Halloween Recipes & Dishes - Holiday Recipes | Taste Recipes https://www.tasteofhome.com/holidays-events/holidays/halloween/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Fri, 17 Jan 2025 20:26:57 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Halloween Recipes & Dishes - Holiday Recipes | Taste Recipes https://www.tasteofhome.com/holidays-events/holidays/halloween/ 32 32 Apple Dumpling Pull-Apart Bread https://www.tasteofhome.com/recipes/apple-dumpling-pull-apart-bread/ Fri, 17 Jan 2025 20:26:57 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099318

Ingredients

  • 1/4 cup butter, cubed
  • 3 pounds medium Honeycrisp apples, peeled and sliced 1/4 inch thick
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 cup apple cider
  • 1 teaspoon vanilla extract
  • DOUGH:
  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 3/4 cup warm 2% milk (110° to 115°)
  • 1/4 cup sugar
  • 3 tablespoons canola oil
  • 2 teaspoons salt
  • 3-3/4 to 4-1/4 cups all-purpose flour
  • CIDER SAUCE & GLAZE:
  • 4 cups apple cider, divided
  • 1/2 cup packed brown sugar
  • 1 cup confectioners' sugar
  • 4 ounces cream cheese, softened
  • 1/2 cup butter, softened and divided
  • 1-1/2 teaspoons vanilla extract, divided

Directions

  1. In a Dutch oven over medium heat, melt butter. Add the next 6 ingredients; stir to combine. Cook, covered, stirring occasionally, until apples have softened and released their juices, 10-12 minutes. With a slotted spoon, transfer apples to a 15x10x1-in. baking pan; spread into a single layer. Add cider to the Dutch oven and bring to a boil; cook, stirring, until juices thicken and reduce to 1/2 cup, 10-12 minutes. Remove from heat; add vanilla. Pour over the apple slices; cool completely. (Filling can be made 24 hours in advance and refrigerated.)
  2. For the dough, dissolve yeast in warm water. Add milk, sugar, oil, salt and 1-1/4 cups flour. Beat on medium speed until smooth, 2-3 minutes. Stir in enough remaining flour to form a soft dough.
  3. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  4. Punch down dough. Turn onto a lightly floured surface. Roll dough into an 18x12-in. rectangle; spread apple mixture to within 1/2 in. of edges. Cut into twenty-four 3x3-in. squares. Place 12 squares on edges in each of 2 parchment-lined 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Meanwhile, preheat oven to 350°.
  5. Bake until well browned, 60-70 minutes. For the cider sauce, bring 3-1/2 cups cider and brown sugar to a boil. Cook, stirring, until sauce is reduced to 1 cup, about 25 minutes. For the glaze, beat confectioners' sugar, cream cheese, 1/4 cup butter, 1 teaspoon vanilla and enough remaining apple cider to reach desired consistency.
  6. Add remaining 1/4 cup butter and 1/2 teaspoon vanilla to cider sauce. Cook and stir until sauce is thickened. Cool slightly. Drizzle the sauce and glaze over loaves. Cool completely in pans on wire racks. Lifting with parchment, remove loaves from pans. Pull apart, or slice if desired.

Nutrition Facts

1 piece: 272 calories, 10g fat (5g saturated fat), 21mg cholesterol, 317mg sodium, 44g carbohydrate (27g sugars, 2g fiber), 3g protein.

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Anti-Vampire Potion (Butternut Squash & Garlic Soup) https://www.tasteofhome.com/recipes/anti-vampire-potion-butternut-squash-garlic-soup/ Fri, 17 Jan 2025 20:24:14 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103638

Ingredients

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 8 garlic cloves, chopped
  • 1 teaspoon ground cinnamon
  • 1/4 to 1/2 teaspoon ground nutmeg
  • 4 cups peeled butternut squash, cut in 1-in. cubes
  • 2 cups vegetable stock
  • 2 cups half-and-half cream
  • Salt and pepper to taste
  • 8 cooked bacon strips, chopped
  • 1 package (5.2 ounces) Boursin Garlic & Fine Herbs Gournay Cheese, crumbled

Directions

  1. In a large saucepan, melt butter over medium heat. Add onion and garlic; cook until tender, 3-4 minutes. Add cinnamon and nutmeg; cook 2 minutes.
  2. Stir in squash and vegetable stock. Bring to a boil. Reduce heat; simmer, covered, until squash is tender, 15-20 minutes.
  3. Use an immersion blender or pulse soup in batches in blender until smooth. Return to pan; add half-and-half cream and salt and pepper to taste. Heat through, but do not boil. Serve immediately with bacon and crumbled cheese.
Editor’s Note: Boursin Garlic & Fine Herbs Gournay Cheese has a firmer texture than the spreadable cheese product.

Nutrition Facts

1 cup: 388 calories, 28g fat (17g saturated fat), 92mg cholesterol, 697mg sodium, 21g carbohydrate (7g sugars, 3g fiber), 12g protein.

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Spiced Apple Cake with Caramel Icing https://www.tasteofhome.com/recipes/spiced-apple-cake-with-caramel-icing/ Fri, 17 Jan 2025 20:23:09 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103582

Ingredients

  • 3 cups chopped peeled Gala or Braeburn apples (about 3 medium)
  • 1/2 cup bourbon
  • 2 cups sugar
  • 1-1/2 cups canola oil
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons apple pie spice
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup chopped walnuts, toasted
  • ICING:
  • 1/4 cup butter, cubed
  • 1/2 cup packed brown sugar
  • 1 tablespoon 2% milk
  • 1 tablespoon bourbon
  • Dash salt
  • 1/8 teaspoon vanilla extract

Directions

  1. Preheat oven to 350°. Grease and flour a 10-in. tube pan. In a large bowl, toss apples with bourbon.
  2. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, pie spice, salt and baking soda; gradually beat into sugar mixture. Stir in apple mixture and walnuts.
  3. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan 10 minutes before removing to a wire rack.
  4. In a small heavy saucepan, combine butter, brown sugar, milk, bourbon and salt. Bring to a boil over medium heat, stirring occasionally; cook and stir 3 minutes. Remove from heat; stir in vanilla. Drizzle over warm cake. Cool completely.

Toasting Nuts

To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Greasing Fluted (Bundt) Tube Pans

To remove cakes easily, use solid shortening to grease plain and fluted tube pans. 

Nutrition Facts

1 piece: 499 calories, 30g fat (4g saturated fat), 43mg cholesterol, 275mg sodium, 54g carbohydrate (34g sugars, 2g fiber), 5g protein.

