EZ Buttery Confetti Cake Mix Cookies

This recipe features Betty Crocker Party Rainbow Chip cake mix. Over the years, seems that companies have used labels like "party", "birthday party", "funfetti", and "confetti" for including the colorful, sugar mini-rod decorations. Hmmm, BC's webpage shows a Rainbow Chip cake mix, but omits "Party" from the product title and URL.

I'd been curious for a long while about using butter instead of cooking oil in my cake mix cooky recipes. (Try "cookies" in the search field at the upper left.) Rather than use a single-flavor cake mix, I decided on the confetti-ish mix. Interesting contrast between using butter and oil. The process is slightly different with softening the butter first. The buttery cookies came out softer and fluffier than cookies that I used oil instead.

My pixstrip shows the following image areas:

1. Implements
2. Ingredients
3. Softened and slightly stirred butter
4. The butter and two eggs
5. Blended butter and eggs
6. Blended butter, eggs, and cake mix
7. Raw dough in pan
8. Baked cookies in pan
9. Cookies on a cooling rack (some flipped back to right side up)

Implements

• Cooky pan(s)
• Pastry blender
• Mixing bowl
• Measuring cup (optional for cracking eggs individually before pouring them into bowl)
• Tablespoon for measuring out cooky dough
• Spatula for scraping dough onto pan
• Cooky spatula to lift and transfer baked cookies
• Cooling rack for baked cookies

Ingredients

• 2 eggs
• 1/3 cup soft butter (2/3 stick)
• 1 box Betty Crocker Rainbow Chip cake mix

Instructions

1. Preheat the oven to 350°.
2. Soften the butter in the microwave oven as necessary.
3. Combine the butter and eggs.
4. Use the pastry blender to stir the cake mix powder into the butter and eggs mixture.
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, using the rubber spatula to ease out each lump.
7. Bake for about 9 to 10 minutes until the edges are lightly browned.
8. Use the cooky spatula for lifting and transferring the done cookies onto cooling rack.

The batch made 39 cookies, ~57 calories each. I did spot some other cake mix recipes using the Betty Crocker Party Rainbow Chip cake mix, but several added frosting atop the cookies. Adding the frosting seems to be gilding the lily, adding more calories and sweetness, in addition to using more time and effort. Assuming a hypothetical distribution of an entire 16-oz can of Betty Crocker Rich and Creamy Vanilla frosting, each cooky would have an additional ~47 calories—13 servings x 140 calories/serving ÷ 39 cookies = 46.7 calories/cooky.

Post-Recipe Thoughts
Another time, I'll try making cookies that emulate my "Krusteaz Choco Caramel Squares" from my previous article. However, I'll try making individual round cookies instead of a single slab that I cut up later. Haven't decided whether to use tablespoon/spatula method or use my cooky shooter to dispense the dough.

Diff Kinda Choco-chip Cake Mix Cookies

Last month, I published the PC cake mix cookies recipe—featuring pecans and coconut, and using French Vanilla cake mix as the dry ingredient base. This time, I thought about a familiar, yet different cooky recipe, using my standard cake mix recipe. One variation of chocolate chip cookies is using half white cake mix and half fudge or chocolate cake mix.

In the distant past, I used to buy Jiffy Cake Mix, one white and one chocolate, and mix them together. (Each Jiffy box holds 9 ounces of powder, about half the amount of regular cake mix.) The Jiffy website alludes to less availability of their products in stores than the company prefers, although it does have a webpage for online shopping.

Hmm, the cartoon carton reminds me of Justin Timberlake in the SNL Veganville skit, looking like a pink brick of tofu. Anyway, as my supermarket did not carry Jiffy cake mixes, I thought I might buy one of each full-size mixes, weigh, mix half and half, and save the other halves for something in the future.

I spotted Duncan Hines' marble cake mix and decided to buy that powder instead—one box of mix instead of two. The box contains one main sack of white cake mix and a small pouch of chocolate powder mixture.

My pixstrip shows the ingredients on the left (powder mixes, coconut, chocolate chips, eggs, oil), baked cookies in the middle, and cooled and stacked cookies on the right.

