Quick and Easy Cake Mix Cookies Recipe

quick and easy cake mix cookies recipe

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! 

Ingredients

1 box of cake mix (I used the one with sprinkles already mixed in)

1/2 cup softened butter or vegetable oil

1 egg

Optional: food colouring and/ or sprinkles 

Directions

  1. Preheat oven according to cake mix and line cookie sheet with parchment paper
  2. 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
  3. Roll into approx 1 tsp size balls, spacing them about 2″ apart
  4. Bake for 10- 15 minutes or until edges start to turn golden brown.
  5. Allow to cool and enjoy!

quick and easy cake mix cookies recipe

quick and easy cake mix cookies recipe

quick and easy cake mix cookies recipe quick and easy cake mix cookies recipe quick and easy cake mix cookies recipe

quick and easy cake mix cookies recipe

Looking for ideas for a bake sale or cookie exchange? These cookies are perfect!

quick and easy cake mix cookies recipe

quick and easy cake mix cookies recipe

quick and easy cake mix cookies recipe

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

Have a bake sale or cookie exchange coming up? Find more recipe ideas (like these cute sugar cookie donuts!) on the blog’s Sweet Treats page.

Thanks to MomEh for this great cookie recipe! To see her festive cake mix cookies, check out her original post here.

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quick and easy cake mix cookies recipe 

Disclosure: This post contains affiliate links. This means if you make a purchase through one of these links I receive a small portion of the sale, which helps me maintain and operate OHP.

Recipe: Savoury French Toast

Hands up who loves French toast??? I don’t know too many people who don’t and really, how can you go wrong when there’s so much good stuff on one plate? (And how about those nights when you make breakfast for dinner???- YUM!). But just when you thought you had breakfast all figured out I’m here to mix things up a little: have you ever tried savoury French toast? 
The idea came to me about a month ago when I picked up a loaf of artisan bread at the farmer’s market and thought, well if eggs and toast are a good combo, why not try a twist on a classic? I’m sure some of you probably think I’m messing with perfection here, or maybe even think this sounds downright un- appetizing. But like bacon and maple syrup, this semi- sweet/ savoury combo works. This is kind of like an omelette/ French toast blend and there are endless ways to try this, so don’t feel stuck just by my list of topping ideas. My suggestion is try for as savoury as you can go and work backwards from there, trying different topping combos each time until you find a favourite. If you try it & like it, I’d love to hear what you put on yours! 

Ingredients per person/ serving:

For the French Toast
– 2 slices of bread (try a sourdough or jalapeno cheddar for added flavour)
– 1 egg
– 1 1/2 tbsp water
– aged cheddar or other strong cheese, thinly sliced

And any/ all of these yummy toppings 
(think about your favourite omelette toppings and go from there- I tried sauteed onions & olives for this version)
– 1/2 medium white or yellow onion sliced & sautéed
– 2 tbsp sliced olives
– 1/4 cup sauerkraut
– 1 green onion, chopped
– diced bacon or ham
– sliced mushrooms, grilled
– Dijon mustard for dipping

Directions:

1. Heat a skillet or frying pan over medium heat while you get everything ready
2. In a bowl or dish large enough for the slices of bread, beat the egg and mix in the water (I skip adding milk because of Ari & Will, but by all means add milk if you like). Dip the bread in the egg wash until it’s absorbed into the bread and there’s no dry areas
3. Fry the first side of the French toast for a few minutes until just turning golden brown, then flip
4. Place the slices of cheese on the bread and allow to slightly melt (if using, add the ham or bacon if you’d like it warmed)
5. Scoop off the pan and plate the French toast. I layered mine alternating slices with toppings between the layers and on top).
6. Add the rest of your toppings & serve

For a sweet/ savoury version use a lighter cheese and top with bacon or ham and sautéed onions and dip in maple syrup. It might sound weird, but don’t knock it ’til you try it!!!


What’s your favourite way to eat French toast? Do you like it simple or load it up?

Recipe: Mango Strawberry Salsa

When you get together with family & friends, is there always a dish that everyone loves? That just gets pounced on and devoured in minutes? You know what I’m talking about. This little recipe would be one of those. This salsa has been a favourite at family dinners this Summer (I wish I could take credit for it, but it’s my SILs that I have to thank for this) and I thought it would be perfect to share as we head into August (seriously, where is this year going?!). It takes minutes to make and is just. plain. yummy. Whip up some guac to go with it and you’ve got the makings for a tasty experience. Now just to find a beer & a lime wedge to go with it…!
Ingredients:
1 cup strawberries, diced
2 medium mangos, pitted & diced
1/4 cup onion, diced
2 tbsp cilantro, chopped
Juice of half a lime
1/2 tsp salt (more or less to taste)
Directions:
1. Dice the strawberries, mangos, and onion and stir together. 
2. Add the cilantro, lime juice, and salt, tasting as you go until you get the flavour you like
3. Enjoy right away or chill in the fridge for an hour (or a few) to let the flavours combine
4. Serve with your favourite chips & enjoy!

