Cinnamon Streusel

Cinnamon Streusel Topping
Ingredients
2 tablespoons butter or margarine (firm)
1/4 cup Gold Medal™ all-purpose or whole wheat flour
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
Steps
1 Cut butter into flour, brown sugar and cinnamon in medium bowl, using pastry blender or crisscrossing 2 knives, until crumbly.

bettycrocker.com

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Cinnamon Layer:

3/4cup brown sugar

1/3 cup all-purpose flour

1 1/2 teaspoons ground cinnamon

allrecipes.com

The BEST Jiffy Cornbread

Ingredients
1 cup sour cream
2/3 cup milk
2 large eggs
1/2 cup butter, melted
2 boxes Jiffy corn muffin mix
1 tablespoon sugar

For a different flavor try adding one of the following:
- 1c caramelized onions
- 1/2c diced green onions

- 1/4c chopped fresh rosemary, sage, thyme, or basil
- 1c shredded cheese
- 3 tablespoons honey or maple syrup

- 1/2c each onion and bell pepper (any color), diced and lightly sautéed

Instructions
Preheat oven to 400 degrees and grease a 9x13-inch baking dish.
In a large bowl, whisk together the sour cream, milk, and eggs.
Whisk in the butter.
Add the corn muffin mix and sugar and stir in with a wooden spoon. Transfer batter to prepared pan.
Bake for 25 to 30 minutes or until golden. Serve warm.

Recipe and picture from spicysouthernkitchen.com

Purple text - changes/additions I made

Easy Cake Mix Coffee Cake

Ingredients
1 box vanilla cake mix
2 eggs
1/4 cup Greek yogurt or 1 additional egg
1/3 cup Mazola Corn Oil
4 oz applesauce or 3.2oz pack of instant pudding
2 tsp cinnamon
1/2 cup water (brewed coffee)

CRUMB TOPPING
1/2 cup flour
1/4 cup brown sugar
2 tsp cinnamon
4 tbsp chilled butter cubed

1/2 cup chopped pecans

ICING
1 cup powdered sugar
1 tsp vanilla
3-4 tsp milk

Instructions
Using a hand mixer, in a large bowl, mix together cake mix, eggs, yogurt (or extra egg), corn oil, applesauce (or pudding packet), cinnamon and water. Beat until just blended.

Pour cake batter into a greased 9x12 pan. Bake at 350˚ for 18-22 minutes or until a toothpick poked through the center comes out clean.

While cake is baking, get a new bowl or clean the batter bowl, and mix together flour, sugar, brown sugar, cinnamon and cubed butter using an electric mixer. Beat on a high speed until big crumbles form. About 2-3 minutes of mixing.

Immediately spread out crumbles on a baking sheet. Put the baking sheet in the oven along with the cake, on a different rack. Bake for 4 minutes then remove from oven and scrape crumbs back into the bowl. Lightly beat the cooked crumbles using the mixer to break them up. Add in pecans. Carefully sprinkle cooked crumbles on top of the cake so that they cook on top of the cake the last 4 minutes of baking. When done, remove coffee cake from oven and let cool.

Prepare the icing by beating powdered sugar, vanilla extract and milk together in a bowl.
To pipe the icing onto the cake, fill a plastic sandwich bag with icing and cut a small hole in the corner. Squeeze the bag of icing over the cake in a zig zag fashion.

Cut cake into 12 squares and serve warm or make ahead the night before and seal with plastic wrap once cooled until morning.

Recipe and picture from mightymrs.com
 

Cranberry Pecan Cookies

Ingredients
1 tube (16-1/2 ounces) refrigerated sugar cookie dough, softened **
1 cup chopped pecans **
2/3 cup white baking chips
2/3 cup dried cranberries **
1 teaspoon vanilla extract

Directions
1. Preheat oven to 350°. In a large bowl, combine cookie dough, pecans, chips, cranberries and vanilla. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets.

2. Bake until lightly browned, 10-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.

**alternative ingredients

caramel apple cookie dough

walnuts

no cranberries 

no pecans

Recipe and picture from Tasteofhome.com

Apple Kuchen Bars

Ingredients
3 cups all-purpose flour, divided
1/4 teaspoon salt
1-1/2 cups cold butter, divided
4 to 5 tablespoons ice water
8 cups thinly sliced peeled tart apples (about 8 medium)
2 cups sugar, divided
2 teaspoons ground cinnamon

Directions
1. Preheat oven to 350°. Place 2 cups flour and salt in a food processor; pulse until blended. Add 1 cup butter; pulse until butter is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Press mixture onto bottom of a greased 13x9-in. baking pan. Bake until edges are lightly browned, 20-25 minutes. Cool on a wire rack.

