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

[Reddhott]

ngredients
1 cup butter, softened
2 cups sugar
4 eggs
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup baking cocoa
1/4 cup water
1/2 teaspoon McCormick® Pure Vanilla Extract
1/2 teaspoon McCormick® Pure Orange Extract
1 tablespoon grated orange peel
10 drops yellow food coloring
6 drops red food coloring
FROSTING:
3 packages (3 ounces each) cream cheese, softened
5-3/4 cups confectioners' sugar
2 tablespoons milk
8 drops yellow food coloring
6 drops red food coloring
GLAZE:
3 ounces semisweet chocolate
1/3 cup heavy whipping cream
Candy corn for garnish

 

[bellastarr]

Pumpkin Cheesecake Bars​

Ingredients

CRUST:

• 20 crème-filled chocolate sandwich cookies
• 2 1/2 tablespoons unsalted butter, melted
• FILLING:
• 2 8-oz. packages cream cheese, at room temperature
• 1 cup sugar
• 1 cup canned pumpkin puree
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 3 tablespoons all-purpose flour
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt

Preparation

1. Preheat oven to 350ºF. Line an 8-inch-square pan with foil so that foil overhangs sides. Mist with cooking spray.

2. Make crust: Process cookies in food processor until ground. Pulse in butter. Press evenly into pan. Bake until firm, 10 to 12 minutes. Cool slightly.

3. Make filling: With an electric mixer on medium speed, beat cream cheese and sugar until smooth, about 2 minutes. Beat in pumpkin, then eggs, 1 at a time. Beat in vanilla, flour, spice and salt until just combined.

4. Pour mixture into pan. Put pan on a large rimmed baking sheet; place in oven. Pour hot water into baking sheet until it's nearly filled. Bake until cheesecake is set around edges but jiggles slightly in center, 40 to 45 minutes. Remove pan from sheet; cool completely on rack. Cover with plastic wrap. Chill until firm, at least 3 hours.

 

[liblue1]

“Eye”deal Cannibal Cookies

5 1/4 cup confectioners sugar
4 cup peanut butter
1 cup melted butter
6 cup Rice Crispies
1 1/2 lb of white chocolate or 2 12 oz. bags of white chocolate chips
1/2 bar of paraffin wax
1 large bag of M&Ms
red food coloring
1. Mix the sugar and Rice Crispies together in a large bowl and set aside. Mix the peanut butter and melted butter until smooth, then fold into Rice Crispies and sugar. Don’t be afraid to use your hands. With this recipe, you’re gonna have to get dirty! Roll your peanut butter mixture into 1″ balls.
2. Place your balls on a cookie sheet lined with wax paper and chill in the fridge for about 15 minutes.
3. Using a double boiler, melt the chocolate and wax. If you don’t have a double boiler like me, you can create one by placing a mixing bowl on top of a soup pot. Boil water in the soup pot. The steam will create enough heat to keep your chocolate melted but not enough to burn it.
4. Stir the chocolate to help everything melt and mix together. When the chocolate is nice and smooth, begin dipping your nut balls. I like using a skewer, but you can just drop it in with a spoon.
5. Place your coated ball back on the wax paper tray and put an M&M in the center of the ball to create the pupils. Make sure you place the m&M while the chocolate is still wet. It won’t stick well if the chocolate dries.
6. Place your trays in the refrigerator for 15 minutes to let the chocolate completely harden.
7. To create the veins, take red food coloring and dilute it with a few drops of water to make it easier to use. Using the end of a skewer or tooth pic, draw on some veins. Asymmetrical ones are best. Have them branch out a lot too, that’s always great. If you have areas where the peanut butter is exposed, just paint some red in there to create a nice pulpy blood clot. Done!

