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.

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Halloween Block Party Cupcake Decorating Practice #5

Halloween Block Party Cupcakes - Candy Coated Culinista

Halloween Block Party Cupcakes – Candy Coated Culinista

I was outside taking pictures of my Cherry Yoghurt Bundt Cake and a few neighbourhood girls came by all inquisitive like asking “what are you doing?” So I told them I was just trying to get some natural light for my photos. They quipped how I took a lot of photos and that my cake smelled really good and if they could have some. I told them they’d of course have to ask their parents; but then it turned into them asking me to make them some cupcakes for their Halloween Block Party after running it by a parent and that they must be Halloween themed. Since I always have Halloween colours & decorations on hand as a skull lover and collector I said sure, when and what time. I delivered the cupcakes to the block party and the girls loved them and were very appreciative as well as the parents. I love when I can put smiles on little kids faces and I also got to meet a few neighbours.

Halloween Block Party Cupcakes - Candy Coated Culinista

Halloween Block Party Cupcakes – Candy Coated Culinista

DIY Slasher Tank

DIY Slasher Tank - Candy Coated Culinista

DIY Slasher Tank – Candy Coated Culinista

I’m watching a lot of Halloween movies on AMC this month and I’m not even a horror fan. I love Halloween, but not so much these movies. When I was a kid I was always afraid, but now watching these movies in 2014 all they do is making me laugh out loud. My inspiration for this tank was definitely Freddy Krueger.

Difficulty level is: Easy & Fun

Materials
• 1 tank top
• 1 pair of sharp fabric scissors

Assembly
1. Lay your tank top out flat with the back facing up and sketch out two lines that meet in the middle of the tank using a pen, pencil or chalk. (You can make any shape you want)
2. Make lines 2 cm apart vertically.
3. Cut along the lines using a fabric scissors.

Please Enjoy

My thoughts
Another great tank that cost me $2 on the clearance rack and now there is a little bit of personality. I can’t wait to wear this to the gym.

DIY Slasher Tank - Candy Coated Culinista

DIY Slasher Tank – Candy Coated Culinista

Zombie Infected Minion Cupcake Decorating Practice #3

Zombie Infected Minion Cupcakes - Candy Coated Culinista

Zombie Infected Minion Cupcakes – Candy Coated Culinista

“He’s so fluffy, I’m gonna die!” “Silas Ramsbottom …. Bottom.” “ Bee Doo Bee Doo Bee Doo.” Believe it or not these have become a part of my vocabulary and I’m an adult … well sort of an adult. Since the first moment I saw Despicable Me I have fallen in love with these movies and I even have a plushie Agnes, Unicorn and Minions. As usual for Halloween I like to make a kid-friendly treat for the kids at church, but let’s face it the adults love them as much as the kids and sometimes even more. I wanted to make some Zombie Infected Minion Cupcakes with cupcakes from scratch; but of course when I don’t want my cupcakes to rise, they rise the highest they ever have and also look a little anemic and lacked flavour. I think I shouldn’t have batched down a larger cupcake recipe of mine. Oh well this gives me time to practice on my decorating skills.

Yield/Serving: 24 cupcakes

Ingredients
• 1 pack of Halloween themed Wilton baking cups (cupcake liners)
• 1 box of Duncan Hines Moist Deluxe White Cake
• 3 extra large egg whites (per Duncan Hines box)
• 1 1/3 cup water (per Duncan Hines box)
• 2 tbsp canola oil (per Duncan Hines box)
• 1 box of Twinkies
• 99g Wilton Sparkle Gel, black
• Wilton Candy Eyeballs
• 1 – 450g Creamy Home-Style Vanilla frosting
• 1 Vial (teardrop) of blue food colouring
• 1A piping tip
• Piping bag
• Handful of brown jimmies, for hair

Assembly
1. Bake the cupcakes per the box instructions and fill 24 cupcake liners.
2. Once baked, immediately remove from baking pans and move to wire racks to cool completely.
3. Unwrap the Twinkies and cut in half.
4. Using the black sparkle gel, draw on a line for the goggles and a bigger dot in the middle and adhere a candy eyeball in the top portion of the Twinkie half.
5. Draw on the mouths using sparkle gel and set aside.
6. Slowly pour and mix blue food colouring into the vanilla frosting.
7. Prepare the piping bag and pour in the frosting.
8. Pipe frosting onto cupcakes and top with your minions.
9. Add jimmies to the tops of some Twinkies to make hair.
10. There will be some cupcakes without Twinkies, just add an eyeball and some jimmies to the frosting.

