Jell-O-Lantern

Jell-O-Lantern 1-3/4 cups boiling water

1 pkg. (8-serving size) JELL-O Orange Flavor Gelatin

1 cup cold water

1/2 cup mandarin oranges

1/2 cup cold milk

1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding

2 cups thawed COOL WHIP Whipped Topping

19 Vanilla Wafer Cookies

1. Stir boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water. 2. Pour 1-1/2 cups of the gelatin into 9-inch round cake pan sprayed with cooking spray. Refrigerate 2 hours until set.

3. Add milk to remaining gelatin; stir until well blended. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. 4. Gently stir in whipped topping; spoon over gelatin in pan. 5. Arrange cookies in single layer over pudding mixture. (Pan will be full and cookies will form crust when unmolded.) Cover with plastic wrap.

6. Refrigerate 4 hours or until firm. 7. Unmold onto serving plate just before serving and top with mandarin oranges.

Chocolate Spidey Cakes

Spidey Cakes

Cupcakes prepared as you wish
Frosting
Chocolate Sprinkles
Licorice
Marshmallows
MM's or Dots

1. Frost cupcake with frosting of your choice.

2. Dip frosted cupcake in chocolate sprinkles to coat.

3. Cut licorice to desired length for spider legs and insert legs into frosting.

4. Push a Dot candy onto the tip of a toothpick. Insert toothpick into cupcake.

5. Cut marshmallow in half.

6. Place marshmallows, cut side down, on cupcake to form eyes.

7. Using a small dab of frosting, "glue" an M&M or other colored candy onto the end of each marshmallow half.

Candy Corn Cupcakes

Candy Corn Cupcakes

1 cup milk, room temperature
6 egg whites
1 tsp almond extract
1 tsp vanilla extract
2 1/4 cups cake flour
1 3/4 cups sugar
4 tsp baking powder
1 tsp salt
3/4 cup butter (6 oz), softened
Food Coloring

1. In a mixing bowl, sift together cake flour, sugar, baking powder, and salt. Set aside.

2. In a separate bowl, whisk together milk, egg whites, almond extract, and vanilla extract.

3. Add butter to the dry ingredients and mix on low speed until the mixture looks like sand.
4. Add in about 1/2 cup of the milk/egg mixture and mix until a "dough" forms.
5. Keeping mixer on low speed, slowly drizzle in the rest of the milk and egg mixture.

6. Divide batter in half. Tint half yellow, and half orange.

7. 2 cupcake pans with cupcake wrappers, totaling 24 cupcakes.

8. Scoop 1 1/2 Tbsp of yellow batter into each cupcake wrapper.

9. Top yellow batter with 1 1/2 Tbsp of orange batter.

10. Bake at 350 for 18 to 20 minutes. Cool and frost!

Halloween Cutesy Cutouts

Halloween Cutesy Cutouts

1 cup butter
1 1/2 cup powder sugar
1 egg
1 tsp baking soda
1 tsp cream of tartar
1 tsp vanilla extract
1 tsp almond extract
2 1/2 cups flour

1. Cream together butter and powder sugar.

2. Add in egg and beat until smooth and creamy.

3. Mix in baking soda, cream of tartar, vanilla, and almond extracts.

4. Mix in flour and refrigerate for about 30 minutes or until dough is firm.

5. Roll out on floured surface and cut with cookie cutter.

6. Bake at 375 for 8 to 10 minutes. Cool Completely. Frost with Vanilla Almond Buttercream.


Vanilla Almond Buttercream

1 cup butter
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
6-8 cups powder sugar
3-4 Tbsp milk

1. Cream together butter and about half of the sugar.

2. Add in extracts and milk.

3. Beat in enough of the remaining sugar to get the spreading consistency you'd like.

4. Tint with gel food coloring and frost as desired. (I did boy and girl skeletons and candy corn.)