A good way to get more use from your gingerbread people Christmas cookie cutters.
Source: Voodoo Doll Cookies!
How to make your lawn look ghastly for Halloween using simple stuff like zombie flamingos, garden gnomes and such which you can buy on eBay and poke into your grass.
How to dress like a slut for Halloween without alarming your Mother
Lingerie in Halloween colours to perk up the late night trick-or-treaters.
How to keep your kids from eating too much candy on Halloween – give them healthy snacks instead and threaten to hang them off the roof while they barf if they don’t eat the healthy snacks
Dress up your pets for Halloween so they can guard your kids from the pumpkin bashing bullies
How to store your Halloween costumes, especially those which are not flame retardant.
Halloween gifts for your boyfriend who didn’t return all your 1,000 text messages yesterday
Play with trick-or-treaters: Get a stuffed dog for Halloween and put on tapes with spooky music and a dog barking in the background. Let kids think the dog is safe and then sick your real dog on them.
What to do if your child is choking on Halloween candy? – feed him more until it all goes down
Decorate your house in pink for Halloween – for breast cancer. Don’t forget to use your husband for the big boob in the centre
Old fashioned Halloween costumes – spray paint your children
Gather all the children’s toys you’re tired of picking up and recycle them into Halloween monster toys like babypedes and other monsterish, gruesome things.
Shoes to wear for Halloween, wind, rain, snow or slime
Halloween movies to watch with your dog, or cat. Write about movies with dogs or cats, or goldfish with a Halloween theme
Halloween tapes like Monster Mash which you can play over and over to torment teenagers who don’t appreciate the 70’s… yet.
Use mannequins to create a Halloween family eating dinner around the table. Make this the night you invite the neighbours for dinner. (They don’t need to bring anything but extra seasoning wouldn’t hurt them).
Tacky, trippy or just plain terrible sweaters for your loved ones at Halloween
Safe chemicals to throw on your children when their cheap Halloween costumes ignite
More reasons why candles are not a good thing for children to carry while trick-or-treating
Creepy Halloween toilet paper to use for papering houses, cars, people, pets, etc
How to make your own creepy sound recordings for Halloween without really harming any children or pets.
How to spray foam on cars which is not shaving cream (which melts paint apparently)
Use cookie cutters and hot wax to shave creative Halloween patterns in your chest (or back) hair
Vanilla Cheesecake topped with a layer of Chocolate Ganache, chewy Caramel and Toasted Pecan with a Chocolate Cookie Crust
1/2 Cup Butter — small dice
1/2 Cup brown sugar
1/2 Cup pecans
1/2 Cup flour
1 pinch of salt
2 1/2 Tablespoon cocoa powder
3 8 ounce packages cream cheese, room temperature
1 cup + 2 tablespoons sugar
5 Tablespoon cornstarch
1 cup + 3 tablespoons sour cream
1 Tablespoon vanilla extract
Chewy Turtle Caramel:
1/2 Cup sugar
1/2 Cup Light corn syrup
1/8 Cup water
1/2 Cup cream
1/4 Teaspoon salt
2 Tablespoon butter
1/4 Cup cream
1/2 Cup cream
1 Tablespoon sugar
1 Tablespoon Light corn syrup
1/2 Cup Dark Chocolate, chopped
1 Tablespoon room temperature butter
Combine together the flour, sugar, almond flour, salt and cocoa powder. Add diced butter to dry mix and rub with fingers until mixture becomes crumbly. Crumble dough evenly into a 9 inch spring form pan. Bake crust for 10 minutes at 325F. Let cool before filling with cheesecake batter.
Mix sugar and corn starch together. In a mixing bowl with the paddle attachment on medium speed mix the cream cheese, sugar and corn starch until smooth. Add vanilla extract and an egg, mix until incorporated. Scrape the sides and bottom of the bowl and mix until there are no lumps. Add remaining eggs slowly, one at a time. Scrape the sides and bottom of the bowl and mix until there are no lumps. Add sour cream and mix until smooth. Fill prepared cheesecake pan. Bake at 200F for 1 1/2 hours. Shut off oven and crack open door, let cheesecake cool in oven for an hour. Refrigerate overnight before decorating.