2. In a large bowl, combine apples, 1 cup sugar and cinnamon; toss to coat. Spoon over crust. Place remaining flour, butter and sugar in food processor; pulse until coarse crumbs form. Sprinkle over apples. Bake until golden brown and apples are tender, 60-70 minutes. Cool completely on a wire rack. Cut into bars.

Recipe and picture from Tasteofhome.com

Cinnamon Topped Apple Cake

Apple cake
210 grams (1 and 1/2 cups) plain flour or all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
150 grams (3/4 cup) caster sugar or granulated sugar
1 cup (approximately 1 large) red apple, peeled and roughly chopped
2 large eggs
1 teaspoon vanilla extract
120 ml (1/2 cup) vegetable oil
120 ml (1/2 cup) Greek yogurt

Cinnamon topping
50 grams (1/4 cup) caster sugar or granulated sugar
1 teaspoon ground cinnamon (pie spice)
1 tablespoon butter, melted

I doubled sugar and cinnamon - too soupy as written. Amount would only provide a sparse topping.

Sugar glaze
30 grams (1/4 cup) icing sugar or powdered sugar, sifted
1–2 tablespoons milk

1/8t vanilla

INSTRUCTIONS

1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper. (I used an 8x8 square pan)
2. In a large mixing bowl, add flour, baking powder, baking soda, salt and sugar. Add chopped apple and stir briefly to combine.
3. In a separate bowl, add eggs, vanilla, oil and yoghurt. Whisk briefly just to break up the egg yolks.
4. Add wet ingredients to dry ingredients and gently mix with a wooden spoon until combined – but be careful not to over mix. Spoon batter into prepared tin.
5. To make cinnamon topping, combine cinnamon, sugar and butter. Mix together until lumpy and wet. Sprinkle over cake batter.
6. Bake cake for approximately 30-35 minutes or until a skewer inserted into the middle comes out clean. (8x8 square needed 45-50 minutes) Transfer cake to a wire rack to cool completely. (cooled in pan, when cooled enough to touch pan I lifted it out of pan long enough to remove parchment paper then returned it to the pan)
7. To make the glaze, mix together sugar and 1 tablespoon of milk. Stir until smooth. If the glaze is too thick, add an extra tablespoon of milk. Drizzle glaze all over the cake. 

May try adding a bit of cinnamon to the dry ingredients to give the cake a bit more flavor. 

Topping worked well with changes I made. 

Has a coffee cake vibe to it, tasty and moist.

Original recipe from sweetestmenu.com

Purple text - my changes

Sweet and Spicy Seasoned Crackers

Ingredients

1 stick (8 tablespoons) salted butter, melted

2 tablespoons dark brown sugar

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon chopped fresh sage (dash of ground sage)

1 tablespoon dried oregano

1 teaspoon smoked paprika 

1/4-1 teaspoon cayenne pepper (to taste)

1/8-1teaspoon red pepper flakes (to taste)

kosher salt and black pepper

3 sleeves Ritz crackers or Saltines

Instructions

1. Preheat oven to 300° F. Place wire racks on top of two baking sheets.

2. In a large bowl, combine the butter, brown sugar, garlic powder, onion powder, sage, oregano, paprika, cayenne, and a pinch each of red pepper flakes, salt, and a generous pinch of pepper. Add the Ritz crackers and toss to combine, making sure all crackers are coated in butter.

3. Spread the Ritz out in an even layer on top of the racks. Bake for 15-25 minutes turning them halfway through cooking. You want the Ritz to be golden brown. Allow the Ritz to sit on the baking sheet until cooled and dry, about 20 minutes. Store the Ritz in an airtight container for up to 2 weeks.

Original recipe and picture from halfbakedharvest.com

Coffee Shortbread

 Ingredients
1 cup butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
2 tablespoons instant coffee granules
1/4 teaspoon salt
2 cups all-purpose flour
1/2 cup semisweet chocolate chips
2 teaspoons shortening, divided
1/2 cup white baking chips

Directions
Preheat oven to 300°. In a large bowl, cream butter, sugars, coffee granules and salt until light and fluffy; gradually beat flour into creamed mixture.

On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured 2-in. cookie cutters. Place 2 in. apart on ungreased baking sheets.

