Cookies from cake mixes! Also: BISCOTTI, BARS, now CUPS & POPS

Discussion in 'Cooking' started by Imzadi, Nov 14, 2004.

  1. Imzadi

    Imzadi Saved by an angel in a trenchcoat

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    Pumpkin Bars

    [​IMG]


    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
     
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  3. mommylovesdisneymore

    mommylovesdisneymore DIS Veteran

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  4. OceanAnnie

    OceanAnnie <font color=maroon>I guess I have a thing against

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

    Imzadi Saved by an angel in a trenchcoat

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

    OceanAnnie <font color=maroon>I guess I have a thing against

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    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.
     
  7. MazdaUK

    MazdaUK <font color=green>Curse this time difference!<br><

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    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
     
  8. Imzadi

    Imzadi Saved by an angel in a trenchcoat

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    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. ;) [​IMG]


    Glad you finally got some canned pumpkin over there. [​IMG]

    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
     
  9. Hedy

    Hedy <font color=blue>I'm <s>22</s> 27 and I still kind

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    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.
     
  10. SalandJeff

    SalandJeff <font color=teal>Disney Addict x2<br><font color=p

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    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!
     
  11. Imzadi

    Imzadi Saved by an angel in a trenchcoat

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    From: The Complete Cookie Storage Guide

    "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:
     
  12. Imzadi

    Imzadi Saved by an angel in a trenchcoat

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

    :goodvibes
     
  13. tigger813

    tigger813 DIS Veteran

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    getting in on the fun
     
  14. OceanAnnie

    OceanAnnie <font color=maroon>I guess I have a thing against

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

    Imzadi Saved by an angel in a trenchcoat

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

    Have a very sweet & happy new year, everyone!
    [​IMG] :drinking1

    party: :rockband: :jumping3: :cheer2: :dance3: :yay: :woohoo: :jumping2: :banana: :cool1: :hyper: :love1: :jumping1: party:
     
  16. babylisa4

    babylisa4 Mouseketeer

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    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.
     
  17. babylisa4

    babylisa4 Mouseketeer

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    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.
     
  18. Imzadi

    Imzadi Saved by an angel in a trenchcoat

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    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!

    [​IMG]


    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:


    :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: )
     
  19. Elie JAMES

    Elie JAMES Earning My Ears

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    Thank you for posting this recipe
     
  20. bas71873

    bas71873 DIS Veteran

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    Someone posted a link to this in a thread I started today......can anyone tell me if these cake cookies freeze well? I like to back ahead and if I can cook & freeze and then pull out & thaw, even better. Anyone? I'm excited to try a few ;)
     
  21. MazdaUK

    MazdaUK <font color=green>Curse this time difference!<br><

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    I've not tried it but I don't see why they shouldn't - you could also freeze some unbaked so you can have them hot from the oven;)
     

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