HAPPY HALLOWEEN!
Whether you’re hosting a Halloween party, attending a potluck, or simply craving something sweet, Halloween rice krispie treats are a classic choice. Loved for their crispy texture, chewy marshmallow consistency, and endless decorating possibilities.
Rice Krispie treats have been around for about 85 years. Snap, crackle, pop! These three words have become synonymous with Rice Krispies, the breakfast cereal made from pieces of crisped rice that, when combined with milk, emit a noise that you can probably imagine while reading this. Regardless of the last time you enjoyed a bowl of Rice Krispies in the morning, it’s clear that the beloved brand exudes childhood nostalgia. The iconic mascot trio, memory-stimulating sound, shape, and aroma are embedded into many memories.
Rice Krispies Treats are a legendary confection with an undemanding recipe that has graced several generations. Not only are the possibilities endless with these delicious treats that kids and grown-ups can enjoy but they can bring a challenging cake shape to life while making the process so much more manageable. Intricately sculpted cakes often have a surprise inside: rice cereal treats. Swapping traditional batter for these crispy treats provides structure and strength to modeled cakes that you just can’t get with fondant and modeling chocolate alone. And the best part is, the method you use to sculpt the cake afterward isn’t that different than when you sculpt a traditional batter-filled cake.
For some tasty little Halloween treats this year, I’m making some cinnamon bun rice krispie rolls with a cream cheese frosting. I can think of a few kids & adults who will enjoy these!
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Cinnamon Bun Rice Krispie Rolls w/ Cream Cheese Frosting
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Instructions
Rice Krispies
Line a 10 x 15-inch jelly roll pan with parchment paper. Spray well with cooking spray. Set aside
In a large pot, melt marshmallows, butter, vanilla & cinnamon over low heat. Stir until melted & smooth. Remove from heat & stir in rice krispies. Scrape rice krispie mixture onto prepared pan. Using well buttered hands, press out evenly into pan. Let cool to room temperature.
Filling
In a small bowl, stir together brown sugar, butter, cinnamon & flour until creamy.
Assembly
Carefully spread filling onto the rice krispies. Sprinkle with pepita seeds. Roll up from the long side like a jelly roll while rice krispies are still flexible. Press firmly as you roll.
Place in fridge for 15-20 minutes. When it feels FIRM, cut into 1/2-inch slices using a serrated blade & sawing motion. You should get approximately 24 slices.
Frosting
Beat together cream cheese, vanilla & powdered sugar until smooth. Place in a piping bag & pipe a swirl onto each slice. Sprinkle with extra cinnamon if you wish. Keep in refrigerator.
Well here we are, the end of October already, and Halloween has arrived. A number of years ago, Brion and I decided to take a different approach to this occasion. Rather than spending the evening running to the door to hand out treats, I would make some special goodies for our immediate neighbor’s ‘kids’. We have been lucky to have had the same neighbors for many years. Since food is my passion, its always fun to ‘create’ something that I think our four ‘young’ people will enjoy.
My choice of treats this year are brownie ghosts, krispie candy corn and some bite size pizzas. Most kids love chocolate so I think brownies will cover that and I swapped out the ‘waxy’ candy for rice krispies in the candy corn treats. Pizza bites aren’t exactly following the Halloween theme but the kids are getting older and I’m sure they will love them anyway.
Just an interesting little side note on the actual candy corn ‘candy’ since they seem to be synonymous with Halloween. Originally they were never tied to any time of year. Many candies of the day were molded into what was recognizable to regular folks. At the time, that was vegetables, fruits and other simple, earthy things.
When the Goelitz Confectionery Company first produced candy corn, it was called ‘chicken feed’. The boxes were illustrated with a colorful rooster logo and a tag line that read: ‘Something Worth Crowing For’. The multi-colored design was ground-breaking in the candy industry at the time it was invented. One of candy corn’s least favored qualities is that waxy texture. Strangely enough, even after more than 120 years, it still has a huge following as well as many other candy corn related and/or flavored recipes on the market.
ENJOY YOUR HALLOWEEN IN WHATEVER WAY WORKS FOR YOU!
