Tuesday, October 30, 2018

Bloody Zombie Guts (cinnamon rolls + cherry pie filling) are a gore-met dessert

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Is there zombodie who you would truly like to frighten? Serve up these gore-met Zombie Guts! This dessert is so easy to make, it's ghoulproof!

Bloody Zombie Guts
  • 1 (21 ounce) can cherry pie filling
  • 2 cans jumbo cinnamon rolls (save icing for later)
  • 3 Tablespoons Challenge butter, melted
  • Red food coloring
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Spoon half of your can of cherry pie filling into the bottom of a 13 x 9-inch pan 
  3. Remove cinnamon rolls from can. Unravel each of the cinnamon rolls so they resemble a long rope.
  4. Bend the unraveled dough around each other in the pan so they resemble intestines.
  5. Brush melted butter on top of rolls and bake for 16 minutes or until the rolls start to turn golden brown.
  6. While it’s baking, mix together icing from cinnamon roll packs, the remaining cherry pie filling, and a few drops of red food coloring.
  7. Remove cinnamon rolls from oven and spoon icing mixture on top before serving.

Thursday, October 25, 2018

Halloween treats to die for!

This week I was planning on creating another fun Halloween recipe, but instead I went on vacation, had too much fun, and didn't do any school work. So I had a LOT to catch up on when I returned home. I regret nothing though! I went to Mackinac Island to plan my wedding! I'm getting married there in June! Mackinac Island is very near and dear to my heart. I'm actually planning on making a travel guide soon. In the meantime, I want to share an "engagement photo" taken on the top of Arch Rock by my dad. It's one of my favorite places on the island!

Now back to Halloween... I'm still planning on sharing one more recipe before the big day next week, but until then here are a few of my favorites from years past!

Red Velvet Brain Dip

Pumpkin Macarons

Monster Sandwich Cookies

Mummy Pumpkin Cheesecake Truffles

Shattered Glass Cupcakes

Shrunken Head Punch

Tuesday, October 16, 2018

Red Velvet "Cauldron Cookies"

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I'm honestly not sure why I love Halloween so much. Maybe because it was so much fun for me when I was a child. My neighbor Melanie would make handmade matching costumes for me and her two sons, and we would spend hours walking to every single house in the neighborhood. It was my favorite night of the year. I don’t think we had specific trick-or-treating hours like most cities in Indiana have now. We had to put together a list of trick-or-treating times for our FOX59 and CBS4 websites last week, and some of the towns only allow trick-or-treating for and hour and a half. That’s ridiculous! I feel bad for those kids!

I currently don’t live in a neighborhood where I can hand out candy, and I don’t know any young children who would allow me to follow along while they trick-or-treat. But that doesn’t make Halloween any less exciting for me. Halloween encompasses a lot of different themes: goofy, scary, cute, etc. And it’s all about having fun!

Each year, I try to make my Halloween treats some of my most creative recipes! A few weeks ago I had an idea to make cookies that were black on the outside and red on the inside. I came up with the idea after seeing this recipe for “Brimstone Bread.” It looks so cool, right?! I love how the black cracks so you see little peeks of red on the inside. I thought about how to do the same thing with a cookie for about a week before the idea came to me just in the nick of time: crinkle cookies rolled in black powdered sugar!

I’m sure many of you are familiar with crinkle cookies. They’re very popular around Christmas time. Essentially, it’s a cookie rolled in powdered sugar, but it gets it’s name because it cracks on top.

I started out by making red velvet cookies using red velvet cake mix. If you have a favorite “made-from-scratch” red velvet crinkle cookie recipe, by all means use that! But I use a box mix because it’s a heck of a lot easier, and we’re going to be rolling them in powdered sugar anyway.

So here’s the deal: as mentioned before, we’re going to roll the dough balls in powdered sugar before baking them, but before we do that, I recommend first rolling them in granulated sugar. The reason being is that the black powdered sugar is an essential part of how the cookie looks at the end, so we want as much of it to stay on the outside of the cookie as possible. The problem is a lot off the time the powdered sugar is soaked up by the fat in the cookie when it bakes, so it disappears for the most part. By rolling the dough in the granulated sugar first, we are creating a barrier between the cookie and the powdered sugar which will help it stay on the outside of the cookie better. I even took it one step further, and I rolled my cookies in black sanding sugar (it looks like black sprinkles) to ensure the effect I wanted was achieved.

After rolling the dough in granulated sugar comes the powdered sugar, of course. But not just any powdered sugar, black powdered sugar. It’s very easy to make! Just blend about a half cup of powdered sugar with gel black food coloring in a food process until it starts to turn black. If it won’t get any blacker, add a little cocoa powder if you want to enhance the effect. Don’t add too much cocoa powder, though, because you don’t want to change the taste of the cookie!

That’s all there is to it! Bake about 10 to 12 minutes until the cookies are just barely set. The black powdered sugar does get your fingers a little messy, but it’s totally worth it!

Also, in case you’re curious, I’m calling them cauldron cookies because I think they look like hot coals burning under a cauldron!

