Happy Birthday, Keller!!!! I present to you the easiest, most fun funfetti cookies ever made. (Seriously though, doesn’t a Funfetti Cake scream “it’s someones birthday”? Thought so.)
Seriously, it’s so simple, I’m embarrassed to share the recipe. All you need is a box of funfetti cake mix, 1/4 cup oil (I used canola), 1/4 cup water, and 1 egg (I used 1/4 cup egg beater). That’s all, folks. Mix together. Drop onto a sprayed pan and bake at 350 for about 12 minutes. Cool (if you have patience) and devour.
And now for the reveal (that sounds so serious)! My special delivery last week was homemade granola bars for my sister!!! Maggie has a long commute to work in the morning (she teaches elementary school) and I thought this would brighten her week since she started workdays. I know she loves being able to grab something and go. (Word has it her hubs – Brad – loves them…but he takes it even farther and spreads a layer of PB on top.)
I finally went with Martha’s recipe but I changed a few things around for my liking.Maggie’s Breakfast Bars: 1 tablespoon oil 1 1/4 cup oats 1/2 cup dried cranberries (you could totally use any dried fruit here) 1/4 cup ground flax 1/4 cup chopped pecans (once again, any nut would work) 2 tablespoons chopped peanuts (refer to above nut note..haha – nut note) 1/4 teaspoon salt 1/2 cup honey 1/4 cup natural creamy peanut butter (crunchy peanut butter or almond butter would work here) 1/2 teaspoon vanilla extract
Preheat oven to 325 degrees. Spray an 8 x 8 inch pan with Pam. Line bottom and two sides with parchment paper (I used aluminum foil due to my lackage of parchment), leaving a 2-inch overhang on each side. Spray with Pam. In a bowl, combine oats, dried fruit, flax, nuts, and salt; set aside.
In a small saucepan, combine honey, peanut butter, oil, and vanilla. Cook over medium until melted. Add to dry ingredients and stir to combine. Transfer mixture to prepared pan; smooth top. Bake until golden and edges pull away from sides of pan, 20 to 25 minutes. Cool completely in pan. Using paper overhang, lift bars out of pan. On a cutting board, cut into 8 pieces using a serrated knife. Store in an airtight container, separating pieces with wax or parchment paper, for one week. Or freeze for up to 3 months.
And if you’re like Brad, serve with PB on the side.
Big Guy was sad I only saved him one. I guess I’ll be making these again soon…
Happy Friday – off to Columbia for a birthday celebration that may or may not include frosting-less cupcakes (recipe to come), lots of shenanigans, Wet Willies, burgers, cocktails, fun in the sun, my 2 favorite brothers, my favorite sister and my favorite brother-in-law plus Sunday lunch with the parental unit. Oh, and my favorite Big Guy.