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Apple Cinnamon Cake https://www.tasteofhome.com/recipes/apple-cinnamon-cake/ Fri, 17 Jan 2025 20:16:00 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103173

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 can (21 ounces) apple pie filling
  • 4 large eggs, room temperature
  • 2/3 cup canola oil
  • 6 tablespoons cinnamon sugar
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/4 teaspoon ground cinnamon
  • 1 to 2 tablespoons water

Directions

  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Combine cake mix, pie filling, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour half of the batter into prepared pan. Sprinkle with 3 tablespoons cinnamon sugar. Add remaining cake mix; top with remaining cinnamon sugar.
  2. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
  3. Mix confectioners' sugar, cinnamon and enough water to reach desired consistency. Spoon glaze over cake, allowing some to flow over sides.

Greasing Fluted (Bundt) Tube Pans

To remove cakes easily, use solid shortening to grease plain and fluted tube pans. 

Nutrition Facts

1 slice: 392 calories, 15g fat (2g saturated fat), 62mg cholesterol, 328mg sodium, 62g carbohydrate (40g sugars, 1g fiber), 3g protein.

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Layered Pumpkin Cheesecake Bars https://www.tasteofhome.com/recipes/layered-pumpkin-cheesecake-bars/ Fri, 17 Jan 2025 20:14:40 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103104

Ingredients

  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 2 tablespoons reduced-fat stick margarine, melted
  • FILLING:
  • 11 ounces reduced-fat cream cheese
  • 1/3 cup reduced-fat sour cream
  • 1/3 cup sugar
  • 2 teaspoons all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 1/2 cup canned pumpkin
  • 1 tablespoon brown sugar

Directions

  1. In a small bowl, combine cracker crumbs and sugar; stir in margarine. Press onto the bottom of a 9-in. square baking dish coated with cooking spray. Bake at 325° for 7-10 minutes or until set. Cool on a wire rack.
  2. For filling, in a large bowl, beat the cream cheese, sour cream, sugar, flour and vanilla until smooth. Add egg; beat on low just until combined. Remove 3/4 cup batter to a small bowl; stir in pumpkin and brown sugar until well blended.
  3. Pour plain batter over crust. Spread pumpkin batter over plain batter. Bake at 325° for 20-25 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for at least 2 hours. Refrigerate leftovers.

Nutrition Facts

1 bar: 120 calories, 6g fat (3g saturated fat), 26mg cholesterol, 129mg sodium, 13g carbohydrate (9g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

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Italian Appetizer Meatballs https://www.tasteofhome.com/recipes/italian-appetizer-meatballs/ Fri, 17 Jan 2025 20:14:29 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103094

Ingredients

  • 2 large eggs, lightly beaten
  • 1/2 cup dry bread crumbs
  • 1/4 cup 2% milk
  • 2 teaspoons grated Parmesan cheese
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1 pound ground beef
  • 1 pound bulk Italian sausage
  • 2 jars (24 ounces each) spaghetti sauce
  • Minced fresh parsley, optional

Directions

  1. Preheat oven to 400°. In a large bowl, combine the first 7 ingredients. Crumble beef and sausage over mixture and mix lightly but thoroughly. Shape into 1-in. balls.
  2. Place meatballs on a greased rack in a shallow baking pan. Bake until no longer pink, 15-20 minutes.
  3. Transfer meatballs to a 4-qt. slow cooker; add spaghetti sauce. Cover and cook on high for 2-3 hours or until heated through. Garnish with parsley if desired.

Nutrition Facts

1 meatball: 67 calories, 4g fat (1g saturated fat), 20mg cholesterol, 264mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 4g protein.

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Purple-Ribbon Pumpkin Cake https://www.tasteofhome.com/recipes/purple-ribbon-pumpkin-cake/ Fri, 17 Jan 2025 20:11:11 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102925

Ingredients

  • 1 can (15 ounces) solid-pack pumpkin
  • 2 cups sugar
  • 4 large eggs
  • 1 cup vegetable oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • CREAM CHEESE FROSTING:
  • 2 packages (3 ounces each) cream cheese, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • Chopped pecans, optional

Directions

  1. In a large bowl, beat the pumpkin, sugar, eggs and oil until well blended. Combine the flour, baking soda, cinnamon, cloves, salt, ginger and nutmeg; gradually beat into pumpkin mixture until blended.
  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-65 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. In a small bowl, beat cream cheese until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost cake; garnish with pecan if desired.

Nutrition Facts

1 slice: 535 calories, 25g fat (6g saturated fat), 76mg cholesterol, 380mg sodium, 74g carbohydrate (55g sugars, 2g fiber), 6g protein.

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Butterscotch Pumpkin Mousse https://www.tasteofhome.com/recipes/butterscotch-pumpkin-mousse/ Fri, 17 Jan 2025 20:04:19 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102614

Ingredients

  • 1-1/2 cups cold fat-free milk
  • 1 package (1 ounce) sugar-free instant butterscotch pudding mix
  • 1/2 cup canned pumpkin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1 cup fat-free whipped topping, divided
  • Coarse sugar, optional

Directions

  1. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping.
  2. Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Sprinkle with coarse sugar if desired.

Nutrition Facts

2/3 cup: 95 calories, 0 fat (0 saturated fat), 2mg cholesterol, 351mg sodium, 19g carbohydrate (8g sugars, 1g fiber), 4g protein.

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Buffet Meatballs https://www.tasteofhome.com/recipes/buffet-meatballs/ Fri, 17 Jan 2025 20:03:23 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102560 easy appetizers. My grape jelly and ketchup meatballs make an appearance at almost every potluck and party. —Janet Anderson, Carson City, Nevada]]>

Ingredients

  • 1 cup grape juice
  • 1 cup apple jelly
  • 1 cup ketchup
  • 1 can (8 ounces) tomato sauce
  • 1 package (64 ounces) frozen fully cooked Italian meatballs
  • Minced fresh parsley, optional

Directions

  1. In a small saucepan, combine juice, jelly, ketchup and tomato sauce. Cook and stir over medium heat until jelly is melted.
  2. Place meatballs in a 5-qt. slow cooker. Pour sauce over the top and gently stir to coat. Cover and cook on low 4-5 hours or until heated through. If desired, sprinkle with parsley.

Test Kitchen Tips
  • Skip packaged and opt for homemade meatballs instead.
  • This recipe is among our favorite Christmas buffet ideas, as well as a popular Thanksgiving appetizer.
  • Nutrition Facts

    1 meatball: 147 calories, 9g fat (4g saturated fat), 20mg cholesterol, 411mg sodium, 10g carbohydrate (7g sugars, 1g fiber), 7g protein.

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    Harvest Apple Cider https://www.tasteofhome.com/recipes/harvest-apple-cider/ Fri, 17 Jan 2025 20:01:52 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102460

    Ingredients

    • 8 whole cloves
    • 4 cups apple cider or juice
    • 4 cups pineapple juice
    • 1/2 cup water
    • 1 cinnamon stick (3 inches)
    • 1 tea bag

    Directions

    1. Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place bag and the remaining ingredients in a 3-qt. slow cooker.
    2. Cover and cook on low until cider reaches desired temperature, about 2 hours. Discard spice bag, cinnamon stick and tea bag before serving.

