Halloween Series: Cheesecake “Blood Splatter” Brownies, Easy and Spooky!

These are perfect for spooky season y’all! They are sure to spice up any Halloween party or even a birthday party, and to top it off: They are so easy to make and even your pickiest eater will love them!

Prep time: 15 minutes Bake time: 30 minutes Total time: 45 minutes Servings: 20 brownies

Ingredients: 1 1/2 sticks of butter

1/2 cup chocolate chips

1/2 cup cocoa powder

1/2 tsp instant coffee or espresso powder

3/4 cup white sugar

3/4 cup brown sugar

2 eggs

1 egg yolk

1 tbsp vanilla

pinch of sea salt

1 cup AP flour

extra chocolate chips

cooking spray

Jell-o cheesecake mix

strawberry sauce


  1. Spray a 9 inch round cake pan with cooking spray, set aside. Preheat oven to 350 degrees.
  2. Combine the butter and 1/2 cup of chocolate chips and melt in a microwave safe bowl for 30 seconds, stir, and then warm for another 15 seconds or until the chocolate chips and butter are completely combined and melted well.
  3. Transfer the chocolate mixture to a large bowl.
  4. Add the cocoa powder, espresso powder, white sugar, and brown sugar to the chocolate mixture. Combine well.
  5. Add the eggs and egg yolk one by one, stirring well between each one.
  6. Add the vanilla, and salt to the batter and stir.
  7. Add in the flour slowly and combine well.
  8. Sprinkle extra chocolate chips into the batter, and combine. Add as many as you want.
  9. Pour batter into prepared pan and bake for about 30 minutes or until the center comes out clean.
  10. While the brownies are baking, Add 2 cups of cold milk and 1/2 tsp of vanilla to the Jell-o cheesecake mix.
  11. Whisk the mixture until it begins to thicken.
  12. Place the cheesecake mixture in the refrigerator and remove the brownies from the oven, let cool completely.
  13. Once the brownies are completely cool, cut them into shapes of your choice.
  14. Place cheesecake mixture into a pastry bag with a wide tip and use to spread it across the brownies evenly.
  15. Once all of the brownies have a cheesecake layer, place a small amount of strawberry sauce on a spoon and gently flick the spoon sideways over the brownies as many times as needed to make a nice “blood splatter” pattern.
  16. Serve and enjoy!

Recipe Notes: You may use box mix brownies for these if you want, but be warned the brownies from that mix may be less firm and harder to cut into even shapes. Homemade no bake cheesecake mix will also work with this recipe. Homemade strawberry reduction or sauce will not affect the taste of the recipe, but may alter the thickness of your “blood splatter”.

Fall Flavors: Easy Crock Pot Pulled Chicken

This pulled chicken recipe is so easy, and it can be left in the crock pot to cook while you are gone! Top it with your favorite toppings and serve! It’s that easy! And so delicious, there won’t be any left!

Prep time: 15 minutes Cook time: 6-7 hours Total time: 6-7 hours and 15 minutes Servings: 4-6 servings

Ingredients: 1 lbs of antibiotic free chicken tenderloins (or chicken breast)

1/4 cup of ketchup

1/2 cup brown sugar

1 cup cup of chicken broth

1 tbsp of garlic powder (or 2 fresh garlic cloves)

1 1/2 tsp salt

1 1/2 tsp pepper

1/2 tsp red pepper flake

Cole Slaw Topping Ingredients: 14 oz bag of cole slaw mix (or freshly chopped cabbage)

1 tbsp honey

1/4 cup apple cider vinegar

1/2 tsp salt

1/2 tsp pepper


  1. Place chicken in crock pot.
  2. Add ketchup, garlic, salt, pepper, red pepper flake, and brown sugar to the crock pot.
  3. Add chicken broth to the crock pot.
  4. Cover and cook on low for 6-7 hours or until chicken is cooked all the way through and reaches 165 degrees.
  5. After the chicken is done, turn off crock pot, let sit for 15 minutes.
  6. While the chicken is resting, combine all of the cole slaw ingredients in a large bowl, mix well.
  7. Shred chicken, construct sandwich on bun of your choice, and enjoy!

