Tuesday, December 16, 2008

Blogging as I bake....

So I have started a little baking adventure for this week. I am sending my husband into work with a huge tray of cookies on Thursday since his holiday get together is then. I have made cookies for his co-workers in the past usually to their delight so why not do so for the Christmas season? And while I am at it, I am also making some smaller trays for our neighbors on either side of our house.

I got started today, baking a batch of Grandma Bennet's Sour Cream Cookies which were a huge hit when I made them last, so much so they were requested for me to make them yet again by one of my husband's co-workers.

The other recipe I made today was for Katie's Cheesecake Delights from the Betty Crocker website. I got this recipe in a Betty Crocker email a couple of weeks back and immediately bookmarked it for trying at another time. I made these using apricot jam and they came out delicious in my opinion. I can't wait for others to try them!

I am also submitting this to Joelen's Tasty Tools event for December - which features baking sheets. Every month, Joelen's event featurs a different culinary item. It's been a little while since I have participated in this one so I am pretty excited to try to get back in the swing of things as far as blog events go. Thanks, Joelen, for hosting this event - the timing could not be better with the holdiays fast approaching because it seems like I am always baking this time of year!

Katie's Cheesecake Delights
(from BettyCrocker.com)

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 box (4-serving size) cheesecake-flavor instant pudding and pie filling mix
1/2 cup vegetable oil
1 egg
1/4 cup seedless raspberry jam
3 oz white chocolate baking bar, coarsely grated

Heat oven to 350°F. In large bowl, stir cookie mix, dry pudding mix, oil and egg until soft dough forms.

Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each ball. Spoon about 1/4 teaspoon jam into each indentation.

Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool 10 minutes; sprinkle with white chocolate.


Joelen said...

What a great recipe and I'm sure delicious too!

That Girl said...

You're so brave working with jam!