funfetti granola bites.

oh dear.

what have i done?

somehow, someway, sprinkles hopped into my bowl of oats…

now, i’ve shared my love for addiction to granola…  i’ve shared my love for addiction to funfetti

let’s just combine the two and see what happens?!


mmmm. that’s my kind of energy snack.

now can someone please clean the runaway sprinkles hiding on my kitchen floor?!

funfetti granola bites

(categorized under granola & healthy stuff)

makes about 20 balls

  • 2 1/4 cups whole rolled oats
  • 1/2 cup yellow cake mix (the dry cake mix)
  • 1/2 cup light corn syrup (or honey)
  • 1 tsp. vanilla
  • 1/2 cup sprinkles (more or less, depending on your love for addiction to sprinkles)

DIRECTIONS

  1. Combine all ingredients into a large bowl.  Stir well, until all oats are moistened.  This will take some elbow grease!
  2. Refrigerate mixture for AT LEAST 1 hour (preferably 2 – you want the whole mixture pretty stiff and stick together well)
  3. Remove from refrigerator and roll into balls. Enjoy!
adapted from Little Bitty Bakes
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what to do with that extra cake mix leftover in the box?! use it in these 😉

cake batter rice krispie treats

cake batter rice krispie treats

cake batter chocolate chip cookies

cake batter chocolate chip cookies

 

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pineapple upside-down cake.

first, i’d like to send a BIG thank you to all my readers today!  all of your emails, messages, comments, and likes on my peanut butter m&m cookies MADE MY DAY. you are all so wonderful.  i’m so glad so many of you made the cookies and loved them.

they’re pretty awesome, huh?

these days my photos are typically taken with a Canon EOS Rebel T2i, but i used my iPhone to take all the photos of my pineapple upside-down cake yesterday. who says you need a fancy DSLR camera to take all your photos?

i’m in loooove with my iPhone. i also looooove pineapple upside-down cake.

this is a win-win post for me.

pineapple upside-down cake is an incredibly light, moist cake with a thick caramelized crust encasing juicy pineapples and sweet cherries. my recipe will have people BEGGING you for more.  and the good thing is that it all comes from a box.

first, round up your ingredients.

prepare the cake according to the box instructions, subbing the pineapple juice for the water.

next, melt butter in a 9×13 baking pan. sprinkle with brown sugar.

line the butter/brown sugar mixture with pineapples and maraschino cherries.pour the cake batter over the pineapples/cherries & bake according to the instructions on the cake box.

while it’s baking, the pineapple juices soak into the cake and the brown sugar/butter caramelize on the bottom to create a thick, irresistible sugary crust.  once it’s done baking, flip it over onto a large plate and watch the juices drip along the sides.  who needs icing when you have caramelized pineapples? this cake will simply blow you away.

you WON’T believe how good this cake is.

pineapple upside-down cake

  • 1/4 cup butter
  • 1 cup packed brown sugar
  • 1 can (20 oz) pineapple slices in juice, drained, juice reserved
  • 1 jar (6 oz) maraschino cherries without stems, drained
  • 1 box Betty Crocker SuperMoist yellow cake mix
  • Vegetable oil and eggs called for on cake mix box

DIRECTIONS

  1. Preheat oven to 350. In 13×9 inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Gently press pineapple slices on brown sugar. Gently press a cherry in center of each pineapple slice, and arrange remaining cherries around slices.
  2. Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
  3. Bake 42 to 48 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake. Allow to cool & enjoy!

*serve warm or cool. tastes best when stored covered in the refrigerator.

*want a lighter version? i think i might try this one next time i bake my favorite dessert.

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ps: you may also enjoy these recipes too!

caramel apple peanut butter oatmeal bars

caramel apple peanut butter oatmeal bars

peppermint patty chocolate chip cookie bars

peppermint patty chocolate chip cookie bars

funfetti cake batter blondies

funfetti cake batter blondies

take 2: funfetti cake batter blondies.

ooops i did it again.

i made my funfetti cake batter blondies. again.

sorry i’m not sorry.

so, i originally posted my funfetti cake batter blondies back in december. and it is, by far, my most popular recipe on SBA.

i get countless emails from readers and friends letting me know they’re a huge hit anytime they’re made.

gooey. dense. cake batter. sprinkles. white chocolate. all in one little blondie.

i’ve probably made them a dozen times since i came across the recipe 6 months ago. yes, they are that good.

i made them again last night, using a ton more sprinkles, so they almost look like tie-dye blondies. love it!

so, just in case you missed these, here there are again. you’re welcome.

