Homemade Candy Corn

I conclude my Halloween candy week with a non-chocolate holiday favorite: candy corn!

This candy endeavor is the first one that’s actually a candy – aka it involves boiling sugar. Yikes!

I had to make two attempts at this one, but I’m glad I didn’t give up because I feel quite accomplished having made homemade candy corn! In my opinion this candy tastes much better than the packaged kind. It lacks that “honey” flavor and artificial after taste. I’m not an expert in candy making but I’d imagine you could add a little honey to the corn syrup mixture if you want that taste? Maybe?

After attempt one I decided to do a little more research and found a post on The Kitchn that went into the chemistry of candy making and how to know what went wrong. (In my case, I over cooked the sugar/syrup mix.) The ingredient list was the same (but halved) so I was content to give it another go. Attempt two involved sifting the powdered sugar mixture – I do not recommend skipping this step as it mixed into the syrup mixture much easier. Attempt two also went off of sugar temperature and not time. I think that’s the real key to candy making – if you don’t have a candy thermometer, I wouldn’t recommend attempting this recipe. Another difference was spreading the candy mixture out onto a baking sheet to cool – doing this ensured even cooling of the candy and easy division into three batches.

To be a little “different” I decided to make purple and green candy corn instead of the classic orange and yellow. I just love the addition of
purple and green to the classic Halloween colors – it feels more “wicked.” But honestly, you could do any color combination you want – perfect for tailgates, birthdays, and other holidays.

IMG_6566I only made 3/4 of the batch of candy corn, sacrificing the remaining quarter to the little boy who climbed up into my lap while I was cutting my triangles. Even still, I managed to fill three 4.25 oz jars with homemade candy corn. (I knew I saved those baby food jars for something!)

Homemade Candy Corn


  • 1 C powdered sugar
  • 2 tbsp + 1 1/2 tsp powdered milk
  • 1/8 tsp kosher salt
  • 2 tbsp unsalted butter
  • 1/3 C corn syrup
  • 1/2 C sugar
  • 1 1/2 tsp vanilla extract
  • food coloring


  1. Sift together powdered sugar, powdered milk, and salt. Set aside.
  2. Place butter, corn syrup, and sugar in a medium sauce pan. Cook over medium heat until butter has melted, stirring gently a couple of times. Bring the mixture to a boil and cook, without stirring, until a candy thermometer measures 245 – 250 degrees F. Remove from heat and mix in the vanilla extract.
  3. Working quickly, mix the powdered sugar mixture into the syrup mixture (I found this easy to do in batches) until smooth and fully incorporated.
  4. Spread mixture onto a lightly greased baking sheet (or use a silipat mat if you have one). Allow mixture to cool enough to handle, about 10 minutes. Do not wait too long or the candy will become too hard to deal with, if this happens microwave the candy for 5 seconds to soften, if that doesn’t work you may need to start over. Note: For “trouble-shooting” please see the original recipe linked below.
  5. Cut the candy into thirds and knead desired food coloring into each batch. Like you would with Play-doh, create ropes from the candy. To make it easier to work with I created 4 ropes from each color. Again, microwave the candy as needed to work with easily.
  6. Line one of each color rope next to each other, press together, and flatten with a rolling pin. Cut triangles out of the trio-rope. Repeat until all candy is used up.
  7. Allow candy corn to harden at least one hour. Keep in an airtight container for several weeks – until the candy simply becomes too dry to enjoy.

*This recipe is adapted from Emma at http://www.thekitchn.com/how-to-make-homemade-candy-corn-cooking-lessons-from-the-kitchn-99717*

Homemade Candy Corn | Sew You Think You Can Cook

Homemade “Kit Kat Bars”

Before I get into today’s recipe I feel compelled to explain why I put “Kit Kat Bars” in quotations. It’s for the same reason these don’t get the tag “Copy Cat.” The Kit Kat you buy in the red wrapper does not contain nuts, this homemade version gets its goodness from Nutella. But seriously, have you ever actually smelled Nutella? And have you ever smelled a Kit Kat? Samesies!

There are a lot of “copy cat” Kit Kat recipes out on Pinterest that use a wafer cookie for the filling. This recipe uses Nutella and crushed corn flakes to get that wafer effect and it’s delicious! We could just eat that filling and forget about the chocolate. I would suggest using whatever chocolate quality you prefer, I used bittersweet chocolate.

