Hot Dog Mummies

Prep Time 10 minutes
Cook Time 20 minutes

Feast your eyes, if you dare, on these Hot Dog Mummies. They’re the perfect party food or to build energy before an evening of collecting candy. If you like these creepy snacks,

by Gregory Lauzon

What you’ll need

  • 1 11-ounce can of refrigerator breadsticks
  • 1 12-pack of hot dogs
  • Yellow mustard

How to make it

  1. For each mummy, separate one breadstick from the roll and use kitchen shears or a knife to slice it in half lengthwise to create two thinner strips.
  2. Wrap one strip at a time snugly around the hot dog. Depending on the size of the hot dog, you may not need all of both strips. Leave about 1/2 inch of hot dog exposed for the face area and continue wrapping the top of the hot dog.
  3. Bake the mummies on a cookie sheet at 350º for 15 to 18 minutes or until the breadstick wrapping is golden brown.
  4. Remove the mummies from the oven and cool them for 5 minutes. Add yellow mustard eyes just before serving. Makes 12 mummies.
Courtesy of FamilyFun Magazine


Halloween Apple Bites


These toothsome treats are a fun and healthy break from Halloween sweets.

What you’ll need

  • Apples
  • Slivered almonds
Helpful Tip:

If you’re not going to serve them right away, baste the apples with orange juice to keep them from browning.

How to make it

  1. Just quarter and core an apple, cut a wedge from the skin side of each quarter, then press slivered almonds in place for teeth.
Courtesy of FamilyFun Magazine

Edible Eyeballs


Set out a platter of these creepy peepers and your Halloween party guests are bound to do a double-take.

What you’ll need

  • Carrots
  • Cream cheese
  • Pitted black olives

How to make it

  1. Simply slice carrots into 1-inch-thick chunks, top each with a blob of cream cheese and one half of a pitted black olive, and serve.
Courtesy of FamilyFun Magazine

Banana Split Bites Recipe

banana-split-bitesBanana Split Bites Recipe

Makes 12 Bites
Author: MOMables –
Cuisine: Treats

12 1″ pieces pineapple
1 banana cut into bite-sized pieces (make sure your bananas aren’t too ripe)
6 medium sized strawberries, cut in half
2.5oz dark chocolate
1 teaspoon coconut oil
Chopped nuts or coconut (optional)

Cut fruit and assemble into stacks.
Press a popsicle stick through the fruit and freeze until solid.
Prepare a baking sheet with parchment paper.
Melt the chocolate along with the coconut oil on the stove-top or in the microwave, stirring frequently to prevent burning. Once completely melted, remove the frozen fruit from the freezer.
Dip the fruit in the chocolate, let the excess drip off and then place on the sheet to harden.
If desired, dip the chocolate covered side immediately in chopped nuts or coconut before placing them on the sheet to harden.
Once the chocolate is completely hardened, remove from the sheet and place in an airtight container to store in the freezer until ready to serve.

Make sure that your bananas aren’t too ripe. If you use a ripe banana the sugars break down, which will result in a mushy banana once thawed. Using an unripe banana with prevent this.

Treasure Map Cupcakes

treasure-map-cupcake-cake-recipeAhoy! Pirate enthusiasts and adventure seekers are sure to dig this island trove of treats. Bestow a special honor on the birthday boy by presenting him with the “X” cupcake filled with an edible treasure (scoop a well from its center, place a candy inside, and frost over it).

What you’ll need

  • cupcakes
  • vanilla frosting
  • food coloring
  • vanilla wafers
  • chocolate coins
  • red licorice laces
  • red, green, purple, and orange spice drops
  • M&Ms
  • tubed chocolate decorator frosting
  • licorice pastels (Good and Plenty)
  • chocolate-covered graham cracker
  • red decorating sugar
  • pretzel stick
  • chocolate nuggets
  • sugar pearls

