Before You Start

• Mix this recipe by hand, no electric mixer needed.
• Don't skip the step of lining your pan with parchment paper, it's easier to slice and it reduces stick and cleanup.
• Warm brownies fresh from the oven are hard to resist but resist if you want clean slices. The cooler the brownies are, the neater your slices will be.

Ingredients

• Butter, melted
• Granulated sugar
• Brown sugar
• Unsweetened cocoa powder
• Large eggs, room temperature
• Vanilla extract
• All-purpose flour
• Fine sea salt

See recipe card for amounts

Instructions

Make the Chocolate Base

Melt the butter and stir in the sugars and cocoa powder. The mixture will be thick, glossy and smell intensely chocolatey. Stir in the flour and salt just until no dry streaks remain. Don’t over mix or your brownies will be tough.

Add the Eggs

Whisk the eggs and vanilla separately, then slowly stir them into the warm chocolate mixture. Mixing gradually helps prevent the eggs from scrambling.

Bake

Spread the batter into a prepared 9x13-inch pan and bake until a toothpick comes out with a few moist crumbs attached.

You might also like:

12 Ways to Tart Up Your Boxed Brownie Mix

Can You Freeze Brownies?

Homemade Brownie Recipe FAQs

Recipe

Yield: 24

Brownies with Cocoa Powder

Print

If you've got cocoa powder in the pantry, you're halfway to a pan of intensely chocolatey brownies, This easy recipe turns out fudgy brownies with a crackly top and deep chocolate flavor.

Prep Time: 20 minutes

Cook Time: 25 minutes

Additional Time: 15 minutes

Total Time: 1 hour

Ingredients

• 1 cup unsalted butter (227 g)
• 1¾ cups granulated sugar (350 g)
• ¾ cup packed brown sugar (165 g)
• 1 cup unsweetened cocoa powder (85 g)
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract (15 ml)
• 1 cup all-purpose flour (125 g)
• ½ teaspoon salt (2.5 g)

Instructions

• Preheat oven – Preheat to 350°F (175°C). Grease and line a 9x13 pan with parchment paper. Leave an overhang for easy lifting.
• Melt and  mix sugars – In a large saucepan, melt the butter. Remove from heat and stir in granulated and brown sugars until mostly dissolved. Let cool until warm.
• Add cocoa – Stir in cocoa powder until mixture is glossy and smooth.
• Whip eggs and vanilla – In a separate bowl, beat the eggs and vanilla for 1 to 2 minutes until foamy. This helps create the signature shiny top.
• Combine – Slowly whisk the warm chocolate mixture into the eggs, stirring constantly to avoid scrambling the eggs.
• Fold in dry ingredients – Add flour and salt. Gently fold until just combined. Do not overmix.
• Bake – Pour the batter into the prepared pan. Smooth the top and bake for 25 to 28 minutes. The top should be shiny and a toothpick inserted in the center should come out with moist crumbs.
• Cool and slice – Let cool in the pan for 15  minutes before lifting out and slicing.

Notes

Don't overbake these brownies. They will continue to set as they cool. For fudgy brownies, remove the pan from the oven when a toothpick inserted near the center comes out with a few moist crumbs attached.

For clean slices, allow the brownies to cool completely before cutting.

This recipe was tested using natural unsweetened cocoa powder. Do not substitute hot cocoa mix.

Recommended Products

This post and/or recipe may contain affiliate links, which means if you click through and make a purchase, I'll earn a commission. As an Amazon Associate I earn from qualifying purchases. See Disclosure policy.

• 
  Amazon Grocery, Pure Vanilla Extract, 1 Fl Oz
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Did you make this recipe? Please give it a rating

Please leave a comment on the blog or share a photo on Pinterest

The post Brownies with Cocoa Powder appeared first on Kitchen Serf.

This easy homemade version starts with a boxed cake mix, prepared frosting and plenty of colorful nonpareils for a dessert perfect for birthdays, baby showers, bake sales and any celebration that could use a little extra color.

You don't need advanced decorating skills to make these adorable miniature cakes. If you can bake a sheet cake, you can make Viral Dot Cakes at home. Heck, if you can buy a sheet cake you can make these. No shame in the store bought game.

What Is The Dot Cake?

Dot cakes aren't cupcakes with a few sprinkles tossed on top. They're covered in so many nonpareils that you get a crunchy candy shell before you reach the cake underneath.

The trend is inspired by creations from The Dotcakes, a mother-daughter-owned bakery in Roslyn, New York. Their colorful sprinkle-covered mini cakes has gained a lot of media attention and inspired home bakers to create simplified versions using cake mix, frosting, and nonpareils.

Why You'll Love This Homemade Version

• Starts with a boxed cake mix
• Uses prepared frosting
• No piping or decorating skills needed
• Creates adorable individual mini cakes
• Easy to customize with different cake flavors
• Perfect for birthdays, showers, and bake sales

Ingredients

• Boxed cake mix (15.25 ounces)
• Ingredients called for on the back of the box, usually two large eggs, water and vegetable oil.
• Vanilla frosting
• Rainbow colored nonpareils or sprinkles

Before You Start

Plan for time for the cake itself to chill in the fridge or freezer twice: once before frosting it and then once more after you've frosted it before you cut out the circles.

How to Make a Dot Cake

Bake the cake according to the package directions in a 13x9-inch pan and let cool completely.

Spread frosting evenly over the entire cake.

