It’s here! Happy Halloween! Every year I stay up late and make goody bags for the trick-or-treaters. I have done this every year since I have lived on my own. I told you, I like Halloween.
When I first started making the goody bags with my family, we would gather around and make them together. I have such fond memories of this. I thought it was a good time. However, for the last two years, I have been on my own. Nobody wants any part of doing the goody bags with me. Aw, well. I still think it is fun.
This year I made 45 bags. When we first moved to our current home, I made 125. And I almost ran out. But ten years later, the kids in the neighborhood are slowly growing up. I only had 19 trick-or-treaters last year. It was incredibly sad.
I made my goody bags last night. Inside each one was a ghost eraser, a pumpkin crayon ring, a plastic witch finger, a full sized candy bar and a couple of pieces of small candy. Witch fingers crossed we get more trick-or-treaters this year! I bought tons of extra candy just in case.
It’s the little things: Halloween goody bags made with cheer!
What are your plans today? How many trick-or-treaters do you usually get? And what is your favorite Halloween candy this year? Mine is Butterfingers.
Have you ever had sopapilla cheesecake? It is a recipe floating around using refrigerated crescent rolls for the dough. I have an obsession with all things sopapilla. And cheesecake. Who doesn’t love that? I say, “True love does exist!”
2 cans of crescent rolls (I used Trader Joe’s)
2 8 oz. packages of softened cream cheese
1 cup sugar
1 teaspoon vanilla
1/4 cup melted butter
1 tsp. vanilla
1/2 tsp. lemon juice
1/2 tsp. lemon rind
It is so easy. You just add a mixture of cream cheese, sugar, cinnamon, butter and vanilla. It is basically just layer and bake, but I suggest you read the recipe. I am not posting the full directions, because I (unfortunately) am not the creator of this recipe. I just love to share things I have made with you guys.
It is delicious. I first tried the original version at bunco. I have since become obsessed.
And then, I spotted this guy on Barnes and Noodles: Lemon Sopapilla Cheesecake.
Um, hello, lover.
I made it when the kids were gone camping. I am selfish like that. If you don’t tell, I won’t either.
This was a cinch to whip up. Definitely something I would put together again. You can leave out the lemon zest for a more traditional flavor.
I cooked mine for 34 minutes.
I ate mine twenty minutes after taking it out of the oven. It was not as good refrigerated. Much better the first day!