You’re a SWEET One, Mr. Grinch! Grinchy-Green Christmas Fluff
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Desserts
Pumpkin Layered Cheesecake Recipe
Cheesecake.
It’s a beautiful thing, y’all. When I count my blessings, I count cheesecake twice. It’s basically the 8th wonder of the world if we want to get real here. At least, in my mind it is. 😉
You’d THINK a girl like me who loves cheesecake more than most would’ve been to The Cheesecake Factory a time or two. But nope! I really haven’t. Sadly, the closest I’ve gotten to The Cheesecake Factory is an episode of The Big Bang Theory. Weep not for me, my cheesecake lovin’ friends. I will go forth into the golden gates of cheesecake heaven one glorious day, and I will indulge. Hard.
In the mean time, I’ll just make my own! Now, I don’t know that this could hold a candle anywhere near to what The Cheesecake Factory cranks out, but this pumpkin layered cheesecake recipe is pretty ding dong good if I do say so myself! Right on time for Thanksgiving, too! 🙂
You may have seen me share my love of all things pumpkin before. It’s something I just can’t keep a secret! I recently shared a delicious recipe for Glazed Pumpkin Praline Mini Cakes, which would also be an AH-MAZING addition to the Thanksgiving dessert table. Just sayin’.
Right now, though, I’m all about this cheesecake. It’s pretty simple to make, and it only calls for 1/2 cup of pumpkin puree (which means you can totally use the remaining pumpkin puree to make those mini cakes I just shared.) #Yourewelcome
Here’s what you’ll need for this dish:
Ingredients:
- 2 packages cream cheese, softened
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 2 eggs
- 1/2 cup pumpkin puree
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 9 inch graham cracker crust pie shell
Directions:
- Preheat oven to 350 F
- Using a mixer, beat together cream cheese, vanilla and sugar in a large bowl until smooth. Then add in eggs.
- Dip out 1 cup of cream cheese mixture and set aside.
- Try really hard not to lick the spoon.
- Pour remaining mixture into pie crust.
- Using your reserved cream cheese mixture, blend in pumpkin, cinnamon and nutmeg.
- Pour pumpkin mixture on top of cream cheese mixture in the pie crust.
- Bake for 35-40 minutes, or until the center of the pie is mostly set.
- Allow to cool completely, then refrigerate for 3 or more hours.
- Enjoy!
Are you a cheesecake lover, too? Maybe you’re crazy about pumpkin like I am? Do you have another fabulous cheesecake recipe you’d like to share? I’d LOVE to hear about it!
Crazy Simple Peppermint Bark {Using Peppermint Essential Oil!}
Let’s just say you’re looking for something sweet to make for a holiday party or to give as a gift this season, but maybe you’re facing a few challenges. Maybe you’re terrible at following a recipe. Maybe looking on Pinterest for something great to make stresses you out or makes you feel overwhelmed. Maybe you’re strapped for cash. Maybe you realized 5 minutes ago that you’re supposed to bring something to an event, and that event is in half an hour and it takes you 15 minutes to get there. I get it. I’ve been there.
Fret not, my friends. I have a simple, quick, inexpensive and yummy solution for you! You can thank me later. 😉
Peppermint bark is the perfect festive snack to satisfy a sweet tooth. It has just 3 ingredients, and it’s actually pretty fun to make! Here’s what you’ll need:
Ingredients:
- 1 package white almond bark
- a few peppermints of candy canes – crushed
- 5-7 drops peppermint essential oil
Directions:
- Melt almond bark over the stove or in a crock pot, stirring frequently to avoid any scorching
- Line a large cookie sheet with wax paper
- Pour completely melted almond bark onto the cookie sheet
- Sprinkle crushed peppermint on top quickly before the chocolate dries
- Allow to cool. You can speed this up by placing it in the freezer for a few minutes
- Once it’s cooled, break the peppermint bark into bite size pieces
That’s it, y’all! It’s insanely easy to make, and it makes for a really sweet gift to give during the holidays. Just wrap it up in a holiday candy tin (You can frequently find them in a 3 pack for around $3), put a bow on it and you’re done!
If you would like to learn more about essential oils, I recommend checking out this post that my sister wrote. You can find it here: Getting Into Essential Oils as a Skeptic. It’s packed full of great into and tips on how to get started.
Copycat Peppermint Patties
I’ve definitely been on a peppermint kick here lately. I’ve been having so much fun buying stocking stuffers and Christmas gifts for my 6 month old this week, and it’s just really put me in the holiday spirit! While I’m not ready to start decorating my house yet (that absolutely comes AFTER Thanksgiving in this house), smelling and using peppermint essential oil certainly makes me want to!
