I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.
Back to Blog
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!