Better Than... Christmas Cake

One of my favorite cakes is the Better Than... Cake. So recently when I saw a Pepperminty version I had to make it. AND I will tell you, it might just be better than the original! Its sweet, spongy, chocolatey, with a touch of peppermint, and lightened just a bit from the whipped cream on top. This is going to be the only thing people will talk about on Christmas, its that good!

Better Than... Christmas Cake
Recipe Adapted From: Something Swanky

1 box Devils Food Cake Mix, made this way to make the cake more dense, cooled
1 1/4 cups Half and Half
3 Tablespoons Granulated Sugar
1 1/4 Teaspoons Pure Peppermint Extract

14.5 oz sweetened condensed milk

1 jar Smuckers hot fudge sundae sauce

1/4 cup peppermint dairy creamer

1 cup crushed Oreos

8 oz Cool Whip

Andes Peppermint Chips for topping (approximately 1 1/2 cups)

Crushed Oreos for topping (approximately 1 cup)

- See more at: http://www.somethingswanky.com/better-than-christmas-poke-cake/?utm_source=rss&utm_medium=rss&utm_campaign=better-than-christmas-poke-cake#sthash.1YlmToXf.QU1XeNLQ.dpuf

• 1 cup peppermint dairy creamer
• 14.5 oz sweetened condensed milk
• 1 jar Smuckers hot fudge sundae sauce
• 1/4 cup peppermint dairy creamer
• 1 cup crushed Oreos
• 8 oz Cool Whip
• Andes Peppermint Chips for topping (approximately 1 1/2 cups)
• Crushed Oreos for topping (approximately 1 cup)

Instructions

1. Once the cake has cool, use the bottom of a wooden spoon to poke 20+ holes in the cake.
2. In a small bowl, whisk together the sweetened condensed milk and 1 cup of the peppermint dairy creamer. Pour over the cake, trying to fill in the holes.
3. In the same bowl, whisk together the hot fudge sundae sauce and 1/4 cup peppermint dairy creamer. Mix in 1 cup crushed Oreos.
4. Pour and spread the fudge mixture over the cake as evenly as possible.
5. Spread the cool whip over the fudge. Sprinkle on the Andes candy bits and crushed Oreos (as much or as little as you want).
6. Refrigerate for 4-6 hours, until the sweetened condensed mixture has soaked into the cake and it's thoroughly chilled. Cut and serve.

- See more at: http://www.somethingswanky.com/better-than-christmas-poke-cake/?utm_source=rss&utm_medium=rss&utm_campaign=better-than-christmas-poke-cake#sthash.1YlmToXf.QU1XeNLQ.dpuf

1 - 14.5oz can Sweetened Condensed Milk
1 jar Smuckers Hot Fudge Sauce
2 cups Crushed Oreos
1 - 8oz tub Cool Whip
1 1/2 cups Andes Peppermint Chips

1. Once the cake has cooled use the back of a wooden spoon to poke holes about 25 holes in the cake.

2. In a small bowl whisk together half and half, granulated sugar, and peppermint extract. In another small bowl pour the sweetened condensed milk and 1 cup of the half and half/sugar mixture, whisk until combined. Pour over the cake, filling in the holes.

3. In the same bowl combine the rest of half and half/sugar mixture, hot fudge sauce and 1 cup of the crushed Oreos. Spread the mixture evenly over the cake. Spread the cool whip on the cake. Sprinkle the Andes Peppermint Chips and the Oreos on top.

4. Refrigerate for at least 4 hours for the sweetened condensed milk to soak into the cake.

• 1 cup peppermint dairy creamer
• 14.5 oz sweetened condensed milk
• 1 jar Smuckers hot fudge sundae sauce
• 1/4 cup peppermint dairy creamer
• 1 cup crushed Oreos
• 8 oz Cool Whip
• Andes Peppermint Chips for topping (approximately 1 1/2 cups)
• Crushed Oreos for topping (approximately 1 cup)

