Friday, June 19, 2009

(Insert Cake Flavor Here) Coolers

My friend Stef has been making these for months, and every time she told me about them, I just shook my head. Whipped cream? Goes in the oven? Makes a cookie. I thought not.

For my wedding, we had a cookie table, and Stef brought these gems to Ohio for the event. My mom fell in LOVE with them. She demanded politely requested that I get her the recipe. (Stef, in turn, requested one from my mom, which I will no doubt share in the next few months, as it is yummy and delicious and all kinds of good.)

As we all know, I like recipes that are easy. And I love this one! When I was searching for lemon recipes for Lemon Week, I found the recipe Stef uses on I saved it and made the cookies for the baby shower I co-hosted ... since it's summer and we were expecting around 60 people, I made three fruity flavors - lemon, orange and strawberry. And they were super colorful! The lemon and orange cookies looked a bit similar, but they all tasted great!

Today is Stef's birthday, and in honor of that and the fact that you guys refused to vote for whipped cream as the next Theme Week (see what kinds of yummy things you could have had?!?!?), I wanted to share the astonishing whipped-cream-in-the-oven recipe.

1 (18.25 ounce) package lemon any flavor cake mix (Note: the sports editor at my paper learned something very important when he tried to make these with a "butter recipe" cake mix ... for whatever reason, these cake mixes often cause issues in cake mix recipes, so please avoid the "butter recipe" cake mixes.)
1 (8 ounce) container frozen whipped topping, thawed
1 egg
2 cups confectioners' sugar (I used less than one cup)

1. Preheat oven to 350 degrees F (175 degrees C).

2. Mix together cake mix, whipped topping and egg. Drop by teaspoonfuls into bowl of confectioners' sugar and coat. Shape into balls.

3. Bake for 10 to 12 minutes. Do not brown.

Source: and Stef


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