Chocolate Peppermint Cake Pops
1. Bake a cake using a recipe you like or a box of cake mix. I used a dark chocolate cake mix.
2. After the cake has cooled crumble it up in a bowl and add 1 1/2 to 2 cups of frosting (again, you can use a recipe you like or the store-bought kind). For these I used a store-bought white frosting.
3. Using your clean hands combine the cake and frosting and form your pops. Not too big, just so they fit in the palm of your hand. Place them on a cutting board or plate and refrigerate for an hour or so.
4. Melt some chocolate or candy melts according to the directions. For these I used white chocolate plus a tablespoon of oil.
5. Grab your lollipop sticks and dip one in the melted chocolate. Now stick it in a cold cake pop. Now dunk it in the melted chocolate and gently tap it on the side of the bowl to let the extra chocolate drip off.
6. You can set these on a plate, cake pop down. Or invert them in a piece of craft foam, cake pop up. It’s totally up to you, they taste the same. Before the chocolate sets sprinkle on any garnish you like, for these I used crushed up candy canes.
Pumpkin Pie Bourbon Blondies
- 1.5c All Purpose Flour, sifted
- 1 tsp baking powder
- 1 tsp salt
- 1/2c butter, softened + 2 Tbsp
- 3/4c packed brown sugar
- 3 eggs
- 1 tsp vanilla extract (or 1 Tbsp bourbon extract if not using Bourbon)
- 1 Tbsp Pumpkin Pie spice
- 2-3 Tbsp Bourbon
- 1 can Pumpkin Puree (15oz)
- 1-2 cups ground gingersnaps or graham crackers
- Preheat oven to 350 degrees F
- In a food processor, grind gingersnaps or graham crackers
- Add butter and process until combined, set aside
- In a mixing bowl, food processor or similar cream butter and brown sugar
- Add eggs, one at a time, mixing between each one
- Add spices and extracts
- Add pumpkin
- In separate bowl, sift flour
- Add baking powder and salt, combine
- Add dry ingredients to wet, incorporating slowly and mixing on low or by hand
- Fold bourbon into mixture ( I used 2 Tbsp bourbon for this batch and I think next time I’ll use 3, up to you)
- Spray a 12x9 brownie pan (I used two smaller pans) with cooking spray
- Press crumb mixture into the bottom of pan, add more for thicker crust
- Dollop Pumpkin mixture into pan, gently spread until even
- Bake at 350 for 45-50 minutes, or until inserted toothpick comes out clean
- Let pan cool slightly and then cut into squares
- Chill in refrigerator for 3 hours before serving
- Serving suggestion: Cut into bite sized squares after fully set, one square made four bites
Copyright 2011 Jaclyn Hope
So here is muffin recipe #4 from my 750 muffin recipe cookbook. Now these muffins may look plain from the outside but once you take a bite out of these moist, fluffy muffins, your whole view on orange muffins will change. Okay that’s not really true but what I’m trying to get across is that…
Peaches and Cream Shortcakes
Makes 12 Shortcakes
2 medium-large peaches, diced
1 teaspoon lemon juice
1 cup all-purpose flour, spooned and leveled
1 cup whole wheat flour, spooned and leveled
½ cup granulated sugar
3 teaspoons baking powder
½ teaspoon baking soda
Pinch of sea salt
2 tablespoons softened butter
1 large egg
1 ½ teaspoons pure vanilla extract
2/3 cup buttermilk
¼ cup skim milk
1 cup whipping cream, whipped until soft peaks form
2 medium peaches, halved, stones removed
1 teaspoon pure vanilla extract
1. Preheat oven to 375 degrees Fahrenheit and line a large cookie sheet with parchment paper.
2. Combine the diced peaches and lemon juice in a small bowl; set aside.
3. Whisk flours, sugar, baking powder, baking soda, and salt together in a large bowl.
4. In a medium bowl, whisk butter, egg, vanilla, buttermilk, and milk (the mixture will be lumpy). Pour into dry ingredients and stir just until combined. Fold in peaches.
5. Pour batter onto parchment lined baking sheet and spread it around with an offset spatula to cover the entire sheet. Bake for 15-18 minutes, or until the top is golden and the edges begin to slightly brown. Slide the cake onto a wire rack and cool until almost room temperature. Cut off the outer edges (about ½ an inch) and then cut into 12 even-sized rectangles.
6. Bring a wide saucepan half full of water to a simmer and add vanilla. Gently place peach halves in the water and cook for 5 minutes. Remove with a slotted spoon and transfer to a paper towel. Cool until the peaches are safe to handle, pull off the skin, and slice.
7. To assemble: top half of the squares with dollops of whipped cream and peach slices, and place the other half of the squares on top to sandwich. Top with more whipped cream, if desired.
Espresso Shortbread Headstone Cookies
… as spooky cute-as-can-be but, be forewarned, this recipe only makes one dozen. Make!
Salty Caramel Ice Cream
Click image for recipe
sweet potato ice cream