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Impress your party guests with this pumpkin s’mores dessert lasagna with layers of pumpkin marshmallow filling and graham cracker. Easy to throw together and can be made in advance!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SunsOutSpoonsOut #CollectiveBias
Make an impressive ice cream cake with little effort by combining vanilla ice cream sandwiches, banana split ice cream, cool whip, and bananas and strawberries on top.
Love Italian rainbow cookies but don’t want the hassle of making them? Try this easy Italian rainbow cake that looks a tastes just like Italian rainbow cookies.
Bob’s mom makes the best Italian rainbow cookies I’ve ever had. What really sells me is that she makes half of them with white chocolate. Even though people argue that it is not real chocolate, white chocolate it is my favorite kind of chocolate. Unfortunately she does not share the recipe. But instead of attempting to come up with my own recipe for these cookies I cheated and made a layer cake version using boxed cake mix. When you can’t have the best, make it easy right? Fake it ’til you make it! I added almond extract, food coloring, and homemade white chocolate frosting to seal the deal. I could have used store bought frosting to make this cake even easier but I wanted white chocolate frosting, not regular chocolate. Feel free to go the store bought route if you’re not into white chocolate or substitute the white for regular chocolate in the recipe if you want to make it yourself.
One year ago: White Hot Chocolate Pods
What happens when you mix eggnog and hot chocolate? One amazing cake with two of your favorite winter beverages! Perfect for holiday parties.
Today is the Friday of the last weekend before Christmas. What are you doing this weekend? If I had to guess many of you will be baking cookies, attending holiday parties, and/or crazy enough to go shopping. I remember the last time I tried going to the mall the weekend before Christmas (and not to buy a present, just retail therapy with a friend and neglected to realize what weekend it was) and it took over an hour to get out of the parking lot. Insanity. Never again. I am however committing to the other two aforementioned tasks this weekend – getting covered in snow-like sugar while baking and then eating party food until my belly resembles Santa’s.
This pound cake embodies the two best wintry drinks: eggnog and hot chocolate. Both eggnog and hot chocolate mix are used in the making of this pound cake, which results in the perfect pound cake to appear at your next holiday party. It didn’t take long for it to be reduced to crumbs. Spike it with a little bit of rum if you dare.
P.S. Does anyone else see the face in the swirl in the pictures above? It looks like Bugs bunny with his ears slightly chopped off to me.
One year ago: Meyer Lemon Chess Pie
Serve lasagna for dessert! This dessert lasagna is made with graham crackers, golden pumpkin Oreos, cream cheese, cool whip, and cookie butter. In other words, delicious.
After how big of a hit the chocolate peanut butter cup lasagna was last year, it seemed like a no brainer to try it again with another beloved spread – Speculoos aka Biscoff. With the help of some pumpkin spice Oreos, this dessert lasagna disappeared just as quickly as the peanut butter version. I brought it to a chili cook off and there wasn’t a single dollop left by the end of the night – people were scraping up every last bit of it. Basically, if you are looking for a killer make-ahead dessert for an upcoming party then look no further. Pumpkin is totally acceptable after Thanksgiving.
P.S. You can now follow me on Instagram! Oh technology!
One year ago: Homemade Italian Bread & Garlic Bread
Two years ago: White Chocolate Cranberry Shortbread Cookies
Three years ago: Cauliflower Pizza Crust
Four years ago: Homemade Applesauce
SPECULOOS & PUMPKIN SPICE OREO LASAGNA
1 cup semisweet chocolate chips
1/3 cup heavy cream
2 (8 oz.) packages cream cheese, room temperature
1-1/2 cups Biscoff or Speculoos cookie spread
1 cup powdered sugar
1 cup heavy cream
1 tsp vanilla extract
16 oz. frozen whipped topping, thawed
15 whole graham crackers
1 (12.2 oz.) box Golden Oreos with Pumpkin Spice Creme
1 cup mini semisweet chocolate chips
8 oz. frozen whipped topping, thawed
1/4 cup toffee bits
- For the chocolate drizzle, melt the chocolate chips and heavy cream together in the microwave in 15 second increments, stirring until smooth. Set aside to cool.
- Prepare the filling: In a medium mixing bowl, whip together cream cheese, cookie spread, powdered sugar, heavy cream and vanilla. Whip for 2-3 minutes until fully combined and smooth. Add the thawed whipped topping 8 ounces at a time. Continue to whip until fluffy and light. Set aside.
- In a 9 x 13 inch dish place one layer of graham crackers (7-1/2 sheets). Spread 1/3 of the filling mixture over the crackers, and sprinkle with 1/3 of the chocolate chips. Gently press a layer of Oreos into the filling and top with another 1/3 of the filling. Sprinkle with 1/3 of the chocolate chips and top with another layer of crackers followed by the final 1/3 of the filling.
- Frost with whipped topping, and sprinkle the top with the remaining chocolate chips and toffee bits. Drizzle with chocolate. Chill for at least 4-6 hours before cutting into 24 squares.
Source: Adapted from my Chocolate Peanut Butter Cup Lasagna.