Archive for the ‘Kid Friendly Fun’ Category

Sweet Halloween Recipe Ideas

Tuesday, October 17th, 2017

We’ve rounded up three tasty treats that will be delicious and decorative at your Halloween party this year. Share your spooky, cute and sweet ideas in the comments below!

Black & Orange Whoopie Pies

Bring the colors of All Hallow’s Eve to your dessert table with this recipe, or add food coloring to our whoopie pie recipe.

Marshmallow Ghost Cupcakes

These cute cupcakes are simple to make, and you can even try out our vanilla-almond buttercream frosting on the top!

Peanut Butter Spider Cookies

A twist on the classic peanut butter blossom cookies, this cookie recipe is charming and spooky.

Whoopie Pies by Flickr user JoyPeanut Butter Blossom Cookies

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Pumpkin Pie Fudge Recipe

Tuesday, October 3rd, 2017

We’re breaking away from the traditional chocolate and peanut butter for October to bring you a seasonal fudge you’ll want to make all year long. Make this recipe a little more decorative by using autumn-themed cookie cutters or just stick to the classic squares when serving.

Li'l Pumpkin Gourd Candy Dish | Meadowbrook Gourds | Sturbridge Yankee Workshop

What You’ll Need:

  • 9×9 inch pan; cooking spray; 3-quart saucepan; candy thermometer
  • 2/3 cup evaporated milk
  • 2½ cups granulated sugar
  • 3/4 cup canned pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1 cup white chocolate chips
  • 7 ounces marshmallow creme
  • 2 tablespoons butter, room temperature
  • 1 teaspoon vanilla extract

Directions:

  1. Spray or butter a 9×9 inch pan and set aside.
  2. In a 3-quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
  3. Mix in pumpkin puree, cinnamon and pumpkin pie spice and bring back to a boil.
  4. Cook while stirring constantly for about 18 minutes, or until the temperature reaches 230°F. Remove saucepan from the heat and allow to cool slightly, for about 2 to 3 minutes.
  5. Pour the white chocolate chips into a large bowl and pour the fudge mixture over the white chocolate chips. Let stand for about 5 minutes to allow the white chocolate to soften; stir until smooth.
  6. Mix in marshmallow creme, butter and vanilla until butter is melted and mixture is smooth. Pour into prepared 9×9 inch pan.
  7. Cool completely before removing from pan; cut into squares and store in a cool, dry place.

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September Recipe Recap

Tuesday, September 26th, 2017

Homemade BBQ Chicken Pizza

As September winds down and we get ready for October, we’re taking a look back at the recipes we’ve featured over the past three weeks. Put these recipes to good use this week, and stay tuned as we move onward to October treats!

BBQ Chicken Pizza

We recommend using homemade crust as the base for this pizza, as well as saving a few slices as leftovers.

Chocolate MilkshakeChocolate Milkshake

We shared this recipe on Milkshake Day, but its creaminess and decadence will have you returning to the recipe even as the days get colder (it’s that good!).

Chicken, Potato and Wild Rice Soup

We actually compiled five hearty chicken recipes last week, but this soup recipe is perfect for fall as it contains simple ingredients that will warm you on the coolest of days.

What recipes did you try during the month of September?

Tell us in the comments below and share what you’ll be concocting during October – whether it’s candy, spooky cookies, Halloween party treats or a festive fall dish.

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