Sweet Sharing Season

Saturday is here! Eeep!!! Let the Christmas baking festivities begin. Whether you have a neighborhood cookie exchange, office party, or early family get together, we’re here to help you bake something special to bring along. A little goodie called Frosted Snickerdoodles. They are just your regular cinnamony-sugary snickerdoodles elevated with tasty cream cheese frosting. ”Tis the season to share some sweets!

Frosted Snickerdoodles

INGREDIENTS

1 3/4 cups sugar, divided
1 stick Crisco Baking Sticks Butter Flavor 

2 large egg whites

2 tablespoons almond milk

2 teaspoons vanilla extract

2 3/4 cups Pillsbury BEST™ All Purpose Flour

2 teaspoons cream of tartar

1 teaspoon baking soda

3/4 teaspoon salt

1 tablespoon ground cinnamon 

1 can cream cheese frosting 

DIRECTIONS

HEAT oven to 400°F.
COMBINE 1 1⁄2 cups sugar, shortening, eggs, milk and vanilla in large bowl. Beat with electric mixer at medium speed until well blended.

COMBINE flour, cream of tartar, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Mix just until blended.

COMBINE remaining 1⁄4 cup sugar and cinnamon in small bowl. Shape dough into 1-inch balls. Roll in cinnamon-sugar mixture. Place 2 inches apart on ungreased baking sheets.

BAKE 7 to 8 minutes. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely, then frost with cream cheese frosting. 

Eat, Drink & Be Sweet

The happiest of holidays is finally here! We are baking lots treats of treats to share with our families. Our oldie but goody favorites will be there, of course! But this Christmas we are adding a new edition. Candy Bar Poke Cake!!! It’s part cake, part candy bar and completely delish! We hope this special day brings you peace, joy, and loads of scrumptious desserts! Merry Christmas! Candy Bar Poke Cake
Ingredients

1 box yellow cake mix plus ingredients on the back of the box
1 (14 oz) can sweetened condensed milk

1 (8 oz) jar caramel topping

1 (8 oz) container cool whip 

4 Heath Candy Bars chopped

Directions
1. Bake cake according to directions in a 9×13 baking pan.
2. Let cake cool for about 5 minutes.

3. Using the end of a wooden spoon , carefully poke holes in cake. 

4. Next, slowly pour sweetened condensed milk over the top of the cake, trying to get some in all the holes. 

5. Now pour the caramel topping evenly over the cake, also trying to get some in every hole. 

6. Spread cool whip evenly over the top of the cake and top with chopped candy bars. Cake may be served right away or stored in the refrigerator until ready to use. 

We think it’s best the next day, so bake on Christmas Eve to serve on Christmas Day.

Recipe adapted from Family Fresh Meals