Posts Tagged ‘Funfetti’
Oh look ANOTHER no-bake granola bar recipe. I swear I cannot make enough variations of this granola bar and I don’t plan to stop trying anytime soon. They are too easy to make, and too perfect for grab-and-go snacks. This version has some dry cake mix throw in along with the peanut butter to create another funfettinutter treat! Personally, I tasted the peanut butter more than the cake mix and will be adding 1/4 cup more the next time I make them. Or maybe I should make them more sinful and mix in cake truffle dough similar to the oatmeal cookie granola bars. But no matter what flavor is more predominant, you cannot deny a granola bar covered in sprinkles!
No matter how busy you are, I bet you have time to make this recipe today. Heck I had time to make it which says a lot if you’re been keeping up with my hectic life lately. It’s a fun layered chocolate bark with semisweet chocolate on the bottom and white chocolate on the top. (Said in a infomercial voice) but wait there’s more – dry cake mix was mixed into the white chocolate too and then loaded up with sprinkles! That is how you jazz up simple treats.
Did you really think I would leave off for my birthday weekend with my post yesterday, lacking cake batter, peanut butter, and cookie dough? Yes it was a most splendid ice cream, but I refuse to spend my birthday without at least one of those 3 things! So I went ahead and made breakfast using all three…
Peanut butter pancakes.
Eggless chocolate chip cookie dough.
Put the three together and you get an overload of some of my most favorite things about the dessert world… but for breakfast! And since it’s my birthday it’s completely acceptable to eat this first thing in the morning.
And since today is also star wars day (may the fourth be with you), I had originally made these pancakes with star wars vehicle pancake molds, but they didn’t come out right so I ended up just making the rest regular. So you’ll have to just imagine these as cool Millenium Falcons and X wings and Tie Fighters.
One year ago: Funfettinutter Cupcakes for Two (or One Birthday Girl)
When my friend Stephanie asked me to make cinnamon rolls for her Easter brunch on Sunday, it came as no surprise that I wanted to make some sort of crazy flavored cinnamon rolls. Had she asked anyone else she would’ve gotten traditional cinnamon rolls, but it’s me and any excuse to make a fun new recipe is pounced upon!
I first was torn between making raspberry or cake batter rolls, so I tweeted my dilemma only to realize how dumb of a question it was when I immediately got two votes for cake batter. Sure raspberry rolls sound delicious, but who can pass up anything involving cake batter? These cinnamon rolls not only are stuffed with cake batter flavor, but the dry mix is also in the dough itself and in the frosting! It’s cake batter mayhem.
By the way NYC ladies (particularly Tara), does this plate look familiar?
What is a holiday without some festive Funfetti recipes? A holiday lacking a whole lot of fun, that’s what. So I took it upon myself to make sure you got your dose of Funfetti this Valentine’s Day with a 7-layer bar. I really enjoying making these bars, because it’s an easy way to use up things in the pantry leftover from a previous baking expedition. Such as cherry baking chips. And typical for 7-layer bars, these will disappear as magically as they appeared.
While we are on the subject of disappearing acts, I’ve learned something about portion sizes and their relation to how quickly they will get eaten. Take these bars for example. When I first brought them into work I had them sliced into 24 bars, but my labmates cut them into fourths in an effort to feel less guilty about eating such a decadent treat. Of course they were neglecting to notice that instead of eating one or two fourths of a whole bar, they were eating 6ish = 1.5 bars. If they had just eaten the bar as I had cut it originally, they would have actually consumed less of it! Yet somehow the guilt factor is different. The moral of the story? Ignorance is bliss (and now I know how to deceive them O:-) ).
One year ago: Sausage Lasagna Heart Calzone
It’s my Birthday!! As in Erin’s birthday, not The Spiffy Cookie’s (that’s in November). And as usual all I can think of if what I am going to eat in order to celebrate. For lunch, we will be going out to a local bar called Bardog because they named their daily hot dog in my honor! Then later I will be enjoying a delicious margarita(s) with friends on Cafe Ole‘s patio and will probably prance around to other bars and restaurants in the Cooper/Young area.
But first (as always) I had to take care of dessert. These cupcakes have been a brainchild of mine for several weeks now. Waiting until this week to make them was pretty much torture, but they were totally worth the wait. Ever since Liz over on Little Bitty Bakes introduced the idea of a funfettinutter, I have been obsessed. First I made a pie, and now these cupcakes! They were the prefect Birthday treat combining two of my favorite things – peanut butter and Funfetti. Happy Birthday to me indeed!
I decided to use a cupcake recipe for two instead of making a huge batch. In retrospect I really wish I had extras of these but it was fun to try, and I can always upscale the frosting and filling for a full-sized recipe later on. Unfortunately my cupcakes stuck a bit to the liners. I don’t know if it was a problem with the liners themselves, or something I did wrong in preparing the cupcakes. But I also thought that the cupcakes could’ve stood being a bit sweeter. Maybe they simply had too much competition with the frosting. White chocolate peanut butter AND marshmallow fluff? Guess it shouldn’t be a surprise that the cupcakes ended up being more of a vehicle. The only thing that could’ve made that frosting better would’ve been the addition of cream cheese (why am I just thinking of that now!?).
I even used my new favorite way to frost cupcakes – a large cookie scoop! Makes frosting a snap, and once you dunk it into a bowl on sprinkles no one will ever know the difference. And how could I forget to talk up that wonderful ooze of filling when you bite into them? It’s as if you underbaked the cupcake so that there is still raw batter inside. Oh be still my heart.
I share my birthday today with Amanda (Amanda’s Cookin’)and Amy (Fearless Homemaker) so send them happy wishesas well. And in case this day wasn’t already awesome enough it’s also Star Wars day! Don’t forget to wish “May the fourth be with you” to everyone so that you look incredibly
The House of Mews Bake Sale continues today until 11pm CDT!
Be sure to check it out, bid on your favorites, and help feed homeless kitties.
There are plenty of baked goods to choose from you are bound to find one worth fighting for.
HelloGiggles.com has featured a post about the bake sale as well, check it out!
This first time I saw this recipe on Pinterest I knew I had to make it eventually. But then I saw it show up on other blogs, and knew I had to make it sooner than later. Finally I made it and loved it to pieces. The only thing that could’ve possibly made me enjoy it more would be adding peanut butter. You remember my little discussion about the funfettinutter? My list of things to make utilizing that concept keeps growing.
The only trouble I had in making this was that the sprinkles did not really stick much to the mixture. Next time, I will add the sprinkles before the powdered sugar.
One year ago: Homemade Olive Garden Salad and Dressing
CAKE BATTER PUPPY CHOW
Makes 5 cups
1-1/2 cups white cake mix
1/2 cup powdered sugar
10 oz. (5 squares) vanilla flavored Almond Bark
Vegetable shortening, optional (I used coconut oil)
5 cups rice Chex cereal
- Pour the cake mix and powdered sugar into a paper bag* or container with a lid, set aside.
- Melt Almond Bark according to the package directions, adding vegetable shortening to thin if desired.
- In a large bowl, mix together the melted chocolate and cereal until evenly coated.
- Transfer to the paper bag, fold down the top (or put the lid on the container) and shake until the cereal is evenly coated. Add sprinkles if desired.
- Pour onto a wax paper lined cookie sheet, separate any large pieces that may have stuck together, and allow to harden fully. Store in an airtight container.
*If using a paper bag, be sure there the bottom is sealed well, otherwise puffs of powder will come out.
Source: Adapted slightly from So Very Blessed.