Friday, October 14, 2011

October Recipes

October Recipes

Yield: 10 cakes
  • 1 20 ounce (family-size) frozen pound cake, thawed
  • Green food coloring
  • Yellow food coloring
  • 1 16 ounce can vanilla frosting
  • 1 cup dark-chocolate frosting
  • 10 chocolate graham crackers
  • Green M&Ms
  • Yellow jumbo confetti sprinkles
  • Black confetti sprinkles
  • 1 tube red decorating icing

Make It:
1. Cut pound cake in half lengthwise. Then slice across every 2 inches to create 10 rectangles.
2. Mix green and yellow food coloring in vanilla frosting (one yellow drop for every two green ones). Place 2 tablespoons of frosting into a small zip-top bag; set aside. Spoon remaining frosting into a microwaveable container and heat on high, stirring every 15 seconds, for about 45 seconds or until it is the consistency of heavy cream. Pour frosting over cake pieces to coat completely. Refrigerate for 30 minutes, or until set.
3. To decorate: Spoon dark-chocolate frosting into a 1-quart freezer zip-top bag. Snip a very small corner from both the green and chocolate frosting bags. Place each cake on top of a graham cracker. Pipe a nose on the center of each cake and use green frosting and attach a green M&M to each side of the cake for "bolts". Press two jumbo confetti sprinkles in each cake for eyes; then use dark-chocolate frosting to secure two black confetti sprinkles on top to form pupils. Pipe on hair, eyebrows, and scar with chocolate frosting. Squeeze a wiggly line of red icing for mouth.


Witch Cupcakes

Yield: 12 cupcakes
  • 1 1/2 cups chocolate frosting
  • 1 4 3/4 ounce package chocolate cones (Nabisco Oreo Cones)
  • Orange nonpareils
  • 1 16 ounce can vanilla frosting, divided
  • Neon-green food coloring
  • 12 cupcakes, removed from paper liners
  • Chocolate chips
  • Green tube icing
  • Red tube icing
  • Mike and Ike Tangy Twister candies
  • Chocolate Jimmies
Make It

1. Place chocolate frosting in a freezer-weight zip-top bag and snip off a small corner. Pipe base of cones, dip in orange nonpareils, and set aside.
2. Place 1/2 cup vanilla frosting in a another zip-top bag and snip off a small corner. Tint remaining frosting green and frost cupcakes.
3. Turn cupcakes on sides, then place decorated cones on top. Using vanilla frosting, pipe eyes on cupcakes. Attach chocolate chips for pupils and pipe a dot onto chips. Use red icing for mouths, green icing for warts; shape candies into noses. Pipe chocolate icing onto cupcakes for hair and sprinkle with chocolate jimmies.


Ghostly Graveyard

  • 4 cups miniature marshmallows
  • 1/4 cup butter, cubed
  • 6 cups crisp rice cereal
  • 12 oval cream-filled chocolate sandwich cookies
  • 1 tube white decorating gel
  • 1 can (16 ounces) chocolate frosting
  • Halloween sprinkles


In a large saucepan, combine marshmallows and butter. Cook and stir over medium-low heat until melted and blended. Remove from the heat; stir in cereal. Press into a greased 13-in. x 9-in. dish; cool. Cut into 12 squares and set aside.
       Cut a 1/2-in. piece from the bottom of each sandwich cookie. Crush removed cookie pieces; set aside. Write "RIP" on each cookie, using white decorating gel.
    Position cereal squares on a large serving tray. With 2 tablespoons frosting, form a circle on each cereal square; top each with a decorated cookie. Sprinkle reserved crumbs around tombstones; add Halloween sprinkles.
    Yield: 12 servings.



Strawberry Ghosts

  • 30 fresh strawberries
  • 8 ounces white baking chocolate, chopped
  • 1 teaspoon shortening
  • 1/8 teaspoon almond extract
  • 1/4 cup miniature semisweet chocolate chips



Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth. Stir in extract.
Dip each strawberry in chocolate mixture; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghosts' tails. Immediately press chocolate chips into coating for eyes. Freeze for 5 minutes.
In a microwave-safe bowl, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each face.
Yield: 2-1/2 dozen.


Pudding People
    These frightful treats are inexpensive and fun to make. To make it, follow these steps:
1. Start with purchased vanilla pudding cups or homemade pudding divided into small dishes.
    2. Use melted chocolate and a small paintbrush to paint monster faces on the inside of clear plastic cups.
    3. Refrigerate until chocolate is hardened.

    4. Add green food coloring to vanilla-flavored pudding.

    5. Pour into prepared cups, top with crushed chocolate sandwich cookies, and refrigerate at least one hour.

    An alternative: Paint jack-o'-lantern faces inside the cups, substitute yellow and red food coloring to turn the pudding orange and use pretzel logs for stems.

Tombstone Taco Dip

  • 16-ounce can refried beans with green chiles
  • 1/4  cup bottled salsa
  • 2/3   cup bottled ranch salad dressing
  • 2   teaspoons taco seasoning
  • 1 1/2  cups finely chopped cooked chicken
  • 1   7-ounce pouch refrigerated guacamole
  • 1/2   of a 2 1/4-ounce can chopped pitted ripe olives, drained
  • shredded lettuce
  • 10-inch tortillas


In a small bowl, combine refried beans and salsa. Spread refried bean mixture in a 2-quart rectangular dish. In a small bowl, combine ranch salad dressing and taco seasoning; stir in chicken.
Spoon on top of the beans in an even layer. Spoon guacamole in small mounds on top of the chicken mixture.

