Cookies from cake mixes! Also: BISCOTTI and Cookie BARS [Archive] - The DIS Discussion Forums

Imzadi

11-14-2004, 10:08 PM

These cookie recipes are sooo yummy, quick and easy to do. They bake up quickly & seem like you spent much longer making. They are great for holiday time, parties, picnics, bake sales - you name it! With so many personal choices of add-ins, the different cookies are only limited by your imagination of creative variations to combine. :cool1:

http://i98.photobucket.com/albums/l267/Imzadi102/scooping_cookies_lg_clr.gif

1 pkg dry cake mix (any flavor, any brand!)
2 eggs
1/2 cup of oil (or melted butter or margarine for more buttery flavor)

OPTIONAL: Your choice of add-ins!

Mix these ingredients together (INSTEAD of the usual ingredients listed on the box for making a cake.) You will get a very stiff mix instead of batter. This is right. :)

Roll into balls, flatten slightly onto greased cookie sheets.
OR: Drop by spoonfuls onto greased cookie sheets.
Bake at 350 for 7 to 10 minutes.

Yellow cake mix cookies are easy to frost and decorate. http://i98.photobucket.com/albums/l267/Imzadi102/food-smiley-010.gif
TIP for flatter cookies to decorate: (from Crystal0608,) "I sprayed the pans down really good with Bakers Joy & when they are almost done cooking I took them out of the oven, b/c they poof up, so I smushed them flat with my hand then cooked some more."

TIP: The moister type cake mixes (the ones with the pouches or pudding) tend to have big "rocks" in them, lol. Two things I have learned along the way...put the cake mix through a sifter, just like flour, (but not absolutely necessary,) and if you are using chips, like chocolate or butterscotch, etc., it is much easier to get an even dispersion of chips through the mix if you put the chips in the bowl first. Same applies for nuts or any other additive. The mix dusts the chips and disperses them better.

TIP: when storing them, or any cookies, even hard store bought ones...put a slice of bread in the air tight container and it will keep the cookies soft, or make the hard cookies soft.

OPTIONAL CREATIVE VARIATIONS: (I got these from others online. More in the posts that follow. :) ) Just keep the ratio to about 60% cake mix and 40% add-ins.

Double Chocolate cake mix with white chocolate chips (or M&Ms.)

Yellow cake mix cookies with a 1/2 bag of Heath Brickle (toffee) Bites, or Butterfingers, they are SO good!!!
Chocolate chunks with nuts.
For the holidays: Add green & red M&Ms. All blue M&Ms for Hanukkah cookies. :)

With this simple yellow cake mix, baking with kids, they can get creative adding in their own combinations items, chocolate chips, peanut butter chips, nuts, m&ms, crushed candies, sprinkles, raisins, dried fruits, coconut, etc. They don't even have to make a whole batch of the same cookies. Just separate the dough into different bowls & play with tossing in the various add-ins, making a few of each cookie. (Dust the add-ins with the cake mix ahead of time.) This way they have fun with the making of the various combinations.

Red Velvet cake mix with cream cheese frosting

Orange cake mix and chocolate frosting

Lemon cake mix with some chopped walnuts

Spice cake mix with diced apple in it

If you really want to impress someone, use chocolate cake mix, and roll the balls in powdered sugar. When you flatten them, they get a cracked look and when they're done they look like some delicate thing you'd get at the bakery. (Lemon or strawberry cake mix works great too, with the p. sugar.)

Chocolate cake mix and adding some peanut butter to it.

For chocolate chip brownie cookies from a brownie mix, add a tablespoon of cinnamon to cover the artificial chocolate taste and a teasp. of vanilla.

Add 3 Tbl. of unsweetened cocoa to boost the chocolate taste in chocolate mixes, or 1 square of unsweetened chocolate.

Butter pecan cake mix, add some walnuts and coconut and a touch of maple syrup. Add some water (just a touch) as it is very thick. Cook a bit longer because of all the add-ins. Shows how really creative one can be in adding ingredients.

There's a recipe to make sturdy Gingerbread Houses out of cake mix in POST #81 (http://www.disboards.com/showpost.php?p=15767150&postcount=81)

ADDED: Biscotti recipes in POST #114 (http://www.disboards.com/showpost.php?p=22017245&postcount=114)

Cookie bar recipes contributed by members are Posts: #17, #54, #67, #91, #98, #126

FUDGE and Quick Dessert Breads is: POST #157 (http://www.disboards.com/showthread.php?p=32434499#post32434499)

The Complete Cookie Storage Guide (http://www.baking911.com/cookies/storage.htm)
This guide has great tips for storing cookies & how to freeze cookie dough. :teacher:

Enjoy! http://i98.photobucket.com/albums/l267/Imzadi102/watchdrama8jm.gif :dance3:

Here are also several wonderful DIS archived threads on appetizers & other goodies that people already created. (They are not just for the holidays!) They are excellent DIS resources. :teacher:

Quick & Easy Christmas treats - scroll down page 53 to compiled list (http://www.disboards.com/showthread.php?p=22065042#post22065042)

Quick and Easy Appetizers & Snacks (http://www.disboards.com/showthread.php?t=982433)

Quick and Easy Cakes from mixes (http://www.disboards.com/showthread.php?t=1663157)

New Year's Eve appetizers (http://www.disboards.com/showthread.php?t=1307899)

The *Official* Holiday Recipe 2007 Thread (http://www.disboards.com/showthread.php?t=1238023&referrerid=)

Christmas Cookie thread (http://www.disboards.com/showthread.php?t=1641828)

Post your favorite cookie recipe (http://www.disboards.com/showthread.php?t=1983918) (Favorite, more complicated recipes.)

What is your most ridiculously easy dish that draws raves? (http://www.disboards.com/showthread.php?t=1952117)

.

dzneelvr

11-14-2004, 10:29 PM

Yummmmm. Thanks for the wonderful recipes. I have to bake about 9 dozen cookies for various work events soon, and was really running out of new things to try.
Your recipes are lifesavers.
PS--I substitute applesauce for oil in all my cake/cookie/pancake/waffle recipes. My family just can't tolerate the oil and it helps cut down on fat and calories.
:earsgirl: :earsboy: :earsboy: :earsgirl:

Imzadi

11-14-2004, 11:29 PM

You might need to add a little water in addition to the applesauce substitute, since the liquid is cut way down to only the eggs. It will still work. I forgot to post another variation where the poster (on another recipe board) added extra water and said it worked:

She used a butter pecan cake mix, added walnuts and coconut and a touch of maple syrup. "I had to add some water (just a touch) as it was very thick. I ended up cooking mine quite a bit longer. The recipe was wonderful! I love it!" :D

Also shows how really creative one can be in adding ingredients. :tongue:

nicurn

11-15-2004, 08:20 AM

cool, I'll have to try this. thanks. maggie

Dizkneenurse

11-15-2004, 02:54 PM

OMG! These are awesome! Thanks for sharing. I had seen a cookie made like this on Food Network but I didn't find any other combinations like you suggested!

I can't wait to try these!

Thanks so much!

heidi

HunnyPots

11-15-2004, 03:37 PM

My favorite variation is to use butter recipe yellow cake mix and make dough into balls then roll in cinnamon and sugar before baking. They will flatten as they bake and crackle around the edges. They are pretty and so yummy!

sweet maxine

11-16-2004, 09:17 AM

Good Morning!

HunnyPots, do you use the same base recipe for your cookies with the butter recipe cake mix? Those sound really good, and I may make those for the kids while we're on our trip in December. I may mix in some of the colored red and green sugars. This recipe sounds a lot like snickerdoodles. I bet they're really yummy right out of the oven!

HunnyPots

11-16-2004, 02:15 PM

maxine,

You can use the same basic recipe or you can use a stick of melted butter in place of the oil. Butter is my preference.

Yes, these are a lot like snickerdoodles (my favorites!) but with a much richer flavor than usual.

pattyT

11-16-2004, 02:26 PM

ooohh I will be trying this shortcut this holiday season - thanks for sharing!

zekemom

11-16-2004, 03:01 PM

I don't post alot but I saw this thread and I was so excited, i had 2 leftover boxes of cake mix from my daughter's birthday cake and I wasn't sure what to do with them.

I made a batch and they are delicious. My DS4 helped roll the cookies, he had a blast.

Thank you so much for this idea I will definitely be using it again for holidays.

Mom2Ashli

11-16-2004, 03:18 PM

Those sound great. Thanks for sharing.

Daisymae26

11-17-2004, 06:36 PM

ooh, these sound so good. last Sunday there was a coupon in the paper for free Betty Crocker cake mix if you bought one of their frostings. i can't wait to make these; i just have to go out and buy some mix first!

PamCo88

11-18-2004, 12:26 PM

Has anyone tried freezing the cooked cookies to see how they defrost and taste? I try to cook ahead of time to work with my ever changing work schedule.

hercamore

11-18-2004, 03:11 PM

Wow,

I'll give them a try. Thanks

herc.

laurie31

11-30-2004, 07:17 PM

Thanks for all the great ideas! I have to make 30 dozen for work :earseek: and last year it took me forever to make them from scratch. This year, they'll get these short-cut ones!! They sound delicious!

Laurie :)

mla973

12-01-2004, 08:46 AM

This is one of favorite quick cookie tips. Over the weekend I used a Lemon Supreme cake mix and added white chocolate chips to them. Bake on 375 for 6-8 and take them out whe they look almost done. They were a hit at my Tahnksgiving gathering and so easy to make.

I got the idea from the Pilbury "Funfetti" Cake recipe box where they give you the recipe for Funfetti cookies. Those turn out fabulous as well.

Have fun baking (and eating!).

lynniepooh

12-15-2004, 10:15 AM

This is a bar type cookie....very easy and very rich but oh so good!

Beach Cake

1 - Yellow cake mix
1 - Egg
1 - Stick softened margarine
2 - Cups chopped pecans

Mix above ingredients and press into 9 x 13 pan.

1 - 8oz. Cream cheese
2 - Eggs
1 - Box powdered sugar

Mix and pour over above ingredients. Bake at 350,
35-45 minutes.

Tiger Fan

12-16-2004, 03:34 AM

I tried this recipe today with my little niece and we had so much fun. She's only two, but took the rolling part so seriously. She was thrilled to get to help. We just used the basic yellow cake mix, 1/2 cup oil, and 2 eggs. I chilled the batter before we rolled and it was easy, then dredged in powdered sugar and cinnamon. They turned out wonderful. We took them to DD's missions teachers at church toinght and they were all thrilled and began eating right away (I now know for sure they didn't throw them away - I had been worried after a thread on the CB indicated that teachers don't like homemade goodies - lol! Thanks again ladies for sharing. We are making more for this weekend.
Lisa
Tiger Fan

LuvN~Travel

12-19-2004, 09:10 AM

I've also used the white chocolate chips for my lemon cookies.
Kim

sorcerormickey

12-19-2004, 04:46 PM

Oooohhh...I am such a picky cookie eater and this sounds right up my alley! I'm going to try plain old chocolate batter and see how it goes. Thanks for sharing the recipe! :flower1:

mbb

12-22-2004, 02:09 PM

I hate baking cookies..

But I'm going to try these!!:) DH and the kids will be soooo happy!

:sunny:

Rebecca12345

12-23-2004, 10:41 AM

Hey I did try this awesome recipe with Choc cake mix, rolled in powdered sugar & then baked - My 12 yr old son even enjoyed helping me make them!
Kids loved them, tasted alot like brownies

mtblujeans

03-08-2005, 01:07 PM

Ooooohhhh! Good recipes!!!

pamlet

03-08-2005, 01:17 PM

My son cannot have caffeine - so I made the cookies with yellow cake, carob chips and pecans.... They were a hit with ALL his friends... they keep asking for my "special" "chocolate chip" cookies... laugh...

