Blissful and Domestic Ready Made Mixes has now moved to my main blog page. Find all my old and new mixes here :) 

Find a Mix To Make Your Family Today!

Chewy Brownie Mix...

Morning lovelies!! How are you loving the new blog layout and all the goodies I have been adding? I hope you guys are finding it easy to navigate, as I continue to work out the kinks. My goal is to have it all fixed, updated, and ready to go by the end of the month. I am keeping both fingers crossed on that one. At the same time I am working on an Ecookbook for you guys.....think quick meals for everyday cooking. I can't wait to get it finished and ready for you guys to use. I think you are really going to like it. It is chock full of our family's favorite quick meals. Just what all us mamas need right? Yummy and quick is my food language :)

Over the weekend I worked on another yummy ready-made mix. Today we are talking brownies. We all love them right? Chewy, chocolate goodness...oh yeah baby! I can't get enough of them! I love to sprinkle a bit of powdered sugar on top. Yum! This mix is simple to throw together. I do this one in a very large bowl. My kitchen-aid mixer bowl is not big enough for this mix. I use a wire whisk and mix it by hand. I then store it in an air-tight container. Don't forget to label and date it as well.

I love knowing that I have brownie mix ready to go whenever the need to bake some yummy goodness arises (brownies are totally a need haha). I also like to do a double batch when I make the brownies...it keeps those hungry tummies at bay for a bit longer. A double batch of this recipe will make one 9x13 pan. If you only make one batch, then you will be using an 8x8 pan.

This brownie mix will last 10-12 weeks in your pantry. Don't be afraid to add some goodies to the brownies when you bake them (but not to the mix). You can add chocolate chips, peanut-butter chips, nuts, fruit (in place of eggs), etc. Get creative and have fun!

Brownie Mix

6 cups all-purpose flour
4 tsp baking powder
4 tsp salt
8 cups sugar
1 (8oz can) unsweetened cocoa powder

In a large bowl, combine ingredients until evenly distributed. Store in a large air-tight container. Don't forget to label and date your container! This mix will last 10-12 weeks on your pantry shelf. Store in a cool, dry place.

Our Favorite Brownies

1/4 cup coconut oil (or butter)
2 eggs, beaten
1 tsp vanilla extract
1/4 cup water
2 1/4 cups brownie mix
1/2 cup chopped nuts (optional)

Preheat oven to 350'. Grease a 8inch square pan. Combine oil or butter, eggs, vanilla, water, and brownie mix in a large mixing bowl. Beat until smooth. Stir in nuts, if using. Pour into prepared pan. Bake 35-40 minutes, until edges separate from pan. Sprinkle with powdered sugar or top with my favorite butter cream frosting or my chocolate frosting. Yum!

Have you tried my other mixes yet? Let me know :)

XO Danielle

Whole-Grain Pancake and Waffle Mix...

Last week you guys gave your requests for ready-made mixes you wanted to see here on the blog. One of the most requested mixes was for a simple pancake mix that could be whipped up in minutes. I thought about this one for a while and searched throughout my cookbooks, looking for a recipe to convert to a healthier one. After much trial I was able to come up with one that my whole family loves and is chock full of yummy goodness!

This is a whole-grain mix, that can be used for making both pancakes or waffles. I use this recipe for both. I love pancakes because they are an easy fall back when your dinner plans go wonky. At least one night a week we have pancakes. The kids love them, I love them, and so does that cute hubby of mine. We always serve ours with homemade maple syrup too!

I whipped up this mix in my Kitchen-aid mixer, with the whisk attachment. You could also use a large bowl and a wire whisk. Be sure to store your mix in an air-tight container. This mix will last up to 6 months in your pantry.

Make this at the beginning of the month and have a quick meal ready to go.  You can also add chocolate chips, fruit, or nuts to your pancake mix (before you cook them) to give your pancakes an added kick.

Each recipe for pancakes or waffles makes a ton! I like to freeze the leftovers for quick meals in the morning. Place cooled pancakes/waffles in freezer bags and label and date them. Heat them up quickly in the toaster or microwave.

Whole-Grain Pancake Mix

3 1/2 cups whole wheat flour
3 1/4 cups white flour
3/4 cup sugar
2 tbl flax seed
1 tbl baking soda
1 tbl salt

In a large bowl, combine all ingredients. Stir with a wire whisk until evenly combined. Pour into a 10-cup container with a tight-fitted lid. Seal container. Label and date as well. Store in a cool, dry place. Use within 6 months. Makes about 7 1/2 cups of mix.

