What do you get when you combine the flavors of a buttery cinnamon sugar cookie with the ooey-gooey texture of Cake Batter Blondies?

Well, duh.

ingredients:

• 1 box yellow cake mix
• 1/2 cup (1 stick) butter, melted
• 1 egg, beaten
• 4 teaspoons cinnamon
• 2 tablespoons sugar

directions: Preheat oven to 350 degrees. In a small bowl combine 2 tablespoons of sugar with 1 teaspoon of cinnamon (this will be the topping), set aside. In a separate large bowl combine the cake mix and 3 teaspoons of cinnamon. Mix in the melted butter, then the beaten egg. Place batter in a greased 8×8 pan or 8-inch cake pan and top with the cinnamon sugar mixture. Bake for 20-23 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.

Note that this version of Cake Batter Blondies has a shorter baking time and doesn’t require milk (because it uses so much butter instead, ahem).

These. Are. Phenom. I might even like them better than the original version.

Any suggestions for what spin on Cake Batter Blondies I make next?

I’m going to let you in on a little secret.

Even though I absolutely love to bake, I don’t think I’ll ever be that person you’ll see inventing baking recipes from scratch. To me, that’s a whole other world that gives me anxiety just thinking about entering. That’s why – for the most part – my baking ventures take on the already tried-and-true recipes of other people.

…but then there are Cake Batter Blondies.

You see, I recently figured that since Cake Batter Blondies are already my most popular post among readers– and because there’s a million variation possibilities for the recipe concoction – why not just expand on that? That way you get a ton of new CBB options, and I don’t feel like an entire phony of a baker.

It’s a win-win, clearly.

ingredients:

• 1 box yellow cake mix
• 1/4 cup canola oil
• 1 egg, beaten
• 1/3 – 1/2 cup coconut milk (I used full-fat)
• 3/4 cup + 1/3 cup shredded sweetened coconut
• 1 teaspoon coconut extract (optional)

directions: Preheat oven to 350 degrees. Combine the cake mix and 3/4 cup shredded coconut in a large bowl. In a separate bowl whisk together the egg, oil, and coconut extract, then add to the dry mixture and combine as much as possible. Then add the coconut milk slowly just until the batter is combined – you want it to remain as dense as possible. Place better in a greased 8×8 pan or 8-inch cake pan and top with 1/3 cup shredded coconut, pressing it down slightly. Bake for 28-33 minutes or just until the edges turn golden. Let cool for 20 minutes before cutting because the gooey center needs to set. The result will be a decadent, cake-batter texture.

Are you an experimental baker/cook? Or do you stick to recipes?

The other night we had our church connect group at my apartment, and I baked these Magic Cookie Bars (sans the dates) for everyone.

They were a hit, to say the least.

This recipe is so simple! And the result – complete with a graham cracker crust and ooey-gooey filling – is almost too delicious for words. (Just make sure to bake it well ahead of serving so it has time to set before cutting.)

I guess the point of this post is just…make these.

Since I can’t remember the last time I baked from scratch, I decided that should probably ease into it. So yesterday I made a baby batch of just 4 cookies.

(yes – “baby batch” is in fact a technical term.)

This recipe can easily be doubled, which, I’ll probably do next time. But for now…

adapted from Dreena’s Super-Charge Me Cookies

ingredients:

• 1/2 cup regular oats
• 1/2 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1/4 cup smooth almond butter (peanut butter would work too)
• 2 tablespoons pure maple syrup
• 1 tablespoon canola oil
• 1/2 teaspoon vanilla extract

directions: Preheat oven to 350 degrees. In a medium-sized bowl combine oats, flour, baking powder, and cinnamon. In a separate bowl whisk together the almond butter, maple syrup, oil, and vanilla. Add wet mixture to dry and combine – you’ll probably have to get your fingers in there because the dough is pretty thick/crumbly. Form the dough into 4-6 tightly packed balls, then flatten them and place on greased baking sheet. Bake for 12 minutes. Transfer to cooling rack for at least 10 minutes.

