Welcome Friday!

A Hearty Hello
to our first Welcome Friday Guest Blogger
Sunshine
{could there be a more lovely name?!}
from Make Life Delicious
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Sunshine is a Texas girl now living in Arkansas. It was there she met & married her husband 2 1/2 years ago. They have 1 Riley (read: spoiled dog.) About her blog, Sunshine says, “I enjoy cooking and sharing great and easy recipes with others. I started this blog less than a year ago not knowing what in the world I would ever blog about. My husband is a computer geek and had encouraged me to start a blog for a long time. I decided to give it a go, and here I am! I have officially become a ‘food blogger.’” Be sure to check in at her lovely website for frequent updates life, as well as great new finds….food or otherwise.

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And now, without furthur adeiu, we give you
Sunshine...
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I was so excited when I was invited to do a guest post on Conversations With a Cupcake! I couldn’t decide which great Halloween treat to share with you, so I’m going to share three! A triple Halloween treat!
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First, my favorite of the three…..the Pumpkin Cake! It’s simple to make and always gets rave reviews at parties.

Pumpkin Cake

Ingredients:
1 Pkg. (2-layer) cake mix, any flavor
1 Can white icing (any brand is fine)
Few drops each: green, red and yellow food coloring
1 Ice Cream Cone
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Directions:
Prepare cake batter and bake in a 12-cup fluted tube pan as directed on package. Cool in pan 20 min. Invert cake onto wire rack; remove pan. Cool cake completely. Meanwhile, stir can of icing until smooth. Remove 1/2 cup of the frosting; place in small bowl. Add green food coloring; stir until well blended. Spread half of the green frosting onto outside of ice cream cone; set aside. Cover and reserve remaining green frosting for later use. Add red and yellow food colorings to remaining white frosting to tint it orange. Spread onto cake to resemble pumpkin. Invert ice cream cone in hole in top of cake for the pumpkin’s stem. Place the remaining green frosting in a zip-loc bag. Snip off a tiny piece of the corner tip. Pipe the reserved green frosting in vertical lines down side of cake.
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On to another great (and easy!) Halloween treat. One everyone is sure to love these!

Ghost Cookies

Ingredients:
10 squares White Chocolate bark or Semi-Sweet Baking Chocolate
1 pkg. Nutter Butters cookies
Black cake decorating gel
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Directions:
Microwave chocolate in small microwavable bowl on High 1-1/2 min., stirring after 45 seconds. Stir until chocolate is completely melted. Coat cookies with melted chocolate. Place on sheet of wax paper, then decorate as desired (I decorate mine with just 2 eyes and a mouth).
Let stand until chocolate is set.
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On to my last Halloween treat. I couldn’t resist sharing this one since we are on Conversations With a Cupcake! This one is great for a child’s class party at school or if you are having a Halloween party at church or your house. It’s always a bit hit with the kids!

Jack-O-Lantern Cupcake Cake

Ingredients:
1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) Vanilla Flavor Instant Pudding
1-2 Cans white cake frosting (whatever brand you prefer)
4 drops yellow food coloring
1 drop red food coloring
1 Tbsp. green colored sugar
5 OREO Chocolate Sandwich Cookies, divided
2 JET-PUFFED Miniature Marshmallows, cut in half
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Directions:
Prepare cake batter as directed on package. Add dry pudding mix; mix well. Spoon evenly into 24 paper-lined medium muffin cups. Bake as directed on package for cupcakes. Remove to wire racks; cool completely.
Place frosting in a med. Size bowl and stir in food coloring.
Arrange cupcakes on large serving platter or tray to resemble a stemmed pumpkin. Start with making a circle with 8 cupcakes. Place 2 cupcakes in the middle of the circle. Make a larger circle around the 1st circle using 12 cupcakes, leaving 2 cupcakes to make the stem at the top (See picture for guidance). Spread with frosting. Use colored sugar to fill in the stem.
Add 2 of the cookies for the jack-o’-lantern’s eyes. Crush remaining 3 cookies; sprinkle over cake for the mouth. Arrange marshmallow halves in mouth for teeth. Store in refrigerator until ready to serve.

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I have enjoyed my time here at Conversations With a Cupcake and hope to guest post again sometime! Enjoy the yummy Halloween treats!
~Make Life Delicious
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Thank you, Sunshine!
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Next week the ADORABLE
{and, frankly, outstandingling talented
quilter, photographer, mom, etc. etc.}
Lizzy Anne from
Pigtails & Snails will be here.
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I shall chant this all week:
Can’t Wait. Can’t Wait. Can’t Wait.
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Happiest Weekend Wishes!

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5 Responses to “Welcome Friday!”

  1. 1

    Satisfying my Sweet Tooth on October 23, 2008 at 9:02 pm Reply

    I absolutely love that pumpkin cake! Where can I find the pan you used??? very cute blog!

  2. 2

    Make Life Delicious on October 24, 2008 at 7:15 am Reply

    Hi Satisfying My Sweet Tooth….you can just use a regular tube pan (bundt pan) for the pumpkin cake!

    I’m glad you like it! It’s a lot of fun to make!

  3. 3

    Lisa on October 25, 2008 at 7:05 am Reply

    Such great ideas!

    Brooke,
    Your blog is so cute and creative!

  4. 4

    Clippergirl56 on October 27, 2008 at 3:09 pm Reply

    I think I just gained 20 lbs just reading the recipes. They sound yummy.
    Your blog is so cute. I love the different fonts and colors.
    Go SITS

  5. 5

    LoveMyPhilly on October 28, 2009 at 6:03 pm Reply

    Loving the cute blog! Halloween is always my favorite, with all kinds of tasty treats! Keep the cute Halloween ideas coming! We have a couple on our blog to if you want to check it out :)

    http://lovemyphilly.com/category/best-halloween-recipes/

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