Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts

Candy corn rice krispies

This dessert recipe is genius! It's super simple to make, delicious and perfect for all your Halloween and Thanksgiving get-togethers. Even if you're not a fan of candy corn, you won't be able to get enough of these Candy Corn Rice Krispie treats. They're ooey gooey, crunchy, and perfectly chocolate-y. You've really got to try them!


  • 6 cups Rice Krispie cereal
  • 6 cups mini marshmallows
  • 5 tbsp butter
  • orange gel food coloring
  • dark chocolate
  • white chocolate


  1. Melt the butter in a large pot over medium heat.
  2. Add the mini marshmallows to the pot and stir until melted.
  3. Add some orange gel coloring to your melted marshmallows and remove from heat.
  4. Add your cereal to your marshmallow mixture and stir until everything is well coated.
  5. Press the mixture into a buttered baking dish (11x13) and let cool.
  6. Once cooled, cut into triangles (like the shape of candy corn).
  7. Melt your dark and white chocolate in separate bowls.
  8. Dip the base of your triangle treat into the dark chocolate, and dip the top into the white. Place the treat on a sheet of wax paper and let cool.
  9. Treats can be stored in an airtight container for up to 3 days. Enjoy!

Jack Skellington Oreo Pops

The Nightmare Before Christmas is one of my favorite movies, so when I saw these adorable Jack Skellington Oreo Pops I knew I had to make them! These spooky Halloween pops are so much easier to make than regular cake pops, plus they're adorable! All you need are Oreos, white candy melts, lollipop sticks, a black edible marker, and black ribbon. No baking required! Once you've whipped them up they will stay fresh in an airtight container for up to 3 days. Enjoy!


  • 12 Oreos
  • White chocolate candy coating/White chocolate candy melts
  • Black Edible Marker
  • Black Icing Gel
  • Lollipop Sticks
  • Black Ribbon


  1. Melt the candy melts according to package directions. Pour into a small bowl or glass.
  2. Add a dab of chocolate to the end of the lollipop stick and stick a lollipop stick into the cream filling of each Oreo.
  3. Lay Oreo pops onto a foil-lined baking sheet. Stick into the freezer for 1 minute. (This step is optional but helps keep the Oreos on the stick) Remove Oreo pops from freezer.
  4. Dip the Oreos into the white chocolate one at a time. Covering each one and tapping off the excess chocolate. Place back onto the foil-lined baking sheet.
  5. Place into the fridge for 5 minutes or until chocolate is hard. Remove Oreo pops from fridge. Using an edible marker and/or black icing gel, draw Jack Skellington's face onto each pop.
  6. Tie on Jack's bow to finish the pops.

Crescent Roll Carrots with Egg Salad

If you’re looking for that “WOW” recipe to serve to your Easter guests this spring, you’ll love this fun novelty appetizer! Skip the veggies and dip, and whip up these quick and easy Crescent Roll Carrots with Egg Salad.

Pick up some cone molds or make your own with tin foil, and you’ve got the perfect base for easy crescent roll “carrots.” These are so delicious, and with the fresh dill as a stem, they’re almost too cute to eat!


For the “carrots”

  • 1 tube Pillsbury crescent rolls
  • 1 egg, whisked with 1 teaspoon of water
  • Orange gel food coloring
  • 1 bunch of fresh dill or parsley

For the egg salad

  • 4 eggs
  • 2 tablespoons plain yogurt
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup celery, diced
  • 1 green onion, chopped


For the egg salad,

  1. place eggs in a saucepan and fill with cold water to cover.
  2. Bring to a boil over medium-high heat.
  3. Cover, remove from heat and let stand for 15-20 minutes.
  4. Drain and run under cold water until chilled.
  5. Place peeled, hard-cooked eggs in a bowl and using a fork or potato masher, mash eggs until finely chopped.
  6. Stir in yogurt, mayonnaise, Dijon mustard, salt, and pepper until smooth. Add celery and green onion and stir to combine.
  7. Preheat oven to 400 degrees.

