Butterfinger cake batter truffles

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Butterfinger cake batter truffles

These are so good, melt in your mouth delicious. They are also super easy. you can switch up the cake mix, the candy bar, coat in chocolate, whatever you want! This recipe can be made to look very decadent (think red velvet cake + white chocolate coating) or very fun (funfetti + sprinkles). what else might be fun? Lemon cake mix + poppy seeds + white chocolate coating, or carrot cake mix + walnuts +white chocolate chips. coat in powdered sugar, throw in nuts, really its up to you!

Ingredients:
1 Cup yellow Cake Mix
1/4 Cup + 1 Tbs sweet and condensed milk
1 Tbs vanilla
Chopped Butterfingers

Directions:
1.Combine Cake mix, and sweet and condensed milk in a large bowl. Add in candy bars. Mix.
2. shape into 1" balls.
3........ you're done. Seriously. thats it.

Enjoy!

Butterfinger Cheesecake Cookie Brownies

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Butterfinger Cheesecake Cookie Brownies

Overwhelming. Really and truly these combine a bunch of fabulous goodies into one over the top treat with hints of all your favorites that come together to create a new favorite. This recipe is simple. Shockingly simple for the flavor outcome. Basically your going to make a brownie layer. throw in some butterfinger chunks, and blobs of cookie dough and dump a cheesecake layer on top of that. you stick all that in the oven, and while it looks like slop when it goes in, it comes out at this beautiful mouth watering bar that you just cant stop eating.

warning: be prepared for a sugar high.

Ingredients:
1 box fudge brownie mix + ingredients required for mix
1 Bag of funsize butterfingers, chopped into large chunks
1 bag chocolate chip cookie mix+ required ingredients
8 oz cream cheese (softened)
1/3 cup sugar
1 egg
1Tbs Vanilla

Directions:
1. Line a 9x13 inch baking dish with parchment or foil. Preheat oven to 350.
2. Mix Brownies according to directions and pour into baking dish. be sure to spread them evenly along the bottom of the pan- it will be a thin layer.
3. Mix cookies according to directions on package as well. Drop balls of dough over brownie layer, dispersing the mix as much as possible.
4. Chop butter fingers into large pieces. Fill in cookie dough layer with Butterfinger pieces until brownie layer is covered in either cookie dough or butterfingers.
5. Cream sugar, egg, vanilla, and cream cheese until mixed and fluffy. Mixture will be runny. Pour the mixture over the rest of the bars.
6. Put in the over for about 45 mins. When edges firm, and pull away from the side of the pan, and a toothpick comes out of the middle clean the bars are done. The top will be slightly browned and soft set.
7. Allow to cool and cut into bars.

Enjoy!

Lemon Cookie Cups

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Lemon cookie cups

I admit that this recipe is very simple and very store bought. That being said, they are also very good. I think people often think that cake mixes, or store bought items are "cheating". Well I say that's just silly. We all cut corners all the time; I don't raise or butcher my own chicken, do you? I am a busy woman and I think mixes can be great and convenient and very original if you know how to use them. That's my two cents on that though. By all means though, if you have a recipe you love and have the time for in place of whatever mixes I use, go for it. Baking and cooking have basic rules and ratios that make things work, but creating something new is all about trying new combinations and variations.

So anyway, I made these for a friend who loves lemon, and was entertaining guests. They are simple and small enough to be out out as something to serve with appetizers or other snacks without it being a full blown dessert. I adapted 'cake mix cookies' for this recipe.

Ingredients:
1 box lemon cake mix (any brand)
2 eggs
1/3 cup vegetable oil
1 can lemon frosting (or whipped topping)

you'll need a mini muffin tin and liners.

Directions:
1. Preheat oven to 350 degrees. Line mini muffin tin  with liners.
2. Mix cake mix with eggs, and oil. Spoon cake mix into mini muffin tins. The dough will be thick- think cookie dough consistency. cups should only be about half full (so about 1/2 inch balls of the dough).
3. Bake cookie dough in muffin tins for about 12-15 minutes. Do not overcook these, but be sure they have cooked long enough or you will not have a solid cookie cup to put the frosting into.
4. When the cookies have baked and are still warm, they will look like mini muffins rather than cookies, use your thumb (be careful, they are hot!) or a cooking utensil to push the middles of the cookies down. this will be where you put your frosting.
5. Allow cookie cups to cool in baking tin a few minutes and them remove, setting them on a wire rack to cool completely.
6. Once totally cooled, put a dollop of frosting into the center of each cookie cup. I did this by putting the frosting into a plastic sandwich bag and cutting the bag to create a piping bag.
7. Chill until ready to serve to ensure the frosting does not lose its shape.

Other ideas? fill the cookie cups with lemon pie filling, strawberry jam, cream cheese frosting, or cool whip and top with lemon zest and powdered sugar. Be creative!

Enjoy!