Trick or treat? Smell my feet. Give me something good to eat. If you don’t, I don’t care. I have a whole tray of mini pumpkin cupcakes waiting over there. Enough said. Here is the recipe.
- 24 mini cupcakes
- 1 container of vanilla frosting
- Red food coloring
- Yellow food coloring
- 1 pouch of Better Crocker Decorating Cookie Icing, Chocolate
- Combine the vanilla frosting, red food coloring and yellow food coloring
- Keep adding additional food coloring and mix it until you get your desired shade of orange
- Frost all cupcakes with a thin layer of orange frosting
- Take the cookie icing and draw jack o’lantern faces on the cupcakes
- Let the icing sit for an hour and then serve
Since the cupcakes are so small it’s ok to have two or three!
Since I love guacamole, I couldn’t resist adding this masterpiece to the menu. All you need are a few simple ingredients and this puking pumpkin could be making an appearance at your next Halloween party as well.
- 1 small pumpkin
- 1 tub of guacamole (to keep things really simple you can just buy already made guacamole from the store)
- Take a sharp knife and cut a jack o’lantern face of your choice on the pumpkin
- Ensure that you leave a large opening for the mouth
- Put the pumpkin on plate and dish out the guacamole making sure a little is placed right at the bottom of the mouth opening
- Serve and watch the smiles come rolling in
And if there are any doctor’s at the party you can play a comedian like my husband and keep telling them, “Help! Help! This pumpkin looks terribly sick!”
With Halloween right around the corner, it’s time to bring out the treats. These chocolate covered mummy pretzels are anything but scary to make.
- 15 pretzel rods
- Bag of white melting chocolate (10 oz)
- 30 candy eyes
- 1 tube of Betty Crocker white decorating icing
- Melt the chocolate in a bowl in the microwave for 30 seconds
- Remove the chocolate and stir it
- Continue to put it in the microwave for 15 second increments and stirring afterwards until melted
- Dip the top half of the pretzel rods in the chocolate and lay it on a piece of wax paper to dry
- If you want to avoid having a flat backside you can have them dry in a cup instead with the wet part sticking out
- Immediately place the candy eyes on the top center area of the melted chocolate as seen in the picture
- Let it dry and then drizzle on lines of the white decorating icing
- Let entire pretzel dry before moving them
Make sure to open your mouth wide and gobble up all the mummies!
Nope, not talking about a streaking party here. Instead, we’re just going to stick to cupcakes this time around. Now that BBQ season is heating up, these hotdog cupcakes are the perfect dessert for your next event.
- 12 mini cupcakes
- 1 pound cake
- 12 red Starbursts
- 1 yellow icing tube
- 1 tub of chocolate frosting
- 1 small container of rainbow sprinkles
- To create the buns, cut the pound cake into 1 inch slices
- Next cut those slices in half from top to bottom and then in half again across the middle to have four equal pieces
- Then cut a small triangle out of top part of the pound cake to make room for the hotdog (you can just cut a thin slice to put them in, but it works better if you remove some of the pound cake to make room)
- To make the hotdog, put the Starbursts in the microwave for 7 seconds each and then roll them into a ball and then into a long hotdog
- Place the Starburst hotdogs into all the hotdog buns
- Use the yellow icing tube to draw a thin squiggly line for mustard on all the hotdogs
- Ice the cupcakes with the chocolate frosting
- Add the rainbow sprinkles on top of the chocolate frosting
- Then put the buns with the hotdogs on top of the frosted cupcakes
We’ll be frank, your guests will love these!
Ever four years the world comes together to watch the best athletes across the globe compete during the Summer Olympics. Since these athletes spent hours grinding away to prepare for Rio, the least we can do is spend a few minutes creating some Olympics-themed desserts to enjoy while we sit on the couch and watch them.
- 12 mini cupcakes
- Tub of chocolate frosting
- 12 yellow Starbursts
- Gold color mist (I used Wilton’s shimmering food color spray)
- Black decorating gel
- Package of Twizzlers Pull ‘n’ Peel
- Frost the cupcakes with chocolate frosting
- Place the Starbursts in the microwave (3 at a time) for 10 seconds (exact time will vary by microwave)
- Once removed from the microwave, roll the Starbursts into individual balls and then flatten them into the shape of a medal
- Spray the top of all the medal Starbursts with the gold color mist
- Let the mist dry
- Write “USA” with the black decorating gel on top of the gold misted medals
- Cut the Pull ‘n’ Peel into 1.5 inch sections
- Pair up the individual strands of the Pull ‘n’ Peels and use two pairs to form a “V” on each cupcake
- Place the gold medal on the bottom of the “V”
- Note: On my first attempt to write “USA” the black decorating gel came out looking like a bunch of blobs. If your tube is coming out too thick, you can make a pool of black decorating gel and then dip the end of a toothpick in it and use that to write “USA” on the medals.
