These reindeer cupcakes are so easy to make, and we’re sure your kids would love to help out with making them and eating them of course! You can use a boxed Devil’s Food cake mix to save on time, which means the cupcakes will be on the table in no time flat! The reindeer antlers are made from chocolate-covered pretzels, the cupcakes are topped with peppermint buttercream and crushed candy canes.

Devil’s Food Reindeer Cupcakes With Peppermint Buttercream Topped With Crushed Candy Canes

Instructions

Photos: Love Swah.

These snowy cupcakes are a must for your dessert tray this Christmas! They’re really easy to make since you can use cake mix and ready-made frosting. Give them a try and we’re sure that you’ll have the most unique cupcakes on the block!

What You’ll Need:

1) A box of white cake mix

2) 2 containers white frosting

3) Cupcake liners

4) 2 bags of cocoa candy melts

5) 1 bag white candy melts (you can also use white chocolate)

6) Sparkling sugar

7) Granulated sugar

8) Ziploc bags

9) Sheet protectors

10) Tree clip art (there’s tonnes on Google!)

11) Cooking spray

Step #1:

Print out your tree clip art, making several copies of it on one page before printing. Insert your printed clip art into a sheet protector. Grease with a spritz of cooking spray.

Step #2:

Melt the brown candy melts in the microwave. Place the melted candy melts in a Ziploc bag and snip off the corner. Pipe the candy melts along the tree design until the image is filled. Don’t worry about it being perfect!

Step #3:

Leave the trees to harden. During this time, bake your cupcakes according to package directions.

Step #4:

When the trees have hardened, it’s time to add the snow! Melt the white candy melts and place them in a Ziploc bag, snipping off the corner. Pipe the candy melts randomly on the branches.

Step #5:

Before the candy melts have hardened, sprinkle the white areas with sparkling sugar. Allow the candy melts to harden completely.

Step #6:

Frost your cooled cupcakes with white frosting and dip them into the sparkling sugar and granulated sugar mixed in a small bowl.

Step #7:

Remove the chocolate tree carefully from the sheet protector. Insert the tree into the frosting on the cupcake. If the tree needs extra support, you can insert a toothpick into the cupcake to hold it up.

Photos: Not Your Momma’s Cookie.

We just love fudge, and what’s great about it is that it’s so easy to make! You only need a few ingredients, and it can keep for a while, up to three weeks! There are so many combinations of fudge, but we love the pink and white of this one. Make a few batches for your family, because we’re sure they’ll love it! This fudge also makes a great homemade gift.

A Very Sweet Christmas Peppermint Fudge

Photos and recipe: Shugary Sweets.

This blueberry bread is so moist and delicious that we guarantee it will become a family favorite! The bread loaf is bursting with blueberries, and it’s topped with a lemony sugar glaze. Serve it for a special Sunday breakfast, or for a light snack. Pair it with some hot Arabica coffee and you’ve got yourself the perfect treat!

Blueberry Bread With Lemon Glaze

Serves 10

Blueberry bread topped with a sugary lemon glaze.

Ingredients

• 1½ cup flour
• 1 tsp baking powder
• ¼ tsp salt
• 6 tbsp unsalted butter, room temperature
• 1⅓ cup granulated sugar, divided use
• 2 large eggs
• 2 tsp grated lemon peel
• ½ cup milk
• 1½ cup fresh blueberries
• 3 tbsp lemon juice

Instructions

1. Preheat your oven to 325 F. Butter and sugar a 8 1/2×4 1/2×2 1/2″ loaf pan. Set aside.
2. Whisk flour, baking powder, and salt in a bowl. Set aside.
3. Cream butter and 1 cup sugar using an electric mixer until fluffy. Add in the eggs one at a time and mix well after each addition. Add in lemon peel.
4. Mix in flour mixture, alternating with the milk. Begin with the flour mixture and end with the flour mixture.
5. Coat blueberries lightly with a small amount of flour and gently fold them into the batter.
6. Add batter to the loaf pan and bake for 1 hour. A toothpick inserted into the center should come out clean when it’s finished.
7. Add the remaining 1/3 cup of sugar and lemon juice to a saucepan and bring to a boil. Stir until the sugar dissolves.
8. Remove the loaf from the oven and pierce the top with a toothpick several times. Pour the hot sugar mixture over the loaf.
9. Cool for 30 minutes in the pan, then turn the bread out of the pan to cool completely.

