I love quick and easy recipes and this one satisfies a chocolate craving with just 4 ingredients. It’s a take on one of my blog’s most popular recipes, Chocolate Pudding Dump Cake but uses one of my favorite candies…Heath!
Summer may be coming to an end, but we can hang on for just a little bit longer with these quick and easy and deliciously lemon-y (totally a word, right?) brownies. With just 3 ingredients, you can have these lemon brownies, and add a couple more ingredients to make the simple glaze that really takes them to the next level.
Quick and Easy Lemon Brownies
- Preheat oven to 350 degrees
- Spray a 9 x 13 pan with nonstick cooking spray
- whisk together pudding mix and milk in large mixing bowl
- add dry cake mix to pudding mixture, stir until combined
- spread mix into pan *Batter will be very thick
- bake for approx 30 mins or until center is done and edges are lightly browned
- if using glaze – combine sugar, zest and lemon juice; pour over warm cake
This recipe was featured at:
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Many of you may have seen this before…I’ve seen it several times on various blogs. I first tried this out about a year ago, and I have no idea why I haven’t written about it before.
I think it’s because I can never get a good picture…mug cakes are generally ugly. I’m also usually in a hurry to stuff something sweet in my face if I am making a cake in a coffee cup in the microwave! You know, desperate times and all.
I can’t say that I love these cakes, or that they are anything gourmet, but I can say that when you are craving something sweet in a hurry, and do not want to totally bust the calorie bank, these fit the bill. I really like them for the convenience…my children love to make them, and my girls can make them by themselves. That way, when they want a sweet treat, and I don’t want the temptation staring me in the face, they can go make themselves a cake. They are satisfied, and there are no leftovers sitting on the counter torturing me with their existence.
(See…the photos aren’t very good. Gotta work on that I suppose…which you know, means making more cakes!) My kids have had a good time coming up with variations…adding hot fudge (pictured, which is why it looks so gooey), peanut butter, nutella, etc.
The “skinny” part comes in because they are low in fat..you are combining a pack of regular cake mix (any flavor) with a box of angel food cake mix…that’s it! Store the combined dry mix in a container or plastic bag and use “as needed”…which is often in my house. It gets the name 3-2-1 because you need 3 T. of mix, 2 T. of water, and 1 minute in the microwave. Super fast, super easy.
3-2-1 Skinny Mug Cake
Krusteaz provided me with complimentary product to help facilitate this post. No other compensation was received. All opinions are my own.
I don’t know about where you are, but Spring was here. It was awesome! And then it left….but hopefully by the weekend it will be back. (Fingers crossed!) The warmer temperatures and amazing sunshine really put me in the mood for everything citrus! Lemon, lime, orange…you name it, and I’ve probably pinned it in the past couple of weeks. The only problem with having a huge list of things on my “to bake” list is finding the time to actually make them. The kids have had sports, then they got sick with all the pollen and stuff floating around, my little guy’s asthma acted up…the list goes on. SO, enter the quick and easy recipes that I love so much – like this one!
Citrus Blueberry Loaf with Meyer Lemon Glaze
- 1 package Krusteaz Wild Blueberry Muffin Mix (you will need the pouch of mix and the can of blueberries that comes in the box)
- 1/3 cup water*
- 1/3 cup vegetable oil
- 3 eggs
- 2 teaspoons finely grated orange zest (I used the zest of one orange and one Meyer lemon)
- 1 cup confectioners sugar
- approx 1 T. Meyer lemon juice
- Preheat oven to 350 degrees.
- Lightly grease or spray an 8″ loaf pan with cooking spray.
- In a medium bowl, blend together the muffin mix, water, oil, eggs and zest.
- Drain and rinse blueberries and gently fold into batter.
- Pour batter into loaf pan and bake 45 minutes or until toothpick inserted into center comes out clean.
- Cool in pan for about 10 minutes, then place on wire rack.
I know I’ve shared cake mix cookie bars on the blog before, but this recipe is even easier! Just a few ingredients, and a little oven time and you can have an entire pan of chewy, yummy cookies. I mean, your kids can have a pan. Because I made it for them. Seriously. It wasn’t my insane PMS-induced chocolate cravings that prompted me to make an entire 9 x 13 pan of cookies. *ahem* Moving on –
Mr. Three requested M&M’s on the cookies. I’m cool with that. There is just something about that candy that screams happy. If I could leave jars of them around the house, just for decoration I would. However, they wouldn’t last a microsecond in my house. We have chocolate issues.
I like this recipe because it calls for a lot less oil than other recipes I’ve seen, and as you can see, this is a dense cookie texture, not a fluffy cake-like texture. And they are super fast and easy to throw together. This is probably not a good thing for my waistline. I mean really, a whole pan of cookies in less than 30 minutes?! Dangerous.
Cake Mix Cookie Bars
- Preheat oven to 350 degrees F.
- Spray a 9 x 13 pan with cooking spray.
- Mix together first 3 ingredients in a medium size bowl until dough comes together in a thick dough (it will be like cookie dough, not like cake batter)
- Stir in your preferred mix-ins.
- Press dough into prepared pan and bake for 15-20 minutes.
- Allow to cool (I’m kidding…of course you are going to dive right in to hot cookies! But just in case you are making them to take somewhere, let them cool before cutting into bars!)
