Treats, No Tricks: 2 Delicious Halloween Candy Recipes

Treats,No Tricks.

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.

Ghostly Graveyard in a MugIMG_1990

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


  1. In a heatproof mug, mix together dry ingredients until there are no lumps.
  2. Add in canola oil and milk/coffee/water.
  3. Cut peanut chews and Peeps into pieces and mix into mixture.
  4. Microwave on high at 30-second intervals until cake looks baked.
  5. 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)


  1. Melt butter in large saucepan on low heat. Pro Tip: dice up the butter so it melts faster and more evenly
  2. 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.
  3. 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.
  4. 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.
  5. Refrigerate for about 15-25 minutes. I cleaned my pots and pans during this time.
  6. Remove from refrigerator, and then remove from pan. Use cookie cutter to make pumpkin slices. Pro Tip: eat the scraps as you go.
  7. 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.

Disappearing Marshmallow Blondie Brownies


So this past weekend I was rocking a major butterscotch fix, and the only thing that really satiates that specific craving are my Grammy’s disappearing marshmallow squares. These bad boys are basically a blondie brownie but with a delicious butterscotchy, caramelized sugary taste. The easiness of this recipe combined with its deliciousness definitely makes these my favorite of my Grammy’s old recipes.


The secret to these brownies’ deliciousness is definitely in the marshmallows, even though you’d never know that they’re there. They help make the consistency gooey and moist, while really kicking up the flavor of your typical blondie brownie. Since the marshmallows essentially just melt, toast, and caramelize, these blondie brownies are packed with a punch of fall flavor.


  • 1/2 cup butterscotch pieces
  • 1/4 cup butter/margarine
  • 3/4 cup flour
  • 1/3 cup brown sugar, packed
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla
  • 1 egg
  • 1 cup miniature marshmallows
  • 1 cup semisweet morsels
  • 1/4 cup chopped nuts (optional)


Melt butterscotch pieces and butter in saucepan over medium heat, stirring constantly. Remove from heat — cool. While the mixture cools, prepare the rest of the ingredients. Add together flour, sugar, baking powder, salt, vanilla, and egg. Mix well. Mix in butterscotch mixture. Then fold in marshmallows, chocolate chips, and nuts. Spread in 9″ square pan. Bake at 350 degrees for 20-25 minutes. Be careful not to overbake these. The center will be jiggly, but will firm upon cooling. Bon appetit!


Cutout Cookies: The Secret to Success


So it’s definitely no lie that during the holiday season, cutout cookies are where it’s out.

It’s also definitely no lie that during the holiday season, cutout cookies are a pain in the butt. I’ve strugged for years trying to figure out how to make sure your cookies don’t break going from cookie cutter to baking sheet, or rise too much while backing, or break coming off of the sheet.

And then, a few years ago, I had an epiphany: Flour. It’s all about the flour.

For the purposes of this post, I was super lame and just used a regular Betty Crocker sugar cookie package. On that back of it, it lets you know that if you’re making cutout cookies, you should add a table spoon of flour. But it doesn’t end there.


You should definitely follow the directions to add the extra tablespoon of flour, especially because it keeps the cookies from rising so much you can’t really recognized the shape of
the cookie when it’s done in the oven. I’d probably keep my container of flour out for the rest of the cookies, too, though.


Use flour to keep your work space from getting too sticky, and add some to your rolling pin, too. You’ll more than likely  not add so much flour that you ruin the taste of the cookies, so don’t worry too much about adding it to the mix. It’s going to keep the dough from getting too stuck to the rolling pin and getting you super frustrated.


From there, you just want to grab a hunk of dough and your favorite cookie cutter (I only used one, but it sure is pretty fun to use a bunch of different ones) and start rolling out the dough and cutting out your shapes.

Cutouts_Sheet Cutouts_Process

I added some sprinkles to make them look a little bit more like snowflakes! Usually I’d frost the whole thing with Royal Icing, but I was kind of in a pinch to get these to my friend’s house for the night.

After cooking them for the amount indicated by whatever recipe you use (honestly, I wouldn’t set my timer for longer than five minutes… if you need longer, then keep ’em in longer, but nobody likes a burnt cookie,) take them out of the oven and let them cool. I usually let them cool directly on the cookie sheet for about two minutes, and then transfer them over to a cooling rack for a little while longer.


Look how beautiful!! These took pretty much no time to make, and only one of them broke on me (it was my fault… it didn’t let it cool enough before handling it).


Enjoy, guys!


Okay, okay, okay… So today is the first day the 12 days of blogging Christmas Challenge… and I don’t have anything.

Mostly because I thought December 13 was next week (what the heck is wrong with me?) and the first day is a recipe and I neither have the funds, time, nor room to do any of that from my school apartment kitchen. So I’m not doing it today.

But that means next week I’ll post twice in one day! So stay tuned!

day 1 recipe