Ingredients

Directions

1. Bake the two gingerbread mixes according to the directions on the package.
2. Prepare the pudding according to the package directions & set aside to cool.  When fully cooled stir in the pumpkin pie filling, brown sugar, & cinnamon into the pudding.
3. Pour ½ of the pudding mixture over one gingerbread & add a layer of whipped topping.  Repeat with the remaining gingerbread & pudding mixture with the whipped cream.
4. Sprinkle the top with crushed ginger snaps if desired & refrigerate overnight.

Chef’s Note: An optional serving method would be to place the layers in a punch bowl.

A simple and tasty chocolate snowman shaped cake is easy to make and highly festive. Best with Dutch cocoa, you can use coconut flakes to create the coating. You can use black licorice sticks for the arms, black licorice drops for the eyes and peppermints for buttons with gum drops on top. For the mouth, you can use a piece of red shoestring style licorice. Fruit leather makes a great decorative scarf.

Alternatively, or in addition to, you can create a Christmas tree cake with equal festivity. By creating individual cake squares, you can stack these to create a tree-like shape with green frosting and other colored frostings to your liking. You can use candies for ornaments and smaller cake squares decorated with colored frosting to make presents under the tree.

Gingerbread houses are a classic way of creating decorative treats. However, there are more creative ways to make artistic gingerbread treats. One less known design is the gingerbread lantern, created by four rectangular pieces of gingerbread connected by frosting. You can cut holes in the pieces to let the light out, such as stars or hearts. Once settled, you can place candles inside these and use them as actual lanterns.

Another creative design is the gingerbread train. You have a great amount of creative license with this, in that there is room to decide how intricate you want to get with the design. However, there is a minimum amount of intricacy involved. The frosting is used for piping and a combination of circular and rectangular gingerbread cookies create the body. You can use candies, licorice and frosting to decorate it anyway you like. Gum drops work well to top the train while licorice works well for the pistons. You can also decide how long you want to make the train.

If you are looking to go more gourmet than flashy, you can make chocolate espresso snowballs with fair trade coffee. Using cocoa, pecans and sugar you can have a treat both decedent and decorative. There are plenty of ways to brighten up holiday cheer just with culinary creativity.

Ingredients

Directions

1. Preheat oven to 350°F.  Butter or spray 9″x9″ baking dish (or other appropriate sized casserole dish).
2.  In a large bowl, mix together creamed corn, eggs, sugar, flour, salt, nutmeg, black pepper, & milk.  Pour mixture into the prepared baking dish.
3. Slice the butter in half & place the slices on top, separated.  Bake for 1 hour or until golden brown on top.  The center of the pudding may still appear to be loose due to the butter, but the edges should appear done.
4. Server warm. 

Chef’s Note: May also be prepared ahead of time and re-heated before service.

Main Ingredients

Topping Ingredients

Directions

1. In a large pot, combine the corn syrup & sugar.  Heat over moderate heat until bubbly.
2. Remove from the heat.  Add peanut butter & stir until melted & combined.  Stir in Rice Krispies until well blended.
3. Using the back side of a greased spoon, spread the mixture into a 9″x12″ pan or dish.
4. In a double boiler, heat the chocolate & butterscotch chips until melted completely.  Remove from the heat & spread evenly over the Rice Krispie mixture, or drizzle in creative patterns.

Chef’s Note: You can use chunky or smooth peanut butter, whichever suits your liking more.  The topping is optional.  For variety you can use both flavors of chips or just use one or the other.  If using just one flavor, you’ll need to double the amount.

Ingredients

Directions

1. Melt the buttery vegan spread & combine with soy milk.

2. Stir together all the dry ingredients: flour, sugar, baking soda, spices & salt.

3. Alternate adding the cranberry sauce & the soy milk with melted vegan butter mixture to the dry ingredients until everything is fully blended.

4. Pour into a well-greased 9″ square pan (use butter spread, light vegetable oil or a light oil spray).

5. Bake on middle rack in preheated 350°F oven for 60 minutes or until toothpick inserted in the center comes out clean

6. Garnish with powdered vegan sugar (put into strainer, shake it over the entire cake).

7. Serve warm or cold.

Chef’s Note: My first piece is always warm because looks & smells so good I “need” to taste right away! I also recommend Whole Foods 365 brand vegan sugar & Earth Balance brand buttery vegan spread.

Sharon Nazarian runs BigCityVegan.com, a website dedicated to living a cruelty-free lifestyle including vegan recipes, vegan news & vegan merchandise, like cool vegan t-shirts.

National S’mores Day is August 10, and there is no better way to celebrate the occasion than with the delicious combination of purely delicious Hershey®‘s Milk Chocolate, crisp graham crackers and toasted, gooey marshmallows. This summer, Hershey’s Milk Chocolate has partnered with influential social media moms from TheMotherhood, an award-winning web community of 13,000 mothers, to provide sweet and easy tips for families to celebrate National S’mores Day and enjoy S’mores all season long.

