Showing posts with label Halloween. Show all posts
Showing posts with label Halloween. Show all posts

Tuesday, September 13, 2016

Midnight Whoopie Pies / #BBColorOurWorldRoundUp

I think  know you are going to love these special Midnight Whoopie Pies! They are chocolatey rich and incredibly tasty. The thing I love the most about whoopie pies is that they are very versatile. They can be made to fit almost any celebration. I made these Midnight Whoopie Pies for the Blooming Bloggers Color our World Round Up, where every month we will present a post which reflects that months chosen color. This months color is black, and because I love whoopie pies, I present you with Midnight Whoopie Pies!


Midnight Whoopie Pies 
(printable recipe at bottom of post)

1 box Dark Chocolate  Fudge Cake Mix (DuncanHines)
1 small box Chocolate Fudge Instant Pudding Mix
1/2 cup Flour
1/3 cup Vegetable Oil
3 Eggs
1 cup Water
Black Food Color

Filling 
3 oz Warm Water
2 1/2 tablespoons Meringue Powder
1/2 teaspoon Cream of Tartar
1 pound Confectioners Sugar

Mix together the cake mix, pudding mix, flour, vegetable oil, eggs, and water together in a mixing bowl. Mix until all are combined. Add in food coloring. I used a gel food color from Wilton, but any black color can be used. Add a few drops at a time, then blend together with the mix to see if you are happy with it. If you are not, add more until you are. I was unsure if the color was dark enough, so I took the time to scoop some batter out and bake a small cookie to see if it darkened enough during the baking process. It did, and I was so happy I took the few extra minutes to check. Refrigerate batter until ready to use.
Use a 1 tablespoon scoop and place scoops of batter on your baking sheet. Leave room between them for the cookie to spread.  Bake for 9-10 minutes.
Let cookies cool for 1-2 minutes, remove from pan to a wire cooling rack and let cool completely. 
Whisk together warm water and meringue. Add cream of tartar and whisk together again. Add all of the confectioner's sugar and mix on low speed for 10 minutes. Place in a bowl to keep fresh and cover immediately.
Separate half of filling and tint to an orange color. If you want all your cookies with orange filling, then just color it all orange. Pipe the filling on with a decorating bag using a tip with a large opening. I used a Wilton # 2A. Fill the bottom of a cookie with the filling, starting at any spot and circling the cookie until it is filled in.
You want to make sure the filling is close together and thick, so the top will sit high on the cookie. That way you will get this look. Put the lid on it. Refrigerate, if you want to, until about 30 minutes before serving. It is not necessary, but it is still hot here in North Carolina, and the filling starts to droop a little with the hot weather.


yield: 2 dozen                   print recipe

Midnight Whoopie Pies

prep time: 30 MINS    cook time: 9 MINS        total time: 39 mins

INGREDIENTS:

Cookies
  • 1 box Dark Chocolate Fudge Cake Mix
  • 1 small box Chocolate Fudge Instant Pudding Mix
  • 1/2 cup Flour
  • 1/3 cup Vegetable Oil
  • 3 Eggs
  • 1 cup Water
  • Black Food Color
Filling
  • 3 oz Warm Water
  • 2 1/2 tablespoons Meringue Powder
  • 1/2 teaspoon Cream of Tartar
  • 1 pound Confectioners Sugar

INSTRUCTIONS:


  1. Mix together the cake mix, pudding mix, flour, vegetable oil, eggs, and water together in a mixing bowl. Mix until all are combined. Add in food coloring. I used a gel food color from Wilton, but any black color can be used. Add a few drops at a time, then blend together with the mix to see if you are happy with it. If you are not, add more until you are. I was unsure if the color was dark enough, so I took the time to scoop some batter out and bake a small cookie to see if it darkened enough during the baking process. It did, and I was so happy I took the few extra minutes to check. Refrigerate batter until ready to use.
  2. Use a 1 tablespoon scoop and place scoops of batter on your baking sheet. Leave room between them for the cookie to spread. Bake for 9-10 minutes.
  3. Let cookies cool for 1-2 minutes, remove from pan to a wire cooling rack and let cool completely.
  4. Whisk together warm water and meringue. Add cream of tartar and whisk together again. Add all of the confectioner's sugar and mix on low speed for 10 minutes. Place in a bowl to keep fresh and cover immediately.
  5. Separate half of filling and tint to an orange color. If you want all your cookies with orange filling, then just color it all orange. Pipe the filling on with a decorating bag using a tip with a large opening. I used a Wilton # 2A. Fill the bottom of a cookie with the filling, starting at any spot and circling the cookie until it is filled in.
  6. You want to make sure the filling is close together and thick, so the top will sit high on the cookie. That way you will get this look. Put the lid on it. Refrigerate, if you want to, until about 30 minutes before serving.

