Whip up a batch of these cookies in just 20 minutes!
We’re heading into baking season (and bake sale season… and cookie exchange season…!) and while we have favourite classics, it’s always fun to try something new. I recently tried this cake mix cookie recipe from MomEh and it’s safe to say we’ll be making them again. Sometimes you just want a recipe that’s quick and easy, no fuss, and these cake mix cookies are perfect for that- especially if you’re looking for ideas to make for bake sales and cookie exchanges!
1 box of cake mix (I used the one with sprinkles already mixed in)
1/2 cup softened butter or vegetable oil
Optional: food colouring and/ or sprinkles
Preheat oven according to cake mix and line cookie sheet with parchment paper
Combine wet ingredients in one bowl and dry ingredients in another (if your cake mix doesn’t have sprinkles already mixed in, add them to the dry ingredients). Mix together until batter is a smooth consistency
Roll into approx 1 tsp size balls, spacing them about 2″ apart
Bake for 10- 15 minutes or until edges start to turn golden brown.
Allow to cool and enjoy!
Looking for ideas for a bake sale or cookie exchange? These cookies are perfect!
The cookies in this post were made using a regular cake mix, but we also made a batch using a gluten-free cake mix and they turned out just as delicious.
Tip: If you make these cookies using a gluten-free cake mix, simply scoop batter onto cookie sheets if you can’t get the batter to form a ball.
For this recipe, I used a Betty Crocker Cake Mix and added sprinkles, but we’ve tried a few different gluten-free cake mixes including Kinnikinnick, and XO Baking CO and have enjoyed them. Your local grocery store probably carries some, but you can also find a variety on Amazon.
Comfort food season is right around the corner and what’s better on cozy evenings than a plate of warm, yummy apple crumble? Top with some vanilla ice cream for extra decadence… yummmmm. A friend brought one over a few weeks ago and when a neighbor gave us some apples from her tree I knew exactly what I wanted to make with them. Gluten-free crumbles are an easy way to combine all the goodness of a pie without having to fret over perfecting the crust (something I’m trying to find a good gluten-free recipe for). View Post
Who doesn’t love their house smelling of baking in the oven? This recipe is yummy. Just. Plain. Yummy. And it’s perfect to make for Christmas morning as a sweet brekkie while you open presents. I came across a recipe on Pinterest a while ago for cinnamon roll bread and thought I’d adapt it and make a few changes for GF cinnamon rolls. You can make this one of two ways: baked in a bread pan or on a baking sheet. This does make a difference and while I think the roll baked in the bread pan looked better, my taste testers (aka family) preferred the roll baked on the baking sheet (I’ve got photos below to show you how differently they turn out). I also made up two batches: a GF one (which is in the above photo) and a batch using regular flour (in the photos below). The nice thing is you don’t have to make any adjustments to the measurements between a GF and regular version, you’ll just find that they bake up differently (which is pretty much how I find these recipes always go anyways). You can prep everything ahead of time and simply pop the rolls in the oven on Christmas morning or enjoy whipping up a batch for a cozy Boxing Day snack. Either way, it’s hard to resist something that’s this cinnamon-y good!
For the buns
4 cups gluten free flour (I use a blend of coconut and brown rice flour- or swap for your favourite regular flour)
1/4 cup water (you may need to add a little more to achieve the dough consistency you desire)
3 tbsp sugar
1 tsp salt
1 tbsp cinnamon
1/2 tsp nutmeg
1/2 cup eggnog or milk
1 tsp vanilla extract
For the filling
6 tbsp butter, softened
1 cup brown sugar
3 tbsp cinnamon
1 tsp vanilla extract
pinch of salt
For the frosting
4 oz cream cheese, softened
1 cup icing sugar
1- 2 tbsp of milk or cream to thin (optional)
1 tsp vanilla extract
1. Preheat oven to 350 degrees. In a large bowl, mix the dry ingredients until well combined; add the eggnog/ milk, water, and vanilla extract and stir until dough has formed with no lumps (you may want to use your hands to help with this). Set dough aside.
