Strawberry Lemonade Cake Mix Cupcakes

I wanted to make some pretty strawberry lemonade cupcakes but was feeling pretty lazy and decided to experiment by combining cake mixes!

These are my ingredients (strawberry jam not pictured) plus whatever is listed on the box:

I made both boxes separately. For the lemon cake mix, I added a heaping tablespoon of lemon curd (more if you want a stronger lemon flavor).  I decided to mix the cake mixes in different bowls so I could experiment with with how I wanted the cupcakes to turn out.

I wanted a pink center in the cupcake so I added the lemon first then strawberry on top.

For some of them I mixed both cake mixes together evenly to see if I could get a swirl but no luck.  For the icing, I used the pictured can of icing but added some strawberry jam to get a little strawberry flavor. If I had fresh strawberries, the puree would've worked much better. The flavor was perfect. I just added a little at a time until I got the hint of strawberry I wanted. (sorry I don't have exact measurements on it)

I thought they turned out to be very yummy!

Aren't they pretty?? Below are the cupcakes I layered: lemon cake batter on bottom, strawberry batter on top. I prefer the layered ones because the flavors were more distinguishable and created that perfect strawberry lemonade mix I was aiming for!

These are the cupcakes where I mixed both cake batters together. They look pretty but the taste had a more strong lemon flavor and I couldn't taste the strawberry. I wouldn't make them like this again unless I were to add fresh strawberries to it so make it pop more.


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Source: cargilefamilyrecipes.com via Angela on Pinterest

Funfetti Cake Batter Dip!

This is SINFUL and only 3 ingredients to make!

3 tbsp. Funfetti cake mix

2 tbsp. plain yogurt (I used vanilla yogurt and it was excellent)

1 tbsp. cool whip (I was a little heavy handed with the cool whip)

Wisk cake mix and yogurt until smooth. Fold in cool whip. Refrigerate until serving. Serve with pretzels or animal crackers.

 

*I tripled the recipe measurements to have enough in the picture!*

 

Perfect for Super Bowl or any other party. Kids and adults eat this up!

 

I used the leftover cake mix to make Funfetti Cake Mix Cookies--AMAZING! Just like these Strawberry Cake Mix cookies. Coming soon! :)

 

Source

Mini S'mores Cups

Mini S'mores Cups

Anything with the word "mini" just sounds yummy to me!

Most s'mores recipes call for Hershey's bars but I decided to use what I had on hand. Nestle Crunch bars it was and worked beautifully! I had the snack size and broke them in half.

Preheat oven to 350. Combine graham cracker crumbs, powdered sugar and butter in small bowl. Spoon one tablespoon of crumb mixture in each cup of a mini cupcake pan. Press crumbs with spoon or fingers
to form shallow cups . Bake 4-5 minutes or until edges are bubbling.

Top with chocolate bar or in my case, Nestle Crunch. :)

Next, use mini marshmallows (as pictured) or regular size marshmallows and cut in half.

Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to
cooling rack; cool 15 minutes.

Aren't they cute?

You could also drizzle chocolate on top!

Ingredients:
7 whole graham crackers (1 cup finely crushed)
1/4 cup powdered sugar
6 tbsp butter, melted
4 bars milk chocolate candy, divided
12 large marshmallows

Directions:
Preheat oven to 350°F (180°C). Place graham crackers into a large resealable
plastic bag. Finely crush into crumbs. Combine graham cracker crumbs,
powdered sugar and butter in small bowl. Spoon one tablespoon of crumb
mixture in each cup of a mini cupcake pan. Press crumbs with spoon or fingers
to form shallow cups . Bake 4-5 minutes or until edges are bubbling. Meanwhile,
break two of the candy bars into rectangles. Remove pan from oven; place
one rectangle into each cup.
Cut marshmallows in half crosswise using kitchen shears dipped in cold water.
Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2
minutes or until marshmallows are just slightly softened. Remove from oven to
cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool
completely.
Break remaining candy bars and place in a microwave safe bowl. Microwave
on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20
seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side
up and let stand 40 minutes-1 hour or until set.

Source: Pampered Chef

Chocolate Peanut Butter Truffles

This is my mom's recipe and I have so many fond memories of it. She would only make it for Christmas. I would beg her all year long to make them but nope, only Christmas. As an adult, it is not Christmas without my mom's Chocolate Peanut Butter Truffles. I have had other variations but never like this. My mom always added raisins and coconut to them. My husband isn't a fan of coconut but there isn't a lot, just enough. He actually LOVES them!

