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Frankenstein Treats

Frankenstein Treats
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  1. 1/4
  2. cup butter or margarine
  3. 1
  4. bag (10.5 oz) miniature marshmallows (5 1/2 cups)
  5. 1/2
  6. cup peanut butter
  7. 6
  8. cups crisp rice cereal
  9. 1/2
  10. cup miniature semisweet chocolate chips
  11. 2
  12. cups green candy melts or coating wafers (12 oz)
  13. 8
  14. thin chocolate wafer cookies, crushed
  15. 18
  16. thin pretzel sticks (2 1/4 inch), broken in half
  17. 1/2
  18. cup Betty Crocker® Rich & Creamy chocolate frosting (from 1-lb container)
  19. 36
  20. candy eyes
  1. 1 Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; grease foil generously with shortening or butter. In 3-quart saucepan, melt 1/4 cup butter over medium heat. Add marshmallows; cook 2 to 3 minutes, stirring frequently, until melted. Remove from heat; stir in peanut butter until smooth. Stir in cereal.
  2. 2 Press mixture evenly in pan, using greased spatula or waxed paper. Sprinkle with chocolate chips; press gently into cereal mixture. Cool completely, about 30 minutes.
  3. 3 Line cookie sheets with waxed paper. Use foil to lift bars out of pan. Cut into 6 rows by 3 rows. In microwavable bowl, microwave candy melts uncovered on High 1 minute or until melted; stir until smooth. Dip top of each bar into melted candy; smooth top with spatula. Sprinkle crushed cookies on top edge of dipped bars for “hair.” Place on cookie sheets. Firmly press pretzel pieces halfway into sides of each treat. Use frosting to attach 2 candy eyes to each face. Spoon remaining frosting into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Twist bag above frosting; squeeze to pipe frosting onto treats for “scars” and mouths.
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Good Witch Cake Pops

Good Witch Cake Pops
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  1. 1
  2. box Betty Crocker® SuperMoist® yellow cake mix
  3. Water, vegetable oil and eggs called for on cake mix box
  4. 3/4
  5. cup Betty Crocker® Whipped cream cheese frosting (from 12-oz container)
  6. 4
  7. cups green candy melts
  8. 3
  9. tablespoons shortening
  10. 2
  11. cups black candy melts
  12. 72
  13. paper lollipop sticks
  14. Block of plastic foam
  15. 36
  16. creme-filled chocolate sandwich cookies
  17. 72
  18. Bugles® original flavor snacks
  19. 1
  20. roll Betty Crocker® Fruit by the Foot® strawberry chewy fruit snack (from 4.5-oz box), cut into 72 (2x1/4-inch) pieces
  21. 72
  22. pieces yellow Fruity Cheerios® cereal (1/3 cup)
  23. Bite-size red licorice candy strips (from 4-oz bag)
  1. 1 Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Crumble into bowl. Add frosting. Shape into 1-inch balls; place on waxed paper-lined cookie sheet. Freeze until firm; keep refrigerated. In microwavable bowl, microwave green candy melts and 2 tablespoons of the shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Repeat with black candy melts and remaining shortening. Dip tip of each lollipop stick about 1/2 inch into melted green candy and insert stick into cake ball no more than halfway. Place on cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip cake balls into melted green candy; tap off excess. Poke opposite end of stick into foam block.
  2. 2 Twist sandwich cookies; remove creme filling. Dip cookies in melted black candy; let set on waxed paper-lined cookie sheet. Dip Bugles into black candy; place in center of each cookie. Let set. Wrap fruit snack piece around each Bugle. Use black candy to attach cereal piece to fruit snack for buckle. Use green candy to attach licorice to cake pop for hair. Use black candy to attach hat to top of cake pop, and pipe eyes and mouth on cake pop.
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Good Witch Cake Pops

Halloween Lollipop Swirls

Halloween Lollipop Swirls
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  1. 2
  2. pouches Betty Crocker® sugar cookie mix
  3. 1/4
  4. cup Gold Medal® all-purpose flour
  5. 1/2
  6. cup butter, softened
  7. 2
  8. eggs
  9. 1/2
  10. teaspoon almond extract
  11. 1
  12. teaspoon grated lemon peel
  13. 12
  14. drops purple food color
  15. 10
  16. drops orange food color
  17. 10
  18. drops black food color
  19. 15
  20. paper lollipop sticks
  1. 1 In large bowl, stir cookie mix, flour, butter and eggs until dough forms. Stir in almond extract and lemon peel. Divide dough into thirds. Knead purple food color into 1 portion, orange food color into second portion and black food color into third portion. Wrap in plastic wrap; refrigerate 1 hour.
  2. 2 Heat oven to 350°F. Spray cookie sheet with cooking spray. Shape each color of dough into 15 (1- to 1 1/2-inch) balls. Roll each ball into 10-inch rope. Twist 1 rope of each color together; coil rope into 3-inch round. On cookie sheet, place rounds 2 inches apart. Insert lollipop stick into bottom of each cookie.
  3. 3 Bake 14 to 15 minutes or until set. Cool 5 minutes; remove from cookie sheet to cooling rack.
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Big Halloween Sugar Cookies

