The Freshman Cook: Halloween

Showing posts with label Halloween. Show all posts

Thursday, October 17, 2019

Tombstone Bark / #Choctoberfest2019

I have another #Choctoberfest2019 for you today! My Tombstone Bark is so easy to make, and it is perfect for your children to help with!
I thought of making these Tombstones one day when I was driving down a country road here in North Carolina. There are many areas where the family cemetery was, and still is, a very common sight. They are often located on the family farm, sometimes near the road, and although most of them are very well tended, some are often neglected and have broken tombstones. And at night, they can be very scary looking! Which made me think of Halloween and treats and after a few streams of thought, I came around to these Tombstones!

Tombstone Bark
(makes 6 tombstones)
(printable recipe at end of page)

Tombstone Mold
approx 2 pounds Milk Chocolate
Royal Icing (I have included my recipe below)
3 oz. Warm Water
2 1/2 tablespoons Meringue Powder
1/2 teaspoon Cream of Tartar
1.12 lbs Powdered Sugar
Black Decorating Color
Autumn Leaves Mix- edible decor
Skeleton Bones-edible decor

Melt the chocolate in a double boiler until completely melted and creamy.

Pour the chocolate into the tombstone molds.

Pick up the molds just above the table and lightly drop them several times. This will even out the chocolate in the mold, and eliminate bubbles. Set in refrigerator until set up. It takes at least 30 minutes.

Make the royal icing by mixing together the warm water and the meringue powder. Use a whisk to mix until it is frothy and thick...about 30 seconds.
Add the cream of tartar and mix for 30 seconds.
Pour in all the confectioners sugar in to the bowl and mix on low for a full 10 minutes. Pour into a containers with a good lid to keep it fresh. It will store for approx. 30 days.

Take 3-4 tablespoons of the icing and place in a small bowl. Add a little bit of black food color into the bowl, and mix until it is a light gray. If you make it too dark, add some more frosting to lighten it up. Add a teaspoon of water to thin it.

Use a small paint brush and spread the grey icing around the tombstone to give it an old, worn look. Let dry.

Once the front is dry, turn it over and pipe a medium size dot of frosting onto the back bottom of the tombstone.

Add one of the bones to the frosting and adjust it so that it will stand up. Let dry.

I cut a few of the tombstones to make them look like they are eroded, and I added a few bones to come up from the ground, and some leaves for effect! Happy Haunted Halloween!

Happy Halloween!

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Tombstone Bark

Yield: 6

Author: The Freshman Cook

ingredients:

Tombstones

Tombstone Mold
approx 2 pounds Milk Chocolate
Black Decorating Color
Autumn Leaves Mix- edible decor
Skeleton Bones-edible decor

Royal Icing

3 oz. Warm Water
2 1/2 tablespoons Meringue Powder
1/2 teaspoon Cream of Tartar
1.12 lbs Powdered Sugar

instructions:

How to cook Tombstone Bark

Melt the chocolate in a double boiler until completely melted and creamy.
Pour the chocolate into the tombstone molds.
Pick up the molds just above the table and lightly drop them several times. This will even out the chocolate in the mold, and eliminate bubbles. Set in refrigerator until set up. It takes at least 30 minutes.
Make the royal icing by mixing together the warm water and the meringue powder. Use a whisk to mix until it is frothy and thick...about 30 seconds.
Add the cream of tartar and mix for 30 seconds.
Pour in all the confectioners sugar in to the bowl and mix on low for a full 10 minutes. Pour into a containers with a good lid to keep it fresh. It will store for approx. 30 days.
Take 3-4 tablespoons of the icing and place in a small bowl. Add a little bit of black food color into the bowl, and mix until it is a light gray. If you make it too dark, add some more frosting to lighten it up. Add a teaspoon of water to thin it.
Use a small paint brush and spread the grey icing around the tombstone to give it an old, worn look. Let dry.
Once the front is dry, turn it over and pipe a medium size dot of frosting onto the back bottom of the tombstone.
Add one of the bones to the frosting and adjust it so that it will stand up. Let dry.
I cut a few of the tombstones to make them look like they are eroded, and I added a few bones to come up from the ground, and some leaves for effect!

https://www.thefreshmancook.com/2019/10/tombstone-bark-choctoberfest2019.html

chocolate, molds, candy, sprinkles, Halloween, tombstones

desserts, treats, chocolate

treats

Created using The Recipes Generator

Thanks for joining me today! Good luck on the giveaway!

Saturday, October 28, 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 the 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!

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Author: The Freshman Cook

Candy Corn Cookies

INGREDIENTS:

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:

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.

http://www.thefreshmancook.com/2017/10/candy-corn-cookies-sundaysupper.html

Thursday, October 12, 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!

An InLinkz Link-up

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

a Rafflecopter giveaway

Thanks for stopping by! Happy Halloween!

Saturday, October 29, 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!

Confections

Candy Bar Truffles by The Crumby Cupcake
Candy Toffee by Family Foodie
Candy Filled Lollipops by The Freshman Cook
Nutty Candy Bar Fudge by And She Cooks

Cookies

Butterfinger Biscotti by The Redhead Baker
Candy Bar Oatmeal Cookies by Cosmopolitan Cornbread
Full of Secrets Chocolate Chip Cookies by What Smells So Good?

Snacks

Candy Popcorn Balls by Palatable Pastime
Inside Out Caramel Apple Muffins by Caroline's Cooking
Under the Sea Snack Mix by Pies and Plots

Supper

Lemon Drop Chicken Chow Mein by Mindy's Cooking Obsession
Snickapplebutterway Salad by A Kitchen Hoor's Adventures

Join 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 LollipopsAuthor: The Freshman Cookprint 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:

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!

http://www.thefreshmancook.com/2016/10/candy-filled-lollipops-sundaysupper.html

Created using The Recipes Generator

Wednesday, October 26, 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!!!

Author: The Freshman Cookprint recipe

Halloween Sandwich Cookies

INGREDIENTS:

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:

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.

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.

http://www.thefreshmancook.com/2016/10/halloween-sandwich-cookies.html

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!!