We had a wonderful Halloween this year.
The Kids had fun dressing up, and spending time with their friends.
I spent the day preparing goodies for our annual Halloween appetizer buffet.
I made a batch of my Crock Pot Mulled Apple Cider and served it with whipped cream and caramel syrup. Served a family favorite Ham and Onion Cracker Spread that my sister taught me to make, just mix chopped up sliced ham, and chopped green onions to softened cream cheese, I also add a little onion powder. I made Bacon Wrapped Tater Tots a favorite from last year, a tray of mini croissant sandwiches, and I also served a frozen appetizer favorite of ours- crispy green beans- as well as the classic onion dip and chips. Everything was yummy!
For dessert this year I came up with a new recipe, or actually a twist of one of my favorite cake recipes. I made mini cakes in my cake pop pan (you could use a mini muffin pan) and served it with a big bowl of fluffy Cookies and Cream Dip. It turned out delicious, and was fun to eat!
Mini Cakes with Cookies and Cream Dip Recipe
Ingredients for mini cakes:
1 box Devils Food Cake Mix
2 small boxes or 1 large box of Chocolate instant pudding mix
1/2 cup vegetable oil
1/2 cup water
1/2 cup of whole milk
Mix all of the ingredients together in one bowl on high speed for about 5 minutes, until cake mix is well combined. Bake in a cake pops pan or a mini muffin pan coated very well with cooking spray. You will need to bake multiple batches. Bake at 350 F. for about 15-20 minutes (depending on your oven and size of pan used) until cakes are cooked through. Remove from pan and cool on rack. Dust with powdered sugar if desired.
Ingredients for Cookies and Cream Dip:
1 large box Cookies and Cream Instant Pudding Mix
1 1/2 cups whole milk
1 8 oz. tub of thawed out cool whip
Mix pudding with milk until combined and then fold in Cool Whip until thoroughly combined, chill for at least an hour until it is set up. Serve with mini cakes, provide mini bamboo appetizer forks for easy dipping!
I love this cake recipe and have used it for many different cakes, like my Vanilla Rum Pudding Bundt Cake , which is perfect for the upcoming holidays, and a delicious version of a chocolate bundt cake with chocolate whipped cream and cherries, which is also very yummy.
I hope everyone had an enjoyable Halloween. Today I am busy packing away the Halloween decor and setting up my Harvest Thanksgiving decorations. The Christmas catalogs have begun pouring into the mailbox, and I have been having fun looking through them for Christmas ideas.
With Christmas sales starting the Friday after Halloween this year (Yikes!!), what's your tradition, wait to decorate for Christmas until Thanksgiving has been enjoyed, or get an early start with Christmas fun now?