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Category Archives: Seasonal dessert

Fall Peanut Butter Crisps

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Fall Peanut Butter Crisps1

These beautiful fall cookies are special– not just because they are salty, sweet, crispy deliciousness– but because they use up your kids’ Halloween candy!!!!

So… Halloween is over, and you are likely in possession of more candy than you know what to do with. The chocolate will be gone in days, and then the name-brand candy will slowly get picked away at. But there are always those candies that sit in the bottom of the plastic pumpkin until Thanksgiving. For me, those candies were always Bit-o-Honey and the bright orange and black-wrapped “Peanut Butter Kisses“. These are a candy that only seems to make an appearance at Halloween. A combination of taffy and peanut butter, they just always seem to make the left-over candy list.

But not any more!!!  Go ahead, dig through all of that Halloween candy and pull these little guys out- they make the best filling for these beautiful cookies!

Fall Peanut Butter Crisps2

You can also grab other candies to fill these cookies with- rolos, kisses, peppermint patties, mini snickers… all work in this recipe! I actually began making these crisp cookies with Rolos about 5 years ago at Christmas.

Fall Peanut Butter Crisps5

Want the recipe? Here it is!! (printable version)

Ingredients: (makes 20 cookies)

  • 40 Ritz crackers
  • 20 Peanut Butter Kisses (or other small candy that melts at a low temperature)
  • 1 bag of Wilton’s dark chocolate candy melts
  • 1 chocolate transfer sheet (I used 12×16″, and I got mine here). 

Directions: 

  • Preheat oven to 350F degrees. 
  • Place 20 Ritz crackers on a cookie sheet, bottoms up. 
  • Unwrap all 20 peanut butter kisses, and set one on each Ritz cracker. 
  • Place cookie sheet in oven for about 4-5 minutes- check! Candy should be soft but not completely melted. 
  • Remove from oven, and place Ritz cracker, bottom side down, on top of candy and press to spread candy to edge.

 

  • Place entire tray in freezer to chill for a few minutes.
  • Melt chocolate candy melts in a bowl in the microwave for about 2-3 minutes, stirring once every 30 seconds, until completely melted and smooth.
  • Place parchment paper on a cookie sheet (that fits in your freezer!)
  • Cut chocolate transfer sheet into 20 squares.
  • Take a cookie, place it in the melted chocolate and cover it completely. Use a fork to pick it up and tap on the side of the bowl until all excess chocolate drips off the bottom. Slide bottom along edge of bowl, and using fork, slide onto parchment paper.
  • Immediately place chocolate transfer sheet square on top of the melted chocolate (you’ll need to put the rough side down- the smooth side up) and gently press it into contact with the entire top of the cookie. Repeat 20 times.
  • Place entire cookie sheet into the freezer for 5 minutes or so. As soon as you remove it, gently peel off the transfer sheet from each cookie- and enjoy!!!

How-to-crisps8

My thoughts: There are three things that I love about these cookies…

  1. They are EASY to make- they take almost no time but look so fancy!
  2. They are CHEAP to make- the Ritz crackers and peanut butter candies are really inexpensive (I got mine at the Dollar Store), the chocolate isn’t too costly, and the transfer sheet is like $4.40, but SO worth it! (you could use sprinkles instead, to cut the cost even more though!)
  3. They keep for a long time. Put these little guys in cello bags, tie them up, and use them to decorate your place settings at Thanksgiving! 

They also can use a variety of candies up- and you can decorate them so many fun ways! 

Fall Peanut Butter Crisps3

Go – find your kids’ candy and re-purpose it into these beautiful, crunchy, deliciously salty but sweet treats!

Need other ideas for using up that Halloween candy? This is a project we have a few ideas for! Click on a photo to see the recipe.

 

Tie Dye Slime Cake for Halloween!

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Slime Cake1

This deliciously scary layer cake has all the fun colors of Halloween, with green slime oozing out of the layers!

