Boo To YOU!

GLO-Ball Pumpkins

"These pumpkins are an easy treat to make for your little trick-or-treaters or better yet for your little ones to make themselves.  Just set out all of the ingredients and let the kids make their own BOO-tiful creations!  What a fun addition to any Halloween party or family/classroom activity."

 

Hostess GLOBalls (I bought a box of 6 Individually wrapped cakes-You will need 2 GLOBalls for each pumpkin)*
Assorted candies (I used candy corn for the faces and green fruit slices for the stems, but you can use a combination of any candy for your decorations)
1 tub of frosting (I used chocolate, but you can use any flavor)

On a plate or platter (I used a small paper plate), spread frosting to create a base for the pumpkin to sit on.  Use frosting to 'glue' the bottoms of two GLOBalls together to form a round pumpkin.  Place pumpkin on top of frosting base on plate.  Use frosting to stick candy onto pumpkins to make jack-o-lantern faces.  Have fun, ENJOY and Happy Halloween!  

*Hostess GLOBalls are coconut and marshmallow covered chocolate cakes with a creamy filling

Pumpkin Spice Snickerdoodles

"Don't you just love old-fashioned recipes?  I do!  They are always delicious, made with simple ingredients and have a way of bringing back special memories when you eat them.  These cookies are a perfect example of that.  They are chewy, sweet and just like the old fashioned ones, only YUMMIER with just a hint of nutmeg.  Bake some today and then pour yourself a big glass of milk and sit back and enjoy your special memories!"

 

Makes about 2 dozen cookies

 

1/2 cup or 1 stick of butter, softened

1 cup sugar

1-1/2 cups flour

1 egg

1 teaspoon vanilla

1/4 teaspoon baking soda

1/4 teaspoon cream of tartar

 

Preheat oven to 375 degrees.  In a large mixing bowl, cream together butter and sugar.  Add flour, egg, vanilla, baking soda and cream of tartar.  Mix until well combined.  (The mixture will appear crumbly, but will come together when you form it with your hands.)  Form into balls by rolling about 1 Tablespoon of dough in between the palms of your hands.  Roll balls in Pumpkin Pie Spice Sugar (recipe follows). 

 

Pumpkin Pie Spice Sugar

1/4 cup sugar

1 teaspoon Pumpkin Pie Spice    

 

In a small bowl, combine sugar and pumpkin pie spice.  Roll balls of cookie dough in sugar mixture until completely covered.  Place cookies 2 inches apart on non-stick cookie sheets.  Bake at 375 degrees for 10-11 minutes or until edges are golden brown. 

Pumpkin Cheesecake

"This cheesecake would be a delicious alternative to pumpkin pie this Thanksgiving!"

Crust:

2 cups gingersnap crumbs

3 Tablespoons butter, melted

Combine crumbs and butter. Press onto the bottom and about one inch up the sides of a 9-inch springform pan that has been sprayed with non-stick cooking spray. Bake at 325 degrees for 10 minutes. Remove from oven and top with filling.

Filling:

2-(8 ounce) packages of cream cheese, softened

3/4 cup sugar
3 eggs

1 cup canned pumpkin
1 teaspoon vanilla

1 teaspoon pumpkin pie spice

Increase oven temperature to 350 degrees.  With an electric mixer on medium speed mix cream cheese and sugar until well blended. Add eggs, one at a time, mixing well after each one. Add canned pumpkin, vanilla and pumpkin pie spice. Mix well. Pour over crust. Bake at 350 degrees for 50-55 minutes.  Remove from the oven and allow to cool completely on a cooling rack. Refrigerate for approximately 4 hours before removing rim of springform pan. When ready to serve, remove rim of pan and slice. Top with whipped cream.  ENJOY!!!

Visit my MooseCreek Cheesecakes page for more delicious cheesecake recipes.
http://kandyskitchenkreations.blogspot.com/p/moosecreek-cheesecakes.html  

Grandma's Shortbread Cookies

"This family recipe was given to us by my Grandma.  I wait all year for the holidays, because I know that my sweet husband will make these cookies for me.  They are the best shortbread cookies I've ever tasted!"

 

2 cups softened butter

2 cups powdered sugar

2 eggs

3 teaspoons almond extract

2 teaspoons vanilla extract

5 cups flour

1/2 teaspoon salt

 

 

Cream together butter and powdered sugar.  Add eggs and extracts.  In a separate bowl, combine flour and salt and gradually add to creamed mixture.  Form dough into 2 disks and wrap in plastic wrap.  Chill dough for about 30 minutes.  Roll out on a floured work surface to 1/4 inch thickness and cut into shapes using cookie cutters.  Place cookies on a non-stick baking sheet and bake at 375 degrees for 12-16 minutes or until the edges of the cookies are just golden brown.  Cool completely and frost with Almond Butter-Cream Icing.  (Recipe follows.)

 

Almond Butter-Cream Icing:

2 sticks or 1 cup of butter, softened

1 cup of shortening

2 pound bag of powdered sugar

2 teaspoons almond extract
1 teaspoon vanilla extract
food coloring

Light corn syrup or water to thin icing to desired consistency*

  

In the bowl of a stand mixer, cream together butter and shortening. Add powdered sugar a little at a time until all combined. Add almond and vanilla extracts.  Add food coloring, if desired.   Frost cookies using decorating bag and star tip or spread icing with an off-set spatula.

*TIP:  If icing is too thick, you may add light corn syrup or water, 1 Tablespoon at a time, until the icing is the consistency you want.     

Candy Corn Cookies

"These cookies would be perfect for your Trick-or-Treaters, Fall Bake Sales or Halloween Class Parties!" 

1 cup butter, softened

3/4 cup sugar*

3/4 cup brown sugar*  

1 teaspoon pure vanilla extract

2 large eggs

2-1/4 cups flour*

1 teaspoon baking soda

1 teaspoon salt

11 snack-size bars from (9.45 ounce) bag of Hershey's candy corn snack-size candy bars, chopped

candy corn candies for decorating

  

Preheat oven to 375 degrees.  In a large mixing bowl, cream together butter and sugars.  Add vanilla extract (and water if High Altitude*).  Mix in eggs until thoroughly combined.  In a separate bowl, mix together flour, baking soda and salt.  Add to creamed mixture a little at a time until completely combined.  Stir in chopped candy bars.  Spoon by heaping Tablespoons onto greased cookie sheets, flattening slightly.  Bake at 375 degrees for 8-9 minutes.  Remove cookies from the oven and immediately firmly press candy corn into warm cookies to decorate.  

 

*If you live at High Altitude like I do:  Increase flour to 2-1/2 cups; increase both sugars to 2/3 cup each; and add 2 teaspoons of water when you add the vanilla.  

 

Makes about 2-1/2 dozen cookies.

 

Chopped Hershey's Candy Corn snack-size candy bars (found with the Halloween candy) 

 

 

Pumpkin Cookies with Maple-Vanilla Buttercream Frosting

"These Pumpkin Cookies are perfect for Fall.  Whether you make them for Halloween treats or Thanksgiving goodies, they are a perfect addition to your holiday baking.  The moist pumpkin cookies are delicious on their own, but the Maple-Vanilla Buttercream Frosting makes them absolutely IRRESISTIBLE!"



1 cup butter, softened
1 cup brown sugar
1 cup sugar
1 egg
1 teaspoon vanilla
1 cup canned pumpkin
1 cup crushed pineapple, drained very well
2-1/2 cups flour
1 cup quick cooking oats
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup white chocolate chips
1 cup chopped walnuts

Cream together the butter, brown sugar and sugar.  Add egg, vanilla, pumpkin and pineapple; Combine well.  In a separate bowl, blend together the flour, oats, baking soda, salt and cinnamon; Add to the creamed mixture and blend completely.  Add white chocolate chips and walnuts.  Drop by heaping Tablespoons onto non-stick cooking sheets.  Bake at 350 degrees for 13-15 minutes.  Cool on wire racks.  Frost with Maple-Vanilla Buttercream Frosting (Recipe follows).

Maple-Vanilla Buttercream Frosting
1 cup butter, softened
1 pound (16 ounce) box of powdered sugar (or 1/2 of a 2 pound bag)
1 teaspoon vanilla
1 teaspoon maple flavoring
3 Tablespoons milk
Pumpkin Pie Spice

Cream together butter and powdered sugar.  Add vanilla, maple flavoring and milk.  Blend until smooth and creamy.  Spread on cooled cookies and sprinkle with desired amount of pumpkin pie spice.

