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Thursday, October 15, 2015

Apple Pie Stuffed Biscuit Waffle

Apple Pie-Stuffed Biscuit Waffles

Why choose between breakfast and dessert when you can start the day with this delicious nod to our favorite fall pie?

Ingredients:

can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated original biscuits
About 1/2 can (21-ounce size) apple pie filling
Whipped cream, caramel sauce and/or maple syrup

Directions:

  • Spray waffle maker with cooking spray. Heat waffle maker to medium-high. Open and separate 1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated original biscuits into 8 biscuits.
  • Cut each biscuit horizontally, like you’re cutting a sandwich roll.
  • Place 1/2 can (21-oz size) apple pie filling in small bowl. If apples are large, cut them in half so they’ll fit in the biscuits. Place 1 to 2 tablespoons apple pieces in center of one half of each biscuit. Top with remaining half.
  • Use fork to pinch edges of biscuit closed.
  • Place waffles on hot waffle maker 1 or 2 at a time (depending on size of waffle maker). Close lid of waffle maker. Bake 1 minute. Remove carefully to plate to cool.
  • Serve waffles warm and topped with whipped cream and caramel sauce as a dessert or with maple syrup as a breakfast.
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Source:  tablespoon.com/

Shrunken Heads In Cider

shrunken heads in cider

Ingredients:

  1. 2 cups lemon juice 
  2. 2 tablespoons coarse salt 
  3. 8 large Granny Smith apples 
  4. 32 whole cloves 
  5. 2 gallons apple cider 
  6. 2 (12-ounce) cans frozen lemonade concentrate, thawed 
  7. 2 cups spiced rum (optional)

Directions:
  1. STEP 1
  2. Preheat oven to 250 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, mix together lemon juice and salt; set aside.
  3. STEP 2
  4. Peel apples and cut each in half through the stem; remove seeds and core. Using a sharp paring knife, carve a face, as desired, on the rounded side of each apple half. Place apples in lemon mixture for one minute; transfer to paper towels to drain.
  5. STEP 3
  6. Place apples, face-side up on prepared baking sheet and transfer to oven. Let bake until apples are dry and begin to brown around the edges, about 90 minutes. Remove apples from baking sheets and press cloves into the "eye" sockets.
  7. STEP 4
  8. Combine cider, lemonade, and rum (if using) in a large punch bowl; float shrunken heads on top.

Click Here to check out other recipes like this on their website.

Source: holidaypage.net  / marthastewart.com

Spooky Shepherd's Pie




Ingredients:

Mashed Potatoes:

4 large potatoes, peeled and cubed

1/4 cup sour cream
1/4 cup milk
1/4 cup shredded Cheddar cheese
salt and pepper to taste

Beef Mixture:

1 onion, chopped
1 clove garlic, minced
1 pound lean ground beef
1 teaspoon steak seasoning
2 tablespoons Worcestershire
2 tablespoons all-purpose flour
1 tablespoon ketchup
3/4 cup beef broth
1 cup frozen peas and carrots
1/4 cup shredded Cheddar cheese for topping

Directions:

1. Preheat oven to 375 degrees. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15-20 minutes. Drain and mash. Place in a large bowl or Kitchen Aid bowl and mix in butter, sour cream, milk, cheese, and salt and pepper to taste. You can add more milk to your desired consistency. This yields about 4 1/2 cups of mashed potatoes. Set aside.
2. While potatoes are boiling, heat the oil in a large frying pan. Add onion and cook until clear. Add the garlic and cook for 30 seconds. Add ground beef, steak seasoning, and Worcestershire and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup, beef broth, and frozen carrots and peas. Bring to a boil, reduce heat and simmer for 5 minutes.
3. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. For spooky mashed potato ghosts spoon the mashed potatoes into a large Ziploc back and cut a large hole in one corner. Pipe mashed potato ghosts and place two peas as eyes. Sprinkle the remaining cheese around the ghosts.
For regular shepherd’s pie: Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
4. Bake in the preheated oven for 20 minutes, or until golden brown.

