Santa Hat Pretzels
Ingredients
Mini Twist Pretzels
White Chocolate Almond Bark
Red Sanding Sugar
Mini Marshmallows
Directions
1. Melt the white chocolate almond bark according to the directions on the package.
2. Dip each mini twist pretzel halfway into the melted white chocolate almond bark.
3. Dip each almond bark covered pretzel into the red sanding sugar until only a small amount of the
almond bark is showing. Place on waxed paper.
4. Cut the mini marshmallows in half. Use additional melted almond bark to adhere a mini marshmallow
half onto the side of each pretzel. Allow time for the almond bark to set.
http://www.freefunchristmas.com/christmas-recipes/christmas-santa-hat-pretzels/
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Halloween Chex® Mix (1/2 Recipe)
- Prep10 MIN
- Total40 MIN
- Servings9
Ingredients
Steps
-
1In medium microwavable bowl, microwave chopped baking bars uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth.
-
2Gently stir in cereal, pretzels and raisins until evenly coated. Stir in candy corn and decors.
-
3Spread on waxed paper or foil until cool and chocolate is set, about 30 minutes. Break into chunks. Store loosely covered.
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CANDY CORN BARK
HALLOWEEN CANDY CORN BARK 
INGREDIENTS:
10 Halloween-colored chocolate
sandwich cookies, chopped (I used regular Oreos)
3/4 cup broken small pretzel sticks
12 ounce bag of white chocolate chips
1 cup candy corn
orange and brown sprinkles
DIRECTIONS:
1. Line an 8×8 baking sheet with parchment paper and lightly grease with non-stick cooking spray.
2. Spread the cookies and pretzels in the bottom of the pan.
3. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.
4. Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly.
5. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.
https://www.mybakingaddiction.com/boo-halloween-treat-and-giveaway/
adapted from allrecipes
All images and text © for My Baking Addiction
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PECAN PIE COOKIES
PREP TIME:Pecan Pie Cookies have a thin flaky crust with a layer of the amazing nutty caramely pecan pie filling we love so much! These are the perfect cookies for any occasion!
- 1 prepared single pie crust homemade or purchased, I used Pillsbury
- 2 tablespoons butter melted
- 1/2 cup pecans chopped
- 1/3 cup packed brown sugar
- 1/4 cup corn syrup
- 2 eggs
- 1/8 teaspoon salt
- 1/4 cup semi sweet or milk chocolate chip for decorating
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Preheat oven to 400 degrees F.
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Combine butter, pecans, brown sugar, corn syrup, salt and eggs. While constantly stirring, cook on the stovetop over medium-low heat just until thickened. (You don’t want it dry, just slightly thickened, about the consistency of pudding). Remove from heat and set aside.
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Unroll dough and using a 3″ cookie cutter, cut out circles. Gently fold about 1/8-1/4″ up on the edges.
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Spoon 1 tablespoon of the pecan mixture into each circle.
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Place on a parchment lined pan (it’s important to line it) and bake 8 minutes or until filling is just set. Remove from oven and cool on a wire rack.
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Place chocolate chips in a small Ziploc bag (use brand name, the store brands tend to leak). Microwave about 15 seconds or until mostly melted. Snip off a tiny corner of the baggie and drizzle chocolate over the cookies. Cool until set.
Calories calculated without chocolate drizzle.
Calories: 171
(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
https://www.spendwithpennies.com/pecan-pie-cookies/#wprm-recipe-container-134536
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Halloween Monster Eye Cookies
You guys…I am feeling like a crazy lady. Halloween is not even here yet, and I am in the middle of setting up a Christmas tree for an upcoming project with Michaels. People are really going to wonder about “that crazy neighbor” when they come Trick-or-Treating and spy the Christmas Tree in the window! But, I will tell you what…it sure is making it fun and festive at our house.
