Strawberry Cookies

For our friend's 25th birthday, Angry Asian Creations made Hello Kitty faces out of fondant and we put those on top of these strawberry cookies. They were pretty in pink!


Strawberry Cookies
Makes ~ 24 cookies

1 box strawberry cake mix, any brand is good
1/3 cup vegetable oil

2 eggs, beaten
1 teaspoon coconut extract
1-2 tablespoons of water
1 cup shredded sweetened coconut

1. Preheat oven to 350 degrees F.
2. In a large bowl, mix cake mix, oil, coconut extract, and eggs until just combined.
3. With a medium scoop, scoop onto a silpat or parchment lined baking sheet. Do not press down.
4. Take a pinch of coconut flakes and lay on top of each cookie. Do not press down.
5. Bake for 9-11 minutes or until cooked through. Let stand for 3 minutes before transferring to cooling rack.


Frosting (optional)
4 oz softened cream cheese
1 Tablespoons softened butter
1 1/2 Cups powdered sugar
1 teaspoon vanilla
1 teaspoons milk
Place cream cheese and butter in a large bowl. Whisk until smooth and creamy. Slowly add in powdered sugar, vanilla and milk until smooth. Spread frosting on top of cookies then sprinkle toasted coconut over top of frosting.

Adapted from Picky Palate

Tropical Oatmeal Brownie Cookies

So I'm off to visit some people in Phoenix tomorrow and I wanted to take them a thank you gift. I could buy something local like pralines, but I think the best gifts are homemade (when giving food. Fellas, never give your girl something homemade when you can get her diamonds!). So I decided to make some oatmeal cookies (because I am craving oatmeal for some reason), but I wanted to make them different. How? How can I make them different? Well. I scrambled through my cupboards and pulled out everything I could find and see how I could add them into a cookie. Well here's what I cam up with.

Tropical Oatmeal Brownie Cookies
2 egg whites
1 tsp vanilla
1/3 cup agave nectar
2/3 cup oat flour
1 cup old fashion oats
1/3 cup sugar
1 tsp baking soda
1/4 tsp salt
1/2 cup dried chopped tropical fruit
1/2 cup coconut
1/3 cup Hershey Dark Chocolate cocoa powder
1/2 cup soy milk
Preheat the oven to 350. Line a cookie sheet with wax or parchment paper and lightly grease it. 
In a mixer, beat the eggs white until they peak then add the agave and vanilla. Continue to beat for a few more seconds to make sure the ingredients are well mixed.
In a separate bowl add flour, oats, cocoa, baking soda, salt, and sugar. Stir well then slowly fold in the egg white mixture. Add the dried fruits and coconut and stir well. Slowly add the milk- I add the milk last because maybe 1/2 cup can be too much. It just depends on your batter. You want it to be moist, but not runny. Once everything has been incorporated, grease your hands slightly and make balls out of the batter (I get a dozen cookies out of this recipe). Place the cookies on the cookie sheet leaving about an inch between each cookie and bake for 10 minutes.

Why did I use oat flour? Well, certain people that will be enjoying these yummies has a wheat allergy. You can totally use white flour or brown (when using whole wheat flour remember to do half white. This is because whole wheat flour can have a bitter taste).

Mini Chocolate Peanut Butter Cup Cookies

Today marked the start of blizzard 2009. What else is there to do stranded in a condo but BAKE! I had all the essential ingredients to make a simple dough. I looked on Foodgawker and found a recipe from America's Test Kitchen, Chocolate Chip Cookies. Although, I didn't use chocolate chips. The only thing I had in the pantry close enough to chocolate chip cookies were Trader Joe's Mini Chocolate Peanut Butter Cups.


The recipe makes ~30. Preheat oven to 325 degrees F.

• 3 1/3 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 16 tablespoons (2 sticks) unsalted butter, melted and cooled
• 1 1/4 cups packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 large egg yolks
• 1 tablespoon vanilla extract
• 1 1/2 cups Trader Joe's mini chocolate peanut butter cups

- Fold the flour, baking soda, and salt together in a large bowl and set aside.
- Beat the butter and sugars in a large bowl using an electric mixer on medium speed or in KitchenAid mixer on level 2 until combined, ~ 1 to 2 minutes. Beat in the eggs, egg yolks, and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.
- Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the mini chocolate peanut butter cups until incorporated.

- Working with 1/4 cup of dough at a time, roll the dough into balls and lay on two parchment-lined baking sheets, spaced 2 1/2 inches apart. Baking until the edges are golden but the centers are still soft and puffy, 15-18 minutes, rotating and switching the baking sheets halfway through baking.
- Transfer to a wire rack to cool and then serve.