…want to know how many jars of nut butter I have in stock at a given time? Or how I may or may not go through about one jar each week?

Of course you don’t. Who cares.

But if you’re anything like me and have an extreme-to-average love for all things peanut butter, you’ll probably like this new way to enjoy breakfast.

{inspired by CCK’s baked oatmeal for one, adapted from my Nutella Baked Oatmeal}

ingredients:

• 1/2 cup regular oats
• 1 1/2 tablespoons smooth peanut butter (or any other nut butter)
• 1/4 cup milk
• sprinkle of cinnamon
• pinch of salt
• mix-ins like chocolate chips, nuts, dried fruit, etc. (optional)

directions: Preheat oven to 375 degrees. Place peanut butter in a bowl and microwave for 10-15 seconds. Add milk to bowl and whisk into the peanut butter until well-combined. Mix in the oats, cinnamon, and salt. Lightly grease an oven-safe bowl with cooking spray, and then pour the oatmeal into that bowl. Bake for 15 minutes. Let cool for 5 minutes.

What’s your go-to breakfast lately?

Some of my other favorite peanut butter recipes:

• peanut butter chocolate chip cake batter blondies
• peanut butter chocolate chip cookie cake {for one}
• peanut butter oat bran muffins
• 2-ingredient peanut butter cookie {dough}
• lazy girls’ puppy chow
• chocolate peanut butter mousse pie

A little while back I asked what new varieties of Cake Batter Blondies you’d like to see most, and one of the top responses was a Red Velvet version.

Your wish is my command.

ingredients:

• 1 box red velvet cake mix
• 1/4 cup canola oil
• 1 egg, beaten
• 1/4 cup milk
• 1 batch of cream cheese frosting (optional)
• sprinkles for topping (optional)

directions: Preheat oven to 350 degrees. Put cake mix in a large bowl and mix in the oil and egg. Then add the milk slowly just until the batter is combined – you want it to remain as dense as possible. Place batter in a greased 8×8 pan or 8-inch cake pan and bake for 24-26 minutes. Let cool for at least 60 minutes before cutting/frosting because the gooey center needs to set. The result will be a decadent, brownie-batter texture.

These are the perfect combination of the richness of Red Velvet Cake and the ooey-gooeyness of a fudgy brownie. The addition of cream cheese frosting is almost too much to handle.

Almost.

You can find the rest of my cake batter creations on the recipe page.

Nine times out of ten, I’m that person that doesn’t believe the words “healthy” and “cookie” should even belong in the same sentence.

…but this is that tenth time.

yields 12-14 cookies

dry ingredients:

• 3/4 cup coconut flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

wet ingredients:

• 1 banana, mashed
• 1 tablespoon honey
• 1/2 tablespoon coconut oil (canola oil would work too)
• 1/4 teaspoon vanilla extract
• 1 cup milk (I used unsweetened almond milk)

mix-ins:

• 3 tablespoons dark chocolate chips
• other options: nuts or dried fruit

directions:

1. Preheat oven to 350 degrees.
2. Combine dry ingredients in a bowl.
3. Combine wet ingredients **except for the milk** in a separate bowl.
4. Add wet ingredients to dry ingredients and combine.
5. Add milk and combine 1/4 cup at a time, then add chocolate chips.
6. Form cookies (about 1-2 tablespoons of dough) and place on greased baking sheet.
7. Bake for about 23 minutes until edges begin to turn golden brown.
8. Immediately transfer to cooling rack, and allow cookies to cool for at least 5 minutes.

I don’t bake healthy treats nearly as much as I used to, but this recipe reminded me that healthy and delicious cookies do actually exist. These are particularly cookie dough-like in consistency and, well…who doesn’t love cookie dough?

What are your thoughts on “healthy” cookies/desserts? Have a favorite recipe to share?

A few weeks ago I deviated from using the usual yellow cake mix and used a chocolate one.

I’m such a rebel, I know.

Now I’ve gotten all sorts of crazy over here and decided to give a boxed carrot cake mix a try. And, I’m happy to say that in this particular case, crazy can be quite delicious.

ingredients:

• 1 box carrot cake mix
• 1/4 cup canola oil
• 1 egg, beaten
• 2 tablespoons milk*
• sprinkles for topping (optional)
• frosting (optional – see below)

directions: Preheat oven to 350 degrees. Put cake mix in a large bowl and mix in the oil and egg. Then add the milk slowly just until the batter is combined – you want it to remain as dense as possible (*you actually might not even need the milk). Place batter in a greased 8×8 pan or 8-inch cake pan. Bake for 23 minutes.  Let cool for at least 30 minutes before cutting because the gooey center needs to set. The result will be a decadent, cake-batter texture.

If you want to take these up another notch, you could top them with cinnamon sugar icing or cream cheese frosting.

I decided to leave most of them frostingless this time because like to keep my blondies mouth-poppable.

(…I’m pretty sure I just won the most awkward, most dirty-sounding sentence award. Ahem.)

Anyway, these are pretty rockin’. If you don’t like carrot cake, though, you might like one of my other cake batter recipes.

Looking for an easy and delicious treat to make for your family for Easter?
Of course you are.

Sick of all of my cake batter recipes?
Of course you aren’t.

Well good, because I have a treat that everyone will love, but it takes just about 5 minutes to make and requires NO (real) cooking.

(inspired by Quick-n-easy Vanilla Fudge)

ingredients:

• 2 cups yellow cake mix (I used Betty Crocker)
• 2 cups powdered sugar
• 1 stick butter
• 1/4 cup milk
• 1/2 cup rainbow sprinkles

directions: Place cake mix and powdered sugar in a large bowl and combine. Pour in the milk, top with stick of butter, and microwave for 2 minutes. Immediately begin mixing everything together – the butter may not be fully melted but will as you continue mixing. Lastly, mix in the rainbow sprinkles, then pour fudge into a greased cake pan. Chill for at least 2 hours before cutting. Store in the refrigerator.

