Shopping for my Halloween Baking

Here are some of my favorite things for my Halloween baking. There are lots of colorful sprinkles, candy melts, and cupcake toppers for this very fun holiday. I purchased them at Target, Wal-Mart and Michaels. The lime green  candy melts are very unique and with orange, a great mix of color.

Simply amazing!

I love these cupcake wrappers, they are easy to use and make the cupcakes have a personality. They have wrappers for almost every holiday and occasion available at the stores. These were just too cute to pass up. Stay tuned for pictures from my baking weekend, I am very excited!

Pumpkin Nut Fudge

This recipe is the basic chocolate fudge from the back of the Kraft marshmallow creme jar, but with the addition of a few extra ingredients. Be prepared for sweetness, but the pumpkin taste is oh so good!

Ingredients

• 3 cups sugar 
• 3/4 cup melted butter
• 2/3 cup evaporated milk
• 1/2 cup canned pumpkin (you can add up to a cup of pumpkin if you want it to have a stronger pumpkin taste)
• 2 tablespoons corn syrup
• 1 teaspoon pumpkin pie spice  (I double this, I like it spicey)
• 1 (12-ounce) package white chocolate morsels
• 1 (7-ounce) jar marshmallow crème (who doesn't like this? So incredibly yummy)
• 1 cup chopped pecans (you don't have to add them, it's your choice)
• 1 teaspoon vanilla extract

Preparation

• Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage). Make sure to use a candy thermometer, it has to be soft ball or you will have a grainy, sticky mess. The thermometer's are under $10 at Wal Mart/Target, and well worth the investment for the serious candy maker.
• Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.
  
  Notes: Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan. If you don't work quickly, the pan will continue to cook the fudge and you will have burnt fudge :(

Apple Pie Bars

apple pie bars

Ingredients:

This recipe is delicious and so easy to make on a cool fall day. It is like having an apple pie to hold!

CRUST:
1 1/2 cups unsalted butter, at room temperature
3/4 cup granulated white sugar
3 cups all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon kosher salt

FILLING:
6 Tablespoons unsalted butter, thinly sliced
1/2 cup light brown sugar
6 pounds (about 12) Granny Smith apples , peeled, cored & thinly sliced
1 Tablespoon cinnamon
1/4 teaspoon nutmeg, freshly grated (preferred)
1/2 cup water, as necessary

TOPPING:
3 cups quick cooking oats
2 cups all-purpose flour
1 1/2 cups light brown sugar
1 1/4 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups unsalted butter, cut into 1/2-inch cubes and chilled

Directions:

1. Prepare the crust: Preheat the oven to 375°. Line a 12-by-17-inch rimmed baking sheet or jelly roll pan with parchment paper. With an electric mixer, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the flour, spices and salt until a soft dough forms. Press the dough over the bottom of the prepared pan and 1/2 inch up the side in an even layer. Bake in the center of the oven for about 15 minutes, or until the crust is golden and set. Let cool on a rack.

2. Meanwhile, prepare the filling: In a very large, deep skillet melt the butter with the brown sugar. (If you don't have a large skillet, divide between 2 skillets). Add the apples to the skillet and cook over high heat, stirring occasionally, until softened, about 10 minutes. Stir in cinnamon and nutmeg. Cook until the apples are caramelized and very tender and the liquid is evaporated, about 10 minutes longer; scrape up any bits stuck to the bottom of the skillet and add up to 1/2 cup of water to the pan to prevent scorching. Let cool.

3. Prepare the topping: In a large bowl, mix the oats with the flour, light brown sugar, cinnamon, baking soda and salt. Using fingers (wash your hands and take off your rings first!), squeeze the butter into the oats & sugar and crumble together until the mixture resembles coarse meal. Press the mixture into clumps.

4. Assemble the bars: Spread the apple filling over the crust. Scatter the crumbs on top, pressing them lightly into an even layer. Bake in the center of the oven for 50 to 60 minutes, or until the topping is golden; rotate the pan halfway through baking, and keep an eye on it to make sure the top isn't getting too browned. Let cool completely on a rack before cutting into 2-inch bars.

Tips:

*For this recipe, the 12x17-inch rimmed baking sheet (half sheet pan) is easiest to use. It fits perfectly in this pan. If you don't have this pan, you can try and wing it using a couple of smaller ones.
*This recipe makes a large quantity. Make sure you have lots of people to feed :)
*The bars can be stored in an airtight container at room temperature for 4 days or frozen for up to a month.

Yummy Pumpkin Spice Latte: Homemade!

