Halloween Cupcakes in a Jar

I am just home from an 8 day trip through the states of Oklahoma, Arkansas and Tennessee.  My trip included lots of cookie decorating, meeting with “internet friends”, and so much chatting that by the end of the week I had no voice!  I’ll look forward to sharing some of the details of my trip very soon, but for today I’ll share these fun and simple Halloween Cupcakes in a jar.

If you’ve been around (Glorious Treats) for any time you may have figured out that I like (maybe love!) desserts in a jars!  First there were the cute and simple Chocolate Cupcakes in a jar, then festive 4th of July Cupcakes in a jar, followed by Orange Dreamsicle Cupcakes in a jar, and recently Pumpkin Pecan Dessert in a jar.

Layering cupcakes or desserts in a jar is such a great way to add some pizazz to an individual serving of dessert.  They make great gifts or party favors and are easy to transport… what’s not to love?  Each time I post a treat in a jar I get questions as to where I buy my jars (even though I do mention it in each post)… I usually buy my jars at Wal-Mart or my local grocery store.  I’m sure you could also buy them on-line.  These cupcakes are layered in 1/2 pint canning jars.

Halloween Cupcakes in a Jar

Directions ~

1.  Bake Chocolate cupcakes (here’s my favorite Chocolate Cupcake Recipe) in standard sized paper liners.

2.  Once the cupcakes are baked and cooled, remove paper liner, and cut cupcakes in half (horizontally).

3.  Prepare a batch of frosting (I used my Vanilla Cream Cheese Frosting), and color the frosting as desired (in this case, orange).  Fill a piping bag fitted with a large tip (I used a Wilton 1M) 2/3 full with icing.  You could also simply fill (2/3 full) a large ziplock type bag, and cut off one corner.

4.  Layer the cupcakes and frosting in clean jars, starting with a cupcake half, then frosting, until there are three layers of cupcake, and three layers of frosting.

5.  Top with sprinkles if desired.  Serve jars open, or top with lid.

As with most baked goods, these are best the day they are made, but can be stored (covered with lids) at room temperature, or in the refrigerator for up to 3 days.

If you’re using the recipes I’ve linked above you’ll be able to make about 16 jars.

These cupcakes were featured in the beautiful fall issue of The Party Dress Magazine, available as a paper copy for purchase (here), or veiw the full magazine on-line (here) (find these cupcakes on page 36).

Happy Baking!

Celebrate the flavors of fall!

 

Tomorrow I’m heading out of town (and out of state!) for trip with friends that has been in the planning almost a year.  I’ll be away from the computer, so the blog may be a bit quite for a week.  But I’ll make you a deal… if you bake (or craft) each of the pretty projects below within this week, I’ll come home early just post a new recipe or project for you!  But I’m pretty confident that these yummy posts will keep you plenty busy!

Fall is one of my favorite times of year to bake.  The flavors of apple, cinnamon, pumpkin and maple are a few of the delicious and arromatic delights associated with fall baking!  Here is a collection of some of my fall favorites… enjoy!

(left) Pumpkin Cookies with Maple Icing

(right) Fresh Apple Cake

(left)  Pumpkin Cupcakes with Cream Cheese Frosting

(right) White Chocolate Cranberry Bars

(left) Snickerdoodles

(right)  Mini Baked Doughnuts with Maple Glaze

(above) Sweet Halloween Cookies

(left)  Halloween Dessert Table

(right) Pretty Jeweled Pumpkins

What is your favorite fall flavor?

Pumpkin Pecan Dessert {in a jar}

For the past seveal years, for Thanksgiving at our house, Pumpkin Pie has been replaced with what we call Pumpkin Pecan Dessert.  This dessert is so simple to make, and everyone (even my non-pumpkin-pie-eating husband) loves it!  I’ve also made this dessert several times for potlucks and it’s always a hit!

This year, since I’m on a bit of a “deserts in a jar” kick… I thought this Pumpkin Pecan Dessert would be a perfect candidate for an “in a jar” treat.  I bought some short, wide mouth 1/2 pint jars (from the grocery store), which make one nice sized serving, and would make a pretty adorable gift too!  This dessert is even better topped with whipped cream or vanilla ice cream.

Pumpkin Pecan Dessert

1 can (15oz) pumpkin

1 can (12 oz) evaporated milk

3 eggs

3/4 cup sugar

4 teaspoons pumpkin pie spice

 (or 2 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg 1/2 teaspoon allspice)

1 boxed cake mix (white or yellow cake)

1 1/2 cups chopped pecans

3/4 cup butter, melted

whipped cream, or vanilla ice cream, for serving

Directions ~

1.  Preheat oven to 350*F

2.  In a large bowl add the first 5 ingredients, and whisk together until fully combined.

If you’re making one 9″ x 13″ dish of dessert….

3.  Spray dish with non-stick cooking spray.

4.  Pour pumpkin mixture into 9″ x 13″ dish.

5.  Sprinkle cake mix (dry) onto of pumpkin layer.

6.  Then sprinkle chopped pecans all over.

7.  Pour melted butter over top.

8.  Bake 50-60 minutes, or until toothpick inserted in center comes out clean, and dessert is a nice golden brown.

9.  Cool at least 30 minutes before serving.

If you’re making this dessert in jars….

3.  Lightly spray 12, wide mouth 1/2 pint jars with non-stick cooking spray.

4.  Use a measuring cup to put about 1/2 cup pumpkin mixture into each jar.

5.  Sprinkle two rounded tablespoon of dry cake mix on top of pumpkin layer, in each jar.

6.  Then sprinkle on one rounded tablespoon of chopped pecans in each jar.

7.  Pour one tablespoon of melted butter on top (of each jar).

8.  Bake jars on a large baking sheet (so they are easy to put in and out of the oven) for about 40 minutes, until toothpick inserted in the center of a jar comes out clean, and dessert is golden brown.

9.  Cool at least 30 minutes before serving.

Note:  When I baked mine using these measurements they filled the jars fully when baked, and as they cooled they shrunk down just a bit, a perfect amount of space to close the jar.

Before serving, top with whipped cream or vanilla ice cream.

This dessert is equally delicious the next day.

Recipe Source:  Betty Crocker, Holiday Recipes booklet, 2000.

Happy Fall Baking!

Candy Corn Cheesecake Mousse

I’m not sure if there is any candy more closely related to fall and Halloween than candy corn!  The distinct shape, instantly recognizable color pattern and pure sugary goodness make these little sweets a Halloween staple.  Inspired by these traditional candies, I created this Candy Corn Cheesecake Mousse, perfect for a special dessert or Halloween party.

Candy Corn Cheesecake Mousse

This recipe yields a sweet and fluffy, light cream cheese flavored dessert.

1 package (8 oz.) cream cheese

1/2 cup powdered sugar

1/4 cup milk or cream

1 teaspoon vanilla

1 small container (8 oz.) Cool Whip, thawed

orange and yellow food color

candy corn (for garnish)

Directions ~

Beat cream cheese in the bowl of an electric mixer until fully smooth.  Slowly add powdered sugar, then milk (or cream).  Add vanilla.  Continue mixing.  Beat about 1 minute on medium to medium-high speed.  Fold cool whip into cream cheese mixture, and stir until fully combined.

Scoop about 1/3 of the Cheesecake Mousse into a bowl, and color orange.  Color another third of the mixture yellow.  Leave the remaining third white.  One color at a time (starting with yellow), scoop mixture into a piping bag or large ziplock bag, and squeeze a layer of the Cheesecake Mousse into small dessert dishes of your choice.  Repeat with orange and then white Mousse.

Refrigerate 30 minutes (or up to 1 day) before serving.  Garnish with candy corn if desired.

Recipe yields 4 moderate servings or 6-8 mini servings.

Recipe Source:  Glorious Treats

Sugar Free Option:  In the past, I have adjusted this recipe to be sugar free, with good results.  Simply substitute 1/3 cup Splenda for the powdered sugar, and replace regular cool whip with sugar free cool whip.  Omit candy corn garnish.

Recipe options:  This general concept could be created using vanilla pudding or white chocolate mousse (from a mix or from scratch).

{Small wooden spoons from Garnish}

  A few friends and I went a little candy corn crazy, check out these other fun candy corn treats…

Candy Corn Merigues from Confessions of a Cookbook Queen

Candy Corn Bugle Snack Mix from Cookies and Cups

Slice and Bake Candy Corn Cookies from Sweet Sugar Belle

Cute and Creepy Halloween Treats {and a free printable!}

A few nights ago as I was drifting off to sleep… dreaming of future blog posts.. an idea hit me!  Everyone once in a while I impress myself  =)  I thought of a cute, creepy and funny kids snack perfect for Halloween treat bags.  And here it is….

Wait… you don’t think red candies, pretzels and marshmallows are fun and creepy?

How about now….

Cute right??  Now I should apologize a bit here… I know you’re used to me posting pretty, elegant, lady-like treats, but I’ve got to let my hair down every now and then! =)  And I can pretty much guarantee that you will never again see the word “poop” in any of my blog posts!

But I’ll have to tell you, as I was making us these little treat bags, my 7 and 4 year old sweet little girls were cracking up, asking for “more spider legs please..” and “can I have 3 more rat eyes”.

I created a special (free!) printable bag topper just for these cute and creepy treats.

Simply follow the link below to get your…

Printable Creepy Halloween Treat Bag Topper

I would recommend printing them onto white cardstock, then use a paper trimmer to cut them.  The finished size of each topper will be 4″ wide and 3″ tall.  Fold them in half (lenghtwise), then use double sided tape to attach them to the bags.  Before I added the tags I folded the bag over a couple times and stapled it closed.

To make these Halloween treat bags you’ll need…

Red candies (I used sixlets)

Pretzel Sticks

Mini Marshmallows

Small clear treat bags

Printable topper (link above)

Gray twine (optional)  I used twine from The Twinery, in stone.

I’ve posted a cute Halloween packaging idea in the the past, if you’re looking for something a little less gross.

Happy Snacking!

I’m linking this post to Tidy Mom’s- I’m Lovin It post.