••••HAPPY HALLOWEEN 2017🎃👻🤖💀👹☠️👿👾!!••••

(Source: Pinterest & Twitter.com & google+ photos & pixabay.com)

••••HAPPY HALLOWEEN 2017!! ENJOY🎃

🎃👹👿👻🎃👹👿👻🎃👹👿👻🎃👹👿👻

••••MONSTER MASH HALLOWEEN BROWNIES🍫🎃🍚🍮🍳🥜🧀🍶🥛!!••••

(Source: buythiscookthat.com recipe & photos)

••••MONSTER MASH HALLOWEEN 

••••BROWNIES!!

Buy This Cook That

🤢🍫😈🤢🍫😈🤢🍫😈🤢🍫😈🤢🍫😈🤢🍫😈🤢🍫😈

Scary-Cute Monster Mash Halloween Brownies

This recipe for Monster Mash Halloween Brownies has a few tricks and a lot of treats.

Trick  – We used a store-bought super fudgy brownie mix. Feel free to make your own homemade brownies. (Check out our OMG Fudgy Brownie recipe.) 

We added a couple of things to our brownie batter to make it extra special. No worries, no toads or eyes of newt or anything like that. Just an extra dose of chocolate covered peanut butter cups. Just mash them right into the brownie batter before baking.

 

 

Trick – To get your brownies out of the pan with no sticking, spray your baking sheet first. Then, line it with parchment paper. Spray the parchment paper with more butter flavored non stick spray. When the brownies are done, let them cool in the pan for about 15 minutes. Then, grasping the edges of the parchment paper, carefully lift and transfer the brownies to a wire rack.

POOF. Witchcraft.

Treat – Once the Halloween brownies have cooled completely, let the fun begin. Get crazy and creative. You are only limited by your imagination. Well, your imagination and the selection of Halloween Sprinklesand body parts at your grocery store. Load these brownies up with all the treats.

Don’t hold back.

  

Serves 16

Monster Mash Halloween Brownies

---

Buy This Cook That

Buy This:

For the Brownies
• 1 family size fudgy brownie mix (we used Duncan Hines)
• 3 eggs
• 1/2 cup oil
• 1/4 cup water
• 10 - 12 Reese's peanut butter cups
For the Frosting
• 1 cup butter, room temperature
• 4 oz cream cheese, room temperature
• 4 cups powdered sugar
• 5 - 6 TB milk or heavy cream
• 1/2 tsp vanilla
• Purple & Green Wilton Gel Icing Color
• Halloween sprinkles
• Eyeball candy

Cook That:

For the Brownies

Preheat oven to temperature on brownie package.

Spray an 8x12 pan with butter flavored non stick spray. Line the pan with parchment paper, and spray the parchment lightly.

In a bowl, stir together the brownie mix, eggs, oil, and water until just combined. Spread the brownie batter evenly into the bottom of the prepared baking dish. Press the peanut butter cups into the brownie mixture.

Bake according to package directions. Cool brownies in the pan for 15 minutes. Carefully grasp the parchment paper and transfer the brownies to a wire rack to cool completely.

For the Frosting

Place the powdered sugar in a large bowl. With a hand mixer, beat the sugar on low for a minute to break up the lumps. Add the butter and cream cheese, and beat on low to medium low until the mixture is crumbly.

Gradually add the vanilla and milk, beating the frosting until desired consistency.

Divide the frosting into two smaller bowls. Tint the bowls with gel icing color to desired shade. Stir well to blend.

Frost the brownies with a generous amount of icing, alternating colors. Using a wooden skewer or knife, create a swirl pattern in the frosting.

Top with desired sprinkles and candy.

Cut into squares and enjoy.

https://buythiscookthat.com/monster-mash-halloween-brownies/

••••CANDY CORN JELLO🎃🍮🎂🍦🍰🍊🍋!!••••

(Source: burlapandblue.com recipe & photos & LovelyJennyJenn video)

••••CANDY CORN JELLO!!  AMAZING!!

Candy Corn Jello

🍊🍋🍊🍋🍊🍋🍊🍋🍊🍋🍊🍋🍊🍋🍊🍋

••••ENJOY THE VIDEO!!

Ingredients

1. 1 Box Lemon (Yellow) Gelatin
2. 1 Box Orange Gelatin
3. Whipped Cream
4. Sprinkles and Candy Corn to Garnish
5. 
   
