Kicking off the World Cup with these sweet earth soccer cookies that are perfect no matter who you are cheering for – we are all on this planet together!

Jump to recipe

Today marks the first day of the 2026 World Cup and to celebrate the occasion I whipped up these soccer ball cookies last night after seeing the Pillsbury soccer balls cookie dough at the grocery store. Nothing like a last minute recipe to keep the blog alive. But sometimes spontaneity is necessary for my creative baking juices to flow. Although in this case spontaneity also paired with a desire to be quick and easy as this bake was not part of my regularly schedule program last night.

Originally I thought I would make a chocolate chip cookie cake topped with the soccer cookies but then I remembered I basically already did that with my skillet football cookie cake. Further brainstorming brought me to cupcakes topped with green frosting piped to resemble grass but I had zero desire to process two separate bakes, let alone to make frosting and deal with a piping bag. So I decided to make a World Cup version of my double decker cookies.

I had hoped the patriotic Pillsbury Funfetti cake mix would be available in stores since Memorial Day just past and July 4th is on the horizon but alas it was not. Halloween decor has been spotted but not patriotic Funfetti? Maybe they aren’t coming out with it this year? Either way I decided it was for the best because even with the sprinkles, Funfetti cake mix cookies would have been too similar in color to the soccer cookies on top. I wanted a pop of color and a pop is what we got!

Dyed to resemble our sweet Earth (round) instead of just one country to honor all of the humans living on this planet together – which also means they are perfect no matter which team you are supporting. I considered using matcha and blueberry pea flower to dye them instead but again I wanted something easy. Maybe you will appreciate that as well when you go to make these for yourself!

Side note: If you are unable to find these premade soccer cookie dough balls, I did find a video that shows a neat way to make your own soccer cookies. I might make my own version of it and if so I will update this with a new link!

Looking for ideas for a USMNT watch party that are more patriotic/red+white+blue themed? Feel free to dye these red and blue instead. My USA soccer ball cake is also super fun but does take a bit more skill as it has a surprise inside. To take advantage of all those seasonal summer berries you could made red white and berry shortcakes or hand pies.

Alternatively, if you are already sweltering in the heat this week and don’t want to turn on your oven, some great no-bake options are a patriotic dessert lasagna or patriotic rice krispie treats. And I even have a recipe for a red white and blue sangria!

WORLS CUP SOCCER COOKIES

Print

Yield: 20 cookies Prep Time: 20 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 box (15.25 oz.) white cake mix
• 1 Tbsp unsweetened cocoa powder*
• 2 eggs, room temperature and lightly beaten
• 1/3 cup vegetable oil
• Green and Blue food coloring
• 1/2 cup sugar
• 1 (9.2 oz.) package of Pillsbury soccer ball shaped cookie dough

Directions

1. Preheat oven to 350º F. Line baking sheets with parchment paper or silicone baking mats; set aside.
2. In a large bowl, lightly mix together the cake mix, cocoa powder, eggs, and vegetable oil. Divide evenly into two bowls, add a few drops of green food coloring to one and blue food coloring to the other. Blend dough until thoroughly mixed and no dry pockets remain.
3. In a small bowl, place the granulated sugar; set aside.
4. Portion the dough into 3/4-inch balls (I used a small cookie scoop, size 60) then combine one of each color into one medium-sized dough ball.
5. Roll dough balls in sugar, shaking of excess, and place on the prepared baking sheets 2 inches apart. Using the bottom of a glass, flatten each cookie to about 1/2-inch thick. Place a soccer ball cookie dough ball on the top of each.
6. Bake cookies for 8-10 minutes, or until just barely golden on the edges. Let cool 5-10 minutes before transferring to wire rack to cool completely.

Notes

*This helps the food coloring be richer/darker rather but it is optional.

Source: Adapted from my Red Velvet Thumbprint Cookies and Holiday Double Decker Cookies.

Get the party started with this easy no-bake funfetti dessert lasagna. Tastes like my childhood, licking funfetti batter off the beaters.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

All these years of blogging and I’ve only missed posting on my birthday once. It was 2019 and I was in Italy for our belated honeymoon. I was too busy eating gelato for breakfast – good enough excuse right? For 41, I decided that every new recipe I share this month will be inspired by one of my favorite things. I started with a Hawaiian SPAM pizza because I love a fruited pizza, especially the OG.

Since my birthday is also May the Fourth be with you I often post a Star Wars-inspired recipe today for my actual birthday but decided to take my Funfetti stuffed cookie for one into a multi-serving dessert instead. No-bake dessert lasagnas are one of my favorite desserts in general especially the first one I ever made – peanut butter cup dessert lasagna. I have made several variations over the years and it was finally time to make a funfetti dessert lasagna.

