Friday, October 28, 2016

♪ Its Was a Graveyard Smash, The Monster Mash♪

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 Here we welcome the big, the tall, the small, the
mutated, to join in on the monster mash.Celebrate with us the wonderfully wicked and gruesome creatures of the night.

Join in to create your own unique monsters that incorporate a very beloved treat.Rice crispy squares is nostalgic for many and
everyone has to at least try this treat once in their lifetime.That's why it can never be left out of Halloween,
So invite your friends and family to take part in this spooky activity.

Rice crispy
treats are the simplest to whip up and are  easily adaptable for a larger crowd.However this time we are kicking it up a notch by bringing our colorful monster alive using candy melts.Make them as creepy,gory or as ghoulish as you see fit to celebrate this Halloween.

These monsters are a crunchy,sweet and sticky treat with a colorful, smooth hard candy shell.
Go on and make them yourself.Cut any shape or size of the treat and dip each in your desired candy melt color. Then decorate anyway you wish by using candy eyes,sprinkles,candies etc.Its all about the creativity and seeing where every ones imagination takes them.

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Monster Treats
Yield:Two 13x9 inch pans

12 cups Rice Crisp Cereal

1/3 cup butter or hard margarine 
8 cups Miniature Marshmallows 

1 tsp vanilla 

Candy melts: Purple, Green, Orange and Red

Decorations: Candy eyes: small and big, candies, sprinkles etc.

1.In a large pot, melt the butter over low heat. Once completely melted, add the miniature marsh mellows, stirring with a wooden spoon, until completely melted. Turn off heat and remove pot.

2.Then add the rice crisp cereal, Stirring until well coated.

3. Then grease two 13x9 inch pans and evenly pressed the rice cereal mixture into each pan. Then let them cool overnight in the fridge. The next day, cut them into a variety of sizes.

4.To decorate, Melt approx. 1 cup of candy melts in a small glass bowl or microwaveable container. Melt 1 cup of the candy melts for 40 seconds to a minute. Stir after and then continue to microwave for 30 seconds at a time until completely melted. Watch carefully!! Candy melts can burn easily.

5.Add approx., 1/2 tsp to 2 tsp of cooking oil to the melted candy melts and stir to combine. The more oil you add the smoother the finish so be sure to gradually add the oil.

Tips: Candy melts harden quickly so its best to have everything prep for your decorating.If candy melts do harden, place in microwave for about 10 seconds to help melt again. Use cooking oil if needed.

6.Decorate by dipping the end of each rice square into the colored candy melt. Use toothpicks to create your design, once done with the design process. Place square on the parchment paper cookie sheet and begin decorating your face with candy eyes, sprinkles, gel icing etc. Tip: Gently push the eyes slightly up towards the top of the monsters head to create an upper eyelid.

7.Now let your monsters set, until harden. Can place in refrigerator overnight, if you like cold rice crispy squares.This is best to do in a group since its such a large batch.

Thursday, October 27, 2016

♪ No animal Nor Man Can Scream Like He Can ♪

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This is Halloween where we celebrate all that is creepy by making our very own Jack Skellingtons.Always remember "Jack is the king of the pumpkin patch, everyone hails to the pumpkin king".So you cannot go without the master of fright this Halloween.

All you need to do to get it just right is simply create a unique pumpkin king with this sugar cookie recipe using a smooth delicious butter cream frosting.Then decorate anyway you wish with Wilton's edible markers to create that contagious skeleton grin.Plus If you feel really confident in decorating, try black frosting and pipe each face using a fine tip.In the end,you will master all of Jack's emotions in each individual cookie.

Remember, these will look so great in the end that you too will have a hard time eating them.So make sure you have plenty of people around you to enjoy the soft baked cookie with its sweet,buttery frosting this Halloween! Go on and try them out!

Gothic text from

Jack Skellington's 
(Adapted From Sugar Cookies: Betty Crockers Cookbook New Edition)

Yields: 4-5 dozen

1 1/2 cups powder sugar
1 cup butter,softened
1 tsp vanilla
1/2 tsp almond extract
1 large egg
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp cream of tartar

1.Using a hand blender,cream together the powder sugar,butter,vanilla,almond extract and egg in a large bowl,at medium speed.Until light and fluffy.

2.Then stir in the flour,baking soda and cream of tartar,until combined. Roll dough into a ball,place in bowl and cover with saran wrap to refrigerate for at least 2 hours or overnight.

3.Preheat oven to 375F.Lightly grease cookie sheets and place parchment paper on each.

4.With a floured surface, Cut ball in half,roll each half to 1/4 inch thickness and cut into circles or desired shapes.Place on cookie sheet,about 2 inches apart and bake between 7-8 minutes,until edges are light brown.Let cool on wire rack.

Vanilla Butter Cream Frosting
(Adapted from Vanilla Buttercream Frosting: Betty Crockers Cookbook New Edition)

3 cups powder sugar
1/3 cups softened butter or hard margarine
1 1/2 tsp vanilla
1-2 tbsp milk
Wilton White-White Icing Color (until reached desired white)

1.With a handheld blender,Beat powder sugar and butter in a large bowl,at medium speed.Then stir in vanilla and 1 tbsp of milk.Gradually add the remaining milk to make frosting smooth and spreadable.

2.If frosting becomes to thick,beat in more milk, a few drops at a time. If the frosting becomes to thin, beat in a small amount of powdered sugar. 

3.Now, slowly stir in the white-white icing color to reach desire shade of white.

1.Make sure cookies are completely cooled before decorating.
Evenly frost each cookie with the snow white frosting and let set to harden.A couple hours in fridge or overnight should quicken the process. 

2.Then decorate with Wilton's Edible Markers, preferably black.Or dye the extra frosting with Wilton's black gel food coloring. Using a piping bag and a fine tip to decorate.