Gingerbread Mummies

 

Halloween is next Tuesday, which means we’ve made it to the end of my themed Halloween week.

The true reason for choosing the theme of mummy this year was to make gingerbread mummies. I’ve seen these pop up on Pinterest every Halloween and it’s one of those “I wish I thought of that” moments. I think they’re completely adorable!

There’s nothing that says you have to use a gingerbread cookie recipe, but it is quite a fun way to transition into the holiday season everyone is really waiting for.

Gingerbread cookies aren’t my favorite, but after this recipe they very well might be! This particular recipe has a perfect balance of ginger and cinnamon, of sugar and spice.

The boys loved helping make these cookies – particularly touching the frosting of every single mummy, forcing us to keep (and eat) all of the decorated cookies for ourselves.

Halloween Gingerbread Cookies | Sew You Think You Can Cook

We made a sheet-full of small gingerbread men to turn into mummies with the leftover candy melts I had from the mummy caramel apples. By all means use your favorite recipe for royal icing or a store bought tube of decorating frosting.

We turned the rest of the dough into fun Halloween shapes -bats, cats, ghosts and pumpkins! I shared these non-child-contaminated cookies with my Bible study group.

This recipe makes approximately 4-5 dozen cookies.

Gingerbread Mummies

Ingredients:

  • 4 C flour
  • 2 tsp ginger
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp baking soda
  • 3/4 tsp cloves
  • 1/4 tsp salt
  • 1 1/2 sticks butter, at room temperature
  • 1 C brown sugar
  • 1 egg
  • 3/4 C molasses
  • white candy melts, or other white frosting

Steps:

  1. In a large bowl, whisk together the flour, ginger, cinnamon, baking soda, cloves, and salt.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until fluffy. Add in the egg, mixing until incorporated. Add in the molasses, mixing until combined. Slowly add in the flour mixture, scraping down the sides of the bowl as needed.
  3. Cover and refrigerate a minimum of 4 hours.
  4. Preheat oven to 350 degrees F.
  5. Roll the dough to 1/6″ thickness. Cut out gingerbread men and place on an ungreased cookie sheet. Bake 8-10 minutes. Remove cookies to a cooling rack and let cool completely.
  6. Decorate mummies with frosting.

*This recipe is adapted from https://www.tasteofhome.com/recipes/gingerbread-cookie-cutouts*

Gingerbread Mummy Cookies | Sew You Think You Can Cook

Mummy Dogs

It isn’t just sweets that get all of the holiday fun!

Lunch time can be a great source for Halloween entertainment with Mummy Dogs.

mummy dogs (awk)

Hotdogs are layered with American cheese and then wrapped in crescent roll dough for a fun take on a childhood favorite.

Give the mummy dogs eyes with your preferred hotdog topping – mustard or ketchup.

Firecracker wasn’t interested in actually eating one of these hotdogs, he prefers his food to be plain, as-is, and without dipping in sauces. Knowing this preference, I showed him a couple of completed mummy dogs (pre-baked) and proceeded to cook his hotdog naked.

The mummy dogs weren’t wasted, though. I enjoyed two of them for my lunch! I wasn’t fully expecting to like melted cheese with my hotdog, but let me tell you – these crescent wrapped wieners were incredibly addicting!

Any trick-or-treater would be thrilled to eat a mummy dog before heading out for candy.

Mummy Dogs

Ingredients:

  • 10 hotdogs
  • 3 slices American cheese
  • 1 tub refrigerated crescent roll dough

Steps:

  1. Preheat oven to 375 degrees F. Lightly grease a rimmed baking sheet.
  2. Make 4 rectangles from the crescent roll dough by pressing the seams of two triangles together. Then slice the rectangles into strips, lengthwise.
  3. Cut each slice of cheese into 4 strips.
  4. Place a hot dog on a strip of cheese. Wrap the hotdog in dough strips to create a mummy. Place on prepared baking sheet.
  5. Bake 14-18 minutes, until dough is golden and cooked through.
  6. Add eyes with mustard or ketchup.

*This recipe is adapted from https://www.pillsbury.com/recipes/crescent-mummy-dogs/d52a57d7-ab8a-4a1c-8dae-f9f90d03b912*

Mummy Dogs | Sew You Think You Can Cook

Mummy Granola Bars

Granola bars have been on my “to make” list for quite some time. In fact, I’ve tried making them before with disastrous results.