For the crescent roll "carrots,"

  1. unroll the crescent roll dough onto a cutting board, then press the dough to fill in the seams.
  2. Cut the dough lengthwise into 6 equal strips. Brush one strip with egg wash. Roll the strips into a 17"-18" long log.
  3. Using tin foil, cut off a piece and roll it into a cone shape (or use horn molds).
  4. Wrap one dough log around each cream horn mold and repeat for the remainder of crescent roll dough.
  5. Brush the orange food coloring over each carrot shaped dough, then set carrots on a lined baking sheet.
  6. Bake for 6-8 minutes until golden brown.
  7. Allow carrot crescents to cool for about 5 minutes, then carefully remove the cone and allow to cool completely.
  8. Fill each “carrot” with egg salad, then add a few sprigs of dill to act as the stem. Serve and enjoy!

Jalapeno popper soup

The greatest bar snack ever is the Jalapeno Poppers by a long shot! Lately, I have been thinking about ways to incorporate these flavors into everyday food. Today's task is soup!

This super creamy hearty soup starts with a pureed cauliflower base and has sweet peppers, corn and of course jalapenos for added texture. Serve it with smokey bacon and salty cheddar cheese right on top!


  • 1 tablespoon butter
  • ½ red bell pepper, diced
  • ½ green bell pepper, diced
  • ½ onion, chopped
  • 3-4 jalapeño peppers, minced
  • 3 cloves garlic, minced
  • 3 tablespoons flour
  • 1 cup of corn
  • 1 head cauliflower, chopped
  • 3 ½ cup chicken broth
  • ¾ cup heavy cream
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon paprika
  • ¼ teaspoon chili powder
  • pinch cumin
  • 4 ounces cream cheese, room temperature

For garnishes:

  • Bacon Crumbles
  • Cheddar cheese, shredded


  1. In a large stockpot or Dutch oven, melt butter over medium-low heat.
  2. Add the bell peppers and onion, cooking until tender, about 3-4 minutes.
  3. Add the jalapeño peppers and the minced garlic, cooking for 1 additional minute.
  4. Stir in the corn and cauliflower, cook for about 3-4 minutes, then sprinkle the flour over top and cook until lightly browned.
  5. Turn heat up to medium, whisk in the chicken broth and cream, then cook until the mixture begins to simmer. Add the seasonings and continue simmering for 15 minutes or until the cauliflower is tender.
  6. Add the cream cheese and whisk until well-incorporated. Remove from the heat and garnish with desired toppings. Serve immediately.

Mini Egg Cheesecake Dip

This dip is so easy and so yummy that it will soon become a family favorite. Use it as a dip for Nilla wafers, graham crackers, pretzels (or just on its own).


  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons brown sugar
  • 3/4 cup confectioner&rsquo's sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup Cadbury Mini Eggs  candies, crushed


  1. In a stand mixer or medium bowl beat cream cheese and butter together.
  2. Add brown sugar, confectioner’s sugar, and vanilla until well combined.
  3. Stir in Cadbury Mini Eggs candies with a spatula. Enjoy!

Top 15 Amazing Cake Decorating Ideas

Featuring the most taleneted people in the cake decorating industry.  These videos are damn satisfying and I do wanna eat all of those cakes.

Homemade Marshmallow Hearts

With Valentine's Day right around the corner, we have the perfect excuse to breakout those heart shaped cookie cutters and make all the adorable snacks possible. These Heart Shaped Marshmallows are adorable and delicious and will be a huge hit in your house.

You can make them in any color you want and use what ever size cookie cutter works best for you. Make some of these with the kids and let them make their own delicious treat! So much better than the bagged kind!


  • 3 packages (1/4 ounce each) unflavored gelatin
  • 1 cup cool water, divided
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1 /8 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1/2 cup powdered sugar, divided
  • Food coloring - optional


  1. Coat a 9x13 baking dish with cooking spray.
  2. Add your gelatin in a large bowl with 1/2 cup of water and let soak.
  3. In a small saucepan add your sugar, corn syrup, salt and 1/2 cup cool water over a medium heat until the sugar is dissolved. Raise the temperature to high to allow it to boil for 1 minute, without stirring.
  4. Remove from heat and mix together the gelatin with the sugar syrup, slowly at first then increase to high speed until mixture is thick and fluffy. Add in the vanilla and beat in.
  5. If you want to make your marshmallows colorful, add in a couple drops of color now and stir it in.
  6. Pour the mixture into baking dish and spread it with a greased spatula until even.
  7. Sprinkle powdered sugar over the entire thing and refrigerate overnight.
  8. Use a greased cookie cutters to cut out your marshmallows then lightly coat them each in powdered sugar.

