Cake Batter Sprinkle Cookies

For all you sprinkle lovers out there…this is for you. This recipe is also for all of those who love to bake but don’t have time–here you go. There are only 6 simple ingredients in these tasty cookies. These cookies taste like a cake, cookie, and cupcake combined into one bite! I made these for a work cookie-exchange and they were a hit! They also look pretty too 🙂

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Cake Batter Sprinkle Cookies

Cake Batter Sprinkle Cookies

It doesn't get any easier than these cake mix cookies! They are sweet, chewy, and loaded with tons of sprinkles!

Ingredients

1 box of vanilla cake mix

1 tsp baking powder

2 eggs

1/2 cup vegetable oil

1/2 tsp vanilla extract

1 cup sprinkles

Instructions

  1. Preheat oven to 350 degrees F. In a large mixing bowl, mix together the cake mix and baking powder.
  2. In a small bowl, mix the eggs, oil, and vanilla extract.
  3. Add the egg mixture to the cake mixture and stir until there are no cake mix white pockets. Make sure the batter is smooth and fluffy. Fold in the sprinkles until combined (save some for the topping).
  4. With a mini ice-cream scooper, scoop the cookie dough onto a lightly greased cookie sheet 1 inch apart. Top each cookie with more sprinkles and bake for 9-12 minutes (they may look under-cooked). Place on cooling rack and let cool for 10 minutes. Enjoy each bite!
http://kathrynskitchenblog.com/2016/02/cake-batter-sprinkle-cookies/

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‘Dunkaroo’ Funfetti Dip

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If you grew up in the 90’s and early 2000’s then you already know that Dunkaroo’s were the best snack ever! I remember eating these in my school lunches, after school snacks, and little play dates with friends. We were all obsessed with them–they were the best. They came in a little pack with cinnamon cookies and this deliciously sweet vanilla or chocolate frosting spinkle dip. You would rip the wrapper off and then you would dunk the cookies in the dip for the perfect treat…hence the name “dunkaroos”! You just couldn’t go wrong with this old favorite snack.

This light and fluffy dip is simply amaaazzzing. It literally tastes like Dunkaroo dip except–it is lighter and so much better because you can actually enjoy it without the guilt. The best part of this whole dip is…. it’s low-fat! Not to mention, it will bring back a TON of memories as a kid, it did for me at least. To make it extra special, I used another old favorite cookie: Barnum’s Animals Cookies/Crackers to dunk them in. You can also use cinnamon gram crackers, Nilla Wafers, Teddy Grahams, Sugar Cookies, or anything you would like!

Dunkaroo Funfetti Dip

Dunkaroo Funfetti Dip

Ingredients

1 box of Funfetti cake mix

1 8 oz tube of fat-free Cool Whip

1 cup plain fat-free yogurt

1/4-1/2 cup of sprinkles

Instructions

  1. 1. In a large mixing bowl, combine all ingredients and mix with a whisk or wooden spoon. Be sure to mix until there are no lumps in the mix. Place in a serving bowl and add more sprinkles to the top :). Serve with animal cookies, gram crackers, cookies, or whatever you are in the mood for! You can't go wrong with this dip! Enjoy!
http://kathrynskitchenblog.com/2015/04/3061/

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IMG_4767Pasta Salad close up

Peanut Butter Brownie Bites

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One of my favorite things to do after a long day is to come home and bake right after I workout…so ironic, I know! So today I really didn’t want to spend too much time in the kitchen and I had a box of brownie mix so then I knew exactly what I was going to bake. I always have peanut butter in my pantry and one of the most decadent combinations in this world is peanut butter and chocolate. These are extremely irresistible, just a warning!

Yield 36

Ingredients:
1 box of your favorite brownie mix
2 eggs
1/4 cup water
2/3 cup oil
1/3 cup creamy peanut butter
Sprinkles (optional)

Yield:
1. Preheat oven to 350 degrees F. In a medium mixing bowl combine brownie mix, eggs, water, and oil. Mix with an electric mixer until combined.

