Today’s recipe is another great idea for your Halloween party, easy and delicious. I hope you give it a try.

Makes 12 large cupcakes
  • 1 ½ C All Purpose Flour
  • 1 C Pumpkin Puree
  • 2 Large Eggs
  • ½ C Softened Unsalted Butter
  • ½ C + 2 T Milk
  • ½ C Granulated Sugar
  • ¾ C Brown Sugar
  • 1 Tsp Vanilla Extract
  • 1 ½  Tsp Baking Powder
  • 1 ½ Tsp  Cinnamon
  • ½ Tsp Ginger
  • ¼  Tsp Allspice
  • ⅛ Tsp Cloves
  • ⅛ Tsp Nutmeg
  • Pinch Salt

For the Icing:
  • 8 oz Cream cheese
  • ½ C Unsalted Butter
  • 1 Tsp Vanilla Extract
  • 2 C Powdered Sugar
  • 1-2 T  Black Food Coloring

For garnish:
  • Gummy Eyeballs
  • Chocolate Pumpkin candies

Preheat the oven to 350ºF.

Combine the flour with the baking powder and rest of the spices: cinnamon, ginger, cloves, nutmeg, allspice and a pinch of salt, mix well and set aside for a minute.

In an electric mixer cream the butter with the granulated sugar and the brown sugar, then add in the eggs one at a time, mixing each egg for 30 seconds before adding the next one.  Then add in the vanilla extract and the pumpkin puree,  mix for one more minute until well combined.

Reduce the speed and add in half the flour mixture followed by half of the milk, right after add in the rest of flour and the rest of the milk. Continue to mix for one more minute until all the ingredients are well incorporated.

Line your cupcake pan with cupcake wrappers and spray them with cooking spray, pour the batter into the cupcake wrappers, don’t fill them all the way to the top, just ¾ of the way, and then bake them at 350ºF for about 20-25 minutes or until cooked.

To know if your cupcakes are done, insert a toothpick right in the center of the cupcake and it should come out with a bit of crumbs.

Let the cupcakes cool completely before decorating them.

To make the Icing:
In an electric mixer cream the butter with the cream cheese, then add in the vanilla extract and the sugar, mix on high speed for about 3 minutes or until the icing is thick and fluffy.

Place half the icing in another bowl and set aside for a minute.

Add about one or two tablespoon of black food coloring to the icing in the electric mixer and mix on high until well incorporated.

Place the black colored icing in a piping bag, with the start tip, and fill the surface of the cupcake with stars, you want the stars to be very pointy, you want them to look like spikes, so stretch them out right at the tip, and just keep on doing this until the surface is all covered with spiky stars,

then right on the center of the cupcake add a pair of gummy eyeballs… and that’s it, just keep on repeating this step until you are done..

Now place the white icing on a piping bag with a petal or round tip, and decorate the leftover cupcakes like if they were mummies, just place random icing ribbons to simulate the bandages, place a pair of gummy eyeballs right on the center of each mummy cupcake.

Keep on decorating the cupcakes until you are done..


Here you have another easy idea for your halloween party, easy, delicious, rich and flavorful!  I hope you give it a try.

  • 3 C Whole Milk
  • ½ C Granulated Sugar
  • ¼ C Cornstarch
  • 6 oz Unsweetened Chocolate (100% Cacao)
  • 1 T Unsweetened Cocoa Powder
  • ¼ Tsp Cayenne Pepper
  • 1 Tsp Vanilla Extract
  • Pinch of Salt

For decoration:
  • 10-12 Sugar Cookies or any Vanilla flavored Cookies
  • ¼ C chocolate cookie crumbs or chocolate bread crumbs
  • 1 oz Unsweetened  Chocolate (Melted)

For the decoration:
We will decorate the chocolate pudding cups like tombs.
Decorate the cookies with the melted chocolate, I wrote RIP right on the center of each cookie, and also outlined the edge of the cookie with the melted chocolate, but feel free to decorate them any way you want. Once they are all decorated set them aside until you are ready to use them.

