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Maple Pecan Cupcakes

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maple-pecan-cupcakes

These rich, dense chocolate cupcakes are topped with a light whipped maple pecan frosting that is out-of-this-world delicious! 

I know. Maple pecan things are a dessert for the fall- not early summer! I just couldn’t resist. Maple and pecan are two of my favorite flavors together! I thought about saving this post for November and I couldn’t make myself wait to share it with you because it is just that good! These are delicious. So if you can’t bring yourself to make them, pin the recipe for later- but pin it. You will want this one someday!!! Promise.

Here is how we made these (printable recipe here)

INGREDIENTS: (makes 24 cupcakes)

  • One boxed chocolate cake mix plus oil and eggs to make according to box
  • Milk- enough to replace the water required by boxed mix.
  • 1 (3.9 oz.) box of chocolate pudding (instant)
  • 3 cups chopped pecans (divided)
  • 24 pecan halves
  • 2 sticks salted butter (softened)
  • 2 sticks unsalted butter (softened)
  • 3 cups of powdered sugar
  • 3 teaspoons of maple extract or flavoring

DIRECTIONS:

  • Preheat oven to 350F degrees
  • Mix 1 and 1/2 cups of chopped pecans with dry cake mix.
  • Add eggs and oil according to package, and add milk instead of water- in the same amount as listed on package.
  • Add box of instant chocolate pudding.
  • Beat on high for 2 minutes until smooth.
  • Scoop evenly between 24 cupcake liners placed in muffin tins and bake according to package- until a toothpick inserted into the center of a cupcake comes out clean.
  • Gently remove from tins and allow cupcakes to cool on countertop.
  • Make frosting by placing butters, powdered sugar and maple flavoring in a large mixing bowl.
  • Beat on high until light and very fluffy (2 to 3 minutes).
  • Fold in one cup of chopped pecans (this leaves 1/2 cup for sprinkling on top!)
  • Use a cookie scoop to place a dome of frosting on each cooled cupcake. Press a pecan half on top and sprinkle with a bit of chopped pecans. 

  • Store in a loosely sealed container for up to 3 or 4 days. Refrigerate to keep a day or two longer.
  • Enjoy!

My thoughts: You are going to love these! If you want to simplify, just make the boxed cake mix as-is plus nuts. The milk and pudding make the cupcakes more dense, rich and moist- but you could skip adding these extra ingredients to save time. It’s that frosting… even my friends who aren’t big frosting lovers were licking this stuff off the top of these cupcakes. Yum. Hope you get a chance to try them- now- this fall- whenever!! 🙂 Enjoy! ~r

Other maple and/or pecan recipes to try! (click on a photo to see instructions)

 

Spiderweb Oreo Pops

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spiderweb-oreo-pops

These web-wrapped Oreos with M&M spiders are not only cute fall treats- but delicious ones!

It’s that time of year again. That time when spiders think it’s too cold outside, and find little cracks around my windows and doors to creep in through. There’s nothing worse than sitting here, innocently blogging about a dessert recipe, only to be shocked by a giant black spider racing out from behind the couch. Seriously- they move so fast!

In any case, I make a lot of spider-themed treats. Maybe because candy spiders are so cute- and they don’t move. These are especially cute little guys- and they are perfect on top of these web-coated Oreos! Plus, as is true with all Oreo pops, you can make them weeks ahead and have them all wrapped in pretty bags and ready for a party. I love recipes like that.

spiderweb-oreo-pops

Here is how we made them: (printable recipe available here)

INGREDIENTS: (makes about 24 pops)

  • One box of Double Stuff Oreos
  • 24 lollipop sticks
  • 2 bags of Wilton’s Candy Melts in white
  • 1/4 cup of Wilton’s candy melts in dark chocolate
  • 36-ish dark brown M&Ms (no worries–you can eat the rest of the bag while you work 🙂 )

DIRECTIONS:

  • Make your spiders 1st.
  • Melt dark chocolate melts in microwave in 30 second increments, stirring in between until melted and smooth. Spoon into a small zip-top bag and clip a tiny corner off (or use a decorator tip, if you have one). 
  • Pipe spider legs on parchment paper (see photo) and place an M&M in the center. I make more than 24, because the legs sometimes break when you peel them off.

