Diyflavorshack contest - halloween fun- take a peek dont be scared

[bellastarr]

Spooky Cinnamon Roll Eyeballs​

Ingredients

• 1 can (17.5 oz ) Pillsbury™ Grands!™ cinnamon rolls with icing
• 5 green round gummy candies
• Miniature chocolate pieces
• Red decorating gel

Directions:

1 Heat oven to 350°F. Spray 5 jumbo muffin cups with cooking spray. Separate dough into 5 rolls. Place rolls in muffin cups.
2 Bake 25 to 28 minutes or until golden brown. Remove from cups; cool 10 minutes.
3 Spread icing over tops of rolls. Place 1 green candy in center of each roll; place 1 miniature chocolate in center of each green candy (to look like pupil of eye). Using red gel, make lines to make eyes look bloodshot.

 

[liblue1]

Congrads winner time again


please email me dawnsflavors@gmail.com no pms i never find them in time

post number

251
3
151
176
173

30ml free bottle of juice

email me what you would like
whatever i have or make it up (custom)


also

can someone let me know who posted the most i have a surprise....



Also coupon codes share for me

get our txt specials

text diyfs to 40518

hugss dawn

251....liblue1
3......spartanstew
151..bellastarr
176...bellastarr
173...GreenLeaf

I am a winner again.....Thank you Dawn.....and Congrats to the other winners...

 

[liblue1]

Used Band Aids to snack on...

Cinnamon Graham crackers
White frosting
Red Gel frosting

 

[Reddhott]

blood slides

Step 1: Ingredients and Recipe

Picture of Ingredients and Recipe
1 cup sugar
1/3 cup light corn syrup
2 Tbs water
red food dye
bamboo skewer or tooth pic
Step 2: Bring Sugar Mixture to a Boil

Bring sugar, corn syrup, and 2 Tbs water to a boil in a small saucepan, stirring until sugar is dissolved. Don’t stir, but occasionally wash down sides of pan with a pastry brush dipped in cold water to prevent crystals from forming; boil until mixture turns golden, 5 to 7 minutes.

 

[Reddhott]

Spooky Worm and Spider Nests

Simply, soak the tapioca overnight as instructed on the package. Choose Halloween jello colors and prepare the jello according to the package instructions.

Placed gummy worms and spiders in the bottoms of small cups.


Spoon tapioca over the critters and pour the liquid jello over the top.


Refrigerate. Un-mold. Serve.

 

[bellastarr]

Cinnamon Roll Halloween Cats​

Ingredients

• 1 can (17.5 oz ) Pillsbury™ Grands!™ cinnamon rolls with icing
• Black gel food color
• 10 green candy-coated chocolate candies
• 5 mini brown candy-coated chocolate candies
• Yellow licorice

Steps

1. Heat oven to 350°F. Spray cookie sheet with cooking spray. Separate dough into 5 rolls. Using scissors, cut a small slit in one edge of dough on each. Place on cookie sheet.
2. Bake 24 to 28 minutes or until golden brown. Remove from cookie sheet; cool 10 minutes.
3. In small bowl, mix icing and food color for black icing. Spread icing over tops of rolls. Using candies and licorice, make eyes, nose and whiskers of cat.

 

[Reddhott]

halloween gingerbread house


250g butter, at room temperature

200g (1 cup, firmly packed) brown sugar

250ml (1 cup) golden syrup

2 eggs, separated plus 2 extra egg whites

6 to 7 cups plain flour

2 tbs ground ginger

2 tsp mixed spice

2 tsps bicarbonate of soda

Plain flour, to dust

600g (4 cups) pure icing sugar, sifted

2 teaspoons lemon juice

Food colouring as desired-I used black (powder colouring) and orange (gel colouring)

Orange and green fondant to make pumpkins

Orange and Brown M&Ms

White fondant and a red edible ink pen for witch's legs (edible red pen from Little Betsy Baker)

Cake round to place it on and some black paper or cardboard

Icing pens in green, yellow and purple

Sugar decorations of your choice-I used a sugar witch, pumpkins and spiders from Little Betsy Baker



Method

halloween gingerbread house

Step 1 - Line 3 or 4 baking trays with baking paper. Have your house template ready. I also made an extra door, shutters and a door mat. I just measured one up on paper although if you're smarter than I am, and I hope you are, you may have printed one out from the internet or bought a set. It is around Christmas time and there should be gingerbread houses a plenty.



