The day after boards were finished, our friend Peggy took the day off work and came over for a "Cookies and Dawson's Creek Marathon" Day. It was fantastic! All we did all day was bake cookies and watch predictable, teen drama television, what better way to celebrate being done with vet school?!!?
Peggy made Cake Balls. One of the easiest, most ingenious recipes I've ever seen.
Cake Balls
Ingredients:
1 Box of store-bought cake mix if your choice
1 tub of icing of your choice (Preferrably something that goes well with your choice of cake)
1 Package of Almond Bark (again, your choice on variety)
Instructions:
1. Bake the cake according to instructions on the box, in whatever pan is handy.
2. Let the cake cool for 30-45minutes
3. Smash the cake into crumbs in a big bowl, and mix with the entire tub of icing.
4. Roll the cake/icing mixture into 0.5-1" balls and place on a cookie sheet (it helps if you line the cookie sheet with wax/parchment paper.
5. Put cake balls in the freezer for 15-20 minutes
6. Melt the Almond Bark in a bowl while the cake balls are freezing
7. Roll the cake balls in the melted Almond bark and place on the cookie sheet again to harden.
Finished Product:
That's it! They're fantastic, take my word for it! They were voted "Best cookie" at our cookie party if that says anything. The combo we liked the best was red velvet cake, with cream cheese icing, and white chocolate Almond Bark.
I made Peanut Butter Cup Cookies. Very easy recipe and they're very yummy.
Peanut Butter Cup Cookies
Ingredients:
1/2c Sugar
1/2c Firmly Packed Brown Sugar
1/2c Butter Softened
1/2c Creamy Peanut Butter
1 Egg
1/2 tsp Vanilla Extract
1 1/4c All-purpose Flour
3/4 tsp Baking Soda
1/4 tsp Salt
1- 13oz Package of Miniature Peanut Butter Cups, Unwrapped
Directions:
1. Heat Oven to 350 degrees. Spray mini muffin pans with non-stick cooking spray and set aside.
2.Combine Sugar, Brown Sugar, Butter, and Peanut Butter in a large bowl. Beat at Medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, baking soda, and salt. Beat, scraping bowl often, until well mixed.
3. Shape dough into 1-inch balls. Place each ball into prepared mini muffin cup. Bake for 11-13 minutes or until lightly browned.
4. Remove from oven; press peanut butter cup into center of each cookie. Cool 30 minutes. Remove from pans and cool completely.
(Makes 4 dozen)
Finished product:
I also made some Eggnog Cheesecake Bars, and homemade Eggnog Ice Cream, but I will put those in another post. Enjoy!

