Halloween - Deirdra Monet's Lifestyle Blog

Smores Brownies

Deirdra Monet — Wed, 05 Nov 2025 01:39:23 +0000

There’s something about s’mores that instantly takes you back — to the smell of toasted marshmallows by a crackling fire, the sticky fingers, the laughter, the late nights that felt endless. But sometimes, the craving for that nostalgic sweetness hits when there’s no campfire in sight. That’s where these Crinkly Fudgy S’mores Brownies come in.

They’re the perfect marriage between cozy indoor baking and the timeless magic of s’mores. A buttery graham cracker crust forms the base, rich crinkly brownies bring that deep chocolate flavor, and gooey toasted marshmallows top it all off for a dessert that’s equal parts nostalgic and indulgent.

Let’s dive in, because once you make these once, they’re guaranteed to become a comfort bake staple.

The Inspiration: Campfire Nostalgia Meets Cozy Baking

If you’ve been around here a while, you already know how much I love taking nostalgic treats and turning them into something a little more elevated — but still easy enough to make on a slow Sunday afternoon.

When I think of s’mores, I think of warmth — not just from the fire, but the feeling of connection, of slowing down, of being present. Translating that into a baked treat felt natural. The goal? Capture everything we love about traditional s’mores (the crunch, the melt, the sticky sweetness) but in brownie form — with a rich, crinkly top that makes you want to dive right in with a fork.

What Makes These S’mores Brownies Special

There are a lot of brownie recipes out there — but this one hits a little differently.

That crinkly brownie top: We’re using browned butter and melted chocolate chips to create a shiny, crackly crust that’s a must for any fudgy brownie lover.
A real graham cracker crust: Instead of sprinkling crumbs on top, we’re making a proper buttery crust that gives structure and that classic s’mores snap.
The toasted marshmallow topping: Forget mini marshmallows — large ones toast beautifully and give you that campfire caramelization that looks stunning fresh out of the oven.
The melty chocolate squares: Hershey’s bars on top seal the deal — because what’s a s’more without them?

Each layer plays its part. The graham base adds warmth, the brownies bring richness, and the marshmallows and chocolate finish everything with that gooey, golden perfection.

Let’s Get into these Crinkly Fudgy S’mores Brownies!

Yield: 9 brownies
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: ~50 minutes
Equipment Needed:

8×8 inch baking dish
Parchment paper
Mixing bowls
Whisk
Spatula

Ingredients

For the Graham Cracker Crust

1 cup graham cracker crumbs (about 8 full sheets, crushed finely)
⅓ cup brown sugar
½ cup unsalted butter, melted

For the Crinkly Fudgy Brownies

½ cup unsalted butter, browned
1 cup semisweet chocolate chips
½ cup white granulated sugar
½ cup brown sugar
½ teaspoon salt
3 eggs
1 teaspoon vanilla extract
½ cup cocoa powder
½ cup all-purpose flour

For the Toppings

Large marshmallows (enough to cover the top layer)
Hershey’s chocolate bars, broken into pieces

Directions

1. Prep and Preheat

Preheat your oven to 350°F (177°C). Line your 8×8 inch baking dish with parchment paper, leaving a little overhang on the sides for easy removal later.

2. Make the Graham Cracker Crust

In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until the texture resembles wet sand.

Press the mixture firmly and evenly into the bottom of your parchment-lined pan using the back of a spoon or the bottom of a glass.

Bake for 8–10 minutes, just until lightly golden. Set aside to cool slightly while you prepare the brownie layer.

3. Brown the Butter

In a small saucepan, melt your ½ cup of butter over medium heat. Let it continue to cook, swirling occasionally, until it foams and turns a deep amber color with nutty aromas — about 5 minutes.

Pour the browned butter into a large heatproof bowl and immediately add the semisweet chocolate chips. Let sit for a minute, then stir until smooth and glossy.

4. Whisk in the Sugars

Add both the granulated and brown sugar to your melted butter-chocolate mixture. Whisk until fully combined — it’ll be thick and slightly grainy, which is perfect for that crinkly top.

5. Add the Eggs and Vanilla

Add eggs one at a time, whisking well between each addition to incorporate air. Stir in vanilla extract.

You want to whisk this mixture for a full minute — this is what helps form that shiny crust when the brownies bake.

6. Fold in the Dry Ingredients

Sift in cocoa powder, flour, and salt. Use a spatula to gently fold everything together just until no streaks of flour remain. Be careful not to overmix — we want that fudgy texture.

7. Assemble and Bake

Pour the brownie batter over your graham cracker crust and spread evenly to the edges.

Bake for 30–35 minutes, or until the top looks crinkly and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

8. Add the Toppings

Once the brownies are nearly done, remove from the oven and carefully place large marshmallows on top in a single layer. Add pieces of Hershey’s chocolate in between.

Return to the oven and bake for another 3–5 minutes, or until the marshmallows are puffed and golden brown.

For extra toastiness, you can switch on the broiler for 30–60 seconds — but keep a close eye on them so they don’t burn!

9. Cool and Slice

Let your s’mores brownies cool completely before slicing. The marshmallows will firm up slightly as they rest, making them easier to cut while still gooey in the center.

Use a greased knife or a knife dipped in hot water for cleaner cuts.

Baker’s Notes & Cozy Tips

Make Ahead Magic: These brownies taste even richer the next day. Store them covered at room temperature for up to 2 days, or refrigerate for up to 5.

Want extra campfire vibes? Serve warm with a drizzle of melted chocolate or a scoop of toasted marshmallow ice cream.

Customize it: Try using dark chocolate chips for a more intense cocoa flavor or swap the Hershey’s bars for chunks of your favorite chocolate.

Gluten-free twist: Substitute gluten-free graham crackers and a 1:1 GF flour blend for a version that everyone can enjoy.

Why You’ll Love These S’mores Brownies

Texture heaven: Buttery crust + gooey marshmallow + fudgy center.
Visually stunning: Those toasted marshmallows on top? A total showstopper.
Easy but impressive: Minimal prep, maximum payoff.
Crowd-pleaser: Perfect for parties, cozy nights in, or that “I just need chocolate” moment.

If you love cozy desserts that blend nostalgia with indulgence, this is the one to bookmark. Every bite of these s’mores brownies feels like a hug — the kind of dessert that reminds you how sweet slowing down can be.

Pair It With…

Because we’re all about setting the vibe here:

A warm cup of hot cocoa or a cinnamon latte
Jazz or lo-fi in the background
A soft blanket, candlelight, and maybe a good journal moment while they bake

There’s no denying it — these Crinkly Fudgy S’mores Brownies are cozy personified. They’re rich and nostalgic, simple but deeply satisfying. You don’t need a firepit or a tent, just your oven and a craving for something that tastes like home.

So the next time you’re in the mood for comfort, grab your whisk, preheat that oven, and bring the campfire indoors — one warm, gooey bite at a time.

Smores Brownies

These Crinkly Fudgy S’mores Brownies combine the nostalgic flavors of classic campfire s’mores with the rich, gooey texture of homemade brownies. A buttery graham cracker crust, fudgy chocolate center, and toasted marshmallow topping come together for the ultimate cozy dessert — perfect for when you want that fireside sweetness straight from your oven.

Course Dessert

Keyword brownies, smores

Prep Time 10

Cook Time 37

Servings brownies

Equipment

8x8 inch baking dish
Parchment Paper
Mixing Bowls
Whisk
Spatula

Ingredients

For the Graham Cracker Crust

1 cup graham cracker crumbs about 8 full sheets, crushed finely
⅓ cup brown sugar
½ cup unsalted butter melted

For the Crinkly Fudgy Brownies

½ cup unsalted butter browned
1 cup semisweet chocolate chips
½ cup white granulated sugar
½ cup brown sugar
½ teaspoon salt
3 eggs
1 teaspoon vanilla extract
½ cup cocoa powder
½ cup all-purpose flour

For the Toppings

Large marshmallows enough to cover the top layer
Hershey’s chocolate bars broken into pieces

Get Recipe Ingredients

Instructions

Prep and Preheat

Preheat your oven to 350°F (177°C). Line your 8x8 inch baking dish with parchment paper, leaving a little overhang on the sides for easy removal later.

Make the Graham Cracker Crust

In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until the texture resembles wet sand.
Press the mixture firmly and evenly into the bottom of your parchment-lined pan using the back of a spoon or the bottom of a glass.
Bake for 8–10 minutes, just until lightly golden. Set aside to cool slightly while you prepare the brownie layer.

