Mummy Halloween Treats

I love a fast and fun holiday treat for class parties or to hand out to friends. These Mummy Halloween Treats will put a smile on the recipients face and yours too as they are so easy to put together.

Mummy Halloween Treats

I love how the eyeballs looks like they  just woke up in a daze. All you need for these cute little mummies are three ingredients…

INGREDIENTS: (affiliate links below)

Ding Dong Mummy Ingredients

Just melt the candy wafers according to package directions and use a spoon to drizzle side to side over the Ding Dongs. Add two eyes while the white candy is still wet and then let dry.

Ding Dong Mummy Treats

They’re cute to pop in a bag to hand out to family, friend or classmates.

Ding Dong Mummy Treat

Or add a stick if that suits your fancy. I just covered a popsicle stick with washi tape slid it in the side and added a bow.

Mummy Halloween Treat

Either way, this spooky treat is all set to spread some Halloween cheer!

Pumpkin Pecan Loaf from Cooking with Ruthie

Hi everybody… It’s Ruthie from Cooking with Ruthie.

I hope you’re having a totally fabulous morning and Happy Autumn! Oh my. It’s Pumpkin season and that’s one of the BEST times of the whole entire year :)

My Pumpkin Pecan Loaf with Orange Glaze will put you in the mood for some fall baking for sure! Yummmm.

 

Pumpkin Orange Pecan Loaf on www.cookingwithruthie.com

You maybe thinking that pumpkin and orange isn’t supposed to go together but I’m here to tell you that in these little loaves- it’s magic.

Delightful. You’ve just gotta give them a try and then you’ll see exactly what I mean :) Everyone that sampled them could nothing but rave about how much they liked the pairing.

 

Pumpkin Orange Pecan Loaf
Recipe Type: Bread
Author: Ruthie
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 3 eggs
  • 1 (15oz) can pumpkin puree
  • zest of one orange (approx 3 Tbsp)
  • juice of one orange (approx 1/2 C)
  • 1 1/2 C sugar
  • 1/4 C canola oil
  • 3/4 C fat free vanilla greek yogurt
  • 1 Tbsp vanilla
  • 2 C flour
  • 1 tsp ground cloves
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 3/4 C pecans, chopped
  • Orange Glaze:
  • 1/4 C butter, softened
  • 2-3 C powdered sugar (depending on the thickness you desire)
  • 2 Tbsp orange zest (approx half an orange)
  • Juice of one orange (approx 1/2 C)
Instructions
  1. Preheat oven 350 degrees.
  2. Coat 2- 9×5 loaf pans or 4 mini loaf pans with cooking spray.
  3. In large mixing bowl combine eggs and sugar; cream.
  4. Add oil, orange juice, orange zest, greek yogurt, vanilla; mix to combine.
  5. Add all dry ingredients, mix until 80% incorporated.
  6. Add pecans, mix just until combined.
  7. Don’t over mix.
  8. Divide batter between loaf pans.
  9. Bake mini loaf pans 25-30, full size 45-50 or until toothpick inserted in center removes clean.
  10. Cool 5 minutes in pans, remove to cooling rack.
  11. Orange glaze:
  12. In a small mixing bowl, cream butter, add 1 C powdered sugar; mix.
  13. Add orange zest and orange juice; mix until creamy.
  14. Add remaining powdered sugar 1/2 C at a time until desired consistency is reached.
  15. Drizzle on cooled loaves and enjoy!

*adapted from www.mountainmommacooks.com

 

Pumpkin Orange Pecan Loaf on www.cookingwithruthie.com

AND to inspire your Autumn Baking alittle bit more…

Pumpkin Pancakes with Caramel Syrup by www.whatscookingwithruthie.com

Pumpkin Pancakes with Caramel Syrup

www.cookinwithruthie.com

Apple Pumkin Strudel Muffins

Pumpkin Spice Whoopie Pies1

Pumpkin Spice Whoopie Pie with Nutella Cream Cheese

Enjoy the Pumpkin Season with all of these yummyilicous recipes!

I hope you have a fabulous day and thanks so much for having me over to visit.. I’d love to have you stop by anytime over at my place.

Catch up with me at www.cookingwithruthie.com or on Pinterest, Google+, Facebook, Twitter and Instagram.

Happy Baking!

xoxo~ Ruthie

Apple Cinnamon Muffins with Gallamore West

Hi, I’m Laurie and I blog at Gallamore West.  I’m a mom of four little boys and I blog about sweet recipes, fun crafts, and ways to make lasting memories with our kids.  I’m thrilled to be here at A Little Tipsy today while Michelle hangs out with her newest little adorable man!  I had been following Michelle in the online world for awhile, but we met in person at a blogging conference in Utah in the spring and she is a sweetheart, and a fellow member of the “Boy Mom” Club!  
 
I’m excited to share my recipe for Apple Cinnamon Muffins with you today because they are delicious and fairly healthy too.  They’re sweet enough to satisfy that darn sweet tooth of mine, but healthy enough to make me feel like I’m being a good mom when I make them for our boys for breakfast.