Photos and recipe: A Muse in My Kitchen.

White chocolate, chocolate cookies, and candy corn are in this cookie bark. Can it get any better? We think not! This recipe requires no baking, so making it is a snap! Keep reading for the delicious recipe!

Halloween Treats: Candy Corn Cookie Bark

Super easy cookie bark that’s the perfect treat for this Halloween season!

Ingredients

• Chocolate wafer cookies
• Candy Corn
• Orange candy melts
• White chocolate almond bark

Instructions

1. Arrange the crushed cookies and candy corn into a layer on a cookie sheet lined with parchment paper.
2. Heat the almond bark/candy melts in the microwave at 30 second intervals until melted. Pour on top of the cookie/candy mixture. Use a spoon to swirl and smooth out.
3. Place in the refrigerator until hardened. Remove and chop into pieces.

Photos and recipe: Sweet Bella Roos.

These caramel and chocolate pecan bars are so moist and delicious, we promise they’ll be gone in minutes! Sweet and with the perfect amount of crunch, these bars will set you right in the mood for fall!

Caramel and Chocolate Pecan Pie Bars

Ingredients

For the Crust

• 1/2 cup unsalted butter, softened
• 1 cup flour
• 1/4 cup sugar
• 1 tbsp cornstarch
• pinch of salt

For the Filling

• 2 cups roasted salted pecans
• 1 cup semi-sweet chocolate chips
• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 1/3 cup whipping cream or heavy cream
• 1 tbsp vanilla extract
• 1/2 tsp salt

Instructions

1. Preheat oven to 350 F and line a 8×8 inch baking pan with aluminum foil. Spray the foil with cooking spray and set aside.
2. To make the crust, combine all the crust ingredients in a bowl and using a fork (or your hands), cut the butter into dry ingredients until evenly distributed and pea-sized lumps are formed.
3. Put the mixture into the prepared pan and pack it down with a spatula. Create an even, flat crust layer.
4. For the filling, evenly sprinkle the pecans onto the crust. Sprinkle the chocolate chips on top and set the pan aside.
5. In a microwave-safe bowl, combine 1/2 cup of butter, whipping cream, and brown sugar. Heat on high for 1 minute, or until melted.
6. Remove the bowl from the microwave and whisk mixture until smooth.
7. Return bowl to the microwave and heat again for 1 minute on high.
8. Remove the bowl and whisk again. Whisk in vanilla and salt.
9. Pour the caramel sauce over the chocolate chips and pecans evenly.
10. Place pan on a cookie sheet and bake for 30 minutes or until caramel is bubbling around the edges. Allow the bars to cool for at least 3 hours before slicing or serving.
11. Bars can be kept at room temperature for 1 week, or frozen for up to 6 months.

Photos and recipe: Averie Cooks.

These popsicles are made with creamy Greek yogurt and blueberries. Try using different berries or combinations of berries for a different flavor. Serve them for dessert after a delicious BBQ, or eat them as a healthy snack.

Blueberry Yogurt Popsicles

Enjoy these healthy popsicles guilt-free as a snack or dessert. Try making them with raspberries or strawberries for a different take on this yummy snack.

Ingredients

• 1 cup Greek Yogurt
• 1/4 cup milk
• 4 tbsp honey
• 1/2 cup fresh or frozen blueberries

Instructions

1. In a bowl, pour the milk into the yogurt and mix well.
2. Add in honey and mix. Taste for sweetness.
3. Place blueberries at the bottom of your molds, spoon in half of the yogurt mixture, and add more blueberries. Place sticks into the molds. Divide the rest of the yogurt mixture into the molds and top with blueberries.
4. Freeze for 5 hours or overnight.

Photos: Give Recipe.

We love citrus cakes, and this one is no exception! The aroma as it’s baking will surely make you want to eat it before it’s done! Using only basic ingredients, this cake is easy to whip up in no time!

Lemon Velvet Squares

This lemon cake is perfect for afternoon coffee breaks! Fluffy and moist, this cake is difficult to resist!