Implements

• cooky pan(s)
• pastry blender
• medium-large mixing bowl
• small mixing bowl or large cup or jar (for eggs and oil)
• measuring cup
• measuring spoons
• cooky spatula to lift and transfer baked cookies
• cooling rack for done cookies

Ingredients

• 2 eggs
• 1/3 C cooking oil (I replaced 1 T with sesame oil.)
• 1 18ish oz. marble cake mix (I used Duncan HInes brand.)
• 1 C flaked coconut (I broke up the bigger, stuck clumps.)
• 1 C chocolate chips

Instructions

1. Preheat the oven to 350 degrees.
2. Pour the coconut into a medium-large mixing bowl, breaking up the lumps.
3. Pour the cake mix white cake and chocolate powders into the coconut, using the pastry blender to blend together.
4. In a bowl or large cup, combine the oil and eggs. For a more aromatic flavor, exchange 1 T of the oil with 1 T sesame oil.
5. Pour the wet ingredients into the larger bowl and use a pastry blender to stir the ingredients together.
6. Fold in the chocolate chips.
7. Use a round tablespoon to scoop the dough. Shape to rounded, level, or concave height.
8. Drop the spoon's dough onto the cooky sheet. Slightly press the lumps with the bottom of the measuring cup for flatter cookies. OK, be lazier and press down with palm or fingers together.
9. Bake for about 10 to 11 minutes until the edges are lightly browned.
10. Use the cooky spatula to lift and transfer the done cookies onto cooling rack. These cookies don't actually require much coaxing to loosen them from the pan.

Shaping the dough slightly concave yielded 52 cookies, same number as the pecan coconut cookies. The calories amount is a bit more—78 for these, 82 for the PCs. However, 4 calories per cooky difference isn't a lot to fuss about.

The following table shows the effect of including or excluding chips, coconut, or both. Note that omitting both chips and coconut result in the grand calorie savings of 25 per cookie. Can you stop at one?

Ingredient, calories	Version
	A	B	C	D
cake mix powders, 2040	✔	✔	✔	✔
2 eggs, 140	✔	✔	✔	✔
1/3 C oil, 533	✔	✔	✔	✔
1 C coconut, 560	✔	✔	—	—
1 C chocolate chips, 800	✔	—	✔	—
batch (52), total calories	4073	3273	3513	2713
calories per cookie	~78	~62	~68	~52

One closing remark about this cooky recipe—the coconut didn't come through as prominently as I expected. A redo with adding coconut extract might enhance it more. Maybe fuggetabout coconut altogether.

Additional Past Cooky Recipes

• PC Cookies (pecans and coconut as featured add-ins)
• Simplest Scratch Oatmeal Cookies
• Cake Mix Macaroon Cookies (similar recipe with more process details, using fewer dry ingredients and more wet ingredients
• A Convenient Triple-dose Pnutty Butter Cooky Batch
• A Convenient Cake Mix Cooky Batch--German Chocochip Bites
• A Convenient Cake Mix Cooky Batch--Easter
• A Convenient Cake Mix Cooky Batch [Valentine]

PC Cookies

Personal Computer? Politically Correct? Printed Circuit? Peanut Cluster? Nah! I wanted to think of a way to recall main ingredients for this cooky recipe. Sooo, using a recognizable pair of letters would help—pecan coconut.

Sure, "p" could also mean peanut, peach, praline, and "c" could also mean carrot, caramel, crunch.

In Googling "pc", the most popular hits that come up pertain to personal computers. As I progressed in entering characters of my article title, I saw that Google started autofilling a suggestion for "pc cookies", the topic being cookies on personal computers.

As in many of my other cooky recipes, I used boxed cake mix for convenience. My hyperlinked list at the bottom of the article has only one scratch recipe. I'm a big believer in few ingredients and easy preparation. I came up with this recipe came from wanting to bake cookies without chocolate that was likely to melt in summer weather—no chips, chunks, or ganache.

These cookies surprised me for being crunchy rather than soft and chewy. I think my recollection for soft and chewy is from cake mix cookies I had baked, um, a long time ago.

In the distant past, the standard cake mix cookies called for adding 2 eggs, 1/4 cup of oil, and 2 tablespoons of water to the powder. The cookies came out of the oven initially soft until cooled. They were crunchy like store-bought cookies for maybe an hour or so, then became soft and chewy. I think instructions said to store in an airtight container after they cooled to prevent them from becoming soft and chewy.

The standard recipe now calls for 2 eggs and 1/3 cup of oil. A few years ago, I did try the older recipe with the newer cake mix. The cookies tasted fine, but they were quite crunchy and never softened.

It seems that big-name cake mix companies, within months of each other, changed their recipe and touted the addition of pudding. To my recollection that move came on the heels of a Pillsbury Bakeoff winner having put pudding into a cake mix cake. I haven't been able to find a link to the history of addition of pudding to cake mix powder. Maybe some other baker who reads this article can enlighten.

