Outdoor Halloween Scavenger Hunt

I found some Scavenger Hunt clues on Pinterest for this Outdoor Scavenger Hunt. The props either came from Dollar General or were things I already had in my Halloween decorations. I did not use all of the clues from the website because I didn't have all of the supplies, but here is a link to all of them: https://www.scavenger-hunt-fun.com/halloween-clue-hunt.html

The kids took flashlights and lanterns and did this in the dark. 

Clue 1: 

I put the next clue and a key in a separate bag that was placed inside of a bag of slime. 

Clue #2: They say that bats come out at night

But don't be overcome with fright

A bat hangs in the shed somewhere

And your next clue is hidden there

Clue #3

Clue #4

Clue #5

Clue #6

Look on the yard, look all around

Or your next clue will not be found

Beware the woman dressed in black

Your clue is hidden in her hat

Clue #7

I had cauldrons of treats waiting for them inside. 

A Book, a Cake, and a Craft Celebration

Rachel has loved all of the Jan Thomas books since she was a toddler. Four years ago, we realized that one of the books featured a birthday party for one of the characters. We decided it would be a fun tradition to celebrate the birthday every year with a cake and a craft. This year we made turnip tissue paper crafts with the book and cake.

Taco Bell Enchirito Copycat Recipe

 

Ingredients: 

1 pound hamburger

1/4 cup flour

1 Tbsp chili powder

1 tsp salt

1/2 tsp dried, minced onion

1/2 tsp paprika

1/4 tsp onion powder

pinch garlic powder

2/3 cup water

1 can refried beans (although I didn't use the whole can)

soft shell tortillas

1/4 onion, diced

1 can enchilada sauce

2 cups shredded cheddar cheese

Mix the flour and seasoning together in a bowl. Add the hamburger.

 Mix the two together with your hands. 

Brown the hamburger mixture with the 2/3 cup water. Cook until the meat is fully cooked. It does resemble the paste-like meat mixture you will recognize from Taco Bell. 

I warmed up the refried beans in the microwave. Then scoop a layer of beans on your shell. Add a layer of the cooked meat and top with diced onions. Roll the shell and place in a baking pan. Fill the shells until your meat mixture is gone. Top with the enchilada sauce and cheddar cheese. Bake at 350 degrees for about 8-10 minutes, or until the cheese is melted. 

Pumpkin Bundt Cake with Cinnamon Glaze

 For National Pumpkin Day, David and I decided to try a new recipe from the website Just So Tasty. We added our own glaze to the original.  

Ingredients: 

2 1/2 cups flour
1 Tbsp pumpkin pie spice
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1 cup canola oil
1 cup sugar
3/4 cup brown sugar
2 tsp vanilla
3 eggs
 1 15 oz can pumpkin

Glaze: 

1 cup powdered sugar

1 tsp cinnamon

1 tsp vanilla

2-3 Tbsp milk or coffee creamer

Put the flour, pumpkin pie spice, baking soda, baking powder, and salt in a bowl. Whisk together. 

In a separate bowl, mix the canola oil, sugar, brown sugar, vanilla, eggs, and pumpkin. Use a hand mixer until smooth. Add the dry ingredients 1/2 cup at a time until mixed fully. 

Pour in a greased and floured Bundt pan. Bake at 350 degrees for 55 minutes. 

Mix the glaze ingredients in a bowl and spread over the cake after it has cooled about 10 minutes. 

Chocolate Cupcakes with Cream Filling

 

For National Chocolate Cupcake Day, we decided to make some special chocolate cupcakes. 

Ingredients: 

1 box of chocolate cake mix plus the eggs, oil, and water to make the cupcakes

Cream filling: 

1 1/2 cups sugar

1/3 cup water

2 egg whites

1/4 tsp cream of tarter

1/4 tsp salt

1 tsp vanilla

Ganache

1 cup chocolate chips

1/4 cup heavy cream

I started by making a batch of box chocolate cupcakes. Take them out of the pan and let them cool on a wire rack. 

Meanwhile, make the filling. 

In a metal bowl, mix the sugar, egg whites, water, cream of tarter, and salt. Place the bowl on top of a small saucepan that has a small layer of boiling water. Make sure the water doesn't touch the bowl with the sugar mixture. Using a hand mixer, beat the sugar mixture for about 7 minutes. The water should continue simmering while you are mixing the sugar mixture. When the mixture gets glossy, pull it off the heat and add the vanilla. Beat for about 2 more minutes. 

Core out the center of the cupcakes. I put the cream filling in a Ziploc bag and cut the tip off the bag. Squeeze the filling into the centers of the cupcake. Top with the tips of the cored pieces of the centers. 

To make the ganache, I just put the chocolate chips and cream in a bowl and heated it in the microwave for 30 second intervals until it was melted. Dip the cupcakes into the ganache. Then use the remaining cream filling to put swirls on top.