Now let your arm do some heavy lifting as you pop these cupcakes into your mouth. Go for the gold!
The sun is out and beach season is in full swing. Maybe you’re spending your weekends perfecting your tan while waves are crashing at your feet. Maybe you just dream of being there every time you look at the beautiful beach sunset picture on your desktop. Either way, these little beachy cupcakes are sure to leave a smile on your face.
- 12 mini cupcakes
- 1 Fruit by the Foot
- 1 tub of vanilla frosting
- Blue food coloring
- Green food coloring
- 24 Teddy Grahams
- 4 graham crackers
- Add a drop of blue food coloring to 3/4 of a cup of vanilla frosting and mix
- Add a drop of green food coloring to 1/4 of a cup of vanilla frosting and mix
- Ice all 12 cupcakes with blue frosting
- Crush the graham crackers into crumbs as shown above
- Cover half the blue iced cupcake with the graham cracker crumbs
- Use the green frosting to paint bathing suits on the Teddy Grahams
- Cut the Fruit by the Foot into tiny rectangles to serve as the beach towels
- Using a small drop of icing, stick the Fruit by the Foot beach towels on the sand
- Using a small drop of icing, stick the Teddy Grahams on the beach towels
- Place the remaining Teddy Grahams’ legs into the blue water
- Mix up all the cupcakes so that they have different numbers of bears swimming, tanning, etc.
- Serve and watch the smiles come rolling in
Not only are these cupcakes beary cute, they’re also beary tasty too!
Peach season is going full blast. With a kitchen full of peaches, it was time to make some donuts! Of course, we couldn’t leave them unadorned so a crumb topping was a must.
The recipe follows:
PEACHY KEEN DONUTS
Makes 12 donuts
Ingredients for Donuts
- Spray on oil
- 2 cups diced peaches
- 1 cup granulated sugar
- 1/3 cup oil
- 1 egg beaten
- 1 tablespoon water
- 1 ½ cups unsifted flour for donuts
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup of toffee bits (optional)
Ingredients for Crumb Topping
- ½ cup unsifted flour
- ½ cup brown sugar
- 3 tablespoons of softened butter
Spray the donut pan with oil. Wipe off the excess spray from the top of the pan.
Combine peaches and sugar in bowl and let stand for 10 minutes.
Blend oil, egg, and water into peach mixture.
Add the 1 ½ cups flour, baking soda, baking powder, cinnamon, salt and optional toffee bits. Stir everything together.
Fill each donut mold 7/8 full with the batter.
Make the topping by combining the butter, brown sugar and ½ cup of flour
Crumble the topping over the donuts (½ of mix for 6 donuts).
Bake in the oven for 16 minutes.
Remove from oven and let cool about 30 minutes. Remove donuts from pan.
Store in the refrigerator for best flavor. This dessert is just peachy. Enjoy!
I don’t know about you, but something about s’mores just makes me happy. Maybe it’s because I love anything with melted chocolate and marshmallows, or maybe it’s because they bring back memories of camping when I was younger. Ok, I’ve never actually gone camping before…it just sounded good. Either way, this quick and easy recipe is guaranteed to leave your guests asking for s’more and s’more!
- 6 graham crackers
- 6 regular sized marshmallows
- 1 cup of chocolate chips
- Break the graham crackers in half to form 12 squares
- Decorate 6 of the graham cracker squares with chocolate chips forming a smiley face. (This is a great activity to do with children.)
- Put the chocolate chip covered graham crackers in the microwave for 40 seconds (time may vary depending on microwave)
- Remove from microwave
- Put a marshmallow on each of the remaining 6 graham crackers and put them in the microwave for 15 seconds
- Remove from microwave and place one marshmallow graham cracker and one chocolate chip graham cracker next to each other on each plate
- Serve the s’mores open face to give everyone a smile
- Once served, tell everyone to smush both graham crackers together and enjoy!
We promise that this dessert will leave the young (and young at heart) ready to grin and eat!