Deliciously Easy Recipes
When it comes to candy, there are few pairings as perfect as chocolate and peanut butter — those mass-produced popular chocolate and peanut butter cups in the orange wrapping are never safe in my house for long! If you can believe it, these homemade buckeyes are even better.
Buckeyes are essentially chocolate-dipped peanut butter balls. They also happen to be a super easy no-bake dessert!
During the holidays you can’t go wrong with this classic recipe for Chocolate Coconut Macaroons. Ready in less than an hour and so delicious!
Are you in the mood for a sweet and satisfying treat? If so, then you need to try these chocolate coconut macaroons! They’re easy to make, taste delicious, and are perfect for satisfying your sweet tooth.
Plus, they’re naturally gluten-free, which means they’re perfect for people with dietary restrictions. So what are you waiting for? Give these macaroons a try today!
View postCreamy Hot Cocoa Dip is so simple to make and is perfect for parties! Add a little whipped cream or more mini marshmallows on top for fun.
Do you love hot cocoa during the winter? Well, now you can enjoy it all year long with this delicious Hot Cocoa Dip! It’s perfect for parties or anytime you need a sweet snack.
Plus, it’s effortless to make. You just need a few simple ingredients. So give it a try today! You won’t be disappointed.
Who wouldn’t love a warm, chocolatey dip on a cold winter day? This Hot Cocoa Dip is the perfect comfort food for any occasion. It’s easy to make and can be customized with your favorite toppings.
We love to add our own mix-ins and change it up depending on the mood. This is perfect when you don’t have a lot of time but want something tasty for dessert. So get cozy and enjoy some delicious dipping!
Cover this with plastic wrap or transfer it to an airtight container and refrigerate for up to 2 days.
This dip is easy to make and perfect for parties. The dip is delicious and fun to decorate. Try toppings such as mini chocolate chips, marshmallows, mini marshmallows, sprinkles, chopped chocolate, chocolate shavings, whipped cream, and mini M&Ms to dress up your sweet treat.
This dip is easy to make with just 4 ingredients. The chocolate gives the dip a rich and creamy flavor. The dip can be topped with marshmallow bits, whipped cream, and sprinkles.
You can also add other mix-ins to this creamy no-bake dessert dip to make it your own. Some good mix-ins to add include:
You can use your favorite dry hot chocolate mix!
To make this a creamier dessert dip, you can add a brick of cream cheese in place of the marshmallow fluff. However – hot chocolate really isn’t the same without marshmallows – so I highly recommend leaving the marshmallow in the recipe.
You can serve this with graham crackers, animal crackers, a spoon, candy canes, strawberries, Oreos, pretzels, and large marshmallows: This recipe is for a hot cocoa dip that is delicious and easy to make!
This is a great dessert to make 1-2 days ahead of time. The chocolate dip can be kept in a covered container in the refrigerator.
This delicious Hot Cocoa Dip recipe is good for up to 5 days in the refrigerator. The dip will become stiffer in the refrigerator, so it may need to be let sit at room temperature for 10 minutes or so before serving. Enjoy!
This delicious hot cocoa dip is the perfect treat for any occasion! Made with just a few simple ingredients, it’s rich, chocolatey, and oh-so-delicious. Plus, it’s super easy to make and can be frozen for later.
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This Hot Cocoa Dip recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade dessert dip before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this sweet recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy hot cocoa dip recipe, you’re going to love these other no-bake treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Hot Cocoa Dip as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This Pumpkin Pound Cake is the perfect fall dessert when you want something sweet and warm to enjoy with a cup of coffee or tea. Simple to make and great for all of the fall holidays and occasions.
Pumpkin pound cake is the perfect autumn dessert. The rich, spiced flavors of pumpkin are complemented by the moist, buttery texture of a pound cake.
This recipe is easy to follow and results in a delicious cake that everyone will love. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for the perfect end to your meal.
Is there anything more comforting than a warm slice of pumpkin pound cake on a cool autumn day? This recipe is perfect for those days when you want something sweet, but don’t want to spend a lot of time in the kitchen.
The best part is that it only takes a short time to make! So go ahead and indulge yourself with this delicious cake. You deserve it!
Pound cake is a type of cake that has been around for centuries. The name comes from the fact that the original recipe called for a pound each of flour, sugar, and eggs. Over time, the recipe has evolved to include different flavors and ingredients, but the basic concept remains the same.
Pound cake is a popular choice for many occasions because it is relatively easy to make and can be customized to suit any taste. There are endless possibilities when it comes to flavors and toppings, so everyone can find a pound cake that they will enjoy.
If you are looking for a delicious and easy-to-make cake, pound cake is a great option. Whether you are looking for a classic recipe or something with a twist, there is sure to be a pound cake that will suit your needs.
-Room temperature (covered) for up to five days
-Refrigerated for up to one week
-Freeze for up to three months
You will need sifted powdered confectioners sugar, vanilla extract, and milk. Whisk the ingredients together until smooth. Add more milk or icing sugar to make a thicker or thinner glaze. Finally, add a handful of chopped nuts for texture (optional).
I have found that these inexpensive metal loaf pans work perfectly for this recipe. You can also use glass if that is what you have on hand.
I understand that you might not keep pumpkin pie spice on hand – or maybe you used so much last season that you may have run out. No problem – just blend the following ingredients together and you will have your own homemade pumpkin pie spice.
Pumpkin Pie Mix is a mixture of pumpkin puree, sweetener and spices combined that is used to make pumpkin pie. Pumpkin Puree is a pureed form of pumpkin and can be used in recipes that call for canned pumpkin. It does not contain any other ingredients, it is just pureed pumpkin.
The recipe calls for pumpkin puree because it does not contain all the additional ingredients in the pie filling. Pumpkin pie filling can also be used in this recipe, however, most people think that it makes the dessert too sweet. I prefer to stick to puree.
There are many different pumpkin pound cake topping ideas that you can use to make your cake even more delicious. Here are some of the most popular ones:
If you love pound cake as we do – you don’t want to miss these other flavors here!
Here are a few options for recipes to serve with this pumpkin pound cake…
Yes, this cake does fine when it is frozen. Be sure to cover it or wrap it tightly in a freezer-safe wrap and thaw completely before serving. Typically I try to keep the loaf whole if I plan to freeze so that the inside doesn’t dry out. But if you wrap it tightly in plastic wrap, then in foil, and then place it in a zip-top bag, a cut loaf should do fine in the freezer.
You can make this pumpkin cake with either canned pumpkin or cooked fresh pumpkin. Make sure you are using pumpkin puree and NOT pumpkin pie filling because they are not the same thing.
I stock up on cans of Libby’s 100% pure pumpkin puree at the end of every season, so I can start making glorious pumpkin everything in August and September.
But keep in mind that if you are using fresh pumpkin puree, you want to make sure it has been drained WELL so that it doesn’t add too much liquid to the batter for this pound cake.
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This pumpkin pound cake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made pound cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this fall cake recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy pound cake recipe, you’re going to love these other pumpkin recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Pumpkin Pound Cake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Biscoff Cupcakes are made with a Biscoff cookie spread and a fluffy, soft cake that is light and airy, then topped with cookie butter buttercream frosting.
Looking for a quick and easy cupcake recipe that still makes a statement? These biscoff cupcakes are the perfect dessert. With just a few ingredients, you can make these decadent treats in no time.
Plus, the flavor of biscoff is sure to please everyone. So what are you waiting for? Start baking!
These cupcakes are amazing! If you have never had Biscoff before, it is a European spread made from crushed biscuits (similar to cookies) and spices.
It’s like a cross between peanut butter and cinnamon sugar. The flavor is hard to describe, but it’s really good!
Anyway, I was in the mood for something sweet the other day and decided to make these cupcakes. Let me tell you, they did not disappoint! They are SO good! And they’re pretty easy to make too.
So if you’re looking for a new cupcake recipe to try out, I would definitely recommend these Biscoff Cupcakes!
Biscoff is a cookie butter spread made from ground, spiced biscuits by the Lotus brand. It is called Speculoos in some European countries.
Biscoff cookies were first created in Belgium in the early 1800s. The cookies were originally made by bakers who used leftover bread dough to make small, hard biscuits that were perfect for dunking in coffee.
The Lotus brand was created in 1932, and the company began selling Biscoff cookies in jars as a way to keep the cookies fresh longer. In 2007, Lotus introduced a cookie butter spread made from Biscoff cookies, and it quickly became a popular pantry staple.
Today, you can find Biscoff cookie butter spread in most major supermarkets as well as online. If you want to make your own Biscoff cupcakes at home, check out this recipe!
You can store these cupcakes in an airtight container for up to 3 days. And you can even pop them into the fridge if you make them ahead of time then take them out about 2 hours before serving.
Sometimes it can be difficult to find Biscoff cookies in the store. But don’t fret – you can make your own. Check out my recipe for Homemade Biscoff Cookies. You can bake the cookies, then turn them into cookie butter for this recipe. They pair perfectly with morning coffee or just about anything.
Yes, any speculoos cookie butter will do! Lotus cookie butter is a spread made from Lotus cookies. It is similar to peanut butter but has a unique flavor that is perfect for baking.
Belgian brown sugar gives Biscoff a caramel flavor.
If you want to make these cupcakes ahead of time, you can store them in an airtight container in the fridge for up to a week or in the freezer for up to 3 months. Just be sure to thaw them out before you frost and serve them.
