Epic Halloween Charcuterie Breakfast Board IS A GAME CHANGER.
We are in full Fall swing around here! I am all about this time from end of September to the New Years. I mean this is when Halloween, Thanksgiving, Christmas happen and then we can say GOOD BYE 2020 hahah. How can you go wrong?
One of the main reasons I love this time is because it means new and old family traditions, meals with family and rejoicing what we are thankful for! That is why this Halloween we are starting a new tradition: Epic Halloween Charcuterie Breakfast Board! I mean you truly cannot go wrong with this delicious spread. Not to mention Ainsley’s face whenever I put these spiders on her plate or cut her pancake into Jack-O-Lantern. Everyone no matter what age is going to love it!
What is the secret to this Epic Halloween Charcuterie Breakfast Board…..
Kodiak Cakes of course!
Each month I bring to you guys a delicious, easy and healthy recipe made from Kodiak Cake products. If you are new around here, I am going to give you a very short and sweet answer of why I love this company and look forward to sharing it with you EVERY month 🙂
Ingredients. It is ALL about the ingredients!
Most pancake mixes have BLEACHED FLOUR in them. Why is that not exactly what we want to jump start our day? Essentially it means adding bleaching agents to speed up a flours aging process. Getting a finer-grain flour with a softer texture. So let me say that again.. chemicals… chemicals chemicals. Enriched flour which long story short means that the nutrients are stripped from it. So NO one has time for a sugar crash early on from bleached and enriched flour. Instead start your morning with Kodiak Cakes 100% whole grain flour! World of difference.
What Spooky Goodies do we have on our Epic Halloween Charcuterie Breakfast Board?
Banana Ghost:
In order to get the curved top on the “ghost” head, you will want to cut the banana in half. So that each end will be the top of the head. Then cut little slits on the bottom of the banana (where you just cut the banana in half) to resemble the “torn” bottoms of the bananas. Then stick your favorite chocolate chips as eyes and mouth.
Pumpkin Flax Pancake Candy Corns:
Cook the Kodiak Cake Pumpkin Flax like you normally would. Then cut out candy corn shapes or use candy corn cookie cutter. Then dip the bottoms in white chocolate for the bottom layer. Keep the middle the pancake uncovered. Then cover the tip with white chocolate. Sprinkle as many orange sprinkles you’d like to create the orange top!
Pumpkin Flax Pancake Jack-O-Lanterns:
Prep the Kodiak Cake Pumpkin Flax like you normally would, except in the frying pan shape it like a round pumpkin, then with a teaspoon take a little bit of batter to create the stem at the top. Flip over like normal and then when done take a sharp knife and cut the faces out. I have found the thicker the pancakes the easier to cut faces into it.
Chicken Breakfast Sausage Mummies:
Pick your favorite chicken breakfast sausages and crescent rolls. Cut the a few crescent roll sheets into strips. Then start wrapping your chicken breakfast sausages in the crescent rolls, cook per crescent roll directions until they start to get a tiny bit brown ( about 7-8 minutes)
Fresh Fruit:
Pick your favorite fresh fruits to decorate the board with! Love adding red raspberries– feels like it goes with the theme of Halloween!
Dark Chocolate Spider Breakfast Cakes:
EEK the spiders!! Make sure you take a look at the recipe below for all the details.
What other MUST MAKE Kodiak Cake Recipes Should You Try?
The Best and Easiest Pumpkin Donuts
Simple Low Carb Kodiak Cake Crepes
Quick Carrot Cake Sheet Pan Pancakes
Lemon Poppy Seed Blondies
My Go To Instant Pot Accessories
Egg Molds & Trivet
Instant Pot 6 quart
Great Beginners Accessory Kit
Dark Chocolate Spider Breakfast Cakes
Equipment
- Instant Pot
Ingredients
- 1 cup Kodiak Cake Power Mix: Dark Chocolate
- 1 cup milk of choice
- 1/4 cup coconut oil
- 1 egg
- 1 tbsp coconut sugar
- 1/2 tbsp vanilla extract
Instructions
- Pour 1 cup of water into the Instant Pot
- Spray your Instant Pot egg molds with avocado oil or coconut oil and set aside
- In a microwave safe mold melt the coconut oil. 30 second increments and let cool while you put together the rest of the recipe
- Then in a large mixing bowl add the Kodiak Cakes Dark Chocolate flour, egg, vanilla extract, coconut sugar, milk and lastly the coconut oil. Fold in until well combined– but not over stirred.
- Pour batter evenly into the 7 molds. Then place the SILICONE lid on top of the molds. It MUST be silicone. If the lid is plastic DO NOT put it in instant pot. Instead cover the tops of the mold with aluminum foil to prevent moisture from getting to the spider cakes. Then place on your Instant Pot Trivet to lower into the Instant Pot
- Make sure your steam release valve is locked. Then set your Instant Pot to 7 minutes high pressure. Once the clock reads LO 00, you will let it naturally release for 11 minutes. Which means don’t do anything and when the clock reads LO 11– then you will unlock the steam release valve and let the rest of the air come out.
- Since it is on a trivet take your Instant Pot cloves or towels to touch the trivet handles and pull the mold out. Make sure you do it carefully so no moisture gets on the cakes.
- Let them rest for 2 minutes with the lid off before popping out of molds
- Then slice in half vertically for longer bugs or horizontally for squatty fatter bugs! Then add on pretzel legs and decorative eyes and you have yourself a chocolate cake spider!
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