Brown the Butter

In a small saucepan, melt your ½ cup of butter over medium heat. Let it continue to cook, swirling occasionally, until it foams and turns a deep amber color with nutty aromas — about 5 minutes.
Pour the browned butter into a large heatproof bowl and immediately add the semisweet chocolate chips. Let sit for a minute, then stir until smooth and glossy.

Whisk in the Sugars

In a separate bowl, whip the eggs with both the granulated and brown sugar until lightened to a pale yellow and fluffy. This creates the crinkly top. Now whisk in the melted chocolate mixture.

Add the Eggs and Vanilla

Add eggs one at a time, whisking well between each addition to incorporate air. Stir in vanilla extract.
You want to whisk this mixture for a full minute — this is what helps form that shiny crust when the brownies bake.

Fold in the Dry Ingredients

Sift in cocoa powder, flour, and salt. Use a spatula to gently fold everything together just until no streaks of flour remain. Be careful not to overmix — we want that fudgy texture.

Assemble and Bake

Pour the brownie batter over your graham cracker crust and spread evenly to the edges.
Bake for 30–35 minutes, or until the top looks crinkly and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Add the Toppings

Once the brownies are nearly done, remove from the oven and carefully place Hershey's chocolate on top of the brownies. Then top with a layer of large marshmallows.
Return to the oven and bake for another 3–5 minutes, or until the marshmallows are puffed and golden brown.
For extra toastiness, you can switch on the broiler for 30–60 seconds — but keep a close eye on them so they don’t burn!

Cool and Slice

Let your s’mores brownies cool completely before slicing. The marshmallows will firm up slightly as they rest, making them easier to cut while still gooey in the center.
Use a greased knife or a knife dipped in hot water for cleaner cuts

The post Smores Brownies first appeared on Deirdra Monet's Lifestyle Blog.

Harry Potter Butter Beer Cookies

Deirdra Monet — Thu, 23 Oct 2025 22:23:22 +0000

Alright, witches and wizards — grab your parchment paper and wand (or a whisk, whichever you prefer). Because today, we’re baking something straight out of the Three Broomsticks: Harry Potter Butterbeer Cookies. These are soft, buttery, and filled with gooey caramel centers that melt into pools of butterscotch magic.

Imagine the frothy warmth of a mug of butterbeer on a chilly evening in Hogsmeade — creamy, buttery, sweet, with that golden butterscotch aroma that makes you feel like you’re wrapped up in a spell of comfort. That’s exactly what these cookies taste like.

If you’ve ever wanted to bottle up that cozy movie-night feeling or you just need an excuse to rewatch The Sorcerer’s Stone for the fiftieth time, this recipe is your golden ticket (or should I say, your portkey) to dessert magic.

Ingredients

Cookies

2 cups (250g) all-purpose flour, spooned & leveled
½ tsp baking soda
½ tsp baking powder
½ tsp salt
¾ cup (168 g) unsalted butter, browned
¾ cup (165 g) dark brown sugar, packed
¼ cup (50 g) granulated sugar
2 egg yolks, room temperature
1 tbsp vanilla bean paste (or extract)
1 ½ tsp butter extract
¼ cup (50 g) butterscotch chips, melted & slightly cooled
½ cup (100 g) butterscotch chips
12–14 soft caramels (for stuffing)

Butterbeer Buttercream

½ cup (112 g) unsalted butter, browned
⅛ tsp salt
½ cup (100 g) butterscotch chips, melted & slightly cooled
1 cup (130 g) powdered sugar
¼ tsp butter extract
½ tsp vanilla bean paste (or extract)

Optional topping: Warm salted caramel drizzle

Directions

1. Brown the butter

In a medium saucepan, melt the butter over medium heat. Continue cooking until it foams and turns golden brown with that irresistible nutty aroma. Pour into a heat-safe bowl and let cool for 15–20 minutes.

2. Whisk the dry ingredients

In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

3. Mix the dough

In a large mixing bowl, beat the cooled browned butter with both sugars until creamy. Add egg yolks, vanilla bean paste, and butter extract; mix until smooth. Stir in the melted butterscotch chips, then fold in the dry ingredients. Finally, add the remaining butterscotch chips.

4. Stuff the cookies

Scoop about 2 tablespoons of dough per cookie. Flatten slightly, press a soft caramel in the center, and seal it completely with more dough.
Place on a parchment-lined baking sheet and freeze for 30 minutes.

5. Bake

Preheat the oven to 350°F (180°C). Bake for 10–12 minutes, until the edges are golden and centers soft. Let cool completely on a wire rack.

6. Make the butterbeer frosting

Beat browned butter, melted butterscotch chips, salt, powdered sugar, butter extract, and vanilla until fluffy and smooth.

7. Frost and drizzle

Top each cooled cookie with a swirl of butterbeer frosting, then drizzle warm salted caramel over the top. (Think golden Hogsmeade sunlight, in edible form.)

FAQ: Cookies

Why brown the butter?

Browning the butter isn’t just for show — it’s what gives these cookies their deep, nutty, caramelized flavor. The milk solids toast as the butter cooks, creating that signature butterscotch aroma that pairs perfectly with caramel. If butterbeer had a fragrance, it’d smell exactly like this step.

Pro tip: Don’t rush it. Keep the butter on medium heat and swirl occasionally until it’s golden and smells like toasted hazelnuts. Remove from heat right before it turns too dark.

Do I have to chill the dough?

Yes! Chilling the dough helps the butter solidify again so your cookies don’t spread too thin in the oven. It also deepens the flavor, giving the dough that toffee-like richness that makes butterbeer cookies taste magical.

If you’re short on time, you can chill for 30 minutes in the freezer — just enough to firm it up before baking.

Can I skip the caramel centers?

Technically yes… but should you? Absolutely not. The gooey caramel surprise in the center is the heart of the recipe — that moment when you break a cookie open and the center stretches like liquid gold.

If you’re worried about leakage, make sure the caramel is fully wrapped in dough before baking. A quick freeze before the oven also helps seal everything together.

Why use egg yolks instead of whole eggs?

Egg yolks give these cookies their soft, chewy texture and rich golden color — kind of like the foam on top of butterbeer. Whole eggs would make them more cakey, but we want dense, chewy centers that melt in your mouth.

Can I make the frosting ahead of time?

Definitely! The butterbeer buttercream stores beautifully in the fridge for up to 3 days. Just bring it to room temperature and rewhip before using. You can also freeze it for a few weeks if you’re planning ahead for a movie marathon or themed party.

Tips for the Perfect Butterbeer Cookie

Use real butter, not margarine. Browning only works with pure butter — it’s the secret to that butterscotch flavor.

Don’t overbake! The cookies should still look a little soft in the center when you take them out. They’ll continue to set as they cool.

Warm your caramels slightly. If they’re too hard, microwave them for just 5–7 seconds so they press into the dough easily.

Add a sprinkle of flaky salt on top. It’s optional, but a touch of salt balances the sweetness and adds that addictive “can’t stop eating” magic.

Serve warm for that butterbeer effect. Pop them in the microwave for 10 seconds before serving, and you’ll get that melty, creamy, golden center again.

For the True Potterheads

If you’re planning a Harry Potter movie night, these cookies are the treat. Pair them with warm butterscotch lattes, pumpkin juice, or homemade butterbeer (yes, the fizzy cream soda kind).

You can even turn this into a baking night with friends — play the Harry Potter soundtrack in the background, light a few candles, and let the scent of browned butter fill your kitchen. It’s pure nostalgia in cookie form.

And if you’re feeling extra, you can serve them on gold-trimmed plates or with little lightning bolt toppers. Because yes — dessert can be whimsical and cozy.

Storage & Reheating

Store your cookies in an airtight container at room temperature for up to 4 days, or refrigerate for a week. To bring back that fresh-baked texture, reheat for 10–15 seconds in the microwave.

They also freeze beautifully (both baked or unbaked). If freezing unbaked dough balls, just add an extra minute or two to the bake time when you’re ready to enjoy them.

Harry Potter Butterbeer Cookies

These Harry Potter Butterbeer Cookies are rich, chewy, and stuffed with caramel. Inspired by the wizarding world, they’re made with browned butter, butterscotch chips, and a dreamy butterbeer frosting.