I think that of all the desserts I create all year long, the October ones are my favorite. There is just something fun about the purples and greens and oranges this time of year- and the “yuck” factor that actually tastes amazing. This cake has all the colors, all the feels, and that slimy green layer? It is actually white chocolate pudding that is absolutely delicious.

This filling is inspired by our Toxic Slime Cupcakes from a few years ago. I loved the flavor of the pudding slime so much that I wanted to use it in something else. The cake-of-many-colors is inspired by our Tie Dye cake recipe from a few years back. Put the two together and you have this Franken-dessert mash-up. Just in time for Halloween!

Slime cake3

Want to know how we made it? Here you go: (printable recipe)

Ingredients: 

  • One white cake mix (plus eggs, oil and water to make according to package)
  • One chocolate cake mix (plus eggs, oil and water to make according to package)
  • Food coloring gels in orange, green, purple and black 
  • Two large boxes of instant White Chocolate pudding mix (plus milk to make according to package)
  • 2 sticks of salted butter
  • 2 sticks of unsalted butter
  • 3 cups of powdered sugar
  • 2 teaspoons of vanilla
  • Halloween sprinkles 

Directions: 

  • Make two cake mixes according to package.
  • Use black food coloring gel to make chocolate cake a black color
  • Divide white cake batter into three bowls and add color gels to make them orange, green and purple.
  • Spray three 9 inch pans with cooking spray and cut a round piece of parchment paper to fit in the bottom of each. If you don’t have three pans, bake layers one at a time.
  • Starting with black, place a circle of batter in the middle of each pan. Tap it to make it spread out a bit (batter should not be at the edges yet). Add a circle of green in the center of the black, tap until both colors spread a little. Repeat with orange and then start again with black and repeat all colors, ending with black (because you have more batter in that color). 

Tie Dye Method1

  • Place cakes in a 350F degree oven and bake according to package (mine took about 25 min). 
  • Remove from oven, tip out of pan, and cool completely on a cake rack. 
  • Trim the top of each layer so that it is flat. 
  • Make 2 boxes of pudding according to package, and use green food color to tint it a slimy shade of green. 
  • Make frosting by placing the butter (at room temp), powdered sugar and vanilla into a large bowl and beating it on high until light and fluffy. 
  • Divide frosting into 3 bowls- one bowl for the purple should have about 3/4 of the frosting, the other two should have the rest split in two for orange and green. Use food color gels to color these. 

Assembly of the cake: 

  • Place purple icing in a large zip-top bag fitted with a large round (2A) Wilton decorating tip. Pipe icing around the top of a layer to form a “wall” to hold the pudding slime on the cake. 
  • Spoon 1/2 of the green slime pudding on top of the cake, and spread it to the frosting edges. 

  • Gently place a cake layer on top of the pudding and repeat the process once more, ending with the top layer of cake. 
  • Frost the entire cake in purple and then, using a round (2A) Wilton tip, pipe round dots all over the top of the cake in the 3 colors. 
  • Finish with a sprinkle of eyeballs and bones- or any other fun Halloween candy. 
  • Enjoy!

Slime cake4

My thoughts: YUM!!!  This cake is so good with that white chocolate pudding as a filling. Goodness. You could make this recipe easier by doing either one element or the other (make a purple cake with slime- or make a tie-dye cake with regular filling). Also- you will have a little left-over black batter. I went a little heavier on the black layers to make up the difference, but still had a little left. I really hope you get a chance to try this recipe! Enjoy!! ~r

Slime cake2

Other fun Halloween recipes to try:(click on photo to open recipe)

Peanut Butter Spider Cookies!

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Spider5

These deliciously creepy little spider cookies are special…. because the peanut butter cookies they sit on only take THREE ingredients, and are the best peanut butter cookies I’ve ever tasted!

