Tangled Cake

So I did this cake last minute for my Niece and she definitely picked a cute theme. I will admit that I had a cooler looking tower built, but it was too heavy for the top of the cake so I had to improvise a bit but it still turned out really cute. My favorite it that Pascals tongue is the writing for Happy Birthday. I love you my sweet Elise!!

Mr. Pascal

Rapunzel's head popped out of the window.

Flynn doing the "smolder" smile. Pretty silly.

Frosty Frosting!!

I hope you all had a great Thanksgiving, but now it is time for Christmas baking!! Here is an idea I came up with this week. I made a new frosting that is versatile, delicious, and perfect for this time of year. It involves mini York peppermint patties, can't get any better than that. It was an experaMINT that turned out beautifully! It is sooo good because you get the creaminess of the frosting, the dense York center, and then a sprinkling of soft chocolate pieces throughout. YUM!

Peppermint Patty Frosting
1 Cube Butter melted
4 Cups (or so) Powdered Sugar
Milk as needed
1 pkg. Mini York Peppermint patties

Pour your melted butter into a bowl and mix in powdered sugar a little at a time. Add little splashes of milk as needed to keep thinning it out while you get all your sugar added. (Tip: really add just a very small amount of milk at a time or you will have enough frosting to frost until next Christmas.) If you need more frosting for whatever you are baking just add more powdered sugar until you get there. Once you have the amount of frosting you want and the consistency right it is time to throw in your peppermint patties. I made my frosting in a mixer so I just threw them in whole and it broke them up for me. If mixing by hand break them up first. Spread on brownies, homemade oreos, cupcakes or just eat it with a spoon!!

My Cup Runneth over cookies!!

Hey there! May I be the first to wish you a early Happy Thanksgiving. I made these cookies this weekend hoping to use up some Halloween candy. I had bought two XL bags of full size Reese's peanut butter cups after Halloween on clearance. I new I would eat them all so I incorporated them into a cookie so I could give some away. I still ate my fair share though. This recipe is from my awesome sister in law Amy. She definitely knows how to make some sweet eats so believe me when I say this is the best peanut butter cookie ever. Usually you use this recipe to make Hershey kiss cookies. I made the dough balls extra large so there would be room for the whole peanut butter cup. We came up with our name because of the upcoming holiday and the full size peanut butter cup. All your friends will be giving you thanks when you make these babies. Enjoy!!!

This is about how big I rolled the dough out. Don't forget to roll them in sugar. Then you get the soft cookie, the gooey chocolate, and the crunch from the sweet sugar!!

Here they are lined up in all their chocolaty goodness!!

My Cup Runneth over Cookies!!

1 1/2 Cups Shortening

2 1/4 Cups Peanut Butter

1 Cup Sugar

1 Cup Brown Sugar

3 Eggs

6 Tbs. Milk

3 tsp. Vanilla

4 1/2 Cups Flour

3 tsp. Baking soda

1 tsp. Salt

2 Large bags of full sized peanut butter cups

Mix all but the peanut butter cups together and form into balls rolled in sugar. Bake at 350 degrees for 8-12 minutes. Remove from oven and immediately press in a peanut butter cup while hot!

Pumpkin Pie with a twist!

Ok, so I was craving pumpkin pie and got a bit carried away. I decided to try it in my cookie pans again to have plenty, and it worked great!! One batch of my dough made two pans and then I just used the Libby's pumpkin pie recipe for my filling. I tripled it for the two pies. Now, here is where the twist comes in. I topped one with a sweet sour cream topping and it was AWESOME!! You could even throw this topping on a store bought pie and throw it in the oven for a few minutes. Everyone will be impressed with this one!

For my pie crust recipe click here
For Libby's Pumpkin pie recipe click here

Sour Cream Pie Topping (double if using on a cookie sheet pie)
16 Oz Sour Cream
4 Tbs Sugar
2 tsp Vanilla
Spread on top of baked pie and return to oven for another 3-5 minutes.

Candy Corn Butterfinger Truffles

HEY! Long time no post eh? Before you slam the door let me explain. First off I got to go on a vacation. That has been kind of tricky to do lately so that was nice. (Thanks Mom and Dad for helping that be possible.) Next I came home and my computer was dead. Like totally dead. I was shocked how hard it was to not have one for like a week while we shopped around for one and then got everything transferred to it and set up. UGH! (Thanks to my Bro for the help on that one.) Then one of my kiddos was sick and that took some attention for a bit. But, I never forgot you all and in the midst of everything I was still trying recipes and making posts in my head. To make up for not talking to you for a month I am posting 3 recipes at once. So be sure to scroll down and try them all. I must admit that the pictures are lacking, probably because I usually was eating and cooking on the run. Also I was obviously in a trifle and truffle mood. But, these are crazy simple to throw together but majorly impressive. Give them a try and let me know how it went. By the way, I hope you forgive me and I promise not to be a stranger. HAPPY HALLOWEEN!

Candy Corn Butterfinger Truffles (a great way to use up extra candy corn)

2 Cups candy corn

2 Cups creamy peanut butter

1 pkg Chocolate chips

Place your candy corn in a microwave safe bowl and melt stirring every 30-45 seconds until the candy corn is completely melted. Remove from microwave and add peanut butter. This is when is comes together and forms all those little layers that are like a butterfinger candy bar. Form into balls and chill in the refrigerator until firm. Melt your chocolate chips and roll your truffles until covered. They taste just like a butterfinger. Enjoy!!

Fall Trifle

Ok, so usually necessity is the mother of invention, but this time I must admit it was laziness that was the mother of invention. So I was home on a Saturday night and I wanted banana cream pie. I told my husband they were on sale and we should go get one. Well, by the time we got all the kids in bed we were too tired to go anywhere, but that did not get rid of the need for banana cream pie. So I checked out my pantry and got busy. This is what I came up with and I must say it was awesome!!

Fall Trifle

Molasses cookies or Ginger Snaps (these were molasses cookies from Costco and they were nice!)

instant vanilla pudding (made)

Bananas

Ice cream caramel topping

Cool Whip

Start by crumbling your cookies and layering them in the bottom of dish. Cover your crumbled cookies with vanilla pudding and then sliced bananas. Top with cool whip, drizzle with caramel and start over again. Chill and then enjoy with chillin with a loved one!!

Oreo Trifle

Ok, so basically I love Oreo Trifle. I have to thank my sister in law Amy for sharing this with me. After having tasted it I literally had to make my own. By my own I mean one just for me to eat, and share with no one else. No really I made a trifle for everyone and then one for me. Also I ate it so quickly that I have no pictures. But, this recipe is not only DELICIOUS, but beyond simple. Also, thanks to Oreo changing the color of the filling it can match any Holiday you want it to. I do not have measurements, so you can layer them as thick or thin as you like. If you feel like you have extra ingredients add another layer or make your own to each later. Enjoy!!

Oreo Trifle
Oreos
Cool Whip
Instant chocolate pudding (made)

Optional items: Caramel, m&m's, toffee, or any other tid bits that make you happy!

Find yourself a nice trifle bowl, or a tall bowl or Tupperware and lay down a layer of Oreos. You can break them up or you can put them down whole. I don't like them crushed too small, I like to be able to bite into Oreo softened by all the whipped goodness. Then layer the chocolate pudding and cool whip. My sister in law will mix some of the pudding and cool whip to create another shade of layering. You may do as you please. If you have other items you want to add just layer them in. Keep in the refrigerator until ready to serve. Enjoy!