Fall Treats

Fall Treats

Caramel Apples (allrecipes.com)

 Ingredients

  • 6 Granny Smith apples
  • 6 wooden sticks
  • 1 (14 ounce) package individually wrapped caramels, unwrapped
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract

Directions

Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.

Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in vanilla extract. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. Place on the aluminum foil and chill until ready to serve.

Halloween Eyeballs (allrecipes.com)

Ingredients

  • 1/2 cups creamy peanut butter
  • 1/2 cup butter, softened
  • 2 1/2 cups confectioners’ sugar, sifted
  • 1 tablespoon vanilla extract
  • 12 ounces white chocolate, chopped
  • 2 tablespoons shortening
  • 2 drops blue food coloring
  • 1/2 cup            miniature semisweet chocolate chips
  • red food coloring (optional)

 

Directions

Beat the peanut butter and butter with an electric mixer in a large bowl until smooth. Beat in the sugar and vanilla. Cover and refrigerate for 30 minutes. Roll chilled dough into small, eyeball-sized balls and place on 2 baking sheets lined with wax paper. Refrigerate for another 30 minutes.

Melt the white chocolate and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Dip each eyeball into the white chocolate and transfer to the waxed paper until the chocolate has set. You can chill them in the refrigerator.

Stir a few drops of blue food coloring into the remaining melted white chocolate. Make a round “iris” on the top of the cooled eyeball and press a mini chocolate chip in the center for a “pupil.” For an extra spooky bloodshot eyeballs take a toothpick dipped in red food coloring and make squiggly lines on the eye.

Popcorn Pumpkins (allrecipes.com)

Ingredients

  • 5 cups popped popcorn
  • 1 cup candy corn
  • 1 cup chopped salted peanuts
  • 1/2 cup butter or margarine
  • 3 cups miniature marshmallows
  • 4 drops red food coloring
  • 3 drops yellow food coloring
  • 4 sticks red or black licorice, cut into thirds

Directions

Grease a muffin pan and set aside. Place popcorn, candy corn and peanuts into a large bowl and set aside.

Melt the butter in a large saucepan over medium heat. Stir in marshmallows, red food coloring and yellow food coloring, adjusting color if needed to get a nice shade of orange. When the marshmallows are completely melted, pour over the popcorn and stir to evenly distribute the candy, nuts and marshmallow.

Use a greased spoon to fill the muffin cups. Insert a piece of licorice to act as the stem, and mold the popcorn around it. Let stand until firm, 10 to 15 minutes, and then pull the pumpkins out by their stems and admire your pumpkin patch!

Spider cupcakes (allrecipes.com)

Ingredients

  • 1 (18.25 ounce) package chocolate cake mix
  • 1 pound black shoestring licorice
  • 1 (16 ounce) can white frosting
  • 48 pieces candy corn
  • 48 cinnamon red hot candies
  • 1/4 cup orange decorator sugar

Directions

Prepare cupcakes according to package directions. Let cool completely.

Cut licorice into 3 inch sections. Working with one or two cupcakes at a time, so the frosting doesn’t set before decorating, frost the cupcakes with the white frosting. Insert licorice pieces into the outer edges of the cupcakes to make the legs of the spider, 3 legs on each side (4 takes up too much space). Place two pieces of candy corn on the front of the cupcake for fangs and use two red hots.

Pumpkin Roll (“What’s Cooing on the Hill” cookbook)

Ingredients

  • 3 eggs
  • 2/3 pumpkin filling
  • 1 cup sugar
  • 1 tsp. lemon juice
  • 3/4 cup flour
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. baking powder
  • 1 tsp. ginger
  • 1/2 tsp salt
  • 1 cup chopped nuts

 

Directions

Beats eggs for 5 minutes. Gradually beat in sugar, pumpkin filling, lemon juice; let stand. Mix the remaining ingredients, except the nuts. Fold the mixtures together. Spread on 10 by 15 inch greased pan with waxing paper. Top with nuts and bake at 370 degrees for 15 minutes. Turn out onto towels covered with powdered sugar. Spread with filling and roll up.

Filling

  • 1 cup powdered sugar
  • 2 (3 oz.) package cream cheese
  • 4 Tbsp. butter
  • 1/2 tsp. vanilla

 

Directions

Mix until smooth.