The kids had an activity earlier this week that we needed to bring a dessert too. We decided to use our favorite “go to” cookie recipe (you can find the recipe here)…
{Peanut Butter Chocolate Chip Cookies}
And since Halloween (not Christmas…hehe) is right around the corner we thought it would be fun to make them Halloween cookies by spookify-ing them a little bit. So right after the cookies came out of the oven, we stuck some Rolo candies in the middle of the warm cookies and then stuck a candy eyeball on the top. (We found the Wilton candy eyes in the baking section of our grocery store…I have also seen them at Walmart and Target or you can get them from Amazon here: Wilton Candy Eyes).
https://www.theidearoom.net/halloween-monster-eye-cookies
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Apple Crumb Cake
PREP
30min
TOTAL
90min
MAKES
8 – 12 Servings
Ingredients
Cake:
3/4 cup canola or vegetable oil
1 1/2 cup milk
2 large eggs
3 1/2 cups Øour
2 cups granulated sugar
1 teaspoon salt
5 teaspoons baking powder
1 teaspoon pure vanilla or Øavored extract
5 large apples, cored and sliced thin
Crumb Topping:
3/4 cup brown sugar
1/2 cup granulated sugar
3/4 cup all-purpose Øour
2 teaspoons ground cinnamon
4 ounces (1 stick) cold butter, cut into pieces
2 cups walnuts or pecans, chopped
Syrup Topping:
1 cup Stonewall Kitchen Cinnamon Apple Syrup or Apple Cider Syrup
1/2 cup heavy cream
Directions
6/16/2018 Apple Crumb Cake – Stonewall Kitchen
http://www.stonewallkitchen.com/apple-crumb-cake-R100132.html 2/2
1. Preheat oven to 350 degrees F. Grease a 9 X 13-inch pan.
2. For the cake- beat together oil, milk, and eggs in a medium bowl. Mix in dry ingredients. Gently stir in vanilla.
3. Pour half of the batter into the prepared pan. Lay 1/2 of the apple slices over the batter to create a colorful pattern.
4. For the Crumb Topping- place brown sugar, granulated sugar, Øour, cinnamon and butter in a medium bowl. Cut butter in
with a pastry blender or work with your hands until crumbs the size of peas form. Mix in the nuts.
5. Cover apples with a thin layer of crumb topping. Layer the remaining apples. Spread remaining batter over apples and top
with remaining crumb topping.
6. Bake for 60-70 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.
7. For the Syrup topping- combine the syrup and the cream in a heavy saucepan and heat, stirring frequently.
8. Serve cake warm or at room temperature with warm syrup topping.
http://www.stonewallkitchen.com/apple-crumb-cake-R100132.html
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MINT CHIP CAKE ROLL
A chocolate cake roll filled with mint whipped cream and mini chocolate chips, topped with a milk chocolate ganache. Perfect for the mint chocolate lovers in your life!
INGREDIENTS:
FOR THE FROSTING:
- 2 cups milk chocolate chips
- 1 1/4 cups heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 1/4 cup mini chocolate chips or Andes Creme de Menthe Baking Chips for garnish
FOR THE CAKE
- 3 eggs
- 3/4 cup granulated sugar
- 2 teaspoons brewed coffee (or water)
- 1 teaspoon vanilla extract
- 1/4 cup usweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup all purpose flour
- Powdered sugar, to aid in rolling
FOR THE FILLING:
- 1 cup heavy whipping cream
- 4 tablespoons powdered sugar
- 1/2-3/4 teaspoons peppermint extract (taste after 1/2 teaspoon)
- 6 drops green food coloring
- 1/3 cup mini chocolate chips or Andes Creme de Menthe Baking Chips
DIRECTIONS:
- Make the Frosting: Place chocolate chips in a medium bowl. Heat the cream in a small saucepan over low heat until it just starts to bubble around the edges. Pour cream over chocolate chips, let sit for 30 seconds, then whisk until smooth. Add extracts and stir. Refrigerate until thick, several hours. The frosting is more of a glaze; it will not harden like a true ganache. Once it cools in refrigerator, cover with plastic wrap and stir it occasionally until ready to frost cake. You can make the frosting the day before.
- Make the Cake: Preheat oven to 350°F. Line a jelly roll (10×15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
- Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee, and vanilla extract.
- Whisk together cocoa, salt, baking powder, and flour. Stir into wet ingredients just until blended.
- Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10).
- While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
- Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel.
- Let cool completely while rolled, at least one hour.
- Make the Filling: Beat heavy cream in an electric mixer fitted with the whisk attachment. (You can also use a hand mixer, but it will take longer.) Slowly add in powdered sugar during beating, one tablespoon at at time. Add 1/2 teaspoon of peppermint extract. Beat until whipped cream forms. Add up to 1/4 teaspoon more of peppermint extract to taste. Stir in food coloring.