The photos below are from my recipe for Spider Eggs, and some of them are piped on Lindt truffles. You can see how I piped them on parchment paper though.

Spider eggsSpider Eggs

  • Let spiders harden while you assemble your Oreos.
  • Twist apart all of your Oreos.
  • Melt a small amount of candy melts (<1/4 cup) in the microwave in 3o second increments, stirring between until smooth.
  • Dip the end of a lollipop stick into the melts, and press into white filling of Oreo. Place other half of cookie back on top and press together.
  • Place Oreo and stick on a cookie sheet. Repeat this process with remaining Oreos, and then freeze all Oreos until firm (10-15 minutes).
  • Melt one and a half bags of white Candy Melts using method from above.
  • Once Oreos are chilled, hold with stick and dip into Candy Melts until completely coated.
  • Tap on side of bowl to get excess off, and drag across lip of bowl to scrape excess off back of cookie.
  • Set on parchment paper to harden.
  • Melt remaining white Candy Melts and place in a zip-top bag. Clip the corner off and drizzle over each Oreo to make a messy web-like pattern.
  • Immediately place a “spider” on this melted drizzle and allow everything to harden up for at least a couple of hours. 
  • Once hardened, store in an air-tight container or tie up in little cello bags. 
  • Enjoy!!!

spiderweb-oreo-pops

My thoughts: *Smile*!!! These are fun little treats- and not too difficult to make. I always love my Oreo pops. One of these days I should put all of them in one post since I’m getting such a large collection of them! I hope you get a chance to try these fun little treats! And I hope they are the only spiders you find in your home this fall!!!  ~r

spiderweb-oreo-pops

Other spider-y treats found on Easybaked: (click on a photo to see the recipe)

Spiderweb CookiesSpider Cupcakes!Spider Eggs Cupcakesspiderweb brownie

A bowl of eyeball cookies!

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eyeball-cookies

These delicious little cookies are the perfect creepy treat for October!

Ah…these were fun to make and really fun to share! They definitely gave kids a pause. I heard one little girl say, “Mom- I’m a little scared of those cookies because they are looking at me!”

Love it.

Ok- so these don’t involve baking. You could certainly bake cookies and decorate them this way- but if you are like me and you needed a recipe at 10pm the night before- Nilla Wafers and Ritz crackers will do just fine (and taste GREAT!)

Here is how we put them together (and there is no printable recipe- because there isn’t really a recipe for these- just a technique!)

eyeball cookies

INGREDIENTS:

  • Nilla Wafers (and some mini-Nilla wafers, if you’ve got them!)
  • Ritz crackers
  • Wilton Candy melts in green, blue, white and black
  • Candy eyes (although these aren’t technically necessary, since you have the white and black candy melts).

DIRECTIONS:

  • Melt candy melts, one color at a time, in the microwave in 30 second increments, stirring in between until melted and smooth.
  • Spoon into a zip-top bag and cut a corner off. (Or use a squeeze bottle fitted with a decorating tip if you have one)
  • Use green to outline the edges of the Ritz crackers and then fill in. Use white to outline and fill in the tops of the Nilla wafers.

eyeball-cookieseyeball-cookies

  • Draw eyes of different sizes on the Ritz crackers, using a toothpick to make the tiny pupils in black (use candy eyes if you have them, for one size) I even added some little green blotches on these just to make them more weird.
  • Use blue and black candy melts to make eyes on the Nilla Wafers.

eyeball-cookieseyeball-cookies6

  • Let these harden and then serve them up in a fun bowl- or maybe put them in little cello bags and tie them with ribbon!
  • Enjoy!

eyeball-cookies

My thoughts: Aren’t they fun? You don’t have to be fussy about making them perfect- the crazier the better! Those Ritz crackers are especially yummy with the sweet candy on top. Yum. Enjoy these quick and easy treats!!!  ~r

Other creepy recipes for your October: click on a photo to see the recipe.