The Biscoff buttercream can be made a couple of days in advance, then stored covered in an airtight container in the fridge. When you’re ready to frost the cupcakes, let the buttercream soften at room temperature and use a mixer to re-mix it. You can also add in a splash of milk to soften it up.
You can certainly forgo coring the cupcakes and adding the cookie butter to the center. Or you can change up the cupcake flavor and leave out the cookie butter in the cupcake batter, try using just vanilla or plain chocolate cupcake instead.
Yes – you can make this into a cake. Just follow the baking directions for your desired cake size on the back of the box only using the batter alterations you see here.
Bake until the center springs back when gently pressed. Cool completely before removing them from the pans. Then you can decorate with the Biscoff buttercream frosting.
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This cupcake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a doctored cake mix recipe like this before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy Biscoff cupcake recipe, you’re going to love these other cupcakes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Biscoff Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Oreo Balls – Oreo Truffles are an easy no-bake treat made with just 3 ingredients and can be decorated for any holiday. They taste SO GOOD!
Oreo Balls are a sweet and simple dessert perfect for any occasion. If you’re looking for a quick and easy dessert that will impress your friends, look no further than Oreo Balls.
This simple recipe only requires three ingredients and takes just minutes to make. Plus, who can resist a sweet and creamy ball of chocolate and Oreos?
Whether you’re hosting a party or just need a sweet snack for movie night, these Oreo Balls are sure to satisfy your cravings.
Do you love Oreos? Who doesn’t, right? Well, have you ever made Oreo Balls? They are one of my favorite things to make!
You just mix together some Oreos and cream cheese, roll them into balls, and dip them in melted chocolate. They are so good! And they’re really easy to make too. If you’re looking for a quick and easy dessert idea, try making Oreo Balls!
I can tell you that when I make these for the neighbors each year for the holidays, they always send me a message about how much they enjoy them. Then about a day later they are messaging me asking if I would make them some more.
These are always a hit – no matter how you decorate them. They are so simple to make and CRAZY GOOD!
There are three different types of Oreo cookie balls – snowmen, Christmas Tree, and easier dipping. Each type of Oreo cookie ball has a different decoration – white chocolate for snowmen, white chocolate and decorating gels for Christmas Trees, and cinnamon candy for easier dipping.
If you’re looking to keep your Oreo cookie balls fresh, the best way to do so is by storing them in the refrigerator. This will help to keep them from drying out or becoming stale.
You can also freeze them for longer-term storage. Just be sure to use an airtight container so they don’t get freezer burn.
We used white chocolate candy melts for this recipe. But you can also use almond bark, Candi Quik, melting wafers, or even high-quality white chocolate. If you use white chocolate chips, you may need to add a tablespoon or two of coconut oil to get it to melt smoothly without seizing up.
Oreo balls can be frozen in an airtight container for up to 2 months. This is a great way to store them if you want to have them on hand for a quick snack or dessert.
You can also freeze them in different shapes and sizes, which can be fun if you are looking for a variety of ways to enjoy them. Oreo balls can also be frozen in different flavors, such as chocolate or peanut butter.
And finally, they can also be frozen in different colors, which can add some visual interest to your Oreo ball experience.
If you want to get really festive with your Oreo balls, you can dip them in white chocolate and add red and green sprinkles, or even crushed candy canes. You could also add holiday candies for a Christmassy touch.
*if using double-stuffed Oreos – reduce the cream cheese by half.
According to our nutrition calculator in the recipe card, one Oreo cookie ball has 71 calories and 6g net carbohydrates. However, I came up with slightly different results when I entered this into my Carb Manager app. So please do your own calculations if you are watching your macros closely.
It is imperative that the mixture is chilled for at least 30 minutes to 1 hour & that the finished truffles stay chilled. It is important to keep the cream cheese chilled for food safety.
Yes -you sure can. These Oreo truffles can be made with any type of Oreo cookie you prefer.
If you want to make Oreo balls ahead of time, the best way to do it is to prepare the filling and then freeze it until you’re ready to use it. This will help keep the balls from drying out.
To store Oreo balls, place them in an airtight container in the fridge for up to a week.
Oreo cookie balls will keep for 3 weeks in the refrigerator or 2 months in the freezer. Oreo cookie balls should always be stored in a covered container.
This is important – just because the package says “sprinkles” doesn’t necessarily mean that it is in fact sprinkles.
I see a lot of people using colored sanding sugar that is labeled as sprinkles.
This will not work as well because when that sugar gets wet – like when mixed into a moist dough or when placed in the refrigerator, it will sweat & the color will bleed out.
When your chocolate wafers become chunky rather than creamy, it is said that the chocolate is seized. This is typically due to overheating or contact with water or steam.
In the first case, the chocolate is just burning from excess heat, but in the second case, there is a negative reaction between the chocolate (which is waxy and has many oils that are hydrophobic, or “water-fearing”) and the water, causing the components of the chocolate to separate.
Be sure to refer to the package directions when melting chocolate to prevent this from happening.
If you want to make Oreo balls, you’ll need a few things. First, you’ll need a package of Oreos. Next, you’ll need some cream cheese. And finally, you’ll need a Wilton Dipping tool. (affiliate link to it below)
The Wilton Dipping tool is a handy tool that makes it easy to dip candy or cookie truffles into chocolate. It’s part of a three-piece set that also includes a fork and a spoon. With this set, you can easily dip your Oreo balls into melted chocolate without making a mess.
Once your Oreo balls are dipped in chocolate, you can let them cool on a sheet of wax paper. Then, enjoy!
Chocolate chips or chocolate candy melts are the best type of chocolate to use for dipping. Shortening or coconut oil can be added to make the chocolate chips easier to dip. A small amount of shortening or coconut oil is best when melting the chocolate chips in the microwave.
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This Oreo truffle recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made Oreo truffles before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this treat recipe.
If you love this easy Oreo truffles recipe, you’re going to love these other Oreo treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Oreo Balls as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Be sure to follow me on my social media, so you never miss a post!
This moist and tender Pumpkin Spice Cake is topped with a rich cream cheese frosting. It’s perfect for fall baking and holiday parties.
Fall is in the air and that means one thing: pumpkin spice season! This year, ditch the same old pumpkin pie and try your hand at this delicious pumpkin spice cake.
It’s moist, flavorful, and perfect for any autumn gathering. Best of all, it’s easy to make – just follow these simple steps and you’ll be ready to go!
Is it really fall if you don’t have a pumpkin spice cake in your house? I think not. This is my go-to recipe for the season. It’s easy to make and always turns out delicious.
Plus, the best part is that you can customize it however you want! So whether you’re looking for something classic or something a little more adventurous, this recipe has you covered. I know you’ll love it!
Pumpkin spice cake is a dessert that has been around for decades. It was first created in the 1940s by Chef James Beard who used pumpkin pie spices to create a cake.
This dessert became popular in the 1990s when Starbucks introduced it as a seasonal beverage option. They also packaged their pumpkin spice latte mix to sell at grocery stores and supermarkets.
The pumpkin spice cake is a type of dessert that is very popular during the Fall and Winter seasons. The popularity of this dessert has been steadily increasing over time, with many people indulging in it as early as September, or even August.
There are many reasons why pumpkin spice cake is so popular, but one of the most significant reasons is that it tastes great.
You can make this recipe as cupcakes! Simply follow the same oven temperature, fill the cupcake wrappers 2/3 full, and bake 18-21 minutes or until baked through. OR you can check out my pumpkin spice cupcakes recipe. You’ll get the same great flavor and texture in a convenient cupcake form!
If you want to make a double batch of this pumpkin spice cake, simply double all of the ingredients. The bake time will remain the same as long as you divide the ingredients into two cake pans and bake them side-by-side in the oven.
Yes, pumpkin spice cake can be made in advance and stored in the fridge. You’ll need to let it cool completely before serving.
Again, this is a matter of personal preference. The cream cheese frosting will need to be kept chilled in between servings.
We think this cake is best served at room temperature, but it will be just fine if served chilled too. Simply remove it from the fridge about an hour before you plan to serve.
If you want to try making this pumpkin spice cake recipe using homemade puree, it’s important to know that the results may not be exactly the same. This is because store-bought puree is usually more watery than homemade puree.
As a result, your cake may not be as moist and fluffy. However, if you’re willing to experiment, we recommend giving it a try! Who knows, you might just end up with a delicious pumpkin spice cake that’s even better than the original.
If you’re making this recipe gluten-free, use a gluten-free all-purpose flour substitute and not almond flour. The pumpkin spice cake with cream cheese frosting is incredibly moist and is slightly denser than regular cake, so I think the batter could be made gluten-free.
You can make this pumpkin spice cake with either canned pumpkin or cooked fresh pumpkin. Make sure you are using pumpkin puree and NOT pumpkin pie filling because they are not the same thing.
I stock up on cans of Libby’s 100% pure pumpkin puree at the end of every season, so I can start making glorious pumpkin everything in August and September.
Pumpkin Pie Spice is made of cinnamon, ginger, nutmeg, and cloves. You can use it to make your own pumpkin pie spice by mixing these spices together.
Pumpkin Pie Mix is a mixture of pumpkin puree, sweetener and spices combined that is used to make pumpkin pie. Pumpkin Puree is a pureed form of pumpkin and can be used in recipes that call for canned pumpkin. It does not contain any other ingredients, it is just pureed pumpkin.
The recipe calls for pumpkin puree because it does not contain all the additional ingredients in the pie filling. Pumpkin pie filling can also be used in this recipe, however, most people think that it makes the dessert too sweet. I prefer to stick to puree.
I understand that you might not keep pumpkin pie spice on hand – or maybe you used so much last season that you may have run out. No problem – just blend the following ingredients together and you will have your own homemade pumpkin pie spice.
Yes, this cake does fine when it is frozen. Be sure to cover it or wrap it tightly in a freezer-safe wrap and thaw completely before serving. I like to add the topping once served. I also like to portion it out into individual servings before freezing so we can just grab one or two to thaw at a time.
Here are a few options for recipes to serve with this pumpkin spice cake…
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This dump cake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a dump cakeg before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this fall dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy pumpkin spice cake recipe, you’re going to love these other pumpkin recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Pumpkin Spice Cake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Be sure to follow me on my social media, so you never miss a post!
Pumpkin Pudding Shots are so delicious with an extra layer of cheesecake pudding. Sweet, spicy, and boozy, they are a perfect fall dessert!
If you’re like me, then you love anything pumpkin flavored during the fall season. These pumpkin pudding shots are the perfect dessert to bring to your next party!
They’re easy to make and taste delicious. Plus, they’ll definitely impress your friends. So give them a try today!
You’re going to love these delicious pumpkin pudding shots! They’re the perfect drink/treat for fall parties and gatherings. Ummm- can you imagine how awesome these will be for Thanksgiving?? YES!
And best of all, they’re super easy and quick to make. So gather your friends and get ready to say cheers to autumn!
Pumpkin pudding shots are a type of alcohol-infused dessert that combines the flavors of pumpkin pie and pudding with a shot of your favorite liquor. They are perfect for fall parties and celebrations, and can be made ahead of time so you can enjoy them all season long!
Pudding shots, like the ones pictured here, are usually prepared with one cup of alcohol for the entire batch. After that, it’s divided among the 12 shots — they aren’t very strong.
It comes out to less than 1 ounce per shot, I believe. Increasing the booze could cause the pudding to set improperly.
Pudding shots can be served at room temperature, but they are more commonly served cold. This is because pudding is generally a cold dessert. When alcohol is added to the pudding, it can make the pudding set improperly if it’s not kept cold.
Serve with spoons; unlike Jell-O shots, it’s difficult to just run your tongue over the edge of a pudding shot in order to consume the entire thing. It is also pudding, so you won’t be able to remove it from the glass in one piece because it doesn’t hold its shape.
Keep these pudding shots refrigerated until ready to serve. BUT – do not refrigerate these for longer than a day before serving. They will start to dry out and crack down the sides. These are best served the same day they’re made.
If you use higher-proof alcohol (80-proof or higher), the stronger alcohol content may prevent the pudding from setting.
You might have miscalculated your amounts or your proportion of pudding to alcohol, which will keep the pudding from setting. If that’s the case, add 8 ounces of whipped cream or cream topping before chilling it.
Yes, you can make these in a non-alcoholic version. Just prepare the pudding as directed on the box and then layer it into the glasses just as you would with this version. Top with garnish before serving.
You can find shot glasses at most party stores or online. If you are making a large batch of pumpkin pudding shots, you may want to invest in a plastic shot glass set so you don’t have to worry about breaking any glasses. I have some linked here in the list below.
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This pudding shot recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made shots with pudding before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this fun adult treat recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy pumpkin cheesecake pudding shot recipe, you’re going to love these other easy shot recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Pumpkin Pudding Shots as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
These spooky Halloween Pretzels are a fun treat to make with the kids and they’re the perfect addition to your Halloween party.
It’s that time of year again when the leaves start to change color, the air becomes chillier, and pumpkin-flavored everything starts popping up everywhere.
That’s right, it’s almost Halloween! And what better way to celebrate than with some festive pretzels? These little guys are easy to make and are sure to be a hit at your next party. So get ready to get spooky!
View postCandy Corn Rice Krispie Treats are a perfect fall treat. Rice cereal mixed with marshmallows and candy corn to create a fun and tasty dessert.
Halloween is just around the corner, and that means one thing – it’s time to start thinking about treats! These easy rice krispie treats are perfect for a classroom party or a spooky treat for your friends. Plus, they’re super simple to make, so even beginners can knock them out in no time.
Best of all, they only require a handful of ingredients: cereal, marshmallows, butter, food coloring, and candy corn. So get ready to have some fun with these delicious treats!
Candy corn is one of those love-it or hate-it foods. I happen to love it, but some of my family aren’t the biggest fans. So when I was thinking of a fun treat to make for Halloween, I knew candy corn rice krispie treats would be the perfect compromise.
They’re easy to make and really tasty! Plus, they’re festive and Halloween-y, which is always a bonus. If you’re looking for a quick and easy Halloween dessert, give these rice krispies a try!
A rice krispie treat is a dessert made with rice krispies cereal, marshmallows, and butter.
Candy Corn Rice Krispie treats are a delicious and festive treat that is perfect for Halloween! They are easy to make and only require a few ingredients. Simply add candy corn to your favorite rice krispie treat recipe and enjoy!
Candy corn is a type of candy that is made from sugar, corn syrup, and wax. It is often used as a decorative element on cakes and other desserts. Candy corn is also popularly used in Halloween decorations.
Rice krispie treats will last for 1 week when stored in an airtight container at room temperature. If you are looking to store them
There are a few tips to make the best rice krispie treats.
First, make sure to melt the butter and marshmallows together until they are fully melted. This will ensure that your treats are nice and gooey.
Second, be sure to add enough butter so that the mixture is moist but not too oily.
Lastly, press the mixture into the pan firmly so that it sets properly. following these tips will result in delicious, perfect rice krispie treats every time!
While I’m not a fan of freezing treats in general, I have plenty of friends that swear that these will do just fine in the freezer.
I recommend wrapping each bar individually in plastic wrap. Then place them all in an airtight container and freeze for up to 6 weeks. Let sit at room temperature to thaw before serving again.
If your rice krispie treats are hard, it is likely because they were not cooked long enough or at a high enough temperature. Make sure to cook the butter and marshmallows together until they are fully melted before adding the cereal. Also, be sure to press the mixture into the pan firmly so that it sets properly.
This can also happen if you don’t use fresh ingredients. If you use stale marshmallows, you end up with stale treats. See the notes below for tips and tricks.
Lastly, this happens when the treats are stale. Maybe they were left out for too long and the air made them hard. You need to make sure they are kept in an airtight container until they are ready to be enjoyed.
Yes – you can make this recipe with any size of marshmallows – just be sure to check this marshmallow conversion table below to make sure you are keeping that ratio just perfect when making these bars.
For the best possible results – follow these tips so you can make THE BEST KRISPIE TREATS EVER!
These treats are best at room temperature. So I like to keep them in the pan that I press them into and then just pop the airtight lid on them.
If you use a metal baking pan – just a bit of foil or press-n-seal on the top works just fine. But I like this baking dish with the lid for ease. You can also wrap each bar individually in plastic wrap to keep as much air out as possible.
There are many variations of rice krispie treats, including those made with chocolate, peanut butter, and even bacon!
Yes, you can make these treats with the frosted rice krispies. Simply substitute the regular rice krispies cereal for the frosted variety. Your rice krispie treats will be just as delicious!
You can add color to your rice krispie treats at any time. However, it is best to add the color after the butter and marshmallows have been melted together and before you add the cereal. This will help the color evenly distribute throughout the mixture.
Note – you will need to do these steps for each layer to make the colors.
When you make these krispie treats there are a few things to keep in mind when it is time to cut them. Here are some tips I have learned throughout the years.
Rice krispie treats can be made in any size or shape you desire. However, the most popular size is a 9×13 inch pan. This will yield about 24 squares.
If you love this easy krispie treat recipe, you’re going to love these other no-bake treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Candy Corn Rice Krispie Treats as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This Easy Sweet Potato Pie is a classic Thanksgiving dessert you don’t want to miss. It’s so simple to make, and your guests will love it!
Are you looking for an easy Thanksgiving dessert recipe? Look no further than this sweet potato pie recipe! It’s simple to make and tastes delicious.
Plus, it’s perfect for serving a crowd. So go ahead and add this delicious pie to your Thanksgiving menu!
Is there anything more comforting than a sweet potato pie? This version is easy to make, and the results are delicious. The sweet potatoes give the pie a rich flavor and a lovely texture.
You really can’t go wrong with this easy version of the classic pie that is served by millions each and every holiday season. I know you’ll love this as much as we do.
Sweet Potato Pie is a dessert that is usually made during the fall and winter months. It is made with sweet potatoes, milk, sugar, butter, eggs, and spices.
Some people also add raisins, nuts, or marshmallows to their pies. This pie is usually served with whipped cream or ice cream.
Boil sweet potatoes in their skin. Cut a small X in the top of each potato, then place them in a large pot of boiling water. Boil for 15 minutes, or until tender.
Baking: Preheat the oven to 400 degrees F (200 degrees C). Pierce sweet potatoes several times with a fork, then place on a baking sheet. Bake for 45 minutes, or until tender.
Steaming: Place sweet potatoes in a steamer over boiling water. Cover and steam for 20 minutes, or until tender.
