Crocker and Hines

I'd like to correct a myth that's been circulating about what goes on here in JBug's Kitchen. It's time to fess up. Prepare yourselves people - this is a big one.

Not everything that comes out of this kitchen is home made. Betty and Duncan come to our house for a visit every once in a while and I'm not afraid to admit it. As a blogger I've been known to excuse myself and beg forgiveness from the blogging gods, whoever they may be, for using pre-packaged mixes and other convenience foods but darn it all JBug's Kitchen is all about every day cookin'. I happen to have it on good authority that 99.9 percent of my readers have a bottle of Heinz somewhere on their property - so there!

I had a chocolate cake mix in my baking cupboard that's been calling my name ever since the last time I made a lovely little concoction we call Sex in a Pan. Now, that one's gonna' get me some weird traffic isn't it? Craving a treat and lacking time to fuss, I whipped up a batch of Fudge Crinkles from bettycrocker.com website that took less than 20 minutes from start to finish. I even changed up the recipe a tad and added some chocolate chips to the mix for a double burst of antioxidants.

The resulting cookies are delicious - crunchy on the outside and chewy inside...kinda' like brownies dressed up in cookie drag with a powdered sugar hat. We enjoyed them very much, particularly the leftovers direct from the freezer - yes, I said we, not just me.

Fudge Crinkles (adapted from bettycrocker.com)

1 box chocolate cake mix (I used Betty Crocker Supermoist Triple Chocolate Fudge)

1 cup semi-sweet chocolate chips

1/2 cup vegetable oil

2 eggs, lightly beaten

1 teaspoon vanilla

Powdered sugar

Preheat oven to 350. Line 2 cookie sheets with parchment paper and set aside. Combine cake mix, chocolate chips, oil, eggs and vanilla and mix with a spoon until it all comes together. Using a 2 ounce cookie scoop, form dough into balls and drop into powdered sugar. Place onto cookie sheets, about 2 inches apart and bake for 12 to 14 minutes until just set. Be careful not to overbake. Cool on cookie sheets for a few minutes before transferring to a rack to cool. Sprinkle with additional powdered sugar if desired and store in an air tight container. Makes 2 dozen cookies. Note – freeze any leftovers almost immediately as they tend to go stale very quickly.

Since I've confessed to using ...gasp...cake mixes, you may want to check out a few other good things that have resulted, like a magical Rhubarb Cake made from a yellow cake mix that's like a rhubarb custard pie but in cake form (below left). How about a quick and easy Pumpkin Pie Cake that's guaranteed to please (photo below right).

Comments

[Nanan]

Camille Ana and I will be all over those cookies soon!!!! I love help in that department when I bake with her!!!! It is a good start - and there is NOTHING wrong with a bit of assistance in the kitchen! Camille Ana'f favorite ketchup is Heinz - you really don't think I'm gonna whip up batch after batch of that stuff do ya???? HA! OH - did I mention is is major ALLERGY season down here - OMG!!!! And zyrtec is not working this year - gonna have to try claritin...

[June]

Allergies big time here too - I sound like John Wayne - ha. Have you tried Allegra - you don't need a prescription for it anymore. Bonus!

[Nanan]

Claritin is working better than Zyertec this year - might have to add Allegra also... it is reallllllly bad! I bought some cake mix - I'll make some cookies with CA - Tom as soon as she gets home from school and we can compare! William can bring them to his co-irkers and see how they like them! Gearing up for the big birthday party next Sunday - she will be 6 on Monday!!!!! OH MY!!!!!

[June]

Lea - I guarantee the cookies will be popular and if you've some butterscotch chips or toffee bits, they'd be amazing too. CA - 6. Oh no. Where has the time gone? Before you know it William will be greeting suitors at the door with a BIG gun. For sure, I know I would! She's a beauty. Hugs.