Oreo Jack-o'-Lanterns {Last Minute Halloween Treats}

Have you ever had one of those days where you wake up and all of a sudden you remember something you're supposed to do but haven't prepared for it?

Or maybe your kid likes to tell you he needs treats for his entire class the next day as you're kissing him goodnight?

Well, this is a recipe for such an occasion.

Do you need a quick, last-minute Halloween treat? Maybe you need something for a class party or you want to surprise your daughter with a pre-sugar coma sugary sweet treat. Either way, these pumpkins are as easy as...well, as easy as dipping Oreos in chocolate.

Happy Halloween! Will you be like me and eat all your kids good chocolate after they go to bed tonight?

Oreo Jack-o’-Lanterns

Ingredients:

Oreos

Orange Candy Melts

Black Candy Melts or black food writer

Directions:

Melt orange and black candy melts according to package directions. Dip Oreos in orange candy and place on a wax-paper lined cookie sheet. Chill to harden. Place the black candy melts in a Ziploc sandwich bag and cut off a corner. Pipe eyes, nose, and mouth onto the hardened orange Oreos. Let dry.

This recipe may be linked with:

Monday: Mingle Monday (Add a Pinch), Joy of Desserts. Tuesday: 2 Maids a Baking (2 Maids a Milking), Tea Party Tuesdays (Sweetology), Mushki Loves My Stuff (Mushki Loves), Totally Tasty Tuesdays (Mandy's Recipe Box), Talent Show Tuesday (Chef in Training). Wednesday: Cast Party Wednesday, Made It On Monday (Lark's Country Heart), This Chick Cooks.  Thursday: Sweet Treats Thursday (Something Swanky), Chic-and-Crafty (Frugal Girls), Turning the Table Thursdays (Around My Family Table), Tasty Thursday (The How-To Mommy), Tastetastic Thursday (A little nosh). Friday: Sweet Tooth Friday (Alli-n-son), I'm Lovin' it Fridays (TidyMom), Friday Favorites (Simply Sweet Home). Saturday: Sweets for a Saturday (Sweet as Sugar Cookies), Seasonal Inspiration (Crumbs and Chaos). Sunday: A Well-Seasoned Life,Sharing Sundays (Everyday Sisters), Strut your Stuff Saturday (Six Sisters' Stuff)

Halloween Round-Up

Monday is Halloween, which I can't believe. I've had so much fun posting themed treats this month and I've had even more fun looking at so many others. I thought I'd do a round-up of all the Halloween posts I've done and throw in a few of the others I've loved so much.

Here is some of the fun I've had lately:

Here's what has caught my eye over the past month or so:

Bleeding Red Velvet Truffles by Cookies and Cups

Edible Halloween Lights by Lady Behind the Curtain

S'more Ghost Marshmallows by Blondie and Brownies

Slime Cockroach Cupcakes by Something Swanky

EEEEEEEK-Pops by Trilogy Edibles

I think, as a whole, us food and dessert bloggers are a pretty creative bunch. I have so many things pinned for inspiration next year.

And I'm not done with Halloween yet; be sure to come by Monday for a quick last-minute Halloween treat.

Have a wonderful weekend!

Peanut Butter Chocolate Chip Surprise Cookies (12 Weeks of Christmas Cookies)

Remember when you turned 21 and stopped at a 7-eleven just to get a Zima because you were so excited to get carded? And, for awhile, you got a little thrill each time you had to show the waiter your drivers license when imbibing? Until one day you're at the grocery store in your old sweatpants and spit-up stained shirt, hair all stuck up in a ponytail, toddler running berserk around the candy display, buying a bottle of cheap wine and the cashier picks up the bottle, gives you one look, and checks you out without a mention of ID. And you realize, wow, I look over 30?

Yeah, that moment happened a long time ago for me.

I don't even think about it anymore, not getting carded. But when I do get asked to show proof I'm over 21? It's a little shocking, if you really want to know the truth.

