Lately, I’ve been battling migraines. I don’t know why all of a sudden I’m getting them, after not having them for awhile. So I’ve got recipes lined up, I can’t wait to share but for today I’m still under the weather, I decided I would share different ways I found online on how to decorate Halloween treats, that anyone can do.
Decorating can be lots of fun, which is something I love doing. Not everyone has amazing decorating skills, so I wanted to share with you different ways you can have great looking desserts with minimal efforts. Showing you that even a novice can create amazing looking treats. Below are 6 Ways Anyone Can Decorate A Halloween Dessert:
1. Using Oreos and M & M’s as eyeballs all over @ Monster Eye Cake
2. Using candies to create a scene @ Linus Great Graham Pumpkin Patch
3. googly eyes make everything better @ The Idea Room
4. play with your food @ Fork & Beans
5. fruit roll ups are a must needed supply @ Betty Crocker
6. healthy is just as sweet @ Frugal Coupon Living
**all images are taken from the site I got the idea from.**
What are your favorite ways to eat your Halloween treats?
Having apple cravings for this time of the year is great, because it’s one of the things we have an abundance of. After work today, I finally had to time to make a delicious snack cake that I’ve been meaning to make, my 3 Ingredient Apple Spice Snack Cake. This cake is as delicious as it sounds and only take minutes to make. Plus it smells up your whole house with the fantastic fall aromas. As my boy opened the door, the smell hit him and he was so excited to find out what made the awesome smell. It’s a recipe to keep on days you want some fall comfort with little efforts. It’s my go to for a snack cake or a crumb it up as an apple spice crisp & serve it with ice cream. Either way, your family will thank you by gobbling it all up.
3 Ingredient Apple Spice Snack Cake
*4-5 apples sliced (depending on the size of pan used.)
*1 pumpkin spice cake mix
*3/4c butter melted (1/2c left dry spots that didn’t cook so I add a little more butter and it works out well.)
*Preheat oven to 350. Grease bottom of pan.
*Place apples on the bottom of pan, cover completely with sliced apples.
*Sprinkle cake mix over apples covering completely. I used a smaller cake pan the 2nd time around so the cake was a little thicker.
*Spread the melted butter over the cake mix covering as much area as you can. Any dry areas should cook when apples release their juices. If not the last 5 minutes of cooking pull cake out add a tiny bit of water and cook for 5 minutes.
*Place pan in oven and cook for 45-50 minutes depending on your oven & pan.
*Take out and let cool for 15 minutes or so.
*Then slice & enjoy. Or crumbling up and serve it with ice cream.
What a favorite apple treat/dessert in your house?
Looking around the house this morning, I was trying to come up with a recipe that was easy to make, had everything on hand, & had minimal prep & cook time. When I found a can of pumpkin, an apple, & a package of crescent rolls I knew cinnamon rolls were in our near future.
These are great on cooler days, since they fill up your house with cinnamon goodness with a hint of apple & pumpkin. Good old fall smells, gotta love it. You can’t have fall recipes without apples & pumpkin.
These were made after our girl scout meeting. I was tired so having an easy treat was great. If you don’t know by now, I’m an easy gal who likes simple rustic recipes, which is what most of my recipes are. No 20 ingredient recipe that takes hours to make. Simpler the better for this lady.
Easy Apple-Pumpkin Mini Cinnamon Rolls
*1 pkg. crescent roll
*1/2 apple diced
*1/2 can of pumpkin
*1 tsp cinnamon
*sugar (just a sprinkle)
*Preheat oven to 350.
*Roll out crescent roll sheet, keep the rolls attached making it one big sheet instead of individual crescents. Make sure once you open the entire sheet you connect the dots so nothing leaks out. This will take a few mins to do.
*Spread out the pumpkin in a an even layer across entire sheet.
*Spread out the apples all the way down the sheet but don’t over stuff them.
*Sprinkle with cinnamon & sugar (if desired)
*Roll up the sheet, into 1 big roll.
*Cut rolls whatever size you desire.
*Place on cookie sheet and cook 10-12 mins.
*Take out & let cool for 15 mins. Then they are ready to eat.
Do you have a favorite cinnamon roll flavor? What other variations would you make?
One of the biggest & best things I love doing in fall is eating all the delicious foods. I can’t seem to get enough, hence why I decided to this as my 31 day series. This year I’ve changed how I eat and I would like to continue with eating healthier food. But there will be days, that this won’t apply to. My month of recipes with be a mix, old & new, healthy & not, unique & common (with a twist of course), home made or semi etc.
This image isn’t good, I didn’t have much time to take one tonight. Don’t judge this recipe by the image.
Today’s recipe is one that I have been meaning to make but never got around to it. Well today is the day. I loved the pie but only half the kiddos like it since it wasn’t sweet. They were expecting something with lot of sugar in it like blueberry pie. I love the taste of this pie but if you’re looking for something a little sweeter either use sweetened coconut or add a little bit of sugar. But if your like me who love pumpkin and coconut but not a huge sugar fan, you’ll love this recipe. Another great thing about this recipe, was the crust I used. I loved how the granola tasted with the coconut and pumpkin. Such a great combo!
Rustic Pumpkin Pie W/ Coconut Cream Topping
adapted from: Cynthia Presser
- 3 cups of puree pumpkin
- 1 premade crust ( I used a granola one)
- 1 can (14 oz) sweetened condensed milk, divided
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 cup (7 oz) unsweetened coconut
- In a food processor add the pumpkin, ginger, cinnamon, & half of the milk. Mix well.
- Pour pumpkin mix into pie crust and spread out. It will fill most of the crust so don’t worry.
- Mix the remaining milk with the coconut. Mix well.
- Pour over pumpkin mix in the crust and spread out.
- Bake @ 350 for 20-30 mins
- Take out of oven let cool for 15 mins. Then transfer to fridge to let cool for a hr or two.
- Slice when ready to eat.