All-New Cake Mix Doctor - Anne Byrn [195]
1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 15 by 10 by 1–inch jelly roll pan with vegetable oil spray and set the pan aside.
2. Make the crust: Place the cake mix, butter, and 1 egg in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. The mixture will be dry. Press it into the bottom of the prepared baking pan and set the pan aside.
3. Make the filling: Place the cream cheese in the same mixing bowl and, using the same beaters (no need to clean either), beat with an electric mixer on low speed until creamy, 30 to 40 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Add the pumpkin, condensed milk, 2 eggs, and pumpkin pie spice or cinnamon. Increase the mixer speed to medium-low and beat until the mixture is smooth, about 1 minute. Transfer the batter to the baking pan, smoothing the top with the rubber spatula. Top with the chopped pecans, if using.
4. Place the pan in the oven and bake the bars until the edges have set and the center is still a little soft (press it lightly with a finger), 30 to 35 minutes. Transfer the baking pan to a wire rack and let cool for 1 hour. Lightly wrap the pan with plastic wrap and refrigerate it for at least 1 hour before cutting and serving the bars.
Keep It Fresh! Store the bars, covered with plastic wrap or aluminum foil, in the refrigerator for up to five days. They do not freeze well.
Note: For a tasty variation, finely chop the pecans and fold them into the crust mixture instead of using them as a garnish.
Recipe Reminders
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CHOCOLATE ITALIAN COOKIES
THIS IS A RECIPE that was making the rounds many years ago. It begins with a chocolate cake mix, then you add some flour and spices, and drop the batter onto baking sheets. There is nothing really Italian about the cookies, but they are exotic and festive. Feel free to fold in whatever dried fruit suits you.
makes:
5 dozen cookies
prep:
15 minutes
bake:
8 to 10 minutes
cool:
15 minutes
For the cookies
1 package (18.25 ounces) plain chocolate cake mix
1 cup all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
¾ cup vegetable oil
½ cup water
2 large eggs
1 teaspoon pure vanilla extract
1 cup finely chopped walnuts
1 cup golden raisins or dried sweetened cranberries
For the glaze
1½ cups confectioners’ sugar
4 to 5 tablespoons milk
1. Make the cookies: Place a rack in the center of the oven and preheat the oven to 325°F. Set aside 2 ungreased baking sheets.
2. Place the cake mix, flour, cinnamon, nutmeg, and cloves in a large mixing bowl and stir to combine. Add the oil, water, eggs, and vanilla and stir with a wooden spoon until the dough is smooth, about 45 strokes, or beat with an electric mixer on low speed for 1 minute. Fold in the walnuts and raisins.
3. Drop the cookie dough by tablespoonfuls about 2 inches apart onto the ungreased baking sheets. Place the baking sheets in the oven; if your oven cannot accommodate both baking sheets on the center rack, place one on the top rack and one on the center rack and rotate them halfway through the baking time.
4. Bake the cookies until they are firm around the edges but still soft in the center, 8 to 10 minutes. Transfer the cookies to wire racks to cool for 5 minutes. Repeat with the remaining cookie