cake mix

Bready or Not: Maple Krispy Cookies [uses cake mix]

Posted by on Mar 7, 2018 in Blog, Bready or Not, cake mix, cookies, maple | 0 comments

If you need a cookie recipe that comes together in five minutes, this recipe for Maple Krispy Cookies is perfect!

Bready or Not: Maple Krispy Cookies

I love to highlight cake mix recipes every so often for a couple reasons. First of all, doctored cake mix can produce really tasty desserts. Second, it’s an ingredient that is cheap and accessible to people on a tight budget.

Bready or Not: Maple Krispy Cookies

Third, it can be used as a fantastic shortcut in recipes like this, where everything comes together in a matter of minutes.

Bready or Not: Maple Krispy Cookies

I used a French Vanilla Betty Crocker box for these, but any kind of white or vanilla mix should do. You want a good base to infuse with maple flavor.

Bready or Not: Maple Krispy Cookies

My husband described these cookies as “maple krispies in cookie form.” (I do have a maple krispies recipe. It’s also included in my Sweet Maple cookbook.)

Bready or Not: Maple Krispy Cookies

These cookies end up with a lovely, fresh maple flavor which does a good job of masking the undeniably chemical taste of cake mix. Plus, the cereal pieces give each cookie a lovely, light crunchiness.

Bready or Not: Maple Krispy Cookies

 

Bready or Not: Maple Krispy Cookies [uses cake mix]

Bready or Not: Maple Krispy Cookies

These cookies use doctored cake mix and crisp puffed rice cereal to bake up convenient, delicious cookies.

  • 1 (18 ounce or so) box white or vanilla cake mix
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 2 teaspoons maple flavor
  • 1 teaspoon vanilla extract
  • 1 1/4 cup puffed rice cereal (like Rice Krispies)

Preheat oven at 350-degrees.

In a large bowl, stir together the cake mix, butter, egg, maple flavor, and vanilla extract. When those are just combined, carefully stir in the cereal, trying not to crush it.

Use a teaspoon scoop or spoon to dole out dough onto a cookie sheet. Bake for 10 to 12 minutes; also to set on sheet for about 10 minutes, then move cookies to a rack to finish cooling. Store in a sealed container.

OM NOM NOM!

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Bready or Not Guest: Author Dan Koboldt with Gooey Butter Cake Cookies

Posted by on Feb 13, 2018 in Blog, Bready or Not, cake mix, cookies, guest recipe | Comments Off on Bready or Not Guest: Author Dan Koboldt with Gooey Butter Cake Cookies

I’m happy to welcome friend and fellow author Dan Koboldt! The third book in his fantastic Gateways to Alissia series is out today, and Dan is here to celebrate in proper Bready or Not fashion: with COOKIES. But first, a bit about The World Awakening:

Quinn Bradley has learned to use the magic of another world. And that world is in danger.

Having decided to betray CASE Global, he can finally reveal his origins to the Enclave and warn them about the company’s imminent invasion. Even if it means alienating Jillaine…and allying with someone he’s always considered his adversary.

But war makes for strange bedfellows, and uniting Alissians against such a powerful enemy will require ancient enmities–as well as more recent antagonisms–to be set aside. The future of their pristine world depends on it.

As Quinn searches for a way to turn the tide, his former CASE Global squad-mates face difficult decisions of their own. For some, it’s a matter of what they’re willing to do to get home. For others, it’s deciding whether they want to go home at all.

Continuing the exciting adventures from The Rogue Retrieval and The Island Deception, The World Awakening is the spellbinding conclusion to the Gateways to Alissia fantasy series from Dan Koboldt.


I grew up in St. Louis, a place that specializes in delicious food and drink that’s not necessarily good for you. It’s home, for example, to Anheuser-Busch, the makers of Budweiser. When a new employee starts at Anheuser-Busch, they receive another local specialty as a welcome gift: a gooey butter cake. This delicious concoction is exactly what it sounds like. It has an almost pie-like consistency, however, so it’s not very portable. The solution to that problem is today’s recipe, gooey butter cake cookies.

