I’ll include the pumpkin whipped cream recipe on the recipe card, but it’s as simple as making homemade whipped cream. I used: heavy cream, powdered sugar, a little pumpkin puree, and some pumpkin pie spice. 

If you don’t have, or don’t want to invest in the “spooky skeleton” pan, you can bake this in any bread loaf pan or cupcake pan. My grandson saw my skull pans packed in my Halloween bin, and I think he asked me everyday when we could cook with them. Maybe next year I’ll get a little more creative with them, but for now we all enjoyed our Pumpkin Chocolate Chip Cake!

Here’s the link to the SKULL PAN. This recipe made 6 skull cakes with a little batter left over.

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Pumpkin Chocolate Chip Skull Cake

Course Dessert

Ingredients

• 1 box spice cake mix I used Betty Crocker
• 2 large eggs
• 1 14 ounce can pumpkin puree **save 2-3 TBSPs for the whipped cream *NOT canned pumpkin pie mix
• 1 - 1/2 cup semi-sweet chocolate chips

Pumpkin Whipped Cream

• 1 cup heavy cream
• 2 TBSP powdered sugar *add more for a sweeter whipped cream
• 2-3 TBSP pumpkin puree *reserved from skull cake recipe
• 1/4-1/2 tsp pumpkin pie spice *start with 1/4 tsp and add more to taste

Instructions

• Preheat oven to 350˚
• Spray loaf pan (or skull pan). I used Pam Baking Spray.
• In large mixing bowl, add cake mix, eggs, pumpkin puree (minus the reserved 2-3 TBSP if making the pumpkin whipped cream), and chocolate chips. Stir until well combined.
• Gently stir in chocolate chips.
• Spoon batter into prepared loaf pan, cupcake pan, or this skull pan. I filled a little over half way.
• Bake at 350 degrees for 25 minutes (or more, up to 45-50 minutes) depending on the size pan you use. Check in 5 minute intervals until a toothpick inserted into the center comes out clean. This skull pan took approximately 45 minutes.
• Serve with Pumpkin Whipped Cream

Pumpkin Whipped Cream

• Just like making regular homemade whipped cream!
• Add 1 cup heavy cream into deep bowl. Using a mixer on high, whip cream until stiff peaks are just about to form. Beat in pumpkin puree, powdered sugar, and pumpkin pie spice until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

Here’s another fun and festive idea that is fun to mix up with the kids!

Halloween Snack Mix

Here are a few other fun Halloween ideas that you might like!

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For my Halloween Snack Mix, I used:

• Small grid pretzels
• Candy corn
• Halloween M&Ms
• Chocolate Teddy Grahams
• Glazed popcorn (I used Orville Redenbacher’s Poppycock blend)

I’ve also seen it made with Rice (or any flavor) Chex Cereal, Reese’s Pieces, Bugles, Chocolate Chips, Crunch ‘n Munch Popcorn, Nuts, Honey Nut Cheerios…… you get the idea.

Make it festive, make it fun, and make it “your own”!!

**I recommend storing it in an airtight container prior to serving. We left our sitting uncovered on the counter and the popcorn and teddy grahams got a little soft. Still good and we devoured every last bite of it.

Here’s a Fall Trail Mix that I mix up a couple years ago. 

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I can’t believe that I’ve waited until the end of summer to make my own. There’s no stopping me now, my family is already talking about what flavor to make next! Hopefully next summer my blog will be full of delicious flavors that you’ll want to make and enjoy. This homemade strawberry ice cream was a “no cook” version, but up next I’ll be making a cooked “custard” style. The custard style sounds like it will be creamier, but I’m not sure you can beat the creaminess of this strawberry ice cream. 

This recipe called for fresh strawberries, heavy cream, milk, sugar, vanilla, and a pinch of salt. And of course, an ice cream maker. It really was as easy as mashing the strawberries with the sugar, then adding in the remaining ingredients. I then refrigerated the mixture overnight to get it nice and cold. In the morning I poured it into the ice cream maker (freeze the bowl overnight), and mixed for 15-20 minutes. When it’s finished it’s the consistency of soft serve. I opted to transfer it into an ice cream lidded container and save it for dessert.