Got to try the lemon and white chips... i found some white chips that do not have cocoa butter in them... :Pinkbounc

da-winnie-pooh

03-08-2005, 01:40 PM

I also used yellow cake mix with chopped (in the blender) lemon drops. I think it was about half a cup or a little less. Then, I'd grind a few more lemon drops until they were fine and make a glaze with confectioner's sugar, water, a drop of yellow food coloring and a teaspoon or so of the finely ground lemon drops. YUMMY!!!!!!

Anita

HERSEY

03-10-2005, 09:09 PM

Lemon Bites
Posted by bettyboop50 at recipegoldmine.com

1 (18 1/4 ounce) box lemon cake mix
1 egg
4 ounces thawed Cool Whip
1/2 cup confectioners' sugar

Preheat oven to 350 degrees F.

In a large bowl, combine cake mix, egg and cool whip, mixing to combine. Batter will be very stiff.

Drop by teaspoonful into confectioners' sugar. Roll into 1-inch balls, using sugar to keep dough from sticking to hands. Place balls 2 inches apart onto greased baking sheets. Bake for 10 to 12 minutes or until light brown on bottom.

Transfer to a wire rack to cool completely. Store in an airtight container.

Makes approximately 72 cookies.

I made this cookies a christmas they make a soft cookie that's great with coffee.

or go to http://www.recipegoldmine.com/cakemixcook/cakemixcook.html

mtblujeans

04-07-2005, 04:20 PM

I just popped a Pillsbury German Chocolate cake in the oven and the box has this cookie recipe:

1 Pillsbury German Chocolate cake mix
1 (6 oz) pkg (1 cup) semi-sweet chocolate chips
1/2 cup rolled oats
1/2 cup raisins
1/2 cup oil
2 eggs, slightly beaten

Heat oven to 350°. In large bowl, combine all ingredients; blend well. Drop dough by rounded teaspoonsful, 2 inches apart, onto ungreased cookie sheets. Bake at 350° for 8 to 10 minutes or until set. Cool 1 minute; remove from cookie sheets.

Makes 4 dozen cookies

HIGH ALTITUDE (above 3500 feet): Add 1/4 cup flour to dry cake mix. Bake as directed above.

yummy72

04-10-2005, 12:39 PM

I have a recipe called "Lemon Whippersnappers" made with the lemon cake mix and dusted with powdered sugar. They are very good and sooo simple to make!

GrayFal

11-01-2005, 10:50 AM

Bump - because it is that time of year!

MicMin

11-01-2005, 02:31 PM

Thanks for bumping this thread. These recipes sound great! :)

elgerber

11-01-2005, 03:00 PM

My kids and I made the snickerdoodle ones mentioned on the first page, and my husband went crazy for them. He is not one to ooh and ahh over sweets, but these made his eyes roll back in his head LOL.

holbear

11-01-2005, 03:52 PM

:cool1: Thanks so much for all the great recipes. They all sound so easy and delicious! I know I'll be trying a few of them this holiday season.

Imzadi

11-22-2005, 03:50 PM

I'm the OP. Glad to see so many have had great results with these recipes. :cool1:

Bumping this back up for Thanksgiving Day baking. :cheer2:

LoveWDW

11-28-2005, 09:05 PM

Thank you for this thread and for bumping it. I bought 3 boxes of cake mix on sale and wondered about using them for cookies. Now I'll try these.

MerryPoppins

11-28-2005, 09:45 PM

My oven has been acting up. We finally decided to just buy a new one. So hopefully I'll have my new oven next weekend. This thread has been on my to-do list for the holidays. Can't wait to try them out.

MazdaUK

11-29-2005, 12:07 PM

I've got to try these!

I found a great recipe for chocolate chip cookies on Recipezaar - you add chocolate pudding mix and they come out chewy and chocolately - yummy! Don't make them if you're doing Weightwatchers though as they're 5 points EACH - and you can't eat just one :rotfl:

http://www.wdwinfo.com/photopost/data/500/73452cropped-thumb.jpg (http://www.wdwinfo.com/photopost/showphoto.php?photo=4922)

Imzadi

12-09-2005, 08:18 AM

I just saw a show where someone made Fruitcake Cookies using Spice Cake Mix and assorted chopped dried fruit & nuts - like in those self serve bins in the trail mix section at health food stores. Since these fruits are naturally dried & sweetened (and hand selected by you) vs. the petrified candied fruits in most fruitcakes, these cookies would actually be edible! :rotfl: :flower:

Mickey527

12-11-2005, 05:01 AM

I had to make alot of cookies for my grandson's christening a few weeks back. Each box of mix makes over 4 dozen 1 teaspoon cookies. I measured out each teaspoon then rolled them into a ball and pressed them out slightly. They come out very uniformly shaped. If you press them out more they could be stored in a Pringle container and even shipped safely.
I made the cake mix cookies and frosted them and they were the hit of the party. I had so many people ask me for the recipes for the wonderful cookies I made. I was almost embarrassed to tell them that it was a cake mix and not a "wonderful recipe". But I think there will be alot of cake mix cookies on talbes this Christmas.
I made
chocolate cake mix with chocolate frosting.
spice cake mix with cream cheese frosting.
lemon cake mix with lemon frosting.
Strawberry cake mix with vanilla frosting.
I made the cookies on Friday night and frosted them right away. I left them out to air harden on Sat and by Sunday the frosting had a slight coating so they could be stacked on a plate, but the frosting was creamy inside.
The cookies were very soft and moist, not hard or chewy. They were absolutly delicious if I do say so myself.
I bought a large full sheet cake with strawberry filling and whipped cream frosting.
I came home with almost 3/4 of the cake but not one cookie. Peggie

goofymom/pop

12-11-2005, 09:30 AM

I took the ones I made Choc/choc chip rolled in pwd sugar and lemon rolled in pwd sugar to a xmas dinner last night and everyone loved them. :)

Thanks for this awesome recipe

LoveWDW

12-11-2005, 11:42 AM

Mickey527- did you use packaged or container or homemade frosting?

Mom2Ashli

12-11-2005, 02:49 PM

Just back from Publix and they have Cake Mix buy one get one free.

Off to the kitchen to make my cookies. :goodvibes

Mom2Ashli

12-11-2005, 04:02 PM

GrayFal

12-18-2005, 06:52 PM

I am baking away here....each box is making about 50 cookies....and they are yummy!

Thanks

Imzadi

12-23-2005, 10:15 PM

:cool1: Adding a few more:

Use the butter flavor yellow cake mix or the chocolate cake mix for these. :flower:

Posted by ntink over on the Quick & Easy Christmas Treats (http://www.disboards.com/showthread.php?t=973110&page=1&pp=15) thread.

"Peanut butter surprise cookies: with a mini pb cup inside.

I flattened a piece of dough then put a mini pb cup in the middle, covered it with the dough and rolled it into a ball. They flatten out during baking. I forgot to add that as soon as the cookies came out of the oven, we sprinkled them with chocolate shaving but you could sprinkle with powdered sugar and/or drizzle on melted chocolate."

Other Hidden Surprise Cookies:

Caramel Rollo cups
Andee's Mints
Chocolate mint wafers
White chocolate truffles

--------------------------------------------

Star Jelly Sandwich cookies:

http://i98.photobucket.com/albums/l267/Imzadi102/pauladeencookie.jpg

Roll out yellow cake mix dough rather thin.
With Star cookie cutter, cut out 2 star shapes. Use a smaller star cutter or circle cutter (or bottle cap,) cut a hole in the center of one of the stars. Place a teaspoon of jam or strawberry preserves onto each cookie and spread out towards the points of the stars. Place the cutout star on top.

Bake 7 to 10 minutes in the preheated oven, until golden around the edges.
Dust with powdered sugar or dribbles of icing.

Variation: Use raspberry or apricot preserves or orange marmalade as filling.

There's probably lots of sandwich cookie variations we can come up with. :)
Maybe a chocolate cookie with peanut butter chips & jelly center...
Spice cake cookies with applesauce centers & cream cheese icing on top.

OR: You can bake & assemble them after baking.
If no star cookie cutter, just do round sandwich cookies.

---------------------------------------------------------------

Thumbprint Cookies: :thumbsup2

http://i98.photobucket.com/albums/l267/Imzadi102/7730B_l-1.jpg

Flatten a ball of dough, indent the center with your thumb & place preserves in the indent.

Optional: Make a simple glaze to drizzle on top.
(Or drizzle on melted (white) chocolate.) :)

Glaze Ingredients:
1 cup powdered sugar
2 to 3 teaspoons water
1 1/2 teaspoons almond extract (or vanilla or orange or mint extract)

Stir together all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.

:cool1:

kritter

12-23-2005, 10:18 PM

oh my gosh sounds great thanks so much for sharing......

Wish I lived in Fl

02-12-2006, 02:49 PM

Yet another:

Duncan Hines Chewy fudge family pack brownie mix
1/2 c oil
2 large eggs
plus
1 cup nondairy dark chocolate chips from health food store
1 c coconut moist ,shredded
1 cup pecan choppped

These are yummy AND dairy free for my kids.

kritter

02-12-2006, 05:53 PM

love all of this stuff...

Anyone else have any great dairy free recipes let me know...my nephew can not have dairy and my SIL could use some great recipes..thanks...

PhotobearSam

03-07-2006, 01:14 AM

I have to try these...Yummmmmm :woohoo:

jiminyC_fan

03-07-2006, 05:40 PM

I just have to subscribe to this one. Thanks everyone!

jiminyC_fan

03-07-2006, 05:41 PM

oops, I forgot to subscribe. :rolleyes: :blush:

VistaLeigh'smommy

03-08-2006, 09:49 AM

oh my my... I made the lemon ones last night and WOW!!!!! What a hit!!! Thank you so much for this thread!!!! :thumbsup2

Mom2Ashli

03-08-2006, 09:53 AM

oh my my... I made the lemon ones last night and WOW!!!!! What a hit!!! Thank you so much for this thread!!!! :thumbsup2

Those are the ones that I made and People were going nuts over them.

sanilacjack

03-08-2006, 06:23 PM

MickeyMousesGal

03-08-2006, 06:36 PM

Does anyone have the recipe for the bar cookie made out of cake mix that is topped with marshmellows, dry roasted peanuts and I believe a mixture of karo syrup, peanut butter and rice krispies??

I had this recipe for years and lost it when I had a big open house last year.

Boy....I miss that recipe!!!

-Kim

Is this what you're looking for, Kim? I haven't tried this, but it sounds yummy.

Tammy

Pay Day Bars

1 yellow cake mix
6 Tbsp. unsalted butter
1 egg
3 cups miniature marshmallows
2/3 cup white Karo syrup
2 teaspoons vanilla
1/4 cup unsalted butter
12 ounces peanut butter chips
2 cups rice Krispies
2 cups blanched peanuts

Mix cake mix with 6 Tbsp. butter and egg. Pat in greased 9X13 pan. Bake at 350 degrees 15-20 minutes. Take out of oven and pour marshmallows on top. Bake 2-4 minutes until melted. Over stove, cook Karo syrup, vanilla, butter and peanut butter chips until smooth and creamy. Stir in Rice Krispies and peanuts. Pour over top of marshmallows and cool. Cut into squares. Enjoy!

sanilacjack

03-08-2006, 08:48 PM

That would be the recipe!!

Many thanks Tammy!!

MickeyMousesGal

03-08-2006, 09:05 PM

That would be the recipe!!

Many thanks Tammy!!

You're very welcome! :)

Tammy

Mom2Ashli

03-09-2006, 08:59 AM

That sounds so good. I will have to try that one REAL soon. :thumbsup2

Imzadi

03-17-2006, 07:22 PM

Snipped this from fellow member, mainewmn who posted this recipe on a thread searching for this Cake mix cookies thread.

