuff

1 box strawberry cake mix
2 eggs
3/4 cup shortening (I just couldn’t bring myself to do it, I used butter)

Ridiculously simple! Preheat to 350, mix the cake mix, eggs and butter. Roll into balls, flatten a bit with a glass dipped in sugar and bake for about 8 minutes. Let them cool for a little before you move them to a wire rack to cool completely and then fill with buttercream.

I think these are officially the 5th cookie of the year – baked back in February!

These cookies fall along the lines of ‘shortcut cookies’ that I honestly don’t love to make, but sometimes living in California makes me feel lazy because I’d rather go to the beach and make wonky sand castles with my kids than bake (completely) from scratch. I am trying to get out of that funk, but in the meantime, these shortcut cookies are pretty awesome. Wee One #2 ate way more than she ever usually does and I know I overdid it.

Just a heads up, if you make these from certain brands of cake mix *cough Duncan Hines cough*, you may experience some red pee. Like hours later when you’re at the aquarium with your littlest little and your friend Katie and her oldest little and then you take a bathroom break and come out and go OHMIGOSH Katie I’m dying and then she reminds you how many red velvet cookies you ate and you Google it in the car on the way home to be sure. No? Am I projecting? Ahem. Just try not to eat excessive amounts of these babies and you should be fine.

1 box red velvet cake mix
2 tablespoons flour
2 eggs
1/2 cup canola oil
1 teaspoon vanilla
~1 cup confectioner’s sugar (for rolling)

Pretty standard cake mix cookies, really. Preheat to 350 and line a baking sheet with parchment paper. Mix together the cake mix and flour. Then stir in the eggs, oil and vanilla. Mix, mix, mix!

Roll into 1″ balls and coat in confectioner’s sugar. Arrange 2″ apart on your baking sheet and flatten with a glass dipped in confectioner’s sugar.

Bake for about 10 minutes (check the first batch at 7 minutes), let them cool on the baking sheet for a few minutes before cooling them on a wire rack.

Are these Eastery? I’m not sure that rainbows = Easter, but my littles seem to think so, so I embraced it and we whipped up these little treats yesterday. This recipe makes A LOT of cookies, so my neighbors will be getting an extra visit this week!

Rainbow Cookies via Pint Sized Baker

3 1/2 cup flour
1 teaspoon baking powder
1 1/2 cups room temp butter
1 cup sugar
1 egg
1 teaspoon vanilla
Jello! I used grape, blue raspberry, orange and strawberry (you can use whatever flavors you want)

It starts out as a pretty standard cookie. You know, cream the butter and sugar then add the egg and vanilla. Stir the baking powder into the flour and slowly add that to the butter mixture.

Then the magic happens! Divide the dough into as many pieces as you have Jello flavors. I only had four flavors when my littles wanted to make this right now with a whole lotta urgency, so I had four big pieces.

Sprinkle about two tablespoons of Jello powder per piece. I found using a spoon in a big bowl helped mix it in faster. Some flavors will need more than two tablespoons – with the grape I ended up using a little Wilton food coloring to kick it up to actual purple (instead of this wimpy lavender color it was giving me). I scooped out 1/2 tablespoon balls and dropped them in a bowl of their matching Jello powder before flattening them with a Hello Kitty shot glass. You could use any drinking glass I guess.

Bake at 350 for about 8 minutes! The kids loved them and they smelled amazing.

My Dad and I have always been close and until this year, I’ve always been around to celebrate with him. It’s a little weird to have to ship him cookies, but he’s never been a birthday cake kind of guy (ok he likes cake, but he prefers a birthday pie or a birthday tower of brownies). So this year, I’m sending him a batch of his favorite cookies! I have made a lot of ginger cookies over the years, more than ever before last year since Wee One #3 loves them so much and this recipe is absolutely the best. This is my new go to for ginger cookies!

Ginger Cookies via Food 52

We spent New Years Day playing board games and the little ones ate way too many cookies and chocolate almond milk, but I tried to level it out with some hidden kale in dinner and I’m going to go ahead and call that a win! Two of the games we played on Tuesday were the Pinkalicious Cup Cake Party Game, super fun for Wee One #2, and the Super Why ABC Letter Preschool Game, which totally worked for both Wee Ones #2 & 3. The Pinkalicious game reminded me a lot of Partini, but for kids. You roll the dice and you draw a card from the deck that matches the icon you rolled. You’re either doing charades, drawing, rhyming or dancing. After you perform the task on the matching card you earn a cupcake and the first person to get 6 cupcakes wins! You also have the possibility of rolling two other icons (duh), one gives you a free cupcake, one takes a cupcake away. Wee One #3 wasn’t huge on the rhyming or the charades and seemed to think it was pretty lame. Yeah, my three year old was too cool for it – and that’s fine because this game was technically for Wee One #2 who loved it so much she insisted we play it again after her menacing toddler sister went to bed.

