Easy Halloween Mummy Cupcakes

Easy Halloween Mummy Cupcakes

Even if you’re not an experienced cupcake decorator, these little mummies are super easy to make and my kids loved them at their Halloween party. You can use any dark-colored cupcake or muffin and turn them into a creepy mummy in a heartbeat.

 

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners, preferable dark-colored or Halloween-themed ones.

  • Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until batter is smooth and creamy, about 2 minutes. Spoon batter into the prepared muffin cups, filling each 3/4 full.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 21 minutes. Remove from oven and cool tins on a wire rack for 15 minutes. Remove cupcakes from the tins and cool completely on a wire rack before decorating, about 1 hour.

  • Spoon frosting in an pastry bag or a plastic bag with the corner cut off. Pipe strands of frosting onto the top and bottom of the cupcakes, leaving an oval eye shape exposed in the middle. Pipe 2 dots in the exposed middle for the mummy’s eyes. Place 2 chocolate chips flat-side up in the middle of each dot for the pupils.

 

 

Editor’s Note:

The directions for making cupcakes are based on the particular brand mentioned. Follow instructions on the box if using a different brand.

 

Nutrition Facts

361 calories; protein 3.8g; carbohydrates 48g; fat 19.3g; cholesterol 27.5mg; sodium 205.2mg.

 
 

Easy Halloween Mummy Cupcakes
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Easy Halloween Mummy Cupcakes
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Cookie Cake Pie

Cookie Cake Pie

Prep: 15 MIN              Total: 1 HR 5 MIN              Servings: 12

 

Three favorite desserts, cookie, cake, and pie, all combined in this one stellar treat!

 

Ingredients

  • 1box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
  • 1pouch (1.5 oz) Betty Crocker™ Cookie Mix Chocolate Chip
  • 1/2cup (1 stick) unsalted butter, softened
  • 4eggs, divided
  • 1box (15.25 oz) Betty Crocker™ Super Moist™ Cake Mix Party Rainbow Chip
  • 1cup water
  • 1/2cup vegetable or canola oil
  • 2cans (16 oz each) Betty Crocker™ Rich & Creamy Frosting Vanilla

 

Steps

  • 1.  Preheat oven to 350°F. Grease two pie pans with cooking spray. Then press one pie crust into the bottom of each pan.
  • 2. In a large mixing bowl, mix chocolate chip cookie dough with the butter and one egg according to package directions. When the dough is ready, divide it into two equal portions, and press evenly into the bottom of each pie crust.
  • 3. Using an electric mixer, prepare the Rainbow Chip cake mix according to package instructions with the water, oil and three eggs. Divide batter until two equal portions, and spread evenly on top of the cookie dough.
  • 4. Bake for 40-45 minutes, or until a toothpick stuck in the center of each pie comes out clean. Let pies rest on cooling racks until cool.
  • 5. Frost each with one tub of vanilla frosting. Garnish with sprinkles if desired. Slice and serve!

 


Cookie Cake Pie
Print Recipe
Three favorite desserts, cookie, cake, and pie, all combined in this one stellar treat!
Servings Prep Time
12 15 MIN
Cook Time
1 HR 5 MIN
Servings Prep Time
12 15 MIN
Cook Time
1 HR 5 MIN
Cookie Cake Pie
Print Recipe
Three favorite desserts, cookie, cake, and pie, all combined in this one stellar treat!
Servings Prep Time
12 15 MIN
Cook Time
1 HR 5 MIN
Servings Prep Time
12 15 MIN
Cook Time
1 HR 5 MIN
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August Lamb Challange Recipe- BBQ Lamb Rib

August Lamb Challange Recipe- BBQ Lamb Rib

Sometimes you just want to put something on and then forget about it while it does its own thing.. well slow roasted dippy messy, not alot of meat on them ribs fit the bill.

  • 3 to 4 pds worth of Lamb Riblits-take out the night before and allowed to thaw in the fridge
  • 3 Tbsp of oil or so to brown the ribs in, a frying pan on med heat.