Spider EggsEdible Jello Earthworm CupcakesBroken glass Cupcakes!!!Mummy Oreo Pops!

Mini Pumpkin Cupcakes with Cream Cheese Icing

Pumpkin Cupcakes4

These cute little bites of pumpkin and sweet cream cheese frosting are a perfect Fall treat! Top them with a little Hershey Kiss acorn, and they are a sweet place setting for Thanksgiving!

Pumpkin Cupcakes1

If you have followed this blog for very long, you know that I hate pumpkin. I cave in to autumn recipes though and sometimes create pumpkin treats for you all. I rely on others to tell me how they taste, and these got RAVE reviews from my taste-testing friends.

They are an adaptation of my mom’s delicious Pumpkin Roll, but in cute and bite-size portions!

And then there are those cute little acorns- easy and fun to make for your fall celebrations.

Pumpkin Cupcakes3

Here’s how we created all of this yummy-ness! (printable recipe)

INGREDIENTS: (makes about 38-40 mini cupcakes)

Cupcakes:

  • 2/3 cup pumpkin
  • 3 eggs
  • 1 cup sugar
  • 3/4 cup flour
  • 1/2tsp. cinnamon
  • 1 tsp. baking soda

Frosting: (halve this if you don’t like piles of frosting as shown in my photos!)

  • 8 oz (1 package) cream cheese (softened)
  • 1/2 cup of butter (softened)
  • 1 teaspoon vanilla
  • dash of salt
  • 4 cups powdered sugar
  • 1 cup white chocolate chips (melted)

Acorns: 

  • 40 Hershey kisses
  • 40 mini Nilla Wafers
  • about 1/2 cup of chocolate chips

DIRECTIONS:

Cupcakes:

  • Preheat oven to 375 degrees.
  • Mix together all of the cupcake ingredients, adding the flour, cinnamon and soda last.  Blend well.
  • Spoon into mini cupcake liners, filling each about 3/4 full.
  • Bake for 14-16 minutes
  • Cool completely and frost.

Frosting:

  • On medium speed, beat together cream cheese, butter, vanilla, and salt until creamy.
  • Gradually add powdered sugar, beating until smooth.
  • Melt white chocolate chips in the microwave in 30 second increments, stirring between, until smooth.
  • Add melted white chocolate to icing and beat on low until completely combined.
  • Place in a zip-top bag fitted with a decorating tip and pipe frosting on top of cooled mini cupcakes.
  • Add leaf sprinkles and acorn (if desired)

Acorns:

  • Count out about 40 chocolate chips, Nilla Wafers and (unwrapped!) Hershey kisses.
  • Melt remaining chocolate chips
  • Set Nilla Wafers flat side up on a plate.
  • Spread a small amount of melted chocolate on the bottom of a Hershey kiss and set it (melted chocolate side down) on a Nilla Wafer. Repeat until all kisses are placed and refrigerate until hardened together.
  • Use a toothpick to put a small amount of melted chocolate on a chocolate chip and carefully hold to the top of the Nilla Wafer until it hardens and stays (when the Nilla Wafer is cold from the fridge, this happens in seconds).
  • Use to decorate your table and your cupcakes!!!

Pumpkin Cupcakes2

My thoughts: Cute, easy and (according to my friends!) delicious! I hope you get a chance to try these little bites of fall happiness! Enjoy!!  ~r

Pumpkin CUpcakes5

Other really fun and cute fall treats: (click on a photo to see the recipe!)

Tepee CupcakesPumpkin Pie Cutout cookies!Football Field Oreo PopsChocolate Football Cookies!