Bake 20-22 minutes or until set. Remove to wire racks to cool completely. In a microwave, melt chocolate chips and 1 teaspoon shortening; stir until smooth. Repeat with baking chips and remaining shortening. Drizzle over cookies; refrigerate until set. Store between pieces of waxed paper in an airtight container.

Recipe & picture from tasteofhome.com

Pecan Pie Muffins

 Ingredients:
1 cup of chopped pecans.
1 cup of firmly packed brown sugar.
½ cup of flour.
2 large eggs.
½ cup of melted butter.

Instructions:
Preheat the oven to 350° and place foil-baking cups in muffin pans  (do not use paper baking cups) OR use greased silicone muffin pans with no baking papers.

In a large bowl, mix together the pecans, brown sugar and flour.
Beat the eggs very well and mix in the butter. Pour the eggs over the dry ingredients and mix to combine.
Spoon the batter into cups 2/3 full and bake for 20 to 25 minutes.
Transfer to wire racks immediately after baking.
Enjoy!

my attempt

picture from 1strecipes.com

Recipe from 1strecipes.com

Cinnamon Swirl Apple Cake

For the apples
45 g (1/4c) granulated sugar
1 tsp cinnamon
2 apples peeled & diced

For the cinnamon swirl
150 g (3/4c) light brown sugar
2 tbsp cinnamon
120 g (1/2c) unsalted butter melted

For the cake
360 g (3c) plain flour
200 g (1c) caster sugar
4 tsp baking powder
300 ml (1 1/4c) whole milk
1 tsp vanilla extract
2 large eggs lightly beaten, room temperature
110 g (1/2c) unsalted butter melted & cooled slightly

For the glaze
200 g (1 3/4c) icing sugar
40 ml (3T) whole milk
______________________

Instructions
Preheat the oven to 350F (180C (160C fan)) and line an 8x10" baking tray with non-stick baking paper

For the apples
Peel and dice your apples, then whisk together the sugar and cinnamon in a small bowl. Coat the apples in the mix, then set aside

For the cinnamon swirl
In a small bowl, whisk together the sugar, cinnamon, and melted butter with a spoon until fully combined, then set aside

For the cake
In a large mixing bowl, add the flour, sugar, and baking powder, then whisk together with a hand whisk until combined
Pour in the milk, vanilla extract, and eggs and whisk until just combined, then gently stir in the butter with a wooden spoon or rubber spatula
Fold in your apples, then pour the batter into your prepared tin, spreading it out to the edges
Dollop on the cinnamon mixture (it may need a quick stir if it's separated), then swirl it through the batter with a knife. It should sit on top of the batter, rather than sink to the bottom
Bake for 40-45 minutes until a toothpick inserted into the cake comes out mostly clean, with just a few crumbs on it. The cinnamon swirl part should still be wet and gooey whilst it's hot

For the glaze
Whilst the cake is baking, make the glaze. Mix together the icing sugar and milk with a spoon until runny and smooth.
Pour the glaze over the warm cake and spread it out evenly, letting it drip down any cracks in the cake (this is the best part to eat!)
Let it cool in the tin for around 45 minutes, then slice into 16-20 pieces and enjoy warm or cold
Enjoy!

Notes
Store in an airtight container for up to 3 days
When testing if the cake is done, make sure to test the cake only, as the apples and cinnamon swirl will still be wet and gooey
You can also make the glaze with water rather than milk if you prefer, you may just want to use slightly less to achieve the same consistency

Recipe & picture from fitwafflekitchen.com

Melting Moments (Cornstarch Cookies or Butter Cookies)

Ingredients
1 cup all-purpose flour
1/2 cup cornstarch
1/2 cup confectioners' sugar (+ more for dusting before serving if desired)
3/4 cup butter (salted - softened, at room temperature)

Instructions
In a medium mixing bowl, whisk together the all-purpose flour, cornstarch, and confectioners' sugar.
In a large mixing bowl or the bowl of your stand mixer cream the butter until smooth and lighter in color. Add the dry ingredients and mix until all of the dry ingredients are incorporated. Cover and chill for 1 hour.
Preheat your oven to 300°F (150°C) and shape the dough into 1-inch balls. Place them onto a parchment paper or silicone mat lined baking sheet with about 2 inches of spacing between the cookies.
Press down firmly to flatten the cookies using a dampened fork. Bake in the middle of your oven's center rack for 18-20 minutes or until the cookie bottoms just begin to turn a light golden color.
Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire cooling rack to cool completely. Dust with confectioners' sugar once cooled (or the sugar will melt) if desired.

Notes
Vanilla extract, almond extract, or lemon extract can be added. 