6. 
   
7. 
   

Instructions

1. Prepare your lemon jello per package instructions. Fill containers halfway, let set in the refrigerator.
2. Prepare your orange jello, fill containers to the top. Let set.
3. Garnish with whipped cream, sprinkles and candy corn (if desired).

••••MUMMY BRIE🧀🥘🥐🎃🍳🥛🍛!!••••

(Source: delish.com recipe & photos & video & Ethan Calabrese)

•••••MUMMY BRIE!!  WOW!!

TOTAL TIME: 0:35

PREP: 0:15

LEVEL: EASY

SERVES: 4

🎃🧀🎃🧀🎃🧀🎃🧀🎃🧀🎃🧀🎃🧀🎃

INGREDIENTS

• 1 Sheet puff pastry, thawed
• 1 round brie
• 1 large egg
• 1 tbsp. milk
• 2 mini pepperoni
• 2 sliced black olives
• ••••ENJOY THE VIDEO!!
  
  

DIRECTIONS

1. Preheat oven to 400°. On a floured work surface, unroll puff pastry and cut into 1” strips. Wrap strips around brie like a mummy.
2. Whisk together egg and milk and brush over pastry. Transfer brie to a parchment-lined baking sheet.
3. Bake until brie is warmed through and gooey and puff pastry is deeply golden, 20 minutes.
4. For eyes, place two mini pepperonis into two sliced olives. Serve with crackers.
5. 
   
   

••••NO BAKE PEANUT BUTTER PUMPKIN BITES🥜🥛🎃🍫🍚🍮!!••••

(Source: notquitesusie.com recipe & photos & by Shell)

••••NO BAKE PEANUT BUTTER PUMPKIN

••••BITES!!

No Bake Peanut Butter Pumpkin Bites

Serves: 30

 

Ingredients

• ¾ Cup Butter, Softened
• 1 Cup Creamy Peanut Butter
• 4 Cups Powdered Sugar
• Orange Gel Food Coloring
• Mini Chocolate Chips
• 
  🎃🍫🎃🍫🎃🍫🎃🍫🎃🍫🎃🍫🎃🍫🎃🍫

Instructions

1. Cream Butter and peanut butter together until smooth.
2. Slowly add in powdered sugar ½ cup at a time. Mix until well combined and the dough is no longer sticky.
3. Add food coloring in, a little bit a time, until you reach the desired color. Mix until color is uniform.
4. Refrigerate for 10 minutes.
5. Using your hands, roll dough into 1-inch balls and place them on a cookie sheet lined with parchment paper.
6. Using a toothpick, gently press into the sides, adding 4-5 indentations per ball.
7. Gently place your mini chocolate chip onto the top or your ball, pointed side up.
8. Refrigerate for an additional 15 minutes or until ready to serve.
9. Refrigerate leftovers in an airtight container.

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••••HALLOWEEN EYEBALL PUNCH🍇🍚🍋🍊🥃🍓🎃!!••••

(Source: oliviascusine.com recipe & photos)

••••HALLOWEEN EYEBALL PUNCH!!

HALLOWEEN EYEBALL PUNCH

 

 

Author: Olivia's Cuisine

Recipe type: cocktail/drink

Serves: 3

INGREDIENTS

• 18 lychees (canned)
• 18 fresh blueberries
• ½ cup concentrate black currant juice (unsweetened)
• ½ cup syrup from lychee can
• 4 cups lemon lime seltzer (or Sprite if you want it to be sweeter)
• 3oz light rum (optional)
• 1.5oz Grand Marnier (optional)
• 
  
• 🍇🍊🍇🍊🍇🍊🍇🍊🍇
• INSTRUCTIONS
  1. Stick the blueberries inside the lychees cavities and bring them to the freezer for 1 hour.
  2. In a bowl or pitcher, stir together the black currant juice, the syrup, the rum and the Grand Marnier (if using). Add the "eyeballs" and the seltzer and stir lightly.
  3. Serve in Highball glasses.
  4. 
  5. 
     

••••MINI CHOCOLATE CHIP PUMPKIN BUNDT CAKES🎃🎂🍰🍳🍚🍨🍫!!••••

(Source: imperial sugar.com & damn delicious.com & shared sugarflies.com & Chung-Ah Rhee & countryliving.com)

••••MINI CHOCOLATE CHIP PUMPKIN BUNDT

••••CAKES!!