I debated using birthday cake Oreos instead of graham crackers but I didn’t want this to be an Oreo and Funfetti desert lasagna because the grocery only had the classic chocolate Oreo version, none of the vanilla Oreos. Although Oreo Funfetti would be delicious I wanted the cake batter flavor to shine – and if I’m being honest I find the cake batter creme in those Oreos is extra artificial tasting. I’d rather a classic Oreo than the birthday ones and that defeats the purpose of using the Oreos in the first place. But I digress.

This Funfetti dessert lasagna is pretty simple but has all the birthday vibes. Layers of graham cracker soften overnight between layers of a filling reminiscent of Funfetti batter/cheesecake Finished with a layer of whipped toping and lots of sprinkles! And yes I did eat a slice of this for breakfast this morning.

FUNFETTI DESSERT LASAGNA

Print

Yield: 2 dozen Prep Time: 6 Hours 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup heavy cream
• 1 (3.4 oz.) package vanilla instant pudding
• 3 (8 oz.) packages cream cheese, room temperature
• 1 cup white or yellow dry cake mix*
• 1 tsp cake batter flavor (or vanilla extract)
• 24 oz. frozen whipped topping, thawed, divided
• 1 (14 oz.) box classic graham crackers
• 1/2 cup rainbow sprinkles**, plus more for garnish

Directions

1. In a medium mixing bowl, whip together the heavy cream and instant pudding mix. Add cream cheese, cake mix, and vanilla. Whip for 2-3 minutes until fully combined and smooth. Add 16 ounces of the thawed whipped topping, 1 cup at a time. Continue to whip until fluffy and light. Fold in the rainbow sprinkles. Set aside.
2. In a 9 x 13 inch dish place one layer of graham crackers (I used 7-1/2 per layer). Spread 1/3 of the filling mixture over the graham crackers. Gently press the next layer of graham crackers into the filling and repeat, ending with the final third of the filling.
3. Cover and chill for at least 4-6 hours (overnight for best results). When ready to serve, top with remaining 8 oz. of whipped topping and decorate with more rainbow sprinkles before cutting into 24 squares.

Notes

*Heat treat raw flour before consuming. Toast it in the oven at 350F for about 5 minutes, or microwave for 1 minute, stirring every 15 seconds, until an instant thermometer reads 160F. **Use jimmies as the nonpareils color bleeds easily.

Source: Adapted from my No-Bake Peaches and Cream Dessert Lasagna.

When it’s your birthday you can eat whatever you want, right? This birthday girl is eating a giant peanut butter and chocolate chip cookie stuffed with cheesecake – Funfetti cheesecake!

Jump to recipe

Today is my 40th birthday!

Leading up to this day my husband did something extraordinary and made me a jumbo sized birthday advent calendar. At first it was cute but useful things like leaf-shaped clips for my climbing house plants, but then he stuck an 8-inch All-Clad frying pan in there to replace our previously abused pan. Then on the second to last day he went even bigger with tickets to the Harry Potter and the Cursed Child tickets! After that I told him he was setting the bar awfully high for the final spot and he simply replied “no comment”…

I have all the comments. In the last spot contained a shirt that read “There goes the sun – Total Solar Eclipse Iceland August 12, 2026”. It took me a second to realize what that meant – we are going to Iceland next year for the solar eclipse! He has owed me a trip there since he went without me right after our wedding in 2018 and not only are we going but when there is also an eclipse! As luck would have it we will also be there for our 8th wedding anniversary.

So yea, that escalated quickly. Here I was thinking it was just going to be a very thoughtful cute but giant birthday advent calendar, which I was more than happy with as it was, but he took it to the max and now I don’t think any other birthday from now on can compare. Or maybe now he’s set the bar too high – ha! He did say he thought about saving the Iceland surprise for next years birthday but said 40 is better than 41.

With that, I leave you with a non-SEO friendly recipe combining several of my favorite things into one: funfetti cake, cheesecake, chocolate chip cookies, and peanut butter. So this is a recipe for a giant multichip cookie (dark, white, peanut butter chips) stuffed with Funfetti flavored cream cheese, and lots of sprinkles on top. It’s the 40th birthday version of my peanut butter birthday bites or funfettinutter cupcakes.

You could divide it up into 4 smaller cookies, but it’s my birthday… and it’s Single Serving Sunday (for all you long timers)! I may not be single anymore but I can make a recipe just for me from time to time still.

