Cake Batter Gooey Bars

July 11, 2016 2 Comments

These Cake Batter Gooey Bars are AMAZING. Gooey, chewy and studded with rainbow sprinkles, they taste JUST like cake batter and are so easy to make! If you love cake batter – and who doesn’t? – you will die and go to HEAVEN with these Cake Batter Gooey Bars!

Cake batter flavors always transport me back into my childhood.

Since my parents never cooked or baked, when my mom got the baking bug, it was always a treat. During that time, she’d get out her marble pastry slab – passed down from generations ago – and her linen apron. She’d tie her hair up and sprinkle flour liberally over the slab before kneading a risen dough that fragranced the house with its warm aroma. Soft classical music played in the background as she worked her palms into the pliable dough, and in the distance you could hear the birds singing from our front yard.

Just kidding.

She baked from a box mix. And was probably blasting AC/DC.

But she always let us pick out the cake flavor, and my siblings and I always chose the confetti cake. ALWAYS. There’s just something about the confetti cake that’s so irresistible and fantabulous. To me, it seems more gooey, has a better texture, and is just all-around better tasting than even a plain white cake.

It’s obviously because I’m addicted to sprinkles. And these Cake Batter Gooey Bars have no shortage of sprinkles!

So these bars instantly took me back to that childhood of biting into a buttercream-from-a-can-frosted confetti cupcake and thinking it was the best thing in the world… second only to licking the beaters when she was done with the batter.

Nothing beats the beaters!

These Cake Batter Gooey Bars are AMAZING. Gooey, chewy and studded with rainbow sprinkles, they taste JUST like cake batter and are so easy to make! These bars taste just like cake batter. There’s something magical that happens during the baking process that just transforms them into basically solid cake batter but with a chewy, ultra gooey texture. And duh, obviously sprinkles make everything better.

Ready to head back to childhood?

These Cake Batter Gooey Bars are AMAZING. Gooey, chewy and studded with rainbow sprinkles, they taste JUST like cake batter and are so easy to make!

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Cake Batter Gooey Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These Cake Batter Gooey Bars are a sprinkle-lover's paradise! Packed with sweet cake batter flavor, these buttery bars are awesome and easy, too!
Ingredients
  • FOR THE CRUST:
  • 1 box confetti cake mix
  • 1 egg
  • ½ cup (1 stick) butter, melted
  • FOR FILLING:
  • 1 (8 oz) pkg cream cheese, softened to room temperature
  • 3 eggs
  • 1 tsp almond extract
  • 1 (16 oz) pkg powdered sugar
  • ½ cup (1 stick) butter, melted
  • 1 cup assorted sprinkles
Instructions
  1. Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray; set aside.
  2. In a large bowl, combine the confetti cake mix, egg and melted butter, stirring until a soft dough forms. Press the dough into the prepared pan in an even layer. Set aside briefly.
  3. Wipe out the bowl and add in the cream cheese and eggs, beating well until combined. Add in the almond extract and the powdered sugar, beating well. Lastly, beat in the melted butter, then stir in the sprinkles to combine.
  4. Pour the filling over the crust and bake for approx. 35-40 minutes or until the top is light golden brown and the center is just about set. It may still look a little jiggly, but this is okay - you do not want to over-bake them! Cool completely, then refrigerate for at least 2 hours before cutting into bars.
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These Cake Batter Gooey Bars are AMAZING. Gooey, chewy and studded with rainbow sprinkles, they taste JUST like cake batter and are so easy to make! Buttery, ultra gooey, chewy and studded with rainbow sprinkles, these Cake Batter Gooey Bars are a cake batter lover’s paradise!

These Cake Batter Gooey Bars are AMAZING. Gooey, chewy and studded with rainbow sprinkles, they taste JUST like cake batter and are so easy to make! Want more Cake Batter goodness? Check out my other cake batter recipes!

CAKE BATTER LUSH DESSERTCake Batter Lush Dessert 

If you're a cake batter lover, you'll love this Funfetti Cream Pie! Light, thick and fluffy, it tastes just like rich and creamy cake batter!Funfetti Cream Pie

Funfetti Cookie CakeFunfetti Cookie Cake

Have a super sweet day!

xo, Hayley

Filed Under: Bars, Cake Batter, Everything!

Cake Batter Lush Dessert

July 29, 2015 31 Comments

This No-Bake Cake Batter Lush Dessert is SO easy to whip up! It's sweet, fluffy, light and absolutely delicious and tastes exactly like cake batter!So I need new pants.

I came to this conclusion when I realized after working out that my pants were see-through.

Underwear. Underwear everywhere. All up in everyone’s sweaty gym faces. *groans*

In my defense, it wasn’t like I was wearing mesh shorts to the gym. They’re basic black bike shorts… ones I thought under the incorrect notion that they were opaque. I wasn’t dressed like I was going to the club. In fact, I kind of looked like a bum in bike shorts. What a sight to behold indeed.

And to think I was down on my hands and knees doing fire hydrants and mountain climbers with see-through shorts. I’ll bet that was a sight to behold.

What I want to know is, why didn’t anyone say anything to me? Not that I expect people to, but if I saw someone begrudgingly doing squats and realized her shorts were sheer I’d probably be pointing it out to her.

Maybe people were intimidated by my form? KIDDING. I have no form. And I’m hardly intimidating.

Anywho. After realizing this I immediately rushed home and insisted on stuffing my face with this Cake Batter Lush. If you don’t know, ‘lush’ is basically a pudding dessert and it’s absolutely heavenly. This one is flavored with the sweet taste of cake batter, and it’s positively perfect for any sprinkle-lover.

It’s made with French vanilla pudding and Birthday Cake Golden Oreos, which add to that cake battery goodness. You layer the lush with an Oreo crust, then top it with the pudding mixture and the Cool Whip. Lastly, I top it with more chopped Oreos and sprinkles for a festive touch and added crunch.

You guys are gonna love it!!

