Whether it’s making Cake Batter Blondies, Coconut Marble Brownies, or Pumpkin Cake Batter Cupcakes, it’s no secret that I’m a fan of using boxed baking mixes. Sure, I love baking from scratch, but sometimes that’s not always an option.
…like that time I volunteered to bake for the 80-100 people attending the launch of Liberty Sisterhood, I knew it was time to put my “skills” to good use.
So here’s a little tutorial of sorts of how I like to take it up a notch when using boxed baking mixes. There are some simple ways to make the goods just a little more special…and delicious.
First and foremost, no semi-homemade baking extravaganza can be complete without my favorite-ever Cake Batter Blondies. You can find the original post and recipe by clicking here.
Not gonna’ lie…it makes me pretty happy that I “invented” my best friend’s favorite dessert
Next on the agenda was sprucing up regular old brownie mix. To take them to the next level, I used 2 eggs rather than the suggested 3, which lends to a chewy/dense brownie rather than a cake-y one (you can also achieve this by using chocolate cake mix). I also added about a cup of peanut butter chips because…well, no explanation necessary.
For a seasonal treat, I made a cake (seen above on the left) by combining 1 box of yellow cake mix*, 2 teaspoons of cinnamon, and 15 ounces of canned pumpkin (*even better is to use spice cake mix, but the grocery store was out of stock). Bake according to the box and after letting the cake cool, cut it into 20-24 slices, top with cream cheese icing, and the result is what I guess I’ll call Pumpkin Cake Batter Bars. Yeah, that works.
And, last but not least, there were cookies.
Lots and lots of cookies.
To go even more simple than using a boxed mix, grab refrigerated sugar cookie dough and add some pizzazz with decorative sprinkles.
As for boxed cookie mixes, though, I must give a special shout-out to these Betty Crocker gluten-free chocolate chip cookies.
All you you have to add to the mix is 1 stick of butter, 1 egg, and a teaspoon of vanilla extract for an out-of-this-world (easy) treat. I can more than attest that the dough isn’t so bad either…ahem…
So sure, baking from scratch may be more fun and oftentimes more delicious, but if you’re in a time crunch or baking for the masses – I wouldn’t hesitate to try some of these tips!
Now pardon me…I have some leftover pumpkin to make use of
What do you make when you’re baking/cooking for a lot of people?