Use 1 teaspoon vanilla extract, or 1/2 teaspoon almond or lemon.
Serve them as-is, dusted with confectioners' sugar, or sandwiched together with buttercream frosting between the cookies.

Original recipe and picture from bakeitwithlove.com

Butter Swim Biscuits

Ingredients
2½ cups (312.5g) all-purpose flour

4 teaspoons baking powder
1 tablespoon granulated sugar
2 teaspoons kosher salt
2 cups  buttermilk
½ cup (1 stick) butter, melted

Instructions
Preheat the oven to 450°F.
Add flour, baking powder, sugar, and salt to a medium bowl. Use a whisk to sift ingredients.
Pour in the buttermilk and stir until mostly combined, being careful not to overwork the batter.
Pour the melted butter into an 8x8-inch baking dish*. Place the dough on top of the butter and use a spatula (or your hands) to evenly spread the dough out to the edges of the pan.
Cut the unbaked dough into 9 squares (3x3 pattern). Bake for 28 minutes, or until the tops are golden brown.
Allow the butter to be absorbed into the biscuits before cutting and serving.
*Notes: You can place the baking dish on a baking sheet in case of spillover.

Recipe from iambaker.net

Homemade Vanilla Cake

Ingredients
2 1/4 cups (288g) cake flour, or all-purpose
1 1/2 cups (300g) sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup unsalted butter, softened
1 cup whole milk
1/4 cup neutral oil, such as canola, vegetable, or safflower
3 large eggs
1 1/2 tablespoons (4 1/2 teaspoons) vanilla extract
1 batch Vanilla Buttercream Frosting

Method
Preheat the oven and prepare the pan:
Preheat the oven to 350°F. Butter or spray a 9x13-inch pan and line the bottom with parchment paper. If you plan to turn the cake out instead of serving it from the pan, lining it with parchment will ensure the cake releases from the pan easily.

Combine the dry ingredients:
In a large mixing bowl. whisk together the flour, sugar, baking powder, baking soda, and kosher salt.

Add the butter:
Mix the softened butter into the dry mixture with a hand mixer on low speed until the butter is completely combined and the mixture has a sandy texture.

Combine the wet ingredients:
In a medium-sized bowl or 4-cup measuring cup, whisk together the milk, oil, eggs, and vanilla until the ingredients are thoroughly combined and homogeneous.

Add the wet into the dry ingredients:
Pour the wet ingredients into the flour and butter mixture and beat with the hand mixer until just a few streaks of flour remain. Finish mixing the batter with a silicone spatula.
Pour the batter into the prepared pan.

Bake and cool:
Bake the cake for 25 to 30 minutes until the top of the cake springs back to the touch and a toothpick inserted into the center comes out clean.
Remove from the oven and cool completely on a rack before turning out and/or frosting and decorating.

Vanilla Cake in Other Sizes
Sure, you can make this in a 9x13-inch pan or two 9-inch rounds. But the recipe works great for a cupcakes or even a Bundt cake. For cupcakes, bake for 15 to 18 minutes. For a Bundt cake, bake for 45 to 55 minutes. You should be able to get 24 cupcakes from this recipe.

Easy Vanilla Buttercream Frosting
Ingredients
1 cup unsalted butter, room temperature
4 cups (460g) powdered sugar, divided
2 to 4 tablespoons heavy cream, divided
1 tablespoon vanilla extract
Pinch kosher salt

Method
Beat the butter:
In the bowl of a stand mixer (or a large mixing bowl and a hand mixer), beat the butter until creamy.

Add the sugar and a little cream:
Add 2 cups of the powdered sugar and 1 tablespoon of the heavy cream. Mix on low until the powdered sugar is incorporated into the butter, scrape down the sides, then turn up the mixer to high and beat for 1 minute. Scrape down the bowl and repeat the process with the remaining 2 cups of powdered sugar and another 1 tablespoon of the cream.

Add the extract and salt:
Add the vanilla and salt and beat to combine. If the buttercream seems too stiff, beat in an additional 1 to 2 tablespoons of cream at a time. You want it to hold a peak but be soft enough to spread with little effort.