Click Here to check out this website for other tasty recipes.

Source:  the-girl-who-ate-everything.com

Zombie Head Cheese Ball

Zombie Head Cheese


Ingredients:

Check for ingredients on website below

Directions:

Check for directions on website below

Click Here to check out this website to view the tutorial on this recipe and other recipes by them.

Source: notmartha.org

Monster Eye Cookies

Ooey Gooey Monster Eye Cookies


Ingredients:

  • 1 Yellow Cake Mix Box
  • ½ cup butter softened
  • ½ tsp. vanilla
  • 1 8 oz. bar cream cheese softened
  • 1 egg
  • green food coloring
  • powdered sugar
  • candy eyeballs

Directions:

  1. Beat butter, vanilla, egg and cream cheese until fluffy.
  2. Mix in cake mix. Add green food coloring until it's the color you want. I used neon green. Chill for 30 minutes.
  3. Roll into balls and dip in a bowl of powdered sugar.
  4. Bake at 350 for 10-12 minutes. While warm push eye balls into the center or all over the cookie. ENJOY!

Click Here to check out the tutorial for this cookie and to view this website and see other incredible recipes.

Source:  lilluna.com/

Spooky Skeleton Cupcakes

Spooky Cupcakes

Ingredients:

  1. 10 Chocolate Cupcakes
  2. 1 stick (1/4 lb.) unsalted butter
  3. 1/2 cup shortening
  4. 3 cups confectioners' sugar
  5. 1/2 teaspoon vanilla extract
  6. 1/8 teaspoon salt
  7. 20 brown M&M's
  8. 1 long strand black licorice
  9. 25 white mini jellybeans
  10. 10 mini Chocolate Cupcakes
  11. 1 (9 oz.) box chocolate wafers

Directions:

  1. Beat together butter and shortening for 2 minutes. Slowly beat in confectioners' sugar. Add vanilla and salt; beat for 1 minute. Mound 1/4 cup frosting in center of top of each larger cupcake.
  2. For faces, add M&M's, pieces of licorice and halved jellybeans (see photo).
  3. For hats, dab frosting on mini cupcakes, invert and stick to chocolate wafers. Put one on each icing mound.
  4. Click Here to visit their website to view other recipes.

Source: holidayspage.net

Mummy Dogs

Mummy Dogs


Ingredients:

6 Ball Park® Beef Hot Dogs 
1 crescent roll dough 
olives 

Directions:

You’ll want to start first by rolling out your crescent roll dough and using a pizza cutter cutting small strips. The next steps are extremely easy you’ll cut each side to create arms and legs and them wrap your crescent roll dough around your dog.  

Spray with baking spray and bake for 15 minutes at 350 degrees! 

I served our mummy dogs with a little fun on the plate! I used broccoli for the grass and just cooked the tops in a little butter then strained the broccoli to create the grass.  The adorable pumpkins are made from my whipped sweet yams  and the eyes are olives and the mouth is a slice of grape. 

Click Here to check out this website for other great recipes wit tutorials.

Source: ourordinarylife.com/

Bowl Of Jello Worms

Picture of Bowl of Worms Anyone?
Create tasty, edible worms. This recipe is simple and great for Halloween, April Fool's, or anytime you feel like snacking on wormy goodness! If you can make jello, then you can make these cool looking worms.

Ingredients:

2 packs (3 oz) Raspberry jello
1 pkg unflavored gelatin (for extra firmness)
3/4 cup whipping cream
3 cups boiling water
15 drops green food coloring
100 flexible straws (or enough to fill your container)
Tall container (1 quart or 1 liter carton of milk)

Directions:

1) Combine gelatin in bowl and add boiling water.
2) Let it cool to lukewarm and then add the whipping cream and 15 drops green food coloring.
3) Gather your straws (don't forget to flex them out) and put them in the container. It's important that the straws have a tight fit so the jello stays in the straws. For this reason, a 1 liter carton may be better; you will probably get longer worms since there is a tighter fit. If you have a bigger container, a rubber band around the straws is helpful. Or you could just add more straws to fill the container.
4) Add the gelatin mixture to the straw-filled container and let it set until firm.
5) There are multiple ways you can remove the worms from the straws. You can roll a rolling pin over the straws and squeeze them out or you can hold the straws over warm water. The worms will slip right out.
And voila! Jello worms are served.
Click Here to check out this website for a tutorial on this recipe and to view other recipes on their website.

