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🩷🍒 Happy Valentine's Day!

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[Sally's Baking Addiction]

Cream Cheese Frosting

8 oz cream cheese, softened

½ cup (one stick)unsalted butter, softened

3 cups powdered sugar

1 teaspoon pure vanilla extract

1/8 teaspoon salt

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Instrucions:

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.

Whisk the flour, baking powder, baking soda, salt, cinnamon, and spices together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.

Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.

Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.

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Halloween sprinkles 🧡💜🤍💚🖤🧁

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Colorful Halloween cakes 💜🖤🧡💚

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Who knew Dracula was such a fan of Cheez Whiz?

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Haunted Mansion tombstone toppers for cake or cupcakes 🪦🥀

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Halloween Chocolate Chip Pan Cookies 🍪💜🧡

[MyBakingAddiction]

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Spooky Fruit- 1988

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Halloween Happy Meal pails return Oct 17(?) 🎃👻

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🥞🎃

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Dunkin Donuts Halloween promo, 1995 🍩😋

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[No.2Pencil]

Directions:

Preheat griddle to about 325° degrees.

Prepare cream cheese glaze, and set aside so it is ready to be poured on the hot pancakes.

Prepare the cinnamon swirl mixture by stirring together softened butter, brown sugar, and cinnamon.

Transfer the mixture to a disposable piping bag or a plastic baggie, and snip off the end.

Prepare the pumpkin pancake batter.

In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt and whisk together.

In a medium bowl, combine remaining ingredients and mix well.

Add wet ingredients to dry ingredients and stir just until combined.

Pour onto the hot griddle using a 1/4 cup measuring cup.

Let the pancakes cook for about one minute; they will start to set up just slightly.

Then use the piping bag to gently swirl the cinnamon mixture into the pancakes. * note: You want to use the tip of the bag to push slightly into the batter so the cinnamon mixture is swirled into the batter, not just on top of the pancake.

Keep the swirl close to the center of the batter so the mixture doesn't melt off the side of the pancakes.

After about eight minutes, or when the edges start to look done, use a wide spatula sprayed with nonstick cooking spray to flip the pancakes.

Cook for about five more minutes, and then serve.

Between batches, remove any butter and sugar left behind by carefully cleaning the hot griddle with damp paper towels.

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[photo:FunCakes] [recipe: delish.com]

Directions:

Preheat oven to 350º and grease and flour two 9" cake pans. Prepare red velvet cake batter according to box directions. Divide between two cake pans and bake according to instructions.

Make cream cheese frosting: In a large bowl, beat cream cheese and butter until light and fluffy, then add powdered sugar and vanilla and mix until combined.

Make “blood”: in a small saucepan, stir together water and cornstarch until fully combined. Turn on heat to medium and pour in corn syrup. Let simmer and stir frequently for 2 minutes. Remove from heat and stir in vanilla and red food coloring.

Place bottom cake on a cake plate and trim the dome of the cake. Add “blood” to the top layer, just enough to dampen the cake. Cut the dome off the second cake and place upside down on the bottom layer of cake.

Frost the entire outside of the cake with cream cheese frosting, making sure to make an extra smooth layer on top. Pour “blood” on the top and allow some to drip down the sides.

Serve with ghoulish delight!

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[DisneyFoodBlog]

Instructions:

Preheat oven to 350° degrees. Generously grease and flour a 9 x 13 inch pan or cupcake/muffin tins.

In a mixing bowl combine cake mix, egg and softened butter until well blended. Gently press into bottom of prepared pan.

Beat the cream cheese until smooth. Add in eggs, vanilla, and butter and mix well. Then add in the powdered sugar and beat until well blended.

Fold in the chocolate chips and toffee chips. Spread over the layer that is in the prepared pan.

Bake for about 40 minutes. You'll want it to be golden brown and the center just a little gooey!

Top with a scoop of vanilla ice cream, mini chips and toffee bits.

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You can use grenadine or maraschino cherry syrup to get the "bloody" effect...or make your own fresh syrup!

🍒Cherry Syrup:

1 cup pitted cherries (fresh or frozen), 1 cup water, ½ cup sugar, 1 tsp lemon juice

Cook cherries, water, and sugar for 15 minutes over medium heat. Strain and let cool, then stir in lemon juice. Store in refrigerator

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[Baker's, 1998]

Heat oven to 350 (F); 325 (F) for glass baking dish.

Grease bottom and sides of 13- by 9-inch baking pan.

Microwave chocolate and butter in large microwave-safe bowl on HIGH 2 minutes.

Stir until chocolate is completely melted.

Stir sugar into chocolate.

Mix in eggs.

Blend in flour.

Spread in pan.

Bake for 30 to 35 minutes.

Remove from oven.

Immediately poke holes to the bottom of brownies 1 inch apart with the round handle of wooden spoon.

Pour cold milk into a large bowl.

Add pudding mixes.

Beat with wire whisk for 1 minute.

Stir in 2 drops yellow and 4 drops red food coloring until orange.

Quickly pour 1/2 of the mixture into brownie holes.

Let remaining pudding stand to thicken slightly.

Swirl over top.

Add a dollop of Cool Whip whipped topping, if desired.

Refrigerate for 1 hour.