 

 

 

Spider Egg Cupcakes

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Spider Eggs4

These delicious little chocolate cupcakes are topped with terrifyingly cute little spiders, webs and egg sacs. A perfect Halloween treat!

There is nothing worse than finding spiders hatching somewhere in or around your house. Spiders are bad. Baby hatching spiders? Way worse. That’s what makes these fun little cupcakes so terrifying! That little egg sac? A Lindt white chocolate truffle. The spiders? Drizzled chocolate and mini M&Ms. Easy, fun and so cute that you almost start liking spiders! Almost.

Spider Eggs2Aren’t they fun??? All by themselves, on cookies, on cupcakes… so many ways you could use these.

Here’s the recipe: (printable version)

INGREDIENTS:

  • One boxed cake mix (plus water, oil and eggs to make according to package)
  • One tub of white frosting
  • 1/4 cup of Wilton’s candy melts in dark chocolate
  • 1 cup of Wilton’s candy melts in white chocolate
  • One bag of mini M&M’s (usually found by the chocolate chips)
  • Orange food coloring
  • Purple food coloring
  • 24 Lindt white chocolate truffles

DIRECTIONS:

  • Make spiders and egg sacs 1st, to give them time to harden up.
  • Melt the Wiltons dark chocolate candy melts in the microwave in 3o second increments, stirring in between until completely melted and smooth.
  • Clip a corner off a small zip top bag, and place a small round decorating tip in the corner.
  • Spoon melted chocolate into bag, and pipe spider “legs” onto parchment paper, topping each set with a brown mini M&M. Pipe spider legs directly on each Lindt Chocolate and add the M&M on top. You’ll need 24 Lindt truffles and 24 extra spiders. I made about 40, and I was glad I did because some of their legs fell off as I pulled them off the parchment paper.
  • Allow these to harden completely (you can put this in the fridge to speed this process up if needed)

Spider eggsSpider Eggs

  • Make cake mix according to package and bake in 24 cupcake liners placed in muffin tins. Cool completely.
  • Divide the frosting into two parts. Soften it a little bit (10 seconds or so) in the microwave, and color it with purple and orange food coloring.
  • (Optional) Cut a small, (the size of the Lindt Truffle) and shallow hole into the top of each cupcake.  I did this so that the truffle would settle a little “into” the cupcake rather than just perching on top. It makes frosting these a little messy with crumbs, but I liked the way it looked a little better.
  • Dip the top of each cupcake into frosting, covering the top (and inside the little “dent” on top) completely.
  • Place a spider “egg sac” on top of each cupcake.
  • Melt Wiltons White Candy Melts in the microwave in 30 second increments, stirring in between until completely melted and smooth. 
  • Place in a zip-top bag, clip a corner and drizzle liberally over the top of each cupcake in a web-like pattern.
  • Before the Candy melts firm up, place a couple of spiders on top.
  • Allow frosting and candy melts to firm up.
  • Enjoy!

SPider Eggs3

My thoughts: These are fun, easy and just a tiny bit creepy. A perfect October treat. The spiders take a little time and patience, but they can be made ahead of time and won’t hold you up when you go to make the cupcakes. I hope you have as much fun as I did with these! Enjoy!! ~r

Spider egg5

Other creepy and fun October treats you might enjoy: (click on a photo to see the recipe)

Edible Jello Earthworm CupcakesRadioactive Cupcakes filled with SLIME!Broken glass Cupcakes!!!Halloween Bundt Cake

Pumpkin Pie Spice Cookies

Pumpkin Pie Cutout cookies!

These cute little pumpkin cutout cookies are chock-full of pumpkin spices and capture the tastes of fall in every bite!

I really dislike pumpkin pie. This time of year it is found everywhere! I’ve discovered that it is truly the pumpkin I dislike though- not the spices. These cookies offer all the yummy spices of pumpkin pie without a hint of actual pumpkin… plus they are cute as can be! These cookies can be cut into any shape you like and decorated accordingly. I had a hard time not eating them all up before  I decorated them- so use frosting…or don’t…. maybe just cut them in circles and add a few sugar sprinkles to make them really easy!