Course Dessert

Keyword almond cookies, halloween desserts, harry potter

Prep Time 15

Cook Time 15

Chill Time 30

Servings cookies

Equipment

Medium saucepan (for browning butter)
Hand or stand mixer
Mixing Bowls
Baking sheets
Parchment Paper
Small cookie scoop
Wire rack

Ingredients

2 cups 250 g all-purpose flour, spooned & leveled
½ tsp baking soda
½ tsp baking powder
½ tsp salt
¾ cup 168 g unsalted butter, browned
¾ cup 165 g dark brown sugar, packed
¼ cup 50 g granulated sugar
2 egg yolks room temperature
1 tbsp vanilla bean paste or extract
1 ½ tsp butter extract
¼ cup butterscotch chips, melted & slightly cooled
½ cup butterscotch chips
15 soft caramels for stuffing

Cream Cheese Frosting

½ cup unsalted butter, softened
8 oz cream cheese
⅛ tsp salt
3 cups powdered sugar
1/3 cup heavy cream
1 tsp vanilla extract or extract
Optional topping: Warm salted caramel drizzle

Get Recipe Ingredients

Instructions

Brown the butter

In a medium saucepan, melt the butter over medium heat. Continue cooking until the butter foams, then turns golden with a nutty aroma. Pour into a heat-safe bowl and let cool 15–20 minutes.

Whisk the dry ingredients

In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

Mix the dough

In a large bowl or mixer, beat the cooled browned butter with both sugars until creamy and combined. Add egg yolks, vanilla bean paste, and butter extract; mix until smooth.
Stir in the melted butterscotch chips, then fold in the dry ingredients. Finally, mix in the remaining butterscotch chips.

Stuff the cookies

Scoop about 2 tablespoons of dough per cookie. Flatten slightly, press a soft caramel into the center, and seal it with more dough so the caramel is completely enclosed.
Place on a parchment-lined baking sheet and freeze for 30 minutes.

Bake

Preheat oven to 350°F (180°C).
Bake cookies for 10–12 minutes, until golden at the edges and soft in the center. Allow to cool completely on a wire rack.

Make the butterbeer frosting

In a mixing bowl, beat browned butter, melted butterscotch chips, salt, powdered sugar, butter extract, and vanilla until fluffy and smooth.

Frost and drizzle

Top each cooled cookie with a swirl of butterbeer frosting and finish with a drizzle of salted caramel for that extra “Hogsmeade magic.”

The post Harry Potter Butter Beer Cookies first appeared on Deirdra Monet's Lifestyle Blog.

Jack Skellington Cookies (Cut Out Sugar Cookies)

Deirdra Monet — Wed, 15 Oct 2025 21:51:19 +0000

There’s something magical about turning beloved characters into edible works of art. And when October rolls around, there’s no one better to invite into your kitchen than the Pumpkin King himself — Jack Skellington. These cookies are equal parts spooky and sweet, combining buttery sugar cookies, a decadent chocolate ganache filling, and smooth meringue frosting to bring Jack’s iconic face to life.

Whether you’re hosting a Halloween movie night, planning a Nightmare Before Christmas party, or simply want to surprise a fellow Disney fan, these cookies are a showstopper. The best part? They’re much easier than they look! With just a round cutter, some black frosting, and a little patience, you’ll have Jack’s stitched smile staring back at you from the cookie tray.

The Inspiration Behind These Cookies

Disney’s The Nightmare Before Christmas has held a special place in fans’ hearts since 1993. Jack Skellington — tall, skeletal, and endlessly curious — is one of the most recognizable faces in pop culture. His simple black-and-white design translates perfectly into cookie form, which makes this recipe both approachable and whimsical.

These cookies are designed to balance flavor and creativity: a classic sugar cookie base, a surprise chocolate ganache filling (a nod to Halloween indulgence), and meringue frosting for that smooth, bright-white canvas to paint Jack’s face.

Ingredients + Why They Work

Sugar Cookie Dough – sturdy enough for cut-outs but soft and buttery when baked. The almond extract gives a subtle nutty note that makes these cookies taste like they came from a bakery.
Chocolate Ganache – creamy, rich, and decadent. The dark chocolate not only pairs beautifully with the cookie, but it also plays into the Halloween “dark vs. light” theme.

Meringue Frosting – perfect for cookie decorating, since it dries smooth and firm enough to hold the black details without smudging.

Step-by-Step Guide

Step 1: Chill Your Dough
The biggest trick for clean edges on sugar cookies is chilling the dough. Cold dough holds its shape in the oven and prevents spreading.

Step 2: Cutting Jack’s Face
After rolling the dough, use a round cookie cutter for his head. Then grab the small round side of a piping tip to punch out his nostrils — it’s a tiny detail that makes a big difference.

Step 3: Baking to Perfection
Keep an eye on your cookies. You don’t want golden edges — Jack is ghostly pale, after all. Pull them just as the centers set for the perfect white background.

Step 4: Layer of Ganache
Sandwich two cookies with a thick spread of chocolate ganache in the middle. It’s like giving Jack a dark little secret.

Step 5: Frosting + Decorating
Flood the tops with white meringue frosting, then let dry slightly before adding the face details. Use black-tinted meringue for the stitched mouth, large hollow eyes, and the subtle nose holes.

Decorating Tips

Practice first – Test Jack’s face on parchment before piping onto cookies.
Keep it simple – His design works because of the bold lines. Don’t overcomplicate it.

Drying time – Let the white layer dry before piping the black features to avoid bleeding colors.

Imagine serving these cookies at a Halloween party while This is Halloween plays in the background. Or placing them on a platter for a Disney movie marathon. These little Jack faces bring a touch of whimsy to any autumn gathering, and they’re sure to spark conversation (and maybe a few “Oh my gosh, these are too cute to eat!”).

And if you want to go all-out, pair them with Sally-inspired treats (think patchwork brownies or stitched-up cupcakes) for a full Nightmare Before Christmas dessert spread.

Storage & Make-Ahead

Cookies: Store in an airtight container for up to 5 days.
Ganache: Can be made 2 days ahead and refrigerated (re-warm gently before using).

Decorated cookies: Best eaten within 3 days for peak freshness.

These Jack Skellington Cookies are more than just a recipe — they’re a playful way to bring Disney magic into your kitchen. They’re a little spooky, a little sweet, and completely unforgettable.

So preheat your oven, put on some Nightmare Before Christmas tunes, and let the Pumpkin King guide your whisk. Because in Halloween Town — and in your kitchen — every day can be a little magical.

Jack Skellington Cookies (Cut Out Sugar Cookie Recipe)

Spooky-sweet sugar cookies with chocolate ganache filling and royal icing, decorated to look like The Pumpkin King himself.

Course Dessert, Snack

Keyword cut out sugar cookies, halloween desserts, jack skellington cookies

Prep Time 25

Cook Time 10

Decorating Time 40

Servings cookie sandwiches

Equipment

Stand/Hand Mixer
9x11 Baking Sheet
Parchment Paper
Piping Bags
Black food coloring gel+ fine round tip (or a plastic piping bag with tiny hole)
Small round piping tip (for cutting Jack’s nose holes)

Ingredients

For the Sugar Cookies

3 ¾ cups all-purpose flour
2 sticks unsalted butter softened
1 tsp salt
2 large eggs
1 cup granulated sugar
1 tsp vanilla extract
1 tsp almond extract

For the Chocolate Ganache Filling

1 cup semisweet/dark chocolate chips
1 tablespoons black cocoa powder
¾ cup heavy cream

For the Royal Icing

3 tablespoons meringue powder
4 cups powdered sugar
9 tablespoons water
1 teaspoon vanilla extract

Decorating

Black food coloring gel

Get Recipe Ingredients

Instructions

Make the Sugar Cookie Dough

In a bowl, whisk together flour and salt.
In another bowl, beat butter and sugar until light and fluffy.
Add eggs, vanilla, and almond extract. Mix well.
Gradually add dry ingredients until a dough forms.
Divide dough in half, wrap, and chill for 1 hour.

Cut + Bake

Preheat the oven to 350°F (175°C).
Roll dough to ¼-inch thickness.
Use a round cutter for the faces.
Use the small round side of a piping tip to cut out Jack’s nostrils and a paring knife to shape out the eyes.
Place on lined baking sheets and bake 8–10 minutes, until edges are set. Cool completely.

Make the Ganache

Heat heavy cream until steaming (not boiling).
Pour over chocolate chips and let sit for 2 minutes.
Stir until smooth and glossy. Chill slightly until spreadable.

Fill the Cookies

Spread ganache on the bottom of one cookie and sandwich with another, putting enough so that when the two cookies are sandwiched, the ganache comes through the holes in the top cookie.

Frost + Decorate

Fill a piping back with the white royal icing and pipe to completely flood the top cookie. Let set.
Use black tinted meringue frosting to pipe Jack’s stitched smile and eye details.

Notes

Tip: Keep his face simple — bold black and white contrast makes the design instantly recognizable!

