Mommy, pleassseeee can we make cookies? Or cake! Or muffins?
Ahhhh. I love my child and we love sweets, but I’m just not in love with baking anything from scratch. Unlike so many of my friends who make the most insta perfect cookies and banana nut bread, I just don’t. I think maybe it’s just because you have to be very precise when baking, and I just want to throw things together. Baking by using a pinch of this and a dash of that just doesn’t really go. So it was time to get creative and find a few no-fail recipes that I couldn’t mess up.
Like cookies in a bag. Yep. That’s right. I keep no-fail cookie mix in a bag in our cabinet at all times because as I said before it’s basically foolproof. It comes out perfect every time and everyone is happy. So since we are in fall mode I figured I could substitute pumpkin puree for the butter, throw in a dash of cinnamon, an extra egg, and then cross my fingers. My daughter was thrilled to crack the eggs and start her little heart’s content. We poured the mix into a little loaf pan to bake it.
Low and behold I was rewarded with a fabulous chocolate chip pumpkin bread. That’s a win that I am going to take. So if you’re looking for a fast fall sweet recipe you should definitely try this!
1 17.5 ounce bag of Betty Crocker Chocolate Chip Cookie Mix
1/2 cup of pumpkin puree
Dash of cinnamon
Pre-heat oven to 375 degrees. Mix all ingredients together. Pour into greased bread loaf pan. Let cook for 25 minutes. Check consistency for doneness. You might need to leave it baking a few more minutes depending on your oven.
So do you have any fall shortcut recipes? Please share because I am here for it.