Peppermint Puppy Chow

5 cups rice chex cereal
1 bag Andes mints (the red and white peppermint kind) melted
1 1/2 cup powdered sugar
Festive sprinkles

Measure out rice chex cereal in large bowl.
Melt Andes mint candies until smooth and creamy.
Pour over cereal and mix to coat well.
In a large bag, add powdered sugar and sprinkles.
Add coated cereal in bag and shake to mix/ coat well.
Pour back into large bowl and enjoy!

Happy Holidays :)

xx SSG


Pumpkin Cookies with Brown Sugar Caramel Frosting

Warning- these are amazing! You’ll be glad it makes so many! My sister likes to call these “scookies” because they are thick and moist and she says they are like a cross between a cookie and a really amazing scone. {Yields about 60 or more cookies. Don’t double unless you need more than 5 dozen!}

2 cups sugar
2 cups shortening
2 cups pumpkin (the can should say 100% pure pumpkin…don’t accidentally buy the pumpkin pie filling! You don’t want the sweetened stuff)
2 eggs
2 tsp. vanilla
5 cups flour
4 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
2 tsp. baking soda
2 tsp. pumpkin pie spice
2 tsp. nutmeg
¾ tsp. ground cloves

1 stick melted butter
2 T water
¼ c half and half or whole milk
4 ½ c powdered sugar
1 c brown sugar, packed lightly
2 t vanilla

Preheat oven to 350° F.
In an electric mixer, blend shortening and sugar.
Add pumpkin and mix.
Add eggs one at a time, mixing after each one.
Add vanilla extract and mix.
In a separate bowl, mix flour, baking powder, salt, cinnamon, baking soda, pumpkin pie spice, nutmeg, and cloves.
Add your dry ingredients to the wet ingredients one cup at a time
Bake at 350°F for 10-12 minutes (12 seemed to be the magic number).
Meanwhile, make your frosting.
Let cool, frost and sprinkle with cinnamon. Enjoy!

Prepare pan by spraying with Pam and rubbing down the sides. In the pan, melt the butter and then add the brown sugar and water. Cook and stir until the sugar has melted and isn’t grainy anymore.
Remove from heat and add the half and half and vanilla to cool the mixture. Let stand for 10-15 minutes to cool (don’t skip this step!)
Transfer brown sugar mixture to kitchen aid or bowl, add the powdered sugar, and beat until smooth.

Adapted from


DIY Wrapping Paper Ribbon

Ohh the wrapping season is upon us. Sometimes you’re in a rush, just not in the mood, lacking creative juices, or simply just ran out of matching ribbon! Well, no fear because for anyone who has ever wrapped before, you know you’re always left with those small scraps and strips of wrapping paper when you’re done. Good news, you can use those to make your own ribbon! It’s so easy and so quick and of course it looks super creative. A total win win if you ask me!

Anyways, take those scraps of paper, cut into strips, tags, whatever and curl them with scissors just like you would ribbon. Tie them together, tape them down in a festive way, or whatever else you can come up with- it’s up to you.

Happy wrapping!

xxx SSG


Gooey dark chocolate fudge peppermint cookies and cream deliciousness cake!

Today I’m sharing with you one of the messiest cakes I’ve ever made but one of the most delicious as well. Some call it a Christmas poke cake, but personally I like to call it gooey dark chocolate fudge peppermint cookies and cream deliciousness cake. Long name, great (rich) taste! Anyways, I’ll stop blabbing about it and just give you the recipe.

Okay so this is pretty simple really! A lot of layering and the cake is just boxed so there isn’t anything too complicated, or slimming (sorry dieters) going on here.

What you’ll need:
1 chocolate fudge cake mix (plus ingredients it calls for)
1 cup peppermint dairy creamer
14.5 oz sweetened condensed milk
1 jar Smuckers hot fudge sauce
1/4 cup peppermint dairy creamer
1 cup crushed Oreos
8 oz cool whip (not frozen)
About 1 1/2 cup Andes peppermint candies (crushed) [for topping]
About 1 cup crushed Oreos [for topping]

What to do:
First, prepare and bake cake mix according to direction in box, let cool
Second, use the opposite end of a wooden spoon to poke holes (about 1 inch apart) in cake
Third, mix together 1 cup peppermint dairy creamer and condensed milk- pour over cake, try filling up holes
Fourth, mix together hot fudge sauce and 1/4 cup peppermint dairy creamer, then also mix in 1 cup crushed Oreos- pour and spread over cake evenly
Fifth, spread cool whip over top of fudge mixture
Sixth, sprinkle crushed Andes peppermint candies and remaining crushed Oreos over cool whip layer

Refrigerate for at least 4-6 hours (the longer the better because it gives it all a chance to soak up and gel together making it nice and gooey)

Lastly, ENJOY!

This cake is really fun for the holidays. You can also nix the peppermint candies and swap the peppermint creamer for any other flavor to make just a cookies and cream cake as well.

xxx SSG




A Gift That Keeps on Giving: Diamond Candles

With the holidays coming up and parties to attend, a traditional candle is always a good gift and will do the trick, but what’s better than a gift that keeps on giving? With Diamond Candles, you can still give your girlfriends, family members, party hosts, and more, a candle with a little extra sparkle in it- literally! Diamond Candles are all natural, highly fragrant, soy candles that actually have a diamond ring inside. The rings range from a minimum of $10 to $5,000! Knowing that you’ll get a nice surprise will make you want to have the candle burning all hours of the day!

The candles come in all sorts of flavors such as cinnamon pinecones, brown sugar pudding, mistletoe, and even cuddle if you’re looking for holiday scents. Or, for any other time of the year, they have tons of unique scents as well that will have you wanting to buy them all! ($24.95)

Check them out at

Also seen on the Today Show with Kathy Lee and Hoda.

xxx SSG



Merry Berry Glaze

While I was just finishing up my post on my coconut orange glaze, I thought of my mixed berry glaze recipe I also love. This is another easy recipe that goes well with many different cakes and other sweets! This berry glaze is perfect for the holidays too. Simple doughnuts and lemon cakes pair very nicely with this. It is sweet but since it is also a berry glaze, it goes well with cinnamon and even pumpkin. Any ways, no more chatter, you may chose to use it however you wish!


  • 1/2 cups frozen mixed berries
  • 1/2 tsp vanilla
  • 2 tbsp suagr
  • 1 1/2 cup powdered sugar


Over the stove top, cook the frozen berries and the sugar together. Add a couple of teaspoons water as well. Cook over medium heat until the berries are cooked down to a sauce (this takes about 15 minutes). Strain the berries into a bowl to get rid of any excess seeds. Add the powdered sugar and the vanilla. Mix well and viola!


xxx SSG