cranberry orange Krusteaz mix used to make chocolate chip cookies
Cranberry Orange Chocolate Chip Cookies
- 1 box Krusteaz cranberry orange quick bread/muffin mix (I even used the fat free box by accident and it still worked – but FYI, after adding the following ingredients – these are NOT fat free.)
- 1 1/2 sticks softened butter (I microwave it till it’s soft enough to stir into ingredients. Doesn’t have to be melted completely)
- 1/2 C sugar
- 1 egg
- 1 C mini chocolate chips
Preheat oven to 375F (lower if your oven bakes hot… I had to turn mine down to 350 at one point) Open can of cranberry in the package and drain off liquid. (do not rinse). Combine package of dry ingredients with the sugar and butter and egg. Mix to combine. Add cranberry and chocolate chips and drop by spoonfuls onto parchment lined cookie sheets leaving plenty of space because they spread. Bake 7 minutes and rotate cookie sheets and switch the bottom with the top and bake for 5-7 more minutes. As soon as you see tan edges take them out. They will continue to cook a bit on the hot cookie sheet. Allow to cool on sheet for two minutes. They are too soft to move at this point. Once cooled a little, you can slide them onto a cookie drying rack to continue cooling. Makes approx. 3 dozen cookies. Depending on the size of your cookie. I just made 50 cookies with my small Pampered Chef cookie scoop. Enjoy this super easy, fragrant, tangy, chocolatey cookie. I just enjoyed about 7 of them.
Angelo got the Washington Post for me so I could get the coupons (since I’m not working I’m trying to be as frugal as possible) and back in May there was a section just for kids; puzzles, comics, non-fiction story about Cicadas. We have tons of the 17 year Magicicadas here in Northern Virginia which I think is totally fascinating. Anyway, on the back of the paper was a recipe for Ice Cream Sandwiches. I love ice cream sandwiches; those rectangular sandwiches with that chocolate cake that sort of sticks to your fingers and that vanilla ice cream that’s very creamy and not very icy. Mmm… who’s with me?
So I loved the idea of making my own. And some day I’d make this with my own homemade ice cream. Then it would be the ultimate homemade ice cream sandwich! I also think making a ton of little baby ice cream sandwiches could be fun for a birthday party or some sort of celebration.
Rookie Cookie’s Recipe – from the Washington Post “The Mini Page” for kids
Ice Cream Sandwiches
1 15.25-16.5 ounce box dark chocolate cake mix
3 cups ice cream (whatever flavor you like), softened
1. Follow instructions to make the cake but LEAVE OUT THE EGGS. Batter will resemble brownie batter.
2. Divide into equal portions. I used a 1/4 cup measuring spoon and placed them on parchment paper on top of cookie sheets. Leave space in between because they spread. Press the mounds of batter down a bit with the measuring cup (or spoon) so they bake flat. Bake at 350F for 15 minutes until the cookie springs back when tapped. If they are too soft they will break. Too hard and the edges burn. You have to catch it right between the two. (note, you will have enough batter to make about 10 cookies or more. I would recommend making smaller cookies rather than larger. This recipe says to divide the batter into 12 equal portions. If I did that my cookies would be the size of small pizzas. So, either make a ton of small cookies or make a couple large cookies and pour the rest of the batter into a 8×8 cake pan or loaf pan and use it for something else. Like a trifle or something. Let me know if you have any questions – in the comments section.)
3. Allow cookies to cool completely.
4. On a square of plastic wrap place a cookie upside down and top with softened ice cream. Smoosh it down gently with the back of a spoon so you don’t break the cookie – this is why softened ice cream is important. Top with another cookie right side up and wrap tightly with plastic wrap.
5. Chill in freezer for a couple hours.
6. Amaze your family and friends with your homemade ice cream sandwiches.
ice cream sandwich