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Brownie Ghosts - 'Krispie' Candy Corn - Pizza Pinwheels
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Ingredients
Chocolate Dipped Candy Corn Treats
Ingredients
Chocolate Dipped Candy Corn Treats
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Instructions
Bottom Layer of Brownies
Preheat oven to 350 F. Line a 9 X 9-inch baking pan with parchment paper. Combine all bottom layer ingredients until crumbly. Pat into pan & bake for 10 minutes.
Middle Layer of Brownies
In the microwave, very carefully melt chocolate (do NOT overheat) & add butter. Stir until combined & slightly cool; add beaten egg & sugar. In a small bowl, combine flour, baking powder & salt. Add to chocolate mixture alternately with combined milk & vanilla. Fold in walnuts. Carefully spread batter over bottom layer. Bake for 20-25 minutes; do not OVER BAKE. Remove from oven & cool. Slice into 20 squares.
Fudge Frosting
If you prefer to make your chocolate ghosts BEFORE the frosting, it will give them ample time to set before needed. TO MAKE FROSTING: Carefully melt chocolate & butter in microwave. Cool slightly; stir in powdered sugar & vanilla. Blend in hot water & beat until a smooth consistency. Spread icing evenly over brownies & decorate with a white chocolate ghosts.
White Chocolate Ghosts
Carefully melt white chocolate wafers in microwave. Pour melted chocolate into a piping bag fitted with a small hole tip. Place a large piece of waxed paper on a flat surface with a printout of ghost shapes underneath. Trace outline, then fill in the center. Allow to set completely, then peel ghosts from waxed paper & press lightly on top of brownies.
Chocolate Dipped Candy Corn Treats
Butter 2 round 5-inch baking pans. In a large pot over medium heat, melt butter. Add marshmallows & stir constantly until they are melted. Stir in a few drops of orange coloring & remove the pot from heat. Add rice krispies, being sure to stir until well coated. Press into prepared pans to set. Once treats have set, cut them into triangles & use your hand to gently round the corners for a more realistic look.
Melt candy coatings in separate dishes. Lay out a sheet of parchment paper. Dip the base of each triangle into the yellow chocolate, shaking off excess, then dip the tips into the white chocolate. Place them onto the parchment paper. Once the chocolate has set, you can store the treats at room temperature in an airtight container for up to three days. Yield 30 treats.
Mini Pizza Pinwheels
Preheat oven to 350 F. Line a large baking sheet with parchment paper. set aside.
Grate cheeses & combine in a small dish. Remove dough from packaging but DO NOT unroll. Slice each roll into 12 disks & space out on parchment paper. Using a 1/4 cup dry measure, (make sure you lightly butter & flour the bottom of your measure or it will stick to the dough). Press down the little disks to form a cavity. Divide the pizza sauce & grated cheese between the 24 disks.
Bake 10-12 minutes; remove from oven & cool on a wire rack.
Survival in the occupation of farming took huge commitment and determination. My parents worked extremely hard as a couple, pursuing this lifestyle.
Many times when we arrived home from school, my mother would be outside working with my dad. On the kitchen table would be her porcelain mixing bowl. Inside would be a recipe for a dessert item she would like me to make for supper and school lunches for the next day. Beside the bowl would be the dry ingredients and utensils etc. needed. All would be covered with a tea towel. Another little note, asking my older sister to start doing some of the outside chores that needed to be done.
Without us being aware of it, we were learning those precious ‘life skills’ of responsibility.
Today’s recipe is a well known salad but when we were growing up this salad was always made to compliment our Christmas dinner. One year, family friends that had been invited to dinner, asked if this salad had something to do with our German heritage because it always appeared on special occasions. To me this salad was like having a little dish of ice cream as it tasted so good. I thought it would be especially nice to serve on St. Patrick’s Day being green and all!
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'St. Patrick's Day' Salad
creamy lime jello salad
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Votes: 1
Rating: 5
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Instructions
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In a small sauce pan, dissolve Jell-0 powder in boiling water; add pineapple and marshmallows. Simmer until all marshmallows are dissolved.
Remove from heat and chill until slightly thick.
Whip with mixer until foamy; fold in cottage cheese and un-whipped cream.
Line Jell-0 mold with plastic wrap sprinkle nuts on bottom.
Pour salad into mold and cover with plastic wrap.
Allow to set before serving
Un-mold onto serving plate.