These are easy to make and require only six ingredients. They taste like yellow butter cake. You really can’t go wrong.

Ingredients:
1/2 cup butter, softened
1 (8 ounce) package cream cheese
1 egg
1/4 teaspoon vanilla extract
1 (18.25 ounce) package yellow cake mix
1/4 cup confectioners’ sugar

Preheat oven to 175 degrees Celsisus. For you non-scientists, that’s 350 degrees Fahrenheit. In a medium bowl, cream together the butter and cream cheese. Once that’s consistent, blend in the egg and vanilla. Then, add cake mix, and continue mixing/stirring until it’s smooth and well blended.

Optional pro tip: chill the dough for 30 minutes, which will make the next step much easier.

Pour the powdered sugar into a separate shallow bowl. You’ll use this to coat the doughballs before you lay them on the cookie sheet.

Roll the dough into 1-inch balls. I like to use a cookie dough scooper for this part, but you can also use a spoon. Optional pro tip: spray whatever you use with non-stick spray before you start.

Drop each into the powdered sugar to form a light coating. This can be a little messy if you didn’t chill the dough. Once you get some powdered sugar on them, the doughballs are easier to handle. Place sugar-coated balls at least an inch apart on a greased cookie sheet.

Bake for 11-13 minutes, until the edges begin to turn brown. Let them cool for a few minutes before you transfer them.

These cookies keep remarkably well in an airtight container. Enjoy them with a good book!

Author Bio

Dan Koboldt is a genetics researcher and fantasy/science fiction author from the Midwest. He is the author of the Gateway to Alissia series (Harper Voyager) about a Las Vegas magician who infiltrates a medieval world. He is currently editing Putting the Science in Fiction, (Writers Digest), a reference for writers slated for release in Fall 2018.

By day, Dan is a genetics researcher at a major children’s hospital. He has co-authored more than 70 publications in Nature, Science, The New England Journal of Medicine, and other scientific journals. He lives with his wife, daughter, and twin boys in Ohio.

Find out more about Dan’s books:
The World Awakening

The Rogue Retrieval (book 1)

The Island Deception (book 2)

About the series

Dan on Twitter

 

Bready or Not Guest: Gooey Butter Cake Cookies By Dan Koboldt

Easy and delicious cookies made with yellow cake mix. Find out more about Dan’s fantasy books at http://dankoboldt.com/.

  • 1/2 cup butter, softened
  • 1 (8 ounce) package cream cheese
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 1 (18.25 ounce) package yellow cake mix
  • 1/4 cup confectioners' sugar

Preheat oven to 175 degrees Celsisus. For you non-scientists, that’s 350 degrees Fahrenheit. In a medium bowl, cream together the butter and cream cheese. Once that’s consistent, blend in the egg and vanilla. Then, add cake mix, and continue mixing/stirring until it's smooth and well blended.

Optional pro tip: chill the dough for 30 minutes, which will make the next step much easier.

Pour the powdered sugar into a separate shallow bowl. You’ll use this to coat the doughballs before you lay them on the cookie sheet.

Roll the dough into 1-inch balls. I like to use a cookie dough scooper for this part, but you can also use a spoon. Optional pro tip: spray whatever you use with non-stick spray before you start.

Drop each into the powdered sugar to form a light coating. This can be a little messy if you didn’t chill the dough. Once you get some powdered sugar on them, the doughballs are easier to handle. Place sugar-coated balls at least an inch apart on a greased cookie sheet.

Bake for 11-13 minutes, until the edges begin to turn brown. Let them cool for a few minutes before you transfer them.

These cookies keep remarkably well in an airtight container. Enjoy them with a good book!

