Category Archives: Halloween

Nutter Butter Acorns … new and improved!

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This gallery contains 3 photos.

I have always been fond of acorns. My family has always been fond of peanut butter and chocolate. Therefore … The new and improved Nutter Butter Acorns were born 😉 I still love last years Sweet Acorns … these are … Continue reading →

Halloween Review

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I just posted Nutter Butter Bats and didn’t include a review of past Halloween ideas … sorry, I’m just old and forgetful 😉  Here is quickie review, I hope it’s helpful … Ding Dong the Witch is Dead cupcakes … … Continue reading →

Nutter Butter Bats & Other Stuff

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This gallery contains 4 photos.

It is Monday night and I have one more quick and easy Halloween idea for you 😉 First let me share a revelation that I had today … blogging has turned me into a mean person dictator of the kitchen … Continue reading →

Bats + Moon Pies = Simple Halloween Treat

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This gallery contains 4 photos.

I have a question for you … do you know how the Moon Pie got its name? This morning, I came up with this idea using banana flavored mini Moon Pies and remembered a story (from my brother-in-law) about how … Continue reading →

Monster Cupcakes

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This gallery contains 5 photos.

OH MY … Halloween is in just three weeks!  Why didn’t somebody tell me?  Sorry … I’m trying to make excuses for my slowness. These cupcakes are so easy and take very little time to make … easy peasy … … Continue reading →

Pumpkin Marshmallows

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A few weeks ago I showed you my newest marshmallow finds.  Last night I played with the orange pumpkin ones.   They can be used for so many different themes … fall, harvest, Halloween or Thanksgiving.  I tied a simple name card on the stick as a place card for the Thanksgiving table … useful and edible!  Here are a few ideas done my favorite way … fast and simple …

This is what I used …

  • The black lines are made with an Americolor Gourmet Writer
  • The green leaves are made with melted green chocolate (candy melts) & a toothpick
  • The orange lines are made with melted orange chocolate (candy melts) in a squeeze bottle
  • The green stem is a Sour Punch Candy
  • The brown stem is made with melted peanut butter chips & a toothpick
  • Pumpkin # 3 and #5   have regular white sugar sprinkled on the melted chocolate

Last week while camping, we used these for s’mores … let me just say, they make one mega s’more!  These are the marshmallows that I used …

Just a reminder … some candy can be difficult to find after Halloween.  Yesterday I bought the last bag of “Autumn mix” at my grocery store.  It contained candy corn, indian corn and only 2 pumpkins!!!  I am going to use the candy and indian corn for turkey tail feathers.  I need more than 2 pumpkins for another project!  As soon as I finish typing this, I am off to go candy hunting.

The moral of this story is … stock up on the candy or sprinkles that you can’t find regularly.

I ♥ comments, suggestions, or whatever is on your mind …

Only 3 days left until Halloween!

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I can’t believe that October has come … and is almost gone!  All the other holidays will be here before we know it.  Time sure does fly when you are having fun!  I certainly have had fun sharing my ideas with you … and there are more to come 🙂

Here is a quick summary of Halloween …

   Frankenstein Marshmallow Pops

   Eyeball Marshmallow Pops

   Textured Halloween Bark

   Witch Hat Cupcakes

   The Witch is Dead … Cupcakes

   The Bride of Frankenstein Pops

   Tangerine Jack-o-lanterns

   Black bottom cupcakes with spider webs

And for fall … this is what I have made so far …

   Peanut butter & chocolate acorns

   Candy corn popcorn

 

Now I am off to the kitchen …

 

 

Halloween Black Bottom Cupcakes

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Black bottom cupcakes have been around forever.  They truly are oldies but goodies.  The best of two worlds … cake and cheesecake all rolled into one … yum!

I usually don’t make colored filling for these cupcakes … but it is Halloween after all!  And the spider webs could be used on any cupcake or by themselves.

I will give you the recipe and directions for making the spider webs.  So let’s get started …

Make the filling.  Mix the cream cheese, sugar and egg until smooth …

Stir in the chocolate chips …

Stir in the orange food coloring (I use Americolor about 3 drops) …

 

Now make the chocolate cake.  Whisk together the dry ingredients … flour, sugar, cocoa, salt and baking soda …

Add the wet ingredients … water, oil, vinegar and vanilla … stir until smooth … 

Fill lined cupcake pans (1/3 full) …

Add the filling … (you could sprinkle some chopped nuts on top at this point) and bake …

 

While the cupcakes are baking, we can make the spider webs.  You will need …

  • Melted white chocolate or candy melts (about 8 ounces for 24 webs) in a squeeze bottle or pastry bag
  • Chocolate chips (24)
  • Black edible marker
  • Wax paper
  • A toothpick

I have a tendency to lose control over the size of things … so I drew 2-1/2″ circles on a sheet of paper as a guideline for the size of my spider webs …

I placed the paper on a cookie sheet and covered it with wax paper …

On top of the wax paper, make a small puddle (about the size of your thumbnail) of melted white chocolate and work the spiral out …

Using the toothpick, drag the white chocolate from the center to the outside rim …

