Black Bean Croquettes with Fresh Salsa

My friend made these for dinner last night and they were muy delicioso to say the least. She served them with small corn tortillas. I say make your homemade salsa however you make it and serve the avocado on the side. She just bought fresh salsa from the store and it was still delish.

The recipe itself comes from the site eating well.

Ingredients

• 2 15-ounce cans black beans, rinsed
• 1 teaspoon ground cumin
• 1 cup frozen corn kernels, thawed
• 1/4 cup plus 1/3 cup plain dry breadcrumbs, divided
• 2 cups finely chopped tomatoes
• 2 scallions, sliced
• 1/4 cup chopped fresh cilantro
• 1 teaspoon chili powder, hot if desired, divided
• 1/4 teaspoon salt
• 1 tablespoon extra-virgin olive oil
• 1 avocado, diced

Preparation

1. Preheat oven to 425°F. Coat a baking sheet with cooking spray.
2. Mash black beans and cumin with a fork in a large bowl until no whole beans remain. Stir in corn and 1/4 cup breadcrumbs. Combine tomatoes, scallions, cilantro, 1/2 teaspoon chili powder and salt in a medium bowl. Stir 1 cup of the tomato mixture into the black bean mixture.
3. Mix the remaining 1/3 cup breadcrumbs, oil and the remaining 1/2 teaspoon chili powder in a small bowl until the breadcrumbs are coated with oil. Divide the bean mixture into 8 scant 1/2-cup balls. Lightly press each bean ball into the breadcrumb mixture, turning to coat. Place on the prepared baking sheet.
4. Bake the croquettes until heated through and the breadcrumbs are golden brown, about 20 minutes. Stir avocado into the remaining tomato mixture. Serve the salsa with the croquettes.

Nutrition

Per serving: 405 calories; 12 g fat (2 g sat, 8 g mono); 0 mg cholesterol; 61 g carbohydrates; 0 g added sugars; 16 g protein; 16 g fiber; 438 mg sodium; 621 mg potassium.

Chicken Tikka Masala

My roomate has made this a few times and it is so delicious. Word to the wise it is very spicy. You could probably put in less cayenne and tone it down a bit. I also made a vegetarian version of this by cutting up some potatoes and baking that along with peas and carrots using the same mixture you would for the chicken version. I baked it at about 400 until the potatoes were done. So with that lengthy intro out of the way.

Chicken Tikka Masala

Chicken:

1 cup plain yogurt 1stp. cinnamon

1 tsp. ground ginger (or ½ inch ginger root) 1 T. lemon juice

2 tsp cayenne pepper (1 tsp for milder) 1 tsp. salt

2 tsp. cumin 2 tsp. black pepper

1 ½ lbs. boneless chicken breasts or thighs

After combining all ingredients in a gallon-size Ziploc bag, seal bag and knead the mixture together by hand. Allow chicken to marinate at least 1 hour in refrigerator.

After marinating, remove chicken from bag. Grill or broil chicken until cooked through. Marinade will be thick and will cook off. You do not need to save the drippings.

Sauce:

1 T. butter or margarine 2 garlic cloves, minced

2 tsp. ground coriander 1 tsp. cumin

1 tsp. paprika 1 tsp. garam marsala

½ tsp. salt 1 (8-oz.) can tomato sauce

1 cup whipping cream

Melt butter in a large skillet, add garlic. Cook 1 minute. Add coriander, cumin, paprika, garam masala, and salt. Add tomato sauce and cover. Simmer 15 minutes. Add cream and simmer until sauce thickens, about 5 minutes. Add cooked chicken to sauce; simmer an additional 5 minutes. Serve over basmati rice. Garnish with cilantro.

Serves 6

Thai Peanut Noodle Salad

If you are a fan of the P-Dub's Favorite Noodle Salad then I think you will like this one too!

It's from Our Best Bites. I made it on Friday and Quinn and I both loved it!

Thai Peanut Noodle Salad
Recipe by OurBestBites.com

8 oz Linguine Fini (or regular linguine)
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
honey roasted peanuts (about 1/2 cup)

Thai Peanut Salad Dressing (save some time and make this part ahead!)

Start by bringing a pot of water to a boil. Add a spoonful of salt and then add your pasta. While pasta is cooking, start chopping those veggies.

You can really use any mix of veggies you want. I used spinach because I think it is the healthiest of greens.

As soon as your pasta is done drain it and run some cold water over it until it's cool. If you're not going to use it right away, add a drizzle of the salad dressing and stir to coat. This will prevent the noodles from getting all clumpy. Keep in the fridge until ready to use.

When you're ready to assemble the salad, place noodles, veggies, and chicken in a large bowl.

Pour the Thai Peanut Dressing over everything, stirring as you go until you have enough to coat. I use it all!

Dressing:

1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t kosher salt
2-3 t sriracha chili sauce*
2-4 T water

*I use 3 t Sriracha because Quinn likes spicey, for me it definitely had kick so if you don't love spice then dial down the Sriracha sauce

Place everything in a blender and mix until smooth. Makes about 2 cups.

p.s. why isn't anybody posting on this site anymore???

strawberry crumb tart

It's strawberry season here in North Carolina and I bought my first strawberries this week and I can't wait to go pick some more this weekend. So I found this fantastic recipe courtesy of Emeril and The Food Network and had to share. He calls it a pie, but it's really a tart. Since he called it a pie I didn't bother to read the directions until I was well into it and saw that I needed a tart pan. Alas, I didn't have one so I used my spring form pan which worked fine. I also think just a pie pan would be fine as well.

I also don't have a food processor so I just made the crust with my Kitchenaide and had no problems.

Enjoy!