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Giftmas Bready or Not: Cake Batter White Chocolate Fudge (Microwave)

Posted by on Dec 5, 2016 in Blog, Bready or Not, cake mix, chocolate, fudge, giftmas, no-bake dessert | Comments Off on Giftmas Bready or Not: Cake Batter White Chocolate Fudge (Microwave)

2016-giftmasblog-tour-1

I’m offering a holiday-favorite Bready or Not recipe again to help kick off Rhonda Parrish’s Giftmas Blog Tour. Rhonda lives up in Edmonton, Alberta, and she’s hoping to raise funds for the Edmonton Food Bank. I’m all about helping to feed people! Please donate if you can. Note that funds are listed in Canadian dollars.

Rhonda is also doing a giveaway as part of the tour. She’s making a crocheted throw. The winner gets to choose the color, and she is shipping it anywhere in the world!

a Rafflecopter giveaway

Wander around to other stops on the tour over the next week. I’ll post another favorite recipe at Eileen Bell’s site on the 10th!

giftmastourschedule

This is a sweet cause, so here’s a recipe to make something especially sweet: microwave fudge that uses cake mix!

Cake Mix White Choc Fudge

Eating this fudge is like licking the paddle after mixing up cake mix batter. If you prefer savory over sweet, this recipe isn’t for you. This is for the people who love fudge and frosting and all things sweet.

Cake Mix White Choc Fudge

I didn’t limit myself to sprinkles in this. I had some Christmas candies, the type for topping cupcakes and such, that had been sealed away for a year. It had been a great post-holiday clearance buy. I wanted the containers GONE, so I pretty much dumped the contents into this fudge. That’s why you see little light bulb shaped candies in there.

Cake Mix White Choc Fudge

This is obviously a great Christmas recipe, but it’s an easy one to customize year round depending on the colors you mix in. Make fudge to support your favorite sport team, or pink and red for Valentine’s Day, or pastels for spring. Cake mix goes on sale all year round, too, making this a pretty cheap recipe to throw together.

Whatever you add in, I’m sure it will be pretty. And delicious. So very, very delicious.

Modified from Sally’s Baking Addiction.

Bready or Not: Cake Batter White Chocolate Fudge (Microwave)

Cake Mix White Choc Fudge

This microwave fudge comes together in minutes and creates sweet fudge with the help of some cake mix! This isn’t a recipe to be confined to December. Add different sprinkles to make this fudge seasonally-appropriate (or sports team appropriate) all year long!

  • 2 cups + 2 Tbsp white or yellow cake mix (any brand), sifted
  • 2 cups powdered sugar, sifted
  • 1/2 cup (1 stick) salted butter, cut into chunks (or use unsalted and add a pinch of salt)
  • 1/4 cup milk (almond milk works)
  • 2/3 cup white chocolate chips
  • 1/2 cup rainbow sprinkles/non pareils/jimmies

Line an 8×8 baking pan with aluminum foil or parchment and spray with nonstick spray. Set aside. Measure the white chocolate chips and the sprinkles in separate dishes so they are ready to add quickly.

Mix sifted cake mix and powdered sugar in a large bowl. Add milk and butter, without stirring, and microwave for 2 minutes.

Promptly mix ingredients until the butter is fully melted and incorporated. The batter will be very thick. Fold in white chocolate. Add the sprinkles last and stir gently so they don't leak too much color.

Scoop into prepared baking pan. Level it across the top. Chill the fudge in the refrigerator for at least 2 hours before cutting into small blocks.

Fudge will keep upwards of a week in the fridge, if it lasts that long.

*OM NOM NOM *

 

Cake Mix White Choc Fudge

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Bready or Not: Oreo and Caramel Cake Batter Brownies

Posted by on Jun 15, 2016 in Blog, Bready or Not, brownies, cake mix, chocolate, oreo | Comments Off on Bready or Not: Oreo and Caramel Cake Batter Brownies

If you need a fast chocolate fix, I have the recipe for you.

Bready or Not: Oreo and Caramel Cake Batter Brownies

This uses cake mix as a base for decadent brownies. If you don’t have caramels, chop up some candy bars. Use full-size Oreos or break up some other kind of cookies. Just let caramel and chocolate, in some form, get cozy.

