Wednesday, October 28, 2009

Candy Corn Cupcakes

{recipe & pic from} your home based mom
Does it get any cuter!!!
Candy Corn cupcakes are sure to be the hit
of any Halloween Party you have to attend this next week!

Make your favorite white cake recipe or use a cake mix. You divide your cake batter in half, adding yellow to one and orange to the other. Add the yellow batter first into the cupcake liners and then freeze the batter for about 10 minutes and then add the layer of orange and bake! Bake for 18-20 minutes or until a toothpick comes out clean.
The white frosting on the top makes it look just like a piece of candy corn!

Tuesday, October 27, 2009

Halloween Oreo Cheesecakes

Halloween Oreo Cheesecakes

1/2 cup sugar
2 8-oz packages plain cream cheese, room temperature
3 large eggs, room temperature
1/2 cup milk2 tsp vanilla extract
1 tbsp all purpose flour
1 1/2 cups chopped Oreo cookies (Halloween colors)
16 whole Oreo cookies (Halloween colors)
Preheat oven to 350F. Line 16 muffin cups with paper liners.In a large bowl, beat together sugar, cream cheese, eggs, milk and vanilla extract until very smooth. Blend in flour. Stir in chopped Oreo cookies.Place 1 Oreo in the bottom of each muffin cup. Top with approx. 1/4 cup cheesecake batter.Bake for 16-19 minutes, until cheesecakes are set. Cool in pan.Chill cheesecakes before serving for at least 2 hours.
Makes 18.

Friday, October 23, 2009

Peanut butter pie

{recipe & pic from} your home based mom
Peanut Butter Pie
1 2/3 C graham cracker crumbs or Oreo cookie crumbs
1/4 C sugar
3/4 stick/cube butter
Combine crumbs, sugar and butter and press into a 9 inch pie plate. Bake a 425 degrees for 9 – 10 minutes. Let cool.
3 oz. cream cheese
1 C powdered sugar
1/4 C milk, I used half and half
1 C smooth peanut butter
1 tsp vanlla
1 1/2 C heavy cream
Chopped up Reese’s Peanut Butter Cups I used one King size bar) and extra whipped cream for topping
Beat cream cheese with powdered sugar until light and fluffy. Add in milk, peanut butter and vanilla. In a chilled bowl beat whip cream until it holds a stiff peak. Stir one third of it into the peanut butter mixture. Fold in the remaining whipped cream until thoroughly combined. Pour filling into cooled pie crust. Decorate top of pie with additional whipped cream and chopped candy.
Refrigerate for 4 hours or overnight is better.

Thursday, October 22, 2009

Pumpkin Gooey Butter cakes

{Recipe & pic from} Paula Deen on Food Network

Pumpkin Gooey Butter Cakes
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Wednesday, October 14, 2009

Apple Dip

My MIL gave me all these apples and I knew just what to make!

8 oz cream cheese (room temperature)
½ cup granulated sugar
¾ cup brown sugar
1 teaspoon vanilla
1 ½ toffee candy bars ( finely chopped)

I just used the Toffee bits found in the baking section

Preparation:Mix all ingredients except for toffee bar together until incorperated. Refrigerate for at least 1 hour before serving. Add chopped toffee bars right before serving. Erve cold with apples slices.

{Recipe from} Kneaders via Good Things Utah

Monday, October 12, 2009

nutter butter ghosts

These little guys are so cute! Find them HERE.
{Recipe & pic from} Marta writes blogspot

Thursday, October 1, 2009

Halloween Pumpkin bars

{Recipe & Pic from} Taste of Home

Halloween Pumpkin bars
1-1/2 cups pumpkin pie filling
2 cups sugar
1 cup canola oil
4 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
1 can (16 ounces) cream cheese frosting
Yellow and red food coloring
70 pieces candy corn
1/2 cup milk chocolate chips
Directions: In a large bowl, beat the pumpkin, sugar, oil, eggs and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Stir in pecans. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Tint frosting orange with yellow and red food coloring. Frost bars; cut into 35 squares. For eyes, place two pieces of candy corn on each bar. In a microwave, melt chocolate chips; stir until smooth. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Pipe dots on candy corn for pupils; decorate faces as desired. Yield: 35 bars.