Lately, I have made many desserts for occasions that have recently passed. Here are some recipes you may love as much as I do!
For breast cancer awareness month I made PINK rice krispy treats with decorative pink ribbons. EXTREMELY EASY and oh so yummy!
PINK RICE KRISPY TREATS
1 stick butter
6 cups of rice krispies
1 bag of marshmallows (big or small)
pink candy corn (optional)
To start, melt the stick of butter in a saucepan at medium heat.
Add in the entire bag of marshmallows.
Stir continuously for about four minutes until marshmallows turn completely to liquid.
Drop in three to four drops of red food coloring. I suggest four because mine didn’t turn out as pink as I wanted them to.
Stir in the 6 cups of rice krispies.
Mix until marshmallow is evenly separated throughout the cereal.
Mix in candy corn.
(you can add any type of candy you like…chocolate chips are great as well!)
Grease a baking pan and spread the treats evenly until they have formed the shape of the pan.
Press down the treats with a fork.
Let cool for about an hour.
Cut into squares and decorate however you’d like. In this case, add pink ribbons!
Next…we move on to halloweeen!
There are many unique ideas and creations for halloween treats. This is a recipe for a cake I made for the Twisted Vine Restaurant to sell for Halloween weekend.
1 Box Devil’s food cake mix
1 package of oreo pudding
1 pack of oreos
1 jar of hot fudge
1 can of chocolate frosting
This cake is cheap and easy as well. If you are a chocolate lover, you will LOVE this.
Bake the cake at 350 Degrees for 30-35 min.
While the cake is baking mix together your oreo pudding
You can make the cake from scratch as well…I actually suggest that…
Once cake is cooled…cut the cake directly across the center horizontally.
Flip the top of the cake over so that you now have two even layers.
Make sure the center is completely cooled. When it is, spread the oreo pudding evenly over the bottom layer.
Replace the top layer onto the cake.
For the frosting, mix together 1 can of chocolate frosting, 1 row of oreo cookies, and a half a jar of hot fudge.
Spread over the top of the cake and add extra oreos if you choose! Add milano cookies to represent the graves if you like as well…
This next recipe is a MUST-MAKE. It absolutely NEEDS to make an appearance on your thanksgiving dessert table.
It is CRAZY expensive and VERY intensive…however; I promise you it is worth every dollar and minute it takes for this cake come together.
PUMPKIN CRUNCH CAKE
There are 3 steps to it. You have to start with the crunch topping because it is layered on the bottom of each cake pan. Then move on to the cake and while that is baking, make your frosting. It calls for marscapone…I used it…not so use how much of a difference it made..it says you can just substitute it for more cream cheese. It’s an expensive cake so next time I might skip the marscapone.
3 Cups Walnuts, finely chopped
3 Cups Vanilla Wafers (about 75 cookies)
3 Cups Brown Sugar
3 Sticks Butter
1. Melt Butter
2. In a food processor, pulse cookies to a fine crumb
3. Then Pulse walnuts to a fine chop
4. Add in Brown Sugar and mix well.
5. Add in Melted Butter and blend together.
6. Divide mixture into 4 Cake Coated Cake Pans, pressing into bottom and spreading it evenly into the cake pans. Reserve about 2 cups of the mixture which will be baked to use on the sides of the cake.
7. Set pans aside and begin cake.
8. Pre heat Oven to 350 degrees.
Pumpkin Crunch Cake
1 1/4 Cup Sugar
1 1/2 sticks of Softened Butter
1 16 oz can Solid Pack Pumpkin (not pumpkin pie mix)
2 1/2 Cups Flour
1/2 Cup Greek Yogurt
1 Tablespoon Pure Vanilla
1 Tablespoon Pumpkin Pie Spice
2 1/4 Teaspoons Baking Powder
3/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
3 Large Eggs
1. In your mixer beat sugar and butter for about 5 minutes until light and fluffy, scrapping down the bowl frequently .
2. Add In Pumpkin and all the rest of the ingredients, except the eggs. Mix just until blended.
3. Add in the Eggs, one at a time just until blended.
4. Divide batter equally into your 4 prepared cake pans, smooth it out and make it as even as possible in the pan.
5. Place remaining crunch mixture in another cake pan or pie dish and allow to bake for the smae amount of time as the cakes.
6. Bake in a 350 degree oven for about 20-25 minutes or until a toothpick inserted in the center comes out clean. If you use 2 racks to bake on in the oven, at the halfway mark rotate the pans .
7. Allow pans to cool about 10 minutes, then turn them out onto a wire racks and allow to completely cool.
8. break up the extra crunch mix to very small bits to use to decorate the cake with.
while your cakes are baking prepare a Cream Cheese Frosting.
Cream Cheese Frosting
3 8 oz packs Cream cheese
16 oz Marscapone
2 sticks Softened Butter
1 lb 10 x Sugar
1 Tablespoon Pure Vanilla
Whip the cream cheese, marscapone, and butter till very smooth and creamy
Slowly add in the 10x sugar while mixer is on low setting
Add in Vanilla and mix well. Set aside till needed.
After your cake is completely cooled ( you can even refrigerate for a few hours) begin frosting the layers and putting the cake together. After you have assembled all the layers with some frosting between them, start to spread the remaining frosting on the sides and top. When finished frosting, coat sides and top with your extra crunch mixture ( you can eliminate this step).
Now your incredibly good Pumpkin Crunch Cake is finished. It should be allowed to chill for a few hours before cutting, it will help firm up this cake.
If you are looking for a much easier and inexpensive pumpkin dessert you can’t go wrong with this next one.
This dessert is actually LOW SUGAR AND LOW FAT. I know…you are thinking…how is that possible?
Well…it is. AND it’s only TWO ingredients.
EASY BUT DELICIOUS PUMPKIN CAKE
1 box of sugar free yellow cake
1 can of pumpkin
Mix together and bake as a cake, muffins, cupcakes….whatever you like!
Knowing me…I couldn’t stop at just those two ingredients.
SO…if you choose…add chocolate chips, nutmeg, pumpkin spice, and cinnamon.
I also made my cake double layered and used a cream cheese frosting to fatten it up a bit.
The consistency of this cake is not my favorite. But for low fat and sugar free…it totally does the trick.