Simple Icing

Ingredients:

3 large egg whites
4 cups powdered sugar

Directions:

Whisk the eggs while and slowly add in powdered sugar.

Once it reaches a creamy texture it is complete.

Pumpkin Roll

Ingredients (Roll):

3 eggs
2/3 cup pumpkin
1 cup sugar
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 cup flour
1 cup chopped pecans

Ingredients (Filling):

1 (8oz) cream cheese
2 tablespoons butter
3/4 teaspoon vanilla
1 cup powdered sugar

Directions:

Mix all roll ingredients together and spread onto a cookie sheet. Bake at 350 degrees for 15-20 minutes or until toothpick comes out clean. When done flip onto damp towel and roll up. Leave rolled up for 4 minutes. Unroll and spread filling over it and roll up again. Wrap in plastic or foil and freeze (helps it stay together easier). Lay out a few hours before wanting to eat.

Peppermint Balls

Ingredients (peppermint centers):

2 1/4 cup powdered sugar
1 1/2 tablespoons light corn syrup
1 1/2 tablespoons water
1/2 teaspoon pure peppermint extract
1 tablespoon crisco
Pinch of salt

Ingredients (coating):

1 bag Hershey Special Dark Chocolate Chips
1-2 tablespoons crisco

Directions:

Blend powdered sugar, corn syrup, water, peppermint extract, crisco, and a pinch of salt together.

Roll into balls as big or little as you like. Lay out on parchment/wax paper and stick in freezer. You can freeze for as little as 15 minutes or overnight.

When done freezing pull off wax paper so you can use it for the chocolate dipped ones.

Melt 1 bag Hershey's chocolate and crisco (makes it thinner for dipping) in a bowl of a pot of boiling water (double boiler).

Toss 1 ball at a time in the chocolate making sure to coat really good, fish out with a fork and set on wax paper covered cookie sheet. Freeze for 30 minutes.

These are good kept in the fridge.

Snickers Cake

Ingredients:

1 box devils food cake mix, plus ingredients to make the cake
1 can sweetened condensed milk
1 jar Smucker's hot caramel ice cream topping
1/2 cup chocolate chips
2 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla
3 snickers candy bars, chopped
1/3 cup peanuts, chopped
caramel sauce
chocolate sauce

Directions:

Bake cake in a 9x13-inch pan according to direction on the package.

While cake is baking, mix condensed milk and hot caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely. Sprinkle chocolate chips over cake. 

In a chilled bowl, whip together heavy cream, powdered sugar and vanilla. Whip on high speed of an electric mixer for 1-2 minutes. Stir in chopped snickers. Spread over cake. Sprinkle chopped peanuts over cake. Drizzle caramel and chocolate sauce on top. Chill.

Roadhouse Cinnamon Butter

Ingredients:

1 stick of butter (room temperature)
1/4 cup powdered sugar
1/3 cup honey
1 tablespoon cinnamon

Directions:

Mix all ingredients together and store in air tight container. Keep refrigerated.

*Sorry about the pictures they are NOT the greatest*

Double Chocolate Chip Bundt Cake

Ingredients:

1 cup cocoa
6oz bittersweet chocolate, chopped (I used chocolate chips)
3/4 cup boiling water
1 3/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 tablespoons butter (1 1/4 sticks)
2 cups brown sugar
1 tablespoon vanilla
5 eggs
1 1/2 cups sour cream
1 cup semi-sweet chocolate chips
Powdered sugar (as needed)

Directions:

Preheat oven to 350 degrees. Coat a 12-cup bundt pan with cooking spray. Mix the cocoa and chopped chocolate in a heatproof bowl. Pour boiling water over the chocolates and stir to melt. Let the mixture stand to cool. Meanwhile, combine the flour, salt, and baking soda in a medium bowl. Add the eggs to the butter mixture and blend well. Fold the sour cream into the cooled chocolate mixture until incorporated. Add the flour mixture and the sour cream/chocolate mixture to the butter mixture and blend well. Add the chocolate chips to the batter and stir to incorporate. Pour the batter into the prepared pan and bake for 55 minutes or until an inserted toothpick comes out clean. Cool the cake slightly before removing from the pan. Sprinkle with powdered sugar and serve. 

Optional: may serve with whipped cream or chocolate ganache. 

Carrot Cake Roll

Ingredients (cake):

3 eggs
2/3 cup sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ginger
1/4 teaspoon nutmeg
2 teaspoons cinnamon
3/4 cup flour
2 cups shredded carrots
Powdered sugar, to aid in rolling

Ingredients (filling):

6oz cream cheese, room temperature
4 tablespoons butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
Powdered sugar, for dusting

Directions:

1. Preheat oven to 350 degrees. Line a jelly roll (10x15) pan with foil and spray with cooking spray.
2. Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar, oil, and vanilla extract.
3. Whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour. Stir into wet ingredients just until blended. Stir in carrots.
4. Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes.
5. While the cake is baking set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
6. Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
7. While the cake is cooling, make the frosting. Beat the butter and cream cheese together until smooth. Beat in the powdered sugar and vanilla.
8. When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly. Chill until it firms up a bit, at least thirty minutes to one hour. Dust with powdered sugar, then slice and serve. Cake can be wrapped in plastic and frozen for up to one month.