Instructions

1. Once the cake has cool, use the bottom of a wooden spoon to poke 20+ holes in the cake.
2. In a small bowl, whisk together the sweetened condensed milk and 1 cup of the peppermint dairy creamer. Pour over the cake, trying to fill in the holes.
3. In the same bowl, whisk together the hot fudge sundae sauce and 1/4 cup peppermint dairy creamer. Mix in 1 cup crushed Oreos.
4. Pour and spread the fudge mixture over the cake as evenly as possible.
5. Spread the cool whip over the fudge. Sprinkle on the Andes candy bits and crushed Oreos (as much or as little as you want).
6. Refrigerate for 4-6 hours, until the sweetened condensed mixture has soaked into the cake and it's thoroughly chilled. Cut and serve.

- See more at: http://www.somethingswanky.com/better-than-christmas-poke-cake/?utm_source=rss&utm_medium=rss&utm_campaign=better-than-christmas-poke-cake#sthash.1YlmToXf.QU1XeNLQ.dpuf

• 1 cup peppermint dairy creamer
• 14.5 oz sweetened condensed milk
• 1 jar Smuckers hot fudge sundae sauce
• 1/4 cup peppermint dairy creamer
• 1 cup crushed Oreos
• 8 oz Cool Whip
• Andes Peppermint Chips for topping (approximately 1 1/2 cups)
• Crushed Oreos for topping (approximately 1 cup)

Instructions

1. Once the cake has cool, use the bottom of a wooden spoon to poke 20+ holes in the cake.
2. In a small bowl, whisk together the sweetened condensed milk and 1 cup of the peppermint dairy creamer. Pour over the cake, trying to fill in the holes.
3. In the same bowl, whisk together the hot fudge sundae sauce and 1/4 cup peppermint dairy creamer. Mix in 1 cup crushed Oreos.
4. Pour and spread the fudge mixture over the cake as evenly as possible.
5. Spread the cool whip over the fudge. Sprinkle on the Andes candy bits and crushed Oreos (as much or as little as you want).
6. Refrigerate for 4-6 hours, until the sweetened condensed mixture has soaked into the cake and it's thoroughly chilled. Cut and serve.

- See more at: http://www.somethingswanky.com/better-than-christmas-poke-cake/?utm_source=rss&utm_medium=rss&utm_campaign=better-than-christmas-poke-cake#sthash.1YlmToXf.QU1XeNLQ.dpuf

S'mores Fudge

I feel like fudge is a holiday tradition and since its freezing cold outside I figured I needed something to remind me of summer and keep with tradition at the same time. I found it. This fudge is smooth and creamy, lightened with the marshmallows and a little crunch from the graham crackers. A perfect combination to remind you of summer in the middle of winter.

S'mores Fudge
Recipe Source: SteaknPotatoesKindaGurl.blogspot.com

3 cups Semisweet Chocolate Chips
1 - 14oz can Sweetened Condensed Milk
1/4 cup Butter
1 teaspoon Pure Vanilla Extract
2 cups Mini Marshmallows
2 cups Graham Crackers, chopped

1. Line a 9-inch cake pan with lightly greased tin foil. In a double boiler combine chocolate, sweetened condensed milk, butter and vanilla extract. Cook, stirring frequently until smooth.

2. Fold mini marshmallows and graham cracker pieces into the chocolate mixture until just combined. Spread into prepared pan and press into an even layer.

3. Refrigerate for 3 to 4 hours or until cold. Cut into squares and store in an airtight container in the fridge.

Sawdust & Embryos and Peppermint Patties

Today's the day I am over at Sawdust and Embryos!!! I have a sweet, creamy, pepperminty patty for you! Go see the next thing you need on your holiday baking list!

Pumpkin Cheesecake & a Giveaway!

On Saturday it was the 2 year anniversary of this little blog so I am doing a giveaway cause I am so excited!  I have a sweet, creamy pumpkin cheesecake recipe I am going to share with you today but before I do that there is the details of the giveaway to get to...

I am giving away this cookbook because, one, cupcakes are what made me start this blog in the first place and second, it has some delicious recipes. If you want more cupcake recipes then this is the book for you. There are so many great ideas and tips!

