Halloween Cake Pops



Here is a quick post for today. I’ve had this in my archives for a couple of weeks now and need to just finally post it already. Not that I didn’t think this recipe was yummy. Your standard cake pops, but with cute decorations. I love cake pops though. I think they are genius with the hard chocolate on the outside with the soft moist cake inside. Like a truffle, except with cake, right!? Yum! But I’ve just come to the conclusion that I hate to make them. I am not a craft person at all!! Any time I try to craft, whatever I make turns out looking like something a 3rd grader would make, if that :/ and I have come to the conclusion that this fits more under the craft category then the cooking/baking category. That’s just my theory, but if you don’t mind the tedious work that goes into these they do turn out so fun and cute for Halloween. My kids love them! Hence my daughters pier pressure that drove me to make these. But I have to say, never again. Just not my thing, but very good. My favorite is chocolate on chocolate {chocolate cake with chocolate frosting}. So scrumptious!! Enjoy!


Halloween Cake Pops

  • 1 baked and cooled 13 x 9-inch cake
  • 1 1/4 cup frosting
  • 1 package (14 to 16 ounces) green candy coating
  • 1 package (14 to 16 ounces) yellow candy coating
  • 1 package (14 to 16 ounces) orange candy coating
  • 1 package (14 to 16 ounces) white candy coating
  • 48 lollipop sticks
  • Black gel frosting or decorating icing (tube)
  • White gel frosting or decorating icing (tube)
  • Halloween sprinkles

*Prepare a cake from a mix according to package directions or use your favorite recipe. Cake must be cooled completely.

Line baking sheet with waxed paper. Crumble cake into fine crumbs in large bowl.

Add frosting to cake crumbs; mix until well blended. Roll into 1 1/2-inch balls (about 2 tablespoons cake mixture per ball); shape into squares or triangles. Place on prepared baking sheet. Cover with plastic wrap; refrigerate at least 1 hour or freeze 10 minutes to firm.

When cake balls are firm, place candy coating in deep microwavable bowl. Melt according to package directions, making sure not to overheat coatings. Dip one lollipop stick about 1/2 inch into melted coating; insert stick into cake ball (no more than halfway through). Return to baking sheet in refrigerator to set. Repeat with remaining cake balls and sticks.

Working with one cake pop at a time, hold stick and dip cake ball into melted coating to cover completely, letting excess coating drip off. Place in foam block to set. With candy corn cake pops, repeat dipping into orange and white candy coating after each layer has set completely. Return to refrigerator after each dip. If you are applying sprinkles, do so immediately after dipping into melted candy coating.

Once set use additional green melted candy coating for nose, stitches scar and ears. Pipe black get frosting over chocolate candy to create hair, eyes and mouth. Pipe two dots white frosting over black dots on eyes.

Makes 48 pops.

Printable Recipe

Altered recipe from pilcookbooks.com Halloween Food, Fun & Crafts.

Halloween Pizza



Today, I thought we would post something a little more simple. You don’t have to be a master chef to cook fun Halloween stuff for your family, and that is why I really like this recipe. Cause lets face it, not all of us have a lot of time to plan super intricate meals. Not to mention, not all of us love to cook. So this is a quick simple way to plan a fun Halloween themed meal without all of the work. You just buy a frozen cheese pizza and some veggies, add the toppings to make it look like a jack o’ lantern, bake and serve. Quick, easy, and a crowd pleaser {cause everyone loves pizza right!!}. Enjoy!!


Halloween Pizza

  • 1 frozen cheese pizza (12 inches)
  • 1 can (6 ounces) pitted ripe olives, drained and halved
  • 1 medium sweet red pepper
  • 1 small green pepper

Place pizza on a 12-in. pizza pan. Arrange olives in a circle around edge of pizza. Cut a nose, eyes and mouth from red pepper. Cut a stem and eyebrows from green pepper. Make a jack-o’-lantern face on pizza. Bake according to package directions. Yield: 6-8 servings.

