Peppermint-Kissed No Bake Cookies

Take no-bake cookies to the next level with addition of peppermint extract and peppermint kisses – and with the addition of Horizon Organic whole milk, these peppermint-kissed no bake cookies are a holiday treat you won’t feel guilty eating!

Take no-bake cookies to the next level with addition of peppermint extract and peppermint kisses - and with the addition of Horizon Organic whole milk, this is a holiday treat you won't feel guilty eating!

With the holidays creeping up faster than I’d like, it’s time for me to my bake on…err, my no-bake on, if you know what I mean.  As much as I’d like, I simply don’t have the time to spend hours in the kitchen baking during the holiday season.  We’re doing good to get the last gift wrapped in time to make it to all of our holiday parties {thank goodness for easy wrapping with gift bags and colored tissue paper}.

But I can’t let the holidays pass without making some fun cookies with Doodle.  He’s at the age where he really likes to help in the kitchen but still is not old enough to do things entirely on his own – so no bake cookies are the perfect answer.

Take no-bake cookies to the next level with addition of peppermint extract and peppermint kisses - and with the addition of Horizon Organic whole milk, this is a holiday treat you won't feel guilty eating!

These are your basic no-bake cookies: sugar, butter, cocoa, milk and oats.  But since it’s the holiday season, we added in a bit of peppermint extract and plopped a peppermint swirled chocolate kiss on top.  Basically the best decision ever.

Also a great decision?  Replacing our regular milk with Horizon Organic.  Doodle loves the individual-sized milk boxes (strawberry is his favorite – he thinks it’s a “treat,” and I do the mom-is-winning dance because everyone is happy}.  I love Horizon Organic because it contains A DHA Omega-3, which is widely recognized for its role in supporting healthy brain development.  My kiddo loves it because it tastes good.

I originally started giving him the small boxes in his lunch, but since he loved drinking it so much, I switched his regular, everyday 2% milk to the Horizon brand and he’s been drinking it like crazy.  I used the whole-milk in these cookies, though – I figured we were already going off the diet-track by eating cookies, so we might as well go whole-hog. ;-)

Take no-bake cookies to the next level with addition of peppermint extract and peppermint kisses - and with the addition of Horizon Organic whole milk, this is a holiday treat you won't feel guilty eating!

Doodle had fun stirring up the chocolaty oats and placing the kisses on top.  He couldn’t wait quite long enough to bite into one of these cookies to allow it to cool all the way, so the kiss kind of melted on the top and was gooey and perfect.  And with just a bit of peppermint extract added in with the chocolate, this peppermint-kissed no-bake cookie was holiday cookie perfection.

Since we have school holiday parties coming up, Doodle also wanted to make a healthy treat to share with his classmates.  I’m not one of those super crafty moms, but putting together these cute little cheesestick snowmen was something even I could do.  We cut out hats out of black construction paper, used a twist-tie for a scarf, and dotted on a face with markers.

snowman cheese collage

Then we packaged a cheese stick along with an individual milk-box in a cellophane bag, and sealed the bag with another twist-tie.  Such a quick and easy school treat, and one you can feel good about sending into the classroom.

Doodle had so much fun helping me make these little treats, and I loved that he enjoyed making holiday treats that were on the healthy side.  It was definitely a win-win!

dairy gift bag Collage

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Peppermint-Kissed No Bake Cookies

Peppermint-Kissed No Bake Cookies

Ingredients

  • 2 cups sugar
  • 8 tablespoons butter
  • 1/3 cup cocoa
  • 1/2 cup [Horizon Organic Whole-Milkhttp://www.horizondairy.com/products/milk/whole-milk]
  • 3 cups oats, uncooked (quick or old-fashioned)
  • 1/2 teaspoon peppermint extract
  • 20 peppermint kisses, unwrapped

Instructions

  1. In a large saucepan, combine sugar, margarine, milk and cocoa. Allow the mixture to boil over medium heat for 3 minutes, stirring frequently. Remove from heat and stir in extract and oats. Drop by large tablespoons onto waxed paper (I used a cookie scoop for easy portioning). Place a peppermint kiss on top and let the cookies stand until cooled and firm.
  2. Stir covered in an airtight container for up to one week.
http://kitchenmeetsgirl.com/peppermint-kissed-no-bake-cookies/

XO, Ashley

 

 

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This conversation is sponsored by Horizon Organic. The opinions and text are all mine.

