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White Hot Chocolate with Strawberry Whipped Cream

White Hot Chocolate with Strawberry Whipped Cream is a cocoa made with white chocolate chips, whole milk, heavy cream and vanilla extract on the stove-top or in the slow cooker topped with an easy whipped cream made of heavy cream, strawberry Jello and confectioners sugar.

School was cancelled today because of the freezing cold temperatures outside. Like many places at the moment- Cincinnati is experiencing some serious low temperatures so what do we do? Drink hot chocolate, duh! We didn’t want any hot chocolate though so we made it special today with a strawberry whipped cream topping and Valentine’s Day sprinkles and it is just what we needed on a day like this.

White Hot Chocolate with Strawberry Whipped Cream

White Hot Chocolate can easily be made in the handy crock-pot or quickly on the stove top.

White Hot Chocolate Instructions

  • Stove Top: Add the chocolate chips, heavy cream , milk and vanilla extract to a saucepan or pot. Cook on a medium heat and whisk frequently until you reach a low simmer. Serve.
  • Crock Pot: Add your ingredients to a crock-pot and cook on low for 3 hours. Serve.

Strawberry Whipped Cream

Time for that special touch of strawberry whipped cream. This tastes like a normal fluffy, slightly sweet whipped cream but with the added bonus of strawberry flavor! Plus, it is really easy to make. Before beginning, place a metal bowl and the beaters into the freezer for 15 minutes. After 15 minutes is up, add the heavy cream, confectioners sugar, and a little bit of Jello gelatin powder in strawberry flavor to the cold bowl. Beat for 4-5 minutes you get a stiff peak – meaning it will hold firm but still look soft and fluffy.

Think of all the delicious desserts you can use this strawberry whipped cream on! YUM. 

White Hot Chocolate with Strawberry Whipped Cream, how to make flavored whipped cream, Valentine's Day recipe, hot cocoa, pink whipped cream, pink hot chocolate
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White Hot Chocolate with Strawberry Whipped Cream

White Hot Chocolate with Strawberry Whipped Cream is a cocoa made with white chocolate chips, whole milk, heavy cream and vanilla extract on the stove-top or in the slow cooker topped with an easy whipped cream made of heavy cream, strawberry Jello and confectioners sugar. 
Recipe inspired by The First Year Blog
Course desssert, drink
Keyword strawberry
Servings 4 people
Author Amber

Ingredients

White Hot Chocolate

  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 8 ounces white chocolate chips

Strawberry Whipped Cream

  • 2 cups heavy cream
  • 1/2 cup confectioners sugar
  • 4 Tablespoons Jello gelatin powder strawberry

Instructions

  • Place a metal bowl and beaters into freezer for 15 minutes. 
  • Add 2 cups heavy cream , 1/2 cup confectioners sugar and 4 Tablespoons Jello gelatin powder into the metal bowl and beat for 4-5 minutes or until a stiff peak forms. Store in fridge. 
  • In a pot or saucepan, add the chocolate chips, 2 cups whole milk, 2 cups heavy cream, and vanilla extract. Cook on a medium heat stirring often as you bring it to a low simmer. 
  • Serve the hot chocolate in a mug with some strawberry whipped cream on top and add some sprinkles for fun!

After making this strawberry whipped cream for our white hot chocolate, I am thinking of all kinds of fun flavors and ways to eat whipped cream! Do you have any amazing flavor ideas? Let me know in the comments below.

Red Velvet OREO Truffles

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Red Velvet OREO Truffles are a yummy no-bake dessert made with Red Velvet OREOS, cream cheese and white chocolate topped with sprinkles or crushed OREO cookies.

OREO Truffles are one of those recipes that everyone needs to know how to make for those moments you want a simple dessert that everyone loves. If you need a dessert for a work pot luck or something sweet to bring to a family function- these always work and are always delicious!

Red Velvet OREO Truffles

Red Velvet OREO Truffles are just a spin-off of a regular OREO Truffle so feel feel to use original OREO’s or another fun OREO flavor like these Red Velvet ones as a swap. All you need to do is toss some OREO’s into the food processor with cream cheese and blend until the cream cheese is thoroughly mixed in. Now, use a cookie scoop and your hands to help form the truffle balls and place onto a parchment covered cookie sheet. Place these truffle balls into the freezer for 30 minutes to chill.

Once the truffle balls are chilled, melt your white chocolate down according to package instructions. This is typically cooking in the microwave for 30 second increments and stirring between. I recommend using a coffee mug to melt chocolate because it is microwave safe and stays hot so the chocolate stays melted for longer.

Time to dip these truffles in chocolate! I use the fork technique and place the ball on the fork, dip into the chocolate until it is fully immersed, bring it up and gently tap off excess chocolate on the side of the mug. Place it onto parchment paper with assistance of another fork. Decorate immediately and then served when the chocolate has set up. For decoration, you can use some festive sprinkles or crunch up an OREO cookie to sprinkle over top.


