Minty Choco Chip Cake Mix Cookies

My previous recipe (Choco Cranberry Sauce Cake Mix Cupcakes) used cake mix powder that I sifted white and chocolate flavors together, using half of the mixture. This recipe uses the other half of the powder. My cooky recipes are almost all about using cake mixes because of convenience. Using cake mix in cooky making is more complex than using refrigerated cooky dough, but easier than blending soft butter into cooky powder mix. Furthermore, cake mixes come in more varieties and provide more options for the imagination.

Winter time seems to bring out inclinations for something minty. Do something different than chocolate chip cookies—make the chips mint! One year, I found mint-green chips, which I haven't seen lately. This year, I ran across Andes Creme de Menthe baking chips, which have chocolate and mint-green stripes. Did not know until now that Tootsie owns Andes.

Note: Both Tootsie and Amazon offer up Andes Creme de Menthe baking chips, but their prices are WAY more expensive than the local supermarket price.

Besides using chips with varying mint strengths, have the dough flavors meet in the middle—half vanilla-ey and half chocolatey. If you'd rather not commit to buying one box each of white and chocolate mixes, buy a marble cake mix and mix the powders together. My recipe for Diff Kinda Choco-chip Cake Mix Cookies includes marble cake mix, chocolate chips, and coconut.

Onto the recipe details!

My pixstrip shows the following image areas:

1. Implements
2. Ingredients
3. Combo pic:
   1. Mixed eggs and oil
   2. Mixture of eggs, oil, and cake mix
   3. Dough, with chips stirred in
4. Raw dough in pan
5. Baked cookies in pan
6. Flipped cookies on a cooling rack
7. Cooled cookies on a plate

Implements

• Cooky pan(s)
• Pastry blender
• Mixing bowl
• Measuring cup
• Spoon for measuring out cooky dough
• Spatula for scraping dough onto pan
• Cooky spatula to lift and transfer baked cookies (not shown—forgot for preprep pic)
• Cooling rack for done cookies

Ingredients

• 2 eggs
• 1/3 cup oil
• 1 box chocolatey cake mix (I used half fudgy chocolate and half white.)
• 5 oz mint chips (I used Andes Creme de Menthe baking chips.)
• 5 oz chocolate chips

Instructions

1. Preheat the oven to 350 degrees.
2. Combine the oil and eggs.
3. Use the pastry blender to stir the cake mix powder into the wet ingredients.
4. Stir the chips into the dough. (I might have saved a little energy if I had combined both kinds of chip together first.)
5. Use a round tablespoon to scoop the dough. Shape to rounded, level, or concave height.
6. Drop the spoon's dough onto the cooky sheet. (For slightly flatter cookies, slightly flatten the shaped dough rounds with the measuring cup.)
7. Bake for about 9 to 10 minutes until the edges are lightly browned.
8. Use the cooky spatula to lift and transfer the done cookies onto cooling rack.

The yield was 57 cookies, amounting to ~65 calories each. YMMV

Recipe Deviation Suggestions
If trying out this recipe, advanced deviations include the following modifications:

• If you want to buy only one box of cake mix instead of two for making up half chocolatey and half white dough. buy marble cake mix and sift the powders together.
• For more mintiness, use all mint chips instead of half mint and half chocolate chips. If you want to be really gutsy, you can add some mint extract into the wet ingredients before mixing the powders in.

Choco Cranberry Sauce Cake Mix Cupcakes

This simple recipe has three ingredients besides spray oil—a 14-oz can of jellied cranberry sauce, a box of chocolaty cake mix, and eggs. (Chocolate seems to go well with just about any red fruit.) For my cake mix, I sifted a boxful of white and chocolate flavors each, using half for these cupcakes and saving the other half for a different recipe. (Batter up for the next recipe article!)

I'd Googled high and low for cake and cooky recipes that use jellied cranberry sauce. All of them seemed to call for the lumpy-cranberry type sauce. I finally took a breath and decided to forge ahead with the can of sauce that greeted me every time for many …, uh, long time when I opened the cupboard. I revisited info about possible cake ingredients for substitutions, such as applesauce. The amount of applesauce and water volume called for was similar to the cranberry.

The jellied cranberry sauce was an unknown—jelly at room temperature. I decided to spoon it out into a small mixing bowl, break it up with a spoon, and microwave it in 30-second sessions, stirring between sessions. The warm sauce did not break up well until I pureed it with the mixer.

