A Beautiful Mess

Strawberry Pretzel Salad

Emma Chapman — Sun, 04 Oct 2026 13:00:00 +0000

Most folks call this strawberry pretzel salad but in my family it is simply called jello salad. This recipe is something my late great-aunt Ina used to make for big family dinners. To me, this feels like the quintessential Thanksgiving or Christmas side dish, as it just feels very retro and Midwest to me.

There are many variations of Strawberry Pretzel salad, so here is what you can expect from this recipe. This is a dessert OR sweet side dish in three layers: pretzel crust, cream cheese center, and a strawberry-cranberry Jello top.

I like to add a sugared cranberries garnish along the edge just for a festive look, but this is totally optional.

As I mentioned, this is my great-aunt Ina’s recipe. I had to get it from my grandmother who delivered it to me as a handwritten photocopy, which I loved. I pretty much stick to her Jello salad recipe with one variation which I’ll share below.

Strawberry Pretzel Salad Ingredients:

Strawberry Jello mix
Cranberry juice
Frozen strawberries
Cream cheese
Cool Whip
Granulated white sugar
Butter
Pretzels

How to Make Strawberry Pretzel Salad:

This is a layered dessert that requires some setting time. So, it’s best to make this the day before you plan to serve it. Personally, I love a make ahead recipe, especially when I’m prepping for a big meal.

Layer 1 = Crushed pretzels and melted butter that get baked into a crust.

Layer 2 = Softened cream cheese, Cool Whip, and sugar get blended together and then layered over the cooled crust.

Layer 3 = Strawberry Jello mix made with cranberry juice and frozen strawberries are added to the top layer. Then, allow the dessert to fully set (covered in the refrigerator) before serving.

Tips for Making Jello Salad:

For the strawberry Jello, I follow the directions on the box, substituting the cold water for cold cranberry juice instead. This adds more flavor and a tartness to this sweet side dish.
I like to pulse the frozen strawberries in a food processor a couple times before adding to the Jello mix. My aim is not to completely puree them, but leave some variance in texture, as you can see in the photos here.
This recipe is best made in a 9×13 pan. However, as you can see, I made it in a slightly smaller dish as pictured here. This is totally fine—it just means your layers will be a little thicker and it may take a little longer for the Jello to fully set.

More Holiday Desserts

Is strawberry pretzel salad a side dish or dessert? Honestly, I’ve had it served both ways before, so it’s entirely up to you. Here are some other holiday desserts you might like:

Eclair No-Bake Cake – another delicious layered dessert
15 Pumpkin Desserts
Caramel Apple Cheesecake
Easy 3 Ingredient Fudge

FAQ

Frequently Asked Questions

How long does Jello salad last in the refrigerator?

Hot Toddy Recipe

Emma Chapman — Fri, 02 Oct 2026 23:00:00 +0000

I love a classic hot toddy. In this post we will teach you to make the best hot toddy and customize it to your taste. This recipe is usually made of just four ingredients- hot water, whiskey, fresh lemon juice, and honey.

As soon as the cold weather starts to set in I feel in the mood for this drink. A great option for the cold winter months and anytime you have a sore throat or the flu. As soon as you feel the cold symptoms coming on, make yourself a nice hot toddy. Of course, no need to be ill to try this drink- these are delicious and cozy all winter long.

More hot cocktails + drinks: Irish Coffee, Mulled Wine, Hot Buttered Rum, Glühwein (German Mulled Wine), Medicine Ball, Turmeric Latte.

What does it taste like?

A hot toddy is a sweet, warm whiskey cocktail. The top flavors are whiskey and honey. It tastes like a hot tea with honey and whiskey added. If you don’t like whiskey you can make this recipe using dark rum, scotch or flavored whiskey like Fireball, which is cinnamon flavored whisky. You can taste the liquor, so choose one you enjoy the flavor of.

Hot Toddy Ingredients

Hot Water We recommend using filtered water if your water at home has any taste to it at all.
Whiskey Our favorite is Tennessee Whiskey. You can also use Bourbon, Irish Whiskey, Japanese Whiskey, Scotch or Dark Rum. The flavor does come through, so choose your personal favorite.
Lemon Juice freshly squeezed is a must for this recipe.
Honey A generous squeeze of honey will help soothe your throat and sweeten this drink.

The best glassware to serve this in is a clear mug. Here’s the exact ridged mug we used in these photos.

How To Make a Hot Toddy

First, add whiskey and honey to a mug.

Next, pour in the hot water. Give that a couple stirs to make sure the honey dissolves.

Add lemon and/or a cinnamon stick to garnish.

Tips for Making

If you want to be able to sip your drink right away use water around 140°F to 150°F. This is warm, but not boiling hot.
Rub the outside rim of your mug with lemon before serving.
My favorite secret ingredient to add to a hot toddy is a handful of fresh mint leaves. It creates the best sensory experience ever.

