"Broken Glass" Cupcakes"

The recipe for the “glass” is essentially one for caramel. The trick is to cook it for a shorter amount of time than usual so it stays clear.

PREP: 45 MINS TOTAL TIME: 1 HOUR 15 MINS

YIELD:Makes 3 1/2 dozen

INGREDIENTS

  1. 4 1/2 cups cake flour (not self-rising)
  2. 2 tablespoons baking powder
  3. 1/2 teaspoon ground cinnamon
  4. 1/4 teaspoon freshly grated nutmeg
  5. Salt
  6. 1 1/2 cups whole milk
  7. 1 tablespoon pure vanilla extract
  8. 2 sticks plus 2 tablespoons unsalted butter, room temperature
  9. 2 1/4 cups granulated sugar
  10. 7 large egg whites, room temperature

FOR THE CARAMEL

  1. 1 1/2 cups granulated sugar
  2. 3/4 cup water

FOR THE FROSTING

  1. 1 pound cream cheese, room temperature
  2. 2 sticks unsalted butter, room temperature
  3. 6 cups confectioners’ sugar
  4. 1/2 teaspoon pure vanilla extract
  5. 1 cup cherry preserves, strained, for garnish

DIRECTIONS

STEP 1

  • Preheat oven to 350 degrees. Make the cupcakes: Line cupcake tins with baking cups. Sift flour, baking powder, cinnamon, nutmeg, and 3/4 teaspoon salt into a medium bowl. Combine milk and vanilla in a measuring cup.

STEP 2

  • Beat butter with a mixer on medium-high speed until pale and fluffy. Reduce speed to medium, and gradually add granulated sugar in a slow, steady stream. Beat until pale and fluffy, about 3 minutes. Reduce speed to low, and add flour mixture in 3 additions, alternating with milk mixture, beginning and ending with flour.

STEP 3

  • In a clean bowl, whisk egg whites with a mixer on medium-high speed until stiff peaks form. Fold one-third of the whites into the cupcake batter. Fold in remaining egg whites in 2 batches.

STEP 4

  • Divide batter among baking cups, filling each halfway full. Bake until a toothpick inserted into the center of each comes out clean and the tops spring back when lightly touched, 18 to 20 minutes. Let cool completely in tins set on wire racks.

STEP 5

  • Meanwhile, make the caramel: Bring granulated sugar and water to a boil in a small high-sided saucepan, stirring, until sugar dissolves. Reduce heat to medium-high, and cook until mixture just starts to turn pale gold around edges. Remove from heat, and immediately pour caramel onto a rimmed baking sheet. Working quickly, tilt pan to spread caramel to edges to make a very thin layer. Let cool to harden.

STEP 6

  • Make the frosting: Beat cream cheese and butter with a mixer on medium-high speed until pale and fluffy. Gradually add confectioners’ sugar and vanilla. Beat until creamy and spreadable.

STEP 7

  • Frost each cupcake using an offset spatula. Twist pan to release and break caramel in order for it to resemble broken glass. Place a shard or 2 of caramel “glass” in the center of each cupcake. Drizzle or pipe cherry preserves where caramel has entered the cupcake.

(Source: http)

Timestamp: 1411145160

"Broken Glass" Cupcakes"

The recipe for the “glass” is essentially one for caramel. The trick is to cook it for a shorter amount of time than usual so it stays clear.

PREP: 45 MINS TOTAL TIME: 1 HOUR 15 MINS

YIELD:Makes 3 1/2 dozen

INGREDIENTS

  1. 4 1/2 cups cake flour (not self-rising)
  2. 2 tablespoons baking powder
  3. 1/2 teaspoon ground cinnamon
  4. 1/4 teaspoon freshly grated nutmeg
  5. Salt
  6. 1 1/2 cups whole milk
  7. 1 tablespoon pure vanilla extract
  8. 2 sticks plus 2 tablespoons unsalted butter, room temperature
  9. 2 1/4 cups granulated sugar
  10. 7 large egg whites, room temperature

FOR THE CARAMEL

  1. 1 1/2 cups granulated sugar
  2. 3/4 cup water

FOR THE FROSTING

  1. 1 pound cream cheese, room temperature
  2. 2 sticks unsalted butter, room temperature
  3. 6 cups confectioners’ sugar
  4. 1/2 teaspoon pure vanilla extract
  5. 1 cup cherry preserves, strained, for garnish

DIRECTIONS

STEP 1

  • Preheat oven to 350 degrees. Make the cupcakes: Line cupcake tins with baking cups. Sift flour, baking powder, cinnamon, nutmeg, and 3/4 teaspoon salt into a medium bowl. Combine milk and vanilla in a measuring cup.

