Easy Chocolate Ghost Trifles

If you’re looking for an easy Halloween dessert, it doesn’t get much easier than these adorable ghost chocolate trifles! Made with a chocolate sheet cake, whipped cream and some cute little eyes, these can be assembled within minutes! They&…

If you’re looking for an easy Halloween dessert, it doesn’t get much easier than these adorable ghost chocolate trifles! Made with a chocolate sheet cake, whipped cream and some cute little eyes, these can be assembled within minutes! They’re also great because they’re not overly sweet. Halloween is all about the treats, so if you’re […]

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Caramel Corn

We make popcorn almost every single week. It is our boys favorite snack. They love munching on big handfuls while we watch movies, sports, or play family games. We usually do regular popcorn with butter and salt, but sometimes we splurge and make marsh…

We make popcorn almost every single week. It is our boys favorite snack. They love munching on big handfuls while we watch movies, sports, or play family games. We usually do regular popcorn with butter and salt, but sometimes we splurge and make marshmallow popcorn, kettle corn, peanut butter popcorn, or Homemade Caramel Corn. Caramel…

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Halloween Popcorn Balls

Halloween Popcorn Balls combine mini candy corn and seasonal sprinkles with the traditional popcorn to make a fun treat that is perfect for spooky season!  If you’re looking for a fun and simple Halloween inspired treat, look no further than these festive Halloween Popcorn Balls. I have fond memories of enjoying popcorn balls with my …

The post Halloween Popcorn Balls appeared first on My Baking Addiction.

      

Halloween Popcorn Balls combine mini candy corn and seasonal sprinkles with the traditional popcorn to make a fun treat that is perfect for spooky season! 

Pumpkin-shaped bowl filled with halloween popcorn balls

If you’re looking for a fun and simple Halloween inspired treat, look no further than these festive Halloween Popcorn Balls.

I have fond memories of enjoying popcorn balls with my family at Christmastime, so I thought, why not extend that joy to Halloween?

Although the popcorn balls I loved at Christmastime were not homemade, they were always something that I looked forward to every Christmas Eve as a kid!

There was just something about that sweet, salty and sticky combo that I just adored, so now I want to pass along this sweet treat and fond memories to my girl, but we’re making them homemade!

These Halloween Popcorn Balls are pretty simple to make, but they do involve boiling sugar, so you’ll only want little kiddos getting involved with the steps after the mixture has cooled enough to handle. But let me tell ya, rolling and decorating these adorable popcorn balls will be fun for the whole family!

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30 Spooky, Odd, and Adorable Pumpkin Carving Ideas

Pumpkin carving is arguably one of the best parts of fall right up there with swapping your summer clothes for fuzzy sweaters. Much like dyeing Easter eggs, it’s an activity that involves a whole family or group of friends, and everyone gets to put the…

Pumpkin carving is arguably one of the best parts of fall right up there with swapping your summer clothes for fuzzy sweaters. Much like dyeing Easter eggs, it’s an activity that involves a whole family or group of friends, and everyone gets to put their unique spin on their own.

In my family, pumpkin carving often becomes somewhat of a contest (even if that’s not explicitly stated) and everyone comes to the table with what they believe is the best, most original idea, and ways to accomplish it. My dad has broken out the drill and a Dremel, and last year, I carved my entire pumpkin using a flathead screwdriver—whatever gets the job done.

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12 Fun Recipes To Make For The Rest Of October.

Sharing some delicious recipes for October today – perfect for the rest of the month and Halloween! Fun soups, sandwiches, desserts and even hocus pocus punch that is a must try! I’ve got the best recipe ideas for you to make in the last few weeks of October! Throw on your favorite Halloween movie and […]

The post 12 Fun Recipes To Make For The Rest Of October. appeared first on How Sweet Eats.

Sharing some delicious recipes for October today – perfect for the rest of the month and Halloween! Fun soups, sandwiches, desserts and even hocus pocus punch that is a must try!

I’ve got the best recipe ideas for you to make in the last few weeks of October!

12 october recipes

Throw on your favorite Halloween movie and make a treat or cozy up with a bowl of soup. These October recipes are seriously dreamy.

12 October Recipes

(more…)

The post 12 Fun Recipes To Make For The Rest Of October. appeared first on How Sweet Eats.

Pumpkin Scones

I love a GOOD scone. Strawberry, blueberry, chocolate chip, and peach scones are a few of my favorites, they are all so delicious. But during the fall months, I am all about Pumpkin Scones. The pumpkin scones are soft, moist, and spiced with the perfec…

I love a GOOD scone. Strawberry, blueberry, chocolate chip, and peach scones are a few of my favorites, they are all so delicious. But during the fall months, I am all about Pumpkin Scones. The pumpkin scones are soft, moist, and spiced with the perfect mixture of cinnamon, nutmeg, ginger, and cloves. The scones also…

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14 Frightfully Fun Halloween Treats

Hey Boos! Halloween is on the horizon which means it’s the season for some spooktacular treats. And I have a bunch of fun ideas to help you trick yours out this year. From cakes and cupcakes to cookies and cake pops (of course). They’re spooky and they’re cute and they’re bound to make someone scream […]

14 Frightfully Fun Halloween Treats

Hey Boos! Halloween is on the horizon which means it’s the season for some spooktacular treats. And I have a bunch of fun ideas to help you trick yours out this year. From cakes and cupcakes to cookies and cake pops (of course). They’re spooky and they’re cute and they’re bound to make someone scream with excitement. 