Recipes from simplyrecipes.com

Scallion Cornbread

2 tbsp. unsalted butter, melted, plus more for pan

2 tbsp. oil

1/2 c. all-purpose flour, spooned and leveled
1 c. yellow cornmeal
2 tbsp. sugar (more to taste)
2 tsp. baking powder
1 tsp. kosher salt (or 1/2t table salt)
1 1/3 c. buttermilk**
2 large egg
2 oz. Cheddar cheese, grated (about 1/2 cup) (ColbyJack)
2 scallions, sliced (shallots, thin sliced and quartered)

1/4c green bell pepper diced small, almost minced (or pepper of choice)
 
DIRECTIONS
Preheat oven to 450°F. Butter 2 cast-iron cornstick skillets, one (8-inch) cast-iron skillet, or an 8x8 pan.
Whisk together flour, cornmeal, sugar, baking powder, salt in a bowl. Whisk together buttermilk, butter, oil, and egg in a separate bowl. Whisk wet ingredients into dry ingredients until combined. Fold in Cheddar cheese and scallions. 
Transfer batter to prepared pan(s), and bake until a toothpick inserted in the center comes out clean, 10 to 13 minutes for cornstick skillets, 20-25 minutes for 8x8 pan, or 23 to 25 minutes for 8-inch skillet. Serve warm.

**To make 1 cup of buttermilk substitute: add 1 tablespoon of vinegar to a liquid measuring cup. Then add milk to the 1-cup line and stir. Let sit for about 5 minutes, stir, add to recipe.

Skillet

8x8 pan

Recipe based on a recipe from countryliving.com

Pineapple Quick Bread

Bread
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup granulated sugar
1/2 cup unsalted butter softened
2 large eggs
2 teaspoons pure vanilla extract
19 ounces crushed pineapple drained, *save the juices *
1/2-3/4 cup chopped walnuts or pecans**

Pineapple Glaze
6 teaspoons powdered sugar (1/2-3/4c)

1/2 teaspoon vanilla (or to taste)
2 Tablespoons reserved pineapple juice (add more by 1/2t to desired thickness)

Instructions
Preheat oven to 350 and grease an 9×5 loaf pan. Note: Adding parchment paper with high sides will allow the loaf to come out easily as well.
In a medium bowl whisk together all-purpose flour, baking soda and sea salt.
In a stand mixer, cream together sugar and butter with the paddle attachment on low-medium for about 5 minutes.
Add in eggs and vanilla extract and mix for another minute on the lowest setting.
Slowly add in flour mixture; be sure to lift the bottom of the mixing bowl with a spatula to incorporate all the ingredients evenly.
Add the drained crushed pineapple and run just to blend; you can do this by hand with a spatula.
Pour into greased pan and spread evenly.
Bake for about 55 minutes.
Cool loaf completely in the pan on a wire rack before removing.
Once cooled, remove the loaf from the pan and make your glaze by adding powdered sugar, vanilla, and pineapple juice into a small bowl and mix well. Drizzle over bread.
This recipe makes a light glaze, for a thicker glaze use this as a base and add a tablespoon of powdered sugar at a time until desired thickness. 
** After tasting the bread we decided a 1/2-3/4c of chopped walnuts or pecans would make this taste even better so I added it to the recipe to remind me.

Original recipe (in black) from amandascookin.com

Chocolate Bundt Cake

For the Cake:

1½ cups hot water 

1¼ cups unsweetened cocoa powder 

3½ cups all-purpose flour 

2½ cups granulated sugar 

2½ teaspoons baking soda

1 teaspoon salt

1 cup unsalted butter 

1 cup sour cream room temperature (or mayonnaise)

½ cup vegetable oil 

4 large eggs

1 tablespoon vanilla extract

• Preheat the oven to 350F. Butter a 10- to 12-cup Bundt pan and dust with flour or cocoa powder.

• In a medium bowl, whisk together the hot water and cocoa powder until well combined. Let cool for 10 minutes

• In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.

• To the cocoa mixture, add the melted butter sour cream, oil, eggs, and vanilla. Whisk until well combined. 

• Pour into the flour mixture and stir together just until no streaks of flour remain. Pour into the prepared Bundt pan.

• Bake for 55 minutes or until a wooden pick inserted near the center comes out with a few moist crumbs. 

• Let cool in the pan for 20 minutes. Carefully invert onto a wire rack and cool completely.

For the Ganache Topping:

4 ounces semi-sweet chocolate chips or chopped bars 

7 tablespoons heavy cream 

1 tablespoon butter softened

• Place the chocolate in a heatproof bowl

• Microwave the cream until boiling, about 30 seconds on high.

• Immediately pour over the chocolate. 

• Drop in the butter but do not stir. Let stand for 5 to 10 minutes.

• Stir until the chocolate and butter are melted and the mixture is smooth and silky.

• Place the cake on a serving plate and pour the ganache over the top.

