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

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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.

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THASC is a unique small American business producing cards and other promotional products.
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Kick Off To Halloween

Nutty Football Cookies

nutty-football-cookies
A great treat for Halloween and  Football Fans.

Ingredients:…
2 cups all-purpose flour
¼ cup unsweetened cocoa powder
1 cup (2 sticks) butter, softened
½ cup sugar
1 egg
½ teaspoon vanilla
1 cup finely chopped almonds
Assorted colored decorating icings (optional)
White decorating icing

Method:
Combine flour and cocoa in small bowl. Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Add egg and vanilla; beat until well blended. Gradually add flour mixture, beating until blended after each addition. Add almonds; beat until well blended. Shape dough into disc. Wrap and refrigerate 30 minutes.
Preheat oven to 350 degrees F. Lightly grease cookie sheets. Roll out dough between parchment paper to ¼ inch thickness. Cut out shapes with 2 ½ to 3 inch football cookie cutter. Place 2 inches apart on prepared cookie sheets. Refrigerate 15 minutes.
Bake 10 to 12 minutes or until set. Cool on cookie sheets 2 minutes. Remove to wire racks; cool completely. Decorate with color icings if desired. Pipe white icing onto footballs to resemble laces.

To make football shapes without a cookie cutter, shape 3 tablespoonfuls of dough into ovals. Place 3 inches apart on prepared cookie sheets. Flatten ovals to ¼ inch thickness; taper ends.

Makes 2 dozen cookies

Cook’s Tip: This tasty bread is best eaten on the day it is made, as it does not keep well for very long.

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

 

Fantastic Football Food

Peanut Butter Cookies

peanut-butter-cookies
Cook’s Tip: For a crunchy bite and sparkling appearance, sprinkle the cookies with raw sugar just before they are baked.

Ingredients:
½ cup butter
½ cup chunky peanut butter
1 cup sugar
1 egg, lightly beaten
1 ¼ cups all-purpose flour
½ tsp baking powder
Pinch of salt
¾ cup unsalted roasted peanuts, chopped

Method:
Lightly grease 2 cookie sheets.
In a large mixing bowl, beat together the butter and peanut butter
Gradually add the sugar and beat well.
Add the beaten egg, a little at a time, beating until it is thoroughly combined.
Sift the flour, baking powder and salt into the peanut butter mixture.
Add the peanuts and bring all of the ingredients together to form a soft dough. Wrap and chill for about 30 minutes.
Form the dough into 20 balls and place them onto the prepared cookie sheets about 2 inches apart to allow for spreading. Flatten them slightly with a fork.
Bake in a preheated oven at 375 degrees F for 15 minutes, until golden brown color. Transfer the cookies to a wire rack and cool slightly before serving.

Makes 20

Tested in the THASC kitchen. Photo by THASC.

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

 

Fantastic Football Food

Chocolate Chip Pound Cake

Chocolate Chip Pound Cake
Pound Cake Is Always A Favorite. Serve It Up To Your Football Friends.

 

  •  1 1/2 cups sugar
  • 8 ounces cream cheese, cut into 16 pieces (or 9 ounces part-skim ricotta)
  • 2 sticks unsalted butter, cut into 16 pieces (or 1/3 cup vegetable oil)
  • 4 large eggs (or 2 large eggs and 3 large egg whites)
  • 2 tablespoons sour cream (or 1/4 cup water)
  • 2 teaspoons vanilla extract
  • 2 1/4 cups cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt (optional)
  • 1 cup semisweet chocolate chips

Preheat over to 325 degrees F. Prepare a 10 cup tube pan (9 1/2 inches top diameter by 4 inches high with nonstick spray.

To the workbowl with the metal blade, add the sugar, the cream cheese (or the ricotta), the butter (or the oil), the eggs (or the eggs and egg whites), the sour cream (or the water), and the vanilla; process until well mixed, about 20 seconds, scraping the bowl as necessary. Add the flour, the baking powder, and the salt; pulse until the flour just disappears, 3 to 5 times. Add the chocolate chips; pulse only until they are partly mixed in, 2 to 4 times.

Pour into the prepared pan; bake until lightly browned and a cake tester inserted in the center comes out clean, about 60 minutes. Let cool in the pan on a wire rack for 10 minutes; loosen around the side and tube with a small spatula; turn out onto rack to finish cooling.

Tested in the THASC kitchen. Photo by THASC.

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

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Fantastic Football Food

Chocolate Pecan Drops

Chocolate Pecan Drops
A Great Treat To Share With All Your Football Fans

1 package (about 18 ounces) yellow cake mix
1 1/4 cups pecan pieces, divided
1 cup (6 ounces) semisweet chocolate chips, divided
1/2 cup (1 stick) butter, melted
2 eggs

1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.

2. Combine cake mix, 1 cup pecans, 1/2 cup chocolate chips, butter and eggs in food processor. Process until pecans are finely chopped and mixture is well blended.

3. Drop dough by rounded teaspoonfuls onto prepared cookie sheets.

4. Bake 10 minutes or until golden brown. Cool on cookie sheets 2 minutes. Remove to wire racks; cool completely.

5. Place remaining 3/4 cup chocolate chips in small resealable food storage bag; seal bag. Microwave on High 20 seconds. Gently knead bag until chips are melted and smooth. Cut tiny corner from bag and squeeze chocolate over cookies. Sprinkle with remaining 1/4 cup pecans.

