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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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

*this post is featured on:

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cookies n cream cookies.

i’m excited to share that SBA is now on facebook! to follow me, simply “like” Sally’s Baking Addiction on the right sidebar. 🙂

now onto those cookies….

how delicious are cookies n creme bars? crunchy chocolate cookie bits speckled throughout creamy white chocolate? yum.

now how delicious would cookies n creme bars be melted inside a cookie?!

ever since my chewy butterfinger cookies blew up on pinterest, i knew i had to recreate the whole candy-inside-cookie ordeal and bake up something just as fabulous:

chewy butterfinger cookies

i ❤ candy in cookies.

sooooo i bought a couple king sized cookies n creme bars the other day, chopped them up, and threw them into the same basic drop cookie recipe i used for the chewy butterfinger cookies. i added some white chocolate chips on top because i favor chunky cookies with a lot of texture goin’ on.  i hate plain cookies!!

   

i love the black chocolate cookie speckles underneath!

cookies n cream cookies

(categorized under cookies)

makes 2 1/2 dozen

  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) butter, softened
  • 1 large egg
  • 2 king size hershey’s cookies n creme bars, chopped
  • 3/4 cup white chocolate chips

DIRECTIONS

  1. Preheat oven to 375 degrees.
  2. Combine flour, baking soda, and salt in small bowl and set aside.  In a separate bowl, using a hand-held mixer or stand alone mixer, beat the butter and sugar together until light and creamy. Beat in egg until just combined.
  3. Gradually beat in flour mixture.  Stir in chopped cookies n creme pieces by hand. Do not overmix.
  4. Drop by slightly rounded tablespoonfuls onto ungreased baking sheet. Stick 4-5 white chocolate chips on top of the cookie dough ball. Bake for 10-12 minutes or until lightly browned.  Allow to cool and enjoy!

Taste Tester comments:

  • “They taste just like cookies n cream ice cream, but without having to worry about them melting!”
  • “I loooove the crunchy chocolate bits in them!”

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

snickers bar stuffed chocolate chip cookies

snickers bar stuffed chocolate chip cookies

chewy oatmeal m&m cookies

chewy oatmeal m&m cookies

chewy butterfinger cookies

chewy butterfinger cookies

pretzel hugs.


ok, if you’ve been reading SBA for the past few months, you know i am a tad obsessed with chocolate covered pretzels.  they were the first “recipe” i ever made and quickly became my go-to for nearly every holiday.  the salty/sweet combination gets me every time. lately, i’ve been playing around with my beloved chocolate covered pretzels and created these:

chocolate peanut butter pretzel bites

   

today, i’m bringing you another spin off. pretzel hugs.


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are these not the cutest things you’ve ever seen??  not only are they adorable, they are SO easy.  this recipe is hardly a recipe.  stick a hershey kisses hug on top of a square pretzel. melt for 3 minutes. press an m&m on top.  done.  it takes less than 5 minutes to make these. then, you have to let them cool and the chocolate set.  or just eat them all when the hugs are all melty and gooey. mmmmmmmmm!

         

i chose green m&ms for st patrick’s day, but go with your fave color or use a color for any upcoming holiday.

aaaaaaaaand then i couldn’t NOT use pink m&ms. if you couldn’t tell by everything around you here on my site, i’m a tad obsessed with all things pink.

    

pretzel hugs

(categorized under cupcakes & fun sweets)
  • square pretzels
  • hershey kisses hugs
  • m&ms

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Line baking sheet with wax paper or aluminum foil.  Lay however many pretzels you want to make on the sheet.
  3. Unwrap hugs and place one on each pretzel.  Stick in the oven until the hug begins to melt down (mine took about 3 mins, depends on your oven).
  4. While the pretzels hugs are in the oven, get your m&m’s out and ready because you will have to work fairly quickly after the pretzel hugs come out of the oven.
  5. Remove pretzel hugs from oven and gently press an m&m down on each one. (The hug should flatten out when you press the m&m in it.  If it is not flattening out, place the pretzel hugs back in the oven for 30 more seconds.)
  6. Let the pretzel hugs cool completely and let the chocolate set for about 1 hour.  Enjoy!

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

chocolate dipped brownies

chocolate dipped brownies

chocolate covered pretzels

chocolate covered pretzels

mini chocolate chip cookie sandwiches

mini chocolate chip cookie sandwiches

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

 

chocolate covered pretzels

my go-to treat for nearly every holiday 🙂

birthday

christmas

halloween

valentine’s day

I typically use honey wheat pretzels, just because they are my favorite but any type of pretzel will do (i used Synder’s Olde Tyme Pretzels for the valentine’s day pretzels above).  You can get creative and use toppings other than sprinkles like crushed oreos, crushed candy canes, crushed nuts, or mini m&ms.  I just like to use an excessive amount of sprinkles. 🙂

INGREDIENTS

DIRECTIONS

  1. Line a large baking sheet with parchment paper. Set aside.
  2. In a microwave safe bowl, break up the chocolate bars into small pieces so they melt easily.  Microwave on high for 30 seconds.  Remove and stir for about a minute.  The chocolate will continue to melt as you stir. If needed, microwave in 10 second increments until all is melted and smooth.
  3. Take a pretzel and dip into chocolate, using a spoon to evenly cover 1/2 of the pretzel. Shake the pretzel a bit to remove any excess chocolate.
  4. Immediately cover the chocolate with sprinkles before the chocolate hardens.  I usually do this over a paper plate, to catch the sprinkles that miss the pretzel.
  5. Place each pretzel on parchment paper lined baking sheet and refridgerate for about 10 minutes for the chocolate to harden.  Enjoy!



white chocolate chip cranberry cookies

white chocolate chip cranberry cookies

these cookies are pretty much perfect. perfect amount of sweetness, chewiness, and white chocolateyness…ummm that’s most definitely not a word, but you get the point. 🙂 the recipe is a basic drop cookie dough recipe with some dried cranberries and white chocolate chips thrown in. super simple but oh-so-delicious! hope you enjoy 🙂

INGREDIENTS

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp salt (don’t omit)
  • 1 cup dried cranberries
  • 1 cup white chocolate chips

DIRECTIONS

  1. Preheat oven to 375 degrees
  2. In a large bowl, cream together the butter and sugars
  3. Beat in the egg and vanilla
  4. In a seperate bowl, combine the flour, baking soda, and salt
  5. Gradually add the dry ingredients to the wet ingredients and mix well
  6. Fold in the dired cranberries and white choc chips
  7. Drop by tablespoonfuls onto an ungreased baking sheet
  8. Bake for 8-10 minutes of until cookies are lightly browned
  9. Allow cookies to cool on the baking sheet for about 1 minute and remove to cool completely
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