Chewy Turtle Caramel:
In a bowl combine sugar, corn syrup, and water. Pour sugar mixture into pot, being careful to keep it off the sides. Cook on high heat until it reaches 250F. Carefully stir in cream, salt and then butter. Continue to cook until golden brown. Stir regularly to avoid bottom from burning. Mixture should be very thick and caramel color, then add 1/4 cup of cream and cook to 225F. Transfer caramel to hotel pan and allow to cool undisturbed.
Combine cream, sugar, and corn syrup and bring to simmer over medium heat. Pour hot cream over chopped chocolate and let sit for 3 minutes before stirring. Stir chocolate mixture with a spatula until mixture is super smooth and shiny. Add butter and continue to mix until incorporated. Wrap with plastic film and leave in a cool place for 6 hours to thicken.
Spread chocolate ganache on top of cheesecake, then layer on ¾ cup toasted pecans followed by a drizzle of caramel. Cut in 8-12 slices and enjoy.
Found in a fortune cookie:
‘The desire of love is to give. The desire of lust is to get’.
1 1/2 cups all-purpose flour
1 tsp salt
1/2 tsp baking soda
1/2 cup each butter and shortening, softened
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 tsp vanilla
2 cups rolled oats (not instant)
1 1/2 cups NESTLÉ® SMARTIES® candies (about six 56 g pkgs)
Preheat oven to 350ºF (180ºC). Stir together flour, salt and baking soda in small bowl. Beat together butter, shortening, sugars and vanilla in large bowl until fluffy. Beat in eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in rolled oats and 1 cup (250 ml) SMARTIES® until well combined.
Drop dough by tablespoonfuls (15 ml) about 2-inches (5 cm) apart onto ungreased baking sheets. Flatten cookies slightly; press 2 or 3 remaining SMARTIES® into each. Bake 10 to 12 minutes or until golden brown. Let cool on baking sheet 5 minutes; transfer to baking rack to cool completely.
Makes about 48 cookies.
The above recipe was one I cut and pasted several years ago. I think it was from the Nestle site at the time. Anyway, the recipe on their site now is a little different.
1 cup butter
1 1/2 cup brown sugar
2 tsp vanilla extract
2 1/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 1/2 cups SMARTIES candies (about six 50g pkgs)
Electric mixer, baking sheets
Preheat oven to 375?F (190?C). In large bowl, beat softened butter and packed brown sugar with electric mixer until creamy. Beat in vanilla and eggs.
Beat in flour, baking powder, and salt.
Drop slightly rounded tablespoons about 2-inches (5 cm) apart onto greased baking sheets. Flatten cookies slightly and press 5 SMARTIES into top of each. Bake for 8 to 9 minutes.
Makes about 50 cookies
Smartie Cookies from Chatelaine Magazine
Preparation time 20 minutes
Baking Time 8 minutes
Makes 18 large cookies
2-1/4 cups ( 550 mL) all-purpose flour
3 tsp ( 15 mL) baking powder
1 tsp ( 5 mL) salt
1 cup ( 250 mL) butter, at room temperature
1 cup ( 250 mL) brown sugar
1 cup ( 250 mL) granulated sugar
1 tsp ( 5 mL) vanilla
12 oz ( 360 g) Smarties or other coated chocolate candies, about 1-1/2 cups
Arrange oven racks in centre of oven and preheat to 375 F (190 C). Grease 2 cookie sheets or coat with cooking spray. Measure flour, baking powder and salt into a bowl. Stir with a fork until well blended.
Using a wooden spoon, stir butter in a large mixing bowl until creamy. Gradually stir in sugars until well mixed. Then, add eggs, 1 at a time, stirring after each addition. Stir in vanilla. Gradually stir in flour mixture until combined. Do not use an electric mixer and don’t over-mix. Stir in Smarties.
Measure 1/4 cup (50 mL) batter onto a greased cookie sheet. Repeat, leaving about 4 inches (10 cm) between each cookie. Do not pat cookies down. Bake in centre of preheated oven until edges are light golden but centre is still soft, about 8 to 10 minutes. Remove sheet from oven but leave cookies on baking sheet for 5 minutes. Then, using a wide spatula, carefully slide cookies onto a rack to finish cooling. Store in an airtight container or sealed plastic bag in a cool place for up to 1 week. We do not recommend freezing.
