Chocolate Ginger Pear Fudge Cake

Fondant aux Poires et au Gingembre

Preparation Time: 20 minutes
Cooking Time: 40 minutes

Ingredients:

3 tbsp. Unsweetened Cocoa Powder
1/2 cup Granulated Sugar
2 Eggs
4 oz. Butter (room temperature)
3/4 cup Flour
1 tbsp. Yeast (or use flour with yeast incorporated)
3 Ripe Pears
1 tbsp. Shredded Fresh Ginger (or ginger powder)
Powdered Sugar to decorate
Butter for baking dish

How to Make It:

Preheat oven to 350°F
1. Butter baking dish.
2. Peel pears. Cut into thick slices. Place slices, going from the center to the edges, on bottom of baking dish. It should look like a multi-tipped star.
2. Combine flour, yeast, ginger, and cocoa powder. Stir.
3. In another bowl mix the butter and sugar until it is smooth.
4. Stir in 2 eggs, one at a time into butter cream. Slowly add flour mixture. Stir until homogenous.
5. Pour batter into baking dish over pears. Bake for about 30 minutes. Check to see that the fondant is cooked by inserting the blade of a knife. If it comes out clean, it's done. If not, continue baking until finished.
6. Turn off the oven, leave fondant inside, with oven door open, for 10 minutes.
7. Sprinkle top with powdered sugar and serve slightly warm or cold.

French classic

Eclair au ChocolatÂ… A delightful French classic!

Preparation Time: 1 hour
Cooking Time: 20 minutes


Ingredients (for 20 eclairs):

Eclair Dough:
2/3 cup Milk
2/3 cup Water
4 oz. Butter
1 cup Flour
5 Eggs
2 tsp. Granulated Sugar
Pinch of Salt

Chocolate Cream Filling:
6 oz. Unsweetened Baking Chocolate
1 cup Milk
4 Egg Yolks
1/2 cup Granulated Sugar
1/4 cup Flour

Chocolate Icing:
5 oz. Unsweetened Chocolate
2 oz. Butter
1/4 cup Water

How to Make It:

Eclair Dough:

Preheat oven to 425°F
1. In a pot, mix water, milk, butter, sugar, and salt.
Bring to a boil.
2. Once butter has completely melted, take off flame,
 and slowly pour in flour, stirring constantly.
3. Put pot back on flame and continue to work it with
 a wooden spoon. Continue stirring and kneading with
 spoon until the dough dries out and stops sticking to
 the sides of the pot.
4. Take off flame. Add eggs, one at a time, stirring
 energetically.
5. Fill a baking sac with batter. Butter a baking sheet.
Squeeze out "finger-sized eclairs" onto baking sheet,
 well-spaced.
6. Bake for 10 minutes. Then turn oven down to 385°F
 and bake another 10-12 minutes with the oven door open.
Voilà !

Chocolate Filling:

1. Melt chocolate (chopped) and milk in a pot, and
 bring to light boil, remove.
2. In a bowl, whisk yolks and sugar until it whitens.
3. Slowly add flour, stirring.
4. Slowly add chocolate and milk, stirring until homogenous.
5. Put back in pot, bring to light boil, stirring constantly,
 until cream thickens and becomes smooth.
6. When cream cools off (and eclairs have cooled off as well),
 you can begin filling the eclairs: Cut a small slit lengthwise,
 and then stuff with cream, using your baking sac or a small spoon.
Voilà !

Icing:

Almost done! Hang in there! Chocolate eclair recipes are
 well-worth the time they take!!!
1. Melt chocolate with water in a small pot over a low flame.
2. Once melted add butter, whisking the whole time.
 Should look shiny and creamy!
3. Remove from heat. Spread a thin layer on each eclair, using a spatula.
4. Wait until icing hardens a bit to serve it.

Extra Moist Chocolate Truffle Cake

Chocolate Truffle Cake
 Extra Moist!

Gâteau Truffe… The ultimate French chocolate cake!

