Over at Kelly's Korner every Friday is a different "Show Us Your Life". I usually don't participate because that would entail me dragging out photo albums and scanning photos (wedding, baby showers, etc.)
But today was show us your desserts - something which I can participate in. I couldn't pick a favorite so, I'll show several. I don't have step by step instructions, but did include recipes.
First is our old standby, Brown Sugar cookies. They are awesome, easy to bake and taste like you got them in a bakery. I usually make a double batch. I follow the below recipe, except after rolling into balls, I flatten into sprinkes, sugar, etc and then put on cookie sheet.
Brown Sugar Cookies
1 cup Butter Flavor CRISCO Shortening or 1 Butter Flavor Crisco Stick
1 cup packed brown sugar
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350ºF. In large mixing bowl cream Butter Flavor Crisco and brown sugar, egg and vanilla until light and fluffy. Mix in flour, baking soda and salt. Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheet. Bake at 350ºF for 12 to 14 minutes, or until golden brown. Remove to cooling rack after 1 minute.
Second easy one is Devil's Food Oreo Cupcakes
Are you ready for the complicated directions? We don't frost these - they are good to go out of the oven.
Devil's food cake mix made to package directions
package of oreo's crushed up and added to cake mix.
Bake as directed.
Lastly - Cakeballs - which Kelly has already posted the recipe so I'll just show my picture and some more helpful hints.
Helpful hints - after making many, many batches. Rarely do I make them on sticks, but when I do now I turn them upside down so they are candy apple style. I also use the chocolate mold method too.
A. Leave yourself plenty of time - they take forever - bake your cake the day before and roll them into balls and put in refrig. I like to put mine in the freezer.
B. 2 Bags of Wilton Melts is not enough for one batch of cake mix. Buy at least 4.
C. Don't use the whole can of frosting. Finally did this with the latest batch and it did the trick. They will be more firm and won't fall off the stick when you dip. Also, dip your stick in the melts before inserting.
D. If using Wilton melts - add some Crisco shortening. It will thin the melts out and everything will be smoother. Bakerella doesn't use Wilton melts, but I found this hint while reading through the hints on her site.
E. I use pyrex dishes for my melts that were my grandmothers - they are rectangular and deep. Today I turned my electric griddle on low and sat the glass dishes on top - it helped keep the temperature even. Just be careful not to burn yourself.
I have more recipes posted on my Flikr site here.