Category Archives: How-To

Bunny Butt Triple Chocolate Trifle + How-to Video

What if you made a trifle so delicious that even the Easter Bunny himself wanted some? That is exactly what happened here. This heavenly Triple Chocolate Trifle with layers of devil’s food cake, chocolate mousse, and Milky Way chunks is so good that the Bunny dove in head-first. Perhaps he was overcome with an uncontrollable craving for all that decadent chocolate.

This bunny-bombarded trifle is the epitome of a perfect Easter dessert. Not only does it taste absolutely awesome, but it has a chubby bunny sticking straight out of it. Colorful Peeps and mini Cadbury Creme Eggs add extra Easter cuteness. It is the ideal treat for that special Spring Sunday.

The bunny butt is made out of cake, and it’s surprisingly simple to make. Don’t get scared off! The trifle takes some time to assemble, but nothing about it is difficult (in fact, it’s fantastically easy). You can split up the steps across two days if you wish. But no matter what, you simply must make this trifle. It is the most adorable dessert in existence, and also the most delicious.

This trifle is a beautiful glass bowl of chocolate bliss. The devil’s food cake is dark and sinful; the chocolate mousse is fluffy and downright heavenly. Throw in those chunks of Milky Ways, and it’s almost too much deliciousness in one dessert. Almost.

This is decadence at its finest, a melt-in-your-mouth-close-your-eyes-and-sigh-with-satisfication treat. Even if it ain’t Easter, leave the bunny butt off and just serve up this tasty trifle. I’d be eating some now myself if the Easter Bunny hadn’t devoured it all.

Looking for the perfect Easter dessert? This is it. It’s adorable, festive, and completely delicious.

A Few Tips Before You Get Cooking:

  1. Watch my video above to see the step-by-step construction of this Easter treat. I’ve done my best to outline each step in the directions, but you will have a much clearer understanding of how to build the cake by watching the video.
  2. If you don’t like Milky Ways, then Snickers or Reeses would be a sweet substitute.
  3. To break this into a two day process: make both kinds of cake the day before and store in air-tight containers. The day of, make the mousse and assemble the whole thing.
  4. As I said above, you don’t have to save this delicious Triple Chocolate Trifle for Easter. Simply leave off the bunny and Easter decor, and you’ve got a decadent dessert any day of the year!

Bunny Butt Triple Chocolate Trifle
By The Smart Cookie Cook

Note: The boxed devil’s food cake is for constructing the “bunny butt.” The homemade recipe is for the filling. I use store-bought for the bunny since the bunny is for looks, not for eating. Similarly, I use homemade for the filling since that is for indulgence and palate pleasure. This way, you save time without sacrificing taste. However, you can do homemade for both or store-bought for both.

Ingredients

For the Bunny Butt & Decor:

  • 1 box devil’s food cake mix
  • 1 can strawberry frosting (or homemade)
  • 1 cup crushed Oreo crumbs
  • 1 8-oz. bag of shredded coconut
  • white fondant
  • Betty Crocker Green Cupcake Frosting
  • 5 Marshmallow Peeps, your choice of colors
  • 4 mini Cadbury Creme Eggs

For the Trifle:

  • 1 batch Homemade Devil’s Food Cake, recipe follows (or store-bought mix)
  • 1 batch Chocolate Mousse filling, recipe follows
  • 2 3.36-oz. packages fun-sized Milky Way bars, chopped

For the Devil’s Food Cake Filling:
Devil’s Food Cake adapted from Nigella Lawson

  • 1/2 cup best-quality cocoa powder, sifted
  • 1/2 cup (packed) dark brown sugar
  • 1 cup boiling water
  • 1 stick plus 1 tablespoon (9 tablespoons) soft unsalted butter, plus some for greasing
  • 3/4 cup white sugar
  • 11/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • 2 eggs

For the Chocolate Mousse Filling:

  • 1 package Jello Vanilla Instant Pudding Mix (not cook and serve)
  • 8 oz. semisweet chocolate, finely chopped
  • 2 cups heavy cream, chilled
  • 1/4 cup cocoa powder
  • 1/4 cup powdered sugar

Special Equipment: 1 1.5-quart oven-proof bowl, cupcake tin, parchment paper, trifle dish