Preparation Time: 25 minutes
Cooking Time: 40 minutes
Refrigeration Time: 3 hours

Ingredients:

9 oz. Unsweetened Baking Chocolate (or your favorite high-quality dark chocolate at 70% cocoa)
9 oz. Granulated Sugar
9 oz. Butter
6 Eggs (separate whites and yolks!)
Butter for cake pan

How to Make It:

Preheat oven to 350°F
1. Melt chocolate and butter in a bain-marie (double-boiler) without ever letting the water boil. Stir until smooth. Remove from heat and let cool.
2. Whisk egg yolks with the sugar and then gently stir in the chocolate.
3. Beat the egg whites until firm and "snowy". Gently stir into batter.
4. Pour 2/3 of batter into a buttered cake pan. Bake for 40 minutes. Put the remaining 1/3 of batter in the refrigerator -- it's going to make the truffle cream!.
5. Let cake cool off and then remove from cake dish. Very carefully, cut the cake into two disks (cut in half lengthwise.)
6. Whisk the remaining third of batter to give it a little volume and air.
7. Gently spread half of batter "cream" on one disk. Cover with other disk. Spread the rest of the batter on the top. Put in refrigerator for at least 3 hours.
Voilà! The best moist chocolate cake recipe!

BLINTZs from a friend

BERRY-TOPPED BLINTZ BAKE

Yield: 6 servings
BLINTZ:
4 ounces cream cheese, softened
8 ounces small curd cottage cheese
3 eggs, plus one egg yolk
1/4 cup plus 1 Tbs. sugar
1/2 cup plus 2 Tbs. flour
1 teaspoon vanilla
3/4 cup sour cream
1/4 cup milk
1/4 cup butter, melted
1 teaspoon lemon peel, grated
1 tsp baking powder
TOPPING:
1 cup fresh or frozen mixed berries, thawed
3/4 cup blackberry of blueberry syrup
Preheat oven to 350 degrees. Butter an 8-inch square
 dish with 2-inch high sides (2 quart pan).

BLINTZ: Place cream cheese, cottage cheese, the egg
yolk, 1 Tbs. of sugar, 1 Tbs. of flour and vanilla in a
 blender container. Blend on low speed until smooth,
 stopping and scraping down side of container once.
 Transer cheese mixture to bowl; set aside.
Do not wash blender.

Place the 3 eggs, sour cream, milk, butter and lemon
 peel in blender container. Blend on medium speed
 until smooth. Add combined 1/2 cup flour, 1/4 cup
 sugar and the 1 tsp. baking powder.
Blend on high speed until smooth.

Pour half of the batter into the baking dish. Drop smal
l spoonfuls of cheese mixture in evenly spaced rows
 on top of batter. Pour remaining batter on top.
Bake until puffy and edges begin to turn golden,
 about 45 minutes.

TOPPING: Combine berries and syrup in a small
 saucepan. Heat over low heat until warm, stirring
 occasionally. Cool blintz on wire rack for 5 minutes.
 To serve, cut into squares; top with berries.
 Makes 6-8 servings.

BLINTZ LOAF

Servings: 6
Batter:
1/2 c. margarine
1/4 c. sugar
2 eggs, beaten
3/4 c. milk
1 1/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
Filling:
8 oz. dry cottage cheese
2 eggs
8 oz. creamed cottage cheese
2-4 T. sugar
1/2 tsp cinnamon
pinch salt
dash vanilla
Optional:
1 tsp. grated orange rind
1-2 oz. cream cheese
1-2 oz. sour cream
DIRECTIONS:
Cream together margarine and sugar. Beat in eggs
 and milk. Mix flour, baking powder and salt.
 Combine and blend all. Preheat oven to 350F.

Mix together filling ingredients. Pour half of batter
 into a greased 8x8 inch glass baking pan. Pour in
all of the filling and spread evenly. Cover with
 remaining batter. Bake 55 minutes. Cool slightly,
 cut into 12 pieces. Serve with sour cream and jam.

Can easily be doubled. Don't double salt or cinnamon.
 Use a 9x13 inch pan.

FRUIT TOPPED CHEESE BLINTZES

1-1/4 cups (10 oz.) Ricotta Cheese
1 cup (4 oz.) Shredded Swiss Cheese
1/4 cup confectioners sugar
1 teaspoon grated lemon rind
1 package (4 oz.) crepes (9-inch)
4 medium pears, cored and sliced 1/4-inch thick
2 tablespoons butter or margarine
1 teaspoon fresh lemon juice
2 tablespoons brown sugar
1/2 cup golden raisins
1/2 teaspoon cinnamon
1/2 cup chopped, toasted pecans
Stir together Ricotta and Swiss cheeses, confectioners
 sugar and lemon rind. Separate crepes according
to package directions. Place bout 2 tablespoons
 cheese mixture in center of each crepe.