Stuart pointed out that this recipe would work much better as truffles, forming that filling into balls and then dipping into the chocolate as my chocolate to filling ratio was way off. (User error though – I’m sure the recipe is fine.) Another option would be to make half the chocolate and spread that out, let it set, then make the filling, and top it off with the rest of the chocolate for a more traditional “sandwiched” Kit Kat Bar.

Much like the Reese’s Cups from yesterday, these melt so are best kept in the fridge. And they actually taste better the next day(s)! My husband has banned me from making them again, because you open the fridge, you see a tray of Kit Kat Bars staring at you, so naturally you have to take one. Happy Halloween, right?

Homemade “Kit Kat Bars”


  • 1 oz semi-sweet chocolate chips (a scant 1/4 C)
  • 1 tbsp butter
  • 3/4 C Nutella
  • 2 C crushed corn flakes (3-4 C whole)
  • 12 oz bittersweet chocolate, broken
  • 1 3/4 C heavy cream


  1. Melt chocolate chips and 1 tbsp butter over a double boiler. Remove from heat and mix in the Nutella. Allow the mixture to cool slightly before stirring in the corn flakes. Spread mixture onto a 9×13″ baking sheet. Set in the fridge.
  2. Melt chocolate into heavy cream over a double boiler. Pour over Kit Kat Bar filling. Set in fridge until firm. Cut into bars.

*This recipe is adapted from Balaboosta by Einat Admony*

Homemade Kit Kat Bars | Sew You Think You Can Cook

Disclaimer: This post contains affiliate links.

Copy Cat: Reese’s Cups

I can’t have a candy week without including the most popular piece of candy – Reese’s.

That chocolate and peanut butter combination has become a winning recipe in everything from cakes to ice cream.

Reese’s has been one of those candies I thought would be easiest to make as there isn’t any boiling of sugar involved. I couldn’t have been more right! Although slightly tedious, this was a chocolate product I managed to do without supervision.

I had enough chocolate to make 24 Reese’s cups – thank heavens for the invention of the spatula because I scraped that bowl clean to cover that final piece of candy. I had enough peanut butter to make probably 10-15 more chocolate peanut butter cups. (I saved that peanut butter filling for mixing into brownie batter – because, why not!?)

I was quite nervous that despite spraying them I wouldn’t be able to pull the candies out of the cupcake liners. I had nothing to fear and these tasted just like the real thing- maybe better!

Without the added chemistry type ingredients, these babies melt fairly quickly, so I suggest storing them in the fridge.

Copy Cat: Reese’s Cups


  • 1 bag (11.5 oz) milk chocolate chips (you could use dark or white chocolate if you prefer)
  • 1 jar (10 oz) creamy peanut butter
  • 3/4 C + 2 tbsp powdered sugar
  • 2-3 tbsp melted butter


  1. Line a mini muffin tray with mini cupcake liners. Lightly spray with cooking spray.
  2. Melt chocolate over a double boiler.
  3. Spoon chocolate into liners and spread it up the sides. Place tray in the fridge for 10 minutes.
  4. In a large bowl mix peanut butter, powdered sugar, and butter with a hand mixer until smooth. Place in a piping bag. Pipe peanut butter mixture into chocolate lined cups. Flatten with spoon or finger.
  5. Top peanut butter filled cups with remaining melted chocolate.
  6. Chill at least 1 hour.

*This recipe is adapted from Jillee at http://www.onegoodthingbyjillee.com/2012/04/homemade-reeses-peanut-butter-cups.html

Copy Cat: Reese's Cups | Sew You Think You Can Cook

Copy Cat: Snickers

It’s Halloween week and that means I’ve got a theme. My very first Halloween blogging I did a week of Candy Corn inspired recipes and posts, including a pillow cover and pizza. The following year ghosts hit the scene so pancakes and cookies were created in adorable ghostly shapes.

I toyed with the idea of mummies, Frankenstein’s monster, or pumpkins this year but the opportunity to make candy couldn’t be surpassed. It was time to face my chocolate and sugar fears and try making trick-or-treat favorites at home. For the these 4 days I’ll be sharing some sweet treats all made from scratch!

To kick off “candy week” I am sharing a Copy Cat recipe for Snickers! And it was much easier than I ever thought it would be. I was definitely doing a happy dance after taking my first bite of homemade candy bar. It actually tastes like the real thing! I was nervous that the amount of chocolate looked too thin, but the ratios of chocolate to nougat and caramel is perfect!