Spider7

I’ve seen these cute little guys pop up online, and I’ve wanted to make them with my favorite (super-easy!) peanut butter cookies for more than a few years. They are a cute addition to any Halloween party, delicious, and sooooo easy to make. Want to know how? Here you go: (printable recipe)

Ingredients: (makes about 24 cookies)

  • 2 cups peanut butter (creamy)
  • 2 cups granulated sugar
  • 2 eggs
  • 24 Lindt chocolates
  • 1 cup of Wilton candy melts in milk or dark chocolate
  • 48 candy eyes

Instructions:

  • Preheat oven to 350F degrees
  • Place peanut butter, sugar and eggs into a mixing bowl and stir until well combined.
  • Use a cookie scoop to place 2 inch balls onto a cookie sheet covered in parchment paper. 
  • Bake at 350F degrees for about 12 minutes (cookies will still be soft in the middle). 
  • Remove from oven and use a tart shaper or the rounded back of a measuring spoon to press a small round indentation into the center of the cookie (so the chocolate spider has a place to sit!).
  • Bake another 2-4 minutes and remove from oven. Slide parchment paper off cookie sheet with the cookies still on top and cool completely. 
  • Melt candy melts in the microwave in 30 second increments, stirring between. 
  • Use a toothpick to put a little melted chocolate on the back of your candy eyes and attach them to the Lindt chocolate. Allow these to harden. 
  • Place the rest of the melted chocolate into a zip-top bag. Seal it up and cut a small corner off. Squeeze the bag and pipe legs on the top of each cookie. 
  • Add a bit of chocolate in the center of each cookie and set a Lindt “spider body” on top. 
  • Allow all chocolate to harden and ENJOY!

Spider4

My thoughts: What’s not to like about these?!? A super-easy peanut butter cookie, plus chocolate? SO fun! Too busy for spiders? Just make the cookie part. You could have warm peanut butter cookies in like 20 minutes from RIGHT NOW. Aaaand…. go!

Spider3

Looking for other fun Halloween treats? Here are a few- just click the photo to see the recipe!

Sparkling Glass Christmas Cookies!

Stained glass Christmas Cookie

Buttery cut-out tree cookies with sparkling candy-glass ornaments! Not only beautiful Christmas treats- but delicious ones!

These fun candy-filled cookies are not an original idea- just an idea I’ve seen around for years and always wanted to try. These turned out great. You need a cut-out recipe that holds it’s shape and size well- otherwise when the cookie bakes, those little holes will expand shut and you won’t have any room to put candy. You also need a cookie that tastes AWESOME without icing. I think these accomplished both goals!!! These were just delicious 🙂

stained glass cookies

Here is how we made them: (printable recipe here)

 INGREDIENTS: (makes about 24 cookies- depending on the size cutter you use)

  • 2 sticks (1 cup) unsalted butter (softened)
  • 1 1/2 cups of granulated sugar
  • 2 eggs
  • 1 teaspoon of vanilla
  • 1 teaspoon of butter flavoring
  • 3 cups of flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • Green food coloring
  • 1 large bag of Jolly Rancher candies
  • Star sprinkles (if desired- plus a tiny bit of melted chocolate to attach them)

DIRECTIONS:

  • Unwrap candy and divide into colors.
  • Use a hammer on a solid surface (one that can’t be damaged by a hammer) to crush the candy. Crush it very finely- mine was a little big still, and it made it harder to spoon into the openings. Set aside.
  • Preheat oven to 350F degrees.
  • In a large mixing bowl, cream together butter and sugar until smooth.
  • Add eggs, vanilla and butter flavoring and mix well.
  • Add all dry ingredients and mix until able to knead into a firm ball of dough (add additional flour if necessary).
  • Add green food coloring and knead with hands until dough reaches desired shade. 
  • Roll out on a floured counter with a flour coated rolling pin to desired thickness (I made them fairly thick)
  • Cut into Christmas tree shapes
  • Place on a parchment paper-covered baking sheet.
  • Use a straw to poke “ornament” holes. I used a small straw and a jumbo one to give different sizes. 
  • Bake at 350F degrees for 4-5 minutes.
  • Remove from oven and use a small spoon (I used a tiny little appetizer spoon) to spoon candy colors into each hole.

sparkling-christmas-cookies4sparkling-christmas-cookies3

  • Bake at 350F degrees for an additional 4-5 minutes until candy is entirely melted. Check after 2-3 minutes and add a little candy if needed, as the pieces melt and settle. 
  • Remove cookies from oven and slide the parchment papers off the cookie sheet onto a counter to cool. 
  • Use a bit of melted chocolate to attach a star on top (if desired).
  • Enjoy!

sparkling-christmas-tree-cookies

My thoughts: These were fun to make and they are just so cute and yummy! A few changes I will make the next time: I’d use bigger straws. The larger size was fine, but the mini size holes were hard to fill. I would also crush the candy to a sugar consistency. I had a few bigger pieces that made it harder to fill those tiny holes. I loved the flavor of those buttery cookies with the sweet fruity candy bits- I will definitely make these again!  Enjoy! ~r

Other fun treats for Christmas: (click on a photo to see the recipe)

Opera Cream CandyPeppermint Hot Chocolate CupcakesChocolate Bon-bonsHot Chocolate Pops!

Pumpkin-stuffed Oreos

pumpkin stuffed oreos

Why have plain old pumpkin pie, when you can have these Oreos- filled with pumpkin and dipped in white chocolate?!?

Admission: I don’t like pumpkin pie. I never have and probably never will. I don’t like pumpkin spice anything either. The best way to ruin a Starbucks drink is to add pumpkin spice. Ew.

So I made these for you. All of you lovers of pumpkin out there! I also distributed these to as many pumpkin-addicted friends as possible, to get their thoughts. They LOVED them. I like that they are cute. Cute is always good.

pumpkin filled oreo

Like that photo, pumpkin people??? 🙂 I bet you do…. If you love pumpkin pie- you will go crazy over these fun little cookies!

Here is how we made them (printable recipe here)

INGREDIENTS: (makes about 20 cookies- but see notes at end of recipe)

  • 1 (15 oz) can of pumpkin
  • 1 (14 oz) can of sweetened condensed milk
  • 3 eggs 
  • 1 1/2 teaspoons of pumpkin spice seasoning
  • 1/2 teaspoon salt
  • 1 refrigerated pie crust
  • 1-2 boxes of Oreo Thins in vanilla (see notes)
  • 1-2 bags of Wilton’s Candy Melts in white (see notes)

DIRECTIONS:

  • Preheat oven to 375F degrees.
  • Place pumpkin, condensed milk, TWO eggs (save one), pumpkin spice, and salt into a medium mixing bowl and blend well using a whisk.
  • Pour into a baking dish (a pie plate works perfectly!)
  • Bake at 375 for 45-50 minutes- until a toothpick inserted into the center comes out clean. 
  • Remove from oven, spoon into a clean mixing bowl and blend until fairly smooth (it’s pumpkin, so it won’t be creamy smooth- but without big lumps).
  • Freeze for 30 minutes- until chilled through.
  • While baking /freezing pumpkin, make pie crust toppers.
  • Unroll pie crust and use a small cookie cutter to cut shapes out. Place these on a parchment paper-covered cookie sheet.
  • Separate remaining egg and keep just the white. Use a brush to coat top of each pie piece with egg-white. (I added a bit of orange and green food coloring in separate bowls to give them a hint of color- but this is optional!)
  • Bake at 375F for 7-8 minutes. Keep an eye on them! Mine got a little too brown.  I just popped these in while my pumpkin was still baking. Cool on counter.
  • Place 1/2 of Oreo Thins on a small cookie sheet. 
  • Scoop cooled pumpkin on top of each and gently press second Oreo on top.

pumpkin pie cookiesimg_0116

  • Freeze for at least 30 minutes (until pumpkin in the center is fairly hard).
  • Melt Candy Melts in a bowl the microwave in 30 second increments, stirring until smooth.
  • Set a pumpkin-stuffed Oreo into candy melts and spoon over the top and sides. 
  • Remove using a fork. Tap against edge of bowl to drain excess away and gently slide onto parchment paper. 
  • Before candy hardens, place a pie piece on top and sprinkle with a little pumpkin spice seasoning. 
  • Allow candy to fully harden ( a couple of hours).
  • Serve in a pie plate- or bag them up in cute cello bags with ribbon. 
  • Enjoy!