Anti-Crabby Cake

Ingredients:
Cake:

1 can (20oz) crushed pineapple - do NOT drain
2 cups flour
1 1/2 cups sugar
2 large eggs
2 teaspoon baking soda

Frosting:

8 oz cream cheese, room temperature
1 stick butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla
2 tablespoons milk

Directions:

1. Preheat oven to 350.
2. Put all cake ingredients into large mixing bowl, mix by hand.
3. Pour mixture into ungreased 9x13 glass pan.
4. You'll want to frost the cake while still warm, so prepare the frosting while the cake is baking.
5. Add all frosting ingredients into aargh now and beat until combined and smooth.
6. Spread the frosting on the warm cake. Let cool, then refrigerate. Serve cold and enjoy.

Pumpkin Cake With Cream Cheese Frosting

Ingredients:

1 (16 oz) can pumpkin
2 cups white sugar
1 cup vegetable oil
1 tsp vanilla
4 eggs, beaten
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup finely chopped walnuts (optional)

Frosting:

1 (3 oz) package cream cheese
6 tablespoons butter, softened
1 tsp vanilla
1 3/4 to 2 cups powdered sugar
3 tsp milk
Chopped walnuts (optional)

Directions:

1. Preheat oven to 350 degrees.
2. Beat pumpkin, sugar, oil and vanilla in a large mixing bowl.
3. Add eggs and mix well.
4. Combine dry ingredients, except nuts, and gradually add to pumpkin mixture, beating until well blended.
5. Fold in nuts.
6. Pour into greased 9x13 inch baking dish.
7. Bake 35 to 40 minutes until center tests done.
8. Cool completely before frosting.
9. For the frosting: beat cream cheese, butter, and vanilla until smooth.
10. Gradually add sugar and mix until well combined and smooth.
11. Add milk and beat until the frosting is the spreading consistency you want.
12. Frost cake and sprinkle with nuts if you desire.

Easiest Peanut Butter Fudge

Ingredients:

1/2 cup butter
2 1/4 cups brown sugar
1/2 cup milk
3/4 cup peanut butter
1 tsp vanilla
3 1/2 cups powdered sugar

Directions:

1. Melt butter in medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over powdered sugar in large mixing bowl. Beat until smooth and pour into 8x8 inch baking dish. Chill until firm and cut into squares.

Homemade Oatmeal Cream Pies

Ingredients:

Cookie:

1 cup unsalted butter

¾ cup dark brown sugar

½ cup sugar

1 tbsp molasses

1 tsp vanilla

2 eggs

1 ½ cups flour

½ tsp salt

1 tsp baking soda

⅛ tsp cinnamon

1 ½ cups quick oats

Cream Filling:

2 tsp very hot water

¼ tsp salt

1 (7 oz.) jar marshmallow cream

½ cup shortening

⅓ cup powdered sugar

½ tsp vanilla

Directions:

1. Preheat the oven to 350° and line a cookie sheet with parchment paper.
2. In the bowl of your stand mixer, cream the butter, sugars, molasses, vanilla, and eggs.
3. In a medium bowl, combine the flour, salt, baking soda, and cinnamon.
4. Add the dry ingredients to the creamed mixture and stir to combine; mix in the oats.
5. Drop tablespoon sized scoops onto the cookie sheet and bake for 10-12 minutes, until just starting to brown around the edges. Be careful not to overbake them; they will look moist.
6. While the cookies are baking, in a small bowl, dissolve the salt in the hot water and allow to cool to room temperature.
7. Combine the marshmallow cream, shortening, powdered sugar, and vanilla and mix on high until fluffy.
8. Add the salt water and mix well.
9. Spread the filling onto the flat side of one cookie and top with another. There you have the most delicious sandwich cookie known to man.

No Bake Peanut Butter Bars

Ingredients:

• 1 ½ cups graham cracker crumbs
• 1 lb confectioners sugar
• 1 ½ cups peanut butter
• 1 cup melted butter
• 1 (12 ounce) bag milk chocolate chips

Instructions:

Crush graham crackers into crumbs.  (You could buy the crumbs, but it’s so easy and much more economical to crush your own.)  I crushed one package of graham crackers and used those, even though it was slightly more than 1 ½ cups.

Melt butter in microwave safe bowl.

Add peanut butter, powdered sugar and graham cracker crumbs to butter and mix well.  It will form a soft, moist dough.

Press the dough into a lightly greased 9×13 baking pan.

In another microwave safe container, melt the chocolate chips in the microwave, stirring every 15 seconds until they are completely melted and spreadable.

Spread the melted chocolate over the dough in your 9×13 pan and pop the pan in the fridge or freezer to let the chocolate reharden and the bars set up.

Spread the melted chocolate over the top of the bars.

Cut into squares (Make them small, these are RICH.) and serve.  Delicious!  Scrumptious!  Yum!  And SOOOO easy

Peanut Butter Pie

Ingredients:

• 5 oz cream cheese, softened
• 1/2 cups confectioners' sugar
• 1/3 cup Peanut Butter
• 8 oz frozen whipped topping, thawed
• graham cracker pie crusts
• 3 tbsp Hershey's chocolate syrup

Directions:

Beat cream cheese and confectioners' sugar together in a medium bowl.

Mix in Peanut Butter and beat until smooth. Fold in whipped topping.

Spoon into graham cracker pie shell; cover, and refrigerate until firm, at least 2-3 hours. Drizzle with chocolate syrup before serving.