Halloween Tumblr Themes
fattiesdelight:

Pumpkin Spice Latte Cupcakes

fattiesdelight:

Pumpkin Spice Latte Cupcakes

thecakebar:

DIY Tiered Cakes (Why the heck not?!)

Oh come on… u saw the pics, and what was your first reaction? ‘I think I can do this!’ and guess what??? You’re right! Not that you couldn’t do it before with the more traditional way of layering cakes, but somehow these molds make it look easier eh? 

The intimidation of approaching something that looks so daunting can keep us away from trying new things. But start small! As you can see above, you can start with mini cakes and work yourself up to that chic glam fruit cake… eventually!

Just imagine the faces of your friends and family if you do this for them. They are going to think you’re some kind of overnight culinary genius! teehee…  Love it!

Basic Vanilla Recipe Here!

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Want to see the more traditional way of doing a tiered cake click here!

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Credits:

Berry Cake Mold

Mini Tier

Mini Tier 2

Mini French Cakes

Have questions? Contact me at TheCakeBar I love to help!

I love the little cake tin! <3

thecakebar:

Caramel Apple Cheesecake Pie!

Let’s have an early Thanksgiving shall we?! :D This is what you do in some modern chic household for thanksgiving. You come out with a a cooler version of a traditional apple pie! Even though we love our grandmother’s apple pie, there is just something about just saying the words caramel apple cheesecake pie that just makes me scream out… AWESOME!

Ingredients:

For the crust:
1½ cups graham cracker crumbs
3 tbsp. sugar
½ tsp. cinnamon
5 1/3 tbsp. unsalted butter, melted
½-¾ cup caramel
1 cup chopped pecans

For the apple filling:
5 tbsp. unsalted butter
½ cup light brown sugar, tightly packed
¼ tsp. salt
1 tsp. cinnamon
5-6 Granny Smith apples, peeled, cored and thinly sliced

Recipe Cont:

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Credits:

Apples

Graham Cookie Crust

365daysofhalloween:

Halloween Test Tube Shooters  1 package (3 ounces) orange-colored gelatin powder, such as orange, peach or apricot  1 cup boiling water  1 can (15 ounces) peaches, apricots or pears in juice or extra-light syrup, not drained  2 1/4 cups purple grape juice or sparkling wine 1/4 cup hot-chocolate mix (only if using grape juice, not with the wine) Mix gelatin powder and boiling water until the powder completely dissolves, about two minutes. Puree the canned fruit in a blender or food processor until completely smooth. Mix with gelatin and divide between 18, 2-ounce test tubes. You should fill each test tube about halfway. Refrigerate until firm. Heat the grape juice in a sauce pan until simmering. Stir in the hot-chocolate mix until it dissolves. Refrigerate. To serve, fill the test tubes with the grape-juice mixture (or wine). Poke a skewer down the sides of the test tube into the gelatin so that the grape-juice mixture flows down creating dark stripes through the orange gelatin. Makes 18 servings.

365daysofhalloween:

Halloween Test Tube Shooters

1 package (3 ounces) orange-colored gelatin powder, such as orange, peach or apricot
1 cup boiling water
1 can (15 ounces) peaches, apricots or pears in juice or extra-light syrup, not drained
2 1/4 cups purple grape juice or sparkling wine
1/4 cup hot-chocolate mix (only if using grape juice, not with the wine)

Mix gelatin powder and boiling water until the powder completely dissolves, about two minutes. Puree the canned fruit in a blender or food processor until completely smooth. Mix with gelatin and divide between 18, 2-ounce test tubes. You should fill each test tube about halfway. Refrigerate until firm. Heat the grape juice in a sauce pan until simmering. Stir in the hot-chocolate mix until it dissolves. Refrigerate.

To serve, fill the test tubes with the grape-juice mixture (or wine). Poke a skewer down the sides of the test tube into the gelatin so that the grape-juice mixture flows down creating dark stripes through the orange gelatin. Makes 18 servings.