Baby Chick Cheese Balls

Bring on Springtime with These Adorable Easter Chicks Lemon Cookies!
Spring is such a fun time for novelty foods, and these Easter Chicks Lemon Cookies are a perfect testament to that! Ring in your Easter festivities with these yummy cookies that look absolutely adorable!

All you need is some lemon cake mix, eggs, shortening, and a few decorating ingredients! Make your dough and get rolling…these bake up in a few short minutes, and it’s chow time!


  • 9 orange gummy candies
  • 1 box lemon cake mix
  • 2 eggs
  • ½ cup shortening
  • Yellow food coloring (optional)
  • 1-2 tablespoon(s) mini semi-sweet chocolate chips
  • Small amount of orange frosting


  1. Cut off pieces from your orange gummy candies, and set aside to use as beaks.
  2. To prepare cookies, in a large mixing bowl, beat together cake mix, eggs, and shortening until well blended.
  3. Add yellow food coloring if you want the yellow color of the chicks to be brighter.
  4. For each chick, roll two balls of dough. One ball should be about 1½ inches, and the other should be about ¾ inches.
  5. Place on a lined cookie sheet with the smaller ball just touching the larger ball.
  6. Bake at 350 degrees for 10-12 minutes, or until edges of cookies are golden brown.
  7. Remove from heat, and while the cookies are still warm, carefully press in two mini chocolate chips for the eyes.
  8. Remove cookies from cookie sheet to a wire rack to cool completely, being careful not to break the chicks apart.
  9. Once cookies are completely cool, pipe orange frosting onto the bottom of each chick for the feet.
  10. Using a dot of orange frosting, 'glue' an orange slice beak onto each cookie. Serve and enjoy!

Valentine's Candy Bark

This Valentine's Candy Melt Is the Perfect Last-Minute Treat to Serve a Crowd
If you're still looking for that special Valentine's Day treat to serve a crowd, we've got you covered with something quick and easy that looks super impressive!

This Valentine's Candy Bark is easy as melting up some chocolate, and decorating with sprinkles! SO much fun on a cold winter day. This chocolate bark is a little more structured than your usual cut-anywhere chocolate bark, but the result is so cute! Little squares make the perfect Valentine's treat for a children's class or bake sale!


  • 24 ounces light cocoa candy melts
  • 6 ounces white candy melts
  • 1 container jumbo hearts sprinkles
  • 1 container Valentine's nonpareils sprinkles
  • 48 regular pretzels


To prepare the candy:

  1. melt your light cocoa candy melts according to package directions.
  2. Pour melted candy into cookie pan.
  3. Tap pan to spread candy evenly.
  4. Make rows of eight pretzels, pushing down slightly to set pretzel.
  5. Quickly sprinkle with nonpareils and chill until set, about five minutes.

To make the hearts:

  1. melt 6 ounces white candy melts according to package directions.
  2. Place melted candy into parchment bag.
  3. Cut small hole in tip of bag.
  4. Pipe white candy inside pretzel to form heart shape.
  5. Immediately add one jumbo heart sprinkle to center of heart, pushing down slightly to set.
  6. Continue until all pretzels are filled. Chill until set, 30 to 35 minutes.

To unmold the candy:

Transfer entire piece to cutting board and let come to room temperature. Using a knife, cut candy into squares and serve!

Banana Split Ice Cream Cake

Ice cream cakes are a must for any summertime birthday, so why not make your own!? No baking required and waaaaaay simpler than you thought.

Ice cream cake + favorite frozen treat, banana split! Putting these two amazing things together was inevitable! Now for the first time you’ll be able to share your banana split and make a birthday to remember!


  • 8 ice cream sandwiches
  • 1/2 gallon strawberry ice cream , softened
  • 1 cup hot fudge sauce
  • 2 cups whipped cream topping
  • 1 banana , peeled and sliced
  • 1/3 cup walnuts , chopped
  • 1 cherry (optional)


  1. Place a 9-inch springform pan in the freezer to chill while preparing the next steps. Cut each ice cream sandwiches into quarters (slicing in half lengthwise, then in half crosswise). Transfer the pieces to a wax-paper lined pan, and freeze until firm again. Remove the springform pan and the ice cream sandwiches from the freezer. Line the outer rim of the springform pan with the ice cream sandwiches, arranging them lengthwise. Fill the center of the pan with the softened strawberry ice cream. Cover and freeze until very firm.
  2. Warm the hot fudge for 20 to 40 seconds in the microwave, then stir to evenly heat. Remove the cake from the pan and transfer to a serving plate. Pour the fudge sauce on the top center of the cake and spread just to the edge of the strawberry ice cream filling. Dollop with the whipped cream, then layer the banana slices around the edge. Garnish with chopped walnuts and top with a cherry.

Decorate cakes with colorful M&M’s

Simple cakes look a bit boring on birthdays, which is why you should customize your cake a bit to make it look more fun and exciting. Instead of getting your hands full with some sophisticated décor you can easily create exciting and colorful cakes using your favorite candies.

Decorating your cake with M&M’s or Skittles here and there is no hard task, even a kid could do that so get your favorite candies and place them on a simple pastry, and you would be good to go. You can also use different types of chocolates, M&M’s,Skittles, candies, jelly bars, etc. to decorate your cake.

We are going to share a simple cake recipe and a recipe for the frosting and chocolate bitumen with you which you can use to bake a cake at home. Once you have your cake ready you can use the colorful m&m’s , Skittles and chocolate bars to decorate the cake.

Basic cake recipe:

  • White wheat flour (250 gas.)
  • Sugar (250 gas.)
  • Four eggs
  • Two sticks of butter or margarine
  • 1/2 cup of milk
  •  One teaspoon baking powder


To prepare the cake, beat the butter and then add sugar little by little to it. Add eggs one by one to the mixture. Mix the flour and baking with milk in another bowl. Add the second mixture to the butter mixture and mix it until the paste is formed. Place the dough in a mold and bake the cake.

Basic chocolate glaze recipe:

  •  Butter (1 ½ Bar)
  • Sugar Glass (2 cups)
  • Vanilla (1 spoon)
  • Melted Chocolate (180 grams)


Beat the butter for several minutes and then add icing sugar and vanilla to the butter little by little. Continue beating the mixture until you get a fine paste. Add the melted chocolate to the mix and beat it for another five minutes to get a fluffy mixture.

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Source: Oetker

Melted Snowman Bark

Other than the yummy holiday treats, one of the best things about winter is all the cute crafty project ideas that come with it. This Melted Snowman Chocolate Bark is a two-in-one, both a delicious holiday treat AND a cute crafty recipe the whole family can enjoy.

It's surprisingly easy to whip up a batch of this bark, and the results are simply adorable! There's only six simple ingredients and it doesn't take long or make a mess, so it's a great activity to do with kids!


  • White Melting Chocolate
  • Mini Reese's Peanut Butter Cups
  • Candy Eyes
  • Orange Jimmies
  • Red Mini M&M's
  • Pretzel Sticks
  • Wax Paper


  1. Line a cookie tray with either a silicon baking sheet or wax paper.
  2. Melt chocolate according to the directions on the package.
  3. Cut the bottom portion of the peanut butter cups off and put them back together, but slightly off alignment (this gives it the "hat" look).
  4. Pour chocolate on to baking sheet and spread out using a spatula.
  5. Place all of the "snowman" parts on top of the chocolate. Place in refrigerator for 10 minutes to set.
  6. Carefully break into pieces.

Rice Krispies Santa Hats - A New Snack to Leave out for Santa

Are cookies your usual go-to for Santa's late night snack on Christmas Eve? Well, we've got something new! Rice krispie Santa hats are a something new try with the same amazing taste as a freshly baked cookie. Try them out this year and be sure to make some extra's for yourselves!


  • 6 cups of Kellogg's Rice Krispies
  • 10 ounces of marshmallows
  • 3 tablespoons of butter
  • red food coloring
  • vanilla frosting


  1. Use cooking spray to coat a 9 inch cake pan and set aside.
  2. In a large pot, melt together  butter and marshmallows.
  3. Once melted, add in the red food coloring until you get your desired color of red.
  4. Add in the rice krispies and mix together, then empty into the cake pan and allow to cool.
  5. Once cooled, remove the rice krispies from the pan and cut into 8 equal triangle pieces.
  6. Place the vanilla frosting into a piping bag, and add a snowball pom pom at the top, and a furry base of each triangle.

Easy Reese's Turkey Bites

If you love chocolate and peanut butter, then this is the dessert for you. Easy Reese's Turkey Bites are the perfect little mouthfuls of chocolate and peanut butter they're adorable! Serve them at your Thanksgiving dinner for a treat everyone will love.