Tips
• Ensure you don’t pipe right to the edges, as the frosting will spread when the Twinkies are pushed down into the frosting the frosting will spread to the edges.

Please Enjoy

Reviews
The reviews from the adults were thumbs up and these are so cute and creative. The kids just ate them without any thanks as that’s how kids are lol; but their blue teeth, noses and cheeks said they were good.

My thoughts
I had so much fun making these. I even had to buy a new set of bigger piping tips and I’m so happy that I can finally make cloud frosting even if the set was expensive I will use these tips alot. I thoroughly enjoyed it every step of the way and it really didn’t take too long. My biggest issue was getting the cupcakes into the container (the Twinkies wouldn’t let me close the container for transporting). For $20 I have some pretty crafty and awesome cupcakes for the kids at church.

Despicable Me Plushies - Candy Coated Culinista

Despicable Me Plushies – Candy Coated Culinista

Zombie Infected Minion Cupcakes - Candy Coated Culinista

Zombie Infected Minion Cupcakes – Candy Coated Culinista

Zombie Infected Minion Cupcakes - Candy Coated Culinista

Zombie Infected Minion Cupcakes – Candy Coated Culinista

Halloween Fudge

Halloween Fudge - Candy Coated Culinista

Halloween Fudge – Candy Coated Culinista

Orange & black are the colours of Halloween and I need a Halloween themed treat. These chocolatey melt in your hand fudge is decadent and scream Halloween to me.

Yield/Serving: 24 -30 pieces, depending on how big the squares
Difficulty level is: Easy

Ingredients
• 2 cups semi-sweet chocolate chips
• 1 can sweetened condensed milk, divided
• 8 oz. white candy melts
• 2 to 4 drops orange paste food colouring

Assembly
1. Line an 8” square pan with foil/wax paper and let over hang and set aside.
Bottom Brown Layer
2. Using a microwave-safe bowl, heat chocolate chips and 1 cup of milk on high for 30 seconds and stir.
3. Repeat for another 30 seconds until smooth.
4. Pour into the pan and chill for 10 minutes.
Top Orange Layer
5. In another microwave-safe bowl, melt candy melts with the remaining milk and stir until smooth.
6. Add in the extract and food colouring and spread over the chocolate layer.
7. Chill in the fridge for 1 hour until firm.
8. Remove the fudge using the foil.
9. Cut into squares and serve.

Tips
• If your orange chocolate layer is a little stiff add a tablespoon of 2% milk to loosen it up.

My thoughts
Mr. C’s co-workers enjoyed them and Mr. C. was munching on these at home for the next few days. If you need a quick last minute Halloween treat make these.

Please Enjoy

Spiderweb Chocolate Pumpkin Cheesecake Pie

Spiderweb Chocolate Pumpkin Cheesecake Pie - Candy Coated Culinista

This Halloween themed dessert is filled with all the good seasonal ingredients to make it the perfect autumn treat. Also chocolate and cheese never hurts either right?

Yield/Serving: 8
Prep Time: 20 min.
Cook Time: 1hr.
Difficulty level is: Medium

Ingredients
For Crust
• 2 cups chocolate cookies, crumbled
• ¼ cup unsalted butter melted
For Pumpkin Filling
• 3 eggs
• 1- 15oz. can of packed pumpkin puree
• ½ cup (1 can) condensed milk
• 1 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1/8 tsp ground ginger
• 1/8 ground nutmeg
• ¼ tsp sea salt
For Cheesecake Filling
• 8oz. cream cheese
• ½ cup white sugar
• 1 tsp vanilla extract
• 1 egg

