Caramel apples, marshmallow pumpkins, pecan bars and more holiday treats you have to try.
9. Pilgrim Hat Cookies
By Jessica of Craftily Ever After
Chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers)
1 tube orange frosting with piping tips
Small peanut butter cups
1. Place cookies on work surface; squeeze a dime-size dot of frosting in center of each
2. Unwrap and invert peanut butter cups on frosting, pressing down gently
3. Using the round piping tip, pipe a "hat-band" with frosting around peanut butter cup and a square "buckle." Let the frosting set before storing.
10. Turkey Cupcakes
By Katie Dillon of LaJollaMom.com
Annie's Ginger Cookies
Fruit by the Foot or similar red fruit roll up
Mini chocolate chips or M&Ms for eyes. You could even use regular sized chocolate chips.
Large marshmallows cut in half
An edible "stick" such as a pretzel or candy melts that I piped out straight and let harden. This stick attaches the donut hole to the cupcake.
1. I was not motivated to go to the store for pretzel sticks. I found some dark chocolate candy melts, put them in a Ziploc, microwaved until soft and piped out some sticks in advance. They harden pretty quickly and since no one will see them, they don't have to be perfect. Pretzels are easier.
Take donut hole and carefully insert the edible stick securely inside.
2. Stick other end inside cupcake to form the body. Frost entire body. I tried to melt the frosting a little bit and dunk, but because it was cream cheese (I think), that didn't exactly work. But it helps to have a tiny brush to get the frosting into crevices and, of course, an angled spatula.
3. Put a small stripe of frosting on the back of 4 candy corns. Attach candy corns to half of the ginger cookie.
4. Place the cut-in-half large marshmallow on the back of the cupcake, opposite the donut hole head. Push the cookie into the and prop it up on the marshmallow. Tip: the cookie will get soggy if assembled and refrigerated overnight. If you're frosting in advance, keep the tails off. I might also keep the beak off too.
5. Cut Fruit by the Foot into small strips, about 1 inch long. Angle the edges and wrap them around the candy corn. If you have the patience to take a toothpick and dab a little bit of frosting under the Fruit by the Foot before you put it on the candy corn, this helps. Push the entire colored end (if you can) into the donut hole. Be gentle, as I had a few donut holes crumble. If you have trouble with the candy corn falling off, use some frosting to secure it. Push in two mini chocolate chips for eyes.
6. Add the candy corn feet and you're done! You can change the turkey cupcake design based on your taste. For instance, if you want to scrap the frosting, you'll save loads of time. And since the pumpkin cupcakes, donut hole and ginger cookie are more or less the same color, it looks pretty good. I forgot to touch up the frosting that's holding the candy corn in place though. Or, omit the ginger cookies and just use the candy corn as feathers.
11. Pumpkin Crisp
By Chanie Apfelbaum of BusyInBrooklyn.com
29 oz. can pure pumpkin (not pumpkin pie mix)
1 cup sugar
3⁄4 cup soy milk
1 tsp cinnamon
1 tsp vanilla extract
1 tsp pumpkin pie spice (optional)
For Walnut Crisp Topping:
3⁄4 c packed brown sugar
3⁄4 c oats
3⁄4 c chopped walnuts
2 tbsp flour
1⁄4 tsp cinnamon
6 tbsp melted butter/margarine or canola oil
1. Preheat oven to 350 degrees.
2. Whisk together pumpkin, sugar, milk, eggs, cinnamon, and vanilla until smooth.
3. Spray a pie dish with cooking spray and pour mixture inside.
4. Mix topping until incorporated and sprinkle over pie.
5. Bake for approximately 45minutes, until topping is golden brown. Keep Reading ...