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Sinful Saturday-Halloween Chex® Mix (1/2 Recipe)

Halloween Chex® Mix (1/2 Recipe)

  • Prep10 MIN
  • Total40 MIN
  • Servings9


oz white chocolate baking bars, coarsely chopped
cups Corn Chex™ or Rice Chex™ cereal
cup bite-size pretzel twists
cup raisins
cup candy corn
tablespoons Betty Crocker™ orange and black candy decors


  • 1
    In medium microwavable bowl, microwave chopped baking bars uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth.
  • 2
    Gently stir in cereal, pretzels and raisins until evenly coated. Stir in candy corn and decors.
  • 3
    Spread on waxed paper or foil until cool and chocolate is set, about 30 minutes. Break into chunks. Store loosely covered.



HALLOWEEN CANDY CORN BARK                         113f3e927b26718c516c114836de73efINGREDIENTS:

10 Halloween-colored chocolate

sandwich cookies, chopped (I used regular Oreos)

3/4 cup broken small pretzel sticks

12 ounce bag of white chocolate chips

1 cup candy corn

orange and brown sprinkles


1. Line an 8×8 baking sheet with parchment paper and lightly grease with non-stick cooking spray.

2. Spread the cookies and pretzels in the bottom of the pan.
3. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.
4. Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly.
5. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.

adapted from allrecipes
All images and text © for My Baking Addiction



4c7a7013dd7925547a6a2d2ebe47081ePREP TIME:

Pecan Pie Cookies have a thin flaky crust with a layer of the amazing nutty caramely pecan pie filling we love so much! These are the perfect cookies for any occasion!

  • 1 prepared single pie crust homemade or purchased, I used Pillsbury
  • 2 tablespoons butter melted
  • 1/2 cup pecans chopped
  • 1/3 cup packed brown sugar
  • 1/4 cup corn syrup
  • 2 eggs
  • 1/8 teaspoon salt
  • 1/4 cup semi sweet or milk chocolate chip for decorating
  1. Preheat oven to 400 degrees F.

  2. Combine butter, pecans, brown sugar, corn syrup, salt and eggs. While constantly stirring, cook on the stovetop over medium-low heat just until thickened. (You don’t want it dry, just slightly thickened, about the consistency of pudding). Remove from heat and set aside.
  3. Unroll dough and using a 3″ cookie cutter, cut out circles. Gently fold about 1/8-1/4″ up on the edges.
  4. Spoon 1 tablespoon of the pecan mixture into each circle.
  5. Place on a parchment lined pan (it’s important to line it) and bake 8 minutes or until filling is just set. Remove from oven and cool on a wire rack.
  1. Place chocolate chips in a small Ziploc bag (use brand name, the store brands tend to leak). Microwave about 15 seconds or until mostly melted. Snip off a tiny corner of the baggie and drizzle chocolate over the cookies. Cool until set.

Calories calculated without chocolate drizzle.


Calories: 171

(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Sinful Saturday-Halloween Monster Eye Cookies

Halloween Monster Eye Cookies

010f43543fe548481f2fabe441edc173You guys…I am feeling like a crazy lady.  Halloween is not even here yet, and I am in the middle of setting up a Christmas tree for an upcoming project with Michaels.  People are really going to wonder about “that crazy neighbor” when they come Trick-or-Treating and spy the Christmas Tree in the window!  But, I will tell you what…it sure is making it fun and festive at our house.

The kids had an activity earlier this week that we needed to bring a dessert too.  We decided to use our favorite “go to” cookie recipe (you can find the recipe here)…

{Peanut Butter Chocolate Chip Cookies}

And since Halloween (not Christmas…hehe) is right around the corner we thought it would be fun to make them Halloween cookies by spookify-ing them a little bit.  So right after the cookies came out of the oven, we stuck some Rolo candies in the middle of the warm cookies and then stuck a candy eyeball on the top.  (We found the Wilton candy eyes in the baking section of our grocery store…I have also seen them at Walmart and Target or you can get them from Amazon here: Wilton Candy Eyes).


