Christmas in your mouth.

This post doesn’t need any explaining. Just read, make, and indulge.
Pumpkin Pie Fudge Brownies.
Fudge Layer
  • 1/2 cup flour
  • 1/4 tsp salt
  • 3/4 cup cocoa powder
  • 1 1/4 cup sugar
  • 1o TBS butter
  • 1 tsp vanilla
  • 2 eggs


Preheat oven to 325 F.

In a bowl, beat eggs and vanilla, then set aside. Place butter, cocoa powder, sugar, and salt in the microwave for 30 seconds, then mix until smooth. Slowly add in egg mixture and flour. Pour into a 9×13 pan and bake for 13 minutes. Let cool completely.

Pumpkin Layer

  • 1/3 cup brown sugar
  • 2 TBS sugar
  • 1 tsp pumpkin pie spice
  • 1 egg
  • 1 cup pumpkin puree
  • 1/2 cup heavy cream


Preheat to 425 F.

In a bowl, whisk sugars and egg until smooth. Add pumpkin and spice, then finish by adding in heavy cream. Stir until it is all mixed, then poor on top of cooled fudge layer and spread evenly.  Bake for 10 minutes, then reduce heat to 325 F and bake for 19 minutes  or until pumpkin layer is set. Let cool completely ( 3 to 4 hours), then enjoy.

They’re Zara Black approved.
Dark Chocolate, peppermint cake balls.
  • 1 cup butter (2 sticks), at room temperature
  • 2 cups sugar
  • 4 eggs
  • 3 cups flour
  • 1 cup milk
  • 1 teaspoon pure vanilla extract
  • 2 Tablespoons Dark Chocolate baking cocoa
  • 1 teaspoon peppermint extract
  • 1 cup dark chocolate baking chocolate, melted
  • Chocolate Frosting
  • Junior mints
  • White baking chocolate
  • Candy Canes, crushed


Preheat oven to 350 degrees F.

Grease 9×13 pan . Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Add peppermint extract, and chocolate at the same time, mix well, then pour into pan. Bake for 25 to 30 minutes.

After removing from the oven, sprinkle desired amount of junior mints, and let them melt. Let cool, then crumble it up into a large bowl and mix in frosting. Begin to create quarter sized balls. Place them on a wax paper covered cookie sheet, the freeze for a couple of hours.

Melt chocolate, then dip frozen cake balls into it, sprinkle the candy canes, the freeze for an hour. After this time they can be eaten or placed in the refriderador.

Brown Sugar Cinnamon Cupcakes.
  • 3/4 cup butter, softened
  • 3/4 cup brown sugar
  • 1/2 cup white sugar
  • 3 eggs
  • 1 1/2 cup AP flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1 tsp cinnamon extract


Preheat oven to 325. Line pan with cupcake liners and set aside.
In a large bowl cream butter and sugars until fluffy.
Add eggs one at a time, beating after each addition.
In a small bowl, whisk flour, baking powder, salt and cinnamon.
Add vanilla extract to buttermilk.
Mix dry ingredients into butter/sugar mixture, alternating with buttermilk, beginning and ending with flour mixture.
Using an ice cream scoop, fill each cupcake liner with one scoop of batter.
Transfer to oven and bake for 20 minutes or until cupcakes bounce back to touch or toothpick comes out clean.
Immediately turn out onto table and place on cooling rack for at least 30 minutes before frosting.
White Chocolate Cream Cheese Frosting.
  • 1 8oz package of cream cheese
  • 1/2 cup (1 stick) butter, softened
  • 4 cups powdered sugar
  •  1/4 cup whipping cream
  • 1 tsp vanilla extract
  • 1 cup white chocolate, melted
  • 1 TBS crisco


In a large bowl, cream butter and cream cheese until smooth and creamy.
Slowly add sugar, whipping cream and vanilla extract- beating until smooth and creamy consistency is reached.
Melt white chocolate and crisco using a double boiler or in the microwave* make sure to watch your white chocolate as it is much more finicky than its darker counterpart. If microwaving stop to check on it every 30 seconds or so and if using a double boiler constantly stir until crisco melts in.
Allow white chocolate to cool slightly before adding it to icing mixture.
Add melted white chocolate to frosting mixture and beat on high for a few minutes.
Place frosting in fridge for a few minutes before using.
Use piping bag to frost cupcakes.
I made mine into lions for a project, but they are perfectly tasty in the form that they’re in:)
 Since it’s Christmas time and all…here are a couple more Christmasy things:)
Peppermint Bark. I made this for a study break this week.
Aren’t these Christmas Cokes cute?! My roommate, Hannah, brought them home.
That’s all the sugar I have for you today! Now I must go bury myself in books. Oh, the life of a student.

3 thoughts on “Christmas in your mouth.

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