Halloween

Orange Covered Oreos
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Ingredients
  1. Oreos
  2. Wilton candy melts
  3. Orange food coloring
  4. green frosting
  5. pretzel sticks
Instructions
  1. To make these, I melted a bag of Wilton candy melts (mint) in the microwave. Just a minute will do it. I added food coloring to find the "perfect orange" (forget that this was originally supposed to be yellow!). I piped a blog of green frosting at the top and then drew the green frosting down a bit to look like a leaf. I affixed a pretzel stick piece onto the green blob. So easy and just so darn cute!
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Caramel Apple Dump Cake
Serves 8
You can make dump cake with any pie filling that you like, but I really like apple. Spray a 9”x13” pan with cooking spray. Add the apple pie filling, caramel sauce, lemon juice, and cinnamon. Give it a quick mix with a fork. Open the cake mix and spread it all over the top of the cake. Pour the melted butter over. Add the pecans. Bake in a 350F degree oven for about 35 minutes. Let it cool. While the cake is cooling, put a large metal bowl and a whisk in the freezer until both are very cold. Add the cream and whisk until soft peaks form. It takes about 6 to 8 minutes. Add the powdered sugar, vanilla, and cinnamon. Whisk until combined. Serve the caramel apple dump cake with a dollop of spiced whipped cream, an extra drizzle of caramel sauce, and a sprinkle of pecans. Enjoy!
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 2 cans apple pie filling
  2. 1/4 cup caramel sauce
  3. 1 teaspoon lemon juice
  4. 1/2 teaspoon cinnamon
  5. 1 box Betty Crocker yellow cake mix
  6. 1 cup melted butter
  7. 1/2 cup chopped pecans (optional)
  8. 1 cup heavy whipping cream
  9. 4 Tablespoons powdered sugar
  10. 1 teaspoon vanilla
  11. 3/4 teaspoon cinnamon
Instructions
  1. Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
  2. 2Add apple pie filling, caramel sauce, lemon juice, and cinnamon to the pan. Mix together.
  3. 3Sprinkle with cake mix. Cover with melted butter.
  4. 4Bake for 35 to 40 minutes. Cool on a baking rack.
  5. 5To make the spiced whipped cream, chill a large mixing bowl. Add heavy cream and whisk until it holds soft peaks. Then whisk in powdered sugar, vanilla, and cinnamon.
  6. 6Serve the dump cake with spiced whipped cream, a drizzle of extra caramel
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Philly's Finest: Pumpkin Cheesecake
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Ingredients
  1. Preheat oven to 325
  2. 8” to 10” springform pan. Bottom lined with parchment paper and sprayed liberally with nonstick cooking spray.
  3. CRUST
  4. 2 ½ cups graham crackers pulverized to oblivion in a food processor (measure after pulverizing. Really. So much easier.)
  5. 1 stick butter melted
  6. In a medium sized bowl, pour about half the melted butter over your graham “sand” and mix it up. It should hold together when you pinch a bit between your fingers but it should NOT be soggy. Add more butter if needed. Dump your graham mixture into your prepared springform and pat the crumbs firmly to form a nice bottom crust. You can use the flat bottom surface of a measuring cup to make this easier. Bake at 325 for 5 to 10 minutes. Put it aside while you make your batter.
  7. BATTER
  8. 4 room temperature 8-ounce packages of Philadelphia Cream Cheese
  9. 1 cup mascarpone cheese
  10. 1 ½ cups brown sugar
  11. 2 cups pumpkin puree
  12. 2 teaspoons cinnamon
  13. 1 teaspoon nutmeg
  14. 1 teaspoon cloves
  15. 1 teaspoon vanilla
  16. finely grated rind of one orange (optional)
  17. 5 whole eggs
  18. 2 egg yolks
  19. 2 tablespoons flour
Instructions
  1. In a stand mixer, whip cream cheese, mascarpone cheese and sugar until very smooth. Very very smooth. Add eggs one at a time and then yolks. Add pumpkin puree, spices and vanilla. When all of this is looking smooth and tasty, add flour until just combined. Pour the mixture into your prepared pan and transfer to the oven CAREFULLY! Bake for 45 minutes and then LOWER the temperature to 225. And then bake for another 1 to 2 hours. Hey, it may take even longer. What you’ll want to do is shimmy the pan a little and see if your cheesecake is still wobbly. If it’s shaking like untoned arm fat, keep it going. If it gives just a little, just barely giving way in the manner of your belly when you suck it in when parading around in a bathing suit, you’re good to go. Take it out and let it rest. But do be patient. If you want a crackless cheesecake, it’s going to take a big chunk of your time and when it’s done perfectly, it’ll take a big chunk of your heart.