365daysofhalloween:

Pumpkin Cream Cheese Muffins  from Annie’s Eats Yield: 24 muffins  Ingredients: For the filling: 8 oz. cream cheese, softened 1 cup confectioners’ sugar For the muffins: 3 cups all-purpose flour 1 tsp. ground cinnamon 1 tsp. ground nutmeg 1 tsp. ground cloves 1 tbsp. plus 1 tsp. pumpkin pie spice 1 tsp. salt 1 tsp. baking soda 4 large eggs 2 cups sugar 2 cups pumpkin puree 1¼ cups vegetable oil For the topping: ½ cup sugar 5 tbsp. flour 1½ tsp. ground cinnamon 4 tbsp. cold unsalted butter, cut into pieces Directions: To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth.  Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter.  Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil.  Transfer to the freezer and chill until at least slightly firm, at least 2 hours. To make the muffins, preheat the oven to 350˚ F.  Line muffin pans with paper liners.  In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend.  In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil.  Mix on medium-low speed until blended.  With the mixer on low speed, add in the dry ingredients, mixing just until incorporated. To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend.  Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly.  Transfer to the refrigerator until ready to use. To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons).  Slice the log of cream cheese filling into 24 equal pieces.  Place a slice of the cream cheese mixture into each muffin well.  Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely.  Sprinkle a small amount of the topping mixture over each of the muffin wells. Bake for 20-25 minutes.  Transfer to a wire rack and let cool completely before serving.  (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)

yummmmm

365daysofhalloween:

Pumpkin Cream Cheese Muffins from Annie’s Eats

Yield: 24 muffins
Ingredients:
For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar

For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil

For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces

Directions:
To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)

yummmmm

365daysofhalloween:

Pumpkin Fluff Dip INGREDIENTS – 1 (16 ounce) container frozen whipped topping, thawed – 1 (5 ounce) package instant vanilla pudding mix – 1 (15 ounce) can solid pack pumpkin – 1 teaspoon pumpkin pie spice DIRECTIONS 1. In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving. This makes about 30 servings. I recommend the generic (not Nabisco) gingersnaps to dip with it. The Nabisco are really hard and don’t get chewy. The off-brands tend to be a little bit snappy/a little bit chewy and that is what I like. I also tried honey Teddy Grahams once and they were good in it too. I’m sure regular graham crackers would be swell as well! from The Swell Life

mmm! looks good :)

365daysofhalloween:

Pumpkin Fluff Dip

INGREDIENTS
– 1 (16 ounce) container frozen whipped topping, thawed
– 1 (5 ounce) package instant vanilla pudding mix
– 1 (15 ounce) can solid pack pumpkin
– 1 teaspoon pumpkin pie spice

DIRECTIONS

1. In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

This makes about 30 servings. I recommend the generic (not Nabisco) gingersnaps to dip with it. The Nabisco are really hard and don’t get chewy. The off-brands tend to be a little bit snappy/a little bit chewy and that is what I like. I also tried honey Teddy Grahams once and they were good in it too. I’m sure regular graham crackers would be swell as well! from The Swell Life

mmm! looks good :)

thecakebar:

Jack Skellington Cupcakes! (via Jack Skellington Cupcakes)

&lt;33

thecakebar:

Jack Skellington Cupcakes! (via Jack Skellington Cupcakes)

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cupcakesbylucie:

Chocolate Brownie Cupcakes
The bf isn’t a lover of icing, however i’ve discovered he is partial to a bit of chocolate icing so it gives me a good reason to make lots of chocolate cupcakes! Hooray!.
This started out as a rockyroad wannabe but ended up more like chocolate brownie! So Chocolate Brownie it is. 
I used my standard cupcake mixture but added huge chunks of dark chocolate, heaps of bourneville cocoa and chocolate and vanilla mini marshmallows. The marshmallows were an experiment, I had no idea if they would just melt into oblivion or stay to tell the tale. Unfortunately they did melt away but gave the sponge a real sticky consistency, so whilst being undeniable cupcakes, they taste like chocolate brownies. Yum!
Combined with chocolate buttercream, chocolate curls and homemade chocolate sauce, we have one of the most decadent cupcakes in my directory, but a firm favorite in this household!

cupcakesbylucie:

Chocolate Brownie Cupcakes

The bf isn’t a lover of icing, however i’ve discovered he is partial to a bit of chocolate icing so it gives me a good reason to make lots of chocolate cupcakes! Hooray!.

This started out as a rockyroad wannabe but ended up more like chocolate brownie! So Chocolate Brownie it is. 

