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Maple Pecan Cake Parfait

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We may be in the middle of winter right now, but that doesn’t mean we can’t be dreaming of Summer treats. This Mom is fighting the winter blues by indulging in a maple pecan cake parfait. Savory and sweet, it is the perfect treat to satisfy any sweet tooth.

Or even your bacon craving.

Yes, you read that correctly! GIANT has released some new limited edition products that will make any fan of bacon absolutely go wild! They are offering more than 50 sweet and smoky products in both fresh and non-perishable departments. Whether you having a movie night or getting ready for the Big Game, GIANT’s Bacon and Maple items are the perfect combination.

maple pecan cake parfait

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Honeycomb Chocolate Caramel Bars

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Can you believe that Honeycomb cereal is celebrating its 50th anniversary?  That is amazing! Honeycomb has always been a favorite of mine, so I was happy to be part of the celebration.

Honeycomb Chocolate Caramel Bars

With summer coming up fast, I wanted to come up with a fun recipe that can be used all summer long. You know, the kind of recipe you can take to a party, or one to have just because. I love that my husband was the inspiration behind this recipe. Introducing the Honeycomb Chocolate Caramel Bar.

honeycomb cereal

This recipe is a simple recipe that you can customize to your tastes. I decided that chocolate and caramel would be a part of this recipe because the tastes remind me of my favorite flavors when we are on our favorite family vacation.

And the recipe for the Honeycomb chocolate caramel bars is so simple to make that it is a great recipe to make with kids. Well, as long as you are okay with lots of sampling during the process. I made mine while my teens were at school so that I would be able to make it without sharing. I know, bad Mom.

Honeycomb Chocolate Caramel Bar:

Honeycomb Chocolate Caramel Bar
 
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A simple recipe combining your favorite ingredients for the perfect sweet treat.
Author:
Recipe type: Sweet Treat
Ingredients
  • 1 bag large marshmallows
  • 1 bag chocolate chips
  • Honeycombs cereal
  • 3 tablespoons butter(I use unsalted)
  • Caramel sauce(optional)
  • Mini marshmallows(optional)
  • Caramel filled chocolate chips(optional)
Instructions
  1. On the stove top, combine the marshmallows, ¼ bag chocolate chips, and butter in a saucepan.
  2. On low heat, stir ingredients till completely melted.
  3. In a large bowl, add cereal and optional marshmallows and chocolate chips.
  4. Pour marshmallow mixture on top, and gently stir until completely coated.
  5. Press into a 13X9 baking dish, and set aside.
  6. Let it cool completely, then cut into squares.
  7. Top with caramel sauce, if desired

honeycomb bar process

Who can resist this ooey, gooey, chocolate caramel goodness?

honeycomb chocolate caramel bar

I know that I can’t wait for our next party so I can take this recipe for Honeycomb Chocolate Caramel Bars! What is great is you can cut it up and wrap it individually so you can have it on the go!

So I hope you enjoy this recipe for Honeycomb Chocolate Caramel Bars, as I certainly enjoyed creating it. When will you be making it?

How will you celebrate Honeycomb’s 50th Anniversary?

*Disclaimer: I received a sample and promotional product in exchange for this recipe creation. As always, my thoughts are 100% my own.

6 Decadent Desserts for Your Valentine

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Oh, Chocolate, how do I love thee.  Whether it’s mixed in, sprinkled on top, coated, drizzled or smothered, nothing says “I Love You” like chocolate!

Decadent Desserts

Valentine’s Day is the perfect time to indulge in chocolately deliciousness.  So, why not surprise your Valentine with one of these decadent desserts?

6 Decadent Desserts For Your Valentine:

Just click on the title and you will be taken to the recipe.

10 Minute Chocolate Cake
This cake is super easy to make and done in no time!  The best part is, you make it in the microwave! Yes, you read that right.  The microwave.

Sinfully Outrageous Brownies
Let me just preface this by saying, this recipe uses nearly 2 pounds of chocolate!  They are sinful.  They are outrageous.  And, they are to die for.  Enough said.

Easy Molten Chocolate Cakes
These little cakes have a soft, chocolately molten middle. They look and sound fancy-schmancy but they are really quite easy to make.

No Bake Chocolate Peanut Butter Pie
Hands down, this is my husband’s favorite dessert on the planet.  It’s rich and creamy with layer upon layer of deliciousness.

Chocolate Eclair Cake
I love this recipe.  It’s light and airy so you can indulge in a big, ol honkin’ piece!  That’s my kind of cake!

