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Posts Tagged ‘Halloween’

Witches’ Brew

Ingredients
1 cup sugar
1 cup water
8 medium kiwifruit, peeled and quartered
1/2 cup fresh mint leaves
Green food coloring, optional
1 cup vodka, optional
1 liter ginger ale, chilled
Ice cubes

Directions
In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside to cool.

Place the kiwi, mint and sugar syrup in a blender; cover and process until blended. Tint green if desired. Pour into a large pitcher; stir in vodka if desired. Refrigerate until chilled.

Just before serving, stir in ginger ale. Serve over ice. Yield: 6 servings.

Recipe found here: Witches’ Brew

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Bubblin’ Swamp Juice

Ingredients
4 cups whole milk
1 cup vanilla or white chips
12 drops green food coloring
8 drops yellow food coloring
1/4 cup miniature marshmallows
4 centipede gummies

Directions
In a large saucepan, heat milk and chips over medium heat.

Whisk until chips are melted and mixture is blended (do not boil).

Remove from the heat; stir in food coloring.

Garnish with marshmallows and candy.

Yield: 4 servings.

Recipe found here: Bubblin’ Swamp Juice

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Giant Cupcake Pumpkin

Giant Cupcake Pumpkin

Ingredients
1 package spice cake mix (regular size)
1 cup solid-pack pumpkin
1 cup water
2 eggs
1 cup (6 ounces) miniature semisweet chocolate chips
2 cans (16 ounces each) vanilla frosting
1 teaspoon maple flavoring
Orange food coloring
Reese’s pieces

Directions
Preheat oven to 350°. Line 26 muffin cups with paper liners.

In a large bowl, combine cake mix, pumpkin, water and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in chocolate chips. Fill prepared cups two-thirds full.

Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

In a large bowl, beat frosting and flavoring; tint frosting orange. Arrange cupcakes on a large platter, forming a pumpkin. Spread frosting over cupcakes. Decorate with Reese’s pieces as desired. Yield: 26 cupcakes.

Recipe found here: Giant Cupcake Pumpkin

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Spider Cookie Pops

Ingredients
1-1/2 cups firmly packed brown sugar
2 eggs
2 teaspoons vanilla extract
6-ounces (1 cup) semi-sweet chocolate chips, melted
2 cups all-purpose flour
2 teaspoons baking soda
2-1/2 cups quick oats
1 cup Sun-Maid Natural Raisins
3 dozen craft sticks or popsicle sticks
Decorating glaze (recipe below) or 1 tub vanilla frosting
Colored icing tubes or pens

Directions
Heat oven to 350 F. Grease cookie sheets or line with parchment paper. Combine butter, brown sugar, eggs and vanilla; beat until well blended. Stir in melted chocolate, flour and baking soda. Mix well. Mix in oats and raisins. Space sticks 4-inches apart on baking sheet. Drop a rounded 2-inch ball of dough onto the end of each stick. Butter the bottom of a glass, dip in flour, and gently press cookie dough to 1/2-inch thickness. Repeat with remaining dough. Bake for 10 to 12 minutes. Cool on pan 3 minutes. Remove with spatula to cool on wire racks.

Decorating Glaze
1/2 cup butter
1/4 cup milk
1 pound (about 3-1/2 cups) powdered sugar

Melt butter in medium saucepan. Add milk. Gradually whisk in powdered sugar. (Sift sugar first if it is lumpy.) Stir vigorously with a fork for 3 to 4 minutes until mixture turns white and opaque. Mixture should be thick, smooth and pourable; add ore milk or sugar if needed. Working quickly before glaze stiffens, generously spoon glaze over cookies allowing excess to run off edges. Let set until dry to the touch. Decorate.

Recipe found here: Spider Cookie Pops

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ghoulish cupcakes

Ghouly Cupcakes

Ingredients

Cupcakes:

* 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
* 1/2 cup root beer, flat
* 1/3 cup unsweetened Dutch-processed cocoa
* 1 1/4 cups all-purpose flour
* 1 1/4 cups sugar
* 1/2 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/4 teaspoon fine salt
* 1/4 cup sour cream
* 2 large eggs, room temperature
* 1 teaspoon pure vanilla extract

Frosting:

* 8 large egg whites
* 1 1/2 cups granulated sugar
* 1/2 teaspoon cream of tartar
* 1 pinch fine salt
* 1 teaspoon banana extract, or more to taste
* 1 to 2 drops pastel food coloring, optional
* Candied eyeballs

Directions

Equipment: 12 cup standard muffin tin

Preheat the oven to 350 degrees F. Line standard muffin tins with cupcake liners or spray footed cupcake holders with nonstick spray.

Put the butter, root beer, and cocoa in a microwave-safe bowl, cover with plastic wrap, and microwave on HIGH until the butter melts, about 2 minutes. Whisk to combine.

Meanwhile, whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Whisk the sour cream, eggs, and vanilla together in a small bowl.

Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine; take care not to overmix. Divide the batter evenly between the prepared muffin cups, filling each one about 3/4 of the way full, about 1/4 cup per cupcake. Bake cupcakes until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool the cupcakes completely in the tin on a rack. Remove from liners and return cakes to a rack.

For Frosting: Bring a few inches of water to a boil in a saucepan that can hold a mixer’s bowl above the water. Whisk the egg whites, sugar, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer the mixture to a standing mixer fitted with the whisk attachment and beat at medium-high speed until eggs beat up into a cool stiff meringue, about 5 minutes. Add a few drops of desired extract and/or food coloring and lightly beat into the meringue.

To decorate: Using a spoon, offset spatula or piping bag, dollop, spread or pipe about 1/2 cup meringue on top of each cupcake to make a ghost or monster of your choice. Decorate with candied eyeballs or other candies. These can be finished 2 to 3 hours in advance and held at room temperature.

This recipe found here: Ghouly Cupcakes

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