This recipe makes a 9×13″ pan of layered goodness. That’s a cake’s worth of candy bars people! I hope you have friends to share these with. Throughout my weeks of candy making I’ve realized that homemade chocolate candy bars melt/soften fairly quickly and are best kept in the fridge. Keep that in mind if you plan on gifting some homemade candy – don’t leave it on someone’s doorstep… unless there’s a lot of snow and cold to keep the candy from turning into a delicious mess.

Copy Cat: Snickers


  • 2 1/2 C milk chocolate chips, divided use
  • 3/4 C creamy peanut butter, divided use
  • 1/2 stick butter
  • 1 C sugar
  • 1/4 C evaporated milk
  • 1 container (13 oz) marshmallow creme
  • 1 tsp vanilla extract
  • 1 1/2 C roughly chopped salted peanuts
  • 14 oz caramel squares, unwrapped
  • 1/4 C heavy cream


  1. Line a 9×13″ cake pan with foil. Spray with non-stick cooking spray.
  2. In a microwave safe bowl, combine 1 1/4 C chocolate chips and 1/4 C peanut butter. Microwave 50-60 seconds, stirring every 20 seconds, or until completely melted and smooth. Evenly spread mixture into prepared cake pan. Place in fridge.
  3. In a large saucepan over medium heat melt butter. Add the sugar and evaporated milk. Stir and bring to a gentle boil. Cook 4-5 minutes, stirring occasionally to prevent the mixture from burning. Add in the marshmallow creme, 1/4 C peanut butter, and the vanilla extract. Stir until smooth. Remove from heat and fold in the chopped peanuts. Evenly spread the nougat over the chocolate layer. Return to fridge.
  4. In a microwave safe bowl, combine caramels and heavy cream. Microwave 2 minutes, stirring every 30 seconds, or until completely melted and smooth. Evenly spread caramel over the nougat layer. Return to fridge.
  5. In a microwave safe bowl, combine 1 1/4 C chocolate chips and 1/4 C peanut butter. Microwave 50-60 seconds, stirring every 20 seconds, or until completely melted and smooth. Evenly spread mixture over the caramel layer.
  6. Return to fridge and chill until completely set. Cut into bars.

*This recipe is adapted from Alyssa at http://therecipecritic.com/2013/11/homemade-snickers-bars/*

Copy Cat Snickers | Sew You Think You Can Cook


To finish off ghost week I present to you a cocktail. If you’re throwing a party tomorrow add this martini to your bar menu. Or, maybe you want something with a little kick to sip on while you’re handing out candy to the little ghosts and goblins knocking on your door.

Do kids really dress up as ghosts and goblins anymore? These days it’s all about wanting to be their favorite movie character – I challenge you to count the number of Elsas and Olafs. (Hey, this cocktail could easily be redone in the winter as a melted snowman!)



  • 2 parts vodka
  • 1 part vanilla simple syrup
  • 1 part cream
  • 2 parts seltzer


  1. Combine martini ingredients in a large pitcher and gently stir. Pour into martini glasses. If only making one, 1 part = 1 ounce.

*This recipe is adapted from Janelle at http://www.hgtv.com/entertaining/liquefied-ghost-cocktail-recipe/index.html *


Graveyard Cupcakes

The ghost theme continues with this super fun and adorable dessert.

I was originally planning on making another spin on S’more Brownies using ghost marshmallow peeps but during my trip to Joann’s for the ghost cookie cutterI used in Monday’s post my eyes fell upon these adorable ghost icing decorationsand I couldn’t resist! A change in plans was made and a discussion with Kate was in order. With her creative genius she suggested I do chocolate cupcakes with green icing and having these ghosts be coming back from the grave. I continued to follow her instruction and dipped Milano cookies in chocolate to create headstones.

I decided on a chocolate coffee cupcake for the base. My husband forgot his coffee on the counter one morning and I had the ambitious idea to save it, thinking I’d do something with cold coffee. These ideas are usually met with a lack of time or imagination, or even completely abandoned and everything I save with the intentions to do something awesome make their way to a dark corner of the refrigerator to die. But not this time! This time I found a use for that coffee! And because I did a coffee cupcake, I decided to use coffee creamer in the icing instead of milk. And my idea worked! Vanilla buttercream is my least favorite of the buttercreams and I didn’t think I’d be able to dye chocolate buttercream green very effectively. Using the Italian Sweet Cream flavor coffee creamer I had on stock for my mother-in-law made this frosting perfectly sweet and it complimented the cupcakes beautifully – making for an addicting chocolate cupcake. And I don’t say that about cake very often!