Red Velvet OREO Truffles, dessert, no-bake dessert, Valentine's Day dessert, easy dessert, red velvet, OREO recipe
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Red Velvet OREO Truffles

Red Velvet OREO Truffles are a yummy no-bake dessert made with Red Velvet OREOS, cream cheese and white chocolate topped with sprinkles or crushed OREO cookies. 
Course Dessert
Keyword chocolate, dessert, OREOS, truffle
Prep Time 30 minutes
Cooling time 30 minutes
Total Time 30 minutes
Servings 28 truffles
Author Amber

Ingredients

  • 8 ounces cream cheese
  • 36 OREOS Red Velvet 1+ packs
  • 10 ounces white chocolate for melting
  • sprinkles
  • crushed OREO Red Velvet cookies

Instructions

  • Place OREOS and cream cheese into food processor. Blend until cream cheese is fully incorporated into mixture. 
  • Roll into 28 balls (give or take a few). I like to use a cookie scoop so my truffles are all the same size. 
  • Place the balls onto a parchment covered cookie sheet and put into freezer for 30 minutes. Do not skip this step. You want them cold when dipping into the chocolate. 
  • Melt the chocolate in 30 second increments in a microwave safe container/bowl/cup stirring between until chocolate is melted. I use a coffee mug as my container. 
  • Dip each ball into chocolate, place onto parchment paper to dry and place sprinkles or crushed OREO on top. I use a fork for dipping these truffles and just lightly tap excess chocolate off the fork on the side of the mug. Use another fork to assist you in placing the truffle onto the parchment paper. 
  • Let the chocolate set up before serving and store in fridge. 

What will you be whipping up these no-bake Red Velvet OREO truffles for?? Let me know in the comments below.

Red Velvet OREO Truffles, dessert, no-bake dessert, Valentine's Day dessert, easy dessert, red velvet, OREO recipe

Crispy Peanut Butter Balls

Crispy Peanut Butter Balls are an easy no-bake dessert made with crunchy peanut butter, rice cereal, butter, confectioners sugar and chocolate.

Here in Ohio, we love our buckeyes with chocolate covered creamy peanut butter balls. These Crispy Peanut Butter Balls are a spin off of Ohio’s favorite made just for my crunchy peanut butter lovers.

Crispy Peanut Butter Balls

Crispy Peanut Butter Balls are super easy to make but a little bit of work to mix the ingredients together and roll each ball and then dip each in chocolate. The work is well worth it though! These little peanut butter balls are delicious.

You can make these Crispy Peanut Butter Balls for any holiday or gathering… just switch up the sprinkles! For myself, peanut butter balls have always been a Christmas food. My mom would make a batch every year for Christmas Day dinner and has always been a family favorite so I hope your family loves them just as much as mine does.

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Crispy Peanut Butter Balls

Crispy Peanut Butter Balls are an easy no-bake dessert made with crunchy peanut butter, rice cereal, butter, confectioners sugar and chocolate.
Course Dessert
Keyword chocolate, crispy peanut butter balls, crunchy peanut butter balls, dessert, peanut butter, peanut butter balls
Servings 30 Peanut Butter Balls
Author Amber

Ingredients

  • 1/2 cup unsalted butter softened
  • 2 cups crunchy peanut butter
  • 2 1/2 cups confectioners sugar
  • 2 1/2 cups crispy rice cereal
  • 10 ounces chocolate melting wafers
  • 4 teaspoons shortening
  • sprinkles

Instructions

  • Add softened butter and peanut butter into a microwave safe bowl. Cook in microwave for 1 minute and stir well. 
  • Slowly add in confectioners sugar mixing the ingredients into a dough. Use a spatula or even a your hands to thoroughly mix. 
  • Add crispy rice cereal. Stir well. 
  • Roll 1 inch balls and place onto a parchment covered cookie sheet. It helps to use press the ingredients together into a ball with your hands.
  • Place peanut butter balls into freezer for 15 minutes. 
  • Place the chocolate wafers and shortening into a microwave safe bowl. Cook in 30 second increments, stirring between, until chocolate is fully melted. 
  • Dip each peanut butter ball into melted chocolate and place back onto parchment paper. I like to use a toothpick to dip but a fork also works well or whichever method you prefer. Add sprinkles immediately. 
  • Serve when chocolate has hardened. 

Are you team creamy peanut butter or team crunchy peanut butter? Let me know in the comments below.

Candy Cane White Chocolate Chip Cookies

Candy Cane White Chocolate Chip Cookies

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Candy Cane White Chocolate Chip Cookies are made with basic baking ingredients, white chocolate chips and crushed candy cane bits for a festive treat even Santa wants to sneak in this holiday season.

Cookies are made a lot in my home this time of year! Between the holidays and gatherings with co-workers or friends and cookie exchanges and treats for the kids- a whole lot of cookies are being baked. These Candy Cane White Chocolate Chip Cookies are perfect for any holiday occasion but we especially love these for Santa on Christmas Eve.

Candy Cane White Chocolate Chip Cookies

Candy Cane White Chocolate Chip Cookies are everything you love in a cookie. These are soft and chewy with chocolate bites and the added candy cane on top give them another layer of flavor and extra color to brighten up your holiday.

Let’s get baking!

Start by crushing the candy canes into bits. I do this by placing the candy into a storage bag and paddling them with a rolling pin. Set them to the side while you mix the cookie dough.

In a large mixing bowl, add softened butter, brown sugar and granulated sugar together. Use a hand or stand mixer to beat until creamy and smooth. Add the vanilla extract and eggs. Beat again and then add salt.

Dissolve the baking soda in some hot water and add to batter. Beat while slowly adding in the flour. Once you have a good consistency, fold in the chocolate chips and place the cookie dough in refrigerator for 30 minutes.

Preheat oven to 350 degrees. Use a cookie scoop to place batter onto baking sheet giving space between each cookie. Place candy cane bits on the top of each cookie. I like to just dunk the top of the cookie into the bag of crushed candy canes and place back onto cookie sheet. Bake for 10-12 minutes. Let cool on a cooling rack and serve. Make sure to place the cookie dough back in the refrigerator between batches to stay cool.

Candy Cane White Chocolate Chip Cookies
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Candy Cane White Chocolate Chip Cookies are made with basic baking ingredients, white chocolate chips and crushed candy cane bits for a festive treat even Santa wants to sneak in this holiday season. 