“National S’mores Day is another great reason to gather family and friends to enjoy this classic summertime treat,” said Emily McKhann of TheMotherhood. “Combining Hershey’s Milk Chocolate, graham crackers and toasted marshmallows is the perfect way to sweeten any summer day and create lasting memories.”

Tips for Creating S’mores Smiles

S’mores have been a centerpiece of summertime since the recipe was first published in the Girl Scouts handbook in 1927. The classic treat is fun to make and offers families and friends an activity they can enjoy together. Below are some quick and easy tips for enjoying S’mores on National S’mores Day and everyday:

1. Family Activity S’mores – Make S’mores a family activity by getting everyone involved. Little ones can be in charge of assembling the graham crackers and Hershey’s Milk Chocolate bars while adults and older children take care of roasting the marshmallows. Once your S’mores are ready, dig in and enjoy this tasty treat together.
2. Grilled S’mores – For a fun new way to enjoy S’mores, try making them on the grill! Simply wrap S’mores in aluminum foil and place on a medium-hot grill and cook 1 to 2 minutes on each side. When you’re done you’ll have S’mores that are grilled to perfection.
3. Party with S’mores –The next time you’re invited to a summer party, bring S’mores ingredients as your contribution to the gathering. Guests will love making gooey S’mores and you’ll be a hit at the party.
4. Summer Vacation S’mores – S’mores aren’t only for camping! Many hotel chains offer fire pits or grilling areas which are perfect for making S’mores to help sweeten your trip and create a new family tradition. Staying home this summer? You can also build S’mores at the park or playground in the designated picnic or grilling area.

Say S’mores and Share Memories

This summer, families can showcase their favorite S’mores memories by visiting Hershey’s Facebook page at www.facebook.com/hersheys to download the Say S’mores application. Families are invited to participate in monthly themed photo contests for a chance to win S’mores-themed prizes, including a camera, photo printing gift card, outdoor fire pit, roasting skewers and all of the ingredients needed to make S’mores.

For more tips on creating S’more’s summertime memories or to participate in the Say S’mores photo contest and view official rules, please visit the Hershey’s brand Facebook page at www.facebook.com/hersheys.

SOURCE The Hershey Company

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1. Preheat oven to 350°F. Spray an 8″ square pan with olive oil. Set aside.
2. Place the honey in a large glass measuring cup. Microwave on high power until the honey is runny & just bubbling, 45 to 60 seconds. Add cocoa & stir with a fork until well combined. Let cool to room temperature.
3. Meanwhile, in a small bowl, place the flour, baking powder, baking soda, & salt. Whisk until well combined.
4. In a large bowl, combine the applesauce, oil, egg, & vanilla. Whisk together until well blended. Add honey, cocoa mixture & whisk until smooth. Add the flour mixture to the liquid mixture & stir until no traces of flour remain. Scrape the batter into the prepared pan.
5. Bake until the surface looks dry around the edges of the pan & a toothpick inserted in the center comes out with moist crumbs clinging to it, about 25 minutes. Do not overbake. Place the pan on a cooling rack & let cool completely before slicing into 16 squares. (Store the brownies in an airtight container at room temperature for up to 3 days)
6. Cover pot & let soup simmer on low for 30 minutes.
7. Serve in a bowl, top with spoon full of sour cream & shredded cheese.

Nutritional Facts: calories: 82.8 fat: 2.3 g protein: 1.3 g carbohydrates: 16.2 g fiber: 1.2 g

Break the Hershey’s candy bars into small pieces.  Put all ingredients into a very large mixing bowl.  Bring to a boil the sugar, milk, & butter & boil for 5 minutes, stirring constantly.  Pour hot mixture over chocolate, Hershey’s, & marshmallow mixture; stir until melted.

Put part of the fudge in an 8″ square buttered glass dish & add nuts to the remainder.  Put the remainder in a 9″x13″ buttered glass dish.

Melt 1 c. sugar in heavy skillet over low heat, stirring constantly. Heat until melted to a golden brown syrup, stirring constantly. Remove from heat. Add boiling water & stir over low heat until lumps are dissolved. Pour into measuring cup ¼ c. of caramel mixture & add enough cold water to make 1 c. of liquid.

Cream together the softened shortening & remaining sugar until fluffy.  Beat in thoroughly eggs.  Sift together the flour, baking powder, & 1 tsp. salt.  Stir in alternately with caramel mixture.  Pour into two 9″ layer pans or 13″x9″ oblong pan & bake 35 minutes in preheated 350°F oven.

Heat together remaining caramel mixture, cream, & butter to make the burnt sugar frosting.  Beat in the powdered sugar, salt, & vanilla extract.

Chef’s Note: You can substitute 2½ c. Softasilk cake flour for the sifted regular flour

Cream together butter & shortening; gradually add sugar, creaming until light. Add vanilla & then eggs (one at a time), beating well after each. Sift together dry ingredients; add to creamed mixture alternately with buttermilk, beating after each addition. Pour into greased & lightly floured 13″x9″x2″ pan. Bake in 350°F preheated oven for 30 minutes or until done. Cool & frost.