So I did some searching for another type of recipe – this one a no bake!

These chewy granola bars are made kind of like rice krispie treats! They’re packed full of healthy ingredients (and sugar) and given the mummy treatment with a drizzling of melted white chocolate. To give the mummies eye, I simply cut raisins, though melted dark chocolate would work quiet well, too.

These granola bars have an airy crispiness from the rice cereal and a smokey sweetness from the local honey I used in the recipe. Because I was mummifying these granola bars with a drizzling of white chocolate I opted to omit the mini chocolate chips.

If you have a granola bar recipe you swear by, by all means use that – and share it in the comments, I’d love to expand my granola bar repertoire!

Mummy Granola Bars

Ingredients:

  • 6 tbsp butter
  • 1/3 C brown sugar
  • 1/4 C + 2 tbsp honey
  • 1 1/2 tsp vanilla extract
  • 2 C quick oats
  • 1 3/4 C crispy rice cereal
  • 1/2 C sliced almonds
  • 1/4 C flax meal
  • white chocolate
  • raisins or dark chocolate

Steps:

  1. Line a 9×11″ baking pan with aluminum foil and lightly grease with cooking spray.
  2. In a large pot over medium heat, melt the butter, brown sugar, and honey together. Bring to a boil, reduce the heat, and cook 2 more minutes, until thickened slightly. Remove from the heat and add the vanilla, stir to incorporate.
  3. Fold in the oats, cereal, almonds, and flax meal. Mix until combined.
  4. Pour into the prepared baking dish and press firmly. Cover and refrigerate until set, at least 2 hours.
  5. Remove from the fridge and cut into rectangles.
  6. Melt the white chocolate and pour over the granola bars to make them look like mummies. Cut a raisin in half for each granola bar to make eyes.
  7. Store in the refrigerator.

*This recipe is adapted from Jenn at https://www.onceuponachef.com/recipes/chewy-chocolate-chip-granola-bars.html*

Mummy Granola Bars | Sew You Think You Can Cook

Mummy Paper Plate Craft

I wanted to include a craft during Halloween week here on Sew You Think You Can Cook. 

I couldn’t find any sewing mummy crafts that weren’t a pillowcase and since I did one during Candy Corn week I continued my search. 

Next thought was to make a wreath. Unfortunately I didn’t make one before heading to Alabama a couple of weeks ago so that idea had to be scrapped. 

Firecracker loves making crafts, it’s probably his favorite thing about homeschooling. 

I found a cute and simple mummy paper plate craft on handy dandy Pinterest and knew I could manage that with everything we already had on hand. Mission accomplished last minute!

I made one the night before to have an example for the boys. 

Mummy Paper Plate Kids Craft | Sew You Think You Can Cook
This craft is great for fine motor skill development and if strong enough, they can use the hole punch to punch a ring of holes around the plate.

Mummy Paper Plate Craft (toddler)

Firecracker just liked gluing eyes onto his mummy face and threaded the string over the face just twice. 

Mummy Paper Plate Craft (baby)

I was surprised at how much more Treat did than his older brother! He did a great job inserting the string into holes and loved pulling the string all the way through. 

Here’s what you need to make your own mummy paper plate:

  • White paper plate
  • Hole punch 
  • Eyes (googly eyes, buttons, or a marker)
  • Glue, if needed
  • White yarn, string, or thin ribbon 
  • Tape, if needed

Here’s what you need to do:

  1. Punch holes around the edge of the plate. 
  2. Glue or draw on the eyes. Let dry. 
  3. String the yarn through the holes, going across the face in a haphazard manner. Tie ends of the string behind the plate and tape down if desired. 

Mummy Paper Plate Craft (3) | Sew You Think You Can Cook

Mummy Caramel Apples

We’re just over a week away from Halloween (not that you’d know it from all the Christmas paraphernalia in the stores already) and that means it’s time for my week long theme!

Halloween isn’t my favorite holiday (Thanksgiving wins that honor), but when it comes to blogging I look forward to my themed week the most.

