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

Sunday, October 29, 2017

Candy Corn Cookies / #SundaySupper

There are so many foods that are symbolic of Halloween, and one of them is Candy Corn. Did you know that tiny white, orange and yellow piece of candy has been around over 100 years? That's some staying power, and my inspiration to make these Candy Corn Cookies to celebrate Halloween Finger Food with Sunday Supper!
 Candy Corn Cookies 
(printable recipe at end of page)
(makes 5 dozen cookies)

Cookies 
2 cups Butter
2 cups Sugar
2 Eggs
2 teaspoon Vanilla or Almond Extract
2 1/2 cups Flour
1 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
Candy Corn Cookie Cutter
Orange Food Coloring
Chocolate Jimmies

Royal Icing 
3/4 cup Warm Water 
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioners Sugar
Yellow Food Coloring

Cream butter and sugar until light and fluffy. Add eggs and extract and mix well. Mix dry ingredients together. Add dry ingredients to wet ingredients, a little at a time. Mix until flour is incorporated and dough comes together. Add orange coloring and incorporate into dough.

Divide dough into small batches that will fit between a large piece of parchment paper. Roll out dough to desired thickness. This recipe will take approx. 6-7 pieces of parchment paper.
Stack the parchment paper covering the cookie dough on to a baking sheet, cover tightly with saran wrap, and let it chill in the fridge. Repeat the process until all dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be cold. If not, wait about 30 minutes.
Take out the first sheet, cut out, and start baking at 350 degrees for 8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. When you have used all of the dough from one sheet that you can, re-roll it and place on the same parchment paper again. Refrigerate like when you started. Keep cooking until all cookies are done.
Use a whisk to mix together the warm water and meringue powder in a large mixing bowl or stand mixer. Mix for 30 seconds. Add Cream of Tartar and mix for 30 seconds more. Add confectioner's sugar and mix for 10 minutes on low speed. Take some of the icing and tint it a yellow color like the candy corn color.
Use the white color to outline and fill in the top tip of the candy corn cookie. Use the yellow to fill in the bottom area of the candy corn cookie. Add chocolate sprinkles, or whatever type of decorative sprinkle you want.
Enjoy your cookies! Thanks for joining me today! 

Follow The Freshman Cook here: 

Click down to find lots of other fun and tasty Halloween Finger Foods! Great Party ideas!

Halloween Finger Foods #SundaySupper

Spooky Snacks and Starters

Tasty Trick-or-Treats

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Candy Corn Cookies

INGREDIENTS:

Cookies
  • 2 cups Butter
  • 2 cups Sugar
  • 2 Eggs
  • 2 teaspoon Vanilla or Almond Extract
  • 2 1/2 cups Flour
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • Candy Corn Cookie Cutter
  • Orange Food Coloring
  • Chocolate Jimmies
Royal Icing
  • 3/4 cup Warm Water
  • 5 tablespoons Meringue Powder
  • 1 teaspoon Cream of Tartar
  • 2.25 pounds Confectioners Sugar
  • Yellow Food Coloring

INSTRUCTIONS:


  1. Cream butter and sugar until light and fluffy. Add eggs and extract and mix well. Mix dry ingredients together. Add dry ingredients to wet ingredients, a little at a time. Mix until flour is incorporated and dough comes together. Add orange coloring and incorporate into dough.
  2. Divide dough into small batches that will fit between a large piece of parchment paper. Roll out dough to desired thickness. This recipe will take approx. 6-7 pieces of parchment paper. Stack the parchment paper covering the cookie dough on to a baking sheet, cover tightly with saran wrap, and let it chill in the fridge. Repeat the process until all dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be cold. If not, wait about 30 minutes.
  3. Take out the first sheet, cut out, and start baking at 350 degrees for 8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. When you have used all of the dough from one sheet that you can, re-roll it and place on the same parchment paper again. Refrigerate like when you started. Keep cooking until all cookies are done.
  4. Use a whisk to mix together the warm water and meringue powder in a large mixing bowl or stand mixer. Mix for 30 seconds. Add Cream of Tartar and mix for 30 seconds more. Add confectioner's sugar and mix for 10 minutes on low speed. Take some of the icing and tint it a yellow color like the candy corn color.
  5. Use the white color to outline and fill in the top tip of the candy corn cookie. Use the yellow to fill in the bottom area of the candy corn cookie. Add chocolate sprinkles, or whatever type of decorative sprinkle you want.