I used my standard cupcake mixture but added huge chunks of dark chocolate, heaps of bourneville cocoa and chocolate and vanilla mini marshmallows. The marshmallows were an experiment, I had no idea if they would just melt into oblivion or stay to tell the tale. Unfortunately they did melt away but gave the sponge a real sticky consistency, so whilst being undeniable cupcakes, they taste like chocolate brownies. Yum!

Combined with chocolate buttercream, chocolate curls and homemade chocolate sauce, we have one of the most decadent cupcakes in my directory, but a firm favorite in this household!

mellowmonkey:

Nutella Mug Cake

Ingredients

4 tablespoons self rising flour
4 tablespoons white granulated sugar
1 egg
3 tablespoons cocoa powder
3 tablespoons Nutella
3 tablespoons milk
3 tablespoons olive or vegetable oil

Method

1. Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth. Microwave on high for 1 1/2 – 3 minutes. (Time depends on microwave wattage. Mine took 1 /2 minutes.) Top with whipped cream and a little chocolate sauce if desired.

2. Top with whipped cream and chocolate syrup. Enjoy!

Note: Depending on the wattage of your microwave, you may have to increase cooking time.

Makes 1 very large serving.

bakeddd:

jack skellington cupcakes
click here for recipe

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bakeddd:

jack skellington cupcakes

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kari, je t'aime: Yo, I made this!: Pumpkin Muffins

karijetaime:

My bad-assery in the kitchen has led me to start giving all cooking related posts this exciting headline. My confidence is boosted because Colin has started telling people, including both our mothers, that I am a good cook. Yeah, I can follow a recipe like a CHAMP.

I have been wanting to make…

thecakebar:

Easy Mini Apple Pies!
Not a baker? No problem. These mini apple pies take only a few minutes — perfect for fall entertaining or Thanksgiving dessert.
Yield:  4 servings
Ingredients: 
1 cup 1/4” diced apple (use any apple you like)
1 tbsp granulated sugar
1/8 tsp cinnamon
2 frozen pie shells, thawed
1 egg, beaten (optional)
My tip: Serve warm with Vanilla Ice cream on top! :)
(rest of recipe here: Cheats’ Mini Apple Pies Recipe | House &amp; Home)
Need help? contact me @thecakebar. I love to help!

thecakebar:

Easy Mini Apple Pies!

Not a baker? No problem. These mini apple pies take only a few minutes — perfect for fall entertaining or Thanksgiving dessert.

Yield:  4 servings

Ingredients

  • 1 cup 1/4” diced apple (use any apple you like)
  • 1 tbsp granulated sugar
  • 1/8 tsp cinnamon
  • 2 frozen pie shells, thawed
  • 1 egg, beaten (optional)

My tip: Serve warm with Vanilla Ice cream on top! :)

(rest of recipe here: Cheats’ Mini Apple Pies Recipe | House & Home)

Need help? contact me @thecakebar. I love to help!

thecakebar:

Oreo Halloween Cake!

This is a cake made with cake box mix! :x xD YES, like the betty crocker cake mixes at the supermarket! :D 

You know what that means right? SUPER EASY Halloween cake idea!

There is no recipe cuz it’s from a betty crocker mix! haha! She did give the frosting recipe though Here!

Read more here

Need help? contact me @thecakebar I love to help!

thecakebar:

Edgar Allan Poe Waldorf Astoria Red Velvet!
Yield: one 2 layer 8-9-inch cake            
This is amazing! Allan Poe fans stand up!!!! I wonder what other characters this bakery can make! ENJOY! (which one of you is going to try and make this? teehee…)                                                                   Cake:1/2 cup unsalted butter, softened1 1/2 cups granulated sugar2 large eggs1 teaspoon vanilla extract2 oz. liquid red food coloring2 tablespoons cocoa powder2 1/2 cups all purpose flour, sifted1 teaspoon baking powder1 teaspoon salt1 cup buttermilk1 teaspoon baking soda1 teaspoon white vinegar
Design Instructions and Recipe Here!

thecakebar:

Edgar Allan Poe Waldorf Astoria Red Velvet!

Yield: one 2 layer 8-9-inch cake            

This is amazing! Allan Poe fans stand up!!!! I wonder what other characters this bakery can make! ENJOY! (which one of you is going to try and make this? teehee…)                                                                   

Cake:
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 oz. liquid red food coloring
2 tablespoons cocoa powder
2 1/2 cups all purpose flour, sifted
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon white vinegar

Design Instructions and Recipe Here!