It will be hard to beat the Harry Potter theme last year, but what I’ve got in store for you this week is simply too cute to resist!

I’ve been contemplating this mummy theme for a few years now, honestly, and I’m excited to finally be bringing it to you!

We’re going to start with caramel apples, which get the adorable mummy treatment.

Caramel apples have never been my go-to treat, but after a recent trip to Disneyland, I’m now hooked!

Mummy Caramel Apples (baby) | Sew You Think You Can Cook

While walking around main street to find a place to watch the parade, I caught a glimpse of a caramel apple in a shop window. I immediately decided I needed one – I was craving something sweet yet fresh and I thought a bright Granny Smith apple coated in caramel would do the trick. It did take a while before I finally found that apple – in the Winnie-the-Pooh part of the park making it that much better!

Mummy Caramel Apples (toddler) | Sew You Think You Can CookI made 6 caramel apples for this blog post and I have no shame in saying that I personally ate 5 of them! My afternoon apple and Nutella snack simply got replaced with a mummy caramel apple. And it was glorious, and might just have ruined regular apples forever. Firecracker took all the slices with eye candies.

Mummy Caramel Apples

Ingredients:

  • 6 Granny Smith apples
  • 6 popsicle sticks, skewers, or cocktail stirrers
  • 14 oz caramel squares, unwrapped
  • 2 tbsp heavy cream
  • white candy melts
  • 12 candy eyes

Steps:

  1. Thoroughly wash and dry the apples and remove the stem. Carefully push the popsicle sticks into the stem of the apples.
  2. In a microwaveable bowl, combine the caramels and the cream. Microwave 1-2 minutes, until caramels are melted, stirring every 20 seconds.
  3. Dip the apples into the melted caramel, working quickly and carefully. Place coated apples on a parchment lined tray and refrigerate until set, at least 2 hours.
  4. Melt the candy melts according to package instructions. Use a spoon to drizzle the candy over the caramel apples, to create a mummy. Dip two candy eyes into the candy melt and stick to the apple. Repeat for all 6 apples and return to the refrigerator to set.

Mummy Caramel Apples | Sew You Think You Can Cook

 

#SundaySupper: Recipes That Use Leftover Halloween Candy

It’s October 30th, the day my Treat turns the big O-N-E! It also happens to be the day before Halloween, which is why our #SundaySupper team has gathered together over 20 recipe ideas for using up all of that leftover Halloween candy. Thank you to T.R. Crumbly of Gluten Free Crumbly for hosting this sweet event.

We have lived in 4 different homes since being married in 2010 and have yet to hand out candy to more than 10 kids on a Halloween. It makes me a little saddened. Growing up our neighborhood was a great trick-or-treating destination and my parents would had out tons of candy! As the years went on people stopped going down the middle streets of the block so my parents would set up shop at the end of the driveway to let trick-or-treaters know there were houses worth stopping for.

Our first home in NWFL was a townhome on the corner across from a gas station – not exactly kid friendly. Our second home in NWFL was in a real neighborhood, but we still didn’t get any trick-or-treaters! I chalked it up to living in the bible belt, the largest church in town always did a trunk-or-treat type of thing.

I had huge hopes when we moved to Ohio. Our long standing neighborhood home was a bus stop. How could we not get trick-or-treaters?! Halloween 1 in Ohio arrived with freezing rain. The handful of children who braved the elements earned more than their fair share of our Halloween candy!

I spent Halloween 2 in Ohio in the hospital with our family’s newest addition, Treat. The grandparents manned the house, handing out candy, and taking Firecracker for his first trick-or-treating.

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My 1 day old Treat – 2015

This year is our first in California and my hopes for trick-or-treaters is close to zero. My friend informed me that one of the main streets shuts down and does trick-or-treating for two hours on Halloween. So, like most families in our area, we’ll be heading that way. I will, of course, leave a bowl out of candy, just in case!

That long “sob story” of Halloweens as an adult means I’ve definitely experienced an over abundance of candy come November. Usually, the candy would make its way to the office.

This year, I bought one bag of KitKats and Reese’s. I wanted candy in the house that I wouldn’t mind eating should I be left with a bunch of it.

Turns out, I picked candy that lends itself nicely to post-Halloween baking, too!