funfetti cake batter blondies

categorized under brownies/bars
  • 1 box yellow cake mix
  • 1/4 cup canola oil
  • 1 egg
  • 1/3 -1/2 cup milk
  • 1/2 cup sprinkles ( i used only 1/4 cup in this post, but the more sprinkles, the better in my book)
  • 1/2 cup white chocolate chips

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Combine first four ingredients in a large bowl.
  3. Add the milk slowly. You want to cake batter to be as dense & thick as possible.
  4. Mix in the sprinkles and white chocolate chips.
  5. Pour into 8 x 8 baking pan, sprinkle a few more sprinkles on top, and bake for 25-30 minutes until edges are just turning brown.
*the blondies will look like they are not fully done because the center will be quite gooey, but that’s what you want!  After about 30 minutes of cooling, they will be easy to cut using a serrated knife.
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ps: want regular updates from sally’s baking addiction? follow me on facebook!

pps: need more yummy treats in your life? 😉

cake batter rice krispie treats

cake batter rice krispie treats

cake batter chocolate chip cookies

cake batter chocolate chip cookies

mini chocolate chip cookie sandwiches

mini chocolate chip cookie sandwiches

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cake batter rice krispie treats.

hiiiii. are you ready for the most amazing, no bake, ready in 5 minutes, knock-off-your-socks recipe?!

it’s no secret that i love cake batter flavored everything. my funfetti cake batter blondies are my most popular recipe, by far.

funfetti cake batter blondies.

my funfetti cake batter chocolate chip cookies aren’t so bad either.

it was only a matter of time until i expanded my recipe archive to feature cake batter rice krispie treats too.

   

gooey,  super marshmallow-y, full of colorful sprinkles, and bursting with that cake batter flavor you love. do i need to convince you more to make these NOW? 😉

cake batter rice krispie treats

(categorized under cupcakes & fun sweets & brownies/bars)
  • 3 tbsp butter (i use land o lakes light butter)
  • 1 (10 oz.) bag of marshmallows
  • 2/3 cup boxed yellow or white cake mix (the dry cake mix)
  • 6 cups rice krispie cereal
  • 1/2 cup sprinkles

DIRECTIONS

  1. Spray a 9×13 baking pan with nonstick spray. Set aside.
  2. In a large saucepan over low heat, melt the butter.
  3. Add the marshmallows and stir constantly. Once the marshmallows are completely melted, stir in the dry cake mix. Turn off the stove.
  4. Stir in the cereal under it is completely coated with the marshmallow mixture. Mix in half of the sprinkles. Press into prepared baking pan and top with the remaining sprinkles. *when i press rice krispie treats into a pan, i use a spatula sprayed with nonstick spray, making it easier to press down
  5. Chill for at least 30 minutes and cut into squares.
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ps- have you seen SBA on facebook yet? don’t forget to “like” me on the right sidebar if you’d like facebook updates from SBA. 🙂

pps: you may also enjoy these treats too!

funfetti cake batter blondies

cake batter chocolate chip cookies

cake batter chocolate chip cookies

peanut butter chocolate chip blondies

peanut butter chocolate chip blondies

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devil’s food cake mix cookies

devil’s food cake mix cookies

aka the EASIEST cookie i’ve ever made! just like my peanut butter sweethearts, these cookies require minimal clean up and can be made in just one bowl. take a box of devil’s food chocolate cake mix, a couple eggs, butter, a splash of vanilla, and a scoop of flour and you can have homemade cookies in just 10 minutes. 🙂

they are super soft, almost a cross between a fudgy brownie and a chewy cookie. you may leave them plain or roll them in some festive sprinkles, like these tiny hearts for valentine’s day. i also decorated a couple cookies with some red mini m&ms i had leftover from my rainbow m&m cookies. feel free to use any sprinkle/candy of choice. 🙂

INGREDIENTS

makes about 30 cookies

  • 1 box chocolate cake mix (any brand- i used pillsbury devil’s food)
  • 1 1/2 tbsp flour
  • 1 stick softened butter
  • 2 eggs
  • 2 tsp vanilla
  • sprinkles for rolling (optional)

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Add all ingredients to a bowl and mix well. it will take a bit of elbow grease to get it all combined!
  3. Spill some sprinkles onto a plate.  Form dough into tablespoon-sized balls and roll in the sprinkles.
  4. Bake on an ungreased baking sheet for 10 minutes. Let cool on the sheet for another 10 minutes after removing from the oven.  Enjoy!
PS: for some more chocolate cookie yumminess, check out my chewy chocolate white chocolate chip cookies 🙂



cake batter chocolate chip cookies

probably the first and most important reason i like to bake cake and cupcakes is so that i can “test” the batter. have to make sure it tastes alright before baking, right?? i’m also a sucker for sprinkles. sprinkles everywhere, on everything. i ❤ funfetti.

