Pumpkin Spice Cookies

These Pumpkin Spice Cookies are so easy to make. They are a cake mix cookie recipe which makes them extra tasty!

Pumpkin Spice Cookies ...A Cake Mix Cookie Recipe
Hey there! I am Mandy from Mandy’s Recipe Box and I am happy to be here today sharing a delicious cake mix cookie recipe with you all. Congrats to Kristy on her new little boy! I miss those newborn days so much, so be sure to inhale that baby scent while you can, Kristy. And while she takes a much needed break from blogging to snuggle her baby, I have a great cookie for you.
Pumpkin Spice Cookies ...A Cake Mix Cookie Recipe
Pumkin cookies are everywhere. I love them just as much as the next person. I’ve made Oatmeal Pumpkin Chocolate Chip Cookies, Pumpkin Pudding Cookies and the good ol’ Pumpkin Chocolate Chip Cookies. And now I bring you Pumpkin Spice Cookies which is a fabulous cake mix cookie recipe. I love using cake mix in things besides making a cake. Like my Strawberry Chip Cookies. Be sure not to overbake these or they will turn crunchy. I used pumpkin spice extract that I found at Walmart, but you can also use Pumpkin Pie Spice.
Pumpkin Spice Cookies (from a cake mix)
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  1. 1 box Spice Cake mix
  2. 1 tsp baking powder
  3. 2 eggs
  4. 2/3 cup vegetable oil
  5. 1 tsp pumpkin spice extract or pumpkin pie spice
  6. 1 1/2 cups chocolate chips
  1. Heat oven to 350.
  2. Mix together the dry cake mix and baking powder.
  3. Add the eggs, oil, extract or spice, and mix.
  4. Add the chocolate chips and mix again.
  5. Drop onto baking sheets lined with parchment paper or silicone mats.
  6. Bake 10-11 minutes. Make sure not to let them overbake.
  7. Store in an airtight container.
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 —–Thank you Mandy for guest posting today!!—– 

Chocolate Swirled Coconut Cupcakes for the Birthday Boy!

Chocolate Swirled Coconut Cupcakes-9On Friday, little Miles turned one.  How a his first year went by so quickly baffles me.  To think this time last year I was snuggling a very sleepy, very tiny, new born baby boy makes my heart burst a little.  I loved that new born baby stage.  

But one year old Miles is pretty incredible too.  And so much fun.  We still can’t get enough his forever giving smiles.  

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At one year old, he loves blueberries, and chomps at the bit when he sees them.  

He loves music, and scoots and twists around the room when it’s playing.  

He likes to pick on his older brother….I thought it’d would be the other way around.

He bear-crawls everywhere and is so dang speedy.  He shows no real interest in walking.

Or cupcakes either.  He never did eat the thing.  But sure looked cute looking at it.  Maybe just Owen 

chocolate swirled cupcakesI adapted the cupcake base from Your Cup of Cake (because Lizzy’s cupcakes are always amazing!).  I used a yellow cake mix with coconut oil to give them the perfect touch of coconut flavor!  It made them really soft and tender too.  Then I melted some chocolate chips and swirled into the cupcake batter as well.  Kind of fun! 

Chocolate Swirled Coconut Cupcakes-14A big old swirl of Vanilla Bean Cream Cheese Frosting with a sprinkle of mini chocolate chips just seemed like the right thing to pile on top of these babies.  And even though Miles wanted nothing to do with them, we celebrated my brother-in-law’s birthday last weekend as well, and they disappeared.  Thankfully.