Whole-Grain Pancakes/Waffles

3 cups whole-grain pancake mix
3 cups buttermilk*
3 egg
1/4 cup melted butter or oil

Put whole-grain pancake mix into a large bowl. Set aside. In a small bowl combine buttermilk, egg, and melted butter or oil. Add all at once to dry ingredients. Blend well. Let stand for 5 to 10 minutes. Cook on a hot griddle for 3-4 minutes, until browned on both sides.

*use buttermilk powder or 1 tbl vinegar to 1 cup of milk to make buttermilk.

Enjoy!!

XO Danielle

Whole Wheat Cornbread Mix...

Over the weekend I asked you all what you would like to see here on my Ready-Made Mixes page. I was astounded by the response. You guys gave me so many fabulous ideas that now I am on a mix kick! Friday alone I worked on three mixes. I love this blog and you readers because you constantly challenge me to push further and think outside the box. 

Sure we could just buy boxed mixes from the store. I mean I've been doing that for years! But what if we could make mixes at home...adding in our own wholesome ingredients and save money. I mean if you could do that, wouldn't you?

Well I have come to the conclusion that making these mixes at home does save you money. Yes it takes a bit of time to prepare in advance, but a little more time now means less time needed in the month to make yummy things for your family. My goal with this ready-made mixes page is to provide you with cost efficient mixes that have ingredients in them that are great for us and of course I want the mixes to taste good too :)

Today I am sharing my Whole Wheat Cornbread Mix recipe. Cornbread is a favorite of mine...going way back. I remember my dad always making it as a kid. Cornbread for me, reminds me of home. Although he used a box mix, I wanted to still create that cozy deliciousness that we all find with those childhood favorites.

This recipe is simple to make. You can make the mix ahead of time and store in an air-tight container. Make sure to label and date your mix as well. This mix will last 10-12 weeks in your pantry. It is shelf stable, which I love!

I have also included the recipe on how to use the mix. I love to whip up this cornbread for lunch sometimes and pair it with a vegetable soup or chili. Yum! Yum!

I placed all my ingredients for the mix in my mixer and used the whisk attachment to mix it. You want to make sure that everything is mixed well, so that all ingredients will be distributed evenly.

Whole Wheat Cornbread Mix

2 1/2 cups cornmeal

2 cups whole wheat flour

2 cups white flour

2 cups instant low-fat non-fat powdered milk

2/3 cups white sugar

1/4 cup flax seed

4 tbl baking powder

1 tbl salt

1 tbl baking soda

In a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed. Pour into a 10-cup container with a tight fitting lid. Label and date your container. Store in a cool, dry place. Use within 10-12 weeks. Makes about 10 cups of cornbread mix.

Whole Wheat Cornbread

1 egg, beaten

1/2 cup water

2 tbl butter, softened

1 1/2 cups cornbread mix

Preheat oven to 425'. Grease a 5x3 loaf pan (you can also use a 9x5). In a bowl, beat together egg, water, and butter. Stir in cornbread mix until moistened. Batter will be lumpy. Pour into prepared pan. Bake 20-25 minutes. 

Makes 1 loaf

Enjoy!!

XO Danielle

Salad Dressings: Red Pepper Vinaigrette...

Today I have a simple recipe/mix for you. This is a great substitute for that store bought dressing you always buy. It is olive oil based and has a little kick to it...but to much of a kick...know what I mean :) Hubby's been using this recipe to top his salads that he brings to work. I made it for the first time last week and my anti-texting hubby, texted me to tell me how good it was. He sure knows how to make this lady smile....and jump up and down. Don't we all love it when our family likes what we make? I know I do :)

This is a super simple recipe to throw together. I like to whip it up in our nutri-bullet, but any blender will do. Store dressing in the fridge, in an air tight container. I like to use mason jars. Make sure to label and date your jar as well. This recipe should keep for a week or two in the fridge.

Red Pepper Vinaigrette

1/4 cup red wine vinegar

1/2 red bell pepper

1 tsp minced garlic (I use garlic I buy in bulk from Costco. It comes in a jar)

1 tsp oregano

1 tsp basil

1/2 tsp thyme

1/2 tsp red pepper flakes

1/2 cup canola oil

1/4 cup olive oil

In a blender, mix all ingredients. Use to top salads or to dip veggies in :)

Enjoy lovelies!!

XO Danielle