Category Archives: Sweet Treats

Merry Christmas Eve

Sorry for the late post but its been one of those crazy days! Running around and waiting to do everything last minute results in late post. 🙂 I hope everyone is having a Happy Holiday and you all get everything your heart desires! I posted the last two Christmas Candies I made over at http://www.prettybitchescancooktoo.com! ENJOY! 🙂
Ladies tomorrow I will have a nice homemade peppermint scrub to post here at Glitz Girlz Glamour Guide for you!
buckeye balls
cinnamonsugarpecans
tamarafaith

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Time To Make The Donuts

No, literally its time to make the donuts! 🙂 I know everyone loves a donut every now and again, right? I do! I had the craving this morning and made cinnamon & sugar donut holes. All you need is a can of biscuits (I keep extra in fridge because they come in handy) and pull them apart into three’s and role into balls. You could also make regular size donuts by placing a hole in the center of the biscuit. Heat your peanut oil on the stovetop until its nice and warm then reduce the heat to a medium-low or low. You may want to test a few before hand to make sure your oil is the right temperature before you toss them all in. You will continuously flip with your tongs until golden brown on all sides and cooked all the way through. Place the cooked donuts onto a plate covered with paper towels to absorb any extra oil and then toss in your cinnamon & sugar mixture. You will need 1 tsp of cinnamon and 1/4 cup of sugar to coat. Bam~you have donuts! Tasty little weekend treat 😉


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Butterfinger Cake

WARNING …..SWEEEEEEEEEEEEEEET FIX AHEAD! This cake is probably one of the most indulgent sweetest cakes that you will take a bite of but its delicious! Oh, and did I mention easy? To make a butterfinger cake you will need the following:
Ingredients
1 Box of Yellow Cake Mix
1 Jar of Carmel Topping
1 Can of Condensed Milk
1 tub of Cool Whip
4 Butterfinger Bars
Bake the cake according to the instructions on the box. Remove from oven and punch holes in cake with a fork (the more the better). Mix in bowl the carmel and condensed milk and pour over cake. Allow to cool completely. Once cooled spread cool whip across the top of the cake and crush butterfinger candy bars and sprinkle on top. Ta-Da you now have a sweet & gooey butterfinger cake!
Note: It’s better when you allow to cool completely over night in fridge before eating and if your worried about the sweetness of it you could use 1/2 the jar of carmel and 1/2 the can of condensed milk!


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Almond Joy Truffles

Almond Joys got nuts …Mounds don’t! You can make these truffles with or without almonds. Chocolate and coconut lovers these are ahhhhh-mazing! They are also pretty sweet so they will cure a sweet craving if your having one.
Ingredients
Chocolate
3 Cups of Shredded Coconut
1/2 Cup of Condensed Milk
1/2 Cup of Powdered Sugar
In a mixing bowl stir together the coconut, condensed milk, and powdered sugar. Roll into balls and lay to side. Next, take almonds and stick into the middle of the coconut ball and roll in hand to shape into a round ball and hide the almond. Melt chocolate and dip the truffle in the chocolate and place on wax paper to harden. That’s it folks! You now have yourself an almond joy truffle …look out godiva! 😉



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Chocolate & Peanut Butter Bananas

I might be part monkey considering all the bananas I eat! Here’s a cute interesting twist on chocolate and bananas. Cut the end of the banana off so they will stand up. Take a knife and cute a round hole in the top of the banana. I took a chop stick and hollowed the banana even more after I made the hole in the top. Place chopped nuts in a bowl. I made a homemade piping bag with a ziploc bag. I bought a set of piping tips to decorate with for $2 at the supermarket. I snipped one corner of the ziploc bag, placed the tip through the hole of the bag, and fill with peanut butter (so I could pipe into the top of each banana). Lay a piece of wax paper on counter top and melt chocolate and set to the side. Dip the banana in the chocolate, sprinkle with nuts, and stand on wax paper to dry. Then fill with peanut butter with your piping bag. I initially filled with peanut butter before dipping in chocolate but I recommend filling it last. 🙂


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Chocolate & Carmel Marshmallow Pops

Wowzers! I use to drive my girlfriend nuts always buying chocolate & carmel covered marshmallow pops at the mall and now I’m making them right at home. A few simple ingredients and easy steps …
Ingredients
1 Package of Large Mashmallows
1 Bag of Carmel
1 Container of Chocolate
Sucker Sticks
Melt the carmel on low heat on stovetop in a pot sprayed with pam and with 2 tbsp of water. Place a sucker stick in each marshmallow and dip in the carmel or spoon it onto the marshmallow. Stand each individual one on wax paper sprayed with pam because the carmel will want to stick. Once the carmel is firm on the marshmallow, spoon the melted chocolate on the marshmallow and allow to harden on the wax paper. That’s all she wrote people! Easy! Easy! Easy!


