I’m on a baking binge. It’s a finals week thing. I wanted to try something new, but I had a couple baking failures in the last week or so and I was feeling a little defeated. I was scrolling through and found a few pins that explained how to make cookies from boxed cake mix. Sounded pretty easy, so I felt up to it.
They are easy, and I’m so excited about them! There are so many potential combinations with different cake mixes and things to put in them. I made four different kinds, because go big or go home, right?
Cake Batter Cookies
- 1 box of cake batter
- 2 eggs
- 1/3 – 1/2 cup of melted butter
Combine the ingredients. The original posts called for 1/3 cup of melted butter, but I found that it just wasn’t enough liquid for some of the cake mixes. I think it really depends on the box. That’s the mantra for this recipe: It depends on the box.
Once you have mixed your ingredients, feel free to add whatever you want to it! Roll into balls and cook at 350 for 5-10 minutes.
Pro tip: Have some flour to coat your hands in. This batter is much more sticky than your traditional cookie dough.
They turned out so awesome! They are so soft and chewy and amazing. Here are the four different combos that I made:
Confetti Cake Batter With Mini Eggs
Butter Pecan Batter with Skor Bits
Chocolate Batter with Reese’s Pieces
Red Velvet Batter with Chocolate Chips
They are all so great. I think that our favourite was the butter pecan with skor bits. What are some combos that you think would taste good?
Curtis and I never eat all of the bananas before they turn too ripe. I also only like bananas when they are still a bit green, so once they are full yellow I’m not interested anymore. I usually make banana bread/muffins/loaf/etc. so that the ripe bananas don’t go to waste.
I figured I’d try something a little different this time. I found a recipe for some healthy ‘cookies’ with only three ingredients. I figured I’d give it a try.
- 2 ripe bananas
- 1 cup rolled oats
- 1/4 cup chocolate chips
Mash up the bananas, stir in the oats and chocolate chips, and drop onto the pan! Cook at 350 for 12-15 minutes.
They hold together better than I expected they would, and they taste pretty great! Super simple and quick, and less guilt than a traditional cookie! Win win.
I am such a stress-baker. Something about following a recipe – or eyeballing a recipe, as I usually do – is so calming for me. I’m a stress-eater too, so it works out.
It’s the end of the semester. I have a dozen projects that I should be working on and finals that I should start studying for. I hit that point that so many of us do where I have so much to do that I decide to do none of it. Admit it, you’ve been there too.
I got a serious craving for snickerdoodles. I hadn’t had one since I was a kid, and Curtis hasn’t ever had them. There was only one way to satisfy that craving. Bake time!
I called my Grandma for the recipe and my childhood was shattered when she told me that she used to buy them from a lady she knew that sold her cookies. I was excited to try out a family recipe that I remembered from Grandma’s house as a kid – and it turns out that these magical cookies weren’t even my Grandma’s.
I turned to Pinterest and hunted through dozens of recipes. As I mentioned before, I don’t really follow recipes as I see them. I instead like to check out a bunch of recipes and blend them together to create my own hybrid that I think will work.
I did a pretty good job on these. They turned out soft and chewy and everything that a snickerdoodle should be. Here is my hybrid recipe. You can follow it, or make it into your own!
The Best Snickerdoodles
- 1 1/2 cups of sugar
- 1/2 cup of golden shortening
- 1/2 cup of butter
- 2 eggs
- 1 tbsp of vanilla
- 1 1/2 tsp of cream of tartar
- 2 3/4 cups of flour
- 1 tsp baking soda
- 1/8 tsp baking powder
- Pinch of salt
- 3 tsp of cinnamon
- 4 tbsp of sugar
- Cream butter, shortening, and sugar in a bowl
- Add eggs and vanilla and cream together
- Mix in cream of tartar, flour, baking soda, baking power, and salt
- Refrigerate dough for 45 minutes
- Roll dough into small balls, and roll in mixture of cinnamon and sugar
- Bake at 375 for 6-8 minutes
How easy is that! And they are absolutely mouth-watering. I highly recommend them :)
Dry skin is such a common problem – especially during Canadian winters. I have tried what feels like all the products under the sun to soothe my dry hands. Curtis’ mom is the same. Her hands are not only dry, but crack. This can be just the worst.
His mom has cracking hands every winter, and she has tried a number of products as well. Nothing really works for her. I stumbled across a homemade body butter recipe and figured that it was worth a try! The main ingredient is coconut oil, and I’ve been reading so much hype on its benefits lately that I was quite intrigued to see the results. I tweaked it a bit from the original post, but it was still so easy!
Orange Coconut Body Butter
- 1 1/2 cups Cold-Pressed Coconut Oil – I had to hunt for this a little bit. I found it in the natural foods aisle at Superstore. You can use the plain coconut oil, but I chose Orange Almond to enhance the scent a bit.
- 3 tbsp honey
- Zest from one orange
I’m not even going to break this up into steps, because there really isn’t any. Combine the ingredients, and mix. I mixed by hand, but I think you can mix with an actual mixer as well for more of a whipped texture. I don’t have one, so I had to rely on my muscles ;)
Even mixing by hand, it became a very smooth texture. I placed it into a nice little container that I also found at Superstore.
I only used about half of the small jar of coconut oil, and probably have enough for another batch. Considering I already had honey – as most of us probably do – it only cost me about $7 to make! Not too bad considering how much we so often spend on skin care products.
I tested out a little myself, and you really do only need a little bit. It’s a bit greasy at first, but it’s oil. I expected that. It took about five minutes to really soak into my skin and I have to say that my hands feel awesome! And it truly smells divine.