Bready or Not: Oreo and Caramel Cake Batter Brownies

After you combine everything, this bakes up in about 20 minutes. It smells like heaven, too. A heaven oozing with chocolate.

Bready or Not: Oreo and Caramel Cake Batter Brownies

These bars end up chewy and mild. If you want deeper flavor, use dark chocolate.

Bready or Not: Oreo and Caramel Cake Batter Brownies

This is a Bready or Not Original, too. I modified it from my Golden Oreo Cake Batter Blondies.

Bready or Not: Oreo and Caramel Cake Batter Brownies

Bready or Not: Oreo and Caramel Cake Batter Brownies

Use cake mix as a base to create quick, chewy brownies! Customize with whatever chocolate or candy you have handy, but you can’t go wrong with caramel and Oreos. A Bready or Not Original.

  • 1 box devil's food cake mix
  • 1 teaspoon espresso powder, optional but awesome
  • 1/4 cup canola oil
  • 1 egg, room temperature
  • 1/2 cup milk or half & half
  • 1 cup chocolate chips
  • 1/2 bag Caramel Bits or chopped caramel, about 5 ounces
  • 1 8-ounce bag Mini Oreos (or chopped Oreos), some reserved for top

Preheat oven to 350-degrees. Line a 9x13 pan with foil and apply nonstick spray or butter.

Combine first three ingredients in a large bowl. Add egg and milk. Fold in the chocolate chips, caramel pieces, and Mini Oreos.

Pour into prepared baking pan. Add the reserved Oreos on top. Bake for 20 minutes, or it until passes the toothpick test.

Allow to set for at least 30 minutes before cutting into squares.

OM NOM NOM!

 

Bready or Not: Oreo and Caramel Cake Batter Brownies

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Bready or Not: Baileys Irish Coffee Creamer Bundt Cake (with cake mix)

Posted by on Mar 16, 2016 in Blog, Bready or Not, breakfast, bundt, cake, cake mix | Comments Off on Bready or Not: Baileys Irish Coffee Creamer Bundt Cake (with cake mix)

Welcome to part 2 of my St. Patrick’s series as I use up a big honkin’ bottle of Baileys Coffee Creamer! This time, it doctors another cake mix, but in bundt cake form.

This is, really, a large pound cake/poke cake. The flavor of Baileys isn’t heavy here at all. It’s all about vanilla smoothness and tender crumb.

Bready or Not: Baileys Irish Coffee Creamer Bundt Cake

The glaze isn’t something that sits on top of the cake. It soaks in. You poke it all over and drizzle the glaze on slowly so the moisture can penetrate. After a day in the fridge, it’s hard to tell it was glazed at all… until you cut inside and see how lusciously moist the cake is inside.

Bready or Not: Baileys Irish Coffee Creamer Bundt Cake

This is a cake that’d be great for breakfast, brunch or dessert, by itself or dressed up with fruit or ice cream. You can always make extra glaze for adorning individual pieces, too–the original recipe recommended doing just that. It also used the alcoholic Baileys, so that’s another way to “dress this up,” too.

Use the mild-mannered coffee creamer or the harder stuff. Your call. Whatever you use, it’ll make for a yummy, tender cake.

Modified from Noble Pig.

Bready or Not: Baileys Irish Coffee Creamer Bundt Cake (with cake mix)

Bready or Not: Baileys Irish Coffee Creamer Bundt Cake

Use standard yellow cake mix and pudding mix to create a tender bundt cake. Baileys is in the cake and in the glaze that soaks into the cake, creating something that’s smooth and sweet and perfect for breakfast, brunch, or dessert!