I stated in the beginning of this post that Whoopie Pies are very versatile and can accommodate many party themes and occasions. Here are some past posts that you might enjoy that explain what I mean:




    Wednesday, October 21, 2015

    Outdoor Halloween House Tour and Blog Link Party

    Happy Halloween! Today I am participating in an Outdoor Halloween House Tour and Blog Link Party! I have decorated my yard and outside of the house for the big event, and I can't wait to show it to you! At the end of this post you can link up your Halloween Home Decor to share! We would love to see it!
    We don't have any trick or treaters in our house anymore, but we do get quite a few on trick or treat night, and they are mostly quite young, so I didn't want to make the yard too scary, but I did want to add a little creepiness, just for fun!

    Monday, October 5, 2015

    Yummy Mummy/#PopcornBoxParty2015/Giveaway!

    Welcome to the Yummy Mummy/#Popcorn Box Party 2015 and Giveaway!  Today I am joining with a bunch of bloggers, and Laura from Laura Kelly Designs for some Halloween fun! We each designed and made a popcorn box for Halloween. The box can be scary, cute, sweet, comical, horrifying, or  any way you want to design it. They can be party centerpieces, trick or treat candy holders, holiday decorations, whatever you want it to be, or like mine, it can hold Halloween Popcorn!

    Yummy Mummy Popcorn Box w/I See You Popcorn!

    Tuesday, October 28, 2014

    Candy Corn Cupcakes!

    Today I am visiting over at Bacon Time with the Hungry Hypo,
     and I brought cupcakes!
     Since we are closing in on Halloween, 
    I decided to make them Candy Corn Cupcakes!


    Thursday, October 23, 2014

    Haunted Graveyard Bites!

    I love Halloween treats! Don't you? They are fun to make and share with friends, and they are so unique to the holiday! That is what these Haunted Graveyard Bites are all about! I loved creating them and they most definitely scream "Halloween"!

     

    Wednesday, October 8, 2014

    Chocolate Caramel Apple Thumbprint Cookies


    Here is a fall or Halloween cookie that you will love. These  Chocolate Caramel Apple Thumbprint Cookies are full of fall flavor with baked in apple chunks, topped with caramel and drizzled with chocolate, they say fall in every bite!

    Chocolate Caramel Apple Thumbprint Cookies
     Chocolate Caramel Apple Thumbprint Cookies

    Monday, October 14, 2013

    Chocolate Halloween Sandwich Cookies!

    Today I made some cookies so you can start getting in the Halloween spirit! They are Chocolate Sandwich Cookies with an orange filling, and they are not only tasty but festive also!
     To make these cookies even better, they are made with a product I know you will love ~ Melt Organic! Melt is a butter substitute that you can sizzle, drizzle, saute, bake and melt just like butter, but with half of the saturated fat and fewer calories. Melt is also lactose free, soy and gluten free. So how was melt to work with while making and baking these cookies? We know that soft spreads don't always work well when used for baking. Melt® Organic performs like real cream butter because its primary ingredients, organic virgin coconut oil and palm fruit oil are prized around the world for their stability under heat. Because of this stability, Melt® Organic is slow to break down and oxidize, making it ideal for baking and sautéing. Baking with Melt was easy, and it is good for you!  Try this recipe. You will love these cookies, and you will love Melt!

    Chocolate Halloween Sandwich Cookies
    (loosely adapted from BH and G)
    3 1/2 cups Flour
    1/2 cup Cocoa Powder
    1 teaspoon Baking Powder
    1 teaspoon Baking Soda
    1 teaspoon Cinnamon
    pinch Salt
    1 cup Melt Organic
    1 cup Sugar
    1/2 cup packed Brown Sugar
    2 Eggs
    1 tablespoon Vanilla

    Frosting 
    (Antonia74 Royal Icing)
    6 ounces Warm Water
    5 tablespoons Meringue Powder
    1 teaspoon Cream of Tartar
    2.25 pounds of Confectioners Sugar

    Mix together your flour, cocoa powder, baking powder, 
    baking soda, cinnamon, and salt. Set aside.
    In a mixing bowl beat Melt spread, sugar, and brown sugar, 
    until light and fluffy.
    Add eggs and vanilla. Beat until combined
    Add the flour mixture, and mix together. 
    Take dough and divide into pieces. Roll out between wax paper.
    Freeze pieces in the freezer overnight.
     Preheat oven to 325 degrees.
    Take 1 frozen piece of dough out of the freezer at a time.
    Cut out the outside circle with your cutter. 
    Then cut out your inside design.
    Reroll scraps of dough, and refreeze for 30 minutes.
    Cut a back and a front for each cookie.
    Bake for 8 minutes. Let completely cool.
    Make your frosting:
       Pour warm water in a bowl and add the meringue powder.
             Mix with a whisk by hand until it is frothy-about 30 seconds.

     Add the cream of tartar and whisk for 30 seconds more. 

    Pour all the confectioner's sugar into the bowl.
    Mix together on low speed for 10 minutes.

    Place some of the frosting in a small bowl and color it orange.
    Put the remainder of the frosting into a bowl and cover to prevent drying.
    If the frosting is too thick, thin with water, a tiny amount at a time.
    Using a small knife or an offset spatula spread the frosting
    onto the solid cookie base.
    Place the top of the cookie gently over the frosting.