Ingredients (FULL recipe, makes approx 50 truffles if using tsp scoop):
2 cups peanut butter (creamy or crunchy) *I always use crunchy
2 cups powdered sugar
1 stick of melted butter
2 tbsp vanilla
chocolate bark
1 cup coconut
1 cup raisins

NOTE: It makes a lot!!! I made these for just my family so I halved the ingredients (1 cup pb, 1 cup sugar, 1/2 stick butter, etc). If you half the recipe, you'll end up with approx 28 truffles. I used a teaspoon size scoop to make shape them. I always want to feel like I'm getting more than I am. :)

Directions:
Mix all ingredients (except the chocolate bark) and form into balls. I find it easier to work with if I put them in the freezer or fridge for 30 minutes or so.

Dip them into the chocolate. I know I said this in an earlier recipe but I melt 3 blocks of chocolate bark at a time (30 second intervals). It is the perfect consistency for dipping and I can dip enough before it starts to harden. I don't want to waste my chocolate! :)

I store them in the fridge because we just like them cold but they are just as delicious room temperature. The raisins and coconut make this! Promise!

Now it feels like Christmas!

Make Your Own Thin Mints

I was a little hesitant to use Ritz Crackers but the result was delicious!!!

Two ingredients--how about that!

Ritz Crackers
Andes Mint Baking Chips

Melt 1/4 of the bag at a time. It keeps it at the perfect consistency and you can use just enough before it thickens.

Dip the crackers and let dry.

My husband and kids were impressed. YUMMY!

linking: tatertots and jello, too much time on my hands

Reeses Stuffed Oreos

I was telling a friend this is either genius or dangerous. Either way, I couldn't help myself. My poor kids were foaming at the mouth and if I heard "are they done yet?" one more time, I was going to...well, I don't know...give them one of these to keep their mouth shut for 10 minutes. :)

Ingredients:
Double Stuffed Oreos
Reeses Peanut Butter Cups (regular size)
Chocolate Bark

Directions: Twist an oreo apart, put a peanut butter cup on top of the white stuff, twist another oreo apart and stack it. Gently push them together. The white acts as glue and holds the Reeses in place.

Melt the chocolate bark and dip'em!
I have learned I like the Kroger brand chocolate bark.
I take 3 squares at a time and melt in 30 second increments in the microwave. 3 squares at a time seems to have the perfect consistency. If I do more, it starts to thicken up too quickly and then becomes a big frustrating mess.

I used a big ole spoon to cover them. These babies are PERFECT.

Kid approved! I can't wait for my husband to get home to see what I have made this time. I think he's not going to want to share with my family for Thanksgiving. :)

Source!
Linking up: Tatertots and Jello, blissful and domestic, funky polka dot giraffe, home stories a to z, skip to my lou

Cookies 'n' Cream Oreo Fudge Brownie

Cookies 'n' Cream Oreo Fudge Brownie <------ Um, YES PLEASE!!!!


Ingredients:

1 box Brownie Mix
eggs & oil (as called for by the brownie mix)
OREOS
1 heaping half cup (6 oz) Cookies & Cream ice cream
1/4 Cup hot fudge topping (chilled or room temp)

Directions:

Preheat oven & spray an 8×8 baking dish generously with cooking spray. Combine brownie mix, eggs, and oil as directed on the back of the box, but do not add the water. Add ice cream and hot fudge to the brownie batter and stir to combine. Pour half of the brownie batter into the baking dish, layer with Oreos,
then top with remaining batter. Trust me, the batter is thick so no worries about your oreos sinking to the bottom!

Bake for 40-50 minutes or as directed on the box.
Original recipe found here!

Linking up to Designs by Gollum, Paisley Passions, Skip to My Lou, Wise Antics, Make Ahead Meals

Snickerdoodle Cupcakes

OH.MY.GOODNESS. I love this twist on one of my favorite cookies and I think you will, too!

Snickerdoodle Cupcakes

Ingredients:

1 package plain white cake mix or yellow cake mix
1 cup whole milk (I used skim milk and it still tasted delicious)
1 stick of butter, melted
3 large eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon


Directions:
Preheat oven to 350 degrees and flour & grease 2 9″ pans (for cakes) or line your cupcake tin. Place cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend for three minutes (stop to scrape once).

