Blue Valentine Cool Whip Cookies

These cookies are an easy and cute dessert for Valentine’s Day. The best part (aside from being sweet, chewy, and delicious) is that they only require a few ingredients.

Recipe

Ingredients:
1 box cake mix of your choice (I used rainbow chip)
1 cup (8 oz) cool frozen whip, thawed (I used low fat)
1 large egg, lightly beaten
powdered sugar
decorating icing (I used the Betty Crocker blue cupcake icing)

Directions:
1. Preheat oven to 350 degrees.
2. In a large bowl, mix cake mix, cool whip, and egg until well combined.
3. Drop batter by the spoonful into a bowl of powdered sugar and roll the dough around to form a ball. Batter will be sticky so you may want to coat your fingers in powdered sugar or a bit of flour to make the rolling process easier.
4. Place the cookie balls on a lightly greased cookie sheet or sil pat and flatten them slightly.
5. Bake cookies for 10-12 minutes. Allow cookies to cool on cookie sheet for 3 minutes before transferring them to a wire rack.
6. Once cookies are completely cooled, use decorating icing to draw Valentine’s Day themed shapes on them (I made hearts, XOs, and I wrote the word love on some of them)

I hope you enjoy this Valentine's Day cookie recipe! What will you be baking for Valentine’s Day?

Easy Raspberry Cake Filling

I wanted to add something special to a chocolate-covered Funfetti cake, so I made a quick and easy raspberry filling.

Recipe

Ingredients:
1 1/2 cups frozen, unsweetened raspberries
1/2 cup sugar
1 tsp lemon juice
2 tbsp cornstarch

Directions:
1. Thaw raspberries and strain juice.
2. Add water to the raspberry juice to create 3/4 cup of liquid.
3. Pour the juice/water mixture in a small  saucepan, and add the lemon juice and cornstarch. Stir to combine. Cook over medium heat, whisking frequently until mixture thickens and begins to bubble. Remove from heat.
4. Place the thawed raspberries in a bowl and mash with a spoon to a pulp-like consistency. If you want a seedless filling, mash the thawed berries in a wire strainer, catching the seedless pulp in a bowl below. You will need 1/2 cup of pulp (*I did not use the seedless option because I like the crunch that the seeds add to the filling).
5. Add the pulp to the cooled mixture. Stir well and refrigerate for 4-6 hours or overnight.



The cooled mixture before the pulp was added. At this stage, it tastes like a thick, sweet jelly donut filling.



The finished, cooled filling. It lasts up to a week in the fridge, so, after using two thirds of the filling in my cake, I used the rest to sweeten plain Greek yogurt.

Here’s a picture of the cake (it was delicious!):



Let me know if you try out this recipe!