Recipe Notes: Make sure your chicken is cooked thoroughly and reaches 165 degrees internally before serving. You may serve with toppings and sides of your choice, but my family’s favorite is topped with the cole slaw mixture, and served with cooked sweet carrots and homemade potato wedges.

Fall Flavors: Easy! Cake Mix Apple Pie Cupcakes

This apple pie cupcake recipe is made using cake mix for a quick and easy fall dessert that everyone will love!

Prep time: 15 minutes Bake time: 15-20 minutes Total time: 30-35 minutes Servings: 30 cupcakes

Ingredients: 1 box of white cake mix of your choice

3 egg whites

1/2 cup vegetable oil

1 cup of water

1 tbsp of cinnamon

1 tsp of nutmeg

vanilla icing of your choice

caramel sauce

Filling Ingredients: 4 apples (mix of gala and granny smith for best results)

3/4 cup brown sugar

1/2 cup AP flour

1/4 cup lemon juice

1 tbsp cinnamon

1 tsp nutmeg

1/2 tsp ginger


  1. Line a cupcake pan with cupcake liners, set aside. Preheat oven according to temperature recommended on cake mix you choose.
  2. Prepare cake mix batter according to instructions on box. Mine uses 3 egg whites, 1/2 cup vegetable oil, and 1 cup water.
  3. Add 1 tbsp cinnamon and 1 tsp nutmeg to cake batter.
  4. Pour cake batter into prepared cupcake pan and bake for about 15-20 minutes or until the center comes out clean.
  5. Remove cupcakes from oven and while they are cooling begin making apple pie filling.
  6. Wash and peel apples, then cube them.
  7. Place cubed apples in sauce pan and add the rest of the ingredients to the pan.
  8. Cook filling mixture on low until apples are soft and tender and liquid begins to thicken.
  9. Remove from heat and set aside.

Instructions to construct:

  1. Cut a hole in the center of the cupcakes, and remove center until a hole about 1 1/2 inch across is present and cuts down until at least half way in the cupcake.
  2. Spoon apple pie filling into each hole of the cupcakes until the filling is even with the top of the cupcake.
  3. Top the cupcake with vanilla icing of your choice, decorate how you choose, and drizzle caramel sauce over the top of each cupcake.
  4. If there are any apple chunks left over, top each cupcake with one and then sprinkle the top of the apple chunk with nutmeg.
  5. Serve and enjoy!

Recipe Notes: If not eating right away, these cupcakes keep best in the refrigerator. This recipe also works with homemade vanilla cupcakes or homemade vanilla icing. These cupcakes are great topped with vanilla icing and caramel sauce, but also great topped with whipped cream or vanilla ice cream!

Fall Flavors: Amazing and Easy Pecan Apple Cake!

This easy and delicious pecan apple cake will make your house smell like all of the wonderful flavors of fall while it is baking! This is a favorite for my family, it never lasts more than two days! Even my super picky seven year old tries to eat it for breakfast!

Prep time: 15 minutes Bake time: 60 minutes Total time: 75 minutes

Ingredients: 3 eggs

2 cups white sugar

1 cup coconut oil

2 tsp vanilla

2 cups unbleached AP flour

2 tsp cinnamon

1/2 tsp nutmeg

1 tsp baking soda

pinch of salt

4 apples, peeled and chopped (mix of Gala and Granny Smith works best)

1 cup chopped pecans

cooking spray


  1. Spray a 9 by 13 inch casserole dish with cooking spray, and set aside. Preheat oven to 350 degrees.
  2. Wash, peel, and chop apples, set aside.
  3. Combine eggs, sugar, coconut oil, and vanilla in a large bowl.
  4. Combine flour, cinnamon, nutmeg, baking soda, and salt in a small bowl.
  5. Pour apples into the wet mixture, stir until well combined.
  6. Add the dry ingredients to the wet ingredients and combine well.
  7. Fold the pecans into the batter mixture.
  8. Pour the batter into the prepared dish and spread evenly throughout.
  9. Bake for about 60 minutes or until the center comes out clean.
  10. Serve topped with maple vanilla whipped cream, and enjoy!

Recipe Notes: The pecans can be replaced with walnuts, or you can leave the nuts out all together. Coconut oil can be replaced with oil of your choice. The cake tastes great by itself or served with maple vanilla whipped cream or even vanilla ice cream on top!