Ingredients

• 2 1/4 cups sifted cake flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter
• 1 tsp freshly grated lemon zest
• 1/2 tsp freshly grated navel orange rind
• 1 1/3 cups superfine sugar
• 3 large eggs
• 1/3 cup water
• 3 tbsp fresh lemon juice
• 1/4 cup fresh orange juice
• 1 tbsp powdered sugar, for garnish

Instructions

1. Preheat your oven to 350 F and position oven rack on lower third of the oven. Butter a 13×9 inch baking pan.
2. Sift together the flour, baking powder, and salt. Set aside.
3. Cut the butter into 1 inch pieces and place in a large bowl. Add in the lemon and orange rinds and mix on low speed until softened. Increase the speed to medium-high and mix until smooth and light in color. This should only take 1-2 minutes.
4. Add in sugar 1 tbsp at a time, taking 6-8 minutes to blend it well.
5. Add in eggs 1 at a time.
6. Decrease the speed to low. In a small bowl, combine water, lemon juice, and orange juice.
7. Add in dry ingredients alternating with liquids, dividing the flour mixture into 3 parts and the liquid into 2 parts. Start and end with the flour.
8. Mix until just incorporated after each addition.
9. Spoon batter into the prepared pan, smoothing with the back of a spoon.
10. Center the pan on the oven rack and bake for 30-35 minutes, or until cake is golden brown and springy to the touch.
11. Remove the pan from the oven and set on a cake rack to cool.
12. Before serving, place powdered sugar in a fine mesh strainer and dust on top of the cake. Cut into squares and serve.

Photos: All That’s Left are the Crumbs.

Fresh fruit is perfect for hot summer days. It’s light, thirst-quenching, and is great for a healthy snack. These fruit skewers are great for balancing out all those salty snacks, and they make a wonderful healthy dessert. Make them for your July 4th BBQ, picnic, or get-together! Read the recipe below to find out how to put together these tasty patriotic skewers.

This is what you will need:

– 12 wood skewers

– 6 oz. blueberries

– 1 lb strawberries

– 3 bananas

– serving tray

Directions: Rinse the berries and dry them. Take the strawberries and chop off the stems. Cut them in half from the stem to the point. Then, cut off the point and set it aside. Cut the bananas into slices and set them aside. Start with the blueberries and skewer 6 on top and alternate between 2 banana slices and 1 strawberry slice. Do this until you reach the end. Place the skewers on a platter and keep them in the fridge until you’re ready to serve.

Photos: Evite Blog.

Crepes are just like classic pancakes, only thinner. The best part about that is you can eat more than you would with traditional pancakes! That’s a good thing, since they’re so delicious. Crepes can be made with sweet or salty filling, and almost anything goes well with them. Nutella, mascarpone, and strawberries were used in this recipe that is sure to become a family favorite!

Chocolate Strawberry Crepes

These crepes are so moist and delicious, they’ll be gone in seconds! Easy to make, they’re great for weeknight desserts.

Ingredients

Crepes

• 4 eggs
• 1 cup milk (room temperature)
• 1/2 cup all-purpose flour
• 1/4 cup cocoa
• 2 tbsp sugar
• 1/8 tsp fine sea salt
• 3 tbsp unsalted butter, cut into 12 cubes

Filling

• 1 cup strawberries (chopped)
• 1 cup mascarpone (room temperature)
• 3/4 cup Nutella

Instructions

1. For the crepes, combine eggs, milk, flour, cocoa, sugar, and salt in a bowl. Whisk until the mixture forms a smooth batter.
2. Preheat a skillet over medium-low heat. Melt 1 cube of butter in the pan and add 1/4 cup of batter. Quickly tilt the pan to form an even coating of batter. Cook until set, about one minute. Carefully flip the crepe over. Cook for another 1 minute. Repeat with the remaining batter and butter.
3. Spread each crepe with 3 tbsp of mascarpone and top with chopped strawberries.
4. Fold the two opposite ends of the crepe inward and roll into a tube. Repeat with all the crepes and mascarpone and strawberries. Arrange the crepes on a large plate or platter.
5. Heat Nutella over low heat in a saucepan until warm. Spoon or drizzle over the crepes and serve immediately.

Photos: Timothy Nguyen, How Many Grams in a Cup.