:: Boston Cream Cake ::

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Oooh-oooh. Boston Cream Cake in all it’s scrumptious glory. In a hurry? Need a dessert like…NOW?  Well, my friends, you’re in luck.

Easy. Quick. Yummy beyond belief.

And I mean it.

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Oh, and don’t be confused–or alarmed by the pictures. We tripled the recipe–hence, three of everything. Your eyes work just fine.

Luckily, 3 fit in a 9 x 13 Pyrex pan just perfectly. About the right amount for this crazy crowd.

:}

Ingredients:

1-1/2 cups cold half-and-half cream

1 small package instant French vanilla pudding mix

1 loaf frozen pound cake, thawed

3/4 cup confectioners’ sugar

2 tablespoons baking cocoa

4 to 5 teaspoons hot water

Directions:

In a large bowl, whisk together cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.

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Cut cake into three horizontal layers.

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Place bottom layer on a serving plate.

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Top with half of the pudding.

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Repeat layers.

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Top with third cake layer.

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In a small bowl, combine the confectioners’ sugar, cocoa and enough water to reach desired spreading consistency.

Spread over top of cake, letting glaze drizzle down sides.

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We served ours with fresh strawberries…

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and it was gone in exactly 12 minutes of a hurricane-type eating frenzy.

It wasn’t my fault…but it was an incredible 12 minutes.

See for yourself.

5.0 from 1 reviews
Boston Cream Cake
 
Ingredients
  • 1-1/2 cups cold half-and-half cream
  • 1 small package instant French vanilla pudding mix
  • 1 loaf frozen pound cake, thawed
  • ¾ cup confectioners' sugar
  • 2 tablespoons baking cocoa
  • 4 to 5 teaspoons hot water
Instructions
  1. In a large bowl, whisk together cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
  2. Cut cake into three horizontal layers.
  3. Place bottom layer on a serving plate; top with half of the pudding.
  4. Repeat layers.
  5. Top with third cake layer. In a small bowl, combine the confectioners' sugar, cocoa and enough water to reach desired spreading consistency.
  6. Spread over top of cake, letting glaze drizzle down sides.

Pineapple Angel Food Cake

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If you’re ever in the mood for a scrumptious dessert but don’t have much time to fuss around–you, my dears, are going to LOVE this one.

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Open 1 can of crushed pineapple and pour it into a bowl.

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Pour the contents of one dry Angel Food cake mix on top of the pineapple and stir.  Brace yourself, because something amazing is about to happen.

Be brave.

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When the pineapple juice mixes with the cake mix it starts to foam up and get all fluffy–like you whipped it for twenty minutes. But of course, you didn’t. Pour it into a 9 x 13 Pyrex baking dish.

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Now pop it into the oven and bake for 35 minutes at 400 degrees. When it comes out the top will be a lovely golden brown.

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But on the inside–well, just look at all those magical little pineapple pieces all mixed in there making it all so moist and heavenly.

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Oooh, it’s enough to make some people behave very, very badly.

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Indeed.

:}

Pineapple Angel Food Cake
 
Ingredients
  • 1 can crushed pineapple
  • 1 box Angel Food Cake mix
Instructions
  1. Stir the pineapple and dry cake mix together.
  2. Pour into a 9 x 13 Pyrex baking dish.
  3. Cook for 35 minutes at 400 degrees.
  4. Allow to cool before cutting.

Fruit Smoothie Bark

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Now, before anyone says, “What the…Christmas candy?” give me a chance to explain. This is not Peppermint Bark. In fact, this is a new tradition we are establishing for…Spring. Introducing Fruit Smoothie Bark.

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Made with tender, loving care and only two ingredients. Two bags of Guittard Choc-Au-Lait chips and one box of Jolly Rancher Fruit Smoothie candy canes. You could use any kind of candy canes that you like–Sweet Tart, Spree, Skittles–any of those odd flavored ones that you can never figure out what to do with because they severely have no business hanging out at Christmas time. Honestly.

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We chose the Fruit Smoothie kind because the flavors sound divine–and yes you can still get them from Amazon. We just happened to already have these in the cupboard and figured we’d better get creative.

