Halloween Dessert Lasagna Recipe : {A Festive Fall Dessert}


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Is it too soon for for a YUMMY FALL DESSERT?! I’ve already seen Halloween decor, costumes, and treats in the stores…so why not add to the early fall craziness lol.(Clearly my daughter approves haha).

My daughter and I made this fun recipe together in a big casserole pyrex dish…but it can also be made in individual cups for a Halloween party or class.

We used the recipe from one of my fave Chocolate Lasagna’s here ….and then changed it slightly…but it’s a super fun, easy, and kid friendly recipe!

INGREDIENTS

DIRECTIONS

  1. Begin by crushing all the Oreo cookies.  I put mine in a ziplock bag and crushed them with a rolling pin (but a food processor works too).  Roll until all the chunks are out and it is a fine crumb consistency.
  2. Transfer 1/2 the Oreo crumbs to a large bowl (or one bag of oreo’s worth). Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
  3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Then mix in several drops of the food coloring (I did this until it turned into the color I desired).  Spread this mixture over the crust.
  4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
  5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top.
  6. Spread evenly the remaining bag of crushed oreo’s on top as the graveyard “dirt.”
  7. Then decorate your graveyard however you like (with the milano cookies sticking out, worms coming out, and pumpkins….get creative!)
  8. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

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Happy Fall everyone!

XOXO,

Care

Apple Cake w/Cinnamon Sugar Topping {Magnolia Bakery}

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When on maternity leave we had lots of visitors who brought us meals, one of them being my sweet Grandma.  When she brought us food she left this can of Duncan Hines Country Apple Pie Filling for dessert saying we could mix it/top it on almost anything!  I have never bought pre-mixed pie filling and thought it was a sweet “Grandma thing” to bring but didn’t know how to really use it….so I just put it in my cupboard and forgot about it.  But then when looking for fall recipes and flipping through my favorite Magnolia Bakery Cookbook I found this recipe and it called for canned apples.  I figured canned apples and canned apple pie filling weren’t that much different so I made the cake and it was delish and very moist!  The difference is that I didn’t add sugar to the batter because the pie filling already had sugar…but everything else is the same.  It’s a perfect cake to be sliced, served warm with coffee or tea for breakfast or dessert!  This is also a good loaf cake to give as a gift!

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup vegetable oil (canola is preferred)
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 (20 ounce) can sliced apples, drained and patted dry
  • Cinnamon Sugar Topping
  • 1/2 cup sugar (I skipped this since the canned pie filling had sugar)
  • 1 teaspoon cinnamon

*Tip:  If you want a really crispy cinnamon/sugar top then really load it on.  The amount called for in the recipe does not produce a super sweet crust but is still good.

Directions:

  • In a small mixing bowl, sift together the flour, baking powder, and salt; set aside.
  • In a larger mixing bowl, beat together the oil, sugar, and eggs, using an electric mixer on medium speed; beat for about 3 minutes or until light and thick.
  • Add the dry ingredients to the egg/sugar/oil mixture in three parts, alternating with the milk and vanilla, beating after each addition until smooth.
  • In another bowl, toss the apples with half the cinnamon-sugar topping; then stir half the apples into the batter. (In my case I skipped this and just added the canned apple pie filling to the batter and a tsp of cinnamon.  I tried to leave as much of the jelly from the filling out of the batter.)
  • Pour the batter into a greased and lightly floured 10-inch tube pan.
  • Drop the remaining apples on top of the batter and sprinkle with the remaining cinnamon sugar.
  • Bake in a 325 degree oven for 60-70 minutes or until a pick comes out clean.
  • Let the cake cool in the pan for 1 hour.
  • Remove cake from pan and cool completely on a wire rack.

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{Pumpkin} Chocolate Chip Cookies

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Fall is my favorite season by far!  So it’s time for the fall recipes and that means PUMPKIN!  I was making some Nestle Tollhouse Chocolate Chip Cookies the other day and decided they needed to be pumpkin instead!  Last Fall I made pumpkin bread with chocolate chips as an experiment and my brother loved it!  So I had to combine those two ingredients again this year but in cookie form.  The result is a soft, fluffy pumpkin-y cookie that is delish and light!

Ingredients:  

{Follow the back of the Nestle Tollhouse Semi-Sweet Chocolate chips directions but add pumpkin and spice to butter/sugar mixture}

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup canned pumpkin pureé
  • 3 tsp pumpkin pie spice

IMG_2297IMG_2302IMG_2321The cookies come out puffier, softer, and more cake like than normal cookiesIMG_2318IMG_2324Dip and enjoy!

Apple Cake w/Cinnamon Sugar Topping {Magnolia Bakery}

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When on maternity leave we had lots of visitors who brought us meals, one of them being my sweet Grandma.  When she brought us food she left this can of Duncan Hines Country Apple Pie Filling for dessert saying we could mix it/top it on almost anything!  I have never bought pre-mixed pie filling and thought it was a sweet “Grandma thing” to bring but didn’t know how to really use it….so I just put it in my cupboard and forgot about it.  But then when looking for fall recipes and flipping through my favorite Magnolia Bakery Cookbook I found this recipe and it called for canned apples.  I figured canned apples and canned apple pie filling weren’t that much different so I made the cake and it was delish and very moist!  The difference is that I didn’t add sugar to the batter because the pie filling already had sugar…but everything else is the same.  It’s a perfect cake to be sliced, served warm with coffee or tea for breakfast or dessert!  This is also a good loaf cake to give as a gift!

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup vegetable oil (canola is preferred)
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 (20 ounce) can sliced apples, drained and patted dry
  • Cinnamon Sugar Topping
  • 1/2 cup sugar (I skipped this since the canned pie filling had sugar)
  • 1 teaspoon cinnamon

*Tip:  If you want a really crispy cinnamon/sugar top then really load it on.  The amount called for in the recipe does not produce a super sweet crust but is still good.

Directions:

  • In a small mixing bowl, sift together the flour, baking powder, and salt; set aside.
  • In a larger mixing bowl, beat together the oil, sugar, and eggs, using an electric mixer on medium speed; beat for about 3 minutes or until light and thick.
  • Add the dry ingredients to the egg/sugar/oil mixture in three parts, alternating with the milk and vanilla, beating after each addition until smooth.
  • In another bowl, toss the apples with half the cinnamon-sugar topping; then stir half the apples into the batter. (In my case I skipped this and just added the canned apple pie filling to the batter and a tsp of cinnamon.  I tried to leave as much of the jelly from the filling out of the batter.)
  • Pour the batter into a greased and lightly floured 10-inch tube pan.
  • Drop the remaining apples on top of the batter and sprinkle with the remaining cinnamon sugar.
  • Bake in a 325 degree oven for 60-70 minutes or until a pick comes out clean.
  • Let the cake cool in the pan for 1 hour.
  • Remove cake from pan and cool completely on a wire rack.

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ilycouture.com Wifey Sweatshirt

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