I had a bit of leftover cookie dough after doing some decorated cookies, so I whipped these up for snacking purposes.
I thought it would be an easy and cute little treat for St. Patty’s Day!
Needless to say, they didn’t last long…
I bought this seasonal cake mix last season.
Then it sat in my cabinet…. See how dented the box is? It had been pushed around my baking cabinet for months.
I finally broke it out and made these amazing blondies. Then I typed up this post and then realized that the flavor is no longer in stores and no one would be able to make them, so I stored this recipe away until it would be relevant again. *sigh*
But now here we are and here we go!
These are seriously SO easy. No mixer is needed. If you can stir some stuff in a bowl, you can make these!
1 box of pink lemonade cake mix (seasonal item)
1/4 cup vegetable oil
1/3 cup milk
1 egg, beaten
1/2 cup sprinkles
4 oz powdered sugar
4 1/2 tsp milk
1 packet Crystal Light on-the-go drink mix
1. Preheat oven to 350*. Spray pan with non-stick spray. (I used an 8×8 pan, but a 9×9 would work, or even a round pan if that’s all you have.)
2. Mix together cake mix, oil, milk, egg, and sprinkles. It should be thick and sticky.
3. Press evenly into the pan and bake for 20-25 minutes. Remove from oven when the edges start to brown.
**The center might not look fully cooked, but that’s okay.**
4. Let them cool for at least 30 minutes. (That under-cooked looking center will set up and be wonderfully perfect if you let it cool completely!)
5. Mix together powdered sugar, milk, and drink mix packet. Pour icing over blondies and spread evenly with a spatula. Let the icing set up a couple hours.
6. Cut into small pieces to share, or large pieces to devour.
These blondies are sweet and tart and pink and pretty. I can totally imagine them at a little girl’s birthday party!
Remember me? That girl that used to bake and blog about it?
So I had this baby. (Who I’m so completely in love with by the way.)
I’m also back to work full-time, which means basically no time for sugar, butter, and flour.
BUT. My brother was home for Christmas, and I promised him I’d bake him something.
Cookies and Cream Blondies - adapted from my favorite blondie recipe
2 sticks butter (I use salted)
2 cups packed brown sugar (I used light)
2 tsp vanilla
Dash of salt
2 cups flour
Entire pack of Double Stuf Oreos, crushed
1. Preheat oven to 350.
2. Melt butter. Beat with brown sugar until smooth.
3. Beat in vanilla and egg.
4. Add salt, then stir in flour until fully incorporated.
5. Mix in Oreo crumbles by hand.
6. Spray a 13×9 pan with non-stick spray, then pour batter into pan. Spread the top as even as possible.
At first I thought I out too much Oreos in it because the batter was SO thick. I was worried it wouldn’t bake up well.
WOW I was wrong. These were amazing!
My brother claims that they are his favorite thing I’ve ever made.
After some thought, I have decided to change my blog name from “Carrie’s Creations” to just Cookie Carrie.
I realized it was a tad bit confusing having 2 different names that people know me under, so hopefully this will simplify things.
As always, you can find me on :
Facebook – facebook.com/cookiecarrie
Instagram – cookiecarrie
Twitter – cookiecarrie
Pinterest – icookiecarrie
Thank you all for hanging around through me absence! I promise a new treat is coming your way this week.
I was designated dessert for our family Christmas Eve dinner. Sugar cookies weren’t going to work, and my mom was “cheesecaked out,” which vetoed my first idea.
After scouring one of my beloved Pinterest dessert boards, my husband and I came up with the idea for these Christmas Pizookies. (If you don’t know what a pizookie is, here is my original pizookie post.) They are a chocolate cookie base with peppermint and white chocolate chips, topped with peppermint ice cream.
Pizookies – recipe adapted from foodnetwork.com
1 cup sugar
1 cup packed brown sugar
2 sticks butter (1 cup)
2 tbsp vanilla
2 1/4 cup flour
1/2 cup cocoa
1 tsp baking soda
1 tsp salt
1 cup white chocolate chips
1 cup peppermint chips (like these)
1. Beat butter and sugars. Add eggs and vanilla.
2. In a separate bowl, whisk together the flour, cocoa, salt, and baking soda. Slowly add to wet mixture.
3. Stir in chips by hand.
4. Let dough chill for at least 2 hours.
5. Press dough into ramekins or shallow dishes.
6. Bake at 325* for 20-30 minutes, checking every couple minutes for doneness. You want them to be dry looking but not necessarily all the way baked through.
7. Top with a scoop of peppermint ice cream while still warm.
I ended up being crazy busy when it came time to put these together, so my husband got everything ready per me calling out directions and measurements. He did a great job!
Hope you love these as much as we did.
Sometimes you see a recipe and think, “Ain’t nobody got time for that.”
This is not one of those recipes.
This recipe, you do have time for. This is the easiest recipe ever.
These took about 5 minutes to get from my cabinet to my oven.
So in total, you can have these in your mouth in about an hour.
1 box yellow cake mix (I always use Betty)
1/4 cup vegetable oil
1/3 cup + a splash of milk
1 egg, beaten
1/2 cup sprinkles
1/2 cup white chocolate chips (Sally noted these as optional. I opted in!)
1. Preheat oven to 350*. Spray pan with non-stick spray. (I used a 9×9 pan, but a 8×8 or even a round pan will work if that’s all you have.)
2. Mix all ingredients together except the white chocolate chips, mixing them in last. It should be thick and sticky.
3. Press/spread batter into pan as evenly as possible.
4. Bake for 25-30 minutes, or until the edges just start to turn brown. The center will look under-cooked, but that’s okay!
5. Let cool for at least 30 minutes before diving in. Letting it sit and cool will set up the center and make them dense and gooey. (Like a delectable brownie sans chocolate!)
These are some of the yummiest things I’ve ever had. If you’re a funfetti fan, make these ASAP!
My baking itch is back! Now I just need to manage to find time to bake. And I need to come up with good ideas. And I need to get back to work so my hubby and I stop eating everything ourselves. Seriously.