This fudge is essentially like eating straight-up cake batter…but even better. Considering there’s no cooking/baking required either, I’d say it gives Cake Batter Blondies a serious run for their money.

And in case you didn’t grasp my obsession yet…

Here are more of my cake batter recipes:

• Chocolate Cake Batter Brownies
• Peanut Butter Chocolate Chip Cake Batter Blondies
• Nutella Cake Batter Blondies
• Coconut Cream Cake Batter Blondies
• Snickerdoodle Cake Batter Blondies
• 2-Ingredient Peanut Butter Cookie {Dough}
• Pumpkin Cake Batter Cupcakes
• Individual Peanut Butter Chocolate Chip Cookie Cake
• Individual Cake Batter Cupcake
• Original Cake Batter Blondies

Did you know that the recipe I’m about to share is actually the one that inspired the invention of Cake Batter Blondies?

It’s true.

It was sort of by accident. We needed an extra dessert for our family Christmas party and had chocolate cake mix in the pantry but no frosting. I thought, I wonder if I could somehow maneuver this cake mix into brownies…

Long story short…it worked.

ingredients:

• 1 box chocolate cake mix
• 1/4 cup canola oil
• 1 egg, beaten
• 1/3 cup milk
• 1 cup chocolate chips (optional)
• sprinkles for topping (optional)

directions: Preheat oven to 350 degrees. Put cake mix in a large bowl and mix in the oil and egg. Then add the milk slowly just until the batter is combined – you want it to remain as dense as possible. Mix in chocolate chips. Place batter in a greased 8×8 pan or 8-inch cake pan and top with sprinkles. Bake for 20-22 minutes. Let cool for at least 30 minutes before cutting because the gooey center needs to set. The result will be a decadent, brownie-batter texture.

Even though I’m not chocolate’s biggest fan, these are seriously good. They’re fudgy and gooey but in a different way than regular brownies – a better way, if you ask me.

More CBB varieties:

• Peanut Butter Chocolate Chip Cake Batter Blondies
• Nutella Cake Batter Blondies
• Coconut Cream Cake Batter Blondies
• Snickerdoodle Cake Batter Blondies
• Original Cake Batter Blondies

If you had to pick – blondies or brownies?

Say that 10 times fast.

It was only a matter of time before Cake Batter Blondies took a peanut butter twist, and after seeing Courtney’s version last week, I knew I just couldn’t put it off any longer.

ingredients:

• 1 box yellow cake mix
• 3/4 cup smooth peanut butter, melted
• 1 egg
• 1 tablespoon canola oil
• 1/2 cup milk
• 1 cup chocolate chips

directions: Preheat oven to 350 degrees. Place cake mix in a large bowl, set aside. In a small bowl whisk together the egg, oil, and peanut butter. Add wet mixture to the cake mix and combine as much as possible, then add the milk. Mix in the chocolate chips. Place batter in a greased 8×8 pan or 8-inch cake pan,  and bake for 27-29 minutes or just until the edges turn golden. Let cool for 60 minutes before cutting because the gooey center needs to set. The result will be a decadent, cake-batter texture.

…let’s just say that these give Reese’s peanut butter cups a run for their money.

Don’t like peanut butter? You might want to try:

• Nutella Cake Batter Blondies
• Coconut Cream Cake Batter Blondies
• Snickerdoodle Cake Batter Blondies
• Original Cake Batter Blondies

Nuh-tella.
New-tella.
Euro peanut butter.

Call it what you want, but the chocolate hazelnut spread is in fact the perfect addition to a new variety of Cake Batter Blondies.

ingredients:

• 1 box yellow cake mix
• 1/2 cup Nutella, melted
• 1 egg, beaten
• 2 tablespoons canola oil
• 1/3 cup milk
• chocolate sprinkles (optional for topping)

directions: Preheat oven to 350 degrees. Place cake mix in a large bowl, set aside. In a small bowl whisk together the egg, oil, and Nutella. Add wet mixture to the cake mix and combine as much as possible, then slowly add the milk. Place batter in a greased 8×8 pan or 8-inch cake pan and top with sprinkles (optional). Bake for 25-27 minutes or just until the edges turn golden. Let cool for 30 minutes before cutting because the gooey center needs to set. The result will be a decadent, cake-batter texture.

If Nutella isn’t your thing..well, that’s just weird. But you might like:

• Coconut Cream Cake Batter Blondies
• Snickerdoodle Cake Batter Blondies
• Original Cake Batter Blondies

Let’s keep this short and sweet.

…it seems I have to take back my claim of not liking chocolate.

ingredients:

• 1 1/2 cups flour
• 1/2 cup + 2 tablespoons cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup canned pumpkin
• 2 eggs
• 1/2 cup canola oil
• 1 teaspoon vanilla
• 1 cup white chocolate chips

directions:

1. Preheat oven to 350 degrees. Grease a loaf pan.
2. Combine sugar, pumpkin, eggs, oil, and vanilla in a large bowl.
3. In a separate bowl, combine flour, cocoa powder, baking soda, baking powder, and salt.
4. Add dry mixture to wet mixture, combine. Mix in the chocolate chips.
5. Bake for 40-45 minutes.
6. Let cool for a few minutes before removing from loaf pan, then let cool for at least another 30 minutes before cutting (the inside will be pretty gooey and has to set).

The result really is like a giant brownie – a crunchy outside with a gooey/fudgy center (and no, you can’t taste the pumpkin at all).

Breakfast, anyone?