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| Pumpkin Cheesecake Truffle Mummies (No Bake) Via Le Creme De La Crumb |
Pumpkin Cheesecake Truffle Mummies (No Bake)
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Serves: 14
Ingredients:
1 1/2 cups gingersnap cookie crumbs
1/4 cup canned pumpkin purée
1/3 cup graham cracker crumbs
3 tablespoons powdered sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
3 ounces cream cheese, softened
1/2 cup white chocolate chips
white chocolate chips or white dipping chocolate (like CandiQuik)
red food coloring
Instructions:
In a large bowl combine gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cinnamon, salt, and cream cheese. Mix until smooth. Melt ½ cup white chocolate chips and mix into truffle mixture.
Cover and chill until dough is solid enough to roll into balls - about 1 hour in the fridge or 30 minutes in the freezer. When cold enough, roll mixture into 12-14 balls. Place a toothpick in each ball.
Melt remaining white chocolate chips or white dipping chocolate in a small bowl. Use toothpicks to dip each truffle ball into the white chocolate, being sure to coat all sides. Gently shake off excess chocolate. Place chocolate-covered truffle balls on a baking sheet or plate lined with wax paper, parchment paper, or foil. Chill for 3-5 minutes until chocolate hardens.
Drizzle more white chocolate over the truffles. Soak the end of a Q-tip in red food cloring. Dap 2 dots of food coloring to make the mummy eyes. Handle carefully so you don't wipe off the eyes. Store chilled in airtight container.
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| Candy Corn Swirl Cookies Via The Simple Sweet Life |
Yields about two dozen cookies
Ingredients:
2 sticks (226 grams) butter, softened
1 cup granulated sugar
1 large egg
1 tsp. baking powder
1 tsp. vanilla extract
2 1/2 cups all purpose flour
Food coloring in yellow and orange
Instructions:
This recipe is super easy, but keep in mind that it needs at least an hour for refrigeration. To start, cream the butter in a large bowl until it’s soft and creamy. Add the granulated sugar and mix until the sugar is completely integrated with the butter. Add the egg, baking powder, and vanilla extract. Mix until creamy and all ingredients are combined. One cup at a time, add the flour, mixing between each new addition. The dough should be pliable but not sticky once you’ve added all the flour. If the dough is still sticky, add more flour (about 1/4 cup at a time) until the dough is no longer sticky. Separate the dough into three even parts, and color one yellow, one orange, and leave the other plain. Once you’ve gotten the dough the shades of orange and yellow you want, allow all three to firm up in the refrigerator for at least 15-20 minutes.
Once the dough is firm, roll each color out to about 1/2″ thick. Stack the doughs on top of one another with orange on the bottom, yellow in the middle, and white on the top. Trim it down with a pizza cutter so the edges are a little straighter. Starting on one of the long sides, roll the dough all the way to the other side to form a log. Wrap in plastic wrap and allow the dough to set for about 40 minutes in the refrigerator. You want it to be nice and firm before you cut it.
Preheat your oven to 350* Fahrenheit and line your baking sheets with parchment paper. Remove the dough from it’s plastic wrap and cut it into 1/2″ thick cookies. Using thread to cut these cookies keeps the log of dough from getting misshapen by the pressure. To do this, simply slip a piece of thread under the log of dough, pull it up around the sides and over the top so that the ends are facing away from each other, and pull to slice through. Bake for 8-10 minutes or until the cookies are no longer shiny on top.
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| Devilish Devil's Food Cupcakes Via Ambrosia Baking |
Devilish Devil's Food Cupcakes
Makes 24 cupcakes
Ingredients:
For the Cupcakes
1 cup boiling water
3/4 cup unsweetened cocoa powder
1/2 cup whole milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups dark brown sugar, packed
3/4 cup granulated sugar
4 large eggs, at room temperature
For the Frosting
4 cups confectioner's sugar
10 tablespoons unsalted butter, at room temperature
4 tablespoons whole milk
1-2 teaspoons vanilla extract (to taste)
red food coloring (I used Wilton gel colors)
fondant, tinted black (for decoration)
Instructions:
To make the cupcakes, begin by preheating the oven to 350 degrees F, and position a rack in the middle of the oven. Line cupcake tins with paper liners.
In a bowl, whisk together the boiling water and cocoa powder until smooth. Whisk in the milk and vanilla extract. In a separate bowl, sift together the flour, baking soda, and salt.
In the bowl of a standard electric mixer, fitted with the paddle attachment, beat together the butter and both sugars until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Begin to add in the flour mixture and the cocoa mixture to the creamed butter, alternating between the dry and wet ingredients, and making sure to begin and end with the flour mixture. The batter may look slightly curdled, but don't worry, this is what you want! Mix together only until just combined.
Divide the cake batter evenly among the cupcake tins. Bake the cupcakes in the oven until a tooth pick inserted into the center of the cupcakes comes out clean, about 20-25 minutes. Set the cupcake tins on wire racks, and allow the cupcakes to cool in the tins for about five minutes, before removing them and allowing them to cool completely on the racks.
While the cupcakes are cooling, prepare the frosting. In the bowl of a standard electric mixer fitted with the paddle attachment, beat together the confectioner's sugar and butter until the mixture begins to come together. Lower the mixer speed, and add in the milk and vanilla extract. Increase the mixer speed to high, and beat the frosting until it is light and fluffy, about 5 minutes. Add enough food coloring to turn the frosting a bright shade of red.
Once the cupcakes have cooled completely, frost the cupcakes with a large round tip (used an Ateco 807 plain tip). Take the black fondant, and begin to shape small bits of it into curved devil horns, and then place the horns on top of the cupcakes. Enjoy!
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