Pumpkin pie oreos

My thoughts: Honestly, these take a little time. You bake a pie and then turn it into cookies. Everyone loved the HUGE amount of pie filling in each cookie- but if you haven’t done much dipping in chocolate before, I highly recommend you get a second box of Oreo Thins and put less in between each cookie. The hardest part of this process was coating such a tall cookie in white chocolate. If I made these again I would use less pumpkin filling to make that easier. If you do this, you will need a second bag of candy melts as well.

pumpkin-oreo3

See… half that amount would still be enough! Once these were hardened, I placed them in little cello bags and tied them with ribbon. They were still yummy (to my pumpkin loving friends) several days later. Because of the moist pumpkin filling, I recommend you serve these fairly soon after making them though. Within a few days. Enjoy!!!  ~r

Pumpkin filled oreos

Other fun recipes for Thanksgiving! (click on a photo to see the recipe)

Pecan Pie CupcakesTepee CupcakesHoney cut-out cookiesPeanut butter cup cheesecake

A Collection of 10 Halloween Treats!

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halloween dessert collection

toxic slime cupcakes

Mummy Oreo Pops

spider web cookies

Candy Corn Cups

Halloween Cake

halloween swirled cookies

broken glass cupcakes

halloween ginger cookies

spider egg cupcakes

wormy cupcakes

My thoughts: These are some of my favorites!!!! Click on a photo to see each recipe. Enjoy!!!  ~r

Fourth of July Dessert Ideas!

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Bomb Pop Cupcakes!!!

 

Bomb Pop Cupcakes!

Oh my, I love the fourth of July! I love the picnics, and pool parties, and cookouts, and fireworks…and the time with family!

My parents have always (like always, for as long as I can remember!) had a giant pool party for the fourth and invited our entire extended family for burgers and brats and volleyball and sunshine….and for a competitive display of our best “at home” fireworks we could find, later in the evening. I have so many fun memories of chasing fireflies and waving sparklers with my cousins (that are all grown with kids of their own now!). This year is different. For starters, mom isn’t here to orchestrate the complexities of the celebration. The house is in boxes and bags- ready to show to whomever might be interested in buying, and the pool and yard are immaculately kept. Pool toys and floats are all deflated and either sold or put away. Sometimes I sit on the back porch and watch the fireflies and remember all the laughter and fun.

I know that these times are not forever over. This year is different, but once dad settles into his new place there will be other celebrations and family times over the fourth. This year though…my heart wasn’t in the “create something new and fun” place. So instead, I thought you might enjoy a collection of some of my previous red-white-and-blue recipes. You can click on the photo or the title, to be taken to the recipe.

American Flag Oreo Pops!!!!

American Flag Oreo Pops

Patriotic Polka Dot Cake!!!!

Patriotic Polka Dot Cake!!!

Patriotic Flip Flop Cookies!!!!

Flip Flop Cookies for the Fourth!

Patriotic Tie-Dye Cake!!!!

Patriotic Tie-Dye Cake!

Stars!!

Stars and Stripes Brownies!

Patriotic Bundt Cake!!!!

Red White and Blue Bundt Cake!

And if you are grilling out for the Fourth, you might need these…

BBQ Grill Cupcakes!!

BBQ Grill Cupcakes!

Hamburger Cookie!

Grilled Burger Cupcakes!

However you celebrate this summer, I hope you have fun making memories with your friends and family~ and I hope you enjoy trying fun, new recipes that become a part of your family traditions! ~r

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Pumpkin Guts!

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Pumpkin Guts Dessert!

This delicious coconut cream pie dip is disguised as gooey pumpkin guts (with sliced almond “seeds”)~ a perfect Halloween treat!!