Use a round cookie cutter, biscuit cutter, or drinking glass to cut circles from the frosted cake.

Pour nonpareils into a shallow dish. Carefully lift each cake round and press the frosted top into the dot candy until completely covered.

Arrange on a serving platter and serve.

For the cleanest cuts, chill the frosted cake for 15 to 20 minutes before cutting out the circles.

Dot Cake Flavor Variations

One of the best things about this recipe is how easily you can customize it.

Funfetti Dot Cake

Use a Funfetti cake mix and vanilla frosting for maximum birthday-cake vibes.

Lemon Dot Cake

Pair lemon cake with vanilla frosting or lemon frosting and yellow, white, and pastel-colored nonpareils.

Red Velvet Dot Cake

Use red velvet cake and cream cheese frosting for a colorful holiday or Valentine's Day dessert. Use all white or all red nonpareils.

Chocolate Dot Cake

Chocolate cake creates a dramatic contrast with bright sprinkles.

Classic Vanilla Dot Cake

A simple vanilla cake lets the colorful dot design take center stage.

Decorating Ideas

• Ombre color gradients
• Holiday color combinations
• Birthday-themed colors
• School colors
• Baby shower palettes

Storage and Make Ahead Instructions

Cover and store at room temperature for up to 3 days.

For longer storage, refrigerate the cake and bring it to room temperature before serving.

Most cakes freeze really well. However, if you freeze these little dot cakes, be prepared for the nonpareils to "bleed" a bit into the frosting once you thaw them.

Frequently Asked Questions

More Easy Cake Mix Desserts

• Cake Mix Cookies
• Chocolate Cherry Cake Mix Cookies
• Kentucky Butter Cake Cookies
• Brownie Mix Cookies
• Boxed Brownie Mix Hacks

Recipe

Yield: 8

Viral Dot Cake Recipe

Print

Prep Time: 25 minutes

Cook Time: 30 minutes

Additional Time: 1 hour 30 minutes

Total Time: 2 hours 25 minutes

Ingredients

• 1 box vaniila cake mix (15.25 ounces ideally)
• Ingredients listed on box of cake mix, usually vegetable oil, eggs and water
• 2 containers vanilla frosting or 1 batch homemade buttercream
• 1 to 2 cups rainbow nonpareils or rainbow sprinkles

Instructions

1. Prepare and bake the vanilla cake in a rectangular baking pan according to package directions.
2. Let cake cool completely.
3. Frost the cake and let chill again so frosting sets up.
4. Turn small cardboard dessert cups upside down and press them into the frosted cake. (I used cups with 2.75 inch width, approximately 7ounces or one cup).
5. Pour nonpareils or sprinkles into shallow bowl.
6. Turn mini cakes upside down and press the frosted side into the nonpareils until completely coated.
7. Lift the Dot cakes away from the sprinkles and put on a serving tray.

Notes

(I used cups with 2.75 inch width, approximately 7ounces or one cup). The exact yield will vary based on the size of your cutter and how efficiently you cut the rounds from the cake.

Recommended Products

This post and/or recipe may contain affiliate links, which means if you click through and make a purchase, I'll earn a commission. As an Amazon Associate I earn from qualifying purchases. See Disclosure policy.

• 
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Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 261Total Fat 3gSaturated Fat 1gUnsaturated Fat 2gSodium 492mgCarbohydrates 58gFiber 1gSugar 32gProtein 2g

Nutrition information is an estimate as I am not a registered dietician.

Did you make this recipe? Please give it a rating

Please leave a comment on the blog or share a photo on Pinterest

The post Viral Dot Cake Recipe appeared first on Kitchen Serf.

For most cookie recipes, you need one type of salt for the dough and one salt for topping cookies, if you want them to look fancy.

Best Salt for Cookie Dough

Fine sea salt is my fave.

• It dissolves easily.
• It distributes evenly through the dough.
• No chemicals.

The unofficial queen of baking Dorie Greenspan says she uses fine sea salt for her cookie baking. Greenspan said fine sea salt has no additives and is easy to measure consistently and accurately.

Can I use Table Salt?

Yes, you can actually. In fact King Arthur Baking Co. develops all its recipes using table salt.

Table salt is inexpensive and it works well in cookies.

A word of caution: if you're swapping one salt for another, measurements may vary because different salts have different crystal sizes.

What's the Best Salt for Topping Cookies?

Some of the best cookies I've ever had in my life have been festooned with flakes of sea salt or finishing salts.

These are all good brands of finishing salts to try:

• Maldon
• Smoked Maldon (the salt I lust over)
• Fleur de sel
• Murray River
• Cypress or Cypriot
• Any flaky sea salt

You want delicate flakes to scatter across the top of your cookies when you pull them out of the oven. Chef's kiss...

My Baking Salt Setup

If I could only keep two salts in my baking cabinet I'd choose:

1. Fine sea salt for dough.
2. Maldon flaky sea salt for finishing.

But, because it's me, of course I have more than two.

Right now I have two types of Maldon alone, a regular and a smoked. My preference for topping cookies is the smoked.

The smoked salt is not harsh or strong, it just gives the faintest hit of "why are these cookies so freaking fabulous?"

And then I have three versions of fine sea salt in varying amounts of grain size. Those are from my local food co-op where I can buy a teensy amount.

Because I'm middle-aged and shop at T.J. Maxx, I also have pink Himalayan sea salt crystals. If I bake something pink, this salt goes on top.