Source: instructables.com/

Frankenstein Marshmallow Pops

Frankenstein Marshmallow Pops from justataste.com #halloween

Prep Time: 1 hour
Cook Time: 5 min
Ingredients:

Green candy melts (See Kelly's Notes)
Marshmallows
Small pretzel rods
Semisweet chocolate chips
Candy eyeballs
Edible red and black markers
Equipment: toothpicks; lollipop sticks or colorful straws
Directions:

Melt the green candy melts in a microwave or double boiler according to package directions until they are fully melted.
Push the lollipop sticks into the marshmallows then dip the marshmallows into the melted candy, turning to cover them completely. Stand the marshmallows upright in a glass filled with uncooked rice or oatmeal and place the glass in the fridge until the chocolate has cooled and hardened slightly, about 5 minutes.
Melt the chocolate chips in a microwave or double boiler until smooth. Dip the tops of each of the coated marshmallows in the chocolate to form the hair, and using a toothpick, drag the chocolate down toward the base of the marshmallow to form spikes of hair. Return the marshmallows to the fridge until the chocolate has hardened, about 5 minutes.
Break the ends off of the pretzel rods to form the small (about 1/8-inch) "bolts" for Frankenstein's neck. Carefully push one piece of pretzel into each side of the marshmallow about 1/3 of the way from the bottom.
Using a toothpick and the remaining melted chocolate, dab two small dots of chocolate onto each marshmallow and press on the candy eyeballs.
Using the black edible marker, draw on a mouth, and then using the red edible marker, draw on a laceration on Frankenstein's forehead. Enjoy the marshmallow pops immediately or store them in an air-tight contained in the fridge until ready to serve.
Kelly's Notes:
Candy melts can be found at most bake ware stores. Do not substitute white chocolate and green food coloring for the candy melts, as most food coloring is water-based and will cause the chocolate to seize.
Click Here to check out Just A Taste Website to view other recipes and tutorials of this and other recipes.
Source: justataste.com

Pretzel Pumpkins

Pretzel Pumpkins - (c) 2014 Elizabeth LaBau

Pretzel Pumpkins have only 3 ingredients, can be made in 10 minutes, and will soon be your new favorite Halloween candy! Pretzel twists are dipped in orange candy coating and topped with a small green candy. It's simple, but it's so good! And since they're so fast to make, it's easy to whip up a few trays for a party or movie night. You can also make this with large pretzels--consider using a piece of green licorice for the stem if you go big! 
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield3 cups pretzel pumpkins

Ingredients:
  • 1/2 cup green candy-coated sunflower seeds, or green M&MS
  • 12 oz orange candy coating
  • 3 cups small pretzel twists
Directions:

1. If you are using green M&Ms, cut them in half and set them aside for now. Prepare a baking sheet by lining it with waxed paper or parchment.
2. Place the orange candy coating in a microwave-safe bowl and microwave in 30-second intervals, stirring after every 30 seconds to prevent overheating. Take it out of the microwave when there are still a few unmelted bits remaining, and stir until the final pieces melt.
3. Drop the whole pretzel in the coating and submerge it slightly. Use a fork or dipping tools to pull the pretzel out of the candy coating. Let the excess drip back into the bowl, then place it on the prepared baking sheet. While the coating is still wet, press a green candy-coated sunflower seed or half of an M&M into the top of the pretzel to represent the pumpkin stem. Repeat until all of the pretzels are dipped.
4. Place the pretzels in the refrigerator for about 15 minutes to set the coating. Pretzel Pumpkins will keep for up to 2 weeks in an airtight container 

