Another mid week treat using a cake mix – marble cookies. I also added chocolate chips and topped them with melted hershey kisses.
These are made with a marble cake mix, vegetable oil, and egg and water.
Ingredients list
1 marble cake mix
1 egg
1/3 cup vegetable oil
5 tbs water
1 cup Chocolate chips
Directions – In one bowl, combine yellow cake mix, egg, oil and 3 tbs water. Add chocolate chips. In another bowl, combine fudge packet and 2 tbs water. Add fudge mixture to yellow cake mixture. Swirl gently with a knife to marble. Scoop out 1/4 cups dough. Chill for a few hours. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or nonstick baking liners. Stagger cookies on sheet.
Bake 12 minutes. Cool completely. I topped these with melted hershey kisses.
To celebrate the Sabres 11th win in 12 games – An easy mid-week treat. One for my non-chocolate loving friends at work – white cake mix cookies. Just a few ingredients – white cake mix, egg whites, vegetable oil, and almond extract. You can use 2 eggs if you don’t have egg whites and use vanilla extract instead of almond extract if you prefer. And they are topped with a simple buttercream frosting .
Ingredients list
1 white cake mix
1/3 cup vegetable oil
2 egg whites or 6 tbs liquid egg whites or 2 eggs
1 tsp almond extract (or vanilla)
Directions – preheat oven to 350 degrees. In a bowl, combine ingredients. Scoop out 1/4 cups dough. Roll into balls and slightly flatten. Line a cookie sheet with nonstick baking liners or parchment paper. Stagger cookies on sheet. Bake 10 to 12 minutes, no longer. Cool completely.
Frosting ingredients
1/4 cup butter, softened
2 cups powdered sugar
1 tbs milk
2 tsp almond extract (or vanilla)
Directions – in a bowl, combine ingredients and blend well. Frost cookies. Store in covered container.
For my final treat of 2025, I made lemon frosted cake mix squares. I didn’t have a lemon cake mix, so I used a white one and added some lemon extract, along with the other ingredients. These are for my friend rib’s birthday and as luck for the Sabres, who go for their 10th straight win tonight against the Stars, one of the best teams in the NHL.
These are super simple, don’t require a ton of ingredients or time. You can leave them plain or frost them.
Ingredients list
1 white cake mix
1 sugar cookie mix
3 eggs
1 cup butter, melted
2 tsp lemon extract
Directions – preheat oven to 350 degrees. Spray a 9×13 pan with baking spray. In a bowl, combine mixes. Blend in butter, then eggs and extract. Evenly spread into prepared pan. Bake 18 to 20 minutes, no longer. Cool completely.
Frosting ingredients
1/2 cup butter, softened
2 cups powdered sugar
3 tbs lemon juice
In a bowl, combine ingredients. Frost bars. Cut and store in covered container.
I am trying to make as many different cutout cookies for Christmas as I can before Santa arrives on the 25th. So far, I have made gingerbread men, a chocolate chip version, and chocolate version, using regular unsweetened cocoa. Today, I made a black cocoa version.
I used a mix of all purpose flour and cake flour, but you can use just AP flour if you want.
Remember to scoop your flour from their bags into your measuring cup so you get the right amount. I cut out the cookies and then chilled them before baking. And preheat your oven before baking.
Ingredients list
1/2 cup butter, softened
1 cup butter
1 egg
1 tsp vanilla
1/2 cup greek yogurt or sour cream
1 1/2 cups all purpose flour
1 cup cake flour
1/2 cup black cocoa powder
1 tsp baking powder
1/2 tsp salt
Directions – in a bowl, cream butter and sugar. Add egg and vanilla. Blend on greek yogurt. Mix in dry ingredients. Sprinkle flour on a clean surface. Roll dough to desired thickness and cut with cookie cutter. Chill a few hours. When ready to bake, line a cookie sheet with parchment paper. Preheat oven to 350 degrees. Place cutouts on sheet, leaving some room.
