Cinnamon Gingerbread Fudge

1 can Duncan Hines Frosting Creations Starter

1 packet Duncan Hines Frosting Creations Flavor Mix (Gingerbread)

1 bag Nestle Toll House Premier White Morsels

1 to 2 Tbsp. Crisco Shortening

Cinnabon Sprinkle Cinnamon Roll Flavored Topping (cinnamon/sugar mixture in equal parts if not available)

Using an 8x8 pan, line w/foil, and spray with Baker's Joy flour/oil spray or equivalent. Set aside. Follow steps to combine Frosting Creations Starter & Frosting Creations flavor mix. Set aside. Melt white morsels over a double boiler on low/medium, combined with 1 Tbsp. Crisco Shortening. If a second one is needed, add that. I only used one, though, and just took longer to melt the mixture. Stir continuously. After chips are melted, add to medium sized bowl, and combine with frosting. Stir until well blended. Pour mixture into pan. Add Cinnabon Sprinkle Cinnamon Roll Flavored Topping over the top of mixture, to taste. Refrigerate until firm, and then cut & enjoy! 

Note: I adapted this recipe, using the basic ingredients from this link: http://cookiesandcups.com/strawberry-2-ingredient-fudge/

Chocolate Marshmallow Peanut Butter Fudge

1 can Duncan Hines Frosting Creations Starter

1 packet Duncan Hines Frosting Creations Flavor Mix (Chocolate Marshmallow)

1 to 2 Tbsp. Crisco Shortening

1 c. Chocolate Chips

1 c. Peanut Butter Chips

3/4 cup Fisher Ice Cream Toppings Nut Topping

3/4 cup Reese's Mini Pieces Baking Pieces

Using an 8x8 pan, line w/foil, and spray with Baker's Joy flour/oil spray or equivalent. Set aside. Follow steps to combine Frosting Creations Starter & Frosting Creations flavor mix. Set aside. Mix nut topping & mini baking pieces in small bowl. Set aside. Melt chips over a double boiler on low/medium, combined with 1 Tbsp. Crisco Shortening. If a second one is needed, add that. I only used one, though, and just took longer to melt the mixture. Stir continuously. After chips are melted, add to medium sized bowl, and combine with frosting. Stir until well blended. Pour mixture into pan. and push in slightly, but not too much. Refrigerate until firm, and then cut & enjoy! Note: I used my Wilton Bite Size Brownie pan for today's recipe. If you do this, there's no need to grease each space. Also, I divided the nuts & mini baking pieces and just added 1 Tbsp. of nuts  to 12 pieces, and 1 Tbsp. of mini baking pieces to 12 pieces,  since this would make 24 pieces. Or, you could just mix both and divide among the 24 pieces of candy, if you have this pan or another. 

Note: I adapted this recipe, using the basic ingredients from this link: http://cookiesandcups.com/strawberry-2-ingredient-fudge/

Caramel Apple Pie Fudge

1 can Duncan Hines Frosting Creations Starter

2 packets Duncan Hines Frosting Creations Flavor Mix (Caramel & Apple Pie)

1 bag Nestle Toll House Premier White Morsels

1 to 2 Tbsp. Crisco Shortening

Using an 8x8 pan, line w/foil, and spray with Baker's Joy flour/oil spray or equivalent. Set aside. Follow steps to combine Frosting Creations Starter & Frosting Creations flavor mix. Set aside. Melt white morsels over a double boiler on low/medium, combined with 1 Tbsp. Crisco Shortening. If a second one is needed, add that. I only used one, though, and just took longer to melt the mixture. Stir continuously. After chips are melted, add to medium sized bowl, and combine with frosting. Stir until well blended. Pour mixture into pan. Refrigerate until firm, and then cut & enjoy! Note: I used my Wilton Bite Size Brownie pan for today's recipe. 

Note: I adapted this recipe, using the basic ingredients from this link: http://cookiesandcups.com/strawberry-2-ingredient-fudge/

Elvis Presley Supreme Surprise Inside Cupcakes

1 DH Banana Supreme cake mix
1 cup Reese's Peanut Butter Chips or Hershey's Chocolate Chips or 1/2 cup of each, mixed together.
4 Tbsp. Hershey's Triple Chocolate Dessert Toppings (plus extra to sprinkle on cupcakes, before baking)
4 Tbsp. Reese's Peanut Butter Dessert Toppings (plus extra to sprinkle on cupcakes, before baking)
4 Tbsp. Fisher Ice Cream Toppings Nut Topping (plus extra to sprinkle on cupcakes, before baking)
24 mini Reese's Peanut Butter Cups
1 can Duncan Hines Frosting Creations Starter
1 packet Duncan Hines Frosting Creations Flavor Mix (Chocolate Marshmallow)
Regular or Mini Cupcake Pan