The game we picked up specifically for said menacing toddler was the Super Why game, since that is one of her favorite shows and one of the few shows that actually teaches kids something useful! The show (and the game) focus on letter sounds and early reading. My seven year old liked this game because it was easy for her, but the littlest one liked it a lot too and it’s so neat to see the connections she makes and the little spark that goes off when she finally ‘gets’ something. In this game, there is a spinner instead of dice and you move around the board and land on one of four Super Why characters. Each of the four characters has their own deck of cards and each has the kids practicing a different reading skill – either you match a lower case on your card to the upper case of the same letter on the board, find the letter that the picture on the card starts with, rhyme with the words on the card or you replace a silly word in a phrase with a word that makes sense.

This recipe is my first cookie of 2013. Technically, I made these for New Years Eve, but since they ushered in the new year I’m counting them! It shouldn’t come as a surprise at all that I am posting a Martha Stewart recipe as my first of the year since I’ve been cooking and baking my way through her books since I was a teenager at my parent’s house cooking for their friends on Friday nights!

Soft & Chewy (M&M) Chocolate Chip Cookies – via Martha Stewart

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups semisweet and/or milk chocolate chips
1 cup plain chocolate M&Ms

My granny would dump M&Ms into her standard chocolate chip cookies sometimes if I was in the kitchen with her. It kept the grown ups from eating them all and my sister and I loved them even more this way. This is your standard sift together the dry, cream the butter and sugar, add eggs and then add dry to wet style cookie recipes.

To clarify…whisk together the flour, baking soda and salt. Cream the butter and both sugars together, then add the eggs one at a time and the vanilla. Mix the dry ingredients into the wet and then stir in the chocolate chips and M&Ms. Bake at 350 for about 11 minutes.

Happy New Years Eve!! Tonight we’ll celebrate with the littles early and call our parents and then we’ll celebrate at midnight and call a bunch of friends on the East coast at 3am. Hehe. That means YOU, Talea! I am looking forward to tonight, but I’ll wait and show you all the silly fun tomorrow!!

In 2011 I set out to cook and bake my way through Deceptively Delicious. I made a decent dent in it, more than half of the recipes, and I kept making recipes from it this year. There are just a few I haven’t gotten to yet. It’s a fun book full of sneaky ways to add vegetable purees into everyday recipes, focused on getting your kids to eat them but it works just as well with husband and yourself! I’m not big on a lot of the healthiest veggies so I love to add them in to recipes! I know they’re there and I’m getting the benefits of them without sitting down to a plate of spinach, you know?

Here are four of the recipes I made a while ago, but just posted. All of them were simple and tasted great!

	There have been a lot of serious winners from his book in our house and a few not so well received dishes. This one though has become our oldest little one’s favorite snack. He asks fot it several times a week. Just before we moved to LA, I made this for him and a three of his friends and they inhaled it. For the record, none of those kids would ever eat squash or navy beans or even sour cream! (read)
	In a food processor (a blender will work too), mix the water, ricotta cheese, beet puree, vanilla and cinnamon. Pour this into a mixing bowl and whisk in the pamcake mix and grated apple. Don’t mix it too much, it’s supposed to be a little lumpy. I don’t think I have to tell you how to make pancake from this point, but make sure you use the cooking spray because it would be a shame for these babies to stick (read)
	I am the only person in the house that isn’t a big fan of spaghetti and pasta sauce. I actually kinda hate it. If I make it for the fam and I don’t feel like coking something else, I’ll eat it. Another exception is if we are visiting someone and they make it. Otherwise, noooo thank you. This sauce though? Not bad at all. I honestly didn’t mind it at all and I think it was the addition of the sweet potato puree that made it better. (read)
	I was a little nervous to present these to the kids because they’re not big on raisins OR nuts in their cookies so these didn’t go ove too well with them, but a few of my girlfriends were over when I made these and they loved them! No one had any idea there was zucchini in them until I told them. You could add wheat bran or ground flax to these to really up the fiber without changing the taste! Or swap the raisins for dried cranberries! (read)

There was a whole lot of baking going on around here this month but most of it was so pedestrian it wasn’t worth posting recipes of! I let the kids choose what we baked every time they asked to, so we ended up with A LOT of chocolate chip cookies and we did sugar cookies over and over and of course we made gingerbread maybe half a dozen times. They teamed up and decorated a gingerbread house together and there was much decking of halls and wrapping of gifts and watching of Christmas movies while I knitted on Christmas socks (as in, gift socks for Christmas, not Christmasy socks).

