The Ultimate Cake Mix Cookie BookNot ready to tackle from-scratch baking?  Or just don’t have time for the mixing and measuring?  Check out the The Ultimate Cake Mix Cookie Book: More Than 375 Delectable Cookie Recipes That Begin with a Box of Cake Mix!  It contains 375 recipes that all start with a box of cake mix.  Her goal is to make anyone looking like a baking genius.

The book includes easy variations of your favorites like chocolate chip cookies and even health-conscious recipes that are tailored for those with allergies or restrictions including vegan recipes!  But there’s also the popular bake sale goodies like Orange Dreamsicle Cookies, Red Velvet Whoopies and Cake Pops!  Other recipes include: Bittersweet Chocolate Esspresso Bars, Lime-White Chocolate Cookies, Pistachio-Cherry Biscotti, and Banana Monkey Bars.

About Camilla V. Saulsbury

A food writer, recipe developer, and cooking instructor from Texas, Camilla has won numerous national contests, including The Food Network’s Ultimate Recipe Showdown grand prize cookie recipe. Her recipes have appeared in Southern Living, Better Homes & Gardens, Woman’s Day, Cooking Light, and other cooking magazines.


Agave-Lime Cookies
Agave nectar (also called agave syrup) is a sweetener produced in Mexico from several species of the agave plant. It has a delightful, subtly floral flavor, and can be used interchangeably with honey in most recipes, or for sweetening teas and drinks. It has become widely available in grocery stores in the past few years, allowing for greater use in a wide range of baked goods, like these fragrant agave-lime cookies.
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  • 1 package white cake mix (preferably organic)
  • 1 cup all-purpose flour
  • ½ cup (1 stick) butter, softened
  • 2 large eggs
  • ¼ cup agave nectar
  • 1 tablespoon finely grated lime peel
  • ½ cup granulated sugar
  1. Preheat oven to 375º
  2. Grease a cookie sheet or line with parchment paper or Silpat
  3. Mix the cake mix, flour, butter, eggs, agave nectar, and lime peel in a large bowl with an electric mixer on medium speed 1 to 2 minutes until blended (dough will be stiff).
  4. Place the sugar in small, shallow dish. Roll the dough into 1-inch balls, roll in sugar, then place 2 inches apart on ungreased cookie sheets.
  5. Bake 9 to 12 minutes or until centers are just set. Cool 1 minute on sheets, then remove cookies with spatula to wire racks to cool completely.
Vegan Fruit and Seed Bars
Cake mixes aren’t just for no-holds-barred treats: they can also be used as a starting point for a great tasting, nutrition-packed power bar. These are great travelers for trips near and far, and are made entirely from pantry ingredients (i.e., no eggs or dairy products).
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  • 1 package vanilla cake mix (check the label for egg or milk products - preferably organic)
  • ½ cup quick-cooking oats
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ⅔ cup vegan margarine, melted
  • ⅓ cup applesauce
  • ⅓ cup molasses
  • 1 cup chopped dried fruit (any combination)
  • 1 cup roasted, lightly salted sunflower seeds or pepitas (green pumpkin seeds), or a combination
  1. Preheat oven to 350º
  2. Grease or line a 13x9" baking pan with foil
  3. Whisk the cake mix, oats, cinnamon, and baking powder in a large bowl. Add the melted margarine, applesauce, and molasses, stirring with a wooden spoon until blended. Stir in the dried fruit and seeds. Spread dough in prepared pan.
  4. Bake 18 to 23 minutes or until edges are light golden brown. Transfer to wire rack and cool completely. Cut into bars.



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