Halloween Celebration Cakes

Halloween Celebration Cakes – Candy Coated Culinista

Last Halloween I made was expected to make another Halloween inspired cake for my work pot luck. So I took this as an opportunity to try some new cake molds.

Yield/Serving: 24
Prep Time: 1 hr.
Cook Time: 1 hr.
Difficulty level is: Medium

Ingredients
Chocolate Cake (4 skulls & fluted pan)

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 tsp baking powder
• 1½ tsp baking soda
• 1 tsp kosher salt
• 1 cup (2 sticks) butter, melted
• 2 large free-range eggs
• 2 cups whole milk
• ½ cup olive oil
• 2 tsp pure vanilla extract
• 2 tbsp milk
• ½ cup boiling water
Buttercream
• ½ cup (1 stick) butter, at room temperature
• 1 cups confectioners’ sugar
• ½ tsp pure vanilla extract
• 3 tbsp heavy cream
• ¾ cups white candy melts
• Halloween themed candies for skulls & hole in cake

Assembly
Chocolate Cake

1. Preheat oven to 350°F.
2. Grease chiffon pan cake pan with non-stick spray.
3. Using a stand mixer with the paddle attachment, combine flour, granulated sugar, baking powder, baking soda and salt.
4. In a medium sized bowl, whisk together the butter, eggs, milk, olive oil, vanilla and milk.
5. Pour the wet mixture into the dry mixture and beat on medium speed for 2 to 3 minutes, or until the batter is smooth. Scape down the sides if needed.
6. Slowly add the boiling water and then increase the mixer speed to high and beat for one minute.
7. Separate out ¾ cups of batter and add a few drops of black food colouring and combine.
8. Pour black batter into four skull cavities coated in non-stick spray.
8. Pour the remaining chocolate batter into fluted pans and bake cakes for 35-45 minutes or until a cake tester inserted comes out clean.
9.Allow the cake to cool for 60 minutes in the pans and then invert out the cakes and let cool on a wire rack for 20 minutes or more.
Buttercream
1. Using the stand mixer with the fitted paddle attachment beat butter until creamy for about 1 minute.
2. Continue and add the confectioners’ sugar and beat on low speed and add in vanilla and cream.
3. Decorate and place in fridge to firm up.
Candy Melt Coating
1. Melt white candy melts in a heat proof bowl in the microwave at 30 second intervals until melts have melted.
2. Pour over skulls and place in fridge to firm up.
3. Decorate eyes and face as desired and set aside
4. Place candies in the hole of the cake and place 3 skulls on top. Adhere with some frosting to ensure they stay in place.

Tips
• If you don’t have a mixer with a bigger bowl than traditional size this mixture will spill out. Mix a medium speed at all times.

Mini Halloween Cake, Coffins & Skeletons

Yield/Serving: 12
Prep Time: 1 hr.
Cook Time: 1 hr.
Difficulty level is: Medium

Ingredients
Almond Cake & Coffins & Skeletons

• 4 tbsp unsalted butter, at room temperature
• 1/3 cup granulated sugar
• 1 large egg
• 2/3 cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp sea salt
• 1/3 cup + 1 tbsp 2% milk
• 1 tsp almond extract
• few drop of orange gel food colouring
• few drops of black gel food colouring

Assembly
Almond Cake & Coffins & Skeletons

1. Preheat oven to 350°F.
2. Trace out the pan using parchment paper and place in the bottom of one 6” pan.
3. Spray pans with non-stick spray and set aside.
4. Using a stand mixer with the paddle attachment beat butter and sugar until fluffy.
5. Add in egg and almond extract and continue to beat until incorporated.
6. In a medium sized bowl, whisk together flour, baking powder and salt.
7. Pour into butter mixture until just combined and then add milk and mix.
8.Split batter into half and colour half orange and the other black.
9. Pour orange batter into the 6” pan, and black into two min coffins pans & two skeleton mini pans and bake for 30 to 45 minutes or until a cake tester inserted comes out clean.
10. Let cool in pans for 10 minutes and turn out onto cooling rack and remove parchment paper.
11. Let cool completely.

