Life Tastes So Good

Exploring life one taste at a time.

Mummy Brownies.

“My  favorite scary movie was always ‘Halloween.’ I love that there’s hidden emotion  underneath Michael Myers’ psychotic behavior. Plus, he has the best mask,  hands-down.”
— Chris  Zylka

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mummy brownies

I love Halloween! The weather around this time is pleasant, being roughly in the 70’s, the candy, the parties, and the dress up!  My daughter has decided she wants to be Sofia the First and my son is going to be Luigi……again. I have opted to wear one of those headbands with cat years. Boom. Done! I took the day off from work to do all my favorite Halloween things with my kiddos. Only reason I kind of want to go to work is that they are having a Halloween pot luck. I love cooking for pot lucks! I made these because I felt like I was going to be left out of making something for the pot luck this time so, I just decided to make brownies for home! Matt and I finished off the pan of brownies in ya’know a few…days errr hours. While watching Master Chef Junior.  It is what it is. They were good.

What you will need:

Your Favorite Brownies (I used These)

Mini Oreo Cookies

Buttercream Frosting  (Your favorite vanilla recipe)

For the brownies you can use whatever your favorite recipe is. You can try a few of these.

Then for the mummy you need a Ribbon tip much like this one from Bake It Pretty.

Basic idea here is gently cover the brownies with “ribbons” of buttercream, once one layer is covering the entire brownie gently take Mini Oreo cookies for the eyes and place the eyes as desired, I did mine towards the top for the brownie. Using a toothpick make small eyes and continue to make ribbons until you cannot see through to the dark brownie. Allow the buttercream to harden for about an hour or until stiff enough that the buttercream holds shape.

Serve with a tall glass of milk and enjoy!

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Apple Dump Cake.

octobers

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AppleDumpCake

Oh how I can’t wait for cooler weather! I was talking with one of my co-workers and I realized I had never made a snowman. No really. Never. I mean I’ve lived in Texas (Houston area) my whole life, we don’t get much snow here y’all. This makes me sad. I’ve never been on a sled, never made a real snow angel, once I did make a “snow” (more like Ice) ball. Once. I need to find somewhere to travel this winter or perhaps next winter that snows. Just to visit ya know. Can’t handle it too much. Total southern gal here can’t help it.

On another note, I love easy yummy recipes (even more they are a family recipe)! This Apple Dump Cake was a recipe my mother in law shared with me and it is about the easiest recipe ever and taste so great. Hope you enjoy the family recipe.

What You Will Need:

2 Cans of Apple Pie Filling

1 Box of Yellow Cake Mix (I used Pillsbury, Traditional Yellow Cake)

Vanilla Ice Cream (I used Blue Bell, Homemade Vanilla)

2 Sticks of Butter

Cinnamon

13 X 9 Inch Glass Pan

Here are photo by photo directions.

step one

“Dump” the apples into an ungreased pan and spread.

step two

Lightly Coat the top of the apples with ground cinnamon.

There is no right or wrong amount.

step three

Cut the sticks of butter in to “squares” as pictured above.

“Dump” cake mix and spread over the top of the apples (pictured as well).

step four

Equally space each square of butter across the top of the

cake mix. Bake in a middle level rack for 45 minutes or until all

the butter has melted and the cake mix has become golden brown,

much like a crust.  Cool and serve with a scoop of vanilla ice cream on top. Typically

leave the cake a tad warm so that the ice cream melts a little and

that way you have warm and cold sensation when you eat.

Enjoy!

** This post was not sponsored by Pillsbury or Blue Bell **
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Perfectly Pumpkin Cookies.

“Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns.”
― George Eliot

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As fall quickly approaches so does my desperate need for pumpkin.

I love everything about fall. The weather, the scent of fall, colors, and most of all the food!

 I was trying really hard not to do any pumpkin recipes until after September but I couldn’t hold it in anymore! These cookies have been requested by a few of my co-workers for their birthdays and they never let down. My kids love them just as much as the grown-ups do. Real crowd pleaser, these cookies. So, bake up a batch for your fall pot-lucks for the season of eating is about to be upon us.

Yum.

Perfectly Pumpkin Cookies

Perfectly Pumpkin Cookies

What You Will Need:

2/3 cup packed brown sugar
1/3 cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup canned pumpkin
2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder

For the Frosting:

1/4 cup butter, softened
4 ounces cream cheese, softened
2 cups confectioners’ sugar
1-1/4 teaspoons vanilla extract

Directions for Frosting:

Mix together on med speed, butter and softened cream cheese until well incorporated then Add vanilla.

Gradually add the 2 cups of confectioners’ sugar, adding roughly 1/2 cup at a time to avoid having the sugar “fly” everywhere.

Continue to mix on Med speed until frosting stiffens.

Directions for Cookies:

In a large bowl or stand mixer, cream butter and sugars until fluffy.

Add large egg and vanilla. Add pumpkin; mix well.

Combine the flour, cinnamon, baking soda, salt and baking powder in a small bowl; gradually add dry ingredients to
creamed mixture and mix well.

Using a cookie scoop (or a regular dinner spoon) drop cookies about 1 1/2 inches apart onto greased baking
sheets.

Bake at 350° for 10 minutes or until edges are lightly
browned and cookie retains shape when touched.

Remove to wire racks to cool completely.
Once cooled apply frosting as desired to each cookie and lightly dust with ground cinnamon on top if desired.

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