Preheat oven according to directions on package. Mix DH Frosting Creations Flavor Mix with Frosting Creations Starter, according to directions. Set aside. Then, mix cake batter as directed on package. After batter is mixed, stir in Reese's Peanut Butter Chips, Hershey's Triple Chocolate Dessert Toppings, Reese's Peanut Butter Dessert Toppings and Fisher Ice Cream Toppings Nut Topping. Mix well. Add 1 cupcake liner to each well. Using an ice cream scoop for the regular pan, or small cookie scoop for the smaller pan, fill cupcake tin(s). Mix more of each of the Nuts & Toppings in a separate bowl. Sprinkle on cupcakes before baking. Bake according to directions on package. Before they cool, add 1 mini Reese's Peanut Butter Cup to the middle of each cupcake, and push down, so that they'll melt. I made them using my Debbie Meyer Cupcake Genius Pan, that has a rack you place on top of the pan, so that you get a hole in the middle of the cupcakes as they bake. If you don't have this, you can use a cupcake corer to get the hole in the middle. Let cool and pipe with Frosting Creations in the middle, and you have Elvis Presley Supreme Surprise Inside cupcakes! :)

Double Chocolate Double Mint Fudge

1 can Duncan Hines Frosting Creations Starter

1 packet Duncan Hines Frosting Creations Flavor Mix (Mint Chocolate)

1 bag Andes Creme de Menthe Baking Chips (reserve 5 Tbsp. to top fudge with)

1 to 2 Tbsp. Crisco Shortening

Using an 8x8 pan, line w/foil, and spray with Baker's Joy flour/oil spray or equivalent. Set aside. Follow steps to combine Frosting Creations Starter & Frosting Creations flavor mix. Set aside. Melt all but 5 Tbsp. Andes Creme de Menthe Baking Chips over a double boiler on low/medium, combined with 1 Tbsp. Crisco Shortening. If a second one is needed, add that. I only used one, though, and just took longer to melt the mixture. Stir continuously. After chips are melted, add to medium sized bowl, and combine with frosting. Stir until well blended. Pour mixture into pan. Sprinkle remaining baking chips over mixture, and press into frosting/chips mixture slightly. Refrigerate until firm, and then cut & enjoy! 

Note: I adapted this recipe, using the basic ingredients from this link: http://cookiesandcups.com/strawberry-2-ingredient-fudge/

Creamsicle Fudge

1 can Duncan Hines Frosting Creations Starter

1 packet Duncan Hines Frosting Creations Flavor Mix (Orange Creme)

1 bag Nestle Toll House Premier White Morsels

1 to 2 Tbsp. Crisco Shortening

5 Tbsp. Fisher Ice Cream Toppings Nut Topping

Using an 8x8 pan, line w/foil, and spray with Baker's Joy flour/oil spray or equivalent. Set aside. Follow steps to combine Frosting Creations Starter & Frosting Creations flavor mix. Set aside. Melt white morsels over a double boiler on low/medium, combined with 1 Tbsp. Crisco Shortening. If a second one is needed, add that. I only used one, though, and just took longer to melt the mixture. Stir continuously. After chips are melted, add to medium sized bowl, and combine with frosting. Stir until well blended. Pour mixture into pan. Sprinkle Fisher Ice Cream Toppings Nut Topping, and press into frosting/morsels mixture slightly. Refrigerate until firm, and then cut & enjoy! Note: I used my Wilton Bite Size Brownie pan for today's recipe. 

Note: I adapted this recipe, using the basic ingredients from this link: http://cookiesandcups.com/strawberry-2-ingredient-fudge/

Candy Store Fudge

1 can Duncan Hines Frosting Creations Starter

1 packet Duncan Hines Frosting Creations Flavor Mix (Chocolate Marshmallow)

1 bag Nestle Toll House Premier White Morsels

1 to 2 Tbsp. Crisco Shortening

1/4 c. Chocolate Chips

1/4 c. Peanut Butter Chips

3 Tbsp. Fisher Ice Cream Toppings Nut Topping

3 Tbsp. Hershey's Triple Chocolate Dessert Toppings

3 Tbsp. Reese's Peanut Butter Dessert Toppings

Hershey's Chocolate Syrup to your liking

Using an 8x8 pan, line w/foil, and spray with Baker's Joy flour/oil spray or equivalent. Set aside. Follow steps to combine Frosting Creations Starter & Frosting Creations flavor mix. Set aside. In a small bowl, combine chocolate chips, peanut butter chips, nut topping, and dessert toppings. Stir well. Set aside. Melt white morsels over a double boiler on low/medium, combined with 1 Tbsp. Crisco Shortening. If a second one is needed, add that. I only used one, though, and just took longer to melt the mixture. Stir continuously. After chips are melted, add to medium sized bowl, and combine with frosting. Stir until well blended. Pour mixture into pan. Sprinkle mixture of chips & dessert toppings over chips/frosting mixture, and push in slightly, but not too much. Drizzle chocolate syrup over fudge to your liking. Refrigerate until firm, and then cut & enjoy!

