| Caramel Apples |
[May. 4th, 2009|07:35 pm] |
| [ | mood |
| |  mellow | ] |
| [ | music |
| | The Smiths | ] |
6 medium apples
6 tablespoons granola, chopped nuts, chopped candy-coated chocolates candies, sprinkles, or mini chocolate chips
1 14 oz. pkg. caramels
3 tablespoons water
1/4 cup peanut butter
1/2 teaspoon cinnamon
Poke a wooden stick in the stem end of each apple. Using 1 tablespoon of topping (granola/nuts/whatever) for each mound, make 6 mounds about 3 inches apart on waxed paper. Combine caramels, water, peanut butter, and cinnamon in a saucepan; stir over low heat for about 20 minutes, or until caramels are melted and mixture is smooth. Remove from heat. Dip each apple in hot caramel mixture and spoon mixture over the apple until completely coated. Hold the apple right side up by the stick for a second, then place it stick side up on one of the mounds of topping. Turn the apple so all the topping sticks to it. Refrigerate for 1 hour until firm.
Variation: Substitute 1/4 cup chocolate chips for peanut butter, chocolate caramels for the regular caramels, and only use 2 tablespoons of water for chocolate-caramel apples. |
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| Graveyard "Cake" |
[Mar. 25th, 2009|08:01 am] |
| [ | mood |
| | cheerful | ] |
| [ | music |
| | Voltaire | ] |
Basically just a Dirt Cake with spooky toppings. My mother made it for me one year for my birthday (I was born one week before Halloween, so I've always had Halloween birthdays ^_^).
1 16 oz. pkg. chocolate sandwich cookies (ex. Oreo)
1/2 cup butter or margarine, softened
1 8 oz. pkg. cream cheese, softened
1 teaspoon vanilla
1 cup powdered sugar
2 3.4 oz. pkgs. instant chocolate or vanilla flavor pudding
3 cups milk
1 12 oz. container frozen whipped topping, thawed
Rectangular and oval-shaped cookies, gummy worms, candy corn and pumpkins, plastic creepy-crawlies, etc
Decorator gel
Crush the cookies until they resemble soil. Set aside.
Cream the butter, cream cheese, vanilla, and sugar until smooth and fluffy. Set aside. Combine the pudding mix and milk until well blended, then fold in whipped topping. Gently fold the cream cheese mixture and pudding mixture together.
To assemble cake, layer 1/3 of the crumbs on the bottom of a 13x9 inch baking pan followed by half the pudding mixture, half the remaining crumbs, the rest of the pudding mixture, then the remaining cookie crumbs.
Refrigerate overnight. About 30 minutes before serving, decorate w/ assorted toppings to make it look like a graveyard. Use decorator gel to make the cookies look like tombstones (Pepperidge Farm cookies are good for this), stick little candy bats on them, have gummy worms crawling out of the "dirt". The only limit is your imagination ^_^ |
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| I hope this is allowed! |
[Feb. 8th, 2009|03:24 pm] |
Lovers of the fall months, there is a perfect place for you!
Join ![[info]](http://l-stat.livejournal.com/img/community.gif) fallsplendor, a new community pertaining to all things fall.
xoxo |
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| Freddy Krueger Cake |
[Sep. 2nd, 2008|01:56 pm] |
| [ | mood |
| | calm | ] |
I made this Freddy Krueger cake for a friend's bday and I think it finally came out pretty good.
It's a chocolate and meringue frosting cake. The decoration icing is royal icing. Icing colors are paste colors bought at Michaels.
Xposted in multiple Halloween comms. |
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| Fake marzipan pumpkin decos |
[Aug. 27th, 2008|11:16 am] |
After looking at plenty of awesome looking Halloween cakes and cupcakes I wanted to try to make those marzipan decos for cake, and well, afterwards I needed a cake to put them on. :P
It's not real marzipan, I found out the stuff works just with white eggs and icing sugar!
