Try these Simple Tricks for Halloween Treats
Last Friday on TheFieldPosition.com, Darcy Maulsby shared a few of the Spooktaclar recipes she taught cooking students how to make recently. The menu included Spiced Spider Cider, hearty Jack O’Lantern Pot Pie, with a side of Crazy-Good Carrots, followed by Hocus-Pocus Pumpkin Bars and topped off with Stunning Spider Web Chocolate Cupcakes.
A few readers asked if she would be willing to share recipes for Hocus-Pocus Pumpkin Bars and Stunning Spider Web Chocolate Cupcakes, so… we’re sharing these two recipes with you today. It’s unusual for us to post recipes on Monday, but we wanted to make sure you’d have every recipe need to create your own frightfully fun meal for this holiday.
I’m also sharing a few links of my own in case you’re in need of ideas for classroom parties:
Spider Web Cupcakes
Itsy Bitsy Spider Web Cupcakes
- 1 package chocolate cake mix
- 1 to 2 cans chocolate frosting
- 2 cups white chocolate chips
Directions:
- Prepare chocolate cake mix and bake cupcakes. Frost with prepared frosting.
- Template to make the spider webs is online a at: http://www.countryliving.com/cm/countryliving/data/spiderwebs.pdf)
- Microwave 2 cups white-chocolate chips in a bowl for 30 seconds and stir.
- Continue to microwave in 20-second intervals until almost melted.
- Stir again until chocolate is completely melted.
- Pour inside a freezer bag with one tip snipped off to create a piping sleeve.
- Line a cookie sheet with parchment paper.
- Slide spider web template underneath paper.
- To make each web, use piping sleeve to trace white chocolate along design, making sure to connect all lines.
- Repeat process until you’ve created 24 toppers.
- Chill them in refrigerator for 10 minutes.
- Then, using a spatula, remove webs carefully from parchment and position one on each cupcake.
Hocus Pocus Pumpkin Bars
Ingredients
Cake Ingredients:
- 2 cups Original Bisquick® mix
- 2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 4 eggs, beaten
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
- 1/2 cup raisins
Cream Cheese Frosting
- 1 package (3 oz) cream cheese, softened
- 1/3 cup butter or margarine, softened
- 1 tablespoon milk
- 1 teaspoon vanilla
- 2 cups powdered sugar
Instructions
Directions:
Heat oven to 350°F. Grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray. In large bowl, beat all bar ingredients except raisins with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in raisins. Pour into pan.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 2 hours.
In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar on low speed until smooth.