Note: I adapted this recipe, using the basic ingredients from this link: http://cookiesandcups.com/strawberry-2-ingredient-fudge/

Chocolate Peanut Butter Pie

1 Graham Cracker Pie Crust
8oz. Cool Whip
1 pkg. DH Frosting Creations (Chocolate Marshmallow)
1/2 c. Chocolate Chips
1/2 c. Peanut Butter Chips
6 Tbsp. Hershey's Triple Chocolate Dessert Toppings
6 Tbsp. Reese's Peanut Butter Dessert Toppings
Mini Reese's Cups (unwrapped)

Thaw Cool Whip. Scoop contents of container into another bowl. Stir Frosting Creations Flavor Mix into thawed Cool Whip, until well mixed. Add 1/4 cup of each kind of chips & 3 Tablespoons of each Dessert Toppings into thawed Cool Whip mixture. Stir well. Scoop mixture into pie crust and spread around carefully. Add Mini Reese's Peanut Butter Cups around outer edge of pie, so that there's a complete circle around edge. In a separate bowl, combine remaining 1/4 cup of each kind of chips & 3 Tbsp. each of the Dessert Toppings. Stir well. Sprinkle remaining chips & Dessert Toppings onto top of pie. Freeze & enjoy! :)

Double Chocolate Double Mint Pie

1 Oreo Pie Crust
8oz. Cool Whip
1 pkg. DH Frosting Creations (Mint Chocolate)
3/4 c. plus 3 Tbsp. Andes Creme de Menthe Baking Chips

Thaw Cool Whip. Scoop contents of container into another bowl. Stir Frosting Creations Flavor Mix into thawed Cool Whip, until well mixed. Add 1/2 cup Andes Creme de Menthe Baking Chips into thawed Cool Whip mixture. Scoop mixture into pie crust and spread around carefully. Sprinkle remaining 1/4 cup plus 3 Tablespoons of Andes Creme de Menthe Baking Chips onto top of pie. Freeze & enjoy! :)

Caramel Chocolate Marshmallow Crunch Cake

Duncan Hines Caramel Cake Mix & ingredients labeled on box
1/2c. Fisher Nut Topping to mix in cake batter
6 to 12 Tbsp. Fisher Nut Topping to top cake before baking (six for 9x13 pan & twelve for 9x9x2 pans)
5 Tbsp. Fisher Nut Topping (to top cake after baking)
5 Tbsp. Marble Mix'ins (Nestle Crunch flavor)
5 Tbsp. Hershey's Triple Chocolate Dessert Toppings
1 can DH Frosting Creations Starter
1 packet DH Frosting Creations (Chocolate Marshmallow)
Kraft Jet-Puffed Stacker Mallows
Baker's Joy Flour & Oil Spray
One 9x13 cake pan or Two 9x9x2 cake pans


Spray pan with Baker's Joy Flour & Oil spray. Set aside. Add 5 Tbsp. Each of Fisher Nut Topping, Marble Mix'ins & Hershey's Triple Chocolate Dessert Topping to small bowl. Mix together, and set aside. Mix cake mix according to instructions. Add 1/2 c. nuts to cake mix, as you're mixing it. Sprinkle 6 to 12 Tbsp. of Fisher Nut Topping onto cake, after it's poured into cake pan(s). Use 6 Tablespoons total Fisher Nut Topping if making a one-layer 9x13 cake, and 12 Tablespoons total Fisher Nut Topping if making a two-layer 9x9 cake. Bake according to cake mix instructions. After it's done and cooled, frost with Duncan Hines Frosting Creations. Then, while frosting is still wet to the touch, add Stacker Mallows around outer edge of cake, and one marshmallow on each corner of cake. Last, sprinkle Fisher Nut Topping, Marble Mix'ins and Triple Chocolate Dessert Toppings in the middle of the top of the cake. I made this example using two 9x9 pans, so I layered them. Enjoy! :)