2. Mix together the ingredients for the filling and set aside (if you find it hard to get rid of the lumps, warm over low heat until the brown sugar and butter have melted).
3. Separate the dough into two equal halves and roll into rectangles approx 1/8″ thick onto pieces of parchment paper.
4. Pour the filling over the dough and spread out evenly. Roll the dough into a log, pinching the end of the dough to the roll to hold it together. Make diagonal cuts into the dough almost all the way to the bottom.
5. Transfer the rolls to a baking sheet or into a bread pan and bake: if using a baking sheet it will take 25- 30 minutes; if using a bread pan it will take approx 40- 45 minutes. Bake until the top and edges are turning golden brown.
6. While the cinnamon rolls are baking, mix together the frosting. Add more or less milk until you get the consistency you want.
7. Remove the rolls from the oven and drizzle with the frosting (tip: keep some aside for dipping). Serve hot.
See the difference: The roll on the left was baked on the baking sheet and the roll on the right was baked in a bread pan. Both delicious, but a little different. It’s totally worth trying both methods to see which you prefer.
Does anyone else crave comfort food this time of year? For me that’s carbs (well, I pretty much crave cabs all year, but let’s not go there right now…) and sweet things like baking. If you saw my post last week with The Sweet Life Apparel, you saw the chocolate cake Ari and I whipped up together. It was one of our messier endeavours (and crankier- at least in the beginning- for Ari), but we ended up having a blast and the cake turned out amazing (sprinkles EVERYWHERE!). While we still make everything gluten free, I’ve been able to add dairy back into what we eat since the end of Summer, re- introducing it in meals and baking. I’m not going to lie, I’ve missed cooking/ baking with butter. And milk. But that’s not to say this recipe wouldn’t turn out if you used a dairy- free milk, I just enjoyed the chance to try it out (this is the first cake I’ve made with milk in a long time, yahoo!). It’s about as easy as it gets, with simple ingredients, and if you’re like us, the decorating is at least half the fun (and most of the mess 😉 ). If you want a sweet treat for holiday parties, why not whip up this baby? Enjoy.
2 cups gluten free flour (I used 1 cup brown rice flour & 1 cup coconut flour) use an unbleached or all- purpose flour if not gluten free
2 cups sugar
3/4 cup cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 cup milk
1/2 cup coconut oil, melted
2 tsp vanilla extract
1 cup boiling water
– frosting (I cheated and used the store- bought stuff)
– toasted coconut
– fresh flowers
– whatever you like! 😉
1. Preheat oven to 350 degrees and line cake pans with parchment paper- use two 9- inch pans for 2 layers, or four 6- inch pans for 4 layers
2. In a large bowl combine the flour, sugar, cocoa powder, baking soda, and salt. Tip: to help make it lighter- especially if making a gluten free cake- sift the dry ingredients to aerate them.
3. In another bowl, combine the wet ingredients and slowly add to the dry mix, stirring to avoid lumps as you go.
4. When combined, pour the batter into your pans, distributing equally among the 2 or 4 that you’re using. Bake for 30 -35 minutes until you can insert a toothpick into the centre and it comes out clean. If baking four 6- inch cakes, bake them two at a time.
5. Allow to cool before removing from pans. Use frosting between the layers and frost the outside however you like. We went more for a naked cake look (at least that’s what I”m calling it!), but pick an icing/ decoration that you like. This is a nice, moist cake that’s not too rich/ heavy so there’s lots of options.
OK- how many of you have a) a freezer full of ripe bananas just waiting to be made into something delicious and b) are digging the cooler weather because it means you can turn on your oven for baking without feeling like you’ll melt like a human popsicle?
