Witch Hat Halloween Cupcakes

With Halloween less than a week away, I thought I’d share this easy and fun Halloween cupcake idea: Witch Hats!

Making a witch’s hat out of Oreos and Hershey’s Chocolate Kisses is something I’ve seen in magazines and online for many years. Putting them on top of cupcakes is something I decided to combine because I wanted a ‘wow’ cupcake for a party we were invited to.

To keep this dessert simple, I recommend that you buy the cake mix, a tub of icing for the cupcakes, and a tube of icing to make the witch hats. It doesn’t make sense to try to make any of the icing at home. You just won’t get the right consistency and the clean-up is easier with store-bought icing. Buy any combination of sprinkles you’d like to use from the bulk food store or from the grocery store.

Here’s how I made the Witch Cupcakes:

  • Bake the cupcakes and let them cool. Ice the cupcakes by piping the icing or spreading it with a knife.
  • Pipe the sides of the witch hats. This takes some patience because you’re piping the icing around the side of the Oreos, and then dipping them in sprinkles. There’s no need to pipe the icing perfectly or exactly between the two chocolate cookies of the Oreo: when you roll the iced Oreo into the sprinkles, the pressure will pack the icing into the sides.
  • To make the top of the hat, put a small pile of icing on the center of the Oreo and then press the Hershey’s kiss on top of the icing, letting it ooze around the sides. You can then pipe a ribbon around part of the kiss, bringing the ‘ribbon’ down in two places. Then, add sprinkles.
  • Push a witch’s hat onto the top of each cupcake.
  • Add a plastic fly/bug to the top of each cupcake. Remember to let your guests (both the kids and adults) know that the bugs are plastic!

I hope you try some variation of these cupcakes. There’s lots of room for creativity!

Happy Halloween!

Email This Post Email This Post

 

 

Facebooktwitterpinterestinstagram

9 Book Reviews From My Recent Spring/Summer Reads

Educated by Tara Westover
Educated by Tara Westover

One of my recent posts, on self-care, talked about my love for reading and how important it is in my daily life. Over the years, I have gone through phases, sometimes reading a lot and sometimes, especially when my kids were younger, not reading much at all other than magazines and newspapers. Reading is one of my favorite things to do, ever. It’s relaxing and it calms me down. It educates and entertains me. And, it connects me to periods in history that only books can do.

My earliest memory of reading is indelible: reading about Dick and Jane the summer before I entered Kindergarten. Growing up in an expat community in Saudi Arabia and reading about the neighborhoods and adventures of these siblings and their parents captured my imagination and my love for anything American. I don’t remember any other books or authors from that time of my life, other than how good I felt when I was reading. Continue reading

Facebooktwitterpinterestinstagram

Blueberry Peach Crumble

Blueberry Peach Crumble
Blueberry Peach Crumble

I love fruit crumbles! They are easy to make, forgiving, and always a popular dessert. You can top them with whipped cream, ice cream, or some milk. And, you can easily warm them up the next day: they taste just as good as freshly baked.

I’ve written about crumbles, cobblers, and crisps before, and you can check out one of my earlier posts, here, to learn the difference. Because I love oats, I always make crumbles. And, because I always seem to have overripe fruits hanging around in the summer, like peaches and blueberries, this blueberry peach crumble is on repeat at our summer BBQs.

Blueberry Peach Crumble
Blueberry Peach Crumble

The thing about adding blueberries to a crumble or any pie is the beauty of the dark purple caramelized fruit that bubbles around the edge of the dish. It spells summer. Even my youngest guests love watching the fruit bubble on the sides of the baking dish!

Because the best part of any crumble is the thick oat topping, I’ve adjusted the measurements of my original recipe to make a generous topping. I hope you enjoy making it.

Continue reading

Facebooktwitterpinterestinstagram

12 Ways I ‘Self-Care’ That Make A Huge Difference In My Day

‘Self-Care’ is a term we’re all hearing these days, and for good reason: life is busier and more stressful than ever. I often wonder why that’s the case for me, given that my kids are in their teens and need less physical attention…but it is what it is. I thought life might get a bit easier, but it’s a different type of worry that creeps in as your kids grow up. That’s why self-care is something I’m focusing on more and more.

