Holiday Treats!

So the T-Giving Holiday break escaped as fast as usual and I can't wait to be back home. This week I have to study my BUTT off for finals so I won't be posting...yikes. I have 2 finals--one Monday and one Tuesday and then I head home ASAP Wednesday since no flights corresponded with when my Tuesday exam ended. I came back today, tears included, even though I'm going back in 9 days. There are always tears involved since I'm so far away, just departing from the fam as usual!

Enough about school (I find that I tell myself a lot when I write posts, haha!) but back onto my holiday treats! We ended up making the M&M Pretzels, Onion dip, and P's in B's, and then I made some Funfetti cookies to round out Gameday. I didn't have too too much time Saturday so I decided not to cook the other goodies, but all the ingredients are still chilling in my refridge.

While we were shopping for all the ingredients, my mom found some cool breast cancer M&M's which were all pink. Some were dark pink and some were light pink so we decided to go with those instead of the traditional M&M's. Here's how they turned out:

The Funfetti cookies also were another hit! I am a HUGE gigantic cupcake fan, but if you're pressed for time, need a lot of cookies/gifts/etc, or just like cookies, these are a wonderful recipe! My mom even said that these were the best thing I ever made. Here's the recipe:

Ingredients:

1. 1 Box of Funfetti Cake Mix (buy the Pillsbury Funfetti)

2. 1/3 cup of oil (I use canola all the time)

3. 2 eggs

4. Frosting of choice (I use a whipped frosting from Pillsbury with the Vanilla flavor, its super duper light and not too sweet. I dyed 2 frostings, a pink one with 4 drops of neon pink coloring and a green one with 1 drop of green frosting and 5 drops of neon green coloring. You can buy a "neon" pack of food dye from McCormick and that's what I had.)

Preparation:

From the Pillsbury Website, but you can find this recipe on the side of every Funfetti Box

1. Heat oven to 375°F. In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness. For this I recommend using a melon baller, whatever size that is, and forming the dough into that small circle. That way they're all similar in shape and have a good size for decorating.

2. Bake at 375°F. for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets

3. Spread frosting over warm cookies. Immediately sprinkle each with candy bits from frosting. Let frosting set before storing. Store in tightly covered container. I piped my frosting during this step. I made 24 cookies and that was only half of the dough. I had to throw the rest out because it was too late to keep cooking! I probably could have put it in the refridge, but I decided not to.

This is how they turned out:

Here are a few of my favorites zoomed in:

My house was quite the baking haven this weekend because I don't have a kitched readily available in my dorm, so I take advantage of cooking whenever I can!

Sorry about not posting for awhile, but look for a huge update Wednesday! Good luck to my fellow college bloggers taking exams!

xxKatie

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