Step 2 - Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.



Step 3 - Meanwhile, place egg whites and lemon juice in a clean, dry bowl. Use an electric beater to beat until combined. Gradually add icing sugar and beat. You want the icing at this stage to be able to hold a line as you will start off drawing an outline in this stiffer icing (I'll just call this stiff icing) and then filling it in with slightly more liquidey icing which you make simply by adding water to the royal icing later. Divide icing into separate bowls depending on the desired number of icing colours you want including one white for the cobwebs-you'll use most of the royal icing on the black outside. Set aside. I find that when I make black royal icing using powder, it's best to let that icing sit overnight and re mix it again as it can get little green specks otherwise.

Step 4 - Preheat oven to 180°C. Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use cutters to to cut out shapes. Place on trays about 3cm apart. Repeat with any excess dough. This dough re-rolls very well.



Step 5 - Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool completely.


Step 6 - Place some of the prepared icing in small plastic bags (about a quarter to a third). Cut a small hole in a corner of each bag. Pipe an outline around the pieces of the house. Allow to set for 30 minutes or so. Then add a few drops of water to the royal icing and mix well and using a small spoon, fill in the outline around the cookie. Allow to dry completely and resist the urge to touch it as it will spoil the smooth finish. Trust me, I've left so many fingerprints behind.



Step 7 - Once dried, it is ready to assemble using the stiff royal icing as glue. Get a cardboard round and cover it with black cardboard and adhere it securely. Take some cups as you will use them to support the house while the royal icing sets. Take the first piece and add royal icing on the bottom and place it on the spot where you want it to sit on the cardboard. Use two cups on either side to hold it up. Then using the royal icing glue the sides to the front and back of the house. Use extra royal icing if it feel tenuous. You can always cover it up with some piping later. Leave to set overnight. Then add roof and allow to set.



Step 8 - Then comes the fun bit-the decorating! Pipe some stiff orange royal icing to cover up the joins and add m&ms. Then draw "Keep Out" on the doormat. Draw windows using a yellow pen. Draw cobwebs using the stiff white royal icing. Draw slats on the shutter and draw a ghost in each window.



Step 9 - To make fondant pumpkins, shape the orange fondant into small balls and using a skewer, draw lines down the pumpkin. Then top with a little green fondant. To make witch's legs roll out small sausage shapes (always start with a ball shape when using fondant) and then draw them in with an edible red pen. Affix all pieces with royal icing.

 

[liblue1]

Meat Hand

Just make a straight meatloaf formed into a hand and surrounded it with mashed potatoes and kale.It looks sort of creepy.

 

[bellastarr]

Slice and Bake Candy Corn Cookies​

Ingredients

• 2 sticks of butter, softened
• 1 cup confectioners sugar
• 1 egg
• 2 teaspoons vanilla
• 2 teaspoons almond extract
• 2 teaspoons orange juice
• 1/4 teaspoon salt
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda

Instructions

1. Cream together sugar and butter. Add egg, vanilla, almond extract, and orange juice. Whip until light and fluffy. Sift together flour, baking soda, and salt and add slowly to the wet ingredients until well incorporated. When the dough is formed, remove it from the bowl, and divide it into thirds. Tint one third of the dough orange {I used egg yolk yellow and tulip red Americolor} and leave the other two-thirds uncolored.
2. Afterward, line a 9×5 loaf pan with plastic wrap. Press one third of the white dough into a flat layer on the bottom. Next, add the orange dough on top creating the second layer. Finally, use the last of the uncolored dough to make layer three. Cover the top with the overhanging plastic wrap, and chill, preferably overnight. Slice into “candy corns” and bake at 375 for 7-10 minutes.

 

[GreenLeaf]

also

can someone let me know who posted the most i have a surprise....

Thank you, and Reddhott has the highest post count.

