Graveyard Brownie Bites

Graveyard Brownie Bites

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These chocolatey Graveyard Brownie Bites are fun Halloween treats. They’re easy to make and great fun for everyone. Get the kids involved dusting the tombstones, crushing cookies and squeezing on the blood for some spooky fun!

Brownie bites stacked three high on a wooden rack scattered with cookie crumbs in preparation for Graveyard Brownie Bites.

The two-bite brownie base is key for these tasty treats. They’re soft and chewy but hold up well to be decorated any way you’d like.

Thin chocolate wafer cookies are very versatile and in this recipe double as the dirt and tombstones. The tombstones are created by cutting the wafer into thirds, tapering the cut inward towards the bottom. The sides that get cut off are crushed and used for decorating as dirt. I was able to find edible candy bones but use what you can find. Spiders and worms would also be great choices. Finish by decorating with red decorator gel to mimic blood Wilton Red Gel from Amazon. The most important thing to remember is to have lots of fun creating a spooky sweet treat.

Graveyard Brownie Bites resting on crumbled cookie dirt scattered with sculls and bones.

Graveyard Brownie Bites resting on crumbled cookie dirt scattered with sculls and bones.
Graveyard Brownie Bites
Print Recipe
    Servings Prep Time
    36 mini brownies 60-80 minutes
    Cook Time Passive Time
    12 minutes 60 minutes
    Servings Prep Time
    36 mini brownies 60-80 minutes
    Cook Time Passive Time
    12 minutes 60 minutes
    Graveyard Brownie Bites resting on crumbled cookie dirt scattered with sculls and bones.
    Graveyard Brownie Bites
    Print Recipe
      Servings Prep Time
      36 mini brownies 60-80 minutes
      Cook Time Passive Time
      12 minutes 60 minutes
      Servings Prep Time
      36 mini brownies 60-80 minutes
      Cook Time Passive Time
      12 minutes 60 minutes
      Ingredients
      Servings: mini brownies
      Instructions
      1. Preheat oven to 350°F.
      2. Prep 36 non-stick mini muffin tin cups by either spraying generously with non-stick spray or greasing and flouring. See note.
      3. Chop the semi-sweet chocolate and measure out 4 ounces. In a large bowl combine the 4 ounces of chocolate with the butter and microwave at 30-second intervals until melted, stirring often.
      4. Whisk in the sugar, eggs, and vanilla until fully combined.
      5. Sift in the flour, cocoa, baking powder, and salt directly into the bowl. Whisk to combine just until the dry ingredients are incorporated.
      6. Scoop the batter into prepared mini muffin cups using a level 2 tbsp scoop.
      7. Bake on the centre rack for 12 minutes. Remove to a cooling rack and allow to cool completely in the pan.
      8. Meanwhile, prepare the tombstones but slicing each cookie wafer into thirds, tapering the bottom slightly inward toward the center piece to create a tombstone shape. Reserve the side pieces that have been cut off.
      9. Crush reserved cookie wafers that have been cut off the sides to a fine crumb that resembles dirt and set aside.
      10. Dust each tombstone piece with a small amount of powdered sugar by rubbing the sugar lightly onto the cookie wafer.
      11. Melt the remaining 3 ounces of chopped chocolate in a small bowl in the microwave using 30 second intervals and stirring often until melted.
      12. Remove brownie bites from the pan and spread the tops with a small teaspoon of melted chocolate. Immediately sprinkle with crumbled cookie wafers and press lightly to adhere.
      13. Push a tombstone wafer into each brownie bite, cutting a small slit in the brownie if needed to push in far enough to hold in place.
      14. Decorate with candy bones, spiders, or worms as desired. Drizzle with red decorating gel to mimic blood. Serve and enjoy!
      Recipe Notes

      - I have used both pan preparation methods with similar results.  The key is to allow the brownie bites to cool completely in the pan before trying to remove them.  Loosen the tops from the pan with a sharp knife if necessary. Twist the brownie lightly to loosen and the brownie should pop out.

