These are NOT fat free, healthy cookies. No where in this post is that claim made!
This week, I’d like you to meet Ashley from Kitchen Meets Girl. Her tag line is “success from the kitchen of a reluctant cook.” You would never know from her recipes and photos that she is in any way reluctant! Her food just Pops! off the screen. And if you want to meet a gal who knows her Pies in Jars, check out her Cherry Limeade Pie in a Jar or Red, White Chocolate and Blue Pie in a Jar or Coconut Caramel Pie in a Jar or Mint Brownie Grasshopper Pie in a Jar. Mercy! They are enough to get anyone to jump off their diet and into a jar!!
Hi Frugal Antics readers! I’m sooo glad Kristen invited me to guest post today! I’ve been participating in her Improv Cooking Challenge since November and it’s one of my very favorite parties each month.
I’m really just a self-taught cook who has absolutely no training in the kitchen, other than eating (and I do that reeeeally well, if I do say so myself). But after I got married, I sort of had an epiphany: either learn to cook, or wind up eating hamburger helper for the rest of my life.
I also discovered that it doesn’t have to be stressful or time-consuming to create meals that are not only good for you, but actually taste good. Stuff like homemade Italian meatballs, garlicky marinated shrimp, fig-proscuitto pizza, and coconut mango smoothies. Of course, I’m also a firm believer that life isn’t complete without desserts, and I enjoy creating treats like chocolate cherry tart with almond whipped cream and piña colada bread pudding.
Or these lemon crinkle cookies.
Seriously, guys, this week is like mayhem at my house. I’ll spare you the details, but I’ll just say this: it’s my son’s fifth birthday this week, and since I’m
crazy an over-achiever, I’ve been baking like crazy.
After spending a few minutes breathing into a paper bag, I decided something easy was in order for the pool party.
Something crisp and cool for the vile heat we’ve had this summer, but also something grab and go for ten kindergarten-aged boys.
These cookies were the perfect solution. They take only four ingredients, and mix up in less than 5 minutes!
My husband, who doesn’t usually even eat sweets, snuck one of these at the party and commented later on how awesome they were.
And they are.
Even better: they use no oil or butter. I know, I was a little skeptical, too. But these are simply the lightest, softest, yummiest cookie I’ve eaten all summer. Want the recipe?
I thought you might. So I brought it with me, just in case.
- 1 box lemon cake mix
- 1 egg, lightly beaten
- 2 cups Cool Whip, thawed (8 ounce container)
- ½ to 1 cup powdered sugar
- Preheat oven to 350.
- In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky!
- Form dough into tablespoonfuls and roll in powdered sugar.
- Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet; then remove to wire rack to cool completely.