Cupcake Cones

Summer is finally here. Parties are popping up everywhere....and for those of you with summer birthdays to plan, well good luck!

This is where we must decide if we are going to stick with the ideal outcome, or go with the convenient one. Your kid wants ice cream. You don't want to scoop it. You don't want messy kids. You don't want it all over your house. The solution you've all been waiting for is.....CUPCAKE CONES!

I really don't understand the fails on this one. Instead of filling a muffin cup, you fill an ice cream cone. Let's say you use a boxed cake mix.

Ingredients:
1 box of cake mix
Oil
Eggs
Water
Ice Cream cones
Frosting
Sprinkles

Instructions:
Bake it.
Cool it.
Frost it.
Eat it.


What is there to fail on?

Oh.
Well, I guess anything is possible...stay tuned for the UNfail!

Thumbprint Cookies

Thumbprint cookies (also know as "Th are probably one of the easiest "fancy" cookies to make. They are also very versatile. One simple, basic dough can be used with an endless supply of fillings. From jams and jellies, to cheesecake to chocolate to peanut butter, there is a thumbprint combination for everyone.

Every Christmas, my family likes to make the dough with peanut butter, and press a Hershey's Kiss into the cookie after it is removed from the oven. YUM.

Ingredients:

      1/4 cup packed brown sugar

      1/4 cup shortening

      1/4 cup butter, softened

      1/2 teaspoon vanilla

      1 egg yolk

      1 cup all-purpose flour

      1/ 4 teaspoon salt

Instructions:

Heat oven to 350°F. 

Beat brown sugar, shortening, butter, vanilla and egg yolk in medium bowl.

Stir in flour and salt.
Shape dough into 3/4-inch balls.

Place about 1 inch apart on an ungreased cookie sheet. 

Press thumb into center of each cookie to make indentation.

Bake 10 to 12 minutes or until light brown. Move to wire wrack.

Fill each thumbprint with about 1/2 teaspoon of desired filling.

Ready for the fails?

Stay tuned for the UNfail...

There are bigger FAILS in the sea...

Have you ever felt like, no matter what recipe you try, you are bound to fail? Fear not, you will definitely (well, hopefully) NEVER fail as hard as these people.

Pizza implosion...

Burnt pasta...

Chewy cupcakes...

Eggs in the microwave...

Well done pizza...

Ham and cheddar—goldfish?...



Spaghetti in a coffee pot...

Classic cake decorating...

Pizza explosion...

Hot pasta...

Partially glazed donut...

Electric kettle...

Tennis racket strainer...

Cupcakes?...

And my personal favorite.....metal in the microwave!





Thumper taught me, that if I don't have something nice to say, then I shouldn't say anything at all.

Which is really a rule to live by.

However, I have also heard that a picture is worth a thousand words...so maybe I will just leave you with that.

Waffle Iron Cookies

I love chocolate chip cookies. A lot of people love MY chocolate chip cookies. 

Honestly, who could blame them? After making little changes here and there (more sugar, less chocolate, more flour, and a "secret" ingredient), they have been called "the best cookies in the world" by former employers as well as friends and family members.

The only problem I have with my recipe is it makes a MINIMUM of 5 dozen cookies. And if I make 5 dozen cookies--well, I eat AT LEAST a dozen. Did I mention these are *not* healthy cookies by any definition.

The key is moderation....and that's where the waffle iron comes in to play.

Oatmeal-Chocolate Chip Waffle Cookies

Yield: 24 cookies

Ingredients:
     1/2 cup (1 stick) butter, melted
     1/2 cup + 2 Tbs. packed brown sugar
     2 large eggs
     1 tsp. vanilla extract
     3/4 cup unbleached all-purpose flour
     1/2 tsp. baking soda
     1/4 tsp. salt
     1-1/2 cups old-fashioned rolled oats
     1 cup semisweet chocolate chips
     Nonstick cooking spray




**Tip: For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to fluff up your flour, then loosely fill up your cup.

Instructions:
Heat the waffle iron according to the manufacturer's instructions.