I made four (large-ish) cookies, but you could easily squeeze out one or two more – especially because these are pretty filling. They’ve also got a great sweet and salty flavor going on, and – since there’s oats in them – can easily pass for your “healthy” breakfast. You’re welcome.

My “recipe” for Cake Batter Blondies – one that I sort of randomly came up with last year – has become the most-visited post on GML. I say “recipe” because it’s almost too simple to be considered such…yet to this day it’s the treat that I find craving more than almost anything else.

You might find that too.

ingredients:

• 1 box yellow cake mix
• 1/4 cup rainbow sprinkles
• 1/4 cup canola oil
• 1 egg, beaten
• 1/4 – 1/2 cup milk

directions: Preheat oven to 350 degrees. Combine the cake mix and sprinkles in a large bowl, then mix in the oil and egg. Add the milk slowly just until the batter is combined – you want it to remain as dense as possible. Place better in a greased 8×8 pan or 8-inch cake pan. Bake for 25-30 minutes or just until the edges turn golden. Let cool for 20 minutes before cutting because the gooey center needs to set. The result will be a decadent, cake-batter texture.

I mentioned last week how I’m going to start baking again…do you have any must-try (simple) recipes to suggest?

I’m determined to start baking again.

It’s been quite a while since I regularly indulged in this favorite hobby of mine. I could use the excuse that “life has just been sooo crazy,” but the truth is that the time I could spend baking is the same time I’ve been preferring to get sucked into a reality television daze.

So in an attempt to rekindle this former love of mine, here’s one of my favorite (and most crowd-pleasing) cookie recipes.

chocolate hazelnut oatmeal cookies.

(yields 18-20 cookies)

ingredients:

• 4 tbsp unsalted butter, softened
• 4 tbsp chocolate hazelnut butter, softened (I used Justin’s; Nutella will work too)
• 1 cup sugar
• 1 egg
• 1 cup flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1.5 cups regular oats

directions:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
• In a medium bowl, combine flour, baking soda, and salt. Set aside.
• In a large bowl, cream the butter, chocolate hazelnut butter, and sugar. Beat in the egg.
• Add flour mixture to wet mixture and combine, followed by adding the oats. Result will be a thick batter.
• Use a melon scooper or tablespoon to form 18-20 golf-ball-sized cookies. Flatten with the back of a spoon.
• Bake for 10 minutes. Let cool on baking sheet for about 3 minutes before transferring to cooling rack.

These. are. bomb. They aren’t incredibly chocolately (which I prefer), but they definitely have a more decadent flavor than your average oatmeal cookie.

Be sure not to over-bake these, as you want to maintain the ever important ooey-gooey cookie center.

What’s your favorite time to bake? Favorite cookie recipe?

Pancakes can just fall so flat sometimes…

(please pretend I didn’t say that)

…so why not pop that same batter in a muffin pan for a fluffy, chocolatey, eat-with-your-hands breakfast?

ingredients:

• 1/3 cup pancake mix (I used Bisquick)
• 1/2 of a medium banana, mashed
• 3-4 tablespoons milk
• 1/4 teaspoon cinnamon
• 2 tablespoons chocolate chips

directions: Preheat oven to 350 degrees. In a medium-sized bowl, combine the first four ingredients, then mix in the chocolate chips. Place batter into greased baking cups in muffin pan. Bake for 15 minutes. Yields 2-3 muffins.

I’m thinking I might not be the only one who is sick of eating Christmas cookies for breakfast, so here’s the recipe for one of my other favorite indulgent ways to start the day off right.

(inspired by foodnetwork.com’s buttermilk scone recipe)

ingredients:

• 1 1/2 cups flour
• 1/4 cup sugar
• 1 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoon cinnamon
• 5 tablespoons butter, cut into small cubes
• 1/2 cup buttermilk **
• 2 tablespoons maple syrup
• for topping: 1/4 tsp cinnamon + 1 tsp sugar

** if you don’t have buttermilk, try a combination of 1/4 cup yogurt and 1/4 milk.

directions: Preheat oven to 400 degrees. In a small bowl, whisk together buttermilk and maple syrup. In a separate large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Add butter to dry ingredients and use your fingertips to work it in, creating a course meal-like consistency. Then add the buttermilk mixture and mix just until the dough is combined (don’t over-do it!).

