MAKE IT CUTE
GL FOOD: Devilicious Recipes
Mmm, mmm, good! Halloween is just around the corner and what's spooky fun without sugary sweets to tempt the taste buds. Scope below to find sinful recipes to indulge your fancies. Make 'em for your fam, share them with friends or enjoy all by yourself.
Devilish Chocolate Cupcakes
• 1 cup flour
• 1/3 cup cocoa
• 1 cup sugar
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ salt
• 1 cup butter (2 sticks)
• ½ tsp vanilla
• ½ cup water
• 2 eggs plus 1 yolk
• Green sprinkles
• Orange food coloring
• Store bought vanilla frosting
You will need: 12 paper muffin cups • 1 muffin tray • electric mixer (a whisk or wooden spoon works just fine, too)
Preheat oven to 375 degrees. Line the muffin pan with paper muffin cups. Set aside.
In a medium size bowl, mix together: flour, baking powder, baking soda, salt, sugar and cocoa (dry ingredients). Set aside. In another bowl (if using a mixer, pick a size that fits the mixer) combine butter, vanilla, water and eggs (wet ingredients). Beat the wet ingredients until well incorporated. Once combined, gradually add the dry ingredients in small batches. Mix until batter is smooth (there may be small lumps--that is normal!).
Pour batter into each muffin cup. Bake for 15-18 minutes (depending on oven and altitude levels).
After the cupcakes have cooled, drop 3-5 drops of orange food coloring in the frosting. Frost all of the cupcakes and top with green sprinkles.
• 6 apples
• 6 popsicle sticks
• 1 bag of caramel squares
• 2 tbsp. milk
• 8 squares of white chocolate (for melting)
• 8 squares of milk chocolate (for melting)
• 1 cup chopped peanuts
Wash apples and insert a popsicle stick in the center of each.
In a microwave-safe bowl, microwave unwrapped caramels and milk on high for two minutes, stirring occasionally.
Once caramels are melted, roll apples in the caramel sauce and place on a cookie sheet lined with waxed paper.
In two separate microwave safe bowl, melt both the white and milk chocolate. Once melted, dip a spoon in the white chocolate and drizzle over the apples. Repeat with the milk chocolate. Sprinkle with the chopped peanuts. Let cool.
• 2 cups pumpkin pie filling (1 15 oz. can)
• 1 14 oz. can of condensed milk
• 2 eggs
• 1 tsp. cinnamon
• ½ tsp. ground ginger
• ½ tsp. nutmeg
• ½ tsp. salt
• 1 prepared pie crust
Preheat oven to 425 degrees.
In a large bowl, whisk together pumpkin, milk, eggs, spices and salt. Pour into prepared pie crust. Bake for 15 minutes at 425 degrees. Reduce heat to 350 degrees and continue to bake for 35-40 minutes or until set (when a knife or toothpick comes out clean).
Let cool completely. Top with store bought whipped topping.
Ginger Bread Halloween Cookies
• 7 cups all-purpose flour
• 2 tsp. baking soda
• 2 tsp. ground ginger
• 1/2 tsp. salt
• 1 tsp. ground allspice
• 1 tsp. ground cloves
• 1 tsp. ground cinnamon
• 1 cup packed brown sugar
• 1/3 cup solid vegetable shortening
• 1 1/2 cups dark molasses
• 2/3 cup cold water
In large bowl, combine flour, baking soda, ground ginger, salt, allspice, cloves and cinnamon and mix well. Set aside.
In large mixing bowl beat together with electric mixer on medium speed until the sugar and shortening are fluffy; add the molasses and water, mixing well.
Stir in the flour mixture until just mixed. Cover and refrigerate for at least 2 hours.
Preheat oven to 350 degrees. Lightly grease baking sheets.
By Lisa Michoki
GOT YOUR OWN? Share 'em now! What's your ultimate craving for Halloween? Bon Appetite!