Peppermint Pretzel Crisps

Have you tried Trader Joe's Peppermint Pretzel Slims???!!!!???
They are amazing! Seriously! Joe does not even care for sweets and he was eating these as fast as I was. I just LOVE the salty, sweet, pepperminty goodness!!! (Yes, pepperminty can be used as a word if I say so myself). Too bad they only carry it during Christmas. I just found a recipe online to make this year round! Be warned they are addicting...


Peppermint Pretzel Crisps Recipe

INGREDIENTS
4 squares vanilla almond bark candy coating
1 (7.2 oz) bag original pretzel crisps
1 cup Andes Peppermint Crunch baking chips

DIRECTIONS
Melt the almond bark according to the directions. Using a small silicone spatula, spread the top of the pretzel crisps with almond bark, lay on a sheet of wax paper, and immediately sprinkle with peppermint baking chips. Once the almond bark has set, package in an airtight container.
bon appétit

Rolo Pretzel Turtles

I love this simple recipe! It is so quick, easy, and yummy!
It is great for the holidays when making treat plates or taking to a casual party.


Rolo Pretzel Turtles Recipe

INGREDIENTS
Rolos
Pretzels
Toasted Pecans (may substitute with cashews or almonds)

DIRECTIONS
Preheat the oven to 220 degrees. Line cookie sheets with foil. Place pretzels on the cookie sheets. and top with Rolos on each one. Bake for 3 minutes. Remove from the oven and top with pecans. Set on the counter to allow chocolate to set. For faster set up, chill in the freezer for 20 minutes.
bon appétit

Coconut Cream Cake

If you LOVE the taste of Coconut, look no further!!!
This cake is amazing! I cannot get enough of it!


Coconut Cream Cake Recipe

INGREDIENTS
1 white cake mix
1 can sweetened condensed milk
1 jar coconut cream
1 tub cool whip or see whipped cream recipe
1 (8 oz) package shredded coconut

DIRECTIONS
1- Prepare white cake mix according to package instructions
2- Remove from the oven and while it is still hot poke holes about 1 square inch apart
3- Mix cream of coconut and sweetened condensed milk together
4- Pour over the top of warm cake
5- Let cake cool completely in the refrigerator and frost with whipped topping
6- Top with shredded coconut
7- Keep refrigerated until ready to serve
bon appétit

Better Than Sex Cake (Heath Bar Cake)

It seems like I requested this cake every year for my birthday growing up.
It is so rich, creamy, and scrumptious!
It is surprisingly simple and easy to make!




Better Than Sex Cake (Heath Bar Cake) Recipe

INGREDIENTS
1 box German Chocolate Cake Mix
1 jar Caramel sauce topping
1 can sweetened condensed milk
1 tub cool whip or see whipped cream recipe
8 Heath Bars or Skor Bars

DIRECTIONS
1- Bake cake mix according to package instructions
2- Let the cake cool almost completely
3- Poke holes in the cake about a square inch apart
4- Heat caramel topping
5- Pour caramel topping and sweetened condensed milk over warm cake
6- Allow cake to absorb the caramel
7- Refrigerate the cake until completely cooled
8- Top with cool whip and chopped heath bars
9- Keep refrigerated until ready to serve
10- Serve and enjoy
bon appétit

Nutella Fondue

Can you imagine anything more divine than Nutella Fondue? I can't!
Just picture savoring the oozing, decadent nutella as it melts in your mouth. I am sold!


This is a great recipe for a casual or impromptu party.

Nutella Fondue Recipe

INGREDIENTS
1 cup Nutella
1 cup heavy cream
Biscotti, for dipping
Fresh strawberries, for dipping

DIRECTIONS
Heat the Nutella in a fondue maker or by microwaving for 30- 45 seconds in a microwave safe bowl. Slowly whisk the cream into the Nutella until smooth and silky.
Serve with biscotti and fresh strawberries. VOILA! C'est magnifique!!!
bon appétit 

Victoria Sponge Cake

I recently had this wonderful Victoria Sponge Cake while at a friend's house. She learned to make this recipe for her British husband when they were living in London. Victoria Sponge is said to have been the favorite sponge cake of Queen Victoria. It has since become the British customary recipe for tea-time sponge cakes. It is also perfect for summer or a light dessert.




Victoria Sponge Cake Recipe

INGREDIENTS
4 whole eggs (whites and yolks separated)
2/3 c. superfine castor sugar
1 t. vanilla extract
2/3 c. flour
5 T. corn flour
1 t. baking powder
1 T. water, if needed
2 T. cocoa powder, sifted (only if making chocolate version, omit if making vanilla cake)

DIRECTIONS
Preheat the oven to 370 degrees. Grease and lighly flour two 7-inch round cake tins.

Separate the eggs, placing the whites in the bowl of an electric mixer, set aside the yolks.
Beat the egg whites until stiff. When stiff, continue to beat while gradually adding the sugar.
Once all the sugar is added, add the egg yolks one at a time, while still beating.
Finally add the vanilla essence and beat until the mixture resembles thick cream. Turn off mixer and remove mixing bowl.

Sift the flour, cornflour, and baking powder (and cocoa if you want to make a chocolate cake) over the top of the egg and sugar mixture. Using a large metal serving spoon very gently fold the flour into the egg mixture until combined, being careful not to over-mix.

If the mixture is too thick, add the water and fold in. (If making the chocolate sponge version,
2 T. of water may be required).

Divide the mixture evenly between the two tins and place into pre-heated oven for 15-20 minutes. The cakes should be done when they spring back in the middle when lightly pressed.

Turn onto a wire rack to cool, turning the cakes right side up so they do not mark.

Options for filling and topping:

• Fill with whipped cream (1 cup cream, before whipping) and jam or fresh fruit. Dust top with powdered sugar and more fruit.
• Fill with lemon curd and top with simple lemon icing (Lemon juice, powdered sugar, butter and milk).
• Fill with nutella and top with nutella (or make nutella icing) and sprinkle pistachios or top with fresh berries and/or chocolate shavings (may also lightly dust with cocoa powder).
• Chocolate sponge variation: fill with whipped cream and shaved chocolate. Top with melted chocolate icing (melt 1 block of chocolate with 1/2 c. cream. Stir until melted).

bon appétit

Sallee's Coffee Cake

My mother-in-law makes the most scrumptious Coffee Cake
She originally got the recipe from her mother-in-law (my husband's grandmother Sallee) and has now passed the recipe on to me.
My husband requests it every year around Thanksgiving and Christmas.
I especially enjoy eating it for breakfast on Christmas morning or for a late night snack!


Coffee Cake Recipe

INGREDIENTS
1/2 c. imperial brand margarine, softened
3/4 c. sugar
1 t. vanilla
3 eggs
2 c. flour
1 t. baking soda
1/2 pint regular sour cream

Ingredients for the filling/topping:
1 c. walnuts, chopped
6 T. real salted butter, softened
2 t. cinnamon
1 c. brown sugar, packed

DIRECTIONS
Preheat the oven at 375 degrees. Grease a 10 inch tube pan and set aside.
Cream the vanilla, sugar, and margarine in a small bowl. Add the eggs and beat the well.
Add portion of flour, baking soda, and sour cream to batter. Slowly alternate ingredients as you are integrating into the batter and mix well. In a separate bowl, combine ingredients for the filling/topping. Mix until the consistency of granola but take care to not let it get gooey or runny.
Pour half of the cake batter into tube pan. Pour half of the filling evenly over the cake batter. Pour the remaining of the batter evenly over the filling layer. Top with remaining topping evenly over the cake. Bake at 375 degrees for 45 minutes.
bon appétit