Category: Halloween

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The Mummy Dog Dudes

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What a perfect, spooky snack for your little ghouls on Halloween night–or any night for that matter. Serve these creepy cuties with a bowl of soup and they’ll be ready for whatever haunts the evening brings.

We used Turkey Franks and a refrigerated tube of Pillsbury bread sticks.

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Open the bread sticks–really isn’t that the spookiest part? I hate those exploding tubes. Get somebody else to do if if you’re like me. Then cut all the dough strips in half lengthwise.

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Roll each strip just a bit so that it longer…

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and wind up your little mummy babies any way you want. Leave a small space for the face to poke out.

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If you want to–tear some strips and lay them on here and there for a tattered bandage effect.

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Bake mummies at 350 degrees for about 20 minutes or however long it takes for the wrappings to get nice and toasty brown.

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Daub tiny mustard or ketchup eyes on their faces with a sucker stick or a paintbrush.

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Arrange them on a serving platter and…

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feed them to your friends.

 

The Mummy Dog Dudes
 
Print
:
Ingredients
  • Hot Dogs
  • Refrigerated Tube of Pilsbury Breadsticks
  • Mustard
Instructions
  1. Open the bread sticks–really isn’t that the spookiest part? I hate those exploding tubes. Get somebody else to do if if you’re like me. Then cut all the dough strips in half lengthwise.
  2. Roll each strip just a bit so that it longer…
  3. and wind up your little mummy babies any way you want. Leave a small space for the face to poke out.
  4. If you want to–tear some strips and lay them on here and there for a tattered bandage effect.
  5. Bake mummies at 350 degrees for about 20 minutes or however long it takes for the wrappings to get nice and toasty brown.
  6. Daub tiny mustard or ketchup eyes on their faces with a sucker stick or a paintbrush.
  7. Arrange them on a serving platter and…
  8. feed them to your friends.
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Pumpkin Chocolate Chip Cake

About this time of year, when I stroll into the grocery store for whatever it is—without fail–in the bakery section, or at the checkout stand and sometimes even on display right as I walk in the store will be the most lovely, the most Halloweenish, the most tasty looking Pumpkin Chocolate Chip Cookies ever created. I believe it’s fair to say that I almost always resist the impulse to stack the silly things in my cart and grin my way home. Almost…always.

At any rate–this is a fabulous substitute for all the cookies I’ve bravely walked away from–but even better because it’s a cake instead, so way quicker to make and just as scrumptious to eat. You’ll love it to itty, bitty, bits. Seriously.

Make it…I dare you.

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Pumpkin  Chocolate Chip Cake

Ingredients:

3/4 cup butter, softened
1-1/2 cups sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 can (15 ounces) solid-pack pumpkin
1 cup (6 ounces) semisweet chocolate chips

Directions:

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin. Fold in chocolate chips.
Spoon batter into a well-greased 10-in. fluted tube pan,
Bake at 325° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan. Dust with powdered sugar or top with whipped cream.

Eat it–the heck–up.

Pumpkin Chocolate Chip Cake
 
Print
Ingredients
  • ¾ cup butter, softened
  • 1-1/2 cups sugar
  • ½ cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup (6 ounces) semisweet chocolate chips
Instructions
  1. In a large bowl, cream butter and sugars until light and fluffy.
  2. Add eggs, one at a time, beating well after each addition.
  3. Beat in vanilla.
  4. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin.
  5. Fold in chocolate chips.
  6. Spoon batter into a well-greased 10-in. fluted tube pan,
  7. Bake at 325° for 65-70 minutes or until a toothpick inserted near the center comes out clean.
  8. Cool for 15 minutes before removing from pan.
  9. Dust with powdered sugar or top with whipped cream.
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Bottled Cupcakes

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Temporarily bottled that is. Just long enough for someone to get a fork. I saw this cute thing on Joy’s Hope, and had to give it a try.

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Simple enough to make this treat for your friends, neighbors, coworkers or family. Start by whipping together  a regular cake mix…

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and scooping it into greased muffin tins. Skip the cupcake papers. I used a #30 ice cream scoop to fill each well with batter.  Bake as directed.

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Aren’t they just sweet and perfectly uniform?

Now for the frosting. You’ll need:

1 lb. powdered sugar
1 stick butter
1/4 cup milk
1 tsp.. vanilla

Combine and beat until creamy. If you want to use a frosting tube–you can, of course. But we just filled a plastic bag and cut the corner off.

Note: If you are tempted to use store-bought tub frosting–don’t. You’ll be sorry. It was too runny and made a mess of everything. You must trust me on this.

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Now then, take a clean, empty (duh) wide-mouth canning jar and squirt a circle of frosting “glue” in the bottom

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Set one cupcake down at the bottom of the jar. Then, top with frosting. Add another cupcake and again, top with frosting.

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Screw on the lids and keep refrigerated until you are ready to hand them out.

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Top with a pretty ribbon or…

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a five inch square of fabric cut at the corners and held on by string or raffia. Oh, and do your pals a favor…

just give them a fork.

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Classy Halloween Treats

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Ever dream of being so pulled together during the holiday season that you not only pass out Halloween treats to the neighborhood kids–but to the neighbors themselves? And to top that off, what if the the snack bags looked…well…stunning?  Sound impossible? Well, not now…

Here’s how to do it.

You’ll need:

Clear cello bags

3/4 inch black or orange ribbon

Printable address labels

Halloween treats (We made our famous popcorn ball recipe without shaping them into balls)

Fill the cello bags with whatever Halloween goodies you’d like. Seal them with tape or a twist tie. Wrap the ribbon around the middle of the bag and secure with a square knot.

Click on this Classy Halloween Labels link to print off some fabulous spooky labels of your own. Be sure to type your own name below the “Happy Halloween.” Load your printer with Standard 1″x 2-1/2″ address labels and push print. Stick them on and pass out your pretty stuff. Or you can run them off on heavy paper and use them as tags–either way—

be prepared for lots of clapping…

April halloween

and rightly so.