No party or dinner is complete without one or more yummy desserts! Celebrate all that you are grateful for with your family and friends this holiday season.
Apple Pie Pops
These Apple Pie Pops are so addicting. The apple cinnamon flavor isn’t overpowering – just the right amount! These are great to take to a party because you can make them ahead, as long as you store them in the
1 package family size Golden Oreos
½ cup apple pie filling
6 ounces cream cheese, softened
8-12 ounces white chocolate chips or white chocolate melting bark
1 tablespoon vegetable oil
½ teaspoon cinnamon
Crushed cinnamon graham crackers (optional)
Using a food processor, crush cookies into a fine crumb. Beat cream cheese and apple pie filling, until fluffy. Add Vanilla Oreo crumbs to cream cheese mixture, beat until fully combined. Using a mini ice cream scoop, make a ¾″-1″ ball. These balls will be fairly gooey so roll in your hands until formed into a ball. Place balls into refrigerator for
After the Oreo balls have hardened in the refrigerator, melt ¼ cup of white chocolate in microwave until smooth. Remove balls from refrigerator and re-roll to assure a smoother, less bumpy, ball. Dip one end of lollipop stick into white chocolate, push into ball, about ½ -⅔ way. Place balls back into the fridge overnight or for several hours.
Melt remaining chocolate. Add vegetable oil into melted chocolate, mix in until fully combined. Add cinnamon to chocolate mixture and stir to combine. Dip entire Oreo ball into white chocolate, shake off excess chocolate. If desired, sprinkle with cinnamon graham cracker crumbs. Place pops onto wax paper to cool and harden. After completely cooled, place Oreo pops in refrigerator until ready
Makes about 24-28 Apple Pie Pops.
Whole Grain Pumpkin Muffins with Vanilla Glaze
If you’re looking for a healthier version of a fall flavored muffin, these Healthy Whole Grain Pumpkin Muffins are a delicious little choice! The vanilla glaze on top adds just the right amount of sweetness to these
muffins. They are like a mini pumpkin pie, but without all of the guilt!
3 cups white whole-wheat flour
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon salt
1 cup coconut oil, melted
½ cup maple syrup
½ cup honey
1 teaspoon vanilla extract
1 15 oz can pumpkin puree
½ cup powdered sugar
4 tablespoons skim milk
½ teaspoon vanilla extract
Preheat oven to 350 degrees. Line 24 muffin tins with cupcake liners.
In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda and salt. Add eggs, oil, maple syrup, honey and vanilla to bowl and stir together until fully incorporated. Using an ice cream scoop fill muffin tins ⅔ full. Bake muffins for 18-22 minutes or until a toothpick inserted into the center of the muffins comes out clean. Makes two dozen.
For the Glaze: Stir together powdered sugar, milk and vanilla extract. Drizzle onto tops of muffin immediately before serving.
Chocolate Cake with Peanut
Butter Frosting and Chocolate Ganache
Chocolate cake paired with peanut butter frosting and chocolate ganache makes for a rich, delicious cake.
For the cake, use two boxes of Ghirardelli Double Chocolate Premium Cake Mix. Make the cake according to the directions on the back of the box. Butter and flour the bottoms of three 9″ cake pans and pour three equal amounts into the pans. Bake cakes according to the back of the box, let cakes cool completely before frosting.
Peanut Butter Buttercream Frosting:
1½ cups butter, softened
1 cup peanut butter
2 to 3 cups powdered sugar
3 to 4 tablespoons milk
Cream together butter and peanut butter. Gradually add 1 cup powdered sugar alternately with 1 tablespoon milk, beating on low speed until blended and smooth after each addition.
Assemble the cake: Once cakes have cooled, spread ¼ of frosting on the top of first layer of cake. Repeat with the next layer and top with third layer of cake. Spread remaining ½ of frosting on the outside of cake. Place
cake in the refrigerator for at least 1 hour
before making ganache.
8 ounces good quality semisweet
½ cup heavy cream
1 teaspoon vanilla extract
Heat the chocolate chips, heavy cream
and vanilla extract over low heat until completely melted and incorporated, stirring
Let ganache cool for about 10-15 minutes. Spread chocolate ganache on the top of the cake and around the sides.
Now for the fun part! Decorate your cake with candy or fruit. Top cake with candies, like crushed Butterfinger, Hershey’s chocolate bar, Lindt truffles and strawberries.