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.
August 31 is National Trail Mix Day
I’ll probably spend National Trail Mix Day (Friday) at work (like most of you, I assume).
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.
January is National Oatmeal Month
My mom loves coffee, and I don’t mean frilly frappes with sugary syrups. I mean a dark mug of steaming joe. No cream. No sugar. Just hot black coffee.
Occasionally, when I was in elementary, we would visit a local coffee shop in the morning before school. Mom would order the mandatory java; I would savor a homemade oatmeal cream pie.
Although a soft, sweet oatmeal cookie isn’t the most balanced breakfast, my grades never suffered from the sugar overload. Now that I am older and (supposedly) smarter, I desire to eat (slightly) more nutritious morning meals.
So, to start off the National Oatmeal Month celebrations, we are making Oatmeal Cream Pie Pancakes (using Blind Spot Nutbutter of course). Stay tuned all month for more amazing oatmeal recipes!
Oatmeal Cream Pie Pancakes
- 1/3 cup rolled oats
- 1/4 cup milk of choice
- 2 tbs. Oatmeal Raisin Cookie blended nut butter
- 1/4 tsp vanilla extract
- rounded 1/4 tsp baking powder
- dash of cinnamon
- pinch of salt
- vanilla yogurt for topping
- Grind all ingredients (besides the yogurt) in a food processor until it is the consistency of pancake batter (or paint).
- Heat a griddle or frying pan over high heat. Lightly spray with nonstick cooking spray.
- Drop spoonfuls onto heated pan. Once bubbles begin to form on the top, flip the pancakes.
- Cook for an additional 1-3 minutes.
- Stack pancakes on a plate, layering with vanilla yogurt (pancake, yogurt, pancake, yogurt, pancake, etc.)
- Top with raisins, banana slices, syrup, chocolate chips, sprinkles, or whatever pancake toppings you like.
- Eat and enjoy!
Want to know what I ate on my fifth birthday?
My family does not have many traditions, but when it comes to Christmas, we always conduct our morning the same way.
We sleep in. That’s right. We don’t rush to the tree at three o’clock in the morning to open presents.
When we finally pull ourselves from our warm beds, we cook a delicious breakfast of bacon, potatoes, fresh fruit, and homemade waffles.
We eat together, do the dishes, and (finally) open presents one at a time.
I associate Christmas with homemade waffles, but a lot of people consider December the month of cookies.
Friends exchange cookies as presents. Because of family traditions, children decorate sugar cookies to look like Christmas trees and snowmen. Families bake cookies for Santa on Christmas Eve.
In celebration of Christmas, I combined these two Christmas treats and created…
- 1/4 cup whole wheat flour
- 1/4 teaspoon baking powder
- pinch of salt
- 1/4 banana, mashed
- 1/4 tbs honey
- 1/3 cup milk
- 1/4 tbs coconut oil (melted)
- 1 tbs Blind Spot Shortbread Cookie blended nut butter
- Whisk dry ingredients (flour, baking powder, and salt) together in a small bowl
- In a food processor, combine wet ingredients (banana, honey, milk, oil, and nut butter).
- Stir wet ingredients into dry ingredients
- Preheat waffle iron and coat with nonstick spay. Pour batter into prepared iron and cook 1.5 – 2 minutes.
- Top with the Oatmeal Artist’s Chocolate Sauce and sprinkles.
- Eat and enjoy (or leave out for Santa)
Sometimes you need a cookie the size of your face.
On Monday afternoon, I ate 2 cookies the size of my face.
I blame my love of a bargain. Oatmeal Craisin Cookies at Sheetz were $2 for two cookies or $1.65 for one cookie, so it only made sense to get two.
And once you eat one, the other would be lonely without a friend, so I had to eat them both.
Really, it was very humanitarian of me to eat two cookies.
Appearance: 4 – behold the massive, golden, round cookie!
Texture: 1.5 – it was moist, but I am not sure that the center was completely cooked. It was more the texture of a really thin cupcake.
Taste: 1 – WWWWAAAAAAAAAAAAAYYYY too sweet…but I still managed to eat two of them, so take my opinion with a grain of salt 🙂
See my other reviews: