Step 1

SCOOP frosting into a medium bowl. Add a container of thawed whipped topping and mix until combined.

Step 2

TOP with sprinkles from frosting lid. Serve with cookies and/or and enjoy!

Step 1

PREHEAT oven to 350°F.⁠

⁠Step 2

PREPARE brownie mix according to box instructions. Line a 9x13 baking sheet with parchment paper and spray with non-stick cooking spray. Pour batter and spread evenly onto the baking sheet.

⁠Step 3

BAKE at 350°F for 12-15 minutes or until a toothpick inserted comes out with a few crumbs but not wet. Cool completely.⁠ Invert baking sheet onto a cooling rack. Remove parchment paper from the brownies.  

⁠Step 4

USING a round cookie or biscuit cutter to fit the jar, cut out circles of brownies for the jars. Enjoy the leftover brownies as a chef’s snack!

⁠Step 5
SPOON frosting into a piping bag fitted with an opening star piping tip (number 1M). Pipe swirl of frosting into a mini jar. Top with sprinkles. Add a brownie circle. Add a layer of crushed graham crackers. Repeat until jars are filled. Serve and enjoy!

Step 1

Preheat oven to 325 and grease your brownie pan.

Step 2

Mix your brownie mix following the directions on the box. Add in marshmallows, graham cracker bits and chocolate chips. Spread brownie batter evenly in pan.

Step 3

Bake brownies for 20 mins or until toothpick comes out clean. Let brownies cool completely before topping with Zero Sugar chocolate frosting , graham crackers and chocolate chips.

Step 1

PREHEAT oven to 350F and prepare your cake batter according to the instructions on the box. Bake a 9x13 sheet cake, a 8x8 sheet cake and a 6” round cake until a toothpick comes out clean. Let cakes cool completely. (Refrigerate overnight if you have the time) 

Step 2

COLOR ¾ cup of your frosting deep pink. Color 1 tub plus ¼ cup of your frosting light pink. 

Frost the 9x13 cake light pink frosting. Stack the 8x8 cake in the center and frost it white. Stack the 4” cake on top and frost it light pink. Set the stacked cake in the refrigerator while you make your towers.

Step 3

TAKE a sugar cone and paint it with white chocolate, sprinkle with confetti sprinkles before the chocolate sets. Create 5 sprinkle towers. Take a sprinkle tower and “glue” it onto a cake cone using white chocolate. Set them aside.

Step 4

PIPE a deep pink border on your cake using a number 32 tip. Carve 5 divots in the cake to place your towers in. Carefully place the towers into each hole and top them with a small amount of deep pink frosting. Sprinkle border with more confetti sprinkles and enjoy!

Step 1

HEAT: oven to 375°F.

STEP 2

PREPARE: cookie mix batter according to package instructions using butter and egg. Form dough by rounded teaspoons making 10 small, 10 medium, and 10 large cookie dough balls. Place on ungreased baking sheet 2 inches apart.

STEP 3

BAKE: cookies for 10-12 minutes. Smaller cookies may take less time to bake. Allow to cool for 2 minutes before removing from the baking sheet.

STEP 4

DECORATE: allow cookies to cool. Separate one of each small, medium and large cookie, to create the tree. Place a large cookie on the bottom and top with a layer of frosting. Stack medium cookie on top of the frosting, and top with more frosting. Place the small cookie on top and then top with green frosting.

Step 1

Make the cake batter according to the package instructions. Spoon batter into silicone mold (filling no more than 1/2 way) Bake and let cool

Step 2

Melt white chocolate chips and add a dash of cinnamon 

Step 3

Spoon some white chocolate into the clean pumpkin silicone mold, pushing chocolate up the sides to cover making sure to leave room for the cake. 

Step 4

While chocolate is still warm press cooled cake into the chocolate covered mold. Let cool completely in refrigerator and remove from the mold. 

Step 5

Combine the two pumpkin halves together using melted chocolate. & enjoy!

Step 1

Preheat oven to 325°F. 

Step 2

COMBINE flour and salt in small  bowl; set aside. Beat butter and cream cheese with electric mix about 60 seconds or until smooth. Add sugar gradually; beat on medium-high speed 5 minutes or until mixture is light and fluffy.

Step 3

BEAT in eggs, one at a time, beating well after each addition. Stir in vanilla extract. Fold in flour just until combined (do not overmix). Divide batter in half and dye on half green. When dividing batter, you want slightly more uncolored batter than colored batter.

Step 4

LIEN an 8x8 square pan with parchment paper and spray with non-stick baking spray. Spread green better evenly onto the sheet pan. Bake 30-35 minutes or until a toothpick inserted into the middle comes out clean. Let cool completely.

Step 5

CUT tree shapes out of the green cake and set aside. Grease a 8 1/2 x 4 1/2 loaf pan and fit it with a parchment paper sling. Spoon half the remaining batter into the cake pan. Line the trees up in the center of hte cake and cover with remaining batter (making sure to not over fill the pan). Bake 60-70 minutes or until a toothpick inserted into the side and top comes out clean. Let cool completely.

Step 6

FILL piping bag with frosting. Pipe frosting on top and sprinkles crushed holiday cookies. Slice and enjoy!

Step 1 

PREPARE cake mix according to box instructions. Grease each mini pan with nonstick cooking spray. Fill each pan halfway with batter. Bake at 350°F for 10-12 minutes or until lightly golden brown and a toothpick inserted comes out clean. 

Step 2

MIX condensed milk, evaporated milk and heavy cream in a large measuring cup or bowl. Using a fork, poke holes into each mini cake. Pour filling into each mini cake and let sit on the counter for 20 more minutes. Then, transfer to the refrigerator and chill for at least one hour or overnight if desired. 

Step 3

ADD tub of Funfetti frosting to a medium bowl. Beat on medium speed for 1 minute with hand mixer until frosting is whipped. Add thawed whipped topping, folding in gradually with a flat spatula. Add frosting/whipped cream mixture to a piping bag fitted with an open star piping tip (number 1M). Remove cake from fridge and pipe desired designs across the cake. Top with sprinkles from frosting lid. 

Step 1

Prepare quick bread batter according to package instructions. 

Step 2

Grease loaf pan and fill one third of the way full with batter. Sprinkle with cinnamon sugar package. Add more batter filling the loaf pan about two thirds full (do not over fill) 

Step 3

Bake until a toothpick comes out clean and let cool. 

Step 4

In a small saucepan, combine apple filling and about 3 teaspoons of the cinnamon sugar mixture and let simmer for about 2-3 mins stirring often. Let cool (it will thicken as it cools)

Step 5

Cut out a rectangle on the top of the cooled loaf, about 1 inch deep (try to keep the rectangle in one piece since you will be replacing it) 

Step 6

Fill the middle with apple cinnamon mixture, replace rectangle and top with icing from package.

Step 7

Slice and enjoy!

Tip: Enjoy your quick bread slice warmed with a scoop of ice cream!