STEP 2

  • Beat butter with a mixer on medium-high speed until pale and fluffy. Reduce speed to medium, and gradually add granulated sugar in a slow, steady stream. Beat until pale and fluffy, about 3 minutes. Reduce speed to low, and add flour mixture in 3 additions, alternating with milk mixture, beginning and ending with flour.

STEP 3

  • In a clean bowl, whisk egg whites with a mixer on medium-high speed until stiff peaks form. Fold one-third of the whites into the cupcake batter. Fold in remaining egg whites in 2 batches.

STEP 4

  • Divide batter among baking cups, filling each halfway full. Bake until a toothpick inserted into the center of each comes out clean and the tops spring back when lightly touched, 18 to 20 minutes. Let cool completely in tins set on wire racks.

STEP 5

  • Meanwhile, make the caramel: Bring granulated sugar and water to a boil in a small high-sided saucepan, stirring, until sugar dissolves. Reduce heat to medium-high, and cook until mixture just starts to turn pale gold around edges. Remove from heat, and immediately pour caramel onto a rimmed baking sheet. Working quickly, tilt pan to spread caramel to edges to make a very thin layer. Let cool to harden.

STEP 6

  • Make the frosting: Beat cream cheese and butter with a mixer on medium-high speed until pale and fluffy. Gradually add confectioners’ sugar and vanilla. Beat until creamy and spreadable.

STEP 7

  • Frost each cupcake using an offset spatula. Twist pan to release and break caramel in order for it to resemble broken glass. Place a shard or 2 of caramel “glass” in the center of each cupcake. Drizzle or pipe cherry preserves where caramel has entered the cupcake.

(Source: http)

halloweencrafts:

DIY Black Halloween Punch Recipe and Dry Ice Tutorial from Hip Hip Halloween. Or at least sick looking brown punch. For more Halloween party food/drink ideas go here: halloweencrafts.tumblr.com/tagged/food

(via halloween-recipes)

Witches Brew Halloween Cocktail

Ingredients

  1. 1 oz Grey Goose Vodka
  2. 1 oz Triple Sec
  3. 1 oz. Blue Curacao
  4. Juice of one Lime
  5. Black Sugar for coating the glass

Instructions

  • Pour equal portions of the alcohol into a shaker over cracked ice.
  • Shake, then strain into a chilled martini glass that has been rimmed with black sugar.

Looks so great on a spooky Halloween decorated table!

(Source: recipesjust4u.com)

Timestamp: 1410806030

Witches Brew Halloween Cocktail

Ingredients

  1. 1 oz Grey Goose Vodka
  2. 1 oz Triple Sec
  3. 1 oz. Blue Curacao
  4. Juice of one Lime
  5. Black Sugar for coating the glass

Instructions

  • Pour equal portions of the alcohol into a shaker over cracked ice.
  • Shake, then strain into a chilled martini glass that has been rimmed with black sugar.

Looks so great on a spooky Halloween decorated table!

(Source: recipesjust4u.com)

thepumpkinqueenn:

Poison Toffee Apples for Halloween

Ingredients
  • 2 cups granulated sugar
  • ¾ cups water
  • ½ cup liquid glucose/light corn syrup
  • few drops black gel food colouring
  • 6 Granny Smith apples (or 12 small apples)
Instructions
  1. Grease a piece of baking paper and place on a tray/baking sheet.
  2. Insert bamboo skewers in all the apples and set aside.
  3. In a medium pot, combine the sugar, water, glucose/corn syrup and food colouring and stir over medium heat until the sugar has dissolved and the mixture feels smooth when you rub it between your fingers.
  4. When the sugar has dissolved, turn the heat up and wash the sides of the pot down with a pastry brush dipped into clean water to prevent crystals from forming.
  5. Allow the caramel to boil until it reaches the hard crack stage (150°c/310°F).
  6. Carefully dip the apples into the hot candy mixture and place on the baking paper to set and cool for approximately an hour before serving.

