Jack Skellington Cupcakes
Much as he wanted it to be, Christmas did not turn out to be Jack Skellington’s forté. Still, with a bow tie that resembles a bat and a pet dog whose nose looks like a glowing Jack-o’-lantern, Jack remains king of Halloween. After all, who else do you know that can remove his own head and put it back on again none the worse for wear? Inspired by this remarkable trick, these cupcakes make a sweet, if nightmarish, Halloween treat.
What you’ll need
- Batch of chocolate cupcakes
- White buttercream frosting
- 2 toothpicks
- Tube of black decorator’s icing
How to make it
Frost the cupcakes.
For each cupcake, use the tip of a toothpick to lightly etch the outline of two large Jack Skellington eyes in the frosting.
Slowly pipe black decorator’s icing onto the etched lines and then fill in the inner circles. Use another toothpick to spread and smooth the icing.
Pipe on two short lines for a nose. Next, pipe a long line across the bottom of the cupcake for the mouth. For the finishing spooky touch, randomly top the mouth with a bunch of short icing barbs.
Dead Man’s Finger Sandwiches
A simple recipe for spooky, healthy, Halloween finger food by Annabel Karmel
You will need:
- Thin sliced white bread, crusts removed
- Soft margarine
- Cream cheese or peanut butter
- Strawberry Jam
Gently flatten the slices of bread with a rolling pin to make them more pliable. Spread with a little margarine and some cream cheese or peanut butter. Roll up the sandwiches and make three indentations with a blunt knife to form the finger joints. Trim the ends of the fingers into a ‘V’ shape and stick an almond on to each tip with a little cream cheese to form the nails. Now for the gruesome bit - add a dollop of strawberry jam over the end of the finger for the blood !
What a World What a World arrrgghhhh!
Melting Witch Pudding Cups
http://www.tablespoon.com/recipes/melting-witch-pudding-cups-recipe/1/ <— recipe
1/3 cup semisweet chocolate chips
1 teaspoon shortening
8 Bugles original snacks
1 box (4-serving size) white chocolate instant pudding and pie filling mix
4 cups cold milk
1 box (4-serving size) chocolate fudge instant pudding and pie filling mix
6 drops green food color
8 creme-filled chocolate sandwich cookies or chocolate covered mint patties
8 pretzel sticks
1 tablespoon Fiber One cereal or chow mein noodles, pieces broken in half
16 gummi worm candies
Line cookie sheet with waxed paper. In small microwavable bowl, microwave chocolate chips and shortening on High 1 1/2 to 2 minutes or until melted; stir until smooth. To make tops of witch hats, dip snacks, one at a time, into melted coating, letting excess drip off. Place point up on cookie sheet. Let stand until coating is set.
Prepare white chocolate pudding with 2 cups of the milk as directed on box. Prepare chocolate fudge pudding with remaining 2 cups milk as directed on box. Stir green food color into white chocolate pudding until well blended.
For each pudding cup, spoon 2 tablespoons of the green pudding into bottom of 4-ounce clear plastic cup or serving dish; top with 2 tablespoons of the chocolate fudge pudding. Repeat with each flavor to form four layers. With handle of spoon, gently swirl the two top layers. Insert cookie in pudding; top with chocolate-coated Bugle® to resemble witch hat. Insert tip of pretzel stick into pudding with a few pieces of cereal sprinkled at the base to resemble a broom. Insert ends of 2 gummi worm candies into pudding and hang over edge to resemble the witch’s legs.
Spooky Halloween Bundt Cake
1 box Betty Crocker SuperMoist white cake mix
Water, vegetable oil and eggs called for on cake mix box
1 box Betty Crocker SuperMoist Dark Chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
Black food coloring
Purple food coloring
Orange food coloring
1 (12 oz) can Betty Crocker Whipped Fluffy White Frosting
Heat oven to 325°F. Generously grease a 12-cup tube cake pan. Make cake batters as directed on boxes. Divide the white cake into two separate bowls.
Add orange food coloring to one bowl and mix to the desired color. Then, add purple to the other and mix to the desired color.Pour 2/3 of the chocolate cake batter into a bowl and mix with a few drops of the black food coloring. Discard the remainder of the batter or use it for cupcakes. (You only need 2/3 of the chocolate cake batter, because if you use the whole thing in won’t fit in the tube pan).
Pour 1/2 of the chocolate cake mix into the bottom of the greased pan. Carefully pour the purple over the chocolate making sure you don’t stir it. Just pour it on top.Then, carefully pour the orange batter over the purple batter and pour in the remainder of the chocolate.Bake as directed on box or until toothpick inserted in center comes out clean. Cool 5 minutes.Turn pan upside down onto cooling rack that is placed over a cookie sheet. Cool cake completely, about 30 minutes Once cake is cool, equally divide your frosting into 3 bowls. Use the food coloring again to make one bowl orange, one purple and one black.
Microwave each bowl of frosting for a few seconds on high until it is smooth enough to drizzle over the cake. With a spoon, drizzle the black frosting back and forth around the whole ring in a striping pattern until you use it all. Then do the same with the purple and then the orange.
☆★•♥• Pumpkin Cheesecake Ice Cream Recipe! •♥•☆★
No-Bake Strawberry Lemonade Bites
For the crust:
4 graham cracker sheets (8 squares)
2 Tablespoons melted butter
1 Tablespoon brown sugar
Nonstick cooking spray
For the filling:
8 oz. Cream Cheese, softened until very soft*
14 oz. can sweetened condensed milk
1/4 cup egg beaters all-whites, or regular egg beaters*
2 teaspoons powdered gelatin
3 Tablespoons boiling water
1 teaspoon lemon zest (from 1 lemon)
1/2 cup fresh lemon juice (from 3-4 lemons)
12-24 small strawberries, sliced
Kiwi, Mango, Strawberry Pops
Hot summer got you feeling sluggish and worn out? Perk up with these delicious, easy to make frozen treats! All natural and delicious, your body will thank you for it! Puree strawberries, mango and kiwi, and layer into paper cups. Insert popsicle stick which can be bought in any craft store, and freeze. Wha la! Delicious frozen treat within hours. Enjoy!
How To Make Your Own Vanilla Extract
Making your own vanilla extract is actually very simple. All you need is the following:
Of course it can be made and stored in a polyethylene plastic container, but the results are much better in a glass container that can be sealed.
1. Take the number of vanilla beans you require (1 per 1/3 - 1/2 cup vodka) and slice them lengthwise so the side is split or open. Bisect the beans as needed for fitting into your particular container.
2. Place your beans into the container and fill with the appropriate amount of vodka. Again that’s approx. 1 bean per 1/3 to 1/2 cup of vodka.
3. Now seal and place in a cool location out of sunlight for approx. 6-8 weeks. Of course the longer you let is sit, the stronger and more intense the flavor will become.
You can find excellent bulk vanilla beans here for larger batches:
Hermetic bottles perfect for making extracts can be found here:
1L bottle: http://amzn.to/14neETO
Of course simply purchasing a glass bottle of vodka, large or small, and adding the proper amount of vanilla beans is an excellent and quick way to simply get the process over with. The only hurdle at that point would be the labeling on the bottle, if that matters to you.
Now as you use the extract, simply top off the jar with more vodka as needed. The same bean(s) can be reused for quite some time. As soon as your solution is no longer darkening or it begins to lose flavor, simply replace or add more vanilla bean(s) as required.