When I had a little time to steal, like say after they went to bed and before they got up, I tried out these recipes and they were all winners. Usually, I make batches and batches of cookies starting in mid-November so by Christmas I have a stockpile of 6 or 7 different kinds of cookies. Then I make assorted tins and bring them around to our friends and family as gifts. This year, I didn’t do that because while I had a handful of people that I could have brought assorted homemade treat tins to, it wasn’t enough for a the amount I end up with when I bake so many different kinds.

The funny thing is, the closer it got to Christmas, the more treat tin-worthy friends we were all making and by Christmas week, I easily could have given away as many as we would have had if I had just done my Christmas baking as usual. Oh well! Next year I will make lots!!

Here is the roundup of the four recipes I used this year.

	I made these one afternoon for a ‘bring a snack’ style mini potluck with some mommy friends at Silly Goose. They went over well with both kids and parents, which surprised me because I didn’t think the kids would be into it. (read)
	These were originally intended and baked up for my father and my dear friend’s brother. The kids always get to try new cookies even if the batch is destined for someone else – they liked these cookies so much they ate almost the entire first batch and once my husband discovered them, it was game over. I didn’t have enough left to send a decent package! Hilarious but nice to know when I have a winning recipe on my hands like this one. (read)
	This is not a recipe, it’s 5 things you have on hand mashed together and rolled into balls. Oh and you can drizzle them with chocolate but I was taking them to the park and they are not very mobile once they’re covered in chocolate. This is the kind of treat I’ll whip up before bed for the next afternoon when I know I’ll have no time but the kids will be asking for something. Be careful though, the part of you that is still 6 years old will want to eat as many as you can get your hands on and if you have a 6 year old, you’re going to want to keep a close watch on these babies. (read)
	I usually only do one cookie for Christmas that involves white chocolate, but this year I was so smitten with two recipes I went for it. This is the second of the two. I’ve never used maraschino cherries in a recipe before so it was a first and it totally worked out! Definitely drain the cherries well after you chop them, too much liquid will ruin the recipe and the cookies wont hold together as well. (read)

More little pieces of our Christmas, this time, kitchen edition.

-decorating a gingerbread house in your Hello Kitty pearls and Tink costume is a must (duh)
-making fondant from scratch and letting your kids attack gingerbread people with them makes for a seriously fun afternoon
-gingerbread houses can never have too many teeth breaking candies stuck to them
-pancakes taste better when they have seasonally appropriate shapes
-everyone loves festive treat boxes (I’m glad I haven’t met anyone who hates them, anyway)
-cakes should be baked in tree pans, painstakingly decorated with homemade buttercream and handed over to the little ones for dessert
-3 year olds are seriously into baking (another duh)

I have wanted to make these little darlings since I first read about them last year! So cute! Since I was bringing mine to a park date with my favorite mommies ever, I skipped the chocolate and royal icing fire in the fireplace and opted to just decorate the mantle. They were a hit with everyone we shared them with because they were equally as tasty as they were adorable! True story!

I do try to avoid using food coloring when I can, though I admit that I always add it to my frostings. To me, it’s just one of those ‘time and a place for everything’ kind of things and I think the time for artificial food coloring is anytime you’re making royal or buttercream icing (though I will also say that I’d never use anything other than Wilton food color gels – if you’re going to do it, you may as well do it right). So in this case, I thought about using beet puree in place of the food coloring, but it would change the texture of the cookie completely and possibly make them unusable. So, food coloring it is!

Loads more cookies coming your way this month, pinky swear.

Red Velvet Fireplace Cookies – via Diamonds for Dessert

1 1/4 cups flour
1/3 cup sugar
2 tablespoons cocoa
1/4 teaspoon salt
1/2 cup butter, cubed
1 tablespoon food coloring
green, yellow and red gummy bear hands and feet (just cut the nubs off with kitchen scissors)

You don’t need me to tell you how to make these, but I will anyway. Ha! Just mix the flour, sugar, salt and cut in the butter with two knives. Usually, like with red velvet cake I strive for beet puree instead of red food coloring but it totally messes with the texture of the cookies. Just use let this be the day you throw food coloring caution to the side, k? Thanks!
Now roll out the dough to about 1/4″ thick, give or take a little and trim off the edges, then cut into 3″ x 2″ rectangles.
This part is a little tricky, so pop the dough in the fridge for freezer for a few minutes first. Then cut out a smallish square in the middle of the bottom of each rectangle to make a fireplace opening. I made some bigger than others to see how different they’d look after I decorated them! I baked them at 325 for about 15-20 minutes.
I had some extra dough so I rolled it out and cut out some candy canes!
Once they were cool, I dipped the tops in melted white chocolate and then piped melted green chocolate to hang like a string of lights! You could use royal icing, but they’d be a little more delicate that way. I dusted the entire cookie in sanding sugar and attached the gummy bear nubs to the still-wet green chocolate.
Super, super cute right?!