I recently posted a delicious recipe for double mint brownies using peppermint essential oil. I mentioned how it would be a great gift to package up and give to family members or friends for the holidays. I then started brainstorming some other ways that I could use peppermint oil in the kitchen. I wanted to think of some yummy treats that would also be great to share with others as a gift. Then I thought of these:
Say hello to my little friends!
I was so excited to try my hand at making these. They’re pretty darn close to real peppermint patties as far as taste goes. They’re just missing that perfectly pressed/processed round shape that the real ones have. But who needs that anyway, right?! These are also a little bit healthier that the real deal, too. Here’s what you’ll need to make these:
Ingredients:
- 1/2 cup refined coconut oil (It doesn’t have a coconutty taste)
- 1/2 tsp vanilla
- 3 or 4 tbs corn syrup (Honey also works great!)
- 6-7 drops peppermint essential oil (You can also use 1 tsp peppermint extract instead of EO)
- Chocolate almond bark or baking chips, melted
Directions:
- Mix coconut oil, peppermint oil, corn syrup and vanilla together in a mixing bowl. The coconut oil will start to soften as you mix. (Tip: Before mixing, slightly melt the coconut oil in the microwave for a few seconds to ensure that you can stir it easily. Do not melt so much as to make it completely liquid.)
- Place the mixture in the freezer for 10 minutes to allow it to harden a bit.
- Line a baking sheet with wax paper.
- Once the filling has hardened in freezer, take it out and dip out spoonfuls of the filling onto the wax paper. If you’d like, press them into a flatter shape. Be careful though, because the coconut oil will melt very quickly if you use your hands to press them.
- Place back into the freezer for another 10 or so minutes.
- Melt chocolate
- Remove patties from freezer. Using a spoon, pour chocolate over each patty. *Note: You may find that the chocolate doesn’t stick right away because the coconut oil melts quickly. That’s OK. You’re going to repeat this process a second time, and it will stick much better the second time.
- Place back in freezer for another 10 minutes. Remove and pour chocolate over each patty once more. If you’d like, you can repeat the process a third time to cover the bottom with chocolate
- Place in freezer or refrigerator for a final time to allow to harden. Once you’ve done this, you’re all done! Enjoy!
While these can sit out, they are best stored in the refrigerator. Coconut oil can quickly melt if it is ever at a temperature slightly hotter than room temp.
If you’re making these to give as a little DIY gift, you can put them in a cute little Christmas tin or put in a cellophane bag and tie with a ribbon like I did! These are so yummy and just melt in your mouth. Anyone who loves chocolate and mint together would love these for sure!
If you would like to learn more about essential oils, I recommend checking out this post that my sister wrote. You can find it here: Getting Into Essential Oils as a Skeptic. It’s packed full of great into and tips on how to get started.
Double Mint Brownies using Peppermint Essential Oil
Christmas is right around the corner, y’all! It’ll seriously be here before we know it. It always has a way of sneaking up on me! I’ve already been pulling out my Christmas gift list (and checking it twice) and making notes here and there of what I’d like to give my friends and family as gifts this year on the big day. It’s always fun to make sweets and package them up and give to others. It’s also fun to receive sweet treats (just in case you needed an idea of what to get me!) 😉
One of the first things I associate with the holidays is food – particularly sweet treats. I’ve always loved to be in the kitchen, but I especially love to be in the kitchen during this time of year. Once Thanksgiving has come and gone, I start putting away the pumpkin and break out the peppermint! I’ve always loved chocolate and peppermint together. My husband is not a fan, but that doesn’t stop me from digging in! 😉
One chocolatey and pepperminty dish that’s so easy to make is Double Mint Brownies. They’re so delicious, and they are perfect to wrap up to give as a little gift to someone on your Christmas list! I think instead of baking Santa cookies this year, we might be leaving him and his reindeer some of these beauties. Who knows, maybe he’ll leave us a little something extra special!
Double Mint Brownie Recipe using Young Living Peppermint Essential Oil
I have been using essential oils for over a year now. I’m always amazed at how many different uses each oil has! This time of year, I really love to use peppermint essential oil when baking. In this recipe, I use it in place of mint extract.
Note: If you would like to learn more about essential oils, my sister has a really informative post that may help you out! You can find it here.