( Two more pics )
Xposted on pumpkincarving |
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| Hexenschaum (Witch's Foam) |
[Aug. 19th, 2008|02:31 pm] |
Hexenschaum
4 large apples
1/4 cup water
2 T. brown sugar
1 T. white sugar
1/2 t. cinnamon
juice of 1 lemon
2 egg whites, stiffly beaten
1/2 cup cream, whipped
ground nutmeg
Peel, core, and slice the apples. Stirring often, cook them over low heat in a covered, heavy-bottomed saucepan with water and sugars 'til apples are tender. Stir in the cinnamon and lemon juice. Remove from heat and cool slightly. Puree gently in a blender or ru the mixture through a sieve. Fold the egg whites into the sieved apples and mix 'til thick and stiff. Serve in a custard dish, topped w/ whipped cream and a dash of nutmeg.
Serves 4
Recipe from Romancing the Stove by Margie Lapanja. This is very good, incredibly light w/ a very pure tart apple flavor. I used granny smith apples, but try experimenting w/ different varieties. |
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| (no subject) |
[Jun. 5th, 2008|11:51 am] |
horror_biz is a community for entrepreneurs and artists to discuss all aspects of starting and running a darkly inclined, horror-or-Halloween-inspired business. |
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| Last minute easy one |
[Oct. 27th, 2007|11:23 am] |
Just buy some thin sliced deli meats and wrap them around a clean plastic skull. For the eyeballs I stuck pickled onions in. It took me a whopping 5 minutes and in comparrison to all my other dishes this one was a piece of cake. I used prosciutto which is nice and sticky to adhere to everything.
Party's tonight...back to more cooking |
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| Maple Frosted Pumpkin Bars |
[Sep. 26th, 2007|06:28 pm] |
2 1/4 cups flour
2 1/2 teaspoons baking powder
2 teaspoons cinnamon
1/4 teaspoon salt
1 1/2 cups packed light brown sugar
3/4 cup margarine, softened
1 teaspoon vanilla
2 eggs
1 cup pumpkin
FROSTING
1/2 cup butter
3 cups powdered sugar
6 tablespoons maple syrup
1/2 cup chopped pecans (optional)
Preheat oven to 350°F.
Grease 15x10-inch jelly-roll pan.
Combine flour, baking powder, cinnamon and salt in medium bowl.
Beat sugar, butter and vanilla in large mixer bowl.
Add eggs one at a time, beating well after each.
Beat in pumpkin.
Gradually beat in flour mixture.
Spread into prepared pan.
Bake 20-25 minutes or until cake tester pick inserted in center comes out clean.
Cool completely in pan.
Spread with Maple Icing.
Cut into bars.
( Nutritional Info + Source ) |
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| Cheesy Bacon Wild Rice Soup |
[Oct. 30th, 2006|02:24 am] |
Another autumn recipe - this one is good for potlucks. For just two - cut in half.
Cheesy Bacon Wild Rice Soup
A Taste of the Season
Gooseberry Patch
Terri Peterson, New Richmond, WI
9 to 10 slices bacon, diced 1 onion, chopped
2 10 3/4 oz cans cream of potato soup 1 1/2 c. prepared wild rice
2 pts half and half 2 cups American cheese, shredded
Saute bacon and onion together until bacon is crisp and onion is tender, drain and set aside. Combine soup and rice in a saucepan; stir in bacon mixture, half and half and cheese. Heat until cheese melts.
Serves 6 to 8 |
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| [Bleeding Cupcakes] |
[Oct. 23rd, 2006|11:41 am] |
1 (18.25-oz.) pkg. Pillsbury Moist Supreme Classic White Premium Cake Mix
1 cup water
1/3 cup Crisco Oil
3 Eggs
1 cup boiling water
1 (4-serving) pkg. red fruit-flavored gelatin dessert mix
1 (8-oz.) container frozen whipped topping, thawed
Candy sprinkles
-------------------------------
1. Bake cupcakes as directed. Cool in pan for 15 minutes.
2. In a small bowl, combine 1 cup boiling water and fruit-flavored gelatin dessert mix, stir for 2 minutes or until gelatin is completely dissolved.
3. Poke holes in the top of each cupcake with a straw and spoon about 2 teaspoons gelatin over each cupcake.
4. Refrigerate 2 hours. Frost with whipped topping. Decorate with candy sprinkles. Stoor loosely covered in refridgerator.
24 CUPCAKES |
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