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Mask Cookie Pops

Mask Cookie Pops
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Ingredients
  1. 3/4
  2. cup butter, softened
  3. 1
  4. cup granulated sugar
  5. 1
  6. package (7 oz) almond paste, crumbled
  7. 2
  8. eggs
  9. 1
  10. teaspoon vanilla
  11. 3
  12. cups Gold Medal® all-purpose flour
  13. 1
  14. teaspoon baking powder
  15. 1
  16. teaspoon baking soda
  17. Dash salt
  18. 35
  19. craft sticks (flat wooden sticks with round ends)
  20. 4
  21. pouches (7 oz each) Betty Crocker® Decorating Cookie Icing (black, brown, orange and yellow)
  22. 1/4
  23. cup sparkling sugar
  24. 1/4
  25. cup Betty Crocker® Decorating Decors candy sprinkles
Instructions
  1. 1 In large bowl, beat butter, granulated sugar and almond paste with electric mixer on medium speed until creamy. Beat in eggs, one at a time. Beat in vanilla. On low speed, beat in flour, baking powder, baking soda and salt until blended. Divide dough in half; shape each half into a ball and flatten slightly. Wrap in plastic wrap; refrigerate at least 1 hour.
  2. 2 Heat oven to 350°F. Line cookie sheets with cooking parchment paper. On lightly floured surface, roll 1 portion of dough to 1/4-inch thickness. Cut with 4x1-inch mask-shaped cookie cutter. On cookie sheets, place cutouts 1 inch apart; insert craft stick in bottom of each cutout. Repeat with remaining dough.
  3. 3 Bake 10 to 12 minutes or until golden. While warm, reshape or cut out eyes again, if necessary. Remove from cookie sheets to cooling racks; cool completely.
  4. 4 Decorate cookies as desired with cookie icing, sparkling sugar and candy sprinkles. Let stand until set.
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Cauldron Cake Pops

Cauldron Cake Pops
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Ingredients
  1. 1
  2. box Betty Crocker® SuperMoist® dark chocolate cake mix
  3. Water, vegetable oil and eggs called for on cake mix box
  4. 1
  5. cup Betty Crocker® Rich & Creamy chocolate frosting (from 1-lb container)
  6. 4 1/2
  7. cups black candy melts
  8. 6
  9. teaspoons shortening
  10. 1
  11. cup green candy melts
  12. 35
  13. paper lollipop sticks
  14. Black string licorice, cut into 35 (2-inch) pieces
  15. Block of plastic foam
Instructions
  1. 1 Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 2-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
  2. 2 In medium microwavable bowl, microwave black candy melts and 4 teaspoons of the shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Repeat with green candy melts and remaining 2 teaspoons shortening. Dip tip of 1 lollipop stick about 1/2 inch into melted black candy and insert stick into 1 cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip cake balls in black candy (do not tap off excess). Place cake balls, tops down, on cookie sheet. Let stand until set.
  3. 3 Spoon green candy onto flat side of each cake ball. Immediately attach licorice to look like handle. Poke opposite end of stick into foam block. Let stand until set.
Holiday Cottage http://www.holidaycottagepage.com/



Cauldron Cake Pops

Cauldron Cake Pops
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Ingredients
  1. 1
  2. box Betty Crocker® SuperMoist® dark chocolate cake mix
  3. Water, vegetable oil and eggs called for on cake mix box
  4. 1
  5. cup Betty Crocker® Rich & Creamy chocolate frosting (from 1-lb container)
  6. 4 1/2
  7. cups black candy melts
  8. 6
  9. teaspoons shortening
  10. 1
  11. cup green candy melts
  12. 35
  13. paper lollipop sticks
  14. Black string licorice, cut into 35 (2-inch) pieces
  15. Block of plastic foam
Instructions
  1. 1 Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 2-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
  2. 2 In medium microwavable bowl, microwave black candy melts and 4 teaspoons of the shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Repeat with green candy melts and remaining 2 teaspoons shortening. Dip tip of 1 lollipop stick about 1/2 inch into melted black candy and insert stick into 1 cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip cake balls in black candy (do not tap off excess). Place cake balls, tops down, on cookie sheet. Let stand until set.
  3. 3 Spoon green candy onto flat side of each cake ball. Immediately attach licorice to look like handle. Poke opposite end of stick into foam block. Let stand until set.
Holiday Cottage http://www.holidaycottagepage.com/