Directions

  1. Butter and flour the 1.5 quart oven-proof bowl and the cupcake tin.
  2. Make the “bunny butt” cake: Preheat oven to 350 degrees. Prepare boxed devil’s food cake mix according to box directions. Pour into the greased bowl until 3/4 full; pour the remaining batter into the greased cupcake tins (about 2/3 full). You need 2 cupcakes, but will probably have extra batter. Bake cupcakes for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Bake the round cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  3. While the boxed cake cools, make the homemade Devil’s Food Cake: Preheat the oven to 350 degrees F. Line the bottom of a 9×13-inch cake pan with parchment paper and butter the sides. Put the cocoa and dark brown sugar into a medium mixing bowl. Pour in the boiling water. Whisk to mix, then set aside.
  4. Using a mixer, cream the butter and white sugar together, beating well until pale and fluffy. Stir the flour, baking powder and baking soda together in another bowl, and set aside.
  5. Pour the vanilla extract into the creamed butter and sugar. Continue mixing as you add one egg, quickly followed by a portion of the flour mixture, then add the second egg. Keep mixing and incorporate the rest of the dried ingredients for the cake.
  6. Fold in the cocoa mixture, scraping its bowl out well with a spatula. Pour into greased, parchment paper-lined pan and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Do not over-bake. Allow to cool completely.
  7. While the cake cools, make the Chocolate Mousse Filling: make vanilla pudding according to package directions. Set aside. Cook the chocolate in the microwave on high in 15-second intervals, stirring in between, until melted. Be careful not to burn it.
  8. Immediately whisk warm melted chocolate into the pudding until well-combined. Note: if the chocolate isn’t warm enough, it may solidify in the pudding before being incorporating. If this happens, simply heat the chocolate-pudding mixture in a pan on the stove over low heat just until the chocolate is completely melted in. Cover with cling wrap and chill for 15 minutes.
  9. Beat the heavy cream, cocoa powder, and powdered sugar together until stiff peaks form. Gently fold the cocoa whipped cream into the chocolate pudding until well-combined. Cover with cling wrap and store in fridge.
  10. Invert the cooled rectangular Homemade Devils Food Cake onto a cutting board. Use a bread knife to cut into chunks. Set aside.
  11. Invert the round “bunny butt” cake and the cupcakes onto a cutting board. Trim off the top of the bunny butt cake so that it sits evenly (cut the flat circular side, not the actual dome). Do the same for two cupcakes, also trimming the edges so that they have even, flat edges (no muffin top sticking out).
  12. “Dirty ice” the round cake and the cupcakes, evenly covering them in a layer of the strawberry frosting. Set aside.
  13. Assemble the trifle: Pour half of the chilled mousse into the bottom of a trifle dish and spread out evenly. Crumble half of the homemade cake chunks on top in an even layer, pressing down lightly. Top with half the Milk Way chunks. Repeat with second half of ingredients. Your layers should be: mousse, cake, candy; mousse, cake, candy.
  14. Sprinkle the Oreo crumbs over the finished trifle in a even layer to represent the “dirt” that that bunny will be diving into. Use a spatula to carefully pick up the “bunny butt” cake and transfer it to the trifle. Gently set it flat side-down in the very center of the trifle. Use a toothpick (or two) to attach each cupcake “foot” to the bunny butt cake. Place them where you want the front of your trifle to be, sticking out diagonally (not straight up or straight out). Use more frosting to smooth the feet into the butt and cover any holes.
  15. Carefully sprinkle the butt and feet cakes with coconut. Use your hand to press the coconut into the frosting as you go and keep it from falling into the trifle. The fresher and stickier the frosting is, the better the coconut will stick. Apply a quick fresh layer if necessary. When bunny is completely covered, use a spoon to scoop out any stray coconut from the trifle.
  16. Make the paws: Tear off a small piece of fondant and roll into a ball (about 3/4 of an inch). Use a rolling pin to roll into a flat circle. This should be the size of about 2/3 of the feet cupcakes. Spread frosting onto the back and “glue” onto the top of one of the feet. Do the same for the second foot. Roll out 6 smaller circles from 1/4-inch balls to represent the toes. You can make these bigger if you like. Use frosting to stick three toes under the larger circle on each foot.
  17. Tear off a larger hunk of fondant and roll into a 1.5 to 2-inch ball. This will be the bunny’s tail. Use your fingers to make indents in the ball, making it look fluffy. Use either a toothpick or a dab of frosting to attach it to the butt cake. Place it centered above the feet.
  18. Finishing touches: place the Peeps and Cadbury Eggs however you like atop the trifle. This adds that extra special touch plus a pop of color from the Peeps.
  19. Store in fridge until ready to serve. Enjoy!

