Tuesday, September 10, 2013

Butter Pecan Cream Pies

I'm officially going to say it out loud...I have lost my camera. I feel a little overly paranoid in saying that I have convinced myself my 3 year old has hidden it from me. My husband and I have looked pretty much every where. I'm beginning to become hopeless....and haven't been able to take pictures of my recipes.

 That being said, I have to share this recipe anyways with only a little picture I uploaded onto Instagram. I was going to wait, and make them again once the camera had been found but....these may possibly be some of the tastiest cookie creations I have ever concocted and felt they should be shared with the world.

 I tend to be a bit of a box mix snob, not that the quality isn't there, just that for some reason I can never get something pre-made to turn out just right for me. But, when my local grocery store had Betty Crocker cake mixes on sale for 25 cents and I had a buy two take off 75 cents coupon I kind of had to buy  some(is it still buying, if they are free?). I didn't even know they had a butter pecan cake mix. So I grabbed a couple, and later decided they would make a really good cake mix cookie. Then I started thinking about how good they would be with a cream cheese frosting.....and one thing led to another- and these sweet sweet babies were born!

Not a bad pic for a crap phone and a little Instagram magic!



Butter Pecan Cream Pies
An L.A. Walter Original Recipe
Yields approx. 30 mini cream pies
Ingredients:
Cookies:

  • 1 box Butter Pecan cake mix
  • 2 large eggs
  • 1 stick unsalted butter, softened


Cream Filling:

  • 6 oz cream cheese, softened
  • 4 tablespoons butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 2 tablespoons heavy cream



Directions:
 Using an electric mixer combine the cake mix, butter, and eggs. Mix until just combined.
That's it. Pretty easy, right?
Spoon a small (about a teaspoon) amount onto a parchment lined cookie sheet( you could go bigger, but these are rich, so I liked them as minis!). Shape the "plops" slightly if a more perfect circle shape is desired. Bake at 350 F for 8 minutes. They might not look done, but trust me after sitting on the cookie sheet for a minute they will be!
Finish cooling on a wire rack.

Meanwhile, whip together the ingredients for the cream filling until light and fluffy.
When the cookies have cooled, top half of them with a dollop of the cream cheese filling and pop another cookie on top. Don't press down too hard, these need some time to set up.

 Once finished, these little guys are hard to stop eating! They keep nicely in the fridge and I also made some with dark chocolate chips- which were a great add in. If you want a little chocolate kick to them, just mix in a half cup of dark chocolate chips into the cookie batter.

 Enjoy! If you make these feel free to leave a comment and let me know how they turned out for you!


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