Chocolate Swirled Coconut Cupcakes-6

Chocolate Swirled Coconut Cupcakes w/ Vanilla Bean Cream Cheese Frosting
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  1. 1 box yellow cake mix
  2. 3 eggs
  3. 1/2 cup melted coconut oil, cooled
  4. 1/2 cup sour cream
  5. 3/4 cup milk
  6. 1 tsp vanilla bean paste or vanilla extract
  7. 1/2 cup milk chocolate chips
  8. 1 (8oz) package of cream cheese, soft
  9. 1/4 cup butter, soft
  10. 1 1/2 tsp vanilla bean paste
  11. 3-4 cups powdered sugar
  12. 2-4 tbs milk or whipping cream
  13. 1/2 cup mini chocolate chips
  1. Preheat oven to 350. Line a cupcake pan with liners and set aside.
  2. In a mixing bowl combine cake mix, eggs, coconut oil, sour cream and milk and stir until just combined.
  3. Fill each cupcake liner 1/2 full with cupcake batter.
  4. Microwave 1/2 cup milk chocolate chips together until melted. Spoon a heaping teaspoon into the center of each cupcake. Swirl chocolate into the batter using a tooth pick.
  5. Bake for 20-25 minutes or until a tooth pick inserted comes out clean.
  6. Let cool before frosting.
  7. For the frosting beat cream cheese and butter together until creamy. Beat in vanilla bean paste, then slowly start mixing in powdered sugar, alternating with one tablespoon of milk or whipping cream at a time. Once all mixed in, beat for several minutes until thick and fluffy.
  8. Pipe onto cupcakes and top with a sprinkle of mini chocolate chips.
  1. cupcake recipe adapted from Your Cup of Cake
boys ahoy http://boysahoy.com/


Key Lime & Coconut Cream Pushpops & a Duncan Hines Sweet Treat Giveaway!


My site got a little makeover over the weekend ! Do you like?  I’m loving the fresh, clean look! I’ve still got some tidying up to do but once that’s all done I’ll go over some of the new features with you:) But for today I’ve got a fun recipe and a fun little giveaway for you….

My friends at Duncan Hines sent me some samples of their new Spring Frosting Flavor Creations Mix-ins–Key Lime Pie, Peaches and Creme, Fruit Punch, and Pink Lemonade.  Have you tried any of their mix-ins before? They have some pretty fun flavors and make it super easy to take a normal cake (or cupcakes) and add some fun flavor to them.  Can’t you just see kids going crazy for Fruit Punch and Pink Lemonade flavored frosting piled high on a cupcake? Every kids’ favorite drink flavors in a cupcake!

I tried all four of the new spring flavors and my favorite was definitely the Key Lime Pie.


I used it to whip up these fun Key Lime & Coconut Cream Pushpops that are just perfect for spring.  They have that taste of warmer weather we’re all ready for right now.  They kind of whisk away to the tropics with each bite:)

Wilton provided me with a Whoopie Pie Pan and the pushpop set that made these super easy to make! I used a Classic Yellow Cake Mix to make the cake layers, and in between the cake is layers of sweet coconut cream cheese filling, topped with the Key Lime Pie frosting and little bit of toasted coconut.


These spring flavors are available for a limited time only so scoot on off to the store to find some! And stay tuned for some more fun {and I mean really fun} with Duncan Hines!

Key Lime & Coconut Cream Pushpops
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  1. 1 pkg Duncan Hines Yellow Cake Mix (along with water, oil and eggs required on package instructions)
  2. 1 can Duncan Hines frosting creations Frosting Starter
  3. 1 packet Duncan Hines frosting creations Key Lime Pie flavor mix in
  4. 1 (8 0z) package cream cheese, soft
  5. 1 1/2 tsp coconut extract
  6. 3 tbsp sugar
  7. 1/2 cup shredded coconut, toasted
  8. 12 Plastic Pushpop container
  1. Preheat oven to 325. Spread shredded coconut out evenly on a cookie sheet and bake for 5-8 minutes or until golden (do not burn). Remove coconut and set aside.
  2. In a large bowl, combine cake mix, water, oil and eggs. Spoon a heaping teaspoon into each slot of the Wilton whoopie pie tin. Bake for 9-10 minutes. Remove mini cakes from pan and let cool. (You need 36 mini cakes to make the pushpops, but I like to have a few extra to work with. One cake mix will make over 46 mini cakes.)
  3. In another bowl, beat cream cheese until smooth and creamy. Beat in sugar and coconut extract.
  4. Mix the Key Lime Pie frosting flavor creation packet into the Duncan Hines frosting flavor Starter Frosting.
  5. To assemble, place a cake layer at the bottom of each pushpop container and pipe a layer of coconut cream cheese filling on top. Duplicate another cake layer and another layer of cream cheese. Top with another cake layer then pipe the Duncan Hines Key Lime Pie frosting on top. (You'll end up with three cake layers, two cream cheese layers, and one Key Lime Frosting Layer on top). Sprinkle toasted coconut on the top of each pushpop.
  1. **with any extra mini cakes and frosting you can make some tasty mini whoopie pies!!
boys ahoy http://boysahoy.com/

