Tag Archives: funfetti

Funfetti Oreo Surprise Cookies

My brother is away in the military. He’s been gone for almost 5 months now, and I am missing him like crazy! Before he left he lived with me. We are very close! My parents went to visit him, so I had to bake him up something yummy to send with them since I couldn’t go along.

I had a hard time coming up with something. Not because he’s picky (he loves anything with sugar in it), but because it had to travel well. They weren’t flying, so it didn’t need to be packed up necessarily, but it couldn’t be something that had to be refrigerated, or something that could melt (and when it’s 110 degrees here that’s nearly everything). Also, he’s not that into sugar cookies so I didn’t want to go there.

Somehow I arrived at the idea for these cookies, and I knew he would love them!

Funfetti Oreo Surprise Cookies makes about 20 large cookies


1 1/2 sticks salted butter (3/4 cup)

1 cup sugar

2 eggs

2 tsp vanilla

1 tsp baking powder

scant 1/2 tsp salt

2 cups + 2 tbsp flour

1 cup dry funfetti cake mix

1/4 cup jimmies (the long sprinkles)

1 pack regular (aka Double Stuf) oreos



1. Cream together butter and sugar. (I like to cut my butter up into chunks first so that I don’t have to wait for it to come to room temperature.)

2. Add eggs and vanilla and beat to combine. Scrape bowl if necessary.

3. Keeping mixer on low speed, add salt and baking powder. Slowly add flour then dry funfetti cake mix.

4. I kneaded my extra sprinkles in by hand, but I guess you can do it with the mixer. It might just chop them up a bit instead of leaving large sprinkle pieces.


5. Grab about a 2 tbsp size ball of the dough. Flatten it in your palm, then place an oreo in the center. Shape the dough around the oreo, making sure to cover it completely. It helped to kind of roll it around in my hand to smooth it out and to make sure it was totally covered.


6. Space about 2″ apart on baking sheet, and bake for 15-20 minutes at 350* or until edges start to turn golden. Cookies will be super puffed up, but will flatten a little as they cool. Wait 5-10 minutes to move them to a cooling rack so they can set up.


He loved them. 🙂


Next time, I’m going to try to find those little mini oreos so I can make mini versions!


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Double Birthday Blondies

Birthday Oreos are back in stores.


This is cause for a celebration of birthday proportions. I give you, Double Birthday Blondies.

I started with my basic blondie recipe, and went to town.


Double Birthday Blondies


 2 sticks butter (I use salted)

2 cups packed brown sugar (I used light)

2 egg

2 tsp vanilla

2 pinches of salt

1 1/2 cups flour

1/2 cup funfetti cake powder

about a dozen birthday Oreos, chopped



1. Preheat oven to 350.

2. Melt butter. Beat with brown sugar until smooth.

3. Beat in vanilla and egg, then add salt.

4. In a separate bowl, whisk together flour and funfetti cake mix powder until all lumps are gone. Slowly add to batter and mix until fully incorporated.

5. Mix in Oreo chunks by hand.


6. Spray a 13×9 pan with non-stick spray, then pour batter into pan. Smooth out as evenly as possible.

7. Bake for 25 minutes, or until center is set. Let cool completely before cutting so that the ooey gooey inside can set.



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Flavored Homemade Mallows

So I have been a little marshmallow crazy lately, thanks to Shauna Sever‘s book Marshmallow Madness. Instead of drawing this out, I thought I would just share some pictures of the many mallows I have been creating lately…

Milk Chocolate (my brother’s favorite):



Key Lime Pie:


Bubblegum (my coworkers’ favorite):



Vanilla (my husband’s favorite), but pretty colors:



So far my favorite is funfetti!


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Funfetti Marshmallows

I am OBSESSED with making marshmallows! If you missed the first post or the last post, be sure to check them out!

This recipe is from Shauna Server’s book Marshmallow Madness.

Follow the recipe for Basic Vanilla Marshmallows.


At the end of all the whipping, carefully fold in 1/4 cup sifted dry funfetti cake mix. (You can use white, vanilla, or yellow cake mix if you don’t have funfetti.) My funfetti mix didn’t have enough sprinkles, so I added some more. (If you use regular cake mix you’ll want to add about 2 tbsp sprinkles.) Just be careful not to mix it too much or the sprinkles will melt and make the whole thing look muddy.







Don’t sprinkles just make everything better?! So pretty!


When I made these, I cut out the last 2 minutes of whipping on high speed (because I thought that’s what the recipe said) but you can go the full time. Mine just came out more smooth and melt-in-your-mouth and less marshmallowy squishy. Hope that makes sense. They were still amazing though so it doesn’t really matter. 🙂


Unfortunately the picture above is the last one I got of these marshmallows. We ate them all so fast I was barely able to share and didn’t get a chance to take some good pictures! So far these are my favorite marshmallows I have made. So there will be a ‘next time’ and then I will come back and add better photos!