I may be linking up at any of the following – (Monday) , , , , , , (Tuesday) , , , ,,, , , (Wednesday) , , , , ,, , (Thursday) ,, , , (Friday) , , , , , ,, ,, , ,, , (Saturday) ,
All you have to do is glance through my recipes and know that I like to keep things quick and easy. I like shortcuts, I like “semi” homemade, I like FAST. With 3 kids (and 2 dogs) always running around, I need to be able to make things that don’t require a lot of concentration or time! Or expense, for that matter. However, regardless of how long it takes to make, or the ingredients in it, the bottom line is you want it to taste good. Duh, right?!
- Preheat oven to 350 degrees F.
- Spread apple pie filling in bottom of baking dish.
- Sprinkle dry cake mix in an even layer over top, followed by oats, nuts (if using), then brown sugar.
- Pour melted butter over the top and bake until golden brown, approximately 45 minutes or until golden brown on top and bubbly around the edges.
To commemorate back-to-school for my girls, and entering Kindergarten for my little man, we had to have a little celebration. A par-tay if you will. And nothing says party in the Mo’Betta house better than CHOCOLATE. These bars start with a cake mix, so they are quick and easy, and you can add in anything you have in the baking drawer/cabinet/pantry (yes, I have baking supplies in all those places. #hoarder)
Easy Cake Mix Cookie Bars
- 1 box cake mix (I used Dark Chocolate)
- 1 small box Jello instant pudding (I used Sugar Free/Fat Free chocolate)
- 1/4 cup water
- 1/2 cup applesauce*
- 1/4 cup canola oil*
- 2 eggs (I used Egg Beaters)
- 1/2 cup cookies n’cream and chocolate chunks (that’s what I had on hand)
- 1/2 cup M and M’s
- Preheat oven to 350 degrees F.
- Spray a 9×13 inch baking pan with cooking spray. Set aside.
- In a large bowl, mix together the cake mix, pudding, water, applesauce (if using), oil and eggs or Egg Beaters.
- Fold in your add-ins
- Pour batter into prepared pan, spread evenly (my batter was pretty thick).
- Bake for approx 20 minutes or until done around edges, but slightly soft in middle (if you use different ingredients, they may need to cook a little longer)
- Let cool. Top with whipped topping and sprinkles if desired!
I received a complimentary set of bakeware and stipend for supplies from Chinet. All opinions are my own. This is part one of a 4 part series featuring Chinet, so if you don’t win this one, stayed tuned!
Anyone sitting here, right now, thinking “I have nothing special planned for my family for Valentine’s! What am I going to do?!” Yes, I realize it is Valentine’s Day, and most of you have all these great plans for romantic dinners and so forth. But maybe, just maybe, there are some people out there like me who spent all their free time (non-sick free time that is! Thanks Mr. Three for that lovely cold you shared last weekend.) baking up cookies for preschool, and running around all over creation b/c the closest Wal-Mart and Target are 30 minutes away trying to get party supplies, and the Wal-Mart was completely sold out of everything except EASTER candy…oh wait, am I ranting? It kind of feels like I’m ranting….back to my point.
For whatever reason, some of us do not have a special dinner planned, or have a special dessert ready, OR maybe you have been invited somewhere at the last minute and you need a dessert NOW. One that is a crowd pleaser, but doesn’t require lots of prep or ingredients. I’m here to say, I’ve gotcha covered. Dump cakes to the rescue! If you are not from the South, you may be saying dump what?! ewwww. However, these simple cakes are a staple of every potluck I’ve ever been too. They are super simple to put together, and they are very yummy. You just “dump” ingredients together…hence the name.
Apple Spice Dump Cake (or Crunch Cake if you prefer)
So there you go. Desserts that are super easy, but sure to please. You are on your own with dinner, ‘cuz I’m clueless on that one right now myself!
Happy Valentine’s Day! Make yourself dessert and enjoy. What are your plans tonight? I’d love to hear them so I can be jealous 🙂
I’ve mentioned that I made a Margarita Cake for Easter, and wanted to share the recipe. It was really good, and it starts with a cake mix!
Margarita Cake –
slightly adapted from the
- In a large mixing bowl, mix the cake mix, pudding mix, sugar, water, oil, 1/3 cup lime juice, ¼ cup tequila, 2 tablespoons orange liqueur, lime zest and eggs in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are combined, abt 30 seconds. Scrape down the sides of the bowl with a rubber spatula and mix on medium speed for 1½ minutes longer, scraping down the side of the bowl again if needed. The batter should look smooth and thick. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven.
- Bake the cake until the top springs back when lightly pressed with a finger, 42 to 47 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10 to 15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack. Let the cake cool completely, about 25 minutes longer. (My cake pulled away from the sides as it cooled and I didn’t need to run a knife along the sides of the pan. It came out easily, unlike this one! My cake also fell some. ALL my cakes fall…I don’t know what I’m doing wrong!)
- Meanwhile, make the glaze: Place the confectioners’ sugar, 1 tablespoon tequila, 1 tablespoon orange liqueur, 1 tablespoon lime juice, and the lemon and orange Stevia drops in a small bowl and whisk until smooth. Slide the cake onto a serving plate. Using a long wooden skewer poke 12 to 16 holes in the top of the cake. Spoon the glaze over the top of the cake, letting it drip down the sides. Garnish the cake with the lime slices and a sprinkling of coarse sugar. Let the glaze set for 10 minutes, then slice and serve the cake.
I’m linking this recipe up with , , , , , All the Small Stuff, , @ For The Love Of Blogs,,, , , , , , , , , , , for Savory Sunday; (Ingredient Spotlight: Citrus)