If you're here, you might also find 7 Reasons Your Cookies Are Flat helpful.

The post Best Salt for Baking Cookies appeared first on Kitchen Serf.

This is not the moment to attempt a complicated plated dessert you saw in a fancy food magazine at 11 p.m.

Graduation parties need desserts that can sit out for a while, survive warm weather, feed a crowd and still taste good after Uncle Mike leaves the brownie tray uncovered for 45 minutes.

These are my favorite easy graduation dessert ideas for feeding a crowd without losing your mind.

1. Cookies

Cookies are the MVP of graduation desserts.

They’re portable, easy to stack on trays, easy to make ahead and they can sit out for hours without someone reporting you to the city code enforcement officer.

Chocolate chip cookies, sugar cookies, cake mix cookies, sprinkle cookies, brownies disguised as cookies, these are all good.

People grab cookies. Especially teenagers. They wander by the dessert table 14 times and take “just one more.”

2. Brownies

Did I mention brownies?

Because brownies deserve their own category.

They’re sturdy, crowd-pleasing and almost impossible to screw up if you use a recipe you already know works. Also, see 12 ways to dress up boxed brownie mix for ideas.

You can cut them small to feed a crowd or giant.

Frosted brownies, brownies with candy mixed in, brownie bites, boxed brownies — this is a judgment-free zone.

3. Rice Krispie Treats

Rice Krispie Treats are basically indestructible.

You can make classic Rice Krispie Treats or go wild with sprinkles, chocolate drizzle, peanut butter, Oreos or the graduate’s school colors.

They travel well. They don’t need refrigeration. They survive children. They survive six months in a forgotten lunch bag and most natural disasters.

You could make sheet pan crispy rice treats and divide into sections to make different flavors.

4. Congo Bars

Congo bars are one of the most underrated desserts on the planet.

They’re chewy cookie bars packed with brown sugar goodness, walnuts and chocolate chips and they hold up beautifully on dessert tables.

I think I’ve told this story before, but my grandmother used to mail Congo bars to my uncle when he was serving in Vietnam because they traveled so well.

That’s not a dessert. That’s durability testing.

5. Lemon Bars

Lemon bars are always one of the first desserts to disappear.

Now, they can’t sit outside in the blazing sun all afternoon like a cookie tray can, but there’s an easy workaround.

They make these fancy serving trays now with compartments underneath for ice packs or crushed ice. You can put the lemon bars out after the meal, leave them out for an hour or two, then pop the extras back into the fridge.

6. Dessert Snack Mix

You know, Basic White Trash.

White chocolate snack mix. Puppy chow. White trash mix. Chocolate-covered cereal and pretzels and peanuts and M&Ms thrown together in glorious sugary chaos.

And they’re perfect for graduation parties because you can customize the colors to match the graduate’s school colors.

Add colored M&Ms or sprinkles and suddenly you look organized and festive.

7. Ice Cream Sandwiches

Not everything needs to be homemade.

You could absolutely buy a giant box of ice cream sandwiches from Sam’s Club and call it a day. Frankly, people would still be thrilled.

But if you want to make it feel a little more special, roll the edges in sprinkles or mini chocolate chips and put out toppings so people can decorate their own.

8. Build-Your-Own Sundae Bar

Teenagers and kids love a sundae bar and so does middle-aged me.

Set out tubs of ice cream, sauces, whipped cream, crushed cookies, sprinkles and candy toppings and let people get creative.

This is also one of those desserts that looks way fancier than it actually is.

You’re basically just opening containers and pretending you hosted a Food Network competition.

9. Fancy Fruit Trays

Fruit is always a good idea because eventually someone at the party starts pretending they’re “being healthy” after eating four brownies.

Skip the sad grocery store fruit tray if you can.

A watermelon cut in half and filled with strawberries, pineapple, grapes and watermelon chunks looks impressive with almost no effort.

It’s colorful, refreshing and balances out the dessert table nicely.

Or you can make fruit skewers. Or even better, set out skewers next to the chopped fruit and let people make their own.

That is if you're sure none of the teenage boys are going to turn them into miniature swords. Ain't nobody got time for the ER on graduation day.

10. Caramel Apple Station

This one is fun if you want something interactive.

Slice apples ahead of time and set out caramel dip, melted chocolate, chopped nuts, miniature pretzels, crushed cookies and sprinkles so people can build their own caramel apple slices or caramel apple nachos as shown in photo above.

It feels a little more special than just setting out another tray of bars, but it’s still incredibly easy.

And unlike full candy apples, nobody risks losing a filling.

11. S'mores Station

A s’mores station is one of those graduation party desserts people remember because it's interactive and fun instead of just another tray of bars.

You can keep it simple with graham crackers, Hershey bars and marshmallows or get fancy with peanut butter cups, flavored or oversized marshmallows or different kinds of chocolate bars.

Graham crackers are absolutely not de rigueur. You can use anything really: crackers, cookies, bread.

See my giant list of alternatives to graham crackers when making s'mores.

If you have a fire pit, great. If not, tabletop s’mores makers work too. I’ve even seen people use Sterno setups for indoor parties.

12. Dessert Nachos

Cinnamon sugar tortilla chips, fruit salsa and maybe a squeeze bottle of chocolate sauce.

13. Chocolate Dipped Pretzel Rods

Chocolate-dipped pretzel rods look fancy but are so easy to make.

Dip pretzel rods (buy in chip aisle at grocery store) in melted chocolate or candy melts, add sprinkles in school colors and let them set on parchment paper or wax paper.