Old Fashion Soft Sugar Cookies
2 cups granulated sugar
1 cup butter (softened)
1 cup buttermilk
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
3 1/2 cups flour
Mix all ingredients together (I use a mixer)…drop by spoonfuls onto a greased (with Pam) cookie sheet. Sprinkle with granulated sugar (can use colored sugar if desired)…bake at 350 degrees until bottoms start turning brown.
You can add a little more buttermilk if you want them more of a flat cookie.
They are very easy to make!
via Never Growing Old.
All the deliciousness of a big breakfast baked into a cookie! This snack by Donna Fier is simply unforgettable.
For more information visit Recipe to Riches!
Cooking time: 15 minutes
1/2 cup unsalted butter
1 package bacon (500 g)
2/3 cup packed brown sugar
1/3 cup granulated sugar
3 tablespoons buttermilk
2 tablespoons maple syrup
1 teaspoon vanilla
1 unit egg
1 2/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
In small saucepan, melt butter over medium heat; cook, swirling pan often, until tan coloured and fragrant with a nutty aroma, about 2 to 5 minutes. Pour into large bowl and set aside to cool slightly.
Meanwhile, in batches cook bacon over medium heat until crisp, spooning off fat as necessary. Drain on paper towel-lined baking sheet. Chop bacon.
Using wooden spoon, stir sugars, buttermilk, maple syrup and vanilla into cooled butter. In small bowl, beat egg until frothy; beat into butter mixture. In another bowl, whisk together flour, baking powder, baking soda and salt. Fold into butter mixture along with bacon, just until combined. Cover and chill dough for 30 minutes.
Preheat oven to 375F (190C). Line two baking sheets with parchment paper.
Shape dough by forming heaping tablespoonfuls into balls; place 2 inches (5 cm) apart on prepared baking sheets. Bake one sheet at a time in centre of oven until puffed and set, about 10 minutes. Cool for 5 minutes on baking sheet; transfer to rack to cool completely.
PUMPKIN WHITE CHOCOLATE CHEESECAKEWITH GINGERSNAP CRUSTMONDAY, NOVEMBER 24, 2003 — DESSERT COMPETITIONDanette Randall – Denver, CO — WINNERCRUST: 2 cups gingersnaps whole 6 tablespoons butter 1 ½ tablespoons brown sugarFILLING: Three 8 oz. packages cream cheese room temperature ¾ cup pumpkin ¾ cup melted white chocolate 1 cup sugar 3 eggs 1 teaspoon vanilla ¼ teaspoon nutmeg 1 teaspoon cinnnamonTOPPING: ½ cup almonds 1 teaspoon sugar 2 tablespoons butterPre-heat oven to 350° F.Wrap outside of pan with foil. In processor, grind gingersnaps, add sugar, melted butter and press into 9″ springform pan. Bake 5 to 7 minutes. Take out and keep oven at temperature.Mix cream cheese and sugar in processor until smooth, add the rest of the ingredients and process until completely mixed and smooth.Pour mixture into prepared crust and bake 50 minutes to 1 hour, until cheesecake starts to crack.While cooling, process almonds, butter, and sugar in processor; spread the mixture evenly on cookie sheet and put in oven for 6-7 minutes until it starts to toast. Spread evenly on top of cheesecake and cool 4 to 5 hours. Remove ring of pan and serve.
This is the basis of the cake I’m making for Zack’s birthday tomorrow.
* 1/2 cup shortening
* 1/2 cup packed brown sugar
* 3 1/4 cups sifted all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 3/4 cup molasses
* 1/4 cup water
1. Cream shortening and sugar. Sift flour with salt, soda and spices. Blend flour mixture into creamed mixture alternately with molasses and water. Chill at least 1 hour.
2. Preheat oven to 350 degrees F (180 degrees C).
3. Roll dough to 1/4 inch thick. Cut with large 6-8 inch gingerbreadmen cookie cutters. Lift onto lightly greased cookie sheet with broad spatula.
4. Bake above oven center for about 12 minutes or until cookies spring back lightly in center. Do not overcook, they won’t stay soft. Remove from sheets. Cool on wire racks. Makes 10 men 6-8 inches tall.