Happy Halloween everyone!!!! I’m Cheryl, aka TidyMom! When I am not baking, crafting or running around with my camera you can find me over in my little corner of the universe at TidyMom.net

Every Halloween, for one night, we dress up in costumes to disguise ourselves. I figured why not disguise a favorite treat as well!

I originally fell in love with this idea when Amy made them for 4th of July, I thought they’d make a spooktacular treat for Halloween!

What you’re going to need

• Marshmallows (the flat Jet Puffed Mallows are great for this)
• Chocolate Bars
• Graham Crackers
• Dipping Chocolate
• popsicle sticks
• sprinkles

Simply stack 1/2 of a graham cracker with a chocolate bar and marshmallow and top with remaining graham cracker.

Place in the microwave for about 10 seconds (I put 3 on a plate in the microwave) – just long enough to slightly soften chocolate and marshmallow.

Quickly, while still warm, insert popsicle stick into marshmallow.

Place s’mores on wax paper lined sheet and put in freezer for about 30 minutes. This will make every thing nice and firm for dipping.

Melt your dipping chocolate (you can even use chocolate chips), I usually add a little shortening to the chocolate to thin it down a bit. Dip each of your s’mores and shower with sprinkles while still wet. 

Place them to dry on waxed paper.

Enjoy!

These were a big hit at our house, and would be adorable individually wrapped in a clear bag, tied with a Halloween ribbon, for a Halloween party.

Nothing washes down a Halloween s’more better than Goblin’s Blood. Simply add a drop of green food coloring to a glass of milk and watch their eyes as you serve it to them!


for more great Halloween ideas be sure to visit me at TidyMom, & follow my every move on twitter & facebook.

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Jamie

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I used my
 Pumpkin Pancake recipe
that we love and added a little orange food coloring to make them extra “festive”.

Pumpkin Pancakes

• 2 eggs
• 1-1/4 cups buttermilk
• 4 TBSP melted butter
• 5 TBSP canned pumpkin
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1-1/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp allspice
• few drops of orange gel food coloring

Preheat a skillet over medium heat. Coat pan with no stick spray. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Use an electric mixer to blend ingredients. Add dry ingredients to wet ingredients and blend with mixer until smooth. Add just a few drops of gel food coloring until you get a nice orange (it doesn’t take much). Pour or scoop the batter onto hot skillet, using approximately 1/4 cup for each pancake. When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be golden brown. This will take from 1 to 2 minutes. Flip the pancakes and cook the other side for the same amount of time, until golden brown. Serve warm with syrup. Makes approximately 16 pancakes.

 

• 1/2 cup granulated white sugar
• 1/2 brown sugar
• 2 Tablespoons all-purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon vanilla
• 1 cup water
• black food coloring gel

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Jodie and Jen

I'm Jen Sedillo, one of the bloggers behind Eighteen25. I love creating and crafting, reading good books, visiting new places and being with family!

@eighteen25girls

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