halloweendom:

Half Baked – The Cake Blog » Cupcake Liner Witch Hats

(via witches-cauldron)

The Pumpkin King (The Nightmare Before Christmas Cocktail)

Ingredients:
2 oz Eristoff Black (mixed berry vodka)
1 oz Godiva Chocolate Raspberry vodka

Directions: Stir ingredients with ice and pour into a cocktail glass.  Serve with a peppermint stick as a stir.  The berry and chocolate flavors make this cocktail a good choice during both and Halloween and Christmas seasons.

“I’m a master of fright, and a demon of light, and I’ll scare you right out of your pants!” -Jack Skellington

Drink created and photographed by The Drunken Moogle.

(via aliceofwonder)

Skeleton Cupcakes: here.

(via halloweenfanatics)

Pumpkin Spice Cookies 

These look great! Thanks for submitting!

Basic Apple Cider Jell-O 
1 envelope Knox unflavored gelatin
1/2 cup water 
1 cup hard apple cider, divided in half
1/4 cup Apple Pucker or other sour apple schnapps

Combine the water with ½ cup cider in a saucepan. Sprinkle the gelatin over it and let sit for a few minutes. Heat over low heat, stirring, until the gelatin starts to dissolve. Cool till just warm. Stir in the remaining cider and the apple schnapps. Pour into cups and chill. Top with caramel ice cream topping if desired.

(via tammylafontaine)

Creepy Critter Cheesecake

Crust:

•1 1/2 cup(s) ground chocolate wafers (Famous Chocolate Wafers)
•4 tablespoon(s) sugar
•5 tablespoon(s) butter, melted

Filling:

•2 package(s) (8 ounces each) cream cheese, softened
•1/2 cup(s) sugar
•2 large eggs
•1/2 teaspoon(s) grated orange zest
•1/2 cup(s) sour cream
•Yellow food coloring

Directions

1.Heat oven to 350°F. Grease a 9-inch tart pan with removable bottom.

2.Combine cookie crumbs, sugar, and melted butter in a medium bowl; stir well. Press crumbs evenly onto bottom and sides of prepared tart pan. Bake until fragrant and lightly toasted, about 7 to 10 minutes. Transfer to a wire rack to cool. Reduce oven temperature to 325°F.

3.Beat cream cheese and sugar in a medium bowl, until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition and making sure to scrape sides of the bowl. Add orange zest and sour cream and beat until just blended.

4.Add 4 drops of yellow food coloring and stir well to blend. Remove 1/2 cup of the cheesecake batter and place into a small bowl. Add 5 drops of yellow food coloring to the 1/2 cup batter and stir well. Spoon into a resealable bag.

5.Pour light yellow batter into baked tart crust and smooth top. Snip a very small corner from bag with darker yellow batter. Pipe random spots of batter on top of the tart in a variety of sizes to make the cheese holes. Bake tart until lightly puffed and center is just set, 30 to 35 minutes. Transfer to a wire rack; cool completely. Refrigerate at least 2 hours before serving. Serve with Chocolate Rats.

Chocolate Rats

Ingredients

•8 large strawberries, stems removed
•Sliced almonds
•1 container(s) (7 ounces) dipping chocolate
•1/2 cup(s) black decorating sugar
•Yellow and brown candy-coated chocolate-covered sunflower seeds
•Slivered almonds
•Black licorice laces

Directions

1.Line a cookie sheet with wax paper. Trim a small piece from one side of each strawberry so they can rest horizontally on wax paper. Insert 2 sliced almonds — about 1 inch from pointed end of strawberry and about 1 inch apart — to make the ears of the rat.

2.Follow heating directions for dipping chocolate. Insert a fork into the large end of a strawberry. Holding strawberry on fork over container of dipping chocolate, spoon chocolate over strawberry to coat. Allow excess chocolate to drip off, tapping fork lightly. Sprinkle with black sugar to coat and transfer strawberry to prepared cookie sheet. Add yellow candies for the eyes, slivered almonds for the teeth, and brown candies for the nose. Repeat with the remaining 7 strawberries. Refrigerate rats until ready to serve.

3.Make a hole with a toothpick in back side of a chocolate-covered strawberry and insert one end of a 4-inch piece of black licorice for the tail. Repeat with the remaining 7 strawberries. Serve with Creepy Critter Cheesecake. Read more: Chocolate Rats - Redbook Read more: Creepy Critter Cheesecake Recipe - Redbook

(via tammylafontaine)

Trick-or-Treat: Mini Hand-Decorated Halloween Sugar Cookies by miniMEbakery on etsy

I don’t think the assembly is as daunting as it looks. I read a little bit into the recipe and the “house” is actually a cookie and there’s a link to the template.

Haunted-House Cake

Ingredients
Unsalted butter, for pans
Unsweetened Dutch-process cocoa powder, for pans
3 batches Devil’s Food Cake Batter
Chocolate Buttercream
1 package (10.58 ounces) soft chocolate torrone or nougat, cut into 2- to 2 1/2-inch blocks
1 thick block milk chocolate, for shaving
Haunted-House Chocolate Cookies
Candy Cats, optional

Directions
1.Preheat oven to 350. Butter three 11-by-2-inch round cake pans and three 9-by-2-inch round cake pans. Line bottoms with parchment, then butter parchment. Dust pans with cocoa powder, and tap out excess.

2.Pour 5 cups devil’s food cake batter into each 11-inch pan and 3 cups batter into each 9-inch pan. Bake, rotating pans halfway, until testers inserted in centers come out clean, 40 to 45 minutes. Let cool in pans on wire racks. Invert cakes. Remove parchment. Trim tops of each cake to create a flat surface. Reserve trimmings for another use.

3.To assemble the cake: Secure one 11-inch cake layer to corresponding-size round foam board with a dab of chocolate buttercream. Spread 2 cups buttercream on top. Stack another 11-inch cake on top of frosting, and frost as before. Top with remaining 11-inch cake. Spread 1 cup frosting over top and sides of tier, scraping lightly to create a crumb coat, and refrigerate until frosting is firm, about 30 minutes. Spread 2 cups frosting over entire tier until smooth. Repeat with 9-inch cake layers, using 1 cup frosting between layers, 1/2 cup for crumb coat, and 1 cup for the final coat. Trim 5 dowels to height of 9-inch tier and 6 to height of 11-inch tier. Insert dowels in corresponding tiers in a circle 2 1/2 inches from the edge of cake.

4.Center 9-inch tier over 11-inch tier, pressing gently to secure. Fill a pastry bag fitted with a 1/2-inch round tip with remaining buttercream. Pipe pearls around bottoms of tiers.

5.Cut toothpicks in half. Insert into torrone blocks, and push blocks into cake to create steps, starting from top of 9-inch tier and curving to bottom of 11-inch tier. Using a vegetable peeler, shave milk chocolate, and sprinkle over tops of both tiers.

6.Carefully transfer house to top of cake. Press cookie doors into cake in front of house. Decorate cake with cookie tree, tombstones, and candy cats if desired. Press caretaker cutout onto top of cake, behind house door. Arrange a flashlight behind cake to shine through door and windows. Cake will keep, refrigerated, up to 3 days.