Ingredients
Pie Crust:

* 1 stick butter
* 3 ounces cream cheese
* 1 1/4 cups all-purpose flour
* Pinch salt

For the crumb topping:

* 1/3 cup sugar
* 1/2 cup all-purpose flour
* 3/4 cup oatmeal
* 4 tablespoons butter, melted and cooled slightly

For the filling:

* 6 cups (2 pounds) quartered strawberries
* 1/2 cup granulated sugar
* 2 teaspoons fresh lemon juice
* 2 1/2 tablespoons cornstarch
* 1/4 teaspoon grated orange zest

Directions

In the bowl of a food processor combine butter and cream cheese and process until smooth. Add flour and salt and process just until mixture comes together to form a ball. Remove dough from the processor and shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.

While the pie crust is chilling, prepare the crumb topping. Combine the 1/3 cup sugar, 1/2 cup flour, and the oatmeal in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate until thoroughly chilled.

Preheat the oven to 350 degrees F.

Working on a lightly floured work surface, roll out dough out to a thickness of 1/8-inch and fit it into a 9 or 10-inch tart pan with a removable bottom. Return pie crust to the refrigerator for 20 minutes, then blind bake until lightly golden, about 18 minutes. Remove and transfer to a wire rack to cool while you assemble the strawberry filling. Increase the oven temperature to 375 degrees F.

In a mixing bowl combine the strawberries with the sugar, lemon juice, orange zest and cornstarch and toss to combine. Spoon the strawberry filling into the prepared piecrust and spread the crumb topping evenly over the top of the filling. Bake in the middle of the oven for 1 hour, or until filling is bubbly and crust and crumb topping are golden brown. Transfer to a rack to cool to room temperature before serving.

Roasted Potato Salad with Blue Cheese Dressing

Roasted Potato Salad with Blue Cheese Dressing

Ingredients

* 5 pounds red and white table potatoes, cut into 1-inch pieces
* 3 tablespoons olive oil
* 2 teaspoons minced garlic
* 1 1/2 teaspoons salt, divided
* 3/4 teaspoon ground black pepper, divided
* 1/4 cup butter
* 1 large onion, chopped
* 1 tablespoon balsamic vinegar
* 8 pieces of bacon
* Blue Cheese Dressing, recipe follows

Directions

Preheat the oven to 450 degrees F. Line a large shallow roasting pan with nonstick aluminum foil.

In a large bowl, combine the potatoes, olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, tossing gently to coat. Arrange the potatoes, in a single layer, on the prepared pan. Bake until potatoes are tender and lightly browned, stirring occasionally, for 35 minutes. Remove from the oven and cool.

In a large skillet, melt the butter over medium-low heat. Add the onions; cover and cook for 30 minutes, stirring occasionally. Uncover and add the vinegar. Stir until the vinegar evaporates, about 1 to 2 minutes.

Cut up 8 pieces of bacon and render in pan on stove.

In a large serving bowl, combine the potatoes, onions, bacon, remaining salt and pepper and Blue Cheese Dressing. Serve immediately, or cover and refrigerate. Bring to room temperature before serving.

Blue Cheese Dressing:

* 3/4 cup mayonnaise
* 1 (5-ounce) container crumbled blue cheese
* 2 tablespoons sour cream
* 1 1/2 teaspoons prepared horseradish
* 1/2 teaspoon ground black pepper

In a small bowl, combine the mayonnaise, blue cheese, sour cream, horseradish, and pepper. Cover, and refrigerate until ready to use.

Yield: about 1 cup

Wedding Cake Recipe (White Almond Sour Cream)

The texture of this cake is great for a wedding cake -- not too fluffy so it breaks from the weight, but also not overly dense. The flavor, texture and moistness are just right. This recipe serves about 40-50 people.

2 (18 ounce) boxes white cake mix (Betty Crocker or Pillsbury)
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons salt
2 2/3 cups water
1/4 cup vegetable oil
2 teaspoons real vanilla
2 teaspoons almond extract
2 cups sour cream
8 large egg whites

Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
Add the remaining ingredients and beat on medium speed for 2 minutes.
Pour into greased and floured cake pans, filling each pan a little over half full.
Lightly tap cake pans on counter to bring air bubbles to top.
Bake in preheated 325° F oven until cake tests done.
Baking time varies according to the size and depth of pans being used.

(I have used Wilton's Bake Even Strips on my cake pans to ensure a level-topped cake which is supposed to require absolutely no trimming-- works fairly well, but most likely will still need to even out/trim to get cake absolutely even. A must for a wedding cake)

In 2" deep pans, this recipe makes:
One 14" round and one 6" round or One 16" round
or One 12" round and one 10" round
or One 12 X 18" sheet cake
or One 12" round and one 8" round and one 6" round
or Two 9" squares or 5 dozen cupcakes.

Half the recipe makes:
Two 7" rounds or Two 6" rounds and 6 cupcakes.

For chocolate cake: substitute choc. cake mix for white... instead of egg whites do 6 whole eggs... substitute 2/3 of the flour for cocoa powder, omit almond extract

For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end.

For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond.

For white chocolate: melt 8oz white baking chocolate and cool slightly. Use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans.

For Chocolate Filling:
Melt 2 cups chocolate chips with a can of sweetened condensed milk. Stir until smooth and then let cool until fudge consistency.

Buttercream Frosting

A good tasting buttercream. Holds up well for wedding cakes especially. In fact, used this on Mallory's wedding cake.

1 cup butter, softened
1 cup shortening* (I use butter if cake doesn't need to be white, but the shortening works well, too)
2 teaspoons vanilla
1 teaspoon almond extract
1⁄4 teaspoon salt
8 cups powdered sugar
6 tablespoons milk

In large bowl, beat together butter and shortening. Add vanilla, almond extract and salt. Gradually add powdered sugar and milk, beat until well blended and smooth. If frosting is too thin, add powdered sugar 1⁄4 cup at a time. If frosting is too thick, add milk 1 tablespoon at a time, sometimes I thin with small amounts of corn syrup as well. Also, this frosting tastes better the longer it sits.