    Nutrition Facts

    1 cup: 130 calories, 0 fat (0 saturated fat), 0 cholesterol, 14mg sodium, 32g carbohydrate (30g sugars, 0 fiber), 0 protein.

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    Pumpkin Sloppy Joes https://www.tasteofhome.com/recipes/pumpkin-sloppy-joes/ Fri, 17 Jan 2025 19:55:54 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102079

    Ingredients

    • 1 pound ground beef
    • 1/2 cup chopped onion
    • 1 garlic clove, minced
    • 1 cup canned pumpkin
    • 1 can (8 ounces) tomato sauce
    • 2 tablespoons brown sugar
    • 2 tablespoons prepared mustard
    • 2 teaspoons chili powder
    • 1/2 teaspoon salt
    • American and mozzarella cheese slices, optional
    • 8 hamburger buns, split

    Directions

    1. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the pumpkin, tomato sauce, brown sugar, mustard, chili powder and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
    2. Meanwhile, if desired, cut American cheese slices with a pumpkin-shaped cookie cutter. Cut mozzarella cheese into shapes (triangles, half-circles, etc.) to make pumpkin faces. Spoon meat mixture onto buns and, if desired, top each with a cheese pumpkin.

    Nutrition Facts

    1 sandwich: 250 calories, 8g fat (3g saturated fat), 28mg cholesterol, 607mg sodium, 30g carbohydrate (9g sugars, 3g fiber), 15g protein.

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    Best Ever Mac & Cheese https://www.tasteofhome.com/recipes/best-ever-mac-cheese/ Fri, 17 Jan 2025 19:51:42 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101811

    Ingredients

    • 1 package (16 ounces) uncooked elbow macaroni
    • 4 slices hearty white bread (4 ounces), torn into large pieces
    • 6 tablespoons butter, cubed and divided
    • 1/2 cup grated Parmesan cheese
    • 1 teaspoon salt, divided
    • 1 teaspoon pepper, divided
    • 1/4 cup finely chopped onion
    • 1 teaspoon ground mustard
    • 1/4 teaspoon cayenne pepper
    • 1/4 cup all-purpose flour
    • 3 cups whole milk
    • 2 cups half-and-half cream
    • 1 cup (4 ounces) cubed Velveeta
    • 1 block (8 ounces) sharp cheddar cheese, shredded
    • 1 block (8 ounces) Monterey Jack cheese, shredded
    • 1 teaspoon Worcestershire sauce

    Directions

    1. Preheat oven to 400°. In a stockpot or Dutch oven, cook pasta according to package directions for al dente; drain and return to pan. Pulse bread, 2 tablespoons butter, Parmesan, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until coarsely ground.
    2. Meanwhile, in a large skillet over medium heat, melt remaining butter. Add onions and cook until tender, about 3 minutes. Add ground mustard and cayenne; stir until blended. Stir in flour until smooth, about 3 minutes. Slowly whisk in milk and cream; bring to a boil. Reduce heat to medium-low; simmer, stirring constantly, until thickened, about 5 minutes. Remove from heat; stir in Velveeta. Slowly add remaining cheeses a handful at a time, stirring until cheese is melted. Add Worcestershire and remaining salt and pepper. Pour over pasta; toss to coat.
    3. Transfer to a greased 13x9-in. baking dish. Sprinkle bread crumbs over top of casserole. Bake until topping is golden brown and sauce is bubbly, 10-12 minutes.

    Twist up the Topping: Substitute any (or all) of the following for the bread crumb topping:
    2 cups coarsely crushed pork rinds
    2 cups coarsely crushed potato chips
    2 cups coarsely crushed Ritz crackers

    Nutrition Facts

    1 cup: 762 calories, 43g fat (25g saturated fat), 134mg cholesterol, 1138mg sodium, 61g carbohydrate (10g sugars, 3g fiber), 32g protein.

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    Double-Duty Layered Enchilada Casserole https://www.tasteofhome.com/recipes/double-duty-layered-enchilada-casserole/ Fri, 17 Jan 2025 19:51:26 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101793

    Ingredients

    • 5 cups reserved Double-Duty Hearty Chili without Beans or any thick chili without beans
    • 1-1/2 cups frozen corn (about 8 ounces)
    • 1 can (15 ounces) black beans, rinsed and drained
    • 1 can (15 ounces) pinto beans, rinsed and drained
    • 6 flour tortillas (10 inches)
    • 3 cups shredded Mexican cheese blend, divided
    • 1 can (10 ounces) enchilada sauce
    • Optional: Shredded lettuce and chopped fresh tomatoes

    Directions

    1. Preheat oven to 375°. In a large bowl, mix reserved chili, corn and beans. Spread 1 cup chili mixture into a greased 13x9-in. baking dish. Layer with 2 tortillas, 2 cups chili mixture, 1 cup cheese and 1/2 cup enchilada sauce. Repeat layers. Top with the remaining tortillas and chili mixture.
    2. Bake, covered, 20-25 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Let stand 10 minutes before cutting. If desired, serve with lettuce and tomatoes.

    Nutrition Facts

    1 piece (calculated without toppings): 409 calories, 17g fat (7g saturated fat), 60mg cholesterol, 1031mg sodium, 41g carbohydrate (5g sugars, 6g fiber), 25g protein.

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    Easy Mini Caramel Apple Cheesecakes https://www.tasteofhome.com/recipes/easy-mini-caramel-apple-cheesecakes/ Fri, 17 Jan 2025 19:50:34 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101732

    Ingredients

    • 1 cup graham cracker crumbs
    • 2 tablespoons sugar
    • 1/4 teaspoon ground cinnamon
    • 3 tablespoons butter, melted
    • CHEESECAKE:
    • 2 packages (8 ounces each) cream cheese, softened
    • 1/2 cup sugar
    • 1 teaspoon vanilla extract
    • 2 large eggs, room temperature, lightly beaten
    • TOPPING:
    • 1 large apple, peeled and finely chopped
    • 1 tablespoon butter
    • 1 tablespoon sugar
    • 1/4 teaspoon ground cinnamon
    • Dash ground cloves
    • 1/2 cup butterscotch-caramel ice cream topping

    Directions

    1. Preheat oven to 350°. Line 12 muffin cups with paper liners.
    2. In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in melted butter. Spoon 1 rounded tablespoon crumb mixture into each muffin cup; press down with a narrow glass or spoon.
    3. In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until blended. Pour over crusts.
    4. Bake until centers are set, 15-18 minutes (do not overbake). Cool in pan on a wire rack 30 minutes.
    5. Right before serving, in a small skillet, cook and stir apple with butter, sugar, cinnamon and cloves over medium heat until tender, 4-5 minutes; stir in caramel topping. Spoon over cheesecakes. Refrigerate leftovers.