Source: candy.about.com

Chocolate Peanut Butter Spider Cookies


Chocolate Peanut Butter Spiders

These cute and creepy spider cookies are made on a peanut butter cookie base filled with a chocolate truffle

Ingredients:

  • 1/2 cup unsalted butter, softened
  • 3/4 cup smooth peanut butter
  • 1/3 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 1/4 cup all purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 24 round chocolate truffles (I used Lindt Truffles.)
  • 3/4 cup semisweet chocolate chips
  • 48 candy eyes
Directions:

  1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
  2. Place the softened butter and peanut butter in the mixer and beat until fluffy. Then add both sugar and beat again until fluffy. Scrape the bowl and beat in the vanilla and egg.
  3. In a separate bowl mix the flour, baking powder, baking soda and salt together. Turn the mixer on low to slowly incorporate the flour mixture.
  4. Roll the cookie dough into 24 - 1 1/2 tablespoon balls and spread 12 out on each cookie sheet. Bake for 10 minutes. Remove from the oven. Quickly use a pestle to press a cavity in the middle of each cookie. Then place back in the oven and bake another 6-10 minutes, until golden.
  5. Meanwhile, unwrap all the chocolate truffles. Once the cookies are out of the oven, cool until almost at room temperature (but not very warm) and place a truffle in the cavity of each cookie. If the cookies are too warm, the truffle will melt. If the cookies are cool, the truffle won't stick. (You can also wait until the cookies are completely cool, then glue the truffles in with chocolate to be safe.)
  6. Melt the chocolate chips in the microwave in 30 second increments, stirring in between, until melted and smooth. Scoop the melted chocolate in a zip bag. Close the bag and snip off a small portion of one corner to create a hole. Pipe 8 legs on each cookie, starting from the truffle body down.
  7. Then use the remaining melted chocolate to glue 2 eyes onto each truffle spider. Cool until the chocolate is firm and serve.

Click Here to follow this website and view other recipes.

Source:  aspicyperspective.com

Pumpkin Cheesecake Truffle Mummies

Pumpkin Cheesecake Truffle Mummies (No Bake)
These no-bake pumpkin cheesecake truffles are so easy to make and are perfect for Halloween parties! 

PREP TIME
COOK TIME
TOTAL TIME
 
These no-bake pumpkin cheesecake truffles are so easy to make and are perfect for Halloween parties! They are so yummy they will be the first thing to disappear at the dessert table!

Author
Recipe typeDessert
Serves14

Ingredients:

  • 1½ cups gingersnap cookie crumbs
  • ¼ cup canned pumpkin purée
  • ⅓ cup graham cracker crumbs
  • 3 tablespoons powdered sugar
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 3 ounces cream cheese, softened
  • ½ cup white chocolate chips
  • white chocolate chips or white dipping chocolate (like CandiQuik)
  • red food coloring

Directions:

  1. In a large bowl combine gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cinnamon, salt, and cream cheese. Mix until smooth. Melt ½ cup white chocolate chips and mix into truffle mixture.
  2. Cover and chill until dough is solid enough to roll into balls - about 1 hour in the fridge or 30 minutes in the freezer. When cold enough, roll mixture into 12-14 balls. Place a toothpick in each ball.
  3. Melt remaining white chocolate chips or white dipping chocolate in a small bowl. Use toothpicks to dip each truffle ball into the white chocolate, being sure to coat all sides. Gently shake off excess chocolate. Place chocolate-covered truffle balls on a baking sheet or plate lined with wax paper, parchment paper, or foil. Chill for 3-5 minutes until chocolate hardens.
  4. Drizzle more white chocolate over the truffles. Soak the end of a Q-tip in red food cloring. Dap 2 dots of food coloring to make the mummy eyes. Handle carefully so you don't wipe off the eyes. Store chilled in airtight container.
NOTES:
*makes about 14 truffles and cook time refers to chilling time

Click Here to visit their website and view other recipes and tutorials.