Pumpkin Pie Cutout CookiesHere’s how we made the cookies- and how we decorated them. (printable recipe)

INGREDIENTS:

  • 2 sticks (1 cup) unsalted butter (softened)
  • 1 1/2 cups of granulated sugar
  • 2 eggs
  • 1 teaspoon of vanilla
  • 1 teaspoon of butter flavoring
  • 3 cups of flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 2 Tablespoons of pumpkin spice seasoning

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • In a large mixing bowl, cream together butter and sugar until smooth.
  • Add eggs, vanilla and butter flavoring and mix well.
  • Add all dry ingredients and mix until able to knead into a firm ball of dough (add additional flour if necessary).
  • Roll out on a floured counter with a flour coated rolling pin to desired thickness.
  • Cut using a large (I used a 6″) round cookie cutter
  • Use a knife or pizza cutter to divide circle into even triangle “pie” pieces.
  • Place cookies on ungreased cookie sheets and bake at 350F degrees for 8 to 10 minutes.
  • Slide baked cookies onto parchment paper to cool completely.
  • To decorate, use royal icing (so it will harden into a firm shell) my recipe for that is here.
  • Use thicker icing to outline the shape of the cookie and then flood the inside of the outline with thinner icing.

Pumpkin Pie Cut-out CookiesPumpkin Pie Cutouts CookiesPumpkin Pie Cutout cookies

  • Allow icing to harden up and then make the “crust” by using royal icing colored to match the cookies and swirling a loose “m” pattern across the end of each cookie.
  • Use a star tip to add a little white icing as “whipped cream”

Note: I wanted to add some cute factor to these yummy cookies and saw sugar cookies done as slices of pie on a REALLY fun blog called sweetsugarbelle.com. She does a GREAT job of showing the decorating process step-by-step, and I highly recommend you visit her site if you decide to make these cookies in slice form. The hardest part is the crust. I’m NOT a cake decorator and I really had to practice to get the crust to look acceptable. Her pictures and instruction were a big help! Plus the rest of this site is so addictive. Beautiful creations! Love it!

Slice of Pumpkin Pie CutoutsMy thoughts: YUM. Seriously yummy cookies. If you are up for a challenge make them into pie slices, but if you just want some simply delicious and EASY cookies just cut these into fun fall or Christmas shapes and sprinkle with a little colored sugar. Don’t omit that butter flavoring- you can find it with other flavors and extracts at the grocery- it adds such a yummy flavor!  Hope you get a chance to try these!!! Enjoy! ~r


Pumpkin Spice CookiesOther fun Thanksgiving recipe ideas~ click on a photo to see the recipe:

Cinnamon Upside Down Cakes!!Red velvet cookies with cream cheese icing!!Cinnamon Roll Cheesecake!!Brownie Oreo Cookie Cup

Tepee Cupcakes!

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Tepee CupcakesThese adorable little tepees are filled with yummy chocolate cake and are sure to make everyone smile at YOUR Thanksgiving feast!

Since I spent 8 months on the Navajo Nation and learned to love their culture and traditions, I thought I’d skip the Pilgrim themes and go straight for the Indians this Thanksgiving. My first trip out to the reservation I wondered if Tepees were even used by the Navajo. They are- but only for special ceremonies. The Navajo traditionally lived in round or multi-sided structures called hogans.

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Here is a picture of a ceremonial tepee and of my friend Rod by his family’s hogan.

I had quite a time making these cute little desserts, but I hope that my experimenting will help you make this perfectly the 1st time! They really aren’t difficult once you figure out what the best system is! I will give you my recipe 1st (that’s what you’re here for, right??) But after the recipe I will share my trials and tribulations in the process!

