OUR RECIPES
Our menu ranges from classic holiday desserts to unique seasonal ideas.
Halloween
COOKIE BAT CUPCAKES
Ingredients
chocolate cupcakes:
-1 cup of butter
-2 cups icing sugar
-1/2 cup cocoa powder
-2 tbs. milk
gel food coloring (desired colors for icing)
pack of Reese's
pack of Oreo's
candy eyeballs
Directions
CUPCAKES:
1.) Prepare cake mix using box directions.
2.) Portion out 1/3 cup of batter into 24 prepared cup liners.
3.) Bake at 375 degrees.
4.) Bake for 15-18 minutes or until toothpick comes out clean.
BATS:
1.) Whip the butter, icing sugar, and cocoa powder together and adjust the consistency with milk.
2.) Spoon the frosting into a plastic bag and ice the cupcakes.
3.) Cut the Oreo's in half, add Reese's and place the candy eyes on the cupcake to form a bat.
Recipe from: momdot.com
GRAVEYARD BROWNIES
Ingredients
brownies:
3 tablespoons of water
1/2 cup vegetable oil
2 eggs
1 box of brownie mix
toppings:
1 cup of powdered sugar
1/4 cup of butter
2 teaspoons of milk
a few drops of green food coloring
12 candy pumpkins
12 milano cookies
Directions
1.) Line an 8" baking pan with parchment paper.
2.) Pour the brownie batter into the prepared pan and smooth into an even layer.
3.) Bake according to recipe on the box.
4.) Allow the brownies to cool and put them on a flat surface.
5.) Cut the brownies into rectangles and add the toppings.
Recipe from: recipes.shoppes.site
brownies:
3 tablespoons of water
1/2 cup vegetable oil
2 eggs
1 box of brownie mix
toppings:
1 cup of powdered sugar
1/4 cup of butter
2 teaspoons of milk
a few drops of green food coloring
12 candy pumpkins
12 milano cookies
Directions
1.) Line an 8" baking pan with parchment paper.
2.) Pour the brownie batter into the prepared pan and smooth into an even layer.
3.) Bake according to recipe on the box.
4.) Allow the brownies to cool and put them on a flat surface.
5.) Cut the brownies into rectangles and add the toppings.
Recipe from: recipes.shoppes.site
SPOOKY GHOST COOKIES
Ingredients
cookie dough:
3 cups of all purpose flour + more for surface
1 tsp. baking powder
1/2 tsp kosher salt
1 cup of butter (softened)
1 cup granulated sugar
1 large egg
1 tbsp milk
1 tsp pure vanilla extract
icing:
3 cups of powdered sugar
1/4 cup of light corn syrup
1/4 cup of milk + more for thinning
1/4 tsp almond or vanilla extract
black food coloring
Directions
1.) In a large bowl whisk together flour, baking powder, and salt.
2.) In another large bowl beat butter and sugar. Add egg, milk, and vanilla and beat until combined. Then add flour mixture gradually. Shape into a disk and wrap in plastic. Refrigerate for one hour.
3.) Preheat oven to 350 and line 2 large baking sheets with parchment paper. Lightly flour a work surface and roll out dough until 1/8 of a inch thick. Use a ghost cookie cutter then movie to baking sheet and freeze for 10 minutes.
4.) Bake for 8-10 minutes then place to cool.
5.) While cooling, combine powdered sugar, corn syrup, milk, and vanilla extract into a medium bowl.
6.) Dye 1/4 of the icing black.
7.) Put half of the white incing into a piping bag and place it onto the cookies.
8.) Thin the remaining white icing until it runs easily. Place icing into a piping bag and ice the middle of the cookies. Use toothpick fill gaps and pop bubbles. Let the cookies dry for 15 minutes.
9.) Put the black icing into piping bag and place on cookies.
Recipe from: delish.com
cookie dough:
3 cups of all purpose flour + more for surface
1 tsp. baking powder
1/2 tsp kosher salt
1 cup of butter (softened)
1 cup granulated sugar
1 large egg
1 tbsp milk
1 tsp pure vanilla extract
icing:
3 cups of powdered sugar
1/4 cup of light corn syrup
1/4 cup of milk + more for thinning
1/4 tsp almond or vanilla extract
black food coloring
Directions
1.) In a large bowl whisk together flour, baking powder, and salt.
2.) In another large bowl beat butter and sugar. Add egg, milk, and vanilla and beat until combined. Then add flour mixture gradually. Shape into a disk and wrap in plastic. Refrigerate for one hour.