 

[Fuzzy Bruce]

Have not learned to DIY juice so the recipe is weak but sounds good for a seasonal vape to me

Sweet cream
vanilla
cinnamon
nutmeg

 

[Reddhott]

Ghostly Pumpkin Pudding

Ingredients
Pudding:
1 package gelatin
2 cups whole milk
1 cup sugar
6 large egg yolks (reserve 2 whites for topping)
1/4 teaspoon ground cinnamon
1/4 teaspoon fine salt
1 (15-ounce) can pure pumpkin puree
Topping:
2 large egg whites
1/3 cups sugar
1/2 teaspoon cream of tartar
1 pinch fine salt
Small candy, for eyes
For pudding:
Directions
For pudding:
Put 1 tablespoon of cold water in a large bowl. Sprinkle gelatin over the surface, do not stir, and set aside until gelatins softens and blooms

Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's bowl above the water. Whisk milk, sugar, yolks, cinnamon and salt in a heat-proof bowl. Set the bowl above the boiling water and cook, stirring constantly with a heat-proof spatula, until mixture begins to thicken and coats the back of a spoon and almost boils, 10 to 12 minutes. Immediately remove from the heat and pour over the gelatin, whisking constantly until gelatin is completely dissolved and evenly distributed. Whisk in pumpkin until combined and completely smooth.

Evenly divide mixture into 12 small 3-ounce cups (paper works fine) and refrigerate until set, about 4 to 8 hours.

For topping:
Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's bowl above the water. Whisk the 2 egg whites, sugar, cream of tarter, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer bowl to mixer and beat with the whisk attachment at medium-high speed until eggs hold a stiff peak, about 5 minutes.

Spoon topping onto puddings in the shape of a ghost. Decorate with candy eyes and refrigerate until ready to serve

 

[Reddhott]

Vampire Blood Tomato Soup with Muenster Sammies
Ingredients
3 tablespoons olive oil
1/2 fennel bulb, chopped, about 2 1/2 cups
1/2 large onion, chopped, about 1 cup
4 cloves garlic, smashed
1 1/4 teaspoons kosher salt
1 teaspoon fennel seed
1/8 to 1/4 teaspoon crushed red pepper flakes, optional
1 (28-ounce) can plum tomatoes, preferably San Marzano
2 cups homemade vegetable broth or low-sodium canned
2 cups tomato juice
6 basil leaves, torn
1 tablespoon fresh lemon juice
Fresh ground black pepper, to taste
Muenster Sammies, recipe follows
Muenster Sammies with Apple Jelly:
16 (3 1/2-inch square) slices Westphalian Pumpernickel, or other thin black bread
1/2 cup apple jelly
8 slices muenster cheese, about 3 ounces
8 slices yellow cheddar cheese, about 3 ounces
Optional garnishes:
Dill pickle rounds
Fennel fronds
Spanish olives with pimentos
Directions
Heat olive oil in a medium sauce pot over medium-high heat. Add fennel, onion, garlic, salt, fennel seed and crushed pepper, if using, and cook until vegetables soften and brown slightly, about 5 minutes. Drain and reserve juice from the tomatoes, then crush tomatoes gently with your hands. Add the tomatoes, increase heat to high, and cook until they begin to brown slightly, about 5 minutes.

Add the reserved tomato juice, vegetable broth, tomato juice, and basil leaves. Bring to a boil, stir, reduce heat to medium low, cover and cook until vegetables are cooked through and soup reduces and thickens, about 30 minutes.

Remove pot from stove and puree the soup in batches, with an immersion, regular blender, or food processor. Stir in lemon juice and season with pepper to taste. Serve.


Optional garnishes:
Special equipment: Cookie cutters (pumpkins, ghosts, black cat, bats and witches), optional

Toast bread in toaster or toaster oven until slightly crisp, about 5 minutes (or less if using a toaster.) Spread one side of each slice of bread with apple jelly. Layer the cheese over the apple jelly, top with remaining slice of bread. Cut out as desired. Garnish as desired.

 

[carrielsal]

Chocolate Caramel Apple Cats

Ingredients:

6 large or up to 12 small caramel apples (homemade or store bought)
14 ounces dark chocolate, finely chopped
1 cup heavy whipping cream
1 tablespoon light corn syrup

Decorations: click here for modeling chocolate recipes and tutorial
1 recipe white modeling chocolate
1 recipe dark modeling chocolate
food coloring
(I used yellow, neon pink, and neon green food coloring from the grocery store)

Special Equipment Needed:

food processor, optional (mixing bowl and whisk work just as well)
Silpat non-stick liner, a non-stick baking sheet, or a piece of parchment paper
small round and oval cookie cutters, optional

Instructions:

Make chocolate ganache: (if you prefer, you can use a tub of chocolate frosting)

Place chopped chocolate in the bowl of a food processor. Pulse until chocolate is fine crumbs.
Heat heavy whipping cream and corn syrup in a small saucepan over medium heat. Stir often until it just comes to a boil. Pour the hot cream over the chocolate, put lid on the food processor bowl, and let sit for 2-3 minutes. Pulse for 5 seconds. Remove lid and scrape down the sides and bottom of the food processor bowl. Return lid and pulse for 5 more seconds or until the mixture, which is called ganache, is smooth. Dont' over-mix your ganache or it will turn grainy as it sets up.

