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Pa Lloyd always says that when you have seen the first Robin in the spring there will be 3 more snows before spring, so we will see! I just hope my tulips that were up survive!
Today’s recipe comes from the kitchens of Pat Burns and Joanne Soma, I thought they were delicious, the one I had used a chocolate cake mix and chocolate chips you can be creative and try other flavors, if you want them to be gluten free simply use a gluten free cake mix. Today would be a good day to try them, turn on your oven and warm up your kitchen!
2 large eggs, room temperature
1/2 cup canola oil
1 regular size butter pecan cake mix
1 pkg. butterscotch chips
1 pkg. toffee bits
Beat together eggs and oil then cake mix, Mix in chips and toffee bits, this will take some muscle. Drop by Tablespoon full 2 inches apart on a parchment lined cookie sheet. Bake at 350 degrees for 10-12 minutes, let cool a couple of minutes before removing from pan.
Stay safe and have a good week!