Creepy Cupcake Cones

Ingredients

Cake Mix (we used Pillsbury...any flavor)

Colored Ice Cream Cones (we used Kroger brand)

Chocolate & White Frosting (we used Pillsbury)

Edible Eye Candies

Red Cookie Frosting (we like Betty Crocker brand)

Green Jelly Beans (for Frankenstein)

Assorted Candies & Sprinkles

We started out by making our cupcakes in our cones.  We covered a muffin pan with aluminum foil then poked holes in the foil (this prevents the cones from tipping).  Fill the cones with whatever flavor cake mix that you have just a tiny bit over half way.  Make sure not to fill it more than that or the cake will over flow when baking.  Bake at 350 for 15-20 minutes (until toothpick comes out clean). 

Bride of Frankenstein

we had made a few extra regular cupcakes and placed half of one on top of her head. We then piped on frosting around and on top.  We piped on a lightening zig zag strip on her hair with white frosting.  We attached edible eyes, chocolate sprinkles (for lashes), and a small heart candy (for lips) with white frosting.

Frankenstein

We spread chocolate frosting on top for his hair and then piped on the top sides.  We attached the edible eyes on with frosting and piped on the eye brows & mouth.  We cut a green jelly bean in half for his electrodes.

The Wolf Man

We piped on the hair with chocolate frosting making it stick out.  We made his mouth with red cookie frosting and then attached broken heart candies for his teeth.  We piped on the eye brows just like we did his hair.

Dracula

We spread the chocolate frosting on top and they piped around the top front and sides.  We made a red mouth with the red cookie frosting and then attached a small white broken heart for the fangs.  We attached 2 red heart candies for the bow tie.  

Peter Peter Pumpkin Bars

Ingredients

1/2 cup shortening

1 cup packed brown sugar

2 eggs

2/3 cup canned pumpkin

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon ground Cinnamon

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 cup chopped walnuts

ORANGE FROSTING:

3 tablespoons shortening

2-1/4 cups confectioners' sugar

3 tablespoons orange juice

1 tablespoon grated orange peel

Candy pumpkins

Directions

1. In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Combine the flour, cinnamon, baking powder, baking soda, ginger and nutmeg; add to creamed mixture and mix well. Stir in nuts.

2. Spread into a greased 13-in. x 9-in. baking dish. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

3. In a large bowl, beat the shortening, confectioners' sugar, orange juice and orange peel until blended. Frost bars; cut into squares. Top with candy pumpkins.

Peanut Butter Tarts

Ingredients

1 cup peanut butter chips

1 tablespoon vegetable oil

1 package (3.9 ounces) instant chocolate pudding mix

1-3/4 cups cold milk

1 package (6 count) individual graham cracker tart shells

Whipped topping

Halloween candy, sprinkles and/or cake decorations

Directions

In a microwave, melt chips and oil; stir until smooth. Cool for 5 minutes. Meanwhile, in a large bowl, whisk pudding and milk until thick. Fold in peanut butter mixture. Spoon into tart shells. Chill for 15 minutes. Top with a dollop of whipped topping and decorate as desired

Mini Pumpkin Cakes

Ingredients

1 package spice cake mix (regular size)

1 package (3.4 ounces) instant vanilla

pudding mix

1 teaspoon ground Cinnamon

4 eggs

1 cup canned pumpkin

1/2 cup milk

1/2 cup canola oil

3/4 cup chopped walnuts

ORANGE GLAZE:

7-1/2 cups confectioners' sugar

2/3 cup plus 2 tablespoons water

1 teaspoon maple flavoring

Red and yellow food coloring

GARNISH:

3 cups confectioners' sugar

3 tablespoons water

Green food coloring

4 Tootsie Rolls (2-1/4 ounces and 6 inches each), cut into 2-inch pieces

Directions

1. In a large bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Fold in walnuts. Spoon 1/2 cupfuls into 12 greased miniature fluted tube pans. Bake at 350° for 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
2. In a large bowl, beat the confectioners' sugar, water and maple flavoring until smooth. Tint orange with red and yellow food coloring. Place wire racks with cakes over waxed paper. Spoon half of the glaze evenly over tops and sides of cakes, letting excess drip off. Let stand until glaze is set. Repeat with remaining glaze.
3. In a small bowl, beat confectioners' sugar and water until smooth; tint green. Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round pastry tip. Fill bag with green frosting. Pipe vines on the pumpkins. For stem, insert a Tootsie Roll piece in the center of each pumpkin

Monster Caramel Apples

Ingredients

8 to 10 Appless

8 to 10 wooden sticks

32 Oreo cookies, coarsely chopped

1 cup butter, cubed

2 cups packed brown sugar

1 can (14 ounces) sweetened condensed milk

1 cup light corn syrup

1 teaspoon vanilla extract

8 squares (1 ounce each) white candy coating,   coarsely chopped

1/2 cup orange and brown sprinkles

Directions

1. Wash and thoroughly dry apples; insert a wooden stick into each. Place on a waxed paper-lined baking sheet; chill. Place cookie crumbs in a shallow dish; set aside.