Last week I went to Costco and purchased, among other things, an industrial-sized bag of toilet paper, eight pounds of butter, and two bottles of the best tasting cheapest wine on the market. And I got carded.

My first thought was, he must have to card everyone.

Then he told me I didn't look a day over 22, at which point I burst out laughing. (I know he was probably kidding.)

And then he asked me my secret to having such young looking skin.

Duh, dude. Look in the cart. Wine and butter, fruit of the Gods, the fountain of youth.

You know what else belongs in that category? Peanut butter and chocolate.

And caramel. Surprise!

Oh and one other thing...I want to thank Joy at Joy of Desserts, Mamie at Home Grown Beanes, and Latasha at Storybook Science for awarding me the Versatile Blogger Award in the past couple of weeks. I want to thank you all for the honor and promise I haven't forgotten about you! This move is kicking my blogging bottom and as soon as it's done with I will accept and pass on my award. Thank you again so much!

Peanut Butter Chocolate Chip Caramel Surprise Cookies

Recipe adapted from Rachael Ray Magazine

Ingredients:

1 cup peanut butter

¾ cup brown sugar

1 teaspoon baking soda

1 egg

½ cup chocolate chips

12-15 caramel squares, unwrapped

Directions:

1.       Preheat oven to 350°. Line a cookie sheet with parchment paper or a silpat.

2.       Mix peanut butter, brown sugar, baking soda, and egg in a large bowl. Stir in chocolate chips.

3.       Scoop about a tablespoon and a half of dough into your hands. Flatten a little and place an (unwrapped) caramel in the center. Wrap the cookie up around the caramel square and place on cookie sheet, sealed side up (just in case it leaks).

4.       Bake for about 12-15 minutes. Cool for a few minutes on cookie sheet before removing to rack to cool completely.

Yield: about 12-14 large cookies

This recipe may be linked with:

Monday: Mingle Monday (Add a Pinch), Joy of Desserts. Tuesday: 2 Maids a Baking (2 Maids a Milking), Tea Party Tuesdays (Sweetology), Mushki Loves My Stuff (Mushki Loves), Totally Tasty Tuesdays (Mandy's Recipe Box), Talent Show Tuesday (Chef in Training). Wednesday: Cast Party Wednesday, Made It On Monday (Lark's Country Heart), This Chick Cooks.  Thursday: Sweet Treats Thursday (Something Swanky), Chic-and-Crafty (Frugal Girls), Turning the Table Thursdays (Around My Family Table), Tasty Thursday (The How-To Mommy), Tastetastic Thursday (A little nosh). Friday: Sweet Tooth Friday (Alli-n-son), I'm Lovin' it Fridays (TidyMom), Friday Favorites (Simply Sweet Home). Saturday: Sweets for a Saturday (Sweet as Sugar Cookies), Seasonal Inspiration (Crumbs and Chaos). Sunday: A Well-Seasoned Life,Sharing Sundays (Everyday Sisters), Strut your Stuff Saturday (Six Sisters' Stuff)

Pumpkin Coffee Cake

When it comes to eating sweets, I have a problem with moderation.  Alcohol? No problem, I can stop at one drink. Broccoli? A handful and I'm totally satisfied. But desserts? Oh man, I have serious issues.

I made this coffee cake as a gift. I'd been thinking about tweaking my moms crumb coffee cake into a pumpkin coffee cake for awhile and then a few blogs I read posted their own versions, so cravings won out and I headed to the kitchen.

I had to taste a piece, right? Since it was a gift. So I ate a large slice for dessert.

It was too dark to photograph it the evening I made it, so the next day I cut a slice for pictures. Even poured some coffee as a prop. Well, what am I supposed to do now that it's got all my photo germs on it?

That's right, I ate another slice.

Then I packaged it up on a plate to give away. And I kept a slice for my daughter. And a few other slices wouldn't fit on the plate. So I tucked them away in a Tupperware.

