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.


Chocolate Cupcakes with Vanilla Filling: Betty Crocker Style

Sometimes here at Bakers Anonymous, we like things to be simple and thought-free. Okay, all of the time, which is why I was so intrigued by the Betty Crocker FUN da-Middles cupcake mix. It may have a terribly cheesy name, but who doesn’t love the thought of a no-frost cupcake? And a cupcake with filling, at that!

The box comes with a package of mix and a packet of thick filling. There are three different varieties of the mix: chocolate cupcake with vanilla filling (which you see here), vanilla with chocolate filling, and vanilla with vanilla filling (apparently people like vanilla more than chocolate. So sad!).

According to the packaging, there are many great features of this cupcake mix!

Ah, natural and artificial flavorings. Yum. Note the warning in the corner - don't eat the raw batter! Like that's going to stop me.

The ingredients are the same as any other cake mix – eggs, water, and oil. The filling is pre-made, so there’s nothing to add to it. This mix only produces 12 chocolate cupcakes.


1. Preheat the oven to 350 degrees. Place in the paper baking cups.

2. Prepare the mix according to the directions.

3. Carefully fill each of the cups about one-third full, making sure the entire bottom is covered.

4. Squeeze the filling package about 20 or so times to warm up the filling and make it squeeze-able. Evenly distribute the filling between the 12 cups, making sure that it DOES NOT touch the sides.

5. Layer the rest of the batter on top of the filling, and then bake for about 35 minutes.

6. Let the cupcakes cool before you bite into them. THE FILLING WILL BE EXTREMELY HOT. (Speaking from experience, here.)

These cupcakes are actually very moist and the cake is delicious, but while they may look like Hostess cupcakes minus the chocolate frosting and little white squiggly on top, the filling isn’t anything amazing or true vanilla tasting. I’d give these three stars for the ease of baking and the ability to taste delicious even without frosting!

Niki’s Note: I don’t think these Betty Crocker commercials have ever aired, but be sure to check out all three videos. They sure are weird!

Blueberry muffins, Betty Crocker style

Picture courtesy of

Here at Bakers’ Anonymous, we love baking mixes because it gives us the opportunity to take fancy desserts and cut the baking time in half. So, when there are sales at Shop Rite that match up with coupons from the newspaper, guess how many boxes of mix come home with me?

Yeah. A lot.

At the last sale, I picked up a Betty Crocker blueberry muffin mix pouch because 1) I love muffins, and 2) muffins are delicious for breakfast. And according to the pouch, all I have to do is add water to the mix and BAM, muffins will appear.

So I made the muffins, baking them according to directions, even pouring them into cupcake liners. The batter makes exactly six muffins, so this mix is great for a family looking for a quick breakfast or for a simple baking exercise with the kids. It only takes about 20 minutes for the muffins to bake. I recommend eating the muffins after baking, because the batter is actually quite thick and sticks to the wrapper.

Note how much of the muffin gets stuck to the wrapper. Missing pieces from my muffin are a no-go.

Be careful not to bake too long, because, as you can see from this picture, the bottoms cook very quickly.

The interior of the muffin isn't dry at all. It's slightly cakey, though the exterior can be stiff overnight.

I recommend this mix if you want only six muffins for a quick family breakfast (and are going to eat them right away!), otherwise, make sure that you get the Betty Crocker box mix, which gives you more muffins, though it is a little bit more work.

I give this ** out of ***** .

Niki’s Note: The star scale is as follows: * – don’t eat! ** – maybe you’ll like it; *** – worth a shot; **** – you would LOVE this! ***** – why are you sitting there? Go GET THIS.

This week’s cookies and cake

It’s been an exhausting Spring break, definitely not long enough, but I am glad to be back at school, even if I do have to go to class. I spent Sunday night baking, unpacking, and getting caught up with all my fellow food bloggers, and now here I am at Thursday, wondering where my week went!

As usual, A Recipe a Day has another fantastic looking recipe for us to drool over. Her strawberry Waldorf cake may be made from a Betty Crocker mix, but anything with strawberries is a definite thumbs-up from me!

At Home in Alaska won my heart with her recipe for orange-flavored Milano cookies. I love the Pepperidge farm originials, but how could I not want my own version?

The spring chickens at Bakerella make me want to go “AWWWWWW” for an exceptionally long amount of time just because they’re so darn cute! I don’t know if I would be able to eat anything so delicious.

Baking Bites grabbed my attention this week with a post about an awesome new cake pan: the pull apart bunny. It’s true! Now, in addition to your chocolate bunnies, you can murderously tear apart this cake!

This was the week for chocolate recipes. Cooking for Comfort showcased a simple, but delicious-looking recipe for Toll House Pie that I think I’m going to have to put on my to-bake list. Examining the ingredient list, I think it’s a chocolate chip cookie pie … only better.

My heart was torn when I saw Smitten Kitchen’s latest post about icebox cupcakes, I think my heart skipped a couple of beats. I have been wanting to make her icebox cake since for weeks, and now she comes up with her own recipe for smaller versions?!


Chocolate cream cheese cupcakes!

Even though next month’s issue of Bon Appetit is already out to the subscribers, I cling to March’s issue, a glorious magazine representation of comfort food gone snobby. I skimmed through my best friend’s copy of the newest issue and sniffed at the lack of delicious dessert recipes that pratically drip off the pages in March’s.

This month’s issue focuses on caramel, pot pies, soup and salads, and easy family meals. On a single page, almost obscured by recipes for Chicken and White Bean Soup with Herb Swirl and Parmesan Toasts, I discovered a recipe that deserved to be dragged out into the artificial light of my kitchen: Chocolate Cream Cheese Cupcakes!


Here’s my version of this gourmet treat:

Chocolate Cream Cheese Cupcakes



1 box of chocolate cake mix (I used triple chocolate fudge from Betty Crocker)

Proper amount of eggs, water, and oil that goes with chosen mix

Chocolate chip cream cheese mixtureFilling:

1 8 oz package cream cheese

1 large egg

2 tbsp sugar

1/2 tsp salt

1/2 tsp vanilla extract

1/4 C mini semisweet chocolate chips (I think I used a little bit more than 1/4 C in mine . . .)


1. Mix up the cake mix according to the directions on the box.  I even added mini chocolate chips to the batter!

2. Pour the batter into prepared cupcake pans. Each spot should be about two-thirds filled.

Dollops of cream cheese mixture3. Mix together all the filling ingredients. Beat until the mixture looks smooth. Drop about two teaspoonfuls onto each cupcake (some mix might be left over. Feel free to add it to other cupcakes!).

4. Bake in a preheated 350 degree oven for about 22 minutes. Halfway through baking time, switch the pans to ensure they bake evenly.

A heart!5. The cupcakes are done when a knife inserted in the cake part comes out clean. If not, bake it for five minutes more.

The cupcakes will be very moist right out of the pan and might fall apart if unwrapped, but they taste like lava cake when still warm. If you want to eat them without it crumbling into a chocolate mess in your hand, let them cool overnight or for at least four hours. This will give the cake enough time to set.

When I made these cupcakes, I forgot to look at the serving amount of the original recipe, which was 12. I made 24 cupcakes. I nearly ran out of cream cheese mixture at the end because I didn’t double it; however, the way my cupcakes turned out was just perfect. 🙂

The cupcakes are trying to send a message . . .

The cupcakes are trying to send a message . . .