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White Chocolate Candy Cane Cheesecake

Mascarpone Cheese makes this White Chocolate Candy Cane Cheesecake extra creamy; the Oreo crust makes it extra decadent, and the candy cane topping makes it the perfect dessert for the holidays!

Mascarpone Cheese makes this White Chocolate Candy Cane Cheesecake extra creamy; the Oreo crust makes it extra decadent, and the candy cane topping makes it the perfect dessert for the holidays!

Okay gang, here’s the scoop. Today’s post is not my usual.

If you know me at all, you know that I hyperventilate at being the center of attention (or even the side of attention, if you want to know the truth). Seriously, I had major anxiety the day of my wedding – not nerves over getting married – but about the fact that there were going to be 200 people looking at me.

Today’s post is kind of like that.  See, a while ago, I received an e-mail from Better Homes and Gardens asking me (me!) to participate in a fun little baking contest in which I’d be tasked with putting my own twist on a BHG recipe.

While I’d like to be all cool and tell you that I receive e-mails like this on the daily, I in fact, do not.  So after I had a freak-out, I immediately responded with a big fat HECK YES…and then I realized I actually had to compete against some seriously talented bloggers.  And now it’s too late for me to back out because you can’t renig on Better Homes and Gardens, right?

So that means today I’m asking you to vote between myself and Aimee from Shugary Sweets.  Aimee made those Peppermint Cream Bites and I basically want to stuff that stack of three right in my mouth.  So if you want to vote for her, I totally get it.  I’ll probably vote for her myself.

Peppermint - Kitchen Meets Girl & Shugary Sweets

I’ve met Aimee in real life, and she is one of the coolest chicks I’ve ever had the opportunity to know.  Plus, she has a completely rockin’ blog…so yeah, I’m completely honored to be competing against her today.  And even if I lose, I win, you  know what I mean?

So you can CLICK HERE (from 9am CST to 9pm CST on Nov.18th-ONE DAY ONLY) to vote for which peppermint dessert you like best!  The four finalists get to compete in a BakeOff at the BHG Test Kitchens.

And if you just want the recipe, you can CLICK HERE.

 

XO, Ashley

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Cranberry Orange Fluff

Cranberries, oranges, pineapple and pecans are the perfect combination in this easy make and go Cranberry Orange Fluff.

Cranberries, oranges, pineapple and pecans are the perfect combination in this easy make and go Cranberry Orange Fluff.

This is the kind of holiday side dish that makes me nostalgic for childhood. My grandmother always made marshmallow fruit salads – but being the picky kid that I was, I wouldn’t eat them. Now just hand me a spoon and the serving bowl and I’m good to go.

And with the holidays just right around the corner and a million obligations jotted down on my calendar, I love having a go-to super easy dessert that I can make and take.  The best part about this dessert (side dish?  appetizer?  We don’t discriminate at my family functions!) is that it takes only about 5 minutes to whip up, and just a little bit of refrigeration time.

Cranberries, oranges, pineapple and pecans are the perfect combination in this easy make and go Cranberry Orange Fluff.

This Cranberry Orange Fluff is the perfect sweet treat to make during the holiday season – the tartness of the cranberries combined with citrusy oranges are offset just perfectly with whipped cream.  And of course, lots and lots of marshmallows.

Another great thing about this easy dump and go dessert is that it makes a ton – so it’s perfect for family gatherings, pot-lucks, or just around your own home.  We love leftovers around my house, and Doodle LOVED having a little bowl of this in the evenings with his dinner.  Hey, it does have fruit in it, so I didn’t feel too bad letting him eat it. ;-)

Cranberries, oranges, pineapple and pecans are the perfect combination in this easy make and go Cranberry Orange Fluff.

 

Cranberry Orange Fluff

Cranberry Orange Fluff

Ingredients

  • 1 (8-ounce) container whipped topping (I used Cool-Whip lite)
  • 1 (20-ounce) container crushed pineapple, drained
  • 1 (11-ounce) mandarin oranges, drained
  • 1 (15-ounce) whole cranberry sauce
  • 2 cups mini-marshmallows
  • 1/2 cup pecans, optional

Instructions

  1. In a large bowl, combined whipped topping, drained pineapple and oranges, and cranberry sauce.
  2. Fold in marshmallows and pecans (if using).
  3. Refrigerate for 1 hour prior to serving.
http://kitchenmeetsgirl.com/cranberry-orange-fluff/

 

XO, Ashley

 

 

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Brown Sugar Pound Cake and $350 MightyNest Giveaway

This Brown Sugar Pound cake is dense and moist, and the combination of brown sugar and maple flavoring makes it an instant hit.  The brown sugar icing alone is out of this world!