Chocolate Covered Strawberry Pie
There is no better combo than chocolate and strawberries.  Oh, wait.  Chocolate and peanut butter….hmmm…that’s a toss up.  I think I’m going to have call it a tie!  While I wrestle with this internally, you should make this pie.  It’s deeeevine!

About Christina

Hi!  I’m Christina from It Is a Keeper.  I’m a mom, food blogger and self-proclaimed recipe hoarder.  I share easy recipes, meal planning tips and cooking videos on my blog.  I’d love for you to stop over and say hi!

Thanks Christina for this wonderful collection of decadent desserts that feature my favorite food: chocolate.

Which decadent desserts will you be making?

For more Valentine’s ideas, be sure to check out my Pinterest board.

Follow Jennifer At’s board Valentine’s Day Ideas on Pinterest.

Mini Pumpkin Pies

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I’m Candi from A Day in Candiland and I am exited Jen invited be over today to share with you these mini pumpkin pies that you can serve up for Thanksgiving.  If you have ever been over to my blog you will notice I like dessert recipes and especially mini ones. They are just the perfect size at two bites each. I like to think they don’t have many calories in them either.

 

Mini Pumpkin Pies Collage

My favorite part about these mini pumpkin pies is the leaves on top. I bought these cutters several years ago and rarely use them. I have used them on the outside of the pumpkin pie all the way around. They were really pretty. I have some new ideas this year that I am going to try.

So lets start our pies. Take out your pie crusts and thaw on counter for 15 minutes. You will use both for the crusts and leaves. I used a 4″ fluted circle that was reversible and used the pretty side. Then I cut out the leaves. Spray your pan with cooking spray and insert the shells.

Mini Pumpkin Pies
 
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Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 1 15oz Can Pure Pumpkin (not filling)
  • 1 12 oz can of evaporated milk
  • ¾ cup white granulated sugar
  • 2 eggs
  • 1 ts of cinnamon
  • ½ ts of ground ginger
  • ¼ ts of ground cloves
  • (You can substitute Pumpkin Pie Spice if you want)
Instructions
  1. Preheat oven to 425 degrees. Spray a muffin tin with cooking spray.
  2. Cut out 12- 4in circles and place in the pan.
  3. Fill the muffin tins with pie filling. Don't overfill.
  4. Place the leaves on top.
  5. Bake 15 minutes.
  6. Reduce heat to 350 degrees and bake 20 minutes longer or until cooked.

Mini Pumpkin Pies

 

You will have extra filling and you can either save this for something else or use more pie crusts and make 6 more. I like how simple this was to make and it was pretty quick. Plus it gave me a reason to use my cute cutters.

I hope you enjoy these mini pumpkin pies and use them for your next party or Thanksgiving.

Visit some of Jens other Thanksgiving ideas.

 

 

 

Did someone say… PUMPKIN ROLLS?!?!

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Hi Everyone, Sandy here from Scrapbook Blessings Club. I get to do another guest post for Jennifer today, woohoo!!! Over at SBC, we do anything homemade and that includes our favorite projects….FOOD!  Eating and scrapbooking go hand in hand, especially chocolate!  But now it is time to get ready for the holidays. Everyone has those special recipes around the holidays they are requested to make. You know, the ones that someone in the family says, “Let’s have so & so make her….” Those recipes!

holiday pumpkin roll

I am known for two holiday favorites (the other one, I will save for another time). It is my world (okay, Sandy’s world) famous pumpkin rolls, that are very easy to make and always a big hit at parties!  Plus you can make a couple at a time and freeze them for when you need it. Everyone will think you were baking up a storm, when really you just grabbed it out of the freezer, it is that good!  So without further ad0, here is my go to holiday dessert recipe…

Holiday Pumpkin Roll:

Holiday Pumpkin Roll
 
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Author:
Recipe type: Dessert
Ingredients
  • 3 eggs
  • 1 cup white sugar
  • ⅔ cup solid pack pumpkin puree
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • confectioners’ sugar for dusting
Filling
  • 1 (8 ounce) package cream cheese
  • 1 stick butter
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 375 degrees F (175 degrees C). Place wax paper on a 10×15 inch jellyroll pan.
  2. In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes.
  3. Gradually mix in pumpkin.
  4. Combine the flour, baking powder, salt, cinnamon, nutmeg and ginger; stir into the pumpkin mixture.
  5. Spread batter evenly into the prepared pan.
  6. Bake for 12 to 15 minutes, or until the center springs back when touched.
  7. Loosen edges with a knife.
  8. Turn out on a dishtowel that have been dusted with confectioners’ sugar. Roll up cake using towel, and let cool for about 20 minutes.
  9. In a medium bowl, combine cream cheese, butter, 1 cup confectioners’ sugar, and vanilla. Beat until smooth.
  10. Unroll pumpkin cake when cool, spread with filling, and roll up.
  11. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners’ sugar.
  12. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper.
  13. Refrigerate overnight.
  14. Serve chilled; before slicing, dust with additional confectioners’ sugar.