Variation Ideas

Flavored Tea Any flavor that goes well with the spirit you are using (I like to use lemon, ginger, or cinnamon)
Apple Flavor Make an apple hot toddy by adding half a packet of apple cider mix to your drink. Or use a full packet and replace the tea entirely.
Add Ins Add a star anise, an orange slice, a clove-studded orange wedge, a whole cinnamon stick, or a lemon peel. These are all great garnish ideas that add flavor to your drink. You could also add mulling spices.
Maple Syrup Replace honey with maple syrup for a nice cozy variation. You can also use agave nectar as a substitution for honey.

Need more hot toddy recipes?

Sweet Tea Hot Toddy
Cranberry Spiced Hot Toddy
Apple Cinnamon Hot Toddy
If you enjoy scotch try a Rusty Nail cocktail.
Best alcohol-free drink when you are sick is Medicine Ball Tea

After a cold day, I love a hot toddy! Cheers.

P.S. Check out 40 Fun Cocktails to Make at Home for more recipes!

Classic Honey Toddy

A simple hot cocktail with only four ingredients

Course Drinks

Cuisine American

Keyword cocktails, hot toddy

Prep Time 3

Total Time 3

Servings serving

Calories 149kcal

Author Emma Chapman

Equipment

1 Hot water kettle
1 mug

Ingredients

1 ½ ounces whiskey or bourbon
1 cup hot water
2 teaspoons honey
lemon

Instructions

Add the whiskey and honey to a mug.
Add the hot water. I like to heat the water to between 140°F to 150°F, but whatever you usually make hot tea at is fine.
Stir so the honey dissolves.
Add a lemon slice.

Notes

You can swap out the lemon for any citrus including orange. Squeeze to release some juice, or you can peel the rind and add that as garnish too.

Here are a few things you can add to spice a simple hot toddy up: cinnamon sticks, spices like nutmeg or turmeric, apple cider mix, tea that goes well with the spirits you are using.

You can use whiskey, bourbon, or rum—just use one you would sip (not a white rum or something that should be mixed in with stronger tasting ingredients).

Nutrition

Sweet Potato Pie

Emma Chapman — Thu, 01 Oct 2026 15:07:00 +0000

I love dessert. And there’s really nothing better than a slice of pie at the end of an epic meal. If you feel similar, you NEED to make this sweet potato pie recipe. It’s creamy, flavorful and really easy to make. I like to top this sweet potato pie with toasted homemade marshmallows, but you could absolutely use store-bought or skip the marshmallows and simply top with whipped cream.

Related: Next up, try my sweet potato casserole, pumpkin cheesecake or no-bake pumpkin pie.

Sweet Potato Pie Ingredients

Sweet potatoes
Mascarpone cheese
Granulated white sugar
Brown sugar
Salt
Eggs
Milk
Vanilla extract
Butter
Cinnamon
Nutmeg

I often use store-bought pie crust, BUT if you want to make your own please try our favorite pie crust recipe.

How to Make Sweet Potato Pie

First, bake the sweet potatoes. (You can use canned sweet potatoes if you prefer.)Set out the mascarpone cheese so it can soften while you bake the potatoes. Once they are baked and cool enough to handle remove the skins and mash them into a puree.

In a stand mixer, beat the mascarpone cheese until creamy (the goal is to eliminate lumps in the final filling). Add the mashed sweet potatoes and beat until combined. Add the sugars and salt, and beat until combined. Add the eggs, half of the milk, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and nutmeg, and beat until incorporated.

I used a store-bought pie crust this time. Simply follow the directions to pre-bake the crust slightly. Then add the filling to the crust.

Once you’ve poured the filling into the crust, bake at 350°F for 48-50 minutes, until the center is set but the pie may still have a slightly jiggle to it if you were to shake it. A little jiggle is OK, but you don’t want the pie to look like liquid (like it did before baking). Allow to fully cool before serving or storing.

Tips & Notes

Really mash the sweet potatoes well before beginning to make the pie filling. You can use a food processor or immersion blender to puree them so no lumps remain.
I like to whip the softened mascarpone before incorporating to get a silky smooth texture.
You can substitute mascarpone for cream cheese.
If you notice the edges of your pie crust beginning to look burnt, wrap them in aluminum foil or use a pie shield as the pie finishes baking.
You can store leftover sweet potato pie in an airtight container in the refrigerator for up to three days. If you topped with marshmallows, these will harden in the cold temperature, so you may want to rewarm in the microwave for 30 seconds before serving again. If you are using whipped cream, don’t add it until you’re ready to serve.

Sweet Potato Pie

A creamy, flavorful pie made from fresh sweet potatoes.

