Halloween Oreo Cats + Five Halloween Dessert Ideas for the Kids {or Adults}

I was the Mystery Reader in Brody’s class this week and since he has been on a Pete the Cat kick, I decided to read the Halloween version to his class.  I found this cute Oreo Cat recipe online that I thought would be adorable to bring in as a treat too.  They turned out so fun!! I wore my cat ears, used some eyeliner to draw a nose and whiskers on my face and the kids went crazy over the real LIVE Pete the Cat!! haha.

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Halloween Oreo Cats

Halloween Oreo Cats

via Thirty Handmade Days

and you can find the free “Cats Meow” printable here.
INGREDIENTS

1 package Oreo cookies (any kind can be used)
2 packages black candy melts (I used Wilton brand)
1 package googly eyes
1 package Twizzler Peel & Pull Mixed Berry
1 package Milk Chocolate Ghirardelli Chocolate Chips
Orange heart sprinkles

INSTRUCTIONS

Line a cookie sheet with wax paper and spray with cooking spray to prevent sticking.

Unravel purple from the Twizzlers peel aparts and cut into ½ inch strands for whiskers, set aside.

Melt black candy melts according to directions on the package.

Dip Oreo cookies into melted black candy and lay on wax paper.

Before the candy dries, add 2 googly eyes, 1 orange nose, 2- 3 whiskers on each side of the face and 2 milk chocolate chips for the ears on top.

Let dry and serve!

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Mummy Nutter Butters

Here’s how to make the Mummy Nutter Butters

Makes 16 cookies

INGREDIENTS

2 cups white chocolate candy melts or white chocolate
16 Nutter Butters or Milano cookies
1 package small candy eyeballs (Walmart and Target sell them)

PREPARATION

Put the candy melts in a microwave-safe bowl and microwave in 30 second bursts until melted. Stir until smooth.

Dip the cookies halfway into the melted candy. Let the excess drip off, then use a fork to smooth out the coating.Dip the fork tines in the candy melts and drizzle over the cookies, to look like mummy wrapping. Press on two candy eyes and then place on a baking sheet that is lined with wax paper or parchment paper. Repeat with remaining cookies. Let sit until set, about 30 minutes.

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FALL PUMPKIN DIP

FALL PUMPKIN DIP

Ingredients:

1 15 oz can of pumpkin
1 5 oz box of instant vanilla pudding (just the powder, don’t make the pudding)
1 16 oz container of cool whip (low fat if you want)
1 small pumpkin (optional)
1/2 tbsp Pumpkin Pie Spice
1/2 tbsp Cinnamon

Directions:

1. Mix pumpkin, pudding mix, cool whip, and pumpkin pie spice together {by hand} in a very large bowl.
2. Chill for several hours before serving. Meanwhile, carve your pumpkin!
3. Sprinkle with cinnamon, and serve with fresh apples slices, vanilla wafers or ginger snaps.

I carved out my pumpkin with an ice cream scooper! I highly suggest doing the same.

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PUMPKIN CRUMB CAKE

PUMPKIN CRUMB CAKE

INGREDIENTS

1 (18.25 ounce) package yellow cake mix
1 egg, beaten
1/2 cup butter, melted
1 (15 ounce) can pumpkin puree
3 eggs, beaten
1/2 cup white sugar
1/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1/2 cup white sugar
3 tablespoons butter, softened
1/2 cup chopped nuts (optional)

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9×13 inch pan.
  2. Reserve 1 cup cake mix. In a large bowl, combine the remaining dry cake mix with 1 egg and 1/2 cup melted butter. Mix well, and then pat into prepared pan.
  3. In a large bowl, mix together the pumpkin, 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. Pour over crust.
  4. In a small bowl, combine reserved 1 cup cake mix, 1/2 cup sugar, and 3 tablespoons softened butter. Crumble over pumpkin filling. Sprinkle nuts evenly over the top, if desired.
  5. Bake in preheated oven for 40 to 45 minutes.

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TWO INGREDIENT PUMPKIN BREAD

TWO INGREDIENT PUMPKIN BREAD

1 Can Pure Pumpkin
1 Box Duncan Hines Spice Cake Mix 
 
Combine cake mix with pumpkin in a large bowl. Mix thoroughly (batter will be VERY thick). Pour into baking pan sprayed with nonstick spray. Bake at 350 degrees for approximately 40 minutes, or until a knife inserted into the center comes out clean. Refer to cake-mix box for pan size and approximate bake time. Sprinkle with powdered sugar. Serve warm with  butter.

And a Bonus Halloween Cocktail for the Parents 🙂

SPOOKIRITA

SPOOKIRITA

Makes 1 margarita

Ingredients

Kosher salt or coarsely ground sea salt (optional)
2 ounces (1/4 cup) silver tequila
2 ounces water
1 1/2 small limes (approx 1 1/2 ounces) fresh lime juice
1/2 of a medium orange  (about 1 ounce) fresh orange juice
1 teaspoon light agave nectar
1 lime wedge or round, for garnish

Directions

Use this Black Salt and Neon Orange Food Coloring to make it festive.  The salt is for the rim and then just a tiny bit of this neon orange food coloring will make it bright orange.

Mix all ingredients together in a shaker.  Take cup, use lime to wet the rim, dip in black salt.  Pour margarita into glass.

2 Comments

  1. Jess at Just Jess wrote:

    I love the oreo cat idea! How sweet and festive without super spooky.

    Posted 10.26.18
  2. Owen Davis wrote:

    Yum!! And such a cute idea for the kiddos!

    Posted 10.29.18

Comments are closed.