  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 3 cups all-purpose flour
  • .5 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 11 ounce bag white chocolate chips
  • 5 candy canes
  1. Place candy canes into a storage bag. Use a rolling pin or something similar to crush the candy canes into bits.
  2. In a large mixing bowl, add softened butter, brown sugar and granulated sugar together. Use a hand or stand mixer to beat until creamy and smooth.
  3. Add the vanilla extract and eggs. Beat again.
  4. Add salt.
  5. Dissolve the baking soda in the hot water and add to batter. Use a hand or stand mixer to beat while slowly adding in the flour.
  6. Fold in the chocolate chips.
  7. Place dough in refrigerator for 30 minutes.
  8. Preheat oven to 350 degrees.
  9. Use a cookie scoop to place batter onto baking sheet giving space between each cookie.
  10. Place candy cane bits on the top of each cookie. I like to just dunk the top of the cookie into the bag of crushed candy canes and place back onto cookie sheet.
  11. Bake for 10-12 minutes.
  12. Let cool on a cooling rack.

What are you go-to cookies for Santa? Let me know in the comments below!


Pumpkin Sugar Cookies {+ How to Freeze Cookies}

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PrepSealSave #CollectiveBias

Pumpkin Sugar Cookies are made with pumpkin puree, pumpkin spice and basic sugar cookie ingredients such as sugar, butter and flour. Add a cinnamon cream cheese frosting and these cookies are guaranteed to be a hit! I am also sharing multiple ways to freeze cookies with the FoodSaver® FM3941 Vacuum Sealing System so you can get a start on that holiday baking early.

The holiday season is crazy around here, just as I assume it is in every household! Between Christmas shopping, work, kids, seasonal activities and holiday gatherings with friends and family, time is limited. However, no matter the time constraints, there is no skimping on the seasonal baking. Time to stop by Costco to gather up my supplies in bulk!

FoodSaver® FM3941

Utilizing the FoodSaver® FM3941 is great way to schedule out the holiday hours better by prepping some foods ahead of time. Plus, you can use this for so much more than just holiday baking. FoodSaver® is the solution to save food, save time and save money year round. Keep your food fresh up to 5x longer than with other storage methods saving you up to $2,700 yearly with the ability to buy in bulk and reducing waste.

The FoodSaver® FM3941 is great for: 

  • Keeping food fresh in the freezer or refrigerator with an airtight seal.
  • Vegetables
  • Fruits
  • Baked Goods- for soft, cakey textures try the FoodSaver® Canister so your baked goods hold their shape.
  • Liquids such as gravy and soups.
  • Coffee grounds
  • Hard cheese
  • Marinate- not only can you freeze meat but you can get an amazing marinade in minutes, instead of hours, using the Quick Marinate Mode.
  • Cooking meat- by taking all of the air out, you can ensure your meat will be cooked evenly throughout.

Click HERE for more information!

America’s #1 vacuum sealing solution is the FoodSaver®. The FoodSaver® System includes vacuum seal bags, vacuum zipper bags and containers designed to work together with vacuum sealers for optimal performance. They are best for long-term freezer storage, blocking out air and helping to prevent freezer burn.

Costco is the place to go for your FoodSaver® FM3941!

Get $40 OFF the FM3941 Vacuum Sealing System.

Get $10 OFF FoodSaver® Bags and Rolls Value Pack.

(Discount good this November. Must have Costco membership.)

Pumpkin Sugar Cookies

Time for some baking!

These Pumpkin Sugar Cookies are everything you expect from a delicious sugar cookie. They are buttery, soft and chewy but with a little addition of pumpkin flavor from pumpkin puree and pumpkin spice to give these cookies a special touch. A cinnamon cream cheese frosting is spread over the top and balances out the pumpkin flavor nicely. Pumpkin and cinnamon are always better together after all and you will love them in this cookie.

The base of these Pumpkin Sugar Cookies is like any other sugar cookie with equal parts sugar and butter. The sugar and butter are beaten together until really creamy and smooth. Add an egg yolk, vanilla extract, and pumpkin are added and mixed in. Stir the remaining dry ingredients together in a separate bowl and slowly add to the butter mix beating until smooth again.

Place the cookie dough into refrigerator for at least 30 minutes and then bake according to instructions below.

These Pumpkin Sugar Cookies smell ahhhh-mazing! A light sugary-pumpkin scent will fill your home and make it smell like the holidays are here.

I want to say the cinnamon cream cheese frosting is optional but is it, really? Frosting is always a good idea in my book and the cinnamon with pumpkin spice are so lovely together that I think you would be missing out if you skipped the frosting over top. The cinnamon cream cheese frosting is just some cream cheese and butter beat together until smooth and then add in ground cinnamon and vanilla extract. The confectioners sugar is then added in slowly in increments and beat until you have this amazing creamy frosting.

Pumpkin Sugar Cookies with Cinnamon Cream Cheese Frosting
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#ad #CollectiveBias #PrepSealSave Pumpkin Sugar Cookies, How to freeze cookies, FoodSaver System, Holiday cookies

Pumpkin Sugar Cookies are made with pumpkin puree, pumpkin spice and basic sugar cookie ingredients such as sugar, butter and flour. Add a cinnamon cream cheese frosting and these cookies are guaranteed to be a hit!

