Cinco Ranch 1 October 2017

Halloween
Jalapeno
Mummies
10 Jalapeno Peppers
8 oz Softened Cream Cheese
8 oz Pepper Jack Cheese
1/2 tsp Minced Garlic
Pinch Salt
Pinch Pepper
1 Scallion
Candied Eyeballs
Pillsbury Crescent Rolls
WITCH HAT CUPCAKES
CHOCOLATE CUPCAKES
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup cocoa
1 cup sugar
3/4 cup vegetable oil
1 large egg
3/4 cup milk
1 tsp vanilla extract
VANILLA BUTTERCREAM FROSTING
1 cup unsalted butter softened
1/2 tsp vanilla extract
1 3/4 cup powdered sugar
1 tbsp heavy whipping cream
food coloring green and orange
HAT DECORATIONS
Oreo Thins 1 per cupcake
Hershey Kisses 1 per cupcake
Candy Corn cut along color lines
Preheat your over to 400° in line a baking sheet with parchment paper.
Wash then Slice your jalapeño peppers in half lengthwise and scoop
out the inside. In a large mixing bowl, use a cheese grater to shred your
block of pepper jack cheese. Chop a scallion in tiny pieces. Mix in your
cream cheese, scallion pieces, garlic, pepper and salt to your shredded
cheese. Fill your jalapeño peppers with your cheese mixture. Now
unroll your crescent rolls into rectangles (leave two triangles together
and pinch the middle together). Use a pizza cutter to cut each crescent
rectangle lengthwise into four even pieces. Wrap one or two pieces
around each pepper, leaving a small opening for the eyes. Bake for 10-
12 minutes. Right when you take your mummies out of the oven, add
two candy eyes in each top opening.
Source: www.frugalcouponliving.com
Witch Hat
Cupcakes
For the Chocolate Cupcakes: Preheat oven to 350 degrees F. Line a muffin tin
with cupcake liners, then set aside. In a large bowl, sift together flour, baking
powder, salt, and cocoa. Set aside. Using a stand mixer (or hand mixer + large
bowl), beat together vegetable oil and egg on low for 30 seconds. Add milk
and vanilla extract and mix until combined, about 1 minute. Keeping speed
on low, slowly add the dry ingredients to the wet ingredients, about 1/2 cup
at a time. Once all dry ingredients have been added, mix just until the dry
ingredients are no longer visible, about another 2-3 minutes. Be careful not
to overmix. Pour batter into prepared muffin tin, filling containers about 1/2
way full. Bake chocolate cupcakes in the oven for 20-25 minutes or until a
tester toothpick comes out clean. Let cupcakes cool in the tin for 5 minutes,
then transfer to a wire rack to cool completely.
For the Vanilla Buttercream Frosting:
Using a stand mixer (or hand mixer + large bowl), beat butter and vanilla
extract on high until fluffy. Drop speed to medium and slowly add sugar to
butter, mixing thoroughly in between. If mixture gets too dry, add the 1 tbsp
heavy whipping cream. If using food coloring, separate about 1/3 to 1/2 cup
frosting to a separate bowl. Add green food coloring to the larger portion of
frosting and orange food coloring to the smaller portion and mix thoroughly.
Putting it all together:
Decorate chocolate cupcakes with the green frosting (to create the “hair”
for the witch) using a decorating tip of your choice. Press an Oreo on to
the top of the green frosting (to create the brim of the hat). Using another
piping bag, add about 1/2 tablespoon of orange frosting on top of the
Oreo. Press an unwrapped Hershey Kiss into the frosting, using even
pressure so that a ring of orange frosting appears around the base of the
Kiss (this creates the top of the hat). Place a piece of cut candy corn into
the orange frosting (for the hat buckle). I used only yellow pieces for this.
Source: homemadehooplah.com
Cinco Ranch Community Area Newsletter | October 2017 29