I’ve previously shared a cake mix cookie recipe using our Chocolate Cake Mix, so naturally, it’s only fair to do another cake mix cookie recipe using our yellow cake mix. And I gotta say, I actually enjoyed this one a lot more, and it has absolutely nothing to do with the fact that I am a butterscotch chip junkie. Okay. So it might have a little to do with this.
It was brought to my attention that apparently “dump cakes” are on trend these days.
I had no idea what a dump cake was but I intended to find out. And as it turned out, it’s as easy as cake-making can possibly get! I thought I’d start with a beginner-level 3-ingredient recipe, which as it turns out, was unbelievably easy! There are no measuring cups or mixing bowls involved, which means drastically reducing the number of dishes to overfill your sink or dishwasher! No muss, no fuss is what dump cakes are all about!
If you recall, I was on a crazy boozy treat kick a couple months ago. But if there’s ever a good time to go all out with boozy treats, I’d think Christmas leading up to the New Year would probably be it. I think it’s only right to celebrate the season with some chocolate and some alcohol, so I’m raising both hands to some Bourbon Cupcakes!
We’ve been on a spree to share a bunch of Thanksgiving omnom recipes! I have to admit, I took a little pause with this one. There’s no pumpkin or apples or acorns or anything in this that would make this recipe very “fall-ish”. But then it hit me, hello~~ this is a brownie recipe, and brownies are good every day of the year.
Oh you know I’m right.
We’re in the final countdown to Thanksgiving! This may be exciting for some, but possibly panicking most… but everything’s all going to work out. So just take a chill pill.
Thanksgiving may be one of our most traditional family gatherings of the year, but more and more people are now putting their own personal twist on the untouchable traditions. For one, there’s more and more “Friendsgiving” happening, and we think our Streusel-topped Apple Cider Cupcakes might be a perfect dessert recipe to bring to one of your Friendsgiving dinner!
I think I speak for everyone when I say that today’s a day for some tropical thoughts.
If you’re like me and have the good fortune of residing in Minnesota, then you know that we’ve just welcomed our very first winter storm of the season.
Yippee. Hear the excitement and joy in my ever-so-dry-dripping-in-sarcasm voice?
But this is when we can use some therapeutic baking for an aromatic getaway, and sipping a mojito off some tropical island sounds pretty sweet, and the next best thing would be to bake up a boozy treat version of it.
I must say that my personal preference when it comes to cupcake frosting is always cream cheese over buttercream or plain whipped cream. So I improvised a bit and did a cream cheese frosting, adding some mint, some lime zest and of course, some rum as well. Feel free to improvise with your frosting, too! After all, the best part about a mojito, is adding your own twist to it!
You Will Need:
1 box Immaculate Baking Co. ™ Yellow Cake Mix
1/3 cup vegetable oil
1 cup club soda
¼ cup rum or 1 teaspoon rum extract plus 1/4 cup water
3 tablespoons chopped fresh mint leaves
2 teaspoons grated lime peel
½ cup granulated sugar
¼ cup butter
1/3 cup rum or 1 teaspoon rum extract plus 1/3 cup water
3 cups whipping cream, whipped
Here’s How to Get Your Mix On!
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Divide batter evenly among muffin cups. Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes.
- In 1-quart saucepan, mix syrup ingredients. Heat to boiling over high heat, stirring frequently. Reduce heat to medium; continue to boil 4 minutes, stirring frequently, until slightly thickened.
- Cut a small circle out of the center of each warm cupcake; reserve removed pieces. Slowly pour about 1 teaspoon of syrup into each cupcake hole; replace cake circle. Brush top of each cupcake with remaining syrup. Cool completely in pans, Cover; refrigerate at least 2 hours or overnight.
- Pipe or frost each cold cupcake with whipped cream. Garnish each with fresh mint leaf and quartered lime slice. Store covered in refrigerator.
October is flying by! And Halloween will be upon us in a week! Craaaaazy!
I must say, Halloween is probably the one and only fake holiday that encourages people to get as creative as possible in coming up with as many unappetizing party treat ideas as they can. Search for “Halloween Recipe Ideas” and you’ll come across plenty of images that are just bursting with grotesqueness. It’s almost like an Opposite Day thing, where the more you gag, the cooler the idea is.
Well, for the faint of hearts out there who have already devoted too much energy and time on deciding, making, and then back-pedaling, redesigning, finally choosing the right costumes, we get that you’d much rather be given quick, easy Halloween recipe hacks, so these faBOOlous ghost brownies are for you.
You Will Need:
- 1 box Immaculate Baking Co.™ brownie scratch baking mix
- Butter and eggs called for on brownie mix box
- 1 tablespoon powdered sugar
Here’s How to Get Your Mix On:
- Heat oven to 350°F. Line 11×7-inch pan with foil, leaving some hanging over sides. Make brownies as directed on box for 11×7-inch pan. Cool completely, then lift brownies out of pan by foil edges.
- Cut with 3-inch ghost-shaped cookie cutter, sprayed with cooking spray if necessary. Sprinkle brownies with powdered sugar. Enjoy!