  • Full size Reese's Peanut Butter Cups
  • Mini Reese's Peanut Butter Cups
  • Reese's Pieces
  • Candy eyes
  • Chocolate chips


  1. Melt your chocolate chips and place in a ziptop bag. Cut the corner off the bag and use like a piping bag.
  2. Use your melted chocolate to secure Reese's Pieces around one side of your large Reese's Peanut Butter Cup. These will be your turkey's tail feathers.
  3. Next, take a mini peanut butter cup and secure it to the larger one using the melted chocolate. Place it just below the row of Reese's Pieces. This will be your turkey's head.
  4. Use the melted chocolate to secure two candy eyes to the smaller peanut butter cup.
  5. Take an orange Reese's Pieces and place melted chocolate on one of the edges of the candy. Place between the eyes. This will be your turkey's beak.
  6. Once the chocolate has hardened your little turkeys are ready to be gobbled up!

Pumpkin patch dirt cups

Your kids are going to love this dessert! I mean, it's dirt...that you can EAT! What kid wouldn't want to eat that?

The best part about this recipe is that, even though it looks like something you scooped out of the garden, it's absolutely delicious! Serve it at your Halloween parties for a fun and easy treat that the whole family will love.


  • 1 box of instant chocolate pudding
  • 2 packages of Oreos
  • 1 package of pumpkin candies
  • 1 package of green sour straws candy
  • 3 cups of milk


  1. Make your pudding mix according to the package directions.
  2. Place your Oreos in a food processor and pulse until smooth (they should be the consistency of sand).
  3. Take your clear cups or dishes and start by putting a layer of chocolate pudding in the bottom.
  4. Next add a layer of Oreo crumbs, another layer of pudding and top with more crumbs.
  5. Place a sour green straw candy on top (for the pumpkin vine) and place 3-4 pumpkin candies alongside it. Your desserts are now ready to eat! Enjoy!

Spider Chocolate Chip Marshmallow Pull Apart Bread

If you want to bring something a little more unique than your average cake to your Halloween party why not try out this recipe for a Spider Chocolate Chip Marshmallow Cinnamon Pull-Apart? Its got something in it for everyone!


  • 1/2 cup butter softened
  • 2 cans cinnamon rolls
  • 1/2 cup miniature chocolate chips
  • 1/2 cup miniature marshmallows
  • Orange gel food color
  • Black licorice laces
  • Large gumdrops


  1. Preheat the oven to 375 degrees. Use 2 tbsp of your butter to grease a 12-cup fluted tube cake pan by brushing it along the the edges and bottom.
  2. Cut apart your cinnamon rolls. Each individual roll should be cut into four. Use the equivalent of one tube to line the bottom of the pan.
  3. Sprinkle your chocolate chips and marshmallows onto the cinnamon rolls. Add your second roll of cinnamon buns on top of this and the pour the remaining melted butter on top.
  4. Bake for 24 to 26 minutes or until golden brown. While it cooks, take the two icing containers that came in the tube of cinnamon rolls and put them in a bowl. Add a few drops or orange food color and mix it through.
  5. Once your cake is done cooking, let it cool for 2 minutes before flipping it upside down onto a pan or tray. Drizzle the orange icing over the pull-apart bread. Then, use a toothpick or skewer to puncture eight holes into the sides of the gumdrop, adding in a licorice lace as you go.
  6. Place your gumdrop spiders on top of the cake and enjoy!

Mummy Pumpkin Cookies

These easy treats are tasty and bootifully decorated with a couple of candied google-eyes.

They're better than Pop-Tarts and a lot more fun to make.

Just follow these simple directions and you'll be unwrapping your own tasty mummy treats in no time!


  • 1 package Refrigerated Pie Crust (2 crusts)
Filling and Topping:
  • 3/4 cup reduced pumpkin puree (place 1 cup pumpkin puree on several layers of paper towel, wrap and press to soak excess moisture until you get 3/4 cup pumpkin puree)
  • 2 oz cream cheese -slightly softened
  • 2 tablespoon packed light-brown sugar
  • 2 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon of nutmeg
  • 1/8 teaspoon allspice
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 egg white-lightly beaten
  • 1/2 tablespoon water
  • 2 tablespoon sugar
  • 1 teaspoon cinnamon


