Halloween Time

Peanut Butter Alien Cookies

Peanut Butter Alien Cookies

 Ingredients:

  • 1 package (about 16 ounces) refrigerated sugar cookie dough
  • ½ cup creamy peanut butter
  • 1/3 cup all-purpose flour
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla
  • Green decorating icing
  • 1 cup strawberry jam

 Method:

Let dough stand at room temperature 15 minutes. Grease 2 cookie sheets.

Preheat oven to 350 degrees F. Combine dough, peanut butter, flour, powdered sugar and vanilla in large bowl; beat with electric mixer at medium speed until well blended. Reserve half of dough; wrap and refrigerate.

Roll out remaining dough between parchment paper to ¼ inch thickness. Cut out 14 circles with 3 inch round cookie cutter; pinch 1 side of each circle to make teardrop shape. Place 2 inches apart on prepared cookie sheets. Bake 12 to 14 minutes or until set. Cool on cookie sheets 2 minutes. Remove to wire racks; cool completely.

Roll out reserved dough between parchment paper to ¼ inch thickness. Cut out 14 circles with 3 inch round cookie cutter; pinch 1 side to each circle to form teardrop shape. Place 2 inches apart on prepared cookie sheets. Cut out 2 oblong holes for eyes. Make small slit for mouth. Bake 12 to 14 minutes or until set. Cool on cookie sheets 2 minutes. Remove to wire racks; cool completely.

Spread icing on cookies with faces; let stand 10 minutes or until set. Spread jam on uncut cookies. Top each jam topped cookie with green face cookie.

 Makes 14 sandwich cookies

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Halloween Time

Mint Chocolate Brownies

Mint Chocolate Brownies

 Ingredients:

  • 1 package brownie mix
  • ½ cup butter, softened
  • 1 ½ cups powdered sugar
  • 1 tbsp. milk
  • 1 tsp. peppermint extract
  • 6 drops green liquid food coloring
  • 2 drops yellow liquid food coloring
  • Shaved thin crème de menthe chocolate mints

 Method:

Preheat oven to 350 degrees F. Line bottom and sides of an 8 inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil. Prepare brownie batter according to package directions; pour into prepared pan.

Bake at 350 degrees F according to package directions. Cool completely in pan on a wire rack (about 1 hour).

Meanwhile, beat butter and powdered sugar at medium low speed with an electric mixer until combined; add milk, peppermint extract and food colorings, beating until blended. Increase speed to medium high and beat 1 minute or until fluffy.

Lift brownies from pan, using foil sides as handles. Gently remove foil. Spread frosting evenly over brownies, and cut into 16 squares. Sprinkle with thinly shaved mints.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Halloween Time

Orange Ombre Cake

Orange Ombre Cake

Ingredients:

  • Parchment paper
  • 2 packages white cake mix
  • Water, vegetable oil and egg whites called for on cake mix boxes
  • ¼ cup thawed, frozen orange juice
  • 1 tbsp. orange zest
  • Orange food coloring paste
  • Sweet Orange Frosting

Method:

Preheat oven to 350 degrees F. Grease 4 (8 inch) round cake pans; line with parchment paper. Prepare double batch of cake mix according to package directions, using water, oil and egg whites and adding ¼ cup orange juice concentrate and 1 tbsp. orange zest. Divide batter evenly between 4 bowls (about 2 ½ cups per bowl).

Set 1 bowl aside. Add dash orange food coloring to second bowl, stirring until blended. Color batters in remaining 2 bowls gradually darker shades of orange. Spoon batter into prepared pans.

Bake at 350 degrees F for 22 to 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cakes from pans to wire racks, and cool completely (about 1 hour).

Sweet Orange Frosting: Beat 2 ¼ cups softened, salted butter at medium speed with an electric mixer until creamy; gradually add 8 cups powdered sugar, beating until blended. Beat in ½ cup frozen orange juice concentrate (thawed), ½ tsp. vanilla extract and 1 tbsp. orange zest. Beat at medium speed 2 minutes or until light and fluffy.

Set aside 1 cup Sweet Orange Frosting in a small bowl. Divide remaining 6 cups frosting evenly among 3 bowls. Add dash of orange food coloring paste to one bowl, stirring until blended. Color remaining 2 bowls of frosting gradually darker shades of orange.