- Assemble Cake: Once the cake has cooled, unroll it carefully. Spread the filling on the cake, leaving 1” without filling at either end. Sprinkle with mini chocolate chips or mint baking chips and re-roll cake. Cover with plastic wrap and chill for at least one hour before frosting.
- Place cake roll on a wire rack set over a cookie sheet (with sides). Pour chocolate ganache glaze evenly over the cake, making sure it covers the ends and sides of the cake. Transfer to serving plate and top with mini chocolate chips or mint baking chips for garnish. Chill at least one hour before serving. Store leftovers in refrigerator, loosely covered.
- Note: You’ll have leftover frosting. Eat it with a spoon, or make it into hot chocolate!
- Note: The cake should stay chilled until right before serving or the whipped cream filling will get warm and it will be hard to slice.
NOTES:
If you’ve never made a cake roll before, check out my picture tutorial for making a cake roll and read my must-follow instructions for success.
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Black Forest Mini Cheesecakes
Ingredients
- Pam nonstick baking spray
- 1 1/4 cup chocolate graham cracker crumbs
- 1 tablespoons sugar
- 4 tablespoons butter melted
- 2 tablespoons heavy cream
- 1/2 cup bittersweet chocolate chips
- 12 ounces of cream cheese softened (1 1/2 boxes)
- 1/4 cup sugar plus 2 tablespoons
- 2 tablespoons unsweetened cocoa
- 1 egg
- 1 can cherry pie filling (21 ounce)
Instructions
- Preaheat oven to 325 degrees and spray mini cheesecake pan with Pam.
- Combine graham crackers, sugar and butter. Divide in the mini cheesecake pan evenly. Press down gently with a spoon or clean fingers.
- In microwave heat cream for 20 seconds to bring to a boil. Add 1/4 cup chocolate chips and stir until fully melted and smooth.
- In a stand mixer blend cream cheese and sugar until smooth and creamy. Add the cocoa and blend well. Add the egg and mix just until incorporated on low. Stir in the melted chocolate mixture and mix just until incorporated. Spoon cream cheese mixture over the chocolate graham crackers; dividing evenly.
- Bake for 25 minutes.
- Remove from oven and chill for several hours or overnight before removing from pan.
- Top with a spoonful of cherries. Melt 1/4 cup chocolate chips in microwave according to manufacturers instructions. Drizzle chocolate over cheesecakes.
https://www.smalltownwoman.com/black-forest-mini-cheesecakes/
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NO-BAKE CARAMEL TURTLE CHEESECAKE
Ingredients:
Instructions:
Grease a 9″ springform pan. Combine all brownie ingredients until smooth, pour into prepared pan and bake according to manufacturer’s instructions on box or recipe you are using.
While brownie is baking, prepare caramel sauce. In a small pot, heat sugar with water on medium-high heat whisking and swirling the pot until sugar is all dissolved. Once dissolved, keep swirling the pan often keeping an eye on the color until it turns a slightly dark amber color (the darker the color, the bolder the caramel flavor. Do not whisk! Only swirl the pot using the handle. You do not want to disturb the caramelization process too much or it will seize up and you will need to start over. Once it’s the color you desire, slowly and carefully pour in the cream. The mixture will bubble up violently for a few seconds and once it settles down, whisk until smooth. Remove from heat and whisk in butter, vanilla and salt. Set caramel to the side to allow it to cool completely and thicken up slightly. Once brownie is done, remove outer ring of pan and allow brownie to cool completely also.
In a large bowl, combine cream cheese and both sugars until smooth. Stir in the 3/4 cup of caramel sauce and spices until combined. Fold in cool whip and mix until everything is incorporated and distributed completely. Place the outer ring to the springform pan back on. Top the baked brownie with the cheesecake mixture and spread into an even layer. Chill in refrigerator for 3-4 hours.
Before serving, garnish cheesecake with (leftover) caramel sauce, hot fudge sauce and chopped pecans.
This No-Bake Caramel Turtle Cheesecake will stay creamy and fresh for up to 6 days stored in an airtight container in the refrigerator.
http://www.sprinklesomesugar.com/no-bake-caramel-turtle-cheesecake