My pixstrip shows the following image areas:

1. Implements
2. Ingredients and spray oil
3. Combo pic:
   1. Cranberry sauce out of the can and into small bowl, then pureed
   2. Mixed eggs in medium bowl
   3. Mixture of eggs and pureed cranberry sauce in the medium bowl
   4. Cake mix powder in largest bowl
   5. Mixture of the ingredients in the largest bowl
4. Batter in the cupcake pans
5. Baked cupcakes in the pans
6. Cooled cupcakes on a cooling rack

Implements

• Mixing bowls
• Cup for eggs
• Measuring cup(s) for dispensing batter
• Spatula for scraping batter
• Spoon for initial breaking up cranberry sauce (not shown—forgot for preprep pic)
• Electric mixer
• Cupcake pans
• Cooling rack

Ingredients

• 3 eggs
• 1 box chocolatey cake mix (I used half fudgy chocolate and half white.)
• 1 14-oz can jellied cranberry sauce

Instructions

1. Preheat the oven to 350°.
2. Spray oil into the pan wells.
3. Beat the eggs and set aside.
4. Break up and microwave the cranberry sauce in 30-second sessions, the puree with mixer.
5. Pour the mixed eggs into the warm, pureed cranberry sauce and mix well.
6. Pour the egg-and-sauce mixture into the largest bowl that has the cake mix powder.
7. At low speed, mix all the ingredients for two minutes, scraping the batter down with the spatula. Mixture will become thick, like scratch-cake batter.
8. Scoop batter into the pan wells, each about 3/4 full.
9. Bake for about 17-20 minutes. Test for doneness with a toothpick.
10. Remove the baked cupcakes onto the cooling rack.
11. Frost if desired.

Post-Recipe Thoughts
As mentioned, the batter becomes very thick during mixing. In dispensing it, I was apprehensive about distributing the batter into the typical 24 cupcake wells. Well, the batter did not run over the sides during baking. Tasty and moist! (Hmm, color and bready texture made me think of sweetish pumpernickel). Calories amounted to about 105 each cupcake. If you frost as ready-to-spread frostings recommend, you'll add an extra 130 calories for each.

Minty Choco Chip Pudding

Look ma, no cooking! Just combine, whisk, stir, and pour ingredients into cups. Ready to eat within minutes. Reasonably lo-cal at a smidge over 200 calories each container.

The idea for the flavor came from a recipe for mint soft-serve ice cream that's in page 20 of the Cuisinart Instruction Booklet (for soft-serve ice cream maker). Having tried the recipe and stirring in grated Wilton Dark Cocoa Mint Candy Melts, I figured the flavors can transfer to a pudding recipe. The ingredients for the ice cream are as follows:

1 cup whole milk, well chilled
¾ cup granulated sugar
2 cups heavy cream, well chilled
1 teaspoon mint extract (may use peppermint or spearmint)
4-5 drops green or pink food coloring

The boxed instant vanilla pudding, which I had on hand, listed the following ingredients for the normal recipe:

1 package instant pudding powder
2 cups of milk [Whisk into pudding powder for 2 minutes.]

In assessing suitable amounts of additions, I considered the following factors:

• The pudding fluids amounted to 2/3 of the ice cream ingredients.
• The ice cream contains lots of air, thus, spreading out mint flavoring by volume.
• The pudding powder already contains sugar.

My pixstrip shows the implements I used (YMMV), the ingredients, and the cups of pudding.
Ingredients

• 1 package instant pudding powder
• 2 cups of nonfat milk
• 1/2 teaspoon spearmint extract
• 4 drops green food coloring
• 2 ounces grated Wilton Dark Cocoa Mint Candy Melts, replaceable with chocolate chips, minty or otherwise

Instructions

1. Whisk the powder and milk for two minutes.
2. Add the extract.
3. Add the food coloring, one drop at a time. More on that later.
4. Stir in the grated candy. Otherwise, you can add Hershey's or Nestle mint chocolate chips, which you might find either at your supermarket.
5. Pour into 4 containers. Sprinkle some candies or chips on top if you like. Eat now or store in fridge for consumption later.

Post-Recipe Thoughts
Good that I guessed right to not put in a whole teaspoon of the extract. As for the food coloring, I wish I had thought earlier to try the blue food coloring, a drap at a time, as the pudding started out vanilla yellowy. Y'know, blue and yellow make green. Oh, well, next time.