Microwaving: Pierce sweet potatoes several times with a fork, then place them on a microwave-safe plate. Microwave on high for 5 minutes, or until tender
The pie is done when the filling is set and doesn’t jiggle when you shake the pan. You can also insert a knife into the center of the pie; if it comes out clean, the pie is done.
Testing with a toothpick: Another way to check for doneness is to insert a toothpick or skewer into the center of the pie. If it comes out clean, with no filling clinging to it, the pie is done.
Resting the pie: Once the pie is out of the oven, allow it to cool on a wire rack for at least 3-4 hours before serving. This gives the filling time to set up and prevents you from burning your mouth on hot filling.
Prevention tips:
Yes – if you would like to make your own pie crust – I have a super Easy Pie Crust recipe that I know you will love. It will work great with this sweet potato pie recipe.
The sweet potato is a starchy, sweet-tasting root vegetable that originated in South America. It was introduced to the Caribbean and then to North America by Spanish explorers in the 16th century. The sweet potato was called “yam” by the native Caribbeans, which led to confusion about the true yam (a completely different species of root vegetable).
The first recorded recipe for sweet potato pie was published in 1764, making it one of the oldest pies in American history. This pie became a popular dish in the American South because sweet potatoes were plentiful and relatively inexpensive. It is often served during holidays such as Thanksgiving and Christmas.
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When it comes to taste, sweet potato pie and pumpkin pie are both delicious. However, sweet potato pie has a slight edge over pumpkin pie. Sweet potato pie is generally more flavorful and has a richer taste.
Texture:
In terms of texture, sweet potato pie is again superior to pumpkin pie. Sweet potato pies have a smooth, creamy texture that is simply irresistible. Pumpkin pies, on the other hand, are just a bit different and sometimes aren’t quite as creamy.
Nutrition:
Sweet potatoes are packed with nutrients such as vitamins A and C, potassium, and fiber. Pumpkin also contains some nutrients but not as much as sweet potatoes. So if you’re looking for a healthier option, then sweet potato pie is the way to go.
Canned sweet potatoes or fresh sweet potatoes? The answer may surprise you!
When it comes to canned vs. fresh sweet potatoes, there are pros and cons to each. Canned sweet potatoes are usually cheaper and more convenient, but they may not be as nutritious as fresh sweet potatoes. Fresh sweet potatoes, on the other hand, are more expensive and require more prep work, but they tend to be more flavorful and nutritious.
So, which is better? Ultimately, the decision comes down to personal preference. If you’re looking for the most flavor and nutrition, go with fresh sweet potatoes. If you’re looking for convenience and affordability, go with canned sweet potatoes.
Yes, you can make this pie ahead of time. Just bake the pie and then store it in the fridge for up to four days. When you’re ready to serve, simply take it out of the fridge and let it come to room temperature. Then, add your toppings of choice and enjoy!
When reheating frozen sweet potato pie, thaw it overnight in the fridge and then reheat it in a 350F oven for about 15 minutes.
Thawing tips:
The quality of your frozen sweet potato pie will depend on how well it was wrapped originally. If properly wrapped, it should still taste fresh 3 months after freezing. However, if you notice any off flavors or smells, or if the crust is soggy or crumbly, it’s best to discard the pie.”
Whipped cream is the perfect topping for sweet potato pie because it is light and fluffy, and it compliments the sweetness of the pie perfectly.
Pecans:
Pecans are a classic topping for sweet potato pie, and for good reason! They add a delicious crunch to the pie, and their flavor goes well with the sweetness of the sweet potatoes.
Marshmallows:
Marshmallows are another great topping for sweet potato pie. They add a fun and festive touch to the pie, and their sweetness complements the sweetness of the sweet potatoes perfectly.
When it comes to serving sweet potato pie, there are a few different ways you can go about it. One classic way is to serve the pie with a scoop of ice cream on top. This is a great option if you want to really indulge in the sweetness of the pie.
Serve with whipped cream:
Another delicious way to enjoy sweet potato pie is by topping it with whipped cream. This option is perfect if you want to enjoy the creamy texture of the sweet potato filling without all the sweetness.
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This classic pie recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a homemade pie before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this pie recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy sweet potato pie recipe, you’re going to love these other pie recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Sweet Potato Pie as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This homemade applesauce cake is a simple moist cake infused with rich apple flavor and topped with old-fashioned buttery Penuche frosting. A perfect afternoon snack!
The aromas of home-baked applesauce cake bring back childhood memories and baking this recipe is just a natural stress relief for me.
View postLooking for a delicious and festive dessert to make for your next party? Look no further than Rum Cake! This decadent cake is easy to make and is always a hit with guests. Plus, the rum flavor makes it perfect for celebrating special occasions.
Rum Cake is a popular dessert that can be made in many different ways. This recipe is for a classic, old-fashioned rum cake (with a twist to make it easy) that is sure to please everyone.
It’s simple to make and doesn’t require any special ingredients. So, gather your supplies and get started on this delicious cake!
Would you look at that glaze??!!!!!!!!!!!!! This Rum Cake is amazing! It’s so moist and flavorful, and the rum flavor is just perfect.
I’ve made this cake almost every holiday season, and it’s always a hit. If you’re looking for an impressive dessert that’s also easy to make, then this is the recipe for you. Give it a try! You won’t be disappointed.
Rum cake is a cake that contains rum. The alcohol content of the rum may vary, based on the proof you choose. Some recipes also call for the addition of rum extract, which adds to the flavor of the cake without increasing the alcohol content.
There are many different ways to make this type of cake. Some recipes call for the cake to be soaked in rum, while others call for rum to be added to the cake batter. Rum can also be used as a glaze or frosting for the cake.
No matter what recipe you use, this cake is sure to be a hit with anyone who loves rum. So if you’re looking for a boozy treat, be sure to give rum cake a try.
Rum cake is typically very moist and dense. The rum adds a unique flavor to the cake that many people enjoy.
This cake is safe to eat as long as you are not allergic to rum. The alcohol content in the cake is low, so it is not likely to cause any problems for most people.
However, if you are pregnant or breastfeeding, you should avoid eating rum cake. This cake is also not suitable for children.
You should make sure that you grease your pan really well with a flour and grease/cooking-spray mixture to keep the cake from sticking. The ridges in the pan are most susceptible to this and they are the most delicate parts of the cake.
Make sure that you really work your grease into these crevices for the best results.
Leftovers can be stored in an airtight container at room temperature for up to 3 days. The leftovers can also be frozen for up to 2 months. Be sure to wrap the cake tightly in plastic wrap or aluminum foil before freezing.
There are many different types of rum available, so it can be difficult to choose the best one for this cake. If you choose to use a dark rum, we suggest Gosling’s Black Seal Rum. However, we used a Bacardi light rum for this recipe.
Yes, you can make this cake in a different type of pan. However, you may need to adjust the baking time. If you are using a glass or metal pan, the cake will likely bake faster than if you were using a dark-colored pan. Be sure to check on the cake frequently to avoid overbaking.
Use the baking suggestions on the cake mix box as a guide. Cakes baked in a round or rectangular single-layer pan typically bake about 40% faster than bundt cake pans do.
The cool thing about this cake is how you can change it up based on your flavor preference. While the recipe we have shown here is for a yellow or golden butter cake mix – theoretically you could make this cake with any of the following flavor combinations.
Yes, you can make this cake from scratch. However, it is often easier to use a box mix – which is why we did that here. If you are using a box mix, be sure to follow the directions we have here because we are modifying the mix before baking.
Yes, you can freeze this cake. Be sure to wrap the cake tightly in plastic wrap or aluminum foil before freezing. It can be frozen for up to 2 months.
No, this is not typically keto. You would have to use a keto-friendly cake mix and pudding mix for the cake itself. But you would still have to deal with the sugar content in the alcohol. You could use a rum extract instead.
As for the glaze, you could use a sugar substitute and rum extract for that too. So – it is possible if you found the right ingredients to supplement these.
You could also make a keto-friendly yellow cake from scratch and then add the extract and alternate glaze.
No. You only need to add the dry mix to the bowl. Upon adding to the other ingredients and baking, the mix will take on more of a pudding consistency.
Yes, this cake can be left out. However, it is best to store it in an airtight container at room temperature. This cake can last for up to 3 days when stored properly.
No, the cake will not get you drunk. The alcohol content in the cake is typically very low. However, if you consume too much of the cake, you may not feel well. If this happens, drink a glass of water and eat something to help absorb the alcohol.
Yes, this cake can be refrigerated. However, it is best to store it in an airtight container at room temperature. The cake can last for up to 3 days when stored properly.
Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.
To make Bakers Release – it is as simple as 1,1 & 1.
Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.
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This simple cake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a cake like this before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this holiday dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy festive cake recipe, you’re going to love these other holiday treats too. Please click each link below to find the easy, printable recipe!
Pumpkin Bundt Cake with Cheesecake Filling
If you love this easy holiday cake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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These Owl Cupcakes are the cutest way to celebrate fall. Perfect for classroom parties, neighbor gifts, Thanksgiving desserts, and more.
Are you looking for a fun cupcake recipe that is perfect for a kids’ party or classroom treat? These owl cupcakes are sure to please everyone!
They are easy to make and the kids will love them! Plus, they are so adorable! Enjoy!
Owls somehow just signify fall. Not sure what it is – but you see owl-themed things everywhere this time of year. Cute owl-themed cupcakes have been around for a very long time and are perfect for the season.
