Snowman on a Stick!

So easy...

So delicious...

So very cute...

Snowman on a Stick!

from Flickr

I found this picture so inspiring,
here's what I did...

Directions:

3 Jumbo Marshmallows

1 Long Lollipop Stick

White Candy Melts

Colored Candy Melts (for stocking caps)

Mini M&M candies

Colored frosting for eyes, nose, mouth & arms 

*********

Stack 3 Marshmallows on a stick

Melt Candy Melts

Dip Marshmallows in white Candy Melt

Add M&M buttons

Once hard Dip colored hat & add eyes, nose, mouth & arms

Really stinkin' cute!

Peppermint Popcorn Bark

PEPPERMINT

POPCORN BARK

INGREDIENTS:
2 bags microwave popcorn, popped (18-20 cups)

1 6oz box candy canes, crushed

1 package Almond Bark or white chocolate candy melts

1 tsp peppermint extract 

HOW TO:
Place popcorn in the largest bowl that you have.  

Pour crushed candy canes on top of the  Melt almond bark according to instructions on the package.   

Add the peppermint extract to the almond bark & pour over popcorn.  

Stir until all the popcorn is coated, pour popcorn on wax paper.  

Allow popcorn to cool, firm up and "set". Then break into pieces and enjoy!

from Plain Chicken

What a yummy 

Christmas Treat 

to share with neighbors!

"The Shortcut" Fall Ice Cream Sandwich

What a fun fall treat...

Snickerdoodle &

Pumpkin Ice Cream

Sandwiches

aka - "The Shortcut"

Inspired by Pennies On A Platter
a VERY tasty blog that 
you must check out!!!

OK, so here's the scoop on
"The Shortcut"...

The source of this post made 

HOMEMADE 
Snicker Doodle Cookies 

+

HOMEMADE 
Pumpkin Ice Cream

Which is super impressive. 

(I'm so not worthy!!!) 
And this is what makes her blog so awesome!
(again, you MUST check it out!)

But I must admit,
my busy life is not conducive 
to that kinda of time commitment!

Yet, I was VERY INSPIRED 
by the idea & discovered that 
my local grocery store bakery 

makes awesome Snicker Doodles 

& the freezer section sells 

yummy Pumpkin Ice Cream.

And thus,
"The Shortcut"
Fall Ice Cream Sandwich 
was born!

And it's delish...
ENJOY!

S'mores Cookie Bars

This will be 

fun to make...

S'mores Cookie Bars

from Say Yes To Hoboken

Serve with Ice Cream???

Um, YES!!!!

Chocolate Chip Cookie Cake

Doesn't 

this 

look

DELICIOUS?

from Created by Diane

Simply 

Scrumptious!

Pumpkin Cake!

This Pumpkin Cake 

recipe from

All Recipes

is fab!

PUMPKIN CAKE

Ingredients

• 1 (15 ounce) can pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 3 eggs
• 1 cup white sugar
• 4 teaspoons pumpkin pie spice
• 1 (18.25 ounce) package yellow cake mix
• 3/4 cup butter, melted
• 1 1/2 cups chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.
3. Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.
4. Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.

Easy.

SImple.

Delicious.

Just the way I like it!

Mini Butterfinger Cheesecakes

OK, you must admit...

these look YUMMY!

Mini Butterfinger 

Cheesecakes

Ingredients

Crust:

• 9 oz mini size butterfingers (about 24 mini size Butterfingers)
• 3 oz pretzels

Cheesecake:

• ¼ cup water
• 1 tablespoon powdered gelatin
• 1 1/2 cups heavy cream
• 8oz cream cheese, softened
• ¼ cup creamy peanut butter
• 1/3 cup sugar
• Pinch of salt
• ½ cup Buttercup and Pretzel mixture

Chocolate Pouring Glaze:

• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 4-5 tablespoons water, warm

Peanut Butter Cream Cheese Frosting:

• ¼ cup cream cheese, softened
• 2 tablespoons peanut butter
• 5 tablespoons powdered sugar
• 2-3 tablespoons whole milk

Instructions

Crust:

Combine Butterfingers and pretzels in a food processor bowl or blender and process until finely ground. Measure out ½ cup Butterfinger and Pretzel mixture and set aside.

