Cake Mix Cookies

I have been posting a lot of "sweet" recipes lately, so why stop? :) Just last week, a dear friend of mine blessed us with a crib and an entire nursery theme (complete with curtains and everything)! She wouldn't take anything for them, so I decided to put on my apron and bake up some goodies for her and her family. I decided on this pumpkin bread for her and her hubs, and wanted to make some kind of cookies for the girls.

I had a couple of cake mixes in my pantry - one dark chocolate and one basic yellow. I had heard of cake mixes being used to make cookies, so I started browsing the net to find a recipe. I found this recipe on Betty Crocker's website, but decided to use the dark chocolate mix instead of the yellow. What kid doesn't like "double chocolate" cookies?? :) Here is the recipe:

Mix Easy Chocolate Chip Cookies

1 box Betty Crocker SuperMoist yellow cake mix (I used Pillsbury Dark Chocolate - shhh! don't tell!)
1/2 cup butter or margarine, softened
1 teaspoon vanilla
2 eggs
1/2 cup chopped nuts (I omitted these)
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees (325 if using a dark or nonstick cookie sheet). In large bowl, beat cake mix, butter, vanilla, and eggs with electric mixer on medium speed until smooth, or mix with spoon. Stir in nuts and chocolate chips. Drop dough by slightly less than tablespoonsful 2 inches apart onto ungreased cookie sheet. Bake cookies 10-12 minutes or until edges are set (centers will be soft). Cool 1 minute, remove from cookie sheet to cooling rack. Enjoy! Makes 42 cookies (according to recipe).

(Photo from bettycrocker.com.)

Rich, Chocolatey, and only 3 points a serving!

I think I may make this tomorrow. Yum!!

Chocolate Chip Pancakes

If you are one of my blog readers, by now you should know that I am all about easy, simple recipes. Just call me semi-homemade. :) Here is another one of my super easy recipes. Actually, it's not even a recipe, just something "extra special" for breakfast. :)

Chocolate Chip Pancakes

Pancake Mix
Water
Chocolate Chips

Mix pancake mix with water until you achieve the desired consistency. Fold in chocolate chips. Pour onto hot griddle or skillet. Lightly brown one side, then flip and brown other side. Enjoy!!

Now how super-easy was that? Haha, I know, I know. This was one of those "I cannot believe she posted this" posts. Well, I did. And let me tell you, these pancakes taste just like a fresh baked chocolate chip cookie! How can you resist that for breakfast??! :)

Cream Cheese Frosting

I had so much fun hanging out with friends tonight, and babies too! I hosted a Gerber Generation House Party and had some Mommy-friends and their little ones over for games, food, and fun. I will post more about the party with pictures in the next day or so, but for now I have to tell you about this amazing frosting I made to go on the top of my devil's food cupcakes. It is to.die.for. I also like to put it on this cake.

Cream Cheese Frosting

1 8-oz. package cream cheese, softened
1/4 cup butter, softened
1 tsp. vanilla
3 1/2 cups powdered sugar

Mix all together. Frost cupcakes (or cakes, or cookies, or just eat it straight from the spoon!) I usually keep mine in the fridge just because the cream cheese needs refrigeration. Enjoy!!

Happy 4th of July!!

What is better than grilling hot dogs, hamburgers, roasting marshmallows for s'mores, and eating cold watermelon? A refreshing Flag Cake! (well, it comes REALLY close to the S'mores...)

For the 4th this year, I am making a Betty Crocker Poke Cake decorated like a flag. It is super easy! All you need is one white cake mix (I'm actually using Pillsbury brand this time - on sale), the ingredients for the cake mix, one small box of strawberry gelatin (I use Walmart brand), one tub of whipped topping, strawberries and blueberries.

Here is what your cake should look like:

You can also use raspberries instead of the strawberries and raspberry gelatin instead of the strawberry. Here is the full recipe:

Strawberry Poke Cake

1 box white cake mix
(Water, vegetable oil and egg whites called for on cake mix box)
1 small box strawberry-flavored gelatin
1 cup boiling water
1/2 cup cold water
1 container frozen whipped topping, thawed
Fresh strawberries
Fresh blueberries

Heat oven to 350°F. Make and cool cake as directed on box for 13x9-inch pan. Pierce cooled cake all over with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate at least 2 hours (or overnight). Frost with whipped topping; garnish with strawberries and blueberries. Store covered in refrigerator.

Hope you enjoy your holiday! May we rejoice in our freedom!

We interrupt this program....