Anyway, onward to the recipe! Implements

• cooky pan(s)
• pastry blender
• medium-large mixing bowl
• small mixing bowl or large cup or jar (for eggs and oil)
• measuring cup
• measuring spoons
• cooky spatula to lift and transfer baked cookies
• cooling rack for done cookies

Ingredients

• 2 eggs
• 1/3 C cooking oil (I replaced 1 T with sesame oil.)
• 1 18ish oz. white cake mix (I used Duncan HInes French Vanilla.)
• 2 C flaked coconut (I broke up the bigger, stuck clumps.)
• 1/2 C chopped pecans (I used a 2 1/4 oz. pack of pieces, which I chopped into smaller pieces.)

Instructions

1. Preheat the oven to 350 degrees.
2. Pour the coconut into a medium-large mixing bowl, breaking up the lumps.
3. Pour the cake mix powder and nuts into the coconut, using the pastry blender to blend together.
4. In a bowl or large cup, combine the oil and eggs. For a more aromatic flavor, exchange 1 T of the oil with 1 T sesame oil.
5. Pour the wet ingredients into the larger bowl and use a pastry blender to stir the ingredients together.
6. Use a round tablespoon to scoop the dough. Shape to rounded, level, or concave height.
7. Drop the spoon's dough onto the cooky sheet. Slightly press the lumps with the bottom of the measuring cup for flatter cookies.
8. Bake for about 9 to 10 minutes until the edges are lightly browned.
9. Use the cooky spatula to lift and transfer the done cookies onto cooling rack.

Shaping the dough slightly concave yielded 52 cookies, calculated to about 82 calories each. YMMV.

Additional Past Cooky Recipes

• Simplest Scratch Oatmeal Cookies
• Cake Mix Macaroon Cookies (similar recipe with more process details, using fewer dry ingredients and more wet ingredients
• A Convenient Triple-dose Pnutty Butter Cooky Batch
• A Convenient Cake Mix Cooky Batch--German Chocochip Bites
• A Convenient Cake Mix Cooky Batch--Easter
• A Convenient Cake Mix Cooky Batch [Valentine]

Macaroons (egg whites replacement)

Last month, I offered up cake mix macaroon cookies, and I mentioned gluey coconut clumps in context of macaroons. I still think macaroons are gluey and clumpy, but my results taste better than macaroons I remember from way back. This recipe includes information for substituting egg whites with Wilton meringue powder. It also includes my best guess for coconut calories, espite the coconut package squishiness for numbers of servings and calories.

In researching macaroon recipes, I noticed many used egg whites. I myself prefer to avoid recipes that call for only egg whites or only egg yolks—arggghhhh, leftover egg yolks or leftover egg whites! I recalled I have a container of Wilton meringue powder, which I used for making meringue cookies once. (They came out light and airy, but were not a big hit in the household.)

Macaroons should be a good way to try using up some of the powder, I thought. The container showed substitution information of 2 teaspoons of powder and 2 tablespoons of water for one egg white. Interestingly, I could not find macaroon recipes that showed substitution. I encountered macaroon recipes that specified beating egg whites lightly to beating them to stiff peaks. I decided to beat the egg white substitute to a froth.

I looked up macaroon recipes mostly for fewest ingredients, which is my main standard for simplicity. The Scribbler macaroon recipe is intriguing for both simplicity and complication. The blog owner was gracious and prompt in responding to some questions I posted.

The simplicity was in the basic ingredients. The complications lay in the decorative areas, nicely detailed for those who like to add flair to their macaroons. The Scribbler recipe shows several appealing pictures and lists steps to achieve the visual effects.
My pixstrip shows five image areas:

1. Implements
2. Ingredients, dry and wet
3. Mixed ingredients in one bowl
4. Dough spoonfuls on a parchment-lined pan
5. Baked macaroons

Implements

• cooky pan(s)
• pastry blender
• mixer
• medium-large mixing bowl
• small mixing bowl
• measuring cups
• measuring spoons
• rubber spatulas
• parchment paper
• cooling rack for done cookies

Ingredients

• 3 C flaked coconut (~10.5 oz, 3/4 of 14-oz. package)
• 3/4 C sugar
• 1/3 C flour
• 2 T and 2 t Wilton meringue powder and 1/2 C water
  (You can use 4 egg whites.)
• 1 t vanilla extract, optional (I forgot to add it!)