i figure i’d add two of my favorite things, cake batter & sprinkles, to another favorite thing: chocolate chip cookies. droooooool.


so, by replacing some regular flour in a chocolate chip cookie recipe with cake mix, the cookies come out with the amazing cake batter flavor we all know and love.  the cookies turned out a bit flatter than i wanted, so i’ll make sure to use *softened* butter rather than melted next time (i noted that below).  i baked half with semisweet chocolate chips and half with white chocolate chips.  verdict? i like the white chocolate chip cookies better! but both kinds are obviously droolworthy.

i split the dough between two bowls and added white chocolate chips and rainbow sprinkles to one bowl…

…and semisweet chocolate chips and more rainbow sprinkles to the other bowl.

 if you like the taste of cake batter (c’mon, who doesn’t?!), then you’ll flip for these cookies.

cake batter chocolate chip cookies

  • 1 cup all-purpose flour
  • 1 1/4 cups yellow boxed cake mix
  • 1/4 tsp baking soda
  • 1.5 sticks softened butter (i used melted butter, but mine turned out a bit flat. i suggest *softened*)
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 cup chocolate chips (white or semisweet)
  • 1/3 cup sprinkles

DIRECTIONS

  1. In a large bowl, sift together flour, cake mix, and baking soda.
  2. In a seperate bowl, beat together the butter, egg yolk, egg, and vanilla until slightly creamy.  Add the sugars and stir well.
  3. Add the flour mixture to the wet ingredients and stir until well combined.
  4. Fold in the chocolate chips and sprinkles.
  5. Refrigerate dough for at least 30 minutes.
  6. Preheat oven to 350 degrees.
  7. Remove the chilled dough and scoop rounded tablespoons onto an ungreased baking sheet. (make sure to keep dough chilled when working in batches!)
  8. Bake for 12-15 minutes until edges are slightly browned and centers are set.  Let cool and enjoy!

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ps- i think you’ll enjoy these sweet eats too ;)

snickers bar stuffed chocolate chip cookies

fudgy cookies n cream oreo brownies

funfetti cake batter blondies

 

christmas funfetti cake batter blondies.


christmas funfetti cake batter blondies

see original recipe here. i just added christmas colored nonpareils. 🙂

I kept them in the oven for a few minutes longer than what the original recipe calls for, so they were less gooey but still very dense and delicious!

christmas funfetti cake batter blondies

  • 1 box yellow cake mix
  • 1/4 cup canola oil
  • 1 egg
  • 1/3 -1/2 cup milk
  • 1/4 cup sprinkles
  • 1/2 cup white chocolate chips

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Combine first four ingredients in a large bowl.
  3. Add the milk slowly. You want to cake batter to be as dense & thick as possible.
  4. Mix in the sprinkles and white chocolate chips.
  5. Pour into 8 x 8 baking pan, sprinkle a few more sprinkles on top, and bake for 25-30 minutes until edges are just turning brown.
Notes: the blondies will look like they are not fully done because the center will be quite gooey, but that’s what you want!  After about 30 minutes of cooling, they will be easy to cut using a serrated knife.

funfetti cake batter blondies

funfetti blondies

i stumbled upon Shelly’s cake batter blondies on pinterest a few months ago and have made them SEVERAL times…all because i have constant requests for them! they literally disappear from the plate wherever i bring them.  i adapted her original recipe a bit and ended up creating what has become, by far, Sally’s Baking Addiction most popular recipe. the “recipe” is so simple, that I can hardly even call it one! they taste just like funfetti cake batter, and are ready in just 30 minutes. PLUS they can be made in only one bowl. woohoo for easy clean up! do i need to convince you any more?!

INGREDIENTS

  • 1 box yellow cake mix
  • 1/4 cup canola oil
  • 1 egg
  • 1/3 -1/2 cup milk
  • 1/4 cup sprinkles
  • 1/2 cup white chocolate chips

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Combine first four ingredients in a large bowl.
  3. Add the milk slowly. You want to cake batter to be as dense & thick as possible.
  4. Mix in the sprinkles and white chocolate chips.
  5. Pour into 8 x 8 baking pan, sprinkle a few more sprinkles on top, and bake for 25-30 minutes until edges are just turning brown.
Notes: the blondies will look like they are not fully done because the center will be quite gooey, but that’s what you want!  After about 30 minutes of cooling, they will be easy to cut using a serrated knife.

ps- i think you’ll enjoy these sweet eats too ;)

chocolate dipped brownies

chocolate dipped brownies

funfetti cake batter chocolate chip cookies

funfetti cake batter chocolate chip cookies

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