The time will change soon, decorations will go up and festive treats will be in order!
Fall is my favorite time of year and we love making it special. We like to make crafts and bake fun things like these Bloody Red Velvet Cupcakes ( No real blood required, lol ).
You make these cupcakes as simple or as festive as you want.
We’re keeping ours simple but if you really want to spice up Halloween you can add something fun like red sauce on top with some little hatchets or candy eyeballs, and cats.
While the name might sound gruesome. You can dig in with a smile knowing they are actually a devilishly fun take on the always popular Red Velvet recipe!
Check it out below!
Cupcakes For Halloween | Blood Red Velvet Cupcakes
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Cupcake Recipe:
- 2½ cups flour
- 1 tbsp. cocoa powder
- 1½ tsp. baking soda
- ½ tsp. salt
- ½ cup butter, softened, plus 4 tbsp.
- ¼ cup softened shortening
- 1 cup of sugar
- 1 egg
- 1 tsp. vanilla
- 1 TBSP Red Velvet extract
- 1 cup milk
- 1 tbsp. Red gel food color
Directions for Cupcakes:
- Preheat oven to 350 degrees.
- Line cupcake tins with paper liners.
- Sift flour, cocoa, baking soda, and salt altogether.
- Mix the dry ingredients with a wire whisk for 3 minutes
- In a separate bowl using an electric mixer, beat the butter, shortening, and sugar until it is light and creamy.
- Add the egg, vanilla, red velvet extract, and red gel food coloring.
- Mix well.
- Add flour mix and milk, 1/2 portion of each at a time, mix until completely combined.
- Spoon the batter into the lined cupcake tins until 2/3’s filled.
- Bake at 350 degrees for 20-22 minutes or until an inserted toothpick comes out clean.
- Cool for 10 minutes
- Remove from cupcake tins to a wire rack until totally cooled.
Cream Cheese Frosting Ingredients:
- 1 C. unsalted butter softened
- 1 C. cream cheese softened
- 2 tsp. vanilla
- 2 C. powdered sugar
- 5 tbsp. heavy whipping cream
Frosting Directions:
- Cream the butter and cream cheese until creamy.
- Mix on low.
- Slowly add powdered sugar until blended.
- Add vanilla and heavy whipping cream and beat until thoroughly combined.
- Scoop the frosting into a pastry bag with a large frosting tip.
- Frost the cupcakes and place the icing transfer into the center of the cupcake
Blood Icing Ingredients:
- 1 egg white
- 1/4 tsp cream of tartar
- 3/4 C powder sugar
- 1/4 tsp vanilla
- 1 rubber bbq brush
- red gel food coloring
- 1 package of Wilton edible knife icing transfers
Blood Icing Directions:
- In a standing mixer, combine the egg white, cream of tartar, vanilla and powder sugar.
- Mix until white in color and stiff peaks about 7 minutes
- Mix in red food coloring
- Add a few more drops of red to get a deep shade of red, about 5 drops.
- If the icing is thick add in 1 tsp of water
- Place the cupcakes into an area where you won’t mind getting ‘blood’ on items
- Dip the bbq brush into the blood and shake the brush towards the cupcakes to give them the blood effect.
- Let dry for 10 minutes before enjoying.
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Enjoy!
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S‘mores are so fun for summer and fall. They are the treat of the seasons and the kids love making them.
Around a campfire, or made in a microwave, we can’t seem to get enough of them!
But have you ever had S’mores cake?! It’s fantastic and creative.
I’ve created a really easy and delicious recipe that takes the pleasure of a S‘more and brings it to the fun of a cupcake to create a dessert that I know your family will love!
This Hershey S’mores Cupcake recipe is perfect for sharing with friends and family.
It’s great for Summer, Camping or Fall-themed parties too.
You’ll find our awesome recipe below the Pinterest Image!
By the way, this post contains affiliate links at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases.
Hershey S’mores Cupcakes Made Easy
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Let’s start by getting everything together. Here’s a photo of what you’ll need. Gather up your ingredients and let’s get started.
Ingredients
1 1/2 cup Graham Cracker Crumbs (about 12 full sheets)
4 tbsp melted Butter
1/2 cup Sugar
1 box Chocolate Cake mix + box ingredients
1 1/2 cup softened Butter
1 1/2 cup Powdered Sugar
7 oz Marshmallow Creme
1/2 tsp Vanilla
And Hershey Bars To Add On Top
Directions
- Preheat oven to 350.
