Well, tonight is the big night for Trick or Treaters. All of the children are excitingly waiting with their candy
bucket, basket or any container they choose. When my children were small, I used to get all excited, along with them ,about going trick or treating, however, as we get older we loose some of that excitement and just stand back
bucket, basket or any container they choose. When my children were small, I used to get all excited, along with them ,about going trick or treating, however, as we get older we loose some of that excitement and just stand back
and watch the younger group as they dress up in their most scary and ugly costume and go from door to door collecting goodies handed out to them.
Most of the time they have so much candy and other goodies that they don't know quite what to do with it, so thru the years we have come up with some solutions. Listed below is one recipe I found on Delicious Dishings Blog, that I am going to make , how about you. I 'll bet some of you have lots more good ideas about using up all that Halloween lute.
Reese's PB Cup Cookies (adapted from the NY Times chocolate chip cookie recipe) and Delicious Dishes.
Ingredients
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter, softened
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
15 - 20 large Reese's PB cups, frozen
Preparation
Sift flour, baking soda, baking powder and salt into a bowl. Set aside.
Coarsely chop PB cups, and set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
Add chopped Reese's PB cups and stir gently until mixed.
Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. You can also form the dough into balls, ready for baking, place them on cookie sheets, and freeze them. Once the balls of dough have hardened, scoop them into freezer bags, and take them out and bake them whenever you want warm cookies.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
Place frozen cookie balls or freshly formed balls of dough (any size you like -- I like mini cookies so I form mine into about 1/2-inch balls) on prepared baking sheet. Bake for 10 to 12 minutes (or longer depending on the size), until light golden brown but still soft in center. Let rest for 1 minute, and then transfer cookies to cooling rack. Repeat with remaining dough for as many cookies as you want to make.
Heavenly Candy Bar Cupcakes
From: MyRecipes.com
Prep: 20 min., Cook: 5min., Bake: 18 min.
9 fun-size or 21 mini chocolate-coated caramel and creamy nougat bars
1/2 cup butter or margarine
2 cups sugar
1 cup shortening
3 large eggs
2 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 cups buttermilk
1/2 teaspoon baking soda
1 teaspoon vanilla extract
Chocolate-Marshmallow Frosting
Garnishes: chopped frozen fun-size chocolate-coated caramel and creamy nougat bars, candy corn
Melt candy bars and butter in a heavy saucepan over low heat about 5 minutes, stirring until smooth. Set aside.
Beat sugar and shortening at medium speed with an electric mixer about 3 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition.
Combine flour and salt. Stir together buttermilk and baking soda. Gradually add flour mixture to sugar mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in melted candy bar mixture and vanilla. Place 36 paper baking cups in muffin pans; spoon batter evenly into paper baking cups, filling two-thirds full.
Bake at 350° for 18 minutes or until a wooden pick inserted in center comes out clean. Remove cupcakes from pan, and let cool completely on wire racks. Spread cupcakes evenly with Chocolate-Marshmallow Frosting. Garnish, if desired.
we used Milky Way Bars.
Heavenly Candy Bar Cake: Spoon batter into 3 greased and floured 9-inch cakepans. Bake at 350° for 30 minutes or until a wooden pick comes out clean. Cool in pans on a wire rack 10 minutes; remove cakes from pans, and let cool completely on wire rack. Spread half of Chocolate-Marshmallow Frosting evenly between cake layers. Spread remaining frosting evenly over top and sides of cake. Garnish, if desired. Makes 12 servings. Prep: 15 min., Cook: 5 min., Bake: 30 min.
Yield: Makes 36 cupcakes
Last I couldn't resist this spider halloween cake . For the recipe go to MyRecipes.com.
HAVE A HAPPY HALLOWEEN , DON'T LET THE GHOST AND GOBLINGS GET YA!!!!!!