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Nutter Butter Ghost Halloween Cookie Recipe
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Ingredients
  1. 1 (1 lb.) pkg. Nutter Butter cookies, about 30
  2. 60 (or so) semi-sweet mini chocolate chips
  3. 12 oz. white chocolate chips
Instructions
  1. . Melt white chocolate in a microwave or double boiler.
  2. 2. Lay a Nutter Butter cookie on a small plate or other washable surface.
  3. 3. Spoon melted white chocolate over front of cookie.
  4. 4. Press two mini chocolate chips into white chocolate for eyes. Refrigerate on waxed paper to set.
  5. 5. Repeat with remaining cookies.
  6. Note: This recipe has you cover only one side of the Nutter Butter cookies in white chocolate. This helps to cut down on the overwhelming richness of an entirely-covered cookie. Want your entire ghost to be white? Buy a bit of extra white chocolate, and dip the whole cookie. You can do anything you like with this easy Halloween cookie recipe.
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Skinny 3 Ingredients Pumpkin Spice Brownies
Fall is nearly upon us and I am so excited to start working with the amazing flavors of the new season while preparing for the (hopefully) cooler weather to come. Pumpkin is one of my favorite things to work with in the fall. It's such a versatile fruit! It can be used for breakfast, lunch, or dinner. Sweet, savory, or otherwise!
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Ingredients
  1. 19 Oz. Box Ghiradelli Triple Fudge Brownie Mix, Dry
  2. 1 1/2 C. Canned 100% Pumpkin Puree (Not Pumpkin Pie Filling!)
  3. 1 Tsp. Pumpkin Pie Spice
Instructions
  1. Preheat the oven to 350 degrees F. and lightly coat the inside of an 8x8 or 9x9 baking pan with non-stick cooking spray.
  2. Combine all of the ingredients together in a large bowl until well blended.
  3. Pour the batter into the prepared baking dish.
  4. If you have a sprinkle obsessed toddler, such as I do... toss some sprinkles on top.
  5. Bake for 35-45 minutes or until an inserted toothpick comes out pretty much clean.
  6. Remove from the oven and allow to cook slightly before cutting into 9 equal squares.
  7. Serve warm and enjoy!
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Butterscotch Pumpkin Cake Truffles
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Ingredients
  1. 1 cup all-purpose flour
  2. 1/2 teaspoon baking soda
  3. 1/2 teaspoon baking powder
  4. 1 + 1/2 tsp Pumpkin Spice
  5. 1/2 cup packed light-brown sugar
  6. 1/2 cup granulated sugar
  7. 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  8. 2 eggs
  9. 1/2 can (7.5 ounces) pumpkin puree (seal & refrigerate the rest for pumpkin bread!)
  10. 1/2 cup cream cheese frosting
  11. 12 oz. white chocolate chips or melting candies
  12. 1/2 cup butterscotch chips
  13. 1/2 tsp Crisco or butter
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease a round cake pan or loaf pan; set aside.
  3. In a mixing bowl, whisk together flour, baking soda, baking powder, and Pumpkin Spice; set aside.
  4. In a large bowl, mix both white and brown sugars, butter, and eggs until smooth.
  5. Add the dry ingredients, and mix again until smooth.
  6. Fold in the pumpkin puree until thoroughly combined.
  7. Pour the batter into the greased pan
  8. Bake until tops spring back to the touch, and a cake tester inserted in the center comes out clean, 25-30 minutes.
  9. Let cool completely.
  10. Once cooled, crumble the cake into a bowl and add the cream cheese frosting.
  11. Mix with a spoon or hands until thoroughly combined; Add spoonfuls of frosting one at a time if the cake is still dry
  12. Roll the cake out into 2″ balls and place on a cookie sheet lined with parchment or wax paper
  13. Place the cake balls in the freezer for 30 minutes to an hour
  14. At this point you can place the cake balls in a freezer bag and store in the freezer for up to three months to continue later if preferred.