Along with the cookbook you will get some Wilton frosting tips, cupcake papers, and sprinkles to get you on your way to some cute and delicious cupcakes! You will also get 10 of my favorite recipes printed on recipe cards for you to add to your collection!

To enter all you need to do is...
Leave a comment telling me what your FAVORITE cupcake is...

The giveaway will close on Wednesday at 5pm MST so I can announce the winner before all of our Thanksgiving festivities begin! Now to the recipe...

Pumpkin Chessecake
Recipe Source: AllRecipes.com

2 cups Graham Crackers, crushed into fine crumbs
6 Tablespoons Butter, melted
3 Tablespoons Granulated Sugar
1/4 teaspoon Cinnamon
3 - 8oz Cream Cheese, Room Temp
1/2 cup Sour Cream
1 cup Pumpkin Puree
3 Eggs
2/3 cup Granulated Sugar
1 teaspoon Cinnamon
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Ground Cloves
1 teaspoon Pure Vanilla Extract

1. Preheat oven to 350 degrees. Combine graham cracker crumbs, melted butter, 1/4 teaspoon cinnamon, and 3 Tablespoons sugar. Press into the bottom and up the sides sides of a springform pan. Bake for 10 minutes. Take the pan out and leave the oven door open to let it cool down a little.

2. Preheat the oven to 325 degrees.

3. In a large bowl, combine the cream cheese, sugar and vanilla. Beat until smooth. Add the in eggs one at a time, mixing fully after each addition. Fold in the sour cream. The take out 1 cup of batter and spread into bottom of crust and set it aside.

4. Add pumpkin, cinnamon, cloves and nutmeg to the rest batter and stir it gently until blended. Spread it over the batter in the crust. Bake for 50-55 minutes in a water bath, until the center set. Let cool to room temperature, then refrigerate for at least 3 hours. Serve with sweetened whipped cream.

FriDays Made Sweet! Week 4

The recipes linked up last week look so good. I am excitied to have more things to add to my 'to make' list!

Cake Batter Cookies

Mandy's Recipe Box

Chocolate Chip Mint Cookies

Whitaker Plantation

Lasagna Cupcakes

Cupcake Apothecary

 Thanks for linking up! Be sure to grab a featured button!!

I am looking forward to what you've been sharing this week! Just some reminders...

*Link to your recipe not your blogs main page
*Link back to FriDays Made Sweet!

Pumpkin Mousse Trifle

I found this dessert that is perfect for the Thanksgiving season. It has a moist spice cake, a light and creamy pumpkin mousse, sweet caramel, and a little crunch from the Skor bar. Its delicious and would be a perfect addition to your thanksgiving table!

Pumpkin Mousse Trifle
Recipe Source: Stephrything.blogspot.com

1 box Spice Cake mix, made, cooled, and cut into 1 inch pieces
Pumpkin Mousse, recipe follows
1 jar Caramel Topping
1 - 8oz Cool Whip
5 Skor Bars, chopped

Pumpkin Mousse Recipe
1 - 1.5oz box Instant Vanilla Pudding
1 - 15oz can Pumpkin Puree
2/3 cups Granulated Sugar
1 - 14oz can Sweetened Condensed Milk
1 teaspoon Nutmeg
1 teaspoon Pumpkin Pie Spice
1 teaspoon Pure Vanilla Extract
1 extra cup Cool Whip

Mix all ingredients except the Cool Whip, then gently fold in Cool Whip.

Assembly...

In a trifle bowl, layer cut up pieces of the spice cake, pumpkin mousse, cool whip, caramel, and pieces of Skor bar. Repeat the layers until you get to the top of the bowl. Keep refrigerated.

FriDays Made Sweet! Week 3

There were 2 desserts posted last week on FriDays Made Sweet!
and they both looked so delicious!

 

Pumpkin Spice Cupcakes

My Kitchen Advetnures

Cranberry Bliss Cookies

That Skinny Chick Can Bake

 Thanks for linking up and be sure to grab a featured button!!

I am looking forward to what you've been sharing this week! Just some reminders...

*Link to your recipe not your blogs main page
*Link back to FriDays Made Sweet!