Who Doesn’t want to have a Funfetti life…!!!!


No Bake Strawberry Milkshake Cheesecake


  • 2 cups Oreo crumbs
  • 1/4 cup butter
  • 2 tbsp sprinkles
  • 24 oz (three 8-oz packages) cream cheese, room temperature
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1/2 cup strawberry Nesquik powder mix (or similar strawberry milk powder)
  • 1 tbsp milk
  • 8 oz cool whip (or homemade whipped cream)
  • additional Cool Whip for topping
  • sprinkles for topping


1. Combine Oreo crumbs, melted butter and sprinkles.
2. Press into the bottom and halfway up the sides of a 9 inch springform pan. Set in refrigerator to firm.
3. Mix cream cheese, sugar, vanilla, strawberry Nesquik mix and milk together in a large bowl until smooth and well combined.
4. Gently stir in Cool Whip (or homemade whipped cream).
5. Pour filling into crust and smooth the top.
6. Refrigerate for about 5 hours or until firm.
7. Once firm, remove cheesecake from springform pan and decorate with additional Cool Whip and sprinkles.
8. Store in refrigerator until ready to serve.



Candy Corn Oreo Milkshake



  • 2 cups quality vanilla ice cream
  • 6 Candy Corn Oreos
  • 2/3 cup milk
  • whipped cream (optional)
  • festive Halloween sprinkles (optional)


In the pitcher of a blender, combine ice cream, Oreos and milk; blend until smooth. If desired, top with whipped cream and Halloween sprinkles.


– We prefer our milkshakes on the thicker side. Adjust the level of milk to suite your milkshake preference.
– Recipe doubles well – 4 serving are shown in the photo.
– Want an adult twist? Add in an ounce or two of vanilla or whipped cream vodka!

Read more: http://www.mybakingaddiction.com/oreo-milkshake/#ixzz35SuQh7fP

Snickers Cookies



  • 2 sticks (1 cup) unsalted butter, cold and cubed
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 2 3/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup quality semisweet chocolate chips or chunks
  • 1 8-ounce bag Snickers Bites


Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.

1. In bowl of electric mixer fitted with the paddle attachment, cream together butter and sugars until well blended and fluffy, about 4-5 minutes. Add eggs, one at a time, mix in vanilla and beat until well incorporated.

2. In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Gradually add dry ingredients to the wet ingredients and mix until just combined. Add in chocolate chips and Snickers Bites. Turn mixer speed to medium-high and mix dough for about 30 seconds. This will break apart the Snickers Bites and incorporate the pieces into the dough. If you are not working in a stand mixer, you will need to roughly chop the Snickers Bites before mixing them into the dough.

3. Use a medium cookie scoop to scoop two mounds of dough per cookie (3 tablespoons total) and roll dough into balls.

4. Place each dough ball onto the prepared baking sheet and bake in the preheated oven for 14-18 minutes or until very lightly browned, taking care not to overbake. I baked mine for 16 minutes, which seemed to be perfect in my oven.

5. Allow cookies to cool on pan for 5 minutes before removing them to a wire rack to cool completely.


– I chose to make large Snickers Cookies, if you make smaller cookies, you will need to reduce the baking time to 10-12 minutes.

– Snickers Cookies are best served the day they are made; however, the cooled cookies can be stored in an airtight container at room temperature for a few days.

Read more: http://www.mybakingaddiction.com/snickers-cookies/#ixzz35St3XZJ1

Peanut Butter Pie


Peanut Butter Pie

Yield: 8 mini pies


For the crust

  • 16 Oreo cookies
  • 4 tablespoons unsalted butter, melted

For the filling

  • 1 cup heavy cream
  • 8 ounces cream cheese
  • 1 cup creamy-style peanut butter
  • 1 cup confectioner’s sugar
  • 1 14-ounce can sweetened condensed milk
  • 1 teaspoon vanilla extract


