Recipe: Candy Corn Poke Cake
Isn’t this SO CUTE!? The blog, Wine and Cake, has perfected this poke cake. I’ve seen it made by Taste of Home and Betty Crocker, but hers is by far the prettiest and easiest to make. Go over to her and say hi and thank you for the recipe!
Ingredients:
- 1 box of white cake mix, and all the ingredients necessary to make the cake included on the box (eggs, oil, etc.)
- food coloring (yellow & orange)
- 14 oz sweetened condensed milk
- whipped topping (whipped cream in a tub)
- candy corn
Directions:
- Make the cake batter as directed and divide it into 3 equal parts in bowls: Color one yellow, one orange, and leave one uncolored. Make sure you add food coloring enough to make the cake layers really vibrant.
- Spray the bottom of a 9 x 13 pan. Spread the yellow layer evenly across the bottom, and then stick it in the freezer (make sure it is sitting flat) and leave it for 20 minutes.
- As soon as you pull it out, very carefully add the orange layer, pouring it as evenly as possible around the pan, and gently spreading it out to cover the yellow. Put the cake back in the freezer for another 20 minutes.
- Preheat your oven to the temperature on the cake mix.
- Take out the cake batter pan again, and carefully spread the white layer. Let it sit on top of the preheating oven for at least 30 minutes. Bake the cake according to package directions.
- As soon as the cake comes out of the oven, poke holes throughout the cake with the end of a wooden spoon. Pour the sweetened condensed milk evenly over the cake, making sure to fill each hole.
- Refrigerate cake overnight, then top with whipped topping, candy corn, and enjoy!
Recipe: Low Calorie Dark Chocolate Pretzel Turtles
I love chocolate, and I love that dark chocolate is considered healthy (in moderate quantities, obviously). The magnesium alone is worth eating dark chocolate for. This recipe from Women’s Health Magazine is low in calories and fat, plus surprisingly has fiber and protein. It’s a really easy recipe, too. Note: Instead of regular mini pretzels, if you opt for gluten-free mini pretzels, these turtle treats will be 100% GF!)
Directions:
- Line a baking sheet with parchment paper and spray the paper with nonstick cooking spray.
- In a heatproof bowl, melt 22 dark chocolate kisses in 30 second increments in the microwave.
- Crumble 10 mini pretzels into pieces and gently fold into chocolate, along with 2 tablespoons dried currants.
- Drop 8 spoonfuls of the mixture onto the baking sheet. Sprinkle each with a pinch of sea salt.
- Refrigerate for at least 1 hour before serving.
MAKES 4 SERVINGS
Serving =2 turtles: 140 cal, 8 g fat (5 g sat), 22 g carbs, 120 mg sodium, 2 g fiber, 2 g protein
Recipe: Oreo and Peanut Butter Brownie Cakes
These VERY yummy little brownie cupcakes are so easy to make, you may never go back to regular brownies or cupcakes again. Make them for your next party or potluck! Big thanks to FoodSnots on Instructables for the recipe! Ingredients:
- 1 box brownie mix, 8×8 inch size
- 24 Oreo Cookies
- 1/2 cup creamy peanut butter
Directions:
- Preheat oven to 350 degrees and line a 12 muffin cup baker with paper liners and spray generously with cooking spray.
- Prepare brownie mix according to package directions, then spoon just enough brownie batter to cover the bottom of the liners completely.
- Spread a teaspoon of peanut butter over 2 Oreo cookies, stack them, then place them in the lined cups. Repeat.
- Spoon 2 tablespoons of brownie batter over each of the stacked Oreos and let it run down the sides of the cookies.
- Bake cookies and brownies for about 14 minutes or until brownies are cooked through (don’t be fooled by the “shiny” top, they may already be baked fully).
- Let cool completely then serve or store in an airtight container with a slice of bread to keep them moist for up to a week.
Recipe: Turtle Cheesecake Dip
I had another idea for today’s blog, then I found THIS recipe. I am going to hurry and share it and hopefully forget about it or else I can see this being my “hiding in a corner so my kids can’t see me eating it” meal tonight. This delicious dip is from Bubbly Nature Creations. She has a ton of yummy recipes over there. Just a fair warning in case you are trying to watch what you eat. :)
Ingredients:
- 8 oz. cream cheese softened
- ⅓ cup powdered sugar
- 1 box of cheesecake pudding mix
- 2 cups whipped cream
- ¼ cup and 1 Tbsp. chopped and toasted pecans
- ¼ cup of Hershey’s™ Spreads in Chocolate
- ¼ cup caramel sauce
Directions:
- Place cream cheese, powdered sugar, pudding, and whipped cream in a mixing bowl and mix on high until light and fluffy.
- Add ¼ cup of the toasted pecans and mix on low speed until evenly incorporated.
- Place the mixture into your serving bowl and drizzle the Hershey’s Spreads and caramel sauce on top.
- Sprinkle on the remainder of the toasted pecans on top and serve immediately or place in refrigerator up to 2 days.
Recipe: Gluten-Free Coconut Banana Bread
From the book, Food Matters, comes a delicious and wheat and gluten-free bread that can be used for breakfast and dessert! In my opinion, you could toast it and also use it as french toast!
Ingredients:
- 2 bananas; at least 1 heaped cup of chopped banana
- 1/4 cup coconut oil, melted
- 4 organic free-range eggs
- 4 fresh dates, pitted and chopped
- 1 tbsp pure maple syrup or raw honey
- 3/4 cup coconut flour
- 1/2 tsp aluminium-free baking powder
- 1/4 tsp unrefined sea salt
- 1/2 tsp cinnamon powder
Directions:
- Preheat oven to 350F. Mash bananas with the chopped dates.
- In another bowl, whisk the eggs until fluffy and then combine with the mash. Stir through the oil and maple syrup or honey. Add the dry ingredients and combine well.
- Transfer the batter to a loaf pan, greased and lined. The mixture will be quite thick; flatten and smooth with a spatula.
- Bake 35-40 minutes. Ready when a knife comes out clean and the edges are browned. Eat while still warm, or allow to cool completely on a wire rack before storing in an airtight container in the fridge.
Note:
It’s best to use overripe bananas in banana bread! Coconut flourit doesn’t have the glycemic load of grain flours, has no gluten or anti-nutrients, but it also doesn’t yield the ‘fluffiness’ of regular glutenous flours, so it might take some getting used to. This recipe gives the best bread texture without using wheat.