Pumpkin Cake Pops

#2 found my Bakerella Cake Pops book and poured through it the other day.

He found the recipe for Pumpkin Cake Pops and so sweetly asked if I would make them with him.

So I did.

You start out with melted white almond bark.

Add orange food coloring (I used Americolor gel).

I could have added more orange to make it darker but you get the drift.

We are a little out of order here

Here are the dipped ones (sorry the color is so off but they are orange).

My assistant decided to do a few himself.

Such concentration.

Here is what the goal was.

We made several as you can see.

Unfortunately, our edible marker was dreadful.

Please, don't buy this brand.

If I'd only checked amazon before buying, I would have learned how terrible these markers are.

The brand you really need is Americolor.

I used a spice cake and vanilla frosting.

These were a hit with my kids (even though the marker was frustrating).

*And the green stem was a minty tic-tac.  My boys don't like mint so we opted for stem-free pumpkins!

Garden?

Would you care to know that I just harvested yet another zucchini, several tomatoes and a boat-load of jalapenos?  I haven't even been tending the garden lately and just happened to go check on it.  I was amazed at what was there waiting for me!  I'm sure it's because of two things:  1) I'm awesome (as we all know) and 2) I babied the thing the whole summer, until the boys went back to school in mid-August.  And now, even though I've been neglectful, she's still producing.  I guess I got the green thumb from Granny Mabel.  Sorry Sister!

Halloween Goodies

I have several ideas in store for my kiddos in the next few days leading up to Halloween.  We're planning to make pumpkin cake pops, sugar cookies in the shapes of moons, skulls, cats, and pumpkins, mummy munch, haunted house brownies and pick your poisen spider web cupcakes.  I'm cool.

Mexican Steak

Oh how I wish I had a picture of that mexican steak.  It was delish and we're having it again this week!  I found the recipe out of Cook's Country magazine and then just adapted it a little.

Grill a steak.
Combine a topping of cilantro, sliced green onion, garlic and olive oil.
That's it.
When steak is done to your liking, top it with the mexican topping and let the meat rest.
Eat it.
No joke - it was restaurant worthy!

This Week's Menu 10/3

Monday:  Spiced beef and dumplins (Paula Deen)
               Cracked Black Pepper Jasmine Rice (Whitney Miller)
               Fruit

Tuesday:  Mexican Steak (Cook's Country)
               Crispy Potatoes
                Salad
                Fruit

Wednesday:  Meatloaf w/ Mushroom Gravy (Cook's Country)
                     P-Dub Creamy Mashed Potatoes
                    Green Beans
                    Rolls

Thursday:  Roast, carrots, noodles, rolls

Friday:  Chili and Grilled Cheese

Saturday: OUT TO EAT

Sunday:  Burgers on the grill
              Crab Cakes (Whitney Miller)
              Cheese Noodles (Paula Deen)
              Heavenly Pie (Cook's Country)