Apple Crumb Cake

8 – 12 Servings
3/4 cup canola or vegetable oil
1 1/2 cup milk
2 large eggs
3 1/2 cups Øour
2 cups granulated sugar
1 teaspoon salt
5 teaspoons baking powder
1 teaspoon pure vanilla or Øavored extract
5 large apples, cored and sliced thin
Crumb Topping:
3/4 cup brown sugar
1/2 cup granulated sugar
3/4 cup all-purpose Øour
2 teaspoons ground cinnamon
4 ounces (1 stick) cold butter, cut into pieces
2 cups walnuts or pecans, chopped
Syrup Topping:
1 cup Stonewall Kitchen Cinnamon Apple Syrup or Apple Cider Syrup
1/2 cup heavy cream
6/16/2018 Apple Crumb Cake – Stonewall Kitchen 2/2
1. Preheat oven to 350 degrees F. Grease a 9 X 13-inch pan.
2. For the cake- beat together oil, milk, and eggs in a medium bowl. Mix in dry ingredients. Gently stir in vanilla.
3. Pour half of the batter into the prepared pan. Lay 1/2 of the apple slices over the batter to create a colorful pattern.
4. For the Crumb Topping- place brown sugar, granulated sugar, Øour, cinnamon and butter in a medium bowl. Cut butter in
with a pastry blender or work with your hands until crumbs the size of peas form. Mix in the nuts.
5. Cover apples with a thin layer of crumb topping. Layer the remaining apples. Spread remaining batter over apples and top
with remaining crumb topping.
6. Bake for 60-70 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.
7. For the Syrup topping- combine the syrup and the cream in a heavy saucepan and heat, stirring frequently.
8. Serve cake warm or at room temperature with warm syrup topping.




A chocolate cake roll filled with mint whipped cream and mini chocolate chips, topped with a milk chocolate ganache. Perfect for the mint chocolate lovers in your life!



  • 2 cups milk chocolate chips
  • 1 1/4 cups heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract
  • 1/4 cup mini chocolate chips or Andes Creme de Menthe Baking Chips for garnish


  • 3 eggs
  • 3/4 cup granulated sugar
  • 2 teaspoons brewed coffee (or water)
  • 1 teaspoon vanilla extract
  • 1/4 cup usweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 cup all purpose flour
  • Powdered sugar, to aid in rolling


  • 1 cup heavy whipping cream
  • 4 tablespoons powdered sugar
  • 1/2-3/4 teaspoons peppermint extract (taste after 1/2 teaspoon)
  • 6 drops green food coloring
  • 1/3 cup mini chocolate chips or Andes Creme de Menthe Baking Chips


  1. Make the Frosting: Place chocolate chips in a medium bowl. Heat the cream in a small saucepan over low heat until it just starts to bubble around the edges. Pour cream over chocolate chips, let sit for 30 seconds, then whisk until smooth. Add extracts and stir. Refrigerate until thick, several hours. The frosting is more of a glaze; it will not harden like a true ganache. Once it cools in refrigerator, cover with plastic wrap and stir it occasionally until ready to frost cake. You can make the frosting the day before.
  2. Make the Cake: Preheat oven to 350°F. Line a jelly roll (10×15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
  3. Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee, and vanilla extract.
  4. Whisk together cocoa, salt, baking powder, and flour. Stir into wet ingredients just until blended.
  5. Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10).
  6. While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
  7. Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel.
  8. Let cool completely while rolled, at least one hour.
  9. Make the Filling: Beat heavy cream in an electric mixer fitted with the whisk attachment. (You can also use a hand mixer, but it will take longer.) Slowly add in powdered sugar during beating, one tablespoon at at time. Add 1/2 teaspoon of peppermint extract. Beat until whipped cream forms. Add up to 1/4 teaspoon more of peppermint extract to taste. Stir in food coloring.
  10. Assemble Cake: Once the cake has cooled, unroll it carefully. Spread the filling on the cake, leaving 1” without filling at either end. Sprinkle with mini chocolate chips or mint baking chips and re-roll cake. Cover with plastic wrap and chill for at least one hour before frosting.
  11. Place cake roll on a wire rack set over a cookie sheet (with sides). Pour chocolate ganache glaze evenly over the cake, making sure it covers the ends and sides of the cake. Transfer to serving plate and top with mini chocolate chips or mint baking chips for garnish. Chill at least one hour before serving. Store leftovers in refrigerator, loosely covered.
  12. Note: You’ll have leftover frosting. Eat it with a spoon, or make it into hot chocolate!
  13. Note: The cake should stay chilled until right before serving or the whipped cream filling will get warm and it will be hard to slice.