These sugar cookies use vegetable oil instead of butter or crisco. I wanted to make something quick for work today and thought these would work. I did freeze the dough for a few hours before baking to keep the cookies from spreading too much. I only used 3 cups of flour, I may use a little more next time and add some cornstarch too.
I ran out of frosting so one cookie got melted hershey kisses!
Remember to scoop your flour from your flour bag so you get the right amount. Freeze the individual doughs for an hour or so before baking. Preheat oven to 350 degrees before baking. And only bake these 9 to 11 minutes, no longer.
Ingredients list
1 cup vegetable oil
1 1/2 cups sugar
2 eggs
1 tsp vanilla
3 to 3 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
Extra sugar
Directions – in a bowl, combine sugar and vegetable oil. Add eggs and vanilla. Blend in flour, baking soda and salt. Scoop out individual doughs and form tall mounds. Freeze and hiur or to. When ready to bake, preheat oven to 375 degrees. Line a cookie sheet with parchment paper and stack cookies on sheet. Bake 9 to 11 minutes, no longer. Pop in fridge to firm up and cool, as cookies may be gushy.
Frosting ingredients
4 tbs butter, melted
2 cups powdered sugar
1 tsp vanilla
Heavy cream/milk
Combine butter, powdered sugar and vanilla. Add enough heavy cream or milk to get the consistency you want. You may need to add more powdered sugar. Frost cookies.
Instead of traditional chocolate chip cookies with semisweet chocolate chips, I opted for milk chocolate chips and I added some finely ground macadamia nuts for a unique, salty, flavor twist.
I melted the butter to speed up the process. I probably won’t do so next time and will use softened butter. These cookies spread out a little more than I prefer.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. After scooping out the dough, chill them at least a few hours at least a few hours. And preheat your oven before baking.
Ingredients list
1 cup butter, softened
1 cup sugar
1 cup brown sugar (firmly packed into measuring cup)
2 eggs
2 tsp vanilla
3 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tbs cornstarch
1 1/2 cups milk chocolate chips
1 cup macadamia nuts, finely ground
Added a few mini m&ms to some. Go Bills!
Directions- in a bowl, cream butter, sugar and brown sugar. Add eggs and vanilla. Mix in dry ingredients. If dough seems a little dry, add a tbs or two of water. Mix in chips and ground nuts. Scoop out 1/4 cups of dough. Chill a few hours. When ready to bake, preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet, like below, because these do spread a bit.
I loved pop tarts as a kid, specifically the chocolate frosted ones. I saw that Taylor Swift made a homemade version of pop tarts, so I thought, “why not”? It was funny, my chocoholic husband asked for a brown sugar version. Those will be on the way soon.
Remember to scoop your flour bag into your measuring cup so you get the right amount. Also freeze the uncooked bars for 30 minutes before baking to keep the fudge filling in place. And, preheat your oven to 350 degrees before baking.
Fudge filling list
2/3 cup heavy cream
1/4 cup unsweetened baking cocoa
1 1/2 cups chocolate chips
1 tbs butter
1 tsp vanilla
Directions – in a bowl, combine chips and cocoa. heat cream to a boil. Pour over chips. Add butter, stir until melted. Mix in vanilla. Set aside.
Bar ingredients list
1 cup butter, melted
1 cup sugar
1 egg
1 tsp vanilla
2 cups flour
1/2 cup baking cocoa
1 tsp salt
Directions – line a 9×9 pan with parchment paper. Set aside. in a bowl, combine butter and sugar. Add egg and vanilla. Blend in dry ingredients. Press half of dough every into prepared pan. Spread fudge filling on top. Evenly press remaining dough on top of filling. Freeze 30 minutes.
Preheat oven to 350 degrees. Bake 30 to 35 minutes. Cool completely
Frosting ingredients
1 cup powdered sugar
2 tbs baking cocoa
2 tbs water
1 tsp vanilla
1/2 cup chocolate chips melted
Directions- in a bowl,combine powdered sugar, cocoa, water and vanilla. Blend in melted chips. Frost cooled bars. Store in covered container.