  

Do It Yourself version of Starbuck's delicious Pumpkin Spice Latte...YUM!

pumpkin spice latte

Yield: 1 drink

Prep Time: 10 min

Cook Time: 4 min

Ingredients:

1/2 cup whole milk

1 tablespoon unsweetened canned pumpkin puree
1 teaspoon packed light brown sugar
1/4 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 cup hot brewed, coffee- I always use my Keurig- donut shop plain coffee works best
2 tablespoons half & half cream or for the dieters-skim milk
1 teaspoon granulated white sugar, or more to taste-splenda works great tto
whipped cream, optional-never optional for me
ground nutmeg

Directions:

1. In a glass measuring cup or microwave-safe bowl, whisk together milk, pumpkin, brown sugar, spice and vanilla. Microwave for 1 to 2 minutes- watch closely and remove it from the microwave when the milk is hot and frothy.

2. Pour the pumpkin milk into a tall mug or glass. Add hot coffee. Pour in the cream. Add a teaspoon of sugar. Stir, and taste. Add more sugar, if desired.

3. Optional, but oh so good (let's be honest, it is not optional) add whipped cream on top and a sprinkle of nutmeg. Serve immediately!

Tips:

*Feel free to lighten up the recipe by using nonfat milk and fat-free half & half. It won't be as rich, but it will still give you that yummy pumpkin latte flavor.

*If you don't have pumpkin pie spice in your collection of spices, make your own! Mix equal parts of cinnamon, ginger, allspice and nutmeg- and measure from there.

Source: RecipeGirl.com

Candy Corn Butterfinger Pops

I simply love fall, it is my favorite time of year. I think of cooler weather, decorating, Halloween, and of course my favorite candy: candy corn ….lots and lots of candy corn! The darling yellow, orange, and white color combination is irresistible. Now, I must admit, eating more than two pieces of the stuff makes me sick to my stomach… but I eat it anyway. I collect candy corn decorations and I try to make them a theme for tailgates/parties/gifts.  I wanted to find a candy corn flavored dessert recipe that wasn't quite as sweet as just pure corn syrup and sugar. I found a lot of recipes, but this is very good and contains the real stuff.

This recipe is great because it can be completed in the microwave. It does require a little time for all that dipping, but you can stick it in the freezer in between dips. Now you can just eat the candy corn out of the bag for a purest, but this is sure good and so much more decorative! 
Approximately 32 Pops

• 1 lb Candy Corn
• 1 16 oz can creamy peanut butter
• 1 lb yellow candy melts
• 1/2 lb orange candy melts
• 1/4 lb white candy melts
• 32 Lollipop sticks
• Foam block for drying

1. Place candy corn in a microwave safe bowl.
2. Microwave on high for 1 minute. Stir and continue cooking in 30 second intervals until melted. Stir between each interval.
3. Stir in peanut butter until smooth. (The mixture will be thick and sticky and may look kinda gross but trust me, it’ll all come together!)

4. Spread mixture in a 8 x 8 pan lined with parchment or wax paper.
 *Tip: Use a square of parchment or wax paper to pat down and smooth out the mixture.
5. Refrigerate or place in freezer to allow it to cool completely.

6. Cut into 2 inch strips and cut each strip into triangles, with a one inch base.

7. Melt yellow candy melts according to package directions and place in a deep cup.
8. Dip lollipop stick into melted candy and insert into the bottom of each triangle and allow to dry completely. *Tip: Place dipped triangles on a cookie sheet and place in freezer for a few minutes to allow the candy to dry quickly.
9. Dip entire triangle into the melted yellow candy. Place your pop into a foam block to dry. For quick drying, place pops in the freezer for a few minutes
10. Melt orange candy and dip pops 2/3 of the way into the melted mixture. Place back in foam block to dry completely.

11. Melt the white candy and dip the tips into the melted mixture. Place back in the foam block to dry (I know, it’s a lot of dipping!).
After lots of dipping and drying, your pops are finally done!! They are a bit of work but so cute for Halloween. Look for Halloween ribbon at your local craft store and tie at the bottom of the candy stick.

Congo Bar Time!

It's fall and I just love to bake when the air is cooler. This is a family favorite and so easy to make. The house smells amazing for several hours after you take these out of the oven.

Ingredients:
2/3 cup butter
2 1/4 cups brown sugar
2 1/2 cups all- purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
12 ounces (two cups- the bags of chocolate chips contain only 10 or 11 ounces now. I just can't bear the thought that one ounce of chips would not be included, so add two heaping cups of chocolate chips. You only live once)
1 cup of nuts (walnuts, pecans are lovely)

Directions
Preheat the oven to 350 degrees
Melt the butter in a microwave safe bowl (it usually takes 30 seconds to melt 2/3 cup)
Whisk in the brown sugar and set aside to cool

Mix the dry ingredients and set aside. Remember not to let the baking powder and the salt touch prior to mixing. It will not cause the desired chemical reaction, it will work but it's always better to mix separately.

Beat the eggs into the brown sugar and butter mixture, one at a time. Add the flour to the wet ingredients, then the chips and nuts.

Spread into a prepared 9x13 pan (I always use PAM for baking)

Bake for 25-30 minutes, until the dough is lightly browned and a fork inserted into the center comes out clean. I love my ladybug timer, it reminds me of Allison and her sorority days :)

 Let cool completely before cutting into squares.