Course Dessert

Cuisine American

Keyword sweet potato pie

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 543kcal

Ingredients

For the pie:

8 ounces mascarpone cheese softened
2 cups sweet potatoes mashed
⅓ cup granulated white sugar
⅓ cup brown sugar
¼ teaspoon salt
2 eggs
1 cup milk
1 teaspoon vanilla extract
¼ cup butter melted
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 pie crust

Instructions

First, bake the sweet potatoes. Set out the mascarpone cheese so it can soften while you bake the potatoes.
Once they are baked and cool enough to handle remove the skins and mash them into a puree.
In a stand mixer, beat the mascarpone cheese until creamy. Add the mashed sweet potatoes and beat until combined.
Add the sugars and salt, and beat until combined. Add the eggs, half-milk, and melted butter, and beat until combined.
Add the vanilla, cinnamon, and nutmeg, and beat until incorporated.
If using a store-bought pie crust, simply follow the directions to pre-bake the crust slightly. Then add the filling to the crust.
Once you’ve poured the filling into the crust, bake at 350°F for 48-50 minutes, until the center is set but the pie may still have a slightly jiggle to it if you were to shake it. A little jiggle is OK, but you don’t want the pie to look like liquid (like it did before baking).
Allow to cool before serving or storing.

Notes

You can top this sweet potato pie with store-bought marshmallows or whipped cream instead.

Nutrition

BEST Baked Macaroni and Cheese

Emma Chapman — Wed, 30 Sep 2026 13:00:00 +0000

This is my all-time favorite baked macaroni and cheese recipe. I’ve been making it for years (I originally published this baked mac recipe in 2012 and very little has changed). This is my most requested recipe I make at big family events like Thanksgiving or Christmas. And personally, it’s one of my favorite recipes on our site.

Why do I love this Baked Macaroni Recipe so much?

It’s simple. The “craziest” ingredients you’ll find here are cayenne and pepper jack cheese. Which you can omit or swap if you have heat-aversion eaters or kids you are serving this too.
It’s easy. From start to finish you could make this dish in about an hour.
This is a classic! No eggs. No evaporated milk. Just a basic recipe that’s truly delicious.
Small batch. This isn’t a giant casserole made to feed 50. You can bake this in an 8×8 pan. But, if you want to double it you can easily bake it in a 9×13 pan which is more often what I do.
Not bland! Some baked macaroni and cheese recipes can be a little on the boring side. With the addition of garlic, cayenne, and pepper jack cheese there is flavor and spice to balance out the creaminess of this dish.

Baked Macaroni and Cheese Ingredients

Macaroni noodles
Butter
Garlic
All-purpose flour
Cayenne
Salt
Black pepper
Milk
Chicken stock – or vegetable
Pepper jack cheese
Cheddar cheese
Breadcrumbs – homemade recipe in the card below
Chives – or green onions

How to make Baked Macaroni and Cheese

In a pot boil salted water. Add pasta and cook until al dente. Once cooked drain and set aside.
In the meantime, in a large pot, melt the butter. Add the garlic and cook for one minute.
Add the cayenne and a big pinch of salt and pepper.
Add the flour and whisk to combine. Cook over medium heat, so it bubbles as it cooks. Stir every so often and allow to cook for a few minutes. This is called a roux. It’s the texture of a paste.
Now, pour in the stock and milk. Reduce the heat to a medium/low and whisk so the roux becomes well incorporated.
Stir in the pepper jack cheese and half the cheddar and stir until melted.
Add the pasta to the cheese sauce and pour into your baking dish. Top with remaining cheese, chives and then breadcrumbs.
Bake (covered in foil) at 350°F for 20 minutes.
Remove the foil and continue to bake for 8-10 minutes until golden brown and edges bubble.

Can You Make Baked Macaroni and Cheese Ahead?

Yes. I will often make this up to adding the breadcrumbs and baking. If you keep the bread crumbs stored separately, you can cover this dish and keep in the refrigerator and then bake (adding the breadcrumbs) the next day or even the day after.

What is the Best Cheese to Use for Macaroni and Cheese?

For this recipe, I like a mix of sharp cheddar and pepper jack. You can use other cheeses instead like gruyere, Colby, Monterey Jack, or gouda — just be sure to use something with low moisture (not fresh mozzarella) and plenty of flavor.

And while for some recipes I do not recommend pre-shredded cheese (because it is coated in anti-clumping ingredients and can affect things like sauces) I don’t think it makes a huge difference to this recipe. I’ve used pre-shredded and not and I think either is fine for this homemade Mac recipe.

Should You Cover Your Mac and Cheese When Baking?

Yes. I cover the top of the dish in aluminum foil for the first 20 minutes of baking. Then, I uncover the dish and let it bake another 8-10 minutes.

You want the casserole to bake but you do not want the breadcrumbs to burn in the process.

I mentioned this on our podcast recently, but this is my ultimate comfort food! I love this for holidays, like Thanksgiving. But I also really love to make this now and again alongside a protein for a special dinner. I’ve even requested it for my birthday in the past.

