I’ve Got a Good One For You…

But don’t’ be mad at me!

Although I am sharing a recipe, it is neither hearty nor healthy but instead a sinfully delicious dessert!  I probably should have stared with a confession…I LOVE cake batter and could binge on it all day long!  Okay, maybe not super surprising based on the amount of cake mix recipes this blog has on it, but still not easy to say type out loud.

Life for the BOY, Cooper, and I continues to be super busy and super amazing!!!


Cooper love all the city has to offer, especially the food.


Here he is attempting to hone in on our biscuits from Bang Bang!


The BOY is also adjusting well to city life.  Last weekend, we celebrating his birthday with dinner at Bavette’s followed by cocktails at Band of Bohemia.


This past week, the weather was incredible and I took full advantage by biking to work on Thursday.


It takes a lot of planning, but is totally worth it!  I am thankful to have a job where you can show up and work in your ‘active ware’ straight off your bike.  This Thursday, we did a work potluck.  Although I signed up for an ap, I was craving something sweet and happy.


Wednesday night, I walked over to Mariano’s and came back with the ingredients to make one of the many Cake Batter Dips on my Pinterest board.


First I threw a batch of 2 Ingredient Muffins (with chocolate cake mix) into the oven and then pulled out my handheld mixer for work on the dip.


If I told you this dip was good, you probably wouldn’t be surprised but downright bingeable, you might accuse me of exaggerations…


But trust me, the BOY, and my coworkers when I tell you that this recipe is nothing shy of divine!


I served it with graham sticks which were the perfect vehicle and compliment to this sweet dip!


This dip is great to make the night before and travels well (even in a backpack on a bike).


After work on Thursday, I met up with the BOY and my SIL for date night at Big Star.  We had the BEST night eating dinner outside appreciating the 70 degree evening (and the pitcher of margaritas)!


Overall, it was a day of delcioiusness!


Cake Batter Dip

From Fresh April Flours


  • 4 ounces cream cheese, softened to room temperature
  • Half of a box of Funfetti Cake Mix (approximately 1 ½ cups dry)
  • 6 Tablespoons milk (any milk is fine…I happened to have whole in the house)
  • ¾ cup powdered sugar
  • ⅓ cup sprinkles plus more for decorating


  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the cream cheese on medium-high speed until smooth and no lumps remain.
  2. Reduce mixer speed to low and slowly add half of the Funfetti mix. Add half of the milk and and mix until combined. Add remaining Funfetti mix and milk and increase mixer to medium speed to blend.
  3. Again, reduce mixer speed to low and add the powdered sugar. Increase mixer to medium speed and blend until completely combined.
  4. Stir in sprinkles with a spatula. Serve with pretzels, graham crackers, cookies, or your favorite crunchy treat. Cake batter dip will stay fresh in an airtight container in the refrigerator up to 3 days.

Taste > Perfection

Whoopie pies are a labor of love!

But when the BOY requested them for his birthday dessert this weekend, of course I said YES!

However…I cheated a little bit.  Instead of going to my favorite Whoopie Pie book, I went to the baking aisle and bought a cake mix.  A girl only has so many hours in a day and mine have been busy studying, cooking, and cuddling with my cat.  So I figured a few short cuts would be just fine.  The BOY wanted a chocolate peanut butter combo and thanks to Pinterest, I was able to find plenty of options.


I chose a triple chocolate cake recipe.  In my haste, I totally overfilled my adorable little whoopie pie pans, but they tasted just the same.  Don’t worry, I checked!


My next problem came when I tried to pipe the peanut butter frosting onto the cookies.  Unfortunately, I cut my bag all wrong allowing frosting to ooze out from all angles.  This led to a messier situation than I expected, and I was so covered with frosting that I couldn’t get any shots.


There may have been more frosting on my counter than made it into my sandwiches.


But despite my lack of precision, the pies turned out GREAT!  I put a few aside for the BOY to enjoy on his birthday (he ate 4 the first day) and froze the rest for future consumption.  Except that I did slice off just one tiny bite from the freezer section and discovered that they taste exactly like a peanut butter chocolate ice cream sandwich! 


No joke!  They are addicting!

Consider yourself warned!

Do you make special desserts for birthdays?