Friday, October 13, 2017

I'm Watching You! / Halloween Popcorn Box Party 2017 & Giveaway



It's time for the Halloween Popcorn Box Party! Today I am joining many creative bloggers to participate in this Halloween party fun thrown by Laura Kelly Designs! This is my third time joining in the crazy creativity and it is so much fun! Participants decorate the  popcorn boxes for Halloween in any way you want, scary, funny, plain, just go crazy!. Just use your creativity, and have fun!
I think eyes in the dark are freaky, scary and very Halloween, so I thought they would be fun to use them! I covered the popcorn box with the paper and then added the cheese cloth for a little "oomph".
Make the frosting following the recipe here.  Color it orange. Add water a little at a time to thin it to the above looking consistency, so it drizzles.
Pop the popcorn and let it cool on a baking sheet. Once cooled, drizzle the orange frosting all over the popcorn. Before it sets up, sprinkle some Halloween sprinkles or sugars over the wet drizzle. Let sit until completely set up and dry. 
Add some edible eyes and start munching!

Thank you to our sponsors this year:
World Market,  Kunin Group,  Udderly Smooth,  Expressionery, Ellison/Sizzix and Oriental Trading

Thank you also to Laurie Kelly Designs for such a fun challenge!

Click below to see all the Popcorn Box Designs this year! So cute and clever!




Don't forget to enter the Giveaway for some great prizes
a Rafflecopter giveaway

  Thanks for stopping by!  Happy Halloween!

 

Sunday, October 30, 2016

Candy Filled Lollipops / #SundaySupper

Do you ever have left over candy after the trick or treaters have come and gone? I almost always buy too much, which of course means that I need to get rid of it very quickly, as I never met a "treat" I didn't love! Today, we are celebrating leftover Halloween candy by creating recipes using that candy! I made these cute, little Candy Filled Lollipops using mini candy corn and candy corn sprinkles. They are simple to make and only take about 45 minutes from start to finish!
Candy Filled Lollipops

1/2 cup + 1 tablespoon Sugar 
1 tablespoon Light Corn Syrup
1 /8 cup Water
Candy Thermometer
1/2 teaspoon Clear Vanilla Flavoring
Mini Candy Corn 
Candy Corn Sprinkles
Mini Lollipop Mold
6-6" Lollipop Sticks
(makes 6 Lollipops)
(printable recipe at end of post)
 



This is the lollipop mold I used. I bought this at Michael's.
Add the sugar, corn syrup and water to a small saucepan. Use a small saucepan with a pouring spout on the side. If you use a large saucepan, the mix will burn before it reaches temperature. Bring the mixture to 300 degrees F. This is the hard crack stage. Immediately remove the pan from the heat. Let the bubbling calm down. Add vanilla flavoring and quickly mix with a spatula or spoon. Just one or two stirs is plenty.
Pour syrup into molds. Add sticks to the molds. Start adding one or two candy corns to each sucker. Add candy corn sprinkles. Place mold on a baking rack to set up. Let lollipops set up until mold is only slightly warm. Once set, remove from mold. After lollipops are completely cooled, place lollipops in plastic bags, tie with ribbons, and give to friends!

Thanks for stopping by and joining me!

 Please scroll down to see how my fellow members of #SundaySupper are getting rid of their Halloween candy this year!

Many thanks to T.R. Crumbley from Gluten Free Crumbley for hosting today's Sweet event!

Bars

Brownies

Cakes

Confections

Cookies

Snacks

Supper

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.  
yield: 6 Lollipopsprint recipe

Candy Filled Lollipops

prep time: 30 MINScook time: 8 MINStotal time: 38 mins

INGREDIENTS:


  • 1/2 cup + 1 tablespoon Sugar
  • 1 tablespoon Light Corn Syrup
  • 1 /8 cup Water
  • Candy Thermometer
  • 1/2 teaspoon Clear Vanilla Flavoring
  • Mini Candy Corn
  • Candy Corn Sprinkles
  • Mini Lollipop Mold
  • 6-6" Lollipop Sticks

