These little ghosts appeared in the yard of my neighbors, Frank and Barb. They are moving to Florida soon, and this was Frank's farewell to his neighbors and neighborhood with appropriate tombstones for several of the neighbors. Apparently Frank has too much time on his hands.
Chocolate Cupcakes with Chocolate Buttercream Frosting, and also Vanilla Butter Cream Frosting and the kids frosted their own cupcakes. I brought candy corn and pumpkins, gummy worms, crushed chocolate cookies for dirt, and sprinkles. They had a ball decorating and eating the cupcakes. Some of the cupcakes got a generous helping sprinkles and cookie dirt, but this is what is so much fun!
Drizzled Caramel Corn
We were invited to our neighbor's annual Halloween Party and I wanted to make Caramel Corn. I know how addicting caramel corn can be, so I tried to lighten it up a bit, so If I ate some, the caramel corn wouldn't be so bad for me. I took the classic Caramel Corn recipe, that I have made for many years, and subbed Splenda Brown Sugar for the brown sugar, and Smart Balance, for the butter. I wasn't sure if it would turn out, but I was pleasantly surprised. I only made a half a recipe for two bags of microwave popcorn. that way I could drizzle on the caramel, and it wouldn't totally cover the whole kernels. There was just enough sweetness to know that you were eating caramel corn, but not so sweet, that your teeth hurt. After the Caramel Corn had cooled, I added in the almonds, and candy corn. If you didn't want to eat those, you could pick them out.
Light caramel Corn
4 quarts popped popcorn
1 cup brown sugar, or ½ c Splenda Brown Sugar
1/2 cup Light or Dark Corn Syrup
1/2 cup butter or Smart Balance
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon Pure Vanilla extract
Spray large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250 degrees F oven while preparing caramel.
Mix brown sugar or Splenda brown sugar,, corn syrup, butter or Smart Balance and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat.
Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla; mix well.
Pour syrup over warm popcorn, stirring to coat evenly.
Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray.
Cool; break apart.* Store in tightly covered container.
*You may add in the candy corn and almonds, or any other add ins, after the Caramel corn has cooled.
Mini Chocolate Cupcakes with Pumpkin Cream Cheese Filling
I also took the Mini Chocolate Cupcakes with Pumpkin Cream Cheese. I already had some Mini chocolate cupcakes leftover from decorating Scaaary cupcakes with the kids.
I cut a hole in the top of the mini cupcake about the size of a quarter, and using the cone method, I filled the cavity with the Pumpkin Cream Cheese filling, and replaced the top.
Pumpkin Cream Cheese Filling for 18 mini cupcakes
4 oz light cream cheese, softened
1/2 c. pumpkin puree
Sweeten to taste
1/2 tsp. cinnamon
Combine, softened cream cheese, pumpkin puree, sugar and cinnamon. Fill mini chocolate cupcakes with the cone method. Frost and decorate as desired. Refrigerate decorated cupcakes, until serving time.Trick or Treat!!!!