Chocolate Peanut Butter Whoopie Pies

From The Pink Flour

Makes 16 sandwiches

For the Cake Cookies

1 chocolate cake mix
3 eggs
1/2 cup of water
1/2 cup of vegetable oil

Preheat oven to 375 degrees (350 degrees for convection).

Using a stand mixer or hand mixer, beat together the cake mix, eggs, water & vegetable for 2-3 minutes.

Line a baking sheet with parchment paper or a baking mat (or invest in a whoopie pie pan). Scoop the batter on the baking sheet using a small ice cream scoop, approximately 1 1/2 – 2 inches in diameter.

Bake for 8 minutes or until toothpick comes out clean.  Let cool on baking sheet for 1 minute and then transfer to cooling racks to cool completely.

For the Filling

1 package (8 ounces) cream cheese, softened
1/2 cup creamy peanut butter (crunchy would work too!)
1 teaspoon pure vanilla extract
3 cups powdered sugar

In a stand mixer (or using hand mixer), beat together the cream cheese and peanut butter until smooth.

Add vanilla and powdered sugar (1 cup at a time) and beat until light a fluffy.

Fill pastry bag (or plastic bag) with frosting and snip end of the bag. Turn one cookie upside down and pipe frosting on to the cookie and then top with another cookie.

Store in airtight container or freeze!

Lazy No More!

Although parts of me LOVE a little time off…my skinny jeans don’t (or any of my pants, really!), so after a few weeks of extra sleep, ice cream, and wine it was time to get back to my healthier routine.  Yesterday morning, when my alarm went off I was out on the path for a pre work run.  I had to work yesterday in order to take Thursday off for the holiday.  Then this morning, after some serious cuddles with Cooper, I was out the door in the pitch black for the 6am strength class that I haven’t been to in a LONG time.


I know that I will be sore tomorrow, but it was great to be back!

After a long day of work, I came home to pack my bag and bake up a sweet treat for the start of the Jewish New Year!


I needed an easy, few ingredient recipe that I could throw together quickly tonight, and of course I found that on Pinterest.

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Our house smelled fantastic!!!  Like warm butter and cake batter…yum!  Looking forward to digging in tomorrow and celebrating the start of an exciting and active new year with my family!


Happy First Day of Fall!


Fresh Apple Cake

From A. Liz Adventures


3 apples, sliced thinly (I used granny smith)

1 Package yellow cake mix

1 Stick of butter, melted


Preheat oven to 350 degrees.  Spray the bottom of a 9×13 pan with cooking spray.  Layer in apples, cake mix, and then drizzle with butter.  Bake for 35-40 minutes.  Serve warm with ice cream.

Cake Batter Puppy Chow {Revisited}

Remember this little guy?




Well, he turns 1 this weekend (this photo made his invite) and since his Mom is my BFF from this picture, I begged volunteered to help out with birthday treats!  She put in a request for some appetizers, so of course, I made everyone’s favorite Sorority Spinach Dip.  And since she knows I’m a big fan of the puppy chow, she suggested a bowl of that.


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For a first birthday party, only one kind of puppy chow is appropriate…Cake Batter Puppy Chow.  I actually learned about this recipe at a first birthday party, and it has appeared on the blog before.  Per usual, I had my unwanted kitchen helper : )




Whose nose I was able to keep out of the bowl of chocolate covered Chex.




The secret ingredient to this recipe, is cake mix!




You cover your white chocolate coated cereal in mostly cake mix, with only a little bit of powdered sugar.




For that perfect cake-like taste!




I’ll tell you that it doesn’t have to be a birthday party to dig into this bag of goodness!




Wondering what to do with your leftover cake mix?

Cake Batter Fudge is totally the WAY TO GO!





Cake Batter Puppy Chow

From The Girl Who Ate Everything



6 cups Chex cereal

10 ounces white chocolate chips

1 heaping cup yellow cake mix

1/4 cup powdered sugar




Pour Chex into a big bowl.

Melt white chocolate chips in microwave in 30 second increments until smooth.  Stir well and pour over cereal, using a spatula to distribute evenly.

Immediately sprinkle with sprinkles.  Pour yellow cake mix over cereal.  Use spatula to mix.  Pour powdered sugar over cereal and fold everything together so that all of the pieces are covered.

Add more sprinkles if desired.

Sore in air tight container at room temperature or in the freezer.


*Recipe easily doubles to use up one full box of Chex and cake mix.