PB & J Dip (Video)

Sometimes, when you least expect it, a stroke of genius hits you.

That’s how I get all my greatest foodspirations*. I’ll be sitting around (hungry), thinking about food (is there anything else worth thinking about?), and then some beautiful idea hits me out of the blue so suddenly that I’m practically knocked right out of my chair. This PB & J Dip was born from such unexpected grace.

It was one of those situation where the second I thought of it, I had to make it right then and there. Well, sort it. I thought of this when I was tucked snugly in bed, trying to fall asleep, so I didn’t exact hop up from my half-conscious state and flee to the kitchen. But I did make if first thing the next day. Thank goodness I did.

This is the easiest dip you will ever make in your life. You only need four ingredients, peanut butter, jelly, whipping cream and powdered sugar, and it comes together in mere minutes. But that’s not the best part, my little cookies. This dip is crazy-insane, blow-your-mind, hug-your-grandma, praise-the-heavens delicious. So, it’s easy to whip together and downright divine to eat…is this real life?

Well, if I am dreaming, then no one pinch me. I wan to stay in my bowl of PB & J deliciousness forever. With layers of luscious, fluffy peanut butter mousse and tart yet sweet jelly, it is like dipping into heaven’s bowl. Top it off with a layer of salty roasted peanuts and discover textural bliss between the light, creamy dip and the crunchy nuts. This is what all salty-sweet foods dream of being.

It’s that familiar flavor combo you loved served up in a new, indulgent way. Grab your dipper of choice and dive in.

I serve this PB & J Dip with hunks of moist pound cake, salty pretzels, and crisp mini vanilla wafers. They are all perfect vessels in their own way. Which one you choose is entirely up to you.

A Few Tips Before You Get Cooking:

  1. Want to whip you whipped cream really fast? There are two keys to speedy whipping: super cold cream and a chilled bowl. Keep you cream in the fridge until you’re ready to use it so it’s nice and chilled and, if possible, let your bowl chill out in the fridge for a while too.
  2. Use whatever flavor jelly you like best.
  3. I don’t recommend using crunchy peanut butter. It will ruin the smooth texture of the mousse.
  4. Crackers, brownie chunks, shortbread, and celery sticks would also make great dippers.
  5. Instantly turn this dip into a trifle: Layer crisp ladyfingers between the PB and J layers and refrigerate for at least 6 hours.
  6. This dip is PERFECT for parties. Dip is the ideal party food, plus who doesn’t love peanut butter and jelly?
  7. Make sure you watch my how-to video below!

Peanut Butter and Jelly Dip
By the Smart Cookie Cook

Ingredients:

  • 2 cups heavy cream
  • 1 cup + 2 tbsp. powdered sugar
  • 1 cup creamy peanut butter
  • 1 12-oz. jar of jelly (your choice of flavor)
  • Salted roasted peanuts for garnish and crunch
  • Assorted dippers: chunks of pound cake, vanilla wafers, pretzels

Directions:

  1. In a large mixing bowl, whip the cream and sugar on high speed until stiff peaks form.
  2. Gently fold in the peanut butter until well incorporated.
  3. In a large glass bowl or trifle dish, spread one-third of the peanut butter mousse onto the bottom of the bowl. Top with half of the jelly and spread out evenly. Add another third of peanut butter and spread out. Top with the other half of jelly, followed by the last third of the peanut butter. Smooth out evenly. Your layers should be: PB, jelly, PB, jelly, PB.
  4. Top with a generous sprinkle of roasted peanuts and serve. Store leftover covered in the fridge for up to 2 days.

*Foodspiration – n – a brilliant inspiration involving food.

The First Ever Smart Cookie Chatter Session

As you all know, I gave you guys the opportunity to ask me anything your hearts desired, then vowed to personally  answer all your questions in a video. I was thrilled with the questions you asked, and couldn’t wait to respond! This week, I answered your inquiries on everything from tempering to nail polish. So, without further ado, here is the first ever Smart Cookie Chatter video.