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Homemade Strawberry Ice Cream

Sweet and creamy Strawberry Ice Cream is easy to make with only a few ingredients.

Course Dessert

Ingredients

• 2 cups fresh strawberries washed and halved
• 3/4 cup whole milk
• 2/3 cup granulated sugar
• 1 1/2 cups heavy cream
• 1 tsp pure vanilla extract
• pinch salt

Instructions

• **Don't forget to freeze the ice cream canister prior to making ice cream. Check your manual for instructions.
• In a bowl, add halved strawberries and 1/3 cup of the sugar. Mash (with potato masher), until strawberries are well chopped. You could also use a food processor if you prefer. Set aside.
• In a medium bowl, use a hand mixer (or whisk well) to combine the heavy cream, milk, remaining sugar, and vanilla. Once it's well mixed, add in strawberries (with juices). Cover and refrigerate until well chilled (1-2 hours or overnight).
• Follow your ice cream maker's manual for it's specific instructions, mine went like this:

  Place frozen ice cream canister onto machine and turn on machine. Slowly pour ice cream mixture into canister and mix until thickened (15-20 minutes). The ice cream should have a soft serve consistency. For a firmer consistency, transfer the ice cream to an airtight container with a lid and place in freezer (for about 2 hours). Remove from freezer 10-15 minutes prior to serving. 
• Enjoy!!

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According to chex.com  “This classic chocolate, peanut butter and powdered sugar Chex Mix recipe has been a beloved part of families’ kitchens for years. Transform Chex cereal into a delicious treat in just 15 minutes. We call it Muddy Buddies, but you may know it as Puppy Chow.” 

However, according to Wikipedia, “Puppy Chow, also typically known as monkey munch, muddy buddies, muddy munch, reindeer chow, or doggy bag, is the name for a homemade snack made in the United States.”

You decide, but I’m sticking with Muddy Buddies!

With just a few simple ingredients, you can have your Valentine’s Day Muddy Buddies (aka Puppy Chow) ready in no time. 

Ingredients needed:

• Chex Cereal
• Chocolate Chips
• Peanut Butter
• Butter
• Vanilla
• Powdered Sugar
• Valentine’s M&M’s

It’s as easy as gathering your ingredients, melting, and mixing! In fact it’s so easy, it’s a perfect treat to let the little ones help you with. 

I’m missing a picture of the step between these two. Coat the Chex cereal with the chocolate/peanut butter mixture, then place in a gallon zip lock baggie. Add the powdered sugar, then gently shake until well combined. After that step, I spread them out on a sheet pan and dusted with a little more powdered sugar as needed and let them set up a bit before adding the M&M’s. 

Wouldn’t these be cute little gifts? Simply fill a cute container and wrap in a cellophane bag. Add a little gift tag, and you’re got the perfect Valentine’s Muddy Buddy gift for friends, family, neighbors, or co-workers.

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Valentine's Day Muddy Buddies (aka Puppy Chow)

Course Dessert

Author Renee

Ingredients

• 1 12 oz box Rice Chex cereal
• 1/2 cup creamy peanut butter
• 1 cup semisweet choclate chips
• 1/4 cup butter
• 1 tsp vanilla
• 1 1/2 cup powdered (confectioners) sugar
• 1 cup M&M's

Instructions

• In small microwaveable glass bowl, melt together peanut butter, chocolate chips, and butter. Start with 30 seconds, then stir. Add additional 10-20 seconds as needed until melted. Stir to combine. Mixture should be smooth and creamy.
• Add vanilla to chocolate mixture. Stir.
• Pour cereal into large bowl. Pour chocolate mixture over cereal. Using a plastic spatula, slowly stir to thoroughly coat cereal with chocolate.
• Place chocolate coated cereal into large zip lock baggie (1 gallon size works well). Gently shake until all cereal is well coated with sugar. Once mixed, gently pour onto large baking sheet. If needed dust with additional powdered sugar. Let sit for about 5 minutes to "set" the chocolate.
• Gently stir in M&M's.

Notes

Store in a covered container. 

