I absolutely love cupcakes, who doesn’t? Its the perfect portion size when you have that cake craving. I decided to spice up my ordinary boxed cupcakes and add my own touch to them. I added white chocolate chips in the center of them. So when you take that bite into the center you get the extra flavor of the white chocolate added. I also made some up with butterscotch chips and coconut for those who don’t prefer white chocolate. These are perfect to make for a get together when you know that some people don’t like what everyone else likes. These are a way of making something everyone will love.
1 box Chocolate Cake Mix
3/4 cup Vegetable Oil
1 1/3 cup Water
1 container of Vanilla Frosting
1/2 cup White Chocolate Chips
1/2 cup Butterscotch Chips
1/2 cup Coconut
- Preheat the oven to 350 degrees F.
- Combine the cake mix, water, vegetable oil, and eggs.
- Place cupcake papers into pan.
- Poor one scoop of batter into the cups.
- Sprinkle with your choice of topping.
- Poor one scoop of batter over top.
- Bake for 24 minutes.
- Remove from pan and cool.
- Frost the cupcakes, and top with the topping you placed inside.
My mom came home from Bunco last night, all excited to show me this cute, fun and easy Halloween dessert that I could share with all of you. She found someone who had a camera to take a picture and email it to her this morning. I too, think this is the cutest idea, and very simple too! Kids, along with the adults, will delight in this treat.
Thank you Renee Brock for having such a great imagination and bringing smiles to all the Bunco girls, and thank you to Debbie Komperda for sending us the images.
According to Ranee, all she did was drizzle melted chocolate on the waffle type of cone and added some sprinkles. Then she scooped either pumpkin flavored or Butterfinger Ice Cream into the cone. Then, place ice cream side down on the dish and add the broom. The broom? A piece of licorce sliced on the end to resemble the end of a broom! She recommended using a sharp knife for making the cuts, as appossed to scissors, as the scissors got too sticky.
Not for Children under the age of 21! I wanted to try making some rum balls, but the only rum we had in the house was Malibu coconut flavored rum so that is what I used. MMMM, this was just perfect! Instead of a heavy overwhelming rum flavor in the candy, it was a more delicate subtle taste, with just a hint of coconut. All you need are one of these yummy treats for a dessert and you will be satisfied.
1 1/4 cup Creamy Peanut Butter
1/2 cup Butter
2 1/2 cups Powder Sugar
1 shot glass of Rum
2 cups Chocolate/or White Chocolate
- In the microwave melt you butter, for about 30 seconds.
- Stir together all the ingredients, till a smooth texture or all combined.
- Form the dough into balls.
- Place on parchment paper lined cookie sheet and place in the refrigerator for about 45 minutes.
- Melt the chocolate in a bowl till thin.
- Dip each ball into the chocolate till coated and place on a parchment paper lined cookie sheet.
- Put back in the refrigerator till ready to serve.
Spice up your ordinary rice Krispie treats by adding one extra ingredient; white chocolate chips! Rice Krispie treats are an all time American favorite. Rice Krispie treats were invented in 1939 by Mildred Day and the staff at the Kellogg Company.
If you don’t have fresh marshmallows you can substitute them with one jar of marshmallow cream if you have that in your cupboard.
4 tablespoons Butter
5 cups Marshmallows
2 cups White Chocolate Chips
6 cups Rice Krispies
- In a large sauce pan melt the butter.
- Once butter is melted add the marshmallows and melt.
- Stir in the white chocolate chip don’t completely melt them.
- Add the rice Krispies and stir till all coated.
- Quickly transfer into either a buttered, or parchment paper lined 13×9 pan.
- Let cool.
- Cut into squares and serve.
Did you know that the United States is the largest consumers of ice cream? Vanilla Ice cream is one of everyone’s favorites. Vanilla Extract comes from the plant vanilla planifolia, a member of the orchid family found mainly in Madagascar but also Mexico, parts of South America, and Tahiti. The vanilla extract produced from the plant in each of these areas has its own very distinct characteristics.
This recipe is as simple as it gets for vanilla ice cream, add all the toppings you want to spice or sweeten it up. This vanilla ice cream recipe is rich, so you will be satisfied with just a small one cup serving. You could drizzle Bailey’s Irish Cream, Kahlua or Grand Marnier liquors over the top, serve with a crisp vanilla wafer and wow your adult guests. Accompany with a good strong cup of coffee or tea.
1 cup Whole Milk
2 cups Heavy Cream
3/4 cup Granulated Sugar
2 tablespoon Vanilla
pinch of salt
- Place your ice cream bowl into the freezer.
- In a medium bowl, whisk together the milk, sugar, and salt until the sugar is all dissolved.
- Stir in the heavy cream and vanilla.
- Cover and refrigerate for 1-2 hours or overnight.
- Turn on your ice cream maker.
- Pour the mixture into your frozen freezer bowl and let mix until mixture thickens, about 20-25 minutes.
- The ice cream will then be a soft, creamy texture. If you would prefer the ice cream to be a firmer consistency transfer the ice cream into a airtight container and place in the freezer.
- Add your toppings and serve.
Need a treat everyone will enjoy? These are a great, even people who aren’t a huge fan of peanut butter will love them. Cheerio bars is an alternative to the Rice Krispie treats, these are simple and easy for a non-bake bar.
Cereal isn’t just for your breakfast table, there are many different options to eating cereal rather then just in a bowl with milk. This is one substitution to your everyday morning cereal.
With just a few ingredients and one pan you will have a tasty treat in minutes.
