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powdered sugar

Edible Christmas Tree Craft!

December 3, 2014 by Jamie Satterwaite Leave a Comment

Edible Christmas Tree Craft!

Edible Christmas Tree Craft!

With Christmas just right around the corner, I have been in full on crafting mode. I have glitter and ribbon all over my office, and the cat is having a ball. Today I am sharing how to make these super cute and very yummy edible Christmas trees! They are fun to make, and the kiddos had a blast decorating, and of course, snaking on them. Edible Christmas Tree Craft! You can leave these trees plan, or decorate them with fun sprinkles and candy to give them their own personalities! My favorite part was eating them though. There is just something about a snack that I can pull apart and devour….yum!

Print Recipe
Edible Christmas Tree Craft!
Course Dessert
Prep Time 10 minutes
Cook Time 60 minutes
Servings
-7 Trees
Ingredients
  • 1 1/2 Cups powdered sugar Divided
  • 1/4 Cup Chocolate Spread Nutella or Hershey's
  • 1/2 Cup Peanut Butter
  • 3 Tbsp Unsalted Butter Softened
  • 4 Cups Chocolate Cereal any kind that is square shaped
  • Green Spray Mist Food Coloring optional
Course Dessert
Prep Time 10 minutes
Cook Time 60 minutes
Servings
-7 Trees
Ingredients
  • 1 1/2 Cups powdered sugar Divided
  • 1/4 Cup Chocolate Spread Nutella or Hershey's
  • 1/2 Cup Peanut Butter
  • 3 Tbsp Unsalted Butter Softened
  • 4 Cups Chocolate Cereal any kind that is square shaped
  • Green Spray Mist Food Coloring optional
Instructions
  1. In a large mixing bowl, combine 1 1/4 cup powdered sugar, chocolate spread, peanut butter and butter.
  2. Once well combined, refrigerate for 15-20 minutes.
  3. Using your hands (it is always fun to use your hands) form a Christmas tree shape and place on a lined baking sheet. Refrigerate for another 15-20 minutes.
  4. Starting at the bottom of the tree, gently place cereal into the base, work your way up to the top making sure to stagger each row. You can remold your trees as you go if needed.
  5. Refrigerate for 15 minutes so they set and spray on food coloring and decorate.
  6. Use remaining powdered sugar to dust each Christmas tree.
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Filed Under: This & That Tagged With: Christmas Crafts

Chocolate Cake with Peanut Butter Cheesecake Filling!

July 25, 2014 by Jamie Satterwaite 16 Comments

Chocolate Cake with Peanut Butter Cheesecake Filling! Chocolate Cake with Peanut Butter Cheesecake Filling!

I have not baked anything in a while. Mostly because it has been soooo darn hot lately! If I could not throw it on the grill, I refused to make it this week. But, sometimes you just need chocolate, and I had a crazy craving for chocolate cake and peanut butter cheesecake. Mt sweet tooth was going through major withdrawal, so I knew it was time to get something in the oven. I could not make up my mind on what to make so I decided to combine my cravings into a Chocolate Cake with Peanut Butter Cheesecake Filling! Chocolate Cake with Peanut Butter Cheesecake Filling! The rich chocolate cake and the creamy peanut butter filling was just what I needed. If you are new here, I have a total chocolate and peanut butter addiction, to the extent that I turn a normal breakfast into a chocolate lovers dream. The best part about this recipe is that the cheesecake filling is no bake, so it may look intimidating, but this recipe is super easy to make! Chocolate Cake with Peanut Butter Cheesecake Filling! Oh and to give it just a little bit more decadence, I frosted it in peanut butter frosting and covered it in a dark chocolate ganache! YUM!

Print Recipe
Chocolate Cake with Peanut Butter Cheesecake Filling!
Course Dessert
Prep Time 90 minutes
Cook Time 35 minutes
Servings
Slices
Ingredients
  • Chocolate Cake:
  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons Baking Soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • Filling:
  • 1 packages cream cheese softened, 8 ounce
  • 1 cups frozen whipped topping thawed
  • 1/2 cup white sugar
  • 1 cup creamy peanut butter
  • Frosting:
  • 3 cups powdered sugar
  • 1/3 cup Peanut Butter
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup to 1/3milk
  • Topping:
  • 9 ounces bittersweet chocolate chopped
  • 1 cup heavy cream
Course Dessert
Prep Time 90 minutes
Cook Time 35 minutes
Servings
Slices
Ingredients
  • Chocolate Cake:
  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons Baking Soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • Filling:
  • 1 packages cream cheese softened, 8 ounce
  • 1 cups frozen whipped topping thawed
  • 1/2 cup white sugar
  • 1 cup creamy peanut butter
  • Frosting:
  • 3 cups powdered sugar
  • 1/3 cup Peanut Butter
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup to 1/3milk
  • Topping:
  • 9 ounces bittersweet chocolate chopped
  • 1 cup heavy cream
Instructions
  1. Cake:
  2. Preheat oven to 350 degrees and grease two 9' inch cake pans and set aside.
  3. In a large bowl combine sugar, flour, cocoa, baking powder, baking soda and salt. Beat in the eggs, milk, oil and vanilla until well combined. Slowly stir in boiling water.
  4. Transfer batter to baking sheets and bake for 30 to 35 minutes.
  5. Allow to cool completely.
  6. While the cake is cooling time for the filling!
  7. Filling:
  8. In a large mixing bowl, beat together cream cheese, sugar and peanut butter. Fold in whipped topping.
  9. To make this process easier, I like to use a 9 inch spring form. Place one cake into the bottom of the spring form pan and pour filling over top smoothing it out as you go. Place the second cake on top and gently press down so everything is nice and tight.
  10. Refrigerate for 1 hour before removing and frosting.
  11. Frosting:
  12. In a small mixing bowl, beat together powdered sugar and peanut butter. Continue beating on low and add in vanilla and milk. Beat until smooth can creamy.
  13. After cake has chilled, remove from spring form and frost!
  14. Topping:
  15. Bring heavy cream to a boil and remove from heat. Pour over chocolate and whisk until smooth.
  16. Allow chocolate to set and cool for 10 minutes before pouring over cake.
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Filed Under: Desserts

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