German Chocolate Cake Cookies

I’m feeling uninspired.

I think that’s the saddest thing one could ever say. “I’m feeling uninspired.” With all the amazing (and horrible?) things going on in our world today, especially in my little corner of it, and I can’t find something about which to write?

I hope this doesn’t mean I’m burned out. I don’t know how to fix that.

Except maybe go shoe shopping. But I can’t keep buying shoes whenever I have a tough week. Though I do love the ones I just purchased from DSW. (I’m still waiting for them to arrive! I CAN’T WAIT)

Sigh. If classes didn’t start next week, I would spend this time dedicated to scrounging up some delicious recipes to try out. But with the graduate assistantship, work study job, freelance work and the three classes, I think I have just about all I can handle. To be honest, I think the posting schedule will have to change, which I hate to say, but I have to make room for my studies.

Ah, the troubles of a grad student.

Holy crap. I’m a grad student.

While we’re all reeling from the shock of this revelation, let’s check out how to make today’s German Chocolate Cake Cookies, okay? (If these cookies look a little familiar, it’s because I made a similar treat in 2009)

German Chocolate Cake Cookies

1 box of German Chocolate Cake mix
2 eggs
1/3 C applesauce
1 container of pecan coconut frosting (or you can make your own!)

1. Preheat the oven to 350 degrees. Line a cookie sheet with foil or parchment paper.

2. Mix together the eggs and applesauce. Stir in the cake mix.

3. Drop by rounded teaspoonfuls on the cookie sheet. Space the drops out as these cookies will spread.

4. Bake for about 14-15 minutes, until the top is set.

Makes about two dozen cookies.


Cookie mix cookies


In case you hadn’t heard, I’ve moved to Baltimore. I’m still adjusting to life here, like figuring out the grocery store (I went on Monday and got lost in the aisles of stuff. I think I need to determine a meal plan. Anyone got ideas on that? TO PINTEREST) and how far I can walk without dropping dead of heat exhaustion.

Also, I was supposed to move into a building with a Dunkin Donuts, and I would like to say:


It’s killing me not to be able to go downstairs and grab a Coolatta or a box of munchkins. Not to mention the sausage biscuits! Darn you, Varsity at UB. Getting my hopes up with advertised Dunkin’ Donuts and then not providing.

Moving into a brand-new kitchen means starting completely over. I have no spices, no flour, no sugar and definitely no butter. It’s a sad time when I think about all things that I want to bake and I can’t go around the corner to the grocery store whenever I feel like it. I have my car tucked away in a garage, the grocery store is forever away and oh yeah, I don’t have a job that pays the bills.


So I found this cookie mix at the store, and since I’ve never really used them (cookies mixes, I mean), I threw caution to the wind and purchased the chocolate chunk version. I ended up with about a dozen light, cake-like cookies. Yum.

Betty Crocker Cookie Mix Cookies

1 package of cake mix (I used the chocolate chunk because I am in DESPERATE need of chocolate)
1 egg
1/4 C of natural, unsweetened applesauce
2 Tbsp of milk (I used coconut)

1. Preheat the oven to 350 degrees.

2. Mix together the wet ingredients in a medium-sized bowl.

3. Add in the cookie mix a little bit at a time, making sure it’s thoroughly absorbed.

4. Drop by rounded tablespoonfuls onto a cookie sheet. Bake for nine minutes. The cookies will be puffy and shiny on top, but evenly set.

5. Carefully remove from the pan and let cool on a rack before munching down.

Makes a dozen or more cookies, depending on how big you make them.

Cool Whip Cookies (and I move next week)


OK, world. Here’s the deal. I move to Baltimore in one and a half weeks to start graduate school at the University of Baltimore.

I’m excited.

I’m nervous.

I’m scared out of my mind.

And I’m still going.

I have lived a lovely life here in my Sicklerville home, and I am more than grateful for the friends and family who have been my support system since I graduated last May. As I move onto this next chapter in my life, I know they will still all be there, standing by my side.