Guess what I had for lunch?

Um, it wasn't broccoli.

Someone, please stop me. I really do need a 12-step program. If you know of one, let me know.

I'll bring the coffee cake.

Pumpkin Coffee Cake
Recipe adapted from my Mom’s recipe

Ingredients:

2 ¼ cups flour, divided

¾ cup sugar

2 teaspoons baking powder

½ teaspoon salt

1 tablespoon pumpkin pie spice

1 cup pure pumpkin puree

¼ cup vegetable oil

1 teaspoon vanilla

½ cup milk

¼ cup unsalted butter

1 cup brown sugar

1 tablespoon cinnamon

Pinch salt

Directions:

1.       Preheat oven to 375°. Line a 9x9” pan with foil and spray with cooking spray.

2.       Mix 2 cups flour, sugar, baking powder, salt, and pumpkin pie spice in a large bowl. Whisk to combine. Stir in pumpkin, vegetable oil, vanilla and milk until mixed. Pour into prepared pan. Set aside.

3.       In a small bowl, mix remaining ¼ cup flour, brown sugar, cinnamon, and salt. Melt the butter over low heat in a small pan. Stir continually about 2 minutes until butter browns. Pour over brown sugar mixture and stir with a fork to combine. Spread on top of pumpkin cake layer.

4.       Bake 25-35 minutes until a toothpick inserted 2” from the side of the pan comes out clean. Cool until you can’t stand it anymore, then cut into squares and serve.

Yield: 16 servings (yeah, right)

This recipe may be linked with:

Monday: Mingle Monday (Add a Pinch), Joy of Desserts. Tuesday: 2 Maids a Baking (2 Maids a Milking), Tea Party Tuesdays (Sweetology), Mushki Loves My Stuff (Mushki Loves), Totally Tasty Tuesdays (Mandy's Recipe Box), Talent Show Tuesday (Chef in Training). Wednesday: Cast Party Wednesday, Made It On Monday (Lark's Country Heart), This Chick Cooks.  Thursday: Sweet Treats Thursday (Something Swanky), Chic-and-Crafty (Frugal Girls), Turning the Table Thursdays (Around My Family Table), Tasty Thursday (The How-To Mommy). Friday: Sweet Tooth Friday (Alli-n-son), I'm Lovin' it Fridays (TidyMom), Friday Favorites (Simply Sweet Home). Saturday: Sweets for a Saturday (Sweet as Sugar Cookies), Seasonal Inspiration (Crumbs and Chaos). Sunday: A Well-Seasoned Life,Sharing Sundays (Everyday Sisters), Strut your Stuff Saturday (Six Sisters' Stuff), Pumpkin blog hop (Deelicious Sweets)

Crazy Sweet Tuesday

I can't believe it's already Tuesday again...and that the month of October is almost over. Crazy! I am so not prepared for Halloween and Thanksgiving and {gulp} Christmas right around the corner.

So...let's look at desserts instead. Much more relaxing!

Bite-sized Pop Tarts by Girlichef. These are so adorable! I love miniature stuff. Plus I've been wanting to make pop tarts recently and now I have inspiration.

Candy Corn Striped Madeleines by Sugar Swings! Serve Some. Such a creative treat for Halloween. And madeleines are yummy!

Mocha Cheesecake by The Ranch Wife Chronicles. I {heart} cheesecake...and I love the layered look. So yummy.

Hazelnut Sandies by Olla-Podrida. I love Pecan Sandies and I'm pretty sure this version would rock the house too. Totally going on my to-make list.

These recipes have all been Pinned and Stumbled. Spread the sweetness!

All photos above belong to their respective blogs. I just swiped them to show off their awesomeness.

If you've been featured be sure to grab a button from the Crazy Sweet Tuesday tab.

