For those who don’t like candy corn…

Word on the streets is that some of you out there don’t like candy corn?  How is this possible???  It’s almost as confusing to me as folks who don’t like PEEPS.  Does. not. compute.   But hey, to each his own, right?

Since candy corn is quintessentially Halloween in my book I thought I’d share some candy corn treats that don’t actually contain any candy corn.  You’re welcome haters. ;-)

First up – I made some candy corn decorated cookies!  Everybody likes sugar cookies, right?  (If you don’t, please don’t tell me.  My head might explode.)

Candy Corn Sugar Cookies for #HalloweenEverybody loved my mustache Easter bunnies so much that I thought I’d give the  ‘stache a try on my candy corn too.  As I suspected, these were a big hit.

I also made a super easy Halloween bark with Kraft Jet-Puffed Candy Corn Marshmallows and Wilton Halloween sprinkles.

Marshmallow Candy Corn Bark - A super easy treat to make for #Halloween!Marshmallow Candy Corn Bark

2 – 12 oz bags of chocolate melting wafers, any flavor
Bag of Kraft Jet-Puffed Candy Corn Marshmallows
Halloween sprinkles

1. Melt both bags of chocolate in a double boiler, or follow the instructions on the package for melting in the microwave.
2. Line a baking sheet with parchment paper.
3. Pour melted chocolate onto parchment paper and spread evenly with a spatula.
*IMPORTANT – if using a double boiler, make sure you dry the bottom of your pan thoroughly before pouring the chocolate onto the parchment paper.  You don’t want any water dripping onto the chocolate.  I just put a dish towel down on the counter and wiped the bottom of the pan across it a few times to dry it off.
4. Immediately top chocolate with marshmallows and sprinkles.
5. Cover with another piece of parchment paper and let the chocolate harden.  If you’re in a hurry you can pop the tray in the refrigerator for about a half an hour, otherwise you can just let the bark rest on the counter top.
6. Once the chocolate has set, cut the bark into randomly sized pieces.

Quick and easy Marshmallow Candy Corn Bark for #Halloween

It really doesn’t get much easier than that, and look at how fun and festive that bark looks!  Plus – chocolate and marshmallow – can’t go wrong there, right?  Right?!

There you go, you despisers of candy corn.  You can still have some candy corn treats this Halloween!  We can all live together in peace and harmony!

You PEEPS hating people on the other hand… I can’t even deal with you. ;-)

So, how do you feel about candy corn?  Love it or hate it?  Let me know in the comments, and have a Happy Halloween!

Creepy Fang Cupcakes

I can’t believe it’s almost Halloween already! Is this year going way too fast for anyone else, or is it just me? I certainly couldn’t let one of my favorite holidays pass by without making some Halloween cupcakes. These are scarily simple – I just made some chocolate cupcakes using a boxed mix, frosted them with a vanilla buttercream and decorated them with these super fun gummy fangs I found at Target.  Yes, I went to Target for toilet paper and ended up leaving with gummy fangs.  You know how it is, don’t lie.

The cupcake that bites back!  Make these creepy fang #cupcakes for #halloween!As you can see, I also bought gummy tongues. How could I resist?! They look so realistic! Damn you Target!

The cupcake that bites back!  Make these creepy fang #cupcakes for #halloween!In addition to the gummy fangs, I used these cool Wilton sprinkles I found. I just love the little spiders!

The cupcake that bites back!  Make these creepy fang #cupcakes for #halloween!As you can see, some simple store bought decorations can make a fantastically creepy cupcake with minimal effort! I love simple things that make a big impact!

If you have some creepy cupcakes of your own that you’d like to share, head over and share a pic on my Facebook page! Hope you all have a safe and Happy Halloween!!

The cupcake that bites back!  Make these creepy fang #cupcakes for #halloween!

Cranberry Pecan Pie Magic Bars

Hey all!  Hope everyone had a great summer!  It’s been a while since I made anything worth blogging about.  A business law class (whose dumb idea was it to take THAT in a 5 week condensed summer session???) left me pretty burnt out  and uninspired.  I have spent the last few weeks hiding out in the air conditioned glory of my living room and watching Naked and Afraid XL on the Discovery Channel.

Leave it to my favorite season to bring me out of my baking funk… About two weeks ago all kinds of fall themed goodies started popping up in my Pinterest feed, and then I saw an article about the newest seasonal flavor of M&Ms – Pecan Pie!  I managed to get my hands on a bag last week and then these Cranberry Pecan Pie Magic Bars were born!

These Cranberry Pecan Pie Magic Bars are made with tart dried cranberries and Pecan Pie M&Ms! Perfect for #fall or #Thanksgiving! #magicbar

Cranberry Pecan Pie Magic Bars
Adapted from Samoa Magic Bars by The Domestic Rebel


Cake Base
1 box of Butter Recipe cake mix from Betty Crocker
1 egg
1/2 cup butter, melted

Brown Sugar Crumble
3/4 cup all purpose flour
1/2 cup brown sugar (light or dark)
1/4 cup butter, melted

1 cup dried cranberries
1 cup Pecan Pie M&Ms
3/4 cup finely chopped pecans
3/4 cup sweetened condensed milk


  1. Preheat oven to 350 degrees.   Line a 9×13 inch pan with parchment paper and set aside.  (I used a metal, nonstick pan.  The baking times may vary if you use glass.)
  2. In a large bowl combine the cake mix, egg and melted butter until a soft dough forms.  Press the dough evenly in the bottom of the pan.  Bake for 10 minutes.
  3. While the dough is baking, make the brown sugar crumble by combining the melted butter, flour and brown sugar with a fork until crumbs form.
  4. When the 10 minutes is up, remove the pan from the oven and pour about 1/2 cup of the sweetened condensed milk on top of the cake.  Next, evenly cover the cake with the dried cranberries, chopped pecans and Pecan Pie M&Ms.  Drizzle on the remaining sweetened condensed milk and then top everything with the brown sugar crumble.
  5. Return to the oven and bake for approximately 15-20 minutes, until the crumble begins to brown.
  6. Remove from the oven.  Allow the bars to set at room temperature until cool before cutting into bars.

