Hello new week!
Almost the end of August already can you believe it? I can hardly. Seems like this summer is FLYING by. Every week seems to come and go quicker and quicker.
I am looking forward to the Fall though. I love the weather and the leaves and all that. The temperature in the Fall is my favorite. Where you can wear shorts and a sweater. Love it.
Today I am going to the dentist again about my teeth and I have to admit I am a little nervous. I hope that everything goes smoothly and that there aren’t anymore hiccups.
I have had enough excitement with my teeth for a while I think.
I was a good girl and didn’t do anything to strenuous for an entire 10 days! Can you believe that?!
Me..the girl who can’t sit still and has to be doing something and hasn’t missed a week of working out in a while. I hope that taking this break won’t affect my running the 5ks in a couple weeks.
Keep your fingers crossed for me.
The recipe I am sharing with you today is dedicated to one of my friend’s Collin. He had been asking me for blondies for like 4 months and I hadn’t made them.
Well he took part in the Supplier Golf event that I was telling you all about last week and I made a batch just for him to take on his cart while he was golfing.
He seemed to enjoy them and the others that were left over were enjoyed as well by others at the tailgate.
Now, these aren’t your traditional blondies. They are a little more fun and definitely have a different taste from a regular blondie.
Why? Well they are are cake batter blondies!
Adapted from here.
*I doubled this recipe to make 24 blondies in a jelly roll pan*
- 1 box yellow cake mix
- 1/4 cup vegetable oil
- 1 egg, beaten (room temp)
- 1/4 cup skim milk
- 1/2 cup rainbow sprinkles (reserve some for top of blondies)
Preheat oven to 350°
Spray a 10X15 jelly roll pan with cooking spray. Make sure you get all the little cracks and also up the side of the pan.
In a large bowl mix together the cake mix, oil, egg, and milk. This batter is stiff, so don’t be alarmed when it is sticky and gooey and not like cake batter, you don’t want it to be runny.
Add in your sprinkles, but reserve about 3 tablespoons for the top of the blondies.
Place batter into the jelly roll pan. Wet your fingers get slightly and work the batter out to all the corners of the pan. Make it as even as possible. The water will help keep the batter from sticking to your fingers.
Bake the blondies for about 25-30 minutes. Depending on your oven cooking in the jelly roll pan can vary so keep your eye on the pan. You don’t want the edges to get too brown, but you don’t want the center to be undercooked.
There you have it! Cake batter blondies.
They almost taste like you shouldn’t be eating them they are so good 😉