  • 1 cup chopped pecans
  • 1 package yellow cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 4 large eggs, room temperature
  • 1/4 cup water
  • 1/2 cup vegetable oil
  • 3/4 cup Baileys Irish Coffee Creamer or Liqueur
  • Glaze
  • 5 Tb butter
  • 3 Tb water
  • 2/3 cup white sugar or caster sugar
  • 3 Tb Baileys Coffee Creamer or liqueur

Preheat oven to 325-degrees. Generously grease and flour a 10-inch bundt pan. Sprinkle pecans all the way around the bottom.

In a large bowl, mix together the yellow cake mix, vanilla instant pudding mix, eggs, water, oil and coffee creamer. Pour the batter over the pecans in pan.

Bake for 60 minutes, or until it passes the toothpick test. Let it cool for about 15 minutes then flip the cake out onto a wire rack to cool completely.

When the cake is cool, make the glaze. In a small saucepan, combine the butter, water, and sugar. Bring it to a boil and keep it there for 5 minutes, stirring all the while. Remove it from heat and add the Baileys.

Poke the cake all over with a skewer of chopstick. Slowly drizzle the glaze over the cake so that the sweetness can soak into the puncture points; a brush is useful here, too. Gradually work all of the glaze inside and over the cake; note that it will soak in more over the next hours and the cake will look moist rather than iced. Store covered in the fridge.

OM NOM NOM!

 

Bready or Not: Baileys Irish Coffee Creamer Bundt Cake

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Bready or Not: Baileys Irish Coffee Creamer Chocolate Mini Muffins

Posted by on Mar 9, 2016 in Blog, Bready or Not, breakfast, brownies, cake mix, chocolate, muffin | Comments Off on Bready or Not: Baileys Irish Coffee Creamer Chocolate Mini Muffins

I’m not ashamed to use cake mix every now and then. It’s fast. It can make delicious things. In this case, about 70 delicious things.

Bready or Not: Baileys Irish Coffee Creamer Chocolate Mini Muffins

I doctored this recipe to use nonalcoholic refrigerated Baileys Coffee Creamer instead of the hard stuff, and I also adapted it for mini muffins. Loads of them.

Bready or Not: Baileys Irish Coffee Creamer Chocolate Mini Muffins

These are bite-sized dollops of chocolate: chocolate cake dappled with chocolate chips, with the added smoothness of Baileys. Plus, it’s fast to whip up, especially if you have more than one mini muffin pan!

Bready or Not: Baileys Irish Coffee Creamer Chocolate Mini Muffins

Since I bought a large container of coffee creamer (hey, it was a good sale, and I needed St. Patrick’s recipes, so…), you’ll see more recipes with Baileys featured the next two weeks as well!

Modified from Couponing & Cooking.

Bready or Not: Baileys Irish Coffee Creamer Chocolate Mini Muffins

Bready or Not: Baileys Irish Coffee Creamer Chocolate Mini Muffins

This shortcut recipe uses chocolate cake mix to churn out about 70 brownie-like mini muffins! Sure, you could use the hard Baileys in this, but nonalcoholic Baileys Coffee Creamer makes this kid and workplace friendly–and a LOT cheaper.

  • 1 box chocolate cake mix
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 cup Baileys Irish Coffee Creamer (nonalcoholic)
  • 1 cup semi-sweet or milk chocolate chips (+ additional for top, if desired)

Prep your mini muffin pans(s) by placing liners and dousing with nonstick spray. Note that the recipe makes about 70 mini muffins. Preheat the oven at 350-degrees.

In a large bowl, mix together the cake mix, eggs, oil, and Baileys Creamer. Once that's mixed to show no clumps, add the chocolate chips. The batter will be a little runny.

A teaspoon scoop makes it easy to dole out batter into the liners--but don't fill to the top! They will grow as they bake. Top with a few extra chocolate chips, if desired.

Bake for 10 to 12 minutes, until the tops are springy and the innermost muffins pass the toothpick test. Use a fork to pop them out and onto a rack to cool.

Store in a sealed container in the fridge or at room temperature.

OM NOM NOM!

 

Bready or Not: Baileys Irish Coffee Creamer Chocolate Mini Muffins

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