The post Jack Skellington Cookies (Cut Out Sugar Cookies) first appeared on Deirdra Monet's Lifestyle Blog.

Jelly Filled Donut (Spooky Donuts)

Deirdra Monet — Mon, 29 Sep 2025 21:01:22 +0000

Halloween is the one time of year where desserts get to be just a little creepy — and that’s exactly what makes them fun. Enter these Bloody Halloween Donuts: pillowy-soft fried dough, rolled in sugar, dipped in white frosting, and oozing with a thick strawberry butter that looks eerily like blood. They’re festive, delicious, and just the right amount of spooky.

Imagine setting out a plate of these at your Halloween party — the glossy white frosting cracking open to reveal a shocking red filling. It’s dramatic, playful, and guaranteed to earn gasps of delight. And the best part? They taste as incredible as they look.

Why This Recipe Works

The Donut Dough – Enriched with milk, egg, and a touch of oil, these donuts fry up light, fluffy, and melt-in-your-mouth tender.
The Strawberry Butter Filling – Unlike jam, this slow-cooked spread has a richer, darker “blood-like” look with a velvety smooth texture. It also adds a fruity sweetness that balances the fried dough.

The White Frosting – Simple, glossy, and sweet, it provides the perfect blank canvas for that striking red drizzle.

Step-by-Step Guide

Step 1: Make the Dough
You’ll start by waking up the yeast in warm buttermilk with a little sugar. Once it’s bubbly, in go the flour, salt, egg, and oil. The stand mixer does most of the work here — about 10 minutes of kneading until the dough is stretchy enough to pass the windowpane test.

Step 2: Chill & Shape
After a chill in the fridge (this deepens flavor and makes it easier to handle), the dough gets divided into 10 even balls. Let them puff up on parchment squares, and soon they’ll be ready for the fryer.

Step 3: Fry to Golden Perfection
The donuts go into hot oil at 350°F, where they turn golden and puffed in about 6–7 minutes. Flip them every 30 seconds for even cooking, then drain and roll in sugar while still warm.

Step 4: Strawberry Butter Filling
This filling is a game changer. Strawberries are cooked low and slow in a crockpot with honey, sugar, lemon, and salt until they’re dark, jammy, and fragrant. After blending smooth and thickening further, you stir in vanilla for a flavor that’s part jam, part fruit butter — and 100% creepy perfection.

Step 5: Assemble & Decorate
Once the donuts are cool, poke a hole, pipe in the strawberry butter until they feel heavy with filling, then dip the tops in glossy white frosting. The finishing touch? A drizzle of strawberry butter on top that looks like blood splatter.

Spooky Serving Ideas

Arrange on a platter with plastic spiders or skeleton hands for a dramatic centerpiece.
Drizzle strawberry butter in streaks down the sides for a gory, horror-movie vibe.
Serve alongside a cauldron of cider or a dark hot chocolate for the ultimate Halloween night spread.

Make Ahead + Storage

Donuts are best eaten the day they’re fried, but they’ll keep in an airtight container for 1–2 days.
The strawberry butter can be made up to a week in advance.
White frosting is best made fresh, but can be whisked together in minutes before serving.

Halloween baking is all about creativity, and these Bloody Halloween Donuts let you have a little fun with the spooky side of sweets. They’re dramatic, playful, and so much more than a simple donut. The soft dough, fruity “bloody” filling, and sweet frosting come together in a dessert that’s just as magical as it is mischievous.

So go ahead, embrace the spooky spirit, and watch your guests squeal with delight as they bite into these eerie, delicious donuts. After all… Halloween wouldn’t be complete without a little blood, right?

Strawberry Jelly Filled Donuts (Spooky Donuts)

Fluffy yeasted donuts rolled in sugar, dipped in sweet white frosting, and filled with strawberry butter for a chillingly delicious “bloody” effect.

Course Breakfast, Dessert

Keyword donut recipes, halloween recipes, jelly filled donuts, strawberry donuts

Prep Time 1

Cook Time 10

Proof Time 3

Servings donuts

Equipment

Frying Pot/Pan
Stand Mixer w/ Hook Attachment
Parchment Paper
Saucepan
Blender or Immersion Blender
Piping Bag w/ Medium Round Tip

Ingredients

For the Donuts

1 cup buttermilk lukewarm (or whole milk)
2 Tbsp granulated sugar
2 tsp active dry yeast
3 ¼ cups all-purpose flour
½ tsp salt
1 large egg room temperature, lightly beaten
3 Tbsp oil neutral, like canola or vegetable

For the Strawberry Butter

3 lbs fresh strawberries stems removed
⅓ cup honey
½ cup granulated sugar
1 tsp lemon juice
Pinch of salt
2 tsp vanilla extract

For the White Frosting

2 cups powdered sugar
3 Tbsp milk
1 tsp vanilla extract

Get Recipe Ingredients

Instructions

Make the Donut Dough

In the bowl of a stand mixer fitted with a dough hook, combine warm buttermilk, sugar, and yeast. Let sit 5–10 minutes until foamy.
Add flour, salt, egg, and oil. Mix on low until the dough comes together, then knead 10–12 minutes until soft, smooth, and stretchy (it should pass the “windowpane test”).
Shape into a ball, cover, and refrigerate 3 hours or overnight.

Shape the Donuts

Turn dough onto a lightly floured surface, weigh, and divide into 10 equal pieces. Roll each into a tight ball.
Place each ball on a parchment square, set on baking sheets, cover, and let rise 35–45 minutes until puffy (indentation from a finger poke should spring back slowly).

Fry the Donuts

Heat oil in a heavy-bottomed pot or deep fryer to 350°F (180°C).
Fry 2 at a time, flipping every 30 seconds, for 6–7 minutes until golden brown.
Drain on a wire rack and roll in granulated sugar while still warm.

Make the Strawberry Butter

Add strawberries, honey, sugar, lemon juice, and salt to a slow cooker. Stir well.
Cover and cook on low 6–7 hours, stirring occasionally, until thick and darkened.
Blend until smooth with an immersion blender.
Cook uncovered 1–2 more hours until spreadable.
Stir in vanilla, cool slightly, and store in a jar.

Make the White Frosting

Whisk together powdered sugar, milk, and vanilla until smooth.

Assemble the Donuts

Once donuts are completely cool, poke a hole with a chopstick and widen slightly with your finger. Pipe or spoon in the strawberry butter until they feel slightly full.
Dip the tops into white frosting, let set, then drizzle extra strawberry butter over the top for that “bloody” Halloween effect.

The post Jelly Filled Donut (Spooky Donuts) first appeared on Deirdra Monet's Lifestyle Blog.

Caramel Apple Recipes: Caramel Apple Flight for Fall/Halloween

Deirdra Monet — Mon, 29 Sep 2025 20:42:17 +0000

There’s something about fall that makes caramel apples absolutely irresistible. Crisp apples cloaked in golden caramel bring all the cozy autumn vibes — but why stop at just one flavor? This year, I’m taking it up a notch with a caramel apple flight: four unique and enchanting twists on the classic treat.

Whether you’re hosting a Halloween party, a harvest gathering, or just craving a sweet kitchen adventure, these caramel apple recipes are here to delight. With one dreamy caramel base and four imaginative toppings — Oreo crumble, chocolate web, pecan crunch, and a spooky black poison apple — you’ll have a whole flight of flavors to enjoy.

Why You’ll Love These Caramel Apple Recipes

One Caramel, Endless Options: A buttery, foolproof caramel that clings beautifully to apples.
Perfect for Parties: Serve as a tasting flight — guests can try each flavor without choosing just one.
Cozy + Spooky: From playful cookies-and-cream to the dramatic poison apple, this flight covers both whimsical and moody fall aesthetics.

Beginner-Friendly: With step-by-step guidance, even first-time caramel makers can master this recipe.

The Magic of Homemade Caramel

When it comes to caramel apple recipes, the caramel itself makes all the difference. Store-bought caramels are fine in a pinch, but making your own is a little kitchen spell worth casting. This recipe simmers butter, brown sugar, corn syrup, and condensed milk into a glossy, golden caramel that sets perfectly on apples without sliding off.

Pro tip: Pat your apples completely dry and remove any wax coating before dipping — moisture is the enemy of sticking power.

Creating Your Caramel Apple Flight

Once you’ve dipped your apples in the base caramel, the real fun begins. Here’s how to transform them into a flight of four flavors:

1. Cookies & Cream Caramel Apple

A playful favorite for kids (and kids-at-heart). Rolling a caramel apple in crushed Oreos adds both crunch and creamy sweetness. It’s like dunking your apple in cookies-and-milk magic.