Chocolate Coffee Cupcakes with Coffee Creamer Frosting

Ingredients for cupcakes:

  • 1 stick butter, softened
  • 1 C sugar
  • 2 eggs
  • 1 3/4 C flour
  • 1/4 C cocoa powder
  • 2 tsp baking powder
  • 1 C cold coffee

Ingredients for decorating:

  • 2/3 C chocolate chips
  • 12 Milano cookies
  • 12 ghost icing decorations
  • 2 sticks butter, softened
  • 3 C powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp liquid coffee creamer
  • green food coloring


  1. Preheat oven to 350 degrees F. Line cupcake tins with 16 cupcake liners. Note: there are only decorations for 12 cupcakes, the other 4 are bonus for the cook!
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar. Add eggs one at a time. Mix in vanilla.
  3. In a large bowl whisk together flour, cocoa powder, and baking powder. If you’re using unsalted butter, add a pinch of salt.
  4. Add 1/3 of the dry ingredients to the butter and mix until combined. Add 1/2 of the coffee and mix until combined. Repeat with another 1/3 of the dry ingredients, the last of the coffee, and ending with the remaining 1/3 of the flour mixture.
  5. Fill cupcake tins and bake 20 minutes, or until a toothpick comes out cleanly. Allow to cool.
  6. Over a double boiler, melt the chocolate chips. Dip the Milano cookies in the chocolate and let set on a piece of parchment paper.
  7. Make frosting: in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar. Add the vanilla and creamer. Add up to another tablespoon of creamer if needed. Mix in food coloring until desired color is achieved. Note: Depending on how you ice your cupcakes, there will be leftover frosting.
  8. Cut a cat’s eye slit into the cupcakes and place the chocolate covered cookies into the cupcakes.
  9. Ice the cupcakes. Decorate with the ghosts.

*This recipe is adapted from Roxana at http://roxanashomebaking.com/chocolate-coffee-cupcakes-with-coffee-buttercream-frosting-recipe/ *

Chocoalte Coffee Cupcakes with Coffee Creamer Frosting

Disclaimer: This post contains affiliate links.

Ghost Pancakes

Today’s ghost recipe is 100% inspired from my countless hours surfing Pinterest.

Ghost pancakes!

Doing ghost pancakes is the reason I chose the ghost theme for this year’s Halloween week!

I used my go to pancake recipe. I have been using this recipe for over four years and wish I could give credit where credit is due but I don’t remember where I found it. My copy is a wrinkled piece of paper with stains of egg, melted butter, and syrup all over it. The text is going to be fading before I know it. This recipe makes 12 1/3 C portion pancakes, or 10 ghosts. Feel free to use your favorite pancake recipe or use a boxed mix.

Ghost Pancakes


  • 1 1/2 C flour
  • 3 1/2 tsp baking powder
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 egg
  • 1 1/4 C milk
  • 3 tbsp butter, melted and cooled
  • 30 chocolate chips


  1. Preheat griddle to medium-high heat. Grease with cooking spray or butter.
  2. In a large bowl whisk together flour, baking powder, sugar, and salt.
  3. In another bowl whisk together egg and milk. Whisk in cooled melted butter.
  4. Mix wet ingredients into dry ingredients.
  5. Pour pancake batter into a measuring cup. Pour onto hot griddle into shape of ghosts. Place three chocolate chips in the form of eyes and a mouth in the ghost’s head. Flip pancakes when batter starts to set and bubbles form in the center of the pancake. Cook until both sides are golden brown.

Ghost Pancakes

SRC: Ghost Sugar Cookies


Today’s Secret Recipe Club post kicks off a week of ghostly treats in preparation for Halloween. I knew that in my search through my assigned blog, Making Miracles, I knew I would be narrowing down my scope to something that would fit into my plan this year. If you were to look at my secret Pinterest board you’d see that I didn’t do a very good job at tunnel vision.

Making Miracles is Rebekah’s blog about “food, family, and making memories.” Her blog started eight years ago to share her experiences at being a surrogate mother. I couldn’t think of a better gift to give to someone than the gift of a child. For six years Rebekah selflessly gave 4 daughters to parents dreaming of having their own children. Making Miracles was the perfect blog title.

Rebekah’s blog has transformed over the years into a very impressive food blog. With the exception of catching her blog during SRC reveal days, I was introduced to Rebekah through the blog event #10DaysofTailgate where together with 10 other bloggers we ate our way through the end of September cheering on our favorite teams. Let me tell you, it was very tempting not to tell her that I was assigned her blog this month.

