Halloween Puppy Chow Sweet Snack for People

Sometimes the best treats are the fanciest, but they can be so good. My friend made some of this for her Halloween party and I loved it and knew I needed some at my home. Even my daughter thought this was delicious but I tried to limit her intake since it’s the not the healthiest snack. But that didn’t stop me from munching it up!

This snack is perfect for a Halloween party or a pre-Thanksgiving snack. You could always add M&M’s instead of Reese’s Pieces to color coordinate this snack to what ever the closest holiday is; red & blue for fourth of July, red & green for Christmas….the list goes on and on.

Halloween Puppy Chow

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Prep time	5 minutes
Meal type	Dessert, Snack
Misc	Child Friendly, Pre-preparable

This Halloween Puppy Chow is a delicious snack for any Fall party. FrenchToasty.com has lots of great holiday recipes.

Ingredients

9 cups Crispix cereal (any flavor)
1/2 cup peanut butter
1/4 cup butter
1 cup chocolate chips
1/2 teaspoon vanilla
3 cups powdered sugar

Directions

Step 1
In a microwave safe bowl combine peanut butter, butter and chocolate chips and microwave for 1 minute. Stir too blend.
Step 2
Then add vanilla and make sure it's mixed well.
Step 3
Put your 9 cups of cereal in a very big bowl and pour the mixture over the cereal and toss until evenly coated. Make sure it all gets covered.
Step 4
Put the powdered sugar in a ziploc bag. Add half the cereal mix to the bag and shake to evenly coat with the sugar. Then add the other half and coat. You may have to do a couple batches to make sure it all fits.
Step 5
Pour in large bowl and toss in Reese's Pieces and toss until they are mixed throughout. Serve and enjoy!

Halloween Sprinkles Caramel Apple

It’s almost Halloween and I think caramel apples scream Halloween Treat! This one has classic orange and black sprinkles on it but you could change the color to whatever the occasion or holiday. I would love to see how creative you can get!

I remember always wanting caramel apples at the fair and I have definitely passed my sweet tooth onto my daughter so I had to share. I cut this into tiny bite sized pieces for my her to have a bit and she loved it, and I bet your kids will too.

Halloween Sprinkles Caramel Apple

Ingredients
1 granny smith apple (or your favorite apple)
10 pieces caramel
2 oz. candy colored sprinkles
Popsicle sticks/rods

Directions

Remove the stem if needed and insert stick.
Put the apple in the freezer for 5-10 minutes to chill.
Unwrap the caramels and heat in a microwave safe bowl along with 1 teaspoon water. Heat at 50% for 1 minute. Remove, stir and heat in 30 second intervals at 50% heat until fully melted.
Dip the apple into the melted caramel, you can use a spoon to help coat evenly and fully. Sprinkle with sprinkles until fully coated. Place on a greased dish or a wax lined cookie sheet and place in freezer to chill.
Once hardened you can store at room temperature or keep in the fridge to keep chilled. Either eat from the stick or slice into 8 equal pieces and enjoy!

Holiday Pumpkin Spice Scones

I love holiday time and the flavor I look most forward to is pumpkin! Who doesn’t love pumpkin pie, well it’s my favorite, but you can’t have pumpkin pie all the time so why not make these scones to enjoy the pumpkin flavor all day long. I just finished eating the last scone, but I can not wait to make the next batch.

With the two glazes on top it mimics a scone I once had at Starbucks. A delicious powdered sugar glaze and then a yummy spiced glaze on top of that. This would be perfect paired with a pumpkin spice latte. Oh how I love pumpkin! What is your favorite thing to pair with a scone?

Do you love holiday time? What about pumpkin flavor? If you answered yes, then these scones are for you. Enjoy the holidays and enjoy the most delicious pumpkin flavor all day long!

Pumpkin Scones

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Serves	12
Prep time	30 minutes
Cook time	16 minutes
Total time	46 minutes
Meal type	Bread, Breakfast
Misc	Pre-preparable

These pumpkin scones are delicious and have the best pumpkin flavor ever. FrenchToasty.com has lots of holiday recipes.

Ingredients

Scone Ingredients

2 cups all-purpose flour
1/4 cup plus 3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter (cut into 1 inch cubes)
1/2 cup canned pumpkin (a little more won't hurt if you like alot of pumpkin flavor)
3 tablespoons half & half
1 large egg

Powdered Sugar Glaze

1 cup powdered sugar
2 tablespoons milk

Spiced Glaze

1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch ground ginger
pinch ground cloves

Directions

Step 1
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment. stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger.
Step 3
Add the butter and toss with a fork to coat with the flour mixture. Mix on medium low speed until the texture resembles coarse cornmeal. Make sure that the butter pieces are small, about the size of a small pea.
Step 4
In a separate bowl, whisk together the pumpkin, half and half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball.
Step 5
Pat out dough onto a lightly floured surface and form into a 1 inch thick rectangle, about 4”x12”.
Step 6
Use a large knife to slice through the dough making three equal portions. Then cut each portion in a x pattern (four pieces). You will end up with 12 triangular slices of dough.
Step 7
Place on prepared baking sheet. Bake for 14-16 minutes, or until light golden brown.
Step 8
Cool on wire rack.
Step 9
While scones are cooling, make the powdered sugar glaze by mixing the powdered sugar and milk until smooth. Not too thick and not too runny.
Step 10
Once scones are completely cool, use a pastry brush to spread powdered sugar glaze over the top of each scone. Allow to harden.
Step 11
While the powdered sugar glaze is hardening, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about a hour).

Ingredients

Step 2: Dry ingredients

Step 4: Wet ingredients

Step 6: Cutting into triangles

Final Product, yummy!