This No-Bake Cake Batter Lush Dessert is SO easy to whip up! It's sweet, fluffy, light and absolutely delicious and tastes exactly like cake batter!*adapted from my S’mores Lush recipe

5.0 from 3 reviews
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Cake Batter Lush Dessert
Author: 
Recipe type: No Bake Treats
Prep time: 
Total time: 
Serves: 9
 
This No-Bake Cake Batter Lush is absolutely heavenly! It tastes exactly like cake batter!
Ingredients
  • 36 Birthday Cake Golden Oreos
  • 4 Tbsp butter, melted
  • 1 box (3.4 oz) French Vanilla instant pudding mix
  • 1 cup milk
  • ¼ cup dry Funfetti cake mix (just the dry powder)
  • 4 cups Cool Whip (about 2 8-oz pkgs), divided
  • About ½ cup sprinkles
Instructions
  1. Place 20 cookies in a gallon size resealable bag and begin crushing the cookies with a rolling pin or meat mallet until the cookies become coarse crumbs. Pour the cookie crumbs into a large bowl with the melted butter and toss to combine. Press into a greased 8 or 9-inch square baking dish, compacting them loosely in there. Set aside.
  2. Wipe out the bowl and add in the pudding mix, dry Funfetti mix and milk, whisking until combined and letting sit for 2 minutes. Add in one package (2 cups) of the Cool Whip and ¼ cup sprinkles, folding it in until combined. Carefully spread this mixture over the cookies in the pan.
  3. Spread the remaining Cool Whip over the top of the cake batter pudding layer.
  4. Crush the remaining cookies in another plastic bag until coarse crumbs as formed. Sprinkle the cookies over the top with the sprinkles. Cover and refrigerate for at least 6 hours before cutting into slices to serve.
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This No-Bake Cake Batter Lush Dessert is SO easy to whip up! It's sweet, fluffy, light and absolutely delicious and tastes exactly like cake batter!Sweet, fluffy, airy and light, you’ll love this cake battery delight! My family went nuts over this lush!

Have a sweet day!

xo, Hayley

Filed Under: Cake Batter, Cookies, Everything!, No-Bake

Copycat Birthday Cake Frappuccino

April 12, 2015 11 Comments

Sweet and creamy, this Copycat Birthday Cake Frappuccino tastes like Starbucks but better! Tastes like liquified cake batter, swirled with rainbow sprinkles and topped with a homemade raspberry whipped cream.So did you guys get the chance to try Starbucks’ Birthday Cake Frappuccino a couple weekends ago? The Frappuccino was turning 20 years old (whoa) and to celebrate, launched a limited-edition cake-flavored frappe. Everyone and their mother began fuhreaking out on Instagram and Twitter, talking about this fabulous invention.

Some people were repulsed by its sweetness, but you’re ordering a birthday freakin’ CAKE flavored milkshake, essentially. What in the world were you expecting? Pulled pork flavor? Steak and potatoes? It’s birthday cake. It’s sweet. Please – if I had a dollar for every “it’s too sweet” comment I heard about this damn drink, I’d be owning Starbucks.

But I digress.

Most people liked it, I think, including myself. It was sweet, but I liked it and I liked that I could kind of taste the nuttiness that birthday cake sometimes has – Starbucks used hazelnut syrup, but in this frappuccino recipe, I use almond extract to bring in that richness we know and love from birthday cake. And personally? I was more enamored with the raspberry whipped cream, which is also present on my frappe.

The only thing it was missing was sprinkles, and thankfully, mine has plenty of that taken care of.

This Frappuccino couldn’t be simpler to whip up – just a quick whir in your blender and you’re good to go, saving a ton of money compared to the coffee-shop version. Plus, this has real, authentic cake mix in it, lending that wonderfully sweet cake batter flavor and creaminess. Honestly? I think you’ll like my version better. I’m betting I’ll even have a Hayleybucks coffee shop here soon. But maybe with a catchier name.

I hope you enjoy!!

Sweet and creamy, this Copycat Birthday Cake Frappuccino tastes like Starbucks but better! Tastes like liquified cake batter, swirled with rainbow sprinkles and topped with a homemade raspberry whipped cream.

5.0 from 2 reviews
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Copycat Birthday Cake Frappuccino
Author: 
Recipe type: Frozen Desserts, Ice Cream
Prep time: 
Total time: 
Serves: 1
 
This Copycat Birthday Cake Frappuccino tastes just like Starbucks but BETTER. Bursting with real creamy birthday cake flavor, it tastes like liquid cake batter with a decadent raspberry whipped cream on top.
Ingredients
  • 6 oz milk (I used non-fat, but any kind works)
  • 3 Tbsp white or Funfetti cake mix (just the dry mix)
  • 1 Tbsp powdered vanilla coffee creamer
  • 1-2 Tbsp vanilla or cake batter flavored syrup
  • 1 tsp almond extract
  • Handful of ice cubes
  • FOR RASPBERRY WHIPPED CREAM:
  • ¼ cup Cool Whip
  • 1 tsp raspberry extract
  • Red food coloring
  • Sprinkles
Instructions
  1. In a blender base, add the milk, cake mix, powdered creamer, almond extract, syrup and ice cubes and blend on HIGH for about 2 minutes or until creamy and smooth. Pour into a large glass.
  2. In a small bowl, fold the raspberry extract and a couple drops of red food coloring into the Cool Whip until combined. Spoon on top of the frappuccino and garnish with rainbow sprinkles. This recipe very easily doubles, and if you're making a larger batch, consider making your whipped cream from scratch by whipping 1 cup of heavy whipping cream on high until stiff, then adding in the extract and food coloring.
  3. This recipe would also be great with soy milk, almond milk, or regular cow's milk.
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Sweet and creamy, this Copycat Birthday Cake Frappuccino tastes like Starbucks but better! Tastes like liquified cake batter, swirled with rainbow sprinkles and topped with a homemade raspberry whipped cream.Rich, icy, creamy deliciousness, bursting with authentic cake batter flavor. And that whipped cream frosting? Dynamite. The combination of the fruity raspberry with the sweet cake batter flavor is just out of control. I think you’ll agree.

Plus, sprinkles make everything better, automatically making this frappuccino better than the name brand, don’t ya think?

Have a super sweet day!!

xo, Hayley

Filed Under: Cake Batter, Everything!, Ice Cream, No-Bake

Funfetti Cream Pie

April 1, 2015 22 Comments

If you're a cake batter lover, you'll love this Funfetti Cream Pie! Light, thick and fluffy, it tastes just like rich and creamy cake batter!I’m a big believer in celebrating pretty much everything.

I celebrate when a bad day ends. I celebrate everyone’s birthdays. I celebrate holidays. I just love celebrating. (Or really, I just love a good excuse to pig out and drink).

Don’t read ‘celebrating’ to be the slightly-nutty person who paints their face green, wears head-to-toe green and wears a giant emerald boa for St. Patrick’s Day. I don’t do monochromatic colors except black, and I don’t wear boas. And I certainly won’t be blowing kazoos after a rough day of work. BUT, I will take the time to appreciate the small feats – a person’s living to a certain age, for example, or nailing an interview, perhaps. And by celebrating, I mean drinking. Seriously – copious amounts of alcohol will be consumed.