2. Grease cupcake pans with nonstick spray and pour brownie mix half way into pans(the mix will make 36 brownie bites). Bake for 15 minutes or until brownies are cooked. After they are baked, place on cooling rack and let cool for 10 minutes.

3. Melt peanut butter into small bowl in microwave for 30 seconds. With a small spoon, spread onto brownie bites with peanut butter until covered. The peanut butter will be slightly thick making it easy to frost without dripping. Top with sprinkles or any of your favorite toppings and enjoy!
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Salted Caramel Chocolate Cupcakes

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Cupcakes are my favorite dessert to bake and these cupcakes are so moist they will melt in your mouth! There is just a mysterious secret between caramel and salt because it makes the perfect combination. If you aren’t a chocolate person you can also use a vanilla cupcake flavor. These are great for any occasion, or if you are just in the mood for some cupcakes!

Yield: 24

Ingredients:
For the cake mix
1 box of Betty Crocker’s devils food cake
1/2 cup Vanilla coffee creamer
1/2 cup vegetable oil
2 eggs
For the frosting
3 cups powdered sugar
1/4 cup Vanilla flavored coffee creamer
1/2 cup salted butter; softened
For the topping
35 caramel candies
Coarse salt

Steps:
1. Preheat oven to 350 degrees F. Mix cake mix, coffee creamer, vegetable oil, and eggs until combined. Line cupcake pan with baking liners and pour cake mix 3/4 to the top of each liner. Bake for 20-24 minutes.

2. In the meantime, using a stand or hand held electric mixer on medium speed, beat butter, creamer, and sugar measuring 1 cup at a time (so it doesn’t make a mess!) together until a creamy whipped frosting forms. If the frosting is too thick add more creamer.

3. When cupcakes are cooled, place frosting in piping back and use a french tip, refer to frosting tips for a reference. Frost cupcakes and top each cupcake with a caramel candy. In small bowl melt together 1 tsp of water and they leftover caramel candies. Microwave for 20 seconds or until melted. With a fork drizzle melted caramel and sprinkle with a pinch of salt.
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Hot Chocolate Cupcakes

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Cupcakes are my favorite dessert to bake because you can come up with so many different ideas–they are completely endless! So… thanks to Betty Crocker, I got the idea to bake hot chocolate cupcakes plus its the perfect season for it.. I also finally came up with a great frosting that is fluffy and won’t drip or lose its form. They are so cute you won’t want to bite into them!

Yield: 24

Ingredients:
1 box of Betty Crocker’s French Vanilla cake mix
3 packets of Swiss Miss hot chocolate
1/2 cup vegetable oil
3 whole eggs
3/4 cup water
1/2 cup mini chocolate chips
1/2 cup mini marshmallows
Red straws cut in thirds (I bought mine at Target)

Fluffy Whipped Cream Frosting:
1/2 cup heavy whipping cream
4-5 cups powdered sugar
1/4 cup butter; room temperature
1 tsp vanilla extract

Steps:
1. Preheat oven to 350 degrees F. Mix in all ingredients with a mixer until combined. With a spoon or large ice cream scoop, scoop out batter and put into lined cupcake tins. Bake for 20 minutes or until golden brown.

2. Time for the frosting! In a mixing bowl, add whipping cream, and slowly add in powdered sugar 1 cup at a time. (Otherwise, you will have a disaster and a mess!) Add in butter and vanilla and mix for 3 minutes or until peaks start to form. Frosting can sometimes be tricky to make so if you feel that the mixture is too thick or too thin, don’t be afraid to add more sugar or cream.

3. Once cupcakes are cooled, place frosting in pipping bag with a french tip and swirl about 1 1/2 Tbsp of frosting per cupcake, or until cupcake is covered. Sprinkle chocolate chips and add 3 mini marshmallows on top. I think these toppings give it the ultimate “hot chocolate” look!

*I recommend frosting 5 cupcakes at a time and then adding the toppings because the frosting will get hard fast!

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