Note: A food processor makes easy work of creating a chocolate ganache. If you don't have one, finely chop your chocolate and put it in a microwave safe mixing bowl. Boil cream as above and pour over chocolate and let sit for 2-3 minutes. Use a whisk to create an emulsion. Begin by stirring just in the center of the bowl, then slowly bring the whisk out to the edge of the bowl. Stir just until combined and the ganache is smooth. If you have chunks of chocolate remaining, place entire bowl in microwave and heat on high for 10 seconds. Stir until melted.
Trouble Shooting Ganache: If your ganache gets too hot the cocoa butter from the chocolate will separate and rise to the surface. The cocoa butter will harden as the ganache cools and you will have chunks of cocoa butter throughout. This can happen if you add cream that is too hot or get the ganache too hot in the microwave. If your ganache does separate or look oily, add a little cold whipping cream (a tablespoon at a time) and mix until smooth

Allow your ganache to thicken just enough so that it is the consistency of frosting. Set your caramel apple on a Silpat, a non-stick baking sheet, or a piece of parchment paper. If your caramel apples have a footer (a round bottom where the caramel has puddled) use a knife or kitchen shears to cut it off. Use your hands to round the bottom of the apple. This will ensure a nice round face for your cats. Now, you are ready to frost one of your caramel apples with the ganache.

Once each apple is frosted you'll want to create the cat's hair by pressing an offset spatula, knife, or spoon, onto the ganache and quickly pulling it away creating spikes. If the ganache is not thick enough, the spikes wont form, so let it sit for a few minutes to thicken. If the ganache is too dry, the spikes will get crusty, so be sure to do one apple at a time.

You can make you modeling chocolate decorations in many different ways. I found it easiest to make the eyes by rolling out some modeling chocolate on a powder sugar dusted work surface and cutting them with small round cookie cutters, but you could easily just form a small ball and flatten it into a circle. To create the nose and ears, I just formed a ball out of the modeling chocolate, shaped it into a triangle, and flattened it slightly. You can add some dimension to the cat's ears by adding a smaller triangle of pink or white to the larger black ear. Attach pieces of modeling chocolate to each other by dabbing a very small amount of water on one piece and pressing them together.

For the whiskers I cut long thin strips of white modeling chocolate, but you could just take small balls and roll them into thin logs. If you have a clay extruder, you can press some modeling chocolate through the small hole disc to create really perfect looking whiskers.

I use a Sculpey Clay Extruder to make a lot of decorative pieces out of modeling chocolate. The clay extruders can be found at your local craft stores in the clay isle. Of course, you'll want to buy one to exclusively use for modeling chocolate, but they are usually less than $15, so not a big investment for something you can use for so many different projects. To use, attach the metal disc with the appropriate hole (the one I used in this picture makes a flat strip, but for the whiskers you'll want to use the little holes), roll some modeling chocolate into a log, place it in the clay extruder tube, insert the plunger, and press the modeling chocolate out onto your work surface.

 

[liblue1]

Chocolate-Covered Cherry Mice Recipe

1 jar maraschino cherries with stems, drained and dried (see Notes)
6 ounces semisweet chocolate
1/2 tsp butter
1 ounce paraffin, chopped (see Notes)
1/2 cup chocolate chips (see Notes)
1/2 cup sliced almonds
1 tube red (clear) gel icing

Line a cookie sheet with waxed or parchment paper.

Rinse the maraschino cherries, drain thoroughly, and let dry on paper towels, turning often. The cherries must be completely dry or the chocolate will seize and get crumbly.

Gently melt chocolate, butter, and paraffin in a double boiler until smooth, stirring often to prevent burning. Once melted, turn off heat, but leave in the double-boiler on the burner.

Dip dry cherries in melted chocolate to completely cover up to the stem. Place on lined cookie sheet. Immediately press on chocolate chip, flat side to the front of the dipped cherry, to form a head.