If you want to get fancy, wrap the rods in cellophane and put them in mason jars or vases on the dessert table.

Or if you just can't even, lay them on a platter and save your sanity.

14. Sheet Cakes (Buy One)

And finally: cake.

What graduation dessert table is complete without cake?

But I’m going to say something controversial for a food blogger:

You should probably buy the graduation cake.

I said what I said.

Cakes are tricky. Especially giant cakes. Especially giant cakes you only make once every few years while also trying to host a graduation party.

There are just too many variables.

Cakes sink. Frosting melts. Layers slide.

Suddenly you’re standing in your kitchen staring at what looks like a haunted birdhouse made of buttercream.

And graduation cakes matter because people gather around them. They take pictures. Everybody stares at the cake.

So unless cake decorating is already your thing, go to your favorite grocery store bakery or local bakery and order one.

Just order it ahead of time because graduation season gets wild and so do bakeries.

Also — and I say this with love — if you care deeply about frosting, ask what kind they use before ordering.

Because if you’re envisioning rich buttercream and end up with one of those whipped toppings that tastes like lightly sweetened air, that is a profound emotional disappointment.

The post Easy Graduation Desserts That Won't Melt, Collapse or Ruin the Day appeared first on Kitchen Serf.

They’re colorful, creamy, fun to make and perfect for cookouts, backyard parties, potlucks and holiday dessert tables.

The best part? No baking required.

Why You'll Love This Patriotic Dessert

Each cup has a blue Jello layer, a creamy white middle and a bright red Jello layer finished with whipped cream and patriotic sprinkles.

These look impressive but are surprisingly simple to assemble.

Plus, anything served in individual cups automatically feels fancier. That’s just science.

Especially for one of the patriotic holidays. Maybe it's just me but after a while, a 13x9 dessert starts to lose its appeal after the 9th person clumsily takes a slice.

• No-bake dessert perfect for hot weather
• Kid friendly and party friendly
• Great make-ahead Memorial Day dessert
• Easy Fourth of July dessert idea
• Uses Simple ingredients from the grocery store
• Perfect for cookouts and summer gatherings
• Customizable for other holidays and themes

How to Make Red White and Blue Jello Cups

What You'll Need

• 1 packet blue Jello (berry blue or blue raspberry)
• 1 packet red Jello (strawberry or cherry)
• 1 cup whole milk
• 1 packet unflavored gelatin
• Boiling water (see note below)
• Red, white and blue sprinkles
• Whipped cream for topping

Important Note About the Boiling Water

Prepare each Jello flavor using the amount of boiling water listed on your specific package instructions.

Jello packet sizes and liquid ratios can vary depending on the brand and country, so always follow the instructions on your box for the best results.

Step 1: Make the Blue Layer

Dissolve the blue Jello in boiling water according to the package instructions.

Pour the mixture into clear plastic cups or small dessert cups, filling each about one-third full.

Transfer the cups to the refrigerator and chill until completely set.

Step 2: Make the White Layer

Sprinkle the unflavored gelatin over ½ cup cold milk and let it bloom for about 5 minutes.

Meanwhile, heat the remaining ½ cup milk until hot but not boiling.

Stir the hot milk into the bloomed gelatin mixture and whisk until fully dissolved.

Let the mixture cool slightly before carefully pouring it over the blue Jello layer.

Return the cups to the refrigerator and chill until firm.

Step 3: Add the Red Layer

Prepare the red Jello according to the package instructions.

Allow the Jello to cool slightly before gently pouring it over the white layer.

Refrigerate until fully set.

Step 4: Decorate and Serve

Just before serving, top each cup with whipped cream and patriotic sprinkles.

Serve chilled.

Tips for Perfect Jello Layers

Let each layer fully set.

If the layers are even slightly loose, the colors can bleed together.

Cool the Next Layer Before Pouring

You want the next layer cool but still pourable. If it’s too hot, it can melt the layer underneath.

Pour Slowly

Pouring gently over the back of a spoon helps protect the layers and keeps those clean lines looking pretty.

Use Clear Cups

The layers are the whole show here. Clear cups make these look extra festive on a dessert table.

Storage

• Refrigerate for up to 3 days
• Cover to prevent drying out
• Serve cold
• Do not freeze

Variations

Change the Colors

Swap the colors for other holidays or parties.

• Orange and black for Halloween
• Red and green for Christmas
• Pink and purple for birthdays
• School colors for graduation parties

Use Different Jello Flavors

Cherry, strawberry, raspberry and blue raspberry all work well here.

Frequently Asked Questions

Why did my Jello layers mix together?

Usually this happens because the previous layer wasn’t fully set or the next layer was still too warm when poured.

Can I make these ahead of time?

Yes. These can be made 2 to 3 days ahead and stored covered in the refrigerator.

Can I use different colors?

Sure, these layered Jello cups are easy to customize for holidays, birthdays and themed parties.

More No-Bake Desserts

• No-Bake Lemon Pie
• Cannoli Dip
• S’mores Dip
• Sheet Pan Crispy Rice Treats
• Strawberry Jello Shots

Recipe

Yield: 8

Red, White and Blue Jell-O Cups

Print

Red White and Blue Jell-O Cups are a fun and easy no-bake patriotic dessert made with colorful Jello layers, a creamy white middle and whipped cream topping. Perfect for Memorial Day, Fourth of July and summer parties.

