My favorite Halloween treat just so happens to be a popcorn treat ? So I've decided to share it with you. total: 1 hr 13 min Prep: 5 min Inactive: 1 hr Cook: 8 min Ingredients Vegetable cooking spray 3 tablespoons vegetable oil 1/3 cup popcorn kernels 3 tablespoons butter 1 teaspoon pure vanilla extract 6 cups (12-ounces) mini marshmallows 6 fun-size caramel peanut chocolate bars (such as Snickers), cut into 1/4-inch pieces 3 (3-inch) chocolate chip cookies, crumbled 1/3 cup chopped salted almonds, 1/2 cup orange and black chocolate candies (such as M and Ms) Directions Spray the inside of a large mixing bowl with vegetable cooking spray, and lightly spray a baking sheet. Set aside. In a 3 quart or larger, heavy-bottomed pan, heat the oil and popcorn over medium-high heat. Cover the pan and shake gently. Cook until all the kernels have popped, about 3 minutes. Place the popcorn in the prepared bowl. In a medium saucepan, heat the butter over low heat. Add the vanilla extract and marshmallows. Stir constantly until the marshmallows have melted and the mixture is smooth, about 5 minutes. Pour the melted marshmallow mixture over the popcorn. Using a spatula, sprayed with cooking spray, stir until the popcorn is coated. Spread the mixture over the prepared baking sheet. Sprinkle with the chocolate bar pieces, cookies, almonds and chocolate candies. Using a spatula, gently press the toppings into the popcorn. Allow the mixture to dry for 1 hour. Break into 2-inch pieces and store airtight in a plastic container. Serving Suggestion: Place in small plastic bags and seal with colored ribbon. If you decide to try them let me know how you like them ?
Wow Tyler! That looks yummy! I like to use this recipe on Halloween. Dracula's Dentures Ingredients 1 package (18.25 ounces) refrigerated chocolate chip cookie dough or your favorite cookie recipe ½ cup prepared vanilla frosting, tinted red 1¾ cups miniature marshmallows 48 slivered almonds Instructions Prepare cookies as directed on package or according to your favorite recipe. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Cut each cookie in half for a total of 48 halves. Frost the bottoms of all cookie halves with frosting. Place 6 marshmallow teeth around curved perimeter of 24 halves. For additional support, an additional marshmallow can be placed behind the teeth. Top with remaining 24 halves. Insert two almond slivers in between teeth for fangs. If fangs do not adhere, dip tips into frosting. So yummy!
Jack O’ Lantern Chips and Dip Ingredients Guacamole: 3 avocados, halved and pitted Juice of 1 lime 2 Roma tomatoes, diced 1/4 cup red onion, chopped 1/4 cup cilantro, chopped 1 garlic clove, minced 1 tsp salt 1/4 tsp chili powder Queso: 1 Tbsp. butter 1 scallion clove, chopped 2 cups cheddar cheese 2 cups Monterey Jack cheese 1/2 cup milk 1 Tbsp. corn starch 4 oz canned mild green chiles, with juice Instructions 1. In a pot over medium heat, melt 1 Tbsp. butter and sauté scallions. Add cheese, milk and cornstarch, and mix until melted and smooth. Add green chiles and mix until combined. 2. Draw eyes and carve a sad mouth on a small pumpkin. Hollow out the inside and insert a bowl. 3. Pour queso in the bowl and top with chopped tomatoes. 4. Spoon guacamole coming out of the pumpkin’s mouth. 5. Serve with chips! Enjoy!
Cinderella Cheesecake Ingredients : Brownie Crust 3 (1-oz.) unsweetened chocolate baking squares 1/4 cup unsalted butter 1/2 cup sifted all-purpose flour 1/8 teaspoon table salt 1/8 teaspoon baking powder 2 large eggs 1 cup firmly packed light brown sugar 1 1/2 teaspoons vanilla extract 1/2 (1-oz.) bittersweet chocolate baking square, finely chopped Cheesecake Filling and Topping 1 1/2 (8-oz.) packages cream cheese, softened 1 cup firmly packed light brown sugar 3 large eggs 1/2 cup sour cream 1 1/3 cups creamy peanut butter Sour Cream Topping Chocolate curls Preparation 1. Prepare Brownie Crust: Preheat oven to 350°. Microwave first 2 ingredients in a small microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes or until melted, stirring at 30-second intervals. Stir together flour, salt, and baking powder in bowl. 2. Beat 2 eggs and 1 cup brown sugar at medium-high speed with an electric mixer 3 to 4 minutes or until batter forms thin ribbons when beaters are lifted. Add vanilla, bittersweet chocolate, and melted chocolate mixture, and beat just until blended. Stir in flour mixture just until combined. 3. Spread 1 cup brownie mixture on bottom of a greased and floured 9-inch springform pan. Bake at 350° on center oven rack 13 to 15 minutes or until set. Cool on a wire rack 10 minutes; freeze 15 minutes. Remove from freezer; spread remaining brownie batter up sides of pan to 1/4 inch from top, sealing batter to bottom crust. 4. Prepare Filling: Beat cream cheese and 1 cup brown sugar at medium speed with a heavy-duty electric stand mixer until blended. Add 3 eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in sour cream just until blended. Beat in peanut butter until blended. 5. Pour filling into prepared crust. (Mixture will not completely fill crust.) Bake at 350° for 35 minutes or until center is almost set. 6. Remove from oven. Spread Sour Cream Topping over center of cheesecake, leaving a 2-inch border around edge. Bake at 350° for 1 more minute. Remove from oven; gently run a knife around edge of cheesecake to loosen. Cool completely on a wire rack. 7. Cover and chill 8 to 12 hours. Remove sides of pan. Top with chocolate curls.
i don't celebrate halloween but i will have to try this ? thank you for creating a thread that leaves a positive impact on the community.
