’tis the time of year to celebrate gratitude. What better way to show your appreciation than sharing sweets with your friends and loved ones! Whether you’re hosting or attending a Thanksgiving, Friendsgiving, or something in between, our Pumpkin Trifle will have everyone gathering (and gobbling) with grateful hearts!
1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin puree
1/3 cup vegetable oil
2 teaspoons pumpkin pie spice
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch pan.
- Mix cake mix, pumpkin puree, vegetable oil, eggs, and pumpkin pie spice together in a bowl; pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 24 minutes; remove from oven and cool cake completely.
Layer chucks of pumpkin cake in a Trifle dish with whipped cream, toffee bits, butterscotch chips, and cinnamon chips.
Well…another week has gone by and still we have too much Halloween candy! You too? We’ve never been the wasteful type, so coming up with a way to utilize it was a must! If you’ve never heard of scotcheroos before you’re in for a real treat, especially when we traded peanut butter for cookie butter and added tons of chocolate bars. Loaded Cookie Butter Scotcheroos – can’t think of a better use for leftovers!
Cookie Butter Scotcheroos
4 c. crisp rice cereal
1 c. granulated sugar
1 c. light corn syrup
1 c. Cookie Butter or Biscoff Spread
1 cup various Halloween candy bars, chopped
1 c. Dark chocolate chips
1 c. butterscotch chips
1. Combine sugar and corn syrup in small saucepan; cook over medium heat until small bubbles appear on surface. Remove from heat.
2. Stir in cookie butter.
3. Add cookie butter mixture to cereal; mix until cereal is coated.
4. Spread into buttered 9×13 inch pan.
5. Melt chocolate chips with butterscotch chips; stir to combine and spread over cereal mixture. Top with chopped candy bars.
6. Chill until set.
Our trick-or-treaters’ Halloween sacks are overflowing with candy and isn’t it an unwritten rule that your kid’s goodies are also yours to enjoy? We think so! Forget all that colorful, fruity, super sugary stuff. Ain’t nobody got time for that! Bring on ALL the chocolate! Good thing for us our kids have plenty to share to make our Candy Bar Trifle our best leftover Halloween candy idea yet!
One box of yellowcake mix, plus ingredients on the back of the box
Various Halloween candy bars
Make the cake according to the directions on the back of the box. Allow to cool. Once cool, line the bottom of a trifle dish or mason jar with scooped out pieces of the cake. Spread a layer of whipped cream on top and top with candy bars. Add more cake to the top. Top with more whipped cream and more candy bars. Keep layering until you get to the top of your trifle.
On this last Saturday before Halloween we’re borrowing Harry’s wand and stirring up a little magic! We have the ultimate formula to whip up the sweetest spell. With a sprinkle of this and a dash of that. Voila! Our Halloween Brownie Magic Bars are sure to be the trick to taming our treater’s sugariest cravings! Have a yummy Halloween!
1/2 cup butter, melted
1 box Dark Chcocolate Brownie Mix, plus ingredients on the back of the box
1 cup Heath Bits
1 cup fall M&Ms
1 cup Dark Chocolate Chips
1 cup chopped Halloween Oreos
1-1/4 cups (14 oz. can) sweetened condensed milk
Preheat oven to 350 degrees F.
Coat bottom of a 9x13x2-inch pan with melted butter.
Make brownie batter and pour over butter.
Mix in Heath, M&Ms, chocolate chips and Oreos. Drizzle with sweetened condensed milk.
Bake 30-35 minutes or until edges are bubbly.
Cool thoroughly before cutting.
Calling all muggles…this Saturday we’re casting a Wizardly spell on our weekly sweet treat. Normally, you’d find Butterbeer bubbling in our cauldron but this week we’ve decided to wave our magic wands and use this potion to create something entirely new. With a few abracadabras and alacazams, poof—Butterbeer Cookies will appear. These are Harry approved and a perfect trick-or-treat for all of our little wizards to enjoy. They might even be sweet enough to turn Malfoy into a good guy.