Prep Time: 20 minutes

Additional Time: 4 hours

Total Time: 4 hours 20 minutes

Ingredients

• 1 packet blue Jello
• 1 packet red Jello
• 1 cup whole milk
• 1 packet unflavored gelatin
• Boiling water according to package directions
• Whipped cream
• Red, white and blue sprinkles

Instructions

1. Dissolve blue Jello in boiling water according to package instructions.
2. Pour into clear cups, filling each about one-third full. Refrigerate until fully set.
3. Sprinkle unflavored gelatin over ½ cup cold milk and let bloom for 5 minutes.
4. Heat remaining ½ cup milk until hot but not boiling.
5. Stir hot milk into gelatin mixture until fully dissolved.
6. Let cool slightly, then carefully pour over blue layer. Chill until firm.
7. Prepare red Jello according to package instructions and let cool slightly.
8. Pour red Jello over white layer and refrigerate until completely set.
9. Top with whipped cream and patriotic sprinkles before serving.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 43Total Fat 1gSaturated Fat 1gUnsaturated Fat 0gCholesterol 3mgSodium 40mgCarbohydrates 6gSugar 6gProtein 2g

Nutrition information is an estimate because I am not a registered dietician.

Did you make this recipe? Please give it a rating

Please leave a comment on the blog or share a photo on Pinterest

The post Red, White and Blue Jell-O Cups appeared first on Kitchen Serf.

These cookies start with a devil’s food cake mix, which keeps the recipe simple while still delivering deep chocolate flavor. Even as someone who doesn’t usually like chocolate-covered cherries, I kept going back for “just one more” cookie.

The ganache sounds fancier than it is. It’s simply warm cream poured over chocolate, creating a smooth topping that helps hold the cherries in place while making the cookies look extra festive.

If you really want to shortcut things, you can swap in chocolate frosting. But the ganache only takes a few minutes and gives these cookies a richer, more homemade flavor and texture.

Before You Start: Tips for Success

Maraschino cherries are JUICY. Drain them (reserve the juice for fancy cocktails if you want) then place them on several layers of paper towels. Let them sit for a couple of hours, blotting occasionally, until they're as dry as possible before adding them to your cookies.

Immediately after removing the cookies from the oven, use your thumb or the end of a wine cork to make a small indentation in the top of each cookie so the cherry has a place to nestle.

Forget to make the indentation? No worries. The cherries will still sit at attention on top of the cookies and the ganache will help hold everything in place.

I was after a Black Forest Cake vibe with these cookies so I added a teensy bit of almond extract to the cookie dough and an even teensier amount to the ganache.

If you’re not a fan of almond extract, leave it out or swap it with vanilla extract. Even a small amount can be pretty noticeable in the ganache.

Let the cookies cool completely before topping with cherries and spooning over the ganache.

The ganache will need time to set, so plan on at least an hour, possibly two to three hours if you're transporting the cookies or packaging them for gifting.

If you're stacking or gifting the cookies, separate the layers with wax paper so each cookie keeps its ganache to itself.

Ingredient Notes

• 1 box Devil’s Food cake mix (15.25-ounce box preferred)
• 1 jar of maraschino cherries with stems, if possible. Reserve the juice for cocktails or mocktails. I first bought stemless cherries, but several were smashed and broken in the jar. The stemmed version cost the same and looked much prettier on top of the cookies. Not a huge deal since they’re covered in ganache anyway, but worth mentioning.
• 2 large eggs
• ½ cup vegetable or canola oil (or substitute 1 stick melted butter)
• ⅛ teaspoon almond extract

Ganache

• ⅓ cup heavy cream
• 1 cup chocolate chips or chopped chocolate (I used milk chocolate, but semisweet or dark chocolate work too)
• 1/16 teaspoon almond extract (half of an ⅛ teaspoon)

Make Ganache in Three Easy Steps

More Cake Mix Cookie Recipes

If you're not familiar with turning a box of cake mix into a batch of cookies, find out what the cake mix cookie dough texture should feel like and look like.

If you love chocolate cookies, you'll probably like making cookies from a brownie mix.

Recipe

Yield: 24

Chocolate Cherry Cookies

Print

Chocolate Cherry Cake Mix Cookies are soft, fudgy cookies made with Devil’s Food cake mix and topped with chocolate ganache and maraschino cherries for an easy dessert inspired by chocolate-covered cherries.

Prep Time: 15 minutes

Cook Time: 10 minutes

Additional Time: 1 hour 15 minutes

Total Time: 1 hour 40 minutes

Ingredients

• 1 box Devil’s Food cake mix (15.25-ounce box preferred)
• 1 jar stemmed maraschino cherries, juice reserved
• 2 large eggs
• ½ cup vegetable oil (or 1 stick melted butter)
• ⅛ teaspoon almond extract
• Ganache
• ⅓ cup heavy cream
• 1 cup chocolate chips or chopped chocolate
• 1/16 teaspoon almond extract (use ½ of an ⅛ teaspoon)

Instructions

While the dough chills, drain the maraschino cherries well and pat dry with paper towels.

Heat oven to 350F° degrees. Line baking sheets with parchment paper.

Scoop dough into balls and place on prepared baking sheets about 2 inches apart.

Bake for 10 minutes or until the cookies are set. Create a cavity on top of each cookie with your thumb or the end of a wine cork. Let cool completely.

Place the chocolate chips or chopped chocolate in a heat-safe bowl.