My friend created her version here for me – twisting on the already popular treat. I have to say, they are so adorable and simple to make.
They make great gifts and are perfect for all your seasonal parties.
Sure! A box cake mix works well for these cupcakes. Not only does it make the whole process so quick and easy, but the box mixes are pretty tasty. You can use a regular white or vanilla box cake mix and stir in the crushed cookies.
OR – I do have this super delicious homemade chocolate cupcake recipe that I really encourage you to try. They are moist and fluffy and oh so delicious! These cupcakes would be great with a chocolate cupcake base.
As with all cupcakes, the most important thing is to keep them in an airtight container. Now – because of the frosting I recommend that the cupcakes be refrigerated.
Keep in mind that Oreo cookies tend to get a little soft when they are refrigerated. Also – M&M’s tend to bleed a bit when refrigerated.
So – bake and frost the cupcakes and then refrigerate them. Make the other components of the owl faces and keep them in an airtight container at room temperature. Assemble right before serving.
The frosted cupcakes will keep in the fridge for up to 5 days or freeze for up to 3 months.
The main reason why cupcakes do not rise is because of the ingredients.
When measuring the flour, make sure to spoon it into the measuring cup and level it off with a knife. Do not pack the flour into the cup.
Also, check the expiration date on the leavening agent (baking powder or baking soda) to make sure it is still active.
Lastly, make sure your eggs are at room temperature before adding them to the batter. Room temperature eggs mix more easily and produce a lighter cupcake.
If you follow these tips, your cupcakes should rise beautifully!
The key to moist, fluffy cupcakes is to create air bubbles in the batter that expand during baking. You’ll wind up with dense, heavy cupcakes if you overmix your batter. Always use a low speed when mixing and stop just before all of the components are combined.
There are a few reasons why your cupcakes might be dry.
One possibility is that you overbaked them. To prevent this, insert a toothpick into the center of the cupcake. If it comes out clean, they’re done. If there’s batter on the toothpick, they need to bake for a few minutes longer.
Another reason for dry cupcakes is using old or expired ingredients. Make sure to check the expiration dates on your baking powder, baking soda, and eggs before using them.
Finally, make sure you’re not overmixing the batter. Mix just until the ingredients are combined.
By following these tips, you’ll be sure to make moist and delicious cupcakes.
The cupcakes can be made without the crushed cookies mixed in. If you can find another type of cookie or ingredient that would be comparable for making the eyes – then you could omit the Oreos there too. If you come up with style-changes, I’d love to hear about them.
Chocolate frosting can be stored in an airtight container in the fridge for up to two weeks. When you’re ready to use it again, just let it come to room temperature and give it a good stir. It might be a little thicker than when you first made it, but it will still be delicious!
You bet! If you have leftover frosting, place it in a zip-top bag, label it with the date, and freeze for up to 3 months. When you are ready to use it again, thaw it in the refrigerator the night before. Then give it a good whip before piping or spreading on your dessert.
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This cute cupcake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade treats like this before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy owl cupcake recipe, you’re going to love these other great fall treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Owl Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Mummy Brownies are a delicious, rich, and decadent dessert that’s perfect for any Halloween celebration. Super fun for the kids!
Mummy brownies are a Halloween classic. These spooky treats are easy to make and perfect for a party. Serve them with a glass of milk – they’re sure to be a hit!
You won’t believe just how easy these can be to make – completely customizable and the kiddos just love how cute they are! Definitely a must for your Halloween.
Who doesn’t love brownies? And who doesn’t love to be a little bit spooky around Halloween? Combine the two and you’ve got mummy brownies!
These are just regular brownies, but with some fun added decorations to make them look like mummies. They’re the perfect treat for your next Halloween party!
Mummy brownies are the perfect spooky treat for your next Halloween party! They’re easy to make and everyone will love them.
These brownies are chocolatey and chewy, with a deliciously creamy frosting. And who can miss those spooky candy eyeballs too? So irresistible, you’ll want to make them year-round!
No one really knows where the idea for making Mummy Brownies was created. But they are pretty clever. You can’t go wrong with an easy-to-make treat like this one.
The rich flavor of the fudgy brownies and the cute frosting decorations for the holiday sets these brownies apart from a regular brownie. These are great for kids but would be fun for a holiday office party or gifts for the neighbors too.
Mummy Brownies can be stored in an airtight container at room temperature for up to 1 week.
Yes – if you don’t want to have to run to the store – you can try making these with my super simple and delicious One-Bowl brownie recipe. Or try this treat with my EASY Nutella brownies. They only need 4-ingredients and everyone loves them.
Oh yes – of course. If a box mix is your thing – you can absolutely make these little treats with that. Using a box mix gives you an opportunity to make these as shown – with thick brownies OR you can make the mix in the 9×13 pan and create more little mummies.
Yes! Homemade frosting is fine for these brownies. I recommend my Best Bakery Buttercream Frosting or you can try this Cream Cheese Frosting recipe. You might want to cut the recipes in half or even make just 1/4 of the recipe.
You don’t need much frosting to make these brownies. But if you make the whole batch of frosting – you can always use it to make these super cute Ghost cupcakes.
Be sure to check out our cute Candy Corn Rice Krispie Treats too!
Yes – using melted white chocolate or candy melts will work out just fine.
Yes, you can freeze these brownies. Place them in a freezer-safe container and they will keep for up to 3 months. Let them thaw at room temperature before eating. Make sure to freeze in a single layer so the frosting doesn’t get messed up by stacking them.
But – the eyes don’t do well in a damp environment. SOOOOO – I recommend storing them without the eyes and adding them right before serving.
When you insert a toothpick and a few crumbs remain on it, the brownies are done. If the toothpick comes out clean, they were overcooked.
Yes – of course! I’m all about the mix-ins – so I will always encourage you to do that whenever possible. That is one of the bonuses of making your own brownies – either with a box mix or homemade. You get to decide what’s inside and can always make them a little bit better.
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This cute brownie recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made treats like this before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy brownie recipe, you’re going to love these other Halloween treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Mummy Brownies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Fall is in the air, which means it’s time for all things pumpkin! This creamy No-Bake Pumpkin Pie is perfect for those wanting to enjoy the taste of pumpkin pie but wants an easy-to-make option. Plus, it’s really simple to make – you just need a handful of ingredients.
Is there anything better than pumpkin pie during the holidays? It’s hard to resist that sweet, spiced goodness! But if you’re like me, you don’t always want to make a traditional pie.
That’s where this no-bake pumpkin pie comes in handy! It’s just as delicious as the classic version, without all the extra steps. Plus, it’s really easy to make – perfect for a last-minute dessert idea.
Give it a try this holiday season! You won’t be disappointed.
Pumpkin pie is a Thanksgiving staple, but who wants to spend time in the kitchen baking when there’s so much else to do? This no-bake pumpkin pie recipe is quick and easy, and it still tastes delicious.
Plus, it is so simple you can let the kiddos in the kitchen to help out with the prep. What a perfect way to have a little quality time with the family during the holiday season. Give this recipe a try this year—you won’t be disappointed!
A no-bake pumpkin pie is a pumpkin pie that does not require baking. The filling is made with cooked, pureed pumpkin and set in the fridge to firm up.
Pumpkin pie should be stored in the fridge, covered, for up to 4 days.
Yes! This pie can be made up to 2 days in advance. Simply store it in the fridge, covered.
Pumpkin puree is just cooked, pureed pumpkin, while pumpkin pie filling has spices and sweeteners added to it. For this recipe you will need to use the puree as using pie filling will add too much sweetness to the pie.
The texture of this pumpkin pie is super creamy. The filling is thick and rich, while the crust is light with that graham cracker crumble.
Taste: This pumpkin pie has a sweet and spicy flavor. The pumpkin puree is combined with spices and melted marshmallows to create a delicious filling.
This easy no-bake pie can last for up to four days if stored in the fridge. Just be sure to cover it to keep the air out.
Mini pies: Use some mini muffin tins and line each cup with a small circle of the crust filling. Then fill each cup with the pumpkin mixture and chill!
Pumpkin pie bars: Combine all of the ingredients for the filling, pour it into an 8×8 inch baking dish, and chill! Cut into bars once it has firmed up.
Whipped cream is a light and airy topping that is perfect for pumpkin pie. It is made by whipping heavy cream until it forms stiff peaks. You can add a little sugar to sweeten it if you like.
Pecans:
Pecans are a classic topping for pumpkin pie. They add a nice crunch and their sweetness pairs well with the spices in the pie. You can either top the whole pie with pecans or just sprinkle them on top of each slice.
Cinnamon:
Cinnamon is a common spice used in pumpkin pies. It gives the pie a warm, spicy flavor that goes well with the sweetness of the pumpkin filling. You can sprinkle cinnamon on top of the whipped cream or pecans, or you can add it to the pie filling itself.
Vanilla ice cream: Vanilla ice cream is another classic topping for pumpkin pie. The cool, creamy flavor pairs nicely with the spiced filling and it makes for a delicious dessert
Instructions:
No-Bake Pumpkin Pie is a quick and easy recipe that is perfect for the fall season. This delicious pie is made with just a few simple ingredients and can be prepared in no time at all.
Plus, it’s a great way to enjoy the flavors of pumpkin without having to bake. Simply combine the ingredients, pour into the crust, and refrigerate for a few hours until set. Then enjoy!
