Feeling nostalgic? It’s ok, the 90’s are calling- specifically their snacks. Get back in the swing of thins with this easy recipe for our homemade dunkaroo dip recipe. One bite, and it’ll feel like you never left the elementary school cafeteria table!
Love a good dessert, but don’t want all the work? This Peach Cobbler Dump Cake Recipe is just the thing you were looking for. It’s simple, it’s easy, and it embraces one of Summer’s richest fruit flavors- no baking experience required!
This decadent s’mores cobbler brings the classic summer campfire treat inside in an easy to make dessert casserole. A chocolate cake batter cobbler sits on top of a rich, gooey chocolate filling and layers of graham crackers before it gets topped with marshmallows. It’s definitely a treat everyone will beg for!
A traditional Southern Summer dessert, you can’t go wrong with adding your favorite fruit into a sweet cobbler. Quick, easy, and only 4 ingredients- this Dump & Bake Blackberry Cobbler is a budget friendly dessert that absolutely tastes gourmet.
After almost 5 years, we’ll probably only two where he’s paid attention, the youngest son has finally grasped the concept of birthdays. Yes, you have one once a year.
He’s also gotten down not just the names of the months of the year, but there order and that there’s not a random sequence to them.
Yes, your birthday is in August. Yes that’s after June and July.
So naturally for the past, oh 3/4’s of a year or so, ha know since the day after his birthday last year there’s been a count down to his next big day this August.
He now introduces himself to people with his name, quickly followed by the fact that he’s now 5 & 3/4.
Our everyday birthday cake banter has really had us all craving just that. But that’s a ways away.
So I figured who needs to wait and wait and wait all the way until their special day just for a taste of birthday cake? Not us, not anymore. Not when we can have cake batter monkey muffins anytime of the year.
Not to mention, what morning isn’t just a wee bit brighter with a naughty little bit of cake for breakfast? Some days the sons can have their cake, and eat it too! We’ll just save the homemade butter cream frosting for the party part.
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Spray a muffin tin/cupcake pan generously with cooking spray.
In a small pot over medium heat, melt the butter. Transfer the melted butter to a small bowl and add the vanilla. Stir them together, and set it aside.
Add the cake mix and brown sugar to another small bowl, and stir them together until evenly incorporated.
Using a pair of kitchen shears, cut each biscuit into four pieces.
Working with four pieces of dough at a time, dip them into the butter mixture, coating them completely. Using a fork or slotted spoon, remove them from the butter mixture (allowing any excess to drip off) and transfer them to the cake mix bowl. Coat each piece completely in the cake mixture. Place four coated pieces into each muffin tin, repeat the process until all eight tins are full.
Bake at 375 degrees for approximately 12-15 minutes or until lightly golden, and the centers appear set being careful NOT to over bake them!! Allow the cooked muffins to cool in the pan for about 5 minutes before running a butter knife carefully around the edges and removing them from the pan.
Place a dollop of frosting on the tops of the still-warm muffins and top with sprinkles.These are best served warm, but can be reheated in the microwave for about 10-20 seconds and served within one day.
If Grandma’s cookies and your favorite brownie got together, this would be their love-child. And they’re glorious.
Moist and chewy, with the perfect amount of cookie taste. The sons love them because A.) they’re awesome and B.) because they almost always get a ‘yes’ if they ask to make them. I love them because A.) they’re freakin’ awesome and B.) because they’re so easy the kids don’t make a huge mess and I can finally eat a dessert I didn’t have to make myself. Everybody’s happy. Although, that could also be the after effects of the sugar high…Nah!
Never ones to be afraid of a little ‘flair’, the sons opted for pink/yellow Easter mini chips instead of the more traditional plain, ol’ chocolate. But, seriously, who doesn’t love a good cookie? Especially one with a little pizzazz.
Lazy Cake Cookies
Oh my. Pass the plate, please! *drool*
1 box yellow or white cake mix (you don’t have to stop there. Experiment!) 2 eggs, beaten 5 tbsp melted butter 2 cups chocolate chips or M&M’s
1. Mix together, put in a greased 9×13 pan and bake at 350 for 20 min! That’s it. Let them cool. Cut & serve!
When spreading the batter into your baking dish it’s OK if it doesn’t want to stretch out to fill the entire pan. Just make sure it’s as good as it will get and it will rise and fill as it bakes. To prevent the very sticky batter from sticking to your spatula and to make it easier, lightly grease the spatula before spreading.