Post by jinxx47 on Oct 26, 2007 23:27:53 GMT -5
Candy Corn Cookies
No one will guess these elegant cookies were made with refrigerated dough. Go ahead, let this simple shortcut remain your secret.
Recipe:
To make this treat, knead extra flour and orange food coloring into refrigerated sugar-cookie dough. Use a triangle-shaped cutter; bake and let cool. Dip the wide base of each cookie into melted dark chocolate, then dip the tips into melted white chocolate. Set on a parchment-lined baking pan and chill in freezer for 5 minutes.
Caramel Apples
Delicious and festive, these caramel apples are easy to make and even more fun to decorate. Dip apples in melted nonpareils. Or roll caramel-covered apples in pumpkin seeds or chopped roasted nuts, or drizzle with melted chocolate. Wrap colored ribbon or raffia around wooden candy apple sticks and tie in a bow. Use two colors to create a striped effect. Secure with glue at the blunt end that won't be inserted into the apple.
1/3 cups dark corn syrup
1 1/3 cups granulated sugar
1 1/3 cups light brown sugar
1 1/3 cups heavy cream
1/4 teasthingy salt
3 tablesthingys butter
3/4 teasthingy vanilla extract
DIRECTIONS
1. Line a baking pan with a generously oiled sheet of parchment paper. Push a candy apple stick into the core of each apple.
2. Combine the syrup, sugars, heavy cream, and salt in a large saucepan over medium-high heat. Simmer until the mixture reaches 270°F -- about 15 minutes.
3. Remove from heat, stir in the butter and vanilla. Let cool for 6 to 8 minutes, until caramel thickens to a toffeelike consistency.
4. Dip and gently swirl the apples into the caramel and place on the prepared baking sheet. Let cool completely.
Chocolate Pumpkin Cake
A touch of pumpkin gives this bewitching cake a look and taste that reflects the season.
Glaze: After topping with an Orange Cream-Cheese Frosting, give your cake a cascading chocolate glaze. Place 4 ounces of chopped bittersweet chocolate, 1 tablesthingy cold unsalted butter, and 3 tablesthingys corn syrup in a medium heatproof bowl. Bring 1/2 cup heavy cream to a boil, pour it over the chocolate, and let sit for 3 minutes. Gently stir, using a whisk, until smooth. Let sit for 3 to 5 minutes, until the glaze thickens slightly. Pour the glaze onto the center of the frosted cake and smooth to the edges to allow it to drip over the sides. Spread gently with the back of a sthingy or an offset spatula. If more glaze is needed, add only a little at a time.
1 ½ cups flour
2/3 cup cocoa
2 teasthingys baking powder
1 teasthingy baking soda
½ teasthingy salt
½ cup buttermilk
1 cup canned pumpkin
2 teasthingys vanilla extract
¾ cup butter
1 cup dark brown sugar
1 cup granulated sugar
3 large eggs, plus one yolk
DIRECTIONS
1. Heat oven to 375°F. Line the bottoms of two 8-inch cake pans with parchment paper and lightly butter. Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl.
2. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy.
3. Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds. Pour the batter into the prepared pans.
4. Bake until a tester, inserted in the center, comes out clean -- about 35 minutes. Cool layers completely before icing.
Pumpkin Spice Cake
Pumpkins vary in shape and size, and these pumpkin-spice cakes do the same.
1 chocolate cake mix (such as Duncan Hines Moist Deluxe Devil's Food Mix)
2 teasthingys pumpkin-pie spice
2/3 cup pumpkin
1/4 cup softened unsalted butter
3 whole large eggs
1 cup finely ground pecans
DIRECTIONS
1. Heat oven to 350° F. Lightly butter and flour either one 10-cup Great Pumpkin Pan (available from Williams-Sonoma; williamssonoma.com) or 3 round cake pans — 6, 8, and 10 inches. (If making the tiered cake, plan also to double the recipe.)
2. Take care to cover all crevices and corners. Place all of the ingredients plus 3/4 cup water in a large mixing bowl and beat, using a mixer set on medium-high speed, until batter is smooth. Fill the cake pan(s). (For Great Pumpkin Pan, divide batter evenly between the two halves; for round cake pans, divide batter evenly.)
3. Bake until a skewer inserted into the center tests clean — about 35 minutes for the pumpkin cakes; 25 minutes for the 6-inch, 30 minutes for the 8-inch, and 35 minutes for the 10-inch layers of the tiered cake. Cool completely on a wire rack before frosting or decorating. Trim the pumpkin cake halves before stacking together to form the pumpkin-shaped cake.
4.Stack tiers, spreading frosting between layers. To make the simple frosting shown above, whisk 1 cup confectioners' sugar with 2 to 3 tablesthingys lemon juice until it's the consistency of molasses. Drizzle over cake.
