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| Peppermint Poke Cake Via I Wash You Dry |
It's never too soon to start thinking about Christmas desserts! Whether you are hosting a sit down dinner or a casual holiday gathering of appetizers and desserts, here are three delicious recipes to add to your recipe box. Enjoy!
Peppermint Poke Cake
Serves 12
Ingredients:
1 Chocolate Fudge Box Cake Mix
*ingredients needed to make cake mix (eggs, oil, water)
1.4 oz package of Instant Chocolate Pudding Mix
2 cup cold milk
1/4 tsp Peppermint Extract
2 cups Andes Peppermint Crunch Baking Chips, divided
8 oz container of Cool Whip
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Instructions:
Prepare cake according to box instructions in a 9x13" pan.
Right before cake comes out of the oven prepare the pudding by adding the chocolate pudding mix, milk, and peppermint extract in a large bowl. Whisk to combine (2 minutes).
Add 1 cup of the peppermint crunch baking chips and stir together.
After cake comes out of the oven use the back of a wooden spoon to poke holes all over the cake.
Pour the pudding mix over the warm cake and use a rubber spatula to spread it evenly over the cake, making sure to get the pudding into the holes.
Refrigerate until chilled completely (about 1 hour).
Top evenly with Cool Whip and sprinkle with the remaining 1 cup of Peppermint Chips.
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| Favorite Old Fashioned Gingerbread Via All Recipes. |
Preparation - 25 minutes
Cook - 1 hour
Ingredients:
1/2 cup white sugar
1/2 cup butter
1 egg
1 cup molasses
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup hot water
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
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| Cranberry Christmas Cake Via Barefeet in the Kitchen |
Cranberry Christmas Cake
Makes: 16 servings
3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups flour
12 oz fresh cranberries
Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
Spread in a buttered 9 x 13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1" x 2" so that they could be easily eaten at a party.
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