Nov 092010
 

Pictures

Cake Mix Ingredients

Cake Mix Ingredients

Pouring in Cake MIx

Pouring in Cake MIx

Adding Egg Whites

Adding Egg Whites

Adding Water

Adding Water

Adding Oil

Adding Oil

Adding Red Food Coloring

Adding Red Food Coloring

Mixing

Mixing

All Red and Pretty

All Red and Pretty

Red Cake Batter

Red Cake Batter

Cupcakes in Oven

Cupcakes in Oven

Cupcakes out of Oven

Cupcakes out of Oven

Spider/UFO Bowl of Batter

Spider/UFO Bowl of Batter

Amara Licking the Spatula

Amara Licking the Spatula

Batter Faced Girl Cleaning the Mixer

Batter Faced Girl Cleaning the Mixer

Alien Ingedients

Alien Ingedients

Frosted

Frosted

Added the Chow Mein Noodles

Added the Chow Mein Noodles

Coloring the Frosting

Coloring the Frosting

Mixing Up the Frosting

Mixing Up the Frosting

Heated and Ready

Heated and Ready

Pretzels and Mini Marshmallows

Pretzels and Mini Marshmallows

Making the Eyes

Making the Eyes

Alien Eyes!

Alien Eyes!

They are so Cute

They are so Cute

Coated with Orange Frosting

Coated with Orange Frosting

About Half Way Done with the Coating

About Half Way Done with the Coating

All Coated

All Coated

They Have Eyes

They Have Eyes

Close Up

Close Up

Neon Green Frosting

Neon Green Frosting

Frosted UFO

Frosted UFO

Decorated UFO

Decorated UFO

Aliens with UFO

Aliens with UFO

Cake Mix
1 18.25 ounce box white cake mix
eggs whites
water
vegetable oil
red food coloring
UFO Accessories
neon green food coloring
1 16 ounce can vanilla frosting
M & M’s
Mini Marshmallows
Alien Accessories
1 1/2 16 ounce cans vanilla frosting
2 cups chow mein noodles
orange food coloring
24 whole pretzel sticks
24 whole mini marshmallows
24 whole red hots or mini M & M’s
chocolate spinkles

Preheat oven to 350. Make cake mix according to direction adding red food coloring (or whatever color you want to use).

For UFO: Grease and flour 1 1/2 quart glass mixing bowl. Pour half the batter into bowl and bake for 35-40 minutes or until a toothpick inserted near the center comes out clean.

Remove Cake form bowl and cool completely, top side down on wire rack.

Trim bottom of cake bowl to make one side flat. Color frosting neon green. Carefully frost the “UFO”. I stuck M & M’s and mini marshmallows on the side to make it look like lights.

For Aliens: Make 12 cupcakes with remaining batter. Cook and cool.

Spread the tops of the cupcakes with a small mound of vanilla frosting. Insert chow mein noodles into cupcakes to look like spikes. Place in the freezer for about 15 minutes to firm up.

Spoon 3 tablespoons of the vanilla frosting into a small resealable bag and set aside.

Tint the remaining frosting bright orange with the food coloring and spoon into a glass microwave-safe bowl. Microwave the frosting, stirring frequently, until it is the texture of slightly whipped cream.

Holding the liner of the slightly frozen cupcake, dip the top of the cupcake up to the liner in the melted frosting to coat. Use a spoon to add more frosting if necessary. Allow the excess frosting to drip off. Invert and transfer to a cookie sheet. Repeat with the remaining cupcakes.

Insert one end of a pretzel stick into the side of a mini marshmallow. Repeat with the remaining marshmallows and pretzel sticks. Snip a small corner from the bag with the vanilla frosting. Pipe a dot of frosting on one flat side of a marshmallow. Add a red hot or mini M & M’s as the pupil. Add a few chocolate jimmies on the top as eyelashes.

Insert two marshmallow eyes on top of a frosted cupcake about 1 in. apart. Repeat with the remaining cupcakes.

*NOTES- The UFO was supposed to be a spider but upon removing it from the bowl, some of the cake stuck to the bottom. It would no longer work as a spider so I went with UFO!

The Alien cupcake recipe came from here.