FUNFETTI CHEESECAKE STUFFED GIANT MULTI CHIP COOKIE FOR ONE

Print

Yield: 1-4 Servings Prep Time: 15 Minutes Cooking Time: 25 MInutes 25 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

COOKIE

• 4 Tbsp unsalted butter, room temperature
• 1 Tbsp granulated sugar
• 3 Tbsp packed light brown sugar
• 2 Tbsp beaten egg
• 1/2 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1 tsp cornstarch
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup peanut butter chips
• 1/4 cup dark chocolate chips
• 1/4 cup white chocolate chips
• Rainbow sprinkles

FILLING

• 2 oz. cream cheese, room temperature
• 2 Tbsp white cake mix
• 1 tsp rainbow sprinkles

Directions

1. Preheat oven to 350 degrees* and line a small baking sheet with parchment paper.
2. In a small mixing bowl, cream together the cream cheese and white cake mix. Stir in sprinkles just until distributed. Shape into a 4-inch round disc, wrap in plastic wrap, and chill in fridge until ready.
3. In a medium mixing bowl whisk the butter and sugars until light and fluffy. Add egg and vanilla mixing until well combined. Add flour, soda, and salt, mixing until just combined. Stir in the chocolate chips just until distributed.
4. Scoop one half of the dough onto prepared baking sheet, shaping into a 5-inch round disc. Unwrap the cream cheese disc and place on top in the center of the cookie dough. Shape remaining half of cookie dough into another 5-inch round disc, place on top, and seal the edges. Top with rainbow sprinkles.
5. Bake in preheated oven for 20-25 minutes, or until no longer shiny on top. Let cool on baking sheet for 10 minutes then transfer to cooling rack. Enjoy with a tall glass of milk all by yourself!

Notes

*I cooked mine in my toaster oven. No sense heating up the entire oven for one cookie!

Source: Adapted from Giant Reese’s Pieces Peanut Butter Cookie for One.

Pumpkin gooey butter cake is the perfect combination of spice cake and pumpkin cheesecake all in one irresistible fall dessert – and you only need 7 ingredients to make it.

Jump to recipe

What happens when I finish a week sharing exclusively Halloween recipes? We move on to Pumpkin Week!

I’m starting off with these irresistible pumpkin gooey butter cake bars. With a simple spice cake mix base and a pumpkin cream cheese topping they are a whole lot of fall flavors in one bite.

When I dreamed up this pumpkin gooey butter cake recipe, I first thought of using a box of spice cake mix for the base. But then I found a seasonal box of pumpkin cake mix and was conflicted. Pumpkin on pumpkin??

However, I thought the spice cake might give these bars the extra flavor contrast they need to avoid being too one note – and I was right! I don’t think they would have been as good with the pumpkin cake mix (but now I do need to find a recipe in which to use that).

These pumpkin gooey butter cake bars are simple to make and crazy delicious as proven by the rave reviews they received from everyone who had the pleasure of trying them. Even some pumpkin haters were turned into fans.

What you need to make pumpkin gooey butter cake:

• Spice cake mix
• Eggs
• Butter
• Cream cheese
• Pumpkin puree
• Vanilla extract
• Powdered sugar

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Christie from A Kitchen Hoor’s Adventures. All week-long 11 bloggers will be sharing over 30 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

More #PumpkinWeek Recipes Below:

• Chipotle Chicken and Pumpkin Chowder from A Kitchen Hoor’s Adventures
• Easy No Bake Pumpkin Mousse Dessert from Blogghetti
• Pumpkin Meatballs in a Creamy Tomato Sauce from Cheese Curd In Paradise
• Pumpkin Lasagna Rolls from A Little Fish in the Kitchen
• Pumpkin Madeleines from Karen’s Kitchen Stories
• Pumpkin Malai Kofta from Magical Ingredients
• Pumpkin Milkshake from Art of Natural Living
• Pumpkin Spice Brioche Rolls from The Redhead Baker
• Pumpkin Spice Latte Pie from Palatable Pastime
• Spiced Pumpkin Butter from Cindy’s Recipes and Writings

PUMPKING GOOEY BUTTER CAKE

Print

Yield: 24 servings Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

BOTTOM

• 1 package spice cake mix
• 1 egg, room temperature
• 8 Tbsp (1/2 cup) unsalted butter, melted

TOP

• 8 oz. cream cheese, softened
• 1 cup pumpkin puree
• 3 eggs, room temperature
• 1 tsp vanilla extract
• 8 Tbsp (1/2 cup) unsalted butter, melted
• 1 (16 oz.) box powdered sugar

Directions

1. Preheat oven to 350 degrees. Lightly grease a 13x9-inch baking pan. Set aside.
2. In a medium bowl with a hand mixer, combine the cake mix, egg, and butter and mix well. Pat the mixture evenly into the bottom of prepared baking pan.
3. In a large bowl, beat the cream cheese and pumpkin puree until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar and mix well. Spread pumpkin mixture over cake batter and bake for 40-45 minutes, or until golden on top*.
4. Allow to cool before cutting into squares.