- Line cupcake pan with paper liners. Set aside.
- Pulse graham crackers in a food processor to make crumbs.
- Add melted butter and sugar and pulse to combine.
- Equally, divide crumb mixture in the bottom of each liner and gently press in place.
- Bake 7-10 minutes.
- Allow cooling.
- Prepare cake batter according to box directions.
- Fill each liner about 2/3 full and bake 15-20 minutes until the toothpick inserted in the center comes out clean.
- Allow cupcakes to cool.
- Cream butter and vanilla with a mixer until fluffy.
- Gradually add in powdered sugar until incorporated.
- Fold in marshmallow creme.
- Transfer to the piping bag with a round tip.
- Frost each cupcake.
- Garnish with graham cracker crumbs, graham crackers, chocolate or marshmallows.
- Refrigerate until ready to serve.
Related Posts:
- Instant Pot Peruvian Chicken Soup
- How To Make Creative Homemade Hot Chocolate For Wonderful Winter Fun!
- Homemade Baby Food Recipe | Banana Puree With Breast Milk
- 8 Healthy Breakfast Smoothies For Vibrant Health!
One of the things I love about this Hershey s’mores Cupcakes recipe is that you get all the flavor without the mess!
These are perfect for dessert, a Birthday party during the Fall, or just for sharing at a picnic.
I hope you enjoy them!!
If you love this recipe it would be great if you’d share it with your friends or save it on Pinterest for Later!
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Bananas are nutrient-rich, full of healthy potassium and they have a creamy, sweet taste that babies have always loved.
When you add breastmilk ( or a little bit of formula if you choose ) you have awesome baby food.
This is the perfect banana puree for a 5-month-old baby to try when he is ready to try solids. It only takes a few minutes and it’s so much healthier than store-bought jarred food.
Stay away from that….
Check out the recipe below and watch the short video above after the advertisement to see it being made. Enjoy!
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By the way, this post contains affiliate links at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases. This helps me keep my blog up and running and I only list products that I love and have used myself. Thank you for your support!
Homemade Baby Food Recipe | Banana Puree With Breast Milk
How it’s done-
Simply take one ripe banana and mash it up well. You can leave chunks if your baby is more experienced at eating.
Then add a tablespoon of breast milk or formula if you choose. You can add more breastmilk if you want the food to have a more watery consistency. This is a good idea for first-time solids.
After the milk is added simply mash it and stir it up together some more until it is the consistency you want for your baby. And that’s it! This is literally the simplest yet most nutritious baby food you can make.
All three of my babes loved this recipe and would eat it daily with some homemade blended veggies. I hope your baby enjoys it as much as mine did!
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Instant pot recipes are all the rage right now. They make delicious and quick recipes in minimal time.
We love Chicken Fajita Soup at our house so we tried a recipe in our new instant pot and I gotta say, it was the best!
If you have an instant post and love soup you have to try it. I have the recipe for you below!
By the way, this post contains affiliate links at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases.
Tasty Instant Pot Chicken Fajita Soup
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If you don’t happen to have one yet and you’re looking at the recipes available that you can make with one, you should check this one out. It is top-rated with five stars available on Amazon.
This Instant Pot Chicken Fajita Soup is very easy to put together and is packed full of delicious flavors.
A warm bowl of fajita soup can be enjoyed plain, with a yummy garnish or even add some scoops. Your family will definitely ask for seconds.
Chicken Fajita Soup
Prep time: 15 minutes
Active cook time: 15 minutes (+ time to come to pressure and 10 min. natural release)
Serves: 4-6
Ingredients:
- 2 T. extra virgin olive oil
- ½ medium red onion, sliced
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 medium Poblano pepper, seeded and chopped
- Sea salt and black pepper, to taste
- 1½ lbs. boneless, skinless chicken breasts
- 1 14-oz. can diced fire-roasted tomatoes, with liquid
- 3 c. chicken broth, preferably organic
- 2 t. ground cumin
- 1 T. chili powder
- 2 t. Mexican oregano, dried
- 1 t. garlic powder
- 1 15-oz. can black beans, drained and rinsed
- 3 T. fresh lime juice
Garnish:
- 2 large avocados, sliced
- 3 T. red onion, chopped
- Shredded Mexican cheese blend
- Fresh cilantro, chopped
Other Recipes You May Like:
- Instant Pot Peruvian Chicken Soup
- 11 Quick Breakfast Casseroles That Will Thrill Your Taste buds
- Pumpkin Spice Irish Coffee Recipe For the Holidays
- The 10 Best Instant Pot Cheesecake Recipes You’ll Ever Try
- How To Make Creative Homemade Hot Chocolate For Wonderful Winter Fun!
