Happy Halloween, Baby: Pops and Cake

Alrighty, so I saw these on another website (opens to a new window!) a couple of weeks ago, and for my daughter’s halloweeny get together (in which I did not play Type O Negative, I promise) I made them.

By memory, which means that hey, I’m not completely losing my mind. 😀

It was really fun. I think these could easily be adapted for other holidays. And don’t worry, if you don’t have a microwave like me, you can put a bowl over simmering water and melt them gently that way.

(And if I can do it, anyone can! :O)

And then I made cupcakes. Delicious, delicious cupcakes.
I might need to go get one right now.

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Kool Aid Pie

I love getting these ‘weird’ recipes in my inbox. This is really easy for kids to make. In hindsight, I think I should’ve let Kelly do this.

But I did it myself.
I’m so mature.
(Plus Kels doesn’t like pie. What 12 year old doesn’t like PIE?!)

Whatcha Need:

1 envelope Kool-Aid
1 14oz can of Sweetened Condensed Milk
1 8 oz container of Cool Whip
1 Graham Cracker Crust

Whatcha Do:

1. Mix Kool-Aid and SCM together well.
2. Fold into Cool Whip.
3. Pour into graham cracker crust.
4. Refrigerate a few hours before eating.

Simple.

Apple Pecan Butterscotch Cobbler

Sorry that the photos suck of late, but I had already plopped myself on my sofa and was not getting up in orer to make the pictures suck less. But it’s good. Go getcha some.

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1 (12 ounce) package Butterscotch flavored Morsels (2 cups)
1/4 cup brown sugar, firmly packed
1/4 cup all-purpose flour
1/2 teaspoon cinnamon
2 1/2 pounds tart apples, peeled and diced
Topping:
1/2 cup all-purpose flour
1/4 cup brown sugar, firmly packed
4 tablespoons butter
1 cup pecans, chopped
3/4 cup quick or old fashioned oats, uncooked
Preheat oven to 375 degrees. In a small bowl, combine butterscotch morsels, brown sugar, flour and cinnamon; set aside. Place apples in a 13×9 inch baking pan; sprinkle morsel mixture over apples. Bake 20 minutes.
Topping: Combine flour, brown sugar, cut in butter until crumbly. Stir in pecans and oats; sprinkle over apple mixture. Bake 30 minutes until apples are tender. Cool slightly.

Oatmeal Bars

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So it’s been a while – about a month! I’ve been steadily saving up recipes and finally got my butt to the grocery store yesterday with a plan: Meatloaf, mashed potatoes, corn, and for dessert, Martha Stewart’s Oatmeal Bars. Lunch isn’t made yet (alright, there was a technical malfunction; the hamburger meat wasn’t taken out till this morning. Not my fault tho! S’what I get for having minions.)

I made the Oatmeal Bars last night, and couldn’t resist a bite last night. They are so good. Obscenely sweet, so make sure you cut them into small pieces. A little definitely goes a long way.

Oatmeal Bars – Martha Stewart

Ingredients
Makes 1 dozen

  • Vegetable-oil cooking spray
  • 48 soft caramel-candy cubes
  • 1/2 cup heavy cream
  • 2 cups old-fashioned rolled oats
  • 2 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 10 ounces (2 1/2 sticks) unsalted butter, cut into small pieces
  • 1 cup semisweet chocolate chips

Directions

  1. Preheat oven to 350 degrees. Coat a 9-by-13- inch baking pan with cooking spray. Line with a 9-by-21-inch sheet of parchment paper, leaving a 2-inch overhang on each short side. Put caramels and cream in a small saucepan; cook over medium heat, stirring occasionally, until caramels are melted, about 5 minutes. Let cool.
  2. Stir together oats, flour, brown sugar, baking soda, and the salt in a large bowl. Blend in butter with a fork or your fingertips until mixture resembles coarse meal; press half of mixture onto bottom of lined pan. Bake until just set and starting to color around edges, about 20 minutes. Let cool in pan on a wire rack 5 minutes.
  3. Sprinkle crust with chocolate chips; drizzle with caramel mixture. Top with remaining crumb mixture. Bake until pale golden, 20 to 25 minutes. Let cool completely in pan before cutting into squares.

More photos:

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Getting ready to melt the caramel and cream

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Melting the caramel and cream.

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All melted!

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My parchment papering skillz are mad, yo.

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Dry ingredients are a-mixed.

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I ditched double knives and a pastry cutter for my hands to incorporate the butter.

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First layer in the pan.

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First layer baked and the chocolate and caramel layers have been added, along with the top crust.

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Fresh out the oven.

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Cooled and cut.

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Cooled and cut – I love this photo!

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They were so gooey even after they were cooled. Decadent and delicious! 😀

Banana Cream Parfait

Banana Cream Parfait

Next time, I’ll make them with more pudding, and less Cool Whip.
It’s really tasty, though 🙂

Banana Cream Parfait
Country Woman

SERVINGS: 4
CATEGORY: Dessert
METHOD: Chill
TIME: Prep/Total Time: 25 min.

Ingredients:
1 package (3-1/2 ounces) instant banana pudding mix
2 cups cold milk
1/2 cup graham cracker crumbs
2 medium ripe bananas, sliced
Whipped cream
4 maraschino cherries, optional

Directions:
Prepare pudding according to package directions, using the 2 cups cold milk. Sprinkle 1 tablespoon graham cracker crumbs into each of four parfait or dessert glasses. Top crumbs with 1/4 cup prepared pudding and half of the banana slices. Repeat layers of crumbs, pudding and banana slices. top each dessert with a dollop of whipped cream and garnish with a cherry, if desired. Yield: 4 servings.

Nutrition Facts
One serving: (1 each) Calories: 263 Fat: 5 g Saturated Fat: 3 g Cholesterol: 17 mg Sodium: 471 mg Carbohydrate: 50 g Fiber: 2 g Protein: 5 g

Original Recipe Found Here.
MORE FOOD PHOTOS: FOOD PORN. (My FLICKR set)