2. Chocolate Web Caramel Apple

For a bewitching effect, dip one apple in rich chocolate. Once it sets, drizzle white chocolate rings and drag a toothpick outward to spin your own edible spiderweb. It’s elegant, dramatic, and surprisingly easy.

3. Pecan Caramel Apple

A nod to the classic candied apple, but with buttery pecans pressed into warm caramel. The nuttiness balances the sweetness, making it a grown-up favorite.

4. Black Poison Caramel Apple

Inspired by fairy tales, this apple gets a haunting makeover with black-tinted caramel. Glossy, dark, and a little spooky — it’s the centerpiece of your caramel apple flight.

Tips for the Best Caramel Apple Recipes

Choose tart apples: Granny Smiths are perfect — their tangy bite cuts through the sweetness.
Stick placement matters: Insert sticks deeply so apples stay secure while dipping.
Temperature check: Use a candy thermometer to avoid undercooked (runny) or overcooked (hard) caramel.
Decorate quickly: Add toppings while the caramel is still warm and tacky.

Serving Ideas

Caramel Apple Flight Board: Slice each apple into wedges and serve on a wooden board, labeling each flavor.
Halloween Party Treat: Wrap apples in clear bags and tie with ribbon for take-home favors.

Fall Family Night: Let kids help decorate their own version of these caramel apple recipes.

FAQ About Caramel Apple Recipes

Can I make these ahead?
Yes — prepare them up to 1 day in advance. Store in the fridge, then bring to room temp before serving.

Can I skip the thermometer?
Not recommended — caramel is temperature-sensitive, and the thermometer guarantees success.

What other toppings can I try?
Crushed pretzels, mini marshmallows, toffee bits, or even a drizzle of peanut butter.

Fall deserves more than just one caramel apple — it deserves an entire caramel apple flight. With this recipe, you’ll have four enchanting caramel apple recipes to share, savor, and celebrate the season. From playful Oreo crumble to haunting black poison, each apple tells a story. So grab your sticks, melt that caramel, and let the magic of autumn unfold, one bite at a time.

Caramel Apple Recipe (Caramel Apple Flight)

A playful twist on the fall classic—these caramel apple flights feature crisp apple slices dipped in silky caramel and topped with a trio of fun garnishes. Perfect for parties, dessert boards, or anytime you want a bite-sized taste of autumn magic.

Course Dessert, Snack

Keyword caramel apple flight, caramel apple recipe, spooky caramel apples

Prep Time 25

Cook Time 15

Cool Time 30

Servings apples

Ingredients

Caramel Base:

1 cup 2 sticks unsalted butter
2 cups packed brown sugar
1 cup light corn syrup
1 14 oz can sweetened condensed milk
1 tsp vanilla extract
4 large Granny Smith apples washed, dried, stems removed
Wooden skewers or sticks

Toppings for the Flight:

½ cup crushed Oreos
½ cup chopped pecans
½ cup semisweet chocolate chips for dipping
2 oz white chocolate for web design
Black food coloring gel or powder, for poison apple

Get Recipe Ingredients

Instructions

Prepare the Apples:

Wash and dry the apples completely (caramel won’t stick to moisture). Insert wooden sticks firmly into the tops.

Make the Caramel:

In a heavy-bottomed saucepan, melt butter over medium heat.
Stir in brown sugar, corn syrup, and condensed milk. Stir constantly as the mixture bubbles, cooking until it reaches 245°F (firm-ball stage) with a candy thermometer (10–15 minutes).
Remove from heat, stir in vanilla.
Dip the Apples: Tilt the pan and roll each apple in caramel, letting excess drip off. Place on a parchment-lined tray.

Decorate Each Apple:

Oreo Apple: Roll one freshly dipped apple in crushed Oreos.
Chocolate Web Apple: Dip another in melted semisweet chocolate. Once set, drizzle white chocolate in circles, then drag a toothpick outward from center to create a web.
Pecan Apple: Press chopped pecans around another caramel apple.
Black Poison Apple: Mix black food coloring into the remaining caramel. Dip one apple fully for a haunting, glossy finish.
Set: Allow apples to cool and set at room temperature for at least 30 minutes before serving.

The post Caramel Apple Recipes: Caramel Apple Flight for Fall/Halloween first appeared on Deirdra Monet's Lifestyle Blog.

Spooky Halloween Cookies

Deirdra Monet — Wed, 23 Oct 2024 01:57:31 +0000

Spooky season is upon us, and there’s no better way to get into the Halloween spirit than with these delightfully eerie swirl cookies! Not only are they fun to make, but they also bring a splash of spooky colors to your dessert table. With a haunting mix of orange and black, topped off with festive Halloween sprinkles, these cookies are the perfect treat for your Halloween party or movie night.

Grab your cauldron (or mixing bowls), and let’s whip up some magic with this super easy recipe for Spooky Halloween Swirl Cookies!

Ingredients

Here’s what you’ll need to conjure up these treats:

Chocolate Chip Cookie Dough: Store-bought or homemade, you’ll want enough for about 6 medium-sized cookies.
Black Food Dye: To give the chocolate chip dough a dark, haunting hue.
Sugar Cookie Dough: Again, either store-bought or homemade works here. Aim for the same amount as your chocolate chip dough for balance.
Orange Food Dye: This will make your sugar cookie dough scream Halloween.
Halloween Sprinkles: Optional, but they give that extra spooky flair!

Making the Swirl Cookies

1. Prepare the Dough
First, divide your chocolate chip cookie dough into a mixing bowl and add several drops of black food dye. This step might feel a little witchy (and that’s perfect for Halloween!), so mix away until your dough is an even, midnight black.

Next, grab your sugar cookie dough and divide it into a separate bowl. Add in the orange food dye, and mix it until it’s evenly colored, like a glowing jack-o’-lantern. This vibrant orange will contrast beautifully against the deep black of the chocolate chip dough, making your cookies the life of the Halloween party.

2. Create the Swirl
Now for the fun part—creating the swirl! To do this, take small, equal amounts of both the black chocolate chip dough and the orange sugar dough. Gently roll the two together in your hands to form a ball, allowing the colors to twist and swirl. It’s like casting a spell—watch how the two doughs blend into a spooky masterpiece!

Repeat this process for all 12 cookies. No two cookies will be exactly alike, and that’s part of their charm! Each cookie should have a unique swirl pattern that makes it look as though it came straight from a witch’s oven.

Cookie Baking Tips

1. Line It Up
For easy cleanup and even baking, make sure to line your 9×13 baking sheet with parchment paper. It keeps your cookies from sticking and ensures the bottoms bake to golden perfection without burning. Trust me, you don’t want your cookies to look too charred (unless you’re going for extra spooky).

2. Add a Spooky Sprinkle
Before baking, press some Halloween sprinkles onto the tops of each dough ball. Whether you go for cute little ghosts, glittering orange and black sugar, or creepy candy eyeballs, these sprinkles add a final touch that’s as sweet as it is spooky. Your cookies will look like they’re dressed up for Halloween themselves!

3. Baking Time
Pop your cookies into the oven preheated to 350°F (175°C) and bake for 10-12 minutes. Keep an eye on them—what you’re looking for is a slightly golden edge. The cookies will continue to bake a bit on the sheet as they cool, so don’t worry if the center looks a little soft when you first pull them out. Soft and chewy is the way to go here!

4. Cool for the Perfect Texture
Once you’ve taken your cookies out of the oven, let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This will help the cookies set and keep their soft, chewy texture, while also keeping the sprinkles and swirls looking their best.

And there you have it—Spooky Halloween Swirl Cookies that are just as fun to look at as they are to eat! The contrasting black and orange doughs swirl together like magic, giving each cookie a unique, spooky look that’s perfect for Halloween. The soft and chewy texture, paired with the crunch of Halloween sprinkles, makes for a treat that’s sure to impress your party guests or trick-or-treaters.

The best part? These cookies are incredibly easy to make, and they add that extra spooky flair to your Halloween festivities without the need for complicated steps or fancy ingredients. So whether you’re looking for a quick treat to whip up for a last-minute Halloween gathering or a fun, kid-friendly baking project, these cookies have got you covered.

So grab your ingredients, turn up your favorite spooky playlist, and get ready to swirl your way into the Halloween spirit! Happy baking—and beware of ghouls sneaking into the kitchen for a taste of these spooky delights!