Printable Recipe

Recipe from Taste of Home Ultimate Halloween

Count Chocula Marshmallow Treats

My kids are completely addicted to rice krispie treats, so we decided to make Count Chocula Marshmallow treats.

As a kid I always loved this cereal that only comes out at Halloween time. So fun and festive, although why they made the vampire on the box look like a mouse it beyond me. But still, the chocolate cereal with the marshmallows make a excellent treat. Yum!!

Count Chocula Marshmallow Treats

  • 4 tablespoons butter or margarine
  • 2 tablespoons light karo syrup
  • 1 (10 ounces) package plus 2 cups mini marshmallows
  • 8-9 cups Count Chocula Cereal {almost a whole box}
Prepare a 9 x 13 inch pan by coating with cooking spray, set aside.

In a large saucepan melt butter over low heat. Add karo syrup and marshmallows and stir until completely melted. Remove from heat. Add Count Chocula Cereal. Stir until well coated.

Spread into the 9 x 13 and let cool. Store in air tight container or ziplock bag.

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A Food Snots Original

Witch’s Cauldron Pasta with Breadstick Broomsticks



Usually I like to post before 9am, but my sister and a friend had their babies yesterday so I’ve been at the hospital ogling over adorable newborns. I wanted to quickly post this recipe for today though. My kids loved this. I wasn’t totally in love with all the spinach, but it was good, just not great. If you aren’t a big spinach eater either, I was thinking after making this that as an alternative you could also just make the Alfredo sauce and add food coloring to make it green. My most favorite Alfredo recipe ever is one I posted a while ago from OliveGarden.com. To view recipe click here. Seriously, best Alfredo sauce of all time!! Then just add food coloring to make it green, or even purple would be so fun. If you like spinach though, give this recipe at try. Enjoy!!

Witch’s Cauldron Pasta

  • 1 pound uncooked rotini or cavatappi pasta
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 package (3 ounces) cream cheese
  • 1/2 teaspoon ground nutmeg
  • 1 jar (16 ounces) Alfredo pasta sauce
  • Breadstick Broomsticks (recipe follows)
    Cook pasta according to package directions. Drain. Meanwhile, combine spinach, cream cheese and nutmeg in blender or food processor; blend until smooth. Combine spinach mixture and Alfredo sauce in medium saucepan over low heat; cook and stir until heated through. Toss hot cooked pasta with sauce in large serving bowl until evenly coated. Serve with Breadstick Broomsticks.
    Breadstick Broomsticks
    • 1 package (11 ounces) refrigerated breadstick dough

    Preheat oven to 375 degrees. Unroll dough and divide along perforations. For each broomstick, shape breadstick into 8 x 1 1/2-inch strip; twist one end for handle. Cut five or six slits, about 2 inches long, into opposite end; separate dough at slits. Place about 2 inches apart on ungreased baking sheets. Bake 15 to 18 minutes or until golden brown.

    Makes 4 to 6 servings.

    Printable Recipe


    Recipe from Pil Cook Books Halloween Food, Fun & Crafts

    Caramel Apple Cupcakes



    Hey Everyone!! We are officially in October! 29 days away from Halloween and counting 🙂 I thought we could kick off finally being in October with a super delicious and super easy recipe. Seriously how cute are these cupcakes, and you only need 5 ingredients {6 if you include the popsicle sticks}. As per if they taste exactly like a caramel apple is a little debatable. You definitely get the apple and the caramel, but the spice cake kind of dominates the cupcake, but that doesn’t make them any less amazing!! It just wasn’t exactly what I expected, but these are so yummy! Just a quick heads up though. Be careful how much caramel you add to the top of your cupcake. You don’t want a really thick layer because when you add the pecans then it’s just gonna slide right off the top. What I did was after immediately adding the caramel to the cupcake, role the top into the chopped pecans and put it on a paper plate into the fridge or freezer to allow the caramel to set up quicker. That ways I got you drips I wanted, but it didn’t run all the way down the side of the cupcake. Also, right after you put the caramel on top of the cupcakes you need to apply the pecans right away. Otherwise they won’t stick. Those are just a couple of little problems I ran into, but overall a super easy cupcake to make. And really so yummy! Enjoy!!


