I haven't tried them yet, but will definitely let you know when I do. I followed the recipe to a T, but added some powdered sugar on top. I'm of the belief that powdered sugar should be like salt: on top of EVERYTHING! (Can you tell, I have a major sweet tooth?) They made my house smell so wonderfully delicious, I even took it upon myself to lick the bowl!! (With some help from E and my brother, naturally!). These freeze really well, so my brother will have plenty of them to eat while we're gone, too. It's comforting to know that at the very least, he'll have at least one semi-healthy thing to eat while we're gone (he has three pizzas in the freezer... yikes).
Next up came some lemon crinkle cookies. I made these once before for my Italian friend Diana's birthday. I asked her what her favorite flavor is, and she said lemon, so these were a natural choice for her. I'll admit, I cheated a little bit and used lemon cake mix, but they were easy and quick and oh-so-delicious.Lemon Crinkle Cookies Recipe:
-1 (18.25 oz) box of lemon cake mix (I used Betty Crocker)
-1/3 cup vegetable oil
-1 tsp lemon extract
-1/3 cup confectioner's sugar (for topping)
1. Preheat oven to 375F (190C).
2. Pour cake mix into large bowl. Stir in eggs, oil and lemon extract (I added a wee bit of lemon zest, just because I love love love lemon, and can't get enough, but that's just me) until well blended. Refrigerate dough for 2-3 hours until firm (this way, the dough won't be too sticky to work with later).
3. Scoop dough out by rounded teaspoonfuls (I used my handy-dandy mini ice cream scooper, I love that thing!) into confectioner's sugar and coat well. Drop onto ungreased cookie sheet about 2-3 inches apart.
4. Bake for 6-9 minutes. Cookies should have light brown bottoms, that's how you know they're done. They'll be slightly crispy on the outside and chewy on the inside.
*Recipe adapted from allrecipes.com.
That's all for now, folks! I'll report back tomorrow on the second round of muffins and cookies for our trip!!