If you don’t yet know, in the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day!

So back to my recipe searching.

My secret pinterest board is filled with over 25 recipes from Rebekah’s blog, including her pizza dip from #10DaysofTailgate, her buttermilk soaked parmesan baked pork chops, and chocolate chip cookie souffle. But to fit in with my Halloween week, I narrowed it down to quesadillas (either pizza or sweet potato black bean) or sugar cookies. After finding my ghost shaped cookie cutter, I knew I’d be going the cookie route.

This cookie recipe reminded me of my grandmother’s Roll Out Christmas Cookies. Instead of frosting, I put sprinkles on the cookies before baking them. There are two reasons for doing that: 1) that’s what my Busia did and 2) I don’t like frosting on my cookies. These sugar cookies are not overly sweet and that’s what makes them addicting. Without frosting, they’re also perfect for dunking in your coffee!

I halved Rebekah’s recipe and was nervous the dough didn’t come together perfectly, but after chilling in the fridge before rolling it was perfect! Do not skip the chilling step. If the dough gets too warm it’ll stick to the board and rolling pin all too easily. This means, in between throwing the cookies in the oven, put the dough back in the fridge.

While Rebekah likes thick, chewy cookies I’m the opposite and like thin, flaky cookies. I rolled my cookies to 1/4″ thickness until very lightly golden on the edges. This half recipe yielded approximately 4 dozen cookies. The amount you get will vary depending on the size of your cookie cutter(s) and your desired cookie thickness.

Ghost Sugar Cookies


  • 1 1/2 sticks butter, softened
  • 1 C sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 2 1/2 C flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • sprinkles (optional)


  1. In the bowl of a stand mixer, cream together butter and sugar. Add eggs one at a time. Add in vanilla.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. Add the flour to the butter in 3 batches.
  4. Wrap dough in plastic wrap and chill in fridge at least one hour.
  5. Preheat oven to 400 degrees F.
  6. Roll dough out on a floured surface. Cut out cookies and place an an ungreased cookie sheet. Sprinkle cookies with sprinkle, if desired. Bake 7 minutes.
  7. Cool cookies on a cooling rack.

*This recipe is adapted from Rebekah at http://rebekahrose.blogspot.com/2013/12/the-best-rolled-sugar-cookies.html?m=1 *

Ghost Sugar Cookies

To see the other bloggers who participated in the Secret Recipe Club this month click here:

#BundtBakers: Caramel


This month’s edition of #BundtBakers is a little different. No, you won’t notice anything unique about this month compared to any of the previous #BundtBakers events but behind the scenes I’ve gotten to try my hand at hosting! #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.

Because Halloween happens this month I chose the ingredient of Caramel. I considered making candy the ingredient of choice but I couldn’t get Caramel Apples out of my mind. Looking at the day’s offerings it looks like I wasn’t alone! And there are even two recipes that use some popular Halloween candy in their bundts!

I must admit though, in all of my excitement at getting to host this month I ended up scrambling to make my bundt. Thankfully our leader Stacy of Food Lust People Love sent me a friendly reminder. If you’ve been following me on Instagram you may have noticed that I am in the market for a planner. If I had a super fun beautiful planner I wouldn’t have gotten my weeks messed up and this bundt would’ve been made in a less stressful environment. When it comes to #BundtBakers I’ve usually completed my cake and blog post by the first of the month!

But it all worked out in the end. My mother-in-law was visiting over the long weekend and although we had to lose some sewing time I got to bake with her! I did use a boxed cake mix as I was in a rush and because it was due to expire next week! I haven’t used a box mix in quite some time, hence it was about to expire. I needed to adjust the cooking time to accommodate for the deeper baking vessel. Feel free to use your favorite chocolate cake recipe if you so desire, but a little “semi-homemade” action isn’t a bad thing. It’s the apple crumble and the homemade caramel that set this cake apart.

