Bready or Not: Oreo Thins Cake Batter Blondies [cake mix]
I’m no baking snob. Cake mix has a place in my kitchen when I need quick-fix baked goods. This recipe for Oreo Thins Cake Batter Blondies is fantastic.
![Bready or Not: Oreo Thins Cake Batter Blondies [cake mix]](https://www.bethcato.com/blog/wp-content/uploads/2019/02/Salted-Caramel-Oreo-Cake-Mix-Blondies10_sm.jpg)
I made a different variation of this back on my old LiveJournal lo those many years ago. In that one, I used regular Golden Oreos as Oreo Thins didn’t exist yet.
![Bready or Not: Oreo Thins Cake Batter Blondies [cake mix]](https://www.bethcato.com/blog/wp-content/uploads/2019/02/Salted-Caramel-Oreo-Cake-Mix-Blondies3_sm.jpg)
Both styles of Oreos are great in this recipe. If you use Thins, use the entire package, chopped-up. For regular Oreos, use about 2 cups of chopped cookie.
There IS such a thing as too many Oreos in a recipe like this. They can overwhelm the batter and make everything (a delicious) crumbly mess when it’s cut. I speak from experience.
![Bready or Not: Oreo Thins Cake Batter Blondies [cake mix]](https://www.bethcato.com/blog/wp-content/uploads/2019/02/Salted-Caramel-Oreo-Cake-Mix-Blondies9_sm.jpg)
Use whatever kind of Oreo you want here. I used Oreo Thins Salted Caramel when I took these pictures. Use Golden Oreos, regular Oreos, or any seasonal remix–and choose different color sprinkles to match!
![Bready or Not: Oreo Thins Cake Batter Blondies [cake mix]](https://www.bethcato.com/blog/wp-content/uploads/2019/02/Salted-Caramel-Oreo-Cake-Mix-Blondies7_sm.jpg)
Sprinkles make everything better, right?
![Bready or Not: Oreo Thins Cake Batter Blondies [cake mix]](https://www.bethcato.com/blog/wp-content/uploads/2019/02/Salted-Caramel-Oreo-Cake-Mix-Blondies12_sm-150x150.jpg)
Bready or Not: Oreo Thins Cake Batter Blondies [cake mix]
Ingredients
- 18.25 oz yellow cake mix
- 1/4 cup canola oil
- 1 egg
- 1/3 cup milk or half and half
- 1 package Oreo Thins crumbled
- 1/2 cup sprinkles
- 1/2 cup white chocolate or chocolate chips, optional
Instructions
- Preheat oven at 350-degrees. Line a 13x9 dish with foil and apply nonstick spray or butter.
- In a large bowl, mix together the cake mix, oil, egg, and milk. The batter should be thick. Fold in the Oreo Thins and sprinkles [and chocolate chips, if using].
- Pour into pan and even out. Bake for 25 to 30 minutes, until middle passes toothpick test. Cool completely. Use foil to lift contents onto cutting board to slice into squares. Store in a sealed container.
- OM NOM NOM!
Bready or Not: Maple Krispy Cookies [uses cake mix]
If you need a cookie recipe that comes together in five minutes, this recipe for Maple Krispy Cookies is perfect!
I love to highlight cake mix recipes every so often for a couple reasons. First of all, doctored cake mix can produce really tasty desserts. Second, it’s an ingredient that is cheap and accessible to people on a tight budget.
Third, it can be used as a fantastic shortcut in recipes like this, where everything comes together in a matter of minutes.
I used a French Vanilla Betty Crocker box for these, but any kind of white or vanilla mix should do. You want a good base to infuse with maple flavor.
My husband described these cookies as “maple krispies in cookie form.” (I do have a maple krispies recipe. It’s also included in my Sweet Maple cookbook.)
These cookies end up with a lovely, fresh maple flavor which does a good job of masking the undeniably chemical taste of cake mix. Plus, the cereal pieces give each cookie a lovely, light crunchiness.
Bready or Not: Maple Krispy Cookies [uses cake mix]
Ingredients
- 18 white cake mix or vanilla
- 1/2 cup unsalted butter melted
- 1 large egg
- 2 teaspoons maple flavor
- 1 teaspoon vanilla extract
- 1 1/4 cup puffed rice cereal like Rice Krispies
Instructions
- Preheat oven at 350-degrees.