Notes

*Make sure not to over-bake as the center should be a little gooey.

Source: Adapted from my Gluten-Free Ooey Gooey Chocolate Peanut Butter Cake.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This tailgate cake is so easy and delicious! Mix German chocolate cake mix, coconut pecan frosting, water, oil, and eggs together and bake in a sheet pan.

Jump to recipe

Normally on the last day of the year I would be sharing the best of 2022. However, my Buckeyes are back at it in the CFP and since it happens to be a Saturday you know what that means – #PBchocSat is back!

To be honest, after the embarrassing game against Michigan I don’t have high hopes in beating Georgia today but I’ve seen stranger things happen. People keep pointing out that the last time we came into the CFP ranked as #4 we ended up winning out and while that was true, I think we were a better team than we are now. We had fire under out butts for many reasons, none of which we have this year.

That being said, I’m not going to miss watching the game, let alone an opportunity to eat something peanut butter and chocolate. Although I have to admit that this tailgate cake technically has no peanut butter in it at all. I remedied this by topping it with Buckeye Scream ice cream from Indulgence – chocolate with peanut butter swirl.

Why did I not add peanut butter to this cake? Well, mostly because it’s a recipe my mom gave to me a long time ago and I’ve been meaning to make it. I’m not entirely sure where she got this recipe. I did find the same recipe online but she didn’t have the internet. Interestingly it’s from Houston and since we used to live in Texas there’s a chance a friend mailed it to her from a newspaper clipping, or she had it stashed away from when we used to live there… I may never know.

Regardless of the original source, I have two copies of it that she mailed me – one from 2008 and again in 2009. Clearly we both forgot she had already sent it to me and she enjoyed it enough to send it twice, so I decided it was best to try it as written the first time.

The most interesting thing about this cake is that instead of topping the cake with frosting, it is mixed and baked right into it. Then to serve you add a dusting of powdered sugar on top instead – or as I mentioned, a scoop of ice cream.

One year ago: Best of 2021

Two years ago: Best of 2020

Three years ago: Best of 2019

Five years ago: Best of 2017

Six years ago: Monster Cookie Dough Cheesecake

Eight years ago: Best of 2014

Ten years ago: Best of 2012

TAILGATE CAKE

Print

Yield: 2 dozen Prep Time: 15 Minutes Cooking Time: 35 MInutes 35 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 box German chocolate cake mix
• 1 cup water
• 1/2 cup canola oil
• 4 eggs, room temperature
• 1 jar coconut pecan frosting
• Powdered sugar, for topping

Directions

1. Preheat oven to 350F. Grease and line a 9x13-inch sheet cake pan with overhanging parchment paper; set aside.
2. In a large bowl, mix all ingredients together using an electric hand mixer on medium speed for 2 minutes.
3. Pout into prepared pan and bake 30-35 minutes or until a toothpick in center comes out clean.
4. Allow to cool for 10 minutes before lifting using parchment overhang to cool completely on a wire rack.
5. Once cool, cut into 24 squares and serve with a dusting of powdered sugar on top.

Source: My mom, but originally? Uncertain.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This bloody poke cake is to easy and delicious you might think you are a vampire. Make with your favorite cake mix and red flavored gelatin.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

Leave it to Halloween to make you think something with “blood” in the title looks delicious. I promise this cake won’t turn you into a vampire but it’s fun to pretend for a day. Bloody poke cake is essentially strawberry jello cake dressed up for Halloween.

This cake is easily made with a box of your favorite whiten cake mix, the ingredients indicated on the box, red gelatin of your preferred flavor, frozen whipped topping, red decorating gel, and some candy severed fingers and syringes to finish it off.

Of course, there are several other ways you could decorate this: Embrace the vampires and add vampire bite punctures with the gel and add candy vampire teeth, or use candy knives instead of syringes, or just smother it with red frosting instead of whipped topping.

I love cakes like this because there’s really no wrong way to decorate it as long as you’re having a good time. After all, that’s kind of the point!

BLOODY POKE CAKE

Print

Yield: 12 Servings Prep Time: 1 Hours 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 box white cake mix + water, oil and eggs called for on box
• 1 cup boiling water
• 1 box (3.4 oz) strawberry or cherry-flavored gelatin
• 1 container (8 oz.) frozen whipped topping, thawed
• 1 tube (0.68 oz) red decorating gel
• Candy severed fingers
• Syringes

Directions

1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray, set aside.
2. In large bowl, beat cake mix, water, oil and eggs just until fully incorporated, about 3 minutes. Evenly pour into the prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack for 20 minutes.
3. Meanwhile, in medium bowl, combine gelatin and boiling water, stirring until gelatin has dissolved. Poke cake every inch with handle of wooden spoon or chopstick halfway into cake. Carefully pour strawberry gelatin evenly over top of cake. Allow to cool completely, about 1 hour.
4. Spread whipped topping evenly over top of cake. Drizzle red decorating gel over frosting. Cut into 4 rows by 3 rows. Garnish each piece of cake with candy severed fingers and/or syringes. Serve immediately. 