Place darkest orange cake layer on a cake stand. Spread 1 cup darkest orange frosting evenly over cake. Repeat process with cake layers and frosting, layering from darkest to lightest. Spread remaining darkest tinted orange frosting on bottom third of cake sides. Spread remaining medium tinted frosting on middle third of cake sides. Spread remaining lightest tinted frosting on top third of cake sides. Spread plain frosting on top of cake.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Halloween Time

Candy Corn Cupcake Trifles

Candy Corn Cupcake Trifles

Ingredients:

  • Paper baking cups
  • 1 package vanilla cake mix with pudding
  • Water, vegetable oil and eggs called for on cake mix box
  • ½ tsp. orange food coloring paste
  • ¼ tsp. yellow food coloring paste
  • 12 (8 oz.) jars of other half-pint jars
  • 2 (12 oz.) containers whipped ready-to-spread white frosting
  • 1 ½ cups candy corn

Method:

Preheat oven to 350 degrees F. Place paper baking cups in 2 (12 cup) muffin pans. Prepare cake mix according to package directions, using water, oil, and eggs. Divide batter in half; tint half of batter orange and other half yellow. Spoon orange batter into 12 muffin cups and yellow batter into remaining muffin cups.

Bake 350 degrees F for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans to wire rack. Cool completely (about 30 minutes).

Remove paper baking cups. Cut each cupcake in half horizontally. In each 12 glass jars, place 1 yellow cupcake half and 1 orange cupcake half. Spoon 1 container of frosting into a large zip-top plastic freezer bag; seal bag. Cut off about ½ inch corner of bag. Squeeze bag to pipe frosting over orange cupcakes in each jar. Divide 1 cup candy corn evenly among jar and sprinkle over frosting. Repeat layers with remaining cupcake halves, second container of frosting, and remaining ½ cup candy corn.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Halloween Time

Halloween Poke Cake

Halloween Poke Cake

Ingredients:

  • Cooking spray
  • 1 package white cake mix with pudding
  • Water, vegetable oil and egg whites called for on cake mix box
  • 2 tsp. orange zest
  • 1 cup boiling water
  • 1 (3 oz.) package orange flavored gelatin
  • 1 (16 oz.) container ready-to-spread dark chocolate frosting
  • 2 tbsp. orange decorator sugar crystals

Method:

Preheat oven to 350 degrees F. Coat bottom only of a 13×9 inch pan with cooking spray. Prepare cake mix according to package directions, using water, oil and egg whites and adding orange zest. Pour batter into prepared pan.

Bake at 350 degrees F for 27 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pan or wire rack 20 minutes.

Meanwhile, in small bowl, pour boiling water over gelatin; stir until gelatin is dissolved. Poke cake every inch with handle of wooden spoon or long skewer halfway into cake. Pour gelatin slowly over cake, allowing gelatin to fill holes. Cool completely (about 1 hour).

Frost cake. Sprinkle with sugar crystals. Store tightly covered in refrigerator.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Fun Food For Halloween

halloween-pumpkin-cake
The perfect cake for your Halloween Party. Everyone will enjoy this pumpkin.

Halloween Pumpkin Cake

Oil or melted butter, for greasing
1 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
¾ cup unsalted butter, softened
Generous ¾ cup light brown sugar
3 eggs, beaten
1 teaspoon vanilla extract
1 ½ cups coarsely grated pumpkin flesh

Topping:
3 tablespoons apricot jelly, warmed
A few drops of orange and black food colorings
1 lb. 12 oz. / 800 g ready-to-roll fondant
Black, green and yellow writing icing

Preheat the oven to 325 degrees F. Grease and line a 9 inch round, deep cake pan.

Sift the flour, baking powder and pumpkin pie spice into a bowl and add the butter, sugar, eggs and vanilla extract. Beat well until smooth, then stir in the pumpkin.

Spoon the mixture into the prepared pan and spread the top level. Bake in the preheated oven for 40-50 minutes, or until well risen, firm and golden brown. Let cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling.

Brush the cake with the warmed apricot jelly. Knead orange food coloring into about three quarters of the fondant and roll out to cover the top and side of the cake. Trim the edges neatly, reserving the trimmings.

Form the trimmings into small pumpkin shapes, then use the black writing icing to pipe faces and the green writing icing to pipe stalks onto them. Knead black food coloring into the remaining fondant, then roll it out and cut into bat shapes. Pipe eyes onto the bats using yellow writing icing, then place the pumpkins and bats onto the cake to decorate. Serves 10.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Like us on Facebook. www.facebook.com/thasc1977

Fun Food For Halloween

witches-hats
Fun and easy to make.

Witches Hats

1 package of Keebler Elf Striped Cookies
1 package of Hershey’s Kisses
1 tube of orange decorators frosting

Flip over the Keebler Elf Cookie and apply a nickel sized portion of frosting. Press the Hershey’s Kiss down onto the frosting and cookie. Let harden, and enjoy.