Yield: 61⁄2 cups.

Shower Recipes

This post is long over due but here are the two recipes that I made for Mal Pal's shower.

Curry Chicken Salad - Paula Deen

Ingredients

• 1 large roasted chicken, cut into 1 inch cubes (I use four chicken breasts instead.)
  
• 1/2 cup chopped celery
• 1 (8-ounce) can sliced or chopped water chestnuts, drained
• 2 cups seedless red grapes, halved
• 1 (2-ounce) package slivered almonds

Dressing:

• 1 cup mayonnaise
• 1 tablespoon soy sauce
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons curry powder
• 1 tablespoon prepared mango chutney
• Salt

Directions

Gently combine the chicken, celery, water chestnuts, grapes, and almonds in a large glass bowl. Combine the dressing ingredients and mix well. Add to the chicken mixture and stir gently to combine. Season with salt, to taste.

Yogurt Marmalade Cake - The Pioneer Woman

Ingredients

• 1-½ cup All-purpose Flour
• ½ teaspoons Salt
• 2 teaspoons Baking Powder
• 1 cup (heaping) Plain Yogurt
• 1 cup Sugar
• 3 whole Eggs
• 1 teaspoon Vanilla
• 1 whole Zest Of Lemon
• ½ cups Canola Oil (I completely forgot to put the oil in for the two I made for the shower and they were the best ones I ever made, you can taste the lemon so much more and the cake is still super moist. When I got back to Idaho I made one with and one without just to make sure and the results were the same. So what I'm saying is leave out the oil.)
  
• _____
• ORANGE GLAZE:
• ½ cups Prepared Orange Marmelade
• ¼ cups Yogurt

Preparation Instructions

Preheat oven to 350 degrees.

Spray a loaf pan with non-stick baking spray (or grease and flour it if it makes your skirt fly up). Sift together the flour, baking powder and salt. Set aside.

In a separate bowl, mix together 1 cup of yogurt, sugar, eggs, vanilla, lemon zest, and canola oil until just combined. Pour over dry ingredients and mix until just combined; do not over beat.

Pour into a loaf pan and bake for 45 minutes.(I find that you have to bake it about 10-15 minutes longer than she recommends, but I always start with 45 minutes and then check it and add five minutes and check until done. Use a toothpick in the center to test for doneness.) Remove from oven and allow to cool slightly. Remove from pan. While cake is cooling, pour marmalade into a sauce pan. Heat it on low until melted, stirring occasionally. Add 1/4 cup of yogurt to the pan and turn off heat. Stir to combine, then pour slowly over the top of the cake, allowing icing to pool around the sides.

caramel brownie bars

Made these this afternoon. You should, too.

Caramel Bars

1/2 cup butter, melted
2 cups packed brown sugar
1 teaspoons vanilla
2 tablespoons milk
2 egg
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

Heat oven to 350. Spray a 9x13 pan with Pam or lightly grease and flour.

In a bowl mix the butter, sugar, eggs, milk and vanilla. Mix in the flour, baking powder and salt. With a spatula smooth the mixture (it will be thick) into the prepared pan. Bake for 26-28 minutes, don't over bake. Remove and cool.

Caramel Frosting

1/4 cup butter
1/2 cup brown sugar
5 tablespoons milk
2 cups powdered sugar

potato leek soup

Quinn and I are obsessed with this soup right now.

Potato Leek Soup

1 tablespoon extra-virgin olive oil
4 sliced of bacon--cut into pieces
1 diced onion
4 large leeks, cleaned and sliced (I have a hard time having the patience to really clean the leeks before I slice, so a lot of times I'll clean them, then slice them, then put them in a strainer and run them under water for quite a while to really get all of the grit out. To me this is easier.)
Salt and freshly ground black pepper
3 tablespoons butter
3 tablespoons all-purpose flour
2-3 cups chicken stock/broth (the first time I made this I had stock on hand, the second time I only had broth. It was significantly better with the stock rather then the broth.)
2-3 cups beef stock/broth
1-2 cups of cream
4 russett potatoes

Directions

Heat oil in a pan that will hold the soup over medium heat. Add the bacon and cook to render the fat. Add the onion and leeks, saute for 2 minutes. Season with salt and pepper. Add butter. When melted, stir in flour to make a roux. Whisk in chicken and beef stock. Add potatoes. (I just sort of gauge how much stock to use here. Just enough to cover all the ingredients.) Bring to a simmer and cook until potatoes are tender. Right before serving I add in the cream and heat through.

pretzels

I don't think I will ever buy a pretzel in a mall again after making these. They were super easy and very delicious. We are on day 3 now of pretzels and after popping them in the micro for 20 seconds they are still as delcious as they were fresh out of the oven.

The recipe is courtesy of My Kitchen Cafe. You can find it here.

Chewy Soft Pretzels

Makes 8 pretzels

Dough:
2 1/2 cups (10 1/2 ounces) all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
7/8 to 1 cup (7 to 8 ounces) warm water*

Topping:
1/2 cup (4 ounces) warm water
2 tablespoons baking soda
Coarse salt (optional)
3 tablespoons butter, melted

Place all of the dough ingredients into a bowl and beat until well combined. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth, and quite slack. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes (see pictures below).

Preheat your oven to 500°F. Prepare two baking sheets by spraying them with vegetable oil spray, or lining them with parchment paper.

Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl or pie plate. Make sure the baking soda is thoroughly dissolved; if it isn't, it will make your pretzels splotchy.

Roll each piece of dough into a long, thin rope (about 28 to 30 inches long), and twist each rope into a pretzel. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 8 to 9 minutes, or until they're golden brown. I only bake one baking sheet at a time and let the other rest while the first is in the oven.

Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.

*Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.

Cookie Pie

That's right: Cookie Pie!
It's the best of both worlds! A marriage as wonderful as pumpkin square potato soup, only good. Trust me.

2 eggs, well beaten
1/2 c melted butter
1/2 c brown sugar
1/2 c white sugar
dash of salt
1 t vanilla
1 c. milk chocolate chips

Pour into unbaked pie shell
Bake@325 for 1 hr.

yummy simple tomato sauce

Apparently this recipe is all the rage on several foodie blogs. So I had to try it. It did not disappoint. If you are looking for a zesty marinara sauce this is not it, but if you want a simple, delicate, delicious tomato sauce...this is it!

28 ounces whole peeled tomatoes from a can (San Marzano, if you can find them)*
5 tablespoons unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste

Put the tomatoes, onion and butter in a heavy saucepan over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste and keep warm while you prepare your pasta.

Serve with spaghetti, with or without grated parmesan cheese to pass.

I did use the San Marzano tomatoes that were suggested in the recipe just to try them but they were expensive...4 bucks at my grocery store...I think next time I'll just use a can of Hunts and see if it makes that big of a difference. Even Quinn liked this and he does not take kindly to change when it comes to his spaghetti.

Lentil Soup

A yummy, easy winter soup!

Adapted from that Italian lady on the Food Network:

Ingredients

• 2 tablespoons olive oil, plus extra for drizzling
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 garlic cloves, chopped
• Salt and freshly ground black pepper
• 1 (14 1/2-ounce) can diced tomatoes
• 1 pound lentils, rinsed (approximately 1 1/4 cups)
• 8 cups low-salt chicken broth
• 4 to 6 fresh thyme sprigs
• 1 cup shredded Parmesan

Directions

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

Season with salt and pepper, to taste.

Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

Basil Chicken in Coconut Curry Sauce

This is my favorite recipe right now. Delicious. Easy. Low carb (well, except for the part where you pour it over rice...)

Adapted from the ever-handy mykitchencafe.blogspot.com:

3 skinless, boneless chicken breast halves
2 teaspoons curry powder (yellow)
1/2 t salt
1/2 t pepper
1/4 t chili powder
1 medium red onion, cut julienne
5 cloves garlic, minced
1 T olive oil
1 14-oz can coconut milk (I use "light" when I care about calories)
1 T dried basil
1 t fresh grated/chopped ginger

Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 3o min to an hour.

In a large nonstick frying pan, stir onion, basil, and garlic in hot oil over medium high heat for 3-4 minutes, until onion is translucent. Add chicken and cook for 5-6 minutes until no longer pink.

Add coconut milk. Cook and stir until bubbly. Stir in ginger. Cook and stir another minute or so. Serve over hot rice.

Super Simple Chicken Tacos

I found this uber simple recipe in the REAL SIMPLE magazine. :0)

Purchase a Rotissiere Chicken and shred the chicken from the bones and skin.
Place shredded chicken in a frying/sauce pan and add about 2 cups of salsa. Heat through.
You can use soft shell (Kodison favorite) or hard shell (which I prefer).
Garnish the taco with slices of avocado, sour cream, cilantro, monterey jack cheese, and several squeezes of lime. Lime is the key and adds the perfect flavor so I prefer not to skimp on the lime. :0) Plus, who doesn't love the flavor of lime. Mmm...

Black Bean Salad (Christmas Eve 09)

Black Bean Salad
{courtesy of foodnetwork.com}

Prep time: 10 min.
Serves: 6-8 servings

Ingredients:

• 2 cans black beans, drained, about 30 ounces
• 1 (15-ounce) can corn, drained
• 2 Roma tomatoes, diced
• 1/4 cup diced red bell pepper
• 1/4 cup diced red onion
• 1/4 cup diced green onions
• 1/4 cup diced pineapple
• 1 tablespoon chopped cilantro leaves
• 1 jalapeno, seeded and minced
• 4 tablespoons sherry vinegar
• Juice of 1/2 lime
• 3 tablespoons honey
• 1 tablespoon salt
• 1 teaspoon black pepper
• pinch ground cumin

Directions: mix all ingredients in a bowl and refrigerate for 1 hour. {we mixed the liquid ingredients-the last 6 ingredients-in a separate bowl and then poured over the bean mixture}.

I doubled the recipe for the par-tay on Christmas eve. Kody was the one who picked up all the ingredients while I was at work and accidently got a green pepper rather than the red that it called for. Worked just fine. We also just used apple cider vinegar since we already had it on hand.

gingerbread houses

Megs posted about our family G-bread activity. 'Twas fun, fun. Reminded me of when I made and assembled 33 Gingerbread houses for the YW to decorate. I had no place to store 33 houses and it was too humid in our house so I stored them in our van. I drove around oh so carefully for a week and managed not to break any. Made the van smell nice, too.

I am always experimenting with the dough as it requires different properties than regular cookie dough. Needs to be sturdier and bake evenly. I have several I have used in the past that I like, but this year stumbled upon one from Taste of Home that I really, really like.

Gingerbread House Dough

2 cups shortening (no substitutes)
2 cups sugar
2 cups dark molasses
2 tablespoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
9 to 10 cups flour (all purpose)

In a 5 quart pan, heat shortening, sugar and molasses on low, stirring constantly until sugar is dissolved. Remove from heat; add cinnamon, baking soda and salt.
Stir in flour, 1 cup at a time, until dough can be formed into a ball. Knead dough until even in color and smooth. (Not crumbly or dry), adding more flour if needed. Form into a log, cut into five equal pieces; wrap in plastic wrap.

Chill dough.