  15. In a small bowl, heat the white chocolate in 20 second increments in the microwave, stirring in between each time
  16. Using a toothpick, skewer or spoon (I use a spoon), dip the chilled cake balls into the white chocolate.
  17. Coat the cake balls and return to the cookie sheet.
  18. Chill for 30 minutes while you prepare the Butterscotch.
  19. In a microwave safe bowl, add the Butterscotch chips and the Crisco / butter.
  20. Heat in 20 second increments, stirring in between.
  21. Once thoroughly melted, allow to cool for about 10 minutes.
  22. Spoon the melted Butterscotch into a small sandwich bag.
  23. Snip off a very TINY corner of the bag and drizzle over the truffles.
  24. Chill for a few minutes until the butterscotch is set.
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Orange Candy Corn Bars
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. Bars
  2. 3/4 cup butter or margarine, melted, cooled slightly
  3. 1 3/4 cups granulated sugar
  4. 1 tablespoon grated orange peel
  5. 4 eggs
  6. 1 3/4 cups all-purpose flour
  7. 1 teaspoon baking powder
  8. 4 drops yellow food color
  9. 3 drops red food color
  10. Frosting
  11. 1/2 cup butter, softened (do not use margarine)
  12. 1 3/4 cups powdered sugar
  13. 1 to 2 tablespoons milk
  14. 1 teaspoon vanilla
  15. 1/8 teaspoon salt
  16. Decoration
  17. 1/3 cup candy corn (32 candies)
Instructions
  1. Heat oven to 325°F. Line bottom and sides of 9-inch square pan with foil, extending foil 2 inches on 2 opposite sides of pan; spray foil with cooking spray.
  2. 2 In medium bowl, beat melted 3/4 cup butter, the granulated sugar and orange peel with wooden spoon until blended. Beat in eggs, one at a time. Stir in flour and baking powder just until mixed. Stir in yellow food color until well mixed. Spread 1 1/2 cups yellow batter in pan. Place pan in freezer about 15 minutes or until batter is slightly firm to the touch.
  3. 3 Meanwhile, add red food color to remaining cake batter in bowl until well mixed. Spread over chilled yellow batter.
  4. 4 Bake 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool completely, about 45 minutes.
  5. 5 In medium bowl, beat 1/2 cup softened butter with electric mixer on medium speed until light and fluffy. Beat in powdered sugar until well blended. Beat in milk, vanilla and salt until smooth and spreadable. Spread frosting over bars. To serve, remove bars from pan, using foil to lift. Remove foil. Cut into 4 rows by 4 rows; cut each square diagonally in half. Top each triangle with 1 candy corn
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Tidy Caramel Apples
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Ingredients
  1. 3 large Granny Smith apples (or any apple of your choice)
  2. • 1 large lemon
  3. • 2 cups caramel squares, unwrapped
  4. • 2 tablespoons corn syrup
  5. • 1/4 cup chopped pecans
  6. • Chocolate sauce (optional)
Instructions
  1. Cut your apples in half and use a melon baller to scoop out the insides, leaving the walls intact at about 1/2 to 1/4 inch thickness.
  2. Squeeze the juice from the lemon onto the apples and allow to set. (This will keep them from turning brown right away.)
  3. To make the caramel sauce, melt the caramel squares in a sauce pan over low heat, with the corn syrup. Allow to cool for about 10-15 minutes.
  4. Using a paper towel, wipe your apples down, removing the lemon juice as much as possible. If the inside of your apple is too wet, the caramel wont stick.
  5. Pour the caramel into the hollowed out apples until just below the top. Sprinkle with pecans.
  6. Chill in the refrigerator until the caramel has set, about 20 minutes. Cut into slices and drizzle with chocolate sauce, if desired.