Spooky Halloween Cookies

Course Dessert

Keyword chocolate chip cookies, spooky halloween cookie, sugar cookies

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Equipment

9x13 Baking Sheet
Parchment Paper

Ingredients

Chocolate Chip Cookie Dough
Black Food Dye
Sugar Cookie Dough
Orange Food Dye
Halloween Sprinkles

Get Recipe Ingredients

Instructions

Prepare the Dough
Divide your chocolate chip cookie dough into a mixing bowl.
Add black food dye to the chocolate chip dough and mix until evenly colored.
Divide your sugar cookie dough into a separate bowl.
Add orange food dye to the sugar cookie dough and mix until evenly colored.
Create the Swirl
Take small pieces of both the black chocolate chip dough and the orange sugar dough.
Gently roll them together in your hands to form a ball, creating a swirl effect.
Repeat this process for each cookie, using equal amounts of both doughs.
Bake the Cookies
Line a 9x13 baking sheet with parchment paper.
Place the dough balls on the baking sheet, spacing them evenly.
Press Halloween sprinkles onto the tops of each cookie.
Bake at 350°F (175°C) for 10-12 minutes, until the cookies are slightly golden at the edges.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The post Spooky Halloween Cookies first appeared on Deirdra Monet's Lifestyle Blog.

Spooky Caramel Apples

Deirdra Monet — Wed, 16 Oct 2024 04:31:12 +0000

Halloween is just around the corner, and nothing says “spooky season” quite like caramel apples. But why settle for the traditional version when you can take it up a notch with Spooky Caramel Apples? These eerie black caramel apples are the perfect mix of creepy and delicious, making them a must-have addition to any haunted gathering. They’re simple to make, but with just a few extra touches, they become a jaw-dropping centerpiece that’s almost too spooky to eat…almost! Let’s dive into the steps to create this fun, spine-chilling treat.

Ingredients

To make these Spooky Caramel Apples, you’ll need a handful of simple ingredients, plus a little touch of Halloween magic:

6-8 Apples: Any firm, tart apples will do, but Granny Smith apples are a favorite for their sharp contrast with the sweet caramel.
1 cup unsalted butter: Butter forms the creamy base of the caramel.
1 cup white granulated sugar: Helps the caramel get that perfect consistency.
1 cup brown sugar: Adds richness and depth to the caramel.
1 cup corn syrup: Essential for keeping the caramel smooth and preventing it from crystallizing.
7 ounces sweetened condensed milk: This ingredient adds a delightful creaminess.
1 teaspoon vanilla extract: Brings warmth and flavor to the caramel.
¼ teaspoon salt: Enhances the flavors and balances out the sweetness.
Black food dye: For that spooky, dark aesthetic.

You’ll also need rustic wooden sticks for a fun, forest witch vibe. These not only hold the apples, but they also add to the eerie presentation.

Prepping the Apples

The first step to creating your Spooky Caramel Apples is to properly prepare the apples. This is a key step to ensure the caramel sticks smoothly and doesn’t slide off.

Wash and Dry the Apples: Fresh apples often have a waxy coating that prevents caramel from sticking, so make sure you wash them thoroughly with hot water to remove this wax. Scrub gently but firmly, then dry them completely. A dry surface is critical for smooth caramel coating.
Insert the Wooden Sticks: Take your rustic wooden sticks and carefully insert them into the top of each apple. Push them in firmly, but be gentle to avoid cracking the apple. Make sure the sticks are secure, as they’ll need to hold up to the weight of the apple and the caramel.

With your apples prepped and ready, it’s time to start on the real star of the show—the black caramel.

Cooking the Caramel

Making homemade caramel might sound intimidating, but it’s surprisingly easy once you get the hang of it. Here’s how to create a smooth, buttery caramel that’s perfect for coating apples.

Melt the Butter: Start by melting 1 cup of unsalted butter in a medium saucepan over medium heat.
Add the Sugars and Corn Syrup: Once the butter has melted, stir in 1 cup of white granulated sugar, 1 cup of brown sugar, and 1 cup of corn syrup. Stir continuously, ensuring that all the sugars dissolve and everything blends together smoothly. The mixture should be glossy and golden.
Incorporate the Sweetened Condensed Milk: Slowly pour in 7 ounces of sweetened condensed milk while stirring. This will make the caramel creamy and rich. Continue stirring until the mixture comes to a gentle boil.

Dipping the Apples

Now that your caramel is ready, it’s time to coat your apples in that spooky, black goodness!

Check the Temperature: Use a candy thermometer to check the temperature of your caramel. You’re aiming for 240°F (116°C), which is known as the “soft ball” stage in candy making. This is the perfect temperature for caramel coating—soft, but firm enough to hold its shape once it cools.
Add the Black Food Dye: Once the caramel reaches the right temperature, remove it from the heat and stir in 1 teaspoon of vanilla extract and ¼ teaspoon of salt. Then, add a few drops of black food dye and stir until the caramel is evenly colored. This step gives the apples their spooky, eerie look that’s perfect for Halloween.
Dip the Apples: Working quickly while the caramel is still warm, dip each apple into the caramel, twirling it to ensure an even coating. Let any excess caramel drip off before placing the apple on a parchment-lined baking sheet. For a more dramatic, spooky look, let the caramel drip down the sides or create swirls by gently spinning the apple.
Let Them Set: Allow the caramel apples to cool and set at room temperature. If you’re in a hurry, you can pop them in the fridge to speed up the process. Just make sure the caramel is fully set before serving.

Tips for Making Homemade Caramel

Crafting the perfect caramel can be a bit tricky, especially if it’s your first time. Here are a few tips to help you achieve caramel perfection:

Use a Candy Thermometer: Caramel is temperature-sensitive, so a candy thermometer is essential. Reaching the “soft ball” stage (240°F) ensures your caramel will be soft enough to bite but firm enough to hold up on the apples.
Work Quickly: Once the caramel reaches the right temperature, you need to work fast. The caramel will start to cool and harden as soon as it’s off the heat, so have your apples prepped and ready to go before you start dipping.
Get Creative with Toppings: For an extra spooky touch, consider rolling the freshly dipped apples in crushed Oreos, drizzling them with white chocolate, or even adding a sprinkle of edible glitter. These little details can take your Spooky Caramel Apples to the next level.
Avoid Sticky Situations: If your caramel seems too sticky or starts to crystallize, it might be because the temperature fluctuated too much while cooking. Stir constantly and keep an eye on the thermometer to ensure consistent heat.

Spooky Caramel Apples are more than just a Halloween treat—they’re an edible work of art. With their shiny black coating and delicious caramel flavor, these apples are sure to impress at any Halloween party. Plus, they’re as fun to make as they are to eat! Whether you’re hosting a haunted house party, or just want to make a festive treat for your family, these caramel apples are the perfect balance of spooky and sweet.

So this Halloween, skip the store-bought treats and whip up a batch of Spooky Caramel Apples that will have everyone talking. Just be prepared—once you bring these eerie, delicious apples to the table, they won’t last long!

Spooky Caramel Apples

Course Dessert

Keyword caramel apple recipe, spooky caramel apples

Prep Time 10

Cook Time 15

Servings apples

Equipment

Saucepan/Pot
Rustic Wooden Sticks (for Apples)

Ingredients

Caramel

1 cup unsalted butter
1 cup white granulated sugar
1 cup brown sugar
1 cup corn syrup
7 ounces sweetened condensed milk
1 teaspoon vanilla extract
¼ teaspoon salt
Black Food Dye
6 Granny Smith Apples

Get Recipe Ingredients

Instructions

Prepare the Apples: Wash and dry 6-8 apples thoroughly to remove any wax coating (this helps the caramel stick better). Insert rustic wooden sticks into the top of each apple, pushing firmly but gently so they hold securely. Set aside.
6 Granny Smith Apples
Make the Caramel: In a medium saucepan over medium heat, melt 1 cup of unsalted butter. Add 1 cup of white granulated sugar, 1 cup of brown sugar, and 1 cup of corn syrup. Stir the mixture continuously, allowing the sugars to dissolve and the ingredients to combine smoothly. Slowly stir in 7 ounces of sweetened condensed milk and continue stirring until the mixture comes to a boil.
1 cup unsalted butter, 1 cup white granulated sugar, 1 cup brown sugar, 1 cup corn syrup, 7 ounces sweetened condensed milk
Cook the Caramel: Attach a candy thermometer to the saucepan. Cook the caramel mixture, stirring occasionally, until it reaches 240°F (116°C), the "soft ball" stage. This usually takes about 10-15 minutes. Once the caramel reaches the desired temperature, remove the pan from the heat and stir in 1 teaspoon of vanilla extract and ¼ teaspoon of salt.
1 teaspoon vanilla extract, ¼ teaspoon salt
Add the Spooky Touch: Mix in a few drops of black food dye to the caramel, stirring until the color is evenly distributed for that spooky, eerie look.
Black Food Dye
Dip the Apples: Working quickly (while the caramel is still warm), dip each apple into the black caramel, turning it to ensure it’s fully coated. Allow any excess caramel to drip off before placing the apple onto a parchment-lined baking sheet. If desired, swirl the caramel on the apple or let some drip down to create a spooky, rustic look.
Cool and Set: Allow the caramel apples to cool completely at room temperature, or place them in the fridge to set more quickly.

