Saturday, December 31, 2016

Sharing the Joy - Weekend Baking and Happy New Year


My mom gave me a stand mixer for Christmas!

So, I thought I'd put it to use last night. My boys were due to back from their dad's today and I wanted to bake some treats for them.

Peanut Butter Blossoms - this is a favorite. (Recipe, image below, nutrition info at

1 pouch (1 lb 1.5 oz) Betty Crocker peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
36 Hershey's Kisses, unwrapped
White decorating gel
Holiday candy sprinkles
Red decorating icing
(The last three are if you want to dress them up for Christmas - see below)

  • Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
  • Shape dough into thirty-six 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
  • Bake 10 to 12 minutes or until light golden brown. Immediately press 1 chocolate in center of each cookie. Remove from cookie sheets. Cool completely, about 20 minutes. Decorate as desired using remaining ingredients.
Expert Tips
Cookie dough can be covered and refrigerated up to 24 hours before baking. If it's too firm, let stand at room temperature 30 minutes.

Pumpkin Pie Cake - recipe and image from The Country Cook
(I didn't take a picture of mine. It didn't look very pretty, but it tastes phenomenal!)

1 30 oz can pumpkin pie mix
(I made my own - 30 oz pumpkin puree (can or fresh), 1.5 cups sugar, 3 tsp sugar - mix together)
4 large eggs
1 box spice cake mix
1 cup butter (2 sticks) melted
1 container white or vanilla frosting

  • Preheat oven to 350f degrees.
  • Lightly spray the bottom only of a 9x13" baking dish with nonstick cooking spray.
  • In a stand mixer, (or large mixing bowl) mix together pumpkin pie mix and eggs.
  • Then mix in cake mix and melted butter. Mix for a full 2 minutes.
  • Pour batter into prepared baking dish and bake for about 45-55 minutes (center of the cake shouldn't be jiggly.)
  • Allow cake to cool completely then spread the frosting on top.
  • Cut into 12 squares and serve!

5-Minute Cherry Crunch Dump Cake - recipe from The Seasoned Mom
(The image doesn't do it justice, but take it from's delicious!)

1 (20 ounce) can of crushed pineapple (not drained)
1 (21 ounce) can of cherry pie filling
1 package of yellow cake mix
1 cup of pecans, chopped
1 stick (1/2 cup) butter

  • Preheat oven to 350 degrees.
  • Spray a 9x13-inch baking pan with cooking spray.
  • Spread pineapple in its juice evenly into the prepared pan.
  • Spoon pie filling over the pineapple.
  • Sprinkle DRY cake mix evenly over the mixture. Sprinkle with chopped pecans.
  • Slice the chilled butter into thin strips and place the strips evenly over the nuts and other ingredients.
  • Bake for 40-50 minutes or until golden. Serve warm.
Yes, we're having a scrumptious New Year's Eve. We're headed for a dinner out and then back home for celebrations, appetizer yummies, and delish desserts.

Wishing you a fun and safe New Year's Eve, and health, peace, and prosperity in the New Year!

Always in spirit...

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