This makes 4-6 servings, so at our house it lasts for a few meals. Enjoy! xo. Emma

Best Baked Macaroni and Cheese

classic baked macaroni and cheese with no eggs or evaporated milk

Course Main Course, Side Dish

Cuisine American

Keyword baked macaroni and cheese

Prep Time 12

Cook Time 28

Total Time 40

Servings servings

Calories 447kcal

Author Emma Chapman

Ingredients

8 ounces macaroni noodles
4 tablespoons butter
3 cloves garlic minced
¼ cup all-purpose flour
¼ teaspoon cayenne
salt and pepper
1 cup milk
¾ cup chicken or vegetable stock
1 ½ cups pepper jack cheese shredded
1 cup cheddar cheese shredded
1 cup breadcrumbs see note for how to make your own
2 teaspoons chives chopped

Instructions

In a pot, heat enough water to cover the pasta plus a few teaspoons salt over high heat until boiling. Add pasta and cook until al dente. Stain and set aside.
In the meantime, in a large pot, melt the butter. Add the garlic and cook for one minute.
Add the cayenne and a big pinch of salt and pepper.
Add the flour and whisk to combine. Cook over medium heat, so it bubbles as it cooks. Stir every so often and allow to cook for a few minutes. This is called a roux. It's the texture of a paste.
Now, pour in the stock and milk. Reduce the heat to a medium/low and whisk so the roux becomes well incorporated.
Stir in the pepper jack cheese and half the cheddar and stir until melted.
Add the pasta and pour into your baking dish. Top with remaining cheese, chives and then breadcrumbs.
Bake (covered in foil) at 350°F for 20 minutes.
Remove the foil and continue to bake for 8-10 minutes until golden brown and edges bubble.

Notes

To make your own breadcrumbs, take 3 pieces of bread and bake them at 350°F until very toasty on both sides. I sometimes do this while the oven preheats and I’m preparing the rest of this recipe. Just keep an eye on it.

Once toasted, pulse in a food processor to make breadcrumbs.

Nutrition

EASY Apple Cobbler

Emma Chapman — Mon, 28 Sep 2026 13:02:00 +0000

Recently, we went apple picking with some friends and I came home with way too many apples. Many of them were on the sour side, perfect for baking! This old-fashioned apple cobbler recipe could not be easier and it’s so delicious! The apples are soft and cinnamon-y with a soft, spongy cake top. This cobbler isn’t overly sweet, so it’s perfect topped with a scoop of vanilla ice cream or a good amount of whipped cream.

While I love crispy, sour apples (like Granny Smith), in this apple cobbler you can absolutely use any apples you have on hand.

Related: Next, try apple pie bars, apple dumplings, homemade caramel apples, homemade candy apples, or no-bake caramel apple cheesecake.

Apple Cobbler Ingredients

Apples – I prefer sour varieties for baking like Granny Smith but any apples will do
Brown sugar
Cinnamon
Butter
Granulated white sugar
Vanilla extract
Eggs
Milk
All-purpose flour
Baking powder
Salt

I do highly recommend vanilla ice cream or whipped cream to top this with as it’s not an overly sweet cobbler. You could also drizzle on a little caramel sauce to the ice cream if you’re feeling in a caramel apple mood.

How to make Apple Cobbler

Peel the apples and slice into thin pieces. Place in a 9×11 baking pan and toss with the brown sugar and cinnamon.

In a large mixing bowl, stir together the butter and granulated white sugar. Then, stir in the eggs, vanilla, and milk until combined.

In a smaller bowl, whisk together the flour, baking powder, and salt. Stir the dry ingredients into the wet ingredient bowl until a batter forms (similar to cake batter consistency).

Spoon the batter over the top of the apples and use the bottom of the spoon to spread the batter in an even layer.

Bake at 350°F (177°C) for 40 minutes, covering with foil for the first half. The edges should begin to brown when done.

Tips and Notes

I used 9 small/medium apples for this recipe. But if your apples are store-bought they are likely larger and you may only need around 6. The best way I’ve found to gauge this is to add the apples (whole) to the baking dish and when you can’t easily add more you have enough.
You could add a drizzle of caramel sauce to the apples before spooning the batter on top.
You can mix pears in with apples in this cobbler recipe with similar results.

Frequently Asked Questions

How is apple cobbler different from apple crisp?

Corpse Reviver Cocktail

Elsie Larson — Sat, 26 Sep 2026 18:08:00 +0000

The Corpse Reviver No. 2 is a pre-Prohibition cocktail recipe created to be so strong that it could revive your hungover corpse. Originally, it was served as a morning drink. This cocktail is both equal parts sweet and strong with a hint of bitterness. Can it really cure hangovers? We’ll let you be the judge of that.

More Classic Cocktails: Old Fashioned, Manhattan, Negroni, Aviation, The Last Word, Sidecar.

Ingredients in a Corpse Reviver

Absinthe – This drink starts off with a rinse of absinthe in the glass.
Gin – Specifically London Dry Gin.
Lillet Blanc – A French aperitif made with fortified wine. The original recipe was made with Kina Lillet. Lillet Blanc is actually a new formulation of the original Kina Lillet with less alcohol, less sugar, and less bitter quinine.
Orange Liqueur – Such as triple sec or cointreau.
Lemon Juice – Freshly squeezed citrus balances this recipe.