Got a question weighing on your mind? Then head over to the Smart Cookie Chatter Page and let me hear it.  I’ll give you an answer and a shout out in next week’s Smart Cookie Chatter. Don’t be shy!

Homemade Conversation Hearts

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You know those chalky little multicolored heart candies that make an appearance every year at Valentine’s Day? Sweet, festive, and always baring a sappy, lovey-dovey message, they’re are a holiday classic.

Conversation hearts are a go-to gift for V-Day, but they have their drawbacks. Have you ever been the unfortunate recipient of an awkward heart message, like when a platonic (or so you thought) friend gives you one that says, “I love you”? Or perhaps worse yet, you were the one giving the inappropriate message (note: it’s probably not a good idea to give a “kiss me” heart to your best friend’s boyfriend). And if we’re being honest here, they aren’t the most delicious of V-Day sweets. Chocolate or conversation hearts? The choice is pretty obvious. And yet we still eat the tiny treats anyway.

Admit it: you eat them every year, even though they aren’t particularly tasty.

Why does it have to be that way? Why can’t you have cute, romantic heart candies that taste as good as they look? Why can’t you customize the messages to avoid social blunders and miscommunications?

Fear no longer, my little cookies. There is a solution: make your own conversation hearts.

Homemade Conversation Hearts are the perfect sweet treat to make for Valentine’s Day, and I can give you several reasons why:

  1. You can customize the messages! Profess your love to that special someone. Tell that guy at work how much of a creep he is. Remind your friends how awesome they are. The possibilities are endless!
  2. Make your favorite flavors. You won’t believe all the different kinds of extracts there are out there: vanilla, almond, raspberry, mint, lemon, orange, bubblegum, and more! Choose your favorites and leave out the ones you don’t like.
  3. These taste so much better than store-bought. They flavors are more prominent and the texture isn’t chalky. They’re actually a little bit creamy in the center. So, that means no breaking you teeth like you often do on the ones from a box.

Now, if those reasons aren’t enough for you, let me give you one more: nothing says “I love you” or “I care about you” like a homemade gift. Your loved ones will go crazy for these homemade heart-shaped cuties. They’ll be so impressed, but most importantly, they’ll appreciate the time and effort you put into making them. Plus, they’ll get a kick out of those customized messages.

Think making candy is hard? Think again. there’s no thermometer required, and it’s not quite as scientific and exact like candy-making typically is. Don’t believe me? Then watch the video below and join me in the kitchen to make these colorful candies!

A Few Tips Before You Get Cooking:

  • You need two days to make these. The actual prep doesn’t take that long, but they need at least 24 hours to dry or the edible ink will bleed all over when you try to write on them.
  • You can make however many colors/flavors you like. I made pink/almond extract, purple/raspberry extract, and white/vanilla extract. If you’re looking to match the classic conversation hearts, they include: white/mint, yellow/banana, orange/orange, green/lime, purple/grape, and pink/cherry.
  • Food dye stains, so you can wear plastic gloves to avoid staining your skin (although it washes out relatively easily). If you get food dye on your counter, some cleaner with a bit of bleach in it will take it right out.
  • Work with the dough quickly because it starts to dry out and will become hard to work with. If this happens, use a tiny bit of water to moisten it again.
  • You can find the edible food markers at craft stores, and sometimes in the grocery store in the baking aisle.
  • I cut the recipe in half because it makes a ton of candies, but I’ve included the full recipe below. You can make the whole recipe or cut it in half depending on how many hearts you want.
  • You can use whatever sized heart-shaped cutters that you want, but I don’t recommend going too small because you won’t be able to write on them.


Homemade Conversation Hearts

Recipe by Cakespy

Ingredients:

yield: about 70-100 conversation hearts

  • 1 packet (1/4 ounces, or 2 teaspoons) unflavored gelatin
  • 1/2 cup water
  • 2 teaspoons light corn syrup
  • 2 pounds (one bag) confectioners’ sugar, plus extra for dusting your work surface
  • Assorted flavoring extracts of your choice (I used almond extract, vanilla, and raspberry)
  • Assorted food colors, your choice
  • Small heart-shaped cutters
  • Food coloring markers (I used Wilton Foodwriters)

Directions:

  1. Place the corn syrup, gelatin, and water in a small microwave-safe bowl. Stir until the gelatin is well-distributed. Microwave the mixture for 30 seconds, so the gelatin dissolves, and stir well. (Or, you can do this stove-top over low heat).

