Cake Cookies

So everyone probably already knows this recipe, but just in case there is anyone else out there who was in the dark like me, I will go ahead and share it.

These are the easiest cookies I have ever made and they were very tasty!!

One package white cake mix (you can actually use any flavor)

1/3 cup oil

2 eggs

Blend together (it will be pretty thick)

*If you want to you can add sprinkles or any kind of fun decorating sugars. Also you can use funfetti cake mix, it makes fun colorful cookies.

Roll into balls and place on a greased cookie sheet (I refrigerate the dough for about 20 minutes just so they are easier to handle but it isn't necessary.)

Bake at 375 degrees for 6-8 minutes.

I know the picture is not the best. :( The cookies didn't last long enough on a plate to get a good picture. YUMMY!!!

Toffee Blondies

1 stick unsalted butter, melted
1 cup brown sugar
2 large eggs
1 tsp vanilla
1/4 tsp salt
1 1/2 cup flour
1 cup toffee candy bits (I only used 3/4 cup and it turned out good, one cup looked like so many)
Preheat oven to 350. Either spray or foil line an 8 inch baking pan.
Mix butter and brown sugar until well combined. Add eggs, vanilla and salt. On low add flour and mix just until combined. Fold in toffee bits by hand. Spread into pan and cook until golden brown and toothpick comes out clean, 30-35 minutes (mine cooked for 37 minutes). Let cool completely before cutting into 16 squares. Stores up to three days in air tight container at room temp.
This is an "everyday food" recipe, I mean, from a compilation of dessert recipes put out by everyday foods. I'm going to try butterscotch chips instead next time.

Creme Brulee

Linens n' Things was going out of business and when I saw ramekins and a torch for super cheap, I was all over it. I love creme brulee. I went to allrecipes.com and found the following recipe and incorporated the suggested omission. This was so much easier than I thought it would be and every bit as yummy as I hoped for!

6 egg yolks (tip: leave eggs at room temp before beating)

6 TBLS white sugar, divided

1/2 tsp vanilla extract

2 1/2 cups heavy cream

2 TBL brown sugar

1. Preheat oven to 300 degrees

2. Beat egg yolks, 4 TBL white sugar and vanilla in a mixing bowl until thick and creamy.

3. Pour cream into a saucepan and stir over low heat until it almost comes to a boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture, beat until combined.

4. Pour mixture into ramekins (other dishes may be substituted, infact, this made enough I used small, glass bowls, but kept the amount shallow to cook evenly with the ramekins).

5. Bake in preheated oven for 30 minutes. Remove from oven and cool to room temp; refrigerate 1 hour or overnight (I prefer overnight).

6. Preheat oven to broil (if you do not have a torch)

7. In a small bowl, combine remaining white sugar and brown sugar, sift over custard. Use torch to carmelize the top, careful not to scorch the sugar. If you don't have a torch, place dish under broiler until sugar melts, about 2 minutes; watch carefully.

8. Allow to cool

9. Enjoy!