You might also like Valentine’s Toffee Bark

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I had thought about frying up some flour tortillas to make my own cinnamon sugar chips, but was afraid they might not be sturdy enough to scoop this Red, White & Blueberry Fruit Salsa. I was right! It definitely needed the weight of the cinnamon sugar Pita Chips to hold up against this chunky salsa. 

Next time I make this salsa, I plan to serve it over grilled salmon. I think it will be absolutely delicious!! 

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Red, White, & Blueberry Fruit Salsa

Author Joy in Every Season

Ingredients

• 1 1/2 cup fresh strawberries diced
• 1 1/2 cup fresh blueberries
• 1 cup jicama peeled and diced
• 1/2 cup fresh cilantro chopped
• 1/3 cup red onion finely chopped
• 1 small-medium jalapeño Remove membrane and seeds and dice small. Adjust to taste
• 1/4 cup fresh lime juice approx 2 limes
• 1 tsp kosher salt

Instructions

• Chop and prep all ingredients as indicated above. Place into medium size mixing bowl. Add in fresh lime juice and salt and gently mix until well combined.
• Refrigerate until time to serve.
• Serve with Cinnamon Sugar Pita Chips

More 4th of July inspiration:

BBQ Inspiration

4th of July Gift Basket The Best Baked Beans and Decor Inspo

Strawberries and French Cream

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Many many years ago, we had dinner at a friend’s home and she served fresh sweet strawberries with French Cream dip. I loved the combination of the dip with the sweet berries and was delighted that she shared her recipe with me. It’s so good! Made with whipping cream, cream cheese, powdered sugar, and vanilla, French Cream is just the right balance of sweet (pwd. sugar) and tangy (cream cheese).

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Strawberries with French Cream

Author Joy in Every Season

Ingredients

• 1- 8 oz. block of cream cheese softened
• 1 pint whipping cream
• 1/4 cup powdered sugar
• 1 tsp. vanilla extract

Instructions

• Using a blender (I used my Vitamix blender), add all ingredients and quickly blend until thoroughly mixed. It will only take a minute or two (depending on the strength of your blender).
• Do not over mix!!

Looking for some 4th of July BBQ inspiration? 

Maybe the best ever Baked Beans recipe? Because after all, what’s 4th of July without Baked Beans??

How about a great Hostess Gift Idea?

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I put together cheese boards pretty regularly, varying them by what I have on hand in the fridge and pantry. Tonights was full of salami, prosciutto, three kinds of crackers plus breadsticks, gouda, cheddar (which I cut heart shaped using a cookie cutter), and brie. I added some tart cherry spread to go along with the brie, rosemary marconi almonds, red grapes, fresh ripe strawberries, a handful of Hershey kisses, and a small bowl of Valentine’s Toffee Bark.

We enjoyed our dinner much more than the Netflix series. A couple episodes in, and we’re done. If you have any recommendations for a great series, I’d love to hear it.

You may have seen this easy to make toffee bark recipe before. I’ve seen it floating around on Pinterest and Instagram so figured I should give it a try. It’s only a few ingredients and is quick and easy to make.

Start by layering saltine crackers on a large sheet pan lined with foil, parchment, or a silicone liner. I used my Silpat liner and the toffee didn’t stick and was easy to remove from the pan. Next, you cook together the brown sugar and butter and pour the hot mixture on top of the saltines. Place sheet pan into preheated oven and bake for 5 minutes. The next step is to remove the pan from the oven and distribute the chocolate chips evenly over the hot caramel. Place back in oven for just a couple minutes, then remove pan and spread chocolate evenly over the crackers. While the pan is cooling, melt the candy melts (I used pink and white) and pour into zip lock bags. Cut a small hole in one corner and squeeze colored chocolate in a “squiggly” design over top of toffee bark. Immediately decorate with your favorite sprinkles. Place pan into freezer or refrigerator to cool.
Once cool, cut or break into small pieces. There you have it . . . . Valentine’s Toffee Bark!! It’s the perfect bite of sweet & salty!!

I can’t wait to make this Valentine’s Toffee Bark, often called Saltine Cracker Toffee, or Christmas Crack (because after one bite you can’t stop eating it) again soon! Hmmm, I wonder if I’ll get lucky and catch a Leprechaun with some Leprechaun Toffee Bark??

