13 Haunted Halloween Treats

This post is brought to you by Foodie. All opinions are my own.

Halloween is such a fun holiday for so many reasons. It gives you permission to play dress up at any age and play pretend- something that none of us do often enough. It’s the first chance of the season to decorate your house inside and out, and the only time it’s a good thing to find your home covered in spiders and other creatures. It involves copious amounts of candy and of course, creative and festive Halloween treats!

13 Haunted Halloween Treats

Below is a collection of 13 Haunted Halloween Treats that are perfect for trying out this weekend {the last one before Halloween!} or on the 31st. Whether you decide to make it a family affair and create treats together or you surprise your friends and family, there’s nothing tricky about these easy treats! Enjoy!

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Pumpkin Spice Smoothie Recipe

Since late August, I’ve been attempting to pumpkin all the things. The problem is, it’s still hot around here, so while I’ll occasionally indulge in a proper Pumpkin Spice Latte, I still needed a pumpkin fix that was more suitable to drink while wearing shorts and flip flops.

This Pumpkin Spice Smoothie isn’t like the drink at Starbucks- it features actual pumpkin and some delicious spices, not just “pumpkin pie spice”- which is delicious, but doesn’t have any nutritional value. It’s the perfect beverage to make for a mid-afternoon snack, a trip through the school pick-up lane, or on the way to work in the morning. The recipe below makes one serving.

Pumpkin Spice Smoothie Recipe- even uses real pumpkin!


¼ C. canned pumpkin
1 tbs. sugar
1 tsp. vanilla
1 C. cold milk
¼ tsp. cinnamon
Pinch of nutmeg


1. Combine all the ingredients in a food processor or blender and mix well. I actually put all the ingredients into a large quart jar and gave it a few good shakes and it turned out really well!

2. Pour into a glass and serve immediately. If you would prefer it a bit thicker simply add a handful of ice and blend before enjoying.

Pumpkin Spice Smoothie- uses real pumpkin!

What’s your favorite way to enjoy pumpkin?

{Psst- like pumpkin? Check out my DIY Pumpkin Body Scrub, my Pumpkin Parmesan Pasta Sauce, or my No Bake Peanut Butter Bite Pumpkins, which don’t actually contain pumpkin but are SUPER cute.}

{Not So Scary} Mummy Cupcakes

Well, it’s officially October, which means that there’s less than a month until Halloween! It seems like everywhere we go, there are creepy crawlies and spooky monsters. Most of it is fun and exciting, but Shane does have a tendency to get a little nervous around some of the scarier things. At just barely five years old, he’s a bit skiddish, and so we tend to focus more on the silly and completely made-up monsters like Frankenstein, vampires, and of course, mummies!

If you have any Halloween parties on the horizon {whether you’re throwing one or you’re attending one}, you may be on the lookout for some cute Halloween desserts. Spooky Halloween treats can be really fun, but when you have young kids, it can be a bit much. {Although I personally think the gross stuff is hilarious.} These mummy cupcakes are age-appropriate for even the littlest of Trick-or-Treaters, so they are perfect for any event!

Not So Scary Mummy Cupcakes- Perfect for even the littlest Trick-or-Treaters!

Mummy Cupcakes


1 cup sugar
½ cup butter or margarine, softened
3 egg whites
1 ½ cups flour
2 tsp baking powder
½ cup milk
2 tsp vanilla

Frosting ingredients:

½ cup butter, softened to room temperature
4 cups powdered sugar
2 tsp vanilla extract
5-6 tbs milk {you may want a little more or a little less depending on how thick you like your frosting}

You’ll Also Need:

12 count muffin tin sprayed with non-stick spray or cupcake liners
1 package of small Wilton googly eyes
6 oz. Wilton white chocolate candy melts

*Wilton products can be found at local craft store or major retailers {or on Amazon}

Cupcake Directions:

1. Preheat the oven to 350 degrees.

2. Combine the sugar, butter, vanilla, milk and eggs and mix well. Stir in flour, baking powder and mix well.

3. Pour the batter evenly into the muffin tin and bake 15-20 minutes.

4. Around 15-16 minutes insert a toothpick into one of the cupcakes. If it comes out clean, they’re done! Let the cupcakes cool completely prior to frosting.

Frosting directions:

1. Using a hand mixer, combine the softened butter, powdered sugar, vanilla and a few tablespoons of milk {start with 3-4}. Beat until light and fluffy, add in another tablespoon or two of milk and continue to beat until nice and fluffy {about 3-4 minutes on high}.

2. Once your cupcakes are completely cooled, you can generously frost them and give each cupcake two eyes.

3. In a microwave-safe bowl, heat the white chocolate candy melts in 30 second increments. Stir every 30 seconds until melted and let cool 4-5 minutes.

4. Scoop the melted chocolate into the small sandwich baggie and snip the end. Starting at the top of your cupcake go back and forth over the top of the frosting gently, squeezing the baggie to give the illusion of fabric strips. Once done, place the cupcake on a plate and place in the fridge to set.

5. Repeat with all the other cupcakes and allow to set in the fridge. If not serving immediately, store in a cool and dry place.

