cake mix

Bready or Not Original: Hazelnut Hand Cake [cake mix]

Posted by on Jul 15, 2020 in Blog, Bready or Not, cake, cake mix, chocolate, nutty | Comments Off on Bready or Not Original: Hazelnut Hand Cake [cake mix]

Doctor up a basic yellow cake mix box into an amazing Hazelnut Hand Cake!

Bready or Not Original: Hazelnut Hand Cake [cake mix]

It’s called hand cake because it’s convenient to eat without a knife and fork. Heck, napkins are optional, if you don’t mind a dropped crumb or two.

Bready or Not Original: Hazelnut Hand Cake [cake mix]

This cake has a mild chocolate flavor–milder than that of a typical chocolate cake, from a mix or not. Nutella (or use a store-brand equivalent, as I did) is whipped into the batter, with some extra chocolate chips adding a gentle layer of flavor.

Bready or Not Original: Hazelnut Hand Cake [cake mix]

This thing is all about convenience. The cake comes together fast. Bakes fast. Give it some initial time to cool at room temp, then stash it in the fridge, and you can eat it even faster.

Bready or Not Original: Hazelnut Hand Cake [cake mix]

The end result is a cake with a soft, high, very moist crumb. The scattered nuts and toffee add extra flavor and crunch.

Bready or Not Original: Hazelnut Hand Cake [cake mix]

My husband’s co-workers inhaled this cake. One guy said it was the best Cato treat ever. Considering the goodies that come their way, that is high praise indeed.

Bready or Not Original: Hazelnut Hand Cake [cake mix]

No one will know this recipe uses cake mix! The resulting cake is easy to eat from your hand, no knife and fork required, and it embodies a gentler chocolate flavor than your typical chocolate cake.
Course: Dessert, Snack
Cuisine: American
Keyword: cake mix, chocolate, hazelnuts
Author: Beth Cato

Equipment

  • 13x9 pan

Ingredients

  • 1 box yellow cake mix
  • 3 large eggs
  • 2/3 cup water
  • 2/3 cup Nutella or similar hazelnut spread
  • 1/4 cup canola oil or vegetable oil
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup chopped hazelnuts toasted or not
  • 1/2 cup Heath toffee bits
  • confectioners' sugar to dust top, optional

Instructions

  • Preheat oven at 350-degrees. Line a 13x9-inch pan with foil and apply nonstick spray.
  • In a large bowl, beat together the cake mix, eggs, water, hazelnut spread, and oil for several minutes, until thoroughly combined and no lumps remain. Fold in the chocolate chips, hazelnuts, and toffee bits. Pour batter into prepared pan.
  • Bake for 25 to 30 minutes, until center is no longer jiggly and passes the toothpick test.
  • Cool completely to room temperature; place in fridge to speed process along. Use foil to lift contents onto cutting board. If desired, sprinkle confectioners' sugar over top. Slice into pieces.
  • Store in sealed container(s) at room temperature.

OM NOM NOM!

     

     

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    Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

    Posted by on Apr 22, 2020 in Blog, Bready or Not, breakfast, bundt, cake, cake mix, cheese galore, lemon | Comments Off on Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

    This is a simple-yet-fancy recipe that uses 1) cake mix, 2) a bundt pan, and 3) ends up tasting like a giant lemon Twinkie. YUM.

    Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

    This is one of those cakes that looks like it requires tons of works, but it really doesn’t. Because of the addition of fresh lemon and lemon curd, the chemical taste of cake mix is completely masked, too.

    Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

    The filling is an easy step, too. I hate piping, but it was not prob here. I used a gallon Ziploc, snipped off the corner, ta-da!

    Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

    This cake would be great for breakfast, brunch, snack, or dessert. Whenever, really.

    Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

    Make this when you have numerous people to share with. It’s just so, so tempting and delicious. Like Twinkies. BUT BETTER.

    Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

    This recipe is over halfway through my April of lemon recipes!
    Lemon Sour Cream Bundt Cake
    Glazed Lemon Ginger Bars
    Cranberry Lemon Biscotti
    Cream Cheese Stuffed Lemon Bundt Cake [today]
    Lemon Frangipane

    Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

    Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake

    This Bready or Not Original recipe is super-easy with a fancy result that tastes like a giant lemon Twinkie!
    Course: Breakfast, Dessert, Snack
    Keyword: bundt cake, cake, cream cheese, lemon
    Author: Beth Cato

    Equipment

    • large bundt pan

    Ingredients

    Filling

    • 8 ounce cream cheese 1 box, softened
    • 1/4 cup white sugar
    • 1 large lemon zested and juiced

    Cake

    • 1/4 cup unsalted butter softened
    • 3 eggs room temperature
    • 1 box yellow cake mix
    • 3/4 cup lemon curd

    Glaze

    • 1 cup confectioners' sugar
    • 1 Tablespoon lemon juice
    • 1 Tablespoon lemon curd

    Instructions

    Make the filling

    • In a small bowl, mash together the cream cheese, white sugar, lemon zest and 1 Tablespoon of lemon juice; reserve the remaining juice for the glaze. Once the filling is combined, spoon it into a piping bag with large tip or a gallon Ziploc bag with the corner cut off.

    Make the cake

    • Preheat oven at 350-degrees. Apply nonstick spray to a large bundt pan.
    • In a big bowl, cream together the butter and eggs. Add the cake mix, scraping bottom of bowl as needed. Add the lemon curd, beating until mix turns fluffy.
    • Spoon about half the cake mix into the prepared pan. Pipe the filling in a circle around the top of the batter. Try to keep the filling from touching the sides. Add the rest of the batter on top and smooth it out.
    • Bake for 40 to 45 minutes, until the middle passes the toothpick test.
    • Cool on a wire rack about 20 minutes, then invert the cake onto a wire rack to completely cool.

    Make the glaze

    • Whisk together the confectioners' sugar, 1 Tablespoon lemon juice, and 1 Tablespoon lemon curd to form a thick yet oozy glaze. If necessary, add more juice or water to thin, or more confectioners' sugar to thicken. Drizzle atop cake.
    • Store under a cake dome or plastic wrap in fridge.

    OM NOM NOM!

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      Bready or Not: Chocolate Peanut Butter Bars [cake mix]

      Posted by on Sep 11, 2019 in Blog, Bready or Not, brownies, cake mix, chocolate | Comments Off on Bready or Not: Chocolate Peanut Butter Bars [cake mix]

      These Chocolate Peanut Butter Bars are so good that people won’t even guess that it uses cake mix.

      Bready or Not: Chocolate Peanut Butter Bars [cake mix]

      I, personally, don’t see any shame in using cake mix. It’s a convenient base ingredient to doctor up.

      Bready or Not: Chocolate Peanut Butter Bars [cake mix]

      Chocolate and peanut butter is such a classic pairing. You can use any number of chocolate cake mixes for this (it was tested with a 15.25 ounce box), but I recommend devil’s food cake. It has a nice depth to it.

      Bready or Not: Chocolate Peanut Butter Bars [cake mix]

      If you’re in America, you might find a premade bag of peanut butter and chocolate chips at stores like Walmart. If you can’t find that, just use separate bags of those kinds of chips and measure out a cup of each.

      Bready or Not: Chocolate Peanut Butter Bars [cake mix]

      At my husband’s work, some of his co-workers considered this among their all-time favorite recipes. That is high praise indeed.

      Bready or Not: Chocolate Peanut Butter Bars [cake mix]

       

      Bready or Not: Chocolate Peanut Butter Bars [cake mix]

      This easy-to-make recipe is so good that people won't even know it uses cake mix!
      Course: Dessert, Snack
      Keyword: bars, cake mix, chocolate
      Author: Beth Cato

      Ingredients

      • 1 box chocolate cake mix 15.25 oz
      • 3/4 cup unsalted butter melted
      • 1/2 cup milk
      • 1 cup creamy peanut butter
      • 1 bag peanut butter and chocolate chips or 1 cup of each kind of chips
      • 1/2 cup chopped peanuts

