Tag Archives: Cake mix

Bite-Size Red Velvet Crinkle Cookies

bitesize-red-velvet-crinkle-cookies-nancycI never have enough time to make all the holiday cookies I’m wanting to. Because making those pretty, festive cookies does take up quite a bit of time. That’s where this recipe comes in handy. It’s easy, because cake mix makes up part of the dough, but these cookies still look pretty and festive with the crinkly, powdered sugar coating.

These Bite-Size Red Velvet Crinkle Cookies are a cute rounded shape. They’re slightly crunchy on the outside and have a soft cake-like texture on the inside. I was a little surprised that these cookies didn’t spread out more–I was fully expecting them too. They spread out a little, but for the most part kept their rounded shape. So if you want to make some bite-sized cookies for your holiday cookie tray, keep these in mind!

BITE-SIZE RED VELVET CRINKLE COOKIES by NancyC, adapted from AllRecipes

Makes 44 to 48 cookies

  • 1 cup powdered sugar
  • 1 Tablespoon cornstarch (optional)
  • 1 (16.5-ounce) Red Velvet Cake Mix (I used Duncan Hines®)
  • 6 Tablespoons canola oil or light olive oil
  • 2 large eggs
  • 1/2 teaspoon vanilla (optional)
  • Parchment paper for lining cookie sheets

Preheat oven to 375˚F. Line 2 cookie sheets with parchment paper; set aside.

Place powdered sugar and cornstarch in a shallow dish and blend with a fork; set aside (if you don’t have any cornstarch, you can just use the powdered sugar).

In large mixing bowl, mix red velvet cake mix, oil, and eggs (and vanilla, if using) until well blended and dough forms. Form dough into 1-inch balls and roll in powdered sugar mixture. Place on cool, parchment-lined cookie sheets, 1 1/2 to 2 inches apart.

Bake 1 cookie sheet at a time, placed in the center of the oven, at 375˚F for 8 to 9 minutes or until set (be careful not to overbake or cookies will be dry). Cool cookies for 1 minute on pan, then transfer to a wire rack to cool completely.

The only bad thing about these bite-size crinkle cookies is that it’s so tempting to pop a few in your mouth as you’re taking them off the baking sheet! Maybe you have more will power than I do. 🙂

Have you made any kind of red velvet cookies this holiday season?

Sharing this at Fiesta Friday, Meal Plan Monday, Weekend Potluck, Inspire Me Monday.

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Chocolate Chip Chess Bars

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I don’t make many recipes that use cake mix as an ingredient because I usually prefer making things from scratch. But I came across some different recipes for Chess Bars on the internet that use cake mix and I decided to make an exception! This 5-star recipe from SouthernFood (About.com) sounded good, and I happened to have a box of cake mix on hand, so I decided to try it out. I made some minor changes to the recipe and added mini semi-sweet chocolate chips to come up with these Chocolate Chip Chess Bars! They turned out really yummy!

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They’re so rich and gooey, you’d think they have sweetened condensed milk in them, but they don’t. The richness and gooeyness come from the cream cheese, sugar, and butter. Needless to say, these are not very healthy! 🙂 But they are super-good, so the next time your sweet tooth is craving something, these bars will definitely hit the spot!

CHOCOLATE CHIP CHESS BARS adapted from SouthernFood/About.com

Makes a 9×13″ pan

  • 1 package yellow cake mix (I used Pillsbury® Moist Supreme Cake Mix, 18.25 oz.)
  • 1/2 cup (1 stick) butter, melted
  • 3 eggs (use 1 egg for the bottom layer, and the other 2 eggs for the filling)
  • 8 ounces cream cheese, softened
  • 1 (1-pound) box powdered sugar (4 cups)
  • 1 cup mini semi-sweet chocolate chips (if you just have regular-size chocolate chips, you could chop them into smaller bits–you can also substitute milk chocolate or white chocolate chips)

Preheat oven to 350 degrees. Grease a 9×13″ baking pan.

In a medium bowl, combine cake mix, melted butter, and one egg, mixing well. Press this mixture, which will feel like a soft dough, evenly into the bottom of your 9×13″ pan.

In another bowl, mix the softened cream cheese and the remaining two eggs together, blending well. Add the powdered sugar and mix until smooth. Fold in the mini semi-sweet chocolate chips, stirring to distribute evenly. Pour this mixture over the “dough” mixture and bake at 350 degrees for 40 to 50 minutes, or until top is lightly browned (my baking time was 45 minutes).

Cool for about 20 minutes (or even longer) before cutting into squares. You can cut them while warm if you want to eat them right away, but they’re gooier and harder to cut when warm. They do taste great warm, though, so who cares if the cutting gets a little messy? 🙂

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Do you use cake mixes a lot in your baking? What is your favorite dessert to make with cake mix?