I stirred in candy melts, which I had grated and stored in the fridge awhile back. I did experiment with a few regular-sized chocolate chips for bouyancy. I spooned a very small sample of the mixed pudding into a paper cup and stirred in the chips. The pudding had thickened up enough during whisking so that the chips did not sink to the bottom. (Yay!)

---

A similar but different pudding recipe: "Really Quick Mixed-flavor Pudding"

Mini-cupcake Offload: Pan Type & Prep, Batter Amt

In case the blog article title seems oddly abbreviated, my intent is to minimize the number of characters but still convey the topic, related to my previous article about offloading fudge. For that experiment, I contrasted spray oil vs. spray oil and powdered sugar for offloading fudge, using mini-cupcake silicone and aluminum pans. That dessert requires no baking, thus, use of powdered sugar for prepping some of the pan cavities.

Initially, my experimentation idea this time was using liner papers for mini-cupcakes after baking them. The first time I tried a mini-cupcake recipe and used a silicone pan, I poured the batter into paper-lined cavities. The paper boundaries, nearly vertical, were more challenging for avoiding spills at edges. The baked cakes were instantly and easily removable. Unfortunately, some cake tend to stick to the papers, lessening the edible amount.

So, this time around, was going to only contrast spray oil vs. spray oil and flour in baking Choco Cherry Choco Chip mini-cupcakes. But then, I also wanted to see how well mini-cupcake paper liners fit the baked cakes if I varied the amount of batter—underfill (level tablespoonful) and common fill (rounded tablespoonful).

I had intended on using only silicone pans, After prepping and one of them and putting it in the oven, it occurred to me that the baking process was going to take a lot longer if I switch out several pans' worth. So, I pulled out the aluminum pans and prepped and filled them also. The second oven batch took aa bit of arranging and rearranging, with the second silicone pan and three aluminum pans. I balanced one metal pan on an oven rack ledge and another pan's edge.

The original recipe I modified for the mini-cupcakes is Cherry Vanilla Chocolate Chip Cake. Lucky Leaf pushed its canned pie filling.

A more elaborate recipe that uses chocolate cake mix is Chocolate Cherry Cake, but the baker uses the chocolate chips for the frosting and none in the cake itself.

An extremely elaborate recipe is from SugarWinzy—Cherry Chocolate Chip Layer Cake. Her one-off recipe for cupcakes is Chocolate Chip Cherry Cupcakes. My eyes glazed over from the number of ingredients and artistry.

The simplest recipe would have been using only one flavor of cake mix, but I wanted my batch to be more like milk chocolate cake. Ingredients from the Lucky Leaf recipe and my deviations:

1 16.25-ounce box white cake mix (I used 1/2 box *each* of chocolate and white cake mixes.)
3 eggs
1 21-ounce can LUCKY LEAF Regular or Premium Cherry Pie Filling (I used a different brand.)
1 cup mini chocolate chips (I used regular size chips.)

Instead of using either a bundt cake or oblong pan, I used the silicone and aluminum mini-cupcake pans, baking at 350 for only about 16 minutes each batch. I also skipped the icing part of the recipe. I considered the cakes (yield of 84) to be sweet enough naked, with less work, fewer ingredients, fewer calories.

The spray-oil only method of prepping the pans resulted in fewer instances of cakes sticking to pans than using both spray oil and flour. Originally, I wondered if the papers might be undersized with the bigger post-baked cakes. I was happy to see that the papers hugged well. Maybe the pleats of the sides help accommodate mini-cupcakes for perimeter and volume. The baking session yielded 84 mini-cupcakes.

Try the "Lemon Poppyseed Mini-cupcakes" recipe. Besides putting in a pixstrip for step-by-step instructions, I also talked about muffin vs. cupcake. Also visit Square Mini and Whoopie Muffin Experiment, the recipe where I contrast square mini-muffins and whoopie muffins for shape.

Fudge Offload: Silicone Vs. Aluminum Pans

In December, I spotted a post about fudge in The Blog Promoter LinkedIn group called Mama's Fudge Recipe, by Emily Powell. Fudge! Had to visit the site, as I myself make EZ minimal-ingredients fudge, such as "A Convenient Fudge" and "4-ingredient Raspberry Chocolate Fudge". Minimal ingredients are meltable candy, marshmallows, and frosting.