Ingredients:
- 1 1/4 cups all purpose flour
- 1 tsp baking powder
- 2 cups sugar
- 3 eggs
- 2/3 cup cocoa powder
- 1 tsp salt
- 1 tsp vanilla
- 2 sticks butter, melted
- candy cane or peppermints
- semisweet morsels – optional
- 5-6 drops peppermint essential oil. (*Note- If you don’t have or don’t want to use an essential oil, you can use 1 tsp mint extract. BE SURE to use the proper amount of essential oil if you decide to use it. It does not measure the same as using mint extract.)
Directions:
- Preheat oven to 350 F
- Combine dry ingredients in a bowl
- In a separate bowl, combine wet ingredients
- Combine wet and dry ingredients and pour into greased 9X13 pan
- Crush candy cane/peppermints in a ziploc bag using a meat mallet  or hammer
- Sprinkle a few crushed mints and a handful of semisweet morsels on top of batter
- Bake for 22-25 minutes
- Remove from oven and allow to cool. If desired, sprinkle additional crushed mints on top.
- Enjoy!
Just FYI – If you’re in a time/ingredient crunch, you can also accomplish this pepperminty awesomeness by buying a box of brownie mix and just adding the peppermint to it. I won’t judge!  Don’t you ever let anybody tell you that store bought isn’t fine. 🙂
To give these brownies as a gift, put them in a cute little holiday tin and put a bow on top! I actually stacked them and placed them in a clear plastic cup. I covered the cup with cellophane, tied it together with ribbon, and added a name tag. Easy as pie, y’all!
Have you ever cooked using essential oils before? Do you love chocolate + mint like I do? If you try this recipe for peppermint brownies using peppermint essential oil, I’d love to hear how it turned out!
Glazed Pumpkin Praline Mini Cakes
I have a problem, y’all.
When Fall rolls around each year and I see that the grocery store has moved the pumpkin puree to the end cap or center aisle (hello impulse shoppers!), it’s like moths to the flame. Every time. No lie. There is no buying just one can. I’ll buy seven! There’s just something about this time of year that sends my mind in a tizzy. If you could hear the voices inside my head, they’d probably sound something like this:
I mean, I don’t mean to be THAT girl, but I cannot deny my love for pumpkin. There’s just so many things you can do with it. What’s not to love?!
I found this recipe scribbled down in a 3 ring binder in my recipe collection. I made it several years ago and actually forgot all about it! I did a little tweaking and turned it into something new that I am absolutely loving. These little cakes are so stinkin’Â delicious. Make sure you have a tall glass of milk on hand, because you’re gonna want it after you have one of these bad boys!
Ingredients:
- 2 sticks butter, room temp
- 1 cup canned pumpkin (roughly half the can)
- 1 egg
- 1 tsp vanilla flavoring
- 2 c all purpose flour
- 1/2 c sugar
- 1/2 c brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- dash of salt
Glaze:
- 3 tbs butter
- 1/2 cup brown sugar
- 1/4 c milk
- 1 1/2 c powdered sugar
- chopped pecans (No limit. Use however much you like!)
Directions:
- Preheat oven to 350 F
- In a large bowl, combine flour, baking powder & soda, cinnamon, pumpkin pie spice and salt
- In another bowl, cream butter, sugar and brown sugar together
- Blend egg, vanilla and pumpkin into butter/sugar mixture
- Mix flour mixture into the butter/sugar mixture
- On a greased cookie sheet, drop a tablespoonfuls of the batter spaced roughly 1-2 inches apart
- Bake for 10-11 minutes
- Remove the cookies and immediately transfer them to a wire rack to finish cooling completely
- Prepare glaze as follows:
- Glaze: In a small saucepan, stir butter and sugar over medium heat and allow to bubble. Stirring constantly, cook for roughly 1 minute. The sauce will begin to thicken slightly. Pour milk into mixture and stir.
- Beat in powdered sugar and continue to cook for another 2-3 minutes. The sauce should thicken considerably. You’re going to want to frost the cookies quickly, as this sauce will harden fast.
- I personally dunked the cakes into the sauce, allowing only the top to be glazed (pictured below), but you can also brush the glaze on with a basting brush.
- While the glaze is still wet on the cakes, sprinkle with pecans. Using a spoon, drizzle a little more of the sauce over the pecans.
- Enjoy!
What are some of your favorite fall sweet treats? I absolutely love cooking with pumpkin and am always looking for a new way to use it in the kitchen! If you try this recipe for glazed pumpkin praline mini cakes, I’d love to hear your thoughts on it!