That, and food. I want all the food.

If you're a cake batter lover, you'll love this Funfetti Cream Pie! Light, thick and fluffy, it tastes just like rich and creamy cake batter!Cake is always good celebrating food. But sometimes the idea of baking a cake seems a feat in itself. There’s the whole cooling period, and don’t even get me started on frosting it. I am the worst cake froster in the history of the land. Like, they’re comically terrible. I once took a cake decorating class at Michael’s and dropped out because I felt so defeated that I couldn’t make an icing rose. The icing rose did me in. I’ll forever be branded a Michael’s dropout.

So anyway. Cake, but not cake. This pie is technically a cake-but-not-cake since it tastes like cake but is the opposite: it’s a fabulous, luscious, creamy pie. And you totally need it in your pie-hole like yesterday.

If you're a cake batter lover, you'll love this Funfetti Cream Pie! Light, thick and fluffy, it tastes just like rich and creamy cake batter!I came up with this idea after seeing my friend Julianne’s post about Funfetti Cream Pie Cookie Cups. She seriously put Funfetti Cream Pie inside of a cookie cup. Genius much? Then I figured, if she can make Funfetti Cream Pie, so can I. And here we are. Sans cookie – you can check out Julianne’s recipe for that! – but every bit as delicious. And oh so creeeeeeeamy.

Yesssss.

If you're a cake batter lover, you'll love this Funfetti Cream Pie! Light, thick and fluffy, it tastes just like rich and creamy cake batter!*inspired by Julianne’s recipe

5.0 from 1 reviews
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Funfetti Cream Pie
Author: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 8
 
This Funfetti Cream Pie tastes just like rich and creamy cake batter but in a light and luscious pie! You won't be able to resist this sweet and sprinkly treat.
Ingredients
  • 1 prepared graham cracker pie crust
  • 2 small boxes vanilla instant pudding mix
  • 1 tsp almond extract
  • 2 cups cold milk
  • 1 cup yellow cake mix (just the dry mix)
  • 2 cups heavy whipping cream
  • Rainbow sprinkles or jimmies
Instructions
  1. First, prepare your whipped cream. Place your stand mixer bowl and whisk attachment in the freezer for about 15 minutes prior to starting. This will ensure they're extra cold for your homemade cake batter whipped cream.
  2. Once thoroughly chilled, place the 2 cups of the heavy cream into the mixer bowl and begin whipping on HIGH speed for about 4-5 minutes or until soft peaks form. Sprinkle in the cup of dry, powdered cake mix and continue beating on HIGH for an additional 2 minutes or until stiff peaks have been achieved. Sprinkle in some rainbow jimmies to combine. Set mixture aside in fridge.
  3. In a large bowl, whisk together the two boxes of pudding mix, the almond extract and the 2 cups of cold milk. Mixture will be thick. Stir in a handful of rainbow sprinkles. Fold HALF of the whipped cream into the pudding mixture until combined; spread evenly and carefully into the prepared pie crust. Top with remaining whipped cream.
  4. Refrigerate the pie for at LEAST 2 hours or until set, before cutting into slices. Store leftovers in the fridge covered for up to 2 days.
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If you're a cake batter lover, you'll love this Funfetti Cream Pie! Light, thick and fluffy, it tastes just like rich and creamy cake batter!This pie is INCREDIBLE! It’s so rich, creamy and thick, just like Funfetti cake batter. You won’t believe how light and fluffy it is, thanks to the homemade cake batter whipped cream. Smothered in sprinkles and ultra sweet, this is the perfect treat for a cake batter lover!

Have a super sweet day!

xo, Hayley

Filed Under: Cake Batter, Everything!, No-Bake, Pie

Red Velvet Dessert Dip

September 1, 2014 12 Comments

redvelvetdipI’m someone who is always hungry.  Just ate a huge meal?  Still hungry.  Just had lunch?  Still hungry.  Finished dessert?  Yep, still hungry.  And fortunately, my hunger is usually taken care of since we always have food in the house.

But my reality isn’t everyone else’s.  In fact, in 2012 there were 17.6 million households that were food-insecure — meaning, they didn’t know when or how their next source of food would come.  And did you know that only 10% of these families are actually homeless?  Working-class people like your coworker, your neighbor, your best friend — suffer from hunger.  And children (nearly 16 million, to be exact) — like your daughter’s friend, your son’s teammate, or the kids skateboarding outside — are also affected by hunger.

DSC_0111ASo the iconic kitchenware brand The Pampered Chef has teamed up with Feeding America, the nation’s largest domestic hunger-relief charity, and Food Banks Canada to contribute to the fight against hunger.  Did you know September is #HungerAction Month? For every Nourish Soup Bowl purchased, The Pampered Chef will donate $2 to Feeding America or Food Banks Canada through their Round Up From The Heart program.  Just $2 secures up to 18 meals which is huge for a family who may not know when their next meal would be.  And not only will you feel good about receiving a gorgeous exclusive bowl, but you’ll feel even better for having donated to an amazing cause!

Not only will these bowls help American and Canadian families in need with their generous donation, but these gorgeous, simple bowls will help remind us all of our blessings of food, family, and shared mealtimes.  Their Feeding Families, One Bowl At A Time campaign will hopefully spark conversation among your dinner table about the importance of helping others and offer the ability to give thanks.  Together, we can all band together to help fight hunger!

DSC_0112AAren’t these Nourish Soup Bowls GORGEOUS?! They launch today, and one lucky reader will be receiving a set of four (4) Nourish Soup Bowls, a trio of Bamboo Spoons and a Deep Covered Baker in Cranberry.  All you have to do is enter the giveaway below! I’ll choose a winner on September 12, 2014. Good luck!!

a Rafflecopter giveaway
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In the meantime, I know Red Velvet Dessert Dip isn’t exactly a hunger-cure, but it is something very easy to whip up, has minimal ingredients, and makes a big, hearty impact.  When poured into these stunning Nourish bowls, this dessert dip offers a bright contrast of color and helps bring everyone together to indulge as a family.  Who could resist a heaping scoopful of this luscious, smooth red velvet cake batter dip!?  Not I!

All that’s missing is a red velvet dip-smeared smile!