Add a chocolate chip (spider body) to the center of the web …

Pop the webs into the fridge for a few minutes to firm up.   Then use the marker to give the spider some legs and lay the webs on to of the cooled cupcakes …

Black Bottom Cupcakes

  • 8 ounces cream cheese (light or regular) softened
  • 1 egg
  • 1-1/3 cups sugar
  • 1 cup semi-sweet chocolate chips
  • 1-1/2 cups flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup water
  • 1/3 cup canola oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla
  • Chopped nuts (optional)

1.  In a small bowl, mix cream cheese, egg and 1/3 cup sugar until smooth.  Stir in chocolate chips.  Set aside.

2.  In a medium bowl combine flour, cocoa, baking soda, salt and 1 cup sugar.  Stir in water, oil, vinegar and vanilla.  Beat until smooth.

3.  Fill lined cupcake pans 1/3 full with chocolate mixture.  Spoon cheese mixture on top.  Sprinkle with nuts if desired.

4.  Bake at 350°F 30-35 minutes.  Do not overbake.   Makes 24 cupcakes.

I do recommend serving these cupcake after they are completely cooled.  I like to refrigerate them … but I like cold cheesecake.

I love comments …

Bride of Frankenstein Pops ?

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Let me introduce you to Mrs. Frankenstein.  She is very independent and does not need a sugar daddy … because she is a Sugar Daddy!

Several weeks ago I made Frankenstein pops.  Then a comment was made asking about a Mrs. Frankenstein.  I had leftover green chocolate and decided to give The Bride of Frankenstein a try.  She did get a few “makeovers” in the process.  I asked for opinions … she got mixed reviews, she was even compared to Gumby.  I Googled “The Bride of Frankenstein” …. and found out that in many images she does not appear to have green skin … but if you Google “Bride of Frankenstein cakes” a green face is very popular!

Here is everything you will need … white & green candy melts, Sugar Daddy pops, candy eyes, edible tiny pastel sprinkles (sequins) and an edible marker

  Please notice that there are red hearts sprinkles that were used in the first version, but not used in the final version.

Line a cookie sheet with wax paper or parchment and unwrap the Sugar Daddy pops … they really are a little lumpy and bumpy …

Melt the candy … I mixed dark green and white to get a lighter green … dip the pop, tap off all the excess …

Lay it on the cookie sheet … and pop them in the fridge or freezer to firm up …

Melt the white candy … dip pop half way in the white candy to create the hair.  It is important that you do this while the green is still cold because it may start to smear in the melted white candy … tap off the excess and lay the pop back on the cookie sheet …

After the white has firmed up make some “hair lines” using a fork …

A brush may be useful to clean up …

Give her a face … use a dot of melted green candy to “glue” on the eyes and cheeks and make the nose … use the marker to draw eyelashes, hair lines and mouth … (this is the first version with ♥ lips)

I think my bag of Sugar Daddy pops have evolved into Sugar Mama’s 😉
Todays Creative Blog

 

Candy Corn Popcorn

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This is a quick and easy treat to make for a party or for individually bagged treats.  There is a little peanut butter in it, but it isn’t over powering.  I believe that the peanut butter cuts the sweetness of the white chocolate and creates a nice creamy texture.  The peanuts really give you get that sweet and salty taste.  I hope you enjoy it!

I want to remind everyone that the autumn doilies giveaway ends Monday, October 17 … don’t forget to enter!

This is what you will need … white chocolate, dark chocolate, popcorn, Rice Krispies cereal, peanut butter, salted peanuts and candy corn.

Microwave the popcorn and pour it into a large bowl … no unpopped kernels, please … add the Rice Krispies and peanuts … stir it all up!  Use your favorite spoon … this is one of mine.  Do you remember old Saturday Night Live episodes?  This is my “OH, NO MR. BILL!” spoon … maybe I need help … I am now naming my spoons …

Melt the white chocolate and stir in the peanut butter …

Pour the melted chocolate mixture over the popcorn mixture and stir well …

Pour it onto a cookie sheet covered in waxed paper or parchment …

Spread it out …

Drizzle some dark chocolate on top … just use a teaspoon or fork or whatever works for you … it adds some color contrast …

Sprinkle the candy corn on top …

Let it harden up (or pop it in the fridge or freezer for a few minutes to speed up the process) … break it into serving size pieces …

Candy Coated Popcorn

1 bag microwave popcorn (about 3 ounces, any type) or 7 cups popped corn

1-1/2 cups salted peanuts

1/2 cup Rice Krispies cereal

1 pound white chocolate (or candy melts)

2 ounces dark chocolate

2 tablespoons creamy peanut butter

1 cup candy corn

Line a large cookie sheet with waxed paper or parchment.  In a large bowl combine popped popcorn, Rice Krispies and peanuts.  Melt the white chocolate and stir in the peanut butter.  Pour the chocolate mixture over the popcorn mixture and stir to combine.  Spread on prepared cookie sheet.  Melt dark chocolate and drizzle over popcorn mixture.  Sprinkle candy corn on top.  Let stand at room temperature to harden or pop in the fridge or freezer for a few minutes.  Break into servings.

I ♥ comments … please leave one …