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Welcome to my collection of recipes and cooking related ramblings. Please don't expect culinary perfection during your time here... for I am a frustrated foodie with very little patience and more than a tendency for often unnecessary creativity in the kitchen. I have a hard time following instructions (Never fear, I can read, I just don't like being told what to do), so cooking is a good exercise in discipline for me. Luckily I have a willing husband to taste test these creations, good and bad, so I don't have to suffer alone in my experimentations.  

If you dare - learn along with me as I try out recipes, tweak them to my liking, learn what NOT to do and share all the mundane details with you! Let's do this... 

Entries in Cake Mix (2)

Saturday
Jul052014

Pineapple Banana Upside Down Cake

Ever have one of those days where you want an excuse to eat a few bites of whipped cream, so you bake a cake to put underneath it? Yeah, me too. That's pretty much what happened this afternoon when I spent an anxious two or three whole minutes scouring the interwebs looking for something I could whip together like a pantry ninja and snack on for the next few days. This, friends, was the beginning of my love story with this cake. We're in love, it happens. Don't hate...

Anyhoo... here's a recipe for one of the most delicious and decadently simple cakes you can throw together in a flash and wow your friends and fam with. This cake is perfect for a hot summer afternoon... so pull up a fan, tuck a hibiscus bloom behind your ear, put your feet up and bite into a little bit of paradise.... if you think you can stop shy of half the cake. I have dibs on the other half... just sayin.

Pineapple Banana Upside Down Cake

INGREDIENTS:

  • 3 bananas, sliced
  • 1 28 oz can crushed pineapple (juice reserved)
  • 12 Tbsp. butter
  • 1 cup light brown sugar
  • 1 box yellow cake mix
  • 3 eggs
  • 1/4 cup oil
  • 1 cup pineapple juice/water
  • 1 cup chopped walnuts

INSTRUCTIONS:

Preheat the oven to 350ºF. Spray a 9"x13" baking pan with Pam Baking spray. While your oven is heating up, put the butter in the baking dish and put it in the oven until the butter is melted, about 5 minutes. Meanwhile, prepare the cake mix as directed with the boxed mix, oil, eggs and, in place of the water, used the reserved pineapple juice. (If you don't have enough, fill up the measuring cup with water to 1 cup). Set cake batter aside.

When the butter is melted, remove from oven and stir in the brown sugar until fully dissolved into the butter. Begin by layering sliced bananas on top of the butter/sugar, followed by chopped walnuts and crushed pineapple. Spread ingredients evenly in the pan. Pour the cake batter over the top of the pineapple. Bake for 40 minutes until the top/bottom of the cake is golden brown.

Cool cake for 5-6 minutes. Now comes the fun part... the next best thing to flipping a pancake is flipping a pineapple cake! Take a serving tray or cookie sheet and place on top of the cake pan. Flip the cake and cookie sheet overin one smooth motion. The cake should easily slide out of its' dish... it's easier than it sounds. :)

Serve warm with whipped cream on top.  Serves about 12. 

Sunday
Jun082014

Lady-like Lemon White Chocolate Cookies

Okay, I should really call these Vacation Bible School cookies- because that's when my mom would make plates and plates of them because they were really easy, and really cheap. In reality, they are just a variation of the basic cake mix cookie recipe which can be made probably a gazillion different ways. My mom would always use orange or strawberry cake mix and make them with no chips or nuts mixed in. That's pretty much what my childhood tasted like... you know, if you were wondering. lol

Anyways, I have a few favorites of this recipe, and this is most definitely one of them. They're fancy enough for a ladies brunch and perfect with a cup of tea to begin or end your day. Come on, admit it, you eat cookies for breakfast when no one is looking, just like the rest of us...

Lemon White Chocolate Chip Cake Mix Cookies

INGREDIENTS: Makes 22-24 cookies

  • 1 box lemon cake mix
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1 to 1-1/2 cups white chocolate chips (I like more, just saying. :)
  • You could add some lemon zest or poppyseed for extra fancyness - go crazy.

INSTRUCTIONS:

Preheat oven to 350ºF. In a mixing bowl, stir together beaten eggs, oil and cake mix until combined. Stir in chocolate chips and scoop 1" balls of dough onto cookie sheets. Bake for 10-11 minutes. Cookies should be a bit puffy - be careful not to overcook. Let cool for a few minutes before transferring to a rack to finish cooling. That's it... pretty big bang for your lazy cookie-making buck!