(via thepumpkinqueenn)

Timestamp: 1410167156

thepumpkinqueenn:

Poison Toffee Apples for Halloween

Ingredients
  • 2 cups granulated sugar
  • ¾ cups water
  • ½ cup liquid glucose/light corn syrup
  • few drops black gel food colouring
  • 6 Granny Smith apples (or 12 small apples)
Instructions
  1. Grease a piece of baking paper and place on a tray/baking sheet.
  2. Insert bamboo skewers in all the apples and set aside.
  3. In a medium pot, combine the sugar, water, glucose/corn syrup and food colouring and stir over medium heat until the sugar has dissolved and the mixture feels smooth when you rub it between your fingers.
  4. When the sugar has dissolved, turn the heat up and wash the sides of the pot down with a pastry brush dipped into clean water to prevent crystals from forming.
  5. Allow the caramel to boil until it reaches the hard crack stage (150°c/310°F).
  6. Carefully dip the apples into the hot candy mixture and place on the baking paper to set and cool for approximately an hour before serving.

(via thepumpkinqueenn)

thepumpkinqueenn:

Witches Brew

Ingredients:

2 ¼ ounces Bacardi Light

2 ¼ ounces Meyers rum

1 ¼ ounces Bacardi 151 

2 ½ ounces pineapple juice

2 ½ ounces orange juice

1 ¼ ounces sour mix

1 ¼ ounces grenadine

Directions:

Fill glass completely with ice and all ingredients. Stir the drink until all the ingredients are combined (it should be a pinkish-red color). Throw in a handful of gummi worms and the appropriate amount of silly straws needed.

Timestamp: 1410167134

thepumpkinqueenn:

Witches Brew

Ingredients:

2 ¼ ounces Bacardi Light

2 ¼ ounces Meyers rum

1 ¼ ounces Bacardi 151 

2 ½ ounces pineapple juice

2 ½ ounces orange juice

1 ¼ ounces sour mix

1 ¼ ounces grenadine

Directions:

Fill glass completely with ice and all ingredients. Stir the drink until all the ingredients are combined (it should be a pinkish-red color). Throw in a handful of gummi worms and the appropriate amount of silly straws needed.

thepumpkinqueenn:

Gooey Monster Cookies 

Ingredients

  • 1 White Cake Mix Box
  • 1/2 cup butter softened
  • 1/2 tsp. vanilla
  • 1 8 oz. Cream Cheese Bar softened
  • 1 egg
  • Powdered Sugar
  • Food Coloring
  • Candy Eyeballs

Instructions

  1. Beat butter, vanilla, egg and cream cheese until fluffy.
  2. Mix in cake mix. Divide batter into bowls for the amount of colors you want.
  3. Add food coloring to each individual bowl and mix until all combined.
  4. Chill for 30 minutes.
  5. Roll into balls and dip in a bowl of powdered sugar.
  6. Place on greased cookie sheet and pat down a bit.
  7. Bake at 350 for 10-12 minutes
  8. Add candy eyeballs while cookies are still warm. ENJOY!

MORE INFO HERE

Timestamp: 1410167094

thepumpkinqueenn:

Gooey Monster Cookies 

Ingredients

  • 1 White Cake Mix Box
  • 1/2 cup butter softened
  • 1/2 tsp. vanilla
  • 1 8 oz. Cream Cheese Bar softened
  • 1 egg
  • Powdered Sugar
  • Food Coloring
  • Candy Eyeballs

Instructions

  1. Beat butter, vanilla, egg and cream cheese until fluffy.
  2. Mix in cake mix. Divide batter into bowls for the amount of colors you want.
  3. Add food coloring to each individual bowl and mix until all combined.
  4. Chill for 30 minutes.
  5. Roll into balls and dip in a bowl of powdered sugar.
  6. Place on greased cookie sheet and pat down a bit.
  7. Bake at 350 for 10-12 minutes
  8. Add candy eyeballs while cookies are still warm. ENJOY!

MORE INFO HERE

thepumpkinqueenn:

Cinnamon Pumpkin Spice Kiss Blossoms

1/2 cup butter, softened

1 1/2 cups granulated sugar

1 teaspoon pure vanilla extract

2 large eggs

2 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1-3 tablespoons milk, if dough is crumbly

1 package Hershey’s Pumpkin Spice Kisses

1/2 cup granulated sugar, for rolling cookies in

Preheat oven to 375°F. Line a baking sheet with parchment paper. 

Unwrap pumpkin spice Kisses and place them in a small bowl in the freezer until ready to use. Place 1/2 cup granulated sugar in a bowl for rolling cookies in; set aside.

In a large bowl, cream together the butter and sugar until smooth. Add vanilla and eggs and beat until light and fluffy.

In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ginger. Gradually add in small batches to the butter mixture, mixing until just combined. If dough is crumbly and not coming together, add 1 tablespoon of milk at a time until dough forms.