 

[bellastarr]

Thank you, and Reddhott has the highest post count.

How the heck did you do that? That's a neat feature, but I can't figure out how to do it.

 

[GreenLeaf]

How the heck did you do that? That's a neat feature, but I can't figure out how to do it.

It is neato feature for contests, along with the user name search perimeters.

Just copy/paste the number contained in any thread URL at the end after the = sign.

 

[bellastarr]

Yeah, I figured it out after looking at the URL and thinking a minute. Very neat feature!

 

[bellastarr]

Bubblin' Swamp Juice​

Ingredients

• 4 cups milk
• 1 cup white chocolate chips
• 12 drops green food coloring
• 8 drops yellow food coloring
• 1/4 cup miniature marshmallows
• 4 centipede gummies

Directions

In a large saucepan, heat milk and chips over medium heat. Whisk
until chips are melted and mixture is blended (do not boil). Remove
from the heat; stir in food coloring. Garnish with marshmallows and
candy. Yield: 4 servings.

 

[bellastarr]

Swamp Juice a la Slime​

Ingredients

• 1/2 cup light corn syrup
• Green paste food coloring
• 5 cups unsweetened pineapple juice
• 2 cups white grape juice
• 2 drops yellow food coloring, optional
• 1 cup club soda, chilled
• Fresh pineapple slices, optional

Directions

Refrigerate 10 champagne flutes or cocktail glasses until chilled. In
a small bowl, combine corn syrup and green food coloring; dip rims
of chilled glasses into mixture. Turn glasses upright, allowing
mixture to slightly run down sides of glasses. Freeze until firm.
In a pitcher, combine the pineapple juice, grape juice and yellow
food coloring if desired. Refrigerate until chilled.
Just before serving, stir club soda into juice mixture. Pour juice
into prepared glasses; garnish with pineapple if desired. Yield: 10
servings (2 quarts).

 

[whodat2112]

MUMMY CAKE

INGREDIENTS

VANILLA CAKE:
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, melted
1 1/4 cups sugar
4 large eggs, room temperature
2/3 cup milk
2 teaspoons vanilla extract
CHOCOLATE GANACHE:
4 cups heavy cream
4 cups semisweet chocolate chips
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons rum (optional)
VANILLA AND RASPBERRY FROSTINGS:
1/2 cup unsalted butter, room temperature
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 tablespoons heavy whipping cream (more to make soft enough to pipe)
2 tablespoons raspberry preserves

To bake the cake:
Preheat oven to 350 degrees F. Grease and line a baking sheet (13 x 18-inch) with parchment.
In a bowl, whisk together the flour, baking powder, and salt, set aside. In a stand mixer, fitted with the paddle attachment, beat the butter on high speed until softened. Add the sugar and continue beating until light and fluffy, about 3 minutes. Add the eggs one at a time, beating on medium speed, until well combined. Scrape down the side of the bowl after each. Add the flour mixture, milk and vanilla and mix on medium speed until well combined. Scrape down the side of the bowl and mix for an additional 30 seconds.
Spread the batter evenly over the prepared pan. Bake for about 20 minutes in the center of the oven, or until a tester comes out clean. Cool the cake on a rack.
Once the cake is cool, use a coffin shaped cookie cutter to cut the cake. Reserve 1/2 cup of the scraps to use in the raspberry frosting.
To make the ganache: In a large saucepan, heat the heavy cream over medium heat, just to a simmer. Remove from heat; add the chocolate chips and butter. Swirl the pot to make sure all the chips are covered with the hot cream. Let it sit for 2 minutes and then gently stir until smooth. If using, stir in the rum.
Place the cut cakes on a cooling rack, set over a baking sheet lined with parchment. Pour the ganache over the coffin cakes, making sure to cover the sides. Once they are all covered, let them sit until the ganache can set firm.
To make the frosting: Mix together the butter, confectioners' sugar and vanilla, until very smooth and fluffy. Add the heavy cream to create a frosting that will be soft enough to pipe a smooth line. Stick your finger in the frosting and when it comes out in a smooth point, it is ready. Divide the frosting into two bowls; add the raspberry preserves to one of them. Stir in 1/2 cup of cake scraps until smooth.
Using a small round pastry tip, pipe out the outline of the mummy on top of the ganache.
Use a very small, straight tip (the kind you would use when piping a basket weave), to pipe the mummy's wrapping.