This Brown Sugar Pound cake is dense and moist, and the combination of brown sugar and maple flavoring makes it an instant hit.  The brown sugar icing alone is out of this world!

There’s not a whole lot that I love more than a really awesome pound cake.  Mostly because they’re super easy to make, and when you drench them with a to-die-for brown sugar fabulous glaze…well, let’s just say that I ate more of this cake on my own than I should admit.

I have to tell you, I am sometimes weary of bundt-cake baking because I’ve had occasions when my cake didn’t come out of the pan perfectly.  Even when I spray/flour/cross my fingers and hold my nose just right…sometimes my cakes just don’t want to cooperate.  Needless to say, I’m always looking for that no-fail, make my life easy bundt pan.  So when MightyNest contacted me about participating in their Bake Your Bundts Off Giveaway, well…I couldn’t resist.  The Simax bundt pan they sent me was baking perfection – my cake slid RIGHT out of the pan, no problem.

The super-awesome, way cool thing about MightyNest is that everything from this e-company is natural, organic, and non-toxic.  Plus, anytime you order from them, they give 15% back to the school of your choice.  As a parent, I can’t tell you how much that means to our kids and our local schools.  AND everything is seriously cute and fun.  Check out what was in the box they sent me:

 

MightyNest Giveaway

  1. Simax Glass Bundt Pan.  Ohmygosh.  This pan is seriously fantastic.  I’ve always used teflon pans in the past, and they’re always super heavy and bulky.  This pan was sooooo lightweight – and I love, love, love that I could see the entire cake as it was baking.  Plus, it can handle temps in excess of 500 degrees F.
  2. Wooden Cake Box and Leather Strap.  You guys.  This Cake Box was my very favorite thing EVER.  I often have to take cupcakes for functions at my kiddo’s school, and it always causes me all sorts of anxiety because I’ve never found a great way to transport that stuff without fear of destroying the frosting/toppers/decorations.  No more!  It has two slide out trays so you can use it to transport cupcakes; or you can remove the trays and use it for a 9-inch layer cake instead.  Pure brilliance.
  3. Organic Tea Towel.  I’m a sucker for cute towels.  This one is made from 100% organic cotton and is handmade by a couple in Oregon.
  4. Glass Measuring Cups.  This set of three Anchor-Hocking glass cups comes in 1-cup, 2-cup and 4-cup sizes.  With an open handle and pour spout, these measuring cups are a must for the kitchen.  I’m sort of addicted to using the 1-cup size.  It’s perfect for all sorts of things, and I’m wondering why I never had one of these before.
  5. Chemex coffeemaker and filters.  I haven’t had a chance to try this coffeemaker yet, but it really looks like a super fun find for coffee connoisseurs. Designed by a chemist decades ago, this coffeemaker is LOVED by coffee purists for brewing coffee without any bitterness. Delicious!   If you’re not a coffee fanatic like I am, you can brew tea in it as well.
  6. Stainless measuring spoons.  These stainless steel measuring spoons are made from heavy gauge 18/8 stainless steel and are dishwasher safe.
  7. Set of 4 glass mugs.  With the holiday season fast-approaching, these 12-ounce mugs are perfect for entertaining.
  8. Set of 3 Stainless mixing bowls.  So I have to admit – I’ve never had stainless steel mixing bowls before.  And now I can’t imagine using anything else.  I’ve been using the heck out of these things; they’re sturdy and just the right size – especially if you have little helpers in the kitchen.

And here’s the super great news: MightyNest is going to give one of you a box of goodies just like I received – PLUS, they’ll donate $100 to the school of your choice!  Just click below to enter – believe me, you don’t want to miss out on this giveaway valued at $350!

So, back to this brown sugar pound cake…I needed a break from everything pumpkin for a few days, and this cake had just the right amount of  fall flavors with the combination of brown sugar and maple.  Yum!

This Brown Sugar Pound cake is dense and moist, and the combination of brown sugar and maple flavoring makes it an instant hit.  The brown sugar icing alone is out of this world!

