Happy Halloween! Wishing you and yours a fun and safe night!
Frankenstein Marshmallow Pops
– Large Marshmallows
– Green Melting Chocolate
– Chocolate sprinkles
– Black food-safe pen, black food coloring, or black gel frosting
– lollipop sticks
1. Press one large marshmallow onto each lollipop stick.
2. Melt green chocolate and pour into a large drinking glass.
3. Submerge marshmallow pops and tap off excess chocolate.
4. Dip top of marshmallow into sprinkles.
5. Place in styrofoam until chocolate hardens.
6. Using a food-safe black pen, draw on eyes, mouth, and stitch marks
what did y’all think about these daily Holiday mini-posts? Leave me a comment below on your thoughts and if you’d like to see the same thing happen for Thanksgiving and Christmas!
Three ingredients, ten minutes, and a look that says “yea, I’m a Halloween treat professional!” You know what to do….
Spooky Krispie Pops
– Halloween colored straws or lollipop sticks
– 1 box Rice Krispie Treats
– Chocolate chips, melted
– Halloween Sprinkles
1. Skewer Rice Krispie treats with a straw/lollipop stick.
2. Dip about 1/3 of the Rice Krispie treat into melted chocolate.
3. Sprinkle with Halloween Sprinkles.
4. Push into a styrofoam block or set sideways in the slots of your (unplugged) toaster/something that will keep them upright.
5. Refrigerate or let sit until chocolate is firm.
Until tomorrow….like and comment below!
Witches are known for green faces, warts, and their iconic hair accessories. Make these for your little goblins to gobble up this Halloween!
Witch Hat Cookies
– 1 pkg. fudge stripe cookies
– Orange canned frosting or orange melting chocolate
– Hershey Kisses
1. Lay out cookies face up or down onto a sheet pan covered in parchment paper. I like the striped look, but if you’re more into an all brown “hat” flip the cookies upside down so chocolate side faces up.
2. Pipe a dollop of orange frosting or melted orange chocolate into hole of cookie.
3. Press on a Hershey Kiss into frosting to create the top of the “hat”.
4. Refrigerate until frosting is set.
Until tomorrow….like and comment below!
What’s White, crunchy, and wrapped up tight? Mummy Pretzel Pops!
Mummy Pretzel Pops
– Pretzel Rods
– White Melting Chocolate
– Mini Chocolate Chips
1. Line a baking sheet with parchment paper.
2. Pour melted white melting chocolate into a tall drinking glass.
3. Dip pretzel rods into chocolate, then lay on parchment.
4. Place two mini chocolate chips onto top of pretzel rods to create “eyes”. Set aside to let chocolate harden. Refrigerate if need be.
5. Using a piping bag or fork, drizzle extra white melting chocolate over pretzel rods to create mummy “wrapping”. Avoid drizzling over the “eyes”
6. Refrigerate until chocolate is set.
Until tomorrow…like and comment below
Happy Halloween week y’all! This entire week leading up to Halloween night, I’ll be posting a mini-post featuring a spooky treat! Enjoy!
– 1 chocolate cake mix, made into cupcakes per package directions
– 1 tub canned chocolate frosting
– 1 tub canned vanilla frosting
– Halloween sprinkles
– Spider Rings
1. Frost cooled cupcakes with chocolate frosting. Smooth.
2. Scoop vanilla frosting into a zip top bag and snip off just the tip of one corner to make a piping bag.
3. Draw three concentric circles onto cupcake; one large circle near the edge, one medium circle inside of the large, and one small circle inside the medium. Should look like a three ringed target logo.
4. Using a toothpick, drag from the edge of the small circle out through the two larger circles. Continue around the cupcake until you have done this 8 times. I like to use a clock analogy, dragging first at the 12, 3, 6, and 9 o’clock positions, then going in between each.
5. Dip edges of frosting/cupcake into a plate covered in sprinkles.
6. Top with spider ring.
until tomorrow, like and comment below…
Holy late post, y’all!
I had planned to make these delicious peanut butter pumpkins this week, but lo-and-behold, the candy melts I was using never thinned out and the “pumpkins” turned into a gloppy mess…
So off to the grocery I went to grab the ingredients for something completely different. Thank goodness for Pinterest!
These Parfaits are a pumpkin pie/cheesecake hybrid and oh-so-yummy! The fragrant cinnamon and nutmeg combined with the rich, mousse-like filling is an amazing compliment to cinnamon-graham crust. Try them ASAP!
Pumpkin Cheesecake Parfaits
– 1 sleeve cinnamon graham crackers
– 2 Tbsp. Butter, melted
– 2 bricks cream cheese, softened
– 1 cup canned pumpkin pie filling
– 1/2-3/4 cup powdered sugar
– 1 tsp. cinnamon
– 1/4 tsp. nutmeg
– whipped topping
1. Crush cinnamon Grahams and mix with melted butter until thoroughly combined. Layer 2 Tablespoons of mixture into the bottom of 6 small mason jars. Press down lightly.
2. In a mixing bowl, beat together cream cheese and pumpkin pie filling. Mix in powdered sugar, cinnamon, and nutmeg until smooth.
3. Spoon in 2 Tablespoons of filling on top of the graham layer in the mason jars. Smooth into a solid layer.
4. Layer in 2 more tablespoons of graham mixture, then level and top with 2 tablespoons of pumpkin mixture.
5. Top with a scoop of whipped topping and a sprinkle of cinnamon.
The great thing about serving these in mason jars? Just screw on the lid and take them to go!
If you love pumpkin and cheesecake, “like” this post or comment below with your favorite pumpkin treat!
My favorite part of fall has to be the multiple visits to local pumpkin patches.
There’s something so nostalgic about hopping into a straw-seated tractor bed, running through a corn maze, and picking out a variety of pumpkins to carve. So naturally, when I found out I’d be spending a day at work at the pumpkin patch with little ones, I knew immediately what I needed to make.
These Pumpkin Spice Whoopie Pies are easy to make and fun to eat. They are great for outdoor fun and are mildly spiced to be kid-friendly.
Pumpkin Spice Whoopie Pies
– 1 box spice cake mix
– 15 oz pumpkin purée
– 1/2 cup oil
– 1 container Cool Whip
– 1 small box vanilla or cheesecake pudding mix
1. In a mixing bowl, combine cake mix, pumpkin, and oil and stir until combined.
2. Scoop out a tablespoon of batter and place on a parchment lined baking pan. Continue until all batter is used.
3. Bake at 350 degrees for 12-15 minutes or until cooked through. Let cool.
4. In a bowl, combine Cool Whip and pudding mix until thoroughly combined.
5. Flip over half of the cakes and scoop on a tablespoon of cool whip frosting. Sandwich with another cake to make a Whoopie pie.
Soft, moist, and full of creamy “frosting”, these Whoopie Pies were a big hit with the kiddos and are sure to be an even bigger hit with all pumpkin-spice obsessed consumers!
If you love pumpkin-everything or Whoopie pies, “like” this post and post your pictures in the comments below!