Monster Cake

Monster Cake
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Ingredients
  1. 1
  2. box Betty Crocker® SuperMoist® chocolate fudge cake mix
  3. Water, vegetable oil and eggs called for on cake mix box
  4. 1
  5. container Betty Crocker® Rich & Creamy creamy white frosting
  6. Black food color
  7. Betty Crocker® green neon gel food color
  8. Betty Crocker® black decorating icing (from 4.25-oz tube)
  9. 2
  10. pieces black string licorice (5 to 6 inch)
Instructions
  1. 1 Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
  2. 2 Place cake, bottom side up, on large platter or foil-covered cookie sheet. Remove 2 tablespoons of white frosting from container; set aside. Remove one-third of the frosting (about 1/2 cup) to small bowl. Tint black; set aside. Tint remaining frosting neon green. Frost sides and top of cake with neon green frosting.
  3. 3 Using picture as a guide, use decorating icing with a round tip to outline hair. Add licorice pieces for eyebrows. Use reserved white frosting to form eyes. Use icing to outline remaining facial features. Spread black frosting within the outlines to fill in the hair. Store loosely covered.
Holiday Cottage http://www.holidaycottagepage.com/



Monster Cake

Monster Cake
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Ingredients
  1. 1
  2. box Betty Crocker® SuperMoist® chocolate fudge cake mix
  3. Water, vegetable oil and eggs called for on cake mix box
  4. 1
  5. container Betty Crocker® Rich & Creamy creamy white frosting
  6. Black food color
  7. Betty Crocker® green neon gel food color
  8. Betty Crocker® black decorating icing (from 4.25-oz tube)
  9. 2
  10. pieces black string licorice (5 to 6 inch)
Instructions
  1. 1 Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
  2. 2 Place cake, bottom side up, on large platter or foil-covered cookie sheet. Remove 2 tablespoons of white frosting from container; set aside. Remove one-third of the frosting (about 1/2 cup) to small bowl. Tint black; set aside. Tint remaining frosting neon green. Frost sides and top of cake with neon green frosting.
  3. 3 Using picture as a guide, use decorating icing with a round tip to outline hair. Add licorice pieces for eyebrows. Use reserved white frosting to form eyes. Use icing to outline remaining facial features. Spread black frosting within the outlines to fill in the hair. Store loosely covered.
Holiday Cottage http://www.holidaycottagepage.com/



Frankenstein Brownies

Frankenstein Brownies
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Ingredients
  1. 1
  2. box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
  3. Water, vegetable oil and egg called for on brownie mix box
  4. 1
  5. cup Betty Crocker® Rich & Creamy vanilla frosting (from 16 oz container)
  6. 4
  7. to 5 drops Betty Crocker® green neon gel food color
  8. 2
  9. drops Betty Crocker® purple neon gel food color
  10. 24
  11. candy corn
  12. 24
  13. miniature candy-coated chocolate baking bits
  14. Betty Crocker® black decorating gel
Instructions
  1. 1 Heat oven to 350°F (325°F for dark and nonstick pan). Grease bottom only of 8-inch or 9-inch square pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Make and bake brownies as directed on box. Cool completely, about 1 1/2 hours. Cut into 4 rows by 3 rows to make 12 brownies.
  2. 2 Divide frosting between 2 small bowls, placing a little more frosting in one bowl. Add green food color to the bowl with more frosting and purple food color to second bowl; mix both until blended. Frost 8 brownies with about 1 tablespoon green frosting; frost remaining brownies with purple frosting.
  3. 3 Decorate each brownie with 2 candy corns for neck "bolts" and 2 candy-coated baking bits for eyes. Use decorating gel to add pupils to eyes and draw mouth and hair.
Holiday Cottage http://www.holidaycottagepage.com/