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Pumpkin Dip

A simple yet festive dip that you can whip up in under two minutes. It’s perfect for a holiday party or just to cure a sweet craving at home. Mix together a can of pumpkin puree, one tub of cool whip (I used sugar free), and one box of vanilla pudding (I used sugar free). Allow to chill in fridge for a few hours or over night. You can dip vanilla wafers, ginger snap cookies, fruit, or anything that sounds appealing. 😉
I attached a photo on the side of the vanilla wafer box that shows them placing a nilla wafer in the bottom of a medium tin or paper muffin cup, filling it with yogurt (but I bet this pumpkin dip would be a good substitute, and freeze for an hour! Then you have a nilla pumpkin freeze!



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Pumpkin Chocolate Chip Cookies

I have been pumpkin crazed lately with it being fall and halloween! I just can’t seem to get enough pumpkin and these pumpkin chocolate chip cookies are delicious! They are soft with just a hint of pumpkin, spice, and chocolate and they have quickly ranked up there with one of all time favorite cookies. (Recipe courtesy of food network: George Duran)
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper
Directions
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.


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Warm Apple Pie

Apple Pie has been a southern tradition with a scoop of vanilla ice cream since I was a kid growing up in the south and I’m pretty sure its a classic and a favorite world wide. Having an urge for apple pie after seeing all the delicious apples in the store, I decided who better to take a apple pie recipe from then another southern girl, Paula Deen! Hope you don’t mind 😉 Thanks Paula! What I like about this one the most is its actually a simple yet delicious apple pie to make…You need the following:
1 (9 inch) pastry for double-crust pie (homemade, frozen or refrigerated)
Filling
3/4 cup sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1 dash salt
3 1/2 cups peeled chopped cooking apples (golden delicious is my favorite, but also try Rome and Granny Smith)
1 tablespoon lemon juice
1 (16 ounce) jar applesauce
2 tablespoons butter, chopped into small pieces

Crunch Topping
3 tablespoons all-purpose flour
1 tablespoon sugar
1 dash salt
1 tablespoon butter, at room temperature
Preheat oven to 425 degrees. Line a 9 inch pie pan with half the dough. Toss apples with 1 tablespoon of lemon juice in a medium sized bowl. Combine sugar, flour, cinnamon, and salt in a small bowl. Pour over apples and toss. Stir in applesauce. Spoon this mixture into pan and dot with butter. Cut remaining crust into strips, using every other one arrange over top of the pie. Lattice in remaining strips (going the other direction, crossing over and under every strip). I bought 2 boxes of dough so I had 4 total. I opened the other box and did leaf and acorn cut outs to place around the crust of the pie and placed in the center. Then brush with egg white for a golden brown finished look. For crunch topping, combine flour, sugar, and salt in bowl. Cut in butter with a fork until mixture is crumbly. Sprinkle over top of crust. Bake 10 minutes, then reduce heat to 350 degrees and continue to bake for about 45 minutes or until crust and topping are golden brown.
Note: If your edge starts to cook quicker then the rest of the pie add a foil ring around the outer crust.






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Pumpkin Cream Cheese Cupcakes

How can you not indulge in all that’s pumpkin this time of the year? This recipe is simple and delicious! They are a little messy because so moist, but you can’t stop at one and you have a nice surprise inside when you bite into the cupcake! To make the batter you will need:
Yellow Cake Mix or Spice Cake Mix
1 Can of Pumpkin
1 Cup of Water
Mix the 3 ingredients well in a bowl. To make the Cream Cheese filling you will need:
1 Package of Philadelphia Cream Cheese
1/2 Cup of Powdered Sugar
1 tsp of Vanilla
Mix the 3 ingredients well in a bowl. Take your cupcake liners and line your muffin pan. I bought cute ones with pumpkins on them. Fill your cupcake liners 2/3 full with the batter and follow the baking directions on the back of the box. Once baked I placed them on another baking sheet and inserted a knife to create a hole. Allow to cool. Then, I made my own homemade piping bag by taking a ziploc bag and snipping the corner. Fill with the cream cheese filling and pipe into the cupcakes. Then, take cream cheese icing (I used store bought) and added orange food coloring until I reached the orange color I desired. Spread the icing onto the tops of the cupcakes and I sprinkled with orange and black bat sprinkles! 🙂


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