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Peppermint Cookie Dough Stuffed Oreo Truffles


Peppermint Cookie Dough Oreo Truffles 3 thumb

These truffles kind of have a long name.  But I am not sure what else to call them.  I have to highlight the good points right?  We have cookie dough.  Peppermint.  Oreo’s that happened to be double stuffed, but that seemed like too much to put in there.  Then everything is dipped in chocolate, so I deem them truffles.

Today I am posting with a group of bloggers in honor of the victims, families, and community of Newtown, CT.  “Cookies and Crafts for Sandy Hook” is one way we can unite and show support in the aftermath of what happened last week.  Newton Youth and Family Services is a licensed, non-profit, mental health clinic and youth services bureau dedicated to helping children and families achieve their highest potential. NYFS provides programs, services, activities, counseling, support groups and education throughout the Greater Newtown area.  Any donations made to them are going to those that were affected by the shooting.  If you would like to donate, you can find more information here.

Sarah posted these last week, and I knew I needed to make them immediately.  I knew that my 7 year old would love them, and they were perfect for the holidays.  What kid wouldn’t love the chance to eat cookie dough and Oreo’s together?  My 7 year old and I made these together, and then got to eat them!  He was in love.  These would be great without the peppermint extract for the rest of the year too.

I am beyond thankful for the time I have to spend with my son and my family this holiday season, and always.  In the wake of what happened in Newtown, that is even more present on my mind.  I know I am lucky to have each day with them.  I hope in some way we can honor the victims of this horrible tragedy.

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Pumpkin Dream Cake #ChristmasWeek


Pumpkin-Dream-Cake-

Pumpkin Dream Cake – Three layer pumpkin cake with a Cinnamon Butter Cream Frosting. Gorgeous, and perfect for any Holiday table.

Three layer pumpkin cake with a Cinnamon Butter Cream Frosting.  Gorgeous, and perfect for any Holiday table.
Welcome to day #3 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Today’s theme for Christmas Week is “Christmas Cakes and Cupcakes”.

Just look at this cake! This is the first cake recipe I have ever shared on this blog, and I am so excited with how it turned out!  In my family, pumpkin does not stop at Thanksgiving.  We have pumpkin pie at Christmas too.  Plus, with how pretty it is, how could you not have this as part of your Christmas celebration?

Pumpkin Dream Cake {Dinners, Dishes, and Desserts}

I actually made this for Thanksgiving, in addition to pumpkin pie.  There were the traditionalist in the room that shunned it because it wasn’t pie, but everyone who tried it, loved it!  The frosting is a Cinnamon Butter Cream, and is just amazing.  You can see the flecks of cinnamon in the frosting, and it adds so much depth to the cake.  The cake itself is a little dense, but still light, and super moist (bad word, I know!).

Pumpkin Dream Cake - three layers of moist pumpkin cake with a cinnamon buttercream frosting

This cake actually comes together very quickly.  The mixer does all the work for you.  Beware the batter is a little thicker than I was used to when baking a cake.  Then as soon as it comes out of the oven you put it in the freezer.  This stops the cooking process, and cools it quickly, so you don’t have to wait forever to frost.  Freezing the cake, made it so easy to get the cake to come cleanly out of the pan.  I will be doing this trick from now on with any cake!  I changed up the frosting from the original cream cheese based, because there was no room in the fridge for a cake.  And also, cream cheese frostings aren’t my favorite.  This cake would be perfect as the center piece of your dessert table this holiday season.

Pumpkin Dream Cake #ChristmasWeek
 
Serves: 12
Prep time:
Cook time:
Total time:
 
Pumpkin Cake topped with a Cinnamon Buttercream Frosting
Ingredients
  • Cake
  • 3 cups flour
  • 1½ tsp baking soda
  • ½ tsp salt
  • ¾ cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1 Tblsvanilla
  • 1 (15 oz) can pumpkin
  • ¼ cup canola oil
  • 1 cup milk
  • Cinnamon Buttercream
  • 2 sticks butter, softened
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 (2 lb) bag powdered sugar
  • ⅓ cup milk
Instructions
  1. Preheat oven to 300 degrees. Generously butter the bottom and sides of 3 - 8 inch cake pans. Set aside.
  2. In a bowl whisk together flour, baking soda, and salt. Set aside.
  3. Using an electric mixer cream butter and sugar together until light and fluffy (about 2 minutes). Add eggs one at a time, beating after each addition. Stir in vanilla, pumpkin and canola oil until combined. Mix in the flour and the milk, alternating between the two, until everything is well combined.
  4. Pour into prepared pans. Bake for 35-45 minutes, until a toothpick comes out clean. Once fully cooked, immediately remove the pans from the oven, and place them in the freezer for 45 minutes. This stops the cooking process, and makes the cake very easy to remove from the pan.
  5. Meanwhile, prepare the frosting. Using an electric mixer beat all of the frosting ingredients together. You can adjust the milk and sugar amounts to get the desired consistency. You want it a little on the thin side, but not so thin that you can drizzle it.
  6. After 45 minutes, remove the pans from the freezer. Remove the cake from the pans, and begin to frost. Spread a layer of frosting between each layer of cake, and then spread along the edges and top.
Notes
Adapted from The Novice Chef