Thursday, September 25, 2014

Brown Butter Snickerdoodle Doughnut Muffins with Brown Butter Buttercream Frosting

Brown Butter Snickerdoodle Doughnut Muffins with Brown Butter Buttercream Frosting

Doughnut Muffins

12 tablespoons (1.5 sticks) butter, softened
3/4 cup sugar
2 eggs
3 cups (13.5 oz) all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup milk

Preheat oven to 350 degrees F. Coat a mini-muffin tin with nonstick cooking spray. Beat the butter and sugar for 5 minutes until soft, fluffy and lighter in color. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, and salt. Stir a fourth of the dry ingredients into the batter. Then stir in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and batter is smooth, but be careful not to overmix. Fill muffin tins with 1.5 tablespoons of batter (about 3/4ths full). Bake at 350 for 14-15 minutes until a toothpick comes out clean.

Brown Butter Cinnamon Sugar Crust

12 tablespoons (1.5 sticks) butter
1 cup sugar
1 tablespoon ground cinnamon

Melt the butter until it starts to bubble and then foam. When it starts to foam, whisk constantly for 1-2 minutes until it turns brown and you see brown flecks at the bottom of the pan. Immediately remove from heat and pour into a bowl for dipping. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove from the tin and dip them on all sides into the melted butter then roll in the cinnamon sugar.

Brown Butter Buttercream Frosting

6 tablespoons butter
1 cup powdered sugar
1 tablespoon milk

Melt the butter until it starts to bubble and then foam. When it starts to foam, whisk constantly for 1-2 minutes until it turns brown and you see brown flecks at the bottom of the pan. Immediately remove from heat and pour into a mixing bowl. Let cool to room temperature. Place the butter, sugar, and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes. If necessary, add milk, one tablespoon at a time, beating for 1-2 minutes after each addition until desired consistency is reached. Pipe onto muffins.

Makes 18-20 mini muffins.

Macaron Shells for parties

Macaron Shells

90 grams aged egg whites
110 grams almond flour
200 grams powdered sugar
1 vanilla bean
25 grams white granulated sugar
1 tsp cocoa powder or powdered food coloring (optional)

Up to 5 days before making macarons, separate the egg whites, cover loosely with a paper towel, and store in the refrigerator. The night before making macarons, set them out on the counter to come to room temperature.

Place almond flour, powdered sugar, and the contents of a vanilla bean into a food processor and process until fully combined. Move to a large bowl and whisk in one teaspoon of cocoa powder for chocolate macarons, or one teaspoon of powdered food coloring for colored macarons. Leave plain for vanilla macarons. Whisk to combine, then sift and set aside.

With a mixer, whisk the egg whites on medium-high speed until foamy. Add in granulated sugar and continue whisking until the the egg whites have stiff peaks.

Add the egg whites to the flour and fold to incorporate until the mixture is just smooth, using no more than 50 strokes.

Fit a pastry bag with a large round tip, and fill with macaron batter. Pipe approximately 1-inch circles onto a baking sheet lined parchment paper.

Let the batter rest on the pan at least 30 minutes before baking, to form a strong skin to help keep the macarons from cracking in the oven.

Bake the macarons at 280 degrees F for 15-20 minutes directly in the middle of the oven. To test for doneness, gently touch the top of a macaron to make sure it’s dry. Then gently try to lift the macaron from the parchment paper. If it comes away pretty easily, they’re done. If it doesn’t come up and the top breaks away, they need to cook longer. Keep checking on them every two minutes until the bottom is dry. Once removed from the oven, allow the macarons to rest on the pan for 10 minutes to finish cooking before trying to remove. Cool completely before frosting.

Vanilla Buttercream

1/2 cup (1 stick) butter, softened
3 cups powdered sugar
2 tbsp milk
2 teaspoons Tahitian vanilla extract

Place the butter, sugar, milk and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes.