This no-bake pumpkin pie is best served chilled. Please don’t let it come to room temperature. It is best when cold.
Possible toppings:
Whipped cream, ice cream, caramel sauce, chocolate chips, chopped nuts, etc.
Wrap the pie tightly in a double layer of plastic wrap, making sure to remove as much air as possible. You can also place the wrapped pie in a freezer bag.
The pie will keep for up to 2 months in the freezer.
Thawing tips:
For best results, thaw the pie overnight in the refrigerator.
If you’re short on time, place the frozen pie on a counter and let it come to room temperature, which will take about 2 hours.
For this recipe, you need to make the crust yourself. The problem with the crusts from the store is that they are not large enough to hold the volume of the filling we have here.
You could use two crusts from the store and divide the filling between the two.
Yes – I have a wonderful homemade pie crust recipe that I would highly recommend for this recipe. The only thing about making this with a regular pie crust instead of a graham cracker crust is that it will need to be baked first.
So you can make the crust, bake it and then let it cool before adding the filling mixture. Then chill in the fridge as directed.
DON’T MISS THESE HOLIDAY E-BOOKS!
This no-bake pumpkin pie recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a homemade pie before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this pie recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy no-bake pumpkin pie recipe, you’re going to love these other pumpkin recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Creamy Pumpkin Pie as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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These ghost cupcakes are sure to frighten and delight your guests this Halloween! The recipe is simple and easy to follow, so even novice bakers can create these tasty little ghosts. So get out your mixer and let’s get baking!
It’s that time of year again when the leaves start to turn, the days get shorter, and pumpkin spice everything takes over.
Halloween is just around the corner and that means it’s time to start thinking about what costumes you’re going to wear and what spooky treats you’re going to make. These Halloween Ghost Cupcakes are a MUST!
My friend came over and helped me out with these super cute cupcakes for Halloween. The general idea of using fondant over a lollipop to make the ghost has been around for a multitude of years now.
It is hard to say where it originated, but these were definitely inspired by those that have been shared by so many. They are super fun because they are so easy to make. The kiddos love them and they make a great addition to holiday parties for young and old!
Sure! A box cake mix works well for these cupcakes. Not only does it make the whole process so quick and easy, but the box mixes are pretty tasty.
That being said – I do have this super delicious homemade chocolate cupcake recipe that I really encourage you to try. They are moist and fluffy and oh so delicious!
As with all cupcakes, the most important thing is to keep them in an airtight container. Now – because of the frosting I recommend that the cupcakes be refrigerated.
HOWEVER – the lollipops don’t do all that well in the moist air. So I do recommend adding the ghosts to the top of the cupcakes at the time of serving.
So – bake and frost the cupcakes and then refrigerate them. Make the ghosts and keep them in an airtight container at room temperature. Do keep in mind that if you live in a humid environment, the lollipops might still weep.
The frosted cupcakes will keep in the fridge for up to 5 days or freeze for up to 3 months.
Yes, absolutely. This recipe makes 12 cupcakes – fortunately, this recipe is so simple that doubling barely takes any additional time. Everyone loves these super cute treats – so I do recommend making more than you think you will need.
You will need to take your butter out of the fridge about an hour before you would like to make the recipe for the butter to soften but not get too soft.
The key to moist, fluffy cupcakes is to create air bubbles in the batter that expand during baking. You’ll wind up with dense, heavy cupcakes if you overmix your batter. Always use a low speed when mixing and stop just before all of the components are combined.
Yes – cookie cutters work great. Since we moved into this house, I seem to have misplaced a ton of my baking tools. We were already knee-deep in the recipe before I figured this out – so we improvised with a jar lid. But yes – a cookie cutter would have been my first choice.
Don’t miss our Ghosts in the Graveyard Dessert too!
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This cute cupcake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade treats like this before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy Halloween Ghost Cupcake recipe, you’re going to love these other Halloween treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Halloween Ghost Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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No need to give up your favorite treats on keto. This Keto Gummies Recipe is a tasty snack that’s low in carbs but loaded with flavor.
Hey, snack-lovers! Who said following a keto diet means missing out on the good stuff? Introducing my homemade Keto Gummies—tiny little treats that are big on flavor!
One of the most difficult things about following keto is missing the familiar. All the foods you’re used to eating and enjoying seem to be off-limits! So, the trick to solving this problem is to make your own versions of your favorite foods at home.
View postKeto Sugar Cookies are easy to make with only 3-ingredients, are super soft, chewy, and taste just like the real thing! BONUS there’s no almond flour – so the texture is amazing.
Who loves a good sugar cookie? I sure do and when we were forced to make a switch to keto for a while we sure missed things like soft and buttery sugar cookies. Especially when the holidays were upon us.
So I set out to recreate some of our favorite recipes using keto-friendly ingredients. Some were absolute flops as you would expect. But there were others – like these cookies here that were inspired by our SUPER POPULAR 4-Ingredient Sugar Cookies that turned out every bit as good as I hoped.
View postIf you’re looking for a fun (and stunning) dessert to serve at your Halloween party, look no further than Broken Glass Cupcakes! These cupcakes are made with a simple cupcake recipe and topped with candy that looks like broken shards of glass. Don’t forget the candy blood to make them extra spooky.
These Broken Glass Cupcakes are a super fun treat to serve at your next Halloween Party. We start with a simple doctored cake mix recipe and then create “broken glass” with homemade hard candy.
Then we add a little red gel to finish them off – because broken glass isn’t complete without the “blood” that comes with it. These are sure to be a hit at your Halloween celebrations this year!
I don’t know about you – but when it comes to Halloween, once the kids got to a certain age they would always prefer to stay home and pass out candy instead of going out into the neighborhood.
But I wanted them to have something fun to enjoy, just the same. So I would always whip up some sort of cute treat for them to snack on while they greeted all the little kids.
These broken glass cupcakes are super spooky and absolutely perfect for a Halloween celebration.
The most important thing is to keep them in an airtight container. I like to keep them refrigerated since the frosting does have milk and butter in it.
Now- I must say, they do keep better when they have only been partially decorated. So typically I will bake the cupcakes and add the frosting. Those go in the fridge.
Then I keep the glass candy in an airtight container in the pantry. The gel stays fine at room temperature until the container is opened. So since I do open that to make the cupcakes, I’ll pop that in the fridge after taking what I need for them.
When it comes time to serve – I just add the candy on top, then the blood, and they are ready. Super easy to prep ahead.
Yes, I do it often. Once baked – these cupcakes can be frozen at most stages of the creation process. I like to remove the freshly baked and cooled cupcakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)
You can also place the frosting decorated cupcakes in an airtight container where the frosting won’t get crushed, and freeze them until you need them. Add the candy glass and the gel blood at the time of serving – not before freezing.
Just make sure to thaw the cupcakes in the fridge the night before as they do taste best when not frozen. I also like to leave them at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
These broken glass cupcakes are fun, strawberry-filled cupcakes that are topped with buttercream frosting, candy made to look like broken glass, and then topped with strawberry gel to look like blood. They are a super cute treat for any Halloween celebration!
The key to moist, fluffy cupcakes is to create air bubbles in the batter that expand during baking. You’ll wind up with dense, heavy cupcakes if you overmix your batter. Always use a low speed when mixing and stop just before all of the components are combined.
You will need to take your butter out of the fridge about an hour before you would like to make the recipe for the butter to soften but not get too soft.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
Buttercream frosting can be stored in an airtight container in the fridge for up to 2 weeks. Simply let it come to room temperature before using it.
Yes, you can freeze buttercream frosting. Simply place it in an airtight container and store it in the freezer for up to 3 months. Thaw it overnight in the fridge before using it.
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This broken glass cupcake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made fun treats like this before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this spooky recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy broken glass cupcakes recipe, you’re going to love these other Halloween treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Broken Glass Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Pumpkin Bundt Cake is the perfect fall dessert. This recipe is easy to follow and yields a delicious cake that everyone will love. Serve this cake at your next gathering and watch it disappear!
Autumn is in the air, which can only mean one thing: pumpkin season is here! This delicious pumpkin bundt cake is perfect for any autumn celebration.
Not only is it easy to make, but it tastes amazing too. So why not give it a try? You won’t be disappointed.
Is there anything better than a delicious and moist pumpkin bundt cake? This easy recipe is perfect for a fall get-together, or just because you’re in the mood for something special.
The best part is that it only takes a few simple ingredients, so you can have it ready in no time!
A bundt cake is a type of cake that is typically round, has a hole in the center, and is covered in sugar or frosting. Bundt cakes are often made from flour, butter, eggs, baking powder, salt, and milk.
They are usually baked at lower temperatures for longer periods of time to produce an extremely moist and fluffy texture. This Pumpkin Bundt Cake is a popular type of dessert, and this recipe will help you make the best one possible.
You can store your pumpkin bundt cake in the fridge or freezer. If you want to keep it refrigerated, place it in a sealed, airtight container and store it in the fridge for up to 5 days.
I don’t recommend keeping it at room temperature because of the dairy in the cheesecake layer and the frosting.
If you want to freeze it, place it in a sealed, airtight container and freeze for up to 2 months.
The pumpkin bundt cake will last for up to 5 days if kept properly refrigerated.
You could, although it’ll be a little more watery. I have not made it using fresh pumpkin so I can’t tell you exactly how much to use, but I would definitely make sure the cooked pumpkin has completely cooled before you start using it.
