Posted by AshleyTuesday, October 29, 2013
With Halloween fast approaching, my friends and I planned a trip to spooky and historic Salem, Massachusetts. Any good day trip needs snacks (bonus points if they’re themed!), so I opened up Dede Wilson‘s Cake Balls to find us something for the train ride over. Browsing through Pinterest, I found this fun collection of Halloween-themed cakes balls on A To Zebra Celebrations, and decided to make my own mummy balls using Nancy’s decorating ideas, Dede’s base recipes, and a bit of my own experimentation.
For these scary sweets, I used a red velvet cake base and coating of melted white chocolate. To create the bandage wrappings for your mummy, all you have to do is drizzle chocolate onto your cake balls. These treats were a simple and sweet way to get into the holiday spirit!
Recipe: Mummy Cake Balls
- -1 batch Red Velvet Cake (see below), baked, cooled, and crumbled
- -1/2 batch Cream Cheese Frosting (see...
Posted by RachelMonday, October 28, 2013
I don’t know about you, but I’m especially excited for Halloween this year. I have my pumpkins on the porch and am just putting the finishing touches on my Minnie Mouse costume—only three more days to go! Personally, my favorite parts of the holiday are getting the chance to dress up, eating a LOT of chocolate, and watching a scary movie with friends. But even if you’re not hosting or attending a Halloween event, whether it’s a party or movie-night-in, it can still be fun to get in the spirit with some festive snacks.
Browsing through Pinterest a few days ago, I noticed this recipe for Halloween Spooky Spider Deviled Eggs from Delicious as it Looks, and could not wait to make them myself! As if the blog’s enticing name wasn’t already enough incentive for me to try this Halloween treat, deviled eggs are also super easy to make. Plus, I love the...
Posted by AugustFriday, October 25, 2013
I had every intention of making toasted pumpkin seeds last weekend. For me, pumpkin seeds are the most essential of fall snacks. As a kid, my three brothers and I would pick out the biggest pumpkins we could find for jack-o’-lanterns, and after we carved the pumpkins, my mom would soak the seeds and roast enough of them to last us well into November. My suitemate recently bought a baking sheet, prompting me to explore the idea of roasting my own pumpkin seeds this year. I went so far as to buy my own pumpkin, but it looks so festive sitting in my dorm room, that I have left it uncarved as a decoration!
That being said, it is inevitable that within the next week, my craving for this tasty, crispy snack will overcome my aesthetics, and I will carve my pumpkin and roast its seeds. In preparation, I’ve been on...
Posted by AshleyTuesday, October 22, 2013
Though I’m not a fan of the actual vegetable, I can’t stay away from the cases of pumpkin beer that line the shelves once summer ends and the chill of fall arrives. Far from a new trend in beer-making, pumpkin beers actually have a long history in the United States. References to pumpkin beer can be traced all the way back to early colonial times. The reason for brewing with pumpkins was simple: pumpkins were a native plant to the colonies, while malt, an ingredient essential to brewing, was not easily accessible. Early pumpkin beers used the meat of the pumpkin, which, when cooked, made a fermentable sugar perfect for brewing. Pumpkin beers evolved over the years, but they fell out fashion in the 19th century.
You can thank Buffalo Bill’s Brewery in California for bringing back this, now, fall staple in 1980. These days, what actually goes into each pumpkin beer...