Spiked Apple Cider & Brown Buttered Treats

Who doesn’t love the smell of fall………..

The smell of crisp apples, cinnamon sticks, nutmeg and I have to say it….pumpkin spice….call me a basic bitch lol but who doesn’t love this time of year. A chance to wear your favourite sweaters, warm up with a hot beverage and enjoy the cooler weather……..

Every Halloween we make a batch of hot apple cider to sip on while passing out Halloween candy and watching our favourite Halloween Movies. (See my favourites here Spooktacular Halloween) We like to keep a bottle of Smirnoff Caramel or Vanilla Vodka on hand for the adults to add if they wish to spice up their apple cider. At the lake house, we lived in a small community where all the parents would group together and walk house to house with the kids. I always had to go cups filled with the cider to keep them warm on their travels. Normally I do this in our crock pot and let it warm with cinnamon sticks, but since we won’t be passing out any this year since we’re in a rental, I think we will downsize and make a stove top option. Store bought cider will work but try and get a natural version with no added sugar. I like to use apple juice and spice it up how I choose.

Spike Apple Cider

Yield: 4-10 Servings


2 Cinnamon sticks

1 to 2 jugs of natural apple juice (depends on # of guests)

1-2 Cups water

Caramel vodka (more or less as you like)

Cooking Directions
In a medium pot, combined water with apple juice over medium-low heat. Add the  cinnamon sticks once you reach a light simmer, reduce heat to low. Remove cinnamon sticks or they will form a film on top.

Pour into heat resistant mugs or glasses.

I like to add the vodka individually as not everyone will be drinking and children can enjoy this beverage after walking around the chilly evening sorting through their candy.

Keep the cider on a low simmer on the stove to enjoy throughout the night.

Brown Butters Rice Treats

Yield: 10-12 Servings


6 Cups Mini Marshmellows

8 cups Rice Krispies

1 Tablespoon Milk

2 Teaspoons Vanilla (I like this one Simply Organic Vanilla)

4 Tablespoons Butter + More for greasing your dish & spatula

Generous 1/4 teaspoon of Course Sea Salt + more to sprinkle with

Cooking Directions
Grease your dish 8″ x 10″ baking pan with butter or cooking spray and set aside.

Gather all your ingredients and have everything pre measured. You will be continuously stirring and you don’t want your butter to burn.

In a large pot, melt your butter over medium-low heat. Continue to stir butter for between 7-10 minutes or until butter has brown. The butter will have a white foam at first keep stirring until you see a beautiful deep brown colour and can smell a beautiful nutty aroma.

Once butter is brown mix reduce heat to low and throw in your vanilla & salt. Stir until combined and add in 6 cups of the marshmallows. Continue to stir and cook on low and stir until marshmallows at almost melted through.

Once marshmallows are cooked through add milk and remaining 2 cups of marshmallows.

Stir until marshmallows are almost fully melted but with some marshmallow pieces still in tact.

Turn off heat but leave pan on the stove. Add all your rice Krispies cereal and stir with your greased wooden spoon.

Once mixed together, pour mixture into your greased pan and use a greased spatula to press the mixture into the pan nicely.

Top with a little coarse sea salt and allow to cool before cutting. Store in an airtight container

I made a few Ghost shapes with my  Wilton Ghost Cookie Cutter and iced a few for Nora, but these are truly delicious on their own and don’t need anything added!




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