 

Apple Cinnamon Spice Muffins
 
1/4 cup unsalted butter, melted
1/2 cup apple sauce
1/4 cup white sugar
2/3 cup packed light brown sugar
2 eggs
1/3 cup milk
2 teaspoons vanilla extract
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 cups all-purpose floor
1 1/2 cups peeled & diced Granny Smith apples
 
1/4 cup white sugar
2 teaspoons cinnamon 
 
Preheat oven to 350 degrees and prepare muffin tin with paper baking papers, or spray with nonstick spray.  Pour apple sauce, sugars, and melted butter into bowl of stand mixer to combine.  Add in eggs, one at a time, until smooth.  Slowly add in milk and vanilla.  Set aside.  In a large bowl, whisk together all dry ingredients.  Slowly add the wet ingredients into the dry ingredients, and stir just until combined.  Fold in the peeled, diced apples.  Fill paper liners about 2/3 full.  In a small bowl, stir together the 1/4 cup white sugar & the cinnamon.  Sprinkle each muffin with cinnamon and sugar mixture.  Bake for 20 minutes.  Remove muffins from tin carefully and cool completely on a wire rack.   Store in an airtight container for up to 4 days.  Enjoy!  

 

I’d love to have you stop by Gallamore West to see what else I’ve been up to.  Here are a few of my Fall Favorites…
 

 

 
 

 

Chocolate Banana Twinkie Cake with Today’s Creative Blog

Hello everyone, I’m filling in for Michelle while she snuggles on that baby! I’m Kim from Today’s Creative Blog and InspirationDIY.com where I share all things creative and inspiring. I love sharing practical ways to decorate your home, like my son’s teen bedroom or delicious Crockpot meals for my Slow Cooker Sunday’s.

No Bake Chocolate Banana Twinkie Cake

Today I’m sharing a super easy NO Bake Chocolate Banana Twinkie Cake. “Easy” and “No Bake” are sometimes the best words you’ll ever read when searching for a dessert recipe. No Bake Twinkie Cake | TodaysCreativeBlog.net

I have a teen son who is always hungry. Always! It’s not uncommon to have 3 or 4 teen boys roaming around our home and it’s best if I keep them fed. I usually try to offer something with a little nutrition, but there are times, they just want good ole American junk food. This is when Twinkies come in.

Boys can put away a box of Twinkies in about 5 minutes, so I figured they would also enjoy this no bake cake. It is SO easy to put together, perfect if you’re in a pinch for dessert and it’s pretty tasty.

How to Make a No Bake Chocolate Banana Twinkie Cake

All you need is a small box of chocolate pudding (I used cook and serve, but instant would work too), a box of Twinkies, banana’s and whipped cream.

Using a 9 x 13 in baking dish, I started by unwrapping about 9 or 10 Twinkies, then cutting them in half.

No Bake Twinkie Cake | TodaysCreativeBlog.net

 

Lay them in your pan, creamy side up.

Add Banana’s – I slices up 3 large banana’s and placed them on top of the Twinkies. This is where I couldn’t decide if I wanted to put the pudding first, then the banana’s…..either way would work and since my pudding was still cooling, I went ahead and assembled my banana’s.

No Bake Twinkie Cake | TodaysCreativeBlog.net

Add Pudding – Once my pudding was finished, I poured it over the banana’s and Twinkies. Then place in your fridge to cool. I didn’t let it cool because I had teen boys ready to eat.

No Bake Twinkie Cake | TodaysCreativeBlog.net

When you don’t let it cool, the whipped cream kinda melts……..but guess what? Teen boys could care less.

No Bake Twinkie Cake | TodaysCreativeBlog.net

I thought about making real whipped cream, but again……the spray whip was so much faster and I knew they wouldn’t appreciate the difference. I sprayed the entire can over the pudding and should have placed it back in the fridge, but my son had a spatula out and ready. So I handed it over, but did beg for a quick photo.

It’s not pretty, but it was pretty good. You can see that the whipped topping was starting to melt.

No Bake Twinkie Cake | TodaysCreativeBlog.net

Had I been making it for any other occasion, I would have been more patient to let the pudding cool. Using instant would have been a good choice.

No Bake Chocolate Banana Twinkie Cake

  • 9 – 10 Twinkies
  • 1 small box of cook and serve or instant chocolate pudding.
  • 3 large banana’s
  • 1 spray can whipped cream. (cool whip or whipped cream works too)

Cut Twinkies in half and assemble in a 9 x 13 baking dish with the creamy side up. Layer banana’s over the Twinkies. Spread pudding over the banana’s and Twinkies. Let it cool if you’re using the cook and serve type. Once it’s cool, add whipped cream to the top.

Cut and enjoy!

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For more inspiration, join Kim over at Today’s Creative Blog or InspirationDIY.com

Like Pinterest? Kim’s got some rockin Pinterest boards!

Today's Creative Blog