Sweets

Frankenstein Halloween Rice Krispie Treats with Free Printable

15 · Sep 19, 2013 · 12 Comments

Halloween Rice Krispie Treats // Hello awesome Whipperberry readers! Jenn here again from Clean and Scentsible! I'm not really sure where the summer went, but fall is definitely in the air around our house. And once fall arrives, Halloween will soon follow! Halloween is always such a fun holiday to plan for and the kids and I love to come up with fun food ideas to go with it….

Ingredients

4 tbsp. butter
5 cups mini marshmallows
7 cups Rice Krispies
marshmallows
green food coloring
candy eyes
green mini-marshmallows for the ears
melting chocolate {I used about half a bag}
paper straws {optional}

Directions

In a large saucepan, melt the butter over low heat. Add the marshmallows and stir until completely melted. I know it's tempting to turn the heat up but I find that this works best if done slowly over lower heat! Add the green food coloring until you have the desired color.
Once melted, remove from the heat and gradually add the Rice Krispies. Stir until the Rice Krispies are completed coated.
Using a buttered spatula {or butter your hands}, press evenly into a well greased 9×13 pan. Cool and cut into rectangles. {Mine were approximately 3 x 4 inches}. Before they are completely cooled, press in the candy eyes and add the straws into the bottom of each rectangle. Snip the ends of the straw if you would like.
Cut a toothpick in half and add a marshmallow to each half for the ears. Insert into the Rice Krispie square. Wait for the Rice Krispies to completely cool.
Melt chocolate in the microwave as per the directions on the package. For most melting chocolate, melt at medium-high heat for 1 minute, stir, and then continue heating in 10-30 second intervals until completely melted. Do not overheat!!!
Using a knife add the hair and place down on wax paper. Pipe on the chocolate for the mouth {I just used a decorating squeeze bottle} and you are done!

If you are going to be packaging these guys up for a little Halloween gift or classroom treat, I have also created a couple of free printable tags for you.

Just head over to Clean and Scentsible to download them! And don't forget to check out all of my Halloween projects while you're there! 🙂

Halloween Decor
Yarn Spiders
Halloween treat bags {with free printables}

You can also connect with me here:
FACEBOOK / PINTEREST / INSTAGRAM / TWITTER

I hope you all have a wonderful month and thanks again to Heather for having me!!

Pumpkin Pound Cake Recipe

493 · Sep 17, 2013 · 43 Comments

Pumpkin Pound Cake Recipe // Show of hands, who here is so ready for fall baking? I have been itching to try out the collection of pumpkin recipes that have been piling up on my counter, and what better time then now?

I dug through my box of random clippings and came out with one from Taste of Home that sounded too good to be true. Pumpkin pound cake… in a bundt pan.

I’ve had a bundt pan for years but it has sat in the back of my cupboard (in the original plastic) since day one, unused. I was a little ashamed and figured this would be the perfect reason to bust it out.

There is no better way to break in a new pan then with a pumpkin recipe!

Ingredients for Pumpkin Pound Cake

2-1/2 cups sugar

1 cup canola oil

3 eggs

3 cups flour

2 teaspoons baking soda

1 teaspoon Cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

1 can (15 ounces) solid-pack pumpkin

Directions

Preheat your oven to 350 degrees. Spray a bundt pan with non-stick spray. Set aside. Stir together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.

Whisk together your sugar, oil, eggs, and pumpkin. Fold in the dry ingredients and stir until combined. Pour into your pan and bake for 1 hour, or until a toothpick comes out clean.

If you were looking for your home to smell like fall, you’ve found the right recipe. My entire house smelled like pumpkin pie for days after I pulled this out of the oven. I topped it with a simple maple glaze, but it’s flavors stand on their own.

This is a great one to share with friends. Especially if you are home alone and might eat the entire thing all on your own (don’t judge).

You could even try making them in mini bread pans for a fun neighbor gift! Thanks Heather for letting me come by again!