Big Halloween Sugar Cookies
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  1. Big Halloween Sugar Cookies
  2. These big black and orange sugar cookies made with Gold Medal® flour are the perfect addition to your Halloween dessert spread!
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  7. 29
  8. 0 reviews
  9. Big Halloween Sugar Cookies
  10. Prep Time 15 min
  11. Total Time 0 min
  12. Servings 22
  13. Ingredients
  14. 1
  15. cup butter, softened
  16. 1
  17. cup granulated sugar
  18. 1
  19. egg
  20. 1 1/2
  21. teaspoons vanilla
  22. 2
  23. cups Gold Medal® all-purpose flour
  24. 1/2
  25. teaspoon baking powder
  26. 1/4
  27. teaspoon salt
  28. 1/4
  29. cup coarse black sanding sugar
  30. 1/4
  31. cup coarse orange sanding sugar
  1. 1 Line 2 cookie sheets with cooking parchment paper. In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add granulated sugar, beating until blended. Beat in egg and vanilla. On low speed, beat in flour, baking powder and salt. Divide dough in half; shape each half into a ball and flatten slightly. Wrap in plastic wrap; refrigerate until firm, about 2 hours.
  2. 2 Heat oven to 375°F. Unwrap 1 portion of dough; keep remaining dough in refrigerator. Shape dough into 1 1/2-inch balls; heavily roll in sanding sugars. On cookie sheets, place balls 2 inches apart. Barely flatten cookies to about 1-inch thickness using palms. Repeat with remaining dough.
  3. 3 Bake 13 to 15 minutes or until edges are golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks.
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Halloween Pudding

Halloween Pudding
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  1. 2 1/4
  2. cups milk
  3. 2
  4. oz dark chocolate, chopped
  5. 1/2
  6. cup granulated sugar
  7. 1/4
  8. cup unsweetened dark baking cocoa
  9. 2
  10. tablespoons cornstarch
  11. 1/2
  12. teaspoon ground cinnamon
  13. 2
  14. eggs
  15. 2
  16. tablespoons butter or margarine
  17. 1
  18. teaspoon vanilla
  19. 1
  20. cup whipping cream
  21. 1/4
  22. cup powdered sugar
  23. 1/2
  24. teaspoon Betty Crocker® orange gel food color
  1. 1 In 2-quart heavy saucepan, heat 2 cups of the milk to boiling. Remove from heat; add dark chocolate, stirring with wire whisk until smooth. Set aside.
  2. 2 In small bowl, mix granulated sugar, cocoa, cornstarch and cinnamon. Stir in remaining 1/4 cup milk. Add cocoa mixture to melted chocolate mixture in saucepan, beating until well blended. Heat to boiling over medium heat, stirring constantly. Reduce heat; simmer 1 minute. Remove from heat.
  3. 3 In medium bowl, beat eggs with wire whisk. Slowly beat in about 1 cup chocolate mixture. Add to remaining chocolate mixture in saucepan; cook over medium heat, stirring constantly, until mixture thickens and boils. Remove from heat; stir in butter and vanilla. Transfer pudding to large bowl. Cool 15 minutes. Cover top of pudding with plastic wrap to prevent skin from forming. Refrigerate 2 hours or until chilled.
  4. 4 In medium bowl, beat whipping cream, powdered sugar and food color with electric mixer on medium speed until soft peaks form. Remove pudding from refrigerator. Beat pudding until smooth. With rubber spatula, fold whipped cream mixture into pudding for swirled effect. Serve or refrigerate.
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Pumpkin Cookies with Browned Butter Frosting

Pumpkin Cookies with Browned Butter Frosting
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  1. Cookies
  2. 2/3
  3. cup granulated sugar
  4. 2/3
  5. cup packed brown sugar
  6. 3/4
  7. cup butter or margarine, softened
  8. 1
  9. teaspoon vanilla
  10. 1/2
  11. cup (from 15-oz can) pumpkin (not pumpkin pie mix)
  12. 2
  13. eggs
  14. 2 1/4
  15. cups Gold Medal® all-purpose flour
  16. 1
  17. teaspoon baking soda
  18. 1
  19. teaspoon ground cinnamon
  20. 1/2
  21. teaspoon salt
  22. Browned Butter Frosting
  23. 3
  24. cups powdered sugar
  25. 1
  26. teaspoon vanilla
  27. 3
  28. to 4 tablespoons milk
  29. 1/3
  30. cup butter (do not use margarine or spread; it will burn)
  1. 1 Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
  2. 2 On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
  3. 3 Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
  4. 4 In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
  5. 5 Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.
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Haunted Castle Cake Recipe