Yields: 2 dozen

  • Pumpkin Sugar Cookies
  • 1.5 cups granulated sugar
  • 1.5 cups unsalted butter, softened
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree
  • 2.5 cups flour
  • .5 teaspoon baking powder
  • .5 teaspoon salt
  • 1.5 teaspoon pumpkin pie spice
  • Cinnamon Cream Cheese Frosting
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 16 ounces confectioners sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  1. In a large mixing bowl, add 1.5 cups granulated sugar and 1.5 cups softened butter. Use a hand or stand mixer to beat thoroughly for 3-5 minutes.
  2. Add egg yolk, teaspoon vanilla extract and .5 cup pumpkin puree. Beat until smooth and creamy.
  3. In a separate bowl, add the flour, salt, baking powder and pumpkin spice together and mix all those dry ingredients.
  4. Add the dry ingredients with the wet in increments and beat until thoroughly blended.
  5. Cover and place dough into refrigerator for 30 minutes.
  6. Preheat oven to 350 degrees.
  7. Remove cookie dough from refrigerator and spray a baking sheet with non-stick spray.
  8. Use a cookie scoop to portion the cookies and place onto baking sheet giving space between each.
  9. Bake for 15-17 minutes.
  10. Place on a cooling rack.
  11. Once cooled, begin the frosting. In a large mixing bowl, add 1/4 cup softened butter and 8 ounce block of cream cheese. Make sure the cream cheese has been sitting out for awhile to warm up and is not straight from the refrigerator. Use a hand or stand mixer to beat the butter and cream cheese together until smooth and creamy.
  12. Add the teaspoon of cinnamon and vanilla extract. Beat again.
  13. Add the confectioners sugar in increments and beat until the frosting is creamy.
  14. Frost each cookie and serve or store in refrigerator until serving.
  • Preparation time: 60 minutes
  • Cook time: 17 minutes

How to Freeze Cookies

FREEZE BAKED COOKIES

To freeze baked cookies, start by freezing the cookies on a cookie sheet for one hour to harden. Your cookies should be cooled and non-frosted before placing into freezer.

Once frozen, make a FoodSaver® Bag:

  1. Turn the latch to OPEN position.
  2. Place a roll inside and pull out enough bag material to make the first sealing strip.
  3. Turn the latch to ON.
  4. Press the SEAL button. Light will turn off when seal is complete.
  5. Turn the latch to OPEN position and pull out enough bag material for the desired length you want your bag to be and close the lid.
  6. Turn the latch to ON.
  7. Press the SEAL button to make the seal for your next bag and slide the bag cutter across.

Vacuum Seal a FoodSaver® Bag:

  1. Turn the latch to OPEN position.
  2. Place the frozen cookies inside the bag in a row side-by-side leaving 3 inches of space on the open end of bag.
  3. Place the open end of bag into vacuum channel and close lid.
  4. Turn the latch to OPEN position.
  5. Press the VACUUM/SEAL button.
  6. Once the vacuum/seal light turns off, turn the latch to OPEN position.
  7. Open the lid and remove bag.
  8. Place the bag into freezer.

Your cookies can stay in the freezer for months. When you are ready to serve, place the cookie bags into fridge to thaw out overnight. Frost before serving.

FREEZE READY TO BAKE COOKIE DOUGH BALLS

Another method for freezing cookies using the FoodSaver® FM3941 is by freezing the cookie dough in ready-to-bake balls.

Begin by making the cookie dough. Then, use a cookie scoop to form the cookie dough balls and place them onto a cookie sheet. Freeze the cookies for one hour to harden. Once the cookie dough balls are hard, you can stack the into a FoodSaver® Canister.

Vacuum Seal a FoodSaver® Canister:

  1. Turn latch to the ON position and pull out the retractable handheld sealer.
  2. Remove the clear bottom portion from the handle and insert the tip into canister port.
  3. Press the ACCESSORY button to vacuum.
  4. Place canister into freezer.

When you are ready to bake the cookies, place the cookie dough balls onto a cookie sheet and cook according to the instructions adding 2 minutes of cook time. Frost each cookie and serve.

FREEZE COOKIE DOUGH

My favorite method for freezing cookies is to freeze the entire batch of cookie dough using the FoodSaver® FM3941 and a FoodSaver® Zipper Bag. The cookie dough is thawed before baking and cookies are baked according to recipe instructions.

Vacuum Seal a FoodSaver® Zipper Bag:

  1. Place cookie dough into FoodSaver® Zipper Bag.
  2. Close the bag using the top zipper.
  3. Turn the latch to the ON position and  pull out the retractable handheld sealer.
  4. Place the retractable handheld sealer on zipper bag valve.
  5. Press the ACCESSORY button to vacuum.
  6. Place bag into freezer.

24 hours before baking cookies, remove the bag from the freezer, open and put to the cookie dough into a bowl with plastic wrap over top. Place into the refrigerator. After 24 hours, bake cookies, frost and serve.

Click HERE for more information on FoodSaver® Bags and Rolls Value Pack. 

How do you cram in all of your holiday baking and cooking? Let me know in the comments below how the FoodSaver® FM3941 will be a help to you this holiday season!

Caramel Apple Bundt Cake

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ToraniSauceObsession #CollectiveBias

Caramel Apple Bundt Cake is a delicious treat made with fresh apples, basic baking ingredients, cinnamon and topped with a drizzle of Torani Caramel Sauce and chopped pecans.

‘Tis the season for baking and I have been creating all sorts of goodies lately, including this Caramel Apple Bundt Cake. I was really craving a seasonal dessert and thought of apples. Since caramel apples are a must right now, why not combine apples with caramel in a cake form? Yea, I couldn’t think of a single reason why that wouldn’t be a good idea either and the final product is crazy good!

What really takes this bundt cake from yum to WOW are the toppings. The crunch of the pecans on top of the moist cake alongside the toasty notes of the creamy Torani Caramel just completes this dessert.

My one stop shop for baking this season is my local Walmart for convenience and great prices. Walmart also offers a great selection of Torani Syrups and Sauces. Everyone knows Torani Syrups can be found across coffee shops all across America, but did you know they also have a line of sauces made with real, simple ingredients like pure cane sugar and natural flavors?