DSC_0123A

5.0 from 3 reviews
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Red Velvet Dessert Dip {And A Pampered Chef Giveaway!}
Author: 
Recipe type: Treats
Prep time: 
Total time: 
Serves: 4-6
 
This luscious red velvet dip tastes like red velvet cake batter. It's smooth, rich, creamy and positively divine! Serve it up alongside fruit, crackers, cookies, or pie crust dippers.
Ingredients
  • 2 cups red velvet cake mix (just the dry mix)
  • 1 pkg (8 oz) cream cheese, room temperature
  • ½ cup (1 stick) butter, room temperature
  • 2 cups powdered sugar
  • 1-2 Tbsp milk or heavy cream
  • FOR CREAM CHEESE DRIZZLE:
  • 4 oz (1/2 pkg) cream cheese, room temperature
  • ¼ cup (4 Tbsp) butter, room temperature
  • 1 tsp vanilla
  • 1 cup powdered sugar
  • Pie crust dippers, crackers, fruit or cookies, for dipping
Instructions
  1. In the bowl of a stand mixer, beat together the red velvet cake mix, softened cream cheese, butter, powdered sugar and milk until creamy and soft. It should be thick but still spreadable; add more powdered sugar if too runny or more milk if too stiff.
  2. Spread the mixture into your serving dish(es).
  3. Meanwhile, in a medium bowl, whip together the remaining cream cheese, butter, vanilla extract and powdered sugar with a fork or a handheld electric mixer until light and fluffy. Spread the mixture into a piping bag attached with a small open circle tip.
  4. Pipe the cream cheese frosting in a swirl pattern on top of each dip. Serve immediately with pie crust dippers, crackers, fruit or cookies.
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DSC_0115AThis dip isn’t just fantastically beautiful, it’s delicious too!  Perfect for red velvet fans young and old, it tastes just like luscious, decadent red velvet cake batter.  And the cream cheese icing swirl is phenomenal, adding a great creamy richness to each bite.  It tastes great with fresh strawberries or chopped up apples, but I prefer it with simple pie crust dippers (simply, pie crust I cut into star shapes and baked with a little granulated sugar for about 10 minutes — simple!).  The best part was enjoying this dip in the gorgeous Nourish bowls with my family — and being reminded that I’m quite fortunate to have what I do.

Be sure to connect with The Pampered Chef on Facebook, Twitter, & Pinterest for more upcoming news, sales, and promotions.  You can also purchase the Nourish Soup Bowls starting September 1st, or other charitable products like their Round Up From The Heart Trivets which also donate to Feeding America!

Have a fantastical day!!

xo, Hayley

Filed Under: Cake Batter, Everything!, No-Bake

Funfetti Cookie Cake {Funfetti Week!!}

August 21, 2014 3 Comments

funfetti cookie cakeI live in a neighborhood of intense wavers.

Since I walk a three-legged dog daily, I have become understandably recognizable throughout my neighborhood.  People I don’t even know will wave at me from their lawns or cars, and I’ll always wave back or say hello.  I’m a friendly walker — I’ll talk to anyone.

But unlike a standard wave-and-go, my neighborhood has the intense wavers.  Intense wavers are those people who will stop at nothing to ensure you saw their wave and acknowledged their wave, and in the event that it is possible that you didn’t see or acknowledge their wave, they will go out of their way to continue waving like a rabid maniac flagging down a plane on a deserted island until you notice them.

I get it: waving at someone who doesn’t notice your wave is embarrassing.  And I try to wave back at anyone who waves at me.  But there are occasions where I’m rightfully distracted (I am walking a very easily-distracted Border Collie), speaking on the phone, not paying attention, or trying to avoid other neighbors (like the man who once ran up to me and handed me a feather, asking me if I needed some “whimsy in my day.”  Um.)

But instead of continuing about their day with an unrequited wave, they’ll make it their life’s mission to ensure I acknowledge them.  Dammit, she will notice me or I’ll die trying!!  No joke, but I’ve actually been walking Mannie and have felt that weird presence behind me, only to turn around and be greeted with a car inches from me, eking up on me with the passenger window down and the neighbor waving maniacally at me, repeating various salutations over and over like some broken friendly robot.

Nothing says “friendly neighbor” like a neighbor who legitimately sneaks up on you in their motor vehicle only to say hello.  Or the neighbors who have legitimately held up traffic to drive very slowly down the street where I was walking to wave at me.  I wish I were kidding.  If this is what it’s like to be a celebrity, remind me to never become one because I can’t even handle this weirdly friendly stalking business.

Or the neighbor that not only waves like a freak of nature, but shouts “Hey! Good morning! Hello! How’s your day?  Hellooooo!  Hey!” over and over and over until I acknowledge him.  I figured I could eke by with just a wave, but I can hear his repeated greetings over the sound of my music and am forced to say hello in every known language just to pass, as if he’s some salutations bridge troll.  I see you, man!  I waved.  A wave is enough.  A wave’s an acknowledgement.  I don’t think I have to physically say “hello” every.single.time.  

However, that’s also the neighbor who tells me every time that he’s convinced the other neighbors are out to get him and that the other neighbors have installed cameras on their homes pointed directly at his house.  Um.

So anyway, if there’s someone in your neighborhood that you always exchange pleasantries with, or if you happen to spot someone you want to say ‘hi’ to, just say hi.  And if they don’t respond?  I am pretty sure the world won’t detonate, your embarrassment will eventually subside and it is incredibly, freakishly creepy only to continue to hideously wave like you’re single-handedly trying to extinguish a small house fire, so please resist the urge to continue to shout greetings to them from your car, hold up traffic, or hunt them down while they’re minding their own damn business picking up their dog’s sh*t.  Yeah, I see you, but I have a handful of literal crap and am trying to wrangle my dog since UPS just drove by, so I’m a little preoccupied to continue our greeting beyond my bro-like head nod hello or my curt “hey.”  Sorry I cannot say ‘Shalom’ or ask how your Monday morning was in extensive detail.

DSC_0257AAnd after a long morning of being badgered with hellos from overly friendly, socially awkward neighbors, sometimes I just gotta head home and bury my face in sprinkles.  Lots of sprinkles.  This Funfetti Cookie Cake definitely serves its purpose for both head burial and being freaking delicious.

DSC_0270AI took my ultra-fave cake batter cookie recipe and baked it in a pie tin for a super deep dish, mega-rich cookie cake that’s packed with a cake batter punch and topped with a sweet whipped buttercream.  Whether you eat the entire thing or section it into slices, it’s the best pleasantry you’ll get all day!

