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Pretzel Spiderweb Halloween Treats

Oct 21 by Michelle

pretzel-spider-web-halloween-treats

Here’s a super cute Halloween treat idea to make…pretzel spiderwebs! You can even have your little ones help make them!

Supplies Needed:

  • Pretzel Sticks
  • White chocolate melts
  • Sprinkles

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Start by laying out your pretzels in star shapes using 5 or 6 per spiderweb on piece of wax paper. Melt your white chocolate in a piping bag and squirt a big dot in the middle. Then make circles around and around all the pretzels! Add some Halloween sprinkles then pop them in the fridge for 30 minutes.

pretzel-spiderweb-halloween-treats-1

They are SO funny and will be devoured by your guests in no time!

Pumpkin Spice Muddy Buddies

Sep 12 by Michelle

pumpkin-muddy-buddies-fall-treat

Muddy Buddy Ingredients:

  • 4 Cup any Chex cereal
  • 1 Cup Ghirardelli white chocolate wafers
  • 1 TBSP pumpkin pie spice
  • 1 Cup powdered sugar
  • 1 bag candy corn
  • 1 bag candy pumpkins
  • 1 bag of M&M’s

pumpkin-muddy-buddies-fall-treat-1

Instructions:

  1. Pour the Chex cereal into a large Ziploc bag. Set aside. Using a double boiler, add the white chocolate. Stir and add the pumpkin pie seasoning while the chocolate is melting, stir to mix throughout the melted chocolate.
  2. Pour the melted chocolate into the bagged Chex mix, shaking the bag to cover all of the cereal pieces.
  3. Next, add the powdered sugar, shake well.
  4. Empty the bag of Chex mix into a large bowl with the candy and toss together.

Pumpkin Cake Pops

Sep 12 by Michelle

 

pumpkin-cake-pop-halloween-treat

Cake Ingredients:
2 ¾ C flour
1 TBSP baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
½ tsp ginger
2 C sugar
½ tsp salt
1 ½ sticks of unsalted butter, room temp
4 eggs, room temp
¼ C vegetable oil
1 15 oz can of pumpkin
½ C whole milk
1 tsp vanilla

Let’s make the cake balls:

Necessary Ingredients:

  • Cake
  • 1 container of Cream Cheese ready-made frosting
  • Wax paper
  • 2 cookie sheets
  • Cling wrap

Candy Coating Ingredients:

  • 2 bags Wilton Orange candy coating
  • Orange sprinkles
  • Package of straws or candy sticks
  • Microwave safe bowl
  • 2 cookie sheets
  • Wax paper

Icing for the pumpkin vines:

  • 2 egg whites
  • 1 C powder sugar
  • ½ tsp cream of tartar
  • Gel food coloring, green

pumpkin-cake-pop-fall-treat

Making the cake:
Let’s start by preheating the oven to 350 degrees. Put all of your dry ingredients into a large bowl, mixing all ingredients together. Add the softened butter a tablespoon at a time, beating 1 ½ minutes until the dry ingredients are thoroughly blended with the butter. Grab a second bowl and add the eggs, oil, pumpkin, milk, and vanilla whisking as you add each ingredients. Divide the egg mixture into halves then add the first half to to the dry and butter mixture. Beat on medium speed for 1 ½ minutes. Then slowly add the rest of the egg mixture ½ beating both sides and the bottom of the pan. Put all of your dry ingredients into a large bowl, mixing all ingredients together. Add the softened butter a tablespoon at a time, beating 1 ½ minutes until the dry ingredients are thoroughly blended with the butter. Grab a second bowl and add the eggs, oil, pumpkin, milk, and vanilla whisking as you add each ingredients. Divide the egg mixture into halves then add the first half to to the dry and butter mixture. Beat on medium speed for 1 ½ minutes. Then slowly add the rest of the egg mixture ½ half of it at a time beating for 20 seconds after each addition. Prep a large cake pan using Pam spray treating both the sides and the bottom of the pan. Pour the batter into the prepared cake pan and bake at 350 degrees for 30-35 minutes. When done remove from oven and allow to completely cool.

