This Ultimate Decadent Pumpkin Cupcake is perfect for a unique but traditional Thanksgiving treat or to enjoy any day of the week. The moist pumpkin cake is divine and with the whipped cream cheese frosting, your taste buds will be in pumpkin heaven. Also, to top it off (literally) we have caramel drizzled over the top of the cupcake with some crushed pecans. This Ultimate Decadent Pumpkin Cupcake will leave you speechless, because…
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Looking for some scary treats this Halloween season? How about cake pops?
Are you throwing a Halloween party this year? Are you looking for some scary treats? Then, these Halloween Cake Pop Eye Balls are just for you. Not only will this dessert scare your friends and family, but they will be amazed at the scary good flavor. I promise you, you can’t eat just one. I might have had six in one sitting……
10 Spooky Good Halloween Dessert Recipes plus 7 Bonus Recipes. Bring the dessert everyone can’t stop talking about to your Halloween party!!
Are you throwing a Halloween party this year and looking for some spooky good desserts? Or maybe you are attending a Halloween party and want to bring a scary, yet delicious treat? Look no further. This is your last stop for all your Halloween dessert recipe needs. How great would it be to have everything all in one place, in an easy to use format that will last for years and years to come? Well, I have good news for you. You can get it right here and start planning your Halloween dessert ideas NOW….
Looking for a cute Halloween dessert?
Are you looking for a cute treat rather than a scary one this Halloween season? If so, then Halloween Candy Corn Cupcakes are for you. It looks just like Candy Corn, but in cupcake form. Don’t worry, it’s easier than it looks. I will help you make it look like professional cake shop cupcakes. Not only will they be super cute, but oh so delicious!…
No time? No problem!
I’m always trying to impress friends and family with a fancy treat. However with kids and working full-time, I’m sure you all can relate, who has time??? Well guess what?
These Fall Candy Corn Parfaits look like I spent hours and hours baking in the kitchen, but they were actually super simple. They took me about 20 minutes total to make. Can you believe it? Don’t tell my friends and family though. :)…
Looking for a quick and easy cupcake for a Halloween treat? You may want to try this Spiderweb Cupcake that’s simple and tastes great!
1. Start by making your favorite Chocolate Cupcakes. We always prefer home-made, but a good moist box mix will do in a pinch. You can use our favorite Chocolate Cupcake recipe by clicking on the link below:
2. Next, make your favorite icing/frosting. We absolutely love, love, love our Italian Buttercream frosting. You can find that at our link below:
3. The next step you’ll want to take part of the frosting and add color to make it black. It takes about 1/2 – 3/4 cup to frost a dozen cupcakes. An extra helpful hint is it takes a lot of color to make a black frosting! I used Wilton and it takes almost half the container for black. Put it in a pastry bag and cut a small piece off the tip for piping. I’ve added an Amazon link for easy access to the products you need. If you sign up for Amazon Prime, the shipping is usually FREE!
4. Now you are ready to watch the video and see how it’s done!
Disclaimer: Please note that some of the links are affiliate links and I will earn a commission if you purchase through those links. I use the products and recommend them because they are companies that I have found to be helpful and trustworthy.
Sugar Cookie Cutouts are the most fun dessert to make around the holidays. Well at least in my opinion. You have the opportunity to be so creative along with just making simple shapes when decorating with the kids. Kids love this recipe more than adults probably because they can be creative as well, plus it is easy for them. This is such an easy recipe that only uses baking ingredients that you already probably have around the house. This is the best sugar cookie cutout recipe that you will ever try – Sugar Cookie Cutout Recipe.
Not only is the cookie recipe good on its own, it is even better with this frosting recipe – Royal Icing. I am normally not a royal icing fan but with this cookie it is really the perfect combination of flavors.
Special Items Needed
disposable pastry bags, 1 for each color
orange gel food coloring
yellow gel food coloring
black/brown gel food coloring
Fill the pastry bags, one for each color. I like to do all the stiff icing first to save bags. Then, cut a small slit out of the bottom. You can even use a zip-lock bag if you don’t have a disposable pastry bag. The only difference is the pastry bag is much more durable, but I’ve definitely used zip-lock bags before when I forgot that I was out of pastry bags.
For the Carved Pumpkin Cookie: Outline the pumpkin in stiff orange icing. Then outline the eyes and mouth with brown or black icing, then fill in the eyes and mouth using soft peaks. Then outline the remainder of the cookie with orange icing that has soft peaks.
For the Candy Corn Cookie: Outline the tip with white stiff peak icing, the middle with yellow stiff peak icing, and the top with orange stiff peak icing. You can get a better idea by looking at the picture. Then fill in each area with the corresponding color using soft peak icing in the appropriate color.