(At this point I work the dough a little, sometimes adding water if not pliable enough. It needs to be able to roll out like play doh). Place your house patterns (that have been greased) on rolled out dough (remember roll them out on the back of the cookie sheet) and cut out. Use scraps to re-roll.

Bake at 375 for 10-14 minutes or until cookie springs back when lightly touched. From past experience the edges will barely start to burn. That's okay as it needs to baked very firm. Remove from oven; immediately replace patterns on dough. (Use a hot pad to cover the cookie or you'll burn your hand) Cut around the edges to trim off excess cookie. Cool 3-4 minutes or until cookies begin to firm up. Repeat with remaining dough and patterns.

Don't attempt to put house together until it's completely cooled. Takes a couple of hours. Then you can assemble the house using meringue or royal icing or even better burnt sugar. Burnt sugar works great but is a little tricky. I like it because it's instant and doesn't waste or use up a lot of icing. It eventually gets covered up with icing and candy anyway.

Here's how:
Get a frying pan. Put one Tablespoon of regular sugar in pan. Melt it over med heat. When it turns liquid spoon it or dip edges of house into it and working very very quickly connect the edges of house together.

Meringue Powder Icing
8 cups powdered sugar
6 Tablespoons meringue powder
3/4 to 1 cup warm water
Parchment triangles or bag
Decorating tips
Candies

In large bowl, (metal bowl) beat the sugar, meringue powder and 3/4 cup water on low until blended. Beat on high for 8-10 min or until stiff peaks form, adding additional water, 1 tablespoon at a time if needed. Place a damp paper towel over bowl and cover tightly until ready to use.

Can buy meringue powder wherever cake decorating supplies are sold. Michael's sells them.
I prefer to use meringue powder over Royal Icing because if it starts to harden in the bowl you can re-beat it and still use it.

Here are a couple of good sites that offer free patterns/templates:

http://www.gingerbread-house-heaven.com/gingerbread-house-patterns.html
scroll all way down for free templates

http://www.graphicality.co.uk/gingerbread/gingerbread_patterns.htm

http://www.pastrysampler.com/Questions_and_Answers/gingerbread_house.htm
again, scroll down a ways for a list of additional sites and patterns.

from: My Kitchen Cafe Blog

Yes to all things pumpkin! Happy Thanksgiving!



Pumpkin Cream Cheese Muffins
Printable Version
Printable Version with Picture

*Makes 24 muffins

For the muffins:
3 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 tablespoon pumpkin pie spice*
1 teaspoon salt
1 teaspoon baking soda
4 eggs
1 ¼ cups vegetable oil
2 cups sugar
2 cups pumpkin puree

For the filling:
8 ounces cream cheese, softened
1 cup powdered sugar

For the streusel topping:
½ cup sugar
¼ cup flour
4 tablespoons cold butter, cubed
1 ½ teaspoons cinnamon

To prepare the filling, combine the cream cheese and powdered sugar and whip until smooth. Form into a log on plastic wrap or greased foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours.

To make the muffins, combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In another large bowl combine the eggs, vegetable oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix until just combined.

To make the streusel topping, combine all the ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.

Preheat the oven to 350°. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well 1/3 of the way with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice on top of the batter in each muffin well and gently press (don't press all the way to the bottom but just slightly into the batter). Divide the remaining muffin batter evenly among the muffin cups on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake the muffins for 18-20 minutes, until a toothpick inserted into the top of the muffin (about 1/3 of the way down) comes out with moist crumbs. Let cool completely on a wire rack before serving.

*My tip: if you don't have pumpkin pie spice, use the following combination: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger and 1/8 teaspoon nutmeg and 1/8 teaspoon cloves. Mix together and you have the equivalent of 1 teaspoon pumpkin pie spice.

Rice Krispy Drumstick

I am cracking up at the cleverness of this. I want a job where I sculpt with cereal. Also, this works great if your family doesn't really like turkey meat. Throw together a rice krispy turkey and serve Ham instead. Voila.


3 Tbsp Butter
1 (10 oz) pkg marshmallows
6 cups Rice Krispies
Peanut butter
Cocoa Krispies

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add Rice Krispies cereal. Stir until well coated.
3Cool slightly. Using buttered hands shape mixture into twelve small drumsticks.
Spread peanut butter on large end of each drumstick, then dip in Cocoa Krispies cereal. Refrigerate until firm. Best if served the same day.

Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.



More ideas at:
http://www.ricekrispies.com/recipes/pretzel-tailed-turkey-treats.aspx#/recipes/pretzel-tailed-turkey-treats

pumpkin pie crisp

Dave's cousin makes this recipe. Topped with a bit of vanilla ice cream, I almost (emphasis on almost) like it better than pumpkin squares!


PUMPKIN PIE CRISP

Mix together 1 large can of pumpkin pie mix (not just pumpkin, has to be the pie mix), 2 eggs and 1/3 cup evaporated milk.

Pour in the bottom of a greased 9x13. Top with yellow cake mix. Then slice up 3/4 cup (1 1/2 sticks) butter and put all over the top. Or you can melt the butter and pour it on top. Whatever your heart desires.

Bake at 350 for 30 minutes and then 425 for 10-15 or until the top is crisp (hence the name)!

Grandma Ethel's Thanksgiving Jello

Okay. A little jello goes a long way, if you know what I mean. I only have it or make it a couple of times a year. But this recipe makes me so homesick. It always winds up on my Table for Thanksgiving. Just for the memories, 'ya know?

MANDARIN ORANGE JELLO SALAD

2 (16 oz.) cartons sm. curd cottage cheese
1 (12 oz.) container Cool Whip
2 (6 oz.) cartons orange Jello - do not dissolve Jello, just put in the dry powder
3 (11 oz.) cans mandarin oranges, drained
pecan nuts (both diced and pecan halves)

Combine cottage cheese, Cool Whip and dry Jello; mix well. Fold in mandarin oranges and tiny nut bits. Then garnish on top with mandarin orange halves and pecan halves, alternating each and going around the whole bowl. In the center place orange halves in circle along with pecans. Refrigerate for 24 hours before serving.