Instructions

1. Preheat the oven to 325 degrees.
2. Line the baking pan with parchment paper.
3. Pour the coconut into a medium-large mixing bowl, breaking up the lumps.
4. Add the flour and sugar into the coconut, using the pastry blender to blend well.
5. In the smaller bowl, mix the water and meringue powder together. (I mixed on low speed for one minute, then medium speed for one minute.)
   Note: For using only egg whites, lightly beat them.
6. Add the extract, if you want extract, (Or fuggedaboutit it like I did.)
7. Pour the beaten egg whites or egg-white substitute ingredients into the larger bowl.
8. Use the pastry blender to stir the ingredients together.
9. Use a tablespoon to scoop the dough.
10. Drop the spoon's dough onto the parchment-lined cooky sheet.
11. Bake for about 15-17 minutes until the edges are lightly browned.
12. Transfer the done cookies onto cooling rack.

Calories and coconut servings
The recipe yielded 34 macaroons, calculated to about 66 calories each, 40 that come from coconut—almost 2/3 of each macaroon's calories. YMMV. The coconut was the most problematic ingredient for calculating calories. The package of coconut contains 14 ounces (396 grams).

The nutritional table shows 70 calories for every 2 tablespoons (15 grams) and claims 27 servings for the package. If dividing 396 grams by 15 grams, however, the total servings is 26.4. The front of the package prominently claims to contain 5 1/3 cups. If calculating VOLUME servings at 8 servings per cup (16 tablespoons per cup), the number of servings should be 8 x 5.33, or (gasp!) slightly fewer than *43* servings.

November 14, 2013: I made a double batch to take to a workplace potluck. Instead of using a pastry blender, I wore latex gloves to blend the dry ingredients, then later used a couple of large cooking spoons to stir the egg-white replacement fluid into the dry ingredients. My yield was 84 cookies, about 52 calories each.

Cake Mix Macaroon Cookies

How about a macaroon cooky that tastes a lot better than a gluey coconut clump? How about a cooky that chews like a softish cooky and has dominant coconut texture and flavor? Use a cake mix for the dry-ingredient base.

Most of my recipes are about minimal process and few ingredients. Most recipes I read lose me if I see more than six ingredients or multiple steps or time investment, or a combination of those conditions. Some of my ingredients at home drive my baking choices. One item I had was a bag of coconut I got free with a purchase of something else. I also had a box of white cake mix that I wanted to use up.

I based my recipe mostly on the ExclusivelyRecipes.com French vanilla macaroon bars recipe. A main deviation was mixing 1/3 C cooking oil into the wet ingredients instead of cutting in 1/3 C butter into the cake mix powder. I decided to try making individual cookies instead of shaping the dough into a pan and cutting it into bars after baking. I omitted the chocolate to keep the recipe simple.

Another recipe I consulted was the Chocolate Chip-Coconut Macaroons from the Betty Crocker Ultimate Cake Mix Cookbook. I deviated from the recipe as follows: I used only 2 T water instead of 1 C, used half as much coconut, used 1 egg instead of 3 egg whites, and omitted the chocolate. The recipe is online except that they omitted the quantities for the ingredients, which they want readers to request by email. Smart cookies will be able to infer the quantities, based on this paragraph and my list of ingredients. :-)

My pixstrip shows three images:

1. Implements
2. Ingredients, dry and wet
3. Baked cookies

Implements

• cooky pan(s)
• pastry blender
• medium-large mixing bowl
• small mixing bowl or large cup or jar
• fork or similar item for mixing wet ingredients
• measuring cup
• measuring spoons
• cooky spatula to lift and transfer baked cookies
• cooling rack for done cookies

Ingredients, dry

• 1 1/2 C flaked coconut
• 1 18ish oz. white cake mix

ingredients, wet

• 1 egg
• 1/3 C cooking oil (Replace 1 T with sesame oil if desired for flavor twist.)
• 1 t vanilla extract
• 2 T water

Instructions

1. Preheat the oven to 350 degrees.
2. Pour the coconut into a medium-large mixing bowl, breaking up the lumps.
3. Pour the cake mix powder into the coconut, using the pastry blender to blend together.
4. In a bowl or large cup, combine the oil, egg, vanilla, and water. For a more aromatic flavor, exchange 1 T of the oil with 1 T sesame oil.
5. Pour the wet ingredients into the larger bowl and use a pastry blender to stir the ingredients together.
6. Use a round tablespoon to scoop the dough. Shape to rounded, level, or concave height.
7. Drop the spoon's dough onto the cooky sheet.
8. Bake for about 12+ minutes until the edges are lightly browned.
9. Use the cooky spatula to lift and transfer the done cookies onto cooling rack.

Shaping the dough slightly concave yielded 45 cookies, calculated to about 80 calories each. YMMV.