    Nutrition Facts

    1 cheesecake with about 1 tablespoon topping: 307 calories, 19g fat (10g saturated fat), 84mg cholesterol, 244mg sodium, 31g carbohydrate (23g sugars, 0 fiber), 4g protein.

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    Autumn Apple Torte https://www.tasteofhome.com/recipes/autumn-apple-torte/ Fri, 17 Jan 2025 19:48:49 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101633

    Ingredients

    • 1/2 cup butter, softened
    • 1/2 cup sugar, divided
    • 1/2 teaspoon vanilla extract
    • 1 cup all-purpose flour
    • 1 package (8 ounces) cream cheese, softened
    • 1 large egg, lightly beaten
    • 1/2 teaspoon almond extract
    • 2 cups thinly sliced peeled Granny Smith apples (about 2 medium)
    • 2 cups thinly sliced peeled Cortland apples (about 2 medium)
    • 1/4 cup cinnamon sugar
    • 1/4 teaspoon ground nutmeg
    • 1/2 cup confectioners' sugar
    • 2 tablespoons 2% milk
    • 2 tablespoons sliced almonds, toasted

    Directions

    1. Preheat oven to 450°. In a small bowl, cream the butter and 1/4 cup sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat in flour. Press onto bottom and 1 in. up the side of a greased 9-in. springform pan.
    2. In a small bowl, beat cream cheese and remaining sugar until smooth. Add egg and almond extract; beat on low speed just until blended. Pour into crust.
    3. Place apples in a large bowl. Mix cinnamon sugar and nutmeg; add to apples and toss to coat. Arrange over cream cheese mixture. Bake 5 minutes.
    4. Reduce oven setting to 400°. Bake until apples are tender, 30-35 minutes longer. Cool on a wire rack.
    5. Remove rim from pan. In a small bowl, mix confectioners' sugar and milk until smooth. Drizzle over torte; sprinkle with almonds.
    Editor's Note: To toast nuts, place in a dry skillet; cook and stir over low heat until lightly browned.

    Nutrition Facts

    1 piece: 270 calories, 15g fat (9g saturated fat), 57mg cholesterol, 136mg sodium, 31g carbohydrate (22g sugars, 1g fiber), 3g protein.

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    No-Bake Fudgy Coconut Cookies https://www.tasteofhome.com/recipes/no-bake-fudgy-coconut-cookies/ Fri, 17 Jan 2025 19:48:43 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101627

    Ingredients

    • 1-1/2 cups sugar
    • 2/3 cup 2% milk
    • 1/2 cup baking cocoa
    • 1/2 cup butter, cubed
    • 1/2 teaspoon salt
    • 1/3 cup creamy peanut butter
    • 1 teaspoon vanilla extract
    • 2 cups quick-cooking oats
    • 1 cup sweetened shredded coconut
    • 1/2 cup white baking chips
    • 1 teaspoon shortening

    Directions

    1. In a large saucepan, combine the first 5 ingredients. Bring to a boil, stirring constantly. Cook and stir 3 minutes.
    2. Remove from heat; stir in peanut butter and vanilla until blended. Stir in oats and coconut. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets.
    3. In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over cookies. Refrigerate until set. Store in airtight containers.

    Nutrition Facts

    1 cookie: 101 calories, 5g fat (3g saturated fat), 6mg cholesterol, 63mg sodium, 13g carbohydrate (9g sugars, 1g fiber), 2g protein.

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    Sparkling Cider Pound Cake https://www.tasteofhome.com/recipes/sparkling-cider-pound-cake/ Fri, 17 Jan 2025 19:47:39 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101562

    Ingredients

    • 3/4 cup butter, softened
    • 1-1/2 cups sugar
    • 3 large eggs, room temperature
    • 1-1/2 cups all-purpose flour
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/2 cup sparkling apple cider
    • GLAZE:
    • 3/4 cup confectioners' sugar
    • 3 to 4 teaspoons sparkling apple cider

    Directions

    1. Preheat oven to 350°. Line bottom of a greased 9x5-in. loaf pan with parchment; grease parchment.
    2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cider, beating well after each addition.
    3. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
    4. In a small bowl, mix glaze ingredients until smooth; spoon over top of cake, allowing it to flow over sides.

    Nutrition Facts

    1 piece: 308 calories, 13g fat (8g saturated fat), 77mg cholesterol, 169mg sodium, 46g carbohydrate (34g sugars, 0 fiber), 3g protein.

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    Two-Layered Apple Crisp https://www.tasteofhome.com/recipes/two-layered-apple-crisp/ Fri, 17 Jan 2025 19:46:53 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101522

    Ingredients

    • 3/4 cup butter, softened
    • 1-1/2 cups packed brown sugar
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon salt
    • 2 cups all-purpose flour
    • 2 cups old-fashioned oats
    • FILLING:
    • 1 cup sugar
    • 3/4 cup all-purpose flour
    • 1/4 cup packed brown sugar
    • 1 teaspoon ground cinnamon
    • 1/8 teaspoon ground nutmeg
    • 3 large Honeycrisp or Golden Delicious apples, peeled and sliced (about 6 cups)
    • 3 teaspoons vanilla extract
    • 1 tablespoon butter
    • Optional: Vanilla ice cream, caramel sundae syrup and salted pecans

    Directions

    1. Preheat oven to 350°. In a large bowl, beat the butter, brown sugar, cinnamon and salt until crumbly. Add flour and oats; mix well. Press 3 cups oat mixture into the bottom of a greased 13x9-in. baking dish.
    2. In another bowl, mix the first 5 filling ingredients. Add apples and vanilla; toss to combine. Spoon over oat layer. Dot with butter; sprinkle with remaining oat mixture.
    3. Bake, uncovered, until golden brown and apples are tender, 45-50 minutes. If desired, serve with toppings.

    Nutrition Facts

    1 serving: 478 calories, 14g fat (8g saturated fat), 33mg cholesterol, 207mg sodium, 86g carbohydrate (53g sugars, 3g fiber), 5g protein.

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    Simple Tomato Soup https://www.tasteofhome.com/recipes/simple-tomato-soup/ Fri, 17 Jan 2025 19:41:06 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101189

    Ingredients

    • 2 cans (14.5 ounces each) diced tomatoes with basil, oregano and garlic, undrained
    • 1/4 cup butter
    • 1/2 cup finely chopped red onion
    • 2 garlic cloves, minced
    • 6 tablespoons all-purpose flour
    • 1 carton (48 ounces) chicken broth
    • Grated Parmesan cheese, optional

    Directions

    1. Place tomatoes with juices in a blender; cover and process until pureed. In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer.
    2. Remove from the heat; stir in flour until smooth. Cook for 1 minute. Gradually whisk in broth. Add pureed tomatoes; bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer for 20-25 minutes to allow flavors to blend. If desired, sprinkle with cheese.

