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Wednesday, October 14, 2009

Fall Festival - Recipes






Spiderweb cookies-


Ingredients
Cookies: favorite brand of Sugar Cookie mix
icing:
3 cups confectioners' sugar
3 tablespoons light corn syrup
1/2 teaspoon vanilla
3 tablespoons plus 4 teaspoons milk
2 tablespoons unsweetened cocoa powder
Directions
1. Cookies: Heat oven to 350°. Coat 2 baking sheets with nonstick cooking spray. In bowl, prepare cookie dough as directed on package
2. Drop Tablespoonful of dough onto prepared sheets, spacing 2 inches apart. Spread slightly with spatula. ( I prefer to roll into balls - the cookie dough will flaten as it heats up)
3. Bake 1 sheet at a time in 350° oven 13 to 15 minutes, until toothpick inserted in centers tests clean. Remove cookies to rack to cool.
4. Icing: Blend confectioners sugar, corn syrup, vanilla and 3 tablespoons plus 2 teaspoons milk until smooth. Remove 1/3 cup icing to small bowl and stir in cocoa and remaining 2 teaspoons milk. Transfer chocolate icing to plastic bag; snip off corner.
5. Turn cookies flat-side up. Spread white icing over one cookie. Beginning in center, pipe a spiral of chocolate icing onto cookie. Starting in center of spiral, drag a knife through spiral for spiderweb pattern. Repeat with all cookies. Let stand until set.
** I have changed this recipe to make it easier to make**
Spooky Surprise Cupcakes












1 (8 oz.) block cream cheese, softened
1/3 cup sugar
4 large eggs
1 pkg Duncan Hines® Moist Deluxe® Devil's Food Cake Mix
1 1/3 cups water
1/2 cup vegetable oil
1 tub Duncan Hines® Creamy Home-Style Classic Chocolate Frosting
1 tub Duncan Hines® Creamy Home-Style Classic Vanilla Frosting
chocolate decorating decors
Blend together cream cheese, 1 egg, sugar, until smooth and creamy; set aside.
Preheat oven to 350° F. Place paper baking cups in muffin cups.
Prepare cake mix according to package directions. Fill each muffin cup 1/2 full of batter. Place a dollop of cream cheese mixture in center of each cupcake.
Bake for 23-26 minutes or until toothpick inserted in center comes out clean. Allow to cool in pan 5 minutes then remove to cooling rack to cool completely before frosting and decorating.
To decorate cupcakes -- frost top of each cupcake with chocolate frosting. : set aside. Place vanilla frosting into plastic resealable bag. Cut a pinpoint hole in one corner of the bag. Starting in the center, pipe frosting in circles on top of cupcakes, making each circle larger than the previous. Drag a toothpick through the circles in an outward, spoke like motion to create a spider web.
**you do not have to do the creamcheese filling** if in a crunch - make cupcakes acording to box and To decorate cupcakes -- frost top of each cupcake with chocolate frosting. : set aside. Place vanilla frosting into plastic resealable bag. Cut a pinpoint hole in one corner of the bag. Starting in the center, pipe frosting in circles on top of cupcakes, making each circle larger than the previous. Drag a toothpick through the circles in an outward, spoke like motion to create a spider web. :) **


Pumpkin spice cake



1 pkg Duncan Hines® Moist Deluxe® Spice Cake Mix - or any other flavor you desire
2 large eggs
1 cup water
1 cup canned pumpkin
1 cup chopped nuts
2 tubs Duncan Hines® Creamy Home-Style Classic Vanilla Frosting
green, red and yellow food coloring
1 flat bottom ice cream cone
Preheat oven to 350°F. Grease and flour 10-inch Bundt pan.
Combine cake mix, eggs, water and pumpkin in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in nuts. Pour into pan.
Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely.
Measure 1/4 cup frosting into small bowl. Tint with green food coloring. Place ice cream cone upside down on waxed paper. Frost with green frosting. Refrigerate.
Tint remaining frosting with red and yellow food coloring until frosting is desired orange color. Measure 3 tablespoons orange frosting in small bowl; add green food coloring to brown frosting.
Frost cake with orange frosting. Make eyes, mouth and nose with brown frosting as desired on pumpkin. Place green frosted ice cream cone in center hole of cake for stem.

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