Fold both sides over filling; fold top and bottom
 edge over center, forming squares. Place blintzes,
 seam-side down, in 13 x 9-inch baking dish.
 Cover with foil.* Bake at 350F
10 minutes or until heated through.

Meanwhile, in medium skillet, cook pears in butter
over medium heat 3 minutes or just until
crisp-tender. Stir in lemon juice, brown sugar,
 raisins and cinnamon; heat through. Pour over
blintzes. Sprinkle with chopped pecans. 10 servings

*At this point, blintzes can be refrigerated overnight.
 Let stand at room temperature 15 minutes before
baking. Bake 20 minutes or until heated through.

CREPES:

2 eggs
few shakes salt
1/2 cup flour
3/4 cup milk (whole, low or non fat)
Butter or margarine to grease the pan
FOR CREPES: Beat 2 eggs well and combine with
 salt and flour. Mix to a creamy consistancy. Add
 milk gradually and keep mixing so batter does not lump.
If lumpy, strain after mixing. Put aside or refrigerate.
(May be prepared a day or two in advance and kept in
 the refrigerator until ready to use. If you do this, bring it
back to room temperature before starting to make the crepes.)
 Also, mix well before starting and as you are making the
 crepes as the mixture tends to separate slightly.

MUFFIN BLINTZES

Yield: 8 servings
12 ounces creamed cottage cheese
2 eggs, lightly beaten
1/2 cup flour
1/2 teaspoon baking powder
7 tablespoons sugar
2 tablespoons melted butter
Pinch salt
Dash Paprika, nutmeg
Combine cottage cheese, eggs, flour, baking powder,
sugar, butter and salt, mix thoroughly. Fill (to the top)
about 8 well- greased muffin cups. Top each with
dash of paprika and nutmeg.

Bake in a 350 degrees for about 1 hour. Muffins will
puff up high while cooking but will drop back down.
 Can also be made day ahead and reheated.
Serve plain or with sour cream.

Once a year abouth the fouth of July, we would go
 to Jersey for big sweet blueberries. She would make
 this sauce and it is so good!

Warm Blueberry sauce

1/4 cup sugar
1 Tablespoon flour
pinch of salt
1 cup of water
1 teaspoon fresh lemon juice
1 cup blueberries
1/2 Tablespoon unsalted butter
1/4 teaspoon cinnamon
In a saucepan, combine sugar, flour, water, salt,
 and lemon juice. Cook until mixture thickens slightly.
 Add the blueberries and cook over moderate heat,
stirring for one minute. Remove from heat, add butter,
 and stir until melted. Add cinnamon and stir.
Spoon sauce over

SPINACH AND CHEESE BLINTZ

4 cups frozen spinach
3 tablespoons butter or extra virgin olive oil
2 cups scallions, chopped
1 tablespoon sesame oil
1 cup sharp cheddar cheese, grated
1 cup mozzarella, grated
Salt and pepper
Completely defrost the spinach and squeeze out any
 excess liquid. Add the butter or olive oil to a skille
t and saute the scallions about 2 minutes. Add the spinach
 and continue to cook about 5 minutes longer. Add the
 sesame oil, cheddar, and mozzarella, folding the spinach
 over the cheese until it melts. Season with salt and pepper
. Remove the filling from the pan and cool
before stuffing your blintz crepes.

New Easter Eggs

Instructions and tutorial Found HERE

Recycled Solar

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DIY Hypertufa Planters

Container Gardening / Hyper Tufa

Container Garden Recycled

Water bottle into a planter How to

Food tree garden

This is a wonderful solution to small space gardening.
Check out the how to HERE

Starting chives

Chives

Plant type: Herb

USDA Hardiness Zones: 3, 4, 5, 6, 7, 8, 9, 10

Sun exposure: Full Sun

Soil type: Sandy, Loamy

Chives are a perennial member of the onion family
that sport beautiful purple flowers.

Chives are cool-season, cold-tolerant perennials that
 are planted in early spring.