To decorate cookies:
I topped the cookies with candy corn.  You could also decorate them with candy pumpkins or any Fall sprinkles or decorations.

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

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.

 

 

Caramel Apple Cider

"I love the caramel apple spice drinks at Starbucks.  Unfortunately, the nearest Starbucks is 15 miles away and I don't get to have them as often as I would like.  The solution--make them at home.  I saw several copycat recipes on the Internet, but they were all too sweet for my husband and I so we came up with our own version.  The good news--we don't have to travel to get our caramel apple spice fix.  The bad news--I can't stop drinking them!  Believe me, after tasting this warm & delicious drink, you will have a new addiction too!"

 

2 cups Apple cider

1/2 cup water

1/4 cup brown sugar

1 cinnamon stick

4 Tablespoons caramel syrup

whipped cream

Additional caramel syrup for drizzling

 

In a medium saucepan, combine the apple cider, water, brown sugar, cinnamon stick and caramel syrup.  Heat until brown sugar is completely dissolved and cider is desired temperature.  Remove cinnamon stick and pour cider into mugs.  Top with whipped cream and a drizzle of caramel syrup.  Makes 2 servings.      

This recipe was featured on Jam Hands 



Pumpkin Perfection

"When I think of October, I think Pumpkin!  Here are a few of my favorite pumpkin recipes that are perfect for Fall Festivities.  They are simply PUMPKIN PERFECTION!     

 

 

Pumpkin Cheesecake

Crust:

2 cups gingersnap crumbs

3 Tablespoons butter, melted

Combine crumbs and butter. Press onto the bottom and about one inch up the sides of a 9-inch springform pan that has been sprayed with non-stick cooking spray. Bake at 325 degrees for 10 minutes. Remove from oven and top with filling.

Filling:

2-(8 ounce) packages of cream cheese, softened

3/4 cup sugar
3 eggs

1 cup canned pumpkin
1 teaspoon vanilla

1 teaspoon pumpkin pie spice

Combine cream cheese and sugar. Mix with an electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each one. Add canned pumpkin, vanilla and pumpkin pie spice. Mix well. Pour over crust. Bake at 350 degrees for 55 minutes.  Remove from the oven and allow to cool completely on a cooling rack. Refrigerate for approximately 4 hours before removing rim of springform pan. When ready to serve, remove rim of pan and slice. Top with whipped cream and a sprinkle of pumpkin pie spice.  ENJOY!!! 

Visit my MooseCreek Cheesecakes page for more delicious cheesecake recipes.

http://kandyskitchenkreations.blogspot.com/p/moosecreek-cheesecakes.html
 

Pumpkin Bars with Cream Cheese Icing

 

Bars:

4 eggs

1-2/3 cup sugar

1 cup vegetable or canola oil

1-(15 ounce) can pumpkin

2 cups flour

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon baking soda

1 teaspoon salt

Preheat oven to 350 degrees.  Beat together eggs, sugar, oil and pumpkin until light and fluffy,  Add flour, baking powder, cinnamon, baking soda and salt and mix thoroughly.  Pour into an ungreased 15x10x1 pan and bake at 350 degrees for 25 minutes.  Cool and frost with cream cheese icing (Recipe follows.) and cut into bars.

  

Cream Cheese Icing:

3 ounces of cream cheese, softened

1/2 cup butter, softened

1 teaspoon vanilla

2 cups powdered sugar

Cream together cream cheese and butter.  Add vanilla.  Add powdered sugar and mix well.  Ice bars.

Pumpkin Bread with Caramel Icing

 



3-1/3 cups flour

3 cups sugar

2 teaspoons baking soda

1-1/2 teaspoons salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1 (15 ounce) can pumpkin puree

1 cup vegetable oil

4 eggs, beaten

2/3 cup water

1/2 cup pecans, chopped (optional)

  

Combine the dry ingredients.  In a separate bowl, combine the pumpkin, oil, eggs and water.  Stir into dry ingredients.  Add pecans, if desired.  Pour into 2 loaf pans that have been sprayed with non-stick cooking spray.  Bake at 350 degrees for 1 hour.  Remove from the oven and allow to cool on a wire rack for about 10 minutes before removing from pans.  Allow to cool completely and frost with caramel icing (recipe follows).