Then move ribs and all drippings from the frying pan to the roaster or to a crock pot.

At that time, you can add

  • 1 clove of garlic-minced
  • 1/2 cup of vinager (any kind will work but apple or white wine are very nice)
  • 1 cup of tomato paste
  • 1 cup of water
  • 1 tbsp of worcesterhire sauce
  • 1/4 cup of brown sugar (packed)
  • 1 small onion minced
  • half a tsp of salt/pepper

Put all the rest back into your frying pan and simmer for 15 min then pour over the ribs and bake in the over at 350 for about 2 hours or into a crock pot on low for four to six hours till the meat is falling off the bone.

A thank you out to Will for letting me know that for whatever reason the first posting didn’t work properly, thankfully I had a draft version still saved so didn’t have to write it out again.. very sorry folks that it came out the first time incomplete.

 

 

August Lamb Challange Recipe- BBQ Lamb Rib
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August Lamb Challange Recipe- BBQ Lamb Rib
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Budget-Friendly Vegetarian Recipes

Budget-Friendly Vegetarian Recipes

Prep Time: 15 mins            Cook Time: 40 mins          Total Time: 55 mins

 

WHAT IS CURRY POWDER?

Since curry powder is responsible for all of the seasoning in the bowls, let’s take a minute to chat about it. If you’ve never had curry powder, it’s a warm blend of spices that are pre-ground and blended to mimic the fresh spices used in Indian cuisine. This blend usually includes cumin, turmeric, coriander, and other spices. Every curry powder blend is unique, so you may need to experiment with different brands or recipes to find one that suits your palate. If you’d like to try making your own curry powder, try this recipe for homemade curry powder from Spice it Upp.

ADD MORE TO YOUR CURRY ROASTED VEGETABLE BOWLS

I kept my curry roasted vegetable bowls simple because I like simplicity, but you can add more to make them a little more fancy, if you’d like. I think a light sprinkle of raisins would add an incredible pop of sweetness to contrast the savory curry powder and tahini dressing.

Slivered almonds would offer an amazing crunch to these bowls without competing with the already strong flavors.

If you want to add some meat, rotisserie chicken would be great, as would some Yogurt Marinated Chicken.

SWAP OUT THE VEGETABLES OR GRAINS

This recipe is super flexible. You can swap out the vegetables for anything you like. Try broccoli, sweet potatoes, asparagus, sweet bell peppers, Brussels sprouts, or whatever vegetable you like.

The same goes for the “bed” for these bowls. If you don’t like brown rice you can swap it out with white rice, couscous, quinoa, your favorite grain, or even salad greens.

HOW LONG DO THE LEFTOVERS LAST?

Simple bowl meals like this hold up in the refrigerator for about four days, with the dressing kept on the side. Your mileage may vary depending on the freshness of your ingredients and the conditions within your fridge. I’ll link my favorite meal prep containers for meals like this in the recipe below.

Side view of a fork lifting a bite out of the curry roasted vegetable bowls

 

INGREDIENTS:

  • 1 cup long grain brown rice (uncooked) ($0.40)
  • 1 head cauliflower ($2.29)
  • 3 carrots ($0.24)
  • 1 red onion ($0.37)
  • 1 cup frozen peas ($0.60)
  • 2 Tbsp olive oil ($0.32)
  • 2 Tbsp curry powder ($0.30)
  • 1/2 tsp salt ($0.02)

LEMON TAHINI DRESSING

  • 1/3 cup tahini ($1.13)
  • 1/3 cup water ($0.00)
  • 1/4 cup lemon juice ($0.18)
  • 2 cloves garlic, minced ($0.16)
  • 1/2 tsp ground cumin ($0.05)
  • 1/4 tsp cayenne ($0.02)
  • 1/4 tsp salt ($0.02)