Heat the heavy cream until steaming but not boiling, then pour over the chocolate. Add the almond extract, let sit for 2 minutes, then stir until smooth.

Top each cookie with a maraschino cherry.  

Spoon ganache over each cookie.

Let the ganache set before serving or storing.

Notes

Use a #40 or #30 cookie scoop.

Stemmed maraschino cherries tend to hold up better and look prettier than stemless cherries, which can break apart in the jar.

Drain and pat the cherries dry well before topping the cookies so the ganache sets properly.

Make an indentation with your thumb or the end of a wine cork in each cookie when you remove from the oven. This will give a little space for the cherry to settle in. No worries if you miss this step. 

The almond extract gives these cookies a slight Black Forest Cake vibe, but it can be strong in the ganache. Feel free to leave it out or substitute vanilla extract.

Let the cookies cool completely before adding ganache.

Separate layers with wax paper if stacking for storage.

Recommended Products

This post and/or recipe may contain affiliate links, which means if you click through and make a purchase, I'll earn a commission. As an Amazon Associate I earn from qualifying purchases. See Disclosure policy.

• 
  Reynolds Kitchens Stay Flat Dispensing Parchment Paper for Baking and Roasting, Parchment Paper Roll, Great for Baking and Rolling Dough, Non-stick, Reusable Up to 3x, 45 Sq. Ft.
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  Winco Ice Cream Disher with Purple Handle, Size 40, Stainless Steel
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  Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt Glass Mixing Bowls, Dishwasher, Microwave and Freezer Safe

Nutrition Information

Yield 24 Serving Size 1
Amount Per Serving Calories 192Total Fat 11gSaturated Fat 4gUnsaturated Fat 7gCholesterol 20mgSodium 169mgCarbohydrates 25gFiber 1gSugar 15gProtein 2g

Nutrition information is an estimate because I am not a registered dietician nor do I play one on TV.

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More Cake Mix Baking Ideas

Gooey Butter Cake Made with a Cake Mix

Gooey Butter Cake Cookies

Cake Mix Snickerdoodles

The post Chocolate Cherry Cookies appeared first on Kitchen Serf.

Because it's made with a box of cake mix, this dough is softer, stickier and often needs to be chilled before baking.

So, before you add extra flour and create mini hockey pucks, here’s what cake mix cookie dough should actually look and feel like.

What Should Cake Mix Cookie Dough Feel Like?

Cake mix cookie dough is supposed to feel softer and stickier than regular cookie dough.

It will be pliable and hold together like Play Doh.

Cake mix cookie dough also looks shiny, that's from the vegetable oil or canola oil.

Why Is Cake Mix Dough Sticky?

Cake mix cookie dough is usually stickier than traditional cookie dough because boxed cake mix contains more sugar and finer ingredients than a typical homemade cookie recipe.

There’s also less flour, which provides structure, so the dough tends to feel softer and tackier.

Watch the Cake Mix Cookie Dough Video

When Should I Chill the Dough?

If you're having trouble forming the dough into cookie balls, either with your paws or a cookie scoop, put it in the fridge to chill for an hour.

Even after chilling, the dough will still feel softer than traditional cookie dough. That’s normal. You haven’t done anything wrong.

Signs You May Have Forgotten An Ingredient

• The dough is so thin it's impossible to form a ball, even with a cookie scoop.
• You see streaks of dry cake mix.
• The dough won't hold together at all.
• If the dough looks more like cake batter than cookie dough, double-check that you didn’t follow the directions on the back of the cake mix box. Those instructions use much more liquid than cake mix cookie recipes do.
• Cake mix boxes have gotten smaller over the years. If your box is less than 15.25 ounces, add ¼ cup flour so the dough isn’t too sticky.

A Test Cookie

When you have cookie dough insecurities, bake one test cookie first. Seriously. It’s the fastest way to figure out whether the dough needs more chilling time or whether you’re just spiraling for no reason.

Easy Cake Mix Cookie Recipes to Try

Strawberry cake mix cookies

Snickerdoodles made with cake mix

Kentucky butter cake cookies

The post Cake Mix Cookie Dough Texture appeared first on Kitchen Serf.

We are not here to shame the brownie mix. We are here to honor it. Respect it. Maybe throw a little eyeliner on it and take it out for the evening.

Because sometimes you want to spend three hours browning butter and separating eggs and folding chocolate like you’re auditioning for The Great British Bake Off.

And sometimes you want brownies in under 30 minutes while wearing sweatpants and emotionally recovering from your Monday.

Both are valid.

Here are my favorite ways to turn a plain box brownie mix into something that tastes better, a little more special.

1. Dust the top with powdered sugar

This is such an underrated move.

Even a light shower of confectioner's sugar makes brownies look instantly fancier, like they suddenly got their life together.

You can keep it simple or get decorative with it.

Lay a doily over the brownies before dusting for a lacy pattern, or place a cookie cutter on top of each square to make shapes. Tiny hearts for Valentine’s Day? Very cute. Tiny stars? Also adorable.

It takes about 14 seconds and makes people think you tried harder than you did.

2. Frost them

There is no law that says brownies can’t wear frosting.

Use canned frosting. Use homemade frosting. Use chocolate frosting, cream cheese frosting, peanut butter frosting, or even a simple cookie glaze.

You can also flavor your frosting with extracts. Try:

• Almond extract
• Coffee extract
• Lemon extract
• Peppermint extract

Brownies are basically wearing a tiny edible blanket at this point. Everybody wins.