Since we're all posting recipes Ingredients 12 baby Granny Smith apples 12 wooden candy apple sticks or dowels 1½ c. sugar ½ c. light corn syrup 1 tsp. black gel paste food coloring Directions Wash and dry apples thoroughly. Place on a baking sheet and poke firmly with dowels. Line a second baking sheet with buttered parchment paper, and set aside. Place a candy thermometer in a medium saucepan and add sugar, 3/4 cups water, and corn syrup. Place over medium heat; whisk until sugar is dissolved. Let the temperature rise without stirring until it reaches the hard-crack mark at 310 degrees F. Remove pan from heat. Carefully remove thermometer, and add food coloring. Swirl pan to mix in the color completely. Swipe and twirl the apple through the candy, shake off excess, and place on buttered baking sheet. Repeat with remaining apples.
Spooky Ghost Cakes A popover mold is ideal for baking these spooky little cakes but you could use cut up pound cake instead under the white icing. You will need: 1 stick unsalted butter plus extra for greasing Half cup plus 1 tablespoon Superfine sugar 1 tsp vanilla essence 2 large eggs One cup self-rising flour Cornstarch for dusting Non stick baking spray 1 x 24 oz box white rolled fondant icing 1 tube of black Writing Icing 1. Beat together the butter, sugar and vanilla essence until light and fluffy. Add one egg at a time adding a tablespoon of flour with each egg. Beat well and fold in the remaining flour. 2. Preheat the oven to 350F. Spoon the batter into a popover pan that has been sprayed with non stick baking spray and fill each molds till just over half full. Place on a baking tray and bake for 20 minutes. Remove from the oven and leave to cool. Allow to cool, cut off the top of the cakes to form a flat surface then turn out onto a board or plate. Allow to cool completely. Dust your work surface with cornstarch and roll out the icing . Cut out circles to drape over the cakes. You can use a saucer as a guide. Drape these over the sponge cakes to form ghosts. From the trimmings either use a mini cutter to cut out some tiny white oval shapes or roll out some tiny balls of white icing into oval shapes . Dampen them with a little water and stick them onto the front of the ghost. Use a blob of black Writing Icing for the pupils of the eyes how to ruin my diet 101
Dead Man's Finger Sandwiches You will need: Thin sliced white bread, crusts removed Soft margarine Cream cheese or peanut butter Almonds Strawberry Jam Instructions: Gently flatten the slices of bread with a rolling pin to make them more pliable. Spread with a little margarine and some cream cheese or peanut butter. Roll up the sandwiches and make three indentations with a blunt knife to form the finger joints. Trim the ends of the fingers into a 'V' shape and stick an almond on to each tip with a little cream cheese to form the nails. Now for the gruesome bit—add a dollop of strawberry jam over the end of the finger for the blood!
spider cupcakes!! INGREDIENTS!! 1 pkg (510 g) Betty Crocker* Super Moist Devil's Food Cake Mix (or another chocolate flavour) water, oil and eggs as called for in cake mix directions 1 tub (450 g) Betty Crocker* Creamy Deluxe or Whipped Vanilla Frosting red and yellow food colouring (or orange if available) 1 tube black decorating gel 48 large black gumdrops INSTRUCTIONS!! 1)Heat oven to 350°F (180°C). Make cupcakes as directed on package. Cool completely, about 30 minutes. 2) Tint frosting with about 3 drops red and 4-5 drops yellow food colouring to make orange frosting. Spread frosting over tops of cupcakes. 3) Squeeze circles of decorating gel on each cupcake; pull knife through gel from centre outward to make web. 4) To make each spider, roll out 1 gumdrop and cut out 8 strips for legs; place another gumdrop on top. Place spider on cupcake. AND ENJOY!!!
Let's gettt cooking bby, I love dis. Ingredients * One 8- or 9-inch chocolate cake layer (bought or baked) * 1/2 cup prepared (canned) chocolate frosting * 12 ounces white candy melts * 2 to 3 tablespoons vegetable oil or shortening * 1/2 cup confectioners’ sugar * Red food coloring * 28 chocolate candies * 28 pearl-white dragée (optional) Preparation Break cake into large chunks and transfer to a bowl. Using a spoon, stir in the frosting until smooth and evenly combined. Line a baking sheet with parchment or baking liner. Scoop tablespoons of mixture onto the baking sheet. Using slightly moistened hands, roll the mounds into 1-inch balls. Freeze until firm.Set a heatproof bowl into a pot filled with 1-inch of boiling water. Off the heat, add the white candy melts and oil to the bowl and melt, stirring until smooth and pourable. (Don’t let any water touch the candy) Working with one at a time, dip the chilled cake balls into the warm coating, letting excess drip back into the bowl, and return to the baking sheet. Repeat with the remaining cake balls. If the coating in the bowl starts to set, return it to the stove. If the cake balls become too warm, return them to the freezer. Prepare the decorations. In a small bowl, combine the confectioners’ sugar with a generous amount of food coloring. Add water, one tablespoon at a time, and stir until smooth and thin enough to pipe. Transfer to a pastry bag with very fine tip or a plastic bag. (If using a plastic bag, snip a very tiny bit from the corner to make a tiny hole.) Pipe thin lines of icing to look like veins. Pipe a dot of icing in the center and cover with a chocolate candy. Pipe a tiny dot on the candy and cover with a dragée if using. Refrigerate just until set. Transfer to a platter and serve. ENJOY ?