While chocolate is still warm, wedge two sliced almonds between chocolate chip and cherry to form ears. Let cool.

Use a toothpick to dab beady red eyes on either side of the chocolate chip with the red gel icing.

Refrigerate to firmly set chocolate.

Notes: If fresh sweet cherries are in season, by all means use them. Paraffin is sold in the canning supplies section,
usually under the brand Gulf Wax. You can use the giant chocolate bars for the semisweet chocolate, or semisweet baking squares,
or chocolate chips. If your cherries are exceptionally large, you may wish to use chocolate kisses for the heads.

 

[carrielsal]

The Midnight Mary

Original ingredients for the Midnight Mary #3:
1 1/2 oz North Shore Aquavit
1/2 oz Benedictine (not B&B)
3/4 oz lime juice
1/4 oz galangal syrup
1/4 oz simple syrup
1 1/4 oz clarified tomato water
Fresno chile bitters
Nitrogen frozen basil foam
Garnished with heirloom tomato and pigmy basil

An easy at-home version that has proven delicious:
1 1/2 oz North Shore Aquavit (or sub other brand of aquavit, gin, or tequila — all work very nicely)
3/4 oz lime juice (fresh-squeezed)
1/2 oz simple syrup, or to taste (1:1 sugar to water)
3 cherry tomatoes, halved
3 basil leaves (or other fresh herbs of choice)
Pinch of salt

Place halved tomatoes in the bottom of a mixing glass. Add lime and simple syrup. Muddle well to extract liquid from tomatoes. Add remainder of ingredients. Add ice, shake well, and pour through mesh strainer (to collect solids) into a chilled coupe.

 

[Reddhott]

Sweet and Spicy Pepitas Popcorn Balls

Ingredients
3 (3.5-ounce) bags natural microwave popcorn
2 cups pepitas (hulled pumpkin seeds)
1 cup heavy cream
1 cup sugar
1/2 cup light corn syrup
2 tablespoons unsalted butter, cut into pieces, plus more for forming
1/4 teaspoon fine salt
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
Directions
Pop the popcorn according to package instructions. While hot, carefully open package and dump into a large bowl.

Toast the pumpkin seeds in a large skillet over medium-high heat, until browned and popping, tossing and stirring occasionally, about 4 minutes. (Do this in batches, if needed.) Add to the popcorn.

Make caramel: Warm the cream over low heat and keep warm while you cook the sugar. Put the sugar and corn syrup and in a deep, heavy-bottomed large saucepan. Cook over medium heat, stirring occasionally until the sugar dissolves. Stop stirring, raise heat to medium-high, and simmer until the sugar reaches the hard crack stage, or 305 degrees F on a candy thermometer, about 7 minutes.

Whisk the butter and salt into the sugar mixture. Gradually pour in the cream and vanilla taking care since the mixture will bubble up. Reduce the heat to medium and continue to cook, stirring occasionally, until the sugar reaches soft ball stage, 240 degrees F on the thermometer, about 5 minutes more. Immediately remove from the heat and stir in the cinnamon and cayenne. Cool for about a minute. Pour caramel over the popcorn and stir to evenly coat.

When the popcorn is cool enough to handle, coat your hands with some butter and shape into 4-inch balls. Wrap in waxed paper and tie with a string, if desired. Serve or store covered at room temperature for up to a week.

 

[Reddhott]

Banana Mummies
Directions
Cut peeled bananas in half crosswise and insert a skewer into each half. Freeze until firm, about 1 hour. Microwave chopped semisweet chocolate (about 1 ounce per skewer) in 20-second intervals, stirring, until melted. Dip the bananas in the chocolate; press 2 candy eyeballs (available at craft and party-supply stores) into each and let set, about 10 minutes. Microwave marshmallows (about 2 per skewer) until puffed, 10 to 15 seconds. Stir until smooth; let cool slightly. Using a spoon, scoop up some of the marshmallow (it will stretch into a thread) and wrap it around the bananas. Transfer to a parchment-lined plate and freeze until serving.

