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!
This is a sweet cause, so here’s a recipe to make something especially sweet: microwave fudge that uses cake mix!
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.
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.
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)
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 *
If you need a fast chocolate fix, I have the recipe for you.
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.
After you combine everything, this bakes up in about 20 minutes. It smells like heaven, too. A heaven oozing with chocolate.
These bars end up chewy and mild. If you want deeper flavor, use dark chocolate.
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
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!
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.
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.
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)
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
- 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!
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.
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.
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!
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
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!
If you love quick and easy dump cakes, let me introduce you to one that is full of pumpkin goodness.
Last year I went through a stack of old issues of Betty Crocker magazine. I sliced out recipes that looked promising. This was one of them.
I was amazed at how easy this recipe was. It literally came together in the time it took for the oven to preheat. The flavors and texture are amazing: you have a cakey base topped with spicy pumpkin custard, with a nutty-crunchy layer atop.
Plus, you can cover it with plastic wrap and keep it in the fridge for days! It tastes even better after a day or two. The spices meld with everything.
My husband took this cake to work. He returned with an empty dish. The guys raved about it.
If you like pumpkin, if you like cake, this is the way to start your fall off right.
Bready or Not: Pumpkin Praline Cake
This super-fast dump cake recipe is perfect for autumn with its spicy pumpkin custard and praline crunchy top. Make it days ahead of time–it keeps very well in the fridge!
Modified from Betty Crocker Holiday Easy Entertaining Magazine, November 2002
- 1 can (15 ounces) pumpkin puree
- 1 can (12 ounces) evaporated milk
- 3 eggs, room temperature
- 1 cup sugar
- 4 heaping teaspoons pumpkin pie spice
- 1 box butter recipe yellow cake mix
- 1 1/2 cups chopped pecans and/or walnuts
- 3/4 cup butter or margarine, melted
Preheat oven to 350-degrees. Prepare a 13x9-inch pan by lining with foil or parchment and then greasing it well with Pam or butter.
In a large bowl, beat together the pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice. It should be smooth. Pour it into the pan.
Sprinkle the dry cake mix over the pumpkin goop. Sprinkle the nuts all over the top. Pour the melted butter evenly over everything.
Bake for 50 to 60 minutes, until a knife in the center comes out clean. Let cool to room temperature, then cover and refrigerate. Cut and serve from the pan; warm slices in the microwave, if desired, or eat cold.
OM NOM NOM!
The Clockwork Crown is out next week, and that means this is CAKE MONTH on Bready or Not! We start that off with a glorious layer cake that tastes like a fresh version of a Twinkie.
Seriously, that’s what this is. A totally fresh, melt-in-your-mouth version of a Twinkie.
I wanted to make this from scratch because I believe in making my life extra difficult. I found this awesome yellow cake recipe at Mel’s Kitchen. I used the dry ingredients to form my base of the Twinkie Cake.
The good news is that you can make this using a store-bought mix–heck, you could even do it gluten-free!
The marshmallow frosting here is amazing. It’s not overly sweet but it does pack a sugar wallop. Eat a few slices of this and you might have trouble sleeping tonight.
Varied reactions to this cake: “It’s… a Twinkie. That you made?” “Wow.” “You are trying to murder me with diabetes.” “Good grief.” “Don’t tell my doctor I’m eating this.”
One funny note, too. This was at room temperature for a few hours at a party. When it was down to about a quarter of the cake, the top layer kept sliding off. The frosting layers didn’t budge and the yellow cake didn’t even crumble. I kept going over to slide it back into place again because I’m OCD like that.
Finally, I told my husband we had to finish the cake because it didn’t look right.
The things I do.
Yellow cake mix modified from Mel’s Kitchen and Twinkie Cake modified from Confessions of a Cookbook Queen.
Bready or Not: Twinkie Cake
Tastes like a fresh, fluffy version of a Twinkie! Can be made from-scratch or with store-bought yellow cake mix.
- Homemade dry cake mix:
- (Or disregard this section and use a boxed yellow cake mix)
- 2 cups granulated sugar
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour
- 1/2 cup nonfat dry milk powder
- 1 tablespoon baking powder
- 1 teaspoon salt
- Add to cake mix:
- 5.1 oz box instant vanilla pudding (the large box)
- 2 teaspoons vanilla extract
- 1 cup water
- 1 stick salted butter, melted and cooled slightly
- 4 large eggs, lightly beaten
- 1 stick salted butter, room temperature
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 7 oz jar marshmallow creme
- 3 1/2 cups powdered sugar, sifted
- rainbow sprinkles, if desired
Preheat oven to 350-degrees. Butter or add nonstick spray to 8 or 9 inch round cake pans, then cut out parchment rounds to place inside each pan, then butter or spray again.
Combine the dry ingredients of the cake mix (this can be done a day or two ahead of time) or open up a box of yellow cake mix.
In a large bowl, combine the eggs and butter. Slowly add the cake mix (homemade or store bought), pudding mix, vanilla extract, and water. Beat on medium for a minute or so, until it's smooth and thick.
Spread batter in the prepared pans. Bake for 20 to 25 minutes, until top is spongy to the touch and/or it passes the toothpick test.
Cool cakes in pans for a few minutes, then gently run a plastic knife around the edge. Turn cakes out onto wire racks, remove the parchment, and let them completely cool.
In a mixer, beat together the butter and vanilla extract. Add the jarred marshmallow crème and beat until smooth. Slowly add the powdered sugar and then pour in the heavy cream. Put the mixer on high and beat for a minute or two, until the frosting is light, smooth, and fluffy.
To assemble the cake, dab some frosting on the cake plate and set the bottom cake layer on top. The frosting dabs will act like glue. Note that this cake doesn't have frosting on the sides. Place about half the marshmallow frosting on the cake layer and even it out. Place the second cake layer on top. Dollop on the rest of the frosting and swirl it to be all pretty. Add sprinkles on top. Store in fridge.
OM NOM NOM!