A Sweet Slice Is Nice I’m

In our opinion, it takes two ingredients to make a Friendsgiving feel really special – wonderful friends, of course, and tasty treats. This year we whipped up our favorite pumpkin poke cake substituting caramel sauce for sweetened condensed milk and a new fave – a semi-homemade Brownie Pie with Cookie Butter Glaze. It doesn’t get any simpler. It’s as easy as PIE! Happy Thanksgiving!

  • 1 (9-inch) pie shell (store-bought)
  • 1 (23-ounce) box dark chocolate brownie mix, plus ingredients on the back of the box
  • 1 cup mini semi-sweet chocolate chips
  1. Preheat the oven to 350 F.

  2. Combine brownie mix, oil, water, and egg white and beat until smooth.

  3. Pour mixture into shell. Sprinkle mini chocolate chips on top. Bake for 35 to 40 minutes or until crust is puffed and brown. Cool.

7. Frost with cookie butter drizzle. Easy as PIE!

INGREDIENTS

  • 1/4 cup smooth cookie butter
  • 1 – 1 1/2 cups confectioners’ sugar, sifted, divided
  • 3 tablespoons almond milk
  • 1 teaspoon vanilla

INSTRUCTIONS

  1. In a medium bowl, beat peanut butter with electric mixture until fluffy
  2. Gradually beat in 1 cup of confectioners’ sugar, almond milk and vanilla. Beat until smooth and incorporated. You want the glaze to be drizzling consistency so add a bit more confectioners’ sugar and almond milk if it is too thick. A little at a time.
  3. Pour immediately on brownie pie.

Oh Sweet Saturday!

Oh Sweet Saturday!What could be better on a crisp November Saturday day than grabbing coffee with your girlfriends in the morning and baking Pumpkin Poke Cake with your sister in the afternoon? Sounds like the perfect Saturday to us!Pumpkin Poke Cake

Ingredients

 1 box yellow cake mix

 14 oz pumpkin puree (NOT PUMPKIN PIE FILLING)

1 tsp pumpkin pie spice

 14 oz. can sweetened condensed milk

 8 oz. tub cool whip

 1/2 bag Heath Bits

 Caramel Sundae Sauce

Instructions

Mix together the cake mix, the pumpkin puree (DO NOT add the other ingredients on the cake mix box), and the pumpkin pie spice until a batter forms. Using the 14 oz. can of pumpkin puree will yield a thicker batter. You can add up to 1 cup more pumpkin if you’d like a thinner batter (which will yield a slightly fluffier cake).

Pour batter into a well greased 9×9 (9×13 if you added more pumpkin) baking dish. Bake at 350º for 35-45 minutes until a toothpick inserted comes out clean.

Let cool completely after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake (this post from a friend has great step by step photos for this part).

Pour the sweetened condensed milk over the cake, aiming to fill the holes. Refrigerate for 60 minutes or until the sweetened condensed milk has soaked into the cake.

Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).

Recipe from Something Swanky