What is self-care? It can be whatever you want it to be, as long as you’re doing things that make you feel better mentally, spiritually, emotionally, and physically. It’s also important to be cognizant of the need for self-care, because if you don’t manage your stress and energy, nobody else will do it for you.

And, what works for others might not work for you, so taking the time to figure out your best self-care techniques is important. Only you know what works best for you.

July 24th is National Self-Care Day, so I thought I would share my self-care techniques in the hopes of inspiring you to engage in the self-care that you need.

Here are the 12 things I do in terms of self-care that make a huge difference in my day and, consequently, in our family atmosphere:

Number 1: Start the day by doing stretches, mainly for my back. I take a few minutes to lie down on the ground and let my back relax. I look out the window and see sky and trees. Looking at nature and concentrating on being quiet calms me right down.

Number 2: Exercise! I am on my treadmill 5 days a week, watching reality TV and catching up on news. This is my time and I can’t do without it. Sometimes I talk to family and friends on the phone while I’m walking, and other times, I just kind of zone out. I’ve added weights to my routine and I like how that’s making me feel, too.

Number 3: Read at lunchtime, and anytime I can. This might sound very anti-social, but lunchtime is my time, unless I’m out with friends or family. I think I associate reading at lunch with the days when my kids would nap and that was my only free time. Reading is so important to me that anytime I feel stressed, it’s the number one thing I want to do! Continue reading

Facebooktwitterpinterestinstagram

Making Cream Puffs At Home Is Easy!

Homemade Cream Puffs Using Conestoga Farms Free Run Omega-3 Brown Eggs
Homemade Cream Puffs Using Conestoga Farms Free Run Omega-3 Brown Eggs

This post is sponsored by Conestoga Farms Eggs. All opinions are my own.

Making cream puffs at home is like discovering your inner pastry chef! Yes, they’re that easy to make. And, you can have fun with the sizes and fillings you choose to make and use. Cream puffs are also perfect for bringing to a summer gathering because they’re a finger-food dessert.

Eggs are the key ingredients in cream puffs, and recently I made a batch using Conestoga Farms’ Free-Run Omega-3 brown eggs. I love that local Southwestern Ontario farmers produce these eggs because buying food raised close to home makes me feel good about what my family eats.

Homemade Cream Puffs Using Conestoga Farms Free Run Omega-3 Brown Eggs
Homemade Cream Puffs Using Conestoga Farms Free Run Omega-3 Brown Eggs

The Conestoga Farms’ Free Run Omega-3 brown eggs are laid by hens living in weather-sheltered barns where they can run freely to forage for food. The hens are grain-fed and their diet includes flax seeds, a high source of Omega-3 polyunsaturates. Omega-3 fatty acids can benefit heart and brain health. Continue reading

Facebooktwitterpinterestinstagram

Fattoush Salad – A Favorite In Our House!

Fattoush Salad
Fattoush Salad

Fattoush Salad, a popular salad in the Middle East, is one of the tastiest and most requested salads in our house! As my kids have gotten older, their tastebuds have evolved and cooking for them is a pleasure.

Fattoush is an easy salad that is forgiving in both the quantity and variety of ingredients. If you went to ten people’s homes, you’d find ten versions of this salad! There are so many ways to make fattoush. People refer to it as a peasant salad in that people used whatever leftover vegetables they had on hand to make this dish. I’ve even seen it made using only purslane, tomatoes, and cucumbers, which is very different from the recipe I’m sharing below.

With Ramadan entering its second week, this salad is a staple found at many Iftar meals. Iftar is the evening meal that breaks the fast for Muslims around the world. I thought it would be a good time to share the recipe my mom has taught me for making fattoush.

Fattoush Salad
Fattoush Salad

There are a few things that distinguish the typical fattoush salad from a green salad. The simple green salad has lettuce, tomatoes, and cucumbers. Fattoush adds onions, sumac, green peppers, mint, parsley, pita chips, and a dressing of oil and lemon with the option of adding pomegranate molasses. My mom doesn’t use pomegranate molasses, but many restaurants use it for a tangy taste. Continue reading

Facebooktwitterpinterestinstagram

Egg Salad + The Easiest Way To Peel Eggs!