• Store the cake, covered, at room temperature for up to 5 days.

Notes

• Do not skip blooming the cocoa powder in hot water. Blooming the cocoa gives the chocolate bundt cake a richer chocolate flavor.

• As we are working with many eggs, I recommend cracking them into a bowl instead of directly into the batter. This way, you decrease the odds of accidentally getting eggshells in the batter.

• Even if you have a non-stick pan, I recommend still dusting the pan. Doing so helps the cake slide out smoothly and lowers the risk of the tops of the cake being stuck and ripping when turned out.

• Always check that the baking soda is fresh. Expired baking soda will cause the cake not to rise properly.

• Not sure what size bundt pan you have? Use a liquid measuring cup and pour water one cup at a time into the pan, keeping tally as you go, and see how many cups the pan fits.

• There’s no need to use a mixer to make the cake batter. You only want to mix the batter until everything is just combined. Overmixing the batter will make the cake dry and tough.

• If you are not using a scale to measure the flour, be sure to fluff the flour with a spoon and then sprinkle it into the measuring cups before leveling it off with a knife. While a scale is preferred, fluffing the flour is the best way to measure flour without overpacking the cup.

• Use a small spatula or spoon to force the batter into the crevices of the bundt pan. Lightly tap it on the counter after filling to remove air bubbles at the base, which could mar the surface of your cake.

Alternate Topping

Quick Cocoa Glaze

2 T butter or margarine

¼ cup cocoa powder

3 T water

½ tsp vanilla extract

1¼ cups powdered sugar

• Melt butter in small saucepan over low heat. 

• Stir in cocoa and water. Cook, stirring constantly, until mixture thickens. 

• Do not boil. Remove from heat. Stir in vanilla. 

• Gradually add powdered sugar, beating with whisk until smooth. 

• Add additional water, 1/2 teaspoon at a time until desired consistency.

Original cake recipe and picture from preppykitchen.com

Original glaze recipe from hersheyland.com

Cake Mix Cookie Bars

Ingredients
1 (15 oz) box of yellow cake mix (flavor of choice, I used white cake mix)
2 eggs, beaten
1/3 cup olive oil (can substitute melted butter, vegetable oil, or canola oil also)
12 oz bag of chocolate chips
Instructions
Preheat oven to 350 degrees
Beat eggs in a small bowl
Add cake mix and olive oil to the beaten eggs and mix well
Beat in chocolate chips (batter will be very thick)
Grease a 9 X 13 (11x7) baking dish (see notes for thickness)  
Spread batter evenly in the dish (this will take several minutes to spread evenly)
Bake at 350 degrees for 20 - 25 minutes, or until toothpick inserted comes out clean
Once cooled, cover or store in an airtight container
Enjoy!

Notes
The batter will be thick and hard to spread (this is normal) I found that using a rubber spatula and a spoon made it easier to spread into the pan. It may take a couple minutes, but it's so worth it!
I used an 11x7 pan and it was the perfect size. A 9x13 would have made very thin cookie bars
The thickness of the cookie bars will depend on how large of a baking dish you use.

Original recipe (in black) from buildyourbite.com

Easy Cake Mix Cake with Pudding and Sour Cream

1 cup full-fat sour cream
3/4 cup vegetable oil
1/2 cup milk
4 eggs
1 box (15 – 16 ounces / 432 – 461 grams) yellow or vanilla cake mix, unprepared
1 box (4-serving size) instant vanilla pudding mix, unprepared

First, preheat the oven to 325°F. 
Next, grease the bundt pan well with oil or butter. 
Then combine the sour cream, oil, and milk, beat in the eggs, then incorporate the cake mix and pudding mix. 
The batter will be oddly thick but that’s exactly how it’s supposed to be.
Pour the batter into the pan and bake for 40 – 45 minutes.
Let the cake cool in the pan for about 20 minutes before removing. 
Lastly, after the cake has cooled significantly, top it with your favorite glaze or frosting.
Original recipe from beatbakeeat.com

Glaze
2 cups sifted confectioner's sugar

2-4 tablespoons milk, half and half, water, or flavored liquid of choice

1/2 to 1 teaspoon vanilla extract

Instructions

In a bowl, whisk together sifted powdered sugar, vanilla extract, and enough liquid to thin the glaze to your desired consistency for dipping, drizzling, or pouring over your favorite baked goods and pastries. Glaze will be smooth.

See the FAQ section above for make ahead and storage instructions and the notes below for flavor variations.

Recipe from stripedspatula.com