Teepee4

Here’s how to make these cute little treats: (printable recipe)

INGREDIENTS:

  • 24 pointed ice cream cones
  • One boxed cake mix in chocolate (or any flavor you like!), plus water, oil and eggs to make according to box.
  • One bag (12 oz) of Wilton Candy Melts in dark chocolate.
  • Leaf sprinkles (at least one to two cups of them)
  • Straight pretzel sticks
  • DIRECTIONS:
    Cover the entire top of a large springform pan with aluminum foil, wrapping it around several times.
  • Use a small knife or scissors to make a tiny slit in the center.
  • Push the pointed tip of one ice cream cone through the slit until the tip rests on the inside bottom of the pan.
  • Repeat this with the rest of the cones (depending on the size of your pan you may need to bake these in two batches).

Baking pointed cones

  • Preheat oven to 350F degrees.
  • Make cake mix according to box, and spoon or pipe into cones, filling them about 2/3 full.
  • Bake at 350F degrees for about 15-20 minutes.
  • Allow them to cool before removing.

Ice cream cone cupcakes

  • Use a knife to cut the points off of each cone. I scored around the edge with the knife and then just snapped the tip off with my fingers.
  • Trim off tops of cupcakes to make a flat “bottom”
  • Melt candy melts in microwave in 30 second increments, stirring in between, until melted and smooth.
  • Dip the flat end of the cone into the chocolate, coating it completely.
  • Dip chocolate into a bowl filled with leaf sprinkles.
  • Set coated cone on parchment paper to harden up.
  • Place remaining chocolate into a small zip-top bag and clip a corner.
  • Pipe a bit of chocolate on the top of each tepee and then stick 3 pretzel sticks into the top.
  • After chocolate has hardened up, serve and enjoy!!!

Teepee cupcakeTeepee CupcakeTeepee Cupcake

Teepee cupcakesThe story behind the cupcakes:

These are the result of much experimenting. I saw a picture of tepee cupcakes on Pinterest and was intrigued by this idea, but I couldn’t imagine how you would bake cake batter into a pointed cup…? So I googled the idea and discovered that nobody really has any very good ideas for this…? I wondered if I could maybe cut the top point off 1st, stick the bottom into something like cookie dough and pipe batter in to bake upside down? I tried this with the following result:

Recipe fail!These really made the most beautiful exploding volcano-type effect in the oven. It was very entertaining, although not what I was hoping for!

Many sites recommended poking the cones into disposable tin foil pans, but they all said to watch them closely because they tip…and to be careful of the hot cake batter when righting them. Oh my. Not my sort of recipe. Sounds like one big mess in my oven!

Eventually I tried the foil and springform pan idea and it was not only easy but very sturdy. Nothing tipped even a tiny bit!

Teepee Cupcakes

My thoughts: YUM! These are just delicious and fairly easy to make once you know how to get those cupcakes baked. My only advice: make sure you cut enough off the top that all three of those pretzels fit into the opening. A few of mine were too tight, and I had to use the chocolate melts to cement them in place. I hope you have fun making these! I certainly did!  Enjoy!! ~r

Other fun fall recipes here on Easybaked (click on a photo to see the recipe):

Caramel Pecan CookiesPeanut butter Acorn Cookies!Honey cut-out cookiesPumpkin Pie Dip!

Turtle Cookie Cups

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Turtle Cookie Cup

Chocolate cookie cups full of creamy caramel, chocolate and pecans.  So many fun fall flavors in one little dessert!

There’s something about November that makes me think caramel and pecans. Comfort food, maybe? Thanksgiving?  I’m not sure, but these yummy little treats hit the spot!  They are fun to make, and a pretty mini dessert for all those November and December get-togethers.

