A’Tempting’ Tuesday: I’m fessing up

I am putting on my big girl Tiara and fessing up.  I’ve lied.  Sort of.  In an earlier post I believe I said I rarely, if ever use cake mixes.  I don’t to make cakes.  However, cookies are a different story.  One of my favorite cookie bar recipes starts with a yellow cake mix.

As I said last week, my son and I are settling into a new routine and I haven’t tried many new recipes in the last couple of weeks.  We’ve been knee-deep in baseball practice and I’ve been just a little lazy.  Quite honestly, my son’s picky, 11-year-old taste buds are quite happy with frozen chicken nuggets or a quick homemade pizza.  So today, for lack of anything new or earth shattering to share, I thought I’d post one of my oldies but goodies.

This recipe for Butterscotch Cashew Scotchies came from one of my favorite cookbooks — The Cake Mix Doctor.  Since I am already married and so is “The Cake Boss,” I think I want to be the author of this book, Anne Byrn, when I grow up.   Why didn’t I come up with this??  I have had this book in my collection for years and can’t remember if I got it as a gift or received it as a review copy years ago.  Either way, I’ve had it a long time so I looked it up to see if it is still available.  It is, along with several other versions of this book by the same author.  I may have to invest in The Cake Mix Doctor Returns or one of the other publications.  There’s a gluten-free Cake Doctor and even a Dinner Doctor, among several others.  I want them all.   As a bonus, she even has a website (linked above) full of recipes and wonderful tidbits.  I don’t know why I never thought to look it up before.

Here’s a link to The Cake Mix Doctor on Amazon.com.

This recipe for Butterscotch Cashew Scotchies  can be made with either butterscotch chips or chocolate chips.  Of course, I have always chosen the latter.  Come on y’all. If chocolate is one of your choices, is there another option?

The recipe combines a cake mix, cashews, brown sugar and butterscotch or chocolate chips to make a wonderful bar cookie that is neither too gooey or crumbly.  It’s just right.  Again, this recipe came straight out of  The Cake Mix Doctor cookbook.  I cannot claim it as my own.  And, to my friends who often request this cookie, you now know my secret!  I have probably misled you, but I was so enjoying basking in  the “glory” and praise I received when I made these.  But now, we’ll move on.

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Butterscotch Cashew Scotchies

1 package (18.25 oz) plain yellow cake mix
1/4 cup packed light brown sugar
8 tablespoons (1 stick) melted butter
2 large eggs
1 teaspoon pure vanilla extract
1 cup chopped lightly salted cashews
1 cup butterscotch chips or semi-sweet chocolate chips

Place a rack in the center of the oven and preheat to 350. Set aside an ungreased 13×9″ baking pan.
Place the cake mix, brown sugar, melted butter, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Scrape the sides of  the bowl with a rubber spatula. Blend again on low speed for 1 minute. Transfer the batter to the pan, smoothing it out so that it reaches all sides. Sprinkle the cashew pieces and butterscotch or chocolate chips over the batter.
Bake the cake until it is golden brown and a toothpick inserted in the center comes out clean, 27 to 29 minutes. Remove the pan from the oven and place it on a wire rack to cool for 30 minutes.
Cut the cake into 24 bars. Remove the bars from the pan with a metal spatula, and serve.

Cook’s Talk

  • This is a personal  preference, but I always very lightly spray my baking dish with baking spray.
  • Again, I used chocolate chips.  And, to be honest, occasionally I probably throw in a little more than a cup, or sometimes a little less.  It depends on what I have on hand.
  • This batter is very thick.  I find it’s easier to spread with the back of a metal spoon lightly coated with baking spray.
  • I lightly “pat” the cashews and chocolate chips into the batter.
  • My oven is crazy, so I start checking the cookies at about 25 minutes, so I don’t dry them out.
  • The recipe says to cut into 24 bars.  It would drive my OCD side crazy trying to measure and get them all the exact same size, so I hold my breath and just cut.  I couldn’t tell you how many cookies I wind up with.  I like to cut them a little on the smaller side.

I hope you enjoy. If you have another of Anne Bryn’s cookbooks, do share.  Now that I’ve discovered there are so many more, it might help me decide which one to purchase next.  (I am a cookbook junkie.)

Until next time….