Chocolate Buttercream

1/2 cup milk chocolate chips
2/3 cup (10 tbsp) butter, softened
1/2 cup powdered sugar
1/3 cup unsweetened cocoa powder (Hershey’s Special Dark Cocoa)
1/3 cup light corn syrup
1/2 tsp vanilla extract

Melt chocolate chips in the microwave, stirring every 30 seconds until smooth. Allow to cool for 5-10 mins. Meanwhile, combine butter, sugar, cocoa and salt in a food processor and process until smooth. Scrape the bowl as needed. Add the corn syrup and vanilla and process until just combined. Add the melted chocolate and process until smooth and creamy.

halloween cupcake

Halloween cupcake…grossly awesome!

Broken Glass Cupcakes (awesome for Halloween!!!)

Ingredients:

1 Can white frosting
1 Box Red Velvet Cake Mix

Sugar Glass:
2 cups water
1 cup light corn syrup
3 1/2 cups white sugar
1/4 teaspoon cream of tartar

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:

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.
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 (hard ball), 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.
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.

source

Candy Corn Punch for halloween

Candy Corn Punch

Ingredients & Measurements:

1 4-serving pack of Lemon flavored Jello
1 cup Boiling Water
2 cups Mango Nectar
3 1/2 cups Orange Soda
1 cup Whipped Topping
2 tbsp Honey
Candy Corn Candies

Instructions:

Combine the gelatin and boiling water in a large bowl. Stir until gelatin is completely dissolved.
Stir in mango nectar.
Pour mixture into a tall clear 2-quart pitcher.
Cover and chill for 2 hours or until thickened, but not set.
Gently pour orange carbonated beverage over gelatin layer in pitcher. *Tip: hold a wooden spoon above the gelatin layer and pour the carbonated beverage over the back of the spoon to help keep this layer above the layer of gelatin.
Combine whipped topping and honey in a large bowl.
Beat with an electric mixer or large whisk just until white peaks form or the tips stand straight.
Spoon over mixtures in pitcher.
Add candy corn on top, serve and enjoy.

Wednesday, September 10, 2014

halloween coming

Free printable fabulous Halloween party invitation that you can type in all your party details! Fun envelope liner too!

enjoy

SPOOKY BONES

You Will Need:

small pretzel sticks
mini marshmallows
white melting chocolate

Directions:

Secure two mini marshmallows on either end of a mini pretzel stick by pushing them on as far as you can.
Dip into white melted chocolate.
Use a fork to take pretzel out of melted chocolate and carefully tap off extra
Let dry on wax paper or foil until set
enjoy

creepy nails

Make your own nail polish style for halloween and such parties or holidays, black and white will look just awsome on you

this is the tutorial and enjoy girls

DIY Mini Apothecary Jar Necklaces

Hi guys! Are you excited? Halloween is this week! I am looking forward to the holiday! We don’t have trick or treaters in our neighborhood, so Daryl and I don’t do candy. But we do carve pumpkins and do a mini marathon of Tim Burton films. He is one of my favorite directors! Today I am going to show you how to make these fun mini apothecary bottle necklaces. These are really easy and so fun to wear!

Here’s What You Need:

*Mini Bottles- I bought mine at Michaels

*Glitter

*Decoupage Medium or Clear Top Coat

*Lazertran Transfer Paper

*Mini Screw Eyes

*Chain

*Printable- From The Graphics Fairy

for more Instructions here : source

Jack Skellington Halloween String Garland

All you need :

White cotton string

Black felt

Water balloons

Liquid fabric starch

Regular paper or cardstock

Scissors

How To Make It

1) Blow up your water balloons so they are about 4 inches wide and tie off the ends.
2) Cut the white cotton string into long lengths, about 5 feet long. You can always cut more.

3) Print the template then cut out the eyes, nose, and mouth and trace them onto the black felt. Cut out the pieces. You will need a pair of eyes, a nose, and a mouth for each Jack Skellington string ball you wish to make.
4 ) Pour liquid starch into a bowl. Place your balloon into the bowl. Dip the ends of your 5 foot white string into the bowl and wrap the string around your balloon, soaking the string in the starch before you wrap. Add more lengths of white string. Once the balloon resembles a very messy spider web, hang the balloon up to dry. Place paper towels or craft paper under the balloons as they will drip.
5) Cut a piece of string about a foot long and tie one end to the end of the balloon. (You will use this string to hang your balloon so it can dry).
6 ) Repeat this process with each Jack Skellington String Ball you wish to add to your garland.
7) Once all the string balls are dry, pop the balloons and pull them out through a gap in the string. Glue on a pair of eyes, a mouth, and a nose to each string ball. Tie them to a long ribbon, yarn, or string garland, evenly spacing them. Cut off extra string after you have tied them into place.