INSTRUCTIONS

  • Begin the rice first because it takes the longest to cook. Combine the uncooked rice in a pot with 2 cups water. Place a lid on top, turn the heat onto high, and allow the water to come up to a full boil. Once boiling, turn the heat down to low and let the rice simmer for 45 minutes (no stirring). After 45 minutes, turn the heat off and let it rest with the lid in place for an additional five minutes.
  • Once the rice is started, move on to the curry roasted vegetables. Preheat the oven to 400ºF. Chop the cauliflower into bite-sized florets. Peel and slice the carrots. Slice the red onion into ¼-inch wide slices.
  • Place the cauliflower, carrots, and red onion on a parchment lined baking sheet. Drizzle the olive oil over top, then add the curry powder and salt. Toss the vegetables until everything is evenly coated in oil and spices. Spread the vegetables out over the baking sheet in a single layer.
  • Transfer the seasoned vegetables to the oven and roast for 20 minutes. After 20 minutes give them a good stir, then roast for another 15 minutes. Next, add the frozen peas and toss together with the roasted vegetables, then return the baking sheet to the oven for the an additional 5 minutes. Taste the vegetables and add additional salt, if needed.
  • While the rice is simmering and the vegetables are roasting, make the lemon tahini dressing. Place the tahini, water, lemon juice, minced garlic, cumin, cayenne, and salt in a blender then blend until smooth. Set the dressing aside.
  • When the rice has finished cooking, fluff with a fork. Place about ¾ cup rice into each bowl or meal prep container. Top with ¼ of the roasted vegetables. Drizzle with a few tablespoons of dressing just before serving.

 

NUTRITION

Serving: 1serving ・ Calories: 480.38kcal ・ Carbohydrates: 66.68g ・ Protein: 14.18g ・ Fat: 20.38g ・ Sodium: 579.93mg ・ Fiber: 12.85g

Nutritional values are estimates only. 

 

 

Budget-Friendly Vegetarian Recipes
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LEMON TAHINI DRESSING
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Strawberry-Rhubarb Buckle

Strawberry-Rhubarb Buckle

Prep: 20 mins    Cook: 40 mins    Total: 1 hr     Servings: 8     Yield: 8 servings

 

Growing up in Wisconsin, we had a patch of rhubarb growing in our backyard, and I loved all of the delicious desserts my Mom would make when it was in season. This recipe is my spin on her strawberry-rhubarb cake. Serve warm with a scoop of vanilla ice cream or a dollop of sweetened whipped cream, if desired.

 

Ingredients

Strawberry-Rhubarb Filling:
Cake Batter:
Topping:

 

Directions

Instructions Checklist
  • Combine rhubarb, strawberries, 1/2 cup sugar, lemon juice and 1 tablespoon of water in a saucepan. Cook, covered, over medium-low heat, stirring occasionally until mixture begins to boil, about 5 minutes. Reduce heat to low.

  • In a small bowl, stir together remaining 2 tablespoons of water with cornstarch until cornstarch is dissolved. Add mixture to the saucepan and continue cooking fruit until mixture begins to thicken, about 2 minutes. Remove from stove and set aside to cool.

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch deep dish pie pan with non-stick cooking spray, and place on a baking sheet.

  • Beat 1/2 cup of butter and 1/2 cup of sugar with an electric mixer in a bowl until light and fluffy. Beat in egg, vanilla extract, and yogurt. Add flour, baking powder, baking soda, and salt; mix until just combined. Spread 2/3 of the batter into the prepared pan. Pour strawberry-rhubarb filling on top of the batter. Spread remaining 1/3 of the batter in small mounds atop the filling. Set aside.

  • Combine brown sugar, 1/4 cup flour, and 2 tablespoons of butter in a small bowl. Mix using a fork, a pastry blender, or your hands, until the mixture resembles coarse crumbs. Sprinkle on top of the batter and filling.

  • Bake in the preheated oven until the cake topping is nicely browned, about 35 minutes.

     

 

Nutrition Facts

386 calories; protein 5g; carbohydrates 57.4g; fat 15.7g; cholesterol 62.3mg; sodium 379.7mg.
Strawberry-Rhubarb Buckle
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Strawberry-Rhubarb Buckle
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