The Life of Mr. & Mrs. Lombardo: Cake Batter Cookies!

I found these on pinterest and the words cake batter caught my eye (shocker). The original blog with the recipe is linked to the red "pinterest". I must say, these are my new favorite cookie, well, at least until I find a new favorite!

Ingredients: (makes 30-32 cookies)1 box vanilla cake mix, 18.25 oz
1 tsp baking powder
2 eggs
1/2 C vegetable oil
1/2 tsp vanilla extract
1 C color sprinkles

Directions:
Preheat oven to 350°. In a large bowl, mix together the cake mix and baking powder. In a small bowl, mix together the eggs, oil and vanilla. Add the egg mixture to the cake mixture and stir to combine. Stir in the sprinkles. Drop by spoonfuls onto a cookie sheet or silpat.

Bake for 10 minutes. (I did 11)

Allow to cool for 5 minutes on cookie sheet

before transferring to cooling rack.

Enjoy eating them non-stop!

I also made these healthy muffins. Yes, healthy. My poobah (sister) bought me the Jessica Seinfeld (spell check that name) cook book as a bridal shower gift. It's a great book if you are trying to "hide" vegetables in your kids food (or bad vegetable eaters like me). It uses vegetable purees. They take way longer than I'd like them to take to make but I don't keep carrot puree in my freezer. Weird, I know. I will admit that they are delicious and no one has been able to tell that there are carrots hidden in them.

Makes 12 servings

Recipe Ingredients for Applesauce Muffins with butternut squash or carrot puree

1 1/2

cups all-purpose flour

cup oats

teaspoon baking powder

1/2

teaspoon baking soda

1/2

teaspoon cinnamon

cup applesauce

1/2

cup skim milk

1/2

cup butternut squash or carrot puree

1/2

cup firmly packed light or dark brown sugar

1/4

cup vegetable or canola oil

large egg

Recipe Directions for Applesauce Muffins with butternut squash or carrot puree

Preheat oven 400F and Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.
To make the batter, combine the flower, oats, baking, powder, baking soda, and cinnamon in a large mixing bowl or zipper-lock bag and stir or shake to mix. In a second bowl, mix the applesauce with the milk, vegetable puree, sugar, oil, and egg with a wooden spoon. Add the flour mixture slowly, stirring until just moistened. DO NOT OVER MIX....the batter is suppose to be lumpy.
Divide the batter evenly among the muffin cups and sprinkle with the strudel topping. Bake until the topping is lightly browned and a toothpick comes out clean from center of muffin. Bakes 18-20 minutes and then cool on cooling rack or serve warm!

Serving Size 74.3g

Amount Per Serving

Calories

167

Calories from Fat

% Daily Value^*

Total Fat

5.5g

Saturated Fat

0.5g

Trans Fat

0.0g