Be mindful when planting this herb, as it will take
over your garden if the flowers are left to ripen
(the flowers scatter the seeds). However, this plant
is easy to dig up and move if it overwhelms your garden.

Planting

• Chives prefer full sun.
• Soil needs to be moist, fertile, rich, and well-draining.
•  Before planting, incorporate 4 to 6 inches of 
• well-composted organic matter. Apply 2 to 3
• tablespoons of all-purpose fertilizer (16-16-8) per
•  square foot of planting area. Work compost and 
• fertilizer into the soil to a depth of 6 to 8 inches.
• For a head start, start the seeds indoors 8 to 10 
• weeks before the last spring frost. Transplants 
• need good growth before beeing set in the garden.
• If you are growing from seed, sow as soon as
•  the soil is workable in the spring. For the best
•  growth, the soil should be around 60º to 70ºF.
• Plant seeds ¼ inch deep and final plant
•  spacing should be 4 to 6 inches apart in all directions.

Care

• It is important to give chives consistent watering
•  throughout the growing season for high yields. 
• Moisten the soil thoroughly when watering.
• Use mulch to conserve moisture and keep the
•  weeds down.
• For good production, sidedress with fertilizer
•  in May and July with 1 teaspoon of 21-0-0 per 
• square foot.
• Minimal care is needed for fully grown plants.
• After the flowers bloom, be sure to remove them
•  so that the seeds aren't spread throughout your garden.
• Plants grow to be 12 to 24 inches tall and may
•  spread a foot across. 
• Remember to divide the plants every 3 to 4
•  years in the spring. Chives are much more
•  productive if divided regularly. Allow divided
•  plants to grow for several weeks before harvesting.

Pests

• Bulb rots (caused by soilborne fungi)
• White rot
• Mildew
• Rust
• Smut
• Various fungal leaf spots (such as purple blotch
•  and gray mold)
• Onion fly
• Thrips

Harvest/Storage

• Harvest chives 30 days after you transplant or
•  60 days after seeding.
• Be sure to cut the leaves down to the base when
•  harvesting (within 1 to 2 inches of the soil). 
• Harvest 3 to 4 times during the first year. In 
• subsequent years, cut plants back monthly.
• The chive plant will flower in May or June.
•  (The flowers are edible.)
• Use chives when they're fresh or frozen 
• (freeze the leaves in an airtight bag). Dried
•  chives lose their flavor.
• Store chives in a cool place in a reseable container.

Recommended Varieties

• Garlic chives, to add a mild garlic flavor to any dish

• Found at 
•  http://www.almanac.com/plant/chives
• Chives are also a stable crop in Zone 0
•  if you mulch over for the winter .

Hot Paprika Cream Schnitzel

INGREDIENTS1-1/2 pounds veal steak, cut into serving size pieces pounded thin 2 tablespoon chopped onion 1 cup sour cream Salt, to taste 4 slices bacon, finely chopped 1 teaspoon Hungarian paprika 1 teaspoon red pepper flakes 1/2 cup tomato sauce Fry the bacon until done, then add the veal, which has been cut into portions, and pounded thin and brown in the hot bacon fat. Add the onion and brown. Season well with the paprika, pepper and salt. Stir in the sour cream and tomato sauce. Cover the pan and cook about 20 minutes. Serve cutlets covered with the sauce.

POPPY SEED ROLLS

INGREDIENTSDOUGH 2 packages active dry yeast 1/2 cup warm water 4-1/2 cups all-purpose flour 3/4 cup sugar 1/2 teaspoon salt 1/2 cup butter 2 eggs 2 egg yolks 1/2 cup dairy sour cream 1 teaspoon vanilla extract FILLING 2 tablespoons butter 10 ounces poppy seed, ground twice (may be purchased already ground in gourmet shops) 2 tablespoons honey 2 teaspoons lemon juice or vanilla extract 1/4 cup raisins, steamed 2 egg whites 1/2 cup sugar 1/4 cup finely chopped candied orange peel 2 teaspoons grated lemon peel ICING 1 cup confectioners' sugar 2 tablespoons lemon juice FOR DOUGH Soften yeast in warm water in a bowl. Mix flour with sugar and salt. Cut in butter with a pastry blender or two knives until mixture has a fine, even crumb. Beat eggs and egg yolks; mix with yeast, then stir into flour mixture. Add sour cream and vanilla extract; mix well. Knead dough on floured surface for 5 minutes. Divide in half. Roll each half of dough into a 12-inch square. Cover. FOR FILLING Melt butter in a large saucepan. Add poppy seed. Stir-fry 3 minutes. Add honey, lemon juice, and raisins to poppy seed. Cover and remove from heat; let stand 10 minutes. Beat egg whites with sugar until stiff, not dry, peaks form. Fold in orange and lemon peels. Gently fold in poppy seed mixture. Spread half of filling over each square of dough. Roll up, jelly-roll fashion. Seal edges. Place on greased baking sheets. Cover, let rise until doubled in bulk, about 1-1/2 hours. Bake at 350 degrees about 45 minutes. Cool. FOR ICING Blend sugar and lemon juice until smooth. Spread over rolls. Makes 2 poppy seed rolls

