Cake Batter Pancakes!

I made these for my birthday boy and he loved them!! I think that this will be a new tradition in our home!! Kids will love them and so will you if you love cake batter as much as I do!!

I had to share a picture of my happy little man enjoying his birthday pancakes!

Ingredients:

1 1/2 cups all purpose flour
2/3 cup yellow cake mix
1 TBSP sugar
3/4 tsp baking powder
pinch of salt
2 eggs
1 tsp on vanilla extract
1-2 cups milk
assorted sprinkles

Directions:
Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix.
Add 1 cup of milk, egg and vanilla extract and stir until smooth.

You want the batter to look like regular pancake batter; not too thin, not too thick. 

Start with 1 cup of milk and add more if needed.

Preheat a skillet on medium heat.

Fold desired amount of sprinkles into batter.

Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes.

Flip and cook for at least 2 minutes more.

Serve with vanilla glaze.

ENJOY!!

Cake Batter Rice Crispy Treats

OH MY!! I made these and within 24 hour they were GONE!  Talk about addicting!

Ingredients:
3 TBSP butter
1 (10 oz.) bag of mini-marshmallows
1/3 cup yellow cake mix
6 cups crispy rice cereal
1 (1.75 oz.) container of sprinkles

Directions:

Melt butter in a large saucepan over low heat and add marshmallows.

Stir until they begin to melt, adding in cake mix one spoonful at a time so its combined.

Stir in cereal so it is completely coated with marshmallow mixture.

Sprinkle in half of the sprinkles and mix.

Press into a baking dish (any size will do) and top with remaining sprinkles.

Let sit for about 30 minutes before cutting.

ENJOY!!

Homemade Santa Sugar Cookies

I made these Santa cookies to leave for SANTA.  I thought it would be a great idea and it is something we can possibly continue to do throughout the years and it is something that Brayden could enjoy creating when he gets a little older.  These cute little guys were so much fun to make!

Ingredients

1-1/2 cups butter, softened

1-1/2 cups shortening

1-1/2 cups sugar

1-1/2 cups confectioners' sugar

3 eggs

4-1/2 teaspoons vanilla extract

6-3/4 cups all-purpose flour

1-1/2 teaspoons baking soda

1-1/2 teaspoons cream of tartar

1-1/2 teaspoons salt

FROSTING:

• 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips
• Red Cookie Icing
• 1 carton whipped vanilla frosting
• 1 tablespoon butter, softened
• 1 cup confectioners' sugar
• Red colored sugar
• Red jimmies

Directions

In a large bowl, cream the butter, shortening and sugars until light and fluffy. 

Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Combine the flour, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well.

Refrigerate for 1-2 hours or until easy to handle.

On a lightly floured surface, roll out dough to 1/4-in. thickness.

Cut with a 3-1/2-in. heart-shaped cookie cutter and place 1 in. apart on ungreased baking sheets.

Bake at 375° for 8-10 minutes or until firm (do not overbake).

Remove to wire racks to cool.

Frosting

In a microwave melt semi-sweet chips on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.

Using a piping bag insert #10 round tip. Add melted chocolate.

For eyes, pipe two dots in the center of each cookie.

Using red cookie icing create the red nose.

In a small bowl, combine the frosting, butter and sugar.

For hat, frost the top 1 in. of the pointed end of cookie. Sprinkle with red sugar.

Frost the sides and rounded ends for beard. Place two jimmies for the mouth.

Using another piping bag, insert #16 star tip. Fill with remaining frosting.

Pipe a zigzag boarder under hat for fur hatband. Pipe a pom-pom on top of hat. 

ENJOY!!

Reindeer Brownies

I made these cute little brownies over the weekend! Perfect for the little ones that like to help out in the kitchen.  Of course, mine is still too little but next year I hope he will want to help mommy make Christmas goodies! I love this time of year.  These were so simple and the best part....you get to eat the pieces of brownie that is left over....YUM!

Ingredients:

1 (19.5 oz.) package Pillsbury Classic Traditional Fudge Brownie

1/2 cup Vegetable Oil

1/4 cup water

2 large eggs

Mini pretzel twists

Brown and red candy coated chocolate pieces (I used M&M's)

1 (16 oz.) can  Chocolate Fudge Frosting

Directions:

Prepare and bake brownies as directed on package using oil, water and eggs.

(I used a 13 x 9 pan so that the brownies would be thin and would make more brownies.)

Cool completely.

Cut into cookie-sized triangle shapes.

Finish with candy "eyes" attached with frosting.

ENJOY!!

Attach mini pretzel "antlers" with chocolate fudge frosting on two corners of each brownie. Add a red candy "nose" on third corner, attaching with a touch of chocolate fudge frosting.



Tie-Dye Cupcakes!

These are so fun to make!! 

 There isn't a real true recipe, but this is how I made them.

 Ingredients:

1 White Cake Mix
Food Coloring

Sprinkles {optional}

Directions:
Mix cake batter as directed on the box.

Next, divide the batter evenly into as many bowls as you would like. I did four.
Next, use your food coloring to dye each bowl of batter a different color.

Add a spoonful of one color of batter and put it in the liner, to one side. Add another color of batter and place it next to the last color in the same cupcake liner. Do not stir the batter together, otherwise you won't achieve the tie-dye effect.

Bake cupcakes as directed on cake box. Once they have cooled, frost them with your favorite frosting, then top with sprinkles. Yummy!

 Enjoy!!