Haunted Castle Cake Recipe
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  1. 1 tube (16-1/2 ounces) refrigerated sugar cookie dough, softened
  2. 1/4 cup all-purpose flour
  1. 4-1/2 cups confectioners' sugar
  2. 3 tablespoons meringue powder
  3. 1/2 teaspoon cream of tartar
  4. 6 tablespoons warm water
  5. 1 teaspoon vanilla extract
  6. Orange, black, violet, brown, green and yellow paste food coloring
  7. Pastry tips—round #4, 6 and basketweave #46
  8. Orange Tic Tacs
  9. White pearl dragees
  10. New paintbrush
  11. 1 package devil's food cake mix (regular size)
  12. 4 cups buttercream frosting
  1. In a large bowl, combine cookie dough and flour. Press into a 15-in. x 10-in. x 1-in. baking pan lined with nonstick foil or parchment paper. Bake at 350° for 12-14 minutes or until lightly browned. Cool completely before carefully removing to a cutting board.
  2. Trace full patterns onto waxed paper; cut out. Arrange patterns over baked cookie. With a serrated knife and a sawing motion, cut out castle pieces and tombstones. Set cutouts aside.
  3. To make icing: In a large bowl, combine the first three icing ingredients; add water and vanilla. Beat on low speed until blended. Beat on high for 4-5 minutes or until stiff peaks form. Remove 1/4 cup icing and tint orange. Place a damp cloth over bowl and cover tightly between uses.
  4. To decorate: Place all castle pieces on a parchment paper-lined work surface. Insert #4 tip into a pastry bag; fill with orange icing. Pipe a window outline on piece A and a door outline on piece B (do not fill in). Pipe and fill in two windows on piece B and one window on each C piece. Press Tic Tacs around all windows.
  5. Remove 1/4 cup icing and tint black. Insert #4 tip into pastry bag; fill with black icing. Outline castle pieces and tombstones in black. Fill in window on piece A and door. On parchment paper, pipe 2-1/2-in. bat and cat shapes. Place a damp paper towel over pastry tip, place in a small resealable bag and set aside. Add pearl dragees for cat and bat eyes; add pupils if desired.
  6. Insert #4 tip into pastry bag; fill with 1/4 cup white icing. Carefully pipe white icing "mortar" between Tic Tacs. On parchment paper, pipe 2-in. ghosts. Tint some white icing gray and thin if necessary; fill in tombstones.
  7. Remove 3/4 cup reserved icing and tint violet. Insert #46 tip into pastry bag; add 1/3 cup of the violet icing. On waxed paper, pipe 12-15 fence sections. (Each section has three strips, about 1 to 1-1/2-in. long.) Set aside 1 tablespoon violet icing for bricks. Thin remaining violet icing with 1-2 teaspoons water. Insert #6 tip into pastry bag; fill with thinned icing. Fill in castle pieces with thinned icing.
  8. Tint remaining icing brown. Using tips #4 and 6, pipe a tree onto parchment paper. Let all pieces dry for 24 hours.
  9. With a paintbrush and reserved dark violet icing, add brick designs to castle pieces; let dry.
  10. Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Tint buttercream frosting green. Spread frosting between layers and over the top and sides of cake.
  11. To assemble: Just before serving, add each castle piece to cake and support with skewers. Just behind the center of the cake, make a 3-in. wide x 1-in.- deep cut into the cake; gently insert castle piece B. About 1 in. behind piece B, make a 1-1/2-in. wide x 1-in.-deep cut into the cake; insert piece A. For C pieces, make 1-1/2-in. x 1-in.-deep cuts in front and on each side of piece B; add remaining pieces.
  12. Finishing touches: If desired, add phrases and a bunch of flowers to the tombstones; arrange on cake. Add faces on the ghosts; attach ghosts and bat with icing. Add the cat, trees and fence. Yield: 1 haunted castle.
Holiday Cottage

Chilling Jack-o’-Lantern Smoothies

Chilling Jack-o’-Lantern Smoothies
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  1. 1
  2. tablespoon semisweet chocolate chips
  3. 4
  4. plastic cups (8 to 9 oz each)
  5. 3
  6. containers (6 oz each) Yoplait® Original 99% Fat Free orange crème or harvest peach yogurt
  7. 1/4
  8. cup frozen (thawed) orange juice concentrate
  9. 1
  10. can (11 oz) mandarin orange segments, chilled, drained
  11. 1
  12. banana, sliced
  1. 1 In small microwavable bowl, melt chocolate chips on High for 1 minute or until melted. With tip of knife, spread chocolate on inside of each plastic cup to resemble eyes, nose and mouth of jack-o’-lantern. Repeat with 3 more cups. Refrigerate 5 minutes or until chocolate is set.
  2. 2 Meanwhile, in blender container, place all remaining ingredients; cover and blend until smooth. Pour into chocolate painted cups.
  1. It works best to place the cup on its side when painting the face.
  2. Serve with a green straw to resemble a pumpkin stem or garnish with a mint leaf.
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