INSTRUCTIONS:


  1. Add the sugar, corn syrup and water to a small saucepan. Use a small saucepan with a pouring spout on the side. If you use a large saucepan, the mix will burn before it reaches temperature. Bring the mixture to 300 degrees F. This is the hard crack stage. Immediately remove the pan from the heat. Let the bubbling calm down. Add vanilla flavoring and quickly mix with a spatula or spoon. Just one or two stirs is plenty.
  2. Pour syrup into molds. Add sticks to the molds. Start adding one or two candy corns to each sucker. Add candy corn sprinkles. Place mold on a baking rack to set up. Let lollipops set up until mold is only slightly warm. Once set, remove from mold. After lollipops are completely cooled, place lollipops in plastic bags, tie with ribbons, and give to friends!
Created using The Recipes Generator

Thursday, October 27, 2016

Halloween Sandwich Cookies

Today I thought I would rerun a post from a few years ago when I made these Chocolate Sandwich Cookies with a Halloween theme! These cookies were a popular post, and there is no question why. They are cute, colorful, and so good!!! You don't need anything special to make these except for 2 cookie cutters, which if you need to buy them, should cost about $2.00. These cookies can easily be changed up. You can use the same base, a ghost for the cutout on the top, and leave the frosting white!!

 Chocolate Orange Sandwich Cookies
(printable recipe at end of this post)
(makes 2 dozen cookies)
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 Butter

1 cup Sugar

1/2 cup packed Brown Sugar

2 Eggs

1 tablespoon Vanilla
Frosting

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 butter, 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. Re roll 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!
 Happy Halloween!!!

print recipe

Halloween Sandwich Cookies

INGREDIENTS:

COOKIE
  • 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 Butter
  • 1 cup Sugar
  • 1/2 cup packed Brown Sugar
  • 2 Eggs
  • 1 tablespoon Vanilla
  • Orange Coloring
FROSTING
  • 6 ounces Warm Water
  • 5 tablespoons Meringue Powder
  • 1 teaspoon Cream of Tartar
  • 2.25 pounds of Confectioners Sugar

INSTRUCTIONS:

COOKIES
  1. Mix together your flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. Set aside.
  2. In a mixing bowl beat butter, sugar, and brown sugar, until light and fluffy.
  3. Add eggs and vanilla. Beat until combined.
  4. Add the flour mixture, and mix together.
  5. Take dough and divide into pieces. Roll out between wax paper. Freeze pieces in the freezer overnight.
  6. 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. Re roll scraps of dough, and refreeze for 30 minutes.
  7. Cut a back and a front for each cookie. Bake for 8 minutes. Let completely cool.
FROSTING
  1. 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.
  2. 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.
  3. Using a small knife or an offset spatula spread the frosting onto the solid cookie base.
  4. Place the top of the cookie gently over the frosting.
Created using The Recipes Generator

  

Tuesday, October 25, 2016

A Baker's Dozen of Halloween Recipes

Halloween is right around the corner, and if you are still looking for the perfect recipe to celebrate with, I have quite a few for you!  These yummy recipes have all been linked up to the Celebrate It! Blog Link Party in the last few weeks, and they are all so cute and tasty looking, they needed to be seen again! Enjoy, have fun, and I hope you find something you can't wait to make!!

from Woods of Bell Trees


 Cookie Pumpkins from Simply Stacie


from Gluesticks
 
from The Country Chic Cottage
 
from Woman of Many Roles
 
from Just 2 Sisters
 
from Gluesticks
 
from Lolly Jane

from Woman of Many Roles

from A Bridge on a Budget

from Crafty Blog Stalker
from Lolly Jane

from Quirky Inspired
 
Hope you loved all those creative recipe ideas! Aren't they all so cute and yummy looking?!!
If you are looking for Halloween craft ideas, stop by tomorrow for some awesome, creative ideas! Thanks for reading!

 
 




Friday, October 21, 2016

Corny Chocolate Mini Cake / Choctoberfest2016

I can not let the Halloween holiday go by without baking up some candy corn treats! These Corny Chocolate Mini Cakes are simple to make. I used a classic chocolate cake recipe that I have used for many years, but you could also use a boxed cake mix if you prefer. If you don't have access to the special pan that I used, this can still be a great recipe for you. Make the cake in a large baking dish, or even in 9" cake pans. Then use a round cookie cutter to cut out the circles. Either way, candy corn is always a festive way to celebrate Halloween! 