Source: Adapted from Betty Crocker.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

These boozy mojito cupcakes are the perfect summer treat. It may start with boxed mix but is jazzed up with lime, mint, and rum not only in the batter but also the frosting!

This content is sponsored by the Ohio Poultry Association. I was compensated for this post but all thoughts and opinions remain my own.

Jump to recipe

Today may be June 10th, but June 13th is Cupcake Lovers Day! I couldn’t wait until the day of to share these cupcakes. Besides, this way you have advanced notice and no excuse not to make these to celebrate the occasion.

But before I get into the cupcakes themselves, let’s talk about eggs, because they are one of the most important ingredients in baking – adding moisture, color, flavor, and nutritional value. And while the whites contain the egg’s high quality protein, riboflavin, and selenium, the majority of the nutrients are actually in the yolk such as vitamin D, choline, lutein, and zeaxanthin.

In other words, don’t skimp on the yolks!

More fun facts? There’s a really good chance the eggs in your fridge came from an egg farm right here in Ohio it is ranked #2 in the national for egg farming, producing over 10 billion eggs a year. Obviously I live in Ohio so I know for sure that’s where mine are coming from.

When purchasing eggs from the grocery store, I bet you typically buy large eggs if you’re a baker because they are the best. But if you have a different size in your fridge or are lucky enough to have a hook-up with a local egg farm like me, you should be aware that different sizes can affect the texture, flavor, and consistency if you don’t adjust accordingly. No one wants a recipe to fail, so use this conversion chart to see how to substitute different sizes.

But if you don’t know what size you are starting with another option is to weigh them, which is what I do with my farm-fresh eggs as their sizes vary within the carton. So pull out your handy kitchen scale and sort away.

Mojito Cupcakes Ingredients:

• Eggs*
• Milk*
• Butter*
• Greek Yogurt*
• Canola Oil
• Fresh Mint
• Limes
• White Rum
• White Cake Mix
• Powdered Sugar

It is important to note that all the ingredients with a (*) should be set at room temperature for 30 minutes prior to baking. Especially for the eggs, this step allows for easy mixing of the batter. Once you have all your ingredients ready to go.

You will notice in that list a box of white cake mix. Oh yes, one of my secrets to making fun cupcakes easier is to jazz up a boxed mix. With the amount of rave reviews these cupcakes got I don’t see any shame in it. So kick up your feet and enjoy a mojito cupcake, or maybe you would prefer strawberry daiquiri cupcakes instead, on your porch for National Cupcake Lovers Day! Maybe even serve it with a real mojito ;-).

Visit OhioEggs.com to meet more egg farming families. Ohio egg farmers are proud to provide healthy, safe and affordable eggs to consumers year-round, while protecting the environment for future generations. You can also follow the OPA on Twitter, Instagram, Facebook, and Pinterest. for more eggs recipes, nutrition, and safety tips.

MOJITO CUPCAKES

Print

Yield: 2 dozen Prep Time: 1 Hour Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CUPCAKES

• 3/4 cup milk, room temperature
• 1/2 cup mint leaves, bruised
• 1/2 cup plain Greek yogurt, room temperature
• 1 box white cake mix
• 3 eggs, room temperature
• 1/3 cup canola oil
• 1/4 cup fresh lime juice
• Zest from 1 lime
• 2 Tbsp white rum*

MINT-RUM BRUSH

• 2 Tbsp white rum*
• 2 sprigs fresh mint

FROSTING

• 1-1/2 cups  unsalted butter, room temperature
• 2 Tbsp fresh mint leaves, minced
• 1-1/2 Tbsp lime juice
• 3 Tbsp white rum*
• 1/4 tsp salt
• 4-1/4 cups powdered sugar
• Fresh mint, for garnish
• Fresh lime slices, for garnish