The best glassware to serve a Corpse Reviver in is a Nick and Nora cocktail glass or a coupe glass. We recommend chilling your glasses before making this recipe. Simple keep some in the freezer to pull out when you want a chilled cocktail.

How to Make a Corpse Reviver

Rinse the inside of a chilled cocktail glass with absinthe. Swirl it around the inside of the glass until the surface is lightly coated. Discard the excess absinthe.

In a cocktail shaker with ice, combine gin, Lillet Blanc, orange liqueur and lemon juice. Shake for 10-15 seconds until well chilled.

Strain and pour into your prepared cocktail glass.

Garnish with a lemon twist or a luxardo cherry.

History

This recipe can be traced back to the 1870s. This recipe is Corpse Reviver No. 2. It’s the best known version to this day. Corpse Reviver No. 1 was made with cognac, Calvados and sweet vermouth.

The Corpse Reviver No. 2 lost some popularity but was revived (see what I did there?). In Harry Craddock’s 1930 book, “The Savoy Cocktail Book.” This book reintroduced dozens of classic drinks to cocktail enthusiasts of the 1930s.

When you order a Corpse Reviver, remember that it is stronger than it tastes. Harry Craddock famously said, “Four of these taken in swift succession will un-revive the corpse again.” Always drink responsibly.

What is Absinthe?

I always feel like a badass pulling out my bottle of absinthe. It’s been immortalized in famous paintings by Picasso and Degas as well as one of my favorite films of all time: Moulin Rouge (2001). Absinthe was illegal in the United States for almost 100 years. It had a reputation as a hallucinogenic substance (this is pure myth and scientifically disproven).

Absinthe tastes like anise and fennel (or licorice). It is a little more rare in cocktail recipes, so if you buy a bottle be sure to make a Sazerac as well.

Tips & Substitutions

Substitutions – You can use Cocchi Americano Blanco or dry vermouth instead of Lillet Blanc if you like. Many bartenders have strong loyalties to one or the other—the only way to know for sure is a comparative test to see what you prefer.
Chilled Glass – For such a simple recipe a chilled coupe glass makes a big impact and elevates the whole recipe.
Play With Flavors – Stir in a bit of rosemary simple syrup or lavender simple syrup to create a unique flavored take on this classic drink.

Frequently Asked Questions

What is in a Corpse Reviver?

Homemade Mulling Spices – for Apple Cider and more!

A Beautiful Mess — Fri, 25 Sep 2026 13:03:00 +0000

If you are an adult craving a little magic in your life, maybe a little potion making, then make your own mulling spices. Yes, you can buy pre-made mulling spices if you prefer. But you won’t feel like an autumn witch like I do. Plus, if you make your own you can customize them to your own preferences.

What are mulling spices for? To mull something simply means to heat it as well as sweeten or flavor. You can mull wine, hot toddies, cider, tea, yourself in a bath I suppose, etc. I mostly use these homemade mulling spices in mulled wine, wassail or apple cider. They also would be perfect for a stove simmer or as a homemade gift.

Related: homemade Starbucks Medicine Ball and Cinnamon Dolce Syrup

Mulling Spices Ingredients

Cinnamon sticks
Cardamom pods
Allspice berries
Whole cloves
Star anise
Dried orange peel
Whole black peppercorns

You can add other spice ingredients like whole nutmeg or other dried citrus rinds like lemon peel. This is one of those ‘recipes’ that is super customizable, but I do give a detailed list in the recipe card below if you prefer to follow something exact you can!

How to make Mulling Spices

In a large ziplock bag add the cinnamon sticks, cardamom pods, allspice berries, cloves, star anise and black peppercorns. Use something heavy, like a rolling pin, to smash the mixture a few times. Then add the dried orange peel to the mixture.

The goal to have something that resembles a potpourri, not a well blended spice mix. You can smash these in a food processor or blender but pulse only a few times if you do because again, you don’t want a fine grain but rather something that will impart flavor but can then be easily removed from a liquid.

You can store the mulling spices all together or in individual bottles or bags. You can also easily double or triple this recipe if you are making a bunch for gifts.

Notes & How to Use Mulling Spices

The goal with smashing the spices is to break them into small pieces, but not necessarily pulverize it. The mulling spice mix should still be the consistency of potpourri.
Use 1/4 cup of this mix (or more) to one gallon of apple cider.
Use 2 tablespoons of this mix (or more) to one bottle of wine.
Add the mulling mix, in a small cheesecloth bag, to the liquid and simmer for 15-20 minutes or more. The longer the mixture simmers the stronger the flavors will become.
If you are giving this as a gift it’s nice to add a note on how much / how long to simmer.

More Hot Drink Recipes

Frequently Asked Questions

Do mulling spices go bad?