*Makes approximately 12 cupcakes.

Not So Scary Mummy Cupcakes for Halloween

What’s your favorite Halloween creature?


Pumpkin Parmesan Pasta Sauce Recipe

I live in a desert. One that’s in the middle of a giant drought. It hardly ever, ever rains here. So the fact that I managed to get soaked to the bone not once but twice today is even more impressive, actually.

The first time was when I decided to take the boys to the park before school for a picnic lunch. It was in the low 90’s outside so I wanted to enjoy the “perfect” weather. We had just sat down to eat at a bench when it started coming down really hard. We were covered by a metal roof so when the thunder started, we made a run for the car- and got completely soaked in the process. We had to go home {with minutes to spare before class} so that Shane could change before class started.

The rest of my day went on very similarly- not just the rain part, but the bad luck. I had plans to meet “the girls” for dinner since our friend is in town from Australia, and I was really looking forward to the ravioli at my favorite Italian restaurant. When I got there and was trapped in my car for twenty minutes because it was hailing, I almost just went home. I didn’t have an umbrella {though the wind and rain would have just blown it away anyway} and the second I finally stepped out of my car, it was into a solid foot of rushing flood water. I made it into the restaurant totally soaked and completely freezing.


It was just one of those days. Days like today give all new meaning to the term “comfort food” and I can promise you that I appreciated every bite of that warm ravioli! While I don’t have the faintest clue how to replicate their delicious vodka cream sauce {I’ll work on that!}, I do have a delicious and fall-themed version for you today!

This Pumpkin Parmesan sauce is perfect for a cool fall day. The sauce is creamy, rich, and filling and can be served over cheese ravioli or any of your favorite pastas. You can even use it as your macaroni and cheese sauce! This sauce comes together quickly and you can make it an even easier meal by using frozen pasta to get dinner on the table in no time!



-½ cup Pumpkin Puree

-½ cup Parmesan Cheese

-2 cups Beef Broth

-3 cloves Garlic {crushed}

-1 ½ cups Heavy Cream or Half & Half

-½ tsp. Nutmeg

-3 Tbsp. Butter

-3 Tbsp. All-purpose Flour

-Salt and Pepper to taste


1. Create a roux by melting butter in a large pan over medium heat and whisking in flour. Cook for 1-2 minutes until golden {it will have a slightly nutty aroma}

2. Sautee crushed garlic into roux for 1 minute.

3. Whisk in beef broth, cream, pumpkin, salt and pepper-simmer on low for 10 minutes until sauce begins to thicken, stirring occasionally.

4. Add parmesan and nutmeg, stirring well to combine all.

5. While sauce is cooking, boil one bag of frozen cheese ravioli {or prepare your preferred pasta} according to package directions. Drain and set aside.

6. Drizzle sauce over ravioli, dust lightly with nutmeg, and serve!

Pumpkin Parmesan Pasta Sauce

What’s your favorite kind of pasta?

Monster Rice Krispies Treats

We have just five weeks until Halloween {I know, right!?} and so everything around here is about to start getting pretty scary! We’re pulling out all the cobwebs, ghosts, and black cats and getting into the spooky spirit. Of course, it’s not Halloween without some sweet treats!

These Monster Rice Krispies Treats are creepy yet cute- and delicious, too! They’re perfect for the little monsters in your life.

Monster Rice Krispies Treats for Halloween!

Monster Rice Krispies Treats


-1 8ct. Box of Kellogg’s Rice Krispies Treats

-12 oz. Wilton dark chocolate candy melts

-1 snack size container of Mini Oreos

-1 snack size container of regular Oreos

-Multicolored chocolate candies (m&m baking candies work well too!)

-Small sandwich baggie


1. Gently pry apart several of the Oreos, making sure that the white filling stays intact. {So, try not to lick it all off. That’s the hard part!} These will be your monsters eyes.

2. Heat the Wilton dark chocolate in a microwave safe dish in 30 second increments. Stir every 30 seconds until melted. {It took me about 3 minutes to melt 12 oz.} Allow to cool 3-4 minutes before dipping your Rice Krispies treats.

3. While the chocolate is cooling, I played around with the shape I wanted my monsters. I left a few regular size and rounded the edges with my hands. The others I cut in half and shaped into circles. They are nice and soft and easy to work with so have fun with it!

4. Dip the treats one at a time into the chocolate. Use a spoon if needed to completely coat them and lift them out with a fork, allowing the excess chocolate to drip back into the bowl.

5. Lay each treat on a plate and place an Oreo or two {white filling side up} on each monster as eyes before the chocolate sets.

6. Repeat dipping all of the treats and giving them eyes. Set the plate in fridge and allow the treats to set for about 15 minutes.

7. Remove the treats from the fridge. Scoop a few tablespoons of the chocolate into a sandwich baggie and snip the end. Place a small dot of melted chocolate right in the middle of each “eye” and stick a multicolored candy on. Again, have fun with it- it doesn’t have to be perfect and messy monsters are super cute!

*Makes approximately 8 servings. Store in a cool dry area if not serving immediately.


What’s your favorite Halloween treat?

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