Assembly
For Crust
1. Preheat oven to 350°F.
2. Using a food processor, crumble chocolate cookie crumbs.
3. In a small prep bowl melt the butter using a microwave.
4. Add the butter into the cookie crumbs and combine until evenly coated.
5. Press crumbs into the bottom and up the sides of 9” pie plate.
For Pumpkin Filling
6. In a large bowl, whisk the eggs and add pumpkin puree, condensed milk, spices and combine until smooth.
For Cheesecake Filling
7. Using an electric mixer, with the paddle attachment beat cream cheese until softened, add the sugar and incorporate the vanilla extract and egg.
Assembly
8. Pour the pumpkin filling into the cookie crust.
9. Pour the cream cheese filling into a piping bag.
Make the Spider Web Design:
10. Pipe concentric circles of cream cheese around the pie.
11. Using a clean knife drag the blade of the knife 8 to 10 lines from the outside of the pie to the centre. (ensure you clean off the knife after each line is made)
12. Bake at 300°F for 60 minutes.
13. Let cool and serve.

Please Enjoy

My thoughts
This tasted amazing from my reviews, but for me I was left disappointed. Towards the outside of the pie it had set, but the interior was still unset even though I gave it a day to set. I thought I was giving the pie enough time and the crust was stuck pretty well to the pie plate also. When I got home I put the leftovers in the freezer and it firmed up much better, so if I had a blast chiller this would have turned out great. I was really hoping for a prettier spider web then what I made, but for my first try at decorating a pie I can’t be too hard on myself, even though I like to be. I think overall the mixture was just a tad too runny and possible a smaller pie tray would help with the soft middle and maybe one less egg and more cream cheese.

Frankencrispies

Frankencrispies - Candy Coated Culinista

Frankencrispies – Candy Coated Culinista

I wanted some quick and easy yet totally cool and attention grabbing Halloween treats for the kids at church, my God-Kids and my friends.

From Canadian Living

Yield/Serving: 16 squares
Prep Time: 20 min.
Cook Time: 1 hour
Difficulty level is: Easy

Ingredients
• 5 cups mini marshmallows
• ¼ cup butter
• 1 tsp vanilla
• ½ tsp peppermint extract (optional)
• Green paste food colouring
• 6 cups rice crisp cereal
• 1 cup black chocolate wafers
• 32 red mini candy-coated chocolate pieces, (such as M & M’s)
• 16 small ridged black licorice, tubes cut in half

Assembly
1. In Dutch oven or large heavy saucepan, melt marshmallows with butter over medium-low heat, stirring occasionally, until smooth, about 6 minutes. Stir in vanilla, peppermint extract (if using) and enough food colouring to tint as desired. Stir in cereal until coated.
2. Scrape into parchment paper–lined 13- x 9-inch (3 L) baking dish; let cool on
rack, about 30 minutes. Transfer to cutting board. Cut into quarters lengthwise, then crosswise, to make 16 rectangles.
3. In microwaveable bowl, melt coating chocolate on high, stirring after 30 seconds, until smooth, about 1 minute. Using spoon or piping bag, spread chocolate over top quarter of each rectangle
for hair; add mouth, eyebrows and scars as desired.
4. Dab some of the remaining chocolate onto 1 side of each red candy piece; press onto rectangles for eyes. Dab some of the remaining chocolate onto 1 end of each licorice piece; press 1 onto each side of rectangles to make neck bolt. Let stand until set, 5 minutes.

Tips
• Use red or any coloured thin licorice like candy if you don’t like licorice flavour like myself, and most kids.
• Make-ahead: Store in airtight container for up to 3 days.

Please Enjoy

Reviews
“Woah cool”, “these are so cute”, “I’m going to take a picture”. These comments made me feel great. I think I did a good job and these treats were enjoyed by all my little ones and my friends. All the kids eyes got big and they ate them really fast. I think that means they like it as kids can be the harshest of critics.

My thoughts
I didn’t know if they’d be a hit or not so I only made 16 treats, and apparently I needed to make more. “C.C. you forgot me” Next I will see if these will be favourable by the older adults, granted one adult said “I saw these and thought they were a toy until they started eating it. You really have a talent there, keep it up.” So motivators are all around and are not solely Mr. C. anymore, which is great. I was just thinking to myself that if she only saw other foods I’ve made then she’d be floored.

***I loved making these so much that I decided to make a second batch this evening for the girls at my gym glass tomorrow.

Frankencrispies - Candy Coated Culinista

Frankencrispies – Candy Coated Culinista

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