Pumpkin bundt cake is a popular dessert that can be topped with many different things. Here are some of the most popular pumpkin Bundt cake toppings.
Some of the most popular pumpkin bundt cake toppings include whipped cream, ice cream, caramel, nuts, and chocolate chips.
This recipe is easy to follow, and it will result in a delicious Bundt cake that everyone will love. The spices add flavor without being overpowering, so you can focus on the other ingredients and let this cake do the work for you. Plus, it’s perfect for parties or dinners – just make sure you have plenty of forks!
Yes, this pumpkin cake can be made in advance and stored in the fridge. You’ll need to let it cool completely before serving.
Pumpkin Pie Mix is a mixture of pumpkin puree, sweetener and spices combined that is used to make pumpkin pie. Pumpkin Puree is a pureed form of pumpkin and can be used in recipes that call for canned pumpkin. It does not contain any other ingredients, it is just pureed pumpkin.
The recipe calls for pumpkin puree because it does not contain all the additional ingredients in the pie filling. Pumpkin pie filling can also be used in this recipe, however, most people think that it makes the dessert too sweet. I prefer to stick to puree.
You can use a different flavor cake mix for this recipe. We have made this using white cake mix, vanilla cake mix, and even spice cake mix instead of yellow cake mix and they all turn out beautifully. You can also add additional fall spices to the batter with the pumpkin.
I understand that you might not keep pumpkin pie spice on hand – or maybe you used so much last season that you may have run out. No problem – just blend the following ingredients together and you will have your own homemade pumpkin pie spice.
Pumpkin Bundt Cake is the perfect way to celebrate autumn. It’s easy to make and packed with flavor, so you’ll love how it turns out every time.
This cake is also a great option if you’re looking for something special that can stand up to all of the other flavors that will be in season during this time of year.
Whether you’re serving it at your own Thanksgiving dinner or just want an amazing dessert to share with friends, this recipe is sure to please everyone in your family and congregation!
DON’T MISS THESE HOLIDAY E-BOOKS!
This pumpkin cake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a bundt cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cake recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy pumpkin cake recipe, you’re going to love these other pumpkin recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Pumpkin Bundt Cake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This colorful Halloween Lush is a visually striking dessert with layers of orange, purple, and green, perfect for adding a festive touch to your spooky celebrations.
It’s a fun and easy no-bake dessert that combines creamy cheesecake layer and fruity layers over a homemade cookie crust for a tasty treat everyone will enjoy.
View postAre you looking for a fun and easy Halloween recipe that your kids will love? Well, look no further than mummy candy apples! This is a simple recipe that the whole family can enjoy. Plus, it’s perfect for getting in the Halloween spirit.
These mummy candy apples are the perfect Halloween treat! They’re easy to make and require just a few ingredients. Plus, they’re coated in white chocolate, making them absolutely irresistible.
If you love fun and easy treats for Halloween – these white chocolate-coated apples are the perfect fall treat.
Have you ever seen those mummy apples at the grocery store? They’re so cute, and I always thought it would be fun to make my own. Well, today I’m going to show you how you can make them yourself!
It’s surprisingly easy, and the end result is so adorable. Plus, these would make a great Halloween treat for kids. They are so much cuter than traditional cinnamon candy apples or traditional caramel apples.
Check out how easy it is to make these cun mummy apples yourself.
Mummy candy apples are an easy Halloween recipe that you can make at home. They’re made from apples that have been coated in chocolate, and they’re then covered in drizzles of additional chocolate and candy eyes. They make a great treat for kids or adults who love scary foods for Halloween!
Some variations of mummy candy apples include ghost candy apples, black widow candy apples, and Frankenstein candy apples.
Ghost candy apples are made by coating regular apple slices in a dark chocolate shell and then sprinkling white sugar on top.
Black widow candy apples are made by coating regular apple slices in a black chocolate shell and then sprinkling red sugar on top.
Frankenstein Candy Apples are made by taking two normal apple slices, cutting one into the shape of a heart, and then dipping it into melted chocolate.
Mummy candy apples will last for up to 3 days if kept in an airtight container. I don’t recommend placing them in the fridge. Not only will the candy eyes start to bleed in the moist air, but the chocolate coating tends to crack in the refrigerator.
The best apple to use for candy apples is the Granny Smith apple. Granny Smith apples are a great option for candy apples because they’re tart and sweet, which makes them perfect for Halloween. They also have hard skin, so they stay fresh longer than other types of apples.
I find that the best way is to wrap them individually with plastic wrap or place them in a paper bag and fold the bag closed. I don’t recommend refrigeration unless the apples have been cut open.
This cute Halloween recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made candy-coated apples before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this treat recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy Halloween treat recipe, you’re going to love these other Halloween treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Chocolate Covered Candy Apples as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Are you looking for an easy dessert that will impress your friends and family? Look no further than Pumpkin Dump Cake! This simple recipe is perfect for fall, and it only takes a few minutes to put together.
Pumpkin dump cake is the easiest fall dessert to make. It only requires a few ingredients and less than 20 minutes of prep time.
Plus, it’s delicious and there’s hardly any cleanup required once it’s done. So what are you waiting for?! If you’re looking for a quick and easy recipe that will satisfy your sweet tooth, this is it!
View postIndulge in a hauntingly delicious Halloween Cheesecake! This creamy, festive dessert is a wickedly sweet treat for any Halloween party!
Classic creamy dessert with a Halloween twist. Chocolate Oreo crust, rich vanilla-flavored cheesecake tinted orange, and torched meringue mountains that look like cute ghosts as a topping.
People all over the world love cheesecake for how creamy and delicate this sweet treat is. And if your kids’ and family’s favorite holiday is Halloween, you have to create a fun Halloween dessert!
View postLooking for fun and easy Halloween treats to make with your kids? Check out this recipe for spooky Halloween Cookie Dough!
The best part is that you can eat it right out of the bowl – no baking required! So get creative and have some fun with your Halloween goodies this year.
The best part is that you can make this ahead of time, and serve it up in individual portions for guests and it takes all the fuss out of party planning and prep. Plus – everyone LOVES snacking on cookie dough.
View postLooking for fun and easy Halloween treats to make with your kids? These Halloween Oreo Balls are perfect! They’re simple to make and delicious too. Plus, they’re perfect for any Halloween party. Give them a try this year!
Halloween is right around the corner, so that means it’s time to start planning your party menu! These spooky Oreo balls will be a hit with all of your guests. They’re easy to make and they taste delicious.
So get started on your Halloween party planning now and add these oreo balls to the list. You know you need to add these Halloween Oreo Ball Truffles to that list.
They are sure to add a little fright to any party! Made with chocolate and Oreos, they’re also perfect for trick or treating.
Looking for an easy and festive fall dessert? Look no further than this Candy Corn Poke Cake Recipe! It’s cute, sweet, and easy to make. Even novice cooks will have no trouble whipping it up. Serve it at your next party and watch it disappear in no time!
Do you love fun and festive desserts to celebrate Halloween? Look no further than this candy corn poke cake! This easy cake is made with yellow cake mix and a cream cheese frosting.
The colors of candy corn come together to create a delicious autumn treat. Topped with candy corn for a sweet and colorful dessert. Enjoy!
Candy corn is a ubiquitous symbol of the Halloween season, but how often do you see it show up in dessert form? This poke cake is a fun and easy way to get your candy corn fix, and it’s perfect for parties or potlucks.
The recipe is simple: just combine a box of yellow cake mix with some orange and yellow food coloring, then top with whipped cream/cream cheese frosting and more candy corn. So good, no one will be able to resist! It is perfect for all those serious candy corn lovers out there.
Candy corn is a popular Halloween candy that is made from sugar, corn syrup, and wax. The candy is shaped like a kernel of corn and has a white end and a yellow end. Candy corn is often used in Halloween decorations and as a treat for Trick-or-Treaters.
A poke cake is a cake that has holes poked in it after it is baked. These holes are then filled with a filling, such as pudding or fruit. Poke cakes are often decorated with icing or frosting.
Leftover poke cake can be stored in an airtight container in the fridge for up to 4 days.
This will depend on the size of holes you want in the cake – those will be your pockets of flavor. So you can either use a chopstick for smaller holes or go with the handle of a wooden spoon (most common) for larger ones.
I find that the chopstick works better when making jello since the liquid is thinner. The larger wooden spoon handle works best for pudding because it has a thicker consistency.
Yes – this poke cake can be made with instant pudding instead of the sweetened condensed milk mixture. In fact, it is quite common to do so. Using the pudding makes it ultra-creamy. For this cake – try a white chocolate pudding flavor.
Just use a 4-serving-sized box of instant pudding mix and 2 cups of cold milk. Whisk those together until smooth and pour it over the top of the cake just like you would the sweetened condensed milk. Then refrigerate for several hours before adding the frosting. This will help firm up the pudding before continuing.
Yes, you can make a poke cake the day before. Just make sure to cover it tightly and keep it in the dish you baked it in until you are ready to serve.
Yes – of course. Just like any other cake, you can freeze this poke cake. Just make sure to wrap the cake tightly with plastic wrap or place it in an airtight container before freezing. Use it within 3 months.
I do recommend adding the candy on top when serving as it will taste best if it wasn’t frozen first.