Emily's recipe contrasted with my recipes for list of ingredients and process. One of her pan preparation instructions that caught my eye was her use of Pam and flour, typically for a dessert to be baked. I asked her about it. She confirmed that the flour was raw. I am adverse to eating or serving raw flour, and wondered about dusting with powdered sugar instead of flour.for something that didn't need baking.

For my latest batch of EZ fudge, I tried spray oil and powdered sugar for two kinds of pans—a silicon rubber pan (24 square cavities) and aluminum pan (12 round cavities). Each square holds 5 teaspoons of filling; Each round (cup shape) holds 4 teaspoons. Natch, if you use these pans for cakes or muffins, pour only about a rounded tablespoon of batter to allow for expansion during the baking process. Some baking pans info:

• 24 (square) cavities silicone pan
• 12 (round) cavities aluminum pan (stamped single-piece)
• 24 (round) cavities aluminum pan (constructed w/cups attached to pan)

The pixstrip shows ingredients and pans, fudge mixture squeegeed into pans, ejected fudge pieces, and fudge pieces in paper liners in a box.

After I poured the fudge mixture into the prepared pans and cooling it in the refrigerator, I didn't get around to ejecting them until about four hours later. (Cooling time should have been about an hour or so.) The 3rd-panel pixstrip shows easy-out results with using the silicone pan, not so much with the aluminum pan. The plateful also shows nice shapes from the squares, but lots of misshapes and broken pieces from the rounds. Extraction from the silicone pan was not bad. I turned the pan upside down and pressed from the back. As for the aluminum pan, using the butter knife blade sometimes popped the shapes out ok, but most, not.

In the past, I've poured the fudge mixture into a spray-oiled 8 x 8 glass pan. After a couple of hours, I'd used a paring knife to cut it into 64 pieces. That task took some patience, as the mixture became dense. I'm not great at cutting consistent cubes, either.

I've concluded that using silicone pans for fudge—after prepping with spray oil and powdered sugar—provides good results. BTW, the fudge batch makes about 1 1/2 silicon pans worth (36 squares). The shapes fit very nicely into mini-cupcake paper liners for neatness, as the pixstrip shows in the last pixstrip panel.

Because the fudge squares fit so well in mini-cupcake papers, a future experiment will be baking mini-cupcakes in silicon pans that I prep with only spray oil instead of lining with papers, then seeing how well they fit each other after baking. I might need to underfill the squares with batter so the baked shapes don't bulge and fit the papers badly. (Typical mini-cupcake recipe calls for a rounded teaspoonful of batter.)

Related articles:

• Waits N Measures, Baking Pans N Papers (#87)
• Square Mini and Whoopie Muffin Experiment (#88)
• Lemon Poppyseed Mini-cupcakes (#70)
• Chocolate Chip Oatmeal Mini-muffins (#79)

Chocolate Cereal Blocks Etc

The classic Rice Krispies cereal treat has been around for decades. Over time, I’ve noticed these cereal yummies have undergone two noticeable changes:

• Microwave directions for melting butter and marshmallows, replacing the kettle method
• Proliferation of pre-made packages

Chocolate Cereal Blocks Etc is my frequent deviation from the classic cereal treat, which I most recently prepared for a picnic. Received several raves, so I said I’d send out the recipe. Wellll, in the midst of writing it up, it started shaping up to be another blog article recipe. This recipe uses (in order) butter, caramel vanilla marshmallows and chocolate rice cereal for the cereal blocks. The ganachy icing has peanut butter meltable candies and chocolate frosting. For more details and ideas about the icing, read A Convenient Ganachey Icing.

The classic Rice Krispie blocks recipe uses 10 ounces of marshmallows, which throws a monkey wrench into cereal bar recipes if using Kraft novelty flavor marshmallows. (Curses! Kraft used to put out the novelty flavors in 10-ounce packages, but they’ve gotten greedy and now put them out as 8-ouncers!)

For convenience of those who want to make the classic blocks, I’ve pasted the very simple cooks.com recipe (printer-friendly). Deviation info follows.

CRISPY TREATS (MICROWAVE)
Printed from COOKS.COM
________________________________________
1/4 c. butter
4 c. miniature marshmallows
6 c. Rice Krispies cereal

Substitute 40 large marshmallows.

Butter microwave bowl big enough to hold all ingredients; microwave marshmallows 2 minutes then stir. Microwave again 1 minute. Stir in and mix well the Rice Krispies. Butter hands and put this mixture in a cake pan, flatten, cool and cut into squares.

