Happy Halloween!
Wishing you all a happy and safe halloween!
For your enjoyment (from www.thefoodnetwork.com):
Green Ghoulade
2 (6-ounce) cans limeade, frozen concentrate, thawed
3 cups lemon-lime soda
3 1/2 cups green sports drink
Green food coloring
Ice
Whipped cream, for topping
Candy sticks or sipping straw, optional
In a pitcher, combine limeade, soda, and sports drink. Add 5 drops of food coloring, or until desired color green, and stir. Add ice and pour ghoulade to each glass. Place whipped cream in a piping bag and pipe it on top of each glass. Garnish with a fun straw or candy stick.
Gummy Worm Cupcakes
Cupcakes:
1 box devil’s food cake mix
1 1/2 cups cola
3 eggs
1/2 cup canola oil
Frosting:
2 cans ready-to-spread white frosting
20 drops yellow food coloring
10 drops red food coloring
1 1/2 teaspoons orange extract
1 cup powdered sugar, sifted
Garnish:
48 candy worms
1/2 package chocolate cookies, crushed
Preheat oven to 350 degrees F.
Place cupcake papers in muffin pans. Set aside.
In a large mixing bowl, combine cake mix, cola, eggs, and oil. Beat on medium speed for 2 minutes, scraping sides of bowl often. Fill cupcake papers 2/3 full with cake batter. Bake for 25 to 30 minutes. Cool in pan for 10 minutes before removing from pan. Cool completely on cooling racks before frosting.
In a medium mixing bowl, combine frosting, food colorings, orange extract and sifted powder sugar. Spoon frosting into a pastry bag or zip-top bag fitted with a 1/4-inch round decorating tip. Pipe the frosting on the cupcake by starting at the outside edge, circling twice and than working toward the center.
Finish cupcakes by sticking 2 candy worms into frosting and sprinkling tops with crushed cookies.
Black Lollipops
1 cup sugar
1/3 cup dark corn syrup
1/2 cup water
1/4 tablespoon cream of tartar, optional
10 drops red food coloring
10 drops blue food coloring
8 drops green food coloring
3 teaspoons licorice flavoring
In a small saucepan combine sugar, corn syrup, water, and cream of tartar. Over medium-high heat, cook sugar mixture until it reaches a temperature of 300 degrees F. Remove from heat. When mixture has cooled to 260 to 270 degrees F, stir in colorings and flavoring.
Cover the back of a baking pan with nonstick aluminum foil and arrange lollipop sticks 3 to 4 inches apart. Carefully spoon or pour sugar mixture over the end of lollipop sticks. If mixture becomes too thick, place pan over low heat and stir constantly until it loosens up.
Let lollipops cool completely before touching. If you plan on keeping lollipops for more than a day, wrap individually in cellophane pouches.
Cook’s Notes:
When making candy, melted sugar becomes very hot. Please use extreme caution when handling and pouring.
Licorice flavoring can be found where candy making and cake decorating supplies are sold.