3. Add extra chocolate

You know what improves brownies?

More chocolate.

Fold chocolate chunks or chocolate chips into the batter before baking.

Semi-sweet, milk chocolate, dark chocolate, white chocolate—there are no wrong answers here.

Personally, I love chopped chocolate because you get those uneven puddles and melty pockets throughout the brownies. It feels a little bakery-ish without requiring bakery effort.

4. Throw in candy

Brownies are extremely accepting of candy.

Chopped peanut butter cups? Fantastic.

Crushed toffee bars? Excellent.

M&Ms? Always invited.

You can stir candy into the batter or scatter it over the top before baking.

Are you looking for a great from scratch brownie recipe? I like this one.

5. Add Nuts and Make It A Meal

Walnuts and pecans are classic, but use what you like, pistachios, cashews, anything really. Toasted nuts are especially good because they add crunch and a deeper flavor.

Do you know what it means if you add nuts to your brownies? It's no longer dessert, it's a high protein snack. #winning

6. Add espresso powder or coffee extract

This is one of the best tricks for making chocolate desserts taste richer.

A little espresso powder or coffee extract deepens the chocolate flavor without making the brownies taste like coffee.

Even people who don’t like coffee usually love what it does to brownies.

It’s the culinary equivalent of dim lighting. If you don't understand dim lighting, ask your menopausal neighbor.

7. Add extra vanilla extract

Simple? Yes.

Effective? Also yes.

A little extra vanilla makes boxed brownies taste more homemade and rounds out the flavor. It’s not flashy, but neither is salt and we’d all notice if it disappeared.

8. Lean into flavor combinations

You can take brownies in a million different directions depending on what you stir in.

One of my favorite combinations is chocolate and cherry.

Add:

• A splash of cherry juice
• Dried cherries
• Extra chocolate chunks

Suddenly you’ve got a whole black-forest-adjacent brownie situation happening.

Chocolate and raspberry would also be incredible. Try swirling raspberry jam into the batter before baking.

9. Swirl In Something Extra

Swirls make brownies look fancy and taste better with almost no effort.

I'm thinking cookie butter or peanut butter or pistqchio butter.

If you want a thicker swirl that won’t disappear into the batter, stir together:

• 1 cup peanut butter
• ½ cup powdered sugar

Then dollop it over the brownie batter and swirl it with a knife.

10. Cut them into shapes

Brownies do not have to be squares.

Cookie cutters work surprisingly well once brownies cool completely. They'll cut better if cold so maybe put the pan in the fridge for an hour.

Try:

• Hearts
• Stars
• Circles
• Triangles

This is especially fun for parties, holidays, bake sales, or moments when you simply want your dessert to have a stronger personality.

11. Make brownie sandwich cookies

Basically brownie whoopie pies.

Or just brownie sandwiches if you’re not from Maine and don’t immediately start a regional dessert debate every time somebody says “whoopie pie.”

Bake thin brownies or cut brownies into small rounds and sandwich them with frosting or whipped filling.

Dangerously good.

12. Let them get a little stale

I said what I said.

Slightly day-old brownies? Incredible.

Especially chewy brownies with those firmer edges that hold together better and somehow taste even fudgier the next day.

Fresh brownies are wonderful.

But brownies that have had 24 hours to gather themselves emotionally? Also wonderful.

13. Don’t Be Precious About the Brand

Some of the best brownies I’ve ever had came from the cheapest grocery store mixes imaginable.

Fancy brownie mix is fine.

Budget brownie mix is also fine.

So now I want to know: what’s your favorite way to doctor up a brownie mix?

Are you Team Frosting? Team Candy? Team “accidentally ate half the pan while cutting them”? Leave me a comment.

More brownie recipes to try: my favorite brownie mix cookies.

How to freeze brownies.

Make homemade brownies with cocoa powder.

The post 12 Ways to Make Boxed Brownie Mix Better appeared first on Kitchen Serf.

And your cookies? Eh, they're okay.

Meanwhile, your friend pulls out a tray of cookies that look like they belong behind glass at a bakery.

Thick, soft centers, just the right amount of golden edges, somehow perfectly round like they went to finishing school.

It’s enough to make you wonder if she knows something you don’t.

Here’s the truth: she probably does.

But it’s not magic and it’s not talent. It’s a handful of small, fixable details that make a big difference.

The Butter Temperature Problem (why your cookies spread)

If your cookies are coming out flatter than you’d like, butter temperature is usually the culprit.

Too soft (or borderline melted) butter = dough that spreads too fast before setting.

What you want is room temperature, not “sat near the oven while you preheated.”

When you press a stick of butter, it should slightly dent not collapse.

Your friend? She’s probably nailing this without even thinking about it.

If she's slightly unhinged, she may even check the temperature of her butter with a digital thermometer like this writer. We're looking for a temperature of 65F° to 67F° (my fave digital cooking thermometer).

Measuring Flour

This one is sneaky.

If you’re scooping flour directly out of the bag, you’re likely packing in more than the recipe intended. That leads to dense, dry cookies.

Too little flour? Your cookies will spread.

The fix: fluff the flour, spoon it into your measuring cup, then level it off.

This feels fussy, but it’s the difference between “meh” and “wait, these are actually good.”

Your Oven Is Lying To You

Most home ovens run hotter or cooler than the number on the dial. Even being off by 10 to 15 degrees can change how your cookies bake.