Source: lecremedelacrumb.com/

Graveyard Pudding Cups

Graveyard Pudding Cups


Directions:


Ingredients:

Source:

Frankenstein's Monster Cake




Ingredients:

Cake frosted with green buttercream
Decorating bag filled with chocolate fudge frosting
Wilton tips #47 (basket weave) and #3 (small round)
2 white candy melts
2 brown M&M's
1 green peanut M&M
1 mini Twix bar 

Directions:

My favorite part of this cake is the hair!

I used a tub of pre-made frosting (gasp!) because the consistency is perfect for this.
(I added some black food coloring to make it darker.)
Using tip #47, start piping in the middle of the cake and move outward -
going over the edge and down the side a little. 
Make sure the serrated side of the tip is up.
Continue all the way around the cake, making the hair longer in back. 
  
Attach the brown M&M's to the candy melts with a dab of frosting, then press on to the cake.
Attach your green peanut M&M to the cake right under the eyes.
Using tip #3, pipe on a squiggly mouth and a scar.
Cut the Twix bar in half, and press into the sides of the cake to make neck bolts.

Check Out her website for more great recipes.You can also see a tutorial of this cake. Click Here

Source: birdonacake.blogspot.com.au/

Pumpkin Pinata Cake


Pumpkin Cake

If you are looking for an easy Halloween Cake to make, this Pumpkin Pinata Cake is perfect for your celebrations. It’s also incredibly easy to make in your Bundt Cake Tin. As you can see from the pics it’s a simple process and you use a frosted ice cream cone for the stem. This will bring your table to life!

Ingredients:


2   
teaspoons cocoa powder
2   
boxes Betty Crocker™ SuperMoist™ lemon cake mix, Black and green food coloring, optional
2   
tubs Betty Crocker™ Rich & Creamy vanilla frosting, Fondant or modeling chocolate, optional
1   
cup water
1   
cake cone (ice cream cone)
1   
cup orange juice,  Betty Crocker™ red gel food color, optional
2   
teaspoons orange zest
1   
cup butter, melted
6   
large eggs
Betty Crocker™ Halloween fruit-flavored snacks

Directions:
  • Preheat oven to 350°F for metal pans, 325°F for non-stick or dark pans.
  • For each cake mix, beat together 1/2 cup orange juice, 1/2 cup water, 3 eggs, 1/2 cup melted butter, and 1 teaspoon orange zest together with the cake mix. Beat on low for 30 seconds. If you want an orange colored cake, add some orange food coloring, then continue to beat for 2 minutes on medium speed.
  • Spray a bundt pan with non-stick cooking spray. Pour cake batter into pan and bake for 36-42 minutes until lightly golden brown or a toothpick poked into the center of the cake comes out clean.
  • Allow cake to cool for 15 minutes. Hold your hand over the cake, turn the pan upside down and allow the cake to drop gently onto a cooling rack. Allow cake to cool completely, for about an hour. Wash the bundt pan and repeat, making a second bundt cake.
  • Meanwhile, tint two tubs of Betty Crocker™ Vanilla Frosting using Betty Crocker™ Neon Orange gel food coloring. Add a few drops of Betty Crocker™ red gel food coloring for a deeper shade of pumpkin orange.
  • Scoop out about 1/3 cup of the orange frosting and stir in the cocoa powder, making brown frosting. Frost the outside of the ice cream cone. Allow the frosting to dry.
  • When the first cake is cool, make the cake level, by cutting off the puffed part of the cake.
  • Place this bundt cake, top side down, on a small cardboard cake round. Frost around the outside and on top of the cake.
  • Carefully set the cake on a cake stand or plate. Fill the center of the cake with a variety of candy like Betty Crocker™ Halloween Fruit Snack, candy corn, and gummy worms.
  • Once the second cake is cooled, cut off the excess, and set it on top of the bottom cake. Fill the hole with a bit more candy. Fill the frosted ice cream cone with candy, and place it into the hold in the top bundt cake.
  • Frost the top portion of the cake. Use a metal spatula to draw the frosting up from the bottom of the cake to the top near the stem, creating the lines in the pumpkin.
  • If desired, decorate your pumpkin cake using fondant or modeling chocolate. Cut jack-o-lantern features and leaves out using cookie cutters or a knife. Add decorations to cake.
  • This cake is best served within a day. Store left overs in an airtight container at room temperature.
  • Cut into this adorably cute pumpkin cake to reveal candy hiding inside.