...to bring you a recipe from Weight Watchers! I purchased the "Pure Comfort" cookbook from Weight Watchers about a year or so ago and it has some awesome recipes. All comfort foods -- 150 of them, actually. The best thing about this cookbook is that it tells you what a serving size is and how many points it is. From Curried Popcorn to Ham and Bell Pepper Calzones (I know - YUM!) to Warm Chocolate Pudding Cake....these recipes are so easy and delicious! I know your mouth is watering right now, so I won't hold you in contempt any longer. The recipe for today is

Warm Chocolate Pudding Cake

3/4 cup all-purpose flour
3/4 cup granulated sugar
1/3 cup + 1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon instant coffee powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup low-fat (1%) milk
1 tablespoon unsalted butter, melted
1 1/2 teaspoons vanilla extract
1/3 cup packed dark brown sugar
1 2/3 cups boiling water

Preheat the oven to 350 degrees. Spray a 9-inch square baking pan with nonstick spray.

Combine the flour, granulated sugar, 1/3 cup cocoa powder, baking powder, coffee powder, baking soda, and salt in a large bowl. Make a well in the center and pour in the milk, melted butter, and vanilla. Stir just until blended. Spoon the batter evenly into the pan.

Combine the brown sugar and the additional 1/4 cup cocoa powder in a small bowl. Sprinkle evenly over the batter. Gently pour the boiling water in a zigzag fashion over the top; do not stir. Bake until the top of the pudding is set, about 35 minutes. Cool on a rack at least 30 minutes. Cut into 9 squares and serve warm or at room temperature.

Points: 3 points for one square (when cut into 9 squares).

Before I post the 11th day of Christmas treats....

I have just got to show you something!!

.........Introducing BAKERELLA!!!

One of my favorite food blogs is Bakerella. She is soooo talented! She is known for her cupcakes and her cupcake pops, as well as her red velvet cake balls. I try to read her blog at least once every day. She was even a guest on Martha Stewart's show! I wish I could be as talented as she is....

Anyway, you have to check out her blog post for today on Snow Globe Coca-Cola Cupcakes. These are SO NEAT!! And check out what she uses for the globe part. Awesome!!

If you have never seen her blog, trust me it will become one of your favorites. Have fun!

It's Pumpkin Time!!

That's right! Tis the season for the pumpkin! Pumpkin pies, pumpkin cheesecake, pumpkin cake, pumpkin roll, pumpkin dip....the "pumpkin possibilities" are endless.

Until recently, I was not a big lover of the large orange-fleshed squash. But then I found a wonderful recipe for Pumpkin Muffins (which I actually turned into a cake) in my Amish cookbook. The recipe sounded so easy I just had to try it.

Now don't think that I am one of those people who purchases a pumpkin, cleans out the seeds, scoops out the flesh, and uses it to make these wonderful concoctions...oh no...I am a "go to the grocery and stock up on canned pumpkin" kind of gal. Why in the world would someone go through the trouble of cleaning out all of those "guts" from the pumpkin when you can pay $1.50 (at most) for a large can of the yummy good-for-you orange stuff?? And with fall right around the corner, those cans just come in too handy. :)

So, I really want to do some experimenting with pumpkin recipes this fall. Right now, my specialty is Pumpkin Cake with cream cheese frosting. I don't care too much for Pumpkin Pie-- don't know why. I LOVE pumpkin roll -- and my sister makes the best. I have tried pumpkin dip with graham cracker sticks and it isn't too bad. Oh, and pumpkin bread is another favorite of mine. What are your favorites? Do you have any pumpkin recipes you'd like to share? I'd love to try them!!

In the meantime, enjoy this pumpkin recipe from that Amish cookbook I was telling you about.

Pumpkin Cake (or Muffins, if you prefer)

1 yellow cake mix
3 eggs
1/2 cup oil
2 tsp. cinnamon
1 tsp. baking soda
1 20 oz. can pumpkin

Cream Cheese Frosting

8 oz. cream cheese
1/4 cup butter
1 tsp. vanilla
3 1/2 cups powdered sugar

Preheat oven to 350 degrees. Lightly grease or spray a 9x13 inch cake pan. Mix all ingredients together (except for frosting ingredients). Pour into pan. Bake for 30-45 minutes, or until toothpick inserted in middle comes out clean. Cool.

For frosting, combine all ingredients and blend well on high speed. Frost cake gently (frosting will be very thick). Cut cake and enjoy!

*I like to keep this cake in the fridge due to the cream cheese and butter in the frosting.
*You can use a can of cream cheese frosting...but believe me...this homemade frosting is what makes the cake!!