Some of my earliest memories contain fingers coated in flour, sprinkles dancing away, and sitting on top of the counter to roll out pie dough. As a result, I’ve always loved baking. I’ve done my best to instill a love of baking with my kids, and my son’s goal to be an astronaut chef is fairly good evidence I’ve succeeded so far.
But with busy schedules of preschool, working from home, activities and events, we don’t always have the time to give baking its due diligence.
I was beyond grateful when I discovered some shortcuts that let us have fun baking, but with just a little bit less work so we can fit it in more frequently. I wanted to share a couple of recipes in case you, too, would like to bake more.
- 1 box of your favorite chocolate flavored cake mix
- Dash cinnamon
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 teaspoon vanilla
- 1 cup of your favorite chips (dark chocolate, semi-sweet, white chocolate, peanut butter, etc)
- 1. Combine cake mix and cinnamon. Add remaining ingredients, except chocolate chips and mix well.
- 2. Stir in chocolate chips.
- 3. Chill dough in refrigerator for 45-60 minutes.
- 4. Preheat oven to 350.
- 5. Shape approximately 3 tablespoons of dough into balls and place on nonstick cookie sheet.
- 6. Bake for 9 minutes. Enjoy!
- 2 cups Bisquick
- 1 1/2 cups cold water
- 2/3 cup pureed pumpkin
- 1 teaspoon ground cinnamon
- Dash each of ground cloves, ground nutmeg, ground ginger
- 1. Combine all ingredients and mix, but let batter stay a little lumpy.
- 2. Spray non-stick spray onto griddle or hot pan.
- 3. Drop pancakes in approximately 1/4 cup increments. When top is bubbly (this takes approximately 2 minutes), flip. Let cook for another 1-2 minutes, remove. Repeat until batter is gone and you have a stack of scrumptious pancakes.
- 4. Top with butter and syrup, or whipped cream and a dusting of more pumpkin pie spice (the cinnamon, nutmeg, cloves, and ginger).