Gooey Halloween Chex Mix


This ooey gooey Halloween Chex mix is the perfect use of the new pumpkin spice flavored m&m’s…as if eating an entire bag of them isn’t enough.

Courtesy of: My Sister’s Suitcase: Trick-or-Sweet: Gooey Halloween Chex Mix.


Candy Corn Milkshakes


We seem to be experiencing a “long, hot autumn”, so I thought maybe a cool Halloween treat might be in order…

Courtesy of: Candy Corn Milkshake Recipe for Halloween! Kara’s Party Ideas.

Pumpkin Pie Lasagna


I cannot wait to try this gorgeous no bake pie, with layers of graham crackers, pumpkin mousse and whipped cream, then drizzled with chocolate chips. Imagine my surprise that according to Julianne over at Beyond Frosting , it only takes only about 10 minutes to make! Score one for the frazzled time deprived Halloween addict!

Courtesy of: Beyond Frosting 

Butterfinger Cookie Dough Cheesecake Bars


If I had to wager a guess at the winner of the “craziest mash up of a dessert contest ” it would be this nutty recipe from the creative folks over at Bakers Royale.

A word of advice before you eat these…make sure you have a very large, very cold, glass of milk nearby. You have been warned.

Butterfinger Cookie Dough Cheesecake Bars | Bakers Royale

Butterfinger Cookie Dough Cheesecake Bars | Bakers Royale

Courtesy of: Butterfinger Cookie Dough Cheesecake Bars | Bakers Royale.

How to Make Homemade Tootsie Rolls


For some reason, I always thought that making tootsie rolls was a mysterious and difficult process successfully attempted only by the likes of huge candy companies or people like Willy Wonka…but as it turns out, you can make it in your kitchen with only a few ingredients and a little know how. Thanks to Recipe Sweet for the perfect end of summer no bake no cook candy recipe that will be going right into my Halloween treat repertoire.

Homemade Tootsie Rolls
Makes 22-24 pieces

½ cup honey
¼ cup plus 2 tablespoons unsweetened cocoa powder, sifted
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter, melted
¼ cup powdered sugar, sifted
Pinch of salt
1 to 1 ¼ cup instant non-fat dry milk powder

In a large bowl, combine honey, cocoa powder and vanilla using a whisk. Add the melted butter and whisk until well incorporated. Add in the powdered sugar and pinch of salt; whisk again until well combined.

Using a wooden spoon, mix in the instant milk powder ¼ cup at a time until a dough forms. When you can no longer stir the mixture with a spoon, knead it with your hands. Keep adding in milk powder until a firm dough forms. You may not have to use all the milk powder. The finished dough should be firm and a little sticky but not so sticky that you can’t handle it. Roll the dough into a ball and place on waxed paper lightly sprayed with cooking oil or coated with butter or vegetable oil.

Let dough rest uncovered on the wax paper for 5-10 minutes. As the candy stands it will relax from a ball shape into a disc. Cut candy into ¾-inch strips and then into 2-inch lengths. If candy sticks to the knife, spray it with cooking oil or coat it with butter.

Cut wax paper into 3 ½ x 5 inch pieces. Wrap candies with the wax paper pieces.

Store candies in an air-tight container in the refrigerator. Bring to room temperature before serving.

Courtesy of: Recipe Sweet – Heather’s Homemade Tootsie Rolls.

How to Make Pumpkin Ice Cream


Since it has been 35 degrees for more than a week here in the great white north, i thought it appropriate that I reblog this great article from A Month of Sundries on making your very own pumpkin ice cream…

A Month of Sundries

I’m one of those people who’d never turn down ice cream, not even in a blizzard.  Still, as the weather turns colder I do get a bit less ambitious when it comes to making it.  Right now feels like the best of both worlds; the days are still warm and sunny, leaves are turning, and pumpkins are everywhere.  If, like me, you’re not quite ready to bid farewell to summer’s favorite dessert, here’s a delicious way to ease the transition into Pumpkin Pie season.

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How To Make Snickers Popcorn


Snickers Popcorn

  • 8 quarts air popped corn (about 2 cups of kernels)
  • 1 cup salted butter
  • 2 cups light brown sugar, packed
  • 1 teaspoon salt
  • 1/2 cup light corn syrup
  • 1 teaspoon baking soda
  • 1 cup salted peanuts
  • 30 “Fun Size” Snickers bars coarsely chopped
  • 3 oz melted semi sweet chocolate (optional)

How to Make

  1. Preheat oven to 200°
  2. Over medium heat boil butter, brown sugar, salt and corn syrup for 5 minutes.
  3. Remove from heat and stir in your baking soda.
  4. Pour over your popcorn and stir to coat evenly.
  5. Transfer to waxed paper lined counter and sprinkle peanuts on top. Stir until all is coated evenly.
  6. Transfer popcorn into a large roasting pan and bake for 1 hour 15 minutes, stirring every 15 minutes.
  7. Remove from oven and stir in your coarsely chopped Snickers. Return to oven for 3 more minutes so the Snickers begin to melt slightly into the popcorn.
  8. Remove from pan and transfer popcorn back to wax paper to cool.
  9. Drizzle melted chocolate on top of popcorn if desired.
  10. Let set and store in an airtight container.

Courtesy of: Cookies and Cups