Daybreak’s Holiday Home Cooking series continued Thursday with Ali Lanyon putting her co-anchor, James Crummel, to work in the kitchen.
Ali taught James how to make cream cheese frosting and cookies from a box of cake mix.
As you can imagine, hilarity ensued.
Watch the videos to see the recipe demonstrations.
Find out the winner of the Cooking with Daybreak on Monday
Cream cheese frosting
1 brick cream cheese, softened
1/2 stick butter, softened
5 cups confectioners sugar
1 tsp vanilla
Combine ingredients, except for milk, and blend with a hand mixer. Add milk as needed to desired consistency.
“Cake mix” cookies
-via Sally’s Baking Addiction on Pinterest
Click here to see the recipe and read tips from its creator
1 box (18.25 oz) vanilla/white cake mix, such as Duncan Hines
1 teaspoon baking powder
2 large eggs
1/3 cup vegetable/canola oil or melted coconut oil
1/2 teaspoon vanilla extract
1 cup sprinkles
Preheat oven to 350F. Line large baking sheet with parchment paper or silicone baking mat. Set aside.
In a large bowl, mix together the cake mix and baking powder. Set aside. In a smaller bowl, whisk together the eggs, oil, and vanilla by hand. Add the egg mixture to the cake mixture and stir to form a dough- stir vigorously until all of the pockets of dry cake mix are gone. Gently mix in the sprinkles – you do not want to dye the cookie dough by over-stirring the sprinkles.
Drop rounded 1-inch balls of dough onto prepared baking sheet. Bake for 9 minutes – do not let the cookies get brown. Allow to cool on baking sheet for 3 minutes; they will be very soft at first. As they cool, the tops will settle down so you will not have to press the cookies down yourself. Transfer to a wire rack to cool completely. Store in an airtight container, for up to one week. Cookies freeze well, up to 2-3 months.