Press remaining mixture into pan and bake at 350 degrees F for about 7 minutes. Set aside to cool. (No need for butter the chocolate will melt and bind the crust together.)

Cheesecake:

1. Pour ¼ cup of cold water into a shallow, heat-proof bowl. Sprinkle gelatin over water and set aside for five minute until gelatin blooms. Place bowl of bloomed gelatin in microwave at 50% power and heat for 10 seconds. Mixture should be hot, but not steaming. Make sure mixture is liquidified and no lumps are visible. Set aside.
2. Place heavy cream into a stand mixer bowl fitted with a whisk attachment and beat on high until medium peaks form. Set aside.
3. Add cream cheese, peanut butter, sugar, salt, Butterfinger and Pretzel mixture, in a bowl and beat until smooth.
4. Add one tablespoon of gelatin into cream cheese mixture at a time and gently fold to combine. Add heavy cream mixture and fold to combine.
5. Transfer mixture to a pastry bag and pipe into wells. Refrigerate for at least 6 hours to set or overnight for best result. For smooth and even sides, use an offset spatula and run it along the edge of the removable bottom, using that as a guide, continue all the way around the mini cake until you end up where you started.

Chocolate Pouring Glaze:

Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Peanut Butter Cream Cheese Frosting:

Combine all ingredients and beat to combine.

TO ASSEMBLE

Pour warm glaze on top of cheesecake and pipe a dollop of peanut butter cream cheese frosting on top. Return to fridge for an hour or until 20 minutes before serving.

And I love that this is a

"no bake" recipe!

Be sure to go on over to

Baker's Royale

and check all of 

Naomi's fabulous recipes,

you'll be glad you did!

Candy Corn Bark

Candy Corn Bark 

ROCKS!!!

Ingredients

1 bag of candy corn

1 bag of white candy melts

Parchment paper

Line a cookie sheet with parchment paper. 

Pour half of your bag of candy corn onto the cookie sheet.

Melt candy melts in the microwave at 30 second intervals and then stir. Continue until melted. 

Pour over candy corn. Evenly spread.

Pour the remaining candy corn into the melted chocolate.

Refrigerate for one hour.

Break apart into 2-3 inch pieces and serve.

This yummy recipe is from

Lee La La

and this Candy Corn Bark is not 

only tasty, but you could wrap 

it up & make a darling gift!

You really ought to click on over 

and meet Lindsay & check out her 

fabulous blog!

Homemade Pumpkin Frozen Yogurt!

Homemade 

Pumpkin

Frozen Yogurt

Best of all only 4 ingredients

from Babble

1 cup nonfat vanilla yogurt, strained

1 cup pumpkin puree

1 tablespoons granulated sugar

1 teaspoon pumpkin pie spice

Mix everything together in a large mixing bowl

until completely combined. Churn the mixture

in an ice cream maker for a few minutes until 

it is a smooth, cool consistency. 

Alternatively, place the bowl in the freezer 

and stir mixture every half hour until it 

reaches desired consistency.

I love fall...

Brownie Bowls

I love this 

delicious tip from

Courtney Whitmore 

on Pinterest

Make your own

Brownie Bowl

You can get your very own 

Brownie Bowl from

Chicago Metallic Bakeware

I just ordered mine, 

can't wait to get it!

P.S. as a side note, I found a 

33% off coupon code at Retail Me Not... 

(coupon code is - end hunger) 

You can check out the

coupon info {HERE}...

I hope the code works for you too!!!

Krispy Kabobs!

Love these...

from Indulgy

Supplies Needed:

Wooden Scewers

Rice Krispy bites 

in various shapes & colors

Raffia Ribbon

Have fun!!!