Halloween Cutout Cookies

Halloween Cutout Cookies
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Ingredients
  1. 1 1/2
  2. cups powdered sugar
  3. 1/2
  4. cup margarine or butter, softened
  5. 1/2
  6. teaspoon vanilla
  7. 2
  8. eggs
  9. 4
  10. cups Bisquick® Original baking mix
  11. 11
  12. drops yellow food color
  13. 7
  14. drops red food color
  15. 2
  16. tablespoons baking cocoa
  17. Betty Crocker black decorating gel
Instructions
  1. 1 Stir powdered sugar, margarine, vanilla and eggs in large bowl until well blended. Stir in baking mix until soft dough forms. Divide dough in half. Mix yellow and red food colors into 1 half to make orange dough; mix cocoa into other half to make chocolate dough. Cover and refrigerate doughs separately 2 hours or until chilled.
  2. 2 Heat oven to 400°. Roll one-fourth of the dough at a time 1/8 inch thick on floured cloth-covered board. (Keep remaining dough refrigerated until ready to roll.) Cut orange dough with pumpkin-shaped cookie cutter and chocolate dough with cat-shaped cookie cutter. Place about 2 inches apart on ungreased cookie sheet.
  3. 3 Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely. Make faces on pumpkins and cats with black gel.
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Pumpkin Pancakes with Chocolate Spiderwebs

Pumpkin Pancakes with Chocolate Spiderwebs
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Ingredients
  1. Pumpkin Pancakes with Chocolate Spiderwebs
  2. Blogger Bree Hester of bakedbree.com shares a favorite recipe. Pumpkin Pancakes with Chocolate Spiderwebs make Halloween breakfast a spooky way to start the day. Draw some Halloween-inspired pictures with chocolate frosting, and get your trick-or-treating off to a great start!
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  7. 41
  8. 0 reviews
  9. Pumpkin Pancakes with Chocolate Spiderwebs
  10. Prep Time 15 min
  11. Total Time 25 min
  12. Servings 6
  13. Ingredients
  14. Spiderwebs
  15. 1
  16. container ready-to-spread chocolate frosting
  17. Pancakes
  18. 2 1/3
  19. cups Original Bisquick® mix
  20. 1
  21. teaspoon pumpkin pie spice
  22. 2
  23. tablespoons real maple syrup
  24. 1/3
  25. cup canned pumpkin (not pumpkin pie mix)
  26. 1 1/4
  27. cups milk
  28. 2
  29. eggs
  30. 1
  31. teaspoon vanilla
Instructions
  1. 1 Add chocolate frosting to decorating bag fitted with small round tip.
  2. 2 Brush griddle or skillet with vegetable oil, or spray with cooking spray. Heat over medium-low heat.
  3. 3 In medium bowl, stir Pancake ingredients with whisk until blended.
  4. 4 For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook about 30 seconds or until edges are dry. Turn; cook other sides until golden brown.
  5. 5 Draw spiderwebs on pancakes with chocolate frosting in decorating bag, and serve.
Notes
  1. If you do not have a decorating bag, you can use a resealable plastic food-storage bag with a small corner cut off.
  2. Chocolate syrup drizzled on top also makes great spiderwebs.
Holiday Cottage http://www.holidaycottagepage.com/



Ghostly S’mores

Ghostly S’mores
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Ingredients
  1. 2 1/2
  2. cups Gold Medal® all-purpose flour
  3. 1/2
  4. cup packed dark brown sugar
  5. 1
  6. teaspoon ground cinnamon
  7. 1/2
  8. teaspoon baking soda
  9. 3/4
  10. cup butter, cut into small pieces
  11. 2
  12. tablespoons honey
  13. 1/4
  14. cup milk
  15. 1
  16. teaspoon vanilla
  17. 24
  18. stackable marshmallows
  19. 3
  20. bars (1.55 oz each) milk chocolate candy, unwrapped, each separated into 4 section
Instructions
  1. 1 In food processor, place flour, brown sugar, cinnamon, baking soda and butter. Cover; process with on-and-off pulses until mixture looks like coarse meal. Add honey, milk and vanilla. Cover; process with on-and-off pulses just until dough forms. Divide dough in half; shape each half into a ball and flatten slightly. Wrap in plastic wrap; refrigerate at least 1 hour.
  2. 2 Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Unwrap 1 portion of dough on lightly floured surface; roll to 1/4-inch thickness. Cut with 3 1/2-inch ghost-shaped cookie cutter. Place on cookie sheet. Repeat with remaining dough.
  3. 3 Bake 13 to 15 minutes or until set. Remove from cookie sheet to cooling rack. Cool completely.
  4. 4 Set oven control to broil. Place 12 of the cookies, bottom sides up, on ungreased cookie sheet; top each with 2 marshmallows. Broil with tops 8 inches from heat 10 seconds or until toasted. Immediately top each with 1 chocolate bar piece and a second cookie, bottom side down; gently press together. Serve immediately.
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