In a large bowl cream the Crisco and sugars together until smooth.
Add the puddings, eggs, additional egg yolk, vanilla, and butter extract. Beat for about one minute on medium speed.
In a separate bowl, combine flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients 1/2 cup at a time and mix until combined.
Mix in the toffee chips, butterscotch chips, and white chocolate chips.
Form the dough into a giant ball and wrap tightly in plastic wrap. Chill the dough for at least two hours. Remove the dough a little while before baking so the dough can soften a bit and is easier to work with.
Roll the dough between your hands to form round balls of dough and place onto a parchment lined baking sheet about two inches apart.
Bake at 350 F for 10-13 minutes.
Cool on the pan for a couple of minutes before transferring to a cooling rack.
* recipe inspired by Harry Potter and Sugar and Soul Co
No need to look under the bed! Monsters have invaded the kitchen just in time for National M&M Day and Halloween!These aren’t your typical hairy, slimy ghouls. Nope! These guys are darn right pleasing and dare we say devilishly dreamy! We’re trick and treating by swapping cookie butter for the traditional peanut butter. Our Cookie Butter Monster Blondies are exactly the kind of creeps we like hanging around and creeping into our tummies! Better get me while we can because these tasty suckers won’t stick around for long!
- 1/2 cup butter flavored Crisco
- 1 cup brown sugar
- 1/2 cup cookie butter
- 2 egg whites
- 1 tsp vanilla
- 1 and 3/4 cup all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 and 3/4 cup quick cooking oats
- 3/4 cup dark chocolate chips
- 1 cup M&Ms
- 1/2 cup Heath Bits
- Preheat oven to 350 F. Grease a 9 x 13 pan and set aside.
- In a large bowl, cream together Crisco and brown sugar. Beat in cookie butter, egg whites and vanilla.
- In a separate bowl, stir together flour, soda and salt. Add to large bowl and stir until combined. Add oats, chocolate chips, M&Ms, and Heath Bits.
- Press into greased pan. Add additional M&Ms to the top, if desired, pressing them into the dough slightly.
- Bake for 14 – 16 minutes or until edges are slightly brown or until toothpick inserted comes out clean. Do not over bake. Let cool a bit before slicing. Letting them cool completely is best. But its almost impossible to wait that long.
* recipe inspired by Chocolate With Grace
We’re shaking with excitement over all the hoopla surrounding Halloween. There’s only 4 weeks left until this spooktackular day. Good thing we’ve carved out some time each Saturday to create some special potions. Today our cauldron is full of little creepy crawlers. Normally, we’d never get this close to a spider, but when they are this darling and oh so tasty how could we resist! Our Not-So Spooky Spider Cookies are creeping their way into our mouths and we like it!
- 1/2 cup Butter Flavored Crisco Sticks
- 1 cup sugar
- 1 egg white
- 2 teaspoons vanilla extract
- 1/2 cup cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 1/2 cups all-purpose flour*
- 48 thin pretzel sticks, broken in half
- 24 brown m&ms
- 48 yellow, green, orange, and red m&ms
- black icing pen
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Cream Crisco and sugar until light and fluffy using an electric mixer, about 3 minutes.
- Add egg white and vanilla. Beat until combined.
- Add cocoa, baking soda, baking powder, and flour.
- Shape dough into 1-inch balls. Roll. Add 4 pretzel sticks to each side of the cookie, making 8 legs.
- Place on baking sheets, 2 inches apart. Bake for 9 to 11 minutes. When the cookies come out of the oven, place a brown m&m in the center of each cookie. Add a matching pair of m&ms for eyes while the cookies are still warm. Put a dot of black icing in the middle of the m&ms for the eye balls.
- Allow to cool slightly, then transfer to wire racks to cool completely.
*recipe inspired by Imperial Sugar