    Nutrition Facts

    1 cup (calculated without cheese): 120 calories, 7g fat (4g saturated fat), 19mg cholesterol, 1270mg sodium, 13g carbohydrate (6g sugars, 1g fiber), 3g protein.

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    Pork Tenderloin with Cran-Apple Sauerkraut https://www.tasteofhome.com/recipes/pork-tenderloin-with-cran-apple-sauerkraut/ Fri, 17 Jan 2025 19:38:48 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101049

    Ingredients

    • 1/4 pound center-cut bacon strips, chopped
    • 1 cup sliced leeks (white portion only)
    • 1 cup cubed peeled sweet potato
    • 1 tablespoon water
    • 1 can (14 ounces) sauerkraut, rinsed and well drained
    • 1 medium apple, peeled and finely chopped
    • 1/2 cup frozen cranberries
    • 1/2 cup sweet white wine or unsweetened apple juice
    • 1/4 cup packed brown sugar
    • 1 teaspoon caraway seeds
    • 3/4 teaspoon salt, divided
    • 1 pork tenderloin (1 pound)
    • 1/4 teaspoon pepper

    Directions

    1. In a large skillet, cook bacon and leeks over medium heat 6-8 minutes or until bacon is crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
    2. Place sweet potato and water in a large microwave-safe dish. Microwave, covered, on high for 2-3 minutes or until potatoes are almost tender; drain. Stir in bacon mixture, sauerkraut, apple, cranberries, wine, brown sugar, caraway seeds and 1/4 teaspoon salt.
    3. Transfer half of the sauerkraut mixture to a greased 4-qt. slow cooker. Sprinkle pork with pepper and remaining salt; place in slow cooker. Top with remaining sauerkraut mixture. Cook, covered, on low 2-3 hours or until pork is tender (a thermometer inserted in pork should read at least 145°).
    4. Remove pork from slow cooker; tent with foil. Let stand 10 minutes before slicing. Serve pork with sauerkraut.

    Nutrition Facts

    3 ounces cooked pork with 3/4 cup sauerkraut: 310 calories, 7g fat (2g saturated fat), 76mg cholesterol, 1345mg sodium, 33g carbohydrate (21g sugars, 5g fiber), 29g protein.

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    Gingerbread Coffee Cake https://www.tasteofhome.com/recipes/gingerbread-coffee-cake/ Fri, 17 Jan 2025 19:37:31 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100972

    Ingredients

    • 1 cup all-purpose flour
    • 1/2 cup plus 1 tablespoon sugar, divided
    • 1-3/4 teaspoons ground cinnamon, divided
    • 1 teaspoon ground ginger
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground allspice
    • 1/4 cup cold butter
    • 3/4 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1 large egg, room temperature
    • 1/2 cup buttermilk
    • 2 tablespoons molasses

    Directions

    1. Preheat oven to 350°. In a large bowl, mix flour, 1/2 cup sugar, 3/4 teaspoon cinnamon, ginger, salt and allspice; cut in butter until crumbly. Reserve 1/3 cup for topping.
    2. Stir baking powder and baking soda into remaining flour mixture. In a small bowl, whisk egg, buttermilk and molasses. Add to flour mixture; stir just until moistened. Transfer batter to a greased 8-in. round baking pan.
    3. Add remaining 1 Tbsp. sugar and 1 tsp. cinnamon to reserved topping; sprinkle over batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
    Confectioners' Sugar Icing (optional): Mix 3/4 cup confectioners' sugar, 1 tablespoon 2% milk and 1/2 teaspoon vanilla extract. Drizzle over cooled coffee cake. Sprinkle with 2 tablespoons finely chopped crystallized ginger.

    Nutrition Facts

    1 piece: 195 calories, 7g fat (4g saturated fat), 39mg cholesterol, 283mg sodium, 31g carbohydrate (19g sugars, 1g fiber), 3g protein. Diabetic exchanges: 2 starch, 1-1/2 fat.

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    Contest-Winning Pumpkin Cheesecake Dessert https://www.tasteofhome.com/recipes/contest-winning-pumpkin-cheesecake-dessert/ Fri, 17 Jan 2025 19:28:33 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100462

    Ingredients

    • 1-1/2 cups crushed gingersnaps (about 30 cookies)
    • 1/4 cup butter, melted
    • 5 packages (8 ounces each) cream cheese, softened
    • 1 cup sugar
    • 1 can (15 ounces) pumpkin
    • 1 teaspoon ground cinnamon
    • 1 teaspoon vanilla extract
    • 5 large eggs, room temperature, lightly beaten
    • Ground nutmeg
    • Maple syrup:
    • Sweetened whipped cream, optional

    Directions

    1. In a small bowl, combine gingersnap crumbs and butter. Press onto bottom of a greased 13x9-in. baking dish; set aside.
    2. In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg.
    3. Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight.
    4. Cut into squares; serve with syrup and, if desired, sweetened whipped cream. Refrigerate leftovers.

    Nutrition Facts

    1 piece: 276 calories, 20g fat (11g saturated fat), 92mg cholesterol, 226mg sodium, 20g carbohydrate (13g sugars, 1g fiber), 5g protein.

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    Frosted Harvest Cake https://www.tasteofhome.com/recipes/frosted-harvest-cake/ Fri, 17 Jan 2025 19:13:30 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098198

    Ingredients

    • 1 can (15 ounces) pumpkin
    • 4 large eggs, room temperature
    • 3/4 cup canola oil
    • 2 teaspoons vanilla extract
    • 2 cups all-purpose flour
    • 2 cups sugar
    • 1 tablespoon pumpkin pie spice
    • 2 teaspoons ground cinnamon
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • FROSTING:
    • 6 tablespoons butter, softened
    • 3 ounces cream cheese, softened
    • 1 teaspoon vanilla extract
    • 1 teaspoon 2% milk
    • 1/8 teaspoon salt
    • 1-1/2 to 2 cups confectioners' sugar

    Directions

    1. In a large bowl, beat the pumpkin, eggs, oil and vanilla until blended. Combine dry ingredients; gradually stir into pumpkin mixture.
    2. Pour into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool completely in pan on a wire rack.
    3. In a small bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Gradually add confectioners' sugar until smooth. Frost cake; cut into bars. Store in the refrigerator.

    Nutrition Facts

    1 each: 83 calories, 4g fat (1g saturated fat), 16mg cholesterol, 66mg sodium, 11g carbohydrate (8g sugars, 0 fiber), 1g protein.

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    Hot Chocolate Dip https://www.tasteofhome.com/recipes/hot-chocolate-dip/ Mon, 25 Nov 2024 17:16:23 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2078611

    Ingredients

    • 1 jar (7-1/2 ounces) marshmallow creme
    • 2/3 cup instant hot cocoa mix (about 4 packets)
    • 1 teaspoon vanilla extract
    • 1 carton (8 ounces) frozen whipped topping, thawed
    • Assorted cookies, crackers and pretzels

    Directions

    1. In a large bowl, beat marshmallow creme, hot chocolate mix and vanilla on low speed until blended. Add whipped topping, mix until just combined, about 30 more seconds.
    2. Transfer to a serving bowl; cover and chill for 30 minutes. Serve with dippers of choice.