Pumpkin Spice Cake
Pumpkins vary in shape and size, and these pumpkin-spice cakes do the same.
Citrus Glaze: For a pumpkinlike color, combine 1 1/4 cups confectioners' sugar with 3 tablesthingys lemon juice and tint with orange food coloring. Drizzle over cake with a sthingy.
Vanilla Glaze: This sweet classic combines 1 1/2 cups of confectioners' sugar with 3 tablesthingys water and 1/2 teasthingy vanilla. Drizzle over cake.
Sugar Toppings: After cakes have been brushed lightly with corn syrup, they can be lightly sprinkled with pumpkin-colored sparkling sugar.
Cheesecake Brownies
Even when eaten straight from the pan, brownies have a fudgy richness that satisfies every sweet tooth. But to please the eye as well, transform otherwise plain squares into holiday-inspired shapes with specialty cookie cutters. For best results, chill brownies before cutting shapes. Find cutters from Wilton's Halloween Cookie Cutter sets at wilton.com.
1 ½ cups butter (3 sticks)
¾ pound bittersweet chocolate, chopped
8 large eggs
1 ½ cups dark brown sugar
2 cups granulated sugar
4 teasthingys vanilla extract
1 ½ teasthingys salt
2 ¼ cups flour
¾ cup cocoa
1 pound cream cheese, softened
2 tablesthingys cornstarch
1 cup apricot jam
1 cup pumpkin butter
DIRECTIONS
1. Heat oven to 325 degrees F. Line a baking pan with parchment paper and lightly butter. Melt the butter and chocolate. Whisk 6 eggs, brown sugar, and 1 1/2 cups granulated sugar together.
2. Stir in 3 teasthingys vanilla, salt, melted chocolate, flour, and cocoa. Pour into the prepared pan. Beat cream cheese using a mixer on medium speed until fluffy.
3. Add the remaining 2 eggs, 1/2 cup sugar, and 1 teasthingy vanilla and the cornstarch; beat until smooth and spread over the chocolate batter. Combine jam and pumpkin butter.
4. Drop in sthingyfuls onto cream cheese and draw swirls using a knife. Bake until center tests clean, about 40 minutes. Cool and punch out shapes using Halloween-themed cutters.
lifestyle.msn.com/foodandentertaining/recipes/staticslideshowcl.aspx?cp-documentid=5520419&imageindex=1
No one will guess these elegant cookies were made with refrigerated dough. Go ahead, let this simple shortcut remain your secret.
Recipe:
To make this treat, knead extra flour and orange food coloring into refrigerated sugar-cookie dough. Use a triangle-shaped cutter; bake and let cool. Dip the wide base of each cookie into melted dark chocolate, then dip the tips into melted white chocolate. Set on a parchment-lined baking pan and chill in freezer for 5 minutes.
Caramel Apples
Delicious and festive, these caramel apples are easy to make and even more fun to decorate. Dip apples in melted nonpareils. Or roll caramel-covered apples in pumpkin seeds or chopped roasted nuts, or drizzle with melted chocolate. Wrap colored ribbon or raffia around wooden candy apple sticks and tie in a bow. Use two colors to create a striped effect. Secure with glue at the blunt end that won't be inserted into the apple.
1/3 cups dark corn syrup
1 1/3 cups granulated sugar
1 1/3 cups light brown sugar
1 1/3 cups heavy cream
1/4 teasthingy salt
3 tablesthingys butter
3/4 teasthingy vanilla extract
DIRECTIONS
1. Line a baking pan with a generously oiled sheet of parchment paper. Push a candy apple stick into the core of each apple.
2. Combine the syrup, sugars, heavy cream, and salt in a large saucepan over medium-high heat. Simmer until the mixture reaches 270°F -- about 15 minutes.
3. Remove from heat, stir in the butter and vanilla. Let cool for 6 to 8 minutes, until caramel thickens to a toffeelike consistency.
4. Dip and gently swirl the apples into the caramel and place on the prepared baking sheet. Let cool completely.
Chocolate Pumpkin Cake
A touch of pumpkin gives this bewitching cake a look and taste that reflects the season.
Glaze: After topping with an Orange Cream-Cheese Frosting, give your cake a cascading chocolate glaze. Place 4 ounces of chopped bittersweet chocolate, 1 tablesthingy cold unsalted butter, and 3 tablesthingys corn syrup in a medium heatproof bowl. Bring 1/2 cup heavy cream to a boil, pour it over the chocolate, and let sit for 3 minutes. Gently stir, using a whisk, until smooth. Let sit for 3 to 5 minutes, until the glaze thickens slightly. Pour the glaze onto the center of the frosted cake and smooth to the edges to allow it to drip over the sides. Spread gently with the back of a sthingy or an offset spatula. If more glaze is needed, add only a little at a time.