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

Rice pudding

A good old fashioned family favourite!

THE NEW YOU.jpg

 

Rice Pudding

A good old fashioned Rice pudding is always a firm favourite

Ingredients

3 large eggs

2/3 cup sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

3 cups milk, heated to the boiling point

3/4 cup cooked rice

1/2 teaspoon cinnamon

1/2 cup raisins, optional

Method

Preheat the oven to 350 degrees.  Butter a 2-quart baking dish.  In a medium mixing bowl, beat the eggs slightly.  Add the sugar, salt, and vanilla.  Slowly add the hot milk, mixing well.  Strain into the buttered baking dish.  Add the rice, and sprinkle with cinnamon.  Add the raisins if desired.  Bake 1 ½ hours, or until a knife inserted comes out clean and the pudding is lightly browned.  Serve warm.

Makes 6 servings

Tried and tested in the THASC kitchen

Chocolate Orange Cupcakes

Sure to be a hit with the children when they come home from school

Chocolate orange cupcakes

Chocolate Orange cupcakes

Ingredients – Cakes

½ cup butter, softened

Generous ½ cup superfine sugar

Finely grated rind and juice of ½ orange

2 eggs, lightly beaten

Generous ¾ cup self-raising flour

1 oz. /25g semisweet chocolate, grated

Thin strips candied orange peel, to decorate

Ingredients – Topping

4 oz./115g semisweet chocolate, broken into pieces

2 tbsp. unsalted butter

1 tbsp. dark corn syrup

Method

Preheat the oven to 350F/180C.  Line muffin pans with 16 paper liners or put 16 double layer paper liners on a baking sheet.

Put the butter, sugar, and orange rind in a bowl and beat together until light and fluffy.  Gradually beat in the eggs.  Sift in the flour and, using a metal spoon, fold gently into to mixture with the orange juice and grated chocolate.  Spoon the cake batter into the paper liners.

Bake in the preheated oven for 20 minutes, or until well risen and springy to the touch.  Transfer to a wire rack and let cool.

For the frosting, put the chocolate into a heatproof bowl and add the butter and syrup.  Set the bowl over a saucepan of simmering water and stir until smooth.  Cool until the frosting is thick enough to spread.  Spread over the cupcakes and decorate each cupcake with a few strips of candied peel.  Let set.

Makes 16

Tried and tested in the THASC kitchen

Coconut bars

Coconut Bars

Coconut bars

Ingredients – Cake

Generous ½ cup butter (plus extra for greasing)

Generous 1 cup superfine sugar

2 eggs beaten

Finely grated rind of 1 orange

3 tbsp. Orange juice

2/3 cup sour cream

1 ¼ cups self-raising flour

1 cup dry unsweetened coconut

Toasted long shred coconut to decorate

 

Ingredients – Frosting

1 Egg white

1 ¾ cup confectioners sugar

1 cup dry unsweetened coconut

About 1 tbsp. orange juice

 

Method

Preheat the oven to 350F/180C.  Grease a 9-inch/23-cm square cake pan and line the bottom with non-stick parchment paper.

Cream together the butter and superfine sugar until pale and fluffy, then gradually beat in the eggs.  Stir in the orange rind, orange juice, and sour cream.  Fold in the flour and dry unsweetened coconut evenly using a metal spoon.

Spoon the batter into the prepared cake pan and level the surface.  Bake in the preheated oven for 35-40 minutes, or until risen and firm to the touch.

Let cool for 10 minutes in the pan, then turn out and finish cooling on a wire rack.

For the frosting, lightly beat the egg white, just enough to break it up, and stir in the confectioners sugar and dry unsweetened coconut, adding enough orange juice to mix to a thick paste.  Spread over the top of the cake, sprinkle with long shred coconut, then let set before slicing into bars.

Makes 10

Tried and tested in the THASC kitchen

Blueberry and Vanilla Muffins

Another fabulous back to school recipe to slip inside the little ones lunch boxes, or give as a snack once they get home after their busy day.

Blueberry Muffins.jpg

Blueberry and Vanilla Muffins

Ingredients

1 cup self-raising flour

½ teaspoon baking powder

Generous ½ cup superfine sugar

Generous ½ cup blueberries

2 tsp vanilla extract

1 egg

½ cup buttermilk

2 tbsp vegetable oil

Vanilla sugar, for dusting

Method

Preheat the oven to 375F/190C.  Cut out 18 x 3 ½ inch/9-cm squares from parchment paper.  Push the squares into 2 x 12-hole mini muffin pans, creasing the squares to fit so that they form paper liners.  Don’t worry if they lift out of the sections slightly, the weight of the muffin batter will hold them into place.

Sift the flour and baking powder into a mixing bowl.  Stir in the sugar and blueberries.  In a separate mixing bowl, beat together the vanilla, egg, buttermilk, and oil with a fork until evenly combined.

Turn the buttermilk mixture into the flour.  Using a metal spoon gently fold the ingredients together until just mixed.  Don’t over blend the ingredients or the muffins won’t be as light.

Spoon the batter into the paper liners; it should be level with the top of the pan.  Sprinkle with a little vanilla sugar and bake in the preheated oven for 15 minutes, or until risen and just form to the touch.  Let the muffins stand in the pan for 2 minutes, then transfer them in their liners to a wire rack to cool.  Serve warm or cold, dusted with a little extra vanilla sugar.

Makes 18

Tried and tested in the THASC kitchen