Cake mix cookies are simple and delicious. Especially when they’re Dark Chocolate Fudgy Cake Cookies! (See recipe below)
Alright, you guys convinced me. I’ll share my ugly chocolate goodies, but first, let’s take a quick look at lunch. I had been looking forward to these leftovers since I finished dinner last night. Yum!
A pomegranate berry yogurt that I found on sale at the grocery store. I actually tried it a couple weeks ago and I liked it so I figured I’d go for it again. You know how I am with sale prices.
Paired with an apple and, of course, leftovers from last night’s Veggie Frittata. So, so good! Jay and I decided that we may want to try a ham and potato one next?
So now…about those not-so-pretty goodies. You guys quickly reminded me that just because a food may not be pretty, it certainly doesn’t mean that it’s not tasty. (Remember this mess?). Plus, there’s been plenty of other occasions where I’ve been guilty of eating ugly food and I’m not ashamed. Go ahead…raise your hand if you’re with me!
Fortunately, I found a way to turn these little globs from looking like fresh “steamers” into some semi-tempting treats. Then again, after I just referenced them as steamers, I may have ruined it all. Woops.
Okay okay, but really…they don’t look too bad now, right? Better yet, I promise that they are quite the tasty little gems. I originally found the recipe for them in this old little recipe book that I probably ended up picking up while checking out at the grocery store one day. The idea behind the recipe is similar to Cake Mix Cookies, but it uses a little less oil, making it
acceptable to eat double the amount healthier.
Dark Chocolate Fudge Cake Mix Cookies
- 1 box Dark Chocolate cake mix
- 2 2-1/2 ounce jars pureed prunes (I used prune baby food)
- 1 egg
- 3 tablespoons canola oil
- 3 tablespoons water
- Raspberry jam or any other topper of your choice
- Powdered sugar
- Preheat oven to 350 degrees. Prepare a cookie sheet with nonstick cooking spray or line with parchment paper.
- Beat cake mix, prunes, egg, oil, and water in medium bowl with electric mixer on low speed until well blended.
- Drop batter by tablespoonfuls 2 inches apart onto prepared cookie sheet (dough will be sticky!). Bake 8-10 minutes or until cookies puff up and indent slightly when touched. (Do not overbake.) Cool 1 minute on cookie sheet, then transfer to wire racks to cool completely.
- Top cooled cookies with raspberry jam, or any other topper of your choice. (Iâ??m sure Nutella would be tasty!). Sprinkle with powdered sugar and enjoy!
These cookies will probably be some of the softest cookies that you’ve ever had. They’re actually borderline fudgy from being so soft. While the cookies are yummy on their own, jazzing them up a bit with some raspberry jam and powdered sugar definitely gives ’em a little extra something. I’d also be willing to bet that they’d be amazing with some ice cream sandwiched between them. Or maybe crumbled on top of a frozen mango-flavored Chobani (<– one of my favorite treats)?
Either way, they’re delicious and they’re quick and easy to whip up, so I think you should give ’em a try…just sayin’.
Question for the Afternoon:
What are some of your favorite “ugly” foods?