Chocolate Chip Pound Cake (Cake Mix Recipe)

When I went searching the internet for a simple Chocolate Chip Pound Cake recipe, I kept coming across the same easy recipe on a few different sites.  I figured if everyone was making it, it should be pretty good.




I had a time crunch on Saturday, so this was the perfect recipe to pull together quickly.


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Although it’s a long bake time, that gave me plenty of time to clean and make Puppy Chow.




I made this the night before, but since this recipe uses a cake mix, you could easily pull it together in the morning.




Sunday morning, I was eager to try a slice.




The cake looked inviting, and the center was slightly undercooked, just the way I like it




Although I think that made from scratch is better, this is one fantastic easy morning breakfast cake!




It’s the perfect recipe to save for your next breakfast guests…like a Girls Sleepover!



What is your favorite pound cake???

Share your recipes!



Easy Chocolate Chip Pound Cake

From All Recipes.com



1 (18.25 ounce) package yellow cake mix

1 (39 g) package instant chocolate vanilla pudding mix

1/2 cup white sugar

3/4 cup water

3/4 cup vegetable oil

4 eggs, beaten

1 cup sour cream/Greek yogurt

1/2 cup milk chocolate chips + More! (I used a little under 1 cup)



Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.

In a medium bowl, stir together the cake mix, instant pudding and sugar. Add the water, oil, eggs, and sour cream, mix until well blended. Finally, fold in the chocolate chips. Pour into the prepared Bundt pan.

Bake for 50 to 60 minutes in the preheated oven. Cake is done when a toothpick inserted comes out clean. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners’ sugar before cutting and serving.

February 14th

You know what that means, right?




Yup…it means that I get to bust out this absolutely ridiculous shirt again!  On what other day can an adult wear a fringe heart tshirt in public?  I’d say that it also means that I will be wearing brightly colored socks with hearts, but since I have at least 10 pairs, I’ve been wearing them since the start of the month.


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I guess that February 14th also means SWEET TREATS!




I’ve already shared with you two of the cookies that I baked for today’s Valentine’s Day celebration…


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Hint…click on the cookie to find the full recipe!  But I must admit that I also made heart shaped Cake Batter Fudge.



I’m sure you remember Cake Batter Fudge from last summer because let’s be honest, how could anyone forget it?!  And in the shape of a heart, doused in purple and pink sprinkles, does that not just SCREAM Valentine’s Day?!




This recipe is a crowd pleaser EVERYWHERE I take it!  And I love how easily it fit into this heart shaped pan.  To top off today’s festivities, I made a big batch of Chocolate Pretzel Rings.




Using dark chocolate, mint truffle, and peppermint kisses, this might be my best tasting group yet!




For our party today, I surrounded my fudge with pretzels creating one colorful tray of sweets.



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Looks wonderful, I know!  And you can hate me all you want for tempting you with sugary goodness.  I, for one, know that I ate WAY too many sweets today and will be back to my usually sugarless ways bright and early tomorrow morning : )




With our without the treats, I hope you had a sweet and happy day!



Looking for more temptation?

Check out last year’s list of Valentine favorites!


Looking to recharge after a sugary day?

I recommend a Green Smoothie for breakfast!

(and even shared this recipe with a coworker today)



Forth Annual Bear’s Chili Party

Bears vs Green Bay = Big Game

Throw in a Hanukkah Party…it’s an even bigger deal

And make it our 4th Annual Bears Chili Potluck…Now, you’ve got yourself one fun Sunday Afternoon!



2011 Bears Chili Potluck

Old Picture…Same Great Crowd!


I was in charge of dessert, and I knew exactly what I wanted to make!




This recipe was given to me by a close friend, who at the time didn’t know I was a blogger, but did know that this would be right up my alley.  It was right around the time I was living on Cake Batter Fudge, and I have been looking for an excuse to make it.  This years Annual Chili Party sounded like the perfect event.


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Every year, we have more than enough food and fun to go around.  It’s amazing I even had room for anything this afternoon after all of my taste tests : )




We had an amazing spread of appetizers, cornbread, salad, chili, and mac and cheese (and that was just during the first quarter).




Rumor has it…when the Bear’s are losing, calories don’t count.




I sure hope so!




As the game continued into the forth quarter looking ever more bleak, everyone made their way to the dessert table to sweeten up the afternoon.  So sad to think just 6 weeks ago, the Bears were looking SO good!