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Valentine's Toffee Bark

Author Joy in Every Season

Ingredients

• Approx. 4 dozen Saltine Cracker squares + or - to fill your baking sheet
• 3/4 cup real butter 1 1/2 sticks
• 1 cup dark brown sugar firmly packed
• 1/2 tsp. vanilla
• 12 oz. mini chocolate chips I used semi sweet, but use your favorite
• 6 oz. white candy melts
• 6 oz. pink candy melts
• Sprinkles or other small candies such as mini m&ms

Instructions

• Preheat oven to 350*
• Lined rimmed baking sheet with foil or parchment (spray lightly with baking spray) or preferably using a silicone baking sheet.
• Arrange crackers on baking sheet to completely fill the bottom (break crackers if needed to fill in gaps).
• In a medium saucepan over medium heat, add the butter and brown sugar. Stir continually until sugar melts and mixture begins to boil.
• Continue to boil (still stirring) for 2-3 minutes.
• Carefully pour hot caramel mixture evenly over saltine cracker layer. Spread with spatula if needed.
• Place sheet pan into hot oven and bake for 5 minutes.
• Remove pan from oven and spread the chocolate chips evenly over hot caramel. Return to oven and bake for 2-3 minutes.
• Remove pan from oven and using a spatula, spread the melted chocolate over the caramel.
• Set aside.
• Following the directions on the Candy Melts bag, melt in microwave. I placed mine in a glass measuring cup and microwaved for 1 minute at 50%. Stir till smooth.
• Pour warm colored chocolate into quart size zip lock bag and cut a small hole in one corner.
• Gently squeeze chocolate in a "squiggly" pattern over bark.
• Top with fun sprinkles!
• Place pan in refrigerator or freezer to cool. Once toffee bark is firmly set, remove from pan and cut or break into pieces.
• Enjoy!!

I don’t know about you, but I can’t wait for the weather to warm up a bit! I’m ready for some really sweet berries to hit the stores so we can enjoy these Lemon Berry Crepes! 

The post Valentine’s Toffee Bark appeared first on Joy In Every Season.

Some simple cellophane wrap and a large ribbon was all that was needed to make this delicious treat an adorable little gift!

You can find my Homemade Rocky Road recipe with step by step instructions HERE. It is so easy to make and it’s always a favorite!!

As you can tell, I have a few treats ready to hand out, but will making making a couple more batches as it get’s a bit closer to Christmas!

This was probably my favorite mug find ever! I found only one of these mugs a couple years ago. It was like a big soup mug and held lots of Rocky Road! It came with the jingle bell already attached, so cute! I would have bought these by the dozen if I could have!!

Another treat that I make every year are these POTATO CHIP COOKIES. They don’t look Christmas-y but they sure are good!! 

And of course, both Santa and the Grinch love these GOOEY SPRINKLE CHRISTMAS COOKIES! 

And, the little ones always love CHRISTMAS CAKE POPS! 

I’d love to hear some of your Christmas baking traditions!

Don’t forget to share and pin this Homemade Rocky Road!! 

The post Christmas Treats appeared first on Joy In Every Season.

This cake is actually quite simple to make. You start by mashing up some very ripe bananas, you know the ones, they’re full of brown spots and beginning to get a little too soft and mushy. Yes, soft, ripe, brown, mushy bananas are exactly what you want when making a Banana Cake or Banana Bread. With the exception of the ripe bananas and maybe the buttermilk, I’m pretty sure you’ll have the other ingredients on hand:

• flour
• sugar
• eggs
• butter
• baking spices

Did you know that if you don’t have any buttermilk that you can actually make your own with two simple ingredients? Simply add 1 tablespoon fresh lemon juice (or white vinegar) to 1 1/2 cups regular room temperature whole milk. Let is sit for a few minutes, then stir. I’ve never tried this, but this soured milk can be used in place of buttermilk in a recipe. Personally I think I’ll stick to store bought, but it’s a nice option in case you can’t make it to the market.