- Funfetti Cookies For Birthdays Or Any time
- Strawberry Trifle Recipe
Directions:
- Add olive oil to your Instant Pot and select the Sauté function. Set to high and once the display reads “hot,” add red onion, bell peppers, and Poblano pepper. Season with salt and black pepper, to taste, and cook, stirring continually, until the onion and peppers are crisp-tender and develop a bit of color, approximately 4-5 minutes. Switch unit to “off” and transfer veggies to a bowl. Set aside.
- Season chicken breasts on both sides with salt and black pepper, to taste. Place chicken in Instant Pot®, along with tomatoes, chicken broth, cumin, chili powder, Mexican oregano, and garlic powder. Stir to combine.
- Add the lid and set the pressure valve to “sealing.” Select the “Manual” cooking option on the high setting and set cook time to 10 minutes. When done cooking, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.
- Remove lid and shred chicken breasts with two forks. Add sautéed veggies, black beans and lime juice. Stir to combine and taste. Adjust seasonings as desired.
- Allow soup to sit on “Warm” setting for several minutes until the veggies and beans are heated through. Serve immediately topped with sliced avocados, red onion, Mexican cheese, and fresh cilantro, if desired. Enjoy!
If you loved this recipe you can share it or save it on Pinterest with the images below!
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Hot chocolate is seriously the best, most indulgent winter treat you can enjoy in December or any of the cold months.
It’s especially fun around the holidays! It can become a really creative and fun activity too if you use marshmallows and a bit of candy.
Your kids will love making these marshmallow snowmen to top your delicious homemade hot chocolate.
Check out the recipe below and get creative with your kids!
How To Make Creative Homemade Hot Chocolate For Wonderful Winter Fun!
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Homemade Hot Chocolate First
To create the perfect homemade hot chocolate you’ll need Cocoa powder, chocolate chips, and vanilla extract.
Adding chocolate chips is what gives this perfect recipe it’s creamy authentic chocolate flavor.
- To start, Place your milk in a saucepan over low heat. Using whole milk is definitely the best choice to make this like liquid chocolate cream but you can use a milk alternative or lower fat milk if you want. It will still turn out fabulous.
- Whisk in cocoa powder and sugar, and heat until good and warm.
- Once everything is heated, add chocolate chips, whisking until they melt completely.
- Add a splash of vanilla extract to add full-bodied flavor,
- Serve immediately but if you plan to make the marshmallow snowmen, make those first!
Check at the bottom of the post for the exact recipe and amounts for the ingredients.
What you’ll need to make these cute snowmen:
- medium size marshmallows
- straight small pretzel sticks
- candy corn
- toothpicks
- and melted chocolate
How to make:
Use a pretzel to put the three body parts together including the head, middle, and bottom. Just gently stick the pretzel through the marshmallows to hold the snowman together.
After that, melt a bit of chocolate in a small tray. Wait till it cools slightly but not till it rehardens.
Once it’s a thickened consistency use a toothpick to draw the features of your snowman on with the toothpick using the melted chocolate.
Other Posts:
- Instant Pot Peruvian Chicken Soup
- 11 Quick Breakfast Casseroles That Will Thrill Your Taste buds
- Pumpkin Spice Irish Coffee Recipe For the Holidays
- The 10 Best Instant Pot Cheesecake Recipes You’ll Ever Try
Then put a bit of chocolate in the center for the nose. Stick a piece of candy corn on and hold it for about half a minute or so while the chocolate hardens. It will act as glue to hold the candy in place.
Make your hot chocolate and drop your snowman on top!
You can also create other things with the chocolate and marshmallows. Get creative and enjoy!