My deviations from the cooks.com recipe:

• Primary ingredients:
• 3 tablespoons butter instead of ¼ cup (4 tablespoons)
• 10 oz. bag of Kraft caramel/vanilla marshmallows
• 8 cups Cocoa Pebbles. Key concept is chocolate rice cereal.
• Pan: I lined the pan with wax paper that overlapped two opposite sides. I used spray oil on hands instead of butter.
• Icing: I microwave-melted 4 ounces of Wilton Peanut Butter meltable candies (available at craft stores), stirred in 4 ounces of spreadable frosting, and microwaved some more, but using lower power. I poured the warm icing over the cereal mixture and squeegeed (using old but clean tool) it into the crevices.
• Yield: The cooks.com recipe says to cut the batch into 24 pieces. I cut my batch into 48, although some came out a bit smaller than others. Your sizes might vary also, depending on how well you wield your knife. :-)

4-ingredient Raspberry Chocolate Fudge

This recipe is a variation of the Convenient Fudge recipe that I published nearly a year ago. Caramel, peanuts, and chocolate were in the fudge, although I omitted brand IDs. This time, I'm calling out brand names and products—Duncan Hines' Frosting Creations mix of raspberry powder {"Flavor MIx") and the base frosting ("Frosting Starter"), Kraft marshmallows, and Wilton meltable candies (chocolate this time).

I'd run across various complaints about the Duncan Hines (DH) base frosting. Bakers loved the powder, but complained about frosting sliding off cakes and not having the characteristics of normal frostings. Well, because I had two of the base frosting and two of the flavor packets, I thought making fudge might be a good way to avoid cake disasters. The results were very nice for taste and mouthfeel.

From past experience with chocolate chips and Wilton candies, it seems the Wilton candies have a lower melting temperature or density than chips. The results seem less hard than when using chips. Using both DH AND Wilton resulted in fudge that was quite soft. The Other prefers more fudge firmness, which is doable by refrigerating the fudge instead of keeping it out at room temperature.
My pixstrip shows images for utensils, ingredients, mixing, and post-mixing. (The images inside the dashed section show preliminary preparation before the microwaving.)
Utensils (spray oil being a bridge from utensils to processing)

• Large mixing bowl
• Large cooking spoon
• 2-cup measuring cup or jar
• Butter knife (for mixing flavor powder into base frosting)
• 8" x 8" pan, prepared with spray oil
• Cooky spatula (for cutting fudge into pieces)

Ingredients

• 16 oz. Duncan Hines Frosting Creations base frosting
• Duncan Hines Frosting Creations raspberry flavor packet
• 12 oz. Wilton chocolate meltable candies
• 1 1/2 cups Kraft marshmallows or 15 large marshmallows (one of my few instances of brand loyalty)

Instructions

1. Using a butter knife, make a deep hole into the frosting and stir the powder into it.
2. Melt chips or other meltable candy the large mixing bowl in the microwave oven, using reduced power. Check about a minute or so for about two rounds of heating.
3. Add the mixed frosting to the bowl. If necessary, microwave another minute or so until you can easily blend the ingredients with the spoon.
4. Add marshmallows to the bowl. If necessary, microwave another minute or so until you can easily blend the ingredients with the spoon.
5. Blend the ingredients with the spoon.
6. Pour ingredients into the spray-oil prepared pan.
7. Refrigerate for no more than two hours. (If longer, the fudge could be difficult to cut.)
8. Cut into 64 pieces (8 x 8) or fewer. (FYI, the paper cups are available at craft stores and baking supply outlets.)

Note: Instead of waiting 2 hours and cutting the fudge block with a knife, you can wait 1 1/2 hours for cooling, then use a cooky spatula edge, pressing down. The pic shows the 8 x 8 fudge grid and spatula. If edges of middle fudge pieces look a little warped, lightly shape them.

October 29—Fudge variation: Made a mint fudge, using the mint white chocolate powder instead of respberry, and Wilton green meltables instead of chcolate meltables. Raves all around!