One of the favorite cookies at home are what we call Yin and Yang cookies. Take white cake mix, and mix it with chocolate chips, take chocolate cake mix, and mix that with white chips. Drop on the cookie sheet ½ tsp of each touching one another. I got so many praises for that, if only people know how easy it is. But I’m not telling! :cool1:

TIP: BTW, if people just want to subscribe to this thread, they can click on the "Thread Tools" button near the top of the page & click on "Subscribe to this Thread." :thumbsup2

MazdaUK

03-18-2006, 04:54 AM

You have so many more mixes to choose from over there! Ours are "Supercook " (YUCK! Only useful to keep toddlers amused for 1/2 hour then they can't eat the results because of all the colourings :yay: ), Jane Asher (expensive) and...errr... that's it! We can sometimes get Betty Crocker, but not the full range.

What should I look for when I'm in Canada to bring home?

Imzadi

05-28-2006, 09:51 PM

Bumping for summer parties & picnics! :cheer2:

cabmom

05-28-2006, 11:08 PM

What should I look for when I'm in Canada to bring home?

Betty Crocker, Duncan Hines, I'll have a look tomorrow when I'm out grocery shopping.

Marilynn

Imzadi

09-14-2006, 12:32 AM

:Pinkbounc Bumping! The weather's getting cooler again. Kids are back in school. Bake sales are starting. It's okay to turn ovens back on & fill the house with the scent of fresh baked cookies. Yum! :teeth:

I could go for a nice spice cake mix with diced apple cookie, or the butter pecan mix or a nice spice cake/pumpkin & walnut cookie. These would go great with a warm apple cider. :love:

pamlet

09-14-2006, 08:07 AM

:thumbsup2 Had to laugh... I just bought a spice cake mix yesterday... I was thinking about the same thing..

BUT ... it's not cooler here in South Texas... still in the low 90's.. :rolleyes:

MazdaUK

09-14-2006, 11:46 AM

Its in the low 70s here and very humid - made the wrong decision going for sausages with bubble and squeak for dinner! :rolleyes:

Imzadi

09-14-2006, 04:25 PM

:thumbsup2 Had to laugh... I just bought a spice cake mix yesterday... I was thinking about the same thing..

BUT ... it's not cooler here in South Texas... still in the low 90's.. :rolleyes:
Hmmm, maybe you could do a variation on the, "It's so hot you can fry an egg on the road" experiment. Lay some foil on the hot, black asphalt, flatten out a few cookies & report back to us, how long it takes to create "Sunbaked Cookies." :teeth: :rotfl:

It might become a new Southern fad. ;)

bear74

09-15-2006, 05:08 PM

Thanks these all sound wonderful.

kellypooh

09-21-2006, 06:33 PM

I haven't tried any of the yummy sounding recipes from this thread yet -- just wanted to add one of my personal favorites (it always disappears quick at a pot luck!)....not for those watching their fat calories but..... :)

I got this recipe out of The Cake Mix Doctor cook book by Anne Byrn and have slightly modified it for my family's tastes.

Peanut Butter Chocolate Bars

1 pkg. plain yellow cake mix
1 cup peanut butter (original recipe calls for smooth but I've used chunky and it's still good!)
1 stick butter, melted
2 large eggs
12 pkg. semisweet chocolate chips
1 (14 oz.) can sweetened condensed milk
2 tablespoons butter
2 teaspoons vanilla

Place a rack in the center of the oven and preheat the oven to 325 degrees F. Set aside an ungreased 13x9 inch baking pan.

Place the cake mix, peanut butter, melted butter, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The mixture will be thick. Reserve 1 1/2 cups of the mixture for the topping. Press the remaining crust mixture evenly over the bottom of the pan so that it reaches all sides. Set aside.

For the filling, place the chocolate chips, condensed milk and 2 tablespoons butter in a medium sized heavy saucepan over low heat. Stir and cook until the chocolate is melted and the mixture is well combined. Remove the pan from the heat and stir in the vanilla. Pour the chocolate mixture over the crust, and spread it evenly to the sides of the pan. Using your fingers, crumble the reserved crust and scatter it evenly over the chocolate.

Bake the cookies until they are light brown, 20 to 25 minutes. Remove the pan from the oven and place it on a wire rack to cool for 30 min. Cut into bars. Store at room temp. for up to 3 days (good luck with that!), in the fridge for up to a week or freeze them, wrapped in foil, for up to 6 months. Thaw overnight in the fridge before serving.

3NJDisneyDivas

10-01-2006, 11:37 AM

They all sound SO good.
I am homeroom Mother this year for my DD school, so these will all come in handy!
Thanks.
Lisa

Imzadi

10-17-2006, 05:25 PM

Recipe snipped from another thread :thumbsup2 :

These get gobbled up quickly.

Thin Mints

1 box Devil's Food (chocolate) cake mix
2 eggs
2 Tbsp. oil
2 Tbsp. water
1/2 cup baking cocoa (not hot cocoa mix)

1 pound chocolate coating or 1 pkg. chocolate chips
Mint flavoring

Combine eggs, cake mix, water, oil and cocoa. Mix well and let sit for 20 minutes. (this is a messy bunch of batter - sticky and thick - it's supposed to be like this). Make 1/2" balls, place 2 inches apart on cookie sheet, and press flat with a spoon that has been greased or sprayed. Bake at 400 degrees for 8 minutes.
Let the cookies cool. Melt the chocolate (I use a double boiler), add mint flavoring to your taste. Dip the cookies, let cool on waxed paper.

...I got a recipe out of The Cake Mix Doctor cook book by Anne Byrn...
I love The Cake Mix Doctor (http://www.amazon.com/exec/obidos/search-handle-url/index=books&field-author-exact=Anne%20Byrn&rank=-relevance%2C%2Bavailability%2C-daterank/002-2579957-3914441) cook books. :cheer2: What's great about her recipes are that she's researched & tested what ingredients to add so that the "box-mix flavor" :p of cheap vanillin is covered up. Adding things to a chocolate cake mix such as pure vanilla extract or cinnamon or sour cream or extra cocoa can banish that boxy flavor.

Like the Thin Mints recipe above, she will add in extra cocoa powder to boost the chocolate flavor. While she found out adding too much additional cocoa powder to a cake mix makes for a dry cake. Another example: Adding a mashed banana makes a moister "mix" cake.

I don't have the exact amounts yet since the book isn't in front of me, but even adding those extra ingredients to the cake mixes, before all our cookie add-ins will boost the flavor of the cookie dough part. (Notice the Thin Mints recipe also added a couple of tablespoons of water to moisten up the cocoa powder added in.)

Here's a web excerpt (http://pinksunrise.com/mta/byrn.htm) where she talks about adapting cake mixes:
"The theory behind The Cake Mix Doctor is to use handy yet flavorful ingredients to enhance boxed cake mixes to make a dessert which has that "from scratch" taste. I was a from-scratch girl before this project. Although with three children I was using mixes for their school cakes and cupcakes. I tinkered with a white mix, adding whole eggs for more color and moisture. I substituted buttermilk in the chocolate cake mix recipes because I knew buttermilk and chocolate were great partners. I tell readers not to follow package directions literally but to use them as a framework for what is needed. For example, if the layer cake needs three eggs, 1 1/3 cups water and 1/3 cup oil, use three eggs and the 1/3 cup oil, but don't add water! Add orange juice to a yellow cake mix for fabulous orange cupcakes. Once you begin doctoring you'll become more confident, adding fruits for flavor and moistness, adding sour cream or yogurt for richness. Doctoring a cake is great fun, which is why this book has done so well. I tell food snobs that baking isn't about the recipe, it's about the moment. It's showing children how to bake, it's whipping up a fast cake even if you think you're too busy. And if I can keep one cook a day from buying a supermarket cake, then the Cake Mix Doctor is happy."

Here's the website for Cakemixdoctor.com (http://www.cakemixdoctor.com/recipe/) and some of her recipes for cakes. :cool1:
Also: Cake Mix Doctor's Top 10 Tips for Chocolate Cakes (http://home.ivillage.com/cooking/technique/0,,hbqg,00.html)

Trish Bessette

10-20-2006, 10:11 AM

This is the neatest site! I can't believe I've overlooked it all these years. Think I will try some this weekend.

MazdaUK

10-20-2006, 10:17 AM

:woohoo: I want to get baking!!

zippeedee

10-26-2006, 10:55 PM

This is a repost from the Budget Board. Oh, and I should have credited the Pillsbury box, this recipe was on the side. Thanks for all the great ideas.

1 box Pillsbury Pumpkin bread mix (you can use banana bread mix instead)
1/2 cup raisins (I used Craisins)
1/4 cup chopped crystalized ginger
1 egg
1/2 cup (1 stick) butter or margarine, melted

Mix it all together in the order listed, roll into 1 1/2" balls, mix 1/4 cup sugar and 1 tsp cinnamon in a small bowl and roll each cookie in the cinnamon/sugar. Bake in a 350 oven for 12-15 minutes. They are really rich and yummy. It's supposed to make 20 cookies but I got a few more.

Patti

jchick

10-31-2006, 10:58 PM

Does anyone have a recipe that would be good for my Brownie troop? Thanks

saltnpepper

11-01-2006, 05:55 PM

Must Go bake !!!!!!!!!!!!!!!!!!! Goodbye Computer :badpc:
Hello happy mouth :teeth:

MazdaUK

11-02-2006, 05:17 AM

Does anyone have a recipe that would be good for my Brownie troop? Thanks

Someone must have a recipe for brownies from chocolate cake mix :rotfl: :lmao:

Diabolicdesire

11-02-2006, 06:57 AM

Thanks for the recipes. I got some great Ideas. I'm gonna make some different kinds using my left over halloween candy. Seems like an easy way to use it up. :cool1:

Imzadi

11-02-2006, 11:52 PM

Does anyone have a recipe that would be good for my Brownie troop? Thanks
Do you mean to make with the girls? How about putting out little bowls of a variety of items. (Kind of like the different toppings for sundaes.) Divide up the mix among ther gals. You can have each of them make a few of their own varieties. Just make sure there is more mix than the filler ingredients: walnuts, chips, etc. Then let the girls mix & match t taste each others cookies. They may come up with a few good assortments & a few yukky ones to laugh about. :p

(If you're allowing nuts, make sure none of the girls have a nut allergy.)

As Diabolicdesire just posted above, the Brownies may have extra leftover halloween candy they could bring in & use up.

Karalynn

11-11-2006, 09:50 PM

subbing!!! I can't wait to try some of these! yummmm!! :cake:

Kahana-ri

11-11-2006, 10:44 PM

How cool! What a great recipe. I always wanted to make homemade cookies, but I am not so great with lots of ingredients. I can't wait to try it.

Kahana-ri

11-12-2006, 08:48 PM

Just made this out of yellow mix. Super easy, quick, and the cookies were way rich. DH loved them! This will work out great this holiday season. The lemon mix sounds good :goodvibes Thanks for sharing.

Imzadi

11-29-2006, 09:09 PM

I found a recipe to make sturdy Gingerbread Houses using cake mixes! :banana:
http://www.cakemixdoctor.com/recipe/images/ginger.jpg

It's snipped from The Cake Mix Doctor (http://72.14.205.104/search?q=cache:7cf96QxxRWAJ:www.cakemixdoctor.com/recipes/what_occasion/holiday/gingerbread_house.php+gingerbread+house+%22cake+Mi x%22&hl=en&gl=us&ct=clnk&cd=5&lr=lang_en) website.

"After some tinkering I found that by adding oil, either molasses or sorghum, and ground ginger you have a tight but workable dough that can be rolled and cut into sections of the house. And the ginger in the dough smells wonderful and gets everyone in the holiday mood! It all was well affixed with royal icing. The uncooked royal icing makes this house one meant for visual enjoyment, not for eating."