    Nutrition Facts

    2 tablespoons: 173 calories, 5g fat (4g saturated fat), 0 cholesterol, 125mg sodium, 30g carbohydrate (24g sugars, 1g fiber), 0 protein.

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    Copycat Cheesecake Factory Pumpkin Cheesecake https://www.tasteofhome.com/recipes/copycat-cheesecake-factory-pumpkin-cheesecake/ Wed, 23 Oct 2024 05:43:19 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2064631

    Ingredients

    • 1-1/2 cups graham cracker crumbs
    • 1/4 cup sugar
    • 1/3 cup butter, melted
    • FILLING:
    • 4 packages (8 ounces each) cream cheese, softened
    • 4 large eggs, room temperature, lightly beaten
    • 1-1/2 cups sugar
    • 2 tablespoons cornstarch
    • 1 cup canned pumpkin
    • 2 teaspoons vanilla extract
    • 2 teaspoons ground cinnamon
    • 1-1/2 teaspoons ground nutmeg
    • TOPPINGS:
    • 1-1/2 cups whipped cream
    • 1/2 cup chopped pecans

    Directions

    1. Preheat oven to 325°. Grease a 9-in. springform pan. Securely wrap 3 layers of foil around the bottom half of the pan; set aside.
    2. In a large bowl, combine graham cracker crumbs and sugar; stir in melted butter. Press onto bottom and 1-1/2 in. up the side of prepared pan. Place on a baking sheet. Bake until set, 10-15 minutes. Cool on a wire rack.
    3. In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until combined. Beat in sugar and cornstarch until smooth, about 2 minutes. Beat in pumpkin, vanilla extract, cinnamon and nutmeg until smooth, 2 more minutes. Pour filling onto cooled graham cracker crust.
    4. Place springform pan into a roasting pan. Pour 1-in. of hot water into roasting pan and place into the oven. Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around inside edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.
    5. Top with whipped cream and chopped pecans.

    Nutrition Facts

    1 piece: 600 calories, 43g fat (23g saturated fat), 169mg cholesterol, 365mg sodium, 48g carbohydrate (37g sugars, 2g fiber), 9g protein.

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    How to Make a Boo-rata Board—aka the Cutest Halloween Cheese Board https://www.tasteofhome.com/article/halloween-boo-rata-board/ Thu, 17 Oct 2024 22:14:25 +0000 https://www.tasteofhome.com/?p=2064880 Boo-rata boards are the cutest addition to Halloween party spreads. A simple ball of burrata makes an eerie-sistible ghost that pairs with peppery arugula and sweet berries.

    The post How to Make a Boo-rata Board—aka the Cutest Halloween Cheese Board appeared first on Taste Recipes.

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    I say “good riddance” to summer as soon as I feel the slightest chill in the air. I pull out my Halloween decor, light apple cider-scented candles, bake cozy pumpkin desserts and think about all of the fall recipes. Unfortunately for my cholesterol, I base a lot of my meals around whatever type of cheese I have in the fridge. Burrata has been on regular rotation as of late. So when I saw boo-rata boards trending on TikTok, I immediately knew I would have to try it.

    Like other Halloween charcuterie boards (have you seen the Hocus Pocus charcuterie?!), you’ll want to stock up on cured meats, leafy green fillers, fruits, crackers and different types of olives. While you prep the ingredients used in this spooky-cute party spread, it’s a good idea to take the burrata out of the fridge. It tastes best at room temperature!

    How to Make a Boo-rata Board for Halloween

    Ingredients

    • Burrata: The reason this cheese works so well is because the mozzarella shell is filled with stracciatella, a super soft creamy cheese similar to cottage cheese. Once you cut into the firm shell, the creamy cheese will spill out, giving the ghost its shape.
    • Arugula: This peppery leafy green pairs wonderfully with the mild, sweet taste of burrata cheese. This will be the grass in the ghost graveyard.
    • Salami: You’ll use cut slices of salami as the little gravestones in the arugula grass.
    • Olives: We used kalamata, but you can use black olives or other dark purple olives like Nyons or Niçoise to make the ghost’s face.
    • Berries: Scatter blueberries and blackberries around the top of the ghost’s head to create a night sky.
    • Cheddar cheese: You can never have too much cheese on a snack board! Use sliced cheddar to cut out a moon and stars to place in the night sky. Leftover cheddar slices work perfectly for making skeleton charcuterie too.

    Directions

    Step 1: Make the ghost

    Place your ball of burrata in the center of your serving board. Cut a small wedge into the bottom so the creamy cheese inside spills out. Use the back of a spoon or a small cheese knife to push the creamy cheese aside like the bottom of a ghost. Cut a slice of an olive for the mouth, and use a straw (or a knife if you have patience) to create the olive eyes.

    Step 2: Make the grass

    Fill the bottom half of your snack board with arugula. Using a knife, cut U-shaped pieces of salami so they look like little gravestones. Scatter as many as you want in the arugula grass.

    Step 3: Make the night sky

    Fill the top half of the board with blueberries and blackberries. Make sure that the edge of the arugula and the edge of the berries are touching.

    Step 4: Cut out the stars

    This is where you’ll need some time and patience. Using a small knife, cut the cheddar slices into small stars and a crescent moon. If you have mini star cookie cutters, those will work like a charm!

    Boo-rata Board Tips

    Can you make a burrata board ahead of time?

    Because most of the ingredients on this board are fresh produce and cheese, it’s best to assemble this board as close to serving as you can. This being said, you can prep a few things a day in advance to make assembly a breeze.

    To start, rinse your berries and the arugula. Put the arugula in a salad spinner or press it between paper towels so it doesn’t wilt. You can also cut out the stars and moon and store them pressed between two layers of parchment in a resealable plastic bag. Cut the salami gravestones and store them in a resealable plastic bag. The next day, all you’ll have to do is pull out your prepped ingredients and assemble.

    What else can I put on a boo-rata board?

    If your board is big enough, surround the ghost, graveyard and sky with ribbons of prosciutto and crostini toasts. Slice and toast a loaf French bread for the easiest vehicle to scoop soft burrata. You can also toss the arugula in good olive oil and sprinkle in fresh basil for more depth of flavor.

    Balsamic glaze would be a sweet option to replace the olives on the ghost’s face if you don’t want to buy a whole jar of olives just for the eyes and mouth. You can also sprinkle in cherry tomatoes for a Caprese-inspired twist.

    Can I use mozzarella if I can’t find burrata?