Banana Nut Cinnamon Roll Cake

Supplies:
Duncan Hines Banana Supreme Cake Mix & ingredients labeled on box
1/2c. plus 5 Tbsp. Fisher Ice Cream Topper Nut Topping
1 can DH Frosting Creations Starter
1 packet DH Frosting Creations (Cinnamon Roll)
Cinnamon & Sugar mixture to taste, for sprinkling on top of cake
Baker's Joy Flour & Oil Spray
9x13 cake pan

Spray pan with Baker's Joy Flour & Oil spray. Set aside. Mix cake mix according to instructions. Add 1/2 c. nuts to cake mix, as you're mixing it. Sprinkle 5 Tbsp. of Fisher Nut Topping onto cake, after it's poured into cake pan. Bake according to cake mix instructions. After it's done and cooled, frost with Duncan Hines Frosting Creations of your choice and sprinkle with cinnamon/sugar mixture. I used Cinnabon Sprinkle Cinnamon Roll Flavored Topping. 

Cake, before frosting & cinnamon/sugar mixture.

Cake, after frosting & cinnamon/sugar mixture.

Chocolate Chip Marshmallow Peanut Butter Cupcakes

Supplies:
2 pkgs. Hungry Jack Easy Pack Chocolate Chip Pancake Mix
2 c. water
9 Tbsp. Hershey's Triple Chocolate Dessert Toppings
9 Tbsp. Reese's Peanut Butter Dessert Toppings
144 Kraft Jet Puffed Mini Mallow Bits (Vanilla) or 36 Kraft Jet Puffed Mini Marshmallows
1 tub DH Frosting Creations Frosting Starter
1 packet DH Frosting Creations (Chocolate Marshmallow)
36 Mini Muffin Paper Liners
1 Mini Muffin Tin
2 Mixing Bowls

Add 1 pkg. Hungry Jack Easy Pack Chocolate Chip Pancake Mix & 1 c. water to each of two mixing bowls. Stir together. Add 3 Tbsp. of each of the dessert toppings to each bowl. Then, combine into one mixing bowl. Stir again. Set aside 3 Tbsp. of each dessert topping in 1 small bowl, and stir together. Line mini muffin tin with muffin paper liners. Add 1 Tbsp. of mixture to each liner. Sprinkle some of the dessert topping over each cupcake center. Then, add some more batter over the tops to cover. Bake 11 min. at 350*. After cooling is finished, frost with Chocolate Marshmallow Frosting and add either 4 Jet Puffed Mini Mallow Bits or 1 Kraft Jet Puffed Mini Marshmallow to each cupcake, and enjoy! And, you have Chocolate Chip Marshmallow Peanut Butter Cupcakes! :)

Devil's Food Caramel Chocolate Marshmallow Cupcakes

Supplies:
1 box Duncan Hines Moist Deluxe Devil's Food cake mix & ingredients labeled on box
1 tub DH Frosting Creations Frosting Starter
1 packet DH Frosting Creations (Chocolate Marshmallow)
24 Chocolate Creme Oreo Cookies

1 bag Kraft Caramel Baking Bits
Cupcake Tins (two 12 capacity, or one 24 capacity mini pan)
Cupcake Liners (24 regular or 24 mini)
Ice Cream Scoop or Small Cookie Scoop


Preheat oven according to directions on package. Mix cake batter as directed on package. Add 1 cupcake liner to each well. Place 1 Oreo cookie in the bottom of the cupcake liner. Using an ice cream scoop for the regular pan, or small cookie scoop for the smaller pan, fill cupcake tin(s). Bake according to directions on package. Before they cool, add a few Kraft Caramel Baking Bits to the middle of the cupcake, and push down, so that they'll melt. I made them using my Debbie Meyer Cupcake Genius Pan, that has a rack you place on top of the pan, so that you get a hole in the middle of the cupcakes as they bake. If you don't have this, you can use a cupcake corer to get the hole in the middle. Let cool and pipe with Frosting Creations in the middle and you have Devil's Food Caramel Chocolate Marshmallow cupcakes!

