Best Cinnamon Cereal Treat Mummies Recipes

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CINNAMON-RAISIN CEREAL TREATS



Cinnamon-Raisin Cereal Treats image

Cereal treats get a new flavor and new look with this fun Bundt-cake-shaped crowd pleaser. The combo of bran flakes and rice cereal makes for seriously crunchy and crispy treats.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 12 to 14 servings

Number Of Ingredients 8

4 tablespoons unsalted butter, plus more for greasing
One 10-ounce bag mini marshmallows
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
Kosher salt
3 cups crispy rice cereal, such as Rice Krispies
3 cups wheat bran cereal with raisins, such as Raisin Bran
1/4 cup confectioners' sugar

Steps:

  • Grease the inside of the Bundt pan with some butter.
  • Melt the butter in a large pot set over medium heat. Add the marshmallows and cinnamon and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in the vanilla and a pinch of salt. Add the crispy rice cereal and wheat bran cereal and stir with a rubber spatula, making sure to scrape up the bottom, until the cereal is completely coated. Spoon the mixture into the prepared Bundt pan and pat down into an even layer (use the bottom of a measuring cup to help). Let sit at room temperature until firm, about 30 minutes.
  • To serve, invert the Bundt pan onto a serving platter. Whisk the sugar with 1 1/4 teaspoons water in a small bowl until a smooth, thick and pourable. Drizzle the glaze over the dessert and let it harden, about 5 minutes. Cut into slices. Store in an airtight container for up to 2 days.

HOT DOG MUMMIES



Hot Dog Mummies image

Made with store-bought crescent dough, these mummy dogs will be a hit at dinner or a Halloween party. The dough is very forgiving and easy to wrap, and the best part is it doesn't need to be perfect-these are ancient mummies after all.

Provided by Food Network Kitchen

Time 30m

Yield 8 servings

Number Of Ingredients 4

One 8-ounce tube crescent dough
8 bun-length hot dogs
1 slice white American cheese
Ketchup and/or mustard

Steps:

  • Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat.
  • Open the crescent dough tube and unroll the dough onto a work surface. Pinch together the seams to create a rectangle. Cut the dough lengthwise into 8 long strips.
  • Take 1 hot dog and 1 strip of the dough and wind the dough around the hot dog while pulling gently to stretch the dough. Crisscross the dough every so often so it looks like mummy wrappings. Near the end of the hot dog, leave a narrow strip of hot dog exposed so you can add eyes after baking. Place the wrapped dog on the prepared baking sheet and repeat with remaining dough and hot dogs. Bake until golden brown, about 15 minutes.
  • While hot dogs bake, use the narrow end of a wide piping tip to punch out 16 small rounds of cheese for the mummies' eyes.
  • Remove the hot dogs from oven. Using a toothpick, smear some ketchup on one side of each cheese round and "glue" it to the open area of the hot dog to create 2 eyes. Using the same toothpick, put a dab of ketchup or mustard in the center of each eye to create a pupil.

APPLE SPICE CAKE MUMMIES



Apple Spice Cake Mummies image

Moist apple cake is turned into individual scary mummies with frosting "bandages" and edible eyes.

Provided by Food Network Kitchen

Categories     dessert

Time 3h10m

Yield About 16 cake mummies

Number Of Ingredients 18

Cooking spray
2 cups all-purpose flour
1 1/2 teaspoons apple pie spice
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, melted
3/4 cup granulated sugar
3/4 cup packed light brown sugar
3/4 cup sour cream
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 apple, grated
2 cups cold heavy cream
3/4 cup sour cream
2/3 cup confectioners' sugar
1/4 teaspoon pure vanilla extract
Candy eyeballs, for decorating

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil, leaving an overhang on 2 sides; coat with cooking spray.
  • Whisk the flour, pie spice, baking powder, baking soda and salt in a medium bowl. Whisk the melted butter, both sugars, sour cream, eggs and vanilla in a large bowl until smooth. Stir the grated apple and the flour mixture into the butter mixture with a rubber spatula until combined.
  • Spread the batter in the prepared pan and bake until the top springs back when gently pressed, 25 to 30 minutes. Transfer the pan to a rack and let cool completely.
  • Make the frosting: Combine the heavy cream, sour cream, confectioners' sugar and vanilla in a large bowl and beat with a mixer on medium speed until thickened, about 1 minute. Increase the speed to medium high and beat until stiff peaks form, about 3 more minutes.
  • Transfer the frosting to a large piping bag fitted with a flat tip. Lift the cake out of the pan using the foil overhang. Cut into rectangles and transfer to a platter. Pipe the frosting on top in a zigzag pattern to look like bandages. Add candy eyeballs.

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