Brown Sugar Pound Cake

Ingredients

  • 1 1/2 cups light brown sugar
  • 3/4 cup unsalted butter
  • 3 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 2 teaspoons maple extract
  • 3/4 teaspoon salt
  • 1 cup sour cream
  • 3 eggs
  • 1 cup chopped walnuts, optional
  • for the frosting:
  • 1/4 cup light brown sugar
  • 2 tablespoons butter
  • 1 tablespoon milk
  • 1/4 cup powdered sugar
  • 1/4 teaspoon maple extract

Instructions

  1. Preheat oven to 350 degrees F. Spray a 9-inch bundt pan with nonstick spray and set aside.
  2. In a large bowl, beat sugar and butter until light and fluffy. Add the remaining ingredients, and beat at low speed until mixed, scraping the sides of the bowl as needed. Increase the mixing speed to medium and beat for 4 minutes. Fold in walnuts, if using.
  3. Spoon batter into prepared pan and bake at 350 for 50 minutes, or until a toothpick inserted in the center comes out clean.
  4. Allow the cake to cool in the pan for 10 minutes, the remove from the pan and allow to cool completely on a wire rack.
  5. for the frosting:
  6. Heat brown sugar, butter and milk in a 1-quart saucepan until the mixture boils and the sugar dissolves, stirring constantly. Remove from the heat and cool slightly.
  7. In a small bowl at high speed, beat powdered sugar, maple extract and brown sugar mixture until smooth. Spoon over the top of your cooled cake.
http://kitchenmeetsgirl.com/brown-sugar-pound-cake/

 

XO, Ashley

 

 

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Cake Batter Blondie Bars

These Cake Batter Blondie Bars are filled with cake batter flavor, without the use of a cake mix.  And you can’t go wrong with any dessert that is packed with sprinkles!

These Cake Batter Blondie Bars are filled with cake batter flavor, without the use of a cake mix.  And you can't go wrong with any dessert that is packed with sprinkles!

You guys.  These bars are the best things ever.  Ever.

They are straight out of my bloggy BFF Dorothy’s cookbook, Dessert Mash-Ups.  You read Dorothy’s blog, Crazy For Crust, right?  Hers was one of the first blogs I started reading on a regular basis when I started my own blog, and Dorothy was one of the first blogger friends I made.  Seems weird, right?  That you can make these invisible internet friends who sometimes know you better than the friends you have in real life.

Except I’ve met Dorothy in real life a few times and she’s just as sweet and awesome as she is on her blog.  And now she’s a famous cookbook author and it makes me feel super cool to say I know a cookbook author in real life. ;-)

These Cake Batter Blondie Bars are filled with cake batter flavor, without the use of a cake mix.  And you can't go wrong with any dessert that is packed with sprinkles!

Dessert Mash-Ups is super cool because it’s packed with two-fers.  Desserts like Cinnamon Roll Cookies and Snickers Cake Rolls and Death By Chocolate Brownie Cake (OMG!!), and breakfasts (but better!) like Overnight Pumpkin Cheesecake French Toast and Carrot Cake Coffee Cake and Chocolate Chip Monkey Bread Muffins.

Believe me, you’re going to want to make everything in this drool-worthy cookbook.  Starting with these Cake Batter Blondie Bars.

These Cake Batter Blondie Bars are filled with cake batter flavor, without the use of a cake mix.  And you can't go wrong with any dessert that is packed with sprinkles!

These bad boys are super soft, taste just like cake batter (without the use of a cake mix!), and are packed full of sprinkles – pretty much a dessert requirement, if you ask me.

Doodle ate one of these bars just after my photo shoot (actually, he started mid-shoot, see photo above), and immediately asked for a second.  For a kid who usually eats just frosting, polishing off an entire blondie is super high praise.  Make sure you go buy Dorothy’s book – you won’t be sorry!

Cake Batter Blondie Bars

Cake Batter Blondie Bars

Ingredients

    For the blondies:
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 cup packed brown sugar
  • 1/2 cup (8 tablespoons) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter extract
  • 1/2 cup sprinkles
  • For the frosting:
  • 1/2 cup (8 tablespoons) unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon whole milk
  • sprinkles, for topping

Instructions

    To make the blondies:
  1. Preheat the oven to 350 degrees F. Spray a 9x13 pan with cooking spray. You may also line the pan with aluminum foil or parchment paper and spray with cooking spray.
  2. In a medium bowl, whisk together baking powder, salt and flour. Set aside.
  3. Using an electric mixer, cream together the granulated sugar, brown sugar and butter. Add the eggs, vanilla and butter extract and beat to combine. Add the dry ingredients and mix until combined. Stir in the sprinkles.
  4. Press the dough into your prepared pan. It's going to be very sticky, and that's just what you want! Spray your hands with cooking spray so the dough won't stick to your hands.
  5. Bake the blondies for 22 to 24 minutes. They'll be slightly golden but just a little jiggly in the middle. They will set as they cool. Allow the blondies to cool completely before frosting.
  6. To make the frosting:
  7. Using an electric mixer, cream the butter until smooth. Slowly add in the powdered sugar and mix until crumbly. Add in the vanilla and milk and mix until smooth. Frost the blondies. Top with additional sprinkles.
  8. Store covered at room temperature or in the refrigerator for up to 5 days.
http://kitchenmeetsgirl.com/cake-batter-blondie-bars/