Making the cake balls:
Tape the wax paper to the top of the cookie sheets. Next crumble the cooled cake into a large mixing bowl. Continue until the entire cake is crumbled into a fine texture. Add ¾ of the cream cheese frosting mixing it with the crumbled cake until they are thoroughly combined. Place the cake and frosting mixture in your refrigerator for at least 30 minutes before making it into balls. Using a small ice cream scoop make cake balls about 1 ½ inch size. Work with them to ensure that they will hold a round shape. Place each one on the covered cookie sheets. Lastly, cover each sheet with cling wrap and place them in the freezer for about 15 minutes. Now you want them to be firm but not frozen.

Let’s melt the candy coating:
Pour the orange candy coating into a microwave safe bowl. Place the bowl in your microwave on medium heat for 30 seconds at a time, stir after each 30 second cycle. Don’t over cook the candy coating.

Ready to make cake pops:
1st step:
Next dip one end of the straw or candy sticks into the melted candy coating and immediately stick each one into a cake ball about ¼ inch deep. Place the completed cake balls into the refrigerator for 5 or more minutes to harden.
2nd step:
Remove several cake pops from the refrigerator at a time (this will allow the remaining cake balls to stay firm until ready to be dipped into the candy coating). Using a spoon or fork place the cake balls into the melted candy coating (do not use the candy stick or the straw to hold them). Make sure each cake ball is totally covered. Sprinkle each coated cake ball with the orange sprinkles. Return the completed cake balls to the refrigerator to stay firm. Repeat until all of your cake balls are done.

And now the royal icing:
Combine all of the ingredients except the food coloring in a mixing bowl on medium speed for 4 minutes. If icing isn’t stiff enough, you’ll want to add ¼ cup more of powdered sugar until it becomes stiff. Add several drops of green gel food coloring to the bowl, mixing well. Spoon the icing into a piping bag with a #2 tip.

Adding the vines to the pumpkins:
Start at the top of the cake pop where the straw is inserted and begin making the pumpkin vines by squeezing out a small amount of the icing in a circle motion. Add several small heart shaped leaves on top and around the straw or cake pop, Allow to dry completely before serving.

Storing your cake pops:
Refrigerate and store completed cake pops in airtight containers in flat layers separated with paper towels (if they aren’t individually packaged). Nest when ready to defrost, this storage will keep the condensation on the outside of the container or package and not on the cake pops.

American Flag Meat and Cheese Tray

Jun 7 by Michelle

american-flag-cheese-tray

I found this American flag meat and cheese tray on Pinterest (with no source) and just had to share! How clever to line up slices of cheese and ritz crackers in rows. Put sliced meat in the left hand corner and use a star cookie cutter to cut the cheese. Adorable to bring to a 4th of July party!

Mini Sugar Cookie Fruit Pizzas

May 22 by Michelle

mini-sugar-cookie-fruit-pizzas-recipe

Preptime: 20 minutes (excluding decorating)

Cooktime: 8-10 minutes

Makes about 10+ cookies depending on size

mini-sugar-cookie-fruit-pizzas

Cookie ingredients:

  • ¾ cup butter, room temperature
  • 1-8 oz pkg cream cheese, room temperature
  • 1 cup of granulated sugar
  • ½ cup powdered sugar
  • 1 egg, room temperature
  • 1 tsp almond extract
  • 2 ¾ cup of flour + ¾ cups (divided)
  • ½ tsp baking powder
  • ½ tsp salt if using unsalted butter (otherwise omit this ingredient if using salted butter)

Cookie Decoration Ingredients:

  • 4 oz cream cheese, softened
  • ¼ cup of marshmallow cream
  • 1 tbsp lemon curd
  • ¼ cup of blackberries (halved if you like)
  • ¼ cup of blueberries
  • ¼ cup of kiwi (peeled and sliced, diced, or quartered)
  • ¼ cup of strawberries (sliced, halved, quartered, or diced)
  • ¼ cup of raspberries

mini-sugar-cookie-fruit-pizza-frosting

Cookie Directions:

  1. Preheat oven to 375 degrees and prepare a baking sheet lined with parchment paper and lightly greased with cooking spray (I always use coconut oil).
  2. In a large bowl with a hand held mixer cream together butter, cream cheese, sugars, egg and extract on medium speed until light and fluffy.
  3. Next add in the dry ingredients to the same bowl and blend until soft dough forms; if you need to add ¼ cup of additional flour until you get that soft consistency. *Altitude and temperature can affect how much more flour you need to add; but don’t worry as long as you don’t over mix the cookie will yield soft results.
  4. On a lightly floured surface, dump the cookie dough out of the bowl, and pat down with your palms to form a square or circle about 3/8 inches; you want a thick dough as this will help the cookies to keep soft; a thinner dough will produce crunchier cookies and no sugar cookie should be crunchy.
  5. Cut the preferred shape out using a cookie cutter dipped lightly in flour or a biscuit cutter and place on prepared baking sheet about 2 inches apart.
  6. Bake the cookie for 8-10 minutes; allow to cool for 5 minutes on pan before transferring to cooling rack
  7. Once cookies have cooled completely about 35 minutes to hour, then its time to frost them.

Decorating directions:

  1. In a small bowl with a silicone spatula, whip the cream cheese, marshmallow cream, and lemon curd together until creamy and smooth.
  2. Spread the frosting on each cookie and decorate, as you like with the fruit. This is a great way to get your kids in the kitchen and allow them to get creative with their cookies. Store in the refrigerator in an airtight container; especially if it’s really hot (during peak Spring/Summer months) until ready to serve.

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4th-of-july-fruit-pizzas

mini-sugar-cookie-fruit-pizzas-for-kids

4th of July Dipped Oreo Flags

May 20 by Michelle

oreo-4th-of-july-dessert-flags
Here’s a cute idea for the 4th of July…make flag oreo cookies! They would be so cute laid out on a platter. They are so easy to make too!
Ingredients:
  • 12 OREO cookies
  • 1/2 cup white candy melts
  • 1/4 cup red candy melts
  • 2 Tablespoons vegetable shortening or lard
  • Blue & White Star Sprinkles

4th-of-july-dipped-oreos

Directions:
  1. Prepare a surface with parchment paper or a silicone baking mat for the candy-dipped OREOs to dry on.
  2. Melt the white candy melts in a microwave-safe bowl, along with a tablespoon of shortening, heating for 20 second bursts and stirring in between until you reach a smooth consistency.
  3. Dip the OREOs halfway into the melted white candy, pull out and let any excess candy drip off, and then double dip.
  4. Allow the white candy coating to dry – I found that by the time I was done the 12th cookie, the 1st cookie was dry.
  5. Melt the red candy melts using the same method outlined above.
  6. Using a spoon, drizzle the melted red candy over the white candy coating in straight stripes. Immediately sprinkle the Star sprinkles overtop.

Allow to dry before serving or storing. Will keep in a covered container for two weeks.

4th-of-july-dipped-oreo-flags

4th-of-july-oreo-flag-dessert

Reeses Oreo Bat Treats

Oct 31 by Michelle

reeses-oreo-halloween-bats

Here are cute Halloween bat treats to make for the kids! They are pretty easy and will surely get a laugh out of the kids!

Supplies Needed:

  • Reeses peanut butter cups
  • Candy eyes
  • Frosting/white chocolate
  • Oreos

Twist off the top of an oreo and cut it in half. Put a dot of frosting or white chocolate on the peanut butter cup and stick them to it like wings. After they are dry put the candy eyes on. (Thanks to Adriana for letting me share them!)

About Me

Welcome to Crafty Recipes...I'm so happy you're here! I'm Michelle; a 20-something, crafty mom who loves to keep busy! You can also find me over on CraftyMorning.com :-)

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