Well it’s the day after Christmas so a tad late for festive recipes but let’s be honest here, if it tastes good, you’ll eat it year round. This is a two-in-one recipe post because I’ve got a few other posts I would like to get to before the end of the year.
The first recipe was an awesome peppermint cheesecake dip. Again, instead of crushed peppermint candies I used crushed peppermint bark. Served with chocolate graham crackers (though I will complain that the crackers kept breaking into odd shaped pieces instead of their perforated lines) made it a great snack before dinner. (Thought; Teddy Grahams may be better for dipping.)
I hope everyone had a lovely Thanksgiving! For the first time in a couple of years, we went to someone else’s house and didn’t have to do the cooking. Being a good guest though, I baked some mighty tasty bread to bring along. This recipe has been hanging out on my Pinterest board for a couple of years now and it was time to give it a whirl. The result? Awesome. Sweet and tart.
September through October was my horror/paranormal marathon reading in honor of the Halloween season. November means it’s officially Sci-Fi month! I’m ready for the change but before we leap into a new genre, here’s a recap of a spooky two months of reading.
Cheap, easy, delicious! The whole batch was gone in less than 24 hours. (It made a good amount of cookies too.)
I calculated, this cookie recipe cost me $3.50 to make. Prepare for a very sticky dough, but if you quickly drop it into the powdered sugar and roll it around, it becomes much easier to handle. Based on the ingredients, you could easily switch up the flavors.
Oooooo daddy. These were tasty. They were a combination of two different blog recipes. Problem is, the frosting recipe is lost to the recesses of time and only thanks to the impeccable Ignited Moth was I able to make it once again. So I will not be able to link you the site but I will give instructions on how to create it yourself.
First, the cupcakes. Recipe Here. (You’ll see a wondrous peanut butter frosting recipe with it. I’m hoping to try it one day, but today was not the day.) These are dark, delicious and moist. I chose that word strictly for it’s descriptive qualities but if it makes you cringe a little bit too, that’s okay. I like making people uncomfortable sometimes.
Frosting is super easy provided you follow the instructions correctly the first time. Not like myself who fucked up a batch my first go and had to run back out to the store at 9 pm to get more supplies.
1 package instant pudding mix (any flavor!) I chose white chocolate this round.
1 tub cool whip
In a large mixing bowl, mix pudding mix with just enough milk to make a cake batter-like consistency. Then use about 1/2 of the tub of cool whip and fold it into the pudding mix. From here, taste test. You may add more cool whip as you see fit. Too much cool whip dilutes the flavor of the pudding mix. You should have a mousse-like consistency. Slap it on those sweet cakes!