I love German Chocolate Cake, so I was very excited to see this recipe for German Chocolate Bars in Cake Mix Magic by Camilla V. Saulsbury. This is another easy recipe that starts with a simple box of cake mix and ends with a delicious dessert.

1 box (18.25 oz) German chocolate cake mix
1/3 cup unsalted butter, softened
2 large eggs
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
1 1/3 cups flaked sweetened coconut, divided
1 cup chopped pecans
1 1/2 cups milk chocolate chips, divided

Preheat oven to 350F and coat the bottom of a 13×9 inch baking pan with cooking spray.

In a large bowl, combine the cake mix, butter, and 1 egg. Blend for 1-2 minutes with an electric mixer on low speed until well blended. Press mixture into the bottom of the prepared baking pan.

In a medium bowl, whisk condensed milk with remaining 1 egg and vanilla extract. Stir in 1 cup coconut, pecans, and 3/4 cup milk chocolate chips. Spread mixture evenly over prepared crust. Sprinkle with remaining 1/3 cup coconut and 3/4 cup milk chocolate chips. Lightly press into condensed milk layer.

Bake 25-30 minutes or until center is almost set. Center will firm when cool. Transfer to a wire rack to cool completely. Cut into bars.

There are numerous baking tips spread across different posts, and I have been asked to combine them into one place. These are tips and tricks from a variety of sources that I have accumulated over the past year and a half. Most of these are common knowledge, but who has that common knowledge when you are just starting out?

Read the recipe first, all the way through. Get all the ingredients out before you start measuring and adding. Keep track of the recipe as you go, and be sure not to skip any of the steps! 

Measure ingredients over the sink or counter, not over your bowl. If any spills in, you won’t know how much you’ve added.

Use room temperature eggs and butter. This will make the batter creamier and richer, plus cold butter is very difficult to beat. Some recipes will call for cold butter or melted butter, so be sure to read carefully.

While on the subject of butter, be sure to use unsalted butter. This allows you to control the salt content of the recipe.

When mixing, be sure to scrap down the sides of the bowl. This will prevent clumps of butter or flour. Make sure everything is well incorporated.

Be careful not to over-beat. Follow the recipe’s directions carefully, over or under beating can mess with texture.

Always, always, always preheat the oven. It should be the very first thing you do. Cookies and cakes need controlled temperature, especially to stay light and fluffy.

Also, be sure not to open the door during baking unless absolutely necessary. This disrupts the temperature in the oven and can mess with the texture and density of the cookies or cake. I’m guilty of peaking in as my oven door does not have a window.

Check to see if your bakeware is “non-stick.” Some recipes will call for parchment paper, wax paper, or cooking spray. Cake pans might need to be greased and floured first. Follow the directions provided with the bakeware, and be sure to clean cooking spray and grease immediately after baking (it can get stuck on and ruin your pans).

For recipes containing large amounts of brown sugar, dark brown sugar, or molasses, keep an eye on baking times. Molasses burns easily and can taste bitter when over-cooked. It can also hard or crystallize if left in the oven too long.

Know your sugar! There are big differences between granulated sugar, powdered sugar, brown sugar, and dark brown sugar. To be sure you are using the right kind, label the containers.  

Do not use the box of baking soda in the refrigerator to bake. It has collected odors (and therefore flavors) of other foods. Keep a separate sealed box in the pantry for baking purposes.

Keep flour in a sealed container or bag. The paper bags can allow insects to get in and nest. The little red bugs are harmless, but definitely do not belong in your cookies!

Use a timer. Every time. Also, know that baking times vary from oven to oven, so do not just rely on the recipe. My oven is electric, and seems to cook things faster than most recipes indicate. This will take a bit of trial and error, and you might need to break the “do not peek” rule until you’ve gauged how your oven cooks.

Cold eggs, salted butter, and over-beating is not going to completely ruin a batch of cookies, but it might make you wonder why they don’t taste as good as mom used to make.

When I made the Apples Roasted with Root Vegetables, there was enough to feed a small army! I still had half of it left in the refrigerator, and decided to turn it into soup! You could either follow the original recipe and reserve half, or follow the recipe below if you just want to make the soup.

