Butterscotch Nut Cookie Tart – Thanksgiving Special

Chopped walnuts provide this delicious classic with a nutty texture and delightful bite to it. Go ahead and try our take on this Butterscotch Nut Tart for your Thanksgiving Dinner this year. 

Yield: 8 Servings  

Skill Level: Beginner

Prep Time: 10-15 Minutes 

All you will need is: 

For the Crust:

8 oz. Refrigerated Pie Crust

2 Eggs (beaten)

½ teaspoon Salt

1 cup Walnuts (Chopped)

Vanilla Ice Cream (optional)

½ cup All-Purpose Flour

½ cup Butter (softened)

2 teaspoons Rum Extract

¾ cup Hershey’s Butterscotch Chips

1 cup Sugar

Also See: Pumpkin Swirl Brownies – Thanksgiving Special

All you need to do is: 

Pre-Heat the oven to 300-375°F. get the pie crust out of the box and put it on the bottom of a 9-inch springform dish.

In a medium bowl, add in the butter and cream it. Not add in the eggs and the rum essence and blend well. 

Now in another bowl mix together the sugar, flour and salt. Pour it back into the creamed butter mix. 

Fold in the chips and the walnuts. Now spread the batter in pan on the crust and fold the edges loosely over the batter. 

Bake the pie for about 45 minutes or until the crust becomes golden brown. Let it cool for about 10 minutes on a rack.

Take out of the pan and cool down for another hour. Cut into slices and serve slightly warm with vanilla ice cream.

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Pumpkin Swirl Brownies – Thanksgiving Special

Colorful and attractive as well as moist and dense, these Pumpkin Swirled Brownies are the perfect warm dessert to make for your upcoming Thanksgiving Dinner.

Yield: 10 Servings  

Skill Level: Intermediate

Prep Time: 20 Minutes 

All you will need is: 

For the Crust:

½ cup Butter (unsalted)

½ cup Hershey’s Cocoa

1 teaspoon Vanilla

½ cup All-Purpose Flour

1 Egg

1 Egg Yolk

⅓ cup Pumpkin (canned)

½ teaspoon Pumpkin Pie Spice

1/3 teaspoon Salt

1 cup Sugar

3 tablespoons Sugar (additional)

Also See: No-Bake Layered Pumpkin Pie – Thanksgiving Special

All you need to do is: 

Pre-Heat the oven to 300°F. line a baking dish with wax paper and set aside for later use.

In a large microwave-safe bowl, pour in 1 cup and 2 tablespoons of sugar, butter, and cocoa powder.

Heat in the microwave at high heat for about 30 seconds. Stir occasionally. Heat for about 30 seconds more and stir. 

Let the mixture sit for about 1 minute. 

Add in the egg, vanilla and salt to the chocolate mixture. 

Now add in the flour and stir well until blended well. Pour the batter in the prepared baking dish and set aside.

Mix the pumpkin with the rest of the sugar, egg yolk and the spice in a small bowl. 

Now use spoons to pour the pumpkin sauce on the brownie batter and swirl with a toothpick or knife to create a marble effect.

Bake the brownie for about 35-40 minutes or until the wooden pick comes out clean or with moist crumbs.

 Let cool completely on a wired rack. Use the extended parchment to lift the brownie out of the pan. 

Cut into slices and serve warm. Cover and store the leftovers in the refrigerator. 

Happy Thanksgiving!

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No-Bake Peanut Butter Cheesecake Bars – Thanksgiving Special

Falling into just the right color scheme for Thanksgiving, these amazing and delicious cheesecake bars are easy and quick to make dessert that will impress the crowd at your Thanksgiving Dinner this year.

Yield: 8 to 10 Servings  

Skill Level: Beginner 

Prep Time: 10 Minutes 

All you will need is: 

For the Crust:

⅓ cup Butter (melted)

Pinch of Salt

2 tablespoons Brown Sugar

1-½ cups Chocolate Cookie Crumbs  

Also See: No-Bake Layered Pumpkin Pie – Thanksgiving Special

For the Filling:

2 cups Heavy Whipping Cream

½ cup Sugar

8 oz. Cream Cheese

½ teaspoon Salt

2 teaspoons Vanilla Extract

½ cup Reese’s Pieces

½ cup Reese’s Minis

For the Topping:

½ cup Reese’s Minis and Pieces

All you need to do is: 

Mix cookie crumbs, brown sugar, butter and salt in a bowl. 