Directions

1. In a small sauce pan, combine the milk and mint leaves. Warm over medium heat until just starting to steam (do not simmer), remove from heat, cover, and let steep 15-30 minutes. Strain the mint-infused milk through a fine mesh sieve into a small bowl. Whisk in the yogurt and set aside.
2. While the milk and mint steeps, preheat oven to 350 degrees and line cupcake pans with paper cups and set aside.
3. In a large bowl whisk together the eggs, oil, lime juice, lime zest, and rum. Add the dry cake mix in three batches, alternating with the milk mixture in two batches, mixing only until just incorporated.
4. Fill prepared cups 3/4 to the top. Bake for 20-25, or until a toothpick inserted in the middle comes out clean. Cool for 5-10 minutes then remove from pan and allow to cool on cooling rack.
5. While the cupcakes are baking prepare the mint-rum brush, in a small saucepan combine the rum and mint, warm over medium heat until starting to steam, remove from the heat, cover, and let steep until ready to use.
6. Also while the cupcakes are baking prepare the frosting. In a medium bowl, beat the butter and minced mint until creamy. Add powdered sugar 1/2 cup at a time. Continue beating until very light and fluffy. Add lime juice, rum, and salt. Add more powdered sugar to reach desired consistency.
7. Brush the tops of the cooled cupcakes with the mint-infused rum, Spread or pipe frosting onto the brushed cupcakes and garnish with a slice of lime and fresh mint.

Notes

*Avoiding alcohol? Replace white rum with 1 tsp rum extract (and omit the rum brush).

Source: Cupcakes adapted from my Mini Lime Cupcakes with Blueberry Frosting. Frosting adapted from Brown Eyed Baker.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Love licking the spoon after making a cake? You simply must try this homemade cake batter white hot cocoa mix. Serve topped with whipped cream and sprinkles!

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

Today is National Cocoa Day! But then I noticed that National Hot Chocolate Day is January 31t which got me to thinking – what is the difference?

Hot Cocoa vs Hot Chocolate

Did you know that there technically is a difference between hot chocolate and hot cocoa? I think most people use the two interchangeably, verified by the mixed information I found online when looking up the difference.

Hot cocoa is usually made from cocoa powder, sugar, and milk. As a result is it sweet and light in body. Sometimes it may also have vanilla or cinnamon added. The perfect example of hot cocoa are those packets of Swiss Miss.

Hot chocolate on the other hand is melted chocolate in hot milk. No added sugar needed. Sometimes you cannot tell the difference between the two because the chocolate is so finely chopped so it melts quickly, that is looks just like the stuff in hot cocoa packets. This is also sometimes called drinking chocolate.

Since my homemade mixes usually contain both cocoa powder and finely chopped chocolate, I am not entirely sure which to call it. I supposed since I add sugar to mine they are hot cocoa, but just like the internet I use them both to mean the same thing.

White Hot Cocoa Mix

As such, today’s recipe is called cake batter white hot cocoa mix. Although it does not contain cocoa powder, it does have added sugar, and some would argue that white chocolate isn’t “real” chocolate anyway. But I don’t care cause I love it as made evident by my slow cooker white hot chocolate, white hot chocolate pods, and white hot chocolate cupcakes.

It also has actual white cake mix in it as well. So if you are like me and love raw cake batter, this hot cocoa is for you. Serve with whipped cream and sprinkles! It would also make a great gift/stocking stuffing ;-).

Other Flavors of Hot Chocolate:

• Brow Batter Hot Chocolate Mix
• Cinnamon Hot Chocolate Mix
• Dark Hot Chocolate Mix
• Malted Hot Chocolate Mix
• Peanut Butter Hot Cocoa Mix
• Red Velvet Hot Cocoa Mix
• Salted Caramel Hot Chocolate Mix
• Traditional Hot Cocoa Mix

Four years ago: Easy BBQ Pulled Pork Dip

Six years ago: Bloggers’ 40+ Favorite Holiday Cookies

Seven years ago: Chocolate Peanut Butter Cup Cookie Dough Dip

Eight years ago: My Favorite Chewy Chocolate Chip Cookies

Ten years ago: Ron’s Chili

Eleven years ago: Oven-Fried Onion Rings

CAKE BATTER WHITE HOT COCOA MIX

Print

Yield: 2 dozen Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups nonfat dry milk powder
• 2 cup powdered sugar
• 2 cups white cake dry mix (heat treated*)
• 1-1/2 cups white chocolate chips
• Sprinkles, for serving

Directions

1. To make the hot cocoa mix: In a large bowl whisk together all the ingredients.
2. Working in two batches, pulse the ingredients in a food processor until the chocolate is finely ground.
3. Store in an airtight container for up to 3 months.
4. To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with whipped cream and sprinkles.

Notes

*Raw eggs are not the only possible source of bacterial contamination, raw flour is also a culprit. Heat treat by heating in microwave to 160 degrees F - about 1 minute stirring every 15 seconds.

Source: Adapted from my Red Velvet Hot Cocoa Mix.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Remember cake ball truffles? Make peanut butter cake balls with homemade frosting and dip them in chocolate and you’ve made buckeye cake balls!

Jump to recipe

It’s Halloween! But our trick-or-treaters came on Thursday (all 8 of them) so today is dedicated to the real event… Ohio State versus Penn State football! Yes, our house is divided one day a year.