source

Green Candy Coated Popcorn

"Zombie Boogers" Green Candy Coated Popcorn

Recipe Difficulty: Easy
Serves: 8-10
Time: 1 1/2 hours

16-20 cups of popped popcorn

Mixture:
1/2 cup butter
1 cup granulated sugar
1/4 cup corn syrup
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 teaspoon green food coloring
1 teaspoon baking soda
(Depending on how coated you would like the popcorn, I recommend making a double batch of the mixture to achieve the same look of the popcorn as in the photo.)

Preheat oven to 250 degrees F (95 degrees C).

Place your popcorn in two large shallow baking dishes.

In a medium saucepan over medium heat, melt buter. Stir in sugar, corn syrup, and salt. Bring to boil while stirring consistently. Boil without stirring for 4 minutes. Remove from heat and stir in vanilla and green food coloring until the mixture is evenly colored and combined. Stir in baking soda. Mixture will double. Pour the mixture over the popcorn and stir to combine and evenly coat.

Place the popcorn in the oven. Stir the popcorn every 15 minutes for 1 hour. Remove from the oven. Let cool for about 5 minutes and then break into pieces. Be careful popcorn will still be hot.

(Editor's Update: I've had several comments and emails from readers saying that they had to adjust or tweak the recipe. I've updated the recipe slightly due to these suggestions. Also, please note that I cook at altitude (above 5,200 feet). Depending on your location, you may need to adjust the recipe slightly to achieve the same serving size.)

source

Creepy Crawly Clutch

Fran from Fall for DIY created this amazing and spooky clutch. Seasonal and way more stylish than your average candy bag.

Materials: 1/2 meter clear PVC plastic, soap, plastic creepy crawlies or other gruesome props, strong waterproof glue, and velcro.

1. Cut out 4 rectangles of clear PVC, two with the dimensions 20cm X 35cm and the other two larger at 35cm X 35cm.

2. Glue three sides of both rectangles together leaving one of the shorter edges open to create two pouches. Make sure there are no small gaps along the sides. Run your finger along the glued edges to evenly spread and secure in place.

3. Pour the soap in the pouches, (take care not to get soap on the opening.) The clutch shown used 1 1/2” bottles of soap. Fill with your critters and seal the top securely with glue.

4. You should now have two sacks of pretty gruesome looking stuff. Take your smaller bag and spread glue along the two shorter edges and one of the longer sides.

5. Press the glued sides onto the larger piece to create the clutch bag.

6. Fold the extra section from the larger pouch over the smaller pouch and glue the velco on the keep secure.

That’s it! Fill it with candy or other Halloween treats (or tricks) for a super scary clutch that’s perfect for the party.

source

halloween gifts

This is a super easy way to spookily bag your candy: in a vinyl glove. Add a spider ring, too. enjoy making it with kids for a super halloween
happy holiday for all

source

Monday, September 8, 2014

Witches Brew

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.

diy Pumpkins

Holy pumpkin! These things practically make themselves. They are super simple, as long as you have the supplies.

Supplies

pumpkin carving kit with drill and saws
fangs
map pins (or something for eyes)
Martha's hole cutting guide
mini pumpkins
butter knife (not shown)

more instructions here : source

Spider Infested Chocolate Chip Cookies

Ingredients:

12 tablespoons unsalted butter
1 cup packed brown sugar
1/2 cup granulated sugar (white sugar)
1 large egg
1 egg yolk
2 teaspoons pure vanilla extract
2 1/8 cup all purpose flour (unbleached is best)
1/2 teaspoon salt
1/2 teaspoon baking soda
12 ounces semi-sweet or bittersweet chocolate chips, divided
(2 ounces for spiders, 10 ounces for in and on top of the cookies)

NOTE: I used Kroger's Private Selection and Ghiradeli Chocolate Chips (I didn't have an entire bag of either,) both of which are larger than standard size chocolate chips. They worked perfectly for this project.