DSC_0273A

5.0 from 1 reviews
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Funfetti Cookie Cake {Funfetti Week!!}
Author: 
Recipe type: Cookies, Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This fantastical deep dish cookie cake packs a seriously sweet cake battery punch.
Ingredients
  • ¾ cup butter, softened to room temperature
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 egg
  • 1 Tbsp vanilla extract
  • 1 tsp almond extract
  • 1 & ¼ cups all-purpose flour
  • 1 & ¼ cups Funfetti cake mix (the powdered mix)
  • ½ tsp baking soda
  • Pinch salt
  • ⅔ cup rainbow jimmies (the tube-shaped sprinkles)
  • ¾ cup white chocolate chips, optional
  • Vanilla Frosting (homemade, or canned--I used canned)
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9" pie plate with nonstick cooking spray and set aside.
  2. In the bowl of a stand mixer, cream together the butter, brown sugar & sugar with the paddle attachment, about 2 minutes. Beat in the egg and both extracts. Lastly, add in the cake mix, flour, baking soda and salt and beat until a soft dough has formed. Stir in the sprinkles and white chocolate chips, if using (I didn't here, only because I forgot! But I think they'll add nice texture and a pop of sweetness).
  3. Spread the cookie dough into the prepared pie plate, smoothing out the top to even it. Bake for approx. 24-26 minutes or until the top is golden, the center is set, and a toothpick inserted near the center comes out clean or with light, moist crumbs. Do NOT overbake, as the cookie will continue to cook as it cools. The center may crack and/or deflate a little as it cools; this is normal and okay!
  4. Once the cake has cooled, pipe icing around the edges of the cookie cake using a star tip; top with sprinkles. Alternately, you could also frost the entire top surface of the cake and coat it with sprinkles if you'd like, or leave the cake bare and top with ice cream.
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DSC_0268AI love how rich, dense, chewy and BUTTERY this fabulous cookie cake tastes!  Every bite is packed with that lusciously sweet, sprinkle-studded, cake battery punch in that soft and chewy cookie texture everyone loves.  As I mentioned in the ingredients, you can totally add white chocolate chips (or even semi-sweet!) if you’d like for an additional added pop of sweetness and texture — the gooey, melty pockets of chocolate would be SO yummy!

I seriously hope y’all have enjoyed Funfetti Week!!  Be sure to check back tomorrow for a fun, sprinkly roundup of Funfetti treats 🙂 In the meantime… still craving more Funfetti treats?! Check out these bites!

frostingfilledcookiesFrosting-Filled Deep Dish Cake Batter Cookies

funfettibrowniebombCake Batter Cookie Dough Brownie Bombs

pretzelfunFunfetti Cake Batter Pretzel Bites

Happy Thursday!!!

xo, Hayley

 

 

Filed Under: Cake, Cake Batter, Cookies, Everything!

Funfetti Banana Bread {Funfetti Week!!}

August 20, 2014 10 Comments

funfettibananaReally, at this point I’m using any excuse I can get my greedy hands on to eat sprinkles for breakfast.

But I guarantee if you have picky eaters at home, this is one easy way to trick them into eating fruit.  Okay, so banana bread isn’t a fruit — you guys are so technical — but it is a sneaky way to get them to eat a fruit product.  And let’s all agree that Funfetti Banana Bread tastes a helluva lot better than a plate of boring green beans, am I right?  (Yes, yes I am).

When I was a kid I wasn’t a picky eater at all.  I ate everything under the sun and loved trying new foods.  Case in point: one of my favorite snacks growing up was braunschweiger on saltine crackers.  What is ‘braunschweiger’ you ask?  Oh, just liver. That’s right.  While kids around the world ate chocolate chip cookies and carrot sticks, I was munching my happy mouth on some LIVER.  And frankly, couldn’t get enough of the stuff.

Meanwhile, my siblings subsisted themselves on the nutritional wonders of hot dogs, Kraft mac & cheese and chicken nuggets, in that order, and sometimes in a health-food mashup together.  While I loved those foods of course (all the chicken nugget dipping sauces! hot dogs in mac & cheese!) I also loved other things most kids would turn their noses up to.  Like shrimp, fried zucchini, apple mint jelly on my PBJs, and salads.  While my siblings whined and moaned for their Happy Meals, I was content getting the newest burgers and trying all the fancy sauces.  I also played with Barbies until I was a teenager (not. even. joking) so I guess I was just born weird.

Anyway, my parents fed me and my siblings as much of our favorites as possible, but sometimes there were nights where we didn’t have Kraft or hot dogs and my siblings would bitch and cry about not wanting tacos or spaghetti.  It wasn’t like we went from nightly hot dog meals to “okay, and now it’s octopus eyeball night, eat up!”  It was spaghetti, and my siblings acted like my parents were pouring marinara-flavored bleach down their throats.  Calm yo’selves.

So instead of caving to the crying over hot dogs, my parents would just tell us “if you don’t want what’s served to you, you can make something yourself or you won’t eat.”  Most parents nowadays would probably balk at this and call CPS, but I kinda liked that option.  Not that I was really ever picky, but it made me realize that this is dinner and if I don’t eat or cook something up myself, I’m going to bed hungry.  And yeah, there were a handful of times where I really detested whatever dinner was and decided to eat my heart out in liver (seriously wtf) but most of the time I caved and had dinner with my family.  And soon, probably out of hunger and necessity, my siblings started to eat a dinner that wasn’t log-shaped meat products or fluorescent cheese noodles, too.

Moral of the story?  Threaten your children with hunger and they’ll eat.  Or offer them liver on saltines — they’ll definitely want dinner after that option is handed to them.  And um, once their dinner plate is licked clean, you mind passing me the crackers?  I want to relive my childhood and I may even bust out the Barbies.

DSC_0229ANow who wants liver on saltines Funfetti Banana Bread?!  *I do, I do!*  This bread tastes like a strange but delicious combination of banana bread and Funfetti cake.  Same fluffy, tender and moist crumb as banana bread with the sprinkly touch and cake battery sweetness of Funfetti cake.  And I’m positive no one’s gonna pass up a chance at a slice!