EASY Halloween Cake Pop Ideas

Laura Gummerman — Wed, 23 Sep 2026 13:02:00 +0000

When it comes to Halloween, there are lots of treats to choose from but Halloween cake pops are a great way to serve fun bits of cake on sticks decorated for the occasion. We’ll show you three ideas for how to make an easy eyeball cake pop, a bat cake pop, and a mummy cake pop all with step-by-step instructions.

You could also make these Oreo Cake Pops for a no-bake option! And whether it’s food, desserts, costumes, or decoration ideas you need, we’ve got tons of ideas to make this Halloween special!

Looking for more Halloween treats? Check out:

Want an easy no-bake “cake pop” idea? Try using large marshmallows on a stick and get to the decorating right away!

Tips for Making Cake Pops:

Add your icing to your cake crumble in small quantities so you just get the point of having enough for it to stick together.
Use a small cookie scoop to scoop cake mixture so you get even portions for each cake pop.
Make sure your cake balls are well chilled before coating.
Have your decorations nearby and prepped to go so you can attach them while the chocolate is still melted.
You can use a tall glass to pour your melted chocolate in so you have a little dunk tank to fully submerge your cake pop into.
Want colored cake pops? Add a little gel food coloring when you smush together your cake and icing for a fun color surprise!
Use orange candy melts to create a pumpkin cake pop, pipe on a face with black icing and place a chocolate chip upside down on top for the stem.
Try using a pumpkin spice cake mix with cream cheese frosting for extra fall flavor!

Cake Pop Ingredients:

Cake mix: For this cake pop recipe, you can use any flavor of boxed cake mix: chocolate, vanilla, red velvet, yellow, etc. Be sure to check your cake mix to ensure you have whatever other cake ingredients the mix recommends for baking (eggs, oil, etc.).

Can of frosting: You will also need one container of store-bought frosting. I like to use anything with a simple texture like vanilla, chocolate, or strawberry.

Cake pop sticks: While it’s most common to use sticks like this, you can also use lollipop sticks, forks, or edible items like pretzel rods!

Candy melts: These melting wafers are the easiest way to get that chocolate coating as they melt easily and come in lots of color options.

Microwave or Double Boiler: You can melt candy melts in the microwave, but you can also use a double boiler to do it on the stove top or a chocolate melter like this one.

Edible decorations: For these Halloween cake pops you’ll want candy eyeballs for the mummy and bat, Oreo-type cookies for the bat wings, chocolate chips for the bat ears, green candy melts or a large candy eye for the eyeball and an edible marker to draw on the red veins. Feel free to decorate with sprinkles or other edible candies!

Frequently Asked Questions

Can you use chocolate chips instead of candy melts for cake pops?

Pumpkin Juice – Harry Potter Inspired Recipe

Elsie Larson — Mon, 21 Sep 2026 13:02:00 +0000

I’ve recently been reading Harry Potter with my children and we had so much fun making our own Butterbeer recipe. The next Harry Potter-inspired recipe we wanted to try: Pumpkin Juice! This recipe is inspired by the one served at The Wizarding World of Harry Potter at Universal Studios. You can serve this beverage iced or hot and with or without a whipped topping. We hope you enjoy this magical treat for wizards and muggles alike.

More recipes for kids: Shirley Temple, Roy Rogers Drink, Orange Julius, Wendy’s Frosty, Pink Lemonade.

Pumpkin Juice Ingredients

Apple Cider – Anything you can find in the juice aisle at your local grocery store will work. You can even use apple juice if you can’t locate apple cider.
Pumpkin Puree – Yes, the same thing you use to make pumpkin pie filling. You may even have a can hiding in your pantry already.
Granulated White Sugar – To add a hint of sweetness.
Vanilla Extract – For some added depth and flavor.
Pumpkin Pie Spice – A blend of spices that includes cinnamon, nutmeg, cloves and ginger.

This is a pitcher recipe. I also used these glasses that resemble pumpkins and some orange striped paper straws.

How to make Pumpkin Juice

In a pitcher, combine apple cider, pumpkin puree, vanilla, pumpkin spice and sugar.

Stir with a whisk or wooden spoon until ingredients are fully combined.

Serve over ice or warmed on the stovetop.

What does Pumpkin Juice taste like?

This drink has a strong pumpkin flavor mixed with apple cider. If I tasted it without knowing what it was, I would probably have guessed it to be a pumpkin spiced apple cider.

Tips for Making

If you’ve hosting a Harry Potter party, we recommend also serving Butterbeer, chocolate frogs, every flavor beans and pumpkin pasties. This recipe is perfect for birthdays, Halloween parties or the kids table at Thanksgiving!
We love this recipe served on ice. If you want to try a warmed version, heat it on the stovetop to a simmer on medium heat (not to a boil) and enjoy it in a mug.
If you don’t want to stir for several minutes, you can take a shortcut and use a blender to combine your ingredients.
If you don’t have pumpkin pie spice on hand, you can substitute with half cinnamon and half allspice.
Can you make this recipe ahead? Yes, this can be made ahead and stored in the fridge up to 48 hours before serving.

