Chocolate Gooey Butter Cookies
From the Kitchen of Little Mandy and Paula Deen
Enjoy!!
1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting
Preheat oven to 350 degrees F.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.
Little Mandy is a woman after my own heart. Maybe I'll try to make these cookies this weekend. They sound pretty good (and fattening!).
Last night I tried a new recipe (kind of). I took a creamy tomato basil soup recipe which I really like and I turned it into a sauce to go over pasta and chicken. I thought it turned out OK. I really like it just as a soup, but the flavor of the sauce reminds me of a chicken pasta dish that I used to get at a local restaurant (before they went out of business) so I figured it couldn't be too bad to pour the soup over some cooked chicken and pasta and see what happened.
Here's the soup recipe. When they say the tomatoes should be seeded, they mean it. It does make a difference. Sometimes I don't seed them because it is so time consuming, but the texture of the soup is a lot smoother if the tomatoes are seeded. Oh, and you don't want to see the nutrition information, so put a post-it over that part of your screen or something.
4 comments:
I'm going to have to try that. I have a wheat allergy, so I hardly ever find any soups without flour in them. That one looks yummy, and I've been craving soupy goodness lately.
See you tonight!
Wheat allergies must be rough! It seems like wheat could be hiding in almost any food. I have a good baked potato soup recipe too. The only flour that's used is the thickening. You could substitute corn starch for the flour and you wouldn't know the difference...unless corn starch has flour in it or something. 1 tbsp. corn starch = 2 tbsp. flour. I'll have to research the recipe. I might have posted it before.
Yeah, it is pretty much in everything. Corn starch works. I'd like to have that recipe sometime.
Wow, Mandy... I can't eat beef for the same reason, and I thought that was rough... there's no way I could live wheatless ! I don't see how you stay away from it.
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