FOR THE COOKIES:

1 c. salted butter, softened

1 c. light brown sugar

1/2 c. granulated sugar

2 large eggs, at room temperature

2 tsp. vanilla extract

2 1/2 c. all-purpose flour

1 tbsp. ground cinnamon

1/2 tsp. ground ginger

3/4 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

2 1/2 c. finely grated fresh carrots (from about 6 medium carrots)

1 c. chopped toasted walnuts

FOR THE FROSTING:

8 oz. cream cheese, softened

1/2 c. unsalted butter, softened

1 lb. powdered sugar

1 1/2 tsp. vanilla extract

For the cookies: Preheat the oven to 350

Line 3 baking sheets with parchment paper; set aside. 

Beat the butter, brown sugar, and granulated sugar in the bowl of a stand mixer

fitted with the paddle attachment on medium speed until pale and creamy, about

3 minutes. Add the eggs and vanilla extract. Beat until well combined, stopping

to scrape the sides of the bowl, as needed. 

Whisk together the flour, cinnamon, ground ginger, baking powder, baking soda,

and salt in a medium bowl. Gradually add the flour mixture to the butter mixture

with the mixer on low. Beat until well combined, about 1 minute. Stir in the

carrots and walnuts. 

Drop spoonfuls (about 2 tablespoons each) of the dough on the prepared baking

sheets using a 1 3/4-inch cookie scoop, spacing at least 2-inches apart. Bake two

pans at a time, rotating halfway through cooking, until the cookies are lightly

browned on the edges, 12 to 14 minutes. Cool the cookies on the pans for 3

minutes. Transfer to a wire rack to cool completely, about 30 minutes. Repeat

with the remaining cookies.

For the frosting: Beat the cream cheese and butter in the bowl of a stand mixer

fitted with a paddle attachment on medium speed until smooth, about 3 minutes.

Add the powdered sugar and vanilla with the mixer on low, beating until

combined. Increase the speed to medium and beat until fluffy, about 2 minutes.

Dollop a spoonful of frosting on the top of each cookie and spread all over the

top. Sprinkle with orange jimmy sprinkles or chopped toasted walnuts.

1 (5 ounce) package Instant vanilla pudding mix

1/2 cup milk

1 (16 ounce) container Cool Whip thawed

3-4 medium Golden delicious apples, chopped bite-size pieces

5 Snickers candy bars, chopped bite-size pieces

1/2 cup caramel sauce

In a large bowl, stir together the vanilla pudding mix and milk with a whisk.

Fold in the cool whip, with a spatula, until thoroughly combined.

Stir in the chopped apples and snickers candy bars.

Drizzle the top with caramel sauce.

Cover, and chill salad in the fridge 1 hour before serving.

Notes

This dessert does need to chill for about an hour before serving. If you want to make sure the Snickers bars don’t get too hard while chilling, just toss them in just before serving.

Feel free to switch up the candy bars you use. This recipe works with just about any chocolate candy bar. Take 5 candy bars are also delicious in this Or even Whatchamacallits.

You want a tart apple in this recipe. It helps balance out the sweetness of the other ingredients.

2, 20 ounces each cans apple pie filling
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups Kraft caramels unwrapped and each cut in half
1 box dry yellow cake mix
1 cup 2 sticks butter, cut into ¼ inch thick pats

Preheat the oven to 350°F. Grease a 13×9 casserole dish with non-stick cooking spray and set aside.
In a medium mixing bowl, mix together apple pie filling, cinnamon, and nutmeg. Pour the apple mixture into the prepared pan and smooth out evenly.
Arrange the caramels over top of the apple filling. Evenly sprinkle the dry cake mix over the caramels.
Place the pats of butter evenly over the top of the whole dessert.
Bake the dump cake at 350F for 45 minutes, or until the top is lightly browned and the edges are bubbling.
Cool slightly before serving.

Muffin:

1 3/4 cups all purpose flour

1 tablespoon pumpkin spice

1 teaspoon baking soda

1/2 teaspoon salt

1 (15 oz) can pumpkin (pure pumpkin puree)

1 cup granulated sugar

1/2 cup packed brown sugar

2 large eggs

1/2 cup vegetable oil

1 tablespoon vanilla extract

Cream cheese Swirl:

8 oz cream cheese

1/4 cup granulated sugar

1 large egg yolk

2 teaspoons vanilla extract

Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.