How’s that for a recipe post intro (insert teary- eyed laughing emoji here!)? But seriously- how many times do you buy bananas and end up tossing them in the freezer because they get to that ‘too ripe I don’t want to eat them’ stage? This recipe is perfect for this exact situation. Whether you go for it and make a whole yummy loaf or opt to make muffins, the strawberries and chia seeds are a yummy addition to this oh- so- classic of recipes. There’s also a secret ingredient that I love including in a lot of my baking for some added flavour/ moisture/ nutrition, but you’ll have to scroll down to see what that is. Happy baking all!
1 3/4 cups flour (I used a combination of a gluten free flour blend and brown rice flour)
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 cup mashed ripe banana (about 2- 3 bananas)
1 tbsp melted coconut oil
1/3 cup brown sugar
2 tsp vanilla extract
1/2 cup of apple sauce (my secret ingredient instead of an egg! I’ll tell you why after the directions…)
1/4 cup Greek yogurt (for a dairy- free version, swap in 1/4 coconut yogurt or another 1/4 cup of apple sauce)
2 tbsp coconut milk
3/4 cup strawberries, diced
1/2 cup unsweetened dried coconut
2 tbsp chia seeds
Fresh strawberry slices
Unsweetened dried coconut
1. Preheat oven to 350 degrees & line a 9″ loaf pan with parchment paper
2. In a medium bowl, mix together all of the dry ingredients; in a separate, larger bowl, mix together the wet ingredients, including the mashed banana & strawberries (remember to keep some for garnish!)
3. Slowly add the dry mix to the wet mix- about 1/2- 1 cup at a time to avoid lumps
4. Pour the batter into the baking pan and top with strawberry slices and unsweetened dried coconut
5. Bake for 50 minutes- to 1 hour, or until the top is golden brown and a toothpick inserted into the middle comes out clean (I find with my oven it’s always closer to an hour or just over an hour)
6. Allow to cool for a few minutes & enjoy the loaf fresh with your favourite toppings or slice it up & put it in an airtight container for snacking and lunches throughout the week
And as for that secret ingredient: why apple sauce?
When I first started baking gluten and dairy free recipes, I also tried some alternatives for eggs out of curiosity and apple sauce has become a staple in some of my sweet recipes as an egg substitute: simply swap in 1/2 cup of apple sauce for each egg the recipe calls for. And if you’ve followed the blog for a while, you know that our family is a fan of Love Child Organics and their awesome organic food options for littles. Well, guess what I used in this recipe? A pouch of their apple puree! One pouch is equal to almost half a cup, so they work perfectly as a pre- measured ingredient (lol can I consider that a #momwin? 😉 )
I love that I can trust the quality of their ingredients and that their pouches are an allergy- friendly option, free from dairy, gluten, nuts, and absolutely no additives/ fillers. If you look on the back of the pouch I’m talking about there is one ingredient: organic apples. Don’t you wish more food labels were simple like that? And if you have a hard time getting your kids to eat fruits and veggies, their pouches are a great option for babies just starting out on solids and for older kids as well (Ari & Liam practically pounced on the pouches I had on hand for these photos- safe to say they’re a hit with the kids!). If you want to learn more about this awesome company, I’ll share more at the end of this post, but for now let’s get back to baking!!!
A little about Love Child Organics
Love Child Organics was started by a husband & wife team who were frustrated with the food options available for little ones when they became parents. Foods that were labelled ‘organic’ and natural contained added ingredients and fillers that offered no nutritional benefit, so Leah and John set to work creating healthy meals for their kids from organic ingredients and superfoods for an added boost of nutrition. From these efforts, the company was born, with the goal to make pure organic food accessible for all kids. Since then, LCO has grown to offer a variety of food and snack options and will be introducing an organic infant cereal soon. The company also partners with First Book Canada as part of their Spreading the Love Campaign, to provide new books to children in need. From nutrition to overall well- being, LCO is committed to helping kids get the best start in life possible.
To see the full selection of products from LCO & learn more about the company, visit their website.
For the latest product announcementss, giveaways & more make sure you follow Love Child Organics on social media:
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