Makes 1 gingerbread house
Preparation Time: 45 Minutes
Baking Time: 15 to17 Minutes
Cooling Time: Overnight
Assembly Time: 60 Minutes

Cake

2 packages (18.25 ounces each) plain spice cake mix
1 tablespoon ground ginger
1 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower
1 cup molasses or sorghum syrup
1 to 2 tablespoons water, if needed
1/4 cup all-purpose flour

Royal Icing:

5 cups confectioners' sugar, sifted
5 large egg whites

Candy Decorations:

Assorted peppermint sticks, hard candy mix, licorice, gum-drops, and slivered almonds (& of course whatever you want to creatively add on!)

1. Place a rack in the center of the oven and preheat the oven to 375°F. Set aside 3 ungreased baking sheets.

2. Place the cake mix, ginger, oil, and sorghum or molasses in a large mixing bowl. Blend with an electric mixer on low speed until the mixture comes together into a ball, 1 minute. Stop the machine and add water as needed to make the dough come together and be firm but still workable. Blend again at low speed to incorporate the water.

3. Sprinkle flour over a clean work surface and roll the dough out to a 1/4-inch thickness. Using a ruler and a sharp knife, cut six rectangles from the dough, each 7 by 4 1/2 inches. With floured fingers or with a metal spatula, place four of the rectangles on two of the baking sheets. Place the baking sheets in the refrigerator.

4. Make the peaked roof. Using a ruler and knife, mark the midpoint of one of the short ends of the two remaining rectangles (about 2 1/4 inches in). From that end, measure and mark 2 1/2 inches along both of the long sides. Place the ruler on the dough going from the midpoint mark to the mark along one long side to form a corner triangle. Cut away the triangle. Repeat this from the midpoint mark to the mark on the other long side. Mark and cut the remaining rectangle of dough the same way. Carefully place the peaked pieces and the four triangles on the third baking sheet. On the flat end of one of the peaked pieces, cut out a piece 2 1/4 inches high and 1 1/2 inches wide. This will be the door. Place this door back on the baking sheet. Remove the baking sheets from the refrigerator and place all three in the oven. If your oven is not large enough, place two pans on the center rack and place the third pan in the center of the highest rack.

5. Bake until the dough is lightly brown and firm, 15 to 17 minutes. Be careful not to overbake the sheet on the highest rack. Remove the pans to wire racks to cool for 5 minutes. The dough may puff up but you just need to press it back down with the back of a metal spatula. Carefully slide a spatula underneath the pieces of the house and place them on racks to cool overnight.

6. The next day, prepare the Royal Icing. Place the confectioners' sugar and egg whites in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides of the bowl down again if needed. The icing should look smooth and thick.

7. When you are ready to assemble the gingerbread house, fill a pastry tube with the Royal Icing, if you have one, or just use a dinner knife. Cover a tray with waxed paper or plastic wrap to protect it. Join one peaked piece and the short side of one side piece with royal icing at the inside corner seam. Support the pieces with small water glasses pushed right up next to them. Do the same for the other peaked piece and side piece, then join the four pieces at the two remaining inside corner seams.

8. Let this frame dry for 1 hour. Place the roof rectangle at an angle over the house and affix along the edges with icing. Place the second roof rectangle at an angle over the house. It will overlap the first. Affix it to the edges and along the top of the roof with icing. If you wish, use the triangles and the royal icing to create a chimney sticking out of the roof. Place the triangles so that the short flat sides form the top of the chimney. Affix the chimney to the roof with royal icing. Seal the tops together with icing. Let this dry for 1 hour. During this time you can pipe or spread royal icing around the house and create candy landscaping, with gumdrops for shrubs and candy canes for a walkway, if desired. If the sides seem secure you can go ahead and decorate the sides and ends with candy, spreading them with a little icing before gently pushing them against the gingerbread.

9. When the roof has dried, spread the roof with icing and sprinkle over lots of slivered almonds to look like roofing tiles. Attach the front door using royal icing, if desired, and decorate the door with candies. Let the house dry out well, a day or so, before transporting it.

This gingerbread house keeps at room temperature in a dry room for 2 to 3 weeks :cool1:

jedi_librarian

11-29-2006, 09:34 PM

Here's another recipe using a Brownie mix - it's right from the Hershey Kisses website, but I've made them every year and they're YUMMY!

Tuxedo Brownie HUGS Cookies

Ingredients

60 HERSHEY'S HUGS Brand Chocolates
1 package (1lb. 6.5 oz.) original supreme brownie mix with syrup pouch
1/4 cup HERSHEY'S Cocoa
1/4 cup water
1/4 cup vegetable oil
2 eggs
Directions

1. Remove wrappers from chocolates. Heat oven to 350 F. Grease and flour cookie sheet or line with parchment paper.

2. Stir brownie mix, pouch of HERSHEY'S Syrup, cocoa, water, oil and eggs in medium bowl until well blended. Drop by scant teaspoons onto prepared cookie sheet.

3. Bake 8 minutes or until set. Cool 1 minute. Press chocolate into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

Mom2Ashli

11-29-2006, 09:48 PM

jenr812

12-03-2006, 02:37 AM

Bump :)

TheRatPack

12-03-2006, 02:47 PM

I got this recipe out of The Cake Mix Doctor cook book by Anne Byrn and have slightly modified it for my family's tastes.

Peanut Butter Chocolate Bars

Mine had to cool longer than 30 minutes to become solid again. The chocolate was really gooey and chewy. I am usually an absolute chocolate peanut butter lover, but these were way way too sweet and rich for me. My peanut butter topping wasn't really crumbly enough to crumble on the top either, it was more like a cookie dough mixture. I followed the recipe exactly though, so not sure what went wrong. Oh well, on to the next recipe :( I had high hopes with these for our Christmas Cookie night. I'm sure they'll be a lot of fans of this one though, since it's so simple and it is indeed sweet :)

Karalynn

12-07-2006, 10:44 PM

I'm going to try and make the lemon cookie recipe with the coolwhip this weekend for a cookie swap I am going to on Sunday. I'll let you all know how they came out! :stir:

Kahana-ri

12-09-2006, 08:56 PM

I have made about four variations so far of this recipe. DH loves the cookies and I can't believe HOW EASY this is. Christmas cookies have been a breeze this year.

OceanAnnie

12-13-2006, 11:10 PM

Thank you so much for this thread, OP! :) I was in a bind.

I remembered reading this thread. Looked it up and I had everything on hand. Yea! :) I used Pillsbury white cake mix (supreme moist mix or something like that). Crushed some candy canes and sprinkled it on top. They look and taste great! Thanks so much!

lisafromkraft

12-20-2006, 01:50 PM

Hi all you bakers out there. I have an unusual cookie recipe that uses a cake mix AND mayo-style dressing! It really helps keep the cookies moist. And no one will guess the secret ingredient!

This makes your basic chocolate drop-type cookie. They are really nice and chewy with chunks of chocolate and nuts.

Enjoy - LISA

Chewy Chocolate Cookies

Prep: 10 min.
Bake: 12 min.

1 pkg. (2-layer size) chocolate cake mix
2 eggs
1 cup Miracle Whip Dressing
1 cup Baker’s Semi-Sweet Chocolate Chunks
1/2 cup chopped Planters Walnuts

PREHEAT oven to 350°F. Place cake mix, eggs and dressing in large bowl. Beat with electric mixer on medium speed until well blended. Stir in remaining ingredients.

DROP rounded teaspoonfuls of dough, 2 inches apart, onto greased baking sheets.

BAKE 10 to 12 min. or until cookies are slightly firm to the touch. Cool completely on wire racks.

Makes about 6-1/2 dozen cookies or 26 servings, 3 cookies each.

Substitute:
Substitute Planters Pecans or Sliced Almonds for the walnuts.

Substitute:
Substitute 5 squares Baker’s Semi-Sweet Baking Chocolate, coarsely chopped, for the chocolate chunks.

pansmermaidzlagoon

12-20-2006, 02:07 PM

I want to THANK EVERYONE for this thread!!!!! :thumbsup2 :sunny:

I made a number of these and added a couple of my own Xmas recipes. I took them to 2 parties and my DH took them to work. I got raves everywhere!!!! AND the cake mix cookies made it so easy and quick that I plan to do this every year!!!! :sunny:

The white cake mix with peppermint (found pretty peppermint chips at the store!) frosted with white frosting and sprinkled with crushed candy canes, spice with apple, and lemon with white choc chips, and orange with choc chips were the best! I also did choc with capuccino chips, choc with mini peanut butter cups, butter mix with cinn sugar, and choc with mint.

:wizard:

mtblujeans

12-27-2006, 04:04 PM

I haven't looked thru this whole thread, so I hope this is not a repeat:

Pillsbury Coconut Crunch Pretzel Bars (a favorite recipe from Bake-Off contest #37):

Crust:
1 pkg Pillsbury Moist Supreme German Chocolate Cake Mix
1/2 cup crushed pretzels
1/2 cup melted butter or margarine
1 egg

Filling:
1/4 cup sugar
1 cup dark corn syrup
2 eggs
1 cup pecans, chopped
1 cup butterscotch chips
2-1/4 cups coconut
1 (6 oz) pkg semisweet chocolate chips

Heat oven to 350 degrees. Grease 13x9 inch pan. In large bowl, combine all crust ingredients; mix at low speed until blended. Press in bottom of greased pan. Bake at 350 degrees for 15 minutes or until crust puffs and appears dry. Cool 5 minutes.

Meanwhile in large bowl, combine sugar, corn syrup, and 2 eggs; mix at low speed until well blended. Stir in remaining filling ingredients. Spoon evenly over partially baked crust.

Return to oven; bake an additional 30 to 40 minutes or until edges are deep golden brown (center will not be set). Cool 10 minutes. Run knife around sides of pan to loosen. Cool 1 hour or until completely cooled. Cut into bars. Store in loosely covered container. Makes 36 bars. No change for high altitude.

PhotobearSam

02-21-2007, 09:41 PM

I just made a batch of "Carrot" cake mix cookies and I made sandwhiches out of them with cream cheese icing between 2 cookies. My DH said to forget all other types as this is the best...:thumbsup2

Thanks to this thread, I was a big hit with my nieces when they came over. We made Butter Pecan chocolate chip, frosted and put sprinkles on them. We had a blast. I am now a COOL AUNT:woohoo:

Imzadi

02-21-2007, 11:47 PM

I just made a batch of "Carrot" cake mix cookies and I made sandwhiches out of them with cream cheese icing between 2 cookies. My DH said to forget all other types as this is the best...:thumbsup2

Wow, that sounds yummy. :) I always hate how there is so much more carrot cake to a thin layer of icing. Sandwiching it in between sounds like it really hits the spot! :cool1:

MazdaUK

02-22-2007, 07:22 AM

And carrot cake counts as one of your 5 portions of fruit and veg per day, right?;) :rotfl:

PhotobearSam

02-22-2007, 04:18 PM

And carrot cake counts as one of your 5 portions of fruit and veg per day, right?

Ummm, SURE,,,;) Whatever you say.:bitelip:

MazdaUK

02-24-2007, 10:39 AM

How did you make up your cream cheese icing? I've got a Betty Crocker mix but I've only got low fat soft cheese in the house

PhotobearSam

02-24-2007, 01:40 PM

I got it in a can...:rotfl2: I can't cook but I think that the REAL thing would be better.

Sorry i can't help.

jiminyC_fan

02-28-2007, 06:01 PM

I just made a simple bar recipe yesterday with a four year old:

Raspberry Oatmeal Bars
1pkg yellow cake mix
2 1/2 cups quick cooking oats
3/4 cup margarine or butter, melted
1 (12oz) jar raspberry jam, I used strawberry
1T. water
Combine cake mix and oats. Stir in melted margarine until mixture is crumbly. Put about 3 cups of mixture in a 9X13 pan and press firmly. Combine jam and water and spoon over crumb mixtures, spread evenly. Cover with remaining crumb mixture, make top even by patting firmly. Bake 375 for 20 minutes. Cool before cutting into bars.