 

[whodat2112]

Nacho Jack-o'-Lantern Cheese Ball

INGREDIENTS

Two 8-ounce packages cream cheese, at room temperature
1 1/2 cups shredded Cheddar
3 tablespoons minced onions
2 tablespoons prepared salsa (your favorite kind will do)
2 teaspoons ground cumin
1 teaspoon minced jalapeno (without seeds, unless you want it spicy, then include the seeds)
12 Doritos, original flavor, crushed
1 nice-looking stem of a bell pepper (reserve the pepper for another use)
Black bean chips, crackers or crudite, for serving

DIRECTIONS

Put the cream cheese, Cheddar, onions, salsa, cumin and jalapeno into the bowl of a mixer, and blend thoroughly. Form into a pumpkin-like shape, and refrigerate until firm, about 2 hours.

Before serving, roll the cheese ball in the crushed Doritos. Arrange the cheese ball on a plate, and press the bell pepper stem into the top - it should like a mini pumpkin stem.

You can serve the pumpkin as-is, or break off pieces of black bean chips to form a Jack-o'-lantern face. The chip pieces should adhere to the pumpkin cheese ball if you gently press them onto it, but you can also stick them on using a very small dab of the cheese ball mixture on the back of the black bean chip features; this will act like glue. Serve the cheese ball with black bean chips, crackers or crudites.

 

[whodat2112]

Vampire Cocktail

INGREDIENTS

1 scoop vanilla ice cream
1 oz. triple sec
1/2 oz. white creme de cacao
Drizzle of grenadine

DIRECTIONS

Blend all ingredients except grenadine until smooth, pour into a stemmed cocktail glass. Drizzle grenadine over top.

 

[Reddhott]

Beef Stew with Ghoulish Mashed Potatoes

Ingredients
2 pounds beef stew meat, cut into 1-inch cubes
1 pound fresh mushrooms, halved
2 cups fresh baby carrots
2 medium parsnips, peeled, halved lengthwise and sliced
2 medium onions, chopped
1-1/2 cups beef broth
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1/2 teaspoon ground cloves
1/4 teaspoon pepper
8 medium potatoes (2-1/3 pounds), peeled and cubed
2/3 cup sour cream
6 tablespoons butter, cubed
1 teaspoon salt, divided
1 cup frozen peas
2 tablespoons all-purpose flour
2 tablespoons water

Directions
In a 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 8-9 hours or until beef and vegetables are tender.
About 30 minutes before serving, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Return potatoes to pan; add the sour cream, butter and 1/2 teaspoon salt. Mash until smooth.
Set aside 12 peas for garnish. Add remaining peas to the slow cooker. Increase heat to high. In a bowl, whisk the flour, water and remaining salt until smooth; stir into stew. Cover and cook for 5 minutes or until thickened.
Divide stew among six bowls. Place mashed potatoes in large resealable plastic bag; cut a 2-in. hole in one corner. Pipe ghost potatoes onto stew; garnish with reserved peas

 

[Reddhott]

Ghoulish Ghostly Cinnamon Toast for Halloween! GHOULISH GHOSTLY CINNAMON TOAST FOR HALLOWEEN! (Serves 4) Ingredients: 8 slices of bread, use wholemeal or granary for an extra fibre butter 4 tablespoons caster sugar 1 tablespoon ground cinnamon 24 small chocolate drops/chops (as used in baking) Method: Cut out the ghost shapes with a biscuit/cookie cutter, if you have one, with a knife as I did. (Save the off cuts for breadcrumbs or cooking) Heat up some butter in a large frying pan and when it has melted add the bread shapes, fry for 2 minutes and then flip over and sprinkle the cinnamon sugar over the top, and continue to fry the bread for a further 2 to 3 minutes. Add more butter to fry if necessary. Add the eyes and mouth to the toast and serve immediately with extra cinnamon sugar and strawberry jam.