Halloween is right around the corner and along with the holiday come the holiday treats. We have gorgeous kitchens to bake in especially because of our amazing amount of counter space and the option to have a double oven in your new kitchen.
Here are some cute Halloween recipes to make in your new Stanley Martin kitchen!
Playful Pumpkin Sandwich Cookies
-1 package Pillsbury™ Ready to Bake!™ pumpkin shape sugar cookies
-1 container (1 lb) vanilla or chocolate creamy ready-to-spread frosting
-Assorted candy sprinkles
1.Preheat the oven to 350°F and Bake cookies as directed on package
2.Take the cookies out when they are done and let them cool
3.Add 2 tablespoons of frosting to one cookie, and sandwich with another cookie
4.Roll edges in candies
Candy Corn Pretzel Hugs
-Circle or square-shaped pretzels
-Hershey ‘s Kisses Hugs (or any flavor Kiss)
1.Preheat oven to 250F degrees.
2.Line baking sheet with parchment paper or a silicone baking mat. Align pretzels on the sheet. Unwrap Hugs and place one on each pretzel. Stick in the oven until the hug begins to melt down. Mine takes about 4 minutes.
3.While the Hugs are melting in the oven, get your candy corn ready because you will have to move quickly once the pretzels are out of the oven.
4.Remove pretzel hugs from oven and gently press a candy corn down on each one. The Hug should flatten out when you press the candy corn on it. If it is not flattening out, place the pretzel hugs back in the oven for 30 more seconds.
5.Let the pretzel hugs cool completely and let the chocolate set for about 10 minutes in the refrigerator. These are a great make ahead treat: make them 1-3 days before you need them and store covered in the refrigerator.
Halloween Bundt Cake
-1 box (15.25 oz.) white cake mix
-Ingredients listed on box to make cake
-Orange, purple, black and green food coloring
-1 container (12 oz.) white frosting
1. Preheat oven to 325°F. Grease a 12-cup bundt pan and set aside.2. Make the cake batter as directed on box using water, oil and eggs. Pour one cup of cake batter into a small bowl; stir in orange food coloring until well mixed. Pour another cup of cake batter into a separate small bowl; stir in purple food coloring until well mixed. Repeat with one cup of cake batter and the black food coloring. Tint the remaining cake batter green.
3. Pour the orange cake batter into the bottom of the pan. Carefully pour the purple batter over the orange batter. Carefully pour the black batter over the purple. Carefully pour the green batter over the black batter. These layers do not necessarily need to “cover” each other. Just pour it in so the colors don’t mix, but rather, just rest on top of each other in the pan.
4. Bake as directed on box for a bundt pan or until a toothpick inserted near comes out clean. Cool cake in the pan for 5 minutes. Meanwhile, place a cooling rack over a cookie sheet. Turn the cake pan upside down onto the cooling rack. Cool the cake completely, about 30 minutes.
5. When the cake is cooled, divide the frosting evenly into 4 microwaveable bowls. Add one color of food coloring to each of the bowls; mix well. Microwave one bowl of frosting uncovered on HIGH a few seconds until smooth enough to drizzle over the cake. With a spoon, drizzle all of the first bowl of the microwaved frosting all over the cake, back and forth around the cake in a striping pattern. Repeat with remaining bowls of frosting. Make sure you can see the layers of frosting colors as you make the cake. Top the cake with sprinkles.