Pumpkin Snickerdoodle Muffin Cookies

I know the name sounds confusing…are they cookies or are they muffins? The answer is simple, it’s a mixture of both. They are so soft and chewy, like muffin tops but are made like cookies. My husband is the one that decided they should be called muffin cookies. So that what I’m sticking with. As I stated in my last post about pumpkin pancakes, I absolutely love pumpkin everything. Tis the season for pumpkin flavors everywhere, so I think it should be in your home as well.
My daughter had a blast making these cookies with me. She kept saying pumpkin, pumpkin and smelling the dough. It smelt like pumpkin pie! We made the batter and baked half that day and refrigerated the rest for a few days later. FYI…The dough was just as good a few days later.

I hope you all enjoy this great fall recipe and my concoction of muffin cookies, Enjoy!

Pumpkin Snickerdoodle Muffin Cookies

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Serves	36
Prep time	10 minutes
Cook time	10 minutes
Total time	20 minutes
Allergy	Egg
Dietary	Vegetarian
Meal type	Dessert
Misc	Child Friendly, Pre-preparable
Website	For the Love of Cooking

Bite sized bits of Pumpkin in these muffin cookies. FrenchToasty.com has lots of fall favorite recipes.

Ingredients

Cookie

1/2 cup butter (softened)
3/4 cups sugar
1 large egg
1/2 cup pumpkin (canned or puree)
1/2 teaspoon vanilla extract
2 cups flour
1 teaspoon cinnamon
3/4 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ginger

Topping

1/2 cup sugar
1 teaspoon cinnamon
pinch nutmeg

Note

These cookies are best served same day as baking. Bake amount of cookies desired that day and place left over dough in the fridge and enjoy freshly baked cookies for a couple days.

Directions

Step 1
Preheat oven to 350 degrees F.
Step 2
In a large bowl, beat butter until fluffy.
Step 3
Add the sugar and egg and beat until mixed thoroughly.
Step 4
Add pumpkin puree and vanilla and mix again.
Step 5
Combine the flour, cinnamon, baking soda, salt, nutmeg and ginger together in a small bowl.
Step 6
Slowly add the flour mixture to the pumpkin mixture until well combined.
Step 7
Combine the sugar, cinnamon and nutmeg in a small bowl and combine.
Step 8
Scoop balls of dough (will be very sticky) and roll in the cinnamon sugar mixture. If they are really sticky you can drop your balls on a cookie sheet and just sprinkle with the cinnamon sugar mixture.
Step 9
Bake 10 minutes or until golden brown.
Step 10
Serve slightly warm or cooled.

I had to show the dough, it looked so yummy and you can see all those specks of falls favorite spices.

Pumpkin Pancakes with Cinnamon Syrup

Once October hits I’m all about pumpkin! Pumpkin food, pumpkin candles, pumpkin carving…pumpkin, pumpkin, pumpkin!! This year I got a little head start on my pumpkin obsession. I went to Starbucks and tried a Pumpkin Spice latte and a pumpkin scone, both excellent. My daughter split the scone with me and she loved it so I guess she must love pumpkin like her mama.

I saw a picture on Pinterest of Pumpkin Pancakes dripping in syrup that looked so tasty. I knew I must try and make them. They were excellent and the homemade cinnamon syrup recipe is simpler than anyone could imagine. So if you are one of those people that thinks they could never make homemade syrup then this recipe is for you, homemade syrup in about 5 minutes.

My daughter is my new baking buddy. Any time she see the Kitchen Aid on the counter she says “bake in big bowl, bake in big bowl.” So lets just say that gives me a great excuse to bake more as if I really needed an excuse. I hate to waste good food, so since this Pumpkin Pancake recipe only calls for half a can I used the other half to make pumpkin cookies. This made my daughter happy, she scooped the dry ingredients into the big bowl like it was nobody’s business.

I really hope you all enjoy these pancakes. They are the perfect addition to everyone’s fall menu, Enjoy!

Pumpkin Pancakes

Print recipe

Serves	12
Prep time	5 minutes
Cook time	15 minutes
Total time	20 minutes
Allergy	Egg, Milk
Dietary	Vegetarian
Meal type	Breakfast
Misc	Serve Hot
Website	Tastes Better From Scratch

Fall into the season with these Pumpkin Pancakes with homemade Cinnamon Syrup. FrenchToasty.com has lots of holiday recipes.

Ingredients

1 cup flour
1 1/2 tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cups milk
1/2 cup pumpkin (canned or puree)
1 egg
1 tablespoon vegetable oil
1 tablespoon white vinegar

Directions

Step 1
In a medium sized bowl mix the milk, pumpkin, egg, oil and vinegar.
Step 2
In a small bowl combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt.
Step 3
Add the dry ingredients to the pumpkin mixture and stir just until combined.
Step 4
Heat a griddle or frying pan over medium heat.
Step 5
Pour batter onto griddle with a 1/4 cup measuring cup.
Step 6
Brown on both sides and serve warm.

Cinnamon Syrup

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Serves	12
Prep time	5 minutes
Cook time	10 minutes
Total time	15 minutes
Meal type	Breakfast, Condiment
Misc	Serve Hot

Cinnamon Syrup is delicious over pancakes and waffles. FrenchToasty.com has lots of great breakfast recipes.

Ingredients

1/2 cup white sugar
1/2 cup brown sugar (packed)
2 tablespoons all-purpose flour
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 cup water

Directions

Step 1
Stir all ingredients in a small saucepan.
Step 2
Over medium heat, stir occasionally until boiling. Let boil for a few minutes, stirring until it thick.
Step 3
Remove from heat and set aside until needed. Will stay warm for quite awhile.
Step 4
Pour over pancakes or waffles.

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Halloween Puppy Chow Sweet Snack for People