Torani is a third generation family owned business that has been creating authentic coffeehouse flavors for over 90 years.  You can say they know a thing or two about crafting amazing drinks and decadent desserts. Some great ways to use Torani Sauces include:

  • Mochas
  • Drizzled on cheesecake and other desserts.
  • Hot Chocolate
  • Cocktails
  • Cappuccinos
  • Whatever your heart desires.

Find Torani Sauces at a store near you by clicking HERE.

Buy One Torani Sauce, Get One For Free !

Available at Walmart. Now through 12/31/18, or while supplies last

How to redeem:

    • Visit your closest Walmart location and purchase two bottles of Torani Sauces – you can choose from Caramel, Dark Chocolate, or White Chocolate flavors!
    • Take a picture of your receipt, then enter the rebate experience to upload your photo.
    • Once your receipt is verified, you’ll receive your money back on the second bottle!

Caramel Apple Bundt Cake

Caramel, cinnamon, and fresh apples. It is okay to do a happy dance thinking about this Caramel Apple Bundt Cake – it is totally worth the little happy foodie cake dance (I know you have one too). Not to mention, this cake is beautiful! It is the type of dessert that you expect to see at grandmas house during the holidays that smells amazing and you just know a lot of love when into baking it. 

RECOMMENDATION

I think you will be pleasantly surprised how easy this cake is to pull together. The one thing I recommend doing is to use a silicone bundt cake pan. I switched to silicone about a year ago and it takes the stress out bundt cakes. You won’t have to cross your fingers when it is time to remove the cake from the pan because it won’t stick with the silicone. Say hello to a perfectly formed bundt cake!

TIPS

I have just a couple tips for creating the perfect Caramel Apple Bundt Cake and that is to squeeze out some of that excess water from the grated apples. That extra moisture can weigh down the cake and make it dense but we want moist, fluffy cake so once those apples are peeled and grated, place the pieces into a kitchen towel and give a squeeze over a sink or a bowl.

My second tip is to add your toppings right before serving this cake. This moist cake wants to suck in all the delicious sauce you pour over top. To keep the cake looking gorgeous for serving, add the Torani Caramel Sauce and chopped pecans right before cutting.

Let us get baking now!

Caramel Apple Bundt Cake
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#ad, #ToraniSauceObsession, @Walmart, Caramel Apple Bundt Cake, Torani Sauces, Torani Caramel Sauce recipe, Thanksgiving dessert, fresh apple cake

Caramel Apple Bundt Cake is a delicious treat made with fresh apples, basic baking ingredients, cinnamon and topped with a drizzle of Torani Caramel Sauce and chopped pecans. 

  • non-stick spray to coat pan
  • 2.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • .5 teaspoon baking soda
  • 1.5 cups brown sugar
  • 1 tablespoon cinnamon, ground
  • 1 teaspoon salt
  • 1 cup butter, room temperature
  • 4 eggs
  • 3 cups granny smith apples, peeled and grated (I used 6 apples)
  • .5 cup pecans, chopped
  • 1 cup Torani Caramel Sauce
  • Also try a drizzle of Torani White Chocolate Sauce (optional)
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, beat together the room temperature softened butter with brown sugar. Use a hand or stand mixer to beat until creamy.
  3. Add in the eggs, beat again.
  4. In a medium mixing bowl whisk together flour, baking powder, baking soda, cinnamon and salt. Add to the butter mixture and beat until the batter is creamy and smooth.
  5. Peel and grate 3 cups of apples.
  6. Place the grated apple into a kitchen towel and squeeze out the excess liquid.
  7. Add the apples to batter and fold them in.
  8. Spray the fluted tube pan. I used a 9.5 inch silicone bundt cake pan.
  9. Cook for 50 minutes are until an inserted toothpick comes out clean.
  10. Let cool for 10 minutes, then flip out the cake pan.
  11. Let cool another 20 minutes minimal. Before serving, drizzle with Torani Caramel Sauce and sprinkle chopped pecans over top. Also try Torani White Chocolate Sauce for extra flavor!

Add the ingredients to your Walmart Shopping List by clicking the items below!

What are your favorite ways to use Torani sauces? Let me know in the comments.

Leftover Halloween Candy Cookies

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Leftover Halloween Candy Cookies are the perfect way to use up a chunk of that leftover Halloween candy made from your favorite bite sized candy bars and basic baking ingredients like flour, butter and sugar.

I there a household at the moment (especially with kids) that isn’t drowning in Halloween candy? Typically, whatever Halloween candy sin’t eaten within 2 weeks after the holiday, I just toss in the garbage but I also hate waste so these Leftover Halloween Candy Cookies are a great way to get rid the candy. Send some to work with my husband… gift to neighbors (like they don’t have enough sugar in their homes too, haha)… or just make a fun treat for the family.

Leftover Halloween Candy Cookies

Leftover Halloween Candy Cookies are just a basic chocolate chip cookie recipe I have had around for awhile but we are swapping those chocolate chips for whatever chocolate candies are still around. Pick the chocolates that won’t get eaten or do a mix of your favorites. Totally up to you. Some candies will stick more than others so keep that in mind. Butterfingers for example are super sticky when baked so I did just a sprinkle of Butterfingers on the top.

Candies to include: 

  • Snickers
  • M&M’s
  • Milkyway
  • Butterfingers (can stick to pan a bit so sprinkle on top of dough before baking is best)
  • Reeses
  • Hershey’s chocolate bars
  • 3 Musketeers

Leftover Halloween Candy Cookies
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Leftover Halloween Candy Cookies, what to do with leftover candy, simple cookie recipe

Leftover Halloween Candy Cookies are the perfect way to use up a chunk of that leftover Halloween candy made from your favorite bite sized candy bars and basic baking ingredients like flour, butter and sugar. 