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This Fall Poke Cake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a poke cake before, & you might be a bit nervous – but you’re going to love this. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy candy corn poke cake recipe, you’re going to love these other fall holiday treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Candy Corn Poke Cake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Warm and comforting, this Apple Blackberry Crumble combines tart apples and juicy blackberries with a buttery crumble topping.
Apple Blackberry Crumble is a dessert that always gets rave reviews. It’s the perfect combination of sweet, tender apples and tart, juicy blackberries, topped with a golden brown, crunchy oat crumble.
Grab a scoop of ice cream and get ready for amazing flavor. Imagine digging into this delicious dessert with a scoop of vanilla ice cream melting on top. It’s the ultimate comfort food, perfect for any time of year.
View postLooking for a fun, spooky treat to make with your kids this Halloween? Try these Mummy Cookies!
Kids love cookies, and what could be more fun than making cookies that look like mummies? These cookies are easy to make and sure to be a hit with your little ones.
Plus, they’re super fun to make and would be a great activity for a Halloween Party. Give them a try today!
If you’re looking for a spooky treat to make this Halloween, why not try making these mummy cookies? You won’t believe how simple they are to make and will be sure to impress your friends and family.
Plus, they’re tasty too! You can’t go wrong with Nutter Butter Cookies coated in white chocolate! SO GOOD and super cute too!
So go ahead and give them a try – your taste buds won’t regret it!
Store the cookies in an airtight container at room temperature for up to a week. I don’t recommend refrigerating them as the eyes don’t do well in the damp environment of the refrigerator. They tend to bleed and weap a bit.
Yes, you can freeze these cookies. Place them in a freezer-safe bag or container and they will keep for up to 3 months. Let them thaw at room temperature before eating.
BUT – as I mentioned above – the eyes don’t do well in a damp environment. SOOOOO – I recommend storing them without the eyes and adding them right before serving.
While you can use chocolate chips to make these, I have found that it often requires a bit of coconut oil or shortening to get the chocolate to melt to the right consistency.
I like to use candy melts because the chocolate is made with just the right formula so that it performs exactly as needed.
The candy melts come in a multitude of colors, varieties, and flavors so the sky is the limit on what you can do with them when it comes to making chocolate-coated goodies.
We made this recipe using almond bark and then used white chocolate chips to make the mummy part. You can sub candy melts for the almond bark and the white chocolate chips if you want to make this recipe even easier.
We used the almond bark because it comes in large quantities, making it easy to melt a lot of it at one time.
When your chocolate wafers become chunky rather than creamy, it is said that the chocolate is seized. This is typically due to overheating or contact with water or steam.
In the first case, the chocolate is just burning from excess heat, but in the second case, there is a negative reaction between the chocolate (which is waxy and has many oils that are hydrophobic, or “water-fearing”) and the water, causing the components of the chocolate to separate.
Be sure to refer to the package directions when melting chocolate to prevent this from happening.
I haven’t tried using sugar-free chocolate. But I think that will work just fine. That being said – you would need to also find some carb-friendly cookies in a similar shape to make these low-carb altogether.
If cake pops, chocolate truffles, or other chocolate-dipped treats intimidate you, don’t fret! These chocolate-covered Nutter Butter cookies are SO much quicker and easier and you can customize them a million ways.
These little cookies decorated like mummies take very little time to make start to finish and are perfect for packaging up in Halloween treat bags for the little ones!
Yes, this is a great activity to do with kids. They will have fun helping to decorate the cookies, dipping, adding the drizzle, and the eyes. Just be sure an adult handles melting the chocolate as the bowl can get quite hot.
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This cute Halloween recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made cookies like this before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this treat recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy Mummy Cookie recipe, you’re going to love these other Halloween treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Mummy Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This one’s for the kids! Ghosts in the Graveyard Dessert is a creamy chocolate pudding topped with crushed Oreos, spooky trees, worms, and ghosts.
As the sun began to set, I could feel a chill in the air. It was the perfect time for some spooky Halloween fun. So, I decided to make my favorite Graveyard Dessert.
This dish is always a hit with kids and adults alike. It’s easy to make and tastes delicious! Best of all, it’s creepy enough to thrill everyone at your next Halloween party! Ready to learn how to make it? Keep reading!
Halloween is just around the corner, and that means it’s time to start thinking about spooky treats! This Ghost in the Graveyard Dessert is perfect for parties or get-togethers.
It’s easy to make and sure to impress your friends. Plus, it’s a great way to use up leftover Halloween candy. So gather your ingredients and get ready to create some deliciousness!
**If you love these, you’ll want to check out our adorable Halloween Oreo Balls too!
This spooky and delicious dessert is perfect for any Halloween party! It’s made with a chocolate pudding base and topped with a layer of Oreo crumbs. Finally, it’s topped with tombstone cookies, gummy worms, and ghosts made from whipped topping!
To store your leftover Ghosts in the Graveyard Dessert, simply place them in an airtight container and refrigerate them for up to 3 days. When you’re ready to enjoy them again, simply remove them from the fridge and enjoy!
This can be made with homemade stabilized whipped cream. But this recipe won’t work with regular whipped cream. It needs to be stabilized so that it won’t turn the pudding into a soup and the ghosts will hold their shape.
Ghosts in the Graveyard Dessert can be made ahead of time and stored in the fridge until you’re ready to serve it. Simply prepare the base pudding portion of the dessert as directed, then add a layer of plastic wrap on top and store it in the fridge for up to 3 days.
When you’re ready to serve, simply remove it from the fridge, and add the toppings fresh! I don’t recommend adding the crumbs, cookies, or gummy worms before storing them in the fridge. Those ingredients don’t keep well in the refrigerator.
I suppose you can do that if that is all you can find. The pudding will need to be completely cooked, cooled, and chilled before you can proceed to add the whipped topping.
DON’T MISS THESE HOLIDAY E-BOOKS!
This graveyard dessert recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a cute treat like this before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this holiday recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy graveyard dessert recipe, you’re going to love these other Halloween treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Ghosts in the Graveyard Dessert as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Be sure to follow me on my social media, so you never miss a post!
Fall is in the air and that means one thing – apple season! This Apple Cider Donut Cake is a delicious way to enjoy it. It’s perfect for a cozy autumn weekend morning or paired with a scoop of vanilla ice cream for dessert.
The cake is soft and moist, with the perfect hint of apple cider flavor. And the frosting is just icing on the cake (pun intended)! So grab your cider and get baking!
The best part is that this cake starts with a cake mix base, making the prep super quick and easy. You’ll love the taste and texture of this scrumptious treat.
When it comes to fall, apple cider is where it’s at. We are absolutely bursting with apples here on the property. When fall comes around there is no shortage of ideas about what to do with all these apples.
Because we can only drink or store so much cider, I’m always making recipes to use it up and this cake is a perfect example. The sweetness and spice of the cider make this cake absolutely heavenly.
If you love all the flavors of fall – you will love this cake.
Yes, I do it often. Once baked – this cake can be frozen at all stages of the creation process. I like to remove a freshly baked and cooled cake from the pan, wrap it tightly in plastic wrap and freeze it for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)
You can also gently wrap the completely decorated cake and freeze it until you need it.
FOR BEST RESULTS – WAIT TO ADD THE CINNAMON/SUGAR COATING UNTIL THE CAKE IS THAWED AND READY TO BE SERVED. The sugar will moisten in the damp environment of the freezer, causing it to seep and soak into the cake instead of keeping the desired texture for this cake.
Just make sure to thaw it in the fridge the night before as it does taste best when not frozen. I also like to leave it at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.
Basically, a bundt cake is a cake that is baked in a bundt pan. A bundt pan is a round, donut-shaped cake pan that was inspired by a traditional European cake known as Gugelhupf.
Typically in the fall, you can find gallons of cider at the market, farmer’s market, pumpkin patches, and so many other places. Anything you find there will work just fine for this recipe.
If you are blessed, like we are, to have apple trees on your property or you visit the local orchard and use those apples to make your own fresh cider – that will work too.
Yes, apple juice will work. It might be a bit thinner than what you find with cider – so that could change the consistency of the batter and how the batter bakes.
Also, cider is packed full of spices and additional flavors that apple juice does not have. The cake will be lacking some of those great flavors if you use apple juice.
If you try to flip the cake while it is still hot or even warm, it hasn’t had a chance to firm up yet. Flipping a warm cake increases the likelihood of the cake not releasing from the pan entirely, falling apart, or breaking when it is flipped.
Trust me – it is a big fat bummer to have this cake you are so excited about and then have only half of it come out properly, The whole thing is a wash and you have to turn it into something like truffles instead.
You should make sure that you grease and flour your pan really well or heavily coat it with a flour and grease/cooking-spray mixture to keep the cake from sticking. (such as Baker’s Joy) The ridges in the pan are most susceptible to this and they are the most delicate parts of the cake.
Make sure that you really work your grease into these crevices for the best results.
I like to use Baker’s Release because it yields the best results, in my opinion.
Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.
To make Bakers Release – it is as simple as 1,1 & 1.
Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.
This cake can be made in a 13×9 baking pan. Bake for 20-25 then do the toothpick test to check for doneness.
This cake can also be made into cupcakes. Fill each well 3/4 of the way full and bake for 15-20 then do the toothpick test to check for doneness.
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This apple cider bundt cake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a bundt cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cake recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy bundt cake recipe, you’re going to love these other cake ideas too.. Please click each link below to find the easy, printable recipe!
Pumpkin Bundt Cake with Cheesecake Filling
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