Kodiak Power Cakes Birthday Cake with Sprinkles Flapjack & Waffle Mix 18 oz

Flapjack and Waffle Instructions: Flapjacks: 1 cup Kodiak Mix. 3/4 cup water (For thicker flapjacks or waffles, simply add more mix or use less water). Stir until the batter is combined (do not overbeat). Pour 1/4 cup of batter onto a heated and greased pan or griddle. Cook on medium-high heat, or 375 degrees F, until bubbles form on the top. Flip and continue to cook until golden brown. Waffles: 1 cup Kodiak Mix. 3/4 cup water (For thicker flapjacks or waffles, simply add more mix or use less water). 1 tbsp oil. Prepare just like the flapjacks and add 1 tbsp of oil. Pour the batter into a heated and greased waffle iron and cook according to your waffle iron's instructions. Power-up with three hearty protein options 16g Just add water. 19g Replace water with milk. 21g Replace water with milk & add an egg. Birthday Cupcakes: 2 eggs; 3/4 cup milk; 1/2 cup sugar; 1/2 cup oil; 1 tsp vanilla extract; 2 cups Kodiak mix. Icing- 1 cup butter, softened; 4 1/2 cups powdered sugar; 4-5 tbsp milk or heavy cream; 1 tbsp vanilla extract; rainbow sprinkles. Preheat oven to 350 degrees F. In a large bowl, whisk the eggs, milk, sugar, oil, and vanilla together. Add the Kodiak mix and stir until smooth. Fill lined muffin cups 1/2 full. Bake for 14-16 minutes or until an inserted toothpick comes out clean. Meanwhile, use an electric mixer to cream the butter until smooth. Add the powdered sugar and mix on low speed until combined with the butter, scraping the bowl occasionally. Mix in the milk or heavy cream and vanilla until light and fluffy. Top the cooled cupcakes with the icing and decorate with rainbow sprinkles. Makes about 24 cupcakes. Soft Baked Birthday Cake Cookies: 1/2 cup butter, softened; 1/2 cup sugar; 1 egg; 1 tsp vanilla extract; 1-1/2 cups Kodiak Mix. Use an electric mixer to cream the butter and sugar together until light and fluffy. Mix in the egg and vanilla. Add Kodiak mix and stir until fully combined. Wrap and refrigerate the cookie dough for at least one hour. Then, preheat oven to 350 degrees F. Scoop 1-1/2 tbsp sized rounds onto a parchment-lined baking sheet. Bake for 9-11 minutes. Makes 24 cookies. For high-altitude baking (+3,000ft), increase oven temperature by 25 degrees F. For optimal freshness, store in a cool, dry place.