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I mean, there’s just something wrong with throwing out pretty little candy canes just because they can’t find the right season to live in.

Here’s what you do~

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Melt the white chocolate slowly in a double-boiler.

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Crush up the candy canes to pieces the size of peas.

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Stir them into the melted chocolate…

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and mix well.

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Spread on waxed paper…

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to about 1/2 inch thick. If you put the wax paper on a cookie sheet you can move it to cool in the fridge. You can let it cool on the counter if you’d rather, but I think it set up harder and shinier in the cold.

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When it’s set–in about and hour or so, break into bite sized pieces and serve in a pretty, little serving dish then listen to people rave. A portable, bite sized fruit smoothie that you can carry in your pocket. Well, after you put it in a zip-loc bag, that is.

Seriously, it’s fabulous.

:}

5.0 from 1 reviews
Fruit Smoothie Bark
 
Ingredients
  • 2 Bags Guittard Choc-au-lait chips
  • 1 box (12) fruit flavored candy canes
Instructions
  1. Melt the white chocolate slowly in a double-boiler.
  2. Crush up the candy canes to pieces the size of peas.
  3. Stir them into the melted chocolate...and mix well.
  4. Spread on waxed paper...to about ½ inch thick.
  5. When it's set--in about and hour or so, break into bite sized pieces and serve in a pretty, little serving dish

Neapolitan Fudge

I found this sweet little recipe in a magazine and I’ll tell you, it was love at first sight. I ran around collecting the ingredients because I could hardly wait to see if mine turned out as cute as theirs did. Odd, I know, calling any kind of fudge…cute. But there it is and you can decide for yourself. I personally think it’s adorable.  And oh, my goodness–was it fun to make!

Read through the recipe and you’ll see what I mean–nothing to it really. The only ingredient I had to go on a search for was Strawberry flavoring–which I found at WinCo.  So here you have a smooth, cold, cream cheese fudge that tastes like a spoonful of ice cream! Mmmmmm…  :}

You’ll want to cut it in itty bitty squares because it’s quite tall…for fudge and a little goes a long way. A long, lovely way.

Chocolate Layer:

1-1/2 teaspoons butter
1 package (8 ounces) cream cheese, softened
3 cups confectioners’ sugar
16 ounces milk chocolate, melted and cooled

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Line a 13-in. x 9-in. baking pan with foil and grease the foil with butter; set aside. In a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners’ sugar. Beat in the melted milk chocolate. Spread into prepared pan. Refrigerate for 10 minutes.

Vanilla Layer:

1 package (8 ounces) cream cheese, softened
3 cups confectioners’ sugar
16 ounces white baking chocolate, melted and cooled
1 tablespoon vanilla extract

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For vanilla layer, in a large bowl beat cream cheese until fluffy. Gradually beat in confectioners’ sugar. Beat in melted white chocolate and vanilla. Spread over chocolate layer. Refrigerate for 10 minutes.

Strawberry Layer:

1 package (8 ounces) cream cheese, softened
3 cups confectioners’ sugar
16 ounces white baking chocolate, melted and cooled
1 tablespoon strawberry extract
8 to 10 drops food coloring, optional

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For strawberry layer, in a large bowl beat cream cheese until fluffy. Gradually beat in the confectioners’ sugar. Beat in melted white chocolate and strawberry extract. Tint with food coloring if desired.

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Spread over top.

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Cover and refrigerate for at least 8 hours or overnight.

Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares.

Store in an airtight container in the refrigerator.

Or serve to every person you know…on the face of the earth.

They’re going to love you.