I can’t wait to bake in my new kitchen and share all the goods with my new graduate school neighbors. Do you think they’ll be okay with door decorations and snowflakes in the hallway?

We’ll see what the leasing office has to say . . .

Today’s recipe is from Happy-Go-Lucky.

Cool Whip Cookies

1 box cake mix (I used Funfetti)
1 8 oz container of Cool Whip
1 egg
Rainbow sprinkles (I used nonpareils)

1. Preheat the oven to 350 degrees.

2. Mix together the cake mix, Cool Whip and egg until the yolk is thoroughly mixed in.

3. Roll a tablespoon of dough into the sprinkles or nonpareils, and then place on a foil-lined baking sheet.

4. Bake for 13 minutes.

5. Carefully transfer to cooling racks. Sprinkles (or nonpareils) may stick to the foil.

Makes two dozen cookies.

HAPPY 100 POSTS! and chocolate chip cookies

Today is the day we here at Bakers Anonymous pat ourselves on our backs. After three years, an extremely long hiatus (or a sabbatical as I pretended it to be) and bouncing from kitchen to kitchen, we’ve finally reached 100 posts.

I’m sure there are blogs out there with a close to a thousand posts and over a million views a day (or some other ridiculous number I’m not currently reaching), but for little ol’ me out here in Bakers Anonymous land, this 100th post is the culmination of years of hard work and love.

So, I thank everyone who has helped, motivated and encouraged me to get to this very exciting point in my life.

And now for some cookies! These chewy and light cream cheese chocolate chip cookies are made with white cake mix and some surprise booze (though, unfortunately, the cookies don’t taste anything like the alcohol).

Cream Cheese Chocolate Chip Cookies

1 box of white cake mix (I used Pillsbury’s with pudding in the mix)
1 C of mini chocolate chips
8 oz. block of cream cheese
1 C sugar
2 eggs
1/4 C of Amaretto

1. Beat together the cream cheese, sugar, eggs and Amaretto until smooth.

2. Add in the cake mix and then the chocolate chips. Dough will be sticky.

3. Drop by rounded tablespoons. As the cookie will not spread during baking, push down on the dough, making it a little flatter (otherwise the cookies will bake in the shape that you drop them).

4. Bake for 15 mins or until edges turn brown.

5. Let the cookies rest on the pan for a minute before transferring to a cooling rack.

Make three dozen cookies. 

Chocolate Cream Cheese MnM Cookies

Hello, everyone! We here at Bakers Anonymous have been all over the place lately. Graduate school, moving to Baltimore, applying to jobs in Maryland and oh yeah, work every day!

This is the part where everyone says, “Oh, boohoos for Niki. Her life is so difficult. We pity her.”


Yeah, that’s what I figured. And if that wasn’t enough, I’ve got boy problems! Goodness.

So yesterday while I was at work, all I could think about was M&Ms. Crunchy, melt-y, yummy M&Ms. And cookies. Not like I don’t already have some sugar cookies left over from last week’s baking, but that’s beside the point. I didn’t have anything chocolate!

But now I do. To make these cookies extra moist and thick, I included some dark chocolate cream cheese.

Oh yes. I did just say, dark chocolate cream cheese. Thank you, Kraft Foods for providing the world with the Indulgence line of cream cheeses. My waistline, however, does not thank you.

Chocolate Cream Cheese M&M Cookies

1 box of Pillsbury dark chocolate cake mix
1 8 oz. container of Philly Indulgence dark chocolate cream cheese
1/2 C softened butter
1 egg
1 tsp. almond extract
1 12 oz bag of M&Ms (I used dark chocolate)
1 C of mini semi-sweet chocolate chips

1. Preheat the oven to 350 degrees.

2. Beat together the egg, butter, cream cheese and almond extract.

3. Mix in the cake mix until thoroughly absorbed.

4. Add in the M&Ms and chocolate chips. The batter will be thick.

5. Roll the dough into one-inch balls, making sure to tuck in the M&Ms and chocolate chips.

6. Space out on foil-lined cookie sheet and bake for 15 minutes.

7. Remove to cooling rack.

Makes about four dozen cookies.