I recently received an email from the people at BettyCrocker.com (and I’m still wondering if it was a fluke because me? People at BettyCrocker.com took time out of their day to email me?!) asking me if I wanted to take some General Mills cereal and come up with a spooky Halloween treat. Of course I said yes!

They sent me a bunch of General Mills favorites and as soon as I saw Golden Grahams, I thought graham cracker crust. Too obvious though. I looked over and saw Cocoa Puffs and knew what had to be done. I wanted to go with a black/orange theme for Halloween (yes, I know Cocoa Puffs are brown but close enough!) and though pumpkin would be perfect. Because hey, if you haven’t heard, I really love freakin pumpkin.

They turned out seriously delicious. The Cocoa Puff crusts were so good, and I was glad that you could tell they were more than just chocolate crusts. The pumpkin mousse was light and fluffy and perfect on top of the Cocoa Puffs.

If you’re looking for Halloween goodie ideas, head over to Betty Crocker! They’ve got some great ideas to get you in a spooky mood!

Pumpkin Mousse Tartlets with Cocoa Puffs Crust
  • 3 cups crushed Cocoa Puffs
  • 1 1/2 sticks 12 tablespoons butter, melted
  • 1 cup canned pumpkin
  • 1 1/2 cups heavy cream
  • 2/3 cup sugar
  • 1/4 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla
  • 16 mini tartlet pans
  1. Combine crushed Cocoa Puffs and butter until the cereal is moistened. Press into tartlet pans. Bake at 350 for 10 minutes. Allow to cool before popping out of pans.
  2. In a saucepan, combine pumpkin, 1/2 cup heavy cream, sugar, and pumpkin pie spice. Bring to a boil, lower temperature, and allow to boil for 5 minutes. Remove from heat. Cool completely before proceeding.
  3. Beat remaining 1 cup of heavy cream and vanilla to stiff peaks. Fold in pumpkin mixture. Pipe (or spoon) the mousse into the tartlet shells. Serve cold. Make 16 tartlets.


Bread machines are one of those things I never really saw the need for until I had one. Now it’s one of my favorite kitchen gadgets! It’s especially helpful on those weeks when your husband somehow racks up $200 of cell phone charges and you are all of the sudden too cheap to even pay $2 for a loaf of bread. Not that I know anything about that. *ahem*

I am forever on a search for the perfect wheat bread. I want about half wheat, half white and oats. That’s not asking for much but almost every recipe calls for honey. And a ton of it! I love honey in bread but it’s just too expensive to be pouring 1/2 cup in each loaf I make.

Anyway, this bread might be my favorite. No honey. Perfect texture. Soft (but not too soft) crust even without buttering it. It’s delicious!

I used my bread machine to mix the dough and then I shaped it and put it in a loaf pan because I hate the shape of bread machine loaves. Feel free to let your bread machine do all the work, especially if it’s as hot where you are as it is here! Might as well just use one appliance, right?

Bread Machine Wheat Oat Bread
  • 1 1/4 cups water
  • 2 tablespoons milk
  • 2 tablespoons vegetable oil
  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon vital wheat gluten
  • 1/2 cup oats
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 2 teaspoons yeast
  1. Add ingredients according to your bread machine. Bake on wheat setting.


My child is fruit crazy. He would choose a pear over m&ms or a peach over a cookie, but the one thing he won’t pick fruit over is ice cream. The kid looooves ice cream. So for this I decided to combine his 2 favorites.

This is so simple, it’s not even a recipe. Kiwis and sugar. That’s it. And you need an ice cream maker, I guess.

It turned out to be so pretty and so delicious. My husband said it was too tart, but I think kiwi sorbet should be kind of tart. A super sweet kiwi would just be bizarre.

Kiwi Sorbet
  • 8 kiwis peeled and diced
  • 1/2 cup sugar
  1. Combine kiwis and sugar in blender and blend until smooth. Transfer to ice cream maker, freezing according to manufacturers instructions.


Sorry ya’ll, I stopped eating beef (for the most part) awhile ago so I skipped this week’s CEiMB recipe. The recipe was for a grilled Thai beef salad that I know my husband would’ve loved so if you’re interested, be sure to check out Jen Bâ’s Cooking Carveout.

I did, however, make a recipe that the CEiMB girls made a couple months back.

My grandparent’s celebrated their 50th anniversary this past weekend and the food was as cajun as it gets. We had gumbo, jambalaya, and crawfish fettuccini and just hearing about the menu got me craving some jambalaya. Ellie has a recipe, called Jambalaya with Shrimp and Ham, that sounded delicious and took no time to make.

It was so good. My husband isn’t usually a big fan of “soupy” meals but he raved and raved about this one. The flavors all worked perfectly together and the ham was a nice compliment to the shrimp.

Anonymous New York has the recipe up if you want the recipe.


I cannot even begin to tell you the awesomeness of this cake. It was seriously the best cake I’ve had in a long, long time.

I pulled this recipe out of a magazine just incase I ever had an abundance of blueberries that needed to get used up. It wasn’t really a recipe that made me super excited but I figured it would be a good enough. After one taste of the batter I knew it was love.

This cake is so soft, sweet but not too sweet, and the turbinado sugar on top gives it the perfect crunch. Oh ya’ll, I wish I hadn’t eaten it all the day I made it because I could really go for some more.

I’m also fascinated by how the blueberries start out on top but end up all along the bottom.

Blueberry Buttermilk Cake
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 stick butter softened
  • 2/3 cup sugar
  • 1/2 teaspoon vanilla
  • 1 large egg
  • 1/2 cup well-shaken buttermilk
  • 1 cup fresh blueberries
  • 1 tablespoon turbinado sugar
  1. Preheat oven to 400 with rack in middle. Butter and flour a 9-inch round cake pan.
  2. Whisk together flour, baking powder, baking soda, and salt.
  3. Beat butter and 2/3 cup sugar with an with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
  4. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
  5. Spoon batter into cake pan, smoothing top. Scatter blueberries evenly over top and sprinkle with turbinado sugar.
  6. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto plate.