cake mix

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

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.
Course: Dessert, Snack
Keyword: bars, brownies, cake mix, chocolate, oreo
Author: Beth Cato

Ingredients

  • 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
  • 5 ounces Caramel Bits or chopped caramel
  • 8 ounces Mini Oreos or chopped Oreos, some reserved for top

Instructions

  • 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)

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!
Course: Breakfast, Dessert, Snack
Keyword: bundt cake, cake, cake mix
Author: Beth Cato

Ingredients

Cake

  • 1 cup pecans chopped
  • 1 box yellow cake mix
  • 3.4 ounce instant vanilla pudding mix 1 box
  • 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 unsalted butter
  • 3 Tb water
  • 2/3 cup white sugar or caster sugar
  • 3 Tb Baileys Coffee Creamer or liqueur

Instructions

  • 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

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.
Course: Breakfast, Dessert, Snack
Keyword: cake mix, chocolate, mini muffin
Author: Beth Cato

Ingredients

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

Instructions

  • 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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Bready or Not: Pumpkin Praline Cake

Posted by on Sep 30, 2015 in Blog, Bready or Not, cake, cake mix, pumpkin | Comments Off on Bready or Not: Pumpkin Praline Cake

If you love quick and easy dump cakes, let me introduce you to one that is full of pumpkin goodness.

Pumpkin Praline Cake

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.

Pumpkin Praline Cake

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.

Pumpkin Praline Cake

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.

Pumpkin Praline Cake

My husband took this cake to work. He returned with an empty dish. The guys raved about it.

Pumpkin Praline Cake

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
Course: Breakfast, Dessert, Snack
Keyword: cake mix, pumpkin
Author: Beth Cato

Ingredients

  • 15 oz pumpkin puree
  • 12 oz evaporated milk
  • 3 eggs room temperature
  • 1 cup white sugar
  • 4 teaspoons pumpkin pie spice heaping
  • 1 box yellow cake mix
  • 1 1/2 cups pecans or walnuts, chopped
  • 3/4 cup unsalted butter or margarine, melted

Instructions

  • 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!

Pumpkin Praline Cake

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Bready or Not: Twinkie Cake

Posted by on Jun 3, 2015 in Blog, Bready or Not, cake, cake mix | Comments Off on Bready or Not: Twinkie Cake

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.

Twinkie Cake

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.

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.

Twinkie Cake

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.”

Twinkie Cake

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.
Course: Dessert, Snack
Keyword: cake, layer cake
Author: Beth Cato

Ingredients

Homemade dry cake mix:

    (Or disregard this section and use a boxed yellow cake mix)

    • 2 cups white 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 large box
    • 2 teaspoons vanilla extract
    • 1 cup water
    • 1/2 cup salted butter 1 stick, melted and cooled slightly
    • 4 large eggs lightly beaten

    Filling/Frosting:

    • 1/2 cup salted butter 1 stick, room temperature
    • 1/4 cup heavy cream
    • 1 teaspoon vanilla extract
    • 7 oz marshmallow creme
    • 3 1/2 cups confectioners' sugar sifted
    • rainbow sprinkles if desired

    Instructions

    • 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.

    For frosting/filling:

    • 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!

     

    Twinkie Cake

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    Bready or Not: Lemon Bars

    Posted by on Apr 29, 2015 in Blog, Bready or Not, cake mix, lemon | Comments Off on Bready or Not: Lemon Bars

    I present to you one of my favorite stand-by recipes, one of the first that I mastered as a newlywed.

    Lemon Bars

    I originally featured this recipe on Bready or Not back in 2012. I didn’t have as many blog readers then, and my pictures sucked, so I decided it was time to share the recipe again. It’s worthy of the repeat.

    Lemon Bars

    There’s a lot to love about the recipe. It’s quick and easy to make. Lemon or yellow cake mix forms the base; there’s no major taste difference between the two. You get to smash up crackers, which is fun.

    Lemon Bars

    Cake mix and cracker crumble.

    The resulting taste is a mix of lemon, a touch of sweetness, and saltiness, and it works so well. I’ve tried other lemon recipes that have a thicker custard layer, and they don’t keep or travel well. These do. They should be chilled, but they remain solid to pack in a lunch or to bring to a potluck.

    Lemon Bars

    Smooth mix of condensed milk, lemon juice, and egg yolks.

    These are really the perfect summer dessert. Lemony, sweet, salty. Cool to the tongue.

    Plus, they are pretty–ah, the pictures turned out so much better this time around! See? These lemon bars are downright photogenic AND delicious.

    Originally posted on Bready or Not in 2012; based on recipe from a Real Lemon juice advertisement.

    Lemon Bars

     

    Bready or Not: Lemon Bars

    Easy and portable lemon bars made using a box of cake mix.
    Prep Time15 mins
    Course: Dessert, Snack
    Keyword: bars, cake mix, lemon
    Author: Beth Cato

    Ingredients

    • 1 box lemon cake mix or yellow cake mix
    • 1/2 cup unsalted butter 1 stick, softened
    • 1 egg
    • 2 egg yolks
    • 2 cups finely crushed saltine crackers whole sleeve of crackers
    • 14 oz sweetened condensed milk
    • 1/2 cup lemon juice

    Instructions

    • Line a jelly roll pan with parchment paper or aluminum foil.
    • Preheat oven to 350-degrees. In a large bowl, beat cake mix, butter, and one egg until mixture is crumbly. Stir in saltine crumbs. Reserving two cups of the crumb mixture, press remaining crumbs on bottom of the parchment-lined pan. Use your fingers to mush it as evenly as possible.
    • Bake 15 to 20 minutes or until golden.
    • With wire whisk, beat 2 egg yolks, sweetened condensed milk and lemon juice. Spread over prepared crust using a spatula or the back of a spoon. Evenly top with reserved crumb mixture.
    • Bake 25 minutes longer or until set and top is golden. Let cool. Refrigerate within 2 hours. Cut into bars. Store covered in fridge.
    • OM NOM NOM!

     

    Lemon Bars

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