Red Velvet “Cauldron Cookies”
Yield: Makes about 2 dozen cookies
  • 1 (15.25 ounce) box red velvet cake mix
  • 6 tablespoons Challenge butter, melted
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup powdered sugar
  • Black gel food coloring
  • 1/3 cup granulated sugar (or black sanding sugar)
  1. Preheat oven to 350 degrees Fahrenheit
  2. In a large bowl, combine red velvet cake mix, butter, eggs, and vanilla extract. Put in the refrigerator for about 10 minutes so the dough is easier to work with.
Add powdered sugar and black food coloring to food processor and pulse until the powdered sugar starts to turn black. It will probably turn more gray than black, but that’s okay. You can add cocoa powder in 1 Tablespoon increments if you want the color to be a little deeper.
  3. Place the powder sugar and granulated sugar in separate, shallow dishes.
  4. Scoop out a 1-inch diameter ball of dough. Roll it in the sugar to coat before transferring it to the powdered sugar and rolling to coat. 
  5. Place dough on baking sheet and bake 10 to 12 minutes until cookies are just barely set. 
  6. Remove cookies from oven and let cool before serving.

Tuesday, October 9, 2018

Chocolate Jack-O'-Lantern Bowls

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

If you haven’t realized it by now, I cannot get enough of these edible chocolate bowls! This is the third occasion that I’ve made them!

The first time I tried making them was 2 years ago for Chocolate Ice Cream Day. Chocolate bowls + chocolate ice cream sounded like a winning combination to me.

Most recently, I made them for Easter. I added cheesecake inside the bowls and a little lemon curd so they looked like eggs. They were pretty darn cute, if I do say so myself.

And now they’re jack-o’-lanterns in my latest creation!

When you finish making the bowls, you can fill them with anything. I wanted them to look a little spooky, so I decided to use dirt pudding with gummy worms! It made for a delicious 2-in-1 treat!

Before you skip down to the recipe READ HERE: Do not, I repeat, DO NOT dip the balloons in the chocolate while it’s still hot. The balloons will explode, causing a huge mess in your kitchen (been there, done that!).

Let the chocolate cool at least 10 minutes and test the temperature of before dipping them. Add oil if you’re worried about the chocolate stiffening too much.

Chocolate Jack-O-Lanterns
Yield: Makes about 8 to 10 bowls

  • Pudding mix
  • 2 cups milk
  • 20 Oreos, crushed
  • 4 ounces Challenge cream cheese
  • 1/4 cup Challenge butter
  • 1/4 cup powdered sugar
  • 12 ounces white chocolate, melted
  • Orange food coloring
  • Oil, as needed
  • Chocolate frosting or melted milk chocolate for decorating


  1. Whisk pudding mix with milk for several minutes until non clubs remain and set aside.
  2. Put Oreos into gallon bag and crush until they’re in small pieces
  3. Mix together cream cheese, butter, and powdered sugar until smooth. Add in crushed Oreos and mix until combined. Refrigerate until ready to serve.
  4. Melt white chocolate until smooth. Add orange food coloring until chocolate reaches desired color of orange.
  5. The chocolate may seize up and not mix well when you add the food coloring. That’s okay! Just make it easier to stir by adding a little oil at a time,
  6. This is IMPORTANT: Let chocolate cool for about 15 minutes until you dip the balloons. Otherwise, they’ll explode!
  7. Dip balloons in chocolate so bottom portion and part of sides are completely covered. Set on baking sheet covered in wax paper and refrigerate for 20 minutes.
  8. Pull bowls out of refrigerator and decorate using melted dark chocolate or brown frosting so they look like jack-o-lanterns. Pop balloons and peel them away from inside of egg.
  9. Fill bowls with pudding about halfway. Then add the Oreo dessert and gummy worms.
  10. Refrigerate until ready to serve. 

Tuesday, October 2, 2018


If you could choose only one food to eat for the rest of your life, what would you choose? I always ask people this question, mainly because I’m hoping they’ll ask me the same thing.

If I could only choose one food to eat for the rest of my life, I would choose tacos, and let me tell you why! You see, tacos are very versatile. You can change the shell, the meat, the toppings, etc. There are limitless options.

Also, they’re actually not unhealthy, contrary to what a lot of people believe. They have carbs, protein, and veggies.

I’ve made a lot of taco dishes for my blog over the years (like this taco lasagna), and I’m excited to share another one today.

Let me introduce you to the guaco-taco! It’s essentially a taco in an avocado. But I stopped out the inside of the avocado, made guacamole with it, and added it back to the shells. I then topped it with taco meat, pico de gallo, and cheese. In a weird way, it’s a very similar concept to a twice-baked potato.

You can make the taco meat and veggies ahead of time for this dish, but I recommend waiting to cut into the avocados until you’re ready to serve the meal because avocados generally turn brown quickly.

Yield: Makes 4 tacos (4 avocado halves, 2 whole avocados)
  • 1/2 pound ground beef or other meat of your choice
  • 1 packet taco seasoning
  • 2 avocados
  • 1/2 red onion, diced
  • 1/2 jalapeño, diced
  • 1/4 cup cilantro
  • 1 Tablespoon lime juice 
  • 1/2 teaspoon salt
  • Additional toppings of your choice, like cheese, pico de gallo, shredded lettuce, and sour cream
  1. Cook ground beef until it is no longer pink. Mix in taco seasoning, and set aside.
  2. Cut open avocados and remove pits. Scoop out avocado flesh into bowl and mash. Gently stir in red onion, jalapeño, cilantro, lime juice and salt.
  3. Add mixture back into avocados so they’re filled halfway. You’ll have some left over.
  4. Top with taco meat, and your other favorite toppings like cheese, pico de gallo, and sour cream.

Pin It button on image hover