In a large bowl, whisk the butter and brown sugar until smooth. Whisk in the eggs and vanilla. Stir in the flour, baking soda, and salt. Stir in the oats and chocolate chips.

Coat the grids of the waffle iron with nonstick cooking spray. Use a tablespoon or small ice cream scoop to portion out a cookie onto each waffle square. Close the iron and cook until set and beginning to brown, 1-1/2 to 3 minutes, depending on the heat of your waffle iron. Use a thin metal spatula to transfer the cooked cookies to a wire rack and repeat with the remaining dough, coating the grids with spray as necessary.

The original pinterest pin (again) uses a specific recipe....which could be why this doesn't work out in a lot of cases.

People see the picture and the caption "best idea ever: bake cookies w/ a waffle iron: chocolate chip cookies in 90 seconds.. definitely need to try this." and use whatever recipe they choose.

Stay tuned for the UNfail...

Rainbow Cake in a Jar

A lot of my facebook friends have been pinning this lately. 
























  

Ingredients:
     1 box white cake mix (and eggs/oil called for)
     Neon food coloring in pink, yellow, green, turquoise and purple
     3 one-pint canning jars
     Rainbow sprinkles

Instructions:
Preheat oven to 350°F. Thoroughly wash and dry the inside of each jar, Spray with nonstick spray and set aside.

Scoop about 1/2 cup of cake batter into five small bowls (don't worry about making it perfectly even). Tint each bowl of cake batter with food coloring until it is vibrant (or your desired color).

Spoon about 3 tablespoons of purple batter into the bottom of each jar. Spoon equal amounts of remaining colors. Place jars in a shallow baking dish, and add about 1/4" of water (creating a wet bath). Bake for 30-35 minutes, or until a skewer inserted into the middle comes out clean.

Allow jars to cool completely before scooping a small portion from the top and adding frosting. Sprinkle & serve, or cover with a lid and store in the refrigerator or pop in the mail & surprise someone you love. 

Sounds easy enough....

Haha...maybe not.

I'm thinking this is one of the newer pins going around, I haven't seen a whole lot of "nailed it!" posts, but the ones that I have found are pretty entertaining!

Stay tuned for the UNfail...

Cookie Cups

So, it's 2am and you're wide awake. You log in to your Pinterest account and start pinning everything that looks interesting. The weekend rolls around, and you pick a post to try. It's a great idea, it should be super easy to make.

Introducing.....The COOKIE CUP!

If you click on the pin, it takes you to the Wilton website, where it shows that these are actually sugar cookies, not chocolate chip. I don't know about you, but all the fails I have seen are using chocolate chip dough.

Ingredients:

     2 3/4 cups all-purpose flour
     1 teaspoon salt
     1 cup (2 sticks) unsalted butter, softened
     1 1/2 cups granulated sugar
     1 egg
     1 1/2 teaspoons vanilla extract
     1/2 teaspoon No Color Almond Extract

Makes 12 bowls.

Instructions:

Step 1

Preheat oven to 350°F. Spray the outside of each cup with nonstick spray.
Step 2
In a medium bowl, combine flour and salt. In a large bowl, cream butter and sugar. Beat in egg and extracts. Gradually add flour mixture to butter mixture
Step 3
Roll out dough on a generously-floured surface to 1/8" thickness. Cut 4.5" circles from the dough. Drape one circle over each cup, pressing to smooth surface.
Step 4
Bake 11-13 minutes or until cookie bowls are firm and golden brown. Cool on pan on cooling rack for 10 minutes. Loosen bottom edges of cookies from pan using small spatula. Carefully remove cups from pan and cool completely. Wash, dry and spray pan; repeat with remaining dough.

Sounds easy enough, right?

Maybe not...Stay tuned for the UNfail!