To make the pumpkin pie filling:
  1. In a bowl stir together cream cheese, granulated sugar and brown sugar to blend.
  2. Add reduced pumpkin puree to cream cheese mixture along with cinnamon, ginger, nutmeg and allspice.
  3. Mix in egg yolk and vanilla extract. Cover bowl and chill until ready to assemble the cookies.
  4. Preheat oven to 375 F and line large baking sheet with parchment paper, set aside.
To assemble the mummies:
  1. Cut dough into 4x3 rectangles and 1/2 inch strips. 1 1/2-2 tablespoons of pumpkin pie mixture in the center of each rectangle.
  2. Coat the edges with a mixture of lightly beaten egg white and 1 Tbsp water.
  3. Top with strips to create mummy look, then seal edges with your fingertips, and trim the excess of the stripes.
  4. Brush the stripes with egg whites and sprinkle with mixture of 2 Tbsp sugar and 1 tsp. cinnamon.
  5. Bake until golden brown about 20 minutes. Stick candy eyes onto cooled mummies. Enjoy!

Candy corn shots

Get excited for fall with these adorable yellow, orange and white Jell-O desserts! A lot of people give candy corn a bad rap, but I think it's delish. Serve this up at your Halloween parties or fall get-togethers and watch as it gets gobbled up in a flash! Enjoy!


  • 1 package of lemon Jello
  • 1 package of orange Jello
  • 8 oz Cool Whip (thawed)
  • 1 1/3 cups boiling water
  • Candy Corn


  1. Mix your lemon Jello with 2/3 cup boiling water. Stir and let cool.
  2. Fill each of your shots glasses or little mason jars about 1/3 of the way with the yellow Jello and place in the fridge.
  3. Next, mix your orange Jello with 2/3 cup of boiling water. Stir and let cool.
  4. Pour the orange Jello on top of the yellow and place back in the fridge to set.
  5. When ready to serve, top each shot with Cool Whip or whipped cream and a piece of Candy Corn. Enjoy!

Ghost Meringues

Are you looking for a spooktacular dessert for your upcoming Halloween party? Well look no further! These Ghost Meringues are easy to make, plus they look adorable!

All you need to whip these up are eggs, cream of tartar, sugar and black decorating icing gel. Doesn't get much easier than that! They're best eaten the day-of, but you can store them for up to 2 days in an airtight container.


  • 4 egg whites
  • 1/2 tsp cream of tartar
  • 1 cup sugar
  • Black decorating icing gel


  1. Preheat oven to 225 degrees.
  2. Using an electric mixer, whip the egg whites for a few minutes on high speed until they become frothy (you will see lots of little bubbles).
  3. Next, add your sugar in small amounts.
  4. Finally, mix in the cream of tartar.
  5. Continue to whip the mixture until it gets stiff (it should hold a shape when stopped).
  6. Prepare your baking sheet with a layer of foil covered with non-stick spray.
  7. Place the meringue mixture into an icing bag.
  8. Using your icing bag and a large round icing tip, continually press the meringue mixture directly down onto the foil. Press down and lift up to create layered stacks for each ghost (release the pressure just a tiny bit, pulling up on your frosting bag at the same time in between each layer).
  9. Bake them for about 45 minutes or until the tops become a little brown.
  10. Once they are completely cooled, they will harden and be ready to decorate with black gel frosting!
  11. Add eyes and mouths to your ghost with the black gel icing.
  12. Store in an air tight container for up to 2 days.

Monster Eye Cookies

Normally you keep your eyes on the cookie jar, but now it's keeping it's eyes on you! These chewy and colorful cookies are definitely going to brighten up the dessert table! These Gooey Monster Cookies are so easy to make and can be turned any color - or combination of colors - you want!  Eye promise you will love them.


  • 1 White cake mix box
  • 1/2 cup butter, softened
  • 1/2 tsp vanilla
  • 1 8 oz. cream cheese bar softened
  • 1 egg
  • Powdered sugar
  • Food coloring - Neon colors work best for bright colors
  • Candy eyeballs


  1. Preheat oven to 350 degrees.
  2. In a bowl, beat together the butter, vanilla, egg and cream cheese until it is mixed.
  3. Add your white cake mix and blend it all together.
  4. Separate your cake mix into four sections and add a different color to each bowl and mix.
  5. Chill the cake mixes for 30 minutes so they will be easier to roll.
  6. Roll your dough into small balls and roll them in powdered sugar before pressing them on a greased cookie sheet.
  7. Bake for 10-12 minutes.
  8. Add your candy eyeballs while they are still warm using a variety of sizes. Then all that's left to do is watch them disappear!