    You can technically swap mozzarella for burrata, but cutting into mozzarella won’t provide the same spillover effect to create the cloud-like bottom of a ghost. You might just have to be creative with how you cut a log of mozzarella to create a ghost shape! If you can’t find a log of mozz, use the ball and cut out multiple little ghosts.

    The post How to Make a Boo-rata Board—aka the Cutest Halloween Cheese Board appeared first on Taste Recipes.

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    Krispy Kreme Just Added Ghostbusters Doughnuts to Its Menu https://www.tasteofhome.com/article/krispy-kreme-ghostbusters-doughnuts/ https://www.tasteofhome.com/article/krispy-kreme-ghostbusters-doughnuts/#respond Thu, 10 Oct 2024 22:39:55 +0000 https://www.tasteofhome.com/?p=2060722 When you want a spooky doughnut, who you gonna call? Krispy Kreme!

    The post Krispy Kreme Just Added Ghostbusters Doughnuts to Its Menu appeared first on Taste Recipes.

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    We were already reeling with excitement from the Dunkin Munchkin Bucket, but there’s even more fun to be had this spooky season. Hop into the Ectomobile and head to your closest Krispy Kreme. The doughnut shop has officially teamed up with the Ghostbusters and their proton packs to create a line of four limited edition doughnuts so delicious, it’s scary.

    Here are all the slimy little details!

    What’s on the Ghostbusters doughnuts?

    There are four new doughnuts to hunt down this Halloween. You’ll want to catch all of ’em in your Ghost Trap (along with the rest of these fall fast-food items).

    Ghostbusters Cookies N’ Creme Doughnut

    This is a Krispy Kreme Original Glazed doughnut dipped in sweet chocolate icing and topped with crumbled Oreo pieces, a swirl of Oreo buttercreme and an edible version of the famous No Ghost logo. I’m a massive fan of the glazed doughnuts at Krispy Kreme, as well as anything with Oreos. This is an absolute must-try for me. And besides, how can that Ghostbusters logo not flood you with nostalgia?

    Stay Puft Marshmallow Man Pull-Apart

    This doughnut has the most interesting shape by far. This Original Glazed doughnut is topped with marshmallow-flavored buttercreme and a blanket of powdered sugar as an homage to the one and only giant Stay Puft Marshmallow Man. He’s even got a candy-fied version of his face on top! When I tell you this was an immediate want for me, I really mean it. Marshmallow-flavored treats are a weakness of mine, and I’ve always loved the ridiculousness of the Stay Puft Marshmallow Man. I don’t know if he’d love being pulled apart, though.

    Slimer Doughnut

    This doughnut has a bright green lemon-flavored filling and is dipped in a beautiful purple icing with a slimy green icing design. To finish the treat off, the doughnut is topped with an edible Slimer himself. When I think Ghostbusters, my mind always runs to Slimer. He grossed me out as a kid, but he added so much personality to the film. I hope he would be as excited for the lemon-flavored filling as I am.

    Ecto-Sprinkled Doughnut

    This one is an Original Glazed doughnut dipped in orange icing and topped with neon sprinkles. While it’s not the most novel of the bunch, I absolutely love the orange color for the Halloween season. It would have been cute to have a little candy of the proton pack in the middle, but I imagine the taste will still be delicious.

    How long are Ghostbusters doughnuts at Krispy Kreme?

    The doughnuts are a limited release for spooky season and will likely be gone by October 31. You need to grab your Ghostbusters dozen ASAP before they’re lost to Zuul forever.

    The post Krispy Kreme Just Added Ghostbusters Doughnuts to Its Menu appeared first on Taste Recipes.

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    Apple Tea https://www.tasteofhome.com/recipes/apple-tea-2/ Wed, 09 Oct 2024 18:14:12 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2051768

    Ingredients

    • 4 cups water
    • Peels and cores of 4 medium apples
    • 1 cinnamon stick (3 inches)
    • 1 whole star anise
    • 1-in. piece fresh gingerroot, peeled
    • Honey, optional
    • Lemon wedges, optional

    Directions

    1. In a large saucepan, combine water, apple peels and cores, cinnamon stick, star anise and gingerroot. Bring to a boil, then reduce to a low simmer for 10-15 minutes. Turn off heat; let sit 15-20 minutes to steep.
    2. Pour mixture through a fine mesh strainer into a tea pot or mason jars; discard apple pieces and spices. If desired, serve with honey and lemon wedges.
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    Perfect for Halloween! These Harry Potter Floating Candles Turn Your House into Hogwarts https://www.tasteofhome.com/article/harry-potter-floating-candles/ Mon, 07 Oct 2024 14:15:38 +0000 https://www.tasteofhome.com/?p=2055896 Lumos! Are the Harry Potter floating candles worth the hype? We tested two options to find out. 

    The post Perfect for Halloween! These Harry Potter Floating Candles Turn Your House into Hogwarts appeared first on Taste Recipes.

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    As Dumbledore says in the Harry Potter and the Prisoner of Azkaban movie: “Happiness can be found, even in the darkest of times, if one only remembers to turn on the light.” And this Halloween, that light is available on Amazon.

    Our editors tried two of the most popular options for the viral Harry Potter floating candles to see if they’re worth the hype—and price. Here’s what we thought. 

    What are Harry Potter floating candles?

    If you’ve seen one of the Harry Potter movies (or read the books), you know that the Great Hall at Hogwarts is enchanted to look like the outside sky. During feasts and dinners, thousands of candles float overhead and illuminate the tables below so students can see their pumpkin pasties and treacle tart.

    Now, muggles can bring that enchanting magic into their own homes with the help of battery-powered candles and fishing line. Influencers all over TikTok and Instagram have been sharing their Hogwarts-inspired porches, dining rooms and hallways. Some have even used LED lights and poly-fill to create a lightning and cloud effect. Just like the viral Pottery Barn pillows and giant Home Depot skeleton, this was one Halloween trend we couldn’t wait to try.   

    How We Tested Harry Potter Floating Candles

    To make sure this TikTok product is as magical as it looks, I tested Harry Potter floating candles alongside Content Director Nicole Doster. I tried the viral 20-pack that comes with a wand-shaped remote and Nicole opted for a set of six dripping candles made of real wax.

    Floating Candles with Wand

    After seeing dozens of Instagram reels, I ordered my own set of Harry Potter floating candles on Amazon Prime Day in July (by the way, another Prime Day is happening this fall on October 8 and 9). I knew that they would add a spooky glow to my Halloween decor and hopefully add some ambiance as we transition into the long, dark nights of fall.

    My set arrived in a neat black box and included 20 candles that were roughly 6 inches long, a wand remote, hanging hooks, glue dots and a spool of fishing line. There was also a “Hogwarts acceptance letter” which I thought was pretty funny, especially since this set is not officially licensed.