So the big question is what is yours???

I hope your enjoyed today’s recipe. If you have a questions or suggestions, please leave it in the comments. Also, you can join up to our Facebook group: Scrapbook Blessings Club for more fun, games, inspiration, tips and techniques. Plus find us on Twitter @SBBlessingsClub. Thank you for stopping by and have a blessed day!

 

Lemon Squares

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Lemon Squares

  • 1 cup flour
  • 1 stick margarine
  • 1/4 cup roughly chopped walnuts
  • 16 oz cream cheese
  • 1.5 cups powdered sugar
  • 2 small containers Cool Whip
  • 2 pkgs. instant Lemon pudding
  • 3 cups milks
  • 1/4 cup finely chopped walnuts

Preheat oven to 350 degrees. Mix flour, margarine, and spread on a 13×9 pan, sprinkle with roughly chopped walnuts. Bake 8 to 10 min, then set aside to cool. When cool, mix cream cheese, powdered sugar, and one container of Cool Whip, and spread on crust. Mix the 2 packages lemon instant pudding with the 3 cups milk. Spread on cream cheese mixture, top with remaining Cool Whip and sprinkle with finely chopped nuts. Refrigerate at least 4 hours before serving.

Pumpkin Cake Recipe To Please Any Pumpkin Fan

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libbys pumpkin pureeThis is one of my husband’s absolute favorite fall foods to eat.  I love mine topped with Redi-Whip, although someday I am going to learn how to make homemade whipped cream!  This is a simple pumpkin cake recipe that requires 1 mixing bowl, and 1 baking dish.  It will definitely become a family favorite of yours as well.  Your family and friends will also enjoy it as well, so don’t forget to take some to them as well.  I know that there are plenty of bakers out there that prefer to use fresh pumpkin.  Just substitute the equivalent amount of the fresh pumpkin and your pumpkin cake will be just as delicious.

 

Pumpkin Cake

  • 2 cups sugar
  • 2 eggs
  • 1/2 cup shortening
  • little salt
  • 3 cups flour
  • 2 tsp baking powder
  • 1 1/2 cup milk
  • 1 16 oz can pumpkin
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla
  • 9×12 baking dish, preferably not a glass one
  1. Mix all ingredients gently in mixer.
  2. Pour batter into the lightly greased and floured baking dish.
  3. Bake at 350 degrees, for 50 min.
  4. Place on cooling rack, and cover with a clean towel to cool.

 

Let cake serve completely before serving.  Refrigerate any leftovers in a tightly sealed container.  For more great pumpkin recipes, please check out Libby’s Pumpkin website.  I am sure you will find something you enjoy!
pumpkin cake gg
*All recommendations in this post are my own.  I did not receive any compensation from Libby’s for using their product. My family and I have always used Libby in our pumpkin recipes.

Simple Chocolate Brownies

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Simple Chocolate Brownies

Preheat oven to 350 degrees. Lightly grease and flour a 9 x 13 pan.

  • 3/4 c. cocoa
  • 1/2 tsp. baking soda
  • 1/3 c. oil
  • 1/2 c. hot water

Mix the above ingredients on low in a mixer, set aside.

In another mixing bowl, combine the ingredients below:

  • 2 c. sugar
  • 2 eggs
  • 1/3 c. oil
  • 1 1/3 c. flour
  • 1 tsp. vanilla
  • 1/4 tsp salt.

Mix these ingredients on low in the mixer, then slowly add the already mixed chocolate mixture. Pour into pan, and bake for 35-40 minutes.

Test for doneness at 35 minutes using a toothpick, adding one minute each time you check. The toothpick may not come out completely clean, especially if you are using “generous” measurements with the cocoa. This recipe can be doubled, but you need a bigger pan so that the mixture spreads out. Set on rack to cool uncovered for 10 minutes so a crust forms, then cover with a dishtowel to continue cooling.

Thank you for stopping by my blog. I hope you enjoyed your visit. Remember to stop in and leave a comment.
Blessings to you!