The holidays are here and you know what that means….. cookies, cakes, chocolates, pies, sweets – in a word, DESSERTS!
With cookie swaps and parties all season long, I wanted to share some crowd pleasing favorites! Enjoy!

Pumpkin spice cake balls
Ingredients:
1 box yellow cake mix
1 cup canned pumpkin
½ tsp cinnamon
½ tsp pumpkin pie spice seasoning mix
¾ cup water
1/3 cup vegetable oil
3 eggs
1 can cream cheese frosting
Chocolate candy melts or almond bark (For chocolate coating)

Preparation:
Pre-heat oven to 350* or according to instructions on back of cake box dependent on ovens. Mix canned pumpkin in to yellow cake mix. Stir in cinnamon and pumpkin pie spice. Add water, oil and eggs; mix until well blended. Pour in to 13×9 pan.
Bake for 18 – 20 minutes or according to back of cake box dependent on oven and pan type. Make sure cake is completely baked – no soft middle!
Allow cake to cool slightly –  about 30 minutes. While cake is still slightly warm, crumble apart in to a large mixing bowl until no large solid chunks are noticeable.
Stir in ¾ to 1 can cream cheese frosting depending on texture and moistness desired. Mix together until frosting and cake are well combined and hold together when formed in to balls. Roll in to balls about 1-2 inches in diameter (doesn’t have to be exact – just about “two bites” sized). Place on cookie sheet or in a container and freeze for 2-3 hours or refrigerate overnight.
When ready to dip, melt chocolate in large non-reactive bowl in microwave for 15 second increments, or until chocolate starts to melt. Remove from microwave and stir until completely melted. **If you have a lot of patience, you can also use a double boiler (a glass bowl over a pot). Do not let water touch bottom of bowl and melt chocolate slowly until shiny. Once chocolate takes on a sheen, remove from heat and stir until melted completely**
Line a baking sheet with wax paper. Using a fork and a spoon, balance cake ball on fork and submerge in chocolate; use spoon to cover cake ball until fully coated. Lift fork and tap excess chocolate off. Gently place chocolate covered balls on baking sheet. Refrigerate for a hard chocolate shell or let sit at room temperature overnight.

Festive Red Velvet cake balls
Ingredients:
1 box red velvet cake mix, and ingredients to make the cake
1 can (16 oz) prepared cream cheese frosting
1 lb candy coating, white or dark chocolate
Sprinkles or small candies to decorate (optional)

Preparation:
Pre-heat oven to 350* or according to instructions on back of cake box dependent on ovens in a 9×13 cake. Once baked, allow the cake to cool completely.
Crumble the cake into a large bowl and work it with your hands until it is in small pieces. Stir in ¾ to 1 can cream cheese frosting depending on texture and moistness desired. Mix together until frosting and cake are well combined and hold together when formed in to balls. Roll in to balls about 1-2 inches in diameter (doesn’t have to be exact – just about “two bites” sized). Place on cookie sheet or in a container and freeze for 2-3 hours or refrigerate overnight.
Place the candy coating in a medium microwave-safe bowl and microwave it until melted, stirring after every 45 seconds to prevent overheating. Line a baking sheet with wax paper.
Using a fork and a spoon, balance cake ball on fork and submerge in chocolate; use spoon to cover cake ball until fully coated. Lift fork and tap excess chocolate off. Gently place chocolate covered balls on baking sheet. Refrigerate for a hard chocolate shell or let sit at room temperature overnight. These cake truffles are best served at room temperature, and can be stored in an airtight container in the refrigerator for up to a week.

Chocolate Biscuit Cake with Bailey’s Frosting
Ingredients:
1 cup heavy (whipping) cream
1/3 cup butter
2 1/2 cups chopped semi-sweet chocolate or chocolate chips
8 oz. British digestive cookies or tea biscuits, broken into pieces (I like to use the chocolate dipped ones for an little extra chocolatey treat). **The bigger the pieces, the more “crunch” your cake will have. The finer the pieces, the more dense the cake will be.**
Can of chocolate frosting

Line an 8” round springform (or regular) pan with a piece of parchment in the bottom.
In a medium saucepan, heat the cream and butter over medium heat; once the butter has melted, stir in the chocolate and set aside for a few minutes until the chocolate is shiny and glossy. Stir until smooth.
Stir in the broken cookies and spread in the prepared pan. Refrigerate until firm or overnight.

To make the Bailey’s frosting, place 3/4 can of chocolate frosting in a bowl. Slowly stir in Bailey’s liquor one tablespoon at a time until incorporated and still spreadable – you want a ganache consistency. Spread over cake. Enjoy!