STEP BY STEP 

This adorable cake is both a trick and a treat! Carve this pumpkin to reveal the candy surprise inside.

THIS CAKE LOOKS MAJORLY IMPRESSIVE BUT IT’S EASIER TO MAKE THAN YOU THINK! WITH JUST A COUPLE OF BUNDT CAKES STACKED TOGETHER AND SOME CLEVER DECORATION, YOU CAN MAKE YOUR OWN CUTE PUMPKIN PIÑATA CAKE! 

Source: tablespoon.com

Raspberry Custard Tart

Raspberry Custard Tart

This Raspberry Custard Tart tastes just as amazing as it looks! It’s a delicious creamy Custard and tangy Raspberry flavor combination that all your guests will love. 

Ingredients:
  • 1
    Vanilla bean, split
  • 2 cups
    Milk
  • 1/2 cup
    Caster Sugar
  • 7
    Egg Yolks
  • 1/4 cup
    Cornflour
  • 1.5 cups
    Plain flour
  • 2 tablespoons
    Icing sugar
  • 125 grams
    Chilled butter, chopped
  • 2 tablespoons
    Cold water
  • 1
    Egg white, lightly whisked
  • 60 mls
    Thickened cream, whipped
  • 375 grams
    3 punnets fresh raspberries
  • 1/4 cup
    Raspberry Jam, warmed
  • 1 tablespoon
    Amaretto Liqueur

Directions:
Step 1
Reserve half vanilla bean. Place milk in a saucepan. Add remaining vanilla bean, scraping in the seeds. Bring to boil, stirring. Use an electric beater to beat sugar and 6 egg yolks in a bowl until pale and creamy. Gradually beat in cornflour and milk mixture. Strain into a saucepan over medium-low heat. Stir for 1 minute or until thick. Transfer to a bowl. Cool slightly. Cover surface with plastic wrap. Place in fridge for 4 hours to chill. (See note.)
  • Step 2Meanwhile, process flour and icing sugar in a food processor until just combined. Add butter and seeds from reserved vanilla bean. Process until it resembles fine breadcrumbs. Add remaining egg yolk and water. Process until dough just comes together. Turn onto a lightly floured surface. Knead until smooth. Shape into a disc. Cover. Place in the fridge for 1 hour to rest.
  • Step 3Roll out pastry on a floured surface until 5mm thick. Line a 19 x 27cm (base measurement) fluted tart tin, with removable base, with pastry. Trim excess. Place in fridge for 1 hour to rest.
  • Step 4Preheat oven to 200C. Use a fork to prick the base all over. Line with baking paper and fill with pastry weights or rice. Bake for 12-15 minutes. Remove paper and weights or rice. Bake for a further 5 minutes or until light golden. Lightly brush with egg white. Set aside in tin on a wire rack to cool completely.
  • Step 5Fold the cream into the custard. Spoon into the pastry case and smooth the surface. Top with the raspberries. Combine jam and amaretto in a bowl. Strain through a sieve. Discard seeds. Brush jam mixture over the raspberries.
Kitchen Notes: Tips for making Raspberry Custard Tart:
1) To avoid scrambling the egg for the custard, slowly pour in the hot milk with the motor running.
2) To make the creme patissiere filling, keep cooking and stirring the custard until it’s very think.
3) For perfect presentation, place a line of raspberries at one end and use this as your guide for the rest.
Source:  thewhootkitchen.com