Notes

For extra spooky decoration, dip the bottoms in crushed oreos after dipped in the caramel or drizzle white chocolate or edible glitter after the caramel has set.

Be cautious when working with hot caramel; it can cause burns if it comes in contact with your skin.

The post Spooky Caramel Apples first appeared on Deirdra Monet's Lifestyle Blog.

Halloween Cheesy Skulls

Deirdra Monet — Mon, 14 Oct 2024 02:33:14 +0000

Halloween is all about fun, frights, and of course, delicious treats. If you’re looking for something savory to balance out the sweets on your Halloween spread, look no further than Halloween Cheesy Skulls. These delicious skull-shaped snacks are made from pizza dough stuffed with gooey mozzarella cheese and pepperoni, then baked to perfection and brushed with a garlicky butter glaze. Whether you’re hosting a Halloween party or just getting into the spooky spirit at home, Halloween Cheesy Skulls are a fun and festive way to bring some spooky flavor to your table.

What makes these skulls so special? Not only are they cute (or spooky, depending on how you look at them), but they’re also customizable. You can play around with the fillings, add different toppings, and serve them alongside your favorite dipping sauces. Plus, they’re easy enough to make, even if you’re not a baking pro.

Let’s dive into how you can bring these cheesy, buttery skulls to life this Halloween!

Ingredients

Let’s dive into how you can bring these cheesy, buttery skulls to life this Halloween!

Assembling the Cheesy Skulls

Now that you’ve got all your ingredients ready, it’s time to start assembling your cheesy skulls. Here’s where you can get creative with your fillings. The beauty of this recipe is its flexibility, so feel free to swap out pepperonis for any of your favorite pizza toppings—mushrooms, olives, or even cooked sausage could work.

Preheat the oven: Start by setting your oven to 350°F (175°C) to get it ready for baking.
Prepare the dough: Roll out your refrigerated pizza dough on a flat surface. You’ll want to cut it into squares that are large enough to cover each section of the skull mold. If you don’t have skull molds, you can find them in most stores around Halloween or order them online.
Line the mold: Press each square of dough into the skull mold sections, making sure the dough covers the bottom and sides of the mold completely. This will create a pocket for your fillings.
Add the cheese and pepperonis: Place a block of cubed mozzarella and a few pieces of pepperoni into the dough-lined molds. You can add as much or as little filling as you like, but make sure to leave enough room to seal the dough.
Seal the dough: Fold the edges of the dough over the cheese and pepperoni, pressing them together to seal. It’s important to press the dough tightly to make sure the filling stays inside while baking.

Bake & Butter

Once your skulls are assembled, it’s time to bake them until they’re golden brown and crispy on the outside, with that ooey-gooey cheese filling waiting inside.

Bake the skulls: Place your skull mold on a baking sheet (this makes it easier to handle) and bake in the preheated oven for 20-25 minutes. Keep an eye on them as they bake—the goal is to have a golden, slightly crispy crust.
Prepare the butter mixture: While your skulls are baking, melt ½ cup of butter in a small bowl and stir in 1 teaspoon of garlic salt and ½ teaspoon of dried parsley. This mixture will give your skulls that irresistible buttery, garlicky flavor once they come out of the oven.
Brush with butter: When your skulls are done baking, remove them from the oven and let them cool slightly before carefully popping them out of the mold. While they’re still warm, generously brush each skull with the garlic butter mixture. The butter will seep into the dough, adding moisture and flavor.
Serve with dipping sauce: Serve the cheesy skulls hot with a side of warm marinara or pizza sauce for dipping. Each bite will be packed with cheesy goodness and just the right amount of spooky Halloween flair.

Cheesy Skull Filling Ideas

One of the best things about these Halloween Cheesy Skulls is how versatile they are. While this recipe uses the classic combination of mozzarella cheese and pepperoni, you can easily switch up the fillings to suit your tastes. Here are a few ideas to get your creative juices flowing:

Mushroom and Spinach Skulls: Swap the pepperonis for sautéed mushrooms and spinach for a vegetarian twist. Add a sprinkle of Parmesan for extra flavor.
Sausage and Cheese Skulls: Use cooked Italian sausage instead of pepperoni for a heartier filling.
Buffalo Chicken Skulls: Mix cooked shredded chicken with buffalo sauce and mozzarella for a spicy variation.
Olive and Feta Skulls: For a Mediterranean twist, try filling your skulls with black olives and feta cheese. Add some sun-dried tomatoes for extra flavor.

Feel free to mix and match your favorite pizza toppings to create a skull that’s perfect for your Halloween party or family dinner.

How to Store Halloween Cheesy Skulls

Halloween Cheesy Skulls are the ultimate Halloween snack—a little spooky, a lot cheesy, and super fun to make. Whether you’re hosting a Halloween party or just looking for a festive way to celebrate, these savory skulls will be a hit with kids and adults alike. Plus, with the ability to customize the fillings to suit your taste, the possibilities are endless.

So this Halloween, skip the candy and opt for something a little more creative (and a lot more cheesy). Trust me, these cheesy skulls will be the star of your Halloween feast!

Halloween Cheesy Skulls

Course Appetizer

Keyword cheesy skulls, pizza bombs

Equipment

Skull Silicone or Baking Molds

Ingredients

2 cans of Refrigerated pizza dough
Cubed blocks of mozzarella cheese
Pepperonis cut into small pieces

Butter Mixture

½ cup butter melted
1 teaspoon garlic salt
½ teaspoon dried parsley

Dipping Sauce

Marinara or Garlic Sauce

Get Recipe Ingredients

Instructions

Preheat the oven: Set your oven to 350°F (175°C).
Prepare the dough: Roll out the refrigerated pizza dough on a flat surface and cut it into squares large enough to cover each section of the skull mold.

Assemble the skulls:

Press each square of dough into the skull mold sections, ensuring the dough covers the sides and bottom of each cavity.
Place a block of cubed mozzarella and some pepperoni pieces into the dough-lined molds.
Fold the dough over the cheese and pepperoni, sealing the edges by pressing the dough together.

Bake:

Place the skull mold on a baking sheet and bake in the oven for 20-25 minutes, or until the dough is golden brown and cooked through.
Prepare the butter mixture: While the skulls are baking, melt the butter and mix in garlic salt and dried parsley.

Finish and serve:

Once the skulls are baked, remove them from the oven and brush them generously with the garlic butter mixture. Serve hot with marinara or pizza sauce for dipping.

The post Halloween Cheesy Skulls first appeared on Deirdra Monet's Lifestyle Blog.

Candy Corn Rice Krispy Treats

Deirdra Monet — Mon, 14 Oct 2024 02:26:11 +0000

With Halloween just around the corner, there’s no better time to dive into a festive treat that’s both easy to make and absolutely delightful. These Candy Corn Rice Krispy Treats not only bring all the nostalgia of classic rice Krispy squares but do it in a way that visually channels everyone’s favorite Halloween candy: candy corn! Shaped like little slices of a pie, each layer is filled with gooey marshmallow goodness, making them the perfect crowd-pleaser for any spooky gathering.

Tips for Gooey Candy Corn Rice Krispy Treats

Don’t skimp on marshmallows: The ratio of marshmallows to cereal is key for that perfect chewy texture. Too little and your treats may turn out too hard.
Low heat is your friend: Be sure to melt your butter and marshmallows over low heat to avoid burning and keep the mixture smooth and gooey.
Use wet hands for pressing: Lightly dampen your hands before pressing the sticky layers into the pan. This helps prevent sticking and makes the process smoother.

These Candy Corn Rice Krispy Treats are more than just a Halloween dessert—they’re a conversation starter, a colorful centerpiece, and a sweet, gooey bite of nostalgia. Whether you’re hosting a Halloween party, enjoying a spooky movie night, or simply craving something festive, these treats are sure to bring a smile to everyone’s face. Plus, they’re easy enough to whip up in no time, leaving you more hours in the day for other Halloween fun!