Pilgrim Hat Cookies

Two kinds. You pick. Either way you can't lose. So cute.

From FamilyFun comes this: Marshmallow Pilgrim Hats

Ingredients
24 chocolate-striped shortbread cookies
12 oz package chocolate chips
24 marshmallows
tube of yellow decorators' frosting

Instructions
Set the chocolate-striped cookies stripes down on a wax-paper-covered tray, spacing them well apart.
Melt the chocolate chips in a microwave or double boiler.
One at a time, stick a wooden toothpick into a marshmallow, dip the marshmallow into the melted chocolate, and promptly center it atop a cookie.
Using a second toothpick to lightly hold down the marshmallow, carefully pull out the first toothpick.
Chill the hats until the chocolate sets, then pipe a yellow decorators' frosting buckle on the front of each hat.

Another variation, only using Reese's Peanut Butter cups, Striped chocolate cookies and orange chicklets (for the buckle)

In search of the perfect turkey cookie...

Who knew there were so many variations? All I was really looking for was the cookie I made as a little girl. Instead, I find a regular turkey cookie beauty pageant. Vote on your fav, we'll crown the winner.

Turkeys on Ritz Crackers. Hmm. It could work.


This little turkey babe uses of all things a Goldfish cracker (the rainbow variety) for it's waddle. Clever.


Pretty self explanatory, a Whopper Head Turkey. And Oreo's. One half for the turkey stand, the other half to eat.


This one is hard to beat, Reese's Turkey. Love her. So cute.
You'll need: 7 Candy Corn, 2 Double Stuffed Oreo Cookies; 1 Whopper; 1 Reese's Peanut Butter Cup; Black piping gel; White icing; yellow and red food coloring. First: Put your Peanut Butter cups in the fridge to cool, makes it easier to handle. Squeeze some of the white icing into a bowl. This will be your orange. Mix red and yellow food coloring with the icing to create your desired orange. Then put that into a plastic bag and set it aside for later. Assembly: First create the tail using 1 Oreo cookie and 6 candy corns. Gently, with one candy corn pull apart just one side of the Oreo. Put a good amount of icing in between the two sides. This will help the candy corn stay put. Place 6 Candy Corn (white side down) in between the cookie. See picture. Then, take your white icing and squeeze a generous amount onto the top back of an Oreo cookie. Take the other Oreo and put the bottom into the icing to have it stand up. If it doesn't stand, add more icing! Once you have it stand put it up against something so it doesn't fall until the icing is dry. (Use like a thick book). Remove your Peanut Butter Cup from the fridge. Take your knife and cut off the very bottom so you have a flat surface. Put icing on the bottom of it the bigger flat. Bump it up against the bottom and back of your Oreo cookies. See picture. Next take your Whopper and squeeze more icing on it on one side. Place the whopper on top of the Peanut Butter Cup to make your head. Find a piece of Candy Corn that has a nice big white end. Using your sharp knife cut the color off leaving you with the white end. Place some icing on it and stick it on your whopper as the beak to your Oreo Turkey. Hold for a moment. Take your icing and place two white dots as eyes. Get your tube of black piping gel and place a black dot on each eye to make them come alive. Grab your bag of already created orange. Cut a very small hold in the corner of the baggie. Now, pipe feet.


Runner up. Talk about innovation. Love the marshmallow (Nabisco pinwheel) cookies. To make, you'll need: 48 sugar cookies (3 inches) ; 1 package (12 ounces, Walmart carries these) chocolate and marshmallow cookies; Chocolate frosting; Vanilla Frosting; Yellow and red paste food coloring. To assemble: Using a serrated knife, cut 1/2 inch from one side of 24 sugar cookies. Using a sharp knife, cut marshmallow cookies in half vertically. Spread chocolate frosting over the bottom of each marshmallow cookie half; align cut edges of a marshmallow cookie and a sugar cookie, and press together to form each turkey body and feathers. Spread chocolate frosting over the cut edges of each turkey; position and attach near the back edge of a whole sugar cookie. Cut a small hole in the corner of a pastry or plastic baggie. Add eyes, beak, and legs. Then pipe snood and tail feathers. Store in the fridge. Makes 2 dozen.


Chocolate Covered Cherry Turkey
(Miss Congeniality, for sure).
Ingredients: 40 fudge striped cookies; 1/4 cup chocolate frosting; 2 packages (5 ounces each) chocolate covered cherries; 20 pieces candy corn.
Directions:
Place 20 cookies on a flat surface, solid chocolate side down. With frosting attach a chocolate covered cherry to the top of each bas cookie. Position another cookie perpendicular to each base cookie; attach with frosting. With a dab of frosting, attach one piece of candy corn to the front of each cherry for the head. Let stand until set. Makes 20.


From Pillsbury. Ingredients: 1 roll (16.5 oz) of refrigerated sugar cookie dough (or make your own); Chocolate frosting; Candy Corn, Orange decorator icing; Black decorating gel; Miniature candy coated chocolate baking bits (or mini m & m's).
Directions: Heat oven to 350. Bake cookies. Cool completely (about 20 min). Spoon chocolate frosting into ziploc baggie; cut small hole in bottom corner of bag (or can use a parchment triangle for this part if like). On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers. Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach mini m&M's to turkey face for eyes. Pipe black gel on m&m's for centers of eyes.