XO, Ashley

 

 

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Classic Pumpkin Pie

When the holidays roll around, there is just nothing like a Classic Pumpkin Pie.  Even better – it’s super simple to prepare and is always a hit at the table.  With just 15 minutes of prep time, your holiday planning just got off to a quick start! 

When the holidays roll around, there is just nothing like a Classic Pumpkin Pie.  Even better - it's super simple to prepare and is always a hit at the table.  With just 15 minutes of prep time, your holiday planning just got off to a quick start!

I think sometimes food bloggers sometimes get so focused on creating the next newest and biggest twist on the original that we often forget about the basics.  The classics.  The good old staples that many home cooks want to make.

I’m just as guilty as the next blogger.  But as I started to think about what I want to make for the holidays, pumpkin pie always, always tops the list.  And my family doesn’t typically go for twists on the originals – not when it comes to the traditional holiday meal.  It’s not that they wouldn’t try it…but what always gets devoured at the Thanksgiving meal is pumpkin pie.  We make lots of ‘em, and there is never any left.

We go to town on good old easy, classic pumpkin pies and the double-decker pie is infamous at the Simpson family gathering.

When the holidays roll around, there is just nothing like a Classic Pumpkin Pie.  Even better - it's super simple to prepare and is always a hit at the table.  With just 15 minutes of prep time, your holiday planning just got off to a quick start!

Pumpkin pie isn’t hard to make – and I’ll be honest here: I’m not pureeing my own pumpkin.  Quite honestly, I simply don’t have time to do it – and most of us don’t, especially when you’re planning a full traditional sit-down meal for 20+ people.  With that many people, one pumpkin pie isn’t going to cut it. ;-)  And if your family is like mine, they like the canned stuff just as well – or wouldn’t even notice the difference.

And believe me, when you jazz up that canned pumpkin with fall spices like cinnamon and nutmeg and add in a bunch of heavy cream, people will gobble this up like nobody’s business.  The great thing about this easy classic pumpkin pie is that it really only requires a few ingredients, and just a handful of minutes to prepare.  So you can check dessert off your list and spend your time focusing on those more labor-intensive dishes.

When the holidays roll around, there is just nothing like a Classic Pumpkin Pie.  Even better - it's super simple to prepare and is always a hit at the table.  With just 15 minutes of prep time, your holiday planning just got off to a quick start!

Tell me: does your family go more for pumpkin pie, apple pie, or pecan pie?  Or something else altogether?  I’m sure it comes as no surprise that I love them all. I’m an equal opportunity dessert-ist. :-)

Easy Classic Pumpkin Pie

Easy Classic Pumpkin Pie

Ingredients

  • 1 refrigerated pie crust (or make your own)
  • 1 (15-ounce) can pure pumpkin (NOT pumpkin puree)
  • 1 1/4 cups heavy cream
  • 2/3 cup granulated sugar
  • 3 eggs, divided
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • course sugar for sprinkling, optional (like sugar in the raw)

Instructions

  1. Place a large cookie sheet on the middle oven rack and preheat oven to 350 degrees F.
  2. Unroll pie crust and place in the bottom of of a 9-inch pie plate. Crimp the edges of the crust and pierce holes in the bottom of the crust with the tines of a fork.
  3. In a large bowl, whisk together the pumpkin, cream, granulated sugar, 2 eggs, cinnamon, nutmeg, vanilla and salt.
  4. In a small bowl, beat the remaining egg and lightly brush it on the crust edge; sprinkle with coarse sugar.
  5. Pour the pumpkin pie filling into the crust. Place pie pan on preheated cookie sheet and bake until just set around the edges, approximately 50 to 60 minutes (the middle will still jiggle slightly, and that's okay).
  6. Transfer pie to a rack and let cool completely. Serve with whipped cream, if desired.
http://kitchenmeetsgirl.com/classic-pumpkin-pie/

If you need other traditional recipes for your holiday table, be sure to check these out (click picture to go to the recipe):

how-to-brine-a-turkey-title

This Ultimate Green Bean Casserole is a fresh spin on the classic, using fresh mushrooms and cream to replace the traditionally used canned condensed soup. #recipes #thanksgiving #side dishes

cranberry-sauce-titlePM

Did you know you can make dinner rolls - yeast ones, at that - in just 30 minutes? It's true! These 30-Minute Dinner Rolls are so easy to make you'll never go store-bought again.