This of course meant that it was time to unveil my buckeye candy variation of the season – peanut butter cake balls dipped in chocolate to obviously resemble a buckeye nut. 

Bob likes to argue with me that buckeye candies are actually “peanut butter balls” and that may be true if you fully dip them, but I see no fully dipped peanut butter balls here! Gotta leave that eye ;-).

You can smudge over the toothpick hole if you prefer, but that tastes more work than I feel like is necessary. Besides, I kind of feel like that little hole is a trademark of a homemade buckeye versus machine made.

But back to these cake balls. You quite literally bake a cake, regular boxed yellow cake, just as it says to on the box. Then once it is cool, you smash it to bits and mix it up with some homemade peanut butter frosting, rol into balls, and dip…

…Dip, baby dip.

Due to the cake bits, these buckeyes are not as rich as the originals, which means they are more easily devoured one after another. (Although if we are being honest, I never understand when people say they can only eat one of something if it is rich.)

Two years ago: Mummy Spinach Artichoke Stromboli

Four years ago: Apple Fritter Bread

Five years ago: Chocolate Covered Peanut Brittle

Six years ago: Caramel Apple Oreo Truffles

Nine years ago: Root Beer Sloppy Joes

BUCKEYE CAKE BALL;S

Print

Yield: 7 dozen (depending on size) Prep Time: 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (18.25 oz) box yellow cake mix, plus ingredients on box
• 1 cup creamy peanut butter
• 1/4 cup (4 Tbsp) unsalted butter
• 1 cup powdered sugar
• 2 Tbsp milk
• 6 oz. chocolate candy bark
• 6 oz. semi-sweet chocolate chips
• 2 Tbsp shortening, optional

Directions

1. Bake the cake as directed on the box, using the 9x13-inch cake pan. Let cool completely.
2. While the cake cools, make the frosting: In a large bowl, beat together the peanut butter and butter until smooth. Add powdered sugar and milk and blend until fluffy.
3. Crumble the cake over the frosting and blend together until well incorporated.
4. Shape into balls using 2 teaspoons of dough for each ball (I used a small cookie scoop). Place on a wax paper lined pan, insert a wooden toothpick, and place in the fridge for 30 minutes.
5. Melt chocolates (and shortening if using) together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
6. Remove balls from freezer. Dip into melted chocolate leaving a small circle uncovered at the base of the toothpick.
7. Return to wax paper, chocolate side down. Repeat with remaining balls.
8. Refrigerate for 30 minutes or until set. Remove toothpicks and if desired, carefully smudge the holes left behind with fingertip.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This post and recipe was created for #HalloweenTreatsWeek! Giveaway is sponsored but I did not personally receive any complimentary products. All thoughts and opinions are my own.

It’s a bird, it’s a plane, it’s – flying purple people eaters! These adorable Halloween truffles are made out of cake balls, with sandwich cookie wings, and a candy corn horn!

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

Google may shun me for this, but I made another flying purple people eater recipe! I love the thumbprint version I made so much I had to do it again (and again with milkshakes).

To be honest, I wasn’t originally planning this recipe at all until I discovered purple birthday cake flavored knock-off Oreos at Kroger (thanks Kita) and was brainstorming ideas of what to make with them.

I have a really bad habit of buying every special edition Oreo I find and then waiting too long to decide on what to make with them. My go-to is usually mini cheesecakes because they are the perfect size for a crust. And I really love cheesecake. But I have used them in Halloween cupcakes too!

While pondering what type of buckeye candy I should make this year (I challenge myself to come up with a new version every football season), it occurred to me that I could utilize that same dipping technique to make one eyed monsters! And thus these cuties were born.

Unfortunately for them, despite their name they are being eaten by more people than they are eating themselves, haha!

This also marks my last recipe for #HalloweenTreatsWeek so make sure to enter the giveaway located at the bottom fo this post! But there will be one more day of recipes tomorrow.

One year ago: Slime Lava Cakes

Three years ago: Pumpkin White Chocolate Chip Macadamia Nut Cookies

Four years ago: Weekly Meal Plan #33

Five years ago: Chocolate Deviled Eggs

Six years ago: No-Churn Pumpkin Cannoli Ice Cream

Seven years ago: Ghost Chili with Cornbread Topping and Chipotle Creama

FLYING PURPLE PEOPLE EATER CAKE BALLS

Print

Yield: 4 dozen

Nutrition facts: 200 calories 20 grams fat

Ingredients

CAKE BALLS

• 1-1/2 cups heat-treated all-purpose flour*
• 1 cup heat-treated white or yellow cake mix*
• 1/2 cup unsalted butter, softened
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1/8 tsp salt
• 3-4 Tbsp milk

DECORATING

• 6 oz. purple candy melts
• 48 pieces of candy corn
• 24 purple (or classic black) sandwich cookies, cut into quarters
• 96 candy eyes