  2. Pour the gelatin mixture into the bowl of a stand mixer fitted with a paddle attachment. Add one cup of confectioners’ sugar and turn the mixer to low, mixing until the sugar is incorporated. Scrape down the sides of the bowl to ensure that the sugar all gets mixed in.

  3. Continue to add the remaining confectioners’ sugar, one cup at a time, mixing well, until all of the 2 pounds is added. While you’re mixing, periodically stop the mixer and scrape down the bottom and sides of the bowl. Continue mixing at low to medium-low speed until it progresses from a thin, watery liquid to a glaze-like texture to an extremely thick dough.

  4. Once all of the sugar is incorporated and your mixture is thickened, dust a work surface with some of your confectioners’ sugar and scrape the candy out onto the work surface. The candy will be very sticky and stiff. Generously dust the top of the ball of candy with confectioners’ sugar, and begin to knead the candy like bread dough, folding the ball of dough over onto itself, then use the heel of your hand to push it down. Give the candy a quarter-turn, and repeat the process, dusting it with more confectioners’ sugar as often as necessary to prevent it from sticking to the board or your hands. Knead until the candy is no longer sticky, but smooth. I found it kind of like the texture of a pliable clay.

  5. Decide how many colors and flavors of conversation hearts you want to make, and divide the candy dough into that many portions. To flavor and color the candy, take one of the balls and flatten it into a palm-sized disc. Add a few drops of food coloring and a small dot of flavoring extract to the center of the disc, and fold it over on itself. Knead the dough ball, just as you did before, until the color is evenly dispersed throughout the candy, and all streaks have disappeared. You may want to taste-test a tiny piece to decide if you need more flavoring. Repeat this process with remaining balls of candy dough until all of the bits are colored and flavored.

  6. Note: As you finish coloring each ball of dough, wrap each securely in plastic wrap so that they wouldn’t dry out while you finished the rest.

  7. Dust your work surface and a rolling pin with confectioners’ sugar, and roll out one of the candy balls to your desired thickness. Be aware that the thinner you roll it, the more fragile the candy will be.

  8. Use heart-shaped cutters to cut hearts out of the rolled candy, and transfer the hearts to a baking sheet lined with parchment paper. Smaller hearts are more realistic, but larger hearts are easier for writing messages. Once you have cut out your hearts, you can re-roll the scraps to get more shapes out of the candy. Repeat with remaining candy balls.

  9. Allow your hearts to air-dry for at least 24 hours before writing on them. This step is VERY important, because the extra moisture in the hearts will cause the ink to run if you do not let them dry properly.

  10. After the hearts have dried, use the food writing markers to write the messages that come from your heart. Store your conversation hearts in an airtight container at room temperature.

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Thick & Chewy Chocolate Chip Cookies: Perfection

Depending on how long you’ve been following Smart Cookie, you might be asking yourself, “Wasn’t Smart Cookie’s first post on Thick & Chewy Chocolate Chip Cookies?” Allow me to clear up the confusion: Yes. Yes it was. This is the exact same recipe from my very first post.

So why is it making an encore appearance? There are two reasons. First of all, that was my first ever post on Smart Cookie. I had no followers, no fans, no little cookies. I believe this recipe did not get the exposure it deserves. And that brings us to my second reason for reposting it.

These chocolate chip cookies are what I consider to be perfect. Now, I know there are approximately 4.4 million chocolate chip recipes out there, at least 25 percent of which that claim to be “the best.” (Those are not legitimate statistics at all). I am also aware that everyone has a different ideal when it comes to chocolate chip cookies. Some people like them thin; others like them thick. Some people like them chewy; others like them crisp. Some enjoy deep, dark chocolate chips; some enjoy sweet milk chocolate. Therefore, I won’t pretend that these are the world’s idea of the best, most perfect cookies; those do not exist. There cannot be a perfect chocolate chip cookie when there is no universal definition of perfection. However, these cookies are my absolute favorite, everything I’ve ever wanted in a chocolate chipper, and I’m pretty positive you’ll feel the same. So far, everyone who tried them has agreed. So that’s something, right?