Harry Potter Books

If you’re interested in experiencing Harry Potter with your kids, we are loving these Harry Potter books which have pop ups as well as the illustrated version.

More fun recipes for kids

We’re off to catch the Hogwarts Express—see you next time!

Harry Potter Pumpkin Juice – NEEDS RECIPE CARD

Learn to make Pumpkin Juice from Harry Potter at home.

Course Drinks

Cuisine American, English

Keyword Pumpkin Juice, Pumpkin Juice Recipe

Prep Time 5

Servings people

Calories 145kcal

Author Elsie Larson

Equipment

1 pitcher

Ingredients

8 cups apple cider
1 cup pumpkin puree
¼ cup sugar
1 teaspoon pumpkin spice
1 teaspoon vanilla

Instructions

In a pitcher, combine apple cider, pumpkin puree, vanilla, pumpkin spice and sugar.
Stir with a whisk or wooden spoon until ingredients are fully combined.
Serve over ice or warmed on the stovetop.

Notes

If you’ve hosting a Harry Potter party, we recommend also serving Butterbeer, chocolate frogs, every flavor beans and pumpkin pasties. This recipe is perfect for birthdays, Halloween parties or the kids table at Thanksgiving!
We love this recipe served on ice. If you want to try a warmed version, heat it on the stovetop to a simmer on medium heat (not to a boil) and enjoy it in a mug.
If you don’t want to stir for several minutes, you can take a shortcut and use a blender to combine your ingredients.
If you don’t have pumpkin pie spice on hand, you can substitute with half cinnamon and half allspice.
Can you make this recipe ahead? Yes, this can be made ahead and stored in the fridge up to 48 hours before serving.

Nutrition

Pumpkin Cheesecake Recipe

Emma Chapman — Sat, 19 Sep 2026 13:10:00 +0000

I love all things pumpkin but this pumpkin cheesecake recipe really takes the cake. Lol. I’ve been using this recipe since 2013 because it’s simple, easy to make and absolutely delicious. If you are in need of a pumpkin cheesecake recipe this season, this is it!

This pumpkin cheesecake has a graham cracker crust and a thick and creamy cheesecake that is perfectly spiced for the season. This is like if pumpkin pie and cheesecake got together and had an easy-to-bake baby.

Related: Love pumpkin? Next, try Pumpkin Cake, Pumpkin Pasties, Pumpkin Cookies, Pumpkin Muffins, Pumpkin Butter or Pumpkin Juice. You may also want to make your own homemade Pumpkin Spice Latte.

Pumpkin Cheesecake Ingredients

Graham crackers
Unsalted Butter
Cream cheese
Granulated white sugar
Brown sugar
All-purpose flour
Vanilla extract
Pumpkin puree
Pumpkin pie spice
Eggs
Salt

You will also want whipped cream for the topping. Store-bought or make your own!

How to make Pumpkin Cheesecake

First, make the crust by grinding up the graham crackers. This is super easy in a food processor or blender. Stir together with the melted butter. Press into your pan lined with parchment paper. Bake at 350°F for 8-10 minutes.

Cream together the softened cream cheese, sugar and brown sugar until smooth. Stir in the flour and pumpkin puree. Stir in the spices, vanilla extract and salt. Now stir in the eggs, one at a time until just combined. Do not overmix. Scrape down the sides of the bowl as you stir.

Pour batter over the prepared crust. Reduce the oven temperature to 300°F and bake for 1 hour and 10 minutes. The edges will look slightly puffed while the center will still have a slight jiggle. Allow to cool, then refrigerate until chilled (about 3 hours or overnight).

Notes & Substitutions

I line the square baking pan with one square piece of parchment that is larger than the pan and then I cut slits in each corner. Another option is to line the pan with two pieces of parchment cut into rectangles and overlapping each other in the center.
Pumpkin puree is not the same as pumpkin pie filling, but the cans look very similar at the grocery store. Pumpkin puree should only have one ingredient: pumpkin.
To soften cream cheese, I leave it out on my kitchen counter overnight, still in the package. Another option is to microwave it in a microwave-safe container for 30-45 seconds until soft. You want it softened as this will help prevent lumps in your cheesecake.
This cheesecake will look puffed up after baking, but as it cools it will settle back down.
If you’d like even more seasonal flavor you could swap the graham crackers for gingerbread or gingersnap cookies. Any dry cookie, like a graham cracker, can work in this recipe.
You can bake this pumpkin cheesecake recipe in a standard 9-inch springform cheesecake pan if you prefer. Simply reduce the baking time to 1 hour instead of 1 hour and 10 minutes.
You can store this cheesecake covered in the refrigerator for at least 3 days and likely longer. I would wait to add whipped cream until you are ready to serve.