How to make it

  1. For the map base and compass: You’ll need a 16-ounce can of vanilla frosting. Spoon ¼ cup into a ziplock bag. Tint ¼ cup with yellow food coloring and place it in a ziplock bag, then tint 3 tablespoons aqua by mixing blue and green coloring. Reserve the rest. (You’ll use the bagged frosting for decorative elements; snip a tiny corner from each bag before using.)
  2. Place 2 cups ground vanilla wafers in a large bowl. Frost 11 cupcakes with the reserved frosting and gently dip them in the crumbs to coat them. Frost another cupcake aqua. Arrange the cupcakes on a serving platter, then garnish with the extra crumbs and chocolate coins, if you like.
  3. Snip red licorice laces into ¾-inch pieces for the dotted map line. On a sugared surface, gently roll out 1 green and 5 red spice drops until fl at. Trim 4 of the red pieces into triangles for the map’s X and the remaining red piece into a 1-inch square for the compass center. Snip the green spice-drop piece into a 1-inch square.
  4. Press all the candy pieces into place on the cupcakes, adding 1 brown and 1 red M&M to the dotted path and the X. Use tubed chocolate decorator frosting to pipe compass markings on the aqua cupcake.
  5. For the bones: On a sheet of waxed paper, pipe vanilla frosting dots on the ends of licorice pastels (we used Good & Plenty) and let the dots harden slightly.
  6. For the volcano: Use a serrated knife to trim one end of a chocolate-covered graham cracker into a volcano peak. Pipe on yellow frosting lava lines and sprinkle with red decorating sugar.
  7. For the pirate flag: Use the knife to trim a zigzag edge on one end of a chocolate-covered graham cracker and pipe on a vanilla and chocolate frosting skull. Attach a pretzel stick pole with frosting.
  8. For the treasure chest: Pipe yellow frosting onto the flat side of a chocolate nugget. Sprinkle it with sugar pearls, then press on another chocolate nugget.
  9. For the parrot: On a sugared surface, gently roll out a red spice drop until flat. Trim it into wings and a tail. Snip a small piece of an orange spice drop for the beak. Press the pieces onto a whole green spice drop. Dot on two chocolate frosting eyes, then insert a pretzel stick perch.
  10. For the palm tree: On a sugared surface, roll out 2 green spice drops until flat. Snip them into leaf shapes and press them onto a pretzel stick.
  11. For the shovel: Roll out a purple spice drop. Snip it into a scoop shape and press it onto a pretzel stick. Attach a pretzel stick handle with frosting.

How to Make an Edible Bowl

Looking for a unique, edible fruit bowl for your party? 

Simply pour some melted chocolate over a balloon and let it drip down the sides.

Then put everything in the fridge until the chocolate has set (give it 24 hours to be sure). Pop the balloon, turn over and your chocolate bowl is ready.

How to Make an Edible Bowl

Mini Cupcakes

Mini CupcakesServe toddler size cupcakes at your next birthday party that offer a bite size treat to the grown ups without creating a crumbling mess for the little ones.

Everyone loves cupcakes, and when you have little hands, mini cupcakes serve up the smiles without the mess.

I topped these mini cupcakes with homemade icing rather than frosting– the icing provides the sweet without the sticky fingers that frosting can cause.


1/4 Teaspoon of Salt

2 1/2 Cups of Cake Flour

3 Teaspoons of Baking Powder

1 Cup of White Granulated Sugar

1/2 Cup of Melted Butter

3/4 Cup of Milk

2 Eggs

1 2/2 Teaspoons of Vanilla Extract

1 Cup of Powdered Sugar

1 Tablespoon of Milk

Cake Directions

Preheat your oven to 375F and line your baking tray with tiny buttered paper cups.

Sift flour and other dry ingredients together, and then in a separate bowl, combine butter, milk, eggs and vanilla. Once mixed, combine with the flour mixture.

Fill prepared muffin tin with batter, filling each paper cup 2/3 full. Bake until a toothpick inserted in center comes out clean or for about 15 minutes.

Allow to cool before icing the cakes.

Icing Directions:

Traditional icing is made using shifted powdered sugar and milk.

Add a cup of shifted powdered sugar to a bowl and mix in a tablespoon of milk until you get a drizzly consistency. Take care to add a little milk at a time to ensure that it does not become too runny, if it does simply add in more sugar to balance it out.

For a variation on the standard white icing, use fruit juice instead of water to give it a fruity taste and add a splash of color to mix, or add cocoa powder to the mix for a chocolate taste.

Once the cakes are cool and the icing complete, simply drizzle the icing over each cake and top with sprinkles to give them a party feel.

*We used sprinkles on ours, but leave a few without in case parents aren’t comfortable having their young children eat these hard little embellishments.

Fizzy Jello

Fizzy JelloAdd sparkling water to your favorite jello recipe for a party treat that will be a hit with guests of all ages. This bubbly twist on an old fashioned favorite will be a pleasant surprise for your guests.

Add a twist to your Jello by making it with sparkling water rather than still water. It may look the same on the outside, but the bubbles give it a fizzy taste bite after bite, making it a modern hit with party goers of all ages. I used orange Jello, but any flavor and color will work.