I love carving pumpkins. The smell is my favorite part, it reminds me of being very small and in a homemade costume anxiously awaiting trick-or-treat time. We always carved pumpkins several days earlier, but we lit them on Halloween and all evening the lids would quietly cook in the candle flame, filling the house with an indescribably wonderful scent that still reminds me of childhood whenever I smell it.

I carved a pumpkin for this recipe.

1. To serve this dip in.

2. To use as a reference in coloring this dessert!

Pumpkin Guts!!!!Isn’t it fun?  I savored the smell and enjoyed the squishy guts between my fingers…I even roasted a few seeds and ate them with salt as a reward for getting my pictures taken!

Want to know how to make this yummy fall treat?  It is SUPER easy!  (Printable recipe)

INGREDIENTS:

  • 3 cups of shredded sweet coconut (to desired consistency)
  • 1 cup of sliced almonds
  • 1 box (3.3 oz.) Jello Brand White Chocolate Pudding (instant)
  • Milk (to make pudding according to package)
  • Orange and yellow food coloring
  • Chocolate cookies for dipping!

DIRECTIONS:

  • Make pudding as directed on package and color to desired shade with food colors
  • Place coconut in a large zip-top bag and add the same food colors to the bag. Toss and mix coconut until colored as well.
  • Mix pudding with enough coconut to make a gooey pumpkin consistency.
  • Mix about half of the almonds in, and use the rest to sprinkle on top.
  • Serve with chocolate cookies or graham crackers for that “Almond Joy” taste!
  • Enjoy! 

Halloween dessert!My thoughts:  Well, I love coconut, almonds and chocolate- so this was a given “perfect” dessert for me!  I think it would be fun to serve this with a “murdered” pumpkin, I just didn’t have time to draw a dramatic face and stick a big knife in mine! Serve it up classy, or make it into a funny Halloween treat- either way, it is easy and soooooo yummy!  ~Enjoy!!!!! ~r

Pumpkin Guts!Other fun fall desserts here on Easybaked (click on a photo to see the recipe)

Halloween Swirl Cookies!!!Frosty Candy Corn Dessert!Ginger Maple CookiesSpider Cupcakes!

Toxic Slime-filled Cupcakes!

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Toxic Slime-filled Cupcakes!
Fudge cupcakes filled with toxic green slime!  Yummy white chocolate pudding makes the slime and fun buttercream and bones complete this mad-scientist dessert.  Print some free radioactive cupcake toppers and you have such a fun October treat!!

These cupcakes are delicious…..  I know the green slime might throw you off, but that slime is the creamiest pudding filling….oh my.  It is like a custard filled doughnut…but better.

I’m a scientist in my day job, so when thinking creepy I tend toward the blood and guts variety more than ghosts and monsters.  I knew I wanted green slime, so I looked up recipes for ideas (realistic slime….it needed to be realistic….)  and I came across an adorable blog with the idea of using plain old pudding with green food coloring– easy! Plus I loved her frosting “blob” technique, so a few parts of this recipe are borrowed from ideas on Make Bake Celebrate.

I also created some free printable “radioactive” cupcake toppers for you.  Just click here for the link, print 2 pages on card stock, cut them out and use double-sided tape to stick them back-to-back over a toothpick.    Easy-peasy and a perfect finish on these!  Aren’t they fun?!???

Radioactive Cupcakes3
Lets make these cute little cupcakes together!  (printable recipe)

INGREDIENTS:

  • One boxed cake mix (plus water, oil and eggs to make according to box)
  • One box (3.3 oz.) Jello Brand White Chocolate Pudding (instant)
  • Milk (to make pudding according to package)
  • Green food coloring gel
  • Purple food coloring gel
  • 2 sticks (1 cup) salted butter
  • 2 sticks (1 cup) unsalted butter
  • 1 teaspoon clear vanilla
  • 3 cups powdered sugar
  • Sprinkles/ decorations for tops of cupcakes  (I used Wilton Bones Sprinkles)