A Convenient Fudge

This fudge recipe requires only three ingredients and spray oil. You can add nuts, peanuts, coconut, or anything else that comes to mind. The main flavor is chocolate. You can change one or more of the ingredients to different flavor(s) for variations.
Ingredients, in the order of processing and adding

• 12 oz. chocolate chips or other meltable candy
• 16 oz. frosting
• 15 large marshmallows (or 1 1/2 cups minis)
• 1/2 cup or more nuts
• spray oil for the pan

My recent ingredients that I have used most recently are peanut butter disks, chocolate frosting, caramel-flavor marshmallows, and chopped peanuts.
Utensils

• 1 large mixing bowl
• 1 cooking spoon
• 1 or more knives for chopping nuts (I use Salad Shooter), cutting the finished fudge
• 1 8" x 8" pan, prepared with spray oil

Instructions

1. Melt chips or other meltable candy in the large mixing bowl in the microwave oven, using reduced power. Check about a minute or so for about two rounds of heating.
2. Add frosting to the bowl. Microwave another minute or so until you can easily blend the ingredients with the spoon.
3. Add marshmallows to the bowl. Microwave another minute or so until you can easily blend the ingredients with the spoon.
4. Add nuts to the bowl. Blend the ingredients with the spoon.
5. Pour ingredients into the spray-oil prepared pan.
6. Refrigerate for no more than two hours. (If longer, the fudge could be difficult to cut.)
7. Cut into 64 pieces (8 x 8) or fewer. (FYI, the paper cups are available at craft stores and baking supply outlets.)

Note: Instead of waiting 2 hours and cutting the fudge block with a knife, you can wait 1 1/2 hours for cooling, then use a cooky spatula edge, pressing down. If edges of middle fudge pieces look a little warped, lightly shape them.

For other recipes, mostly that I tag as convenient, download my blog catalog file and look for the yellow-highlighted rows.

A Convenient Ganachey Icing

I don't have a good name for my hybrid icing, so I'll refer to it as ganachey icing. Ganache is a term for a chocolate icing with two main ingredients—chocolate (squares, chips, candies, etc.) and heavy cream. The white icing equivalent is white chocolate and heavy cream. A typical ganache to me is the chocolate icing on Hostess cupcakes.

My alternative to heavy cream is canned frosting. The convenience is microwaving two items and not having to boil cream. Anyway, the ratio is typically half "candy" and half frosting, by weight. For cupcakes, I tend to use 8 ounces of candy (Wilton, chocolate or other flavor chips, candy bars, "bark", ...) and 8 ounces of frosting for a batch of cupcakes cut into 48 halves.

You can be as flexible and adventuresome with icing flavors and cake shapes as you want. For that matter, the ganachey icing is good also on cookies and rice crispy bars/squares. I have not ever tried icing a whole cake because I tend to make bite-size desserts.

Melt the candy in a microwave. Follow instructions for melting if the package has them. Otherwise, microwave a minute at a time, using a spoon to test for meltedness each time. When it's melted, spoon in the frosting, stir, and microwave the mixture until it's a syrupy texture. Spread or dip items as desired.

• The first batch of images show icing one mini-cupcake. Coverage should be about 60 (one cake mix box recipe). YMMV for how many bite-sizers you ice.
• The second batch of images show icing a sheet of chocolate rice crispy treats, then cutting and arranging the squares into a container. Yes, that's a squeegie handle I use for spreading the warm ganachey icing—clean!

In case mentioning Hostess cupcakes triggers a Pavlovian response and you want to try making your own, do a Google search for "homemade hostess cupcakes recipe". Of several recipes I've viewed, these bakers are serious scratch-recipe people! One recipe that is particularly eye-catching for details and pictures is Faux Hostess Cupcakes - Childhood Lunchbox Memories. A secondary source for reasonable information is Homemade Hostess Cupcakes.

I myself would probably just be casual enough to bake from a box cake mix recipe, squirt in canned frosting, pour and spread my ganache recipe, and draw the squiggle with more canned frosting. Wouldn't these cupcakes look cute as mini versions?

Visit my other baking recipe articles:

• A Convenient Triple-dose Pnutty Butter Cooky Batch
  Cookies using PB cookie mix, turbocharged w/chopped peanuts & Wilton PB flavor candies
• A Convenient Cake Mix Cooky Batch--German Chocochip Bites
  Cookies using cake mix—German chocolate cake taste with predominance of chocolate, coconut, and pecans
• A Convenient Cake Mix Cooky Batch--Easter
  For Easter, cookies using cake mix, decorated with color sugars, then imprinted with small cooky cutters.
• A Convenient Cake Mix Cooky Batch
  Easy cooky recipe using cake mix for making red cookies for Valentine's Day. Includes a strip of images at the top of the article.