1 cup Light Corn Syrup
1 cup Sugar
1 cup Peanut Butter
6 cups Cheerios Cereal
1 cup Semisweet Chocolate Chips
1 cup White Chocolate Chips
- In a large pan combine the corn syrup, and sugar over medium-high heat.
- Bring to a boil stirring constantly.
- Cook until sugar is dissolved, remove from heat.
- Add the peanut butter and stir until smooth.
- Add the cereal, and combine well.
- Lightly butter or spray a 13×9 inch pan.
- Press mixture into pan.
- Melt the two chocolate’s separately. and drizzle over the top of the cereal.
- Cut, and serve.
This was a quick and easy recipe to make, a great dessert ready in about 15 minutes. I love white chocolate, so when I found this recipe it was a must that I tried it.
1 tablespoon Milk
1 1/2 oz White Chocolate Baking Bar
3/4 cup Milk
1 small box White Chocolate Instant Pudding mix
2 cups Cool Whip, thawed
- In a small saucepan, add the 1 tablespoon of milk and the white chocolate bar.
- Melt over low heat, till chocolate is all melted and combined.
- In a Mixing bowl, whisk together the 3/4 cup of milk and the instant pudding.
- Stir in the white chocolate/milk mixture till all combined.
- Fold in the Cool Whip.
- let sit in refrigerator for about 15 minutes or until ready to serve.
- Spoon into individual dessert dishes, top with whip cream, and fruit.
German pancakes are also sometimes called a Dutch Baby. They are easy to make and require few ingredients of which you most likely have on hand. They are also fun to watch puff up in the oven. They can be served for breakfast, lunch, dinner or as a special snack/dessert. For breakfast serve them with sausages, bacon and fruit. For lunch, how about a fresh green salad with fresh sliced tomatoes and cheese on the pancake; drizzle with oil and balsamic vinegar, add some herbs. For dinner, serve it along with fresh green beans and zucchini from the garden, some homemade applesauce and add a dollop of sour cream on the pancake.
My Favorite way to eat them, squeezed lemon juice, with powdered sugar over top. I could eat these all day long if I could.
||Milk & Flour
||3/4 cup each
||1 cup each
|4- 4 1/2 quarts
||1 1/4 cups each
|4 1/2 -5 quarts
||1 1/2 cups each
Preheat Oven to 425 degrees F.
Melt butter in a pan or baking dish in oven.
In a blender add the eggs and mix on high speed for one minute.
While still on, gradually pour in the milk, and then slowly add flour. Continue whirling for 30 seconds. (With a rotary beater, beat eggs until light and lemon colored; gradually beat in milk then flour.)
Remove the baking dish from oven and pour the batter into the hot melted butter.
Return to oven and bake until puffy and well browned – 20 to 25 minutes, depending on the pan size.
You will see that about seven minutes into the baking process the pancake begins to puff, then climbs up sides of pan.
Dust with powdered sugar.
When you were growing up as a child, did you ever have a favorite desert, or maybe one that you wanted but your parents wouldn’t let you have? This was “that” dessert I always wanted to have when I was a kid!
Its so simple to make and its something everyone would love. All you want to do is get down to that bottom layer and once you do, your so full you can barely take the last bite but you don’t want to stop eating. 🙂
Kids love making these and also eating them because the worms and they love to smash the cookies. You can use any kind of cookie you want or layer it any way you want to too. Its just that fun simple dessert you don’t want to miss.
1 Package Oreo Cookies
1 Container cool whip
1 Box Chocolate Instant Pudding
1 Box Vanilla Instant Pudding
1 Bag of Gummy Worms
1. Follow the directions on the pudding boxes. Make both chocolate and vanilla in separate bowls. Refrigerate for 10 minutes.
2. Place Oreos in a Ziploc bag.
3. Take a rolling pin and roll over Oreo cookies to crush them into little pieces.
4. Once you have all the ingredients ready, its time to layer.
5. First layer will be the cookie crumbs.
6. Second layer is the vanilla pudding.
7. Third layer is the cookie crumbs.
8. Forth layer is the chocolate pudding.
9. Fifth layer is cookie crumbs.
10.sixth layer cool whip
11. And to top it off sprinkle the remaining cookie crumbs on top to look like dirt and place the gummy worms on top.
This recipe was super fun and easy enough for a novice to make. My mother helped me create these sweets, and we spent the whole time laughing and enjoying the process.
Dipping and rolling the caramel-coated Marshmallow into cereal was a challenge at first, so I let my mom handle that part. From there, I went ahead and decorated each one with sprinkles and candy that I had bought earlier.
From there, I started pouring the sprinkles and adding the M&M’s. In the end, we had a fun time making them and it only took about an hour.
This recipe really is one of my new favorites! They taste amazing, and you will think so too when you try them. It’s a great recipe for parties and would be a hit at a child’s birthday party.
8 Cups Rice Krispies Cereal
1 Can Sweetened Condensed Milk
½ cup Butter (1 Stick)
1 Bag of caramel candies
1 Bag Large Marshmallows
- Poor the Rice Krispies into a large bowl.
- Melt together the milk, butter, and caramels in a double broiler over boiling water.
- Stir till thickened and smooth.
- Turn heat down to low to keep caramel mixture warm.
- With a fork or skewer, dip the marshmallows in the caramel and let the excess drip off.
- Roll in the Rice Krispies, and place on tin foil lined pan.
- You can also add candy or sprinkles for added decoration.
- Chill for the 30 minutes. Place leftovers in an airtight container and refrigerate.
Enjoy, and don’t forget to leave me a message to tell me what you think!