- In a large bowl, stir together the cake mix, butter, egg, maple flavor, and vanilla extract. When those are just combined, carefully stir in the cereal, trying not to crush it.
- Use a teaspoon scoop or spoon to dole out dough onto a cookie sheet. Bake for 10 to 12 minutes; also to set on sheet for about 10 minutes, then move cookies to a rack to finish cooling. Store in a sealed container.
- OM NOM NOM!
Bready or Not Guest: Author Dan Koboldt with Gooey Butter Cake Cookies
I’m happy to welcome friend and fellow author Dan Koboldt! The third book in his fantastic Gateways to Alissia series is out today, and Dan is here to celebrate in proper Bready or Not fashion: with COOKIES. But first, a bit about The World Awakening:
Quinn Bradley has learned to use the magic of another world. And that world is in danger.
Having decided to betray CASE Global, he can finally reveal his origins to the Enclave and warn them about the company’s imminent invasion. Even if it means alienating Jillaine…and allying with someone he’s always considered his adversary.
But war makes for strange bedfellows, and uniting Alissians against such a powerful enemy will require ancient enmities–as well as more recent antagonisms–to be set aside. The future of their pristine world depends on it.
As Quinn searches for a way to turn the tide, his former CASE Global squad-mates face difficult decisions of their own. For some, it’s a matter of what they’re willing to do to get home. For others, it’s deciding whether they want to go home at all.
Continuing the exciting adventures from The Rogue Retrieval and The Island Deception, The World Awakening is the spellbinding conclusion to the Gateways to Alissia fantasy series from Dan Koboldt.
I grew up in St. Louis, a place that specializes in delicious food and drink that’s not necessarily good for you. It’s home, for example, to Anheuser-Busch, the makers of Budweiser. When a new employee starts at Anheuser-Busch, they receive another local specialty as a welcome gift: a gooey butter cake. This delicious concoction is exactly what it sounds like. It has an almost pie-like consistency, however, so it’s not very portable. The solution to that problem is today’s recipe, gooey butter cake cookies.
These are easy to make and require only six ingredients. They taste like yellow butter cake. You really can’t go wrong.
Ingredients:
1/2 cup butter, softened
1 (8 ounce) package cream cheese
1 egg
1/4 teaspoon vanilla extract
1 (18.25 ounce) package yellow cake mix
1/4 cup confectioners’ sugar
Preheat oven to 175 degrees Celsisus. For you non-scientists, that’s 350 degrees Fahrenheit. In a medium bowl, cream together the butter and cream cheese. Once that’s consistent, blend in the egg and vanilla. Then, add cake mix, and continue mixing/stirring until it’s smooth and well blended.
Optional pro tip: chill the dough for 30 minutes, which will make the next step much easier.
Pour the powdered sugar into a separate shallow bowl. You’ll use this to coat the doughballs before you lay them on the cookie sheet.
Roll the dough into 1-inch balls. I like to use a cookie dough scooper for this part, but you can also use a spoon. Optional pro tip: spray whatever you use with non-stick spray before you start.
Drop each into the powdered sugar to form a light coating. This can be a little messy if you didn’t chill the dough. Once you get some powdered sugar on them, the doughballs are easier to handle. Place sugar-coated balls at least an inch apart on a greased cookie sheet.
Bake for 11-13 minutes, until the edges begin to turn brown. Let them cool for a few minutes before you transfer them.
These cookies keep remarkably well in an airtight container. Enjoy them with a good book!
Author Bio
Dan Koboldt is a genetics researcher and fantasy/science fiction author from the Midwest. He is the author of the Gateway to Alissia series (Harper Voyager) about a Las Vegas magician who infiltrates a medieval world. He is currently editing Putting the Science in Fiction, (Writers Digest), a reference for writers slated for release in Fall 2018.
By day, Dan is a genetics researcher at a major children’s hospital. He has co-authored more than 70 publications in Nature, Science, The New England Journal of Medicine, and other scientific journals. He lives with his wife, daughter, and twin boys in Ohio.