Too hot = edges set fast, centers don’t develop properly.
Too cool = cookies spread before they develop round cookie structure.

An inexpensive oven thermometer can improve everything you bake.

Chilling: The Step Your Friend Doesn’t Skip

If a recipe says to chill the dough, there’s a reason.

Chilling:

• firms up the fat
• reduces spread
• deepens flavor

Skipping it doesn’t necessarily ruin cookies but it does keep them from being great.

Your friend? She’s probably patient. Annoying, but effective.

Ingredient Brands Matter

For consistency if nothing else.

Butter fat percentage, flour protein levels, even different sugars all behave slightly differently.

You don’t need to go full baking scientist here but consistency matters.

If your friend uses the same brands every time, she’s eliminating variables without realizing it.

Your Baking Surface Is Working Against You

Dark pans, thin pans, silicone mats, parchment paper: they all affect how cookies spread and brown.

• Dark pans = faster browning
• Thin pans = faster burning
• Silicone mats = more spread
• Parchment = more balanced results

If your cookies are consistently too flat or too pale or bake too quickly or burn on the bottom leaving the top level of the cookie raw, your pan setup might need to be rehauled.

Why Your Friend’s Cookies Look Thicker (and How to Fix It)

Those tall, bakery-style cookies?

They’re usually the result of:

• slightly more flour
• properly chilled dough
• and sometimes shaping the dough balls taller instead of wider

Try rolling your dough into vertical mounds instead of perfect spheres. It feels weird but it works.

Your Friend Isn’t Better at Baking, She’s More Consistent

This is the part nobody says out loud.

It’s not that she’s “better.” It’s that she does the same things the same way every time. Same butter temp. Same flour method. Same pan. Same bake time.

Consistency is what turns decent cookies into reliable cookies.

And once you lock in a few of these details, yours will start looking suspiciously like hers.

Quick Checklist Before You Blame the Recipe

If your cookies aren’t hitting the way you want, check these first:

• Butter is truly room temperature, not melty
• Flour is measured correctly
• Dough is chilled if the recipe calls for it
• Oven temp is accurate
• You’re using a consistent pan + lining setup

Fix those and you’ll be surprised how quickly things turn around.

If you want to level up your cookies even faster, check out these guides:

• Why are my cookies flat?
• Why are my cookies puffy?
• Room temperature butter for cookies
• Cookie scoop size chart

The post Why Are My Friend's Cookies Better Than Mine? appeared first on Kitchen Serf.

And they taste like absolutely nothing or worse, slightly sour.

Or you were planning strawberries and whipped cream. But now you’re standing in your kitchen realizing you forgot the whipped cream.

Before you give up and shove the whole container in the back of the fridge to become a science experiment, here’s how to fix what you’ve got.

How to Make Strawberries Taste Better

Toss them with granulated sugar.

Slice them, sprinkle with sugar, and let them sit for 10–15 minutes.

Or not.

My favorite way of eating strawberries is to dip them in a bowl of granulated sugar and eat immediately. The sugar adds a teensy bit of crunch in addition to sweetness.

Add a splash of something acidic

A little lemon juice can wake up flat strawberries fast.

Not enough to make them sour just enough to make them taste like strawberries again.

Even better, drizzle the berries with a bit of balsamic vinegar. That turns them foot-stomping good.

Roast them.

If they’re really meh, roasting concentrates the flavor.

Throw them in the oven at 350F° with a little sugar and let the heat do its magic.

Slice them and Add To Red Wine

You can do this with red wine that's fantastic or sub par. You'll improve both of them. (This idea comes from Chez Panisse Fruit). (affiliate link).

Things to Dip Strawberries In

• Vanilla ice cream
• Greek yogurt
• Cream cheese (sweetened a bit or not.)
• Mascarpone cheese
• Fluff or marshmallow whip
• Chocolate pudding
• Melted chocolate

If you need help, here’s exactly how to melt chocolate without making a mess of it.

Sweet Spreads for Dipping or Drizzling

These spreads are thick so it will probably be easier to warm them slightly in a microwave so they're drizzling consistency.

• Nutella
• Peanut butter
• Peanut butter + chocolate
• Peanut butter + fluff
• Cookie butter / Biscoff spread
• Almond butter
• Jam (slightly warmed)

More Strawberry Sweetener Ideas

• Honey
• Maple syrup
• Powdered sugar (a light dusting over sliced berries)
• Stuff with cheesecake filling.

DIY Strawberry Sandwiches 

Graham cracker + butter: Spread a layer of butter over a graham cracker, line with sliced strawberries, top with another graham cracker. Bonus if you're use cinnamon or chocolate grahams.

Graham cracker + Nutella + strawberries

Graham cracker + peanut butter + strawberries

Graham cracker + fluff + strawberries

Graham cracker + cream cheese + strawberries

How to Use Up Excess Strawberries

You can:

• Make my strawberry cheesecake pie (easy, not fussy, not your typical cheesecake situation)
• Turn them into chocolate-covered strawberries (holiday lights version if you’re feeling festive)
• Add them to Fruit Kabobs
• Make S'mores Dip and use them alongside graham crackers
• Or make my favorite, Mascarpone Cream Dip

Or just keep slicing and sugaring your way through them like a normal person.

I usually just slice the green stems off with a paring knife but I've got this strawberry huller in my cart (affiliate link). You can also use the huller for tomatoes.

The post What To Do With Strawberries appeared first on Kitchen Serf.