Tombstone Salted Caramel Brownies

Yield/Serving: 8 – 10 tombstones
Prep Time: 10 min.
Cook Time: 25 min.
Difficulty level is: Easy

Ingredients
• 10 tbsp unsalted butter
• 1 cup granulated sugar
• ¾ cup Dutch processed cocoa powder
• ½ cup sea salt
• 1 tsp vanilla extract
• 2 large eggs
• ½ cup all-purpose flour
• 1 tsp black gel food colouring
• 2 tbsp salted caramel, homemade or store bought
• White icing, to decorate

Assembly
1. Preheat oven to 325°F.
2. Spray pan with non-stick spray.
3. Melt butter over medium heat in a small saucepan and let cool slightly.
4. Whisk sugar, cocoa, salt in a medium bowl and combine.
5. Pour the butter in slowly and whisk, then add the vanilla extract.
6. Add eggs one at a time and then add flour until incorporated.
7. Finally add black food colouring gel and don’t overmix.
8. Pour batter in pan cavities and bake for 20 to 25 minutes until a cake tester inserted comes out clean.
9. Leave in pans for five minutes and then turn out.
10. Repeat again if you have batter still left over.
11. Decorate with white icing and serve.

Please Enjoy

My thoughts
This was a two day bake for me and I was working on this any free moment in between work. This turned out quite well considering there were a lot of aspects going on and the compliments kept coming in. Now I gave myself an ‘A’ for effort; but the perfectionist in me see’s the mistakes; but I’m still learning so I’ll cut myself some slack. The cakes tasted great I just have to work on coating the skulls evenly and having a steadier hand when decorating. This was still a fun bake and it was appreciated … what else can a girl ask for.

Tombstone Chocolate Brownies

Tombstone Chocolate Brownies – Candy Coated Culinista

Halloween is almost here and as Halloween is my second favourite holiday I just love making dessert for this day. This year I am being good and am staying away from the temptation of Halloween candy as best I can. I have only 1 pack of Rockets in the house and I have given away half of them. I am focusing more this year on making unique and decorative treats for my friends and God-Kids.

Yield/Serving: 8 – 10 tombstones
Prep Time: 10 min.
Cook Time: 25 min.
Difficulty level is: Easy

Ingredients
• 10 tbsp unsalted butter
• 1 cup granulated sugar
• ¾ cup Dutch processed cocoa powder
• ½ cup sea salt
• 1 tsp vanilla extract
• 2 large eggs
• ½ cup all-purpose flour
• 1 tsp black gel food colouring
• White icing, to decorate

Assembly
1. Preheat oven to 325°F.
2. Spray pan with non-stick spray.
3. Melt butter over medium heat in a small saucepan and let cool slightly.
4. Whisk sugar, cocoa, salt in a medium bowl and combine.
5. Pour the butter in slowly and whisk, then add the vanilla extract.
6. Add eggs one at a time and then add flour until incorporated.
7. Finally add black food colouring gel and don’t overmix.
8. Pour batter in pan cavities and bake for 20 to 25 minutes until a cake tester inserted comes out clean.
9. Leave in pans for five minutes and then turn out.
10. Repeat again if you have batter still left over.
11. Decorate with white icing and serve.

Please Enjoy

My thoughts
These brownies are dense and moist and the perfect size with a scoop of ice cream or glass of milk. I had fun decorating these tombstones and I will be making these again before Halloween.

Easter Egg Brownie Bars

Easter Egg Brownie Bars – Candy Coated Culinista

Yield/Serving: 12
Prep Time: 15 min.
Cook Time: 25 min.
Difficulty level is: Easy

Ingredients

• 2 1/3 cup of all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp salt
• 1 ½ stick unsalted butter, at room temperature
• 1 ¾ cup golden brown sugar, packed
• 2 eggs
• 2 tsp vanilla extract
• ¾ cup whoppers, coarsely chopped
• ½ cup whoppers, to place on top

Assembly
1. Preheat oven to 350°F.
2. Spray 9” x 9” pan with non-stick cooking spray.
3. In a medium bowl, add flour, baking powder and salt and mix together.
4. Cream butter and sugar using an electric mixer at medium speed until well combined.
5. Add eggs and vanilla and incorporate.
6. On low speed at the flour mixture until combined.
7. Fold in whoppers and then pour batter into baking pan.
8. Bake for 25-30 min. or until a cake tester inserted comes out clean.
9. Let cool, cut and serve.

Tips
• If you prefer your cookies more chewy then under bake them by 2-5 minutes.

Please Enjoy

My thoughts
As usual too sweet for me; but enjoyed by others. I like that bars give off that Easter feel. This was a mix of a brownie and a cookie and great for children and adults alike.

Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies - Candy Coated Culinista

Red Velvet Cheesecake Brownies – Candy Coated Culinista

Valentine’s Day is tomorrow and this is a recipe I have made many a time and for many different occasions and this is always a favourite.