To make the Pudding:
Chop the Unsweetened Chocolate into small chunks, and set it aside.

Sift all the dry ingredients: Sugar, cornstarch, unsweetened cocoa powder, cayenne pepper and salt, place them in a sauce pan on medium low heat.  Whisk in the milk, one cup at a time, and stir well in between each addition.

After you add in the last cup of milk, stir this mixture for one minute, then lower the heat to low, and continue to simmer this for about 15 minutes, stirring frequently, as you stir, also scrape the bottom and sides of the pan to dissolve any lumps.

After 15 minutes the milk mixture should have thicken, stir for one more minute to dissolve any lumps, and then add in the vanilla extract, stir for one more minute then add in the chopped unsweetened chocolate, and continue to stir for about 3 - 4 minutes or until the chocolate is completely dissolved and well incorporated with the rest of the ingredients.

After four minutes of stirring, the chocolate should be completely dissolved, and the pudding should have a really thick and creamy consistency, so now it’s ready, remove it from the stove, and pour it into your serving cups.

Decorate the Pudding Cups:
Insert the cookie right on the chocolate pudding, place it against the edge of the cup, (not on the center) and then sprinkle the chocolate pudding with the chocolate cookie crumbs. Decorate with candy flowers.

Refrigerate  for at least 3 hours before serving it.


Here you this year’s first cooking idea! I hope you give it a try  for your party, it’s so easy and delicious and you can cook it a day in advance!!! Enjoy!!

  • 1.250 Lbs. Ground Meat
  • ¼ C Minced Onion
  • ½ C Dry Breadcrumbs
  • ¼ C BBQ Sauce
  • Salt to taste
  • Black Pepper to taste
  • Crushed Red Pepper to taste (optional)
  • 1 T Chicken Flavor Bouillon seasoning (optional)

To Garnish:
  • 8-10 Bacon Slices
  • 1 package Refrigerated Crescent Rolls

I recommend that you prepare this the day before or really early in the morning.!
Preheat the oven to 350ºF

Season the ground meat with salt, ground black pepper and crushed red pepper to taste, if you want you can also add in some  chicken flavor bouillon to taste, also add in the minced onion, breadcrumbs and BBQ Sauce,  toss until everything is well combined and the meat is well seasoned, and then make the meatballs. Make them any size you want. Then place the meatballs in the freezer for at least 15 minutes so they will get firmer and will be easier to handle.

Cut the Bacon slices into thin strips, cut them lengthwise, and the thickness of the bacon strips will depend on the size of the meatballs, you will use the bacon as “bandages” to wrap around the meatballs.

After 15 minutes in the freezer, the meatballs will be firmer, so now wrap the meatballs with the bacon strips, like I said, the bacon will be used as bandages, and we will pretend the meatball is a small mummy head, so wrap the bacon around the meatball and leave a space right on the center of the meatball to draw some eyes for our mummy.   Use as many bacons strips as you want to wrap around the meatball. ( I used three strips)

Bake them at 350ºF for at about 20-25 minutes or until cooked. Then let them cool completely before decorating them.

About 30 minutes to an hour before your party you will finish decorating the meatballs.

So grab the crescent rolls dough, and the dough is usually cut into triangles, so we will pinch together two of the triangles to make a rectangle, and then roll it out to thin it out a bit, and with a pizza cutter, cut  the dough into thin strips.  Just keep on cutting the dough until you are done.

Now wrap the dough strips around the meatballs, (remember the meatballs should be completely cold by now), and feel free to use as many dough strips to give your meatball a mummy look, the dough will be the bandages of our mummy, so just keep on wrapping the meatballs until you are done.

Then bake them at 375ºF for about 12-15 minutes or until golden brown.

To draw the eyes, use more BBQ sauce and mustard.   Just place  two dots of BBQ sauce right on the center of the meatball to make the eyes, and top them with a smaller dot of Mustard, to give them some dimension and then they are ready to serve.

Serve them as appetizer with more BBQ sauce for dipping.

Or serve the with spaghetti in tomato sauce as a main dish!