Supplies:

electric mixer
baking sheets lined with parchment paper
optional: #16 ice cream scoop
squeezeit mold painter bottles, or a disposable pastry bag or zip top bag

for the Instructions here :
source

DIY Turkey Pinecone Place Cards

Setting the table is one of my favorite things to do on Thanksgiving. Where your nearest and dearest gather around the dinner table, so does your table setting A game. That means your finest dinnerware and silverware, a stunning fall-inspired floral centerpiece and of course, homemade place cards! These adorable turkey pinecone place cards are so incredibly simple to make with pinecones aplenty during this time of year!

You’ll need:

pinecones
2-3″ feathers (Pheasant, Guinea, or Partridge)
blank business cards
rubber stamp & stamp pad (optional)
scissors
hot glue gun
pen

DIY Trick

You’ll need:

a papier mâché ball box
floral crepe paper
dresden trim (I used green stars, zig zag orange trim, and gold scallop borders)
floral wire (thick and thin)
bark covered wire
sharp scissors
tacky glue
a small flat paint brush
wire cutters

how to do it?

Start by applying a thin layer of tacky glue over the surface of the papier mâché ball. Take a piece of crepe paper and cover one half of the ball.

Lightly stretch the paper over the edge of the ball. This will prevent the top and bottom from pleating too much. Gently pull in the areas where there are air bubbles or wrinkles.

You will have to work the paper and the half sphere around in your hands, gently shaping it onto the glue and holding the paper in place until it holds. Repeat on the other half and allow both sides to dry completely

Using a small pair of sharp scissors, neatly trim the edges. Use a sharp tool to pierce a small hole through the center of the top half

Peel away an inch of the bark from the floral wire and trim. Pierce it through a dresden medallion.

Push the wire through the hole, bend, and tape it to the inside of the ball. And fill the ball with your favorite treats . . . or tricks!

Glue on a strip of trim or ribbon to hide the seam

Find a pattern for a pumpkin leaf online, print it out and cut it to create a template. Dip the end of the thick floral wire into tacky glue and place it along the middle of the leaf.
Fold the leaf in half and open it again so the middle vein shows. Wrap the rest of the wire around the end of the paint brush.

Do the same with the thin wire to create vines. Wrap the leaves and vines around the pumpkin stem. You can add a dab of glue to hold the leaves in place.

Viola, your pumpkins are finished!

source

Halloween Pumpkin Punch

Ingredients:
750 ml bottle of spiced rum
1 cup orange juice
1 cup lemon juice
1 cup spiced syrup
1/2 cup pumpkin puree
2 1/2 cups sparkling water
cinnamon sticks for garnish
dry ice
large pumpkin or punchbowl

source

Pumpkin Owls

MATERIALS

Pen
Drill with 5/8-inch bit or large hole cutter
String Lights
Toothpicks
Rubber Bands
Tall Glass
Electrical Tape
Wood Gouge or Linoleum Cutter
Serrated Knife

source

halloween cupcakes

ingredients:
4 ounces cream cheese, softened
1 package 2-layer-size white cake mix
1 cup milk
1/2 cup vegetable oil
4 eggs
1 cup finely chopped white baking chocolate with cocoa butter or miniature white baking pieces

Directions:

Preheat oven to 350 degrees F. Line sixteen 2 1/2-inch and twelve 1 3/4-inch muffin cups with white paper bake cups. In a large mixing bowl beat cream cheese with an electric mixer until fluffy. Add cake mix, milk, oil, and eggs. Beat on medium speed for 2 minutes, scraping sides of bowl occasionally. Stir in white chocolate. Spoon batter into prepared muffin cups, filling each about three-fourths full. Bake about 20 minutes for 2 1/2-inch cupcakes, about 14 minutes for 1 3/4-inch cupcakes, or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

source

PUMPKIN DECORATING IDEAS

Can you believe Halloween is right around the corner? If you are anything like me, you want to start getting ready early so you can be prepared for its anticipated arrival! There are so many creative pumpkin decorating ideas, you can really get creative with your pumpkins.

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