What you need:
- 3 cups 3-minute steel cut oatmeal
- 1 1/2 cups flour
- 1 small package of vanilla pudding powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 Sticks of Butter (softened)
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 bag butterscotch chips
- Preheat your over to 375
- In one bowl mix together your dry ingredients (oatmeal, flour, pudding powder, salt, baking soda, baking powder) then set this aside for later.
- Cream your butter and then add in your sugar and brown sugar.
- Once your sugar is all mixed in, add your eggs and vanilla
- Then, about 1/4 at a time add in your dry ingredients. Make sure it is all mixed before adding more.
- Finally, fold in your butterscotch chips.
- On a greased pan, roll dough into about 1 1/2 inch balls 1 inch apart from each other.
- Bake for 11 minutes
- Once out of the oven let cool on the pan for about 5 minutes before transferring to a cooling rack.
This recipe is delicious! It is tempting to eat them all right when they come out of the oven because the butterscotch chips are melty and delicious! The steel cut oatmeal gives the cookies a different texture than traditional oatmeal. They have the same flavor as a normal oatmeal cookie, but do not have the oatmeal texture.
We love butterscotch, but if you don’t you could swap the butterscotch chips out for chocolate, white chocolate, or peanut butter chips!
The next day, we put our cookies in the microwave for about 15 seconds and they tasted like they had just come out of the oven!
This cake was AMAZING!
Peyton here. This cake comes from my favorite blog ever, Mix and Match Mama. I read it every morning. She posts the best recipes and they’re all super easy to follow.
When I heard Bananas Foster Bundt Cake, I was intrigued and knew we had to try it. This cake did not disappoint. It was super moist and even tasted great three days later. I followed exactly what the recipe said and it came out great!
What you need:
1/2 cup butter, softened and divided into slices
1 cup brown sugar
1 tablespoon rum extract
1 (or 2 maybe) bananas, sliced
1/2 cup chopped pecans, toasted
1 box of yellow cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
1 1/4 cups water
For the directions click here.
Love it or List it? Love, love, love it!
If you were going to serve and eat this cake all in one day then the recipe as is it perfect. We had it around the house for a few days and the bananas on top started to get a little shriveled up on top. I think if I were going to make it again, I may add mashed bananas into the actual cake instead of putting them on top. Then you would get the banana flavor in the cake, but it would be better a few days later.
Over all, this recipe is fabulous. It is one of the most moist cakes I’ve ever had! I was a little nervous since the base of it is a cake mix, and I’m definitely not a boxed cake kind of gal, but it did not taste like it at all. It definitely tasted homemade. 10/10, would recommend to a friend!
This weekend we were feeling a little pin-spired to bake and found a recipe for Cake Batter Cookies from Sally’s Baking addiction. They were super easy and super yummy!
Now we did not follow the recipe exactly because we did not read the whole thing to realize that you are supposed to refrigerate the dough, but the cookies still turned out great! Refrigerating the dough is to ensure that the cookies do not spread, but ours were fine!
What you need:
1 and 1/4 cup all-purpose flour
1 and 1/4 cup yellow or vanilla boxed cake mix (we used Betty Crocker Yellow Cake mix)
1/2 teaspoon baking soda
3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 and 1/2 teaspoons vanilla extract
1/2 cup chocolate chips
1/2 cup white chocolate chips
1/2 cup sprinkles
To find the directions click here
Love it or List it?? Love it!!
Ours took the recommended 10 minutes to cook, though our last round of cookies were a little larger, so we left them in for a longer period of time. We try to go more by look than time, if the cookie looks done, take it out!
Only downside: This recipe only calls for 1 1/4 cup of cake mix, so now we have about half a bag of cake mix sitting in our cabinet.
Overall a great recipe. On the second day, they were still soft and just as delicious!