This article is an accompaniment to Pt 1 Cherry Almond Cake Mix Cooky, Inspired by HEB's Mon Cheri Cookie. During the project, some items piqued me.
What kind of "cherry flavored pieces" would be in the cake mix? Cherry flavor without cherries? The list of ingredients didn't assure me of treasure. Wanting to increase cherry visibility, I added drained, pitless, stemless maraschino cherries that I chop-pulsed in my blender.
The cake mix cooky dough was unexpectedly sticky and difficult to handle. And the baked ones from the first batch didn't lift off the pan as easily as most other cake mix cookies in the past. Furthermore, they came out soft, rather than crunchy like the Mon Cheri cookies. But what yummy taste and sweetness!
View the video for following details:
- Seeing the "cherry flavor pieces" that are in Betty Crocker Super Moist Cherry Chip Cake Mix, which I used for making the cake mix cookies
- Using a blender to chop maraschino cherries, then draining and weighing them before they go in the cooky dough.
- Using four ways to dispense the cooky dough. Two of the ways include using a cooky press to push out such add-in-ingredients dough. (View guidance on DIY nozzle and disk modification.)
Pt 1 Cherry Almond Cake Mix Cooky, Inspired by HEB's Mon Cheri Cookie
Pt 2 Cherry Almond Cake Mix Cooky, Closer Looks
Cherry Almond Cake Mix Cooky 2, Improved Dough Dispensing
View more cooky recipes.
2 comments:
Thanks for all the ideas and recipes for cakes and cookies! I love the way you mindfully experiment to invent new creations while refining the processes too. Sharing these on some food websites would get a much larger audience. All my best always!
YW, Woody! Thanks for kind words! I've been on a real tear this year w/food experiments, especially cookies and cakes. Seems each experiment begets at least one derivation I want to try. Good suggestion about sharing on some food websites. Kinda spread thin for now.
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