This Mini-pancakes are full of fiber and protein, and other delicious goodness, so hopefully you will give them a try. They are so easy and perfect to start your day.

Serves 2
Makes 7
  • ¾ C Old Fashioned Oats
  • 1 Ripe Banana
  • 2 Large Eggs
  • 2 T ground Flax Seeds
  • 3-4 T Milk
  • 1 T Honey
  • ½  Tspn Baking Powder
  • 1 pinch Salt
  • ½ T Butter (optional)

Place all the ingredients in a food processor or blender. (All ingredients but the butter),  Blend on high until you get a soft batter.   If you think the batter is too thick, feel free to add one or two more tablespoons of milk or water.

Once the batter has the right consistency. You can make the Pancakes.

Heat up a griddle or skillet and rub it with a bit of butter (butter is optional, you can use a nonstick pan or griddle).  Pour some of the batter into the pan or griddle to make the pancakes, and cook them for about one or two minutes or until the surface gets bubbly, then flip them around, and continue to cook on that second side for another one or two minutes or until well cooked.

Continue to repeat these steps until all the pancakes are done.

Serve with fresh fruit and your favorite syrup. Enjoy.

Here you have three delicious salsas to spice up all your food!

Chipotle salsa

  • 3-4 roma tomatoes
  • 1 can (7oz)  Chipotle peppers in adobo sauce
  • ¼ of a small onion
  • 1 garlic clove
  • Fresh Cilantro to taste
  • +Salt to taste
  • +black pepper to taste

Heat up a large skillet or griddle and rub it with a bit of oil, then pan roast the tomatoes, onion and garlic for about 5 minutes or until they are soft. Flip them around a couple times so they will roasted on all sides.  (Cut the tomatoes in half so they will roast faster).

Once everything is pan-roasted place all these ingredients into the blender and add in the chipotle peppers, one cup of water and  the cilantro, season with salt and pepper to taste, and blend on high until you get your desired texture. Taste the flavor add more salt and pepper if needed.  Then the salsa is ready. Enjoy.

Dry Chilie Sauce

  • 6-7 Tomatillos (green Tomatoes)
  • 10-12 Puya Dried chillies
  • ¼ C Cilantro
  • ¼ C Onion
  • 1 Garlic Clove
  • Salt to taste
  • +Pepper to taste

Peel off the tomatillos and rinse them with warm water, then cut them in half.

Remove the stems and seeds from the dry chillies. (To add some heat, feel free to add 2-3 Chile de Arbol dry chilies)

Preheat a skillet or griddle on high heat and toast the tomatillos, onion and garlic for about five minutes or until soft. Flip them around they will toast on all sides.  Place them in large bowl.

Toast the chilies on each side for about 40 seconds to a minute on each side.  Place the chilies with the rest of the ingredients.  Pour about four cups of water into the bowl with all the ingredients, and set this aside for about 15 minutes.

After 15 minutes, place all the ingredients into a blender, add about one cup of water, and  add the fresh cilantro, salt and pepper to taste, blend on high for about 5 minutes or until you get a soft sauce.   Then taste the flavor add more salt and pepper if needed, and  if you want you can strain the salsa before serving it.  Enjoy.

Salsa de Molcajete:

  • 4-5 Small Roma Tomatoes
  • 5-6 Serrano peppers
  • 1 garlic clove
  • salt to taste
  • whole black pepper to taste

You need a mortar for this one.

Wash the tomatoes and the serrano peppers.

Heat up a skillet or griddle and toast the tomatoes, garlic and serrano peppers for about 5-10 minutes or until soft.  (you will be grinding everything on the mortar, so the softer the ingredients are the easier it will be to grind them.)

Once all the ingredients are toasted.  

Now start by placing the Garlic and whole black pepper on the mortar, season with salt and grind until the garlic is pureed,  then add in the serrano peppers and grind them until you get your desired texture.   Then add in the Tomatoes and grind them with the rest of the ingredients until well combined and until you achieve your desired texture and consistency.   Taste the flavor add more salt and pepper if needed and once you are happy with the flavor the salsa is done.


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