    Each candle requires one AAA battery, so keep that cost in mind before clicking add to cart. (I worked my way through half a Costco pack just for these candles.) Adding the batteries is pretty easysimply twist off the bottom and pop in the AAA. Unfortunately, two of the candles would not screw back together with a battery inside. I could have likely troubleshooted the issue and taped them closed, but since I was decorating a relatively small space, I just cut my losses.

    The next step was a little trickier. You need to thread the fishing line through the tip of the candle flame. This worked just fine for about half the candles, but the other half had a hole that was too small for the task. I raided my sewing kit and grabbed a needle to gently make the hole larger, but this was a tedious step I wasn’t expecting. Finally, though, the candles were ready to hang.

    I knew I wanted to decorate our family room with candles, as that’s where our TV lives. (Hello, Harry Potter movie marathon!) The instruction sheet warns that the included hangers can damage the ceiling finish, so I wanted to find an inconspicuous spot. I settled on the nook above my bar cart and got to work. Each plastic hanger adhered quickly and easily. I looped the fishing line through, adjusted it to the desired height and tied off the line. Since I was working in such a small space, I only ended up hanging about a dozen candles. I placed the rest on my TV stand with the included glue dots.

    Finally, after about an hour of work, I was able to wave the remote wand and enjoy the fruits of my labor. The result was pretty impressive. The candles really do look like they’re suspended in mid-air, especially at night. And I love the warm glow they cast—without the safety risk of 20 live flames.

    After about a month of use, they’re still going strong. I haven’t had any issues with batteries burning out or candles falling. In fact, they’re so pretty that I plan to keep them up for Christmas, too. Now, all I need to do is whip up some Harry Potter recipes for my next movie night!

    On Sale
    Floating Candles With WandVIA MERCHANT

    We Tried It

    20 Floating Candles with Wand

    This all-inclusive set includes fishing line, hangers and a wand-shaped remote. While the setup process is tedious, the end result is worth the hassle.

    Pros:

    • Truly creates a floating candle effect, especially at night
    • 20-pack provides enough candles for small and large spaces
    • Wand-shaped remote control is incredibly fun
    • Includes hanging supplies

    Cons:

    • A few candles in our set didn't work properly
    • Tricky to thread fishing line through the candle flame tips
    • Requires 20 AAA batteries

    Dripping Wax Candles with Remote

    If you’re looking for a bigger impact, Nicole Doster tested a set of larger Harry Potter floating candles. The set of six measures about 10 inches long and is thicker, too. But what’s even cooler is that they’re made of real wax, making the illusion look even more lifelike.

    “I’ve been using these flameless tapered candles around the holidays for the past three years and love to hang them from the ceiling for a floating candle effect,” Nicole explains. “They are wrapped in real wax and have a realistic flame that flickers. Friends and family have even asked me if they were real.”

    Each candle requires two AAA batteries to work, so again, keep that extra cost in mind when choosing which Harry Potter floating candles to bring home. Plus, this set does not come with hanging tools. But Nicole admits that it’s easy enough to do with fishing wire and adhesive hooks.

    The candles also come with a standard remote control with options for a timer and adjusting the flicker mode and the brightness. “I have never found the brightness mode very helpful since I always want them bright!” Nicole says.

    Whether you’re hosting a Harry Potter party or a spooky dinner soiree, this set casts a magical, realistic glow.

    Genswin Drip Wax Flameless Taper CandlesVIA MERCHANT

    We Tried It

    6 Dripping Wax Candles with Remote

    This set of large, battery-operated candles are made of real wax for a realistic illusion. You'll need to order your own hanging tools, though.

    Pros:

    • Wax body looks incredibly lifelike
    • Truly creates a floating candle effect, especially at night
    • Larger candles provide a bigger impact

    Cons:

    • No hanging supplies included
    • Remote is not wand-shaped
    • Requires 12 AAA batteries

    Where to Buy Harry Potter Floating Candles

    Both the 20-piece set and the 6-piece set of floating candles are available on Amazon. Prices range from $23 to $60, but both are frequently on sale. While we found cons with both sets we tested, the overall effect is pretty enchanting and worth adding to your holiday display.

    The post Perfect for Halloween! These Harry Potter Floating Candles Turn Your House into Hogwarts appeared first on Taste Recipes.

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    This Is Where to Find the Cheapest Halloween Candy https://www.tasteofhome.com/article/where-to-buy-candy-for-halloween/ https://www.tasteofhome.com/article/where-to-buy-candy-for-halloween/#respond Fri, 04 Oct 2024 17:54:06 +0000 https://www.tasteofhome.com/?p=2056302 'Tis the season for ghosts, ghouls and goblins, but there's nothing scarier than paying too much for Halloween treats. Here's where to shop for the best deals.

    The post This Is Where to Find the Cheapest Halloween Candy appeared first on Taste Recipes.

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    The air is crisp. McDonald’s is bringing back its Boo Buckets. Spooky decorations have been on sale at Target for a month. It’s time to stock up on Halloween candy. I expect about 400 trick-or-treaters on the last Saturday in October, so I need to stock up on mini Reese’s, M&M’s and Kit Kats.

    With the price of candy going up, it’s smart to shop around! Here’s the scoop on where to find good, cheap Halloween candy for trick-or-treating.

    Best Cheap Halloween Candy: Walmart

    It’s not unusual to see Halloween treats appear as early as August. For the best price on Halloween candy, though, don’t buy early. Wait for a sale. It’s not unusual to find big bags of mixed chocolate or Skittles and Starburst half-off, whether you’re shopping at stores like Target and Walmart or Walgreens and CVS.

    That said, if you want to run out to the store and buy candy right now, head to Walmart. The retailer is famous for its everyday low prices, and CBS News called it the best place to head for affordable Halloween candy. Walmart also carries the widest range of options, including name-brand candy and mixed packs of candy bars in every size. The store even has deals on the most popular Halloween candy, like M&M’s and Reese’s.

    Best Cheap Halloween Candy in Bulk: Costco

    No surprise here: Costco is the best place to stock up on Halloween candy in bulk. Look out for Kirkland Signature’s 150-piece bags of candy. The giant bags are perfect if you live in a popular neighborhood for trick-or-treating or plan to throw a monstrous Halloween party.

    When does Halloween candy go on sale?

    Usually, Halloween candy goes on clearance the day after Halloween, so if you’re buying candy to keep in the pantry, wait for November 1. You’ll probably have a more limited choice of brands, though. (It always seems to be mini Snickers left on the shelf in my neighborhood.)

    But! You can find candy on sale throughout October, even in the days leading up to Halloween. It won’t be the rock-bottom pieces you’ll find in November when the stores want to clear shelves to make room for Thanksgiving decorations. But a BOGO sale means cheap Halloween candy, so don’t pass it up. Don’t forget to fish out a few Reese’s cups for yourself.

    The post This Is Where to Find the Cheapest Halloween Candy appeared first on Taste Recipes.

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