 

 

Caramel Icing:

1/2 cup or 1 stick of butter

1/2 cup brown sugar

1/4 cup evaporated or canned milk

2 cups powdered sugar

1 teaspoon vanilla

In a saucepan, bring butter, brown sugar and canned milk to a boil. Remove from the heat and allow to cool. *Mix in powdered sugar and vanilla. Ice loaves. 

*Mom's Tip:  To keep Icing from being lumpy, you can use a hand mixer to mix in powdered sugar and vanilla.   

 

Pumpkin Bars with Cream Cheese Icing

"This is another one of my Mom's yummy recipes.  She was sweet enough to make these for my husband and I and my coworkers recently.  These bars are the perfect mix of pumpkin and spice and the sweet cream cheese icing tops them off perfectly!" 

Bars:

4 eggs

1-2/3 cup sugar

1 cup vegetable or canola oil

1-(15 ounce) can pumpkin

2 cups flour

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon baking soda

1 teaspoon salt

 

Preheat oven to 350 degrees.  Beat together eggs, sugar, oil and pumpkin until light and fluffy,  Add flour, baking powder, cinnamon, baking soda and salt and mix thoroughly.  Pour into an ungreased 15x10x1 pan and bake at 350 degrees for 25 minutes.  Cool and frost with cream cheese icing (Recipe follows.) and cut into bars.

 

 

Cream Cheese Icing:

3 ounces of cream cheese, softened

1/2 cup butter, softened

1 teaspoon vanilla

2 cups powdered sugar

 

Cream together cream cheese and butter.  Add vanilla.  Add powdered sugar and mix well.  Ice bars.

Slow Cooker Apple Cider

"I make this apple cider every Halloween.  I mix it up in the slow cooker and let it simmer all afternoon.  Which by the way makes the house smell so good!  Then my hubby and I drink it while we watch our Halloween movies.  I wait for Halloween night all year!"

1 large container of apple cider (I used an 89 ounce container of LITEHOUSE brand apple cider.)
1/2 cup brown sugar (You can add more if you like it sweeter.)
1 Tablespoon McCormick apple pie spice

Whisk together cider, brown sugar and apple pie spice in a slow cooker.  Cook on low heat for 4-6 hours.  Ladle into cups and sip away!

Marshmallow Popcorn Balls

"This recipe was handed down to me by my Aunt.  It makes the yummiest popcorn balls!  They would be great to hand out to Trick-or-Treaters this Halloween!!!"

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.

Candy Corn White Chocolate Bark

"I made this yummy candy and packaged it in cute little take out containers and decorated them for Halloween.  They turned out SO CUTE!"

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. 

Use an off-set spatula to mix in food coloring and spread to about 1/4 inch thickness.

Sprinkle on candy corn.

Break into pieces of candy corn covered bark.

Caramel Corn

"My Aunt shared this recipe with me.  She makes this yummy caramel corn for the holidays.  This year I am going to make it for Halloween treats."  

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.

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!

*Note:  The elevation where I live is approx. 6,500 feet above sea level.  It is very important to adjust the cooking temperature according to where you live in order for the caramel to turn out. Adjust as follows:

-For every 1,000 feet LOWER in elevation that you live, ADD 2 degrees to the cooking temperature.  For example, if you live at 1,500 feet, you would add 10 degrees and cook the caramel to 230 degrees F.

-For every 1,000 feet HIGHER in elevation, SUBTRACT 2 degrees from the cooking temperature.  For example, if you live at 8,500 feet, you would subtract 4 degrees and cook the caramel to 216 degrees F.

Apple Pie Caramel Apples

"I love any caramel apple, but I must admit this is my new favorite!  It tastes just like apple pie and it's a new twist on an old favorite!"

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!  

BOO To You! Brownies

"I made these Yummy Brownies for our family last weekend.  I called them BOO To You! Brownies because the mini marshmallows reminded me of little ghosts.  They turned out so cute and by the way they tasted really good too!" 

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.