Last semester, I tweeted “Puppy chow and How I Met Your Mother on Netflix are the only things getting me through dead week right now. #Ihaveaproblem #somuchpuppychow.” My cousin from New Jersey read that tweet and thought I was legitimately eating food … Continue reading
I ran track from 4th grade to my senior year of high school. That is 9 seasons of sprinting. My first season was full of excitement and passion. My final season was a mixture of nostalgia and apathy.
Despite my dislike for running by my senior year, it at least kept me relatively in shape. My high school years consisted of me getting into shape from February to May and slowly falling back out of shape from June to January.
Cooking in a dorm means cooking with very limited space. My mini fridge can barely hold a Brita pitcher in it, let alone a weeks worth of groceries. That is why I’ve found it is important that I buy ingredients that can work in multiple recipes. I can buy precooked chicken strips and shredded cheese which will work for salads, wraps, and quesadillas. There is no room in my fridge for something that will be used once and never again (I learned that from the jalapeño mustard I bought on an impulse).
I saw this recipe for cake batter dip around the same time I saw the recipe for 1, 2, 3 cake. Both recipes require full boxes of cake, so I bought one angel food cake mix and one devil’s food cake mix. I knew I would never be able to eat all the dip that one full box would make, so I set aside some devil’s food cake mix before combining the mixes for the 1, 2, 3 cake.
I changed the measurements from the original recipe to make a smaller batch and added peanut butter. This recipe still makes enough for 2-4 people, depending on how much of a sweet tooth you and your friends have. I enjoyed it, but I think the mug cake was a much more satisfying use of the cake mix.
Cake Batter Dip
3 oz. plain yogurt
3/4 cup whipped cream
1/2 cup devil’s food cake mix
1/4 cup peanut butter
Graham crackers, Nilla Wafers, or whatever you’d like to eat your dip with. I used Chocolate Chip Teddy Grahams.
1. Melt the peanut butter in a microwave safe bowl for 20 seconds. Stir, and put it back in the microwave for 20 more seconds.
2. Combine the whipped cream and the yogurt.
3. Mix in the devil’s food cake mix
4. Add the peanut butter and mix until everything is fully combined
5. Serve with your choice of crackers and enjoy!