At least all of our desserts were SO good!




I was also in charge of bringing an appetizer.  After much thought, I decided to on some simple and healthy hummus.  I made one batch of Garlic Hummus, and planned to serve them with the Trader Joe’s Falafel Chips and some cut up veggies.  Except, that I forgot the chips.  Bummer!



Mint Chocolate Dessert Ball

Recipe adapted from Taste and Tell 

Idea given by my friend


8 ounces cream cheese, at room temperature

1/2 cup butter, at room temperature

2 cups triple chocolate cake mix, dry

2 tablespoons brown sugar

1/2 cup powdered sugar

1/2 cup mini chocolate chips

1 cup Andes Crème de Menthe Baking Chips

Assorted cookies and crackers



In the bowl of a stand mixer, beat the cream cheese and butter until smooth. Add in the cake mix, the brown sugar and the powdered sugar. Beat until smooth and combined.  Stir in the chocolate chips.

Turn the mixture out onto a piece of plastic wrap. Wrap up into a ball and refrigerate for at least 2 hours.

Put the mint baking chips on a plate. Remove the cheese ball from the refrigerator and unwrap. Roll in the mint chips. Place on a serving plate and surround with cookies, animal, or graham crackers.


*Note: You can make the cheese ball a day ahead and then roll in mint chips and refrigerate before serving.

Candy Corn Success

I have 2 successes to share and both involve my favorite fall treat…Candy Corn!


First…I received this bag of candy corn from a cute little patient yesterday morning at 7:45am.  She knows me well!  I am pleased to say that I did eat a few candy corns (and shared some), but by Saturday afternoon, the majority of the bag is still here.




HUGE Success!  There are candy corn people and there are not.  I, as most of you know, am a Candy Corn girl!  But in an attempt to stick with my Healthy Habits, I have only snacked on a few, saving the rest for a fun baking treat.


Number Two…Look what I found at Target today?!




They do exist!  At first, it wasn’t looking good…




Can you believe how many new types of Oreos they make?




It wasn’t until I made my way up front to pay that I spotted the Candy Corn Oreos on the end cap by the register.  Success!




I wasn’t able to get a picture of where I found them because a worker was arranging the display, but I picked up 3 boxes and took a picture in the parking lot.  It took all of my will power not to dig right in, but I had a few stops to make before going home.


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Once at home, I opened up the cookies immediately.


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They are sweet and delicious!  I don’t know if I’ve ever had a golden Oreo, but I think I could be in love.  These cookies (slightly warm from the car) tasted wonderful!




Before I even found the Oreos, I knew exactly what I wanted to do with them…Cake Batter Fudge!




I used the original Cake Batter Fudge recipe for inspiration adding in some chopped Oreos. 





I sprinkled a few more cookies over the top of the fudge.





And then pressed in some candy corn pieces for decoration and flair.




Waiting while the fudge cooled was the hardest part.  But, the BOY grilled us up some dinner, and I made a salad using my funky new bowl.


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And we had some cool Wisco beers to sip on.




By the time the BOY and I ate dinner, cleaned everything up, and sat out back enjoying the gorgeous evening, the fudge was ready to be sliced.  I was surprised that the cookies mixed into the batter so well, and I loved the light orange hue of the fudge…very festive!




The cookie crumble on the top is a must!  I would consider this recipe success Number Three!



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I can’t wait to figure out what to do with the other 2 boxes!



Candy Corn Oreo Cake Batter Fudge

Adapted from Cake Batter Fudge



2 cups white cake mix (yellow could work too)

2 cups powdered sugar

1 stick butter

1/4 cup milk

1 container of Candy Corn Oreos, crushed into big pieces

A few pieces of candy corn



Place cake mix and powdered sugar in a large bowl and combine. Pour in the milk, top with stick of butter, and microwave for 2 and a half minutes. Immediately begin mixing everything together – the butter may not be fully melted but will as you continue mixing. Stir in the majority of the cookie pieces, then pour fudge into a greased 8×8 cake pan covered with foil. Sprinkle remaining cookies and candy corn over the top, pressing everything in with the back of a spatula.  Chill for at least 2 hours before cutting. Store in the refrigerator.



Do you like Candy Corn?  Have you tried the Candy Corn Oreos yet?

What recipe would you make with them?



One other fudge recipe worth sharing is this Peppermint Oreo Fudge

Without the Peppermint, I bet it would be perfect with these Oreos.

