"funfetti" cake cookies.
Two Birthdays in the office- of course that means there was a smorgasbord of food that everyone brought in. One of my friends/co-worker brought in the most delicious treat to share. “Funfetti Cake Cookies”, I’m not kidding these things were gone before lunch. One co-worker even wanted to give her a hug because they were so scrumptious. Naturally and the ladies in the office requested the recipe. I have the recipe listed below as well as the link to the site where it was originally posted:
ingredients:
1 box of “Funfetti” Cake Mix
½ Cup Butter or Margarine softened
1 teaspoon of vanilla
2 eggs
1 jar of “Funfetti” Frosting
preparation:
Heat oven to 350°F. In large bowl, beat cake mix, butter, vanilla and eggs with electric mixer on medium speed until smooth, or mix with spoon
Onto ungreased cookie sheet, drop dough by slightly less than tablespoonful’s 2 inches apart.
Bake cookies 10 to 12 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheet to cooling rack.
Cut each cookie in half once cooled and fill with a generous amount of Funfetti Frosting.
Enjoy!
inside-out carrot cake cookies.
So after tasting how delicious those were when I stumbled upon this recipe I HAD to share it. Carrot cake is my all-time favorite. When I was in college I was unable to get home for Easter one year, and I spent Easter in my apartment making a homemade carrot cake, shredded carrots and all. I tried to perfect my mom’s recipe- I didn’t- I will never have her touch on baking, but I gave it a valiant effort and proceeded to eat the entire cake. Makes me miss college, when I could eat an entire cake- and not gain weight. Sheesh.
I’m pretty sure it’s the cream cheese frosting that makes any and all willpower disappear as soon as I see a slice of carrot cake- these I’m sure may be my ultimate demise. (I will not add raisins when making these). Below is the link where I found this recipe:
ingredients:
1 1/8 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/3 cup plus 2 tablespoons packed light brown sugar
1/3 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 teaspoon vanilla
1 cup coarsely grated carrots (2 medium)
1 scant cup walnuts (3 ounces), chopped
1/2 cup raisins (2 1/2 ounces)
8 ounces cream cheese
1/4 cup honey
preparation:
Put oven racks in upper and lower thirds of oven Preheat oven to 375°F. Butter 2 baking sheets.
Whisk together flour, cinnamon, baking soda, and salt in a bowl.
Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, add flour mixture and beat until just combined.
Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total.
Cool cookies completely.
While cookies are baking, blend cream cheese and honey until smooth.
Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.
Enjoy!
My best friend got engaged a few months ago- I couldn't be happier for the two of them. After she asked me to be her maid of honor I went into full planning mode. I am over the days of the awkward Sunday afternoon bridal showers- we are too young and fun to sit in a circle and stare at eachother. So why not do what we do best- cocktail hour! 