Transfer dough to a greased and/or parchment-lined baking sheet, and form it into a 1/2 inch thick round. Cut into 8 wedges and then sprinkle on the cinnamon-sugar topping. Bake for 17-20 minutes, or until lightly browned around the edges.

These scones are less on the crumbly side and more cake-like – silky, almost – but there’s still that crispy layer on the outside. The warm burst of maple and cinnamon flavors go perfect with a big cup of coffee or tea…what else could you ask for on a cold winter morning?

What’s your favorite (indulgent) holiday breakfast?

Looking for the perfect dessert recipe to make for your work/friends/family holiday party?
Of course you are.

With a thick layer of cream cheese frosting and a “secret ingredient” of pineapple, here’s an easy cake recipe that might fit the bill.

You know, since pineapple is such a holiday flavor, and all…

This is one of my favorite cake recipes. I couldn’t tell you what a preacher has to do with it, but I can say that this has become a go-to dessert in my family. It’s simple, delicious, and even freezes well.

cake ingredients:

• 2 cups flour
• 2 cups sugar
• 2 eggs
• 2 teaspoons baking soda
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon salt
• one 20 oz can of crushed pineapple (with the juice)

frosting ingredients:***

• 8 oz cream cheese, softened
• 1/4 cup butter, softened
• 1 3/4 cup powdered sugar
• 1/2 teaspoon pure vanilla extract
• shredded coconut (optional)

directions: Preheat oven to 350 degrees. In a large bowl, combine all of the cake ingredients and mix by hand. Pour into an ungreased 9×13 cake pan. Bake for 35-40 minutes. While the cake is in the oven, get started on the frosting. Beat the cream cheese and butter until creamy. Add vanilla and sugar, and continue beating until creamy.

***I actually doubled the frosting.

Clearly I wasn’t kidding about doubling the frosting. Ahem.

I’m generally not a huge fan of fruity desserts, but this cake is the exception. The pineapple makes for a deliciously ooey-gooey cake, but it isn’t at all overbearing. Top with shredded coconut for an extra layer of flavor.

Everyone will love this cake. Promise.

Sometimes cereal just doesn’t cut it.

And sometimes a girl actually has more than 5 minutes to make herself breakfast before running out the door.

Today was that day.

{inspired by CCK’s baked oatmeal for one}

ingredients:

• 1/2 cup regular rolled oats
• 1 tablespoon + 1 teaspoon Nutella
• 1/3 cup milk
• sprinkle of cinnamon
• pinch of salt

directions: Preheat oven to 350 degrees. Place Nutella in a bowl and microwave for 10-15 seconds. Add milk to bowl and whisk into the Nutella until well-combined (it will look like chocolate milk). 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 25 minutes. Let cool for 5 minutes.

This oatmeal is rich, hearty, and full of fudgy Nutella-y goodness.

I highly suggest you try switching up your normal breakfast for this dessert-like one. I mean, it is the holidays and all…

What did you eat for breakfast today?

Remember when I made a single-serving cookie cake?

Well, the other day I really wanted to make that, but was feeling lazy (what else is new), so I came up with this little treat.

It may not look particularly appealing, but this “cookie” is simple AND insanely good.

To make it, combine 1.5 tablespoons of (white or yellow) cake mix and 1 tablespoon of slightly melted peanut butter in a bowl. It might take a minute, but just keep working the ingredients together and eventually it will combine into a loose, almost sand-like dough. Place the dough on saran wrap and wrap it up really tightly so that it all sticks together, and then freeze for at least 15 minutes.

Peanut butter cookie dough, anyone?

It works with almond butter too, fyi