These were really easy to put together and they’re so cute!
1 bag Wilton candy melts, any Halloween color
Popsicle or lolly pop sticks or paper straws cut in half, about 12
1 Melt candy melts according to package directions.
2 Spread a large piece of parchment paper out on a work surface. With a spoon, spread a spoonful of melted candy melts on the parchment in the shape of a circle, you might need a half teaspoonful more of chocolate.
3 Take your stick or straw and place it at the bottom of your circle of chocolate and slowly roll it in the chocolate to cover the straw.
4 Place 2 candy eyes towards the top and then decorate the rest of your pop as desired.
Halloween is coming! Time to get going on those spooky treats! These were time consuming but not difficult and they are so cute.
1 bag Wilton brown candy melts
1 box Rice Krispie Treats or 1 batch homemade Rice Krispie treats (I like to use the store bought ones because they are firmer than the homemade)
1 container brown jimmies
1 bag Wilton green candy melts
1 bag Rolos, unwrapped
1 package medium size candy eyeballs
1 box chocolate covered Pocky, broken into pieces (for unibrow)
1 tube black icing
1 Melt brown candy melts according to package directions and then dip half of each Rice Krispie treat into melted chocolate. Place on parchment paper and sprinkle with brown jimmies. Let chocolate set before proceeding to next step.
2 Melt green candy melts according to package directions then carefully dip other half of Rice Krispie treats into melted chocolate. Set on parchment and press 2 Rolos on either side of the green portion for his neck bolts, 2 candy eye balls, and a broken piece of Pocky for his unibrow.
3 Let set before applying a mouth with the black icing.
These were yummy, a quick and easy way to make donuts.
1 box cake mix
1/4 cup vegetable oil
3/4 cup milk
1 tablespoon butter, melted
1 1/2 cups powdered sugar
3 tablespoons milk
1 For the donuts, heat oven to 350. Spray donut pan with cooking spray.
2 Whisk together donut ingredients until combined. Pour batter into a large ziploc bag. Snip a corner off the bag and pipe donuts into pan. (You only need to fill the pan about 1/2 full so go easy on the batter.)
3 Bake 12 – 14 minutes. Let donuts cool in pan 5 – 10 minutes before removing then cool completely before glazing.
4 For the glaze, whisk together glaze ingredients until smooth. Dip donuts into glaze about halfway then let excess drip off. Top with sprinkles.
Just look at those two beauties! Nothing says summer like lemon desserts. I can’t tell you how it tasted because I gave them to my neighbor for her birthday which means that I’ll just have to make them again!
1 box lemon cake mix
1 small box lemon instant pudding mix
1/2 cup vegetable oil
1/2 cup milk
1 cup sour cream
6 tablespoons lemon juice
3 cups powdered sugar
4 – 6 tablespoons lemon juice
1 For the cake, heat oven to 350. Spray two loaf pans with cooking spray for baking.
2 Beat all cake ingredients on low until well combined. Pout into prepared pans.
3 Bake 45 – 50 minutes or until toothpick comes out clean and loaves are golden.
4 Let cool 10 – 15 minutes in pans before removing to cool completely before glazing.
5 For the glaze, whisk together glaze ingredients until smooth then drizzle over loaves.
These were so easy and so yummy! You could replace the sprinkles with chocolate chips for a grown up version.
1 box cake mix
1 cup mashed bananas
1 cup applesauce
1 cup sprinkles plus more for topping
1 Heat oven to 350. Line muffin pans with paper liners.
2 In a large bowl, stir together dry cake mix, mashed bananas, and applesauce. Fold in sprinkles.
3 Scoop into prepared pans and top with additional sprinkles. Bake 16 – 18 minutes or until muffins have risen and toothpick inserted in center comes out clean. Let cool 10 minutes before removing from pan.
Usually I’m waging a war against zucchini in the summer but this year it has been the tomatoes. I found this recipe and it looked good so I gave it a go and it was delicious! I sort of combined it with another recipe to make it a little easier and it came out great.
10 pounds Roma tomatoes
1 onion, sliced
4 cloves, garlic, peeled and cut in half if large in size
1/4 cup chopped fresh basil
2 teaspoons salt
1 Heat oven to 350. Brush 2 – 3 cookie sheets with sides, AKA jelly roll pans, with olive oil.
2 Cut tops of tomatoes off and then cut them in half. Scoop out the seeds and lay cut side down on prepared cookie sheets. Mix in garlic cloves and sliced onion on sheets with tomatoes. Brush lightly with olive oil and sprinkle with salt and pepper.
3 Place in oven and let roast until tomatoes just start to blacken on tops, about 30 – 40 minutes.
4 Remove from oven and let cool slightly then scoop into a food processor and process until smooth. I did it in about 3 separate batches in my processor. (Your sauce will be thicker if you use a slotted spoon to remove the tomatoes from the cookie sheet and avoid all the liquid on the cookie sheets as much as you can.)
5 Pour the processed tomato mixture into a large sauce pan. Add fresh basil and salt (if desired). Bring to a boil and then let simmer until mixture has thickened. (It won’t get really thick but it will get slightly thicker.)
This is the cupcake recipe I’ve been looking for. You know how sometimes when you bite into a cupcake it just falls apart and you can hardly eat the rest without looking like you haven’t had food in a month? (Maybe it’s just me.) These cupcakes are slightly denser so when you bite into them, they don’t crumble to pieces and make everyone look like a kindergartner trying to eat them. HIGHLY RECOMMEND!
1 box white cake mix (I used vanilla but you could use any flavor)
1 small box vanilla pudding mix (or corresponding flavor to your cake mix)
1 cup sour cream
3/4 cup vegetable oil
1/2 cup milk
1 Heat oven to 350. Line cupcake pans with paper liners.
2 In bowl of your mixer, add cake mix and pudding mix and turn on mixer to low to combine.
3 Add eggs, sour cream, oil, and milk to bowl and mix together.
4 Scoop into pans. Bake 20 minutes or until they bounce back when touched lightly. Let cool before frosting.