The one below calls for: Fudge Striped Cookies, Chocolate bonbons (cheapo kind, found at the Christmas candy aisle at Walmart) and Semi-sweet chocolate, along with Candy Corns. Here's the how: Melt some of the semi-sweet chocolate in the microwave on low setting to use as glue. Cut 1/4 of the cookie off to make the tail. Coat the flat part of the bonbon with melted chocolate to glue to the center of the cookie (covering the hole). Cover one side of the candy corn with melted chocolate and press on the bonbon to make the face. Use a toothpick and melted chocolate to make two eyes. Use two unmelted pieces of semi-sweet chocolate to make the feet. Place on plate or wax paper and refrigerate until firm.


You can assemble cookie parts either with frosting or melted chocolate. This one uses a Brach's chocolate star for the base, a Kraft carmel square, a striped fudged cookie and one candy corn. I call her Carmel Star Turkey.

Halloween Bento

I've told you about the FamilyFun site before. Such clever ideas. Check out these:

Orange (made to look like jack-o-lanterns) fruit cups. Of course.


Goblin Pea pod smiles, with a red pepper tongue.


And what about these cheese stick fingers, green pepper fingernails attached with cream cheese.


Carrot fingers, almond fingernails attached again with cream cheese.

Veggie Cat

I know, I know, enough of the Halloween stuff. I just can't help myself. Just have to do a couple more posts. Then I'll stop. Promise.

Is this not hilarious?

The head is black bean dip, love the cauliflower ears.

Death by Chocolate

A brownie in a coffin. Genius. Go to:

http://www.holiday-crafts-and-creations.com/free-halloween-printables-coffin.html
for the how to and the free printable/downloadable template.

Candy Corn Cones

Another VT idea. Go to: http://www.skiptomylou.org/category/halloween/
for the tutorial and free template to download.

Candy Corn Cookie Bark

14 whole Oreos, broken up. (The Halloween ones with the orange filling but regular will work fine)
1 1/2 C pretzels, broken into pieces.
1 lb. white chocolate, almond bark or melts found in the bulk food section
1 C candy corn
brown and orange colored sprinkles

Cover a large cookie sheet with wax paper. Spread broken cookes, pretzels and about 3/4 C of the candy corn onto the waxed paper. Place white chocolate in a container and microwave for 1 1/2 minutes. Stir and then microwave for another 30 seconds until melted and smooth. White chocolate melts faster and burns easier than chocolate.

Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly. Sprinkle remaining candy corn and colored sprinkles over the chocolate while it is still wet. Do not let it harden. Place cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces. Store in air tight container.

More Halloween VT treat ideas

Cookies in a Jar, Halloween Style. Always cute.
Check out http://www.livinglocurto.com/2009/10/halloween-mm-cookies/ for the free printable/downloadable label and recipe.

Halloween Treats for Visiting Teachers

So cute, eh? A witch's shoe. Has other possibilities as well, Cinderella, Dorothy from Oz, etc.
Go to this link for the free templates and tutorial (scroll all way down for the template):

http://www.skiptomylou.org/2008/10/28/paper-witch-shoes/





Love this idea, too. So simple.
Free Template at: http://www.skiptomylou.org/2009/10/14/candy-bar-covers/




Ha. Found these tonight. Some great ideas, so many to choose from.

Spooky Spiders

Love this Halloween Treat from the Food Network.

Ingredients
1 1/2 cups toasted pecans
1 cup heavy cream
1 cup granulated sugar
1/2 cup light corn syrup
1 tsp vanilla extract
2 Tbsp unsalted butter, in pieces
1/4 tsp salt
5 oz thin black licorice strands, cut into 2-inch pieces
6 oz semisweet chocolate, chopped
4 oz milk chocolate, chopped
Chocolate curls or jimmies, optional

Directions
Line 2 baking sheets with waxed paper and lightly spray with nonstick spray. Mound 30 small clusters of pecans, about 3 or 4 pecans each, spaced a couple inches apart on the pan.

Make caramel: Warm the cream over low heat and keep warm while you cook the sugar.
Put the sugar and corn syrup and in a deep, heavy-bottomed large saucepan. Cook over medium heat, stirring occasionally until the sugar dissolves. Stop stirring, raise heat to medium-high, and simmer until the sugar reaches the hard crack stage, or 305 degrees F on a candy thermometer, about 7 minutes.

Whisk the butter and salt into the sugar mixture. Gradually pour in the cream and vanilla taking care since the mixture will bubble up. Reduce the heat to medium and continue to cook, stirring occasionally, until the sugar reaches soft ball stage, 240 degrees F on the thermometer, about 5 minutes more. Immediately remove from the heat and cool for a minute.

Ladle a couple tablespoons of warm caramel over some of the nut clusters, to make the spider bodies. Then press 6 pieces of licorice into the warm caramel to make the legs. Repeat with the remaining caramel and licorice. (It's helpful to have an extra hand here, since the caramel can set quickly. If caramel hardens, warm over very low heat. ) Let spiders cool 15 minutes.
Meanwhile, put the chocolates in a medium heatproof bowl. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, 2 to 3 minutes more.)

Spoon about 1 tablespoon of melted chocolate on top of each spider. Sprinkle with jimmies or chocolate curls, if desired. Let cool until firm.

Recipe from: 2007 Television Food Network, G.P.