Egg Salad With Celery Seed
Egg Salad With Celery Seed

Making an egg salad is one of the best ways to use up eggs and to pack some protein into your meals. I often find myself with eggs about to expire, either because I didn’t get around to baking or because my kids didn’t ask for scrambled eggs breakfasts. When eggs ‘pile up’ in the fridge, I boil a dozen and make an egg salad. We eat the egg salad for dinner and have leftovers for breakfast on toast, or as a snack.

There are so many ways to make egg salad! I’ve seen the simplest of recipes, like eggs mashed with a fork, with added salt and pepper. And, I’ve seen eggs dressed with lots of mayonnaise, and egg salads made with curry powder.

Egg Salad With Celery Seed
Egg Salad With Celery Seed

In our house, we like our egg salad with celery, green onions, whole celery seeds, mayonnaise, and dijon mustard. I usually use 6 whole boiled eggs, and 6 boiled egg whites. The reason I don’t use all 12 yolks is because I want to cut down on the taste of too many yolks as well as cut down the cholesterol levels.

Continue reading

Facebooktwitterpinterestinstagram

Cornmeal Banana Oatmeal Waffles – Vegan & Gluten-Free

Banana Cornmeal Oatmeal Waffles
Banana Cornmeal Oatmeal Waffles

My love for waffles is never-ending, and these Cornmeal Banana Oatmeal Waffles are my latest creation! (You can also check out the recipe for my Strawberry Banana Waffles).

I often have waffles more than once a day. If it’s not for breakfast, it’s as the base for a savory lunch waffle sandwich. Lately, I’ve been looking for ways to add fiber and protein to my diet. When I saw that 1 cup of yellow corn meal contains about 9 grams of fiber and about 10 grams of protein, I got very excited. I spent some time subbing out part of the flout for cornmeal, and came up with this recipe.

Cornmeal gives food a crunchy texture that you either like or you don’t. I’m a huge fan of cornbread as well as any Middle Eastern desserts that contain semolina or cream of wheat. The texture is satisfying for me. So, I didn’t need much convincing to make these waffles part of my weekly meal prep. I make these cornmeal waffles, store them in the fridge, and toast them for meals.

Although photos on my blog and Instagram include syrup, I rarely eat the waffles with syrup. Syrup is for extra special occasions! I usually eat my waffles plain, like a piece of toast, and add fruits when I have time.

Banana Cornmeal Oatmeal Waffles
Banana Cornmeal Oatmeal Waffles

Continue reading

Facebooktwitterpinterestinstagram

Peanut Butter Oatmeal Freezer Fudge

Peanut Butter Oatmeal Freezer Fudge
Peanut Butter Oatmeal Freezer Fudge

For the past few weeks, I’ve been making batches of this delicious peanut butter oatmeal freezer fudge and I wanted to share my recipe with you. These peanut butter oatmeal fudge pieces taste a bit like an Oh Henry or Baby Ruth candy bar! (BTW, check out this post for the recipe for Homemade Oh Henry Bars.)

I’m kind of addicted to freezer fudge these days, and for good reason: it’s easy and quick to make, there’s no cooking required, and it’s a satisfying treat. There’s something about having a cold snack/treat that makes it that much more tasty. I have a few other fudge recipes that I’ve also developed, and I will be sharing them with you over the next few months.

In the past, I’ve made tahini freezer fudge, and the recipe is on the blog, here. The main ingredient in freezer fudge is coconut oil, which helps the fudge set.

Peanut Butter Oatmeal Freezer Fudge
Peanut Butter Oatmeal Freezer Fudge

Continue reading

Facebooktwitterpinterestinstagram

The Freshest Tomato Bruschetta Recipe

Tomato Bruschetta
Tomato Bruschetta

This fall I attended an event at the Miele Experience Centre in Vaughan, Ontario, where the Miele chefs gave us many kitchen tips and taught us how to make delicious, classic dishes, like tomato bruschetta.

The event was part of the Kitchen Stuff Plus and Henckels & Staub combined product knowledge day on the functions of the various knife offerings. Making bruschetta using the sharpest and most appropriate knives for the job was an absolute delight.

It seems strange to post a recipe that calls for fresh tomatoes in the middle of the winter, but I think this is the time of year we start to crave a variety of fresh vegetables! Continue reading

Facebooktwitterpinterestinstagram