1 ½ cups flour
2/3 cup cocoa
2 teasthingys baking powder
1 teasthingy baking soda
½ teasthingy salt
½ cup buttermilk
1 cup canned pumpkin
2 teasthingys vanilla extract
¾ cup butter
1 cup dark brown sugar
1 cup granulated sugar
3 large eggs, plus one yolk
DIRECTIONS
1. Heat oven to 375°F. Line the bottoms of two 8-inch cake pans with parchment paper and lightly butter. Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl.
2. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy.
3. Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds. Pour the batter into the prepared pans.
4. Bake until a tester, inserted in the center, comes out clean -- about 35 minutes. Cool layers completely before icing.
Pumpkin Spice Cake
Pumpkins vary in shape and size, and these pumpkin-spice cakes do the same.
1 chocolate cake mix (such as Duncan Hines Moist Deluxe Devil's Food Mix)
2 teasthingys pumpkin-pie spice
2/3 cup pumpkin
1/4 cup softened unsalted butter
3 whole large eggs
1 cup finely ground pecans
DIRECTIONS
1. Heat oven to 350° F. Lightly butter and flour either one 10-cup Great Pumpkin Pan (available from Williams-Sonoma; williamssonoma.com) or 3 round cake pans — 6, 8, and 10 inches. (If making the tiered cake, plan also to double the recipe.)
2. Take care to cover all crevices and corners. Place all of the ingredients plus 3/4 cup water in a large mixing bowl and beat, using a mixer set on medium-high speed, until batter is smooth. Fill the cake pan(s). (For Great Pumpkin Pan, divide batter evenly between the two halves; for round cake pans, divide batter evenly.)
3. Bake until a skewer inserted into the center tests clean — about 35 minutes for the pumpkin cakes; 25 minutes for the 6-inch, 30 minutes for the 8-inch, and 35 minutes for the 10-inch layers of the tiered cake. Cool completely on a wire rack before frosting or decorating. Trim the pumpkin cake halves before stacking together to form the pumpkin-shaped cake.
4.Stack tiers, spreading frosting between layers. To make the simple frosting shown above, whisk 1 cup confectioners' sugar with 2 to 3 tablesthingys lemon juice until it's the consistency of molasses. Drizzle over cake.
Pumpkin Spice Cake
Pumpkins vary in shape and size, and these pumpkin-spice cakes do the same.
Citrus Glaze: For a pumpkinlike color, combine 1 1/4 cups confectioners' sugar with 3 tablesthingys lemon juice and tint with orange food coloring. Drizzle over cake with a sthingy.
Vanilla Glaze: This sweet classic combines 1 1/2 cups of confectioners' sugar with 3 tablesthingys water and 1/2 teasthingy vanilla. Drizzle over cake.
Sugar Toppings: After cakes have been brushed lightly with corn syrup, they can be lightly sprinkled with pumpkin-colored sparkling sugar.
Cheesecake Brownies
Even when eaten straight from the pan, brownies have a fudgy richness that satisfies every sweet tooth. But to please the eye as well, transform otherwise plain squares into holiday-inspired shapes with specialty cookie cutters. For best results, chill brownies before cutting shapes. Find cutters from Wilton's Halloween Cookie Cutter sets at wilton.com.
1 ½ cups butter (3 sticks)
¾ pound bittersweet chocolate, chopped
8 large eggs
1 ½ cups dark brown sugar
2 cups granulated sugar
4 teasthingys vanilla extract
1 ½ teasthingys salt
2 ¼ cups flour
¾ cup cocoa
1 pound cream cheese, softened
2 tablesthingys cornstarch
1 cup apricot jam
1 cup pumpkin butter
DIRECTIONS
1. Heat oven to 325 degrees F. Line a baking pan with parchment paper and lightly butter. Melt the butter and chocolate. Whisk 6 eggs, brown sugar, and 1 1/2 cups granulated sugar together.
2. Stir in 3 teasthingys vanilla, salt, melted chocolate, flour, and cocoa. Pour into the prepared pan. Beat cream cheese using a mixer on medium speed until fluffy.
3. Add the remaining 2 eggs, 1/2 cup sugar, and 1 teasthingy vanilla and the cornstarch; beat until smooth and spread over the chocolate batter. Combine jam and pumpkin butter.
4. Drop in sthingyfuls onto cream cheese and draw swirls using a knife. Bake until center tests clean, about 40 minutes. Cool and punch out shapes using Halloween-themed cutters.
lifestyle.msn.com/foodandentertaining/recipes/staticslideshowcl.aspx?cp-documentid=5520419&imageindex=1