Here’s how they are made: (printable recipe)

INGREDIENTS:

Cookies:

  • 2 sticks (one cup) butter (softened)
  • 1 ½ cups sugar
  • 2 eggs
  • 1 teaspoon of vanilla extract
  • 2/3 cup unsweetened cocoa powder
  • 3 cups flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder

Toppings:

  • 1 bag of Wilton’s candy melts in milk chocolate
  • 2 cups of chopped pecans and about 60 whole pecans
  • 32 Kraft caramels (unwrapped)
  • 1 can (14oz) sweetened condensed milk
  • 1 stick (1/2 cup) butter

DIRECTIONS:

Cookies:

  • Preheat oven to 350 degrees
  • Add butter, sugar, eggs and vanilla together in a large mixing bowl
  • Blend on medium speed with a mixer until smooth
  • Gradually add dry ingredients and mix until smooth (use clean hands at the end, and knead into a soft ball of dough
  • Use a small cookie scoop (I used one that holds ½ tablespoon of batter) to portion your dough into mini muffin tins that have been sprayed with non-stick spray
  • Use a tart shaper, or a wooden spoon to press the dough into a cup shape.

Making cookie cups

  • Bake at 350F degrees for 7-8 minutes and remove from oven.
  • Press centers in a second time and allow cups to cool for just a couple of minutes.
  • Use a small paring knife to pop each cup out and allow them to cool on the counter.

Toppings:

  • Place caramels, sweetened condensed milk and butter into a medium saucepan and heat on medium over the stove until all of the caramels are melted.
  • Heat milk chocolate candy melts in the microwave in 30 second increments until melted and smooth.
  • Place chopped pecans into a small bowl.
  • To assemble, dip top edge of cup in candy melts and then in chopped nuts.

Dipping tops of cookie cups in chocolate

  • Place caramel sauce into a sturdy zip top bag and clip a corner.
  • Pipe caramel into each cup until filled completely and top with a whole almond.
  • Allow caramel and chocolate to firm up.
  • Store in an airtight container for 2-3 days.
  • Enjoy!

Turtle Cookie Cup2

My thoughts: These are a little time-consuming to make, but sooooo yummy. They are a perfect mini-dessert for any of the upcoming holidays, and they got RAVE reviews in my little world! That caramel….!!!! Enjoy! ~r

Other fun mini desserts here at Easybaked (click on a photo to see the recipe)

Cheesecake Sundaes Mint Creme Brownie CupsCake balls filled with cream cheese frostingMini chocolate chip cookie cheesecakes

Pumpkin Guts!

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Pumpkin Guts Dessert!

This delicious coconut cream pie dip is disguised as gooey pumpkin guts (with sliced almond “seeds”)~ a perfect Halloween treat!!

I love carving pumpkins. The smell is my favorite part, it reminds me of being very small and in a homemade costume anxiously awaiting trick-or-treat time. We always carved pumpkins several days earlier, but we lit them on Halloween and all evening the lids would quietly cook in the candle flame, filling the house with an indescribably wonderful scent that still reminds me of childhood whenever I smell it.

I carved a pumpkin for this recipe.

1. To serve this dip in.

2. To use as a reference in coloring this dessert!

Pumpkin Guts!!!!Isn’t it fun?  I savored the smell and enjoyed the squishy guts between my fingers…I even roasted a few seeds and ate them with salt as a reward for getting my pictures taken!

Want to know how to make this yummy fall treat?  It is SUPER easy!  (Printable recipe)

INGREDIENTS:

  • 3 cups of shredded sweet coconut (to desired consistency)
  • 1 cup of sliced almonds
  • 1 box (3.3 oz.) Jello Brand White Chocolate Pudding (instant)
  • Milk (to make pudding according to package)
  • Orange and yellow food coloring
  • Chocolate cookies for dipping!

DIRECTIONS:

  • Make pudding as directed on package and color to desired shade with food colors
  • Place coconut in a large zip-top bag and add the same food colors to the bag. Toss and mix coconut until colored as well.
  • Mix pudding with enough coconut to make a gooey pumpkin consistency.
  • Mix about half of the almonds in, and use the rest to sprinkle on top.
  • Serve with chocolate cookies or graham crackers for that “Almond Joy” taste!
  • Enjoy! 

