Bready or Not Original: S’mores Cake Mix BarsBready or Not Original: Hazelnut Hand Cake [cake mix]Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt CakeBready or Not: Chocolate Peanut Butter Bars [cake mix]Bready or Not: Oreo Thins Cake Batter Blondies [cake mix]Bready or Not: Maple Krispy Cookies [uses cake mix]

Step 1

Preheat oven at 350-degrees. Line a 9×13 casserole pan with foil and apply nonstick spray or butter.

Step 2

In a large bowl, mix together the cake mix, butter, vanilla extract, and eggs until no dry crumbs remain. Fold in the chocolate chips.

Step 3

Pour batter into the prepared pan and even out surface. Add the graham cracker crumbs in little piles scattered across the top. Use a butter knife to partially swirl the crumbs into the dough. Add dollops of marshmallow fluff across the top. Again, swirl the marshmallow into the dough, coating it with graham crackers in the process. Don’t combine everything too much–there should still be visible swirls and varied textures.

Step 4

Bake at 350-degrees for 20 to 25 minutes, until edges are golden and contents look set.

Step 5

Completely cool at room temperature or speed process in the fridge. Use foil to lift the contents onto a cutting board. Slice into bars. Store in a sealed container with waxed paper between the stacked layers.

Step 6

Preheat oven at 350-degrees. Line a 13x9-inch pan with foil and apply nonstick spray.

Step 7

In a large bowl, beat together the cake mix, eggs, water, hazelnut spread, and oil for several minutes, until thoroughly combined and no lumps remain. Fold in the chocolate chips, hazelnuts, and toffee bits. Pour batter into prepared pan.

Step 8

Bake for 25 to 30 minutes, until center is no longer jiggly and passes the toothpick test.

Step 9

Cool completely to room temperature; place in fridge to speed process along. Use foil to lift contents onto cutting board. If desired, sprinkle confectioners' sugar over top. Slice into pieces.

Step 10

Store in sealed container(s) at room temperature.

Step 11

In a small bowl, mash together the cream cheese, white sugar, lemon zest and 1 Tablespoon of lemon juice; reserve the remaining juice for the glaze. Once the filling is combined, spoon it into a piping bag with large tip or a gallon Ziploc bag with the corner cut off.

Step 12

Preheat oven at 350-degrees. Apply nonstick spray to a large bundt pan.

Step 13

In a big bowl, cream together the butter and eggs. Add the cake mix, scraping bottom of bowl as needed. Add the lemon curd, beating until mix turns fluffy.

Step 14

Spoon about half the cake mix into the prepared pan. Pipe the filling in a circle around the top of the batter. Try to keep the filling from touching the sides. Add the rest of the batter on top and smooth it out.

Step 15

Bake for 40 to 45 minutes, until the middle passes the toothpick test.

Step 16

Cool on a wire rack about 20 minutes, then invert the cake onto a wire rack to completely cool.

Step 17

Whisk together the confectioners' sugar, 1 Tablespoon lemon juice, and 1 Tablespoon lemon curd to form a thick yet oozy glaze. If necessary, add more juice or water to thin, or more confectioners' sugar to thicken. Drizzle atop cake.

Step 18

Store under a cake dome or plastic wrap in fridge.

Step 19

Preheat oven at 350-degrees. Line a 9x13 pan with foil and apply nonstick spray.

Step 20

In a big bowl, combine the cake mix, melted butter, and milk. Spread half of batter on bottom of the pan. Bake for 15 minutes.

Step 21

Place peanut butter in a microwave safe bowl and warm to be spreadable. Pour over the baked bottom crust and spread to edges. Sprinkle the peanut butter and chocolate chips on top, followed by dollops of the reserved cake batter. Finish with the chopped peanuts.

Step 22

Bake for another 20 minutes, until the visible portions of the peanut butter layer look set. Cool completely, refrigerating if desired.

Step 23

Use foil to lift onto cutting board to slice into bars. Store in a sealed container at room temperature.

Step 24

OM NOM NOM!

Step 25

Preheat oven at 350-degrees. Line a 13x9 dish with foil and apply nonstick spray or butter.

Step 26

In a large bowl, mix together the cake mix, oil, egg, and milk. The batter should be thick. Fold in the Oreo Thins and sprinkles [and chocolate chips, if using].

Step 27

Pour into pan and even out. Bake for 25 to 30 minutes, until middle passes toothpick test. Cool completely. Use foil to lift contents onto cutting board to slice into squares. Store in a sealed container.

Step 28

OM NOM NOM!

Step 29

Preheat oven at 350-degrees.

Step 30

In a large bowl, stir together the cake mix, butter, egg, maple flavor, and vanilla extract. When those are just combined, carefully stir in the cereal, trying not to crush it.

Step 31

Use a teaspoon scoop or spoon to dole out dough onto a cookie sheet. Bake for 10 to 12 minutes; also to set on sheet for about 10 minutes, then move cookies to a rack to finish cooling. Store in a sealed container.

Step 32

OM NOM NOM!