Let’s take a look…

(more…)

Perfect Pumpkin Cake

This classic pumpkin cake recipe is moist and perfectly spiced! Top with cream cheese frosting for an irresistible treat. Here’s…

A Couple Cooks – Recipes worth repeating.

This classic pumpkin cake recipe is moist and perfectly spiced! Top with cream cheese frosting for an irresistible treat.

Pumpkin Cake

Here’s a recipe that’s just right for the season: this classic Pumpkin Cake recipe! It’s everything you want a pumpkin cake to be: thick and moist, scented with cinnamon, ginger and nutmeg. The best part? A layer of tangy, fluffy cream cheese frosting is its ideal flavor match. It’s so classic and irresistible, you’ll want to make it for every gathering. It’s great for fall dinner parties, Halloween, Thanksgiving, or really anytime you’re craving pumpkin goodness! Let’s get to it.

Ingredients in this pumpkin cake recipe

This pumpkin cake recipe is exactly what we look for in this type of cake: beautifully moist and just sweet enough. It’s scented with just the right amount of pumpkin spices, and it’s not too rich. The recipe came about when we asked our 4 year old what else we should make with pumpkin and he said without missing a beat, “Pumpkin cake!” The cake base is similar to our Pumpkin Spice Muffins, and we created a new frosting recipe for the top. Here are the ingredients in this pumpkin cake:

  • All-purpose flour
  • Pumpkin pie spice
  • Baking soda, baking powder, and salt
  • Dark brown sugar and granulated sugar
  • Pumpkin puree
  • Eggs
  • Neutral oil
  • Unsweetened applesauce

The applesauce in combination with the pumpkin helps to make the cake incredibly moist without adding loads of oil or butter. The result is a just sweet enough, just rich enough cake!

Pumpkin Cake

For the topping: a lighter cream cheese frosting!

This pumpkin cake recipe is at its best with that classic topping: cream cheese frosting! Something about the tangy, creamy texture makes magic with the fluffy cake below. For this pumpkin cake, we created a lighter version of cream cheese frosting. Here’s what to know about it:

  • This frosting has half the butter of a traditional cream cheese frosting recipe. This means it’s a little bit softer of a texture than the standard, but just as delicious!
  • This frosting has less sugar than the standard cream cheese frosting. This also gives it a looser texture. Because of this we’d recommend using it for applications like a sheet cake, but not for piping cupcakes.

Alternate topping: powdered sugar!

The easiest way to top a pumpkin cake recipe? Douse it with powered sugar! This makes it a much lower calorie option, and it’s easier because you don’t have to mix up the frosting. It’s still delicious, but for top deliciousness we’d recommend making the cream cheese frosting.

Pumpkin Cake recipe

Let the cake cool completely before frosting

As with any cake, let this pumpkin cake cool completely before frosting it! If you’re impatient like we are, here’s how to cool a cake quickly:

  • Cool the cake at room temperature for about 30 minutes.
  • Refrigerate until it’s room temperature, about 15 more minutes.

Pumpkin cake storage & make ahead instructions

Want to make this pumpkin cake ahead? Or want to save leftovers? Here’s what to know about storage:

  • Cake lasts 3 to 4 days refrigerated. It holds up well! Just bring to room temperature before serving: this is the best way to taste all the flavors.
  • You can freeze the cake for up to 3 months. Bake it and let it cool completely, then tightly wrap the unfrosted cake before freezing. Let it come to room temperature before frosting it!
Pumpkin Cake

More pumpkin recipes

When it’s pumpkin season, there’s nothing we crave more! Here are a few more desserts, breakfasts, snacks and drinks that make ideal pumpkin recipes:

Print
Pumpkin cake

Pumpkin Cake


  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 12 to 16
  • Diet: Vegetarian

Description

This classic pumpkin cake recipe is moist and perfectly spiced! Top with cream cheese frosting for an irresistible treat.