Oi Moochim

INGREDIENTS1/2 cup distilled vinegar or rice vinegar 2 tablespoons soy sauce Dash of dashida (dried soup stock made from essence of seafood or beef) 2 teaspoons sugar 2 teaspoons Gochuchang Paste, plus more to taste* 1 teaspoon toasted sesame oil 4 Korean or kirby cucumbers, thinly sliced 1 small white onion, halved and thinly sliced 1 tablespoon sesame seeds, toasted Whisk together the vinegar, soy, dashida, sugar, gochuchang, and sesame oil in a large bowl. Add the cucumber and onion and stir until combined. Sprinkle with sesame seeds and let marinate at least 1 hour before eating. Makes 6 servings GOCHUCHANG PASTE (Seasoned Red Pepper Paste) 4 tablespoons gochuchang (available at Korean grocers) 1 tablespoon sugar 1 tablespoon sesame seeds 2 teaspoons sesame oil Combine all ingredients in a small bowl. Mix well.

Curly lives up yo his name

holiday hang tags for the girls

Holiday Sheet of hang tags printable Boys

WINTER CRAFT FOR KIDS

box star instruction sheet for the holidays

Hover Board

Halloween cookies

Halloween Cookie Recipes

1. Boneyard Cookies

These are tasty and a bit scary all at the same time. Similar looking to the Meringue Bone Cookies, but with a much different taste and a special creep out factor with a gooey raspberry inside!

Ingredients

* 1 cup confectioners’ sugar
* 1/2 cup cornstarch
* 1/2 cup cold butter, cubed
* 2 eggs
* 1 teaspoon almond extract
* 2 cups all-purpose flour
* 1/8 teaspoon salt
* 2 to 3 tablespoons seedless raspberry jam
* 16 to 18 ounces white baking chocolate, chopped

Directions

* In a small bowl, combine confectioners’ sugar and cornstarch. Cut in butter until mixture resembles coarse crumbs. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to sugar mixture and mix well.
* Shape dough into a ball; flatten into a disk. Wrap in plastic wrap; refrigerate for 30 minutes or until easy to handle.
* On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. bone-shaped cookie cutter. Place 1 in. apart on parchment paper-lined baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
* On the bottoms of half the cookies, spread 1/8 to 1/4 teaspoon jam down the center; top with remaining cookies.
* In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
* Dip each cookie in chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Yield: 34 sandwich cookies.

Nutrition Facts: 1 cookie equals 155 calories, 8 g fat (5 g saturated fat), 23 mg cholesterol, 54 mg sodium, 19 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Recipe From Taste of Home

2. Chocolate Mummy People

This is a terrific cookie to make for parties or just for fun with your kids and it always a hit with everyone because they are so neat! You can use the standard white frosting for the wrap or you can even use green and white to make a creepy and slightly grosser version. These make the perfect party favor as well. Just wrap them up in some clear cellophane with a bow and hand one to each guest as they leave- they won’t forget what an amazing time they had!

Ingredients:

1 pouch Betty Crocker® sugar cookie mix
2 tablespoons unsweetened baking cocoa
1/3 cup butter or margarine, softened
1 egg
1 container (1 pound) Betty Crocker® Rich & Creamy vanilla frosting
12 small jelly beans, cut in half
Betty Crocker® black decorating gel (from 0.68-ounce tube)

Directions:

1. Heat oven to 375 degrees F. In medium bowl, stir together cookie mix and cocoa. Add butter and egg; stir until soft dough forms.

