Latest Creations

The first cookie creation is fairly simple yet absolutely delicious. Yellow Cake Cookies with Chocolate Frosting. Yumm. :) Cake cookies are fast and simple, just pick your favorite cake mix and add 2 eggs and 1/2 cup oil. Bake on an ungreased cookie sheet at 350 degrees for 7 to 8 minutes. My husband and I love these because cake mix is so cheap. We've done carrot cake with cream cheese frosting, chocolate cake with mint frosting, and many others!

The next cookie is a little more complicated. They are called Roman Chocolate Cookies and are from Italy. Traditionally they have white icing and sprinkles on them as well, but at the time I didn't feel much like icing on my cookies. Also, they look like double-chocolate sweetness, but they aren't as sweet as they seem. They have some rich spices that dull down the sugar, so don't get too disappointed if you eat them right after they've baked. However, they are FABULOUS the morning after baking-tasting like chocolate cake donuts!

Roman Chocolate Cookies
Dough:
2 cups plus 2 Tbl. all-purpose flour
1/2 cup cocoa powder
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
2 eggs
1/2 cup sugar
1/2 cup olive oil
1/2 cup milk
2 tsp. vanilla extract
1 cup semisweet chocolate chips
Beat eggs with electric mixer on medium speed for abou 1 minute, until frothy. Gradually add the sugar and beat until the eggs thicken slightly and become pale in color, 2 to 3 minutes. While beating, slowly add the olive oil. On low speed, beat in the milk and vanilla extract. In a seperate bowl mix together the flour, cocoa, baking powder, salt, cinnamon, nutmeg, and allspice. With a wooden spoon add the flour mixture to the egg mixture in 2 increments, stirring until smooth after each. Stir in chocolate chips (By now, the dough may be really tough to stir by hand and kind of springy). Cover the bowl loosely with a kitchen towel and let the dough rest for 20 to 30 minutes. (It may seem dumb but this is an important step, it changes the consistency of the dough. I only waited for 20 minutes, so the minimum time works.) Preheat the oven to 350 degrees. After the rest time, roll dough into balls about 1 inch in diameter. You can spray the cookie sheets or cover them with parchment. I used tin foil. Set the balls about 2 inches apart from each other, they do get a little bigger in size. Bake for about 10 to 12 minutes, until the tops feel dry and are cracked. Don't overbake-the cookies should be tender, not dry. When the cookies are cool, ice, sprinkle, and serve!
Icing:
1 1/4 cups confectioners' sugar
1 1/2 TBl. butter
1/2 tsp. milk
1/2 tsp. vanilla
colored or chocolate sprinkles
Combine sugar, butter, milk, and vanilla until smooth and thick.