:}

5.0 from 1 reviews
Neapolitan Fudge
 
Ingredients
  • Chocolate Layer:
  • 1-1/2 teaspoons butter
  • 1 package (8 ounces) cream cheese, softened
  • 3 cups confectioners' sugar
  • 16 ounces milk chocolate, melted and cooled
  • Vanilla Layer:
  • 1 package (8 ounces) cream cheese, softened
  • 3 cups confectioners' sugar
  • 16 ounces white baking chocolate, melted and cooled
  • 1 tablespoon vanilla extract
  • Strawberry Layer:
  • 1 package (8 ounces) cream cheese, softened
  • 3 cups confectioners' sugar
  • 16 ounces white baking chocolate, melted and cooled
  • 1 tablespoon strawberry extract
  • 8 to 10 drops food coloring, optional
Instructions
  1. Line a 13-in. x 9-in. baking pan with foil and grease the foil with butter; set aside. In a large bowl, beat cream cheese until fluffy.
  2. Gradually beat in confectioners' sugar.
  3. Beat in the melted milk chocolate.
  4. Spread into prepared pan.
  5. Refrigerate for 10 minutes.
  6. For vanilla layer, in a large bowl beat cream cheese until fluffy.
  7. Gradually beat in confectioners' sugar.
  8. Beat in melted white chocolate and vanilla.
  9. Spread over chocolate layer.
  10. Refrigerate for 10 minutes.
  11. For strawberry layer, in a large bowl beat cream cheese until fluffy.
  12. Gradually beat in the confectioners' sugar.
  13. Beat in melted white chocolate and Strawberry extract.
  14. Tint with food coloring if desired.
  15. Spread over top.
  16. Cover and refrigerate for at least 8 hours or overnight.
  17. Using foil, lift fudge out of pan.
  18. Gently peel off foil; cut fudge into 1-in. squares.
  19. Store in an airtight container in the refrigerator.

Original recipe found in Taste of Home Magazine

Andes Candy Cane Cookies

As you may know we’re pretty wild about Peppermint around here. So to bump into a cookie recipe that’s just chewy enough on the inside and crispy enough around the edges AND satisfies that Peppermint “thing” we have going on too…

well…let me just say, they didn’t last long!


Ingredients:

1 cup softened butter

1-1/3 cup packed brown sugar

1 cup sugar

2 large eggs

3 cups flour–I used whole wheat

1 tsp pumpkin pie spice

1 tsp baking powder

1/2 tsp baking soda

2/3 cup Andes Creme de Menthe Chips

5 candy canes coarsely crushed

Directions:

Preheat the oven to 350 degrees. Next you’ll want to crush the candy canes. We used the Pampered Chef Chopper to make it easier.

In bowl of mixer add butter and sugars and beat until fluffy–about 3 minutes scraping sides of bowl as needed. Add eggs and blend on low until well mixed. In a separate bowl add flour, spice, baking powder and soda. Stir to combine. Add dry ingredients and mix on low until well blended. Add mint chips.

Line cookie sheets with parchment paper. Roll dough in tablespoon sized balls. Dip the top in crushed candy canes…

and place candy-side-up on cookie sheet.

Bake about 13 minutes. Slide cookies and parchment off pan and allow to cool before removing from paper.

 


Isn’t the Pumpkin Pie Spice an interesting surprise? I thought so, but it gave this yummy thing just the right…something. Let me warn you though–two different fellows walked out of here with a stack of these this evening, because one was just not enough–that’s how good they are.

I hope you love them too.  :}

5.0 from 1 reviews
Andes Candy Cane Cookies
 
Ingredients
  • 1 cup softened butter
  • 1-1/3 cup packed brown sugar
  • 1 cup sugar
  • 2 large eggs
  • 3 cups flour--I used whole wheat
  • 1 tsp pumpkin pie spice
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ⅔ cup Andes Mint Chips
  • 5 candy canes coarsely crushed
Instructions
  1. Preheat the oven to 350 degrees.
  2. In bowl of mixer add butter and sugars and beat until fluffy--about 3 minutes scraping sides of bowl as needed. Add eggs and blend on low until well mixed.
  3. In a separate bowl add flour, spice, baking powder and soda.
  4. Stir to combine.
  5. Add dry ingredients and mix on low until well blended.
  6. Add mint chips.
  7. Line cookie sheets with parchment paper.
  8. Roll dough in tablespoon sized balls.
  9. Dip the top in crushed candy canes and place candy-side-up on cookie sheet.
  10. Bake about 13 minutes.
  11. Slide cookies and parchment off pan and allow to cool before removing from paper.