- 4-6 cups quartered or sliced strawberries
- 2/3 cups quick cooking oats
- 1/2 cup sugar
- 1/2 cup bisquick
- 1/4 cup chocolate chips
- 1/4 cup butter or margarine
- 1 tsp cinnamon
- Heat oven to 375 degrees. Mix together 1/4 cup sugar and strawberries. Spread strawberries mixture in ungreased square pan, 8x8x2 inches.
- Mix remaining ingredients until crumbly; sprinkle over strawberries.
- Bake 35 to 40 minutes or until strawberries are tender and topping is golden brown. Serve warm.
- 1 (9oz) pkg of devil’s food cake mix
- 1/4 cup sour cream
- 1 egg
- 1 tbsp instant coffee granules
- 3 tbsp water
- 1/3 cup coffee liqueur
- 1-1/2 cups whipped topping
- 8oz mascarpone or cream cheese
- 1/4 cup powdered sugar
- 2 tsp vanilla extract
- unsweetened cocoa powder
- Preheat oven to 350 degrees. Spray cups of a mini-muffin pan with nonstick cooking spray. For cakes, combine cake mix, sour cream, egg, coffee granules and water in bowl; mix well. Place 1 tbsp of batter into each muffin cup. Bake 8 – 10 minutes or until wooden pick inserted in centers comes out clean.
- Meanwhile, place whipped topping into large resealable plastic bag; secure and set aside. For filling, combine cheese, sugar and vanilla in clean bowl; mix until smooth using clean scraper. Place filling into an additional resealable plastic bag; secure and set aside.
- Remove pan from oven to cooling rack. Press tops of cakes with lightly floured mini-tart shaper to make slight indentations; cool 2 minutes. Remove cakes from pan to cooling rack. Brush tops with coffee liqueur using a basting brush; cool completely.
- Trim corners of both bags. Pipe folling over cakes. Pipe whipped topping over filling. Sprinkle with cocoa powder, if desired.
- 3 tbsp butter
- 1 (16 oz.) bag of marshmallows
- 2/3 cup cake mix (the dry cake mix, not prepared into a batter!)
- 6 cups crispy rice cereal
- 1 container of sprinkles (optional)
- Combine the butter and marshmallows in a 3- to 4-quart slow cooker.
- Cover and cook on LOW setting 1 hour. Add cake mix and stir until well blended. Stir in cereal, and half of the sprinkles if using, so it is completely coated with marshmallow mixture.
- Either drop the mixture by tablespoons onto wax paper or press into a baking dish – top with remaining sprinkles. Let it sit for 30 minutes (give or take), then enjoy! Store in an airtight container.
- 1 package brownie mix
- 1 cup butter, room temperature
- 1 1/2 cups packed light brown sugar
- 2 large eggs, plus 1 egg yolk
- 1 tablespoon vanilla
- 2 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 12 oz. bag miniature semi-sweet chocolate chips
- Make brownies according to package and let cool. Cut about ten 1 inch squares. Enjoy the remaining brownies. (I used a pan about 8 X 8)
- For the chocolate chip cookie dough, beat butter with a mixer until creamy.
- Add brown sugar and beat until smooth.
- Add eggs, yolk and vanilla. Beat until smooth.
- Combine flour, baking powder, soda and salt in a medium bowl and stir together with a wire whisk.
- Add flour to butter mixture and beat until combined. Stir in mini chips.
- Let dough chill covered in the refrigerator for at least an hour.
- Preheat oven to 350 degrees.
- Use a measuring cup to scoop batter by the 1/2 cup. Since it’s chilled, you may need to pack it with a spoon. Then use the spoon to remove the dough from the cup and place it on parchment paper. Work quickly so the dough remains chilled or either prepare one cookie at a time so the rest of the dough remains cold.
- After the dough is on the parchment paper, make an indention and place a 1 inch square brownie in the center. Press the brownie down gently and work the remaining dough around the brownie. You can use your hands to shape the dough into a ball. (Note: During this step, Bakerella found it easier to use a piece of parchment paper as a work surface since the dough can get sticky and then I used another piece of parchment paper for the baking sheet. If your dough gets too soft, you can chill the rolled dough balls for a few minutes right before baking.)
- Prepare six cookies at a time using a large baking sheet (15 X 20) and bake at 350 degrees for about 18 minutes. Return the remaining dough to the refrigerator until time to bake the second batch.
- Cool on the baking sheet for a few minutes and then cool completely on a wire rack.
- 12 tbsp butter, softened
- 3/4 cup granulated sugar
- few drops vanilla extract
- 3 eggs, beaten
- 3/4 cup brown rice flour
- 3/4 cup corn flour
- 2 tsp gluten-free baking powder
- 1/2 cup shredded coconut, soaked in 1/2 cup boiling water
- 4 tbsp butter, softened
- 1 cup confectioners’ sugar
- 2 tbsp shredded coconut, toasted
- Preheat the oven to 350 degrees F. Line a 12-hole muffin pan with paper liners. Place all the cake ingredients in a food processor and whiz until smooth, or beat together in a large bowl.
- Spoon the mixture into the paper liners and place in the preheated oven for 12-15 minutes, until golden and risen. Remove the cakes from the oven and transfer to a wire rack to cool.
- Place the butter and confectioners’ sugar in a bowl and beat together until pale and creamy, then stir in the toasted coconut. Spread a little frosting on each cake.
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