XO, Ashley

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Reese’s Pieces No Fail Fudge

In just a few short minutes {no candy thermometer needed!} you can have this Reese’s Pieces No Fail Fudge chilling and ready to go!

In just a few short minutes {no candy thermometer needed!} you can have this Reese's Pieces No-Fail Fudge chilling and ready to go!

You know what I’m doing today? Completely destroying my diet – and maybe yours, too, if you decide to make this super duper easy Reese’s Pieces No Fail Fudge.

When I say no fail – that’s just what I mean. There’s no candy thermometer involved here, no bringing the candy mixture to a certain temperature. None of those pesky candy-making tools.  We’re just stirring a few ingredients together and letting them simmer for about 5 minutes.  The hardest part about this fudge recipe is waiting for the candy to cool so that you can eat it.

In just a few short minutes {no candy thermometer needed!} you can have this Reese's Pieces No-Fail Fudge chilling and ready to go!

My very favorite chocolate/peanut butter candy is Reese’s Pieces.  And they are the perfect accompaniment to this easy chocolate fool-proof fudge.  I mean – what’s better than the combination of peanut butter and chocolate? ;-)  Plus, the colors of the Reese’s Pieces are just perfect for fall parties.

This recipe makes a ton of fudge – and it is definitely super sweet, so it is a great recipe to make during the holidays when you have lots of events and people to share it with.  Or you can keep it all for yourself; I won’t judge you.

In just a few short minutes {no candy thermometer needed!} you can have this Reese's Pieces No-Fail Fudge chilling and ready to go!

 

Reese’s Pieces No Fail Fudge

Reese’s Pieces No Fail Fudge

Ingredients

  • 3 cups granulated sugar
  • 2/3 cup evaporated milk
  • 3/4 cup (12 tablespoons) butter
  • 1 (7 ounce) jar marshmallow creme
  • 1 (12 ounce) package semi-sweet chocolate chips
  • 1 teaspoon vanilla
  • 1/2 cup Reese's Pieces candy pieces, divided

Instructions

  1. Line a 9x13 pan with parchment paper and spray with non-stick spray.
  2. In a large saucepan, combine sugar, milk and butter over medium-high heat. Bring to a boil, stirring often. Reduce heat and allow to simmer for 5 minutes, stirring constantly. Remove from heat; add marshmallow creme and chocolate chips, stirring until the mixture is smooth. Stir in vanilla.
  3. Pour half of the mixture into your 9x13 pan. Scatter half of the Reese's Pieces over the fudge. Spread the remaining fudge over the top. Sprinkle the remaining candies over the top, pressing gently with the palm of your hand to make sure they adhere. Chill until firm, then cut into squares.
  4. Store in an airtight container up to 1 week.
http://kitchenmeetsgirl.com/reeses-pieces-no-fail-fudge/

XO, Ashley

 

 

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Pumpkin Gooey Butter Cake

Surprisingly easy to make and truly delicious, this Pumpkin Gooey Butter Cake is the ultimate in fall dessert decadence!  Believe me, you’ll want this cake on your holiday table!

Surprisingly easy to make and truly delicious, this Pumpkin Gooey Butter Cake is the ultimate in fall dessert decadence!  Believe me, you'll want this cake on your holiday table!

So, I’m probably the last blogger in the big, bad internet world to taste a gooey butter cake.  I’d heard of them, sure, but it was sort of like the poke cake – I didn’t quite get what all of the fuss was until I tried it.

Now I’m worried that there’s no going back; that I’m going to be trying a different flavor of gooey butter cake every week and eating my way to a gazillion pounds.  Maybe not a bad way to go, but I have some cute fall sweaters I’d like to be able to wear when the weather finally cools off here. ;-)

This pumpkin-pie like cake isn’t diet-friendly, and quite frankly, I don’t know why anyone would make or even waste calories on a cake that boasted to be healthy.  Go whole-hog or go home is my motto.  And anything that boasts two sticks of butter, a block of cream cheese, and three and a half cups of powdered sugar is pretty much whole-hog.  This recipe is straight from Paula Deen’s Southern Cooking Bible, and whatever your opinion of Paula, she makes a darn good cake.

