1 package (2-layer size) white cake mix
1 teaspoon vanilla extract
1 teaspoon black food color
2 containers (16 ounces each) vanilla frosting
24 oval-shaped cookies
Chocolate sprinkles, (for decoration)
Miniature chocolate chips, (for decoration)
Prepare cake mix as directed on package, adding vanilla. Tint cake batter grey with 1/4 teaspoon black food color.
Bake as directed on package for cupcakes. Cool cupcakes on wire rack.
Tint 1 container frosting black with 1 teaspoon black food color. Frost cupcakes, reserving 1/4 cup of frosting. Spoon reserved frosting into small resealable plastic bag. Snip a small corner from bag. Pipe “RIP” onto top half of each cookie. Push tombstone cookies gently into cupcakes.
For the ghost, spoon remaining container of white frosting into large resealable plastic bag. Snip a corner from bag. For the body of the ghost, pipe 1/2-inch dollop next to tombstone. Pipe a smaller dollop on top, lifting while squeezing bag so that top of dollop is pointed. This is the head of the ghost.
Use chocolate sprinkles and chocolate chips to decorate the ghost’s face.
Makes 24 (1 cupcake) servings.
Tip: For easier measurement, 1/4 teaspoon food color = 20 to 25 drops
1 1/2-inch Halloween-shaped cookie cutters
6 slices (1/2 inch thick) white or whole-grain bread
1-1/2 teaspoons extra-virgin olive oil
1 teaspoon Italian seasoning
1/4 teaspoon garlic salt
1 cup packed fresh basil leaves
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/8 teaspoon salt
1/4 cup extra-virgin olive oil
2 bags (5 oz each) mixed spring greens
1 cup sliced and quartered English (seedless) cucumber
1 cup halved cherry tomatoes
1/3 cup sliced ready-to-eat baby-cut carrots
1/2 cup crumbled feta cheese (2 oz)
Heat oven to 350°F.
Using cutters, cut 4 shapes from each slice of bread. Place on cookie sheet; brush with 1 1/2 teaspoons oil.
In small bowl, mix Italian seasoning and garlic salt; sprinkle over shapes. Bake about 8 minutes or until edges begin to brown. Cool completely, about 15 minutes.
Meanwhile, in blender, place basil leaves, vinegar, sugar and salt. Cover; blend on high speed. Scrape sides. Add 1/4 cup oil; blend until smooth, stopping once or twice to scrape sides.
In large bowl, toss greens, cucumber, tomatoes and carrots with dressing. Top with feta cheese and croutons.
1 1/2 cups all-purpose flour (spooned and leveled) plus more for rolling and cutting out dough
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
12 tablespoons unsalted butter — (1 1/2 sticks) room temperature
1 cup sugar
1 large egg
Small candies or sprinkles — for decorating (optional)
Preheat oven to 350 degrees.
In a medium bowl, whisk together flour, cocoa, and salt; set aside.
In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy; beat in egg. On low speed, mix in flour mixture. Divide dough in half, and form into 2 disks, each about 3/4 inch thick. Wrap disks in plastic; chill until firm, at least 45 minutes and up to 2 days.
On a lightly floured sheet of waxed paper, using a floured rolling pin, roll dough 1/4 inch thick. (If dough becomes too soft to work with, refrigerate for a few minutes.)
Using 2- to 3-inch Halloween cookie cutters, cut out shapes, dipping cutters in flour as necessary to prevent sticking; place on a baking sheet, spacing them 1 inch apart.
Bake until surface is dry to the touch, 10 to 15 minutes (if decorating, press candies into dough halfway through baking). Cool cookies 1 to 2 minutes on baking sheet; transfer to a rack to cool completely. Serve, or store in an airtight container up to 3 days.
1 3/4 cups flour
2 cups sugar
3/4 cup Hershey’s cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup strong black coffee (or 2 teaspoons instant coffee mixed with cup boiling water)
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup buttermilk or sour milk (1 cup regular milk with 1 tablespoon vinegar added)
1 cup chocolate fudge topping
1 tablespoon instant coffee
4 cups frozen non-dairy topping, thawed and divided (like cool-whip)
Cake: Combine dry ingredients in a bowl. Add all the rest of the ingredients. Beat at medium speed for 2 minutes. Batter will be thin. Pour into 2 greased and floured 9-inch cake pans. Bake at 350°F for 30-35 minutes until toothpick inserted in center comes out clean. Cool on rack until ready to frost.
Frosting: For layer filling, combine hot fudge and instant coffee granules in a medium sauce pan; heat until coffee crystals are dissolved. Cool for 15 minutes and then fold into fudge mixture 2 cups of the whipped topping. Refrigerate 30 minutes.
Place first cake layer on a serving plate and spread with 1 cup filling. Top with second layer. Add remaining 2 cups whipped topping to the remaining fudge mixture and mix well. Frost top and sides of the cake with topping mixture.
Keep cake refrigerated.
Serves 8 -12
Tip: Garnish with chocolate curls, chocolate coated coffee beans or grated chocolate.