Hey Batter Batter Batter Batter, Swing Batter

photo 2 (2)Ever since going camping last weekend and making some s’mores I’ve had quotes from the Sandlot running through my head. “How can I have s’more if I haven’t had any yet?” C’mon how can you eat a s’more and not think of that scene in the movie. Needless to say somewhere in my head I went from thinking about s’mores to thinking about using the bag of mini marshmallows I had in my pantry for some Rice Krispies Treats. THEN I remembered I had seen a recipe for Cake Batter Rice Krispies Treats… Batter up! (okay please excuse all of the horrible cake batter/baseball batter puns, I can’t help it.)

photo 3 (2)Anyways, I found something that said to add a quarter of a cup yellow cake mix (dry) into the marshmallow mixture before adding the Rice Krispies. Easy enough.

Now I haven’t made Rice Krispies Treats in a long time, and all I can say is I do not remember the marshmallow being so damn hard to stir when its melting.

Despite the stirring difficulties, the recipe is incredibly easy. Here it is:


  • 6 cups Rice Krispies cereal
  • 1/2 stick butter
  • 10 oz bag of mini marshmallows
  • 1/4 cup yellow cake mix
  • SPRINKLES! (because duh everything is cuter with sprinkles, I only had some 4th of July sprinkles so my treats are patriotic)
  1. Melt butter on low in large saucepan
  2. Add marshmallows, as they begin to melt stir in cake mix one spoonful at a time
  3. Remove from heat, mix in cereal and sprinkles
  4. Spread into a 9 x 13 pan, you sprayed with cooking spray.

After I piled the mixture into the pan, I sprayed cooking spray onto my hand and just pressed them down flat. The cooking spray makes it easy to get the treats flattened out and your hands don’t end up a sticky mess.photo 5

That’s all you need to do, then you let them cool and eventually cut them into squares. If you can’t handle this recipe, well then, you’re killin me smalls!


Make Ya Wanna Lick the Spoon Cake Batter Cheesecake

Growing up homemade birthday cakes were always a part of our family birthday celebrations. Our rule was you got to pick the cake on your own birthday. For as many years as I can remember my Dad always put in his request for lemon cake with lemon frosting. Every so often I’d wanna mix it up, but my standby favorite was yellow cake with chocolate frosting. My mom on the other hand, never really had a favorite cake. She liked to let me experiment, once I was the one baking her cake. One of the last cakes I remember making for her was a banana split cake. So in honor of my mom’s birthday this year I decided to sort through the latest recipes I’d found online and make something new.

Enter the Cake Batter Cheesecake. Normally for a birthday cake I’m not a fan of a cake without frosting, because frosting is sort of the best part. However, when I saw this recipe for cake batter cheesecake it looked too good to not try. 2013-03-23 08.59.13The first step to making this bad boy is creating the vanilla cookie crust. My first attempt at crushing the cookies involved a Ziplock bag and my rolling pin. Apparently vanilla wafers don’t crush easy, so I had to bust out my itty bitty food processor. 2013-03-23 09.02.54The recipe I found didn’t include instructions for the crust, so I just crushed up what looked like the right amount of cookies and added melted butter until I had the texture to be able to press the crust into the pan.

2013-03-23 09.27.39Next, came time to make the filling. So my cream cheese probably wasn’t “softened” as much as it should have been, so the batter took a little more mixing to get it to come together. Otherwise it is pretty simple to make the filling, a lot of dumping and stirring. The finishing touch on the batter was to mix in sprinkles. Of course when I got to this step I realized I didn’t have just plain rainbow sprinkles, so I had to mix my Easter and Valentine’s Day sprinkles to get my cake looking bright and colorful.

Here is the first part where I digressed from my recipe… this recipe calls for you to bake the cake “bain marie” style, which means you put the pan in another pan filled with water. It is supposed to make sure everything bakes more evenly. I’m pretty sure “bain marie” must be French for big, giant pain in my ass, so after feverishly Googling other cheesecake recipes I found many don’t require this. I would have attempted it, but outside of my GIANT turkey roasting pan, I didn’t have another pan big enough to fit my spring form pan. So into the oven my cheesecake went, without its water bath.

2013-03-23 11.52.43After baking and then letting it sit in the oven for the prescribed post-baking 60 minutes, my cheesecake was ready to cool off. It did crack a little and looked a little more brown than I expected, which the supposed “bain marie” was supposed to help avoid. Oh well. Lucky for my the recipe called for a chocolate glaze to top the whole thing and hide my over-baked top.

The chocolate glaze was really easy to make, just microwave chocolate chips and butter, then stir in heavy cream until smooth and chocolate-ly.

Here is the recipe for Cake Batter Cheesecake (as originally found on Pinterest from this site)


  • 1 9 inch spring form pan prepared with a vanilla cookie crust
  • 24 ounces cream cheese, softened
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 5 large eggs, beaten
  • 1 cup full fat sour cream
  • 1 1/3 cup yellow cake mix
  • 1/4 cup sprinkles
  1. Beat cream cheese, vanilla, and sugar on the lowest speed of your mixer until well blended
  2. Add the cake mix and continue beating until no lumps remain. Keep the mixer on low-speed.
  3. Add eggs, one at a time beating well after each addition
  4. Fold in the sour cream
  5. Spoon into the crumb lined spring form
  6. Bake at 375 F for 50 minutes.
  7. Turn oven off but do not open the door. Leave for 1 hour. Do not open the door during this time.
  8. Allow to cool on the counter for 1 hour.
  9. Place a paper towel over the top, cover with plastic wrap and chill for at least 6 hours.
  10. Glaze with a mixture of 1/2 cup heavy cream, 2 cups milk chocolate chips, and 1/4 cup unsalted butter melted together and stirred until smooth.

The whole cake put together was decent… I would maybe attempt that stupid water bath thing to see if I could make a creamier cake in the end the next time I make cheesecake.CAM04844

The best part of this recipe really is the filling. I’m not going to lie, before washing my batter bowl I had to taste a spoonful of the unbaked cheesecake filling. All I can say is holy monkey balls it was so good. I immediately filled the bowl with dishwasher to stop myself from eating anymore. I think the batter may have been better than the baked cheesecake. The chocolate glaze was also delicious by the spoonful. Just goes to show, despite the risk of eating raw eggs, it is ALWAYS worth it to lick the batter.