Don’t fret that I didn’t include any process shots, the batter came together in a matter of minutes and I trust that you can make this delicious Banana Cake with Cream Cheese Frosting without me showing you smashed bananas in a bowl or a picture of my cute aqua Kitchen Aide Mixer. After mixing the batter, pour into a prepared baked baking dish. I used a little Pam Baking Spray with a light dusting of flour. If you prefer, you can use a light greasing of shortening and dust with flour. The recipe called for an 9×13 pan, but I was staying down at my little condo (which isn’t quite as equipped as my home kitchen) so I used what I had, an 8×11 and it worked out perfect. I just had to bake it for a few minutes longer since it was a thicker cake.

You could probably enjoy this cake without the classic Cream Cheese Frosting, but why would you want to? Ahhh, much better! Now, even though I was going to be serving this at a family dinner, I knew I wanted to blog this recipe, so I cut a piece out, photographed it and ate it! My family didn’t mind one bit! 

Definitely make yourself a fresh cup of hot coffee, grab a book, and enjoy a few bites (or a piece or two) of Banana Cake with Cream Cheese Frosting!I’d love if you’d pin and share this delicious recipe!

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Banana Cake with Cream Cheese Frosting

Author Joy in Every Season

Ingredients

• 3-4 large ripe bananas about 1 & 1/2 cups mashed
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 3/4 cup unsalted butter softened to room temperature
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 3 large eggs room temperature
• 2 teaspoons pure vanilla extract
• 1 and 1/2 cups buttermilk room temperature
• Classic Cream Cheese Frosting
• 8 ounce full fat block cream cheese softened at room temperature
• 1/2 cup butter softened at room temperature
• 3 1/2 cups powdered sugar confectioners sugar
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt

Instructions

• Preheat oven to 350*
• Peel bananas and break into chunks. Place in bowl or large glass measuring cup and mash with a fork. Set aside.
• Whisk together flour, baking powder, soda, cinnamon, and salt.
• Using a mixer, beat the butter until creamy.
• Add granulated and brown sugar and cream together on high speed until smooth. Scrap sides of bowl as needed.
• Add vanilla and eggs and mix on medium until combined.
• Add mashed bananas until combined.
• Slowly add in flour mixture and buttermilk (alternating flour then milk) until thoroughly mixed together. Do not over mix.
• Pour batter into prepared pan.
• Bake for 45-55 minutes or until toothpick instead into center of pan comes out clean.
• Place on cooling rack until completely cool.
• Frost liberally with cream cheese frosting (recipe below) and place in refrigerator for about 30 minutes before serving.
• Frosting: In large bowl, add softened butter and cream cheese. Cream together on high until creamy. Add vanilla and mix. Slowly add in powdered sugar and salt and mix (turning to high) until frosting is well mixed and fluffy. If needed, add additional pwd. sugar to thicken. Or thin with a drizzle of milk if needed.

Here’s a few more sweet treats you might enjoy!

Kahlua Cake 

Banana Pudding 

Potato Chip Cookies 

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I think you’ll agree with me when I say, I think that even The Grinch is going to love these Cookies!!!

If you’re interested in seeing the step by step directions for these Gooey Sprinkle Christmas Cookies, head over to my Gooey Sprinkle Cookie post.

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Gooey Sprinkle Christmas Cookies

Author Joy in Every Season

Ingredients

• 1 8oz package cream cheese (softened to room temp)
• ½ cup butter softened to room temp
• 1 egg
• ¼ tsp vanilla extract
• 1 box white cake mix
• ¼ cup colored "jimmie" sprinkles have fun and mix & match those colors. Feel free to add a little more if you'd like.
• ½ cup powdered sugar

Instructions

• In a medium bowl, cream together cream cheese and butter.
• Mix in the egg and vanilla.
• Add cake mix and mix until well blended.
• Hand stir in colored sprinkles.
• Use a cookie scoop (or roll dough into 1" balls). Roll each cookie dough ball in powdered sugar and place on lined cookie sheet (I use a silicone liner), but parchment is fine.
• Baked in preheated 350* oven for 10-13 minutes, or until bottoms of cookies are light golden brown. Cool on wire racks.
• Enjoy!!

Looking for more Christmas treats??

Rocky Road 

Christmas Cake Pops 

Potato Chip Cookies 

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