Pour the cookie mix in a baking dish lined with wax paper and press to set evenly. Chill in the refrigerator to harden.

In another bowl, put the cream cheese and beat until smooth. Now add in the cream and beat until incorporated well. 

Now add in the sugar, peanut butter, vanilla and salt and mix until smooth. Fold in the ½ cup of Reese’s Minis and Reese’s Pieces Candy. 

Now pour the cream cheese mix on to the cookie crumbs crust and smooth out the top with a spatula. 

Top the cheesecake off with the remaining Reese’s Pieces and Minis. 

Let chill in a freezer for about 3 hours or so. Take out and let soften slightly. Now cut into bars and serve. 

Happy Thanksgiving!

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No-Bake Layered Pumpkin Pie – Thanksgiving Special

Give this easy no-bake pumpkin pie a go this year at Thanksgiving Dinner. With a rich and decadent cream cheese filling and sneaky layers of chocolate this is the best dessert for you try out this time around. It is fuss free and delicious and will make you forget your old dessert recipes. 

Yield: 8 to 10 Servings  

Skill Level: Beginner 

Prep Time: 11-15 Minutes 

All you will need is: 

½ cup Powdered Sugar

¾ cup Milk

1 or 9 oz. pack Crumb Crust

1 cup Canned Pumpkin

¼ teaspoon Cinnamon (ground)

2 cups Whipped Topping (thawed and divided)

8 oz. Cream Cheese

1 pack Instant Vanilla Pudding 

½ Cup Hershey’s Chocolate Spread

¼ teaspoon Pumpkin Pie Spice

Also see: Easy Chocolate Cinnamon Buns

All you need to do is: 

In a large bowl, beat the cream cheese and the powdered sugar until smooth and creamy. Now add in the milk and the pudding mix and beat well. Take out 1 cup mixture in a separate bowl and then blend in the chocolate spread. Spread the mix evenly on the crumb crust.

Now to the rest of the cream cheese mixture, add in the pumpkin spice, the canned pumpkin and cinnamon. 

Add in 1 cup of whipped topping and mix. Now pour it on to the chocolate layer and spread evenly. On the top spread the remaining whipped cream topping and refrigerate for 2 hours or until set.

Garnish and serve.

Happy Thanksgiving!

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Blondie Squares

This delicious Blondie is a lighter version of a brownie. The fruit and nuts make it a terrific lunch box or after school snack.

Yield: 20-22 Servings 

Skill Level: Beginner

Prep Time: 20 Minutes

All you will need is:

120 grams Butter (melted)

250 grams Hershey’s Dark Chocolate (chopped)

1 cup Caster Sugar

2 Eggs (lightly beaten)

1 teaspoon Vanilla Extract

1-¼ cup All-Purpose Flour

 ¾ teaspoon Baking Soda

½ teaspoon Cinnamon

1 cup Sultanas

½ cup Walnuts (chopped)

½ cup Dried Cranberries

Also See: Easy Biscuits with White Chocolate Ganache

All you need to do is:

Cream the butter, sugar, vanilla and eggs in a bowl. 

Now add in the sifted flour, baking soda and cinnamon.

Fold in the dried fruit, walnuts and the melted chocolate.

Pour the mix in a greased baking pan. Bake in the oven at 160⁰C for about 45-50 minutes or until firm. 

Let it cool before slicing into the Blondie. Store it in an air-tight container.

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Biscuits with White Chocolate Ganache

We have tried a take on making the classics go a bit chocolat-ey! Let’s Get Shack-ING!

Yield: 12 Servings 

Skill Level: Beginner

Prep Time: 30 Minutes

All you will need is:

175 grams Butter (chopped)

250 grams Hershey’s Semi-Sweet Chocolate (chopped)

1 tablespoon Golden Syrup

1 teaspoon Baking Soda

1 cup All-Purpose Flour

1 cup Coconut (desiccated)

1 cup Brown Sugar

Boiling Water

¾ cup Heavy Cream

1 cup Rolled Oats

Also See: Yummy Blondie Squares Recipes!!!