2. In a heavy 3-qt. saucepan, combine butter, brown sugar, milk and corn syrup; bring to a boil over medium-high heat. Cook and stir until mixture reaches 248° (firm-ball stage) on a candy thermometer, about 30-40 minutes. Remove from the heat; stir in vanilla.

3. Dip each apple into hot caramel mixture to completely coat, then dip the bottom in cookie crumbs, pressing lightly to adhere. Return to baking sheet to cool.

4. In a microwave, melt candy coating; stir until smooth. Transfer to a small plastic bag; cut a small hole in a corner of bag. Drizzle coating over apples. Decorate with sprinkles. Yield: 8-10 servings.

 : We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test. 

Layered Pumpkin Dessert

Ingredients

1-1/2 cups graham cracker crumbs

1/3 cup sugar

1 teaspoon ground Cinnamon

1/3 cup butter, melted

CREAM CHEESE FILLING:

12 ounces cream cheese, softened

1 cup sugar

3 eggs

PUMPKIN FILLING:

1 can (15 ounces) solid-pack pumpkin

3 eggs, separated

3/4 cup sugar, divided

1/2 cup 2% milk

2 teaspoons ground Cinnamon

1/2 teaspoon salt

1 envelope unflavored gelatin

1/4 cup cold water

TOPPING:

1 cup heavy whipping cream

3 tablespoons sugar

1/4 teaspoon vanilla extract

Directions

1. Preheat oven to 350°. In a large bowl, combine crumbs, sugar and cinnamon; stir in butter. Press into an ungreased 13x9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy. Pour over crust. Bake 15-20 minutes or until set. Cool on a wire rack.

2. In a large saucepan, combine pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat 10-12 minutes or until mixture is thickened and reaches 160°; or is thick enough to coat the back of a metal spoon. Remove from heat.

3. In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool.

4. In a large heavy saucepan, combine egg whites and remaining sugar. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes.

5. Remove from heat; beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin mixture. Pour over cream cheese layer. Cover and refrigerate for at least 4 hours or until set.

Just before serving, in a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread over pumpkin layer

Jack-o'-Lantern Cream Puffs

Ingredients

1/2 cup water

1/4 cup butter, cubed

1 tablespoon sugar

1/2 cup King Arthur Unbleached All-Purpose Flour

1/2 teaspoon pumpkin pie spice

2 eggs

            FILLING:

4 ounces cream cheese, softened

1/2 cup canned pumpkin

2 tablespoons sugar

1/2 teaspoon pumpkin pie spice

3/4 cup whipped topping

            FROSTING:

1/2 cup confectioners' sugar

2 teaspoons butter, softened

1/4 teaspoon vanilla extract

1 to 2 teaspoons milk

Green and orange food coloring

1 tablespoon baking cocoa

Directions

1. In a small saucepan, bring the water, butter and sugar to a boil.
2. In a small bowl, combine flour and pie spice; add to water mixture all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
3. Drop 12 rounded tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
4. For filling, in a small bowl, beat the cream cheese, pumpkin, sugar and pie spice until smooth. Pipe into cream puffs. Top each with 1 tablespoon whipped topping; replace tops.
5. For frosting, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency. Tint 1 tablespoon frosting green and 2 teaspoons orange; set aside. Stir cocoa into the remaining frosting. Pipe jack-o'-lantern faces with orange and chocolate frosting. Pipe stems with green frosting

Ghostly Graveyard

Ingredients

4 cups miniature marshmallows

1/4 cup butter, cubed

6 cups crisp rice cereal

12 oval cream-filled chocolate sandwich cookies

1 tube white decorating gel

1 can (16 ounces) chocolate frosting

            Halloween sprinkles

Directions

1. In a large saucepan, combine marshmallows and butter. Cook and stir over medium-low heat until melted and blended. Remove from the heat; stir in cereal. Press into a greased 13-in. x 9-in. dish; cool. Cut into 12 squares and set aside.

2. Cut a 1/2-in. piece from the bottom of each sandwich cookie. Crush removed cookie pieces; set aside. Write "RIP" on each cookie, using white decorating gel.

3. Position cereal squares on a large serving tray. With 2 tablespoons frosting, form a circle on each cereal square; top each with a decorated cookie. Sprinkle reserved crumbs around tombstones; add Halloween sprinkles.