    If you make these cookies I would love to hear about them!
    I know you will enjoy them, and the Melt Organic makes them that much better!
    Enjoy and Happy Halloween!!!

    This is a Sponsored post written by me on behalf of
    Melt Organic. All opinions are 100% mine. I was given a
    sample of Melt Organic as compensation.










    Wednesday, October 31, 2012

    Happy Halloween!



    Happy Halloween
    from
    The Freshman Cook!

    Monday, October 29, 2012

    Halloween Thumbprint Cookies!

    Thumbprint cookies are one of my favorite cookies to make. I love that you can always change the colors to go with any occasion, and I use them as fillers (for lack of a better word), when I send Christmas cookies. What I mean is that I put a few in with the other cookies in a tin to fill in the little holes, or I toss a couple in a bag to give the right amount of color to a basket. They are versatile, pretty and everyone always loves them. All good qualities for a cookie! No wonder they are one of my favorites. I hope these become one of your too!
    Halloween Thumbprint Cookies!
    (adapted from Southern Living)
    (makes 7 dozen)
    • 1 cup Butter
    • 1cup Powdered Sugar
    • 1 cup Granulated Sugar
    • 2 large Eggs
    • 1 teaspoons Vegetable Oil
    • 2 teaspoons Vanilla
    • 1 tablespoon Lemon Juice
    • 5 1/4 cup Flour
    • 1 teaspoon Cream of Tartar
    • 1 teaspoon Baking Soda
    • 1/4 teaspoon Salt
    Preheat oven to 350 degrees.
    Beat your butter on medium until it is fluffy.
    Add both sugars, and beat well.
    Add your eggs, oil, vanilla and lemon juice.
    Beat until blended.
     In a separate bowl, mix together your flour, cream of tartar,
    baking soda and salt.
    Beat until blended. 
    Shape dough into 1" balls.
    Take your thumb, or the end of a wooden spoon,
    and make an indentation in the middle of each cookie.
    Bake for 9-11 minutes.
    Do not brown these cookies. They will get a little brown
    on the bottom. When they do, they are done.
    Place on a cooling rack to cool completely.
    Once your cookies are cooled, 
    they are ready to be frosted.
    I love this icing and it has always worked great for me.
    I used Americolor Super Black and Orange for the colors.
    I colored about 1/2 cup of each color.
    I used a wilton #10 tip to fill each of the thumbprints.
    Let dry completely.
    I filled 3 boxes with these cookies as a special
    Halloween gift. I have lots left over for other friends.
    Aren't these boxes cute? I picked these up at Home Goods 
    about a month ago.
    Enjoy!
    Thanks for joining me today!
    Happy Halloween!

    We are partying at these fun spots:
    Trick or Treat Tuesday 

    Sunday, October 28, 2012

    Halloween Pumpkin Salsa!

    Only 3 more days until Halloween!!! I can feel the excitement mounting, can't you?!! Tonight I made a simple, festive pumpkin salsa with Halloween in mind, and I paired it with some orange and black store bought chips!
    Halloween Pumpkin Salsa!
    1/2 of a Orange Pepper
    1/2 cup Black Beans
    2 teaspoon Pumpkin Seeds
    4 leaves Cilantro
    1 clove Garlic
    1/4 White Onion
    1 cob Roasted Corn
    1/3 cup canned Pumpkin
    2 teaspoon Sugar
    Tortilla Chips
    I started by going through my beans and making sure 
    there were no foreign items from the bag.
    This is a necessity when making beans.
    Soak your beans according to the directions on the bag.
    I soaked mine overnight.
    The next morning I rinsed the beans, and then placed 
    them in clean water to cook.
    I let them simmer with a lid on for 1 1/2 hours.
    Set the lid a little to the side so the steam can escape.
    Rinse when they are done and refrigerate.
    Roast your orange pepper on your stove, if it is gas.
    Just keep turning the pepper with tongs until most
    of your pepper is roasted.
    When you are done roasting, place the pepper in a 
    small bowl and cover with plastic. The heat trapped in 
    the plastic helps you get the roasted skin off of the pepper.
    After 20-30 minutes, pull the skin off of the pepper.
    Leave a little on, like above.
    Cut the pepper in half and take the seeds out.
    Then chop the pepper into small bite size pieces.
    For the roasted corn, I used an ear I purchased at 
    a grocery store. The store grills out every weekend,
    and they roast corn, grill ribs and tri tip. It is 
    all so incredibly good! You can also roast your corn in
    a pan on your stove.
    Cut the corn off of the cob.
    Chop your white onion.
    Chop your clove of garlic.
    Put everything we chopped in the bowl, which includes,
    onion, orange pepper, corn and garlic. Add your beans.
    Mix together.
    Add pumpkin seeds, chopped  cilantro, pumpkin and sugar.
    Mix well again.
    Refrigerate until ready to serve.
    Enjoy!

    Thanks for joining me today!