Scoop dough into 1 tablespoon-sized balls, roll in sugar, and place on baking sheet. Bake for 7-8 minutes, or until done.

Remove from oven, flatten just slightly with the back of a spatula (if you want them less pillow-y) and allow to cool three minutes. Gently push a frozen pumpkin spice kiss into the center. The Kisses will get shiny and start to melt after a few minutes… at this point I popped in the whole baking sheet in the fridge until the chocolate set to keep that traditional-looking blossom cookies or you can let the Kisses melt and swirl the melted chocolate with a toothpick for a pretty marbled effect. 

MORE INFO

Timestamp: 1410167064

thepumpkinqueenn:

Cinnamon Pumpkin Spice Kiss Blossoms

1/2 cup butter, softened

1 1/2 cups granulated sugar

1 teaspoon pure vanilla extract

2 large eggs

2 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1-3 tablespoons milk, if dough is crumbly

1 package Hershey’s Pumpkin Spice Kisses

1/2 cup granulated sugar, for rolling cookies in

Preheat oven to 375°F. Line a baking sheet with parchment paper. 

Unwrap pumpkin spice Kisses and place them in a small bowl in the freezer until ready to use. Place 1/2 cup granulated sugar in a bowl for rolling cookies in; set aside.

In a large bowl, cream together the butter and sugar until smooth. Add vanilla and eggs and beat until light and fluffy.

In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ginger. Gradually add in small batches to the butter mixture, mixing until just combined. If dough is crumbly and not coming together, add 1 tablespoon of milk at a time until dough forms.

Scoop dough into 1 tablespoon-sized balls, roll in sugar, and place on baking sheet. Bake for 7-8 minutes, or until done.

Remove from oven, flatten just slightly with the back of a spatula (if you want them less pillow-y) and allow to cool three minutes. Gently push a frozen pumpkin spice kiss into the center. The Kisses will get shiny and start to melt after a few minutes… at this point I popped in the whole baking sheet in the fridge until the chocolate set to keep that traditional-looking blossom cookies or you can let the Kisses melt and swirl the melted chocolate with a toothpick for a pretty marbled effect. 

MORE INFO

Halloween candy corn cake - beautifully decorated with candy corn, even the cake layers are candy corn colors!

The fun thing with decorating with candy corns is that because of its shape and color, you can create fun patterns with it.

Here I made a pattern of flowers. Big ones and small ones. It’s not really a spooky, creepy kind of cake but a girly, girly kind of Halloween cake. It’s just my kind of cake :)

And there is a nice surprise for the inside of the cake too. For the cake itself, I was inspired with the colors of the candy corn. I used the yellow cake recipe and divided the batter into 3 equal parts. I colored one part orange, one part yellow and one part uncolored. I used 6” round pans for this cake.

For the centers of the flowers, I used black fondant. I also used it for the ruffle border around the cake. For the ruffles I used wood dowels to help create the waves. 

See more Here

Timestamp: 1409862707

Halloween candy corn cake - beautifully decorated with candy corn, even the cake layers are candy corn colors!

The fun thing with decorating with candy corns is that because of its shape and color, you can create fun patterns with it.

Here I made a pattern of flowers. Big ones and small ones. It’s not really a spooky, creepy kind of cake but a girly, girly kind of Halloween cake. It’s just my kind of cake :)

And there is a nice surprise for the inside of the cake too. For the cake itself, I was inspired with the colors of the candy corn. I used the yellow cake recipe and divided the batter into 3 equal parts. I colored one part orange, one part yellow and one part uncolored. I used 6” round pans for this cake.

For the centers of the flowers, I used black fondant. I also used it for the ruffle border around the cake. For the ruffles I used wood dowels to help create the waves. 

See more Here

                        No-Bake Spiderweb Cheesecake

Innocents are snared easily by a ganache spiderweb. Spun by a gumdrop spider with limber licorice-string legs, the web is draped over a dangerously addictive and creamy no-bake cheesecake. Candy spiders make a creepy garnish.

