Cake Batter Fudge

Adapted Slightly from Make Bake Celebrate

Ingredients:
2 cups white or yellow cake mix
2 cups powdered sugar
1 stick butter cut into four pieces
1/4 cup milk
2/3 cup white chocolate chips
Sprinkles (optional)

Directions:
1. Line a 8×8 baking dish with foil, very lightly grease foil.
2. In a large microwave safe bowl mix together cake mix and powdered sugar until completely blended. Add in milk and butter.
3. Microwave for 2 minutes. You butter should be almost completely melted, if not stick it in for a bit more.
4. Stir together until blended, it will be a thick consistency. Then fold in your white chocolate chips. The hot batter will melt them as you stir. Be sure to keep stirring and folding until you can’t see any more chocolate chips.
5. Press the fudge batter in the foiled lined dish, smooth out with spatula.
6. Add sprinkles on top.
7. Let chill for up 30-60 minutes. Then lift foil out pull back, add icing and sprinkles if doing so, and cut into 1 inch squares.

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Camping Cake aka Chocolate Cake with Marshmallow Frosting

Adapted from Smitten Kitchen

Cake Ingredients:
2 ounces chocolate
1 cup coffee
2 cups sugar
1 2/3 cup flour
1 cup cocoa
1 1/3 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 eggs
1/2 cup oil
1 cup buttermilk
1/2 teaspoon vanilla, etc. and reduce the baking time by at least ten minutes.

Cake Directions:
Preheat oven to 300°F. and grease pans. Line bottoms of 2 9-inch round cake pans with wax paper and grease paper.

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.

Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 50 minutes to one hour.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Frosting Ingredients:
4 large egg whites
1 cup sugar
1/2 cup light corn syrup
4 tablespoons water
3 teaspoons pure vanilla extract

Frosting Directions:
Combine frosting ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes. Remove bowl from heat and continue to beat until slightly cooled. Use frosting the day it is made.

Muddy Buddies Owls

Adapted from Chex

Ingredients:
9 cups Rice Chex®
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 teaspoon vanilla
1 1/2 cups powdered sugar

Directions:
1. Into a large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Cake Batter Buddies

Adapted from The Girl Who Ate Everything

Ingredients:
5 cups Rice Chex cereal
10 ounces (5 squares) vanilla flavored Almond Bark
3/4 cup yellow cake mix
1/4 cup powdered sugar
colored sprinkles
vegetable shortening, optional

Directions:
1.Pour 5 cups of Chex Cereal into a large bowl.
2.Melt Almond Bark according to the package directions, adding vegetable shortening to thin if desired.
3.Pour Almond Bark over cereal, stirring and folding until the cereal is completely covered. Generously shake sprinkles over mixture and fold them in as well. so they stick to the Almond Bark.
4.In a large bag or covered container such as Tupperware, put cake mix and powdered sugar and shake to mix evenly.
5.Pour the Almond Bark covered cereal into the large bag or container containing cake mix and powdered sugar. Seal the bag or container and shake until all the cereal is coated with the powdered mixture.

Lemonies (Lemon Brownies)

Adapted from Bakergirl

Ingredients:
Brownies
3/4 cup all-purpose flour
3/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
2 large eggs
2 1/2 teaspoons lemon zest
2 tablespoons lemon juice
Lemon Glaze
1/2 cup powdered sugar
1 tablespoon lemon juice
2 teaspoons lemon zest

Directions:
Preheat oven to 350°F. Spray an 8-by-8-inch baking dish with cooking spray and set aside.
Zest and juice two small lemons; set aside.
In the bowl of an electric mixture fitted with the paddle attachement, beat the flour, sugar, salt, and softened butter until combined.
In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.
Pour into baking dish and bake for 25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing.
When brownies are cooled completely, make the glaze by whisking together all three ingredients. Spread over the brownies with a rubber spatula, cut into bars, and serve.

Sierra Nugget Chocolate Chip Cookies

Adapted Slightly from this Guitard Recipe

Yield: 7 dozen 2-inch cookies

Ingredients:
1 1/2 cups unsifted all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon powdered cloves
1 cup butter, softened
1 cup firmly packed brown sugar
1 1/2 cups granulated sugar
3 tablespoons milk
1 1/2 teaspoons vanilla
2 large eggs, lightly beaten
1 cup corn flakes (dry, not crumbled)
3 cups rolled oats
1 cup shredded coconut
2 cups (12 ounces) milk chocolate chips
1 cup chopped nuts

Directions:
Lightly grease cookie sheets. Preheat oven to 350ºF.

In a medium bowl, combine flour, baking soda, salt and spices. Set aside.

In a large bowl, cream butter and sugars until smooth. Add milk, vanilla and beaten eggs and mix well. One at a time, stir in corn flakes, oats, dry ingredients, coconut, chocolate chips and nuts, just until each addition is incorporated.

Drop dough by well-rounded teaspoonfuls onto greased cookie sheets. Bake for 10-12 minutes; let stand 2 minutes before removing from cookie sheets.

Sierra Nuggets Pan Cookies: Prepare dough as directed. Spread evenly in greased 15x10x1- inch pan. Bake at 350ºF for 20-25 minutes. Cool before cutting into 35 two-inch bars.

Cinnamon Biscoff Buddies

Adapted from Willow Bird Baking

Ingredients:
2 1/4 cups Chex cereal
2 tablespoons cinnamon chips
scant 1/2 cup Biscoff Spread
2 tablespoons butter
powdered sugar for coating

Directions:
Place cereal into a large bowl. In a separate small bowl, microwave cinnamon chips, Biscoff spread, and butter for 1 minute. Stir. Heat for 30 second intervals, stirring between each, until mixture is smooth. Spoon mixture into cereal and gently mix to combine all ingredients.

Place powdered sugar into a one gallon resealable bag. Spoon in cereal mixture and shake to coat. Then spread them on wax paper to cool.