Find out more about Dan’s books:
The World Awakening
Bready or Not Guest: Gooey Butter Cake Cookies By Dan Koboldt
Ingredients
- 1/2 cup butter softened
- 8 ounce cream cheese
- 1 egg
- 1/4 teaspoon vanilla extract
- 18.25 ounce yellow cake mix
- 1/4 cup confectioners' sugar
Instructions
- Preheat oven to 175 degrees Celsisus. For you non-scientists, that’s 350 degrees Fahrenheit. In a medium bowl, cream together the butter and cream cheese. Once that’s consistent, blend in the egg and vanilla. Then, add cake mix, and continue mixing/stirring until it's smooth and well blended.
- Optional pro tip: chill the dough for 30 minutes, which will make the next step much easier.
- Pour the powdered sugar into a separate shallow bowl. You’ll use this to coat the doughballs before you lay them on the cookie sheet.
- Roll the dough into 1-inch balls. I like to use a cookie dough scooper for this part, but you can also use a spoon. Optional pro tip: spray whatever you use with non-stick spray before you start.
- Drop each into the powdered sugar to form a light coating. This can be a little messy if you didn’t chill the dough. Once you get some powdered sugar on them, the doughballs are easier to handle. Place sugar-coated balls at least an inch apart on a greased cookie sheet.
- Bake for 11-13 minutes, until the edges begin to turn brown. Let them cool for a few minutes before you transfer them.
- These cookies keep remarkably well in an airtight container. Enjoy them with a good book!
Giftmas Bready or Not: Cake Batter White Chocolate Fudge (Microwave)
I’m offering a holiday-favorite Bready or Not recipe again to help kick off Rhonda Parrish’s Giftmas Blog Tour. Rhonda lives up in Edmonton, Alberta, and she’s hoping to raise funds for the Edmonton Food Bank. I’m all about helping to feed people! Please donate if you can. Note that funds are listed in Canadian dollars.
Rhonda is also doing a giveaway as part of the tour. She’s making a crocheted throw. The winner gets to choose the color, and she is shipping it anywhere in the world!
Wander around to other stops on the tour over the next week. I’ll post another favorite recipe at Eileen Bell’s site on the 10th!
This is a sweet cause, so here’s a recipe to make something especially sweet: microwave fudge that uses cake mix!
Eating this fudge is like licking the paddle after mixing up cake mix batter. If you prefer savory over sweet, this recipe isn’t for you. This is for the people who love fudge and frosting and all things sweet.
I didn’t limit myself to sprinkles in this. I had some Christmas candies, the type for topping cupcakes and such, that had been sealed away for a year. It had been a great post-holiday clearance buy. I wanted the containers GONE, so I pretty much dumped the contents into this fudge. That’s why you see little light bulb shaped candies in there.
This is obviously a great Christmas recipe, but it’s an easy one to customize year round depending on the colors you mix in. Make fudge to support your favorite sport team, or pink and red for Valentine’s Day, or pastels for spring. Cake mix goes on sale all year round, too, making this a pretty cheap recipe to throw together.
Whatever you add in, I’m sure it will be pretty. And delicious. So very, very delicious.
Modified from Sally’s Baking Addiction.
Bready or Not: Cake Batter White Chocolate Fudge (Microwave)
Ingredients
- 2 cups + 2 Tbsp white or yellow cake mix any brand, sifted
- 2 cups confectioners' sugar sifted
- 1/2 cup salted butter cut into chunks (or use unsalted and add a pinch of salt)
- 1/4 cup milk almond milk works
- 2/3 cup white chocolate chips
- 1/2 cup rainbow sprinkles/non pareils/jimmies
Instructions
- Line an 8×8 baking pan with aluminum foil or parchment and spray with nonstick spray. Set aside. Measure the white chocolate chips and the sprinkles in separate dishes so they are ready to add quickly.
- Mix sifted cake mix and powdered sugar in a large bowl. Add milk and butter, without stirring, and microwave for 2 minutes.
- Promptly mix ingredients until the butter is fully melted and incorporated. The batter will be very thick. Fold in white chocolate. Add the sprinkles last and stir gently so they don't leak too much color.
- Scoop into prepared baking pan. Level it across the top. Chill the fudge in the refrigerator for at least 2 hours before cutting into small blocks.
- Fudge will keep upwards of a week in the fridge, if it lasts that long.