I only had an 18oz jar of jam so I just used it and glad I did.

PhotobearSam

04-21-2007, 11:35 AM

I have seen some recipies like this one where you can use apple sauce instead of oil? Has anyone tried them? If so, how did you do it? Did it come out ok? Did you use sweetened or unsweetened appla sauce? How much of it?

Thanks everyone.

Imzadi

04-23-2007, 11:12 PM

The oil & eggs are the only liquid, you'd still have to keep some oil in to make the cookie dough moist enough. Also, taking out ALL the fat changes the texture & crispiness of the cookies, so it's kind of an inexact science as to how much you want to substitute.

http://www.ochef.com/225.htm

Substitutes for Fat in Baking

Can I substitute applesauce instead of oil when baking cookies? My recipe calls for 1 cup of oil, but I would like to make a recipe with fewer calories.

You absolutely can experiment with substituting applesauce for some of the fat in traditional recipes for baked goods. But fats play various important roles in baking, and messing with them too severely can cause problems.

One of the most important tasks played by the fat is keeping the flour proteins from mixing with the moisture in a batter and forming long strands of gluten that will make cakes and cookies tough...

To help cut down on the formation of gluten, mix the liquid ingredients and sugar well (using an electric mixer if practical to beat as much air into it as possible). Mix the dry ingredients in a separate bowl, and don’t combine the two until the last moment. Then mix them gently by hand, and as little as possible. Gluten begins to form as soon as the flour comes in contact with a liquid and gets more active the more you stir it.

Fat plays a role in determining the shape and texture of a finished cookie — butter in cookies causes them to spread, producing crispness; cookies with vegetable shortening do not spread, and are more cake-like. You won’t be able to produce a crisp cookie with a fruit puree.

Finally, fat has a lot to do with carrying the flavor and nutrients in baking, so you should not do away with it entirely, or you’ll just lose a lot of the flavor...

Why not use a half a cup of applesauce and 2 tablespoons of oil in your cookie recipe and see how it turns out? That’s almost 1,600 calories fewer than the recipe started with. You might have more success (and be more satisfied) with cakes and muffins made with fruit purees, but starting with cookies is a daring move and you may surprise us all.

Another site (http://dbs.extension.iastate.edu/answers/projects/answerline/questions/answer94.html) says:
Yes, applesauce is a good choice since it does not have a pronounced flavor or color that would greatly change the baked product. The greater the proportion of applesauce used for oil, the more difference you will see in your finished product. Try substituting about 1/3 of the oil first, and alter the amount accordingly from there on.

Oh, and I read: make sure you use UNSWEETENED applesauce. :goodvibes

bensenc

05-06-2007, 04:17 PM

sounds excellent! thanks or sharing!

RLccweems

05-07-2007, 11:47 AM

I'm going to try this...I need four dozen for church and this sounds easy.

lettie

Imzadi

11-05-2007, 01:46 PM

:jumping3: Bumping! The weather's getting cooler again. Kids are back in school. Bake sales are starting. Holiday plans are in the making. http://smileys.smileycentral.com/cat/1/1_4_7.gif It's time to turn ovens back on & fill the house with the scent of fresh baked cookies. Yum! :teeth:

Here's a simple cookie, only 2 ingredients! (No need to add the oil & eggs listed in the first post.) Although I think I'd add some dried cranberries & walnuts or white chocolate chips. Maybe top with a cream cheese frosting. :)

Pumpkin Spice Cookie

1 (18.25 ounce) package spice cake mix
1 (15 ounce) can solid pack pumpkin puree (not pumpkin pie mix)

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

These would go great with a warm apple cider. :love:

For a variations:

If you prefer the taste and texture of gingerbread to fluffy cake-like cookies, use a box of gingerbread mix, plus half of a 15-oz can of pumpkin. It comes out as soft, dense, moist, spicy cookies. Make sure you grease the cookie sheet, though, because the lack of added oil makes them stick.

Another variation: Use a Chocolate cake mix instead of the spice cake mix. Doesn't taste as pumpkin-y.

For Pumpkin Spice muffins: add 1/3 cup water to the 2 ingredients above. Add in 1/4-1/2 tsp pumpkin pie spice for extra pumpkin-y flavor. For Pumpkin Chocolate muffins use a chocolate cake mix (and leave out the pumpkin pie spice.)

MazdaUK

11-06-2007, 02:44 PM

Imzadi

11-06-2007, 03:03 PM

I've got a packet of Betty Crocker carrot cake needs using - after I got it everyone announced they don't like carrot cake :headache: so I need to disguise it Mwah-ha-haaaaaa.;)

So anyone have a good recipe for it?

Maybe you can add the can of pumpkin puree from the recipe above? It might disguise the taste enough. Also, instead of a cream cheese frosting, use whipped cream & just have them dunk the cookies in it. It may be more like a crunchy pumpkin pie cookie. Add a sprinkling of ginger & cinnamon to the mix. They're pretty strong flavors. :)

MazdaUK

11-07-2007, 03:04 PM

We don't have pumpkin puree over here, and none of us are big on whipped cream (except DH) :sad2: Cinnamon sounds good except DS(14) won't touch :headache:

Where does that leave me :confused3

MazdaUK

11-21-2007, 08:43 AM

I thought it was time this made it back to the top, especially as I've finally got round to trying this :woohoo:
I had a Betty Crocker carrot cake mix which needed using up, so I mixed it according to the first post and hurled in a load of chocolate chips:goodvibes

we just ate them as they came (they took longer to bake, probably because we were waiting!) without frosting. What was really surprising was that DS(8) absolutely adored them, but DS(14) and DH found them a bit strongly flavoured :confused3 I liked them, but tried not to eat too many:rolleyes1

But it really was very easy and quick, just a pity I waited until we'd got back from the school bazaar to try it - next time I'll make loads for the cookie stall :thumbsup2

Any new favourites I should try? (remembering our very limited range available:headache: )

Kahana-ri

11-25-2007, 12:36 PM

Glad to see this bumped up on the board again. Going to make a batch today with the kids. This is the easiest and best way to make cookies!

OceanAnnie

11-25-2007, 01:27 PM

KatGarcia

11-25-2007, 04:26 PM

Subbing! I'm heading back now to read and then i have a recipe of my own to add!

Jaimee

12-01-2007, 04:35 PM

Yum! These turned out soooo good. DS and I made chocolate and flattened them a little with a spoon. We put creamy peanut butter in a ziploc and cut a little hole in it and piped some peanut butter on top before baking.

MazdaUK

12-02-2007, 03:58 AM

mmmmmm that sounds goood! Did the PB mix in a bit as it cooked or sit on top?

Jaimee

12-02-2007, 02:50 PM

The peanut butter stayed on top in a little lump. It melted a little bit while it was baking, but they were delicious. DS had some friends over last night and the cookies are all gone!

Imzadi

12-02-2007, 10:29 PM

Biscotti from cake mix!!!

http://i98.photobucket.com/albums/l267/Imzadi102/close20up20number202.jpg

I found a recipe that starts with cake mix. Like the cookies, again you can mix and match with the cake mix and the add ins, chocolate mix with walnuts, etc. The possibilities are endless! (Some variations below. :thumbsup2 )

Biscotti *with variations*

1 box dry cake mix (your choice of flavor)
1 cup all purpose flour
2 large eggs
1 stick melted butter
2 teaspoons vanilla extract (OR substitute about ½ - 1 teaspoon of a flavored extract, optional)
(Optional) Add ¾ cup total of: chopped nuts, fruit or chocolate pieces, etc.

Preheat the oven to 350F degrees. Pour your cake mix and flour into the bowl. Add the eggs, butter and vanilla. Mix on medium speed for 2 to 3 minutes. Mix in nuts, fruit or chocolate if desired. This dough will be very stiff but will not stick to the bowl when properly mixed.

The consistency will be like children’s play dough. Divide dough into two halves. With your hands, shape each half of dough into an 8-inch log. Place each log on a lined baking sheet and flatten them into rectangular loaves about 2 1/2 inches wide. The loaves need to be 2 to 3 inches apart on the pan.

Place the pan in the oven. Bake until the biscotti loaves are almost done but still soft, 18 to 20 minutes. (Picture 1.) Make sure you watch the baking time because, if you don't, they can get dry and hard to cut if you let them bake the first time too long. It’s the second baking that will make them crunchy.

Remove the pan from the oven and let the loaves cool on the pan for 5 minutes. Transfer them with a metal spatula to a cutting board and cut with a bread knife into 3/4-inch slices. (Picture 2.)
TIP: To cut, use the longest chef knife you have and put the tip in one side and press down swiftly (keeping all fingers in sight!) and it should work. Also try warming the knife before cutting.

Turn the slices cut side down on the baking pan and return the pan to the oven to bake 8 to 10 minutes longer, or until crisp. (Picture 3.)

Remove the pan from the oven, and transfer the biscotti to wire racks to cool, 20 minutes.

You may serve them as is, or dust them with confectioners' sugar (place the sugar in a large zipper-lock bag, add a few biscotti at a time, shake, then remove). Or you may dip an end of each biscotti into melted chocolate, or drizzle melted chocolate over the tops of biscotti. (Picture 4 & 5.)

Makes 3 to 4 dozen. Store cooled cookies in an airtight container.

*Variations:
Chocolate cake mix with pistachio nuts
Chocolate mix with macadamia nuts
Chocolate mix with pistachios with white chocolate chips or melted & dipped in
Chocolate Fudge Cake mix with macadamia nuts
Chocolate mix with 1 teaspoon almond extract and chopped almonds
Yellow cake mix with ½ teaspoon anise extract and sliced almonds or pecans
Yellow Cake mix with 1 Tbs grated orange peel, dried cranberries and pistachio nuts
Yellow Cake mix with 1 teaspoon ground cinnamon & hazelnuts
Yellow Cake mix with dried red and green cherries, anise extract, and pecans
Red Velvet Cake mix with white chocolate chips
Lemon cake mix with 1 Tbs grated lemon peel & slivered almonds
Lemon cake mix with pecans
Orange cake mix with 1 Tbs grated orange peel, dried cranberries and macadamia or pistachios
Orange cake mix with dried cranberries, dried cherries and white chocolate chips
Spice Cake mix with filberts/hazelnuts
Butter Pecan Cake mix with pecans
Cinnamon Swirl Cake mix with cinnamon chips
Strawberry cake mix with almonds and dipped in white chocolate

:cool1:

Pic 1http://i98.photobucket.com/albums/l267/Imzadi102/once20baked20biscotti.jpg Pic 2http://i98.photobucket.com/albums/l267/Imzadi102/slicing20biscotti.jpg
Pic 3http://i98.photobucket.com/albums/l267/Imzadi102/sliced20biscotti.jpg

Pic 4http://i98.photobucket.com/albums/l267/Imzadi102/mo0810_ice_cream2_e.jpg Pic 5http://i98.photobucket.com/albums/l267/Imzadi102/27198.jpg http://i98.photobucket.com/albums/l267/Imzadi102/biscotti03a1-1.jpg

:)

java

12-05-2007, 08:44 AM

:banana: OOH I am so excited to try the biscotti!! And those chocolate peanut butter ones are getting made today! Thanks for the recipes. I went to a Pampered chef party a few years back that did cookies from cake mix and I loved them all.
I have to bake 5 dozen for church this week so maybe one of these will work(I hope the biscotti are good that would be a nice easy one!)

FormrCastMbr

12-05-2007, 09:43 AM

Subbing...I am not much of a baker but would like to try some of these this year. That biscotti looks great!