  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 3 cups all-purpose flour
  • .5 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 2.5 cups chopped Halloween chocolate candies
  • Non-stick cooking spray
  1. Preheat oven to 350 degrees.
  2. Chop 2.5 worth of Halloween chocolate candies. Pick your favorites- M&M's, Snicker's and Reeses work well. Set to the side.
  3. In a large mixing bowl, add softened butter, brown sugar and granulated sugar together. Use a hand or stand mixer to beat until creamy and smooth.
  4. Add the vanilla extract and eggs. Beat again.
  5. Add salt.
  6. Dissolve the baking soda in the hot water and add to batter. Use a hand or stand mixer to beat while slowly adding in the flour.
  7. Fold in Halloween candy.
  8. Use non-stick spray on the baking sheet.
  9. Use a cookie scoop to place batter onto baking sheet giving space between each cookie.
  10. Bake for 10 minutes.
  11. Let cool on a cooling rack.


How to Create a Decadent Holiday Dessert Bar

Thank you Edwards® Desserts for sponsoring this post. Head to the frozen desserts aisle of your grocery store to pick up your favorite Edwards pie and make entertaining a breeze!

That time of year has arrived again- the time for family gatherings, dinner parties with friends and holiday fun.  I am sharing How to Create a Decadent Holiday Dessert Bar that is simple and gorgeous with Edwards Desserts as the star of the table.

Holiday hams cooked to perfection, creamy mashed potatoes, casseroles galore, gravy on everything….

… are you hungry, yet? I am sure am.

Holiday food is the best kind. Indulgent, comforting and filling. No holiday is complete without a spectacular dessert to top off the night! Creating a decadent holiday dessert bar is easier than you may think and I am sharing just how to do it.

How to Create a Dessert Bar

CHOOSE A THEME

Start by picking a theme for the dessert bar that coincides with your gathering. My theme was Bright Autumn with a lot of white but pulling in those beautiful fall colors with subtle oranges, gold, greens and browns. I found the letters P, I, and E at a local craft store and they are the perfect touch to the table so everyone knows this is the dessert spot.

SET UP YOUR SPACE

Pick a spot in your home that is convenient to where you are entertaining to set up your dessert bar. I picked the buffet in the dining room to give everyone a little tease during dinner. A little motivation for the adults to save room for dessert or for the kids to eat their veggies couldn’t hurt, right?

WHAT YOU NEED:

  • Decor – keep the decorations simple while aligning with the theme. No need to go overboard. A miniature sign and pumpkins alongside the wooden letters to spell out P-I-E was all it took.
  • Plates – a plate for every guest.
  • Silverware – mix of spoons, knives and forks.
  • Pie Server Utensils – one for each pie for serving.
  • Cake Stands – cake stands at different levels to set the pies on add a nice design element. Think about cake stands out of the box too! One of my stands is a small wooden crate flipped over.
  • Flowers – flowers are the easiest way to add color into a space. I used an Autumn wreath with fake flowers but even a vase with fresh sunflowers would be a great touch.
  • Delicious Desserts – pick a variety of  pies to please everyone.

THINK PRE-MADE

Hosting holidays and social gatherings can get a little crazy! There is plenty to do and don’t think you have to make everything homemade from scratch and spend days cooking. Save some time and energy with pre-made items like Edwards pies that offer a homemade taste without all the effort.

Why Edwards Desserts

Edwards makes dessert time so convenient and so darn delicious. With pie flavors like Key Lime, Turtle or Chocolate Crème- you are certain to please all your guests (once they figure out which one to start with).

Try these amazing pies for great variety at your dessert bar:

Edwards Hershey’s® Chocolate Crème Pie – Chocolate lovers rejoice with layers of chocolate and vanilla crème topped with chocolate pieces, chocolate drizzle on a chocolate cookie crumb crust.

Edwards Turtle Pie – Smooth caramel filling topped with chocolate and pecans on a chocolate cookie crumb crust.

Edwards Key Lime Pie – Your taste buds deserve a vacation. Key lime filling with real Key West lime juice on a vanilla cookie crumb crust.

Edwards Pumpkin Crème Pie – Look for this seasonal decadent dessert as well. Velvety layers of real cream cheese and pumpkin spice on a vanilla cookie crumb crust.

 

Hosting Tips

Don’t let the stress of the holidays get you down. My 5 best hosting tips will help you get through it all and leave a smile on your face.

  1. Plan out your holiday gathering. From the guest list to menu, write every detail down.
  2. Go with what you know. Don’t whip out a brand new recipe book to cook from the day of! Cook the dishes you know already and keep it simple. New recipes should be tested weeks in advance.
  3. Make what you can in advance. Rolls, gravy, cranberry sauce and mashed potatoes are all great items to make ahead of time and freeze.
  4. Buy some pre-made items. Go with brands you trust for some pre-made items like Edwards Desserts.
  5. Ask for help. Don’t feel like you have to do everything because you are the host. You can ask guests to bring particular dishes or ask a few people to come over the night beforehand to help you prep. People like to contribute so don’t be afraid to ask for a little help.

Whatever your holiday plans may be and with whoever you may celebrate them with, a beautifully decadent holiday dessert bar is always a good idea! Let me know about your holiday plans in the comments below and how Edwards Desserts will help make this season’s entertaining a breeze.

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

Crock-pot Pumpkin Spice Hot Chocolate

Crock-pot Pumpkin Spice Hot Chocolate

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Crock-pot Pumpkin Spice Hot Chocolate is made with whole milk, pumpkin puree, pumpkin spice, maple syrup and white chocolate chips for a hot treat that is a must-make this fall season!

What screams fall more than pumpkin spice?