Additional Past Cooky Recipes

• A Convenient Triple-dose Pnutty Butter Cooky Batch
• A Convenient Cake Mix Cooky Batch [Valentine]
• A Convenient Cake Mix Cooky Batch--Easter
• A Convenient Cake Mix Cooky Batch--German Chocochip Bites

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.

MnM--Munch n Music, Sweetyummies

YouTube playlists for this article (1, 2, 3),
playlist compilation article

Sweet tooth? You've come to the right place for video links of music and sweet stuff. Last month, I wrote about munchies and music. OK, so some of the links pertained to main courses. During my lookups at that time, I ran across more than I wanted to put into one article. This time, I'm listing sweet edibles, in time for Independence Day. Also adding more edibles here rather than in last month's article.

Fruity and tutti frutti

• Apple Blossom Time
• Orange Blossom Special
• Lemon Tree
• Who's in the Strawberry Patch with Sally
• I Heard it Through the Grapevine
• Watermelon Man
• Pineapple Princess
• Yes We Have No Bananas
• Cherry Hill Park
• Cherry Cherry
• Cherry Pie

I must say, the only thing I think sounds sweet about tutti frutti is the phonetic fruity term. It gives me an excuse to paste a link to Little Richard's Tutti Frutti.

Non-fruity sweet stuff

• If I Knew You Were Comin' I'd've Baked a Cake
• MacArthur Park
• Jurassic Park
• Candy (Manhattan Transfer in formal wear)
• Candyman, Christina Aguilera
• Candy Man, Sammy Davis Jr.
• Candy Man, Roy Orbison
• Lollipop (Dig those over-the-elbow gloves that the Chordettes wore.)
• Sunshine, Lollipops, and Rainbows
• Lollipops and Roses
• My Boy Lollipop
• Sugartime (Perry Como mixing it up with the McGuire Sisters)
• Sugar Sugar
• Honey Honey
• Taste of Honey
• Honey Don't
• Can't Help Myself (Sugar Pie, Huneybunch)
• The Way You Do the Things You Do (quick reference to honey)
• Lollipop (Candyman)

Leftovers

Visit the first part of the Munch n Music series for other main and side dishes.

• Granny Goose Potato Chips (What's in the Bag, Goose?)—not a song, but food-themed oldie commercial
• Mashed Potatoes
• Soup and Sandwich (one of several classic TV commercials on the website)
• Love and Marriage, with clip of Cary Grant & Ingrid Bergman. Recorded most famously by Frank Sinatra. This song was also the theme song for Married With Children TV series.
• Girls Just Wanna Have Lunch (added 7/10/2011)
• Lunch Will Keep Us Together (added 7/10/2011)
• Teach the World to Sing, version 1 and version 2
• Lime in the Coconut

The next Munch n Music article features links to sin ingestibles.

A Convenient Cake Mix Cooky Batch--German Chocochip Bites

My convenient cooky recipe this time is my third one using cake mix. The other two have Valentine's Day and Easter themes. The German Chocochip Bites evoke German chocolate cake taste with predominance of chocolate, coconut, and pecans. The recipe yields about 55 soft and chewy cookies.

• 1 box chocolate or devil's food cake mix
• 1 can coconut pecan frosting
• 1/2 cup butter, melted
• 6 oz. chocolate chips
• 2 eggs

Note: The stated weight for a standard-size box of cake mix is 18.25 ounces.

The following baking equipment required:

• cooky pan(s)
• pastry blender
• bowl
• measuring cup
• measuring spoon(s)
• small rubber spatula
• cooky spatula to lift and transfer baked cookies
• cooling rack for done cookies

Instructions:

1. Preheat the oven to 350 degrees.
2. Pour the cake mix powder into a medium-large mixing bowl.
3. In a bowl or large cup, combine the melted butter, eggs, and frosting.
4. Pour the wet ingredients into the larger container and use a pastry blender to stir the ingredients together.
5. Stir in the chocolate chips.
6. Use a round tablespoon to scoop the dough so it looks more than rounded and less than heaping (about a 4-teaspoon measure).
7. Use the spatula to turn and drop the spoon's dough onto the cooky sheet.
8. Bake for about 13 minutes.
9. Use the cooky spatula to lift and transfer the done cookies onto cooling rack.

If you want to make smaller cookies but more of them, level off the tablespoons of dough instead of rounding them. Bake for about 10 minutes instead of 13.

Note: My German Chocochip Bites cooky is an adaptation of a foodista recipe for Coconut Pecan Cookies, which calls for 4 ingredients: yellow cake mix, coconut pecan frosting mix, melted butter, and eggs.