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Double Chocolate Cake Mix Cookies

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 It’s officially time for holiday baking! I la-la-love all of the extra holiday items that pop up on the shelves at the end of the year. There are so may desserts just begging to be made. I’ve always been a fan of the Pillsbury® products and they certainly don’t disappoint in the holiday department.

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Just look at their adorable sprinkles from the Funfetti Vanilla Frosting. The red and green are vibrant, wonderfully shaped, and hold up well in a 350 degree oven. I love the contrast that the bright colors bring against the Devil’s Food Cake Mix. Wouldn’t they look great on a plate for Santa?

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You can doctor up this cake mix into cookies and no one will ever know that they’re not 100% homemade! It’ll be our little secret. After all, we need all the time we can get during the holiday season.

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These cookies are full of chocolate flavor. I’d recommend using an oil that you like the taste of. I used extra virgin olive oil and the taste came through pretty easily. Perhaps a vegetable oil would be more tame? Or a coconut oil if you’re a fan of coconut flavor?

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I just rolled the tops in the sprinkles since decorating the bottom of a cookie seemed pointless to me. Who looks at the bottom of a cookie? I’m too busy gobbling it down. Here are some of the other Pillsbury products that you can find this holiday season:

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For other great ideas, check out Pillsbury’s Facebook Page and Pinterest. On their Facebook page, you can also vote for your favorite recipe name in the “We Bake it, You Name It” program!

Recipe from Pinch of Yum

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Double Chocolate Cake Mix Cookies

Ingredients

  • ½ cup butter
  • 1 egg
  • 1 packet instant coffee dissolved in 2 tablespoons water
  • 1 tablespoons oil
  • ½ teaspoon vanilla
  • 1 box Pillsbury Devil's Food cake mix
  • 1 cup chocolate chips
  • 1 cup white chocolate chips
  • sprinkles (optional)

Directions

  1. Preheat the oven to 350 degrees.
  2. Beat the butter until smooth. Add the egg and beat again until incorporated. Add the coffee, oil, and vanilla and beat until combined.
  3. Add the cake mix in batches and beat slowly after each addition until just combined.
  4. Stir in the chocolate chips and white chocolate chips. Roll into balls and roll the top into the sprinkles, if using.
  5. Place on a baking sheet and bake for 7-10 minutes,
https://lovintheoven.com/double-chocolate-cake-mix-cookies/

 This is a sponsored post, but the opinions expressed are my own.

Crescent Pepperoni Rolls

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Man, I must have been late on getting my flu shot because I woke up yesterday feeling like I ran into a brick wall. I had such a hard time sleeping last night since I couldn’t breathe out of my nose. It’s a wonderful feeling.

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Thank goodness I have two days off before I have to go back to work. Meanwhile, I still have to cook and make food for my DH and myself, so I went with the easiest route possible. Crescent roll ups! These would be wonderful as an after school snack for the kiddos.

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They’re mess-free. You literally prepare them in the same sheet you’re baking them in. Less dishes to do = more time for me to lay lethargically on the couch. You have no idea how much I appreciate that extra time while under the weather.

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Pillsbury always makes the perfect dough. The corners brown and barely crisp, leaving the perfect golden color. The dough itself is flaky, buttery, and soft.

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These are great as is, but the marinara sauce on the side makes it. Who doesn’t like dipping finger food?

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You can also make these for your holiday party appetizers!

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Crescent Pepperoni Rolls

Yield: 8 pieces

Ingredients

  • 1 package crescent rolls (I used Pillsbury)
  • 4 pieces string cheese, cut into halves
  • 24 slices pepperoni
  • marinara sauce, for dipping

Directions

  1. Preheat oven to 375 degrees.
  2. Unroll the crescent rolls and lay flat.
  3. At the thicker end of the triangle, place three pieces of pepperoni and half of a string cheese.
  4. Carefully roll the triangles from the thicker end to the skinnier end to create a crescent.
  5. Place on baking sheet and bake for 13 minutes.
  6. Serve straight from the oven with warmed up marinara sauce.
https://lovintheoven.com/crescent-pepperoni-rolls/

Pumpkin Maple Coffee Cake

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Happy weekend! Since it’s nearly Halloween (how did the time go by so fast?!), I figured that it’s an appropriate time to start the pumpkin recipes coming. Let me tell you, this one’s a good one.

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That glorious, slightly browned, sweet crumb topping… it sure is something.

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I haven’t even started on the actual cake. It’s moist, practically melts in your mouth, and has that strong pumpkin flavor that every girl (or guy) is craving. Ohhh yeahhhh.

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If you’re looking for a dessert to bring to your pot luck, this is it. It’s definitely a crowd pleaser. Or, you can always just make it for yourself this weekend and devour all of it while catching up on your TV shows. I won’t judge.

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Have you guys gone to the pumpkin patch yet? I just learned that my DH has never been to a pumpkin patch… ever! He’s never picked his own pumpkin! I don’t even know how that’s humanly possible since I thought every child did that as a field trip in elementary school. Maybe I just went on a lot of field trips as a child?

Now, I feel like I have to have children in order to go the pumpkin patch. Adults don’t go alone and pick out pumpkins, do they? Wouldn’t that be creepy? I have a feeling we’ll have to wait until we have kids now in order to mark “going to the pumpkin patch” off of his bucket list (okay, that’s not really on his bucket list, but it’s on my list for him).

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Recipe from Uni Home Maker, who adapted it from Pillsbury.

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Pumpkin Maple Coffee Cake

Ingredients

    Ingredients:
  • 1 1/2 cup of all-purpose flour
  • 3/4 cup of brown sugar
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of baking soda
  • 2/3 cup of buttermilk
  • 1/2 cup of canned pumpkin
  • 1/3 cup of canola oil
  • 2 teaspoons of maple syrup
  • 2 eggs, beaten
    • Topping:
  • 1/4 cup of brown sugar
  • 1/4 cup of granulated sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons cold butter
  • 1/4 cup of pecans, chopped (optional)

Directions

  1. Preheat the oven to 350 degrees F.
  2. In a mixing bowl, combine flour, sugar, baking powder, salt, baking soda, buttermilk, canned pumpkin, canola oil, maple syrup and eggs. Mix until just moistened.
  3. For the topping. In a small bowl combine brown sugar, granulated sugar, ground cinnamon, cold butter and pecans. Mix well with a fork until crumbly.
  4. Pour half of the batter in a 9x7 pan. Sprinkle with half of the topping. Spoon the remaining batter over the top, using a spatula to spread evenly. Sprinkle the remaining topping evenly.
  5. Bake for 40-45 minutes or until toothpick comes out clean.
https://lovintheoven.com/pumpkin-maple-coffee-cake/

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