DSC_0233A*recipe from Something Swanky

5.0 from 2 reviews
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Funfetti Banana Bread {Funfetti Week!!}
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Banana Bread gets a celebratory spin in this moist & delicious Funfetti Banana Bread! Using Funfetti cake mix as the base, this banana bread is still every bit as moist and tender as your usual favorite recipe, but is updated with a sprinkly, cake-battery twist. No one will pass up a slice!
Ingredients
  • 1 box Funfetti cake mix
  • 3 eggs
  • ½ cup canola or vegetable oil
  • 1 cup mashed bananas (about 3-4 small-to-medium bananas)
  • GLAZE:
  • 3 Tbsp butter, melted
  • 1 tsp vanilla extract
  • 1 Tbsp heavy cream
  • 1 cup powdered sugar
  • Sprinkles
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9" loaf pan with nonstick cooking spray and set aside.
  2. In a large bowl, beat together the cake mix, eggs, oil and bananas with a handheld electric mixer until combined. The batter will remain slightly lumpy; this is okay -- just do not overmix the batter.
  3. Pour the batter into the prepared baking pan. Bake for 30 minutes, then make a tent out of foil to loosely drape over the top and sides of the banana bread (which prevents the top and sides from burning/cooking too quickly). Return to the oven and continue to bake for another 20-30 minutes or until the top is golden brown and a toothpick inserted near the center comes out clean or with light, moist crumbs.
  4. Cool the bread completely. Meanwhile, make your glaze: in a small bowl, combine the butter, vanilla, cream and powdered sugar and whisk vigorously. If too thick, add more powdered sugar; if too thin, add a small stream of cream or milk.
  5. Generously glaze the top of the bread with the icing and immediately garnish with rainbow sprinkles. Allow the icing to briefly set, about 10 minutes, before cutting into slices to serve.
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DSC_0236A

DSC_0227AIt doesn’t get any easier than this moist, delicious, festive banana bread, kids!  Studded with sprinkles, swirling with that sweet, buttery banana and cake flavor and topped with a thick vanilla icing, this bread is more like a cake — and who doesn’t want cake for breakfast?!

Want MORE sprinkles for breakfast?  Check out these other sprinkle-filled Funfetti breakfast treats!

cakemuffCake Batter Monkey Bread Muffins

mamascakeNot Yo Mama’s Cake Batter Donuts

Have a fantastical day!!

xo, Hayley

Filed Under: Breakfast, Cake Batter, Everything!, Muffins & Breads

One-Hour Funfetti Cinnamon Rolls {Funfetti Week!}

August 19, 2014 19 Comments

funfetticinnrollsI’ve always been kind of a morbid person.

It first started with my infatuation/fright of Forensic Files and that risk of seeing blurry, sepia-toned crime scene photos.  And then it developed into a weird fascination with bruises.

And now, it’s watching Botched while eating Funfetti Cinnamon Rolls.  Because let’s face it: while everyone else in Beverly Hills is getting fat sucked out, it’s only right for me to put fat in.  Yes?

For some reason, eating and talking about or seeing gross things has never been a problem for me.  Sometimes I’ll plop myself down in front of the TV and watch some graphic crime show or Botched (where, if we’re honest, sometimes those fake-plastic surgery faces are often scarier than blood and guts) and go to town on my plate of spaghetti while everyone gets butchered up.  Meanwhile, my family can’t so much hear the shows, even if they’re in the other room.  At the mere mention of “scalpel” or “blood” they cringe and ask me to turn it to Food Network.  Weirdos.

DSC_0220AAnywho — this recipe.  It’s based off of the One-Hour Cinnamon Rolls I made a couple months back that are ohmygodsoawesome.  They’re your standard cinnamon roll: extremely soft and fluffy sweet dough wrapped around a perfectly spiced, gooey brown sugary center and are topped with a scrumptiously sweet icing, made in under 60 minutes.  But these rolls, while made very similarly, taste strikingly close to a gooey, cake battery cupcake.  There’s Funfetti cake mix inside of the sweet dough, lending the dough that cake battery swirled goodness.  And the filling is composed of buttery brown sugar and Funfetti cake mix, giving it a nice cupcake-y crunch.

If cake batter’s your jam (and why wouldn’t it be?!) these cinnamon rolls are a must-make.  Sweet, chewy, sprinkly and gooey, they’re definitely the right way to celebrate eating breakfast!

DSC_0212A*adapted from my One-Hour Best Cinnamon Rolls 

5.0 from 3 reviews
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One-Hour Funfetti Cinnamon Rolls {Funfetti Week!}
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Soft and sweet cinnamon rolls that taste like Funfetti cake! Ready from start to finished EATING in one hour! 🙂
Ingredients
  • ¼ cup unsalted butter
  • 1 cup milk (I used 1%)
  • 1 pkt instant yeast
  • 2 cups Funfetti cake mix (the powdered mix)
  • 1 & ¾ cups all-purpose flour, divided
  • 1 egg
  • ½ tsp salt
  • FOR FILLING:
  • 3 Tbsp butter, very soft
  • ½ cup brown sugar
  • ½ cup Funfetti cake mix (the powdered mix)
  • ½ tsp cinnamon
  • FOR GLAZE:
  • 2 cups powdered sugar
  • 2 Tbsp milk
  • 1 tsp vanilla extract
  • Sprinkles
Instructions
  1. In a microwave-safe bowl, combine the butter and the milk. Microwave on HIGH for 1 minute. Stir the mixture, then continue to microwave the mixture in 20 second intervals until the butter has melted and the mixture is warm, not hot. It should feel like lukewarm bath water -- if the mixture is too hot, set it aside to cool off for a minute or two.
  2. Pour the warm milk mixture and the yeast into the bowl of a stand mixer; whisk it for a couple seconds to combine. Using the dough hook attachment, turn the machine onto medium-low speed and begin adding the Funfetti cake mix, 1 &1/2 cups flour, salt and egg. Beat to combine on medium-low speed, or until the mixture appears to be coming together into a ball. If the mixture is still sticking on the sides of the bowl, beat in the remaining ¼ cup of flour as needed until the mixture begins to come together. Beat the mixture for 5 minutes on medium-low speed. Remove the dough hook and place a damp cloth over the dough bowl to rest for 10 minutes.
  3. Sprinkle a flat work space with some flour and flour a rolling pin. Roll the dough out into a rectangular shape at an even thickness (I like making mine about ¼-1/2" thick. Spread the surface of the dough with the very soft butter. Meanwhile, in a smaller bowl, combine the brown sugar, remaining Funfetti cake mix and the cinnamon with a fork to blend. Sprinkle this filling mixture copiously over the buttered plane of dough and gently pat it with your hands to adhere.
  4. Starting with the longest side closest to you, begin rolling the dough tightly into a log shape away from you. Pinch the final seam to seal the log of dough together. Using a very sharp knife of unflavored dental floss (which I used here and prefer), slice the doughy ends off of the roll and discard, then begin slicing the rolls into equal sized pieces; you should end up with around 12 rolls, or less rolls if you prefer them larger. Place the rolls into greased 9" cake pans with about 1" apart from one another.
  5. Cover the pans with damp towels and place them on your oven range. Preheat your oven to 350 degrees F. Allow the rolls to proof for about 25 minutes or until they've risen some.
  6. Finally, bake the rolls for approx. 15-20 minutes or until they're golden brown and puffy. Remove from the oven and let cool for about 15 minutes. While they cool, make your glaze: in a small bowl, whisk together the powdered sugar, milk and vanilla extract until a thick but pourable glaze is achieved, adding more milk if mixture is too thick. Douse the rolls with the glaze and top immediately with rainbow sprinkles. These are best served warm!
  7. **To cut the rolls with dental floss, gently slide a piece of floss underneath the log of dough, holding each end of floss in each hand. Criss-cross the floss over the dough, effortlessly slicing through the dough.**
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DSC_0217AI seriously love how thick, fat and sweet these adorable, sprinkly rolls are!  Jam-packed with that sweet vanilla cake battery punch we all crave and topped with that sinful, thick glaze that all cinnamon rolls need and deserve.  Heaven on a plate!

