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