 

[Reddhott]

THE ZOMBIE SCOOBY SNACK!
1 1/2oz. (45ml) Melon Liqueur
1 1/2oz. (45ml) Coconut Rum
1 1/2oz. (45ml) Pineapple Juice
Corn Syrup
Red Food Coloring
Splash of Milk
Grenadine
Whipped Cream

 

[carrielsal]

Bloody Devil

¾ oz. SVEDKA Clementine

¾ oz. sweet vermouth

¾ oz. orange juice

½ oz. orange curaçao

Dash orange bitters

Fake blood:

½ c. white corn syrup

1 tbsp. cornstarch

⅛ to ¼ c. water

15 drops red food coloring

5 drops blue food coloring

Combine all ingredients in a cocktail shaker filled with ice. Shake and strain in a glass drizzled with fake blood.

 

[Reddhott]

Deviled Ham Eyeball Sandwich

Ingredients
20 slices white bread, such as Arnold Brick Oven White Sandwich Bread
2 cups smoked cooked ham, chopped (about 8 ounces)
1/3 cup mayonnaise
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon pickled relish
1/2 teaspoon Worcestershire sauce
3 dashes hot sauce, such as Tabasco
Kosher salt
10 pimento-stuffed green olives, sliced in half
Ketchup, for squirting
Special equipment: 2 1/2-inch round cookie cutter
Directions
Punch out rounds from the bread using a 2 1/2-inch round cookie cutter. Lay out the rounds on a baking sheet. Set aside.

Add the ham, mayonnaise, honey, mustard, relish, Worcestershire and hot sauce in the bowl of a food processor. Sprinkle with salt and pulse until finely chopped, but still chunky. Spoon a tablespoon at a time of the ham mixture onto a parchment-lined baking sheet. Roll each spoonful into round balls. Stuff 1 olive into the center of each ball for eyes. Lay the balls in the center of the bread rounds. Squirt ketchup around the edges of the bread to mimic veins. Serve to kids and pray they don't cry from how scary these are.

 

[liblue1]

Worm Ice Cubes

Simple add gummy worms to the ice trays and fill with water & freeze........

 

[Reddhott]

Devil's Food Cupcakes

Ingredients
Cupcakes:
Cooking spray
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
Fine salt
1/2 cup unsweetened cocoa powder (not Dutch-process)
1/2 cup milk
1 teaspoon pure vanilla extract
10 tablespoons unsalted butter, at room temperature
1 cup sugar
2 large eggs plus 2 large egg yolks, at room temperature
Glaze:
4 tablespoons unsalted butter, cut into small pieces
2 ounces bittersweet chocolate, chopped
1 teaspoon honey
Pinch fine salt
Decorations:
24 red fruit-punch-flavored chews, such as Tootsie Frooties
2 red licorice laces
Directions
Special equipment: red cupcake liners

For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with cupcake liners, and lightly coat with cooking spray.

Whisk together the flour, baking soda, baking powder and 1/2 teaspoon salt in a medium bowl; set aside.

Bring the cocoa powder, milk and 1/2 cup water to a simmer in a small saucepan over medium heat, and whisk until the cocoa dissolves into a smooth, thicker mixture, about 3 minutes. Stir in the vanilla, and set aside until just slightly warm to the touch.

Beat the butter and sugar on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld mixer) until combined and fluffy, about 3 minutes. Add the eggs and egg yolks one at a time, beating to incorporate after each addition. Continue to beat while slowly pouring the cocoa mixture into the bowl (be sure to scrape out any cocoa that coats the saucepan) just until incorporated, scraping down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Remove the bowl from the stand, and finish stirring by hand to avoid overmixing.

Divide the batter evenly among the lined muffin cups, and bake until the cupcakes bounce back when gently pressed and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely.

For the glaze: Combine the butter, chocolate, honey and salt in a small microwave-safe bowl, cover with plastic wrap and poke a hole in it to vent. Microwave on high (at 100 percent power) for about 1 minute, until the butter and most of the chocolate is melted. Whisk until smooth, and let cool, 15 to 20 minutes. Dip the top of each cupcake in the glaze, and let it set up, about 30 minutes.

Decorate the cupcakes: Pinch each fruit chew into a curved horn shape with pointed ends. Cut the licorice laces into twelve 5-inch pieces, and snip 1 end of each to make a Y-shaped tail. Press two horns into the top of each cupcake, and press a tail into the back of each cupcake.