Let's start the party! I only have a few things to ask of you:

1. Dessert recipes only please! Link to the URL of your post, not your main page.
2. Grab a button (on the left sidebar) and link back to me in some way.
3. I'd love if you would follow me in some way. If you're new here, leave a comment so I can make sure to come say hi.
4. Click through to some of the other pages and see what everyone else is baking.

Linky will be open through Friday. Be sure to check back next week to see if you've been featured!

Halloween Masks

Have you ever had an epic Halloween? I'm talking before kids here, prior to when Halloween was all about princesses and trick-or-treating. Back when Halloween was all about the adults.

When you could dress however you wanted, drink as much as you wanted, and stay out as late as you wanted without the next day repercussions?

I had that sort of Halloween the year I was first married. We had a party. We dressed as...ladies of the night, shall we say.

Both of us. The husband and me.

Since he'd probably murder and/or never speak to me again if I posted the picture here, I'll have to paint it for you.

My husband. Black pleather skirt. Red fuzzy tank top. Green Wig. And four inch platform heel knee-high boots with flames on the sides.

I'll never forget taking him to Ross and helping him pick out his outfit and then watching him take it to the dressing room attendant so he could go try it on.

Ahhh...memories.

Now, these Masks aren't as epic as my husband dressing in pleather...but they are pretty amazing themselves. Because they have a secret too.

{That Tiger, there in the back? He just saw his future and it spooked him.}

Nutter Butters covered in candy melts. (The black is actually milk chocolate with black candy color.) A perfect (and easy) disguise for one of the best cookies ever. I mean, cookies should be able to have epic Halloweens too, right?

Halloween Cookie Masks

Ingredients:

Nutter Butters

Red candy melts (for Devils)

Black candy melts (for Kitties)

Orange and black candy melts (for Tigers)

Sugar eyes or white and black candy melts

Directions:

For Devils:

1.       Melt red candy melts in the microwave on 50% power. (I like to keep my melts warm on an electric griddle set to 200° and covered with a kitchen towel.) Dip Nutter Butters and place on a wax-paper lined cookie sheet. Chill until hardened.

2.       Meanwhile, make your devil horns. Transfer the leftover red candy melts to a Ziploc sandwich bag. Snip of the corner and pipe the desired shape onto another wax-paper lined cookie sheet. Chill until hardened.

3.       Attach horns to the Devil mask using melted candy. Use melted white candy for the eyes and add a dab of black for the pupil (or you could use a food writer). Chill until hardened.

For Kitties:

1.       Melt black candy melts in the microwave on 50% power. (I like to keep my melts warm on an electric griddle set to 200° and covered with a kitchen towel.) Dip Nutter Butters and place on a wax-paper lined cookie sheet. Chill until hardened.

2.       Meanwhile, make your ears. Transfer the leftover black candy melts to a Ziploc sandwich bag. Snip of the corner and pipe each cat ear onto another wax-paper lined cookie sheet. Chill until hardened.

3.       Attach ears to the kitty mask using melted candy and add some whiskers. Use melted white candy for the eyes and add a dab of black for the pupil (or you could use a food writer). Chill until hardened.

For Tigers:

1.       Melt orange and black candy melts in the microwave on 50% power. (I like to keep my melts warm on an electric griddle set to 200° and covered with a kitchen towel.) Dip Nutter Butters and place on a wax-paper lined cookie sheet. Chill until hardened.

2.       Meanwhile, make your ears. Transfer the leftover orange candy melts to a Ziploc sandwich bag. Snip of the corner and pipe each cat ear onto another wax-paper lined cookie sheet. Chill until hardened.

3.       Attach ears to the Tiger mask using melted candy. Use the melted black candy to make his stripes. Use melted white candy for the eyes and add a dab of black for the pupil (or you could use a food writer). Chill until hardened.

Note: If you can’t find colored candy melts, use white melts and color them with candy color (Wilton sells it; find it at Michaels or on Amazon). When dyeing black, use (brown) chocolate candy melts to assist in getting the dark color.