Have a fantastical day!!

xo, Hayley

Filed Under: Breakfast, Cake Batter, Everything!

Funfetti Gooey S’mores Bars {Funfetti Week!}

August 18, 2014 13 Comments

funfettismoresbarsI can’t remember when or for what, but awhile ago I was looking at a feature that was written up about Funfetti goodies, and a couple of my recipes were featured.  I made the mistake of scrolling to the comments section.

Most of the comments featured your standard “looks like a bunch of di-uh-bee-tus” or “mm!”, but then there was one that particularly haunted my soul to the core.

“Sprinkles are disgusting; why does everyone cover desserts in them?”

Ex-squeeze me?  I beg your pardon, PLEASE?!

Sprinkles are the antithesis of disgusting.  They’re magical, mystical, rainbow entities that not only brighten up a dish literally and figuratively, but they brighten up your soul with their simple happiness.  Much like how it’s virtually impossible to shout “BUBBLES” angrily (seriously, try to say the word ‘bubbles’ as angry as possible), it is virtually impossible to pout while eating something sprinkly.

So the fact that the world is populated with a sprinkle-hating alien is absolute pish-posh.  We must hunt this person down and drown all of their food with rainbow jimmies as torture.

Anyway, because of that comment I figured a passive-aggressive Funfetti Week would seriously upset that sprinkle-hater (and I’m really hoping he’s the only one; I don’t know if my brain can handle anyone else) but simultaneously elate the masses of sprinkle-lovers in the world.  How can you not enjoy sprinkle-smothered food?  I ask the real questions, people.

To kick off Funfetti Week, I have the gooiest Funfetti treat that’s possibly ever existed.  They’re Funfetti Gooey S’mores Bars, and they’re positively ridic, y’all.  While brainstorming recipes for Funfetti Week I realized I’ve never paired Funfetti with marshmallow and chocolate to create a gooey, decadent treat.  It was high time that changed, and thus, these insane bars were born.

DSC_0245AIf you have di-uh-bee-tus or are going to comment something along contracting it, I’d come back next week or kindly click the little ‘X’ at the top right of your screen; this blog isn’t and has never been a health food blog, nor is it a blog that thinks of sprinkles as disgusting.  And if that bothers you, your home planet wants you back.

Everyone else: REJOICE!  The sprinkles, like the buttery, cake battery flavor and luscious, thick marshmallow and chocolate goo, is plentiful here!

DSC_0243A

5.0 from 2 reviews
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Funfetti Gooey S'mores Bars {Funfetti Week!}
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 9-12
 
Sprinkle lovers, REJOICE! These sprinkle-studded Funfetti Gooey S'mores Bars taste like cake batter s'mores and are every bit as delicious as they are messy!
Ingredients
  • ¾ cup butter, room temperature
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 1 & ¼ cups all-purpose flour
  • 1 & ¼ cups Funfetti cake mix (the dry mix)
  • ½ tsp baking soda
  • Pinch salt
  • ½ cup rainbow sprinkles/jimmies
  • 16 Birthday Cake Golden Oreos
  • 1 jar (7 oz) marshmallow fluff/creme
  • 14 Hershey's Cookies & Creme Mini Chocolate Bars, unwrapped
Instructions
  1. Preheat oven to 350 degrees F. Line an 8x8" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with nonstick cooking spray; set aside.
  2. In the bowl of a stand mixer, cream together the butter, brown sugar & sugar for about 2 minutes. Beat in the egg, vanilla & almond extracts to combine. Beat in the flour, cake mix, baking soda and salt; dough will be very soft. Stir in the sprinkles by hand.
  3. Spread HALF of the mixture evenly into the bottom of the pan. Top with the Oreos, arranging four rows by four Oreos. Cover the Oreos with the marshmallow fluff as much as possible.
  4. Arrange the Hershey's bars across the area of the marshmallow fluff. I did two rows of 6 bars each, and fit in the remaining two bars broken up along the bottom to cover as closely as possible. Top the Hershey bars with the remaining cookie dough.
  5. Bake for approximately 25-30 minutes or until the top is golden brown and the center is just about set -- do NOT over bake, as the bars will continue to firm up and cook as they cool. Allow the bars to cool COMPLETELY, then refrigerate them briefly for about an hour to firm up. Once firmed, cut into squares and serve!
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DSC_0248AOh. Em. Gee.  These bars are not for the faint of sprinkle heart.  They are SO sweet, SO gooey, SO sprinkly, and SO addictive — even with my fingers smothered in thick, sticky marshmallow goo, I still went back for more!  I love the pockets of creamy white chocolate swirled throughout and the crunch from the Golden Oreos nestled in between layers of thick, buttery cookie dough.  If you want to cut the sweetness a tad, feel free to use regular milk chocolate Hershey’s bars instead of the white chocolate ones.  You could also use the Birthday Cake Oreos instead of the Golden Oreos, but I loved the sweet, golden crunch from the Golden version.  Feel free to adjust it to your tastes, but never omit the sprinkles 🙂

Have a fantastical day!!

xo, Hayley

 

Filed Under: Bars, Cake Batter, Everything!, S'mores

Frosting Filled Deep Dish Cake Batter Cookies {And a Surprise Bridal Shower for Sally!}

August 6, 2014 51 Comments

frostingfilledcookies

Sally's Shower LogoIf there’s one other person in this great big world who maybe loves sprinkles as much as I do, it’s Sally.