Chocolate Caramel Apple Bundt 1

Chocolate Caramel Apple Bundt Cake


  • 1 box chocolate cake mix and ingredients required (or use your favorite chocolate cake recipe)
  • 1 1/2 C brown sugar, divided use
  • 1/2 C heavy cream
  • 10 tbsp butter, divided use
  • pinch of salt
  • scant 1 tbsp vanilla extract
  • 1/2 C flour
  • 1/2 C old-fashioned oats
  • 1 tsp cinnamon
  • 1/2 C finely diced green apple


  1. Prepare boxed cake mix to instructions. Pour batter into a well greased bundt pan and bake until a knife inserted comes out cleanly. Allow to cool. (I baked mine at 325 degrees F for 40 minutes.)
  2. Make caramel: In a saucepan over medium-low heat, combine 1 C brown sugar, heavy cream, 4 tbsp butter, and salt. Once butter melts cook stirring constantly for 8 minutes until thick. Add vanilla and cook another 2 minutes. Allow to cool.
  3. Make crumble: In a large bowl whisk together 1/2 C brown sugar, flour, oats, and cinnamon. Cut 6 tbsp butter into cubes and fork into oat mixture until a crumble consistency is achieved. Pat the diced apple dry with a paper towel before adding to the crumble.
  4. When cake is cooled remove from bundt pan and cut a well in the top. Fill well with crumble and top with 1/2 C of the prepared caramel.

*This cake was inspired by Averie at http://www.averiecooks.com/2014/10/caramel-apple-cheesecake-crumble-bars.html *

Chocolate Caramel Apple Bundt 2

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #bundtbakers homepage.

And don’t forget to take a peek at what other talented bakers have baked this month:

Apple Butter Bundt Cake with Cider Caramel Glaze by Cassie of Cassie’s Kitchen

Apple Pecan Bundt Cake with Caramel Glaze by Aisha of La Cocina de Aisha

Brown Butter Praline Bundt Cake with Salted Caramel Drizzle by Tux of Brooklyn Homemaker

Caramel Apple Bundt Cake by Kaylin of Keep it Simple, Sweetie

Caramel Banana Bundt Cake by Kathya of Basic N Delicious

Caramel Cake with Caramel Cream Cheese Icing by Rebekah of Making Miracles

Caramel Chocolate Bundt Cake by Natalia of Principiando en la Cocina

Caramel/Chocolate La Belle Helene by Jelena of A Kingdom for a Cake

Chocolate Peanut Butter Cake with Peanut Butter Caramel Sauce by Laura of Baking in Pyjamas

Cornmeal Bundt Cake with Caramel Popcorn by Patricia of Patty’s Cake

English Toffee Bundt with Drunken Dulce Drizzle by Stacy of Food Lust People Love

Fall Classic Caramel Bundt Cake by Maleka of La Luna en Dulce

Fair Toffee Apple Bundt by Jane of Jane’s Adventures in Dinner

Milky Way Bundt Cake by Wendy of A Day in the Life on the Farm

Salted Caramelized White Chocolate Glazed Butterscotch Pecan Bundt Cake by Laura of The Spiced Life

Snickers Bundt Cake with Caramel Glaze by Bea and Mara of I Love Bundt Cakes

Spiced Apple Bundt Cake with a Caramel Brickle Drizzle by Teri of The Freshman Cook

Spiced Caramel and Pear Bundt Cake by Rocío of Kids&Chic

Three Flavor Zebra Bundt Cake – Vanilla, Caramel and Chocolate by Caro of En la Cocina de Caro

Turkey Sloppy Joes

Happy Halloween!

Halloween in my house means Sloppy Joes. I don’t know if it really was an annual Halloween supper or not, but my brain connects Halloween with Sloppy Joes.

Halloween Collage

Sloppy Joes make for a great sandwich night. The ingredients are pantry staples and it’s quick to come together. The meat mixture reheats beautifully and your lunchbox the next morning is more appetizing than the typical deli meat and cheese.

Turkey Sloppy Joes


  • 1 tbsp olive oil
  • 1 Vidalia onion, diced
  • 3 cloves garlic, minced
  • 1 lb ground turkey
  • 2 tbsp tomato paste
  • 1/4 C ketchup
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tsp red wine vinegar
  • 1 can (8 oz) tomato sauce


  1. In a large sided skillet saute onion in olive oil. When translucent add the garlic and turkey. Break up the turkey as it cooks.
  2. Meanwhile, in a bowl whisk together ketchup, mustard, Worcestershire, vinegar, and tomato sauce.
  3. After turkey is cooked through, stir in the tomato paste. After 45-60 seconds add in the sauce. Stir and warm through for 3 minutes.
  4. Spoon Sloppy Joe mixture onto hamburger buns. Eat and trick-or-treat!

*This recipe is modified from Jessica at http://www.thenovicechefblog.com/2012/04/turkey-sloppy-joes/*

Turkey Sloppy Joes