Colourful Palate

I feel good about the way I eat. Sure, I could probably tighten my standards a little bit. You always can. However, I’d much rather continue with my philosophy of 80% low sugar/carb eating and then enjoy whatever I want for the remaining 20%. I never miss out and I don’t want to.

At Colourful Palate, or most of the year, you can expect only healthy recipes and tips and tricks to make life a little bit healthier…but at Christmas…NOPE, not the whole time! That’s not how I do holidays. I eat sugar at Christmas and I would regret NOT eating sugary treats we only get once a year. That’s what makes it a that much more special.

So today, I have partnered with Safeway, Betty Crocker™ and Hershey’s®  to bring you a decadent holiday treat, that will not only taste amazing, but will impress all your guests becaue it’s SO PRETTY.

See!? The ease and love are baked right in when you use Betty Crocker™ and Hershey’s® for your holiday delights. Seriously. You know how highly I think of recipes that are easy and quick…and yet still have a “wow” factor.

You can purchase all these ingredients at the Medicine Hat Safeway – I always like shopping at Safeway, because it’s so clean, the employees are helpful, and I always find what I need.

Holiday Peppermint Chocolate Trifle

1. 1 box Betty Crocker™ SuperMoist™ white cake mix
2. Water, vegetable oil and eggs called for on cake mix box
3. 1/2 teaspoon red food colouring
4. 1-1/2 – 2 cups heavy whipped cream
5. 1 teaspoon peppermint extract
6. 1 package of Truvia*
7. 1 box of chocolate pudding**
8. Hershey’s™ Kisses™ candy cane flavored candies, coarsley chopped (half of package)
9. 1 (1.55 oz) Hershey’s™ milk chocolate candy bar, coarsely chopped

*Or whatever sweetener you like using
**I used an instant pudding mix that served four. Mixed it up according to the box directions (usually just requires 2 cups of milk whisked in) and let it sit till everything was ready.

1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray 13×9-inch pan with cooking spray.
2. Make cake batter as directed on box using water, oil, and eggs (or egg whites, which is what I did). Reserve 1 cup batter.
3. Stir red food color into reserved batter; set aside. Pour remaining batter into pan. Drop red batter randomly onto batter in pan. Pull knife through batter for a marbled effect. Bake as directed on box for 13×9-inch pan. Cool completely, about 1 hour.
4. Cut the cake into 1″ squares and place first layer (about half) in your trifle bowl. Layer with with half of the pudding. Top with half the mint whipped cream. Repeat with the rest of your components.
5. Add peppermint kisses around the border of your dessert and add crushed kisses and the Hershey bar in the middle (or however you wish to decorate it!). Chill in fridge until ready to serve. Done!

Safeway also provided an exclusive recipe…a red swirled peppermint cake topped with luscious chocolate and creamy topping with Candy cane Kisses™ and chocolate sprinkle the top for an easy-to make holiday dessert. Mmmm! Makes 15 servings.

Holiday Peppermint Swirl Cake

1. 1 box Betty Crocker™ SuperMoist™ white cake mix
2. Water, vegetable oil and eggs called for on cake mix box
3. 2 teaspoons peppermint extract
4. 3/4 teaspoon red food color
5. 1 jar (13 oz) Hershey’s™ spreads chocolate
6. 1 container (8 oz) frozen whipped topping, thawed
7. 15 Hershey’s™ Kisses™ candy cane flavored candies or Hugs™ chocolate candies, unwrapped
8. 1 (1.55 oz) Hershey’s™ milk chocolate candy bar, coarsely chopped

Prep Time: 20 Min
Start to Finish: 1 Hr 50 Min

1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13×9-inch pan with baking spray with flour.
2. Make cake batter as directed on box using water, oil, whole eggs and peppermint extract.  Reserve 1 cup batter. Stir red food color into reserved batter; set aside. Pour remaining batter into pan.
3. Drop red batter by 12 generous tablespoonful’s randomly onto batter in pan. For marbled design, pull knife through batter and filling in wide curves; turn pan and repeat.
4. Make as directed on box for 13×9-inch pan. Cool completely, about 1 hour.
5. Carefully spread chocolate spread topping evenly over cake. Spread whipped topping over chocolate.
6. Garnish with candies and sprinkle with chocolate. Store covered in refrigerator.

Notes:
The cake can be made up to a day ahead and stored in the refrigerator.
You can substitute mint extract for the peppermint in the cake.

Trademarks referred to herein are the properties of their respective owners.

I’m also including links to four never seen before recipes including the Pumpkin Chocolate Caramel Cookies, Peanut Butter Cup Cheesecake Brownies, and Turtle Sugar Cookie Cups from Safeway, Betty Crocker™ and Hershey’s®. Remember to shop your local Safeway store to purchase the goodies to create your own holiday treats!

What are some of your tips to make holiday baking easier? Favourite holiday treat?

This is a sponsored conversation written by me on behalf of Betty Crocker™ and Hershey’s® . The opinions and text are all mine.