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prettygirlfood: Funfetti Dessert Waffles Recipe Funfetti Waffle Batter 1 1/3 cups All Purpose Flour1/3 cup Funfetti Cake Mix3 teaspoons Baking Powder2 tablespoons Sugar1 teaspoon Salt1 1/4 cups Milk1 Egg2 tablespoons Olive Oil1 1/2 teaspoons Pure Vanilla Extract2 tablespoons Colorful Sprinkles Funfetti Glaze 1 cup Confectioners Sugar4 tablespoons Funfetti Cake Mix4 tablespoons Milk2 teaspoons Pure Vanilla ExtractColorful Sprinkles, For Topping Directions Preheat the oven to 200 degrees F. This is to keep the waffles warm before serving. To make the waffles, whisk together the flour, funfetti cake mix, bakingpowder, sugar, and salt in a medium bowl.  Make a well in the center and add the milk, egg, olive oil, and vanilla.  Whisk together until fully incorporated and smooth.  Mix in the sprinkles. Lightly grease the waffle maker and, according to your manufactures instructions, heat the waffle maker until hot and ready. Carefully pour half of the batter into the middle of the waffle maker and bake until the edges are brown and crispy, about 5 minutes depending on your waffle maker. Repeat with the remaining batter. Place the waffles in the oven to stay warm while making the glaze. To make the glaze, whisk together the confectioners sugar, funfetti cake mix, milk, and vanilla extract. Whisk until smooth. To assemble the waffles, cut the large waffles into 4 smaller squares. Pour the glaze over the waffles and then top with colorful sprinkles. Serve immediately and enjoy! These waffles last up to 1 week in a sealed container in the refrigerator.  Just be sure not to place the glaze and/or syrup on top of the waffle if planning on storing them for later use. Makes 2 Large Waffles, each cut into 4 squares

prettygirlfood:

Funfetti Dessert Waffles Recipe

Funfetti Waffle Batter

1 1/3 cups All Purpose Flour
1/3 cup Funfetti Cake Mix
3 teaspoons Baking Powder
2 tablespoons Sugar
1 teaspoon Salt
1 1/4 cups Milk
1 Egg
2 tablespoons Olive Oil
1 1/2 teaspoons Pure Vanilla Extract
2 tablespoons Colorful Sprinkles

Funfetti Glaze

1 cup Confectioners Sugar
4 tablespoons Funfetti Cake Mix
4 tablespoons Milk
2 teaspoons Pure Vanilla Extract
Colorful Sprinkles, For Topping

Directions

Preheat the oven to 200 degrees F. This is to keep the waffles warm before serving.

To make the waffles, whisk together the flour, funfetti cake mix, bakingpowder, sugar, and salt in a medium bowl.  Make a well in the center and add the milk, egg, olive oil, and vanilla.  Whisk together until fully incorporated and smooth.  Mix in the sprinkles.

Lightly grease the waffle maker and, according to your manufactures instructions, heat the waffle maker until hot and ready. Carefully pour half of the batter into the middle of the waffle maker and bake until the edges are brown and crispy, about 5 minutes depending on your waffle maker. Repeat with the remaining batter.

Place the waffles in the oven to stay warm while making the glaze.

To make the glaze, whisk together the confectioners sugar, funfetti cake mix, milk, and vanilla extract. Whisk until smooth.

To assemble the waffles, cut the large waffles into 4 smaller squares. Pour the glaze over the waffles and then top with colorful sprinkles. Serve immediately and enjoy!

These waffles last up to 1 week in a sealed container in the refrigerator.  Just be sure not to place the glaze and/or syrup on top of the waffle if planning on storing them for later use.

Makes

2 Large Waffles, each cut into 4 squares

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prettygirlfood: Cookies and Cream Cheesecake Cupcakes 42 Oreos, 30 left whole, 12 coarsely chopped2 pounds cream cheese, room temperature 1 cup sugar1 teaspoon vanilla4 large eggs at room temperature, lightly beaten1 cup sour creampinch of salt 1. Preheat oven to 275 degrees.   2. Line standard muffin tins with paper liners. Place one whole cookie in the bottom of each lined cup. 3. With an electric mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla. Add eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand. 4. Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes. 5. Transfer tins to wire racks to cool completely. Refrigerate in tins at least 4 hours or up to overnight. Remove from tins just before serving. I’m going to California in 19 days to visit my bestfriend. We are soooo making these (:

prettygirlfood:

Cookies and Cream Cheesecake Cupcakes

42 Oreos, 30 left whole, 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 teaspoon vanilla
4 large eggs at room temperature, lightly beaten
1 cup sour cream
pinch of salt

1. Preheat oven to 275 degrees.
 
2. Line standard muffin tins with paper liners. Place one whole cookie in the bottom of each lined cup.
3. With an electric mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla. Add eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes.

5. Transfer tins to wire racks to cool completely. Refrigerate in tins at least 4 hours or up to overnight. Remove from tins just before serving.
I’m going to California in 19 days to visit my bestfriend. We are soooo making these (: