Who knew a mummy could be so yummy? These are
simple to make for breakfast or a Halloween brunch.
Use fully cooked sausages and wrap them in strips of crescent roll dough.
Bake 15 to 20 minutes at 375 degrees, and add dots of mustard for the eyes. That’s it.
A couple of tips from trial and error… they look better when not too toasty dark, so check them early. Also be sure to wrap them all the way to the bottom to make them look more like mummies than
people bundled up for the winter.
These ghostly brownies are simple, yummy and cute. Getting the faces to look exactly as you want is a little tricky, though, but the drippy faces seemed to add to the spookiness (at least that’s what I told myself).
You can make your own brownies and icing, of course, but I go for the simple. I bought brownie bites from the grocery store and used Betty Crocker Classic White canned frosting, and they were yummy.
- Put brownie bites on serving platter.
- Put frosting in the microwave for about 15
seconds to make it runny.
- Dip a large marshmallow into the icing and set it on top of a
- Drizzle a spoonful of the icing over the marshmallow, allowing it to run down over the sides.
- Use black frosting gel to add eyes and a mouth.
These fruit cups were a big hit at my Halloween brunch. The
example I found online used oranges, but they seemed a bit too big with everything else I was serving, so I used Cuties.
First slice off the top of each Cutie. Use a sharp edge spoon to
separate the flesh from the peel and work your way around the fruit, going a little deeper each round. Finally, the fruit will loosen and you can slide it out as a big ball. Rinse them (and your hands–very sticky!) and set them on a towel to dry.
It might be easier with an orange than a Cutie, but carving the face was pretty tricky. It only took one for me to decide to just draw the faces on with a Sharpie. If I were doing a brunch for just a few
people, I’d probably go ahead and carve them, but for 20, it was just too much work.
Once your cups are ready, load them up with fruit. I used
blackberries, raspberries and mango, but any fruit will do.
These can easily be prepared the day ahead. Just cover with plastic wrap and refrigerate.