Best Ugly Christmas Sweater Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

UGLY SWEATER CAKE



Ugly Sweater Cake image

Ugly Christmas sweaters are best appreciated at parties, so why not try this one on for size? We think it's the perfect fit for your dessert table. Not only will it feed a crowd, it's also a whole lot of fun. From its loud design-follow the directions below to recreate this one or let your imagination be your guide!-to the surprise swirl pattern on the inside, this sweater will take the cake in any contest!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 12

Number Of Ingredients 15

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and whole eggs called for on cake mix box
2 teaspoons Betty Crocker™ green gel food color
1 teaspoon Betty Crocker™ red gel food color
2 1/2 cups Betty Crocker™ Rich & Creamy vanilla frosting (from two 16-oz containers)
4 soft peppermint candies, unwrapped
Betty Crocker™ black cookie icing
14 green, 5 yellow, 2 blue, 2 red, 2 orange, 2 brown M&M's® candy-coated milk chocolate candies
2 miniature candy canes, unwrapped
6 red spice-flavored gumdrops, cut in half
4 Betty Crocker™ Candy Shoppe eyeballs
1 red cinnamon candy
1 Reese's Peanut Butter Cup, unwrapped
1 Hershey's Kisses Brand milk chocolate, unwrapped
1 mini pretzel twist, broken in half

Steps:

  • Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
  • In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. In small bowl, place 1 1/4 cups of the batter; stir in 1/2 teaspoon of the green food color. In another small bowl, place 1 1/4 cups of the batter; stir in 1/2 teaspoon of the red food color. Pour remaining cake batter in bottom of pan. Drop tablespoonfuls of each colored batter in random pattern over top; pull table knife through batter to make swirls.
  • Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pan to loosen cake. Place cooling rack upside down over cake. Turn upside down carefully so cake is on rack, and remove pan. Turn upside down onto another rack, and flip cake right side up. Cool completely, about 1 hour.
  • In medium bowl, place 1 1/2 cups of the frosting; tint with remaining 1 1/2 teaspoons green food color. In small bowl, place 1/3 cup of the frosting; tint with remaining 1/2 teaspoon red food color. Spoon into small resealable freezer plastic bag; partially seal bag. Cut off small corner of bag; set aside. Spoon 2/3 cup untinted frosting into another small resealable freezer plastic bag; partially seal bag. Cut off small corner of bag; set aside.
  • Place cake, top side up, on serving platter. Spread green frosting on top and sides of cake. Using untinted frosting, pipe an upside-down triangle for the V-neck of the sweater in center of cake. Pipe 2 thick lines of untinted frosting lengthwise in center of cake. Pipe 2 red lines horizontally on either side of center line.
  • Using photo as a guide, decorate as directed below: Buttons: Place 4 peppermint candies on center line for buttons. String of Lights: Pipe a line using cookie icing, place 2 of each color (blue, red, orange and yellow) chocolate candies on line. Candy Canes: Place 2 miniature candy canes crossed in center into frosting. Gumdrop Flowers: For each flower, place 6 halved pieces in a circle with 1 yellow chocolate candy placed in center. Santa Claus: Pipe a circle of untinted frosting for face, beard and brim of hat. Using red frosting, pipe a triangle for hat, and top with a small dab of untinted frosting for pom pom. Place 2 candy eyes in center of circle. Add a red cinnamon candy for a nose. Christmas Tree: Place 14 green chocolate candies to make a triangle, place 1 yellow chocolate candy on top of triangle for star, place 2 brown chocolate candies for trunk. Reindeer: Place Peanut Butter Cup top side down into frosting. Squeeze small amount of untinted frosting to attach 2 candy eyes and milk chocolate for nose, place halved pretzel for antlers.
  • Cut cake in 4 rows by 3 rows. Store loosely covered at room temperature.

Nutrition Facts : Calories 480, Carbohydrate 76 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 52 g, TransFat 0 g

UGLY SWEATER CAKE



Ugly Sweater Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 20m

Yield 12 servings

Number Of Ingredients 14

1 baked quarter sheet Chocolate Sheet Cake, recipe follows, or 1 box cake mix, baked in a sheet pan
Three 16-ounce containers vanilla frosting
1 1/2 teaspoons green gel food coloring
Candy cake decorations of your choice, for decorating
Mixed holiday candies, for decorating
2 cups all-purpose flour
2 cups sugar
1/4 teaspoon salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 large eggs
2 sticks (1 cup) salted butter
4 heaping tablespoons cocoa powder

Steps:

  • Remove the cake from the pan and place bottom-side up on a platter.
  • Put 1 container of plain frosting in a piping bag with an X-shaped nozzle or in a resealable bag with the bottom corner snipped. Add green coloring to each of the other 2 containers of frosting and mix until they are a consistent green.
  • Using an offset spatula, spread the green frosting evenly over the top and sides of the cake. Pipe the plain frosting in a Y shape to make it look like a sweater V-neck and front fastening. Decorate with cake decorations and holiday candies--use any design you like and make it your own.
  • Preheat the oven to 350 degrees F.
  • In a large bowl, combine the flour, sugar and salt. Stir together and set aside.
  • In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
  • In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat.
  • Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into a rimmed half sheet pan and bake until an inserted toothpick comes out clean, about 20 minutes. Let cool, then cut the finished cake in half so it is the size of a quarter sheet pan.

NOT-SO-UGLY SWEATER COOKIES



Not-So-Ugly Sweater Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield About 24 cookies

Number Of Ingredients 12

2 1/4 cups all-purpose flour, plus more for dusting
3/4 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 pound confectioners' sugar (about 3 3/4 cups)
2 tablespoons meringue powder
5 to 6 tablespoons water, plus more if needed
Assorted gel food coloring, for tinting
Desiccated coconut, for decorating

Steps:

  • Make the cookies: Sift the flour, baking powder and salt into a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to medium low and beat in the flour mixture in 2 batches until just combined. Divide the dough between 2 large pieces of plastic wrap. Flatten into disks and wrap. Refrigerate until firm, at least 4 hours or overnight.
  • Line 2 baking sheets with parchment paper. Roll out 1 disk of dough on a lightly floured surface until about 1/8 inch thick, dusting with more flour as needed. Cut out sweaters using a 3- to 3 1/2-inch cutter. Gather the scraps, reroll and cut out more cookies. (If the dough becomes too soft, refrigerate 15 minutes.) Arrange the cutouts 1 inch apart on the prepared pans. Refrigerate until firm, about 30 minutes.
  • Position racks in the upper and lower thirds of the oven; preheat to 350˚. Bake the cookies, switching the pans halfway through, until lightly browned around the edges, 15 to 18 minutes. Let cool 5 minutes on the pans, then remove the cookies to racks to cool completely.
  • Meanwhile, make the icing: Whisk the confectioners' sugar and meringue powder in a large bowl. Beat in 5 tablespoons water with a mixer on medium-high speed until soft, glossy peaks form, adding the remaining tablespoon water if needed. You'll need 2 consistencies of icing: a thicker icing for outlining and a thinner, runnier icing for filling (flooding). Adjust the consistency with water as needed. Tint with food coloring, if desired. Transfer to resealable plastic bags, snip the corners and decorate the cookies. Sprinkle with coconut, if desired. Let set, at least 1 hour.

Related Topics