Nov 092010
 

Pictures

Basic Cake Mix Ingredients

Basic Cake Mix Ingredients

Adding Cake Mix

Adding Cake Mix

Adding Water

Adding Water

Adding Oil

Adding Oil

Adding Eggs

Adding Eggs

Mixing

Mixing

Still Mixing

Still Mixing

Adding Sprinkles

Adding Sprinkles

Stirring the Sprinkles In

Stirring the Sprinkles In

Halloween Cake Batter

Halloween Cake Batter

Ghost Tins

Ghost Tins

Ready for the Oven

Ready for the Oven

All Fresh and Hot and Out of the Oven

All Fresh and Hot and Out of the Oven

Close Up

Close Up

Vanilla Frosting Ingredients

Vanilla Frosting Ingredients

Creaming Butter

Creaming Butter

Adding the Marshmallow Cream

Adding the Marshmallow Cream

Mixing the Butter and Marshmallow Cream

Mixing the Butter and Marshmallow Cream

Adding Vanilla

Adding Vanilla

Adding Powdered Sugar

Adding Powdered Sugar

Mixing with Powdered Sugar

Mixing with Powdered Sugar

Scary Ghosts

Scary Ghosts

Red Hot Eyes

Red Hot Eyes

Cake Mix Ghosts with Vanilla Frosting

Cake
1 18.25 ounce box Halloween Cake Mix
3 whole eggs
1 cup water
1/3 cup vegetable oil
Vanilla Frosting
2 sticks butter (1 cup) softened
1 7 ounce container marshmallow cream, or fluff
1 cup powdered sugar
1 teaspoon vanilla

Preheat oven to 350. Mix cake mix as directed. Place ghost tins on cookie sheet. Pour/scoop cake mix into ghost tins. Cooke for 17-19 minutes. Remove from ghosts from cookie sheet and put on cooling rack. Cool.

Frosting: Beat butter in a large bowl with mixer on medium until creamy. Beat in Marshmallow Fluff. Then, beat in powdered sugar and vanilla. Increase speed to high and beat until fluffy. Makes 3 cups.

Decorate ghosts as desired. Use red hots or mini M & M’s for eyes.

*Chocolate Frosting: Melt 3 oz unsweetened baking chocolate as pkg directs; cool slightly. Follow directions for Vanilla Frosting, adding chocolate when beating the butter and 1 Tbsp milk when adding powdered sugar.

I like this frosting because, well I like marshmallows! It’s a bit sticky but very tasty. I got the recipe for this frosting in an issue of Woman’s Day Magazine.

Nov 092010
 

Pictures

Cookie Ingredients

Cookie Ingredients

Butter

Butter

Adding Sugar

Adding Sugar

Creaming Butter and Sugar

Creaming Butter and Sugar

All Creamed

All Creamed

Adding Cocoa Powder

Adding Cocoa Powder

Mixing it Up

Mixing it Up

Adding Eggs

Adding Eggs

Adding Vanilla

Adding Vanilla

Adding Flour

Adding Flour

Mixing

Mixing

All Done

All Done

Wrapped and Ready for the Refrigerator

Wrapped and Ready for the Refrigerator

Getting Ready to Roll the Dough

Getting Ready to Roll the Dough

Rolled

Rolled

Cutting out Ghosts

Cutting out Ghosts

Ready for the Oven

Ready for the Oven

Just Out of the Oven

Just Out of the Oven

Icing Ingredients

Icing Ingredients

Black Gel for the Faces

Black Gel for the Faces

Adding Water

Adding Water

Adding Meringue Powder

Adding Meringue Powder

Whisking

Whisking

All Whisked

All Whisked

Adding Cream of Tartar

Adding Cream of Tartar

Adding Powdered Sugar

Adding Powdered Sugar

All Ready for Mixing

All Ready for Mixing

Mixing

Mixing

Mixed

Mixed

Decorated Without Faces

Decorated Without Faces

With Faces

With Faces

All Done

All Done

Halloween Chocolate Cut Outs

3/4 cup unsalted butter, at room temperature
1 cup sugar
2/3 cup cocoa powder
1 whole egg
1 1/2 teaspoons vanilla
1 1/4 cup flour
Royal Icing
3/4 cup warm water
5 tablespoons meringue powder
1 teaspoon cream of tartar
2 1/4 pounds powdered sugar

Cream butter and sugar until smooth. Add the cocoa powder, and mix until incorporated. Add egg and the vanilla extract. Blend together. Finally, mix in the flour until combined.

Wrap and refrigerate the dough in two separate batches for at least two hours.

Roll the dough out between two pieces of wax paper. Dip cookie cutters in a mixture of equal parts flour + cocoa powder before cutting out the shapes.

Place shapes at least two inches apart on the baking sheet. In an oven preheated to 350 degrees, bake for 10 mins, 12-15 for larger ones.

Royal icing recipe (I halved it and still had plenty extra): In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened…about 30 seconds.

Add the cream of tartar and mix for 30 seconds more.

Pour in all the icing sugar at once and place the bowl on the mixer.

Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy.

Cover the bowl with a dampened tea-towel to prevent crusting and drying.

Tint with food colourings or thin the icing with small amounts of warm water to reach the desired consistency.

I saw this recipes on another Blog, and had to make them and share the recipe. The cookies were so soft and delicious.