Do you know what happens when you look in your pantry and think, “What can I make with these ingredients that will look really pretty so that people will want to eat it at the potluck?”
You end up mixing M&Ms and crushed Oreos into cookie bars. I must say, it was a success.
- 1 box devils food cake mix
- 2 eggs
- 1/2 cup vegetable oil or applesauce
- 1 cup mint chocolate M&Ms (I only used green and white candies)
- 1 package mint chocolate Oreos
- Preheat oven to 350 degrees Fahrenheit and spray a 9×13 inch pan with nonstick spray.
- Mix together cake mix, eggs, and oil until well combined.
- Fold M&Ms into batter.
- Place 10 Oreos in a plastic bag and crush them with a rolling pin. Fold crushed Oreos into batter.
- Bake for 5 minutes. Remove pan from oven and press remaining 20 Oreos into the top of the batter.
- Return to oven and bake an additional 20-25 minutes until a toothpick inserted into the cookie bars comes out clean.
- Let cool completely before cutting into 20 rectangles.
- Eat and enjoy!
P.S. I am linking up with Angie and her cohosts Liz @ spadesspatulasandspoons.com and Deb @ Pantry Portfolio for Fiesta Friday.
September is National Honey Month
There’s a lot I could say about these muffins.
I could mention that Super Squirrely was the first Blind Spot Nutbutter flavor that I tried (back in 2016).
August 31 is National Trail Mix Day
I’ll probably spend National Trail Mix Day (Friday) at work (like most of you, I assume).
July is National Black Bean Month!
Last week I warned you that this recipe includes a weird ingredient, but there are just some risks you have to take when celebrating National Black Bean Month.
Suddenly, it is June, and it is National Doughnut Day!
Is it any surprise that National Doughnut Day makes me think of camp? My first summer working at Pine Cove’s Camp in the City, there was a boy on our team nicknamed “Dunks.” National Doughnut Day fell during our first week of camp in Marietta, GA. A camper decided to bring Dunkin’ Donuts for Dunks in honor of his personal holiday.
Today, I am sharing with you an easy recipe for baked doughnuts. If you have a doughnut pan, this batter is perfect for beautiful circular doughnuts.
If you don’t have a doughnut pan, I recommend baking the batter in a muffin tin. Once the doughnuts have cooled, scoop a shallow hole into the top of the muffin, and fill it with jelly.
Yield: 12 donuts
- 2 cups oat flour (rolled oats ground into flour)
- 1/2 cup sugar or other granulated sweetener
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- pinch of salt
- 1 cup milk of choice
- 1 egg
- 1 teaspoon vanilla
- 6 tablespoons smooth nutbutter (Suggestion: I used a maple flavored peanut butter, and it was incredible!)
- 1 cup frozen mixed berries, chopped
- 1 cup thawed mixed berries, pureed
- Preheat oven to 350 degrees Fahrenheit and coat a doughnut pan or muffin tin with nonstick spray.
- Mix together dry ingredients (oat flour, sugar, baking powder, cinnamon, and salt).
- Whisk wet ingredients in a separate bowl (milk, egg, and vanilla).
- Combine the two mixtures. Melt the nutbutter in the microwave for about thirty seconds. Stir into the batter.
- Fold in frozen chopped berries.
- Pour into pan. Bake for 20-30 minutes, until a toothpick can be inserted and come out clean. Let cool.
- Top or fill with pureed berries.
- Eat and enjoy!
Which spelling do you prefer: donut or doughnut?
P.S. I am linking up with Angie and Jhuls @ The Not So Creative Cook for Fiesta Friday.
Unlike most single ladies, I don’t hate Valentines Day. But I do not celebrate Valentine’s day. I plan to spend February 14 like any other day. I will go to work, complete assignments for grad school, and constantly make this face as I walk around campus:
But I know that some of you have a less passive response to red heart balloons.
It’s January, which means three things:
- The air is cold.
- The gym is packed.
- We are all celebrating National Oatmeal Month. Am I right?
Although there is nothing I can do to bring warmer weather or expel a few Resolutioners from the gym, I can continue to help you celebrate National Oatmeal Month.
Lemon poppy seed is one of my favorite muffin flavors. Lemon is light, and happy, and the taste of summer. Maybe these muffins will provide enough sunshine to last me to June.
- 2 cups oatmeal
- 1 1/2 teaspoon poppy seeds
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1/2 cup orange juice
- 1/2 cup applesauce
- 1 tsp vanilla extract
- 1 tsp honey
- juice from 1/2 medium lemon
- zest from 1/2 medium lemon
- Preheat oven to 350 degrees Fahrenheit and liberally coat a 12-count muffin pan with nonstick spray
- Grind oatmeal in a food processor to make a coarse flour
- Whisk together oat flour, poppy seeds, baking soda, baking powder, and milk
- In a separate bowl, combine milk, orange juice, applesauce, vanilla extract, honey, lemon juice, and lemon zest
- Mix wet ingredients into dry ingredients
- Evenly distribute batter between 12 muffin wells
- Bake for 10-12 minutes
- Let cool in pan
- Remove from pan, eat, and enjoy!