"Candy Corn Cupcakes"

Ingredients

• 1 (18.25 ounce) package white cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 eggs
•  
• 14 drops red food coloring, or as needed - divided
• 22 drops yellow food coloring, or as needed - divided
• 6 drops green food coloring, or as needed
•  
• 2 cups prepared white frosting
• 12 pieces of yellow, orange, and white candy corn
• 12 pieces of brown, orange, and white candy corn

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.
2. Place cake mix in a bowl, and pour in water and vegetable oil; add 3 eggs. With electric mixer on low speed, beat the cake mix with water, oil, and eggs until thoroughly combined, about 2 minutes. Pour half the cake mix into a second bowl; divide the remaining cake mix in half, and place into 2 separate small bowls.
3. Color the largest portion of the cake mix orange by mixing in 4 drops of red food coloring and 6 drops of yellow food coloring. Into a second, smaller bowl of cake mix, mix in 10 drops of red food coloring, 12 drops of yellow food coloring, and 6 drops of green food coloring, to color that bowl brown. Into the last remaining small bowl of cake mix, stir in 5 drops of yellow food coloring to color that bowl yellow.
4. Spoon yellow cake batter into the bottoms of 12 prepared cupcake cups, filling them about 1/3 full. Spoon the brown batter into the bottoms of the remaining 12 prepared cupcake cups, filling them about 1/3 full. Spoon orange cupcake mix over the yellow and brown layers, filling the cupcakes about 2/3 full. Try not to jar or shake the filled cupcakes, to avoid mixing layers.
5. Carefully place cupcakes into the preheated oven, and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Allow to cool.
6. Frost each cooled cupcake with the white frosting; place a piece of yellow, orange, and white candy corn on top of each yellow and orange cupcake. Place a brown, orange, and white piece of candy corn on top of each brown and orange cupcake.

Now enjoy this Sweet desert you've made, and keep checking back for new and exciting recipes. Until then keep Bakin' with the Blogster.


"Thanks to http://allrecipes.com/recipe/candy-corn-cupcakes/detail.aspx"

"Chocolate Covered Cherries"

Ingredients

• 8 tablespoons melted butter
• 6 tablespoons corn syrup
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 3 pounds confectioners' sugar
• 3 (10 ounce) jars maraschino cherries, drained
• 2 cups semisweet chocolate chips
• 1/2 tablespoon shortening

Directions

1. In a large mixing bowl, combine butter, corn syrup, sweetened condensed milk, vanilla, and sugar. Knead dough, and form it into balls with a cherry wrapped in the middle. The balls should be approximately the size of walnuts. Place balls in the freezer to chill.
2. In a double boiler, melt chocolate chips and shortening together. Dip the cooled balls in the chocolate, let cool on parchment paper.

Now enjoy this Sweet desert you've made, and keep checking back for new and exciting recipes. Until then keep Bakin' with the Blogster
"thanks to  http://allrecipes.com/Recipe/Chocolate-Covered-Cherries/Detail.aspx"

Halloween Popcorn Pumpkins(Fun for kids)

"Halloween Popcorn Pumpkins"

Ingredients

• 5 cups popped popcorn
• 1 cup candy corn
• 1 cup chopped salted peanuts
• 1/2 cup butter or margarine
• 3 cups miniature marshmallows
• 4 drops red food coloring
• 3 drops yellow food coloring
• 4 sticks red or black licorice, cut into thirds
• 
  
• Directions

1. Grease a muffin pan and set aside. Place popcorn, candy corn and peanuts into a large bowl and set aside.
2. Melt the butter in a large saucepan over medium heat. Stir in marshmallows, red food coloring and yellow food coloring, adjusting color if needed to get a nice shade of orange. When the marshmallows are completely melted, pour over the popcorn and stir to evenly distribute the candy, nuts and marshmallow.
3. Use a greased spoon to fill the muffin cups. Insert a piece of licorice to act as the stem, and mold the popcorn around it. Let stand until firm, 10 to 15 minutes, and then pull the pumpkins out by their stems and admire your pumpkin patch!

Now enjoy this Sweet desert you've made, and keep checking back for new and exciting recipes. Until then keep Bakin' with the Blogster.
"thanks to http://allrecipes.com/Recipe/Halloween-Popcorn-Pumpkins/Detail.aspx"

"Caramel Apples"

Ingredients

• 6 Granny Smith apples
• 6 wooden sticks
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 2 tablespoons water
• 1/2 teaspoon vanilla extract

Directions

1. Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
2. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in vanilla extract. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. Place on the aluminum foil and chill until ready to serve.

Now enjoy your new: mouth watering, Sweet desert you've made, and keep checking back for new and exciting recipes. Until then keep Bakin' with the Blogster.

"Thanks to http://allrecipes.com/Recipe/Plain-Caramel-Apples/Detail.aspx"

Crescent Mummy Dogs

"Crescent Mummy Dogs"

Today where looking ro make a fun inexpencive dinner. These are called "Crescent Mummy Dogs"
They are so fun and super yummy.
Lets get started!


Ingredients

• 1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
• 2 1/2 slices American cheese slices, quartered
• 10 large hot dogs
• Cooking spray
• Mustard or ketchup, if desired

Directions

1. Heat oven to 375 degrees F.
2. Crescent Rolls: Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal. Recipe Creations: Unroll dough; cut into 4 rectangles.
3. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
4. Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
5. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on 'face.'               

Now enjoy your new yummy inexpencive dinner you've made, and keep checking back for new and exciting recipes. Until then keep Bakin' with the Blogster.
(thanks to http://allrecipes.com/Recipe/Crescent-Mummy-Dogs/Detail.aspx)

Iced pumpkin cookies

Halloween is getting to be around the corner and we are in the Fall season. Everybody loves the pumpkin flavor coffees and donuts. But today i have a little treat for you.

"Iced Pumpkin Cookies"

What you are going to need!

• Cookie sheet's 
• All correct baking tools 

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 1 cup canned pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract

Icing Ingredients

• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

 

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4.      4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon  vanilla. Add milk as needed, to achieve drizzling consistency.  

Now enjoy your new yummy snack you've made and keep checking back for new and exciting recipes. Until then keep Bakin' with the Blogster.

"Thanks to http://allrecipes.com/Recipe/Iced-Pumpkin-Cookies/Detail.aspx"