All you need to do is:

In a saucepan, heat the cream until it comes to a boil.

Now pour in the chocolate and whisk until smooth and shiny.

Let it cool at room temperature until it becomes spreadable.

In another saucepan, mix in the butter and the syrup and heat while stirring occasionally until melted and combined.

Now add in the water and the baking soda and pour the mixture on the oats flour, sugar and coconut.

Take the mixture out by tablespoons and shape it into balls. Place them on a greased baking sheet.

Bake in an oven at 150⁰C for about 15-20 minutes.

Let cool on a wired rack. Put pairs of biscuits using white chocolate ganache.

Serve immediately or store in air-tight containers.

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Chocolate Lamington Truffles

Rich and decadent in taste, these Lamington Truffles are just what you need for a high tea or an evening tea or a dessert after a meal. Go ahead and try these out!

Yield: 18-20 Fingers

Skill Level: Beginner

Prep Time: 30 Minutes

All you will need is:

250 grams Cream Cheese (chopped)

200 grams Hershey’s Semi-Sweet Chocolate (chopped)

250 grams Lamington Fingers (crumbed)

90 grams Hershey’s Sweet Chocolate (crushed)

Also See: Easy DIY Cute Turtle Cookies Recipes

All you need to do is:

Combine the cream cheese and the chocolate in the microwave and heat at high heat until cream cheese is soft and the chocolate is melted. 

Mix it well to combine and add the lamington finger crumbs.

Let the mixture chill until it becomes shapeable.

Roll a tablespoon of mix into a ball and roll it out in the sweet chocolate flakes and place on a baking tray lined with parchment paper.

Let chill until firm and serve chilled.

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Turtle Cookies

What is better than these ridiculously cute Turtle Cookies? The simple recipe with a twist of pecans is just what you need to give your usual baking a bit of a kick!

Yield: 30 Cookies

Skill Level: Intermediate 

Prep Time: 20 Minutes

All you will need is:

50 Creamy Caramels in Chocolate Candy  

2 Eggs

⅓ cup Vegetable Oil

1 cup Pecans (chopped)

¾ cup HERSHEY’S Semi-Sweet Chocolate Chips

½ teaspoon Shortening (no butter, margarine or oil)

1 tablespoon Heavy Cream

1 package or approx. 18 ounces Cake Mix 

All you need to do is:

Pre-Heat oven at 375°F. 

Line baking sheets with baking paper and grease slightly. 

Remove the wrappers from the candies and set aside 15 of those candies.

Now combine the cake mix with eggs and oil in large bowl while beating constantly until a blended dough is formed. 

The dough has to be slightly sticky. Divide the dough into 36 equal parts. 

Now flatten the dough balls slightly and shape it around candy pieces and cover the candies completely. 

Also see: Easy Chocolate Espresso Twinkies Recipe!!!

Now roll to make ball and roll the ball in chopped pecans. 

Place the balls on prepared baking sheets.

Bake for about 8 to 10 minutes or until just set (do not over bake). 

Let cool for around 1 minute and then transfer to a wired rack to cool completely. 

Place the chocolate chips and shortening in a small bowl and microwave at for 30 seconds at Medium Heat and stir. 

Microwave at Medium an additional 10 seconds at a time (if necessary) while stirring after each interval until chips are melted and mixture is smooth to stir.

Drizzle the melted chocolate over cookies.

Now place the reserved caramel candies and heavy cream in small microwave-safe bowl and microwave at Medium for about 30 seconds while stirring regularly. 

Now drizzle over the prepared cookies. 

Let the cookies stand until chocolate and caramel drizzles firm. 


Recipe Credits:

Kudos, Shack-OH-Merry!!

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Chocolate Espresso Twinkies

Try out the recipe for our homemade Chocolate Twinkies and we bet you will not have to buy readymade Twinkies ever. Here we go!