      Instructions

      • Preheat oven at 350-degrees. Line a 9x13 pan with foil and apply nonstick spray.
      • In a big bowl, combine the cake mix, melted butter, and milk. Spread half of batter on bottom of the pan. Bake for 15 minutes.
      • Place peanut butter in a microwave safe bowl and warm to be spreadable. Pour over the baked bottom crust and spread to edges. Sprinkle the peanut butter and chocolate chips on top, followed by dollops of the reserved cake batter. Finish with the chopped peanuts.
      • Bake for another 20 minutes, until the visible portions of the peanut butter layer look set. Cool completely, refrigerating if desired.
      • Use foil to lift onto cutting board to slice into bars. Store in a sealed container at room temperature.
      • OM NOM NOM!
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      Bready or Not: Oreo Thins Cake Batter Blondies [cake mix]

      Posted by on May 22, 2019 in Blog, blondies, Bready or Not, cake mix, chocolate, cookies, oreo | Comments Off on Bready or Not: Oreo Thins Cake Batter Blondies [cake mix]

      I’m no baking snob. Cake mix has a place in my kitchen when I need quick-fix baked goods. This recipe for Oreo Thins Cake Batter Blondies is fantastic.

      Bready or Not: Oreo Thins Cake Batter Blondies [cake mix]

      I made a different variation of this back on my old LiveJournal lo those many years ago. In that one, I used regular Golden Oreos as Oreo Thins didn’t exist yet.

      Bready or Not: Oreo Thins Cake Batter Blondies [cake mix]

      Both styles of Oreos are great in this recipe. If you use Thins, use the entire package, chopped-up. For regular Oreos, use about 2 cups of chopped cookie.Bready or Not: Oreo Thins Cake Batter Blondies [cake mix]

      There IS such a thing as too many Oreos in a recipe like this. They can overwhelm the batter and make everything (a delicious) crumbly mess when it’s cut. I speak from experience.

      Bready or Not: Oreo Thins Cake Batter Blondies [cake mix]

      Use whatever kind of Oreo you want here. I used Oreo Thins Salted Caramel when I took these pictures. Use Golden Oreos, regular Oreos, or any seasonal remix–and choose different color sprinkles to match!

      Bready or Not: Oreo Thins Cake Batter Blondies [cake mix]

      Sprinkles make everything better, right?

       

      Bready or Not: Oreo Thins Cake Batter Blondies [cake mix]

      This super-simple recipe uses cake mix to bake up a delicious dish of blondies. Use an entire package of Oreo Thins, whatever flavor you fancy (Salted Caramel is great if available)! Regular Oreos are also fantastic for this recipe, but use only about 2 cups of chopped Oreos or they will overwhelm the batter. Adding chocolate chips is an option, too, depending on the Oreos being used; with some kinds it may make the bars too sweet.
      Course: Dessert, Snack
      Keyword: bars, cake mix, oreo
      Author: Beth Cato

      Ingredients

      • 18.25 oz yellow cake mix
      • 1/4 cup canola oil
      • 1 egg
      • 1/3 cup milk or half and half
      • 1 package Oreo Thins crumbled
      • 1/2 cup sprinkles
      • 1/2 cup white chocolate or chocolate chips, optional

      Instructions

      • Preheat oven at 350-degrees. Line a 13x9 dish with foil and apply nonstick spray or butter.
      • In a large bowl, mix together the cake mix, oil, egg, and milk. The batter should be thick. Fold in the Oreo Thins and sprinkles [and chocolate chips, if using].
      • Pour into pan and even out. Bake for 25 to 30 minutes, until middle passes toothpick test. Cool completely. Use foil to lift contents onto cutting board to slice into squares. Store in a sealed container.
      • OM NOM NOM!
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      Bready or Not: Maple Krispy Cookies [uses cake mix]

      Posted by on Mar 7, 2018 in Blog, Bready or Not, cake mix, cookies, maple | Comments Off on Bready or Not: Maple Krispy Cookies [uses cake mix]

      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]

      These cookies use doctored cake mix and crisp puffed rice cereal to bake up convenient, delicious cookies.
      Course: Dessert, Snack
      Keyword: cake mix, cookies, maple
      Author: Beth Cato

      Ingredients

      • 18 white cake mix or vanilla
      • 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

      Instructions

      • 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/.
      Course: Dessert, Snack
      Keyword: cookies, cream cheese
      Author: Beth Cato

      Ingredients

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

      Instructions

      • 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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