Ingredients

For the pumpkin cake

  • 2 cups all-purpose flour
  • 1 ½ tablespoons pumpkin pie spice (purchased or homemade)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¾ cup dark brown sugar
  • ¼ cup granulated sugar
  • 1 cup pumpkin puree
  • 2 large eggs
  • ⅓ cup neutral oil
  • ½ cup unsweetened applesauce

For the cream cheese frosting (optional)

  • 4 tablespoons unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 2 cups powdered sugar, sifted
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13″ or equivalent baking dish.
  2. In a large bowl, stir together the flour, pumpkin pie spice, baking soda, baking powder and kosher salt. In a separate bowl, whisk together the brown sugar, granulated sugar, pumpkin puree, eggs, oil and applesauce. Pour the wet mixture into the dry ingredients and stir until combined. Pour into the prepared pan and use a spatula to smooth into an even layer. 
  3. Bake 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Allow to cool until for 30 minutes, then refrigerate about 15 minutes until it comes to room temperature. (Or allow to cool and refrigerate it, then frost before serving.) If desired, dust with powdered sugar before serving or proceed to the cream cheese frosting (recommended). 
  4. Meanwhile, make the cream cheese frosting: Beat the room temperature butter and cream cheese with a mixer on medium speed for 2 to 3 minutes until completely smooth. Reduce the speed to low, then add the vanilla. Slowly sift in the powdered sugar until thickened. Refrigerate the icing until frosting the cake.
  5. Spread the frosting on top of the cake to the desired thickness (you can use the entire batch or less if desired). Stores refrigerated for up to 3 to 4 days; bring to room temperature before serving. Freeze the completely cooled unfrosted cake tightly wrapped for up to 3 months.
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: Pumpkin cake, pumpkin cake recipe

A Couple Cooks - Recipes worth repeating.

Brown Butter Pumpkin Oatmeal Scotchies

Do you love butterscotch? I am a BIG fan. My Oatmeal Scotchies are one of my all-time favorite cookies. They are so good! I decided to make a fall version of my favorite cookie and came up with Brown Butter Pumpkin Oatmeal Scotchies. These cookies are …

Do you love butterscotch? I am a BIG fan. My Oatmeal Scotchies are one of my all-time favorite cookies. They are so good! I decided to make a fall version of my favorite cookie and came up with Brown Butter Pumpkin Oatmeal Scotchies. These cookies are INCREDIBLE! You need to add them to your fall…

The post Brown Butter Pumpkin Oatmeal Scotchies appeared first on Two Peas & Their Pod.

Candy Corn Scones

Candy Corn Scones
Whether you love ’em or hate ’em, candy corn is a fixture of the candy aisle during the Halloween season. It is one of the most popular – and most googled – candies of the season. I happen to fall on the “pro candy corn” side of the issue and enjoy both snacking …

The post Candy Corn Scones appeared first on Baking Bites.

Candy Corn Scones
Whether you love ’em or hate ’em, candy corn is a fixture of the candy aisle during the Halloween season. It is one of the most popular – and most googled – candies of the season. I happen to fall on the “pro candy corn” side of the issue and enjoy both snacking on them and including them in seasonal treats. This recipe for Candy Corn Scones offers up an unusual way to enjoy this seasonal treat. It is a must-try for candy corn fans and just might convert a few foes, too.

The base here is a simple buttermilk and vanilla scone recipe. To achieve a flaky texture and a nice rise, butter is cut into a flour mixture, then buttermilk is stirred in to bind the dough together. The slight tang of the buttermilk creates a nice contrast with the sweet candy corn that are kneaded into the dough before baking.

The candy corn will melt during baking, turning into a colorful caramel on the baking sheet around your scones. Candy corn are not really designed to withstand the high heat of the oven, which is why they don’t keep their shape. That said, they still infuse the scones with a honey and vanilla sweetness, as well as leaving behind plenty of bright white, yellow and orange streaks. The candy corn that are on or near the surface of the scones will melt a bit more than the ones inside the dough, so feel free to tuck the candies away inside where they will remain more easily suspended in the scone.

These scones are fun to look at and fun to eat. The candy corn is sweet without making these cloying, and the buttermilk gives the scone dough a nice base. I do recommend lining your baking sheet with parchment paper to minimize sticking. Let the scones cool on the paper. Any candy corn that has melted will crystallize and the colorful shards can easily be broken off to release the scones before serving.

Candy Corn Scones
2 cups all purpose flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1/3 cup butter, chilled and cut into pieces
1/2 cup buttermilk
1 tsp vanilla extract
1/2 cup candy corn

Preheat oven to 400F. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, salt and sugar. Add in the butter and toss to coat. Rub butter in with your fingertips or cut in with a pastry blender until butter is in pieces no larger than a pea.
In a small measuring cup, stir together buttermilk and vanilla extract. Pour into flour mixture, along with the candy corn, and stir until dough comes together in a coarse, not-too-sticky ball. If mixture is too dry, add in a teaspoon or two of milk. If mixture is too wet, add in a few teaspoons of flour.
Transfer ball of dough to a lightly floured surface, divide in half and shape each half into a square. Cut each square into quarters by making a diagonal cut from corner to corner. Place the triangles of dough on your prepared baking sheet, allowing room for them to spread slightly.
Bake for 14-16 minutes, until golden and set.
Transfer to a wire rack to cool before serving.

Makes 8

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