This is a creepy little party treat or decoration and all it requires is a plastic glove, candy corn, some popped corn and a string or elastic. Start by placing one candy corn to each glove tip and then fill the glove with popcorn. Tie off the end of the glove, so the popcorn doesn’t spill out.
Preheat oven to 350°F and grease a mini muffin pan.
Mix all the ingredients for the brownie bites together until a batter forms. Divide evenly between the cups in the mini cupcake pan and bake for 12-15 minutes until mini cupcakes are springy. Remove from pan and cool to room temperature.
Cream together butter, Chocolate Whoopie Pie Filling, and powdered sugar until smooth.
Beat in milk to loosen up the frosting before frosting the brownie bites.
Whip together all ingredients for the icing until smooth and transfer to a piping bag.
Pipe a small dot and circle onto each cupcake and pull a tooth pick from the center to the edges of the cupcake multiple times in different directions to make a spider web design.
Add sugars, butter, and milk in a medium pan over medium heat.
Mix well and cook until a rolling boil, set timer for 2 minutes and allow to boil the 2 minutes. Remove from heat and add the pudding mix and stir well, then add the vanilla , pumpkin pie spice, and the oats.
½ cup semi-sweet chocolate chips (regular or mini's)
In a medium bowl, mix the melted butter, brown sugar, and granulated sugar together until no lumps remain. Mix in the vanilla and pumpkin until smooth. Set aside.
In a large bowl, mix together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or you can use your hands and knead it together Then Fold in ½ cup semi-sweet chocolate chips. They may not stick to the dough because Cover the dough and chill for 30 minutes.
Take the dough out of the refrigerator. Preheat the oven to 350F degrees. Spray the cookie sheet with non cooking spray ( Pam) or use Parchment Paper
Roll the dough into balls, then slightly flatten the dough balls because the cookies will only slightly spread in the oven. Bake the cookies for 8-10 minutes do not leave them in the oven longer than that, that may dry them out. Remove from the oven and press a few more chocolate chips onto the tops,if you like. If you find that your cookies didn't spread much at all, you can flatten them out when you take them out of the oven.
Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring them to the wire wrack The longer the cookies cool, the chewier they will be. I leave them sitting out for at least an hour before enjoying them. Cookies will stay soft, moist, and chewy stored at room temperature for up to a week but they will be gone wayyy before that!
Easy Individual Cinnamon Apple Tarts with Maple Whipped Cream
1 pack frozen puff pastry, thawed
1 egg yolk
1 T. water
3 T. unsalted butter
3 medium apples, peeled, cored and cut into thin slices
2 T. brown sugar
2 t. ground cinnamon
1 t. nutmeg
1 t. ground cloves
For The Whipped Cream Ingredients:
1 pint heavy whipped cream
2 T. maple syrup
Defrost puff pastry in the refrigerator for several hours or overnight.
In a large glass bowl, blend 1 pint of heavy whipping cream with a hand or immersion blender until it doubles in size and changes texture. Then, drizzle maple syrup into the bowl and continue blending until the mixture is light and fluffy. Set aside.
Adjust baking rack to middle position and preheat oven to 400 degrees.
Prepare an egg wash by beating one egg yolk with water until thoroughly combined. Set aside.
Remove thawed puff pastry from refrigerator. Place pastry on a lightly floured surface. Roll dough into a uniform square shape and cut into 4 equal-sized squares. Place squares on a large rimmed baking sheet lined with parchment paper. Dock (pierce with a fork) the center of each pastry square and place in the freezer while preparing the apple mixture.
Melt butter in a saucepan over medium heat. Add apple slices to pan and cook for several minutes until soft, stirring occasionally. Add brown sugar, cinnamon, nutmeg and ground cloves to pan. Stir to combine, then remove from heat and set aside.
Remove prepared puff pastry from freezer and spoon ¼ of the apple mixture into the center of each square. Fold each corner toward the middle of the square to “close” the pastry, but leave a couple openings to vent.
Brush puff pastry with egg wash and sprinkle with additional cinnamon, if desired.
Place the baking sheet in the pre-heated oven on the middle rack. Bake until pastry is light and puffy, approximately 25–30 minutes. When ready, the tart should be a rich golden brown. Actual cooking time will vary by individual oven, so keep a close eye on the pastries to avoid over-browning.
Remove from oven and allow to cool slightly before serving. To serve, top with maple whipped cream or your favorite ice cream.
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Oh my Goodness I am in HEAVEN!!! Kids (and adults) will love this
2 refrigerated pie crusts (the kind in the long boxes by pillsbury)
1 cup pure pumpkin puree, fresh or canned
⅔ cup light brown sugar, packed
1 tsp. almond extract (can use vanilla or maple extract)
½ tsp. pumpkin pie spice
Dash of salt
Dash of nutmeg (optional)
For the Glaze:
1 cup powdered sugar
½ tsp. almond extract
2 Tbsp. milk
Preheat oven to 375ºF.
In a mixing bowl, mix together pumpkin puree, brown sugar, extract, pumpkin pie spice, nutmeg, and salt. Set to the side.
Place pie crusts on a lightly floured surface and roll each one thin with a rolling pin. Cut each one into 8 rectangles. Use leftover to make up an odd shaped one 🙂
Place a rectangles on a baking sheet sprayed with cooking spray and spoon about 2 tbsp of pumpkin mixture into the center of it and smooth to within a ¼ " of the edge, leaving enough room for crimping. Top with another pie crust rectangle.
Using a fork, crimp the edges by placing the tip of your fork about ½ inch over the edge of the rectangle.
Repeat these steps for the remaining "pop tarts".
Bake for about 11 minutes, or until edges are lightly browned. Then cool completely.
To make glaze~ Mix together all the ingredients for the glaze.
Once poptarts have cooled, spoon the glaze over the top of them and wait until glazed hardens.
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