This weekend I was busy in the kitchen. My son had his friend over to work on a school project, and they needed a snack, so I went to my easy, go to cookie recipe Big Fat Cookies, but gave the recipe a Valentine twist.
Cherry Chip Chocolate Chip Big Fat Cookies
1 Cherry Chip Cake Mix
1/2 cup water
A few drops of red food coloring
1/2 bag of chocolate chips
Preheat oven to 375 F.
Mix Cake Mix with 1/2 cup water and two eggs until well combined, then add a few drops of red food coloring to make the cookie a nice pink for Valentine's Day. Drop by large heaping tablespoons onto a parchment lined or greased cookie sheet. Then sprinkle the top with chocolate chips. Bake for 8-10 minutes, until no impression remains after light touch and cookies start to be a very light golden brown on edges. Make about 18 cookies.
I also needed to make a special Valentine snack for my Sunday school class, since I had been busy all day with other cooking, I decided to make a few more batches of these Valentine Big Fat Cookies instead of frosted sugar cookie hearts. They were a big hit with my class, the cookie is a lighter cookie than a traditional chocolate chip cookie, and the kids always love how big they are.
I also had company today for Sunday lunch, and wanted to try out another Valentine dessert. Again I tweaked an old favorite recipe. I took my favorite Pudding Bundt Cake recipe that I learned from my Mother-in-law's Pistachio Bundt Cake, the same one I altered for the Vanilla Rum Pudding Bundt Cake I made for King Cake Day, and this time turned it into a Chocolate Pudding Bundt Cake topped with Chocolate Whipped Topping and Cherry Pie Filling. Very moist and delicious treat.
Chocolate Pudding Bundt Cake with Chocolate Whipped Topping & Cherries
Ingredients for cake:
1 Devils Food Cake Mix
2 boxes Instant Chocolate pudding
1/2 cup vegetable oil
1/2 cup whole milk
1/2 cup water
Mix all ingredients in one bowl, for five minutes on high speed. Bake in a Bundt Pan thoroughly coated in baking pan spray at 350 F. for 45 minutes to an hour, until knife inserted in center comes out clean. Let cake cool for about 5-10 minutes in pan, then invert on cooling rack to cool. (I made mine the night before and covered it loosely with wax paper)
Chocolate Whipped Topping
2 boxes instant chocolate pudding
2 cups whole milk
2- 8 oz. tubs regular cool whip
Mix the pudding with the milk until well combined, then fold in cool whip until combined. Chill in fridge until you are ready to serve cake,chill for at least 15 minutes. ( You can make half a batch if you don't think you will want too much topping, my kids love this fluffy stuff, so I like to be sure and have enough)
To serve- Slice a piece of Chocolate Pudding Bundt Cake, top with a large dollop of Chocolate Whipped Topping, and a large spoonful of canned Cherry Pie filling. I love the cherries with this super moist cake. Very nice Valentine dessert.
I look forward to Valentine's Day on Tuesday, and had a nice pre-Valentine weekend. Hope everyone had a nice weekend.
Looks tasty, April! I remember back in the 70s the bundt cakes were the queens of the pot lucks. I even made several for my wedding reception. Back then you could get the bundt cake mixes. Wonder why they fell out of favor? They were good! If I don't read your post before Valentine's Day, have a happy one!ReplyDelete
Uh-oh...I need a cookie...NOW!ReplyDelete