Archive for November, 2010

November 24th, 2010

No Bake Pumpkin Cheesecake

Some things are just too good to be true.

Like when your family pranks you by buying you a fake lottery ticket that you just won “$10,000+” with. That’s just mean.

Or when…you watch chic flicks and wonder why the man in your life, your husband, future boyfriend, etc -  can’t be like that.

Or have you ever got super excited for that front row parking spot, pull up thinking “yessss” -  just to find there’s one of those cars that kinda resemble a go-kart parked there?!

How about those infomercials? Miracle diets? Or “Earn $3000/week from home”!!! WOw!

I’ve got good news for you: this one’s not going to let you down folks!

No Bake. No Measure. No kidding.

Pumpkin Cheesecake

Ingredients:

  • 1 pkg vanilla candiquik
  • 2 (8oz) cream cheese (softened)
  • 1 (8oz) container whipped topping (thawed)
  • 1 packet Pumpkin Spice (or plain pumpkin) jello pudding mix
  • 1 (9 inch) graham cracker crust (or homemade graham cracker crust recipe – below)

Directions:

  • Melt Vanilla Candiquik according to directions on package.
  • Pour Candiquik in a large bowl over the pumpkin flavored gelatin powder and softened cream cheese blocks; blend until smooth.
  • Fold in whipped topping, and blend until well mixed.
  • Spread cheesecake mixture in pie crust and top with whipped cream (and a little sprinkle of nutmeg if you’re feelin’ fancy).

 

* You can also make this recipe into 8 mini cheesecakes, tarts, or individual ramekin pies – whatever you wish to call them. Just look for the cute, small, round graham cracker crusts!

Graham Cracker Crust Recipe:

Ingredients:
1 1/2 cups graham cracker crumbs
1/4  cup sugar
6 Tablespoons butter
(optional: 1/4 teaspoon cinnamon)
Preheat oven to 375°F.  Mix all ingredients until well blended.
Press firmly onto bottom and up sides of a 9-inch pie plate.
Bake 8 to 10 minutes or until lightly browned.  Cool completely before filling.

Ohh, and one last thing – check out these cuties (thanksgiving donut pops) from Brooke at Cheeky Kitchen!

CategoryCakes, Cheesecakes & Pies, Halloween, Holidays, Thanksgiving, Uncategorized | CommentNo Comments »

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November 17th, 2010

Chocolate Pilgrim Hats

 

Thanksgiving is….

One week from tomorrow.

The fourth Thursday of every November.

Traditionally, it has been a time to give thanks for a bountiful harvest.

A day where most of us eat wayy too much turkey.

Then blame our lethargicness on the tryptophan.

I decided that the cute little turkeys from last week’s post were just not enough to bring to your Thanksgiving dinner for chocolate…

and we all know that I’m not going to coat a real turkey in CANDIQUIK – or wait?! Am I?!

Should I?!

I don’t think you’re ready for that, so instead let’s make Pilgrim Hats.

Easy and delicious…make it a craft day for you and the kids around, if not – I know you can handle it alone.

add this to your shopping list:

  1. 1 bag large marshmallows
  2. 1 package chocolate CANDIQUIK
  3. round cookies (I used fudge stripes)
  4. yellow cake writing icing

Directions:

  1. Melt CANDIQUIK for 60 seconds in microwave, stir thoroughly, heat for an additional 15 seconds (or as needed).
  2. With tongs (or a toothpick, etc), dip marshmallow completely in Candiquik and place on top of cookie (fudge coated side)
  3. Once dry, carefully draw on (with yellow icing writer) the hat buckle.

That was easy enough, right?! And cute.

Enjoy.

And as always, thank you for visiting!

 

CategoryChocolatey, Cookies, Holidays, Recipes, Thanksgiving, Uncategorized | Comment2 Comments »

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November 9th, 2010

Chocolate Turkey Cookies

 

So I was thinking. Yeah, I know. Stop with the blonde jokes.

Aaand?

Thanksgiving is right around the corner. Most of you are planning out your shopping list, if you haven’t already.

Me – not so much.

I’m dreading the day I have to host a full Thanksgiving.

Until then, I think I’ll keep my small living quarters.

I can however, deal with making all the cute treats everyone will be talking about!

One of them? Turkeys. Chocolate ones. Vanilla ones.

Who wants real turkey anyways? Chocolate turkeys are way better. Or ham…that works too.

INGREDIENTS:

1 package chocolate and/or vanilla CandiQuik

1 package (24) shortbread/sugar (round) cookies (bodies)

1 package candy corn (feathers and beaks)

small assorted candies (or cake writing icing) (eyes)

Large Marshmallows – optional (bodies)

Whole pecans – optional (feet)

DIRECTIONS:

1. Melt Candiquik according to package directions

2. Dip the top of each cookie in Candiquik and place on wax paper to dry.

3. Before Candiquik is completely set, arrange candy corn and small candies on cookie to form the turkey’s tail, beak, and eyes (see photos)

4. (Optional turkey #2) Dip marshmallow in Candiquik and place in the center of the cookie as the turkeys face and place beak and eyes on the marshmallow before completely dry.

5. (Optional turkey #3) Dip top of cookie in Candiquik and arrange candy corn to form the turkey’s tail feathers. Let dry. Dip marshmallow in Candiquik and attach to the round cookie – attach eyes and beak with assorted candies and candy corn.

*If using icing writer to draw on eyes, let the Candiquik dry completely and then carefully draw on the eyes.

CategoryChocolatey, Cookies, Holidays, Recipes, Thanksgiving, Uncategorized | Comment4 Comments »

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November 2nd, 2010

S’more Truffles

 

S’mores. Fire or no fire. You pick. You are probably (most-likely) in a warmer climate that I am and are still likely having bonfires (unless you’re in Alaska, but otherwise, I win).

But I figured out a way to get my S’mores fix in the form of: truffles. Ohhh My!!!

These are incredibly De-lic-ious!

Consisting of a chocolate shell rolled in graham cracker crumbs, with a melt-in-your-mouth fudge beneath that, all hugging the marshmallow center!

 

And the best is still TBA….

  

But I won’t make you wait too long – sooo here it is…

there are only 4 ingredients.

no oven required.

oh yea, did I mention that they’re delicious?

make these.

right now. I promise you will not be disappointed.

S’more Truffles

You will need:

yield: approximately 16 truffles

2 packages (16 oz) Chocolate CANDIQUIK Candy Coating

1/3 Cup Milk

1 package graham cracker crumbs

1 package marshmallows (large or mini)

Directions:

Chop CANDIQUIK into small pieces with a knife.

Heat 1/3 cup milk in medium sized pan, over medium-low heat, until simmering (important that milk is simmering before adding candy coating).

Once simmering, add chopped pieces of CANDIQUIK to milk and stir constantly until melted.

Pour CANDIQUIK® mixture into a medium bowl; place in refrigerator until completely cooled and “fudgey”.
 
Shape mixture into 1″ sized balls. With your thumb, make an indent in the ball and press 2 small marshmallows (or 1/2 of a large marshmallow) into the center. Mold chocolate around the marshmallows to form a ball again and place on wax paper.Melt remaining package of Chocolate CANDIQUIK according to directions on package.

Using a spoon, dip truffle completely in CANDIQUIK and place on wax paper; sprinkle with graham cracker crumbs before chocolate is set.

(Tip: if truffles become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes)

Category4th of July, Cake Balls, Pops, & Bites, Chocolatey, Uncategorized | CommentNo Comments »

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