This weekend I made some trick or treat goody bags that I’m going to surprise some little ghouls that I know with.
I used my Cricut to cut out the gift tags, and I used my Halloween stamps to decorate both the bags and the tags. I added a little orange ribbon as a finishing touch.
It was a little hard slipping the candy past this guy, but I managed, and it was well worth the risk!
What kind of candy are you passing out this year for Halloween?
When I was a kid, my sister and I would disguise ourselves in our annual Halloween costumes (on Halloween) and we’d join the throng of other kids in our small town for a night of trick or treating. Our goal was to fill our big orange plastic pumpkins with as much candy as we possibly could. We usually didn’t have much trouble doing that either. After a final stop at the fire hall for a cup of cider and a doughnut, we’d head home to sort the candy we had scored that evening. Once everything was sorted; the trading began. She had her favorite candy and I had mine. It only seemed logical to negotiate for more of what each of us really wanted.
Once the negotiating was done, and we’d eaten enough sugar to keep us fueled for the next few days to come, I’d stash my candy away for safe keeping. My sister say’s I would have saved my candy until Easter, but we’ll never know that because after she ate all of her candy, she’d find my stash and eat that too. So much for all that negotiating…
My daughter and I recently got together to make this Triple Chocolate Halloween Bark. It is one of the easiest Halloween treats that you can make, and it looks impressive. If you can chop, melt, and pour, you’ve got it made in the shade.
Triple Chocolate Halloween Bark
1/2 c. milk chocolate chips
1/2 c. dark chocolate chips
1/2 c. white chocolate candy wafers
1/2 c. (lime green, black and orange) Celebrations Sixlets, chopped
Line a cookie sheet with parchment paper.
Measure chocolate chips into separate glass bowls. Microwave one at a time – for about 1 minute each. Stir completely, and pour onto prepared cookie sheet into thirds. Repeat until all chocolate has been melted and poured onto cookie sheet. With a toothpick, swirl the chocolate together. Sprinkle the chopped Celebrations Sixlets on top. Place in refrigerator until chocolate has hardened. Cut into desired sizes. Store in refrigerator.
Did you stash your candy as a kid? Or did you raid your siblings stash?
Thanks to SweetWorks Candy for providing the Celebration Sixlets and the adorable Halloween pumpkin gumballs featured in this post.
Shiver me timbers… Here is a cupcake recipe that will make your Halloween a happy one. And if it doesn’t, I’ll walk the plank.
This recipe combines all of my favorite flavors (vanilla, peanut butter, and chocolate) into a sinfully moist and rich cupcake. Factor in the homemade vanilla buttercream icing, and your timbers will be shivering too!
Vanilla Peanut Butter Chocolate Swirl Cupcakes by The Joy of Caking
1/2 c. olive oil
3/4 c. granulated sugar
1/2 c. sour milk
1/3 c. creamy peanut butter
2 tsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 1/4 c. all-purpose flour
1/2 c. dark chocolate chips
Place 12 cupcake liners in cupcake tins. Preheat oven to 350 degrees.
In a large bowl, add oil, sugar, peanut butter, vanilla extract, and eggs; beat thoroughly with electric mixer. Add baking soda, baking powder, salt, milk, and flour; mix completely for about 2 – 3 minutes. Remove 1 – 1 1/2 cups of batter from the large bowl and place in a small bowl; set aside.
Melt chocolate chips in microwave for about 1 minute; mix melted chocolate to the small bowl of batter.
Using a small ladle, fill cupcake papers equally with vanilla peanut butter batter. Using a dining sized tablespoon spoon chocolate peanut butter batter on top of vanilla peanut butter batter. Using a toothpick, swirl the chocolate peanut butter batter into the vanilla peanut butter batter.
Bake for 14- 15 minutes, or until toothpick comes clean when inserted into center of cupcake. Cool slightly before moving cupcakes to cooling rack.
Vanilla Buttercream Icing
3 tbsp. butter, softened
1 tsp. clear vanilla extract
1/2 bag (1 lb.) of confectioners sugar
2-3 tbsp. milk
Mix all ingredients in a large bowl. Add milk one tablespoon at a time to ensure proper consistency.
Once cupcakes are cool, frost and decorate.
As luck would have it, SweetWorks Candy recently sent me a box of goodies to put to good use. I couldn’t resist using some of them to decorate these cupcakes in a pretty Halloween fashion. I just love the bright and flashy color of their Pearls, Sixlets, and Gumballs. Don’t they make the cupcakes look so adorable?
A big thank you to SweetWorks for providing me with the candies used in this post. Please note – I was not compensated for writing this post and the opinions herein are my own.
Wishing everyone a Happy Halloween with Pumpkin Spice Oatmeal Cookies!
1 c. pumpkin
1/2 c. margarine, softened
1 c. brown sugar
1 1/2 tsp. pumpkin pie spice
1 tsp. baking powder
1 1/4 c. flour
3/4 c. quick-cook oatmeal
1/4 c. semi-sweet chocolate chips for melting
In a large bowl combine pumpkin, margarine, sugar, egg, spices and vanilla. With electric mixer beat until mixed well. Add flour, oats, baking powder, and soda. Mix until all ingredients are combined.
Drop onto lightly greased cookie sheets. Bake for about 12-15 minutes. Cool slightly on cookie sheet before removing. Transfer to cooling rack. Melt chocolate for 1 minute, or longer if necessary, in microwave. Drizzle on top of each cookie.
Recipe adapted from Southern Living 1979 Annual Recipes. I omitted nuts, chocolate chips, and raisins, and added a tsp. of vanilla. *** Note – after the cookies sat overnight in an airtight container they got extremely moist, so moist they are hard to handle. I think I’ll increase the flour a bit when I make them again. They are very flavorful – a nice spicy cookie.