Thanks all!

flipflop

12-05-2007, 11:29 AM

Yum Yum - I bought chocolate cake mix and peanut butter chips last night at the store after finding this thread. I usually make these chocolate peanut butter cookies that are a PITA and this method sounds much better!

disneydream'n

12-05-2007, 08:20 PM

I made some tonight with Chocolate Devils Food Cake and WOW they were good...

Can someone please post the recipe for the Red Velvet with the cream cheese filling.. I need something for a cookie exchange at church in two weeks and this sounds so so good.. Thanks

Imzadi

12-05-2007, 10:58 PM

Can someone please post the recipe for the Red Velvet with the cream cheese filling.. I need something for a cookie exchange at church in two weeks and this sounds so so good.. Thanks
Try making a Red Velvet cookie with white chocolate chips & sandwich a can of cream cheese frosting in between, which PhotobearSam did below. :cool1:

I just made a batch of "Carrot" cake mix cookies and I made sandwiches out of them with cream cheese icing between 2 cookies. My DH said to forget all other types as this is the best...:thumbsup2

Or there is this recipe below that I hadn't gotten around to posting yet. Just substitute the yellow cake mix with a Red Velvet cake mix. Top with a cream cheese or chocolate frosting (instead of the sprinkles.) Yum! :dance3:

Cream Cheese Cookies
A traditional Christmas favorite, going on 25 years now.

1 yellow cake mix
1 egg
1 stick of butter
8 oz cream cheese

Mix thoroughly and place spoonfuls onto a cookie sheet. Sprinkle with red or green sugar sprinkles and bake at 350 degrees for about 15 minutes or until very lightly browned. That's it. Enjoy!

:cool1:

Here is a White Chocolate Peppermint Cream Cheese Frosting recipe from The Cake Mix Doctor that goes great with Red Velvet.

White Chocolate Peppermint Cream Cheese Frosting

Makes 3 cups, enough to frost 24 cupcakes (2 1/2 inch size) generously
Preparation Time: 10 minutes

6 ounces white chocolate, coarsely chopped
4 ounces (half an 8-ounce package) reduced-fat cream cheese, at room temperature
4 tablespoons (1/2 stick) butter, at room temperature
1 teaspoon peppermint extract
2 to 2 1/2 cups confectioners' sugar, sifted

1. Place the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. Remove the bowl from the oven and stir with a wooden spoon or rubber spatula until it is smooth. Set the chocolate aside to cool.

2. Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the melted white chocolate and blend on low speed until just combined, 30 seconds. Add the peppermint extract and 2 cups of the confectioners' sugar and blend on low until the sugar is incorporated, 30 seconds more. Increase the mixer speed to medium and beat until the frosting is fluffy, 1 minute more, adding up to 1/2 cup more sugar if needed to make a spreadable consistency.

Feel free to fold in up to 1/2 cup crushed peppermint candy for a crunchy and creamy frosting!

MazdaUK

12-06-2007, 06:43 AM

There goes another diet:rolleyes1

bunnymkc

12-08-2007, 11:29 AM

thank you so much, made a spice cake with cinnimon chips and walnuts yesterday and waiting for a white cake mix with cranberries and walnuts to come out of the oven! will try the choclate ones this week coming,really came out very tasty..thanks again...marianne:goodvibes

dahuffy

12-09-2007, 01:11 PM

Imzadi

12-17-2007, 03:18 PM

CRANBERRY CRISPS
These are really really easy and everyone loves them.

1 (15oz) pkg. Pillsbury® Cranberry Quick Bread & Muffin Mix
1/2 Cup finely chopped walnuts or pecans
2/3 cup butter or margarine melted
1 egg
1 tablespoon sugar

Heat oven to 350F. In large bowl, combine quick bread mix, walnuts, butter and egg, mix well. Shape dough into 1 1/4 inch balls. place 3 inches apart on ungreased cookie sheets. With glass dipped in sugar, press each to 1/8 inch thickness.

Bake at 350F for 7 - 10 minutes or until light golden brown around edges. Remove from cookie sheets.
2 1/2 dozen cookies

High altitude (above 3500 ft) No change

KatGarcia

12-21-2007, 03:40 PM

Just wanted to report that I made the biscotti yesterday using devils food cake mix. I added in white chocolate chips and did a white chocolate drizzle! They are really really yummy! MY DH liked them so much he asked me to buy more cake mix to make them again after the holidays! This time I bought fudge marble cake mix to try it with!

Here is my finished biscotti.

http://img144.imageshack.us/img144/6961/s1030180ok0.jpg

Thanks so much for the great recipe!

Imzadi

12-22-2007, 04:35 AM

Ooooooh KatGarcia! Your biscotti look scrumptious! :cool1:

Okay everyone: Here are two traditional favorite cookies made with cake mix. :thumbsup2

New-Fashioned Peanut Butter Cookies

http://i98.photobucket.com/albums/l267/Imzadi102/r36396fp.jpg

1 box yellow or butter recipe yellow cake mix
1/4 cup packed brown sugar
1/3 cup water
1 cup creamy peanut butter
1/4 cup shortening or vegetable oil
2 eggs
Granulated sugar

1. Heat oven to 375°F (350°F for dark or nonstick cookie sheets).
In large bowl, beat cake mix, brown sugar, water, peanut butter, shortening and eggs with electric mixer on medium speed until smooth.

2. Shape dough into 1-inch balls. Roll in granulated sugar and, on ungreased cookie sheet, place 2 inches apart. Flatten in crisscross pattern with fork dipped in sugar.

3. Bake 10 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack.

High Altitude (3500-6500 ft): No change.
Recipe courtesy of Betty Crocker® (http://www.bettycrocker.com/recipes/)

Easy Oatmeal-Raisin Cookies

http://i98.photobucket.com/albums/l267/Imzadi102/r20370fp.jpg

1 box spice cake mix
2 eggs
1 cup uncooked quick-cooking oats
1/2 cup vegetable oil
1/2 cup raisins
1/2 cup chopped pecans or walnuts, if desired

1. Heat oven to 375°F.
Combine cake mix, egg whites, oats and oil in a large bowl. Beat at low speed until well blended. Stir in raisins and (optional) nuts.

2. Drop by rounded teaspoonfuls onto cookie sheets. Flatten slightly as they do not flatten while baking.

3. Bake 7-10 minutes until lightly browned. These do not brown much, so watch them carefully. (If you wait for them to "look" done, they'll be overdone.)

Cool on sheets 1 minute. Remove and cool completely.

Variation of the recipe above uses twice as much oatmeal and add-ins for a denser & healthier cookie:

Cowboy Cookies
1 box spice cake mix
1/2 cup vegetable oil
1/4 cup milk
1 egg
2 cups quick-cooking oatmeal
1 cup chopped pecans
1 cup chocolate chips or raisins.

Mix on low and form into balls. Bake for 9 to 10 minutes at 350 degrees, or until still soft in the center.

(Recipe courtesy of Carolyn Kent from The cakemixdoctor.com newsletter (http://www.cakemixdoctor.com/newsletter/2001_08_fourth_slice_3.php).)

Imzadi

12-22-2007, 06:09 AM

TIP: Cookie bars are quicker to make than cookies as you do not have to drop by spoonfuls. Just flatten in the pan and slice into bars once they are cool. :thumbsup2 (They do take much longer to cool though.)

Other cookie bar recipes contributed by members are Posts: #17, #54, #67, #91, #98 :cool1:

Butterscotch/Caramel Bars

http://i98.photobucket.com/albums/l267/Imzadi102/r36267fp.jpg

1 box butter pecan cake mix
1/2 cup butter or margarine, softened
1 egg
1 jar (12.5 oz) caramel topping

1. Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, stir together dry cake mix, butter and egg, using fork. Using a piece of plastic wrap on crumb mixture, press half of the mixture in bottom of ungreased 13x9-inch pan; remove wrap.

2. Bake 10 minutes. Pour topping over crust. Sprinkle with remaining cake mix mixture.

3. Bake 18 to 22 minutes (25 to 28 minutes for dark or nonstick pan) or until light golden brown. Cool 10 minutes; loosen edges of crust with knife. Cool completely, about 50 minutes. For bars, cut into 6 rows by 4 rows. Store covered. These are very gooey, messy & sticky because of all the caramel. :)

For a twist: try a chocolate cake mix, caramel sauce and toffee bits (Heath bar or Skorr) in the middle. :teeth:

Triple-Chocolate Cherry Bars (or strawberry)

http://i98.photobucket.com/albums/l267/Imzadi102/r34282fp.jpg

1 box chocolate fudge cake mix
1 can (21 oz) cherry pie filling OR strawberry pie filling
1 egg, beaten
1/2 bag or more (12-oz size) miniature semisweet chocolate chips
1 container Whipped chocolate frosting (optional)

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour 15x10x1-inch or 13x9-inch pan, or spray with baking spray with flour.

2. In large bowl, gently mix dry cake mix, pie filling, eggs and chocolate chips with rubber scraper; break up any undissolved cake mix by pressing with scraper. Carefully spread in pan.

3. Bake 15x10x1-inch pan 25 to 30 minutes, 13x9-inch pan 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Frost with frosting. A drizzle of melted white chocolate makes these bars look even more special. For bars, cut into 8 rows by 6 rows.

High Altitude (3500-6500 ft): Heat oven to 350°F for all pans.

Rocky Road Bars

http://i98.photobucket.com/albums/l267/Imzadi102/r36279fp.jpg

1 box chocolate fudge or devil's food cake mix
1/2 cup butter or margarine, melted
1/3 cup water
1/4 cup packed brown sugar
2 eggs
1 cup chopped nuts and/or chocolate chips
3 cups miniature marshmallows
1/3 cup of canned chocolate frosting
m&m's

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease or lightly spray 13x9-inch pan.

2. In large bowl, stir together half of the dry cake mix, the melted butter, water, brown sugar and eggs until smooth. Stir in remaining cake mix and the nuts and chocolate chips. Spread in pan. Bake 20 minutes (25 minutes for dark or nonstick pan); sprinkle with marshmallows & m&m's.

3. Bake 10 to 15 minutes longer (14 to 18 minutes for dark or nonstick pan) or until marshmallows are puffed and golden. In microwavable bowl, microwave frosting uncovered on High 15 seconds. Drizzle over bars. Cool completely, about 1 hour. For easier cutting, use plastic knife dipped in hot water. For bars, cut into 6 rows by 4 rows. Store covered.

High Altitude (3500-6500 ft): In step 2, bake 25 minutes. In step 3, bake 5 to 10 minutes.

Chocolate-Caramel Bars

http://i98.photobucket.com/albums/l267/Imzadi102/r40750fp.jpg

This recipe is not as sweet as the first one above, because of the added oatmeal. I think you can just substitute a jar of caramel sauce for the wrapped caramels & milk.

1 box devil's food cake mix
3/4 cup butter or margarine, softened
1 egg
2 cups quick-cooking or old-fashioned oats
1 bag (14 oz) vanilla caramels, unwrapped (or jar of caramel topping)
1/4 cup milk
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans or walnuts, if desired

1. Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, butter and egg with electric mixer on low speed until well mixed.

2. Stir in oats until crumbly (use fingers if necessary). Reserve 1 1/2 cups cake mixture. Press remaining mixture in pan (use plastic wrap or waxed paper to press mixture if it is sticky).

3. In heavy 2-quart saucepan, heat caramels and milk over medium-low heat, stirring frequently, until melted. (Or use a jar of caramel topping.) Pour over chocolate layer in pan. Sprinkle with chocolate chips and pecans. Sprinkle reserved cake mixture over top.

4. Bake 22 to 28 minutes or until caramel bubbles along edges and cake mixture on top appears crisp and dry. Run knife around sides of pan to loosen bars. Cool completely, about 1 hour 30 minutes. For bars, cut into 6 rows by 4 rows. Store tightly covered.

