1 box of yellow cake mix, I use Duncan Hines
2 8 ounce dairy topping, like Cool Whip, thawed
2 cans of whole berry cranberry sauce
2 Tablespoons hot water
1 bag of Bits of Brittle Toffee Bits
1 box of instant vanilla pudding
1/2 gallon of egg nog
Christmas sprinkles, optional
Gingerbread man cookie, optional
Preheat oven to 350 degrees. Make cake according to package directions. Instead of adding water, use one cup of egg nog instead. Bake in a 13 x 9 pan for 23-28 minutes and cool.
Prepare pudding according to package directions. Instead of using milk, use egg nog instead. Beat egg nog and pudding together on high speed for about four minutes. Put in refrigerator to set. That should only take about 5 minutes but you can do this the day before.
Open a can of whole cranberry sauce. Put in a bowl and add 1 Tablespoon of hot water. Stir and this will become smooth and easier to spread. I just opened one can at a time. Easier for me to keep the cranberry layer even.
Cut up cake into pieces and make that the first layer of the trifle. Use the pudding for the next layer. Spread a layer of whip topping on top of the pudding. Add a layer of cranberry sauce. You will use the entire can for each layer. Next sprinkle on the toffee bits and repeat the layers. For the last layer I added a layer of whip topping on top of the cranberry sauce and covered the whip topping with toffee bits. I used a 1M tip to decorate the top of my trifle. Added sprinkles and a Pepperidge Farm gingerbread man cookie. This can be made a day ahead. Keep refrigerated until read to serve. Enjoy!
I love fall baking. When I discovered Nestle had made new Maple Flavored Morsels, they hopped right into my shopping cart. What better way to embrace fall baking with Maple Toffee Cookies.
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable shortening, I used Crisco
3/4 cup granulated sugar
3/4 cup brown sugar
2 extra large eggs
1 1/2 teaspoons vanilla
1 package of Maple Flavored Morsels
1 package of Heath Toffee Bits
Preheat oven to 375 degrees.
Combine dry ingredients in a small bowl and whisk together. In a mixing bowl, beat sugars and shortening until creamy. Add vanilla, and add eggs one at a time. Add flour mixture gradually. Mix well. Stir in maple morsels and toffee bits. Drop by rounded tablespoon on an untreated cookie sheet. I did not use a silicone mat or parchment paper when I baked my cookies. I highly recommend using one.
Bake 9-11 minutes until golden brown. Cool in cookie sheet for 2 minutes and remove to finish cooling on a cooling rack. Once cool, store cookies in an airtight container.
I already know what you are thinking. Why are you making pumpkin cookies when you don’t like pumpkin?! I do like pumpkin, just not crazy about it. But I do love cookies. I know a lot of people that love pumpkin. These cookies might just convert me! They were awesome.
3/4 cup butter, softened
3/4 dark brown sugar, packed
1 small package of pumpkin spice instant pudding mix*
1 teaspoon pure vanilla extract
1 teaspoon baking soda
2 1/4 cup flour
1 bag of cinnamon chips*
1 bag of toffee bits
Preheat oven to 350 degrees. Combine butter and sugar together in a mixing bowl. Mix well. Add pudding mix and continue to blend until combined. Add eggs and vanilla, mix well. Add flour and baking soda and blend until combined. Stir in chips and toffee bits.
I used a small 1 inch scooper to drop cookie dough on a GREASED cookie sheet. I used Bakers Joy each time I baked cookies on my cookie sheet. Bake 8-10 minutes. Remove cookies immediately to cool on a wire rack. Store in a airtight container.
**Pudding mix is seasonal. I used a box I purchased last year. It can be found at grocery stores, K-Marts, Target and on Amazon. For some of us, the cinnamon chips are also seasonal. I picked up several bags last year for a dollar and kept them in my freezer. I am sure Amazon also carries these but your grocery store will too during the holiday season if they don’t carry them year round.
Recipe adapted from Chef In Training.
This is a fast, quick and simple dessert to make. Prep time is 5 minutes, bake time under an hour!
2 cans of apple pie filling
1 jar of caramel ice cream topping, divided
1 box of yellow cake mix
1 stick of butter, melted
1 bag of toffee bits, divided
Ice cream, optional
Preheat oven to 350 degrees. Spray a 13 x 9 pan with Pam. Open up pie filling and spread on the bottom of your pan. Sprinkle cinnamon over the top of the apples. Pour 1/2 cup (more or less) of caramel sauce over the cinnamon apples. Sprinkle half of the bag of toffee bits over the caramel apples. Sprinkle cake mix over the entire pan. Pour melted butter on top of cake mix. Bake for 50 minutes or until hot and bubbly. Top with ice cream, more caramel sauce and toffee bits. Enjoy!