Dr. Up Cake Mix!

So my cousin, who has a friend, who has a friend.... Yes... This is how I found this Cake mix!

From: All credit goes to Family Favorite Recipes! 

Family Favorite Recipes

I can't take credit for this recipe. My friend had this "doctored up" version on her blog and now it's the only way I make cupcakes. Super sweet and so yummy and moist, not dry like normal cake mixes. My only complaint is that they fall flat, which I've noticed happens more if I whip the batter too much so try to stir just until the ingredients are fully blended.

No matter, though, since I cover them in homemade cream cheese frosting and you can't see the tops anyway. And no picture, since you all know what cupcakes look like :) Maybe I'll post one later when I'm not so lazy.

Cake Mix (any brand, any flavor)
1/2 cup butter, melted
4 eggs, room temperature
1/2 cup water
1 cup sour cream
1 small box instant pudding (to match your cake mix, like vanilla for yellow or vanilla cake, or chocolate for chocolate cake. I've never made any other kind of cupcake, though, so I don't know what to do with red velvet mixes. I wonder what banada pudding would do to a cake mix though....)

Mix all together and bake according to package directions. These actually make like 25-26 cupcakes.

Kayotic Pizza Party

Here is where you'll find the site that I found this amazing food! Kayotic Kitchen

It’s almost weekend, guys! For us that means pizza time! Or in this case: pizza snack time. These are fast, fun and unlike pizza, you can prepare them ahead of time and eat them warm as well as cold. One side note: you might as well stick ‘em on your thighs straight away, because that’s where they’re gonna end up. But oh boy, do they taste good!


Ingredients:
5 puff pastry sheets
pesto rosso
roughly 10 black olives
1/2 a red onion
4 artichoke hearts
1 mozarrella ball
1 tomato
parmesan
dried basil

Directions:
I’m such a sad excuse for a food blogger; I don’t even own a dough cutter. I simply use a glass. What I do own are these mini pizza trays. Large and small. They’re so handy for these type of snacks. Also for my pepper & corn pies. You can use a regular muffin pan as well for this.


I use the glass to cut out pastry circles.


Knead the leftovers, sprinkle a little flour on top and roll it out. Cut out more circles and repeat the process until the dough is gone.


Grease your muffin or mini pizza pan—mine is non-stick—and place the pastry circles in there. Pinch the dough with a fork. Just a few times.


Slice the olives and try to make an artistic shot. I failed miserably.


Thinly slice the red onion.


Artichoke hearts add juiciness and even more flavor to an already perfect snack. Drain them and give them a rough chop. Don’t add too much or the dough will get soggy. It ain’t pretty.


Slice, cube or do whatever you want to do with a big, juicy tomato. I opted for pomodori. Same as with the artichoke hearts, not too much.


No pizza without mozzarella. Release your inner beast and shred it to pieces.


I make my own pesto rosso, that way I know exactly what’s in it. You can use commercial pesto rosso (or pesto verde) as well. The oil in the pesto seeps into the dough giving it a wicked flavor and color. It’s mind-blowing.


Spoon a little pesto rosso on top of each pastry circle.


Add a little bit of onion.


And in with the olive slices. Olives are love. Pure love.


Put the artichoke hearts in there as well.


Next, I add the mozzarella and top that with a little tomato. Sprinkle dried basil and some Parmesan on top. I went for the canned stuff, sue me.


Pop them in a preheated oven and bake them at 400F (200C) for 20 to 25 minutes. Until crispy, puffy, golden brown and totally delicious.

Disclaimer: if you’re by any chance dieting while reading this, I’m sorry. I’m really sorry. Don’t hate me… I’ll eat yours as well. After all, that’s what friends are for!