…….well……

…….hmmm……

…….uhm……

Oh that’s right- nothing! This Crock-pot Pumpkin Spice Hot Chocolate is a nice twist from a regular hot chocolate with the added pumpkin and perfect to serve for a crowd on Thanksgiving, prepare while the kids are out trick-or-treating or any other upcoming gathering this season. I am making this again for my family when we head out to the pumpkin patch in the next couple weeks as a warm treat when we get back home to sip as we carve pumpkins. I cannot wait!

Crock-pot Pumpkin Spice Hot Chocolate

Crock-pot Pumpkin Spice Hot Chocolate is really easy to cook up in the slow cooker. You simply dump all the ingredients in, let it cook on low for 3 hours and stir as often as possible.

When the chocolate has melted and the liquid is heated thoroughly, you can serve with a dollop of whipping cream and some cinnamon sugar sprinkled over top. Add a cinnamon stick for a garnish if you would like and enjoy.

 

Crock-pot Pumpkin Spice Hot Chocolate
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Pumpkin Spice Hot Chocolate, hot chocolate for a crowd, Thanksgiving recipe, pumpkin spice recipe

Crock-pot Pumpkin Spice Hot Chocolate is made with whole milk, pumpkin puree, pumpkin spice, maple syrup and white chocolate chips for a hot treat that is a must-make this fall season! 

Yields: 10 servings

  • Pumpkin Spice Hot Chocolate
  • 8 cups whole milk (1/2 gallon)
  • 15 ounces pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 teaspoon pumpkin spice
  • 12 ounces white chocolate chips
  • Cinnamon sugar
  • 1/4 cup granulated sugar
  • 1 tablespoon cinnamon
  • Garnish
  • Whipping cream
  • Cinnamon sugar
  • Cinnamon stick
  1. Place the whole milk, pumpkin puree, vanilla extract, pumpkin spice and chocolate chips into a 4 quart crock-pot. I actually used my 3 quart crock-pot but it was a tight squeeze so a bit larger would be ideal.
  2. Place on low for 3 hours stirring every so often. Once the chocolate chips have melted and liquid is hot, you can serve.
  3. Make the cinnamon sugar by adding sugar and cinnamon into a bowl and mixing.
  4. Serve the pumpkin spice hot chocolate by filling a mug 3/4 the way full, top with whipping cream, sprinkle with a bit of cinnamon sugar and garnish with a cinnamon stick.
  • Preparation time: 5 minutes
  • Cook time: 3 hours

Are you a big pumpkin spice lover like myself? If so, you are going to fall in love with this Crock-pot Pumpkin Spice Hot Chocolate.


Halloween Bash {+ Eyeball Cupcakes Recipe}

Halloween Bash

Eyeball Cupcakes Recipe

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #FrighteninglyFunFlavors

It is that time of year again to gather all your best witches and throw a Halloween Bash! I have a full spread today from Hot Dog Mummies to Spiderweb Dip to deliciously spooky desserts like Eyeball Cupcakes made with 7UP®. This years Halloween Bash is a kid-friendly event! I created really simple recipes for you to copy that both kids and adults are going to love and drink choices that will please the entire crowd. Have you ever had a Bloody Shirley Temple? They are bloody good and I am sharing just how to make them. My first stop when throwing a great party is Walmart to grab all the goodies. Walmart has all the Halloween decor, costumes, food and drinks you could possibly need. Print out this grocery list and visit the seasonal department to make the party complete. For a limited time you can find seasonal 7UP, A&W®, Sunkist®, Squirt® and Canada Dry® Minicans with your favorite characters, like Johnny or Mavis, available at Walmart on the beverage aisle. These minican beverages are the perfect size for a kids treat and you can create so many frighteningly good recipes with all the great flavors.

Click HERE for more recipe inspiration and party ideas!

Halloween Bash

Decorations

A party isn’t a party without some great decorations! Pick one room in your home to transform into the party spot. Next, pick a theme. I chose a simple white, black and orange theme so everything is cohesive and looks put together. Also, make sure to have playlist of haunting music ready and a table full of snacks and drinks. Get your guests pumped up to wear their best costumes to really set the tone of the party! All the great costumes add to the decor. Think about having a costume contest with a grand prize to inspire everyone to be creative and bring their best! Here is the full list of Halloween decorations to make you the party host of the year:

  • Table liner
  • Cupcake liners
  • Fake spiders
  • Serving bowls, trays and utensils
  • Plates
  • Cups
  • Straws
  • Napkins
  • Toothpicks
  • Decorations for the wall- bats or fake webs look great.
  • Just a few extras like a skull, skeleton, crows, or whatever else you stumble upon at Walmart that will bring your room to life.
  • Halloween party food is more than just something to snack on! You will find great ideas below that are both decorative and delicious.

Halloween Bash Food

Popcorn with Spiders

  • Bags of popcorn
  • Fake spiders

Cook a few bags of popcorn according to packaged directions and place in a cauldron. Add a few fake spiders on top and you have an easy snack that everyone loves ready in a snap.

Hot Dog Mummies

  • 20 hot dogs
  • 2 cans crescent roll sheets
  • 40 candy eyeballs
  • Mustard
  • Non-stick cooking spray

These Hot Dog Mummies fused all kinds of excitement with the kids. I even received a round of applause from my three year old so I can guarantee these have been child-tested and child-approved. To make Hot Dog Mummies, pre-heat the oven to 375 degrees. Take 2 crescent roll sheets and use a rolling pin to quickly run over the top to get rid of any creases in the dough. Next, use a pizza cutter to make thin strips for the mummy “bandages”. I did 30 per sheet so 60 strips total. Wrap each hot dog with 3 strips leaving a space for the mummy face. Use the non-stick spray on a baking sheet, place the wrapped hot dogs on the baking sheet and bake 15 minutes or until the top is golden brown. Make the mummy faces with the candy eyeballs by squeezing a bit of mustard on the face area to help the eyes stick in place.