High Altitude (3500-6500 ft): Bake 26 to 30 minutes.
Recipes above courtesy of Betty Crocker®

Sunshine Lemon Bars

http://i98.photobucket.com/albums/l267/Imzadi102/rec4-sunshine-lemon_1.jpg

1 pkg Lemon Cake Mix
1/2 cup (1 stick) butter
1 large egg
1 (14 oz) can sweetened condensed milk (not evaporated milk)
1/2 cup lemon juice

1. Preheat oven to 350 °F. Stir together cake mix, butter and egg. Spread mixture evenly into bottom of a 13x9-inch baking pan.
2. Blend together sweetened condensed milk and lemon juice. Pour mixture over top of cake mix mixture.
3. Bake for 23 to 27 minutes. Cool completely. Cut into 1 1/2x3 1/4-inch bars.

Orange Chess Bars

http://i98.photobucket.com/albums/l267/Imzadi102/rec4-orange-chess_1.jpg

Crust
1 box Orange Cake Mix
1/2 cup vegetable oil
1/3 cup chopped pecans

Toppings
1 lb confectioner's sugar
1 (8 oz) pkg cream cheese
2 large eggs
2 tsp grated orange peel

1. Preheat oven to 350 °F. Grease 13x9-inch baking pan.
2. For crust, combine cake mix, oil and pecans in large bowl. Stir until blended (mixture will be crumbly). Press in bottom of prepared pan.
3. For topping, combine confectioners' sugar and cream cheese in large bowl. Beat at low speed with electric mixer until blended. Add eggs and orange peel. Beat at low speed until blended. Pour over crust.
4. Bake 30 to 35 minutes or until topping is set. Cool. Refrigerate until ready to serve. Cut into bars.

Above 2 recipes courtesy of Duncan Hines® (http://www.duncanhines.com)
:cool1:

java

12-23-2007, 07:12 PM

Ok finally got around to making these easy ones!

Did Devil's food cake mix with mini chocolate chips and Toffee chips! yummy!!
update 30 minutes and 4 kids later no cookies left- so I guess they were good.

cryssi

12-28-2007, 12:38 AM

Just tried the biscotti and can I just say yum! I made spice with pumpkin seeds, and red velvet with mini chocolate chips. I can't decide which one I like better! I think I'll do a white chocolate drizzle or dip (well, candy melts! lol) on both. I only wish I had tried these earlier b/c the red velvet with a white and green drizzle would have been GREAT for christmas!

TheGoofyMama

04-01-2008, 11:14 PM

subscribe:teacher:

sanilacjack

05-23-2008, 08:53 AM

This is a great thread, giving it a little bump.

Anyone have any more ideas???

Kim

LuvN~Travel

05-31-2008, 03:41 PM

I've also used the white chocolate chips for my lemon cookies.
Kim

Just to note: boy this sure is an old thread! lol

However, I did try the white chocolate chips and coconut recently with a strawberry cake mix and boy were they yummy too!
I love experimenting with all of the different flavors and adding stuff to them. Sure makes for some interesing cookies.:)
Kim

Uncle Remus

06-26-2008, 03:22 PM

I saved this thread to my favorites, thanks OP. http://i250.photobucket.com/albums/gg245/Kurtz_09/kiss.gif

Tarheel Tink

08-30-2008, 09:55 PM

Oh dear- I can see the pounds coming on! I'm going to be very popular this holiday season. :laughing:

MazdaUK

09-15-2008, 06:13 AM

Imzadi

09-18-2008, 08:24 PM

I made biscotti with carrot cake mix (it was what was in the larder:rolleyes1 ) with choc chips and chopped almonds. DH loved them and couldn't believe I'd made them - he was secretly looking through the recycling box for a wrapper:rotfl: I'll be doing these again (bang goes my diet:guilty: )
Ooooh! I never would have thought of carrot cake biscotti! That combo sounds yummy!

Just to note: boy this sure is an old thread! lol

Yes, it's an old thread and it still gets about 200 hits every couple of days! :dance3: :yay: :cool1: :cheer2:

Glad this thread is still so usefull to everyone! :yay:

Imzadi

09-18-2008, 08:29 PM

The weather is cooling off again. School's back in session. Holiday season just around the corner. Time to bake more cookies! :cool1:

Here are some new recipes that use cream cheese. I like to think that they are a little healthier with the additional cream cheese in every bite. :rolleyes1 :laughing:

Cheesecake Cookies
8 ounces cream cheese, softened
4 ounces (1 stick) butter, softened
1/4 teaspoon vanilla extract
1 egg
1 box yellow butter cake mix

Blend first four ingredients. Add cake mix. Drop by spoonsful onto cookie sheet. Bake for 10-12 minutes at 350 degrees F. Don't let get too brown.

(This is actually the same recipe posted as Cream Cheese Cookies, in post #119 (http://www.disboards.com/showpost.php?p=22060293&postcount=119), without the sprinkles, and with vanilla extract added. )

Chocolate Cream Cheese Cookies
8 ounces cream cheese, softened
1/4 cup (1/2 stick) butter or margarine, softened
1 egg
1/4 teaspoon vanilla extract
1 (18.5 ounce) box devil's food (or chocolate) cake mix

Blend butter and cheese together. Blend in egg and vanilla extract. Add dry cake mix, 1/3 at a time, mixing after each addition. Cover; chill 30 minutes.

Drop by scant teaspoonsful onto ungreased baking sheet. Bake at 375 degrees F for 8 to 10 minutes. Cool slightly before removing from baking sheet.

Makes 6 to 8 dozen.

Pina Colada Cookies
8 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 egg yolk
1/2 cup pineapple juice
1/2 teaspoon rum extract
1 box yellow cake mix
1 cup shredded coconut

Cream butter and cream cheese in mixer bowl until light and fluffy. Blend in egg yolk, pineapple juice and rum extract. Add cake mix one-third at a time, mixing well after each addition. Stir in coconut. Chill, covered, for 30 minutes.

Drop by teaspoonsful onto ungreased cookie sheet. Bake at 375 degrees F for 11 minutes or until light brown. Cool on cookie sheet for several minutes. Remove to wire rack to cool completely.

Yield: 4 dozen

Lemon Cheese Bars
1 (18.25 ounce) box yellow cake mix
2 eggs
1/3 cup vegetable oil
8 ounces cream cheese, softened
1/3 cup granulated sugar
1 teaspoon lemon juice

Mix dry cake mix, 1 egg and oil until crumbly; reserve one cup of mixture. Pat remaining mixture lightly into an ungreased 13 x 9-inch baking pan. Bake 15 minutes at 350 degrees F.

Beat cheese, sugar, lemon juice and remaining egg until light and smooth. Spread over baked layer. Sprinkle with reserved crumb mixture. Bake 15 minutes longer. When cool, cut into bars.

(This is a variation from the Sunshine Lemon Bars in post #126 (http://www.disboards.com/showpost.php?p=22244640&postcount=126), for those who do not have lemon cake mix or sweetened condensed milk. :) )

Yet another slightly healthier cookie because of the oatmeal. :rolleyes1

Fudgy Oatmeal Chip Cookies

1 devil's food cake mix
1 1/2 cups quick cooking or old fashioned oats, uncooked
3/4 cup butter, melted
2 large eggs
1 tablespoon oil
1 teaspoon vanilla extract
1 1/4 cups mini-chocolate chips
1 cup caramel chips (OR butterscotch chips OR peanut butter chips.)

Heat oven to 350 degrees F.

In a large bowl combine all ingredients except chocolate and caramel chips; mix thoroughly. Stir in chips. Drop by heaping teaspoons onto ungreased cookie sheet, 2 inches apart.

Bake 10 to 12 minutes. Cool 1 minute on cookie sheet, remove to rack and cool completely. Store in airtight container.

Makes 3 dozen cookies

:thumbsup2

#1hockeymom

09-20-2008, 02:59 PM

Subbing since I saw this mentioned on the CB. Now I need to go buy more cake mix! Thank you!

Huskerfamilyof5

09-20-2008, 04:25 PM

I saw this too, having to bring 4 doz cookies to church tomorrow, so I used devil's food, w/ extra cocoa plus I found Andies mints in the aisle with the choc chips. After rolling them into balls, I rolled them in powder sugar. I haven't tasted them yet, too hot, but they smell so good! Thanks for the ideas! :cool1:

Huskerfamilyof5

09-23-2008, 05:30 PM

I just wanted to update my previous post, my DH ate by Choc Andes cookies and said they are his new favorite cookie. This comes from someone who is very pickey about his food. I don't like choc/mint together, but had to try one and I too liked them.:goodvibes

jiminyC_fan

09-23-2008, 09:24 PM

Just got an email from Betty Crocker and I thought you guys might like this one. I can't wait to try it. One of the reviews said it works great with canned apples to make it even easier. Just omit the spices.

Southern Apple Crumble

425 Ratings
71 Reviews
Prize-Winning Recipe 2008! Meet the easy cookie-mix cousin to warm and spicy apple crisp.

Prep Time:20 min
Start to Finish:1 hr 20 min
Makes:9 servings

Filling
3 large apples, peeled, coarsely chopped (about 3 cups)
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 to 2 teaspoons ground cinnamon
1/4 cup cold butter or margarine, cut into small pieces
Topping
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup butter or margarine, melted
1/2 cup chopped pecans

1. Heat oven to 300°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, toss filling ingredients. Spread mixture in baking dish.
2. In same large bowl, stir cookie mix and melted butter until crumbly. Sprinkle over filling.
3. Bake 40 minutes. Remove from oven; sprinkle with pecans. Bake 15 to 20 minutes longer or until topping is golden brown. Serve warm or at room temperature.
High Altitude (3500-6500 ft): Heat oven to 325°F.

Special Touch
Serve with a scoop of ice cream or a dollop of whipped cream.
Editor's Reco
Use fresh peaches for the apples for a juicy peach crumble.

© 2008 ®/TM General Mills All Rights Reserved

Imzadi

10-05-2008, 09:40 PM

Pumpkin Bars

http://i98.photobucket.com/albums/l267/Imzadi102/116307.jpg

1 (16 ounce) package pound cake mix, (regular yellow cake mix will work fine also.)
3 eggs
2 tablespoons butter, melted
4 teaspoons pumpkin pie spice
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk, (NOT evaporated milk)
1 (15 ounce) can pumpkin puree
1/2 teaspoon salt
1 cup chopped pecans (optional)

DIRECTIONS
Preheat oven to 350 degrees C (175 degrees C). Coat a 15x10 inch jelly roll pan with non-stick spray.

In a large mixing bowl, on low speed, combine cake mix, 1 egg, margarine, and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of prepared pan.

In another large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, then remaining two eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice, and salt; mix well. Pour over crust; sprinkle with pecans.

Bake 30 to 35 minutes, or until set.

Cool, then chill in refrigerator. Cut into squares. Store covered in refrigerator.

This recipe is from: http://allrecipes.com/Recipe/Pumpkin-Cheesecake-Bars/Detail.aspx
It has overall 4 1/2 stars (out of 5) by 63 reviewers. :thumbsup2

mommylovesdisneymore

10-18-2008, 08:24 PM

:goodvibes Yum!!

