October Kid’s SPOOKY DINNER KIT!

Our October’s Kid’s Club kit is a perfect project to get kids in the kitchen making dinner! Our kids kit this month features a SPOOKY Dinner project and is packaged with everything you and your kiddos need to make your very own SPOOKY Stuffed-Pepper Monsters in both Jack-O-Lantern AND Zombie-Brain Style.

Our Kids club kit is packaged with all the following spooky components to make your perfect Spooky kids-approved dinner

#1 : Do You Bake? Sloppy Joes Mix

A delicious and easy skillet meal that the kids can get involved in making! Super simple box mix only needing a few fresh ingredients like ground beef.

The kids will make their zombie stuffed peppers, halloween style using our skillets up mix.  Not only a delicious kid approved and top selling meal with Do You Bake? but also a ton of fun and hey! we’re gettin’ in the nutrition too .. because the kiddos are stuffin’ peppers for a little extra veggie goodness!

#2 : Special Package of Spaghetti

Brain’s Up! Let’s get a little brain action going! Our kit includes a package of dry spaghetti for your spooky brainy project.  mmm… are you ready to slurp up some brains with the kiddos?

#3 : Spooky Black Rice Package

Make a few spooky brain style stuffed peppers with our spooky black rice. Carve it and stuff it .. not only fun but healthy too! Yippee for moms n dads and yummy spooky fun for the kiddos!

#4 : Bell Pepper Carving Tools

Our tools can be used for your pumpkin carving fun too!

#5 : Monster Bell Pepper Stencil Sheet and Instruction guide!

Want to get those ghoulishly delicious .. yummy…. spooky faces just perfect? We’ve got all the template fun and instructions available right inside this kit for you! Make your ghoulishly delicious meal with all our step by step instructions

Our kit makes lots of delicious monster varieties.  Makes enough for 8 – 10 peppers and these fun monster style meals can be frozen once made and pulled out for fun dinners by kiddo request when the “whats for dinner” dilemma bites!

KETO Gingerbread Cheesecake Bites

No Sugar! 2.9g net carbs per bite! KETO Gingerbread Cheesecake Bites

We use the Do You Bake? KETO mm-Ginger-Cookies mix for a perfect cheesecake bottom (See end of post for link).

These are perfect holiday dessert bites for anyone following a KETO, low carb or gluten free diet.

Ingredients (for the base)

1 mix – Do You Bake? KETO Ginger-mm-cookies
1 egg
6 tablespoons butter

Ingredients (for the cheesecake)

2 bricks full fat cream cheese (soft)
2 scoops VANILLA protein powder
1/2 lemon zested
1/2 lemon (juiced)
3 eggs
2/3 cup full fat sour cream
2 tablespoons natural sugar free syrup of choice (pancake syrup or maple) OR a 6 – 8 drops of natural sugar free sweetener drops

 

Instructions:

Make the gingerbread base ahead of time (preferably the night before. minimum 3 hours!) by following the directions on the Do You Bake? Keto Ginger-mm-Cookies Mix Package. Wrap the gingerbread cookies mix tightly with plastic wrap and place in the fridge to sit (again! let it sit 24 hours! so much better)

Preheat oven 400 degrees F

Make the filling :

In a medium bowl beat your cream cheese until light and fluffy.
Beat in your syrup and protein powder.
Then beat your sour cream and eggs into the mixture until combined
Add your sweetener, lemon and lemon zest. Beat again just until combined and smooth.
Set aside.
Remove your gingerbread cookie dough from the fridge and roll it out about 1/2″ thick in between two pieces of parchment paper.
Working quickly, cut rounds out (bigger than your muffin tin holes) and push your rounds into the holes (or line your muffin tins with cupcake liners – this is our preferred way!). Don’t worry if your dough breaks a bit. Just press it in between your fingers and push it down and around the sides.
FREEZE your muffin tin tray filled with cookie bottom for 3 minutes before baking
BAKE just the base for 5 minutes. Remove from oven
Fill with cheesecake mix
Reduce heat to 325 degrees F
Bake for an additional 12 – 15 minutes until cheesecakes are ALMOST set (they will cook still when you remove them). Don’t over bake!
Let cool completely and refrigerate
mmm…good