In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.

In large bowl, whisk together pumpkin, sugar and brown sugar.

Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.

In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.

Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

I liked these best at room temperature or even slightly chilled! Store in an airtight container in the fridge.

1 package graham crackers, crushed, plus more for garnish

12 oz. cream cheese, softened to room temperature

1 c. powdered sugar

Juice of 1 lemon

Pinch kosher salt

1 c. whipped topping, plus more for garnish

Lemon wedges, for garnish

Divide crushed graham crackers between 4 dessert cups. In a large bowl using a hand mixer, whip cream cheese until light and fluffy. Add powdered sugar, lemon juice, and salt and beat until combined. Fold in 1 cup whipped topping.

Pipe cream cheese mixture into cups and place in refrigerator until thickened, 1 hour up to overnight. When ready to serve, top with remaining whipped topping and garnish with crushed graham crackers and lemon wedges.

12 egg roll wrappers

2 bars Hershey’s Chocolate

4 graham crackers, crushed

24 marshmallows

Vegetable oil, for frying

1/4 c. cinnamon-sugar

Melted chocolate, for dipping (optional)

Place an egg roll wrapper on a clean surface in a diamond shape and place 2 pieces chocolate, about 1 tablespoon of graham crackers crumbs, and 2 marshmallows.

Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat until all egg roll wrappers are used.

In a large skillet over medium heat, heat oil (it should reach 1″ up the side of pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate and season with cinnamon sugar immediately.

Serve with melted chocolate, if using.

1 cup salted butter, softened

1/3 c finely chopped dried cranberries

2 Tbsp pure maple syrup

1 Tbsp orange zest

Dash of cinnamon

Whip butter for 3 minutes using an electric or stand mixer

Add in cranberries, syrup, orange zest and cinnamon.

Mix on High for 2 minutes

Refrigerate leftovers

1 cup coarsely crushed pretzels

1 cup sugar, divided

1 stick butter, melted

1 (8 ounce) Cream Cheese, softened

1 (20 ounce) can Crushed Pineapple, drained

12 ounces Cool Whip

Preheat oven to 400 degrees.

Roughly crush pretzels, and combine with 1/2 cup sugar and melted butter. Press into the bottom of a 9×13 baking dish. Bake for 7 minutes, cool. Break into pieces, and set aside in an air tight container until ready to use.

Beat Cream Cheese and 1/2 cup sugar until creamy. Fold in pineapple and cool whip. Chill.

Before serving, stir 3/4 pretzel mixture in, top with remaining to serve.

For the cake

Cooking spray

1 box white cake mix, plus ingredients called for on box

For the filling

1 (14-oz.) can sweetened condensed milk

4 tbsp. melted butter

1/2 c. packed brown sugar

1 tsp. cinnamon

Pinch of kosher salt

For the frosting

1/2 c. heavy cream

1 (8-oz.) block cream cheese

4 tbsp. butter, softened

1 c. powdered sugar

1 tsp. pure vanilla extract

Pinch of kosher salt

Make cake: Preheat oven to 350°. Grease a 9″-x-13″ baking pan with cooking spray. Prepare cake according to package directions. Pour batter into prepared pan and bake until a toothpick inserted in middle comes out clean, 20 minutes. Let cool.

Make filling: In a medium bowl, whisk together sweetened condensed milk, butter, brown sugar, cinnamon, and a pinch of salt.

Make frosting: In a large bowl using a hand mixer, beat heavy cream until stiff peaks form.

In another large bowl, beat cream cheese and butter together until no lumps remain. Add powdered sugar and beat until smooth, then add in vanilla and a pinch of salt. Fold in whipped cream until just combined.

Using the bottom of a wooden spoon, poke holes all over cake. Pour filling over and use a rubber spatula to push into holes. Frost with cream cheese frosting. Refrigerate 20 minutes before serving

1 (18.25 ounce) package lemon cake mix

2 eggs

⅓ cup vegetable oil

1 teaspoon lemon extract

⅓ cup confectioners’ sugar for decoration

Preheat oven to 375 degrees F (190 degrees C).

Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners’ sugar. Roll them around until they’re lightly covered. Once sugared, put them on an ungreased cookie sheet.

Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.