Pour into pans and bake for 27-29 minutes (for cake) or 22-25 minutes (for cupcakes). Allow the cakes to cool completely.

Snickerdoodle Frosting Ingredients:
1 stick butter
3 3/4 cup confectioners sugar
3-4 Tablespoons milk
1 teaspoon vanilla extract
1 Tablespoon ground cinnamon

Beat butter until fluffy for frosting. Add all other ingredients.

I had to throw in a picture of my beautiful helper, Kelsey Grace. The kids always get so excited when I let them lick the leftovers.
Handsome boy!
We had fun frosting these together!!!
Look at this! Source found here!

Linked up: Designs by Gollum & Alli-n-Son

Chocolate Chip Cookie Dough Truffles

Who doesn't love to eat cookie dough? You never do because you know you aren't supposed to since they have raw egg in them, right? Well, not these babies!!! I made these and could actually lick the spoon guilt-free! WOO HOO!!

Ingredients:

• 1 C butter, room temp (or 2 sticks)


• 3/4 C granulated sugar


• 3/4 C packed brown sugar


• 1/3 C milk


• 1 tsp vanilla


• 2 1/2 C flour


• 1/4 tsp baking soda


• 1 tsp salt


• 1 C Mini semi-sweet choc chips


• 1 pkg Semi Sweet Baking Chocolate (usually a box of bakers choc is 8 oz, i ended up using 2 boxes)

Directions: Beat butter and sugars in large bowl on medium speed until light and fluffy. Add milk and vanilla. Stir in flour, baking soda and salt and mix on low speed until incorporated. Stir in chocolate chips.

Cover and chill for about 30 min. When dough is firm enough to handle, form dough into 1 in balls and arrange on a baking sheet lined with wax paper. Place sheet/sheets in freezer & let chill for 30 min. Melt baking chocolate in a microwave according to pkg directions. Dip the cookie balls into the melted chocolate, covering completely with the chocolate.

Let harden in the fridge for 30 minutes.

Yep, you can thank me later. :)

Linking up: Skip to my Lou, Designs by Gollum

Credit: The Whole FamDamily

Brownie Snicker Bites with Marshmallow Fluff

Are you drooling yet?

I made these for a friend that recently had a baby and my poor kids were dying to get their grubby hands on this deliciousness! I ended up making a few extra for my babies and boy, was I thankful. HA!

Brownie Snicker Bites with Marshmallow Fluff

Ingredients:
2 king size snicker bars
your favorite brownie mix (I used Pillsbury Milk Chocolate b/c it was on sale)
*whatever ingredients the brownie mix calls for (oil, eggs)
Jar of Marshmallow Fluff (found with marshmallows and ice cream toppings)
Mini Muffin Pan





Directions:


Make brownie mix as stated on box.

Spray muffin pan generously.

I prefer Pam Baking Spray.

Bake for 14 minutes at 350 degrees.

*The white in the brownie cup is the baking spray. It has flour in it so they don't stick. Not to worry, it disappears*

While they are baking, cut up the snickers. I cut them into 6 pieces and then halved them. The new snicker bars come in two bars so I had a total of 24 pieces.

Take brownies out of the oven and gently insert the snicker bites in the middle. These babies aren't done yet. Put them back in the oven for 3 more minutes.

Take them out and let them cool in the pan for one hour. Then, gently pop out with a knife.

Spoon the marshmallow fluff into a ziploc sandwich bag and snip off the corner. I squeezed it out onto each bite. Finally put them in your oven for just a few minutes on the broiler - low setting. Watch them closely so they don't burn.

My bites were only a little toasty. My kiddos don't like their marshmallows too toasty-ha!

Yummy, gooey goodness! Thank goodness these are minis so I don't feel too guilty eating more than one. HA! :)

*Recipe from HERE

linking up: A Southern Fairytale. Don't Waste Your Homemaking, Skip to My Lou, Sumo's Sweet Stuff, The Girl Creative, My Tiny Kitchen, Wise Antics of Life, Craft-O-Maniac, Make Ahead Meals for Busy Moms, Sweet as Sugar, Beauty and Bedlam, 33 shades of green, Fudge Ripple, New Nostalgia, Hope Studios, Designs by Gollum, Alli-n-Son