Bake Mini-Cakes
| Prep Time: Cook Time: |
Ready In: Yields: 5 to 6 |
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INGREDIENTS:
| 2 tbsp. Butter
1/4 cup Sugar 1 Egg 1 Egg Yoke |
1/4 tsp Vanilla Extract
1/2 cup All-purpose Flour, Shifted Twice Pinch of salt 5 to 6 cans with tops and bottoms cut out and washed labels off. ( yes the type you buy say corn in) |
DIRECTIONS:
| 1. | Preheat oven to 350 degrees. Wrap foil around the bottom of each can. Spray inside of each can with non-stick spray. Place of baking sheets and set aside, |
| 2. | Melt butter set aside. Mix sugar, eggs, and egg yoke, beat until thick. Fold in vanilla. Sift flour and salt on top of mixture and fold in. Whisk 3 tbsp of batter into melted butter and then fold butter mix into remaining batter until blended. |
| 3. | Fill each can halfway. Bake 15 minutes or until springy. Let cool; flip cans over; pop out. Decorate with icing and sprinkles. |
Skinny Pumpkin Cream Cheese Bars
| Prep Time: Cook Time: 35 minutes |
Ready In: Yields: |
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INGREDIENTS:
| 1 box angel food cake mix- the 1 step kind
1 15oz can Pumpkin 3/4 Cup water |
1/2 teaspoon cinnamon
1 8 oz pkg. reduced fat cream cheese few tablespoons of water, to be mixed with cream cheese |
DIRECTIONS:
| 1. | I let the cream cheese soften on the counter for a while then I added it to my stand mixer & beat it with a couple of tablespoons of water until smooth. I just wanted it to thin out a little bit.
In a separate bowl, mix the cake mix, pumpkin, water, & cinnamon together until it is smooth & well mixed. |
| 2. | In a 9×13 pyrex dish- sprayed with PAM- add HALF of the cake –pumpkin mix. Then smooth it out with a rubber spatula. Drizzle half of the cream cheese over the top of it and take a small spatula to smooth it over the top. Add remaining cake-pumpkin mix & also the remaining cream cheese just making layers. Finally take a butter knife- stick it into the mix and go back & forth over the top of the cake making figure “8’s” – to blend it a bit. |
| 3. | Bake for 35 minutes at 375 degrees OR until a toothpick comes out clean. |
Chocolate Scotcheroos
| Prep Time: 20 minutes Cook Time: 1 hours 20 minutes |
Ready In: Yields: 24 Servings |
“It’s fun to say. They’re fun to make. And, thanks to the chocolate, butterscotch and peanut butter, they’re even more fun to eat.”
INGREDIENTS:
| 1 cup light corn syrup
1 cup sugar 1 cup peanut butter 1 cup butterscotch chips
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6 cups Kellogg’s® Cocoa Krispies® cereal
OR 6 cups Kellogg’s® Rice Krispies® cereal 1 package (6 oz., 1 cup) semi-sweet chocolate morsels |
DIRECTIONS:
| 1. | Place corn syrup and sugar into a 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside. |
| 2. | Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool. |
| Note: | Before measuring the corn syrup, coat your measuring cup with cooking spray–the syrup will pour easily out of the cup |
Broken Glass Cupcakes
| Prep Time: Cook Time: |
Ready In: Yields: |
“Broken Glass Cupcakes.”
INGREDIENTS:
| 1 Can white frosting 1 Box Red Velvet Cake Mix Sugar Glass: |
Edible Blood: 1/2 cup light corn syrup 1 tablespoon cornstarch 1/4 cup water, or more as needed 15 drops red food coloring 3 drops blue food coloring |
DIRECTIONS:
| 1. | Prepare Red Velvet Cake Mix According to box, line cupcake tins with paper cupcake liners.
Divide cake batter between lined cupcake tins. Bake according to box instructions. Let cool and frost cupcakes with white frosting. |
| 2. | Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hardball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into “shards” using a meat mallet. |
| 3. | Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.
Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of “blood” to complete the effect. |
Reece’s Peanut Butter Cup Fudge
| Prep Time: Cook Time: |
Ready In: Yields: |
“Reece’s Peanut Butter Cup Fudge.”
INGREDIENTS:
| 1 12 oz bag milk chocolate chips1 10 oz bag peanut butter chips
2 cans sweetened condensed milk
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6 Tablespoons butter(divided)Reece’s Peanut Butter Cups (20-30 pieces) |
DIRECTIONS:
| 1. | Combine milk chocolate chips, 1 can sweetened condensed milk and 4 T butter in a double boiler or metal bowl over simmering water, stir until melted and smooth. Line a greased 8 x 11.5 inch baking dish with plastic wrap. Pour fudge into baking dish. Cool until room temp, place in the refrigerator while you make make the peanut butter fudge. |
| 2. | Combine peanut butter chips, 1 can sweetened condensed milk and 2 T butter in a double boiler or metal bowl over simmering water, stir until melted and smooth. Pour onto the milk chocolate fudge layer and press Reece’s Peanut Butter Cups into the fudge. I left a small space between them for a ‘cutting line’. Let cool until room temperature. Refrigerate overnight or until set. |
| 3. | Remove from refrigerator and cut into squares(1 peanut butter cup per square) and serve. Keep refrigerated or they will get too soft. The milk chocolate doesn’t set up as solid as semi-sweet chocolate. |