 Yield: 20 Twinkies

Skill Level: Intermediate 

Prep Time: 90 Minutes

All you will need is:

For the Cake:

1-½ cups Sugar 

3 Eggs 

½ cup Unsweetened Cocoa Powder 

1 teaspoon Baking Soda 

¼ teaspoon Baking Powder 

½ teaspoon Salt 

10 tablespoons Unsalted Butter (softened)

½ cup Buttermilk 

Nonstick Cooking Spray 

Canoe Pan for Twinkies 

1-¼ cups Cake Flour 

½ cup Cocoa Powder 

1 teaspoon Vanilla Extract 

½ cup Coffee 

For the Filling:

1-½ cups Sugar 

3 Eggs 

Also see: Amazingly Delicious Chocolate Cinnamon Buns Recipe

All you need to do is:

Place a rack in the middle of the oven and preheat the oven to 350⁰ degrees. 

Grease the canoe pan with cooking spray.

Sift together the flour, cocoa, baking soda, baking powder and salt a few times in a large bowl. 

Beat butter and sugar in a stand mixer on high speed until combined well. 

Now lower the speed and add the eggs (one at a time), mixing until each it is well combined. Now, beat on high speed until light and fluffy for about 6 minutes.

Now beat in ⅓ of the flour mixture. Mix in the buttermilk and vanilla and then another ⅓ of the flour mixture. 

Add in the coffee, then the remaining flour.

Fill each mold halfway with batter and bake for 15 to 17 minute or until a wooden pick inserted comes out clean. 

Also See: Happy Veterans Day- Honoring All who Served!!!

Let them cool in the pan for 30 minutes. Then shift them to a wire-rack and let them cool completely.

Beat cream cheese, cream and vanilla in a stand mixer. 

With the mixer on low speed, add in the sugar gradually and beat until combined. 

Add the espresso and beat until combined.

For the Twinkies, fill them with the filling using a piping bag. 

Serve with tea or coffee and enjoy.

Kudos, Shack-OH-Merry!!

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Chocolate Cinnamon Buns

These cinnamon buns are amazing. We wanted to do something different with our normal cinnamon rolls so we tried doing the cc. And guess what it turned out to be absolutely fantastic. Try them out!!

 Skill Level: Intermediate

Prep Time: 30 Minutes

Yield: 12 Servings

All you will need is:

For the Dough:

2-½ cups All-Purpose Flour 

1 teaspoon Salt

1 tablespoon Sugar

4 teaspoons Baking Powder 

1 pint Heavy Whipping Cream 

Chocolate Cinnamon Filling:

4 tablespoons Butter 

½ cup Brown Sugar 

1-½ tablespoon Cinnamon 

½ cup Hershey’s Milk Chocolate Chips 

For the Chocolate Glaze:

1-¼ cups Powdered Sugar 

1 tablespoon Hershey’s Cocoa Powder 

½ teaspoon Vanilla Extract 

2 tablespoon Milk 

All you need to do is:

Mix in the flour, salt, sugar and baking powder in a large bowl until evenly combined.

Now combine the heavy whipping cream with the dry mix to form a dough.

Dust a clean work surface with flour and turn the dough out onto the surface. 

Now slightly work the dough on the dusted station to form a smooth and cohesive dough (do not knead the dough). 

Shape the dough in small rectangles with your hands and use a rolling pin to flatten them out in a larger rectangle.

Make sure that the surface is dusted well to avoid sticking the dough.

Preheat the oven to about 375⁰F. 

Also see: Hot Chocolate Soufflé

To make the chocolate cinnamon filling, melt the butter in a separate bowl and stir in the brown sugar and the cinnamon in it.

Spread the cinnamon sugar mixture over the surface of the rolled dough, from edge to edge. 

Sprinkle the chocolate chips on top of the cinnamon sugar mixture.

Now roll the dough up from one side to another to have an approx. 16” long roll.

Use a knife or clan dental floss to cut out the roll into 12 equal buns (size may vary depending on how big you want your buns to be).

Grease a casserole dish and place the buns in it (slightly close together). 

Bake the buns for 20-25 minutes or until they are golden brown on top.

Allow the buns to cool. Prepare the glaze while the buns are cooling. 

Place the powdered sugar in a bowl and add the cocoa powder, vanilla extract, and milk. 

Stir the ingredients until they form a thick, chocolaty glaze. 

Once the buns are mostly cooled, drizzle the glaze over top and enjoy.

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