Now for the giveaway!!  Duncan Hines & Wilton want to give one reader everything they need to try the new spring Frosting Creations Flavor Mix-ins and whip up some fun treats with them! This Sweet Treats Giveaway includes:


–       4 Duncan Hines cake mixes

–       4 Duncan Hines frosting creation starters

–       4 Duncan Hines frosting creations limited edition flavors: Pink Lemonade, Key Lime, Peaches and Crème, and Fruit Punch

–       Wilton 6 ct Treat Pop containers

–       Wilton Mini Whoopie Pie Pan

–       Wilton Pearlized Jimmies

–       “The Pastry Chef’s Companion” by Glenn Rinsky

a Rafflecopter giveaway

Disclosure: Duncan Hines provided product and compensation for this post, however all opinions and photos are my own. 

Chocolate Irish Cream Bundt Cake

If you’re like me, still stuck in the freezing cold weather and looking for warm comfort food (or, you just love soup) then you’ll probably love this Slow Cooker Chicken & Orzo Pesto Soup I’m sharing over at I Heart Nap Time this week…check it out!
Or, if you are like me and chocolate is the end-all, be-all comfort food, then you should probably make this Chocolate Irish Cream Cake.  I made it with St. Patrick’s Day in mind, but it’s so good I’d eat it anytime.   The chocolate cake is infused with  Irish Cream Coffee Creamer and then drenched in an Irish Cream Glaze, over and over until the cake is just soaked with it.

Seriously, people.  It’s amazing.  I don’t drink coffee so had never tried Irish Cream Coffee Creamer.  I can see how it’s probably a really good addition to a warm drink, but I think I’ll stick to putting it in my desserts. And all over the top of them…

Chocolate Irish Cream Bundt Cake
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  1. 1 box chocolate cake mix
  2. 1 small package chocolate instant pudding
  3. 1/4 cup water
  4. 1/2 cup oil
  5. 3/4 cup Irish Cream Coffee Creamer
  6. 4 eggs
  7. 1/2 cup butter
  8. 1 cup sugar
  9. 1/4 cup water
  10. 1/4 cup Irish Cream Coffee Creamer
  1. Preheat oven to 325. Grease and flour a bundt cake pan (using cocoa powder instead of flour) or spray generously with Pam.
  2. Mix cake mix and pudding mix in the bowl of a stand mixer (or large bowl). Mix in 1/4 cup water, 1/2 cup oil, 3/4 cup Irish Cream and eggs. Beat together for several minutes then pour batter in the prepared bundt pan. Bake for 45-60 minutes or until a toothpick inserted comes out clean. Let cool for 10 minutes then invert cake onto a serving dish.
  3. Pokes small holes all over the cake using a fork, then pour glaze all over the cake. Let it absorb the glaze and then pour more glaze on. Repeat until all of the glaze is used. (Or use as much of the glaze as you'd like)
  4. For the Glaze: Melt butter, sugar, and 1/4 cup water together in a small saucepan and bring to a boil and let boil for 5 minutes. Remove from heat and stir in 1/4 cup Irish Cream.
Adapted from AllRecipes
Adapted from AllRecipes
boys ahoy http://boysahoy.com/