Here is the recipe, halved:

1 1/2 cups tart apples, cored and cut into wedges
1 cup carrots, peeled, cut into 3/4 inch thick rounds
1/2 medium onion, cut into wedges
1/2 lb small red skin potatoes, cut into quarters
1 large sweet potatoes, cut into 3/4 inch cubes
1 cups parsnips, peeled, cut into 3/4 inch chunks 
2 tbsp olive oil
1/4 tsp dried thyme or 1/2 tsp fresh chopped thyme
1/4 tsp salt

For soup, add:
2 tsp minced garlic
4-5 cups water or chicken stock
1/4 tsp nutmeg
pinch of red pepper

Preheat oven to 425F

Combine apples, carrots, onion, red skin potatoes, sweet potatoes, and parsnips in a large bowl. Drizzle with olive oil, thyme,  and salt. Toss to coat and spread vegetables evenly on a large baking sheet coated with cooking spray. Bake 20-25 minutes, or until vegetables are tender and beginning to caramelize. 

Saute garlic over medium heat in a large saucepan for 1-2 minutes, until fragrant. Add 4 cups chicken stock or water, plus nutmeg and red pepper. Bring to a boil.

Add reserved vegetables. Simmer until the vegetables are warm (if using leftovers). Blend in batches, filling the blender halfway each time. Combine batches in a clean pot and add additional water or stock if too thick. Top with fresh ground black pepper.   

Shown below, garnished with a cinnamon stick:

Another tasty recipe from Cake Mix Magic, this one using fresh apples and homemade caramel frosting (yes, folks, you read right: HOMEMADE caramel frosting…don’t worry, it’s really easy). Pecans are optional in this recipe, I didn’t use them, but don’t let that stop you. Make sure that you are using unsalted butter, it lets you control the salt content of the recipe. In this case, the salt is built into the cake mix.

1 box (18.5 oz) Spice cake mix
1/4 dark brown sugar
2 large eggs, at room temperature
1/2 cup (1 stick) unsalted butter, melted
1 tsp vanilla extract
1 cup peeled, chopped tart apple, such as Golden Delicious (about 1 large apple)
1 cup chopped pecans, optional

Preheat oven to 350F and position rack in center of the oven. Set aside a 13×9 inch baking pan, coated in cooking spray if needed.

In a large mixing bowl, combine cake mix, brown sugar, eggs, melted butter, and vanilla extract. Using an electric mixer, beat on low speed for 1-2 minutes, until all dry ingredients are moist. Fold in apple pieces (peel and chop apple after beating batter to prevent browning).

Spoon dough into baking pan and spread into an even layer (dough will puff up as it bakes). If desired, sprinkle with chopped pecans, gently pressing them into the dough.

Bake 20-25 minutes, or until bars are golden brown but still soft. Transfer pan to a wire rack to cool.

Caramel Frosting:

1 cup packed dark brown sugar
1/2 cup (1 stick) unsalted butter, softened
1/4 cup milk
1 tsp vanilla extract
2 cups powdered sugar, sifted

Over medium heat, melt brown sugar with butter. Bring to a boil and add milk. Bring back to a boil and remove from heat.

Add vanilla and powdered sugar. Using a spoon, beat until smooth. Use while still warm (frosting will thicken as it cools).

Another book from the same author of No-bake Cookies, here is the first recipe I’ve tried from Cake Mix Cookies (check out the Books for Cooks section for more information). All of the recipes in this book start with a simple box of cake mix, just add a few extras and bake, then you have cookies! Make sure that the butter and eggs are at room temperature, the batter will be creamy and consistent. Also, keep your brown sugar moist with a “brown sugar saver” or another gadget designed to keep brown sugar soft, as this is where cookies get their chewy and soft texture. Variation: substitute dried cranberries for raisins and add 1 tablespoon of orange zest for an Autumn-flavored treat!

1 box (18.5 oz) Spice cake mix
1/3 cup packed dark brown sugar
1 cup (2 sticks) unsalted butter, softened
2 large eggs
2 tsp vanilla extract
1 1/4 cup raisins
2 cups quick-cooking oats

Preheat oven to 350F and spray cookie sheets with cooking spray.

In a large bowl, combine half of the cake mix, brown sugar, butter, eggs, vanilla extract, and raisins. Using an electric mixer at medium speed, blend ingredients for 1-2 minutes, until well combined and smooth. Scrap down the sides of the bowl.

Gradually add the other half of the cake mix and the oats, stirring with a wooden spoon. The dough will become still.

Drop by level 1/4 cup-fuls, 2 inches apart, on prepared cookie sheets. Flatten slightly with the bottom of a measuring cup or glass.

Bake for 12-15 minutes or until edges are browned and the center is just set. Allow to cool 1-2 minutes on cookie sheets before transferring to a cooling rack. Makes about 2 dozen large cookies.

Enjoy with a tall glass of milk!