  • 1 Package of Jello
  • Boiling Un-carbonated Water
  • Sparking Water

Follow the instructions on the Jello packet, using un-carbonated water when boiling. However, instead of using the cool water, replace it with sparking water. Set as required and serve chilled in single serving pots.

For extra flavor, use soda pop instead of sparking water. For example, if you are making orange Jello, use orange soda instead of sparkling water.

Valentines Raspberry Pancakes

Valentines Raspberry Pancakes



During your next breakfast, give traditional pancakes a twist and try adding fresh fruit (or preserves) for a pop of color and pizzazz.

Not only do the tangy raspberries make a perfect and festive addition to any Valentine’s Day brunch menu, but you’re also adding starting your day with an extra dash of health benefits!


  • 2/3 cup all purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 egg
  • 1 tablespoon butter, melted and cooled
  • 1/2 cup milk
  • 1/3 cup yogurt
  • 2 cups fresh raspberries
  • Powered sugar for topping (optional)

Whisk together flour, sugar, baking powder and baking soda. Set aside.

In large bowl, whisk together, egg, butter, yogurt and milk. Add into flour mixture; stir until combined. Gently fold in raspberries.

Heat a griddle or greased pan over moderately high heat.

Drop 1/4 cupfuls of batter onto griddle or pan and cook for approximately 1 minute or until bubbles form on top of pancake. Flip pancake and cook 1 minute more.

If desired, cut pancakes into heart shapes using a cookie cutter.

Optional: top pancakes with powered sugar.

Serve immediately while warm.

Cake Pop Recipe

Cake Pop Fondue Party ActivityCake pops can be intimidating, but don’t be afraid to give them a try! Really, you just need a bit of time and patience to create some pretty awesome, and not to mention delicious, treats on a stick.

Before you go further, a word of warning. Cake pops aren’t a science – yes, you’ll want to work with a basic proportion of cake to frosting, but once you get familiar with cake pop creation you’ll learn that measurements aren’t always exact. So long as you have the right consistency, your cake pops will be a success.

We’ve put together a really simple tutorial to show you how to make cake pops at home. So, take a peek and get inspired to bake a few!


  • 1 premade cake (we like the boxed version)
  • 8 ounces of frosting (or so)
  • Wilton lollipop pop sticks
  • Melting chocolate
  • Styrofoam block
  • Wax paper
  • Cookie pan

2 3

First, bake your cake. Transfer it to a wire rack to cool and once it’s OK to handle, crumble. You’re looking for a fine texture here with no big clumps. You may have to remove tougher pieces of cake – like the corners or bottom edges. Just eat those!


Once your cake is crumbled, it’s time to mix in your frosting. I find it’s best to use the back of a metal spoon to mix it in. It’s important to remember – you can always add frosting, not take it away, so add about 6 ounces of frosting to your crumbled cake, then add a little more as you go. For a standard box cake, you shouldn’t need more than 8 ounces.


Think about a snowball when you’re trying to determine the perfect consistency. You want something that holds together, but isn’t so wet or moist that it falls apart easily. The consistency you want is one that’s easily molded and will stay sturdy after it’s dipped in melted chocolate.

6 7

Roll your cake and frosting mixture into a ball using the same tried and true meatball technique. Try to get the cake balls into equal sizes by using a teaspoon to measure.


Place the rolled balls onto a wax-line cookie pan. After they’re all made, place the pan in the fridge for about 10 minutes or so. While you cake balls set, melt your chocolate. I like the double boiler method best!


Take your cake balls out of the fridge. Dip the top tips of your cake pop sticks into the chocolate, then insert them into the cake ball. Replace on the wax lined cookie sheet. Do this for every cake ball and put them all back into the fridge for about an hour.

10 11

After they set, reheat your chocolate and once cooled, dip the cake balls into it. You want to dip and turn at once to coat the cake entirely. Place stick side down into a styrofoam block to set.

Repeat for each cake pop and you’re done!

Have More Cake Pop Fun:

12 13

Use Molds: Once you’ve mastered the basic cake ball, try molding some fun shapes. You can do this by hand, but we love the new plastic mini pop molds that make it so easy to do!


Embellish: Cake pops can be embellished with printables, flags, ribbon, edible glitter and other edible garnishes. Get creative and match your cake pops to your celebration’s theme!


Sticks and Straws: Retro paper straws are all the rage right now and they make the perfect alternative to basic sticks.

Have a Cake Pop Party!: Invite friends over to show them how easy cake pops can be. We’ve got the how-to in our post on cake pop fondue.