For the Spider Web Cookie: Outline the whole cookie in white using stiff peak icing. Then fill in the whole area of the cookie using soft peak icing. Using black medium peak (between stiff and soft peaks) pipe the black icing in zigzag circles. Then use a toothpick, place it in the center and work your way out to the edge. Do this to each protrusion in the cookie to make the cookie look more like a spider web.
These cookies are a great Halloween treat to fill that cookie jar. Cute orange and chocolate swirls are the perfect colors to celebrate fall and Halloween. Not only do they look perfect but they are also extremely delicious. Makes 4 dozen small cookies, 2 dozen large cookies.
1/2 cup plus 1 tablespoon butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
1/4 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 ounces semi-sweet chocolate, melted and cooled
orange food coloring
In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla until combined. Combine the flour, baking powder, salt, and baking soda in a bowl and gradually add to the creamed mixture. Mix well after each addition and scrape down the sides of the bowl as necessary.
Divide dough in half. Melt the 2 ounces of chocolate over a double broiler then let cool. Meanwhile, tint one half of the dough with the orange food coloring. (you will only need a few drops) Once the chocolate is cooled, fold it in to the other half of the dough until one solid color. Wrap each half in plastic wrap and refrigerate for 30 minutes.
Roll out each portion between parchment paper. You may have to tape down bottom parchment paper so it doesn’t slide around on you while you are rolling it out. Roll each out to approximately a 9-in by 6-in rectangle.
Remove parchment paper. Place the chocolate rectangle over the orange rectangle. Roll up tightly like you would a jelly-roll. I started roll the 9-in side up to make more cookies, but they are smaller cookies. You can roll up from the 6-inch side and have larger cookies, but less cookies. Wrap in plastic wrap.
Preheat oven to 375 degrees F. Unwrap the cookie dough roll and cut pinwheel into 1/4-inch slices. Place 1-inch apart on a parchment covered cookie sheet. Bake for 9 to 11 minutes. Remove to wire racks to cool completely. They last in an air tight container for up to a week.
Tips on Slicing Refrigerator Cookie Dough
Use a thin, sharp knife to slice through the dough. After a few slices, rotate the dough to avoid having one side that’s flat. Also, it is very important that you refrigerate the dough long enough, otherwise it will just melt right in your hands. Two hours is normally enough, but the longer you can leave it in there the better. Sometimes I leave it in there overnight, but make sure to completely cover with plastic wrap.
- ½ cup plus 1 tablespoon butter, softened
- ½ cup packed brown sugar
- ¼ cup sugar
- 1 egg
- ¼ teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 ounces semi-sweet chocolate, melted and cooled
- orange food coloring
- In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla until combined. Combine the flour, baking powder, salt, and baking soda in a bowl and gradually add to the creamed mixture. Mix well after each addition and scrape down the sides of the bowl as necessary.
- Divide dough in half. Melt the 2 ounces of chocolate over a double broiler then let cool. Meanwhile, tint one half of the dough with the orange food coloring. Once the chocolate is cooled, fold it in to the other half of the dough until one solid color. Wrap each half in plastic wrap and refrigerate for 30 minutes.
- Roll out each portion between parchment paper. Roll each out to approximately a 9-in by 6-in rectangle.
- Remove parchment paper. Place the chocolate rectangle over the orange rectangle. Roll up tightly like you would a jelly-roll. You can roll up from the 6-inch side and have larger cookies, but less cookies. Wrap in plastic wrap when finished and refrigerate for 2 hours until firm.
- Preheat oven to 375 degrees F. Unwrap the cookie dough roll and cut pinwheel into ¼-inch slices. Place 1-inch apart on a parchment covered cookie sheet. Bake for 9 to 11 minutes. Remove to wire racks to cool completely. They last in an air tight container for up to a week.
The skeleton below is the actual size of the skeleton on the chocolate pound cake. So, print this picture, tape it to a flat hard surface, and then place parchment paper over the top. Place about 3 ounces of white chocolate over a double broiler, let cool. Place the melted white chocolate in a bag and cut a very small slit at the end. Pipe, following the lines of the skeleton. Let dry on the parchment paper and use a spatula to release the chocolate from the parchment paper. Otherwise the chocolate pieces are more likely to break.
Now once you have this beautiful skeleton all piped out, what are you going to do with it? Well I like to use it to decorate any type of cake. It’s a little too big to put on a cupcake and even if you did you would need a really small tip and an extremely steady hand. This skeleton is the perfect size to put on pound cakes, maybe a pumpkin loaf. It turns a regular dessert into a Halloween treat that everyone will want to dig into.
This is my idea for the perfect display of this skeleton: Chocolate Pound Cake, covered in Chocolate Buttercream, topped with crushed Oreo’s (to look like dirt), then finally place the skeleton over the top and it looks like a grave. You can really have a lot of fun with this.