Halloween is coming up and I am always experimenting with different sweet treats to make for my trick-or-treaters.  Of course it is always great when I am able to incorporate halloween candy inside of the treats… for some reason my kiddies go bonkers over that. Of course for me I’m not really a candy freak like the rest of them but I do love my sweets so I guess thats why this recipe was perfect because it pleased all of us.

I used Jenny from Picky Palates, White Chocolate Cake Bars recipe and added some candy corns into it.  It definitely was delish and great for Halloween spirit.  If you want to whip up a batch of these for Monday then trust me you will have trick-or-treaters coming from across town.

Enjoy and Happy Hallows Eve!!!!!

White Chocolate Candy Corn Cake Bars

Ingredients

1 box yellow cake mix

1 large egg

1 stick (1/2 cup) unsalted butter, softened

4 1/2 full graham crackers

10 ounce bag white chocolate chips

2 cups mini marshmallows

1-2 cups of candy corns

1/2 cup sweetened condensed milk

Directions

Preheat oven to 350 degrees F. and line an 8×8 inch baking pan with tin foil that’s been generously sprayed with cooking spray. Make sure foil goes all the way up and over the edges for this one. It will be a full pan.

Place cake mix, egg, and butter into a large mixing bowl. Mix with hands until a nice dough forms. similar to a cookie dough.

Press half of the dough into the bottom of the prepared pan. Layer with graham crackers, white chips then marshmallows then candy corns. Top with remaining half of dough pressing evenly.

Drizzle sweetened condensed milk over top then bake for 28-33 minutes, until cooked through and golden brown on top. Remove from oven. Let cool for 5 minutes then take a plastic knife and run along edges to loosen marshmallow (this will make your life easier when pulling foil out of pan to remove bars Let cool completely then remove bars from pan with foil edges. Cut off all edges if desired, about 1/2 inch each side. I save the edges to snack on too. Cut bars into squares and serve.

They are delicious room temperature or chilled.

12 to 16 servings

Enjoy!

So the countdown is upon us for celebrating Halloween.  Do you need to bring something sweet and tasty to your son or daughters school?

I know I do.

If your in a jam and don’t have a lot of time here is a great opportunity to buss out the cupcake tin and whip up a batch of yummy Pumpkin Cupcakes with Cream Cheese Frosting.  At the end, you get to top it off with a little surprise of candy love, that’s right candy corn love.

SO….. hop, skip, or jump in the kitchen and start baking, your kids will love it!

Enjoy!

Pumpkin Cupcakes With Cream Cheese Frosting

(From Real Simple)

1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)
1/2 teaspoon pumpkin pie spice
1 15-ounce can pumpkin puree
2 8-ounce bars cream cheese, at room temperature
2 cups confectioners’ sugar
24 pieces candy corn

Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.

Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.

Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.

Halloween is almost here, and if your like me your waiting to the last minute to find a halloween costume… SIGH! Maybe I will go this year as a crazy mother on the verge of a meltdown… I wonder if that would go well!?!

I guess I really don’t need to dress up for that lately since everywhere I turn I think my kids are waiting to see if I’ll jump off a very high bridge because they have been testing my nerves.

Yep! Definitely going as a mother whose lost it!

If you feel like you can relate to how I feel then you  definitely need to make some of these tasty cocktails, from Fine Living, for yourself, especially if your having a halloween party or gathering.

• Cemetary Slime Punch: non-alchoholic diet root beer and frozen yogurt, gruesome looking punch.

• Witches Brew: A mixture of pineapple and cranberry, with a shot of malibu rum.

• Blood Sucker Punch: This vampire-friendly cocktail, with triple sec, vodka and pineapple juice.  Add strawberry or raspberry puree to add streams of “blood” down the sides of the glass.

• Bloody Brain Shooter:  Become the mad-scientist you’ve always wanted with this Bloody Brain Shooter.  Add chilled vodka and lime juice to a shot glass, then use a straw to drip Irish cream into the glass.  The acidic lime juice will cause the Irish cream to curdle, creating realistic strands of “brain.” Crazy eh!!!!

• Liquefied Ghost:  Mix vanilla simple syrup, cream, vodka and soda and serve in a martini glass.  This is what we call a grown-up milkshake… Yum!

• Zombie Cocktail: Add apricot brandy and three types of rum: light, dark and high-proof Bacardi 151. Grenadine and orange juice give the drink its lovely pumpkin hue.

• Black Devil Martini: Dark rum and a black-olive garnish gives this drink its midnight hue, rim the glass with coarse orange sugar.

• Vampire Cocktail: This dessert-worthy combination of vanilla ice cream, triple sec and white crème de cacao.

If your anything like my sweet tooth hungry belly pickney (fyi, pickney in Jamaican means children) then your jelly bean fanatics.  No matter what time of day, when they see jelly beans they go nuts over them.  So you know when its Halloween time and these colorful candies come out they are on cloud nine.

So when I heard that the Jelly Belly Candy Company had launched a new line of jelly beans that were particularly targeting this Halloween holiday I was quite excited to see how my kiddies would react to these lil mischievous jelly beans.   I could just imagine what my son would say to me while, shoving his little hand inside a jar of multi-colored jelly beans expecting to taste blue jelly beans and coming to find out what he was tasting was toothpaste.  Or what about expecting to taste yellow one and it really be moldy cheese, or buttered popcorn. Hahaha!

All these crazy creations are being made possible by BeanBoozled, where you are given the chance to mix and match your own blend of jelly beans online.  Pretty funny… Eh!

I know my son would get a huge kick out of it…. Would you?

• Oreo Cookies and Cream Cheesecake Bars, there even better than they look!

• Table manners and children, what a long process.

• Snickers, yum-o, what’s your favorite Halloween candy?

• Dulce de Leche, kinda like caramel.

• Do you like fried chicken…. well then learn these tips for frying.

(Image: Kelly Gifford/Flickr)

I must admit, that I am more prone to buy candy for Halloween that I like more than anything just incase there is left over.

I know, I know…. that’s bad huh?!

Well I can’t help it, ever since I started trick-or-treating as a child I would go goo goo over snickers!  I love the combination of peanuts and chocolate and caramel.  YUM-O!

Now if you ask my kiddies my son would totally say Mike-and-Ikes or Sour Patches and my daughter would say lollipops… she doesn’t care what kind as long as its on a stick, she’ll eat it!

I know, my kind of girl… takes after her mother!

So as you prepare for this candy run holiday, which is really the only reason we all celebrate it, and are induced on a sugar rushed roller coaster tell me…

What’s your favorite halloween candy?!?

• Are you anti-third slice when it comes to the Club Sandwich? — Serious Eats

• Is there really a secret to obtaining the perfect checkerboard cake? — Epi-Log

• Though Paula Deen focuses on food, she does have to make sure to keep looking good. — Eat Me Daily

• October is near, and the pumpkins are almost out, why not celebrate with a little Pumking Imperial Pumpkin Ale. — Slashfood

• Picture the total amount of McDonalds can pretty much take up the entire United Sates, look for yourself. — The Food Section