Wednesday, October 23, 2013

Happy Halloween!

"Here are some of my favorite Halloween recipes.  I hope you enjoy them and that you have a HAPPY HALLOWEEN!!!

BOO to You! Brownies

3/4 cup butter
2 cups sugar
1-1/2 cups flour
1/2 cup cocoa powder
2 Tbsp. instant coffee granules
1/2 tsp. baking powder
1/4 tsp. salt
4 eggs
2 tsp. vanilla
1 cup milk chocolate chips
1 cup white chocolate chips
2 cups mini marshmallows
Halloween sprinkles

Preheat oven to 350 degrees. Spray a 13x9 pan with non-stick cooking spray. In a medium saucepan over medium-low heat, melt butter. Remove from the heat and add sugar, flour, cocoa powder, instant coffee granules, baking powder, salt, eggs and vanilla. Stir until well blended and smooth. Stir in the milk chocolate chips. Spread in prepared pan. Sprinkle with white chocolate chips. Bake for 25 minutes.  Remove from the oven and drizzle Mocha Frosting (recipe follows) over hot brownies.    Cool completely.  Top with mini marshmallows and Halloween sprinkles.  Cut into squares and serve.  TIP:  Cover any leftovers well in order to keep marshmallows from drying out.

Mocha Frosting:
1/4 cup butter
3 Tbsp. cocoa powder
1 Tbsp. instant coffee granules
2 cups powdered sugar
1 tsp. vanilla
1/4 cup milk

In a medium saucepan, melt butter. Remove from the heat and add cocoa powder, coffee granules, powdered sugar, milk and vanilla. Stir until smooth. Pour over hot brownies.

TIP:  I used Wilton Halloween sprinkles, but you could decorate the brownies with candy corn, candy pumpkins or your favorite Halloween candy.

Apple Pie Caramel Apples

4-5 large apples (I used Honey Crisp, but you can use your favorite apple.)
Popsicle sticks
1-(14 ounce) package of Kraft caramels, wrappers removed
1-(12 ounce) package of Nestle Premier white chocolate morsels
desired amount of cinnamon and sugar, combined

Wash and dry apples.  Insert Popsicle sticks into bottoms of apples and set aside.  In a medium-sized saucepan over medium-low heat, melt caramels with 2 Tablespoons of water according to package directions.  In another medium-sized saucepan, melt white chocolate chips following package directions or you can melt in the microwave at 30 second intervals until melted.  When caramels are melted, dip apples, using a spoon to help you cover apple completely.  Place apples on waxed paper that has been sprayed with non-stick cooking spray.  Allow to cool slightly and drizzle with melted white chocolate.  Sprinkle with cinnamon and sugar mixture.  Refrigerate until ready to serve.  ENJOY!  

Caramel Corn
1-(12 ounce) can of evaporated milk
2 cups brown sugar
2 sticks or 1 cup butter or margarine
1 cup Karo light corn syrup
3 bags of microwave popcorn, popped with unpopped kernels removed (*According to the package directions, each bag of microwave popcorn will make about 10 cups of popped corn.  When I made this recipe, I used the equivalent of air-popped popcorn.)

In a saucepan over medium heat, cook milk, brown sugar, butter and Karo syrup until mixture reaches 220 degrees on a candy thermometer, stirring constantly to prevent burning.  (TIP:  Be Patient-This will take about 30-45 minutes.  Don't be tempted to turn the heat up to speed up the cooking time, because the caramel will burn easily!)  Pour over popcorn and stir to coat popcorn completely.  Spread out on a large piece of waxed paper that has been sprayed with non-stick cooking spray and allow to cool and air dry.  Store in a covered bowl.

*Tip:  Most caramel corn recipes produce a dry, crunchy popcorn.  This caramel corn has a soft and  chewy texture and that's why my husband and I love it!

Candy Corn White Chocolate Bark
2-(12 ounce) bags white chocolate chips
1 teaspoon orange extract
red food coloring + yellow food coloring
1-(11 ounce) package of candy corn (I used Brach's.)

Melt chocolate chips in a saucepan over low heat.  Remove from the heat and add orange extract.  Stir until well incorporated and smooth.  Pour onto a waxed paper lined cookie sheet.  Spread chocolate out with an off-set spatula until it's about 1/4 inch thick.  Drop food coloring onto chocolate and swirl around with off-set spatula or a butter knife.  (I used 4 drops of red and 6 drops of yellow food coloring.  I mixed the food coloring into the white chocolate with an off-set spatula to make a light orange color, but you could use orange and yellow food coloring and just swirl it around to make a tri-color bark.)  Sprinkle candy corn on top.  Allow to set up.  (TIP:  You can place in the refrigerator to speed up the set up time.)  Break into pieces. 

Marshmallow Popcorn Balls
2-(10 ounce) packages of marshmallows (You can also use 2 large jars of marshmallow cream.)
1/4 cup butter
desired food coloring (I mixed red and yellow to make orange.)
2 bags Microwave popcorn, popped with unpopped kernels removed (*According to the package directions, each bag of microwave popcorn makes about 10 cups popped corn.  I used the equivalent of air popped popcorn when I made this recipe.)

In a large saucepan, heat butter and marshmallows until melted.  Add desired color and amount of food coloring and mix well.  Add popped corn and stir until completely covered.  *Using greased hands, form into popcorn balls and allow to cool completely.  Wrap in waxed paper that has been sprayed with non-stick cooking spray. 
*TIP:  This is very messy, so make sure to grease your hands often to keep them from sticking to the popcorn balls.  I sprayed my hands with non-stick cooking spray several times.


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