1. Place the Oreo cookies into the bowl of a food processor and pulse into fine crumbs. In a small bowl, combine cookie crumbs and melted butter and stir.
2. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
2. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, beat the heavy cream until stiff peaks form. Transfer whipped cream to a small bowl and place it into the refrigerator while you prepare the rest of the filling.
3. Place cream cheese and peanut butter the mixing bowl and beat on medium speed until smooth. Reduce speed to low and gradually add in confectioners’ sugar until well combined. Add in sweetened condensed milk and vanilla and beat on medium speed until mixture is creamy and smooth. Take care to scrape down the sides of the bowl as needed.
4. Stir in 1/3 of the whipped cream into the filling mixture. Use a rubber spatula to fold in the remaining whipped cream until well blended until no streaks remain.
3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 3 hours before serving. If desired, garnish with whipped cream and chocolate curls.


  • The number of pies you get from this recipe will depend on the size of your individual serving dishes.

Prop Note:

  • The small glass bowls were purchased from Pier 1. Spoons are from Ikea.

Twix Brownies



  • 4 ounces unsweetened chocolate; coarsely chopped
  • 3/4 cup unsalted butter, cut into cubes
  • 1 1/4 cups sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 12 Fun Size Twix Bars, each cut into thirds

For Caramel:

10 individually wrapped caramel candies (I used Kraft)
2 tablespoons heavy cream


1. Preheat oven to 350 degrees. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.

2. Microwave chocolate and butter in a large bowl microwave-safe bowl at medium (50% power) for 3-4 minutes or until butter is melted.

3. Stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add in flour; stir until just combined.

4. Spread 1/2 the batter into prepared pan. Add an even layer of chopped Twix candy bars and cover with remaining 1/2 of brownie batter. Bake for 30-35 minutes; do not over bake.

5. Remove to cooling rack to cool completely. Just before serving, cut brownies and prepare the caramel sauce.

6. To make the caramel, place the caramels and heavy cream in a microwave-safe bowl. Microwave on 50% power in 30-second increments until the caramels begin to melt; stir frequently. Continue warming and stirring the caramels until you have a smooth, creamy mixture. Drizzle over each brownie and serve immediately.


– The brownies are very fudgy, make sure you allow them to cool completely before cutting into them.
– Take these brownies to another level by serving them topped with a scoop of vanilla ice cream.

Read more: http://www.mybakingaddiction.com/twix-brownies/#ixzz35SqaIrZL

Chocolate-Toffee Brownie Shooters


Brownies layered with chocolate cream mixture; topped with whipped cream makes a delicious dessert  perfect to serve a crowd.

  • ingredients 6
  • servings 36


1 box (18 oz) ultimate fudge brownie mix Water, vegetable oil and egg called for on brownie mix box3 tablespoons coffee-flavored liqueur3 bars (3.5 oz each) dark chocolate with toffee bits and caramelized almonds candy, unwrapped, chopped1 1/2 cups whipping cream1can (7 oz) whipped cream topping


  • 1) Heat oven to 350°F (325°F for dark or nonstick pan). Grease 13×9-inch pan with shortening or cooking spray. Make and bake brownies as directed on box, using water, oil and egg. With fork, poke holes in baked brownies; pour liqueur over brownies, allowing it to seep into holes. Cool completely in pan.
  • 2) Meanwhile, in large microwavable bowl, microwave chopped candy and 1/4 cup of the whipping cream uncovered on High 1 minute to 1 minute 30 seconds, stirring after 1 minute, until chocolate is melted. Let stand 45 minutes or until almost cool. In chilled large bowl, beat remaining 1 1/4 cups whipping cream with electric mixer on high speed until soft peaks form. Gently fold whipped cream into chocolate mixture.
  • 3) Crumble brownies into bite-size pieces; divide evenly among 36 (2-oz) shot glasses. Spoon chocolate cream mixture evenly over brownies. Top each dessert with whipped cream topping. Garnish with sugared cranberries and mint leaves, if desired.

Frankenstein Brownies



1 box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
1 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16 oz container)
4 to 5 drops Betty Crocker™ green neon gel food color
2 drops Betty Crocker™ purple neon gel food color
24 candy corn
24 miniature candy-coated chocolate baking bits
Betty Crocker™ black decorating gel