These Cranberry Pecan Pie Magic Bars are made with tart dried cranberries and Pecan Pie M&Ms! Perfect for #fall or #Thanksgiving! #magicbar

These bars would be perfect for a fall bake sale, or a Thanksgiving dessert table – not that you need a specific reason to make them.  Sometimes you just want something to stuff in your face snack on while you watch Fear the Walking Dead (why is it so stressful?  We KNOW what happens!!).

These Cranberry Pecan Pie Magic Bars are made with tart dried cranberries and Pecan Pie M&Ms! Perfect for #fall or #Thanksgiving! #magicbar

Whatever your reason for making them, you will find these magic bars an easy treat to whip up.  If you can’t find the Pecan Pie M&Ms the Harvest Blend M&Ms would make an excellent substitute.  I just love the fall color palette!

Now, I just need Mother Nature to get on board with my seasonal obsession.  Today’s forecast high is 94 degrees!  Not quite pumpkin picking weather just yet…

These Cranberry Pecan Pie Magic Bars are made with tart dried cranberries and Pecan Pie M&Ms! Perfect for #fall or #Thanksgiving! #magicbar

Operation Cookie Takeover – Easter Edition!

Every few months the awesome people at Operation Cookie Takeover ask for volunteers to bake and ship cookies to our deployed troops.  I’m proud to say I have participated in every round!  This time I was assigned a Marine stationed in Japan.  I sent out an email to my department at work saying that if anyone wanted to send a card, note, or small treat along with my cookie shipment that I’d be glad to add it to my box.

Today I shipped three large flat rate boxes full of cookies, Easter candy, crackers, toiletries, cards, Tastykakes and other goodies.  I work with some awesome people.  Here is a shot of all my cookies and just some of the other donated items:


And here are some closeups of my cookies!

Easter Bunny Cookies - Shake Bake and PartyPatriotic Easter Bunny CookiesIf you want to check out all the amazing cookies being shipped out this week head over to Operation Cookie Takeover’s Facebook page, or search the hashtags #OCT2015 and #operationcookietakeover on Instagram!  If you know a deployed soldier be sure to follow their Facebook page and when the next mission rolls around you can sign up your soldier to be a cookie recipient!

Devil’s Food Cupcakes with Strawberry Fluff Filling

I’m back, and I brought more Strawberry Fluff!  I think I might ask it to be my Valentine.

These rich Devil's Food cupcakes filled with Strawberry Fluff Cream are the perfect treat for your #Valentine!We could go for long walks on the beach, have picnics in the park, or snuggle up on the couch for a Netflix binge-fest.  The only thing that would come between us would be a spoon…  Or I could just fill some Devil’s Food cupcakes with it and then top them off with some Godiva Chocolate Liqueur spiked butter cream frosting.

Devil's Food cupcakes filled with Strawberry Fluff cream.  The perfect Valentine's Day treat!Yup.  Had to throw some booze in there.  What says “Will you be my Valentine?” better than some Godiva chocolate?  Ok, maybe some sparkly jewlery, but you can’t eat that with Strawberry Fluff.

To make these, bake a batch of your favorite Devil’s Food cupcakes.  I used the Pillsbury box mix, which made 18 appropriately sized cupcakes (ahem, Pillsbury).  After the cupcakes have cooled use a cupcake corer or a knife to remove a section from the center of each cupcake.  Next comes the Strawberry Fluff Cream Filling.

Strawberry Fluff Cream Filling  (adapted from I Heart Cuppycakes)

1-7.5 oz jar of Marshmallow Strawberry Fluff
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature

In a large bowl, whisk the marshmallow cream and butter until smooth.  Transfer into pastry bag and squeeze into the center of each cupcake.  You can push the bits you removed back into the top or you can just eat them.  : )  Now it’s time for the frosting!

Godiva Chocolate Liqueur Butter Cream (adapted from Butter Cream Frosting II on

1/2 cup butter
1/2 cup shortening
1/8 teaspoon salt
1 teaspoon vanilla extract
5 cups confectioners sugar
1/4 Godiva Chocolate Liqueur
3 tablespoons cocoa powder

Cream butter and shortening in a large bowl until light and fluffy.  Add all other ingredients and beat until well combined.  Luckily for Pillsbury this recipe makes just enough frosting for 18 cupcakes.  I like a lot of icing on my cupcakes, so you may be able to stretch this to cover 24 cupcakes depending on your frosting technique.

I topped these off with a strawberry marshmallow heart but you can decorate them any way you wish!

Devil's Food Cupcakes filled with creamy Strawberry Fluff filling!  Perfect for Valentine's Day!What’s your favorite cupcake filling?  I’d love to hear from you in the comments below!