Boo! It’s almost freakin’ Halloween folks, which leaves me all kinds of confused. As a college student, all I really had to do was gather up three costumes to wear each night of the weekend (Thursday, duh…) and kind of just roam around campus with my friends. Now, as an adult, I kind of have to do grown-up things, and that’s a little weird.
But my ultimate grown-up move is making friends, and to make friends, I make people noms. Here are two pretty neat Halloween recipes that are all the treat but no trick (AKA they’re super freakin’ easy, guys). Bonus points — you can make these with your not-yet left over candy that maybe you’re eating before you hand them out to the kiddies.
Yeah, cake in a mug kind of changed my life… Which is why I’m so about having one that’s Halloween themed. This stuff satiates the cake craving we know we all have all day, every day, but puts in a portion that’s pretty reasonable. Plus, this one has a ghost in it, so it’s cute! Let’s dive in:
- Goldenberg’s Peanut Chews (optional)
- Peeps Marshmallow Pumpkins or Ghosts
- 1/8-1/4 cup flour
- 1/8-1/4 cup packed brown sugar (depends on how much flour you use; make it an even ratio)
- 2 tbsp unsweetened cocoa powder
- Pinch of salt
- 2 tbsp canola oil
- 2 tbsp milk, coffee or water
- In a heatproof mug, mix together dry ingredients until there are no lumps.
- Add in canola oil and milk/coffee/water.
- Cut peanut chews and Peeps into pieces and mix into mixture.
- Microwave on high at 30-second intervals until cake looks baked.
- Add a ghost Peep to it as a garnish, because you obviously want this to be cute.
Pumpkin Rice Crispy Treats
Way less cool of a name than Graveyard Ghost in a Mug, but these bad boys are still pretty delicious. Essentially, you’re making a Rice Crispy Treat, but it’s orange and you use a pumpkin cookie cutter to make it adorable (because why would you ever eat a treat that isn’t adorable?)
- Mike and Ike Fruit Chews
- Peeps Marshmallow Pumpkins
- Extra marshmallows
- Yellow and red food coloring
- 3 tbsp butter
- 6 cups of Rice Crispys (I used the off brand)
- Melt butter in large saucepan on low heat. Pro Tip: dice up the butter so it melts faster and more evenly
- Add in Peeps and stir until consistency is smooth. If you don’t have enough Peeps to make your mixture marshmallowy enough, add in some of those extra suckers and toss in some red and yellow food dye to make it orange.
- Remove pot from heat. Add in Rice Crispys one cup at a time so they get evenly coated. Pro Tip: spray spatula or wooden spoon with cookie spray so it doesn’t stick to mixture.
- Transfer mixture into pan (use your best judgement on pan size, but I went with a 9″X9″). Use cooking spray so that son of a gun will slide right now when you want to serve.
- Refrigerate for about 15-25 minutes. I cleaned my pots and pans during this time.
- Remove from refrigerator, and then remove from pan. Use cookie cutter to make pumpkin slices. Pro Tip: eat the scraps as you go.
- Use Mike and Ikes and/or Hot Tamales to decorate your pumpkins.
Disclaimer: The lovely people at Coyne PR sent the candies featured in this post to me to try out in baking. I didn’t get paid to do this post, and all of the opinions are originally and authentically me. These recipes are inspired by some provided to me by Coyne PR.