Peanut Butter Cup Coffee Cake | Sew You Think You Can Cook (toddler)

Peanut Butter Cup Coffee Cake

Ingredients:

  • 1 C buttermilk
  • 3/4 C vegetable oil
  • 1 egg
  • 2 1/2 C flour
  • 3/4 C brown sugar
  • 3/4 C sugar
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1 tsp baking soda
  • 4-5 Reese’s peanut butter cups, chopped

Steps:

  1. Preheat oven to 350 degrees F. Line an 8×8″ cake pan with foil and lightly grease.
  2. Whisk together buttermilk, oil, and egg in a small bowl.
  3. In a large bowl, whisk the flour, sugars, cinnamon, salt, and nutmeg. Remove 1/2 C of the mixture and set aside. Add in the baking soda, and mix to combine.
  4. Combine the wet ingredients into the dry. Pour batter into prepared cake pan. Top with chopped peanut butter cups and reserved flour mixture.
  5. Bake 50-60 minutes, or until a knife inserted comes out cleanly.

*This recipe is adapted from Jocelyn at http://insidebrucrewlife.com/2014/05/peanut-butter-cup-coffee-cake/*

Peanut Butter Cup Coffee Cake for #SundaySupper from Sew You Think You Can Cook

Bars

Brownies

Cakes

Confections

Cookies

Snacks

Supper

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Butterbeer Blondies

A Harry Potter week wouldn’t be complete without a recipe playing off the iconic beverage of Hogsmeade!

Butterbeer.

Butterbeer is a favorite drink of all Hogwarts students and patrons of the Three Broomsticks. When Universal Orlando opened up their Wizarding World of Harry Potter, there was a lot of recipe development to bring J.K. Rowlings’s drink come to life for us Muggles to enjoy.

There are countless copy cat recipes floating around the internet, but I’ve yet to try my hand at any. The use of butter extract weirds me out a little bit to be honest. A lot of butterbeer insipred desserts also use the ingredient, so when I found this blondie recipe without even a splash of butter extract I knew I had to try it!

I’ve made these blondies twice now.

img_0765My sister-in-law came down from Northern California to spend a day with the boys and I put her and Firecracker to work baking!

I thought it’d be fun to bake them in the cast iron skillet. Unfortunately the edges puffed up a considerable amount and there weren’t really enough decent squares to be cut out of the center to take the effort of setting up my Harry Potter photo shoot.

We’re still not sure what to blame: over mixing, Firecracker’s enthusiastic dump of baking soda, the use of cast iron, or my pulverization of Boo-terscotch M&Ms instead of butterscotch chips.

The blondies were incredibly addictive though and every time I found myself in the kitchen (which is often when you’re a food blogger) I grabbed a bite or two.

I knew I had to make them again. I decided to use a 9×9″ square cake pan instead of my cast iron skillet. I also took the extra time to hand chop the M&Ms instead of using the food processor. Oh, and Firecracker didn’t get to help me with batch 2.

The edges still puffed up! But I did have more salvageable area to work with. I, again, ate the entire second batch of blondies all by myself.

Butterbeer Blondies | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

Last week I found a butterscotch soda, so I picked up another bag of those Halloween M&Ms. I will be making these blondies one more time! Maybe this time I’ll share?

Butterbeer Blondies

Ingredients:

  • 2 sticks butter, softened
  • 1 1/2 C brown sugar
  • 1/2 C sugar
  • 1 egg
  • 3 tbsp cream soda
  • 1/2 tsp vanilla extract
  • 2 C flour
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1 bag (8 oz) white Boo-tterscotch M&Ms, chopped

Steps:

  1. Preheat oven to 350 degrees F. Lightly grease a 9×9″ cake pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars until smooth. Add the egg, vanilla, and cream soda, then mix until combined.
  3. In a large bowl, whisk together the flour, baking powder, and baking soda. Add to the stand mixer and mix until just incorporated.
  4. Fold in the chopped M&Ms. Spread batter into prepared pan. Bake 45-50 minutes until golden brown and a toothpick inserted comes out cleanly. Allow blondies to cool before cutting.

*This recipe is adapted from Tracy at http://sugarcrafter.net/2011/07/14/butterbeer-blondies/*

Butterbeer Blondies | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com