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Gourmet Halloween Pretzel Rods
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Ingredients
  1. bag (12 0z.) pretzel rods
  2. 1 bag (12 oz.) Wilton Candy Melts, White
  3. 1 bag (12 oz.) Wilton Candy Melts, Vibrant Green
  4. Halloween sprinkles, different varieties
  5. treat bags with ties, 4 in. x 9.5 in. (10 cm x 24 cm), optional
  6. Wilton Orange Icing Color, optional
Instructions
  1. Lay a long piece of waxed paper on a clean, dry, surface.
  2. Melt candy melts per packaged directions. (If making different colors with the white candy melts, see notes.)
  3. Dip pretzel rod into melted candy melts.
  4. Sprinkle with desired sprinkles. TIP: (When sprinkling with sprinkles, sprinkle over a bowl to catch the extra sprinkles. Use the extra sprinkles to make a sprinkled variety pretzel rod.) Lay dipped/sprinkled rods on waxed paper, let set.
  5. To make extra fancy… use a small ziploc sandwich sized bag and put a couple tablespoons of white melted candy melts inside, cut off a small piece of the corner; drizzle melted candy melts over pretzel rods. Let set.
Notes
  1. NOTES: Instead of buying a bunch of different halloween colored candy melts, I bought one bag of white and tinted it with Wilton Orange Icing Color that I had on hand. To help save money, you can make small batches of the white melted candies and tint them with any color you’d desire that you have on hand. To make, simply follow directions on the back of your Wilton Candy Melts package and add desired amount of icing color; stir well.
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Caramel Apples
Serves 15
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Prep Time
20 min
Cook Time
10 min
Prep Time
20 min
Cook Time
10 min
Ingredients
  1. 15 to 20 large Granny Smith apples
  2. Assorted chopped candies or nuts, for coating
  3. 1 (1-pound) box dark brown sugar
  4. 2 sticks unsalted butter
  5. 1 (14-ounce) can sweetened condensed milk
  6. 2/3 cup dark corn syrup
  7. 1/3 cup maple syrup
  8. 1 1/2 teaspoons pure vanilla extract
  9. 1 teaspoon molasses
  10. 1/4 teaspoon salt
Instructions
  1. Skewer the stem-end of the apples with popsicle sticks. Line 2 large rimmed baking sheets with wax paper. Place desired coatings in large shallow bowls.
  2. In a heavy-bottomed saucepan, combine the sugar, butter, milk, corn syrup, maple syrup, vanilla, molasses and salt. Bring to a boil over medium heat. Boil until it registers 236 degrees F on a candy thermometer, about 10 minutes. Immediately pour the caramel into a heatproof bowl; let cool to 200 degrees F.
  3. Dip the apples in the desired coatings. Transfer to the prepared baking sheets to set and let cool completely.
  4. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Marshmallow Witches
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 1/2 cup vanilla frosting, divided
  2. 36 miniature semisweet chocolate chips
  3. 12 large marshmallows
  4. 1 drop each green, red and yellow food coloring, optional
  5. 1/4 cup flaked coconut
  6. 12 chocolate wafers
  7. 12 miniature peanut butter cups
  8. 12 milk chocolate kisses
Instructions
  1. For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow.
  2. For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.
  3. For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. Secure a hat to each witch with a dab of frosting. Yield: 1 dozen.
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Candy-Filled Witches’ Hats
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Ingredients
  1. Self-sealing plastic bag
  2. 1 16 ounce can chocolate frosting
  3. 20 chocolate ice cream cones
  4. Candy corn or assorted small candies
  5. Large green and yellow gumdrops (optional)
  6. 20 2 - 3 inches chocolate cookies
Instructions
  1. 1. Fill plastic bag with some chocolate frosting. Seal bag and cut a very small end off one corner of the bag and set aside. For each hat, invert one ice cream cone and fill with about 2 tablespoons candy corn or small candies. Pipe some frosting from bag along bottom edge of cone. Press a cookie against frosting. Carefully invert right side up onto waxed paper-lined cookie sheet.
  2. 2. Decorate outside of cone with small candies, using additional frosting as necessary. Refill frosting bag as needed. If desired, roll out large green and yellow gumdrops on a sugared surface until 1/8 inch thick. Cut into 1/4-inch strips. Press green strips around brim of hat and cut smaller pieces from yellow strips to make a buckle; press onto hat. Makes 20 hats.