What was your most epic Halloween?

This recipe may be linked with:

Monday: Mingle Monday (Add a Pinch), Joy of Desserts. Tuesday: 2 Maids a Baking (2 Maids a Milking), Tea Party Tuesdays (Sweetology), Mushki Loves My Stuff (Mushki Loves), Totally Tasty Tuesdays (Mandy's Recipe Box), Talent Show Tuesday (Chef in Training). Wednesday: Cast Party Wednesday, Made It On Monday (Lark's Country Heart), This Chick Cooks, Wonka Wednesday (Hugs&CookieXOXO).  Thursday: Sweet Treats Thursday (Something Swanky), Chic-and-Crafty (Frugal Girls), Turning the Table Thursdays (Around My Family Table), Tasty Thursday (The How-To Mommy). Friday: Sweet Tooth Friday (Alli-n-son), I'm Lovin' it Fridays (TidyMom), Friday Favorites (Simply Sweet Home). Saturday: Sweets for a Saturday (Sweet as Sugar Cookies), Seasonal Inspiration (Crumbs and Chaos). Sunday: A Well-Seasoned Life,Sharing Sundays (Everyday Sisters), Strut your Stuff Saturday (Six Sisters' Stuff)

Toffee Bark (12 Weeks of Christmas Cookies)

Last week was my daughters' school carnival. You know, the kind with bounce houses, food, a bake sale, and games where the kids win trinkets that are sold by the unit. Because I do not know how to say no, I volunteered to work and was assigned the lollipop booth. This is the booth where, for one ticket, you can choose a lollipop and if there is a dot on the bottom, you win a prize.

I learned quickly that the lollipop booth is like Walmart on Black Friday.

I also discovered that you can tell a lot about a child's future in watching how they play the game. I now know which boys to steer my daughter away from because they will likely become gambling addicts.

Some kids just wanted a sucker, and paid their ticket to get one. If they won, great. If not, so be it.  Most would try a few times to get a red dot and walk away happy for the three suckers and set of clapper hands that will never be played with again after the night is over.

And then there were the others. The ones that won the first time and then tried again. And won. And continued over and over, playing so many times I wondered if their parents realized that they no longer needed to buy Halloween trick-or-treat candy. I swear, the look in their eyes was not that different from a housewife winning big at the Wheel of Fortune slot machine Vegas. Not that I'd know or anything.

Speaking of addictions, I'm about to start another one for you. Do you like English Toffee? Because then this bark is the treat for you.

I love making bark at the holidays. It's not hard to make, it tastes great, and a little goes a long way. This Toffee Bark definitely fits the bill. It's awesome. And if you're not careful, you'll be at Sugar Anonymous.

This is week four of the 12 weeks of Christmas cookies. Um, yikes. That means Christmas is way less than 12 weeks away. I better get ready for my Walmart Black Friday shopping...

Toffee Bars

Recipe adapted slightly from Sandra Lee Semi-Homemade Magazine

Ingredients:

45 saltine crackers (salted)

1 cup butter

1 cup packed brown sugar

1 (12-ounce) bag semi-sweet chocolate chips

1 cup toffee bits (Heath Bits ‘O Brickle)

Directions:

1.       Preheat oven to 400°. Line a large cookie sheet with foil and spray with nonstick cooking spray. Arrange saltines in a single layer in prepared pan.

2.       Add butter and brown sugar in a small saucepan. Cook over medium high heat, stirring often, until it comes to a boil. Reduce heat to low and boil for 3 minutes (do NOT stir during this time). Immediately pour over crackers. Bake for 5-7 minutes.

3.       Immediately sprinkle chocolate chips over the top and wait 2 minutes, until they become melty. Spread the chocolate even across the bars. Sprinkle with toffee chips and let cool completely. (It helps if you do this in the refrigerator.) Break into pieces.

