Cake Batter Blondies

Ok, now this recipe is a must make.  Like, you will want to eat the entire pan in one sitting.  Try and refrain yourself though.  Or don't.  I actually had several blog friends post this recipe, so I figured it had to be pretty good...and it is.  They are pretty rich, but I did sub some of the ingredients to make them a little more waist friendly.

Cake Batter Blondies

adapted from here

Ingredients

1 box cake mix*

1/4 cup oil (I used applesauce)

1 egg (I used an egg sub)

1/2 cup milk (I used almond)

1/4 cup rainbow sprinkles

1/2 cup white chocolate chips

Extra rainbow sprinkles for top

Frosting*** (store bought or homemade)

Directions

Combine the cake mix, egg and oil in a large bowl and mix well.  Slowly add the milk until you have a pretty thick batter.**  Mix in the sprinkles and white chocolate chips.  Scoop the batter in to a 9x9 inch baking pan that has been sprayed with Pam.  Bake for about 25 minutes at 350 degrees.  You want them to be a little gooey in the middle.  Remove pan from oven and let it sit on a wire rack for 30 minutes or so (or eat them warm if you aren't going to frost).  Once cooled, frost.  Sprinkle the extra sprinkles on top.

* The original recipe actually calls for Funfetti cake mix, which I have also used, and it's good, but I just prefer to use the Cherrybrook Kitchen brand because it's gluten and dairy free.  Their yellow cake mix is my favorite for pretty much any cake recipe!

** This should be a pretty dense batter.  You want to be able to stir it, but it shouldn't be to the point where it would just pour out of the bowl. 

*** You can use however much frosting you like, and in whatever flavor you prefer.  Since the bars themselves are pretty rich, I personally like just a very thin layer of frosting.  I cheated and just used a container of whipped strawberry frosting.

Image from here

My Favorite Veggie Chili

This is hands down my favorite chili recipe.  Although I feel like it's a little different every time I make it, it's always good!  I may vary the veggies depending on what I have on hand and what's in season at the market, but this is the basic recipe I follow.  You may be skeptical of chili without meat, but I promise you won't miss it with all this other goodness.  Sometimes if Matt is wanting some "meat" in his chili, I'll add a cup or so of Boca crumbles.  The best part about this meal, it's done in the crock pot...a great fix-it-and-forget meal!

Veggie Chili

1 large onion, diced
1 bell pepper, diced
1 poblano pepper, diced
1-1/2 cups frozen corn
1/2 cup frozen edamame
2 heaping Tbs. minced garlic
20 oz. can red kidney beans, rinsed and drained
15 oz. can black beans, rinsed and drained
28 oz. can diced tomatoes (do not drain)
15 oz. can fire roasted diced tomatoes (do not drain)
1 packet chili seasoning mix
1/2 Tbs. paprika
1/2 tsp. cayenne pepper
1/4 cup brown sugar
Salt/pepper to taste

Just mix everything in a large crock pot and cook on low for 6-7 hours.  That's it!  I like to eat mine with warm cornbread.  Matt likes his with shredded cheddar cheese and tortilla chips.  It's good both ways:)