1 pound melting chocolate or almond bark
14 Oreos
1 1/2 cups pretzel sticks, broken
1 cup candy corn
Halloween colored sprinkles
Cover a cookie sheet with wax paper. Break Oreos and pretzels and toss them along with 3/4 cup of the candy corn onto the cookie sheet. Melt chocolate and drizzle over the top and sprinkle with remaining candy corn and some sprinkles. Allow to cool and harden completely before breaking into pieces.
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Ingredients
- 1 bag mini pretzels {you won't use the whole bag, only about 1/4}
- 1 bag M&M's candy, needing only the green ones {fun separating activity for kids!}
- orange food coloring, I used about 1/8th tsp of Wilton's gel colors
- 1 bag White Chocolate chips, melted slowly {directions below}
- 1 TBSP shortening, to thin out chocolate
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Royal Icing Using Egg Whites:
2 large egg whites
2 teaspoons fresh lemon juice
3 cups confectioners (powdered or icing) sugar, sifted
For Royal Icing with Egg Whites:
In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice until combined. Add the sifted powdered sugar and beat on low speed until combined and smooth. (The right consistency to cover or "flood" sugar cookies is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface for a few seconds before disappearing. Another test is to take a cookie and place a small amount of icing in the center of the cookie. Using a small knife, push the icing to the edge of the cookie. If the icing runs off the edge, thicken the icing by adding a little more confectioners sugar. Conversely, if the icing is too thick, add a little water.) The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use
Royal Icing Using Meringue Powder:
4 cups confectioners' (powdered or icing) sugar
3 tablespoons meringue powder
1/2 teaspoon extract (vanilla, lemon, almond or any flavor you like)
1/2 - 3/4 cup warm water
For Royal Icing with Meringue Powder:
In the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing.The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use. Makes about 3 cup
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Ingredients1 (18.25 ounce) package German chocolate cake mix1 (18.25 ounce) package white cake mix2 (3.5 ounce) packages instant vanilla pudding mix1 (12 ounce) package vanilla sandwich cookies
3 drops green food coloring
1 (12 ounce) package tootsie rolls
Directions
1.Prepare cake mixes and bake according to package directions (any size pan).
2.Prepare pudding according to package directions and chill until ready to assemble.
3.Crumble sandwich cookies in small batches in a food processor, scraping often. Set aside all but 1/4 cup. To the 1/4 cup add a few drops of green food coloring and mix.
4.When cakes are cooled to room temperature, crumble them into a large bowl. Toss with 1/2 of the remaining cookie crumbs, and the chilled pudding. You probably won't need all of the pudding, you want the cake to be just moist, not soggy.
5.Line kitty litter box with the kitty litter liner. Put cake mixture into box.
6.Put half of the unwrapped tootsie rolls in a microwave safe dish and heat until softened. Shape the ends so that they are no longer blunt, and curve the tootsie rolls slightly. Bury tootsie rolls randomly in the cake and sprinkle with half of the remaining cookie crumbs. Sprinkle a small amount of the green colored cookie crumbs lightly over the top.
7.Heat 3 or 4 of the tootsie rolls in the microwave until almost melted. Scrape them on top of the cake and sprinkle lightly with some of the green cookie crumbs. Heat the remaining tootsie rolls until pliable and shape as before. Spread all but one randomly over top of cake mixture. Sprinkle with any remaining cookie crumbs. Hang the remaining tootsie roll over side of litter box and sprinkle with a few green cookie crumbs. Serve with the pooper scooper for a gross Halloween dessert.
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Candy Corn Poke Cake
1 box of white cake mix, plus the fixn’s needed to make itOrange and Yellow food coloring14 oz sweetened condensed milk
whipped topping
candy corn
Make the cake batter as directed. Then divide it into three equal parts. Color one yellow, one orange, and leave one alone. Make sure you add enough to make it really vibrant.
Spray the bottom of a 9 x 13 pan. Spread the yellow layer evenly across the bottom, and then stick it in the freezer (make sure it is sitting flat). Leave it in there for 20 minutes.
As soon as you pull it out, very carefully add the orange layer, pouring it as evenly as possible around the pan, and gently spreading it out to cover the yellow. Put it back in the freezer for 20 more minutes.
Preheat your oven to the temperature specified on the cake mix.
Taking out the cake batter pan, again, carefully spread the white layer. Let it sit on top of the preheating oven for at least 30 minutes.
Bake according to package directions. As soon as the cake comes out of the oven, poke holes throughout the cake with the end of a wooden spoon. Pour the sweetened condensed milk evenly over the cake, making sure to fill each hole.
Refrigerate overnight. Top with whipped topping, candy corn, and enjoy!
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What you will need:
For the cookies:
3 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 sticks unsalted butter, room temperature
1 cup sugar
1/2 cup dark brown sugar
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
For the coating:
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash of allspice
In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Whisk together to blend. In a large bowl, beat together butter and sugars on medium speed until well combined. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract. Lastly, add in the dry ingredients. Beat until combined, but do not over mix. Cover the dough, and refrigerate for one hour, until firm.
Preheat oven to 350 degrees.
Line baking sheets with parchment paper (or spray with nonstick spray). In a small bowl, mix together the sugar and spices for the sugar coating. Scoop dough (approximately 2 1/2 tablespoons) and roll into a ball. Roll the dough ball in the sugar mixture, and place on the lined baking sheet, leaving about 2 inches between each cookie. Take a drinking glass with a flat bottom and moisten with water. Dip the glass in the sugar mixture, and use it to flatten the dough balls. Re-sugar the glass as needed.
Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.
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Peanut Butter Fudge
1 Cup Brown Sugar
1 Cup White Sugar
½ Cup Milk
Cook to a full boil….Remove from heat.
add:
1 ½ Cup Peanut Butter or ½ cup butter and 1 cup peanut butter
1 tsp vanilla
Stir till smooth. Line a pan with wax paper…pour into pan and chill. Cut into pieces and serve.
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Ingredients
32 Hershey's® Kisses® brand milk chocolates, unwrapped
1 package (11 1/2 ounces) fudge-striped shortbread cookies (32)
1 tube (4.25 ounces) orange or red decorating icing
1 Attach 1 chocolate candy to chocolate bottom of each cookie, using decorating icing.
2 Pipe decorating icing around base of milk chocolate candy.
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