If you’ve never made a cake roll before, check out my picture tutorial for making a cake roll and read my must-follow instructions for success.

All images and text ©Dorothy Kern for © Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.



Sinful Saturday-Black Forest Mini Cheesecakes

3cd3012a1d6e0c7ccd143e0db7db1a4a Black Forest Mini Cheesecakes


  • Pam nonstick baking spray
  • 1 1/4 cup chocolate graham cracker crumbs
  • 1 tablespoons sugar
  • 4 tablespoons butter melted
  • 2 tablespoons heavy cream
  • 1/2 cup bittersweet chocolate chips
  • 12 ounces of cream cheese softened (1 1/2 boxes)
  • 1/4 cup sugar plus 2 tablespoons
  • 2 tablespoons unsweetened cocoa
  • 1 egg
  • 1 can cherry pie filling (21 ounce)


  1. Preaheat oven to 325 degrees and spray mini cheesecake pan with Pam.
  2. Combine graham crackers, sugar and butter. Divide in the mini cheesecake pan evenly. Press down gently with a spoon or clean fingers.
  3. In microwave heat cream for 20 seconds to bring to a boil. Add 1/4 cup chocolate chips and stir until fully melted and smooth.
  4. In a stand mixer blend cream cheese and sugar until smooth and creamy. Add the cocoa and blend well. Add the egg and mix just until incorporated on low. Stir in the melted chocolate mixture and mix just until incorporated. Spoon cream cheese mixture over the chocolate graham crackers; dividing evenly.
  5. Bake for 25 minutes.
  6. Remove from oven and chill for several hours or overnight before removing from pan.
  7. Top with a spoonful of cherries. Melt 1/4 cup chocolate chips in microwave according to manufacturers instructions. Drizzle chocolate over cheesecakes.

#MondayMemories #excerpt #lookback Fire of the Wolf (The Gray Pack 1)

6 years ago Fire of the Wolf released! It was my first book and it kicked off an incredible change in life and career for me. Take a look back with this #MondayMemories #excerpt
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Caroline pulled her hand away from the big man’s grasp, and even without his touch, she felt the sparks of heat on her skin. She looked up after a second and made eye contact again with Devin. Those eyes could surely see right through her!
“That’s not up to you, sugar. Damon and I are going to help you one way or another, so get used to the idea. Tomorrow you can come home to our house, and we will get you settled and back on your feet in no time.” Devin said it in such a demanding way that a shiver of excitement caused goose bumps on Caroline’s arms. She loved the authority in his voice, and it crossed her mind that he might be that kind of strong man in bed, too. She had always preferred a lover that was just on the dominating side, but she didn’t like to be pushed around too much. She was a grown woman and had been taking care of herself for the last thirty years. There wasn’t a chance in hell she was letting this strange man tell her what to do and where to go, no matter how delicious he and his brother were.
She started shaking her head at him. “What do you mean I’ll go home with you? I don’t even know you. Why do you think I would go home with you?” She was getting herself worked up with irritation, and the flush in her cheeks caused both men’s nostrils to flare. Her eyes widened in surprise and then narrowed with anger as Damon said one phrase: “Because you’re ours.”
Astonishing herself, Caroline started to laugh loudly. She was almost giddy with the hilarity of his statement. Why would this man that she had never met, possibly think that she would just agree to whatever demands he made of her? Why would she be attracted to that kind of a possessive statement? She shook off the brief flash of heat that she felt, because secretly she knew that she was attracted to it. Something inside of her knew that she couldn’t let him know that yet, or she would never get any control back. She had heard of arrogance, but Lord have mercy these men took the cake!
She could tell that these two overly large men didn’t find the situation nearly as humorous as she did, so she struggled to regain her composure before meeting Damon’s irritated gaze. Chin thrust defiantly in the air, she clearly said, “Not a chance, darlin’.”
Buy Links:


955f575a542577f31d896f0484e3c024 NO-BAKE CARAMEL TURTLE CHEESECAKE

Yield: 1 9″ cheesecake


Brownie Layer
1 box brownie mix + ingredients on the box (I love Ghiardelli Triple Fudge!) or homemade
Caramel Sauce
1 cup granulated sugar
1/4 cup water
3/4 cup heavy cream
3 tbs unsalted butter
1 tsp vanilla
pinch salt
Caramel Cheesecake
16 oz cream cheese, softened
1/2 cup granulated sugar
1/2 cup brown sugar
3/4 cup caramel sauce
1/2 tsp cinnamon
pinch nutmeg
4 oz cool whip
chopped pecans
caramel sauce
hot fudge sauce


Grease a 9″ springform pan. Combine all brownie ingredients until smooth, pour into prepared pan and bake according to manufacturer’s instructions on box or recipe you are using.

While brownie is baking, prepare caramel sauce. In a small pot, heat sugar with water on medium-high heat whisking and swirling the pot until sugar is all dissolved. Once dissolved, keep swirling the pan often keeping an eye on the color until it turns a slightly dark amber color (the darker the color, the bolder the caramel flavor. Do not whisk! Only swirl the pot using the handle. You do not want to disturb the caramelization process too much or it will seize up and you will need to start over. Once it’s the color you desire, slowly and carefully pour in the cream. The mixture will bubble up violently for a few seconds and once it settles down, whisk until smooth. Remove from heat and whisk in butter, vanilla and salt. Set caramel to the side to allow it to cool completely and thicken up slightly. Once brownie is done, remove outer ring of pan and allow brownie to cool completely also.

In a large bowl, combine cream cheese and both sugars until smooth. Stir in the 3/4 cup of caramel sauce and spices until combined. Fold in cool whip and mix until everything is incorporated and distributed completely. Place the outer ring to the springform pan back on. Top the baked brownie with the cheesecake mixture and spread into an even layer. Chill in refrigerator for 3-4 hours.

Before serving, garnish cheesecake with (leftover) caramel sauce, hot fudge sauce and chopped pecans.

This No-Bake Caramel Turtle Cheesecake will stay creamy and fresh for up to 6 days stored in an airtight container in the refrigerator.

Sinful Saturday-Lemon Lava Cake

0a4f397885ac2db54317fb2e965aa303 Lemon Lava Cake

Prep time :
Bake/Cook time :
0:15 to 0:20
Yield :
8 Lava Cakes


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.





  1. Preheat oven to 425°F. Butter 8 six-ounce ramekins. Place on baking sheet. Set aside.
  2. In a large microwave safe bowl, microwave white chocolate and butter for 1 minute. Stir and continue microwaving in 15 second intervals until melted and smooth.
  3. Once melted, whisk in flour, powdered sugar, lemon curd, lemon zest and vanilla extract. Add eggs and egg yolks, whisking until well combined.
  4. Divide evenly among prepared ramekins. Bake for 15-20 minutes, or until the edges are set. Remove from oven and let stand for 5 minutes.
  5. Run a butter knife around the edge of the cake to loosen the cake. Invert onto serving plate and top with powdered sugar. Serve immediately.


Recipe developed for Dixie Crystals by Jessica Segarra @TheNoviceChef.

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