Carefully spread to an even layer.
Cover and chill at least 30 minutes or up to 6 hours before serving. Just before serving, place tombstone characters into dip. Sprinkle the graves with chopped olives and shredded lettuce.
Serve with tortilla chips.

Tortilla Graveyard Characters: Using cookie cutters or a knife, cut 10-inch tortillas of any flavor into gravestones, cats, owls, bats, fence rails, and a tree. Bake in a 350-degree oven for 5 to 7 minutes or until firm and crisp. Cool on rack.


Surprise your little goblins with monster-headed cupcakes filled with a slimy surprise-green pudding.


  • 2 dozen cupcakes from your favorite recipe
  • 3.4-ounce box of vanilla-flavored instant pudding
  • green food coloring
  • 1 cup of green melting candy (we used Wilton Candy Melts)
  • 24 large marshmallows
  • skewers
  • waxed-paper-lined baking sheet
  • M&M's Minis
  • small serrated knife
  • chocolate frosting
  • black gel
  • 2 green Tic Tac mints
Bake and cool 2 dozen cupcakes from your favorite recipe. Prepare a 3.4-ounce box of vanilla-flavored instant pudding. Stir in drops of green food coloring until you have a shade you like, then place it in the refrigerator to chill.
Next, microwave 1 cup of green melting candy (we used Wilton Candy Melts, available at party supply stores) for 1 minute at 50 percent power, then stir. If necessary, heat in 15-second intervals until completely melted. One at a time, spear 24 large marshmallows with a skewer and roll them in the melted candy, coating the sides. Set them on a waxed-paper-lined baking sheet, add M&M's Minis for eyes, and place them in the refrigerator to chill.
With a small serrated knife, remove a 1-inch-wide chunk from the center of each cupcake. Fill each hole with a tablespoon or so of the pudding, then spread chocolate frosting around each pudding hole.
Cover each pool of pudding with a chilled marshmallow. Add black gel facial features and 2 green Tic Tac mints for bolts.
Finally, top each monster head with a bit of frosting and muss with your finger or a fork. Keep the cupcakes chilled until serving time.

Dylans Candy Bar


These scary-good Halloween treats, prepared and eaten on the same fork, begin with a doughnut hole dunked in white chocolate.


  • 2  11-ounce bags white chocolate chips
  • 12  doughnut holes
  • Semisweet chocolate chips
  • Tube of red decorator frosting
  • 2   tablespoons vegetable oil

To coat a dozen doughnut holes, melt the white chocolate chips with the oil over low heat (and keep the chocolate warm while you work). With a fork, spear each doughnut hole and submerge it in the melted chocolate to coat it, then gently tap off any excess.

Stick a semisweet chocolate chip with its point cut off onto each doughnut hole, cut end first. Place the forks (handle side down) in a mug and allow the chocolate coating to harden.

Use a tube of red decorator frosting to add squiggly veins radiating out from the pupils.

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Spiderweb Pumpkin Cheesecake
This spiced cheesecake makes an appearance on my Halloween table every year. 
Everybody gets a kick out of the candy web and chocolate spiders.

  • 1 3/4 cups chocolate wafer crumbs
  • 1/4 cup butter or margarine, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 3/4 cup sugar
  • 1/2 cup packed brown sugar
  • 3 eggs
  • 1 (15 ounce) can solid pack pumpkin
  • 2 tablespoons cornstarch
  • 3 teaspoons vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 2 cups sour cream
  • 3 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 1 cup sugar
  • 1/8 teaspoon cream of tartar
  • 1/3 cup water
  • 4 (1 ounce) squares semisweet chocolate, melted
Combine wafer crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Set aside. In a mixing bowl, beat cream cheese and sugars until smooth. Add eggs; beat on low speed just until combined. Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice just until blended. Pour into crust. Place on a baking sheet. Bake at 350 degrees F for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes.

Combine topping ingredients; spread over filling. Bake at 350 degrees F for 6 minutes. Cool on a wire rack for 10 minute. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan; set aside.
 For spiderwebs, draw six 3-in. x 2-in. half circles on two sheets of parchment paper on top; tape both securely to work surface. In a saucepan, bring the sugar, cream of tartar and water to a boil over medium heat. Boil, without stirring, until mixture turns a light amber color and candy thermometer reads 350 degrees F. Immediately remove from the heat and stir. Cool, stirring occasionally, for 10-15 minutes or until hot sugar mixture falls off a metal spoon in a fine thread.
 Using a spoon or meat fork, carefully drizzle syrup over half-circle outlines and inside the outlines to form spiderwebs; reheat syrup if needed. Cool completely. Place melted chocolate in a resealable plastic bag; cut a small hole in a corner of bag. Pipe 1-in. spiders onto parchment or foil; cool completely. With remaining melted chocolate, pipe two or three dots on each web; attach spiders.

 Remove sides of springform pan. Cut cheesecake; place a web on top of each slice and remaining spiders on the side. Refrigerate leftovers.


We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212 degrees F. Adjust your recipe temperature up or down based on your test.

Dylans Candy Bar

Pumpkin Cake

Yield 1 - 10 inch bundt cake

  • 1 cup vegetable oil
  • 3 eggs
  • 1 (15 ounce) can pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 1/2 cups white sugar
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 cup chopped nuts
 Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch bundt or tube pan.
Cream oil, beaten eggs, pumpkin and vanilla together.
 Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in the middle comes out clean. Let cake cool in pan for 5 minutes then turn out onto a plate and sprinkle with confectioners' sugar.


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