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      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Spiced Coconut Loaf

      Spiced Coconut Loaf

      I can’t speak for everyone but quick breads were some of the very first things I ever baked. My earliest memory of this included making blueberry muffins from a mix. Even the blueberries were included in a small tin. Next came a lemon pudding cake, also from a mix but fondly remembered as we often had it when my grandma was visiting. Even though these first memories are baked goods from a mix, they were still the beginning of tasty things to come, like this amazing Spiced Coconut Loaf.

      This wonderful loaf is a coconut lover’s dream! It’s tender with a bit of chewiness from the coconut, lightly spiced and topped with a coconut glaze and toasted coconut. It’s one of my favourites!

      What is a quick bread?

      Quick bread is a very broad term given to any bread that is not leavened with yeast but rather other leavening agents such as baking powder and baking soda. This would include baked items such as cornbread, muffins, soda bread, etc.

      They’re generally quick to prepare, require little mixing and can be baked right away. This makes quick breads easy, convenient and versatile. The varieties are endless really and they are such a great way to learn and have fun with baking.

      Want more wonderful quick bread recipes?

      Banana Bread

      Chorizo Cheddar Bread

      Chocolate Cherry Loaf

      Author: Compelled to Cook, adapted slightly from Bon Appetit Spiced Coconut Loaf Cake

      Whole baked Spiced Coconut Loaf drizzled with glaze and sprinkled with toasted coconut that rests on a wire rack draped with a red checkered towel that is scattered with strawberries.
      Spiced Coconut Loaf
      Print Recipe
        Servings Prep Time
        1 loaf 30-35 minutes
        Cook Time Passive Time
        4-45 minutes 10 minutes
        Servings Prep Time
        1 loaf 30-35 minutes
        Cook Time Passive Time
        4-45 minutes 10 minutes
        Whole baked Spiced Coconut Loaf drizzled with glaze and sprinkled with toasted coconut that rests on a wire rack draped with a red checkered towel that is scattered with strawberries.
        Spiced Coconut Loaf
        Print Recipe
          Servings Prep Time
          1 loaf 30-35 minutes
          Cook Time Passive Time
          4-45 minutes 10 minutes
          Servings Prep Time
          1 loaf 30-35 minutes
          Cook Time Passive Time
          4-45 minutes 10 minutes
          Ingredients
          Servings: loaf
          Instructions
          Loaf
          1. Preheat oven to 350℉, spray a loaf pan with non-stick spray and line with parchment, allowing the ends to overhang the loaf pan slightly.
          2. In a small bowl whisk together first 6 dry ingredients. Set aside.
          3. In a small bowl whisk together coconut cream and sour cream. Set aside.
          4. Using a stand mixer fitted with a paddled attachment or electric mixer beat brown sugar and butter together until smooth and light. Beat in one egg at a time until incorporated.
          5. Beat in a third of the dry ingredients, and then a half of the wet ingredients, alternating thirds of the dry and half of the wet until just combined (do not overmix). Stir in coconut.
          6. Spread evenly into prepared pan and bake for 40-45 minutes or until a toothpick inserted comes out clean.
          7. Cool for 5-10 minutes and then lift out of pan using the overhanging parchment. Peel off parchment and allow to cool completely on a wire rack.
          Glaze
          1. In a small bowl whisk together powdered sugar and coconut cream until smooth. Toast almonds in a 350℉ oven for 10-12 minutes.
          2. Drizzle glaze over loaf and garnish with toasted coconut.
          Recipe Notes

          -If you cannot find coconut cream, you can use full fat coconut milk by chilling the coconut milk to solidify the solids and pouring off a 1/4 of the liquid prior to mixing together. This will make it thicker and creamier. The coconut milk I usually buy is seperated at room temperature so no chilling is required.

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          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Irish Cream Cupcakes

          Irish Cream Cupcakes

          I just couldn’t resist making these creamy and chocolatey Irish Cream Cupcakes to help celebrate St. Patrick’s Day this year.  They’re a fun and tasty way to celebrate Irish heritage and religion by lacing both the cupcakes and the frosting with Irish Cream.  These cupcakes are deliciously moist and not too sweet with a white chocolate ganache frosting. Good any day of the year in my opinion.

          So what’s the Irish in Irish Cream anyway?

          Simply put, Irish Cream is a creamy liqueur made with Irish Whiskey, which can only be named as such if distilled on the island of Ireland, among other regulations.

          What are we celebrating on St. Patrick’s Day?

          St. Patrick’s Day is a cultural and religious celebration recognizing the patron Saint of Ireland, St. Patrick who died on March 17th, 461. He is best known for bringing Christianity to Ireland.

          Why do we wear green?

          Ireland is also known as The Emerald Isle, referencing green.

          St. Patrick used the green shamrock as a tool to teach people about the holy trinity.

          Green is one of the primary colours of the Irish flag.

          Wearing green makes you invisible to Leprechauns, who are said to pinch anyone not wearing green, and that’s reason enough for me LOL!

          A single Irish Cream Cupcakes sits in focus in the foreground. It sits on a black cooling rack draped with a green and white checkered towel. The background is blurry.
          Irish Cream Cupcakes
          Print Recipe
            Servings Prep Time
            24 cupcakes 60 minutes
            Cook Time Passive Time
            16-18 minutes 4+ hours
            Servings Prep Time
            24 cupcakes 60 minutes
            Cook Time Passive Time
            16-18 minutes 4+ hours
            A single Irish Cream Cupcakes sits in focus in the foreground. It sits on a black cooling rack draped with a green and white checkered towel. The background is blurry.
            Irish Cream Cupcakes
            Print Recipe
              Servings Prep Time
              24 cupcakes 60 minutes
              Cook Time Passive Time
              16-18 minutes 4+ hours
              Servings Prep Time
              24 cupcakes 60 minutes
              Cook Time Passive Time
              16-18 minutes 4+ hours
              Ingredients
              White Chocolate Ganache
              Chocolate Cupcakes
              Servings: cupcakes
              Instructions
              White Chocolate Ganache
              1. Heat cream and Irish cream in a small pot until just at a simmer.
              2. Add chopped white chocolate and butter to a medium size bowl. Pour hot cream over white chocolate and allow to sit for 5 minutes. Whisk until smooth. Cover with plastic wrap directly on the surface and chill until cold, about 4 hours or up to 24 hours in advance.
              3. Using an electric mixer or stand mixer fitted with a whip, whisk ganache until light and fluffy, about 3 minutes. Use immediately or chill until ready to use.
              Chocolate Cupcakes
              1. Preheat oven to 350℉ and line 24 muffin tins with paper liners.
              2. Using an electric mixer or stand mixer fitted with a whip attachment combine all ingredients EXCEPT the water and whisk until smooth, about 2 minutes. Add boiling water and stir to combine.
              3. Pour or scoop 1/4 cup of batter into prepared tins. Bake for 16-18 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool enough to handle, then remove to a cooling rack to cool completely.
              4. Frost with white chocolate ganache frosting.

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              Affiliate Disclosure

              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
              Cardamom Date Squares

              Cardamom Date Squares

              Cardamom Date Squares

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              These are no culinary school squares, in fact, Cardamom Date Squares are far from the many cakes and pastries I made while attending culinary school.  Truth is, I don’t remember making many squares like this. The focus was all about pastries, cakes, and classics like Peach Melba and Crepes Suzette.  However, at the time as a young adult, I still had to live in the real world, and happily collected an array of home maker popular books such as Company’s Coming, Best of Bridge and Betty Crocker.   

              It’s within these dated books that I find some of the best treats, including my favourite recipe for Date Squares.  Being who I am though, left me no alternative but to give the recipe a tweak in Compelled To Cook fashion, and Cardamom Date Squares emerged, buttery and golden from my kitchen. A splash of orange juice and a sprinkle of cardamom gives my favourite date square a hint of something different and delicious. I’m in no way a hoarder, but there are certain books I refuse to get rid of, no matter how old and out dated they are.  Because in my mind they’re a classic in their own right.  