Creepy Lady Sausage Fingers

Ingredients
1 teaspoon red food coloring
20 whole blanched almonds
Olive oil, for pan
2 tubes (11 oz each) breadstick dough
2 pkg (7 oz each) frozen, fully cooked sausage links, thawed (20 sausages total)
1 large egg, beaten
1 cup purchased marinara sauce, heated

Directions
1. Place dye in a small glass bowl. Lightly brush one side of each almond with food coloring; let dry.
2. Preheat oven to 450 and arrange rack in center. Lightly brush a large shallow baking pan with oil.
3. Working with 1 strip of dough at a time, stretch and wrap around 1 sausage link, sealing dough on one end and leaving the other end of sausage exposed; transfer to prepared pan. Repeat with remaining dough and sausage. Brush tops of dough with egg and place 1 almond, red side up, on covered end of each finger, for nail. Chill until dough is firm, about 15 minutes.
4. Bake until puffed and golden brown, 12 to 15 minutes. Transfer fingers in pan to a rack and let cool 5 minutes. Arrange on a platter and serve with marinara sauce on the side for dipping.
Makes about 20 fingers

Spidey Dip (7 layer dip)

Ingredients:

1 (16 oz) can refried black beans

1 (1 1/4 oz) envelope taco seasoning

1 (4 oz.) can diced green chilies, drained (or jalapeños if you like it hot)

1 cup salsa

1 cup sour cream

1 cup guacamole

1 1/2 cup shredded cheese

2 green onions, sliced

2 cup shredded lettuce

1 cup chopped fresh tomato

Couple large bags of tortilla chips

Instructions:
1. In a small mixing bowl, stir together the refried beans and taco seasoning.
2. On a large festive Halloween tray , spread the beans in an even circular shape. Leave room around the edges for the garnish.
3. Sprinkle green chilies over. Smooth salsa over. Smooth guacamole over.
4. Place your sour cream in the end of a ziploc bag. Cut the corner off. Squeeze sour cream on top of guacamole in several concentric circles (or octagon shapes for a more authentic look). Using a knife or the handle of a fork, run lines lightly through the sour cream to make the web shape.
5. Sprinkle lettuce in a circle around bean dip. Sprinkle tomatoes and green onions over. Sprinkle cheese over.
6. Garnish with a creepy spider and serve with lots of tortilla chips.

Easy Guacamole Recipe
Ingredients:

2 largeish avocados

1 tsp. freshly squeezed lemon juice

1/4 of a small white onion, finely minced

1 small ripe tomato, peeled and diced

1/4 tsp. hot sauce

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

Instructions:
1. Peel and mash your avocados. To make chunky guacamole, chop avocados into cubes and mash them very slightly with a fork. You can mash them more if you like.
2. In a serving bowl, combing avocado, lemon, onion, tomato, hot sauce, salt, and pepper. Don’t go overboard on any of the ingredients– if you have good avocados, that’s where most of the flavor should come from.
3. Serve. If you let it sit, it may get a bit brown– will still taste great.

Wicked Witch Hat

Cake Ingredients:
1 yellow cake mix
1/2 cup butter, softened
3 eggs
1/4 cup orange sprinkles or decorator sugar

Frosting:
3/4 cup butter, softened
6 cups powdered sugar
1/4 cup unsweetened cocoa
2 Tbsps light corn syrup
6-7 Tbsps half & half (or milk)

Decorations Ingredients:
2 waffle cones
Black decorator sugar
Fruit Roll
1 gummy fruit ring

Heat oven to 350°. Grease and flour 1 1/2-quart oven-safe bowl. Grease and flour 12- or 13-inch round pizza pan with at least 3/4-inch high rim. Set both aside.

Combine all cake ingredients except decorator sugar in large bowl. Beat according to package directions. Gently stir in orange decorator sugar.

Pour about 3 cups cake batter into prepared bowl. Pour remaining batter into prepared pizza pan, spread evenly. Bake batter in pizza pan for 15 to 17 minutes or until toothpick inserted comes out clean. Cool 10 minutes; loosen sides of cake with knife and invert onto round 14-inch or larger serving plate. Cool completely.

Meanwhile, bake batter in bowl for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; loosen sides of cake with knife and invert onto cooling rack. Cool completely.

Combine all frosting ingredients in large bowl except half & half. Beat at low speed until mixed. Increase speed to high; beat, adding enough half & half for desired frosting consistency.

Frost top and sides of cake brim with about 1 1/2 cups frosting. Place crown, top side down, on center of frosted brim. Frost crown. Press 1 waffle cone gently into top of crown. Top with another waffle cone turning until it is level. Holding tip of cone, frost upward from base of crown to cover cones and to push frosting between cones for securing into place. Sprinkle frosting with decorator sugar.

Place fruit gummy ring on cake for buckle; place candy corn or other candies around crown, if desired. To serve, remove cones; cut cake into slices.
*(A 1 1/2-quart oven-safe bowl will hold 5 to 6 cups of water when filled to the top. To check to see if your bowl is large enough, fill it with water, 1 cup at a time.)

Witch Cake

Ingredients:
1 pkg. (2-layer size) cake mix, any flavor
1-1/2 cups cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
2 cups thawed COOL WHIP Whipped Topping
Few drops green food coloring
1 pkg. (8 oz.) Mini OREO Bite Size Chocolate Sandwich Cookies
10 BAKER'S Semi-Sweet Chocolate Chunks

PREPARE cake batter and bake in 13x9-inch baking pan as directed on package. Cool completely.
TRANSFER cake to cutting board; cut into pieces using diagram 1.

Arrange cake pieces on cake board or large platter to form the witch's head, nose, hair and hat as shown in diagram 2.


FROST and decorate with Evil Embellishments as listed below. Store in refrigerator.

Evil Embellishments-Frosting
For frosting, add milk to dry pudding mix in medium bowl. Beat with whisk 2 minutes or until well blended. Gently stir in whipped topping. Remove 1 cup of the pudding mixture to use for the hair; spread remaining pudding mixture onto cake.
Evil Embellishments-Scary Face
For scary face and witch's wart, use the chocolate chunks.
Evil Embellishments-Ghoulish Green Hair and Witch's Hat
For ghoulish green hair, stir green food coloring into the reserved 1 cup pudding mixture. Spread onto the head as desired. For witch's hat, decorate with the cookies.

Halloween Cookie Ideas

creepy cupcakes

Cupcakes, Cupcakes