Tested in the THASC kitchen. Photo by THASC

THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Like Us On Facebook www.facebook.com/thasc1977

 

Fun Food For Halloween

peanut-butter-alien-cookies
Try different flavors of jelly or almond butter to change up this recipe.

Peanut Butter Alien Cookies

Ingredients:
1 package (about 16 ounces) refrigerated sugar cookie dough
½ cup creamy peanut butter
1/3 cup all-purpose flour
¼ cup powdered sugar
½ teaspoon vanilla
Green decorating icing
1 cup strawberry jam

Method:
Let dough stand at room temperature 15 minutes. Grease 2 cookie sheets.
Preheat oven to 350 degrees F. Combine dough, peanut butter, flour, powdered sugar and vanilla in large bowl; beat with electric mixer at medium speed until well blended. Reserve half of dough; wrap and refrigerate.
Roll out remaining dough between parchment paper to ¼ inch thickness. Cut out 14 circles with 3 inch round cookie cutter; pinch 1 side of each circle to make teardrop shape. Place 2 inches apart on prepared cookie sheets. Bake 12 to 14 minutes or until set. Cool on cookie sheets 2 minutes. Remove to wire racks; cool completely.
Roll out reserved dough between parchment paper to ¼ inch thickness. Cut out 14 circles with 3 inch round cookie cutter; pinch 1 side to each circle to form teardrop shape. Place 2 inches apart on prepared cookie sheets. Cut out 2 oblong holes for eyes. Make small slit for mouth. Bake 12 to 14 minutes or until set. Cool on cookie sheets 2 minutes. Remove to wire racks; cool completely.
Spread icing on cookies with faces; let stand 10 minutes or until set. Spread jam on uncut cookies. Top each jam topped cookie with green face cookie.

Makes 14 sandwich cookies

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Like us on Facebook. www.facebook.com/thasc1977

Fun Food For Halloween

Easy Candy Corn Fudge

easy-candy-corn-fudge
Thank  you to Bonnie of Gainesville for sharing your recipe.

Ingredients:
Yellow Layer
12 oz white chocolate chips
¼ cup heavy whipping cream
1 tbsp honey – OR 1 tsp of extract of your choice (lemon, orange, etc.)
yellow food color
Orange Layer
12 oz white chocolate chips
¼ cup heavy whipping cream
1 tbsp honey OR 1 tsp of extract of your choice (lemon, orange, etc.)
orange food color
White Layer
12 oz white chocolate chips
¼ cup heavy whipping cream
1 tsp vanilla extract (clear is best!) OR 1 tsp of extract of your choice (lemon, orange, etc.)

 

Method:
Line a 9×5 loaf pan with foil. Make sure to leave foil hanging over two sides of the pan for easy removal. If you are using non-stick foil – you’re done. If not, lightly spray the foil with cooking spray.
Combine white chips, heavy whipping cream, and honey in a medium-size microwave safe bowl.
Microwave for 30 seconds on high heat. Stir. Repeat and stir until chips are melted and smooth.
Add the food color and stir until color is uniform. You may need to add more food color to achieve your desired shade.
Spread the mixture evenly into the prepared pan and chill for at least 30 minutes.
Orange Layer
Combine white chips, heavy whipping cream, and honey in a medium-size microwave safe bowl.
Microwave for 30 seconds on high heat. Stir. Repeat and stir until chips are melted and smooth.
Add the food color and stir until color is uniform. You may need to add more food color to achieve your desired shade.
Spread the mixture evenly onto the chilled yellow layer and chill for at least 30 minutes.
White Layer
Combine white chips and heavy whipping cream in a medium-size microwave safe bowl.
Microwave for 30 seconds on high heat. Stir. Repeat and stir until chips are melted and smooth.
Stir in the vanilla extract.
Spread the mixture evenly onto the chilled orange layer and chill for at least 2 hours.
Remove the fudge from the pan using the foil as handles. Cut fudge into slices and then into wedges or triangles so that they resemble candy corn.

Store leftovers in an airtight container for up to 1 week.

Tested in the THASC kitchen. Photo by THASC.

Like Us On Facebook. www.facebook.com/thasc1977

THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Witches Hats- Sweet Treat Saturday

Happy Halloween!
Want a last minute treat?
These witches hats are fun and easy to make! 

Witches Hats
Witches Hats
Witches Hats
  • 1 package of Keebler Elf Striped Cookies
  • 1 package of Hershey’s Kisses
  • 1 tube of orange decorators frosting

Flip over the Keebler Elf Cookie and apply a nickel sized portion of frosting.
Press the Hershey’s Kiss down onto the frosting and cookie.
Let harden, and enjoy!

image1_Fotor

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com