OM NOM NOM
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Bready or Not: Oreo and Caramel Cake Batter Brownies
If you need a fast chocolate fix, I have the recipe for you.
This uses cake mix as a base for decadent brownies. If you don’t have caramels, chop up some candy bars. Use full-size Oreos or break up some other kind of cookies. Just let caramel and chocolate, in some form, get cozy.
After you combine everything, this bakes up in about 20 minutes. It smells like heaven, too. A heaven oozing with chocolate.
These bars end up chewy and mild. If you want deeper flavor, use dark chocolate.
This is a Bready or Not Original, too. I modified it from my Golden Oreo Cake Batter Blondies.
Bready or Not: Oreo and Caramel Cake Batter Brownies
Ingredients
- 1 box devil's food cake mix
- 1 teaspoon espresso powder optional but awesome
- 1/4 cup canola oil
- 1 egg room temperature
- 1/2 cup milk or half & half
- 1 cup chocolate chips
- 5 ounces Caramel Bits or chopped caramel
- 8 ounces Mini Oreos or chopped Oreos, some reserved for top
Instructions
- Preheat oven to 350-degrees. Line a 9x13 pan with foil and apply nonstick spray or butter.
- Combine first three ingredients in a large bowl. Add egg and milk. Fold in the chocolate chips, caramel pieces, and Mini Oreos.
- Pour into prepared baking pan. Add the reserved Oreos on top. Bake for 20 minutes, or it until passes the toothpick test.
- Allow to set for at least 30 minutes before cutting into squares.
- OM NOM NOM!
Bready or Not: Baileys Irish Coffee Creamer Bundt Cake (with cake mix)
Welcome to part 2 of my St. Patrick’s series as I use up a big honkin’ bottle of Baileys Coffee Creamer! This time, it doctors another cake mix, but in bundt cake form.
This is, really, a large pound cake/poke cake. The flavor of Baileys isn’t heavy here at all. It’s all about vanilla smoothness and tender crumb.
The glaze isn’t something that sits on top of the cake. It soaks in. You poke it all over and drizzle the glaze on slowly so the moisture can penetrate. After a day in the fridge, it’s hard to tell it was glazed at all… until you cut inside and see how lusciously moist the cake is inside.
This is a cake that’d be great for breakfast, brunch or dessert, by itself or dressed up with fruit or ice cream. You can always make extra glaze for adorning individual pieces, too–the original recipe recommended doing just that. It also used the alcoholic Baileys, so that’s another way to “dress this up,” too.
Use the mild-mannered coffee creamer or the harder stuff. Your call. Whatever you use, it’ll make for a yummy, tender cake.
Modified from Noble Pig.
Bready or Not: Baileys Irish Coffee Creamer Bundt Cake (with cake mix)
Ingredients
Cake
- 1 cup pecans chopped
- 1 box yellow cake mix
- 3.4 ounce instant vanilla pudding mix 1 box
- 4 large eggs room temperature
- 1/4 cup water
- 1/2 cup vegetable oil
- 3/4 cup Baileys Irish Coffee Creamer or liqueur
Glaze
- 5 Tb unsalted butter
- 3 Tb water
- 2/3 cup white sugar or caster sugar
- 3 Tb Baileys Coffee Creamer or liqueur
Instructions
- Preheat oven to 325-degrees. Generously grease and flour a 10-inch bundt pan. Sprinkle pecans all the way around the bottom.
- In a large bowl, mix together the yellow cake mix, vanilla instant pudding mix, eggs, water, oil and coffee creamer. Pour the batter over the pecans in pan.
- Bake for 60 minutes, or until it passes the toothpick test. Let it cool for about 15 minutes then flip the cake out onto a wire rack to cool completely.
- When the cake is cool, make the glaze. In a small saucepan, combine the butter, water, and sugar. Bring it to a boil and keep it there for 5 minutes, stirring all the while. Remove it from heat and add the Baileys.
- Poke the cake all over with a skewer of chopstick. Slowly drizzle the glaze over the cake so that the sweetness can soak into the puncture points; a brush is useful here, too. Gradually work all of the glaze inside and over the cake; note that it will soak in more over the next hours and the cake will look moist rather than iced. Store covered in the fridge.
- OM NOM NOM!