Directions

1. Line a baking sheet with wax paper or a silicone baking mat; set aside.
2. In a medium bowl, using an electric mixer beat together butter and sugar until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add milk one tablespoon at a time until it reaches cookie dough consistency.
3. Roll dough into small balls (approx 2 cm – I used a small cookie scoop) and place on prepared baking sheet. Insert toothpicks into the top of each, then chill for at least 30 minutes. Can be made ahead.
4. Melt chocolate in a metal bowl over a pan of lightly simmering water (double boiler). Stir occasionally until smooth; remove from heat.
5. Dip cake balls into melted chocolate leaving a circle uncovered at the base of the toothpick. Return to wax paper with the toothpick sideways, and immediately press a candy corn on top and one quarter of a cookie on each side. Repeat with remaining cake balls.
6. Refrigerate for 30 minutes or until set. Remove toothpicks and place a candy eye over the hole. Serve immediately or store in fridge.

Notes

*Heat treat by heating in microwave to 160 degrees F – about 1 minute stirring every 15 seconds.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Happy Halloween!

Spooky Season is here and it is time for 2020’s #HalloweenTreatsWeek event! #HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife  & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.

“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”

For the 3rd annual #HalloweenTreatsWeek event we have 30 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! Follow the hashtag #HalloweenTreatsWeek on social media.

Plus, don’t forget that we have some great giveaways for you this week thanks to our amazing sponsor and bloggers this year!

Prize #1 from Dixie Crystals

OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set

Prize #2 from Angie at BigBearsWife 

Ninja OP301 Foodi 9-in-1 Pressure, Slow Cooker, Air Fryer and More, with 6.5 Quart Capacity and 45 Recipe Book, and a High Gloss Finish

Prize #3 from Nicole Taggart’s Origami Owl Jewelry Bar

Origami Owl Locket and Halloween Charms

Prize #4 from Kathy at Lemon Blossoms 

6 Quart Instant Pot Duo 7-in-1 Electric Pressure Cooker

Prize #5 from Terri at Our Good Life

Young Living’s Thieves Mints ($50 Value)

Pop a Thieves Mint into your mouth for cinnamint-fresh breath after meals. Made with naturally derived ingredients and free of artificial sweeteners, dyes, and preservatives, Thieves Mints are a choice you can feel good about. Created with Young Living’s Thieves essential oil blend, these mints deliver minty coolness with a hint of warm, sugar-free sweetness. Thieves Mints come in a conveniently sized container that is great to take on the go!!

Prize #6 from Julie  at Back To My Southern Roots

1 Copy of  – The Peanuts Family Cookbook: Delicious Dishes for Kids to Make with Their Favorite Grown-Ups

Prize #7 from Peabody of Sweet ReciPEAS

1 Copy of her new cookbook “Holy Sweet! 60 Indulgent Recipes for Bigger, Better Desserts”

Prize #8 from Megan of Strawberry Blondie Kitchen

1 Copy of her cookbook, “Incredible One-Pot Cooking: Easy, Delicious Recipes for Exciting Meals Without the Mess”

Prize #9 from Nicole of For the Love of Food Blog

1 Copy of “Friends: The Official Cookbook”

Prize #10 from Michaela from An Affair from the Heart, Jennifer from Take Two Tapas and Michele from West Via Midwest

ONE (1) $75 Amazon gift card

Prize #11 from Shanaka from It’s Shanaka

ONE (1) $25 Amazon gift card

Prize #12 from Ashley from Cheese Curd In Paradise

1 Copy of her cookbook, ” The Serial Killer Cookbook: True Crime Trivia and Disturbingly Delicious Last Meals from Death Row’s Most Infamous Killers and Murderers”

Prize #13 from Amy from House of Nash Eats

ONE (1) $100 Amazon gift card

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from October 5th – October 10th at 11:59PM EST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 14 prizes and therefore we will have a total of 14 winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing brand sponsors: Dixie Crystals that provided a prize pack for our giveaways and also sent some samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes. We would also love to give a huge thanks to our Halloween Treats Week bloggers because a lot of them also donated prizes for the giveaways, including:  Angie of BigBearsWife ,  Nicole of Nicole Taggart’s Origami Owl Jewelry Bar, Kathy of Lemon Blossoms,  Terri of Our Good Life,  Julie of Back To My Southern Roots,  Peabody of Sweet ReciPEAS, Megan of Strawberry Blondie Kitchen, Nicole of For the Love of Food Blog, Michaela of An Affair from the Heart, Jennifer of Take Two Tapas , Michele of West Via Midwest, Shanaka of It’s Shanaka, Ashley of Cheese Curd In Paradise, and Amy from House of Nash Eats!