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Make cupcakes according to box and divide evenly into 24 cupcake liners placed in cupcake tins.
  • Bake according to times given on boxed mix.
  • Remove from oven and cool completely.
  • Make pudding according to package and at the end add green food color gel (I used Leaf green by WIlton ) until it looks like radioactive slime!!!  Carefully spoon into a zip-top bag.
  • Core your cooled cupcakes- you can use a paring knife to just remove a core, but a cupcake corer is much faster and more uniform.  I use the Chicago Metallic Cupcake Plunger and it is cheap and small and perfect for the job!
  • Carefully clip a corner of your green slime (pudding) bag and fill each cupcake cavity about half full of “slime”.
  • Trim a little off the bottom of the “core” you removed and place it back on top of the filling- like a little cupcake cork!

Filling Cupcakes with Slime!Filling cupcakes with slime!

  • Make frosting by combining butters, powdered sugar and vanilla in a large mixing bowl and beating it on high until light and fluffy.
  • Divide frosting in half and mix green into one half and purple into the other half until fully combined.
  • Place each color of frosting in a bag that has been fitted with a Wilton 2A round decorating tip.  Pipe round dots of frosting in alternating colors all over each cupcake top.

Frosting creepy cupcakes!

  • Add sprinkles, bones, skulls, eyeballs…. any cool and creepy decorations you want!
  • Top each cupcake with a free printable topper and ENJOY!!!!

Radioactive Cupcakes filled with SLIME!
My thoughts:  I would make these again in a heartbeat.  I might make them again this weekend.  Yes, they are super fun, but the pudding is really SO good inside!  I feel like every cupcake should have pudding inside…!  I always love to watch the reactions when people bite into things for the first time– and these don’t disappoint!!!  Lots of laughter and smiles at this yummy green slime!  Enjoy!!!!!! ~r

Radioactive Cupcakes!!!

Other fun Halloween treats to try!!

Sweet Tart and Pixie Stix CakePeanut Butter Caramel SauceHalloween Bundt CakeFall acorn cupcakes!

Creepy Broken Glass Cupcakes!

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Broken glass Cupcakes!!!
These delicious Red Velvet cupcakes with smooth cream cheese icing are topped with all the makings of a horror movie (or, according to my friend Ricky, a Stephen King novel!).  These are just in time for your creepy October festivities!!

[and if you aren’t a fan of the decorations, they are an amazing cupcake all by themselves!]

Ok.  These were really fun to make.  I’d seen SO many examples of these online– this is not an original idea.  However, I made it my goal to create these in the easiest possible way, with the fewest steps and NO candy thermometers!  Not original, but EASY!!!

Broken glass Cupcakes 2
Note:  I did a cake mix fix by swapping out the water and oil for milk and butter and adding one extra egg.  It was SO good!  (Thanks for the idea Rex!) Heavy and moist cupcakes with exceptional flavor.  I highly recommend it, but you can certainly make the mix as directed for these cupcakes.

Here’s how they are made: (printable recipe)

INGREDIENTS:

The cupcakes:

  • One boxed Red Velvet cake mix
  • Milk (in the same amount as the water required by the mix)
  • Eggs (in the same amount as required by the mix PLUS one extra egg)
  • Butter (twice the amount of oil required by mix- for example if the box calls for 1/2 cup of oil you would use 1 cup of butter).  Measure and then melt before adding to mix.

The icing:

  • 1 package (8 oz) cream cheese (softened)
  • 1/2 cup of butter (softened)
  • 1 teaspoon vanilla
  • dash of salt
  • 4 cups powdered sugar
  • 1 cup white chocolate chips (melted)

The glass candy:

  • 1 cup of granulated sugar
  • 1/2 cup of light corn syrup
  • 1 teaspoon of clear flavoring (I used raspberry)

The edible blood:

  • 1 (14 oz.) can of sweetened condensed milk
  • Red gel food coloring
  • Black gel food coloring
  • 1 teaspoon of clear flavoring (I used raspberry)

DIRECTIONS:

I recommend making the decorations 1st (the glass and “blood”) and keeping them until just before your party to decorate with.  They will both keep for several days, so you can make them ahead of time.