    Caramel Apple Cupcakes

    • 1 package (18-1/4 ounces) spice cake mix or 1 package (18 ounces) carrot cake mix
    • 2 cups chopped peeled tart apples
    • 20 caramels
    • 3 tablespoons milk
    • 1 cup finely chopped pecans, toasted
    • 12 Popsicle sticks

    Prepare the cake batter according to package directions; fold in apples. Fill 12 greased or paper-lined jumbo muffin cups three-forths full. Bake at 350 degrees for 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

    In a saucepan, heat the caramels and milk over low heat; stir until smooth. Spread over cupcakes. Sprinkle with pecans. Insert a wooden stick into the center of each cupcake. Yield: 1 dozen.

    Recipe From Taste Of Home Baking Classics

    Meaty Bones



    Here is a fun and quick meal for Halloween. The only thing I didn’t like was I thought that there was way too much orange zest in the sauce. It’s completely overpowering. So, if I were to make this again I would only add a little orange zest, not a whole teaspoon. Other then that this recipe was super good and my kids had so much fun with the theme. Enjoy!!


    Meaty Bones

    • 1/2 cup hickory-smoked barbecue sauce
    • 1/4 cup grape jelly
    • 2 tablespoons steak sauce
    • 1 teaspoon grated orange peel
    • Nonstick cooking spray
    • 12 chicken drumsticks, patted dry
    • Salt and black pepper
    • 12 piece or gauze (12 inches each)
    Preheat oven to 375 degrees. Combine barbecue sauce, jelly, steak sauce and orange peel in small microwavable bowl. Microwave on High 1 minute or until jelly is melted. Stir until well blended. Spray broiler rack and pan with cooking spray; arrange chicken pieces on rack. Sprinkle with salt and pepper. Broil 25 to 30 minutes, or until no longer pink in center cooked through (165 degrees), turning frequently. During the last 5 minutes of broiling, baste chicken with half of the sauce. Pour remaining sauce over chicken. Let stand 5 minutes to cool slightly. Wrap bottom portion of each drumstick with strip of gauze.
    Makes 12 drumsticks.

    Printable Recipe

    Recipe from Pil Cook Books Halloween Food, Fun & Crafts

    Cherry Bars



    I know it’s not even October yet, but I’m too excited. So, full swing into Halloween foods we go! I made these this last week and I thought they were super fun. Me, my hubby, and my little ones where trying to figure out a fun name to call them, but I couldn’t find anything I loved, so I left them it at Cherry Bars, but some ideas we came up with were Bleeding Cherry Bars, Vampire Bites, Epidermal Bars {my husband came up with this one, and it made me wanna gag}, Bloody Bars. Anyways you get the idea. Maybe you can come up with something you like better. But whatever you call them, they are super yummy!! It’s almost like a cherry pie/cake. I love cherry pie filling, so any recipe that includes it, I will probably always love, but this recipe in particular was really good. And my kids loved it too, which is the real test. If my kids will eat it, it is sure to be a crowd pleaser. Enjoy!!


    Cherry Bars

    • 1 cup butter, softened
    • 2 cups sugar
    • 4 eggs
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon almond extract
    • 3 cups all-purpose flour
    • 1 teaspoon salt
    • 2 cans (21 ounces each) cherry pie filling

    Glaze

    • 1 cup confectioners’ sugar
    • 1/2 teaspoon vanilla extract
    • 1/2 teaspoon almond extract
    • 2 to 3 tablespoons milk

    In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the extracts. Combine flour and salt; gradually add to the creamed mixture just until combined.

    Spread 3 cups batter into a greased 15-in. x 10-in. x 1-in. baking pan. Spread with pie filling. Drop the remaining batter by teaspoonfuls over filling.
    Bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean. Cool on a wire rack. Combine the glaze ingredients; drizzle over the top. Cut into bars. Yield: 5 dozen.

    Printable Recipe

    Recipe from Taste Of Home Baking Classics