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Obsessions: The Cider Mill’s Apple Caramel Pie

The thing about apple pie is that it has been done before (a million different times and a million different ways). Such apple exploitation leads to a general lack of enthusiasm about this dessert, which is rather sad considering it’s an American classic. I’ll be the first to admit that fruit pies in general aren’t my favorite dessert. Don’t get me wrong; I can get down with a slice of pie. It’s just not top on my coveted desserts list.

However, I’m not going to say that all apple pies are boring, because that just wouldn’t be true. When you have a good apple pie, it reminds you why it became a classic American dessert in the first place. You understand why it appears at the end of every holiday meal and why every baker embarks on the noble quest to acquire the ultimate apple pie recipe. When apple pie is good, it’s really good. It just has to be done right.

What is the pinnacle of apple pie in my humble (pie) opinion?

The Clinton Cider Mill’s Apple Caramel Pie.

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Easy Applesauce Cookies

Have you ever looked at a recipe and immediately felt skeptical? I have. Did you then say things to the recipe like, “What? Are you sure?” I have. Did the recipe talk back?

…neither did mine.

Anyway, I had one of those experiences when I looked at the recipe for these Easy Applesauce Cookies. There were no eggs, few ingredients, it used powdered sugar instead of granulated, and no mixer/beater was required, only good ol’ elbow grease. Typically, I don’t delve into anything I’m too uncertain about (I’m not a big risk-taker), but this recipe was sent to me by a reader, yankeegospelgirl, who spoke very highly of it. Who am I to doubt one of you little cookies? And so, I set aside my skeptical attitude and tackled these cookies with confidence.

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Happy Halloween from The Smart Cookie Cook!

Here’s to hoping that your Halloweekend is filled will thrills & chills, tricks & treats, and ghoulish goodies. May your quest for  the best candy be fortuitous and may spooks and spirits find you on that night. In order to properly pep you up for the big event, I have compiled a list of all my best Halloween treats so that you may feed festively all weekend long!

Make-Your-Own Halloween Candy Mini PIes

Treats:

Gnocchi w/ Butternut Squash & Kale

Festive Feasts:

Spooky Rice Krispie Treat Halloween Mask!

College poses many obstacles. It tells me, “Hey, write five in-depth, multiple-step essays in 90 minutes for your honors pysch midterm,” and, “Sit through a 3-hour night class where you learn how to use Microsoft Word, even though you learned that in middle school,” then, “Make a two-faced mask out of ‘found materials’ for Art class.”

Wondering what all of this has to do with Halloween or Rice Krispie Treats? Well, I may not be a psychology expert or physically capable of staying awake through three-hour night classes, but I am okay at art. Initially, when my art teacher asked us to make a mask, I wasn’t exactly thrilled. Quickly, however, that feeling diminished as a light bulb illuminated approximately 2 inches above my head. I realized I had an opportunity here to do what I do best: work with food. Dread quickly turned into excitement.

I’ve never sculpted with Rice Krispie Treats nor worked with fondant before this, but I figured I could work it out easily enough using knowledge acquired from religiously watching Food Network (and Cake Boss on TLC). It really wasn’t all that bad. I whipped up some Rice Krispie treats, molded them while the marshmallows were still molten, let it set, frosted it, covered it in fondant, then decorated it. And there you have it: a 100% edible, two-faced Halloween mask!

The Jack-O-Lantern Side.

The Skull Side.

Although I wouldn’t recommend using this for your Halloween costume (unless sticking your face into Rice Krispies is your thing), it would make a welcomed addition to any Halloween party, as well as an awesome centerpiece to a Halloween-themed table-scape. Once you’re done admiring it, you can eat it!

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How-To: Paint Candy Corn Nails!

Halloween is right around the corner! You can feel the spookiness settling over the dark evenings. You can see the full moon glowing just a bit brighter. You can taste the Halloween candy soon to come your way. And you can just smell the pumpkin as its scent fills kitchens everywhere.

Yes, my little cookies, it is that time of year again, and my favorite time of year, if I may clarify! I love the eerie atmosphere that casts itself upon October. I love the powerful black & orange colors inundating the world around me. I love the spooky, creepy decorations and the grinning jack-o-lanterns and the scary movies. It’s just so much fun!

If you’re going to take part in the creepy carnival that is Halloween, then you’re going to need to be decked out in festive acknowledgements of that frightening day! One great way to show your Halloween spirit is with these sweet Candy Corn Nails. You only need a few things & it only requires a couple steps. They’re fun and festive, and they look good enough to eat!

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