More Seasonal Recipes

Serve cold with a little fresh whipped cream on top. Enjoy! xo. Emma

Note: Back in 2013, when I first published this recipe, I baked it as individual cheesecakes in a special pan I got as a wedding gift. It wasn’t a standard pan, not easy to find, so although this recipe hasn’t changed all that much it has been retested for a standard 8×8 square baking pan, which is much more common and easy to find. I hope this update makes this recipe all the more accessible. That being said, many of the older comments reflect questions around that original pan or the individual cheesecake size.

Pumpkin Cheesecake

Course Dessert

Cuisine American

Keyword cheesecake, pumpkin, pumpkin cheesecake

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings

Calories 572kcal

Author Emma Chapman

Equipment

8×8 square baking pan

Ingredients

½ cup graham cracker crumbs 24 graham crackers
¼ cup butter melted
32 ounces cream cheese softened
1 cup granulated white sugar
¼ cup brown sugar
2 tablespoons all-purpose flour
1 cup pumpkin puree
1 tablespoon pumpkin pie spice
½ teaspoon salt
4 eggs

Instructions

First, make the crusts by grinding up the graham crackers. This is super easy in a food processor. Stir together with the melted butter.
Press into your pan lined with parchment paper. Bake at 350°F for 8-10 minutes.
Cream together the softened cream cheese, sugar and brown sugar until smooth.
Stir in the flour and pumpkin puree. Stir in the spices, vanilla extract and salt.
Now stir in the eggs, one at a time until it is all just combined. Do not overmix this, but watch out for any lumps. Scraping down the sides of the bowl as you can should cut back on those pesky lumps.
Pour batter over the prepared crust. Reduce the oven temperature to 300°F and bake for 1 hour and 10 minutes.
Allow to cool and refrigerate until chilled (about 3 hours).

Notes

I line the square baking pan with one square piece of parchment that is larger than the pan and then I cut slits in each corner. Another option is to line the pan with two pieces of parchment cut into rectangles and overlapping each other in the center.

To soften cream cheese, I leave it out on my kitchen counter overnight, still in the package. Another option is to microwave it in a microwave-safe container for 30-45 seconds until soft. You want it softened as this will help prevent lumps in your cheesecake.

This cheesecake will look puffed up after baking, but as it cools it will settle back down.

You can bake this pumpkin cheesecake recipe in a standard 9-inch springform cheesecake pan if you prefer. Simply reduce the baking time to 1 hour instead of 1 hour and 10 minutes.

You can store this cheesecake covered in the refrigerator for at least 3 days and likely longer. I would wait to add whipped cream until you are ready to serve.

Nutrition

A Beautiful Mess

Strawberry Pretzel Salad

Strawberry Pretzel Salad Ingredients:

How to Make Strawberry Pretzel Salad:

Tips for Making Jello Salad:

More Holiday Desserts

FAQ

Frequently Asked Questions

How long does Jello salad last in the refrigerator?

Hot Toddy Recipe

What does it taste like?

Hot Toddy Ingredients

How To Make a Hot Toddy

Tips for Making

Variation Ideas

Classic Honey Toddy

Equipment

Ingredients

Instructions

Notes

Nutrition

Sweet Potato Pie

Sweet Potato Pie Ingredients

How to Make Sweet Potato Pie

More Reader Favorite Pie Recipes

Tips & Notes

Sweet Potato Pie

Ingredients

For the pie:

Instructions

Notes

Nutrition

BEST Baked Macaroni and Cheese

Why do I love this Baked Macaroni Recipe so much?

Baked Macaroni and Cheese Ingredients

How to make Baked Macaroni and Cheese

Can You Make Baked Macaroni and Cheese Ahead?

What is the Best Cheese to Use for Macaroni and Cheese?

Should You Cover Your Mac and Cheese When Baking?

Best Baked Macaroni and Cheese

Ingredients

Instructions

Notes

Nutrition

EASY Apple Cobbler

Apple Cobbler Ingredients

How to make Apple Cobbler

Tips and Notes

Frequently Asked Questions

How is apple cobbler different from apple crisp?

Corpse Reviver Cocktail

Ingredients in a Corpse Reviver

How to Make a Corpse Reviver

History

What is Absinthe?

Tips & Substitutions

Frequently Asked Questions

What is in a Corpse Reviver?

Homemade Mulling Spices – for Apple Cider and more!

Mulling Spices Ingredients

How to make Mulling Spices

Notes & How to Use Mulling Spices

More Hot Drink Recipes

Frequently Asked Questions

Do mulling spices go bad?

EASY Halloween Cake Pop Ideas

Looking for more Halloween treats? Check out:

Want an easy no-bake “cake pop” idea? Try using large marshmallows on a stick and get to the decorating right away!

Tips for Making Cake Pops:

Cake Pop Ingredients:

Frequently Asked Questions

Can you use chocolate chips instead of candy melts for cake pops?

Pumpkin Juice – Harry Potter Inspired Recipe

Pumpkin Juice Ingredients

How to make Pumpkin Juice

What does Pumpkin Juice taste like?

Tips for Making

Harry Potter Books

More fun recipes for kids

Harry Potter Pumpkin Juice – NEEDS RECIPE CARD