Here are some more fabulous recipes from One Sweet Appetite

The Perfect Strawberry Cupcake Recipe

6 · Aug 18, 2013 · 20 Comments

Strawberry Cupcake Recipe by Creative Team Member Jesseca from One Sweet Appetite // I have been on the hunt for the perfect fresh strawberry cupcake for years. It seems like almost every one I try has turned out dense, sunken, or dry. Luckily I never gave up and found a recipe that was intriguing enough for me to give it another try! These little cakes are to DIE for amazing. Light, moist, and full of strawberry flavor. I think the secret is keeping your berries diced nice and small. It spreads them out and keeps t hem from sinking to the bottom of the cake. Strawberry Cupcakes 2-3/4 C. flour 1 Tbsp. cornstarch 1 Tbsp. baking powder 1 tsp. salt 1 C. butter, at room temperature 2-1/4 C. sugar 1-1/2 tsp. pure vanilla extract 3 large eggs plus 1 large egg white 1 cup buttermilk 2½ cups finely diced strawberries Preheat your oven to 350 degrees. Line two muffin tins with paper liners and set aside. Whisk together the flour, cornstarch, baking powder, and salt in a small bowl. Set aside. Cream together the butter and sugar. Add your vanilla and eggs + white, one at a time. Mix until fully incorporated. Slowly stir in the flour mixture and buttermilk. Fold in the strawberries. Fill each cup 3/4 full with batter. Bake for 25 minutes, or until a toothpick comes out clean. Cool completely then top with your favorite frosting! Super simple, and delicious! I topped mine with a Strawberry Swiss Meringue Buttercream that is out of this world amazing! The flavor of the cake combined with the silky frosting is perfection. Great for a sweet snack on these warm summer nights. The great thing about this recipe is how easily you can change the flavor! Substitute the strawberries for blueberries, raspberries, or blackberries!

Here are some more fabulous recipes created by Jesseca…

chicken, corn tomato pasta salad, easy stuffed peppers, tom + chee inpsired grilled cheese

Plum Berry Basil Ice Cream

1 · Jul 30, 2013 · 3 Comments

A couple years ago my sister in law introduced me to the flavor combination of strawberries and basil. Sounds odd at first, but they compliment each other beautifully! And I recently found a love for a frozen treat put plum and basil together, so when I was assigned to make one of the flavors of homemade ice cream for a family reunion, I knew what I wanted to do! Considering that one of my husband's uncles was hesitant to try it because of the basil, but then asked for the recipe later, I'd say it was a success.

Homemade Plum Berry Basil Ice Cream

Yields: 1 quart

Ingredients:

1 lbs very ripe plums, pitted and chopped, with skins (I used 4 large plums)

7-8 strawberries, sliced

2/3 cups blueberries (fresh or frozen)

1/2 cup agave (or 3/4 cup sugar)

2 cups heavy whipping cream

1/3 cup fresh basil, chopped and bruised

In a medium pot, cook the plums and strawberries over medium heat, stirring often. Continue until the fruit softens and the plums start to break down — about 15 minutes. Pour into a heat proof bowl (I used a 9×13" glass pan to cool it down faster), add blueberries, then cover and refrigerate until the mixture is room temperature — about 30 minutes.

Pour the cream in the pot you just used for the fruit, and add the agave (or sugar) and basil, which has been finely chopped and bruised by pressing it with the flat part of the knife to release the oils. Warm the cream mixture over medium-low heat, stirring often. Cook for about 5 minutes (if you use sugar, make sure it has dissolved), then remove from heat to let steep — about 15-20 minutes.

Pour cream mixture through a strainer into the bowl (or 9×13" pan) with the fruit mixture to strain the basil, make sure to press the basil leaves with a wooden spoon to release any extra liquid and as much flavor as possible. And if you really like the basil flavor, like myself, you can put a spoonful of it back in. 🙂 Stir the mixture, then cover and refrigerate, until the ingredients are very cold — 1 to 2 hours, or more.

Pour ice cream into an ice cream machine and freeze/churn until desired consistency. You could serve immediately, or place in a freezer container and freeze for another few hours to harden it up. The lovely fuchsia color comes from the plum!

** If you don't have an ice cream maker, go here for great directions on how to make/freeze ice cream without a machine.