 

[Reddhott]

Dark and Spooky
Ingredients
Black decorating sugar, for the glass
Juice of 1 lime, plus 1 lime wedge
1/4 cup dark rum
1/4 cup ginger beer or all-natural ginger ale
1 black gummy spider
Directions
Spread out the black sugar on a small plate. Rub the lime wedge around the rim of a rocks glass; dip the glass in the black sugar, then fill with ice.

Combine the rum and lime juice in a cocktail shaker. Fill with ice and shake well. Carefully strain into the glass, minding the sugar on the rim. Top the drink with ginger beer and add the gummy spider.

 

[Reddhott]

Flying Bat Cake

Ingredients
1 package carrot cake mix (regular size)
5 soft chocolate fudge cookies (about 3 inches)
1 can (16 ounces) buttercream frosting
1 tube blue decorating gel


Directions
Prepare cake batter according to package directions. Pour into a greased 10-in. springform pan; place on a baking sheet. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing sides of pan; invert onto a wire rack. Cool completely.
With a 2-in. bat-shaped cookie cutter, cut out five bats from cookies. Place cookie trimmings in a food processor. Cover and pulse until coarse crumbs form; set aside.
Set aside 1 tablespoon frosting. Frost top and sides of cake with remaining frosting; press reserved crumbs into sides. For moon, press a 4-in. round cookie cutter into frosting. Pipe blue gel over cake top for sky. With a narrow spatula, carefully spread gel over cake. Remove cookie cutter. Arrange bats on top. Using reserved frosting, pipe eyes on each bat. Yield: 10 servings.

 

[Reddhott]

Maple Cinnamon Spider Web Fritters

Ingredients
Vegetable oil, for frying
1 1/2 cups all-purpose flour
1 tablespoon granulated sugar
3/4 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/8 teaspoon fine salt
3/4 cup milk
1 large egg
1 tablespoon maple syrup, plus 1/4 cup for brushing
1/2 cup confectioners' sugar
Jelly spiders, orange or black nonpareils, for garnish, optional
Directions
Pour enough oil in a large skillet so it's about 1 inch deep. Heat oil over medium-high heat until a deep-fry thermometer registers between 280 to 300 degree F.

Meanwhile, whisk together the flour, sugar, baking powder and salt in a large bowl. Make a well in the center; add the milk, egg, and 1 tablespoon maple syrup. Whisk the dry and wet ingredients together until smooth.

Transfer batter into a large size pastry bag with a # 3 or 4 open tip. Carefully squeeze batter in a circular pattern and then back and forth into the oil, to make a free form spider web-like design, about 3 to 4 inches in diameter. Cook until bottoms are golden, about 2 minutes. Using tongs or slotted spoon, turn fritters over and cook until golden on other side, about 1 minute more. Transfer the fritters to paper towels to drain briefly. Brush lightly with maple syrup and dust with confectioners' sugar. Repeat with remaining batter. Serve warm or at room temperature alone or with the garnishes.

 

[KC1BLE]

Cookies
1 package (16 oz) Pillsbury™ Ready To Bake!™ refrigerated chocolate chip cookies (24 cookies)
1 1/4 cups white vanilla baking chips
1 container ready-to-spread frosting (any white variety)
Gel food colors, if desired
Decorations, if desired
Red or black string licorice
Miniature semisweet chocolate chips
Large marshmallows
Candy-coated chocolate candies

1 Heat oven to 350°F. On ungreased cookie sheet, place cookie dough rounds 2 inches apart. Bake 12 to 16 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.

2 Meanwhile, in medium microwavable bowl, microwave 1 cup of the white vanilla baking chips uncovered on High 45 seconds. Stir; if necessary, microwave in 15-second increments, stirring after each, until chips can be stirred smooth. Cool 5 minutes. Stir in frosting until well blended. Reserve 2 tablespoons of the frosting mixture to attach decorations. Use gel food colors to tint remaining frosting in desired colors. Spoon each color of frosting into resealable food-storage plastic bag. Cut 1/2 inch off one corner of bag, and pipe on bottom of 1 cookie. Press another cookie, flat side down, on frosting at an angle, cookies touching on one side and about 1 inch apart on the other, to look like open mouth.

3 To decorate, press remaining white vanilla baking chips in frosting for teeth. Use reserved frosting mixture to attach eyes, using decorations as desired.