joyeux cuisine

a blog about good food, family, friends, and life.

cake batter blondies.

You know how when moms visit their daughters at college they bring stuff like money or furniture? My mom is cooler than that. She brings me cake mixes. And not just any cake mix, she brings me funfetti cake mix. It’s pretty awesome. However, now I have 4 cake mixes in my pantry and no desire to make 96 cupcakes. So I’m going to share some recipes I’ve found that use cake mix that aren’t actually cake (remember birthday cake fudge?)! Some from Pinterest, some from other food blogs. (I’ll just apologize in advance for some of these…please forgive me for their richness)

We’re going to start with cake batter blondies. Cake batter and white chocolate. You can’t go wrong. You all know how I feel about funfetti. It is the king of cake mixes.

Another awesome thing about this recipe is that it is a one-bowl-wonder. All you need is large bowl, a wooden spoon, and an 8×8 pan. Simple and delicious. Those are two of my favorite words.

This is the conversation you and I are going to have when you cut into these:
“Joy, there is no way these are done baking. Obviously you are a crazy person.”
“You are correct about my craziness. However, the slightly undercooked middle is the best part. Trust me.”
You take a bite…”Oh my. I should have trusted you. These ARE amazing!”
“I’m so glad we’re on the same page. Please eat seven more. There’s no judgement here.”
The end.

Make some blondies, spend some quality with your best friend, stop worrying about recital dresses, and eat some blondies.

Cake Batter Blondies

recipe from girl meets life

makes one 8×8 pan

1 box of Funfetti cake mix

1/4 cup canola oil

1 egg

1/3 cup of milk

1/2 cup white chocolate chips

Preheat the oven to 350 degrees and spray an 8×8 pan with nonstick spray. Set aside. In a large bowl combine the cake mix, oil, and egg with a wooden spoon. Slowly add the milk and stir until everything is mixed. The batter will be really thick and dense. Add the white chocolate chips and mix well. Dump into the prepared pan and spread to the edges. Bake for 20-25 minutes or until the edges start to turn golden brown. Let set for 15-20 minutes so the middle can firm up a little bit. Cut and serve warm or at room temperature.

These blondies will last for 3-4 days stored in an airtight container. Or just share them will all your friends and you won’t have to worry about it.

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A Beginning. With Brownies.

So here we are. The summer of 2012. I’ve finally done what I’ve been saying I’ve been going to do for awhile: starting a food blog. But there’s so many food blogs on the internet that I am determined to make this one different.

I want this to be a blog about how food brings people together and how no matter how far you are from where you call home or who you call your family, food can always take you back there.

There will be recipes here. There will be stories here. There will be lots of emotions here (just can’t help it sometimes). There will successes and failures here. But mostly there will be food and happiness.

Let’s start with brownies. A very good place to start.

Allow me to introduce you to two of my favorite foods: chocolate and peanut butter. These are probably your old friends too, but put these two ingredients together in these brownies, and you will be in heaven. Or at least, pretty dang close. These are an old family recipe from my Great Aunt Cathy. She’s legit Dutch, and anything that comes from the Dutch has to be good, right? Right. (that’s the excuse I always use anyway…) We call them Batter Up Brownies, and to be perfectly honest, when I was younger these are what I considered brownies. Not chocolate brownies. I know, I know. A travesty. But seriously, make these and you will understand. I promise.

This is a normal recipe. It starts with flour, baking powder, and salt. Combine that with canola oil, eggs, sugar, peanut butter, and vanilla.

Before chocolate chips.

All those things are good, but then you add chocolate. Now I understand the different kinds of chocolate like semi-sweet, bittersweet, and the fancy ones that say 70% coco or something like that. These brownies need plain old milk chocolate though. The point of these is not to be fancy, its to be delicious and carefree. Don’t go too crazy here.

After chocolate chips. So good, friends.

Bake these delicious friends up and consume. Warning: these do not last long! My brothers and I can eat a pan in about a day and a half. My roommates and I have a good 3/4 of this pan gone and it hasn’t even been a day yet. Just be aware. I probably shouldn’t tell you this, but this batter is ridiculously delicious. Don’t be afraid to lick the beaters or spatula or bowl. You have total permission.

Perfect with a glass of milk. Seriously. Perfect.

Batter Up Brownies

Makes 1 9×13 pan


1 cup flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup canola oil

3 large eggs

1 and 1/2 cups sugar

1/2 cup peanut smooth peanut butter

1 teaspoon vanilla

1 cup (give or take a 1/4 cup) milk chocolate chips

Preheat oven to 350 degrees and grease a 9×13 pan with oil/cooking spray

Measure flour, baking powder, and salt and combine in a small bowl. In the bowl of a stand mixture with the paddle attachment or in a bowl with an electric hand mixer combine oil, eggs, and sugar until well mixed, or about 2 minutes. Add dry mixture to the wet mixture and mix until combined, scraping down the sides of the bowl as necessary. Add the vanilla and peanut butter and mix. Stir in the chocolate chips. Pour into greased pan and bake for 25-35 minutes or until the top is golden brown and the brownies are set. Cool in the pan and consume quickly. With milk.

These brownies will last, in an airtight container, for about a week. But they probably won’t last that long. Just saying.


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