I Dream of Chocolate {Cake Batter Fudge}

I know I wet your appetite with this post yesterday…did you guess the last recipe yet???

I have been dreaming about this recipe forever!




Ok, that is an exaggeration, but I have been thinking about it, planning for it, and talking about it since I first discovered Cake Batter Fudge in June.




I had a whole bunch of leftover chips (and nuts) to choose from to stir into my cake batter fudge.  Decisions…Decisions…


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Not really tough when the answer is all of the above!  I threw in some chocolate chips, caramel chips, and pecans and then topped the fudge with some white chocolate chips and a few more caramel chips (because you can never have too much caramel…right?).




I considered adding in some sea salt, which I think might have been amazing!  It is definitely on the list for next time!




The only bad thing was that I used parchment paper instead of foil, so my fudge couldn’t spread out evenly along the bottom of the pan.




As long as you don’t mind the uneven margins, the fudge looks amazing!





And it tastes just as good as you think it should!




I brought the fudge to work where everyone LOVED it! I can’t say I’m surprised because what is not to love about chocolate cake batter, caramel, and pecans? It tastes like you’re licking the bowl of your favorite cake recipe (or just diving in head first)!




The BOY is also a huge fan, and I’m hoping to make another batch to take up to Wisconsin this weekend!


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Maybe I will even add in some sea salt!  Yummmmm!



Chocolate Cake Batter Caramel and Pecan Fudge

Adapted from Cake Batter Fudge


2 cups chocolate cake mix

2 cups powdered sugar

1/4 cup milk

1 stick (1/2 cup) of butter

1/2 cup chocolate chips

1/2 cup white chocolate chips

1 cup caramel chips

1/2 cup sliced pecans


Place cake mix and powdered sugar in a large bowl and combine. Pour in the milk, top with stick of butter, and microwave for 2:15 minutes. Immediately begin mixing everything together – the butter may not be fully melted but will as you continue mixing. Mix in the chocolate chips, caramel chips and pecans.  Don’t over stir or chips will start to melt.  Pour fudge into a greased cake pan (or pan lined with foil and cooking spray). Pour white chocolate chips and any extras that you have over the top and gently press them in to the batter.  Chill for at least 2 hours before cutting. Store in the refrigerator.

Festive Cake Batter Blondies

It would be hard to have a holiday without a festive red, white, and blue dessert.  So with a quick bit of time after this morning’s race and before this afternoon’s nap, I whipped up a holiday treat.  I found this holiday cake mix during our recent trip to Woodman’s, and I knew immediately that I would make 4th of July Cake Batter Blondies!




The BOY was thrilled to see a cake mix out on the counter and was curious to see what I would be making.


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I only used 1/4 cup of milk before a nice thick dough formed.




I had full intentions of adding in the white chocolate chips as they totally make the blondies.  I’m not even a huge white chocolate fan, but I like the chip texture as you bite into these soft and chewy bars.  However, I totally forgot about them!  I didn’t want to pull all of the dough out of the baking pan to mix them in, so instead I sprinkled them across the top and pressed them in firmly so they would stick to the bars.




It’s definitely better than no chips at all!




I let these cool down while the BOY and I went upstairs for a nap.  It’s a good thing we set an alarm because I was out COLD!  I could have used another hour of sleep, but as I walked back downstairs, I was hit with the aroma of cake.  For a non-coffee drinker, this is even better!




Even with limited chocolate chips, these bars are light and delicious!

If you are brave enough to turn on your oven, they are perfect for your 4th of July celebration! 



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And if not, then just stick with the multi-colored sprinkles that are perfect for EVERY DAY celebrations!




Cake Batter Blondies

From girl meets life.


1 box yellow cake mix

1/4 cup canola oil

1 egg, beaten

1/4 – 1/2 cup milk

1/4 cup rainbow sprinkles

1/2 cup white chocolate chips (optional)



Preheat oven to 350 degrees. Combine the cake mix and sprinkles in a large bowl, then mix in the oil and egg. Add the milk slowly just until the batter is combined – you want it to remain as dense as possible. Place better in a greased 8×8 pan or 8-inch cake pan. Bake for 25-30 minutes or just until the edges turn golden. Let cool for 20 minutes before cutting because the gooey center needs to set. The result will be a decadent, cake-batter texture.