Yield: about 6 cups

This recipe may be linked with:

Monday: Mingle Monday (Add a Pinch), Joy of Desserts. Tuesday: 2 Maids a Baking (2 Maids a Milking), Tea Party Tuesdays (Sweetology), Mushki Loves My Stuff (Mushki Loves), Totally Tasty Tuesdays (Mandy's Recipe Box), Talent Show Tuesday (Chef in Training). Wednesday: Cast Party Wednesday, Made It On Monday (Lark's Country Heart), This Chick Cooks.  Thursday: Sweet Treats Thursday (Something Swanky), Chic-and-Crafty (Frugal Girls), Turning the Table Thursdays (Around My Family Table), Tasty Thursday (The How-To Mommy). Friday: Sweet Tooth Friday (Alli-n-son), I'm Lovin' it Fridays (TidyMom), Friday Favorites (Simply Sweet Home). Saturday: Sweets for a Saturday (Sweet as Sugar Cookies), Seasonal Inspiration (Crumbs and Chaos). Sunday: A Well-Seasoned Life,Sharing Sundays (Everyday Sisters), Fall Crawl (The Artsy Girl Connection), Fall Craft Challenge (One Artsy Mama)

Fruit Tarts

I love Food Network. I watch it every day. My daughter loves it. Heck, even my husband doesn't mind watching a show or two. I remember 10 years ago when our cable provider first started offering it. Back then it was all Emeril. Rachael Ray was just starting out. Then came my other favorites: Paula Deen, Giada, and Sandra Lee. Now most of the shows I watch aren't even cooking shows. We watch Diners, Drive-Ins, and Dives and Throwdown, Best Thing I Ever Ate and my new favorite, Sugar High. One of my favorite shows is Cupcake Wars, because my daughter loves it too. We both eagerly await new episodes and watch drooling, while I take notes for new recipes.  But I think, out of all of the shows, I have a soft spot in my heart for Paula Deen.

Because she loves butter. And so do I.

Oh, I don't let myself have real butter very often. I use tub o' butter, made with oil! Less fat! Less calories than real butter! I mean, the stuff tastes okay, but it's not real butter. Real, salty, buttery goodness. It's one of the things I love about visiting my parents. They always have real butter (and wouldn't dare buy the fake stuff).

I only use real butter when I'm baking. Because, honestly? Things taste better with real butter. I've tried using the tub for cookies but the texture always ends up...off. So now I stock up on butter (regular and unsalted) whenever I'm at Costco. Sometimes it amazes me the sheer amount of butter I can go through in a baking session.

These Fruit Tarts are from Paula Deen. I know it's Fall, but my cravings don't always follow a culinary calendar. (Plus, my daughter lives on berries so I'm constantly buying them even though they aren't in season.) And, it was 85 degrees here yesterday, so it still feels a little like summer! The tart crust is a buttery shortbread and the filling is a cream cheese base (my second favorite baking ingredient). They are topped with whatever fruit looks good at the grocery store that day and glazed with a lime syrup that makes them look beautifully shiny.

How can you get any better than that? Real butter and a touch of summer, all in one bite. Yum!

Mini Fruit Tarts
Recipe from Paula Deen at FoodNetwork.com

Ingredients:
For the Crust:
1/2 cup powdered sugar
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, softened and sliced

For the Filling:
1 (8-ounce) package cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla

Topping:
Fresh strawberries, raspberries, blueberries, blackberries, kiwi, mandarin oranges...whatever you like

Glaze:
1 (6-ounce) can frozen limeade concentrate, thawed
1 tablespoon cornstarch
1 tablespoon fresh lime juice
1/4 cup granulated sugar

Directions:

1. Preheat the oven to 350 degrees. Spray mini muffin pans with nonstick cooking spray.*
2. For the crust: Combine the powdered sugar, flour, and butter in a food processor. Pulse until the dough forms a ball.  Place a scoop of dough into each mini muffin cavity and press with your thumbs to form a mini pie shell. (I used a 2 tablespoon cookie scoop for this step.) Press each crust a few times with the tines of a fork and bake for 8-10 minutes. The bottoms will rise (forming more of a cookie than a crust, so as soon as they come out of the oven use the back of a wooden spoon to press down the center of the tart so there will be room for the filling. Cool completely.
3. For the filling: Beat the cream cheese, sugar, and vanilla with an electric mixer until no lumps remain. Place into a large ziploc bag. Cut off one corner of the bag and use it to pipe the filling into the cooled crusts. Add your fruit to the top of the filling. There may be filling left over. Eat with spoon.
4. For the glaze: Mix limeade, cornstarch, lime juice, and sugar in a small saucepan over medium heat until clear and thick, about 5 minutes. Let cool. Brush the glaze onto the top of tarts. You will have some leftover glaze.
5. Store tarts in the refrigerator, removing about 15 minutes before serving.

*I recommend using silicone mini muffin pans for easy release. Be sure to grease any regular ones very well. You can also use mini tart pans or one large 12-inch tart pan.

Yield: about 24 mini tarts or 1 large 12-inch tart

This recipe may be linked with:

Monday: Mingle Monday (Add a Pinch), Joy of Desserts. Tuesday: 2 Maids a Baking (2 Maids a Milking), Tea Party Tuesdays (Sweetology), Mushki Loves My Stuff (Mushki Loves), Totally Tasty Tuesdays (Mandy's Recipe Box), Talent Show Tuesday (Chef in Training). Wednesday: Cast Party Wednesday, Made It On Monday (Lark's Country Heart), This Chick Cooks.  Thursday: Sweet Treats Thursday (Something Swanky), Chic-and-Crafty (Frugal Girls), Turning the Table Thursdays (Around My Family Table), Tasty Thursday (The How-To Mommy). Friday: Sweet Tooth Friday (Alli-n-son), I'm Lovin' it Fridays (TidyMom), Friday Favorites (Simply Sweet Home). Saturday: Sweets for a Saturday (Sweet as Sugar Cookies), Seasonal Inspiration (Crumbs and Chaos). Sunday: A Well-Seasoned Life,Sharing Sundays (Everyday Sisters), Strut your Stuff Saturday (Six Sisters' Stuff)

Crazy Sweet Tuesday

It one of my favorite days - Crazy Sweet Tuesday! Please be assured that looking at all your yummy treats is relieving my moving stress. :-)

Some of my drooling moments this week...

Slime Cockroach Cupcakes from Something Swanky. This is so creative! And it has quick pour fondant - which I can't wait to try.

Cinnamon Streusal-Topped Pumpkin Pie from Crumbs and Chaos. My goal this year is to like pumpkin pie. I mean, I love everything else pumpkin, why not pie? This baby will be my first try - and I think I'll love it. It had me at "streusel."

Mint Brownie Crinkles by Meg's Everyday Indulgence. Because it's brownies. And mint. Enough said.

Spider Cake by Hungry Happenings. I never thought I'd say a spider was cute. But he is! Cute enough to eat...

Chocolate Peanut Butter Ball Monsters by Cutting Coupons in KC. I love peanut butter chocolate balls. And these are so creative! I love this spin on a great treat.


These recipes have all been Pinned and Stumbled. Spread the sweetness!

All photos above belong to their respective blogs. I just swiped them to show off their awesomeness.

If you've been featured be sure to grab a button from the Crazy Sweet Tuesday tab.

Let's start the party! I only have a few things to ask of you:

1. Dessert recipes only please! Link to the URL of your post, not your main page.
2. Grab a button (on the left sidebar) and link back to me in some way.
3. I'd love if you would follow me in some way. If you're new here, leave a comment so I can make sure to come say hi.
4. Click through to some of the other pages and see what everyone else is baking.

Linky will be open through Friday. Be sure to check back next week to see if you've been featured!