2. On floured surface, roll dough to 1/4-inch thickness. Cut with 5-inch gingerbread man cutter. On ungreased cookie sheet, place 1 inch apart. Gather dough scraps; reroll until all dough is used.

3. Bake 7 to 9 minutes or until cookies are just puffed and tops are dry. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

4. Spoon frosting into reasealable freezer plastic bag; partially seal bag and cut 1/4-inch hole in 1 bottom corner. Or use decorating bag with flat tip with 1/4-inch-wide opening (#44). Gently squeeze bag to pipe frosting on cookies for bandages. Attach jelly beans for eyes; use black gel to make pupils in eyes. Store cookies in airtight container.

Nutrition Information: 1 Cookie: Calories 400 (Calories from Fat 140); Total Fat 15g (Saturated Fat 6g, Trans Fat 4g); Cholesterol 30mg; Sodium 240mg; Total Carbohydrate 62g (Dietary Fiber 0g, Sugars 43g); Protein 2g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 4%

Exchanges: 1 Starch; 3 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 4

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photograph provided courtesy of Betty Crocker/TM General Mills All Rights Reserved
Need the Gingerman Cookie Cutter- Grab One Here.

3. Halloween Faces Sandwich Cookies

These delicious Halloween cookies and the perfect cookie to make with little kids since you don’t have to make anything perfect- in fact the stranger the better with these silly faced monster or pumpkin cookies! Let kids hold a competition to see who can make the scariest face or silliest grin.
Ingredients:
¾ cup marshmallow crème
1 container of vanilla frosting
A tube of royal icing or decorator icing in different colors
Food Coloring
Colorful candies, sugars and sprinkles (look for orange, black and green colors)
1 package of your favorite prepared cookie dough (purchase in the refrigerator section of your grocery)

Directions:
Preheat the kitchen oven to 350 degrees F.
Use a floured surface and rolling pin to roll the cookie dough so that it reaches a thickness of 1/8 inch.
Cut out the cookie shapes using Halloween cookie cutters or just leave in circle shapes.
Bake cookies on an ungreased cookie sheet according to package.
Allow the Halloween cookies to cool for about a minute and transfer to wire racks.
Mix the vanilla frosting and marshmallow crème together in a large bowl.
Make sandwiches by layering the top of one cookie with this mixture and placing another cookie on top of it.
Decorate edges and top of cookie sandwiches with colored sugars, Halloween candies or sprinkles. Frost the face of each cookie and decorate with candies and sprinkles and frosting to make creepy faces, cute pumpkins or scary cats!
Grab the Halloween Cookies Cutter for under $4 at Amazon.com

4. Black Cat Halloween Cookies

Have some fun and decorate your house for the party or just Halloween night with these cute Black Cat Halloween Cookies that look fantastic perched in soda painted pot. You can paint a standard clay pot in Halloween colors or use a decorative basket or bucket and fill it with these cat cookies. They make the perfect centerpiece at any party and will delight everyone.
Ingredients:

* 1 cup butter (no substitutes), softened
* 2 cups sugar
* 2 eggs
* 3 teaspoons vanilla extract
* 3 cups all-purpose flour
* 1 cup baking cocoa
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 24 wooden craft or Popsicle sticks
* 48 candy corn candies
* 24 red-hot candies

Cookie Instructions:

1. In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the creamed mixture. Roll dough into 1 1/2-inch balls. Place 3 inches apart on lightly greased baking sheets.

2. Insert a wooden stick into each cookie. Flatten with a glass dipped in sugar. Pinch top of cookie to form ears. For whiskers, press a fork twice into each cookie. Bake at 350°F for 10-12 minutes or until cookies are set. Remove from the oven; immediately press on candy corn for eyes and red-hots for noses. Remove to wire racks to cool.

Serves 12

Source: Cat Crafter

5. RIP Dirt Nap Cookie Pudding Cups

This recipe is the same as our dirt nap pudding and is pudding along with a fun cookie labeled with RIP. Just take some chocolate pudding and place it into a small plastic cup, top with oreo cookie crumbs and place a RIP cookie on top (you can be creative with the type of cookie) and thats it! Simple and delicious and sure to be a hit at your Halloween party.

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Ren Faire Last week was so much fun!

last Week

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Just saw and it was a wonderful show