Mini Chocolate Chip Pumpkin Bundt Cakes with Cinnamon Glaze

🎃🍫🎃🍫😊🍫🎃🍫🎃🍫🎃🍫🎃🍫🎃

Prep time :

0:15

Bake/Cook time :

0:15 to 0:20

Yield :

6 mini bundt cakes 

INGREDIENTS

• 1 1/2 cups all-purpose flour*
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup Greek yogurt
• 3/4 cup canned pumpkin puree
• 2/3 cup  Imperial Sugar Light Brown Sugar 
• 1/4 cup (1/2 stick) unsalted butter, melted
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/4 cup mini chocolate chips

Glaze

• 2/3 cup  Imperial Sugar Confectioners Powdered Sugar
• 2 teaspoons milk
• 1/4 teaspoon cinnamon

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

1. Preheat oven to 350°F. Lightly coat a mini bundt pan with nonstick spray.
2. In a large bowl, combine flour, pumpkin pie spice, baking powder, baking soda and salt.
3. In a large glass measuring cup or another bowl, whisk together Greek yogurt, pumpkin puree, brown sugar, butter, eggs and vanilla.
4. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add mini chocolate chips and gently toss to combine. Scoop batter evenly into bundt pan.
5. Place into oven and bake for 15-20 minutes, or until a tester inserted in center comes out clean.
6. Remove from oven and let cool for 15 minutes before inverting cake onto a wire rack.
7. To make glaze, combine powdered sugar, milk and cinnamon. Whisk until smooth. If glaze is too thin, add more powdered sugar as needed.
8. Drizzle glaze evenly over top of cakes, allowing to drip down sides. Allow glaze to set before serving.

IMPERIAL SUGAR INSIGHT

Recipe developed for Imperial Sugar by Chung-Ah Rhee@damndelicious.

••••CANDY CORN KRISPIE CAKE🍰🍚🎃🎂!!••••

(Source: delightfulemade.com photos & recipe & Erin Indahl-Fink & countryliving.com)

••••CANDY CORN KRISPIE CAKE!!

🎃🍚🎃🍚🎃🍚🎃🍚🎃🍚🎃🍚🎃🍚🎃🍚

Erin Indahl-Fink

Yields 10-12

CANDY CORN KRISPIE CAKE

30 min

Prep Time 

30 min

Total Time

Ingredients

• 6 c. Krispie Rice cereal
• 5 c. mini marshmallows
• 2 large spoonfuls (about 1/2 c.) marshmallow fluff
• 3 Tbsp. butter
• 1 c. candy corn candies
• yellow and orange food coloring
• 1/2 c. each, white, orange and yellow candy melts

Instructions

1. With non-stick cooking spray, spray the inside of a bundt or tube pan. Set aside.
2. In a medium microwave safe bowl, melt one Tbsp. butter, add 1c. marshmallows to the melted butter, and stir. Melt the marshmallows for about 30 seconds on medium heat. Add 2 c. cereal to the melted marshmallows and stir well. Add the 2 large spoonfuls of the marshmallow fluff, and stir thoroughly. Lightly spray your hands with non-stick spray. Using your hands, firmly press the white cereal mixture into the bottom of the bundt pan. Add 1/2 cup of the candy corn to the top of the white cereal mixture.
3. For the second layer, melt another tablespoon of butter in a microwave safe bowl. Add two cups of marshmallows, and stir. Melt on medium power for 30-45 seconds. Stir the melted marshmallows, and add several drops of the orange food coloring. Add 2 cups of cereal and stir thoroughly. Spray hands and firmly press the orange mixture onto the top of the white mixture. Add the remaining 1/2 cup of candy corn to the top of the orange layer.
4. For the third layer, melt the last tablespoon of butter in a microwave safe bowl. Add two cups of marshmallows, and stir. Melt on medium power for 30-45 seconds. Stir the melted marshmallows, and add several drops of the yellow food coloring. Add 2 cups of cereal and stir thoroughly. Spray hands and firmly press the yellow mixture onto the top of the orange mixture. Let the pan set for a few minutes to cool. Invert the pan onto a plate, and the cake will come right out.
5. Melt each of the three candy melt colors in their own bowls. (Follow the label on the candy melts for proper melting directions.) Drizzle the cake with each of the candy melts, and let set before serving.

Cuisine: American | Recipe Type: Dessert