Candy Glass:

  • Cover a cookie sheet with wax paper and spray the wax paper liberally with non-stick spray.
  • Place granulated sugar and corn syrup into a microwave safe bowl and mix them together.
  • Cover bowl with plastic wrap.
  • Microwave on high for 3 minutes.
  • Remove from Microwave and CAREFULLY remove plastic  wrap (beware of hot steam!)
  • Stir well and re-cover with fresh plastic wrap.
  • Microwave on high for another 3 minutes, but watch mixture after about 2 minutes. Because microwaves vary, you need to watch it to make sure it doesn’t start to turn color.  If you cook it too long it will be an amber color instead of the nice clear glass you want.  My microwave was perfect at 2 and 1/2 minutes.
  • CAREFULLY remove from microwave and CAREFULLY remove plastic wrap.
  • This is soooo hot and sticky– using caution to not touch any of the hot candy, pour it out over the greased wax paper and allow it to sit and harden completely (at least a couple of hours)

Candy Glass How-To Pics

  • When candy glass is hard, tap a knife tip into glass to break it into sharp pieces.  
  • Carefully (the pieces are actually sharp!) push pieces up off of wax paper and onto a plate.
  • Candy glass can be kept in a zip top bag or an air tight container for about a week. Moisture (including the moisture from the frosting on the cupcakes) will eventually start to break the glass down.

Candy Glass How-To

Edible Blood:

  • Place sweetened condensed milk into a small bowl and mix in red food color gel and flavoring until you get a brilliant red color.  Add a TINY bit of black (use a toothpick- black goes a long way!).
  • Mix and adjust until you get a nice dark red color.
  • Spoon “blood” into a zip-top bag and seal TIGHTLY.  Keep refrigerated until use.

Edible Blood!Cupcakes:

  • Make cake mix according to box (swapping in cake mix “fix” ingredients if desired)
  • Divide equally into 24 cupcake liners in cupcake tins.
  • Bake at 350F degrees according to times on box.
  • Remove cupcakes from oven and cool completely.

Frosting:

  • On medium speed, beat together cream cheese, butter, vanilla, and salt until creamy.
  • Gradually add powdered sugar, beating until smooth.
  • Melt white chocolate chips in the microwave in 30 second increments, stirring between, until smooth.
  • Add melted white chocolate to icing and beat on low until completely combined.
  • Place in a zip-top bag fitted with a decorating tip and pipe frosting on top of cooled cupcakes.

Decorating:

  • Put parchment paper on a counter to protect it from all that red food coloring. 
  • [or- use a large platter or tray that you will serve the cupcakes on- blood splatter and all!]
  • Place frosted cupcakes on protected surface and press 2 to3 pieces of glass into the top of each.
  • Clip the corner on the bag of edible blood and drizzle over the top of the glass and the cupcakes, allowing it to drip down the sides of both.
  • Serve the same day after decorating.
  • Use care transporting and serve with plates and forks, or you will all have red fingers!!

Broken Glass Cupcakes3

My thoughts: These are such yummy cupcakes all by themselves.  But the decorating was SO much fun!  My friend Amber helped and we both were a little in awe of how realistic they looked…and how yummy they tasted!  I wasn’t sure how the sweetened condensed milk would taste on the cupcakes, but I added a little raspberry flavor and oh my…so good!

Setting up for photos was fun too…splattering fake blood everywhere and letting it drip off my cupcake stand was interesting…not my typical cupcake photo shoot!

I really hope you get a chance to try these– even if you just go for the yummy cupcake recipe minus the drama!

I will leave you with a little insiders look at my picture-taking experience:

Broken glass cupcakes-- food photography at its finest....lol!

So fun!!!

Here are some other fun “creepy” October recipes to try:

Mummy Oreo Pops!Spider Cupcakes!MISfortune cookies with caramel apple cupcakesHalloween Bundt Cake

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