Surprisingly easy to make and truly delicious, this Pumpkin Gooey Butter Cake is the ultimate in fall dessert decadence!  Believe me, you'll want this cake on your holiday table!

The extra great thing about this pumpkin gooey butter cake is that it is so easy to make.  Mix up your batter {just three main ingredients} and spread it in the bottom of your pan – it will be pretty thick, so you’ll need to press it down gently with the back of a spatula or a wooden spoon to make sure it reaches the corners of the pan.

Next, make your filling: just blend together a can of pumpkin and cream cheese, add in a few eggs, vanilla, {more!} butter, powdered sugar, and my favorite blend of fall spices: cinnamon, nutmeg, and pumpkin pie spice.

Bake for 40 to 50 minutes; be careful not to over-bake.  It’s called “gooey cake: for a reason! :-)  Allow to cool and serve with whipped cream.

Surprisingly easy to make and truly delicious, this Pumpkin Gooey Butter Cake is the ultimate in fall dessert decadence!  Believe me, you'll want this cake on your holiday table!

This is a great cake to take for a work luncheon, pot luck, or family event – anywhere that you can make sure that other people can eat some of this cake and you’re not tempted to eat the entire thing yourself.

Pumpkin Gooey Butter Cake

Pumpkin Gooey Butter Cake

Ingredients

    Cake:
  • 1 box (18 1/4 ounces) yellow cake mix
  • 1 large egg
  • 8 tablespoons (1 stick) butter, melted
  • Filling:
  • 8 ounces cream cheese, room temperature
  • 1 (15-ounce) can pumpkin puree (NOT pumpkin pie filling)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 8 tablespoons (1 stick) butter, melted
  • 1 box (16 ounces, or approximately 3 1/2 cups) powdered sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • whipped cream, for serving

Instructions

  1. Preheat oven to 350. Spray a 9x13 pan with nonstick spray and set aside.
  2. To make your cake, stir together cake mix, egg and butter with a large wooden spoon until well combined. Press the mixture into the bottom of your prepared cake pan, making sure it is smoothed into the corners.
  3. To make the filling, beat the pumpkin and cream cheese at medium speed with an electric mixture until smooth. Add eggs and vanilla and beat well. Add the melted butter and beat until combined. Add the pumpkin pie spice, cinnamon, and nutmeg. Next, add the powdered sugar, 1/4 cup at a time, beating well in between each addition.
  4. Use a spatula to spread the filling on top of the cake base. Bake for 40 to 50 minutes. Do not overbake - when you stick a toothpick into the center of the cake, it should have a few wet crumbs stuck to it when you remove it.
http://kitchenmeetsgirl.com/pumpkin-gooey-butter-cake/

XO, Ashley

 

 

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Sugar Cream Pie

Sugar Cream Pie is sweet and creamy and is accented with the rich flavors of vanilla and nutmeg.  It’s the perfect fall pie, and it is so easy to make!

Sugar Cream Pie is sweet and creamy and is accented with the rich flavors of vanilla and nutmeg.  It's the perfect fall pie, and it is so easy to make!

Sugar Cream Pie: also known as Hoosier Pie.

Also known as Saturday Night Pie.

And also known as Crazy Good Pie.

Actually, this pie is most commonly known as Hoosier Pie, because it’s the state pie of Indiana.

Less well-known is my grandfather’s name for it: Saturday Night Pie.  My mom tells me that’s what her father’s family called it when he was growing up.  My great-grandmother made a lot of fruit pies, and with the leftover crusts she’d make this Sugar Cream Pie – typically on Saturday evenings.  But because they did not have a refrigerator to store any leftovers, the entire pie had to be eaten that night.

The Crazy Good Pie moniker came from me – mainly because I intended to take only one bite {for styling purposes} and instead ended up eating nearly the whole darn thing myself.  We’ve already established I have a sugar-addiction, right? #sendhelp

Sugar Cream Pie is sweet and creamy and is accented with the rich flavors of vanilla and nutmeg.  It's the perfect fall pie, and it is so easy to make!

If you haven’t tried Sugar Cream Pie before, you need to correct that immediately.  This pie is not only creamy heaven, but it only takes a handful of ingredients.  Outside of your crust, you need only six.  That’s right, just six: sugar, flour, cream, vanilla, butter, and a bit of nutmeg.

