LITTLE TURKEY CUPCAKES
These little treats will be gobbled up as soon as they land on the dessert table
Ingredients
-
- Cupcake
- Chocolate frosting
- Vanilla wafers
- 6 to 10 candy corn pieces
- Black decorators’ gel
- Red fruit leather
- Directions:
- (Prepare and bake cupcakes, allow adequate time for cupcakes to cool)
1. Frost the cupcake, then press in a cookie head and 2 cookie wings.
2. Press in a row or two of candy corn tail feathers. Add two dots of black decorators’ gel for eyes.
3. For a beak, cut the white tip from a piece of candy corn and press it in place
4. To make the wattle, cut a 1-inch square of fruit leather. Roll it into a tube and stick it in place over the beak.
2. Press in a row or two of candy corn tail feathers. Add two dots of black decorators’ gel for eyes.
3. For a beak, cut the white tip from a piece of candy corn and press it in place
4. To make the wattle, cut a 1-inch square of fruit leather. Roll it into a tube and stick it in place over the beak.
PILGRIM HAT COOKIES
Still have a stash of Reeses’ peanut butter cups left over from trick or treating?
This recipe offers a cute and fun idea to put your halloween candy to use
This recipe offers a cute and fun idea to put your halloween candy to use
Ingredients:
- 1 cup vanilla frosting
- 7 drops yellow food coloring
- 32 mini peanut butter cups
- 1 package fudge striped cookies
- 32 pieces of mini chiclets gum
Directions:
- In a small shallow bowl, combine frosting and food coloring. Remove paper liners from peanut butter cups.
- Holding the bottom of a peanut butter cup, dip top of cup in yellow frosting. Position over center hole on the bottom of cookie, forming the hatband and crown. Add a buckle of Chiclets gum. Repeat with remaining cups and cookies.
-
OREO TRUFFLES
Ingredients:
- 1 package oreo cookies
- 1 package (8 oz) cream cheese
- 8 oz sweet baking chocolate
- 8 oz white chocolate
Directions:
- Crush oreo cookies to fine crumbs (food processor can be used or oreos can be crushed in a resealable bag with a rolling pin)
- In a large bowl, add crushed cookies and cream cheese together. Mix until well blended.
- Roll cookie mixture into 42 balls, about 1″ in diameter.
- Refrigerate cookie balls for 45 minutes.
- Line two cookie sheets with wax paper. In double-boiler or microwave, melt chocolate. Dip balls and coat thoroughly. Place on wax paper lined cookie sheet. Alternating between white and semisweet chocolate.
- Sprinkle the tops of the truffles with cookie crumbs, sprinkles, nuts, or mini chocolate chips.
- White chocolate or semisweet chocolate can also be drizzled over balls.
- Store in airtight container, in refrigerator. Bon Appetit!
