How cute…I mean scary are these spooky spider cupcakes? These would so fun to put together as a family and would be a tasty addition to a Halloween party. This is a quick and easy themed dessert to pull off. Hope everyone is getting excited for October. I know I am! Now to find the perfect first Halloween costume for Baby D…
your favorite chocolate cake cupcakes (box mix or homemade)
black string licorice or Twizzlers, cut into 2 inch strips
Wilton eyeball candy (so much easier than trying to make the eyeballs out of candies)
Spread a thin layer of chocolate frosting over each cupcake.
Quickly dip cupcakes into a bowl of chocolate sprinkles until the surface is covered.
Set eyeball candies in place before frosting dries.
To add legs, poke small holes in cupcakes using a bamboo stick and insert licorice legs.
Mmm…baked apples and cinnamon. Is there a better flavor combination for a chilly Fall day? We made our annual trip our favorite apple orchard a few weeks ago and desperately tried dream up ways to use up all of our apples. We ended up having to toss the last few, but recipes like this delicious apple crisp are a tasty way to use up a lot of apples. Add a scoop of vanilla or butter pecan ice cream and this is sure to be a crowd-pleaser! Continue reading “Apple Crisp” »
Are you loving Fall as much as I am? We are trying to make the most of the season this year. This month’s Behind the Curtain Dessert Challenge ingredients were pumpkin and cream cheese. Last year, we made these pumpkin cream cheese wontons for this challenge (far more creative than cheesecake), but this cheesecake is out of this world good.
The filling is wonderfully creamy and the perfect combination of Fall flavors. I opted for my favorite gingersnap crust (the same recipe I used for the blueberry cheesecake we made this summer). Heaven. Run! Don’t walk to the kitchen and whip this cheesecake up for yourself so you know what I’m talking about.