Happy Halloween!!!

There is so much going on today for us that I have no idea where to begin. We ended up spending most of the day on Monday dealing with long distance house selling issues. Please note, however stressful irritating maddening ahem troublesome you think selling a house may be, imagine for a moment that you are about 2600 miles away from it and all cleaning, packing, moving and signing of official documents will be done long distance. Yeah, so that was Monday.

Yesterday was a fun meeting with Wee One #2′s teacher, I really like homeschooling this way. Support from the teacher, freedom to accomplish it our own way and most important the time we all get to have together! Amazing, really. So instead of Twinkle Twinkle’s Halloween party on Monday, we are going this afternoon and the kids are really, really hyped for it. I’m not going to lie, I’m super hyped for it too. It’s my favorite place to take the kids for some fun (and too many Caffe Americanos for mommy).

Today, we attack a stack of cookies and turn the kitchen upside down. It seems the best days around here end in a destroyed kitchen that I then spend a good hour after they’re done cleaning – but it’s totally, undoubtedly, absolutely worth it. <3

This recipe is from a book of activities to do with preschoolers, so you know this cookie is sturdy! They are not horribly chewy, which would be a really weird texture for a cut out cookie, but they are not so tough they're really crunchy either - just perfect. Especially perfect for handing over half the batch to an eager 3 year old and 6 year old with royal icing covered aprons, an arsenal of sprinkles and a whole lot of imagination. They didn't break a single cookie! This is officially my new go-to recipe for cut outs. The only thing to note about them really is that they are not as white as a traditional sugar cookie and the cinnamon and ginger give them a spice cookie taste without being overwhelming.

Sturdy Cut Out Cookies – via The Preschooler’s Busy Book

2 1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter
1/2 cup liquid honey
1/3 cup sugar
1 egg

Super super simple, just mix all the dry, then the wet and then the two together! I found they rolled out and baked best when I followed this method: Divide the dough into four balls and roll each one between two sheets of parchment and pop in the freezer for as long as it takes to roll the rest out between their own sheets of parchment. Then take out the first one you put in and cut out the shapes, pop it back in the freezer and repeat that until all four balls are rolled out and cut into shapes. Follow the same process for lifting the shapes onto a baking sheet lined in parchment and rolling and cutting new shapes. Bake at 375 for about 7 minnutes.
The beauty of these is you can cut out whatever shapes you want (or whatever shapes your kids want) and then decorate them in any way you (or more likely your kids) choose – or even better, both! Win-win! I chose ghosts, Wee One #2 chose tombstones (the other two were totally uninterested in what shapes we used). I made my standard Royal Icing (2 large egg whites, 3 cups icing sugar and 1 teaspoon lemon juice). I tinted a little bit black, a whole lot gray and left the rest of it white.

These are among my family’s top 10 favorite Christmas cookies, which is a list that will be rundown at some point next month and even though I’m up to my neck in festive Halloweeny fun right now, these were just begging to be made and posted about! Sometimes, you just have to veer off track and bake a batch of Christmas cookies in the middle of October surrounded with orange and black construction paper and pumpkin seeds. Amiright?! No? That’s just us?

These cookies are good whenever, honest. They are slightly crunchy on the outside (hence the ‘crinkle’) but they are soft and chocolaty on the inside. They are hella addictive though so be sure to share!

Chocolate Cocoa Crinkles – via Betty Crocker’s Best Christmas Cookbook

2 cups sugar
3/4 cup vegetable oil
3/4 cup cocoa
4 eggs
2 teaspoons vanilla extract
2 1/3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
powdered sugar (for rolling)

So first up, mix the sugar and oil and then add in the cocoa until totally combined. Now add the eggs, and vanilla. Sift the flour, baking soda and salt and then stir that into the cocoa mixture. Now pop it in the fridge for a few hours.
Once the dough is solid enough to form into balls, do just that! Make them each with about a tablespoon of dough. Of course you can make them much smaller or bigger depending on what you are making them for and how you want to package them, but you’ll have to adjust the baking time.
Now, whatever size your balls are, roll them in the powdered sugar and place them about 1″ apart (the bigger the balls the more space you need hehe) on a parchment paper lined baking sheet. Smoosh them down with the bottom of a glass before you bake them – for 11-13 minutes at 350 (more or less of course if they are smaller or bigger than a tablespoon each). I am making these for the base of a Halloween cookie so I’ll have festive versions of these babies up soon!