Christmas Sweetness! In July?

We love everything about party planning: the theme, the decorations, the drinks, the food (especially the treats!). Lucky for us we live in a neighborhood that likes to have celebrations. We are fresh off the Fourth of July bike parade and pool party and now onto our annual deck crawl, this year with a holiday theme. Trina is one of the host houses and Tina is her happy helper, or elf in this situation since we are celebrating Christmas in July. What could be more fitting than red velvet brownies and green M&Ms put together with a Hershey’s Kiss and frosting to make an adorable Santa hat? Plus it’s simple to do which leaves time for all of the other trimmings. How blessed are we that Christmas came twise this year!

photo

Red Velvet Santa Hat Brownies

Ingredients

  • I box red velvet cake mix, plus ingredients on the back of the box
  • 1 bag of Hershey Kisses
  • I can of spray cream cheese frosting
  • green M&Ms

Directions

Make the red velvet cake mix according to the back of the box. Pour into greased mini muffin pan and bake at 350 degrees for 7-9 min. Once cool attach a Hershey Kiss with cream cheese frosting to the top of the red velvet cake mini muffin. Place a green M&M on the tip of the Hershey Kiss with a dollop of cream cheese frosting.

Love Me Sweetly

Wait a minute! It’s not Saturday! It’s not our cheat day! BUT what would Valentine’s Day be without a decadent dessert to share with the ones we love the most? Naturally, the best way to the heart is through the stomach, so we decided to combine a few recipes to make the ultimate Cupid worthy treat. Gooey Butter Red Velvet Poke Cake Brownies will make your taste buds dazzle and your heart smile. We hope you have the sweetest Valentine’s Day!

Red Velvet Poke Cake Brownies

Gooey Butter Red Velvet Poke Cake Brownies

Ingredients

  • 1 box red velvet cake mix
  • 1/2 cup butter, melted
  • 2 eggs
  • 1 package Jell-O instant white chocolate pudding
  • 6 tablespoons vegetable oil
  • 1 Box Fudge brownie mix(plus ingredients on the box- egg, oil, water)
  • 1 can (14 oz) Sweetened condensed milk
  • 1 jar (11.75)  hot fudge ice cream topping
  • 1 container (8 ounces) Cool Whip
  • 1 bag of Heath Bits

Directions

Preheat oven to 325 degrees F. Combine cake mix, melted butter, eggs, pudding mix, and vegetable oil and mix well until thoroughly combined (2-3 minutes on medium of electric mixer).

Spray a 9×13 pan with non-stick cooking spray. Then spread the red velvet cake layer into the pan. It will be VERY thick, so use the back of a spoon (or clean hands) to help spread it into all edges of the pan.

In a mixing bowl, combine brownie mix with ingredients listed on the box. Mix well until all ingredients are combined. Pour brownie batter over top of red velvet batter.

Bake in preheated oven for 25-30 minutes. Remove from oven and allow cake to cool for at least 15 minutes.

When the cake and brownies are baking combine can of sweetened condensed milk and 1/2 jar of hot fudge in a non-stick pot and melt on low on the stove top until well mixed.

While the cake is still warm, take the end of a wooden spoon or another round object and pok.e holes all over the top of your cake.

Pour can of sweetened condensed milk/hot fudge mixture over the top of the brownie cake. Sprinkle 1 cup Heath bits on top. Allow it to absorb in the cake until cake is completely cooled.

When cooled spread Cool Whip on top of the brownie cake. Heat the remaining 1/2 jar of hot fudge in the microwave and swirl on top of the Cool Whip. Finish by sprinkling remaining Heath bits. Pure Indulgence!

*recipes adapted and combined from The StirBeyond FrostingWhat’s Cooking Love

In the Sweet Spirit

Can you feel it? The holiday spirit is in the air. Thanksgiving has come and gone. Now on to Christmas. We are ready for the season. We are up to the challenge. What’s our easiest task to knock off the list today, you ask? Well, picking a sweet treat to bake, of course. And what could be better or more festive than Red Velvet Oreo Truffle Bars! We suggest whipping up a batch before tackling the trimming of your tree. Enjoy!

Red Velvet Oreo Truffle Bars

Red Velvet Oreo Truffle Bars

Ingredients

1 box red velvet cake mix
1/2 cup butter, melted
2 eggs
1 package Jell-O instant white chocolate pudding
6 tablespoons canola oil
1 package Oreo cookies
8 ounce package cream cheese
1-1/2 cups chocolate chips

Directions

Preheat oven to 325 degrees F. Combine cake mix, melted butter, eggs, pudding mix, and canola oil and mix well until thoroughly combined (2-3 minutes on medium of electric mixer).

Spray a 9×13 pan with nonstick cooking spray. Then spread the red velvet brownie layer into the pan. It will be VERY thick, so use the back of a spoon (or clean hands) to help spread it into all edges of the pan.

Bake for 20-22 minutes or until a toothpick inserted comes out clean.

Sprinkle chocolate chips over the baked red velvet brownies. Allow to melt, then spread. Cool Completely.

Crush package of Oreos in a food processor (or in a large plastic bag and rolling pin). Melt cream cheese for 15 seconds in a microwave to soften. Stir together crushed Oreos and cream cheese until blended smooth.

Carefully spread out Oreo truffle mixture on top of baked red velvet brownies.

Cut into squares and top with a dollop of whipped cream if desired.

*recipe adapted from Courtney, Pizzazzerie

For more great recipes check out Sara Clark’s blog Chomping the Big Apple