Crock-pot A&W Meatballs

  • 7.5 ounce A&W Minican
  • 2 pound bag of frozen meatballs.
  • 18 ounce bottle of your favorite BBQ sauce.

Place the frozen meatballs into a crock-pot with a bottle of BBQ sauce and an A&W Minican poured in. Cook on high 4 hours and serve with toothpicks for convenient snacking.

Bloody Shirley Temples

  • Canada Dry Minicans
  • Maraschino Cherries
  • Grenadine
  • 10 ml party syringes (Monojects)

Bloody Shirley Temples are a spin off from the classic drink. Fill each syringe with 10 ml of grenadine. Add Canada Dry into a glass with a couple cherries and the grenadine filled syringe. Let guests press the plunger of the syringe into the drink to create their own Bloody Shirley Temple. Food that is interactive is always a huge hit!

Jack-O-Lantern Floats

  • Sunkist Minicans
  • Vanilla ice cream

A Sunkist Minican and a scoop of vanilla ice cream combine in a cup to create a Jack-O-Lantern Float. You can even draw a pumpkin face on each cup before the party for extra fun.

Spiderweb Dip & Chips

  • 16 ounce can refried beans
  • 1 ounce packet taco seasoning
  • 1/4 cup sour cream
  • 1 cup chunky salsa
  • 1 tomato, diced
  • 3.8 ounce can sliced olives
  • 1/2 cup cheddar cheese, shredded
  • 1 cup guacamole
  • Party-sized bag tortilla chips

Could a party food be more fun than this Spiderweb Dip and Chips? My vote is no! You can have this dip done in just a few minutes and it tastes amazing. Start by mixing a packet of taco seasoning with a can of refried beans placing it in the bottom of a party bowl or pie pan. Add a layer of chunky salsa, followed by a layer of guacamole. Next, place sour cream into a pastry bag with a small decorating tip. Draw a spiderweb with the sour cream onto the guacamole layer. Finish the dip with spreading shredded lettuce, diced tomato, shredded cheese and sliced olives along the sides. Serve with tortilla chips.

Grab your complete Walmart grocery list HERE to print out.

Don’t forget the decorations, costumes for the family and other spooky fun items to make your Halloween Bash completely epic!

Eyeball Cupcakes Recipe

Eyeball Cupcakes are made with a basic white box cake mix, butter, egg whites and a can of 7UP topped with a really simple 7UP frosting and a bloody gumball eyeball. One of my favorite uses for 7UP is in cake mix! 7UP makes cake so moist and adds just a hint of flavor to a basic white cake. You need to give it a try for sure! I always used 7UP in the frosting and adding some freshly squeezed lemon and lime giving the cupcake a really subtle flavor that works well. Since it is Halloween, we had to dress these cupcakes up with some sprinkles, a red gel for fake blood and a gumball eyeball.

Eyeball Cupcakes
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#ad, #FrighteninglyFunFlavors, Halloween Bash, Eyeball Cupcakes, Halloween party, Halloween recipes, Halloween Party, 7UP cupcakes, Sunkist floats, Shirley Temple, Spiderweb dip, 7 layer dip, Mummy hot dogs, Crockpot meatballs, slow cooker meatballs, Rootbeer meatballs

It is that time of year again to gather all your best witches and throw a Halloween Bash! I have a full spread today from Hot Dog Mummies to Spiderweb Dip to deliciously spooky desserts like Eyeball Cupcakes made with 7UP®.

Yields: 24 cupcakes

  • 7UP® Cupcakes
  • 7.5 ounce 7UP® Minican
  • 16 ounce box white cake mix
  • 1/2 cup unsalted butter, softened
  • 3 egg whites
  • 7UP®Frosting
  • 1/4 cup 7UP®
  • 1/2 cup unsalted butter, softened
  • 1/2 cup all-vegetable shortneing
  • 1 teaspoon lemon juice
  • 1 teaspoon lime juice
  • 4 cups confectioners sugar
  • Garnish
  • Sprinkles (optional)
  • Red Decorating Gel
  • Gumball Eyeballs (can substitute for Gummy Eyeballs or your own creation)
  1. Preheat oven to 375 degrees.
  2. In a mixing bowl, add the softened butter and beat. Add 3 egg whites, cake mix, 7.5 ounce 7UP® Minican and beat ingredients together until smooth.
  3. Place cupcake liners into a muffin pan and fill each liner 3/4 full of cake mix.
  4. Bake for 15-16 minutes or until a toothpick is inserted and comes out clean.
  5. Place cupcakes on a cooling rack.
  6. Once the cupcakes are cooled, start the frosting. In a mixing bowl, add a stick of butter and 1/2 cup all-vegetable shortening. Beat until creamy.
  7. Add 1 teaspoon lime juice, 1 teaspoon lemon juice. Beat again.
  8. Slowly add in the confectioners sugar and 1/4 cup 7UP® alternating between the two until you have a smooth mixture. You should be able to scoop some frosting on a spoon and turn upside down without it moving- that's when your frosting is ready. Note that you may not use all of the 7UP® so adding it slowly is key.
  9. Place the frosting into a pastry bag with a large frosting tip. Frost each cupcake.
  10. Shake sprinkles over the top.
  11. Start at the center of each cupcake and make lines coming down using the red decorating gel to mimic blood.
  12. Place a gumball eyeball in the center of each cupcake and serve.
  • Preparation time: 15 minutes
  • Cook time: 16 minutes

Check out this site for more Frighteningly Fun inspiration!