3.) Preheat oven to 350 and line 2 large baking sheets with parchment paper. Lightly flour a work surface and roll out dough until 1/8 of a inch thick. Use a ghost cookie cutter then movie to baking sheet and freeze for 10 minutes.
4.) Bake for 8-10 minutes then place to cool.
5.) While cooling, combine powdered sugar, corn syrup, milk, and vanilla extract into a medium bowl.
6.) Dye 1/4 of the icing black.
7.) Put half of the white incing into a piping bag and place it onto the cookies.
8.) Thin the remaining white icing until it runs easily. Place icing into a piping bag and ice the middle of the cookies. Use toothpick fill gaps and pop bubbles. Let the cookies dry for 15 minutes.
9.) Put the black icing into piping bag and place on cookies.
Recipe from: delish.com
Thanksgiving
PUMPKIN POUND CAKE
Ingredients:
pound cake:
1/2 cup of chopped nuts
2 tablespoons of sugar
1 teaspoon of cinnamon
1 cup of butter, softened
1 1/2 cup of sugar
4 eggs
3 cups of all purpose flour
2 teaspoons of baking powder
1 teaspoon of baking soda
2 teaspoons of pumpkin pie spice
1 cup pumpkin
1/4 teaspoon of salt
1 teaspoon of vanilla
3 tablespoons of sour cream
caramel glaze:
4 tablespoons of butter
3 tablespoons of brown sugar
3 tablespoons of white or raw sugar
1 teaspoon of vanilla
2 tablespoon of milk
1-2 tablespoons of confectioner sugar, sifted
Directions
1) Combine the nuts, sugar, and cinnamon in a bowl, stir well and set aside.
2) Cream the butter and gradually add the sugar, mix at a medium speed. Add the eggs one at a time, then pumpkin and mix well. Add the flour, baking powder, baking soda, pumpkin pie spice, and salt to mixture and then gently fold in the vanilla and sour cream.
3) Sprinkle the nut mixture into the pan and then the batter, repeat the layers.
4) Bake at 350 degrees for 50-55 minutes and then let cool for 10 minutes in pan and 1 hour out of the pan.
5) Heat the glaze mix over medium heat and stir constantly. After a boiling heat remove from heat and continue to stir. Add confectioner sugar to thicken it.
6) Spoon glaze over cake.
RECIPE FROM: dessertsrequired.com
pound cake:
1/2 cup of chopped nuts
2 tablespoons of sugar
1 teaspoon of cinnamon
1 cup of butter, softened
1 1/2 cup of sugar
4 eggs
3 cups of all purpose flour
2 teaspoons of baking powder
1 teaspoon of baking soda
2 teaspoons of pumpkin pie spice
1 cup pumpkin
1/4 teaspoon of salt
1 teaspoon of vanilla
3 tablespoons of sour cream
caramel glaze:
4 tablespoons of butter
3 tablespoons of brown sugar
3 tablespoons of white or raw sugar
1 teaspoon of vanilla
2 tablespoon of milk
1-2 tablespoons of confectioner sugar, sifted
Directions
1) Combine the nuts, sugar, and cinnamon in a bowl, stir well and set aside.
2) Cream the butter and gradually add the sugar, mix at a medium speed. Add the eggs one at a time, then pumpkin and mix well. Add the flour, baking powder, baking soda, pumpkin pie spice, and salt to mixture and then gently fold in the vanilla and sour cream.
3) Sprinkle the nut mixture into the pan and then the batter, repeat the layers.
4) Bake at 350 degrees for 50-55 minutes and then let cool for 10 minutes in pan and 1 hour out of the pan.
5) Heat the glaze mix over medium heat and stir constantly. After a boiling heat remove from heat and continue to stir. Add confectioner sugar to thicken it.
6) Spoon glaze over cake.
RECIPE FROM: dessertsrequired.com
PECAN PIE CUPCAKES
Ingredients
cupcake:
1/2 cup all-purpose flour
1 cup light brown sugar, packed
1 cup chopped pecans
2 large eggs
1 1/3 sticks of melted butter
Directions
1) Pre-heat oven to 350 degree.
2) Place the cupcake liners into a regular muffin pan and spray the liners with cooking spray.
3) In a bowl, combine the flour, brown sugar, and nuts until well mixed.
4) In another bowl, combine the eggs and melted butter.
5) Combine both mixtures and stir until moist.
6) Spoon the batter into muffin cups. Fill them to almost full.
7) Bake for about 20-25 minutes and then check with a toothpick and see if it comes out clean.
