If you've fallen victim to the 10 for $10 boxed cake mix sales like the rest of the world, here are a few desserts you can make.
FUNFETTI STRAWBERRY SHORTCAKE
1 cup Funfetti cake mix
1 cup all-purpose flour, plus more for dusting
1 tablespoon baking powder
1 cup heavy cream, plus more for whipped cream
Rainbow jimmies (optional)
4 tablespoons butter, melted
Rainbow nonpareils (optional)
Fresh strawberries, sliced
1. Preheat the oven to 400˚F. Line a baking sheet with parchment paper.
2. Whisk the cake mix, flour and baking powder in a large bowl until combined. Add the heavy cream and stir until a sticky dough forms. Stir in extra rainbow jimmies, if desired.
3. Transfer the dough to a lightly floured surface and pat into a 1-inch thick disk. Cut into circles using a glass or cookie cutter. Re-roll scrap and cut out more circles until you have 6.
4. Dunk each biscuit in the melted butter, flipping to coat both sides, and transfer to the baking sheet. Top with rainbow nonpareils, if desired. Bake 20 minutes or until golden. Let cool slightly.
5. Meanwhile, beat some heavy cream (with sugar + vanilla, if desired) until soft-peaks form for the filling.
6. Gently split the biscuits in half and fill with the whipped cream and strawberries.
LEMON POUND CAKE COOKIES
1 box lemon cake mix
2 eggs
1/2 cup vegetable oil
1/2 tsp baking powder
ICING:
2 cups confectioners sugar-sifted
3 1/2 Tbsp. lemon juice
1/2 tsp vanilla (optional-cuts the tart of the lemon a bit)
Preheat oven to 350 degrees. In a large bowl, mix cake mix, eggs, oil, and baking powder (consistency will be very thick). Drop in teaspoonfuls onto an ungreased baking sheet. Bake for 10 to 12 minutes (cookies should still look soft and should not brown).
For the icing: In a separate bowl, sift confectioners sugar and add lemon juice one tsp at a time then add vanilla. Whisk until icing forms that is thin enough for drizzling. You can add more lemon juice to make it thinner. Drizzle over cooled cookies.
Chocolate Cake Mix Waffles (only 4 Ingredients)
1 (16.5 oz) pkg Devil's Food Chocolate Cake Mix
1 cup water
1/3 cup vegetable oil
3 large eggs
Instructions
Preheat a waffle iron (I recommend using medium heat). Prepare batter according to directions on package.
Spray waffle iron with non-stick cooking spray and pour amount listed from waffle iron manufactures instructions into waffle iron and cook according to time listed on instructions.
Serve warm with a Nutella Sauce:
Whisk together 3/4 cup Nutella with 4 Tbsp milk (or more to thin as desired) until smooth. Warm in microwave if desired. Drizzle over waffles.
For extra WOW top with whipped cream and fresh strawberries.
CINNAMON ROLL WAFFLES
Vanilla cake mix
1 stick butter
1 cup milk
3 eggs
1 tsp vanilla
Vanilla frosting
1 stick butter
1/4 cup water
For the Cinnamon/Sugar Swirl: 1⁄4 cup sugar and 1⁄4 cup cinnamon (to top the waffle dough before cooking and to sprinkle over the vanilla drizzle on top of the cooked waffles)
DIRECTIONS
Preheat your waffle iron to low-medium heat.
Make your cake mix according to the package instructions, adding in the vanilla with the eggs and milk. Allow the waffle mix to rest for a few minutes. Set aside.
Make your frosting according to the package instructions.
Before cooking each waffle, spray nonstick spray on either side of the waffle iron to prevent your cake waffle from sticking.
Gently pour your batter onto the waffle iron. While the batter is still wet on the griddle surface, sprinkle a small amount of your cinnamon sugar mixture. You can spoon a tiny bit more dough on top to try to swirl your cinnamon-sugar within the waffle, just be careful not to over-fill your waffle iron.
Allow to cook through in the waffle iron. Cooking these cake mix waffles will also need a few more minutes than typical waffles to cook because the cake batter is more dense. Just keep watching your waffles and remove carefully with a spatula once the top appears golden brown.
Drizzle your frosting on each individual waffle and sprinkle a little extra cinnamon-sugar on top.
NOTE: Be sure not to over-fill your waffle iron. Because this is cake dough, it puffs up quite a bit with contact to heat.
FROSTING DRIZZLE TRICK: Using a spatula, scrape some of your frosting into one corner of a zip top bag. Hold the corner of the bag and use the other hand to twit the top until your frosting is all in one corner. Snip the end of the bag at that corner and gently squeeze to pipe your frosting drizzle on your waffles. Instead of piping cool frosting, you could also microwave a small amount of your frosting in a microwave-safe bowl for about 15+ seconds and using a spoon, drizzle the warm frosting onto your waffles.