And lemme tell ya — that blonde loves her sprinkles 🙂

I met Sally in this gigantic, crazy blogging world I live in.  Her blog was new like mine (in fact, I believe we both started our blogs a couple months apart, back in 2011) and I was instantly drawn to her gorgeous pictures, foolproof recipes and the fact that she obviously had a sprinkle addiction like myself.  (If you didn’t know, it’s hard to find other sprinkle addicts.  I mean, we’re hardcore. We don’t like a dainty sprinkling; we need rainbow sprinkles to smother our desserts).

And now, years later, Sally and I are still great friends — which makes me a very proud, excited and happy friend of hers to participate in this awesome virtual Bridal Shower for her since Sally is getting hitched!  The smiley, sprinkle-loving blonde is getting married next month to the love of her life, Kevin, and I couldn’t be more thrilled for Sally (or Kevin, who probably is the luckiest dude alive to live with a baker like Sal).

And if there’s another thing you should know about Sally (besides the sprinkles and the upcoming wedding), it’s that she loves cake batter!  Her cake batter cookies are on the cover of her first-ever cookbook (which if you don’t own, you must purchase!), and she has tons of other Funfetti treats on her eponymous blog.  So when creating treats for this special virtual shower, I knew it’d be criminal for me not to make something with sprinkles or cake batter!

DSC_0984AHence these cookies, which are kinda sorta out-of-this-galaxy amazeballs.  Awhile back while grocery shopping, I spotted new Chips Ahoy Frosting-Filled Cookies and knew I had to recreate them.  For my version, I bake my cake-batter flavored cookies in a deep dish cookie pan (also known as a whoopie pie pan) to create more room for that gooey frosting center, but to also ramp up that cake batter sweetness.  My cookies are swirled with tons of Funfetti flavor, sprinkles and white chocolate chips, then stuffed senselessly with a thick hunk of creamy buttercream frosting in the center.

And if Sally wasn’t already engaged to be married, I think she’d probably want to marry these because, look at them.  But then again, I don’t think Kevin will mind sharing Sally to these cookies, right Kevin??

Congratulations, Sally!  I love you oodles and hope you have the most beautiful, memorable and fantastical wedding next month! <3

DSC_0977a

4.9 from 7 reviews
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Frosting Filled Deep Dish Cake Batter Cookies {And a Surprise Bridal Shower for Sally!}
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These deep-dish cookies are infused with the sweet flavor of cake batter, smothered in sprinkles, and are filled with creamy buttercream frosting. They're simply impossible to resist!
Ingredients
  • ¾ cup butter, room temperature
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 & ¼ cups all-purpose flour
  • 1 & ¼ cups Funfetti cake mix (just the dry mix!)
  • ½ tsp baking soda
  • ½ cup rainbow sprinkles
  • ½ cup white chocolate chips
  • ½ cup chocolate chips
  • FOR FROSTING FILLING:
  • ¼ cup vegetable shortening
  • 1 Tbsp vanilla extract
  • 2 Tbsp heavy cream or milk
  • Pinch salt
  • 2 cups powdered sugar
  • ¼ cup rainbow sprinkles
Instructions
  1. First, prepare your frosting: in the bowl of a stand mixer, beat together the shortening, vanilla, cream, salt and powdered sugar with the paddle attachment until fluffy and light. Stir in the sprinkles.
  2. Portion rounded Tablespoon-sized balls of frosting onto a silicone-liner or foil-lined baking sheet; freeze the frosting balls for approx. 1 hour or until firm. Preheat your oven to 350 degrees F.
  3. To the mixer bowl, beat the butter, brown sugar and sugar until creamy. Beat in the vanilla extract, almond extract and egg; then gradually add the cake mix, flour and baking soda. Stir in the sprinkles and mixed chocolate chips.
  4. Press a Tablespoon-sized ball of dough into a heavily greased deep dish cookie pan (also known as a whoopie pie pan). Top the flattened cookie with a frosting ball. Take another Tablespoon-sized ball of dough and press it on top and around the frosting ball, sealing the edges of the cookie together without smashing the frosting ball -- the frosting will melt a little to flatten the cookie out.
  5. Bake the cookies for approx. 10-15 minutes or until the edges are golden brown and crisp and the tops are just about set; do not over-bake! Cool in the pan for about 10 minutes before gently running a knife around the cookie to release it; cool on a wire rack completely. Serve room temperature or warmed up, and store leftovers airtight at room temperature. Cookies can also be frozen & thawed.
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DSC_0985AYou won’t believe how much these delectable deep-dish cookies taste like Funfetti cake and frosting!  The frosting melts down slightly inside of the cookie, offering a gooey, soft sweetness in the middle.  Using shortening helps keep the frosting stiffer — a butter based buttercream would be too delicate to bake up and would likely seep out of the sides.  Freezing the frosting balls help, too, so the insides remain sweet and frosted.  Feel free to experiment making chocolate cake batter cookies with white buttercream, or even a flavored buttercream, like strawberry or chocolate!

Be sure to check out the other lovely bloggers who helped create this amazing virtual shower for Sally!  (Hint: there are a lot more sprinkles involved!) 🙂

Chocolate Swiss Roll Cake from Lauren’s Latest

Funfetti Cookie Dough Balls from Averie Cooks

Cake Batter Funfetti Cookies from Diethood

Cake Batter Popcorn from I Heart Naptime

Confetti Cookie Milkshake from Bake Your Day

Cake Batter Ice Cream Balls from Oh, Sweet Basil

Frosted Sugar Cookies from Roxana’s Home Baking

Peanut Butter Filled Doughnuts from Crazy For Crust

Funfetti Sugar Cookie Cups from Crunchy Creamy Sweet

Shirley Temple from Damn Delicious

Funfetti Pudding Mix Cookies from Cooking Classy

Cherry Chocolate Chip Cupcakes from The Messy Baker

Chocolate Frosted Sugar Cookie Bars from Handle the Heat

Vanilla Banana Muffins from Love From the Oven

Homemade Funfetti Yellow Birthday Cake from Ambitious Kitchen

Frosting Filled Deep Dish Cake Batter Cookies from The Domestic Rebel

Have a fantastical day!!

xo, Hayley

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