Tis the [Halloween] season!
Halloween is just around the corner, and just because we aren’t in the comfort of our own homes doesn’t mean we can’t get creative during this great holiday.
One of the most therapeutic things to do for me and for many other people is to BAKE. Make friends with someone who has an apartment or head down to a unit lobby to use the kitchen and make these fabulous treats that will get you on anyone’s good side. They’ll also leave you prepared to conquer the month of November (because I know we’re all anticipating Thanksgiving break. Just one more month, people)!
When you think of Halloween food, it’s pretty likely that you think mainly of excessive amounts of candy. However delicious Halloween candy is, there are ways to use our favorite traditional Halloween candies in a more creative and fun way. Check out some recipes for fun Halloween treats, featuring our favorite traditional Halloween candies. While these may require more effort than tearing open a bag of candy corn, they’ll definitely be worth it. These three recipes can finished in under an hour. So get bakin’!
Pumpkin Cupcakes with Cream Cheese Frosting (featuring Candy Corn)
Makes 24 cupcakes| Hands-On Time: 15m| Total Time: 40m
- 1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)
- 1/2 teaspoon pumpkin pie spice
- 1 15 oz can of pumpkin puree
- 2 8-ounce bars cream cheese, at room temperature
- 2 cups confectioners’ sugar
- 24 pieces candy corn
- Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
- Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
- Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.
Peanut Butter Cup Cookies (featuring Reese’s Peanut Butter Cups)
Makes 48 cookies| Hands-On Time: 15m| Total Time: 40m
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 12-ounce package small Reese’s peanut butter cups, coarsely chopped
- Heat oven to 375° F. Line 2 baking sheets with parchment paper. In a large bowl, whisk together the flour, baking soda, and salt.
- Using an electric mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Fold in the peanut butter cups.
- Drop tablespoon-size mounds of dough 2 inches apart onto the prepared baking sheets. Bake until light brown around the edges, 12 to 15 minutes. Transfer to a baking rack to cool.
Marshmallow Popcorn Bars (featuring Jet Puffed Marshmallows)
Makes 24 bars| Hands-On Time: 10m| Total Time: 20m
- 2 tablespoons unsalted butter, plus more for the dish
- 1/2 cup popcorn kernels or one 3.5-ounce package plain microwave popcorn
- 1 10-ounce bag Jet Puffed marshmallows
- Butter a 9-by-13-inch baking dish. Pop the popcorn according to the package directions.
- Melt the butter and marshmallows in a large saucepan over medium-low heat, stirring until smooth, 5 to 7 minutes.
- Fold in the popcorn until coated. Press into the prepared dish and let sit for 10 minutes before cutting into 24 bars.
So ditch eating your bags of candy and put them to use! Happy Halloween!
All recipes and images courtesy of http://www.realsimple.com.