Candy Corn Rice Krispy Treats

Course Dessert

Keyword candy corn rice krispy treats, halloween treats, rice krispy treats

Prep Time 24

Servings treats

Equipment

8 inch cake pan
Pot/Saucepan

Ingredients

Orange Layer

1 ½ tablespoons unsalted butter
3 cups marshmallows
¼ cup sweetened condensed milk
3 cups rice krispy cereal

Orange Food Dye

Yellow Layer
1 ½ tablespoons unsalted butter
3 cups marshmallows
¼ cup sweetened condensed milk
3 cups rice krispy cereal
Yellow Food Dye

White Layer

1 tablespoons unsalted butter
1 cups marshmallows
1 tablespoons sweetened condensed milk
1 cups rice krispy cereal

Get Recipe Ingredients

Instructions

Prepare the pan: Lightly grease an 8-inch round cake pan with butter or non-stick spray. Set aside.

Make the orange layer:

In a large pot, melt 1 ½ tablespoons unsalted butter over low heat. Add 3 cups of marshmallows and stir continuously until melted.
Stir in ¼ cup sweetened condensed milk and a few drops of orange food dye, mixing until fully combined.
Remove from heat and quickly stir in 3 cups of rice krispy cereal until coated evenly.
Press the mixture into the outer rim of the greased cake pan, forming a ring. Leave the center empty for the next layers.

Make the yellow layer:

Repeat the same process as the orange layer, using yellow food dye this time.
Once mixed, press the yellow layer inside the orange ring, leaving a small circle in the center for the white layer.

Make the white layer:

For the white center, melt 1 tablespoon unsalted butter with 1 cup marshmallows and 2 tablespoons sweetened condensed milk. Do not add any food dye to keep the layer white.
Stir in 1 cup rice crispy cereal and press it into the remaining space in the middle of the pan.
Chill and slice:
Let the layered rice krispy treats cool and set in the refrigerator for 15-20 minutes.
Once firm, remove from the pan and slice it into 8 pie-shaped triangles to resemble candy corn.

The post Candy Corn Rice Krispy Treats first appeared on Deirdra Monet's Lifestyle Blog.

Ghost Meringue Cookies

Deirdra Monet — Tue, 08 Oct 2024 02:07:21 +0000

As Halloween approaches, the air fills with excitement, and so do our kitchens with deliciously spooky treats! One such delight is Ghost Meringue Cookies—light, airy, and hauntingly cute! These whimsical little confections are perfect for adding a sweet, spooky touch to your Halloween festivities. With their crispy exteriors and soft, marshmallow-like centers, they’re a delightful blend of texture and sweetness. Plus, they’re a fantastic activity to do with friends or family, making your Halloween even more memorable.

In this blog, we’ll take you through the fun process of whipping up these adorable ghostly sweets. Get ready to impress your friends with these fluffy, delectable meringues that are as fun to make as they are to eat!

Ingredients

To make these delightful Ghost Meringue Cookies, you’ll need a few simple ingredients that you might already have in your pantry. Here’s what you’ll need:

3 large egg whites: The base for your meringue. Ensure they’re at room temperature for best results.
¾ cup white granulated sugar: This will give the meringues their sweetness and crispiness.
½ teaspoon vanilla paste: For that hint of rich vanilla flavor that pairs perfectly with the lightness of the meringue.

For Decorating:

Black food dye: Used to create those spooky ghostly faces.
Water: To mix with the food dye for easy application.

Whipping Up the Meringue

The key to achieving perfectly airy and light Ghost Meringue Cookies lies in the meringue-making process. Here’s how to do it:

Preheat the oven: Start by preheating your oven to 210°F (100°C). This low temperature is crucial for drying out the meringues, giving them their characteristic crisp texture.
Line your baking sheet: Grab a 9×13 baking sheet and line it with parchment paper. This prevents the meringues from sticking and ensures they bake evenly.
Prepare the double boiler: Fill the bottom pot of your double boiler with water and bring it to a gentle simmer. The steam will help cook the egg whites and sugar gently without scrambling them.
Whisk the egg whites and sugar: In a heatproof bowl, whisk together 3 large egg whites and ¾ cup granulated sugar. Place this bowl over the simmering water, ensuring it doesn’t touch the water itself.
Heat and dissolve: Whisk continuously until the sugar dissolves completely and the mixture feels warm to the touch, about 10 minutes. This step is crucial as it ensures a stable meringue.
Beat until stiff peaks form: Once heated, carefully transfer the bowl to your stand mixer (or use a hand mixer). Add ½ teaspoon vanilla paste and beat on high speed for 5-7 minutes, or until you achieve stiff, glossy peaks. The meringue should be thick enough to hold its shape.

Baking & Designing the Ghost Meringue Cookies

Now that your meringue is ready, it’s time to create those adorable ghost shapes!

Pipe the meringue: Transfer the meringue mixture into a piping bag fitted with a large round piping tip. Pipe ghost shapes onto your prepared baking sheet, forming small mounds with peaks at the top to create the ghostly heads.
Bake the meringues: Place the baking sheet in the preheated oven and bake for 1 hour. You want the meringues to be crisp and firm to the touch.
Cool in the oven: After an hour, turn off the oven and leave the meringues inside for an additional hour to cool completely. This helps prevent cracks and keeps them light and airy.
Decorate the ghosts: Once cooled, it’s time to bring your ghosts to life! Mix black food dye with a bit of water to create a paintable mixture. Using a small brush or a toothpick, carefully paint eyes and mouths onto your ghostly meringues. Get creative—each ghost can have its own unique expression!

Tips for the Best Meringue Cookies

While making Ghost Meringue Cookies is relatively straightforward, a few tips can help you achieve the best results:

Room temperature egg whites: Start with egg whites that are at room temperature. This helps them whip up better and achieve maximum volume.
No grease: Ensure your mixing bowl and utensils are completely clean and free from grease. Any fat can prevent the egg whites from whipping properly.
Sifting sugar: Sifting the sugar before adding it to the egg whites can help dissolve it more evenly and prevent graininess in your meringues.
Avoid humidity: Meringues are sensitive to moisture, so try to make them on a dry day. If it’s particularly humid, you may find it challenging to achieve that perfect crispness.
Store properly: Once your ghostly creations are complete, store them in an airtight container at room temperature. They’ll keep for several days, but it’s best to enjoy them fresh!

These Ghost Meringue Cookies are a delightful addition to any Halloween celebration. They’re light, airy, and oh-so-cute, making them perfect for parties, treats for your kids, or even as a spooky snack for yourself. Not only are they delicious, but they also offer a fun way to get creative in the kitchen—especially when it comes to decorating those spooky little faces!

So, gather your ingredients, roll up your sleeves, and whip up a batch of these charming ghostly treats. With just a bit of patience and creativity, you’ll have a spooky and sweet treat that’s sure to impress. Enjoy making and sharing your Ghost Meringue Cookies this Halloween, and watch as they vanish faster than you can say “boo!”

Ghost Meringue Cookies

Course Dessert

Keyword ghost meringue, meringue cookies

Prep Time 14

Servings cookies

Equipment

Double Boiler
9x13 Baking Sheet
Parchment Paper
Piping Bag
Large Round Piping Tip

Ingredients

3 large egg whites
¾ cup white granulated sugar
½ teaspoon vanilla paste

Ghost Eyes & Mouth

Black Food Dye
Water

Get Recipe Ingredients

Instructions

Preheat the oven to 210°F (100°C). Line a 9x13 baking sheet with parchment paper.
Prepare a double boiler by filling the bottom with water and heating it until it simmers. In a heatproof bowl, whisk together the egg whites and sugar. Place the bowl over the simmering water, making sure the bottom of the bowl doesn't touch the water.
Whisk continuously until the sugar dissolves and the mixture becomes warm to the touch. This should take about 10 minutes. Remove the bowl from the heat.
Transfer the mixture to a stand mixer (or use a hand mixer) and add the vanilla paste. Beat on high speed for about 5-7 minutes until stiff, glossy peaks form.
Transfer the meringue mixture to a piping bag fitted with a large round tip. Pipe ghost shapes onto the prepared baking sheet, forming small mounds with peaks at the top for the ghost heads.
Bake for 1 hour. The meringues should be crisp and firm to the touch. Once done, turn off the oven and let the meringues cool inside the oven for 1 hour.
Decorate by mixing black food dye with a bit of water to form "ghost eyes and mouths." Use a small brush or toothpick to paint faces onto the cooled meringues.
Store the meringue cookies in an airtight container at room temperature.

The post Ghost Meringue Cookies first appeared on Deirdra Monet's Lifestyle Blog.