Yield/Serving: 12 servings
Prep Time: 20 min.
Cook Time: 30 – 35 min.
Difficulty level is: Medium

Ingredients
Red Velvet Brownies

• ¾ cups unsalted butter, melted, plus more for greasing pan
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 2 tbsp red food coloring
• ¼ tsp sea salt
• 1 tsp white vinegar
• 3 eggs
• 1 ¼ cup all-purpose flour
Cheesecake Filling
• 340g container cream cheese, softened
• 3 tbsp sugar
• ½ tsp vanilla extract
• 1 large egg yolk

Assembly/Method
1. Preheat the oven to 350ºF.
2. Spray the pan with non-stick cooking spray.
3. In a large bowl, combine the melted butter with the sugar, cocoa powder, vanilla, food coloring and salt, stirring to combine. Then stir in the white vinegar.
4. Whisk together the eggs in a small bowl, and then stir them into the brownie batter.
5. Fold in the flour until just combined, then pour the batter into the prepared pan, reserving 1/3 of the batter for the topping.
6. In the bowl of a stand mixer (or using a handheld electric mixer), blend together the cream cheese, sugar, vanilla and egg yolk until well combined.
7. Spread the cream cheese mixture in an even layer over the brownie batter then top the cream cheese with dollops of the remaining brownie batter. Using a sharp knife, swirl the cream cheese together with the dollops of brownie batter.
8. Bake the brownies for about 30 minutes.
9. Remove them from the oven and let them cool completely before lifting the parchment out of the pan then slicing and serving.

Tips
• Serve with a scoop of French Vanilla Ice cream.
• Add more food colouring if you want the brownies to be redder. I don’t like to add to much dye to my baking so I held back here.
• I made these twice in a couple of weeks and found that the ones I baked in a glass Pyrex 9” x 9” dish came out more fudgey and moist than the ones I baked in a steel pan made for brownies specifically. (The ones with the grid make, so each slice is the perfect size). I prefer the Pyrex and suggest saving your money unless you got them on clearance like I did. This pan seemed to work much better for my blondies than brownies. Unless you prefer your brownies to be more dense.

Please Enjoy

My thoughts
I not a fan of cheesecake, but this is the first cheesecake like recipe I could eat and say I enjoyed every bite. The mix of brownie and cream cheese lessened the “cheesecakey” taste. The brownie was dense and rich and decadent. All the taste testers loved it. I got told I’m running their diet; this is sooooo delicious; I’m taking one home for my BF; but he’ll be lucky if he actually get this and so one. Brownies to me is very subjective as to how you like to enjoy your brownie on the brownie spectrum.

Stanley Cup Brownie

Stanley Cup Brownies - Candy Coated Culinista

Stanley Cup Brownies – Candy Coated Culinista

Probably a little over zealous on my side; but it has been 49 years since the Leafs won the Stanley Cup. Looking at that daunting number in this post is a little sad considering the price of tickets is so high and continues to go up every single year … sigh. My original intention was to make a Toronto Maple Leafs brownie; but since they always disappoint nowadays here is my Stanley Cup brownie. I am routing for the San Jose Sharks purely because they are the only team with teal in there team colours. Also an IG friend from San Jose is a mega super fan an she loves a Tim Hortons timbit oh so much. Go Sharks Go!!!

Yield/Serving: 12
Prep Time: 10 min.
Cook Time: 25 min.
Difficulty level is: Easy

I used the basic brownie recipe from Bon Appetit

Ingredients
• ½ cup butter, cut into pieces
• ¾ cup granulated sugar
• ¾ cup dutch-pressed cocoa
• ½ tsp sea salt
• 1 tsp vanilla extract
• 2 eggs
• 1/3 cups gluten-free flour
• Stanley Cup chocolate
• Silver Coca Cola Chocolate balls

Assembly
1. Preheat oven to 325°F
2. Line an 8” x 8” pan with parchment paper.
3. In a medium saucepan, melt butter and let cool slightly.
4. Whisk sugar, cocoa and salt in a medium-sized bowl
5. Pour butter in a steady stream slowly into bowl and incorporate.
6. Whisk in the vanilla extract.
7. Add the eggs in one at a time until well combined.
8. Stir in flour but just barely and do not only mix.
9. Pour brownie into the pan and smooth the top.
10. Place the Stanley Cup chocolate on and add the Coco Cola chocolate balls into the batter. (place in don’t push in)
11. Bake for 25 minutes or until a cake tester inserted comes out clean.
12. Transfer whole pan to a wire rack and let cool.
13. Cut into pieces and serve.

Tips

• I altered the Bon Appetit recipe by substituting all-purpose flour with the gluten-free flour.

Please Enjoy

My thoughts
I am unsure of this recipe. I’m not quite sure if it’s the substitution of gluten-free flour instead of all-purpose flour or the recipe in general; but the lack of baking powder or baking soda made this brownie very flat looking and not like the picture or any other brownies I have ever made before. It tasted good and was moist; but I just don’t know. I think I may stick with one of my other brownie recipe or keep trying other recipes put there.

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