Recipe Round-Up

Bakers Anonymous family, I’ve moved.

Well, this website hasn’t. We’re still the same wonderful baking website that we’ve always been, just a little bit better. And busier. But where I was once in New Jersey, I have relocated to Baltimore, Maryland.

There are a few bakeries I’m going to try out while I’m here (all two years), so stay tuned for those eye-opening experiences. Or what ever they’re supposed to be called. In the mean time, feel free to let me know any places I should visit!

Now, let’s see what Pinterest has in store for us.

Chocolate. Chocolate. Chocolate. It’s all that’s on my brain right now. And if I had all the ingredients, I would so make these brownies from Eats Well With Others..
Alas, I have left my kitchen with everything behind for this land of … Baltimore.

These light cupcakes from Cake aren’t even made with angel food cake mix, but just six ingredients. Simple, amazing and perfectly portioned.

 

These sugar cookies are made from French Vanilla cake mix courtesy of Sweet Treats & More. I think it’s the French that makes them taste more like homemade sugar cookies.

Semi-Domesticated Mama made these easy cream coconut bars made with Bisquick. This isn’t the first time that I’ve seen coconut cream made with this mix, so I think there’s something to it all.

This cookie dough dip from Chocolate Covered Katie is completely healthy but still tastes like the unhealthy version! It’s made with chickpeas and nut butter.

 

So that’s this week’s round up. I may or may not be posting on Wednesday, but I hope to get back to a regular schedule by next week. Thanks for your patience and support. – Niki

Neapolitan Cupcakes

Friday is moving day, or as I like to call it, M-Day. It sounds more ominous. I am looking forward to being in Baltimore and starting my new graduate classes, but I am NOT excited about moving all those annoying boxes of my stuff. If I could just ditch all my belongings and start over, my life would be much easier.

But it doesn’t work like that, eh? Too bad.

Anyway, I baked these delicious cupcake-brownies that have been floating around Pinterest for the past month or so. They were really easy!

And is it just me, or does anyone else have difficulty spelling Neapolitan correctly? I always thought it was Neopolitan. Apparently that’s WRONG WRONG WRONG.

Neapolitan Cupcakes

Ingredients
1 box of strawberry cake mix
1 box of brownie mix (I used a mix that had semisweet chocolate chunks)
Eggs, water and oil (I use applesauce instead of oil) that goes with the mixes
1 container of vanilla frosting (I used Funfetti – for the sprinkles!)

Directions
1. Preheat the oven to 350 degrees. Prep your cupcake pan with liners or lots of cooking spray.

2. In a medium bowl, stir together the brownie mix. Drop one-half tablespoon of brownie mix into each cup. Make sure the batter covers the bottom of the liner.

3. Mix together the cake batter. Add a full tablespoon to the brownie batter. Make sure the cups are full after adding the batter.

4. Bake for 23 minutes or the max time listed on the box of cake mix.

5. Let the cupcakes cool and then frost!

Makes 24 cupcakes. 

Niki’s Note: Feel free to use your own recipes. I know that not everyone likes cake mixes.

Recipe Round-Up

Last week was just one hot mess after the other, and I have a feeling that this week will be much similar. The weather is lovely (ish) here in New Jersey, so I’m enjoying not sweating the SECOND I step foot out of my door.

Also, I spent my Saturday at my best friend’s graduation swimming party. I looked as pasty as ever. Go me. My last name’s Reagan. There isn’t much hope for me being anything but pale.

Anyway, check out these delicious treats I found for you!

Confessions of a Cookbook Queen made these yummy white chocolate Oreo chuck cookies. I bet they taste just like HAPPINESS.

 

Smitten Kitchen brightened up her summer kitchen with this sugar dusted peach pie. I haven’t had a fruit pie in like, ever. Time to change that?

 

Speaking of pies, Bakerella brought out summer berries for her sweet tarts. I’ve yet to make anything berry related this season. I’m getting the feeling I prooooooobably should.

 

Bakers Royale ALSO made berry tarts, though she focused on the cheerful flavor of the raspberries. AND SHE ADDED IN CHOCOLATE.
YES. PLEASE.

These butterscotch, walnut and oat bars from Cookie Madness are similar to a blondie, and provide a break from all of our chocolate treats.
But do we really need a break? FOR THESE WE DO.

And that’s today’s round-up. Bear with me as I make my move to Baltimore on Friday. I have a lot of adjusting ahead of me.

-Niki

 

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

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

Directions
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.

Recipe Round-Up

What is good, Bakers Anonymous?

Yeah. I’m just going to leave that out there and move right onto something else. How about some deliciously simple recipes?

These Neapolitan cupcakes from iheart2stamp combine strawberry cake mix with chewy brownie bottom and vanilla frosting. Feel like mixing it up? Why not top with rainbow chip frosting? Use caramel turtle brownies and yellow cake mix? I love a versatile recipe.

The absolutely NEXT batch of cookies I bake is going to be these Cool Whip cookies with Sprinkles from Happy-Go-Lucky. I already have cake mix, sprinkles and one egg. I just need a container of Cool Whip. Saturday afternoon baking, here I come!

Looking for a bright, sweet (and holiday-like) cookie? Try these cherry chocolate kisses from The Curvy Carrot. I love maraschino cherries, milk chocolate kisses (I’m so going to buy a bag tomorrow) and almond extract. These are definitely going on my t0-bake list!

Sometimes you just want a change from cookies. Why not make this salted caramel pretzel bark from Mama Say What?! Not just her, but many others have declared this “crack bark.” So addicting, so delectable that you can’t stop eating, even if your tummy starts to hurt.

And if you have more available counter space, make this cookies and cream Oreo breakaway from Bakers Royale. A tray of white chocolate or milk chocolate coating and a sleeve or two of Oreos AND you have yumminess.

 

– Niki, signing off to gather ingredients for ALL the recipes.