I’ve mentioned before that the Tall Boy doesn’t care for crust (???), so I always use Pillsbury refrigerated pie crusts for my pies.  They make my life soooo much simpler in the kitchen, and since no one but me ends up eating the crusts, I don’t spend my time making them from scratch.  If you prefer to make your own crust, go for it.  Me?  I’m an un-package and go kinda pie crust maker. ;-)

Sugar Cream Pie is sweet and creamy and is accented with the rich flavors of vanilla and nutmeg.  It's the perfect fall pie, and it is so easy to make!

If you need a quick and easy pie for the holidays, or just for a random Wednesday {and why not?  That’s my motto}, give this one a whirl!

Sugar Cream Pie

Sugar Cream Pie

Ingredients

  • 1 refrigerated pie crust (or make your own)
  • 2 cups heavy whipping cream
  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon vanilla
  • 2 tablespoons butter, cut into 1/2-inch pieces
  • 1/8 teaspoon ground nutmeg

Instructions

  1. Place a large cookie sheet on the middle oven rack and preheat oven to 425.
  2. Unroll pie crust and place in the bottom of of a 9-inch pie plate. Crimp the edges of the crust and pierce holes in the bottom of the crust with the tines of a fork.
  3. In a large bowl, whisk together the heavy cream, sugar, flour and vanilla until smooth. Pour the mixture into the crust, dot with butter and sprinkle the top with nutmeg. Carefully(!) transfer the pie plate to the preheated baking sheet and bake for 10 minutes.
  4. After 10 minutes, reduce heat to 350 and bake for an additional 55 minutes - or until the crust is lightly golden brown. The center will still jiggle slightly - that's okay. If the edges of your crust are browning too much, cover the edges with foil.
  5. Transfer to a wire rack and allow pie to cool. May be served chilled or at room temperature. Refrigerate leftovers.
http://kitchenmeetsgirl.com/sugar-cream-pie/

 

XO, Ashley

 

 

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Grandma’s Pumpkin Snack Cake

This Pumpkin Snack Cake is packed full of fall flavors, and topped with a easy cream cheese cinnamon-dusted frosting!

Pumpkin-Cake

Is it fall weather in your neck of the woods yet?  Here in the midwest, we’re finally getting some cooler days – while we were still in the 90’s at the beginning of the week, the high tomorrow is forecasted to be 58 degrees, with rain.  That’s perfect fall baking weather, if you ask me.  Especially when that baking involves pumpkin.

I swiped this pumpkin snack cake recipe from my grandma’s recipe box, although I think it’s a pretty standard/popular pumpkin cake recipe.  Popular because it’s super easy to make and so soft and cinnamon-spicy good.  Topped with an cream cheese frosting and dusted with just a bit more cinnamon, fall doesn’t get much better than this.

This Pumpkin Snack Cake is packed full of fall flavors, and topped with a easy cream cheese cinnamon-dusted frosting!

I always know a recipe is a winner when Doodle scarfs it down and asks for more – although who wouldn’t want more pumpkin snack cake is beyond me. ;-)

Bonus?  It’s a super easy recipe that mixes up in just a few minutes – it really doesn’t take much more work than opening a box mix.  I love homemade recipes that don’t require a lot of extra elbow grease on my part.  I don’t have a lot of extra time for baking and I’d really rather be eating cake than making it.  With this recipe, I have the best of both worlds.

This Pumpkin Snack Cake is packed full of fall flavors, and topped with a easy cream cheese cinnamon-dusted frosting!

And when you spread an easy cream cheese frosting over the top of this, well…all seems right with the world. ;-)

Tell me: what’s your favorite fall flavor?

Grandma’s Pumpkin Snack Cake

Grandma’s Pumpkin Snack Cake

Ingredients

  • 2 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 4 eggs, lightly beaten
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 15-ounce can pumpkin
  • For the Frosting:
  • 3 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 tablespoon milk

Instructions

  1. Preheat oven to 350 F and spray a 9x13 pan with non-stick cooking spray.
  2. In a medium bowl, stir together flour, salt, cinnamon, baking powder, baking soda.
  3. In the bowl of a stand mixer, combine eggs, sugar, oil, and pumpkin. Add the dry ingredients to the pumpkin mixture, and beat at low speed until combined and the batter is smooth.
  4. Spread batter into pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely before frosting.
  5. To make the frosting, beat the cream cheese with an electric mixer until smooth. Add in the sugar and milk and mix at low speed until combined. Stir in the vanilla and mix again. Spread over cooled bars. Dust lightly with cinnamon, if desired.
http://kitchenmeetsgirl.com/grandmas-pumpkin-snack-cake/

 

XO, Ashley

 

 

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