Halloween dessert!My thoughts:  Well, I love coconut, almonds and chocolate- so this was a given “perfect” dessert for me!  I think it would be fun to serve this with a “murdered” pumpkin, I just didn’t have time to draw a dramatic face and stick a big knife in mine! Serve it up classy, or make it into a funny Halloween treat- either way, it is easy and soooooo yummy!  ~Enjoy!!!!! ~r

Pumpkin Guts!Other fun fall desserts here on Easybaked (click on a photo to see the recipe)

Halloween Swirl Cookies!!!Frosty Candy Corn Dessert!Ginger Maple CookiesSpider Cupcakes!

Fall Apple Cupcakes

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Apple CupcakesCelebrate fall with these cute little apple cupcakes! Filled with a chocolate chip “seed” core, these are sure to make everyone smile!

Well. Fall is here. I just began to notice the changing leaves this week, and of course every morning it’s a little bit darker on my drive to work.

Every fall, our family makes a special trip to a local orchard to sample apples, doughnuts and cider. As the temperatures drop I find myself looking forward to pumpkins and rustling leaves and all the fun flavors that come with this new season! These little cupcakes don’t taste like apples, but they sure do look like them!  I even added a fun seeded core to these, using my trusty cake pop maker.

Apple cupcakes filled with seeds

How fun is that? Surprise chocolate chips are always a plus in my book! You can skip the “core” if you want- just make solid-colored cupcakes instead of using my added steps in the recipe. Either way, these are a lot of fun and easy to make!

Here’s the recipe: (printable recipe)

INGREDIENTS:

  • 1 boxed white cake mix (plus oil, water and eggs to make according to package)
  • Food coloring gels in desired colors.
  • 1/2 cup of mini chocolate chips (if making core)
  • 2 sticks (1 cup) salted butter, softened
  • 2 sticks (1 cups) unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tablespoons of vanilla
  • Colored sugar sprinkles (in desired colors)
  • Fondant for stems and leaves (or use pretzel sticks for the stems and spearmint gummy leaves instead!)

DIRECTIONS:

  • Make cake mix according to package
  • Remove one cup of batter and place in a separate bowl.
  • Mix in mini chocolate chips.
  • Bake in cakepop maker (or use a small mini-muffin tin), making 24 cake pops (or mini-muffins)
  • Divide remaining batter into separate bowls and color using color gels. I did green, red and yellow apples, but you can do just one of those colors if you want.
  • Place cupcake liners into tins and spoon just a small amount of batter into each liner.
  • Use a cake pop to spread batter evenly into bottom of liner and then leave the cake pop in the center.
  • Spoon remaining batter evenly over the cake pops, covering each pop completely.

Cake pop apple coresCake pop apple cores

  • Bake at 350F degrees for 15-18 minutes.
  • Cool completely.
  • Make frosting by placing butters, powdered sugar and vanilla in a large mixing bowl and beating on high for 3-4 minutes until very light and fluffy.
  • Use a medium cookie scoop to scoop frosting on each cupcake, and then turn cupcake upside down into a bowl of decorating sugar, pressing until all of frosting is covered in sugar.
  • Decorate with fondant leaves and stems, or use pretzels and spearmint leaves.
  • To use fondant, you can buy it already made in white and color it with gel in green and brown, or you can make it from scratch and color it the same way. 
  • Use a leaf fondant cutter to make leaves and just roll and cut the stems.
  • If you are new to fondant, we did a tutorial on it here.  It is MUCH easier than it seems like it would be, and you can make such cute decorations with it!

Apple Cupcakes

My thoughts: These are such a happy fall treat! You can go all- out and make little chocolate chip cores, or just make plain cupcakes in various colors.  Either way, they are a yummy, easy, fall treat that look beautiful on a fall-themed table.  Hope you get a chance to try these!  Enjoy!! ~Ruthanne

Apple Cupcakes!

Other fun fall recipes here on easybaked:

Honey cut-out cookiesFall Acorn Cupcakes!German Chocolate CookiePeanut butter Acorn Cookies!

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