                                              Serves 14

INGREDIENTS

FOR THE CRUST

  1. Vegetable oil, cooking spray
  2. 18 ounces chocolate wafers (about 90), finely ground (4 1/2 cups)
  3. 1/4 cup plus 2 tablespoons sugar
  4. 6 ounces (1 1/2 sticks) unsalted butter, melted
  5. 1 teaspoon coarse salt

FOR THE GANACHE

  1. 4 ounces bittersweet chocolate (preferably 61 percent), finely chopped
  2. 1/2 cup heavy cream

FOR THE FILLING

  1. 32 ounces cream cheese, softened
  2. 1 1/2 cups sugar
  3. 1/4 teaspoon coarse salt
  4. 3 tablespoons fresh lemon juice
  5. 1 1/2 cups heavy cream, cold
  6. Candy Spiders, optional

DIRECTIONS

  1. Make the crust: Coat a 10-inch springform pan with cooking spray. Mix wafers, sugar, butter, and salt in a medium bowl. Pat mixture into pan, pressing firmly into bottom and all the way up sides. Cover, and refrigerate until ready to fill.
  2. Make the ganache: Place chocolate in a food processor. Bring cream to a simmer in a small saucepan, then pour over chocolate. When chocolate begins to melt, process until smooth. Reserve 2 tablespoons ganache for decorating, and spread the remainder evenly on bottom and all the way up sides of crust. Cover, and refrigerate until ready to fill.
  3. Make the filling: Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and slowly add sugar and salt. Raise speed to medium-high, and beat until very fluffy, about 3 minutes. Beat in lemon juice.
  4. Whisk cream until medium-stiff peaks form. Whisk 1/4 of the whipped cream into cream cheese mixture, then fold in remaining whipped cream. Pour filling into crust, and spread evenly. Gently tap bottom of pan on counter to release air bubbles.
  5. Transfer reserved ganache to a pastry bag fitted with a 1/4-inch round tip. Starting in the center of the cheesecake, pipe a spiral, spacing lines about 1/2 inch apart. Pull the tip of a paring knife in a gently curved line from the center of the spiral to outer edge. Wipe knife clean, and repeat every inch or so to form a web.
  6. Cover, and freeze for at least 1 hour or overnight. Unmold cheesecake, garnish with candy spiders if desired, and serve immediately.

(Source: marthastewart.com)

Timestamp: 1409862115

                        No-Bake Spiderweb Cheesecake

Innocents are snared easily by a ganache spiderweb. Spun by a gumdrop spider with limber licorice-string legs, the web is draped over a dangerously addictive and creamy no-bake cheesecake. Candy spiders make a creepy garnish.

                                              Serves 14

INGREDIENTS

FOR THE CRUST

  1. Vegetable oil, cooking spray
  2. 18 ounces chocolate wafers (about 90), finely ground (4 1/2 cups)
  3. 1/4 cup plus 2 tablespoons sugar
  4. 6 ounces (1 1/2 sticks) unsalted butter, melted
  5. 1 teaspoon coarse salt

FOR THE GANACHE

  1. 4 ounces bittersweet chocolate (preferably 61 percent), finely chopped
  2. 1/2 cup heavy cream

FOR THE FILLING

  1. 32 ounces cream cheese, softened
  2. 1 1/2 cups sugar
  3. 1/4 teaspoon coarse salt
  4. 3 tablespoons fresh lemon juice
  5. 1 1/2 cups heavy cream, cold
  6. Candy Spiders, optional

DIRECTIONS

  1. Make the crust: Coat a 10-inch springform pan with cooking spray. Mix wafers, sugar, butter, and salt in a medium bowl. Pat mixture into pan, pressing firmly into bottom and all the way up sides. Cover, and refrigerate until ready to fill.
  2. Make the ganache: Place chocolate in a food processor. Bring cream to a simmer in a small saucepan, then pour over chocolate. When chocolate begins to melt, process until smooth. Reserve 2 tablespoons ganache for decorating, and spread the remainder evenly on bottom and all the way up sides of crust. Cover, and refrigerate until ready to fill.
  3. Make the filling: Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and slowly add sugar and salt. Raise speed to medium-high, and beat until very fluffy, about 3 minutes. Beat in lemon juice.
  4. Whisk cream until medium-stiff peaks form. Whisk 1/4 of the whipped cream into cream cheese mixture, then fold in remaining whipped cream. Pour filling into crust, and spread evenly. Gently tap bottom of pan on counter to release air bubbles.
  5. Transfer reserved ganache to a pastry bag fitted with a 1/4-inch round tip. Starting in the center of the cheesecake, pipe a spiral, spacing lines about 1/2 inch apart. Pull the tip of a paring knife in a gently curved line from the center of the spiral to outer edge. Wipe knife clean, and repeat every inch or so to form a web.
  6. Cover, and freeze for at least 1 hour or overnight. Unmold cheesecake, garnish with candy spiders if desired, and serve immediately.

(Source: marthastewart.com)