Chocolate Cherry Vanilla Berry Burst Oreo Cupcakes

Supplies:
1 box Duncan Hines chocolate cake mix of choice & ingredients labeled on box
1 tub DH Frosting Creations Frosting Starter
1 packet DH Frosting Creations (Cherry Vanilla)
24 Berry Burst Oreo Cookies
24 maraschino cherries, without stems
12 tsp. Nesquik Strawberry Syrup
Cupcake Tins (two 12 capacity, or one 24 capacity mini pan)
Cupcake Liners (24 regular or 24 mini)
Ice Cream Scoop or Small Cookie Scoop


Preheat oven according to directions on package. Mix cake batter as directed on package. Add 1 cupcake liner to each well. Place 1 Oreo cookie in the bottom of the cupcake liner. Using an ice cream scoop for the regular pan, or small cookie scoop for the smaller pan, fill cupcake tin(s). Bake according to directions on package. After they cool, add 1 maraschino cherry and 1 tsp. Nesquik Strawberry Syrup to cupcakes. I made them using my Debbie Meyer Cupcake Genius Pan, that has a rack you place on top of the pan, so that you get a hole in the middle of the cupcakes as they bake. If you don't have this, you can use a cupcake corer to get the hole in the middle. Let cool and pipe with Frosting Creations in the middle and you have  Chocolate Cherry Vanilla Berry Burst Oreo cupcakes!

Chocolate Orange Peanut Butter Cupcakes

Supplies:
1 box Duncan Hines chocolate cake mix of choice & ingredients labeled on box
1 tub DH Frosting Creations Frosting Starter
1 packet DH Frosting Creations (Orange Creme)
24 mini Reese's cups
Cupcake Tins (two 12 capacity, or one 24 capacity mini pan)
Cupcake Liners (24 regular or 24 mini)
Ice Cream Scoop or Small Cookie Scoop

Directions:
Preheat oven according to directions on package. Mix cake batter as directed on package. Using an ice cream scoop for the regular pan, or small cookie scoop for the smaller pan, fill cupcake tin(s). Bake according to directions on package. After they're finished baking, but before they cool, add mini Reese's cups to cupcakes. I used 1 mini Reese's cup for each one, when I made them using my Debbie Meyer Cupcake Genius Pan, that has a rack you place on top of the pan, so that you get a hole in the middle of the cupcakes as they bake. If you don't have this, you can use a cupcake corer to get the hole in the middle. Let cool and pipe with Frosting Creations in the middle and you have Chocolate Orange Peanut Butter cupcakes! The last one on the right in the photo below, shows the cupcake with just the melted Reese's cup in the middle, before frosting added. Melted nicely, didn't it? :)

Chocolate Mint Oreo Cupcakes

Supplies:
1 box Duncan Hines chocolate cake mix of choice & ingredients labeled on box
1 tub DH Frosting Creations Frosting Starter
1 packet DH Frosting Creations (Mint Chocolate)
24 Mint Oreo Cookies
Andes Mint Baking Pieces
Cupcake Tins (two 12 capacity, or one 24 capacity mini pan)
Cupcake Liners (24 regular or 24 mini)
Ice Cream Scoop or Small Cookie Scoop

Directions:
Preheat oven according to directions on package. Mix cake batter as directed on package. Place 1 Oreo cookie in the bottom of the cupcake liner. Using an ice cream scoop for the regular pan, or small cookie scoop for the smaller pan, fill cupcake tin(s). Bake according to directions on package. After they're finished baking, but before they cool, add Andes Mint Baking Pieces to cupcakes. I used 1tsp. when I made them using my Debbie Meyer Cupcake Genius Pan, that has a rack you place on top of the pan, so that you get a hole in the middle of the cupcakes as they bake. If you don't have this, you can use a cupcake corer to get the hole in the middle. Let cool and pipe with Frosting Creations in the middle and you have Chocolate Mint Oreo cupcakes!

Chocolate Marshmallow Peanut Butter Oreo Cupcakes

Supplies:
1 box Duncan Hines chocolate cake mix of choice & ingredients labeled on box
1 tub DH Frosting Creations Frosting Starter
1 packet DH Frosting Creations (Chocolate Marshmallow)
24 Peanut Butter Oreo Cookies
24 mini Reese's cups
Cupcake Tins (two 12 capacity, or one 24 capacity mini pan)
Cupcake Liners (24 regular or 24 mini)
Ice Cream Scoop or Small Cookie Scoop


Preheat oven according to directions on package. Mix cake batter as directed on package. Add 1 cupcake liner to each well. Place 1 Oreo cookie in the bottom of the cupcake liner. Using an ice cream scoop for the regular pan, or small cookie scoop for the smaller pan, fill cupcake tin(s). Bake according to directions on package. After they're finished baking, but before they cool, add 1 mini Reese's cup to cupcakes. I made them using my Debbie Meyer Cupcake Genius Pan, that has a rack you place on top of the pan, so that you get a hole in the middle of the cupcakes as they bake. If you don't have this, you can use a cupcake corer to get the hole in the middle. Let cool and pipe with Frosting Creations in the middle and you have Chocolate Marshmallow Peanut Butter Oreo cupcakes!