FUNFETTI STRAWBERRY SHORTCAKE
1 cup Funfetti cake mix
1 cup all-purpose flour, plus more for dusting
1 tablespoon baking powder
1 cup heavy cream, plus more for whipped cream
Rainbow jimmies (optional)
4 tablespoons butter, melted
Rainbow nonpareils (optional)
Fresh strawberries, sliced
1. Preheat the oven to 400˚F. Line a baking sheet with parchment paper.
2. Whisk the cake mix, flour and baking powder in a large bowl until combined. Add the heavy cream and stir until a sticky dough forms. Stir in extra rainbow jimmies, if desired.
3. Transfer the dough to a lightly floured surface and pat into a 1-inch thick disk. Cut into circles using a glass or cookie cutter. Re-roll scrap and cut out more circles until you have 6.
4. Dunk each biscuit in the melted butter, flipping to coat both sides, and transfer to the baking sheet. Top with rainbow nonpareils, if desired. Bake 20 minutes or until golden. Let cool slightly.
5. Meanwhile, beat some heavy cream (with sugar + vanilla, if desired) until soft-peaks form for the filling.
6. Gently split the biscuits in half and fill with the whipped cream and strawberries.
LEMON POUND CAKE COOKIES
1 box lemon cake mix
2 eggs
1/2 cup vegetable oil
1/2 tsp baking powder
ICING:
2 cups confectioners sugar-sifted
3 1/2 Tbsp. lemon juice
1/2 tsp vanilla (optional-cuts the tart of the lemon a bit)
Preheat oven to 350 degrees. In a large bowl, mix cake mix, eggs, oil, and baking powder (consistency will be very thick). Drop in teaspoonfuls onto an ungreased baking sheet. Bake for 10 to 12 minutes (cookies should still look soft and should not brown).
For the icing: In a separate bowl, sift confectioners sugar and add lemon juice one tsp at a time then add vanilla. Whisk until icing forms that is thin enough for drizzling. You can add more lemon juice to make it thinner. Drizzle over cooled cookies.
Chocolate Cake Mix Waffles (only 4 Ingredients)
1 (16.5 oz) pkg Devil's Food Chocolate Cake Mix
1 cup water
1/3 cup vegetable oil
3 large eggs
Instructions
Preheat a waffle iron (I recommend using medium heat). Prepare batter according to directions on package.
Spray waffle iron with non-stick cooking spray and pour amount listed from waffle iron manufactures instructions into waffle iron and cook according to time listed on instructions.
Serve warm with a Nutella Sauce:
Whisk together 3/4 cup Nutella with 4 Tbsp milk (or more to thin as desired) until smooth. Warm in microwave if desired. Drizzle over waffles.
For extra WOW top with whipped cream and fresh strawberries.
CINNAMON ROLL WAFFLES
Vanilla cake mix
1 stick butter
1 cup milk
3 eggs
1 tsp vanilla
Vanilla frosting
1 stick butter
1/4 cup water
For the Cinnamon/Sugar Swirl: 1⁄4 cup sugar and 1⁄4 cup cinnamon (to top the waffle dough before cooking and to sprinkle over the vanilla drizzle on top of the cooked waffles)
DIRECTIONS
Preheat your waffle iron to low-medium heat.
Make your cake mix according to the package instructions, adding in the vanilla with the eggs and milk. Allow the waffle mix to rest for a few minutes. Set aside.
Make your frosting according to the package instructions.
Before cooking each waffle, spray nonstick spray on either side of the waffle iron to prevent your cake waffle from sticking.
Gently pour your batter onto the waffle iron. While the batter is still wet on the griddle surface, sprinkle a small amount of your cinnamon sugar mixture. You can spoon a tiny bit more dough on top to try to swirl your cinnamon-sugar within the waffle, just be careful not to over-fill your waffle iron.
Allow to cook through in the waffle iron. Cooking these cake mix waffles will also need a few more minutes than typical waffles to cook because the cake batter is more dense. Just keep watching your waffles and remove carefully with a spatula once the top appears golden brown.
Drizzle your frosting on each individual waffle and sprinkle a little extra cinnamon-sugar on top.
NOTE: Be sure not to over-fill your waffle iron. Because this is cake dough, it puffs up quite a bit with contact to heat.
FROSTING DRIZZLE TRICK: Using a spatula, scrape some of your frosting into one corner of a zip top bag. Hold the corner of the bag and use the other hand to twit the top until your frosting is all in one corner. Snip the end of the bag at that corner and gently squeeze to pipe your frosting drizzle on your waffles. Instead of piping cool frosting, you could also microwave a small amount of your frosting in a microwave-safe bowl for about 15+ seconds and using a spoon, drizzle the warm frosting onto your waffles.
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