Posts Tagged ‘Funfetti’

No-Bake Funfettinutter Granola Bars

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!

Funfettinutter Granola Bars

One year ago: Bleu Cheese Ball
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Cake Batter Chocolate Bark

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.

Cake Batter Chocolate Bark

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Birthday Cake S’mores Cookies

I don’t shop very often these days due to financial constraints the past two months, but the most recent excursions I have had resulted in the purchase of primarily navy blue and coral colored items. I cannot explain this gravitation as I am not doing do on purpose. Yet I have actually experienced this many times before where I find myself standing in the checkout line with a handful of similarly colored items. I suppose my brain just gets stuck on one color when looking around it only allows me to see that color.

And then when it comes to food, I am all over the place most of the time. Take cake batter for example. I’ve combined cake batter with all kinds of things, including peanut butter, but today is the first time I’ve paired it up with s’mores and I think they compliment each other quite well. These cookies have a cake batter cookie dough base with chocolate, miniature marshmallow bits, and grahams cracker pieces mixed in. And more sprinkles. Because why have just cake batter or just s’mores when you can have both!?

Birthday Cake S’mores Cookies

One year ago: Corn Chowder with Zucchini and Orzo
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Chocolate Funfetti Cookie Stack Cake

Is there anything better than a cookie cake? How about a STACKED cookie cake? Heck yes! You can make a cookie stack cake out of any cookie you prefer whether it be store bought or homemade but you will need about 4 dozen of whichever you choose. I decided to make my own and went for a chocolate funfetti cookie, which is a chocolate cookie with mini cake truffles mixed in along with some white chocolate chips. Unfortunately the truffles I used were from Walgreens and they don’t seem to sell them anymore! I did not buy enough of the bites and that’s why I mixed in some white chocolate chips as well. In the future I will just make them homemade.

Chocolate Funfetti Cookie Stack Cake 1

The cookies are stacked in alternating layers with a cake batter buttercream in between each to make it all hold together. It’s then topped off with more frosting, an extra cookie for decoration, a few more mini truffles and lots of sprinkles. Now when it comes to eating this cake, I know your first instinct is likely to pull off a cookie or two but don’t you dare! The beauty of all your hard work will be ruined if you do so (and actually this is what happened when I brought it to a party). Instead slice it just like you would a regular cake because all that frosting and layers of cookies are just begging to be sliced into.

I’m curious to know, what flavor cookie stack cake would you make?

Chocolate Funfetti Cookie Stack Cake 2

One year ago: Sweet Potato Cream Pasta with Crispy Kale

Two years ago: Root Beer Pulled Pork Sandwiches
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Birthday Overload Pancakes

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.

Funfetti “syrup”.

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.

Birthday Overload Pancakes

One year ago: Funfettinutter Cupcakes for Two (or One Birthday Girl)

Two years ago: Peanut Butter Cup S’mores Ice Cream
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Funfetti Macarons & Sucré Macaron Giveaway

This month I participated in Love & Olive Oil’s April Kitchen Challenege, and April was dedicated to tackling macarons. I know in the past I have expressed my dislike for macarons, but after enjoying the meringue cookies I made and therefore debunking my dislike for meringue, figured I should give macarons another shot. And in light of this macaron extravaganza, I am giving away an 8 piece Signature Macaron Collection from Sucré to one lucky reader! (Details at the end of this post.)


Most recipes I’ve seen call for specific weight measurements, which is understandable in an effort to get more consistent results with a notoriously finicky treat. Although I do own a kitchen scale, for some reason decided to be stupid brave and go without. This is where I admit that my macarons were not perfect. They didn’t have the typical edges of a macaron cookie, and some were cracked or concave underneath. In the future since the batter was quite easy to make, I will take the extra minute and weigh everything.

That being said…  Sweet glory they were delicious! What have I been doing with my life, hating macarons all this time? I’ve only had one macaron in my life from a coffee shop and was unimpressed by their dry cruchy-ness, but these babies were not dry at all and perfectly chewy. Of course, the funfetti flavor probably was a significant factor in their desirability. Regardless, I’m very glad I decided to partake in this challenge and can’t wait to see what’s up in May!

Funfetti Macarons

Two years ago: Mexican Mac and Cheese
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Cake Batter Cinnamon Rolls

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?

Cake Batter Cinnamon Rolls

One year ago: Dark Chocolate Nonpareil Peanut Butter Cookies
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Valentine’s Funfetti 7 Layer Bars

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:-) ).

Valentine Funfetti 7 Layr Bars

One year ago: Sausage Lasagna Heart Calzone

Two years ago: Oreo Truffles
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Funfettinutter Cupcakes for Two (or One Birthday Girl)

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 nerdy cool.

One year ago: Peanut Butter Cup S’mores Ice Cream
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Cake Batter Puppy Chow

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. 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


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



  1. Pour the cake mix and powdered sugar into a paper bag* or container with a lid, set aside.
  2. Melt Almond Bark according to the package directions, adding vegetable shortening to thin if desired.
  3. In a large bowl, mix together the melted chocolate and cereal until evenly coated.
  4. 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.
  5. 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.

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