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Homemade Funfetti, Take 3

This is my third attempt at homemade funfetti. The previous attempted were somewhat dry, and did not resemble the perfect moist texture of a boxed cake mix.

I decided to start with a recipe that was created to mock a boxed cake mix, Glory’s Perfect Vanilla Cupcakes. This cake recipe calls for “cake flour.” Now seeing as I don’t sift my flour or powdered sugar, or let my butter properly soften, we all know I’m not going to go to the store to get a specific kind of flour. Luckily, Amanda from iambaker has a recipe for making your own cake flour. The recipe also calls for buttermilk. For the reasons noted above, I am not using buttermilk. Good thing you can make that too.

Homemade Funfettirecipe adapted from Glory’s Perfect Vanilla Cupcakes


2 1/2 cups flour

1/4 cup + 1 tbsp cornstarch

2 1/2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup milk

1 tsp white vinegar (or lemon juice)

4 eggs, room temperature

1 1/2 cups sugar

1 tbsp vanilla

1 cup vegetable oil

1/4 cup sprinkles

1. Preheat oven to 350*F. Generously coat 2 8″ or 9″ cake pans with cooking spray.

2. Measure the flour into a small mixing bowl. Remove 1/4 cup + 1 tbsp of the flour and return to your flour bag/bin/container. Add the cornstarch to the flour in the mixing bowl and whisk together well.

3. Add the baking powder, baking soda, and salt to the flour mixture and whisk together.

4. Measure the milk into a glass or small bowl and add the vinegar. Let stand for at least 5 minutes.

5. With your mixer, beat eggs for about 30 seconds. Add sugar and mix well. Add oil and vanilla and mix.

6. Add about half of the flour mixture, and beat until fully incorporated. Then add about half of the milk. Repeat with the rest of the flour, and then the rest of the milk.



7. Quickly stir in the sprinkles by hand, then quickly split the batter between 2 8″ or 9″ pans.

8. Bake for 25-30 minutes. When cake is done, it should spring back to the touch, and a toothpick inserted in the center should come out clean. (Mine got a little over baked. It was still good but ended up being closer to a pound cake consistency rather than a boxed cake consistency.)

9. Let cool completely before removing from pans.

This cake was actually what I made for my final cake decorating class. So the outside is pretty too!







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Funfetti Waffles

I saw these a long time ago. Sounds all good and everything, but I am not so much a fan of pancakes.

Now waffles, I love. Ask anyone who knows me well. I even make them when we’re up camping every summer.

On a whim I decided to give funfetti a try in my waffles.

I don’t do from scratch. Surprise, surprise…

Funfetti Waffles – adapted from Bisquick


2 cups Bisquick mix

1 1/3 cups milk

2 tbsp vegetable oil

1 egg

1/2 cup funfetti dry cake mix


1. Mix all ingredients together except funfetti mix. Make sure batter is well mixed then add funfetti mix and stir only until combined.

2. Cook waffles as usual. Top with butter and syrup as usual. Eat, as usual.


These have just a slight cake flavor, but not overpowering and not too too sweet. I will definitely be making these again!

Brother approved.



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Funfetti Krispy Treat Cake

Once again, an idea from Pinterest has brought me here. Though I tweaked this one a bit.

As the title suggests, what sets these rice krispy treats apart from regular krispy treats, is the addition of funfetti cake mix. Not prepared cake batter. Just dry cake mix.

I had this box of holiday funfetti, so I decided to use it. (My brother works at a grocery store and found it after Christmas for super cheap.)


Since everyone is pretty much over the red-and-green thing by now, I added in some other colors to hide that it was holiday funfetti.


The colored sprinkles I bought at Layer Cake Shop, in a colored sprinkles assortment. I love having the colors separate because I can mix them however I want, or I can use just 1 specific color. (Like I did here for over the hill cookies and here for a 6 year old’s birthday cookies. Also think baby showers!)


See? Can’t even tell it was meant for Christmas!


Okay I have to be honest here. I have never made rice krispy treats until now. I learned a few things. 🙂

First you melt 3 tbsp butter and 1 10-oz bag of mini mallows in a large pot. It looks clumpy until it starts to melt fully.


Once it’s smooth, mix in 1/3 cup funfetti cake mix (or yellow cake) a spoonful at a time.


Sprinkle time! This is where I got a little messed up. (Pretend this next photo isn’t blurry.)

You want to have about 1/4 cup sprinkles, equal to about 1 full jar like you’d buy at the grocery store. Pull the pot off the hot burner and mix about half of the sprinkles into your melty mallows. Mix quickly and as little as possible – the sprinkles will melt and turn your mallow mixture greyish like mine. 😦


Mix in 6 cups of rice krispies , then press into a greased pan. Normal people use 13×9 cake pans, I decided to go with a bundt/jello mold pan. If you use a 13×9, you can sprinkle the remaining sprinkles on top.