OceanAnnie

10-28-2008, 05:11 PM

Bake sales for school fundraisers are coming up! So many recipes to choose from! Yea!!! Thanks OP! :yay: :yay: :)

Imzadi

10-28-2008, 05:46 PM

Back on page 7, I posted this really simple pumpkin cookie with only 2 ingredients. (No need to add the oil & eggs listed in the first post.) I re-posted it on a thread over on the CB and fellow DISer, Crystal0608 posted her review of the cookie, which I copied & pasted below. :)

I'd add some dried cranberries & walnuts or white chocolate chips to the two ingredients below. Maybe top with a cream cheese frosting. :)

Pumpkin Spice Cookie

1 (18.25 ounce) package spice cake mix
1 (15 ounce) can solid pack pumpkin puree (not pumpkin pie mix)

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Crystal0608's Review: :thumbsup2
I made the 2 ingredient pumpkin cookies last night that were posted and they were awesome! I mixed one box of the spice cake mix & the pumpkin puree in my kitchenaid mixer & added a handful of chopped pecans & dried cranberries. I sprayed the pans down really good with bakers joy & when they are almost done cooking I took them out of the oven, b/c they poof up, so I smushed them flat with my hand then cooked some more. They don't brown on top, so I had to watch them (I'm a cookie burner). I made 4 cookie sheets, could've done 5 since my 1st batch were huge. They are very fluffy and cake like right out of the oven, but after sitting overnight they got dense, moist, & more "pumpkiny". My super picky non-fruit eating dd gobbled these up, just told her they had fruit in them :). Loved them!

A little FYI: Pumpkin puree - one cup: Vitamin A: 310% of RDA, Vitamin C: 20% of RDA, Potassium: 588 milligrams :thumbsup2

OceanAnnie

11-01-2008, 02:52 PM

MazdaUK

11-02-2008, 04:53 AM

My DH was amazed with the biscotti - I made them for a sale too and we wnded up eating them and sending shop cookies :blush: (Our school is not fussy:rotfl: )

I don't think we have spice cake mix here - would carrot cake work instead? I can now get Libby's pumpkin cans here :goodvibes

Imzadi

11-03-2008, 01:41 AM

Imzadi, I made the biscotti today. It is wonderful! :love: Thank you for the recipe. I used devil's food cake mix and dark chocolate chips. I followed the recipe, but my biscotti didn't rise as much as your pictures and didn't make as much. My flour was in a flour container. I'm pretty sure it's all-purpose, but that could be the culprit. The family loves it! I was going to take it in for a bake sale, but I just made some cookies from cake mix instead. Good excuse to keep the biscotti! :) The cookies smell good too.
I wouldn't worry about the biscotti rising too much. :) I noticed at Starbucks, they are more like long sticks. Maybe you can call yours "Biscotti sticks." :teeth:

Of course, this could also give you an excuse to make them again and see if they will rise better the next time. ;) http://i15.photobucket.com/albums/a384/themarbleintheoatmeal/smilies/watchdrama8jm.gif

My DH was amazed with the biscotti - I made them for a sale too and we wnded up eating them and sending shop cookies :blush: (Our school is not fussy:rotfl: )

I don't think we have spice cake mix here - would carrot cake work instead? I can now get Libby's pumpkin cans here :goodvibes

Glad you finally got some canned pumpkin over there. http://www.wetcanvas.com/forums/images/smilies/clap.gif

I think the carrot cake mix would be fine. When I read different reviews of recipes over at allrecipes.com, many people have substituted carrot & spice cake mix for each other, and they say the recipes still taste great. :thumbsup2

Hedy

11-26-2008, 10:05 AM

I made yellow cake mix with chocolate chips, and the pumpkin/spice cookies for work today. They're a hit!
Incidentally, the pumpkin cookies are vegan.

SalandJeff

12-05-2008, 11:37 PM

...Here are some new recipes that use cream cheese....

Do any of these cookies made with cream cheese have to be stored in the fridge?

Thank you all for these ideas. I hate to bake (and cook, for that matter :rotfl2: ), but need to make 6 dozen cookies for a cookie swap next week. This thread is saving me!

Imzadi

12-08-2008, 08:56 AM

Do any of these cookies made with cream cheese have to be stored in the fridge?

From: The Complete Cookie Storage Guide (http://www.baking911.com/cookies/storage.htm)

"Refrigerate cookies if they contain cream cheese, cream frosting or custard, and other dairy products. They will last for up to 3 - 5 days there, loosely wrapped in foil.

Cookies with very moist fillings should be stored in a loose covered container. Refrigerate if desired. If fillings contain dairy products, they must be refrigerated. Cover with foil before doing so." :thumbsup2

That guide also has great storage & freezing cookie dough tips. :teacher:
I'm adding the link to my original, first post, so people don't have to hunt for it later. :magnify:

Imzadi

12-08-2008, 09:13 AM

On page 3, I posted Fruitcake Cookies using Spice Cake Mix and assorted chopped dried fruit & nuts - like in those self serve bins in the trail mix section at health food stores. Soak in a little warm water to moisten before baking. Since these fruits are naturally dried & sweetened (and hand selected by you) vs. the petrified candied fruits in most fruitcakes, these cookies would actually be edible! :rotfl: :flower: These would be child friendly as there is no alcohol in them.

I snipped this post by Chobie, on the CB, who has an adult version of fruitcake cookies, in which you can use a good chocolate cake mix: :goodvibes
I just concocted a chocolate fruit cake cookie which I think turned out really well. First I soaked chopped dried pineapple, apricots and cherries in a good dose of Grand Marnier until the fruit soaked up every last drop. Then I made a fudgy cookie dough with lots of good, melted chocolate, stirred in the fruit, some toasted pecans and chocolate chips. I baked off a few to taste and they were wonderful -- froze the rest of the dough to bake off before Christmas.

Make sure you taste test several of the soaked fruit, to make sure they have enough Grand Marnier, before adding to the dough. ;)

:goodvibes

tigger813

12-10-2008, 10:12 AM

getting in on the fun

OceanAnnie

12-27-2008, 08:49 PM

I made the oatmeal raisin cookies using the spice cake mix. They turned out really well! Not too sweet. :)

Imzadi

12-29-2008, 04:51 AM

OMG!!! This thread has been viewed 20,000 times!!! :yay: :woohoo: :dance3: :cool1: :cheer2:

Have a very sweet & happy new year, everyone! http://i98.photobucket.com/albums/l267/Imzadi102/watchdrama8jm.gif :drinking1

party: :rockband: :jumping3: :cheer2: :dance3: :yay: :woohoo: :jumping2: :banana: :cool1: :hyper: :love1: :jumping1: party:

babylisa4

01-31-2009, 06:30 PM

Pretty Pink Cookies for Valentines

--------------------------------------------------------------------------------
When I make these, everyone always wants the recipe.

Pink Cherry Chip Cookies
(I usually double this because everyone eats them up so fast!-the icing is what makes them so good)

Preheat oven to 350 degrees.
1 box Betty Crocker Cherry Chip Cake Mix
¼ cup butter or margarine(softened)
1teaspoon butter flavoring
½ teaspoon vanilla flavoring
Few drops red food coloring(for looks only)
8 oz. cream cheese(softened)
1 egg
½ cup chopped pecans

Cream butter and cream cheese with ½ of the dry cake mix. Add egg, vanilla and butter flavoring and red food coloring. Mix in remaining cake mix and nuts. Drop rounded teaspoonful on greased cookie sheet. Bake for about 10-12 minutes at 350 degrees. (kind of watch them-these cookies are better if they are sort of soft-not crunchy) Let cool completely.

Icing:
1 box powdered sugar
½ cup canned evaporated milk(more or less to get right consistency)
½ stick butter(softened)
Few drops red food coloring

Mix above ingredients together. Ice cookies when completely cooled. If stacking cookies, put wax paper between layers.

Notes: I have used regular milk or whipping cream but canned milk is better in the icing. Also, I’ve used canned cherry vanilla icing but homemade is better.

Note: I'm from Oklahoma and not every store has the Cherry Chip Cake mix so you might call your local grocery store. It's Betty Crocker Cherry Chip Cake Mix. I've purchased it in 2009 at a couple of our stores. We used to have Albertson's here and they didn't carry it.

babylisa4

01-31-2009, 06:32 PM

Imzadi

06-25-2009, 04:28 PM

I just saw this on the Bonnie Hunt Show. It's actually a recipe for fudge, (not fudge brownies,) but it uses brownie mix and only 2 other ingredients. :thumbsup2

(Recipe modified from Lisa Lillien's book, Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World.)

Fudge...UNPUDGED!

http://i98.photobucket.com/albums/l267/Imzadi102/Fudge.jpg

1 box Betty Crocker Fudge Brownies Mix (the 18.3-oz. Family Size box)
1 can (16 oz.) pure pumpkin puree (not pumpkin pie mix)
2 tbsp. Peanut Butter (or almond butter,) optional

Preheat oven to 350 degrees.

Combine pumpkin with the brownie mix in a large bowl; stir until smooth (do not add anything else).

Grease or spray a small baking pan (8" X 8" work best - no larger!) with nonstick cooking spray and pour in the mixture. Spoon 2 tbsp. of Peanut Butter (room temperature) on top in little dollops around on top and use a knife to swirl peanut butter around to marblize the TOP (like in the picture.) Bake for approximately 35 minutes. The batter will remain very thick and fudgy, and it should look undercooked. Remove from oven. Cover with aluminum foil and let cool in fridge for a couple of hours. Cut into 36 squares and serve.

If you use the author's recommended, to use a reduced fat peanut butter, (or no peanut butter at all on top,) this is the approximate calories compared to a regular piece of fudge, made the normal way with sugar & cream that is approximately 200 calories per piece:

Serving Size: 1 piece (approx. 1.3 oz.)
Calories: 63
Fat: 1g
Sodium: 56mg
Carbs: 13.5g
Fiber: 1g
Sugars: 9g
Protein: 1g
1 Point!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

:teacher: I also want to point out OceanAnnie's posts on the Budget Board a while ago, of how she makes Quick Dessert Breads using up fresh fruit and cake mixes. No need to buy separate bread mixes. :cool1:

Quick Dessert Breads

I have been making banana bread using Duncan Hines Extra Moist yellow cake mix. I wanted something quick and easy for all those bananas that go uneaten. My family goes in spurts with those things. Sometimes they are gone the same day I buy them. Other times they sit and start getting brown and that won't do. I use them up by adding them to the mix, and reducing the amount of water called for. Two loaf pans later, happy family. :)

I've since branched out. I made strawberry bread using the strawberry cake mix and adding strawberries that weren't being used. Really very good.

And I made the best apple bread using the Duncan Hines Extra Moist yellow cake mix. I diced up about 3-4 apples (took skins off) threw in about 2 handfuls of walnuts, about 2 handfuls of cranberries, 1 tspn vanilla, 1 tspn pumpkin pie spice :laughing:, and since I love cinnamon I added another tspn of that. I used the immersion blender until smooth. So delicious!

I've also used dried apricots and believe it or not butternut squash (and zucchini)! I had bought some prepared butternut squash that the family did not like. At all. It came in a two pack. So I used the second package in a dessert bread. I think the butternut squash had nutmeg in it. It was wonderful. The family gobbled it up!! :laughing:

The next bread I'm going to try is lemon (using the lemon cake mix). I have a container of Dole tangerines I'm going to use. I think I'll substitute about 1/2 of the water with the tangerine juice. The main thing to remember is to reduce the water some when you add the fruit.

The breads are gone in a snap around here. I try to have them handy for a quick breakfast or dessert. So if your fruit (and veggies) go uneaten, put it in a bread and watch it go! :)

I made another batch of the apple bread, just pulled them out of the oven. Used up the last of our apples.

You make the cake batter as directed except scale back on the water. For the apple bread I use 1 cup of water (instead of 1 & 1/2 cups). I also scaled back on the oil (I forgot to mention that earlier for the apple bread). I use 1/4 cup of oil (instead of 1/3 cup). Bake in two loaf pans on 350 for about an hour. That usually does the trick. If it isn't brown enough, sometimes I bump the temp down to 275 and cook them for another 1/2 an hour or so.

:goodvibes :beach: (I've added a link to this post in the First Post so you can easily find the Fudge & Quick Dessert Breads recipes, instead of having to scroll through endless pages to find them. :teacher: )