RECIPE FROM: thecountrycook.net
cupcake:
1/2 cup all-purpose flour
1 cup light brown sugar, packed
1 cup chopped pecans
2 large eggs
1 1/3 sticks of melted butter
Directions
1) Pre-heat oven to 350 degree.
2) Place the cupcake liners into a regular muffin pan and spray the liners with cooking spray.
3) In a bowl, combine the flour, brown sugar, and nuts until well mixed.
4) In another bowl, combine the eggs and melted butter.
5) Combine both mixtures and stir until moist.
6) Spoon the batter into muffin cups. Fill them to almost full.
7) Bake for about 20-25 minutes and then check with a toothpick and see if it comes out clean.
RECIPE FROM: thecountrycook.net
Apple Pie Recipe
Ingredients:
1/2 cup sugar
1/2 cup packed brown sugar
3 tbsp all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
6 to 7 cups of thinly sliced peeled tart apples
1 tbsp lemon juice
pastry for double crust pie (9 inches)
1 tbsp butter
1 large egg white
additional sugar
Directions:
1.) In a small bowl, combine the sugar, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
2.) Line a 9 inch pie plate with bottom crust; trim even with edge. Fill with apple mixture, dot with butter. Roll remaining crust to fit top of pie; place over filling . Trim, seal and flute edges. Cut slits in crust.
3.) Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edges loosely with foil.
4.) Bake at 375 degrees for 25 minutes. Remove foil and bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.
Recipe by: Taste of Home
1/2 cup sugar
1/2 cup packed brown sugar
3 tbsp all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
6 to 7 cups of thinly sliced peeled tart apples
1 tbsp lemon juice
pastry for double crust pie (9 inches)
1 tbsp butter
1 large egg white
additional sugar
Directions:
1.) In a small bowl, combine the sugar, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
2.) Line a 9 inch pie plate with bottom crust; trim even with edge. Fill with apple mixture, dot with butter. Roll remaining crust to fit top of pie; place over filling . Trim, seal and flute edges. Cut slits in crust.
3.) Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edges loosely with foil.
4.) Bake at 375 degrees for 25 minutes. Remove foil and bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.
Recipe by: Taste of Home
Chewy Peanut Butter Squares
Ingredients:
1/4 cup solid Crisco 3/4 cup brown sugar, packed 3 eggs 1 1/2 cups flour 1/2 tsp salt 1/4 cup butter 3/4 cup peanut butter 1 1/2 cup sugar 1 1/2 tsp vanilla 1 1/2 tsp baking powder Directions: 1.) Combine Crisco, butter, sugar, peanut butter, eggs, and vanilla. 2.) Beat until creamy. 3.) Add dry ingredients and spread into a 9x13" pan, 4.) Bake at 350 for 30 minutes. Cut into bars when cool. |
Christmas
Fudge Crinkle Cookies
Ingredients:
Betty Crocker Super Moist devils food cake mix
1/3 cup vegetable oil
2 eggs
1 teaspoon of vanilla
powdered sugar
peppermints
Directions:
1) Heat oven to 350 degrees. In a large bowl, stir dry cake mix, oil, eggs, and vanilla until dough forms.
2) Refrigerate dough for 15 to 30 minutes. Shape dough into 1 inch balls and roll in powdered sugar. Place the balls on a cookie sheet about 2 inches apart.
3) Bake for 9-11 minutes and let cool. Add more powdered sugar if desired and sprinkle on finely crushed peppermints.
Recipe by: bettycrocker.com
Betty Crocker Super Moist devils food cake mix
1/3 cup vegetable oil
2 eggs
1 teaspoon of vanilla
powdered sugar
peppermints
Directions:
1) Heat oven to 350 degrees. In a large bowl, stir dry cake mix, oil, eggs, and vanilla until dough forms.
2) Refrigerate dough for 15 to 30 minutes. Shape dough into 1 inch balls and roll in powdered sugar. Place the balls on a cookie sheet about 2 inches apart.
3) Bake for 9-11 minutes and let cool. Add more powdered sugar if desired and sprinkle on finely crushed peppermints.
Recipe by: bettycrocker.com
Cheesecake
Ingredients:
1 3/4 cup of graham cracker crumbs 1 cup of cour cream 1/3 cup of butter melted 2 teaspoons vanilla 1 1/4 cups sugar, divided 3 eggs 3 packages of cream cheese Directions: 1.) Heat oven to 350 degrees. 2.) Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan. 3.) Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust. 4.) Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. 5.) Top with pie filling before serving. |