Corny Chocolate Mini Cakes
(printable recipe at end of post)
(makes 24 mini cakes)

Cake
2 1/4 cups Flour
1 teaspoon Baking Powder
3/4 teaspoon Baking Soda
Pinch Salt
2/3 cup Butter
1 3/4 cups Sugar
2 Eggs
3 ounces unsweetened Chocolate, melted and cooled
1 teaspoon Vanilla
1 1/4 cups Water

Buttercream Frosting
1/2 cup solid vegetable Shortening 
1/2 cup Butter, softened
1 teaspoon clear Vanilla
4 cups Confectioner's Sugar
2 tablespoons Milk
Food Coloring~yellow, orange
Candy Corn
Candy Corn Sprinkles



In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside. In the mixing bowl, mix together the butter and sugar. Beat until well combined. Add eggs, one at a time, beating after each one, Mix in the chocolate and vanilla. Start adding the flour, alternating with water on low speed, just until combined.
Pour batter in to prepared pan. This pan has pieces that remove from the bottom of each cavity of the pan. Spray with pan spray that has flour in it, and the mini cakes will release easily.  Bake for 15-20 minutes. Cool completely.
Slice the tops off of each cake, so they are level. Then slice each cake in half.                                                                                     

Make the buttercream frosting by mixing together the shortening and butter. Whip until light and fluffy. Add vanilla.
Start adding sugar, one cup at a time. Beat in milk, a little at a time, until soft and fluffy. Tint 1 cup of frosting orange, and tint another cup yellow.
Use a wilton tip # 18 and place frosting on top of the bottom of the cake slice. place side by side as shown. 

Place other half of each cake on top of frosting. Use the same tips and frosting to decorate the top of the cakes as shown with frosting. Add candy corn to each cake, and decorate with candy corn sprinkles.
Thanks for joining me today!

Here are some other Candy Corn recipes you might enjoy:




 

 
 






 

yield: 24 mini cakesprint recipe

Corny Chocolate Mini Cakes

prep time: 1 hourcook time: 40 MINStotal time: 1 hours and 40 mins

INGREDIENTS:

Cake
  • 2 1/4 cups Flour
  • 1 teaspoon Baking Powder
  • 3/4 teaspoon Baking Soda
  • Pinch Salt
  • 2/3 cup Butter
  • 1 3/4 cups Sugar
  • 2 Eggs
  • 3 ounces unsweetened Chocolate, melted and cooled
  • 1 teaspoon Vanilla
  • 1 1/4 cups Water
Buttercream Frosting
  • 1/2 cup solid vegetable Shortening
  • 1/2 cup Butter, softened
  • 1 teaspoon clear Vanilla
  • 4 cups Confectioner's Sugar
  • 2 tablespoons Milk
  • Food Coloring~yellow, orange
  • Candy Corn
  • Candy Corn Sprinkles

INSTRUCTIONS:


  1. In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside. In your mixing bowl, mix together the butter and sugar. Beat until well combined. Add eggs, one at a time, beating after each one.Mix in the chocolate and vanilla. Start adding the flour mix, alternating with the water, on low speed, just until combined.
  2. Pour batter in to prepared pan. This pan has pieces that remove from the bottom of each cavity of the pan. Spray with pan spray that has flour in it, and the mini cakes will release easily. Bake for 15-20 minutes. Cool completely.
  3. Slice the tops off of each cake, so they are level. Then slice each cake in half.
  4. Make the buttercream frosting by mixing together the shortening and butter. Whip until light and fluffy. Add vanilla. Start adding sugar, one cup at a time. Beat in milk, a little at a time, until soft and fluffy. Tint 1 cup of frosting orange, and tint another cup yellow.
  5. Use a wilton tip # 18 and place frosting on top of the bottom of the cake slice. place side by side as shown.
  6. Place other half of each cake on top of frosting. Use the same tips and frosting to decorate the top of the cakes as shown with frosting. Add candy corn to each cake, and decorate with candy corn sprinkles.
Created using The Recipes Generator