Let it sit up for at least an hour. This is my Krispy Cake once I popped it out of my pan… oh yeah I forgot to mention I threw some sprinkles in the bottom for good measure.

Now comes the part where I got a little crazy. I put a little bit of candy melts in a bag, and melted them at 30 second intervals until they were smooth. Okay so I did 5 colors.


Then I snipped a corner of each bag and squeezed colors all over my funfetti krispy bundt. Then I used the rest of my sprinkles. A lot of sprinkles. Here is the mess I was left with:


I let the candy melts set (maybe 2 minutes) then transfered it with a cooking spatula to my cake plate. Then just cut and serve!


Quick and tasty!

P.S. Obviously I now have leftover cake mix. I have seen many-a-recipe with dry cake powder, so I am saving it in a mason jar until that day comes.



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Homemade Funfetti Cupcakes

I tried homemade funfetti again, after a not-so-successful first attempt. These turned out better but they still need some work. A little bit to dry.


I decided to go with cupcakes this time. Mainly because I had some leftover frosting and some of it was already colored. I had a tad of pink and green frosting, so I put them in the piping bag at the same time and made this guy:

Then I dyed the rest of the frosting bright blue and added it right on top of the pink and green. This one is my favorite:

A little green kept trailing out on the blue cupcakes…


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New Cake Pans

This cake I made just to use my new cake pans. I bought 2 6″x2″ circles, so that I can make “mini” cakes. I used quotes because this cake did not come out so mini…

I did boxed funfetti cake cuz it’s easy and fast and I was making it at a friend’s house. When she picked me up from my house, we had agreed upon brownies, so I didn’t bring any of my baking “stuff” with me. When we changed our mind, we went to buy the cake pans that I had been wanting to get this weekend anyways. Turns out she doesn’t own an electric hand mixer. I was soo mortified, but I had to buy frosting in a can – something I swore I would never do again!

However, it turned out tasty of course. And we paired it with some ice cream. Such a perfect combination!

I filled each pan 2/3 the way, which used up all of the cake mix. Hence the cake wasn’t so mini after all. In the future I would do less batter in each pan so that the layers are quite so thick… then my cakes will be a bit more mini looking.

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Baby Shower Giant Cupcake

The original plan was to make cupcakes for dessert, and cookies for favors. The mommy-to-be’s mom asked if there would also be a cake, which got me thinking a cake is kind of necesary for photos and such. I decided to go with a giant cupcake for the cake. Only a few hiccups with this one… okay I am minimalizing it. The cake was sort of a disaster. At least for me.

I bought 2 boxes of yellow cake mix. One for the cupcakes, and one for the cake. Then at 5am the day of baking (day before the shower) I am wide awake and I realize that this is silly. Everything will taste the same! So I decide to make homemade funfetti cake for the cake and leave the yellow cake for the cupcakes.

I had a funfetti recipe** I was dying to try, and how cute would it be with all blue sprinkles! So that was the plan. But then Michael’s didnt have blue sprinkles. Only jimmies without blue at all (too girly) and sugar crystals which I didn’t think would work well baked in a cake for funfetti… So I went to Ross to look for sprinkles. (Sounds like a weird place to look, but I have bought good stuff there before!) The sprinkles they had were good. Not perfect, but good. They were jimmies in red, blue, green, and purple. Ugh the purple was not going to work. So what does my crazy head do? I pick out all the purple ones. Yes I did. Totally crazy.

I baked up my homemade funfetti giant cupcake… it came out of the oven and was so small! It was then that I realized something. Last time I made a giant cupcake I used 2 boxes of mix (because 1 was too small) and there was just leftover batter I used for cupcakes. So here I had 24 cupcakes (one box of mix) and a giant cupcake that might feed 8 people? That’s 32 people served and I was told there would be 43ish people there.  This is why I made cake pops also. Again, crazy. But I’m glad I did – they were amazing!

Back to the giant cupcake. I leveled off the base, and slapped on some dark blue buttercream that was leftover from the cookies. While leveling off the top, it started to fall apart. Bottom was done is white buttercream, and the top in light blue. Everything can be fixed with more frosting though right? Eh, it’s up for debate.

I tried doing the bottom with my star tip rather than spreading and piping skinny lines as I have done before. I think I rushed it because there were some gaps…

The best part of it all?! Some people didn’t show up… others came and didn’t eat anything… and some left before gifts were unwrapped and didn’t eat any dessert! So this poor little lovely disaster cake didn’t even get cut. 😦 😦  So I don’t have any pictures of the inside of the cake. You’ll have to just trust me that’s it’s funfetti without purple sprinkles!

**The recipe, which I was dying to try, will not be tagged or linked here. In my opinion, it wasn’t very good at all and I don’t want to slander someone else’s recipe. I was so disappointed after reading the rave reviews from the blog I saw it on. I have come across another that I will try, so funfetti might end up on this blog again!

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