Mediterranean Pasta {Gluten Free}

If you follow the blog on Instagram you may have seen this pasta dish I posted last Friday night as part of Catelli’s #GlutenFreeFridays. Easy, healthy & delicious, check, check, and check- YEEHAW! May is Celiac Awareness Month, and even though no- one in our family is Celiac, having strong gluten intolerances pretty much means we eat as though we do. That means we seek out gluten- free options for everything from bread and sauces to pasta. Thankfully this has been one staple of our diet we have been able to continue enjoying without much change (thank goodness because we’re all pasta fiends!). With the warmer weather I like to shake things up a bit and cook lighter meals, but that are still full of flavour and satisfying (for another yummy gluten free pasta recipe, check out this one by my friend Andria over on The Cheerio Diaries). Mediterranean- inspired dishes are perfect for this and I love a good vegetarian meal every now and then. I’ve made a few different versions of this dish and each time have been really happy with how it’s turned out, so I thought it was time to share it. Gluten free or not, it’s delicious and if you can, top it off with a little butter and fresh parmesan. 
Makes 4 servings
Ingredients:
– gluten free pasta of your choice (for this I used Catelli’s gluten free spaghetti)
– 1/2 each of a red and yellow bell pepper, cut into slices
– 1/2 medium red onion, sliced thin
– 1 tomato, diced
– 1/2 zucchini, chopped
– 1/2 cup artichoke hearts (I’ve also made a version with sun dried tomatoes that’s delicious)
– 1 tbsp fresh basil, finely chopped
– 1 tsp fresh parsley to garnish
– olive oil (and/ or a tbsp butter)
– salt & pepper to taste
– fresh parmesan (optional)
Directions:
1. Set your oven to broil and bring a pot of water to boil while you wait
2. In a baking dish, toss the veggies (minus the artichoke hearts and herbs) in a little olive oil and salt and pepper; put under the broiler for approx 10 minutes, or until the veggies begin to char (also great to pop them in a foil pouch on the bbq)
3. Pop the pasta in the boiling water and while it cooks, heat up a tbsp of olive oil in a frying pan over medium heat. Once the veggies have been broiled, toss them along with the artichoke hearts, herbs and a little more oil/ butter if desired. Reduce to low/ medium heat.
4. When pasta is cooked, drain and toss in with the veggies. Garnish with fresh chopped parsley (and parmesan if you love some cheese on your pasta!)
5. Serve & enjoy!
For more information about Catelli gluten free pasta and more recipe ideas, visit the Catelli website.
#CatelliFamilies

Yummy Mummy Recipe: Quinoa Flatbread

 

I love making homemade pizza (this is the recipe I use and love), but sometimes I want a bit of a twist and something a little different is in order. I’ve tried several attempts of gluten free foccacia bread and flat bread and they’ve turned out like bricks. So when I came across some ideas for flatbread made with quinoa I was intrigued. So far I’ve tried a few versions and haven’t been disappointed- serve up with some balsamic vinegar and olive oil for dipping for a yummy appy or make as a meal. (Next up is to try a sweet version with cinnamon)

Ingredients:
1 1/2 cups cooked quinoa
3 tsbp olive oil
2 eggs
2 cloves of garlic, crushed
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp baking powder
pinch of salt & pepper
1/2 cup grated cheese (I used goat cheese)
1/4- 1/2 cup flour/ gluten- free flour (in case the mix seems too wet)

Topping suggestions: pesto, onions, olives, roast beets, avocado, goat cheese

Directions:
1. Preheat oven to 425 degrees & line a baking sheet with parchment paper
2. In a bowl, combine all of the ingredients; add in flour if the mixture seems too wet (it shouldn’t be super runny when you scoop it onto the parchment)
3. Spread the mixture out evenly on the parchment paper using a spoon to smooth out the edges and top.
4. Cook for 15 minutes, remove from oven to sprinkle toppings on and then cook for another 5- 10 minutes until everything is cooked/ melted to your liking.

So far my favourite combos have had contrasts of flavour such as sweet and bitter (cooked beets with goat cheese) or salty and creamy (olives and avocados), and I love dipping it in olive oil and balsamic vinegar mixed with some herbs de Provence for a yummy Mediterranean twist. I’m looking forward to trying out a lot more combos over the Summer (how great would this be to bring to a potluck?). Hope you like it as much as I do!

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