If you love chocolate, this cake is for you. It uses a chocolate cake mix (I used dark chocolate fudge, but any one is fine), and a handful of other ingredients. The frosting is a buttercream with finely ground oreos. If you don’t have black cocoa, regular unsweetened baking cocoa is fine. I think I will make a golden oreo version of this with a white cake mix another time.
Ingredients list
1 chocolate cake mix
1 box chocolate instant pudding mix (3.4 oz)
1/2 cup black cocoa
3 eggs
1/2 cup vegetable oil
1/2 cup greek yogurt
1/2 cup milk
1 cup chocolate chips
Directions – preheat oven to 350 degrees. Spray a bundt cake pan with baking spray. Set aside. In a bowl, blend cake mix, pudding mix and cocoa. Blend in eggs, oil, greek yogurt and milk. Fold in chips. Batter will be thick. Spread evenly into prepared bundt pan. Bake 28 to 32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven. Cool 15 minutes in pan. Then pop cake onto a plate and cool completely.
I felt i left this cake in a minute too long, so I found a syrup recipe to help moisten it up. This is used before you frost it.
In a saucepan, combine 1 cup water, 1 cup sugar and 1/3 cup unsweetened baking cocoa. Whisk constantly over medium heat just until it boils. Remove from stove. Pour in a pan and cool completely. Brush on cooled cake.
Oreo buttercream frosting ingredients
1/2 cup butter, softened
1/2 cup crisco
4 cups powdered sugar
1 tsp vanilla
4 to 6 tbs heavy cream
14 oreos, finely crushed (i used a food processor)
Directions – in a bowl cream butter and crisco. Slowly blend in powdered sugar. Add vanilla and 4 tbs of heavy cream. Mix more cream, one tbs at a time, until you get the consistency you want. Blend in crushed oreos. Frost cake. Store in covered container.
We had one last bag of leftover candy from Halloween – a bag of plain m&ms. so I thought “why not bake with them?”
Note the colors in the middle – red and blue! Go Bills!
Instead of the usual chocolate chip cookie recipe, I went with oatmeal, for something different.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Chill the individual doughs for a few hours. And preheat your oven before baking
Ingredients list
8 tbs butter, softened
2 1/2 tbs crisco
1 cup plus 2 tbs plus 2 tsp brown sugar, firmly packed
1 egg
1 tbs honey
1 tbs vanilla
1 1/3 cups flour
1/2 tsp salt
2 cups oats (I used quick pats)
1 cup m&ms
Directions – in a bowl, cream butter, crisco and brown sugar. Add egg, honey and vanilla. Blend in flour, salt and oats. Mix in m&ms. Scoop out 1/4 cups of dough. Chill a few hours. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. flatten cookies to desired thickness.
One last cutout cookies recipe, using my Halloween cookies cutters. This is a brown sugar cookie recipe, no granulated sugar required.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. And preheat your oven before baking.
Ingredients list
3/4 cup butter, softened
3/4 cup brown sugar, firmly packed into measuring cup
1 egg
1 tsp vanilla
2 1/4 cups flour
1/2 tsp baking powder
1/4 tsp salt
Directions – preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Set aside. in a bowl, cream butter and brown sugar. Add egg and vanilla. Fold in dry ingredients. Form dough into large ball and divide in half. Sprinkle flour on a clean flat surface. Roll out dough to desired thickness. Cut out your cookies. Place on prepared cookie sheet. Bake 8 to 10 minutes, no longer. Cool completely.
Frosting ingredients
1/4 cup butter, softened
2 cups powdered sugar (scooped from your container into your measuring cup)
1 tsp vanilla
Milk
Directions – in a bowl, combine butter, vanilla, and powdered sugar. Add milk, 1 tbs at a time, until you get the consistency you want. Frost cookies. I sprinkled the frosting tops with Halloween sprinkles.
cookies by christine 