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

Sweet Mother Of All Treats

It’s a special time of year for us. Almost as great as our birthday. We get to celebrate the most important ladies in our lives, including each other. It’s Mother’s Day weekend and we’re taking full advantage of it. We will be enjoying some much needed “me” time, getting pampered by our families, and sweet treat cheating all weekend long. Candy Bar Poke Cake. Enough said! 

Happy Mother’s Day to all moms, especially ours! We love you! 

Candy Bar Poke Cake
  
Ingredients
  • 1 box chocolate cake mix, plus ingredients on back of box
  • 1 cup hot fudge sauce
  • 1 tub (8 oz) Cool Whip, thawed
  • 2 cups chopped assorted candy (we used M&M’s, Kit Kats, Snickers, Rolos, Hershey Bar & Heath)
  • 1/2 cup caramel sauce
  • 1 can of sweetened condensed milk
Instructions
  1. Preheat oven to 350 degrees. Grease a 13×9 inch pan with cooking spray.
  2. Make the cake according to the directions on the back of the box. Pour into the greased pan and bake for 30-35 min. Cool completely.
  3. Once cooled, poke holes through the cake. Mix the can of sweetened condensed milk and 1/2 cup of caramel sauce. Pour over the holes. Sprinkle with Heath Bits. 
  4. Spread the Cool Whip on top of the cake.  Top with the chopped, assorted candies. Drizzle the top with the caramel sauce and hot fudge. 
  5. Eat and enjoy!

*recipe adapted The Domestic Rebel

Sweets For Peeps

Woot woot!  It’s Saturday. Our favorite day!  Our cheat and treat ourselves day. This week we are preparing for Easter and doing a trial run on a new recipe:  Salted Caramel Carrot Poke Cake. Since it’s best after sitting in the refrigerator over night, it’s a perfect make-the-night-before and travel-with-the-next-day dessert. Why not take this “EGG”TRA-ORDiNARY yumminess to your Easter celebration?  Every”bunny” will love it!!!

Salted Caramel Carrot Poke Cake

  • 1 box Carrot Cake Mix
  • 1 package Instant Vanilla Pudding
  • 4 Eggs
  • ½ cup Milk
  • 1 cup Sour Cream
  • ¾ cup Canola Oil
  • 1½ cups Chopped Pecans
  • 14 oz. can Sweetened Condensed Milk
Frosting:
  • 1 container of cream cheese frosting
Topping:
  • Smuckers SaltedCaramel Sauce
  • ½ cup Chopped Pecans
Instructions
  1. Preheat 350 F.
  2. Combine cake ingredients except for Sweetened Condensed Milk and mix until combined.
  3. Pour batter into a greased 9 x 13 inch pan.
  4. Bake for 40-45 minutes.
  5. Let cake cool completely. Do not remove cake from pan, it cannot stand on its own.
  6. Once cake has cooled, use a skewer to evenly poke the cake about 25 – 40 times.
  7. Pour sweetened condensed milk over the cake and let set over night.
  8. Once cake has set spread frosting over the cake.
  9. Heat opened Salted Caramel Sauce jar in the microwave for 20 – 30 seconds.
  10. Pour SaltedCaramel Sauce over the frosting and top it with chopped pecans.

*recipe adapted from Living Better Together

  



For the Love of Sweets

After taking last week off from our weekly baking ritual, we knew this Saturday had to include an extra special treat. It had to have just the right amount deliciousness and, of course, be made of our most favorite ingredient…CHOCOLATE!  We knew we couldn’t find anything more sweet or chocolatey than Triple Chocolate Poke Cake.  Saturday, oh how we love you so!!! 

Ingredients
  • 1 Box Chocolate fudge cake mix
  • 1 Box Hershey’s dark chocolate instant pudding mix (3.4 oz)
  • 3 Large eggs
  • 2 tsp Pure vanilla extract
  • 1 C Milk
  • ½ C Vegetable oil
  • ½ C Sour cream
For the topping
  • 1 Jar Hot fudge sauce
  • 1 box Hersey’s Dark Chocolate instant pudding mix (3.4 oz)
  • 2 C Milk
For the Whipped Cream:
  • 3 C Heavy Whipping Cream
  • 1½ C Hot chocolate mix (or cocoa powder)
  • Additional hot fudge sauce for drizzling
  • ¼ C White chocolate chips, crushed
  • ¼ C Milk chocolate chips, crushed
Instructions
  1. Preheat oven to 350°F.
  2. Combine cake mix and dry pudding mix with eggs, vanilla extract, milk, vegetable oil and sour cream. Beat on medium speed until well combined.
  3. Bake cake in 9×13” for 20-22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, you cake is done. Allow to cool for 10 minutes.
  4. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
  5. Heat the jar of hot fudge sauce in the microwave for about 30 seconds until you can stir it and thin it out. You may need an additional 30 seconds. Pour the entire jar of hot fudge sauce on the top of cake and allow it to absorb in the cake until cake is cooled. Let set until completely cooled.
  6. When the cake has cooled, prepare the pudding layer by mixing a package of instant dark chocolate pudding with 2 cups of cold milk. Before the pudding sets, pour it over the top of the cake and put the cake in the fridge to let the pudding set, about 15 minutes.
  7. Prepare the whipped cream. Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold (this step is optional, but a common practice I use.). In cold mixing bowl, pour in heavy whipping cream and beat on medium speed for about 3 minutes. Add hot chocolate mix and increase speed to medium high. Beat until stiff peak form.
  8. Spread whipped cream over the top of cake. You can top you cake with a chocolate drizzle and some crushed white and milk chocolate chips, or any of your favorite chocolate goodies.

*recipe adapted Beyond Frosting