Hot Chocolate Recipe
- 4 cups milk (preferably whole or 2%)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1/2 cup bittersweet or semisweet chocolate chips or chopped chocolate bar
- 1/4 teaspoon pure vanilla extract
And here are the instructions again:
- To start, Place your milk in a saucepan over low heat. Using whole milk is definitely the best choice to make this like liquid chocolate cream but you can use a milk alternative or lower fat milk if you want. It will still turn out fabulous.
- Whisk in cocoa powder and sugar, and heat until good and warm.
- Once everything is heated, add chocolate chips, whisking until they melt completely.
- Add a splash of vanilla extract to add full-bodied flavor,
- Serve immediately but if you plan to make the marshmallow snowmen, make those first!
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There are so many amazing instant pot cheesecake recipes to choose from and they’re all so different.
Not only do the ingredients vary, but the cooking times seem to change with every recipe I read too.
Some say thirty minutes, others call for forty, or fifty even. Throughout all of my research, there was one thing that really stood out to me: the more ingredients your cheesecake recipe calls for, the longer your cheesecake is going to take to cook in your Instant Pot!
What should you do? If you are looking for a fast cheesecake, stick with the traditional New York Cheesecake, if you don’t mind waiting a few extra minutes, go all-in with one of these!
The 10 Best Instant Pot Cheesecake Recipes You’ll Ever Try
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Check below for the best Instant Pot Cheesecakes on the web!
Photo Credit: “Instant Pot Strawberry Cheesecake Recipe” by Recipe This
Calling all strawberry lovers! I don’t know many people who can resist a great strawberry cheesecake.
What I love most about this recipe from Recipe This is the strawberry isn’t just a garnish on the top, it is found in the batter AND as a topping!
Yes! We get bonus strawberries Y’all! The result is a strawberry cheesecake that reminds you of your favorite strawberry ice cream, mixed with a little cheesecake, and a pop of crunch from the crust.
If there ever was such a thing as the “blissful” cheesecake, this one is it — hands down! Don’t wait for the weekend, go grab the recipe—–>HERE.
Photo Credit: Instant Pot Easy Oreo Cheesecake Recipe, by Recipe This
I know! Chocolate! I had to!
No go-to cheesecake recipe list would be complete without a great chocolate cheesecake.
Believe it or not, I didn’t have my first chocolate cheesecake until I was an adult. I’m not sure why it wasn’t a thing in my house, but for some reason, the world kept it a secret from me.
I still remember the first time I tried a chocolate cheesecake. I was at an anniversary party and the waiter asked what type of cheesecake I wanted.
***Other Awesome Recipes:
Pumpkin Spice Irish Coffee
Instant Pot Peruvian Chicken Soup
Funfetti Cookies For Birthdays Or Any time
I was so confused. “You mean, there are several types of those?” I ended up with a little sampler platter of everything and I have never looked at cheesecake the same way again!
Live a little ladies! Find this Instant Pot Oreo Cheesecake Recipe at Recipe This—–>HERE.
Photo Credit: “Easy New York Instant Pot Cheesecake #17” by Amy + Jacky
There’s something to be said about an ol’ reliable recipe: don’t change it!
When it comes to ol’ reliable Instant Pot recipes, Amy + Jacky lead the way!
On their site, they can teach you how to prepare almost anything in your Instant Pot + give you tips on how to do it the most effective way possible!
They even have tips for perfecting this New York Instant Pot Cheesecake! Look for recipe tutorials and find out the perfect cooking time for this cheesecake —–>HERE.
Click on the links below to get more great recipes that your family will love!
- Instant Pot New York Cheesecake Recipe by Jenn’s Blah Blah Blog
- Instant Pot Pumpkin Cheesecake by A Mom’s Impression
- Classic Instant Pot Cheesecake Recipe by How Was Your Day
- Instant Pot White Chocolate Raspberry Cheesecake Minis by Recipe This
- Instant Pot Easy Strawberry Cheesecake Recipe by Recipe This
- Irresistible Instant Pot Dulce de Leche Cheesecake by Loving Sweet Moments
- Instant Pot Salted Caramel Cheesecake by Slap Dash Mom
- Instant Pot Easy Oreo Cheesecake Recipe by Recipe This
- Instant Pot New York Cheesecake #17 by Amy + Jacky Pressure Cooking Recipes
- Low Carb / Sugar-free Crustless Cheesecake (in the pressure cooker!) by Scattered Thoughts of a Crafty Mom
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