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Spider Cupcakes
Serves 24
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 1 box (18.25 oz.) Devil’s Food cake mix
  2. 1 can (16 oz.) dark chocolate frosting
  3. 1 can (10.5 oz.) chocolate sprinkles
  4. 24 large marshmallows
  5. ¼ cup M&M’S® Brand Chocolate Candies
  6. 48 red or black licorice laces
  7. 1 toothpick
Instructions
  1. Prepare the cake mix according to the package instructions.
  2. 2. Line cupcake pans with paper-liners. Fill each cup with 2/3 cup of batter.
  3. 3. Bake in a preheated 350°F for 18-21 minutes. Transfer to a wire rack, and cool completely.
  4. 4. Reserve 2 tablespoons of the chocolate frosting in a resealable plastic bag.
  5. 5. Spread the tops of the cupcakes with the remaining frosting. Then, coat the tops with the chocolate sprinkles.
  6. 6. Cut the marshmallows in half crosswise. Using the reserved frosting, attach two marshmallow pieces to each cupcake as eyes. Dot the center of each marshmallow piece with frosting and attach M&M’S® Brand Chocolate Candies. Then, attach another marshmallow piece with frosting and attach M&M’S® Brand Chocolate Candies for the mouth.
  7. 7. Cut each licorice lace into four equal pieces. Press four holes into 2 sides of each cupcake using the toothpick. Insert a licorice piece into each hole for each spider’s legs, 8 pieces per cupcake.
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Haunted Forest Cupcakes Recipe
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Ingredients
  1. 6 chocolate cupcakes
  2. ½ cup chocolate icing
  3. 1 cup melting chocolate
  4. ¼ cup white decorator icing
  5. wide round decorator tip (like Wilton #12)
  6. 2 pastry bags
  7. 36 mini chocolate chips
  8. 6 toothpicks
  9. 1 Haunted Tree Pattern
Instructions
  1. Step 1
  2. Divide the Hershey's Milk Chocolate Bar vertically into 4 sections of 3 squares per section
  3. Step 2
  4. Melt chocolate according to the package directions.
  5. Step 3
  6. Once the chocolate is melted, pour it into a plastic bag, or pastry bag. Cut the tip off the pastry bag, or a small corner out of the plastic bag.
  7. Step 4
  8. Hold the bag over the tree pattern with the cut side pointing down toward your pattern and squeeze the bag gently to fill in the pattern with chocolate. Don't worry if you can see the lines where the chocolate is being piped, it will add to the haunted tree look.
  9. Step 5
  10. While the chocolate is still soft, carefully insert a toothpick into the chocolate at the base of the tree. Once the chocolate hardens, this toothpick will be the tree's support when you add it to the cupcake. If needed, add more chocolate to cover the toothpick to add more support.
  11. Step 6
  12. Add mini chocolate chips midway up the trunk of each tree for eyes and a mouth.
  13. Step 7
  14. Make 6 trees (1 for each cupcake) and set them aside to cool and harden.
  15. Step 8
  16. Frost the cupcakes with the chocolate icing.
  17. Step 9
  18. Make a ghost on each cupcake with the white decorator icing. Use a large round decorator tip like a Wilton #12 tip and a pastry bag. Fill the pastry bag with white icing, squeeze out the icing with steady pressure on top of the cupcake and lift your hand slowly to pull the bag away leaving a small mound of white icing to form the ghosts. (See photo.)
  19. Step 10
  20. Give each ghost 2 eyes and 1 mouth with the mini chocolate chips.
  21. Step 11
  22. Once the trees have cooled and hardened, gently remove them from the wax paper. If you lose a branch or two don't worry about it; this will just add to the haunted look of the tree.
  23. Step 12
  24. Insert the toothpick on the bottom of the tree into the top of the cupcake behind the ghost.
  25. Step 13
  26. Line up several cupcakes to form a haunted forest.
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Halloween Popcorn
Serves 6
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Ingredients
  1. 2 bags microwave popcorn, popped
  2. 1 bag candy corn
  3. 1 16-ounce package white chocolate bark
  4. Halloween sprinkles
  5. wax paper
Instructions
  1. Place the popped popcorn and candy corn in a very large bowl. Melt the white chocolate bark in the microwave in 30 second increments, stirring after each time, until melted. Drizzle over the popcorn and candy corn and stir to coat each piece of popcorn. Pour the mixture over wax paper and spread into an even layer. Sprinkle with Halloween sprinkles and allow to cool for at least 15-30 minutes. Break into pieces. Serves 6-8.
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