Tuesday, November 19, 2013

Decadently Delicious

Decadently delicious cookies and candies are not normally something I tempt my palette with, since I am a diabetic.  Most wheat products also fall into the decadent category, as far as I’m concerned.  But I love to bake bread and make scrumptious desserts, even though they are not on my “okay to eat” list.  Most of the time I can restrain myself, saving the baking urges for when company comes.

My sister told me about a cookie recipe she tried that she’d seen on Facebook.  I see things that look delicious just about every day on Facebook… it’s not a good place to browse, if you are feeling even a little bit hungry.  If you like Andes mints and are a fan of chocolate, then these cookies may be more than you can resist!  And they are so quick and easy, if you have the ingredients on hand you can whip them up in just a few minutes.  I have renamed them with a label more appropriate!

Chocolate Mint Decadence Delights:
 (I had a German chocolate cake mix handy, so I used that; my sister used Devil’s Food, another appropriate name, since they are devilishly good!)
Put in large bowl:
1 chocolate cake mix
2 large eggs
½ cup oil (I used Olive Oil, my one attempt to make them more healthy!)
Stir ingredients until well-mixed… it only takes a few minutes.
Place by spoon onto an ungreased cookie sheet.  Makes 24 cookies.

Bake at 350 degrees for 6 to 10 minutes, depending on your oven.
While cookies are baking, unwrap 24 Andes mints.  I think next time I’ll try cutting them in half… I think half a mint might be enough, because there is a lot of “frosting” with a whole mint.  When cookies are firm to the touch, take them out of the oven and place one mint on each cookie. 

Return them to the oven for a few seconds to soften the mints. 
Using the back of a teaspoon, swirl the mint on top of the cookie.  Let them cool, if you can, before trying to eat them.  I would hate to see you burn your mouth!  And then have someone hide them where you won’t find them, or you will eat more than you know you should!! 

I’ve made cake mix cookies before… and they are always good and easy to make.  I’ve used yellow or white cake mix, and dipped the cookie balls in cinnamon sugar, and those were good… almost like Snickerdoodles.  Chocolate cake mix dipped in powdered sugar before baking would be like Chocolate Crinkles.  Spice cake cookies with a little added ginger (or cut up candied ginger in them…YUM!) and dipped in granulated sugar would be almost like Ginger cookies.  The possibilities are as endless as your imagination. The basic recipe is always the same… 1 cake mix, 2 large eggs, and ½ cup of oil.  I haven’t tried adding chocolate chips or other kinds of chips or chopped nuts to them, but I don’t see why that wouldn’t work.  So be creative… invent other combinations.  But be sure to buy a box or two of Andes mints so you can try this recipe.