              Recipe for Cardamom Date Squares adapted from:  Company’s Coming Matrimonial Squares

              Cardamom Date Squares
              Print Recipe
                Servings Prep Time
                36 squares 40 minutes
                Cook Time
                30 minutes
                Servings Prep Time
                36 squares 40 minutes
                Cook Time
                30 minutes
                Cardamom Date Squares
                Print Recipe
                  Servings Prep Time
                  36 squares 40 minutes
                  Cook Time
                  30 minutes
                  Servings Prep Time
                  36 squares 40 minutes
                  Cook Time
                  30 minutes
                  Ingredients
                  Servings: squares
                  Instructions
                  1. Preheat oven to 350℉ and lightly butter a 9"x9" baking pan. Line bottom and two sides with parchment, allowing a slight overhang.
                  2. In a medium sauce pan over medium heat combine dates, granulated sugar, orange juice, orange zest and water. Allow to come to a simmer and cook uncovered for 8-10 until soft and jammy. Remove from heat and set aside.
                  3. In a large bowl combine oatmeal, flour, brown sugar, cardamom, baking soda and salt. Cut in butter using your fingers or pastry cutter until butter is pea-size and the mixture holds together when lightly squeezed.
                  4. Evenly press a generous half of the oat mixture (about 3 cups) into the bottom of the prepared pan. Spread the dates evenly over oats. Add the remaining oat mixture, pressing slightly. Bake in preheated oven for approximately 30 minutes until golden. Remove from the oven and allow to cool completely. Remove from the pan by lifting the overhanging parchment and cut into desired squares.

                  Chocolate Hazelnut Affogato

                  Chocolate Hazelnut Affogato

                  Think of Chocolate Hazelnut Affogato as an adult ice cream float.  Instead of fizzy pop poured over ice cream, you have hot bold espresso laced with Frangelico liqueur.  Gently melting and swirling with chocolate ice cream, whipped cream and toasted hazelnuts. Incredibly easy and oh so good.

                  The term Affogato is Italian for “drowned” whereby one drowns their ice cream with hot espresso. There are many variations out there and it’s fun to be creative by using flavoured espressos, other flavours of gelato or ice cream and of course different liqueurs. I personally love the combination of chocolate and coffee, so this Chocolate Hazelnut Affogato was exactly what I was craving.

                  This recipe also gave me cause to dust off my espresso machine which probably hadn’t been used for 6 years!! I know, it’s a shame. Call it life, laziness, or forgetfulness there’s little excuse not to have it out and ready for amazing coffee. My husband and I used to spend quality time together, making and enjoying frothy milk topped coffee swirled with flavoured syrup and sometimes caramel. I miss those days a lot! So now that my espresso maker is polished, primed and supplies purchased my excitement is renewed and serious coffee drinking can begin.

                  Recipe adapted slightly from Dessert for Two, Hazelnut Moch Affogato

                  Chocolate Hazelnut Affogato
                  Print Recipe
                    Servings Prep Time
                    4 servings 15 minutes
                    Cook Time
                    20 minutes
                    Servings Prep Time
                    4 servings 15 minutes
                    Cook Time
                    20 minutes
                    Chocolate Hazelnut Affogato
                    Print Recipe
                      Servings Prep Time
                      4 servings 15 minutes
                      Cook Time
                      20 minutes
                      Servings Prep Time
                      4 servings 15 minutes
                      Cook Time
                      20 minutes
                      Ingredients
                      Servings: servings
                      Instructions
                      1. Preheat oven to 350℉. On a small baking sheet or pie plate, spread hazelnuts in a single layer and toast for 10-13 minutes until starting to turn golden. Allow to cool to room temperature and coarsely chop.
                      2. Combine heavy cream and icing sugar and whip until soft peaks form. Keep chilled until ready to use.
                      3. Brew 4 shots of espresso or use espresso powder as per product instructions. Combine with Frangelico liqueur.
                      4. Place a scoop of ice cream in individual serving dishes or glasses. Pour 1/4 of espresso/liqueur into each dish. Top with a dollop of whipped cream and garnish with chopped hazelnuts. Serve immediately.