FixCookies.com

The Makings:

2 1/2 cups of Sugar
1 stick of margarine
2/3 cups Evaporated milk
1 Jar marshmallow creme or 2 cups of mini marshmallows
2 cups of Semi-sweet chocolate chips
3/4 cups of Chopped pecans
1 tsps Vanilla

Putting it all together:

Line a 13×9 inch pan with foil folding over sides of pan, butter the foil.

In large saucepan combine:
sugar
margarine
evaporated milk

Bring to a boil over medium heat, stirring constantly.
Boil 5 minutes, stirring constantly.
Remove from heat.

Add marshmallow creme or marshmallows
chocolate chips
pecans
vanilla

Pour into buttered, foil-lined pan. Let cool then refrigerate until firm

Delicious, delicate, dreamy and dark dessert to dive into!

The Makings:

2    Tablespoons red or green food coloring

30  Blanched almonds

2    Large eggs

1/4 Teaspoon pure vanilla extract

8    Tablespoons unsalted butter (1 stick), room temperature

1/2 Cup confectioners’ sugar

5    Tablespoons granulated sugar

Pinch of salt

1 2/3 Cups all-purpose flour

Putting it all together:

Heat oven to 350 degrees. Line two baking sheets with Silicates (French nonstick baking mats) or parchment paper, and set aside.

Place food coloring in a shallow bowl. Using a small paintbrush, color one rounded half of each almond. Set aside to dry.

Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners’ sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated.

Wrap the dough in plastic, and chill until firm, 20 to 30 minutes.
Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into 15 pieces.

On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife.

Transfer fingers to prepared baking sheets. Repeat with remaining dough.

When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.

Bake until lightly browned, about 12 minutes. Cool completely.

Adapted from Martha Stewart Recipe and Photo

The Makings:

2 cans apple pie filling
1 deep dish pie shell
4 Tablespoons butter or margarine, melted
2 Tablespoons ground cinnamon

TOPPING:
5 apples, peeled, cored,and thinly sliced
1/2 cup sugar
2 tablespoons cinnamon
1 tablespoon all-purpose flour
1 1/2 tablespoon butter

Putting it all together:

Filling:
Mix 2 cans of apple pie filling, margarine and cinnamon in bowl then evenly spread apple
pie filling in the bottom of pie shell.

Topping:
In a mixing bowl, toss apple slices with the sugar, cinnamon, and flour.
Then, beginning on the outside edge, arrange the apples on top of the filling in overlapping circles.
Pour any remaining juices from the bowl over the apples, then glaze with the butter.

Bake for 45 minutes.

Now eat it! If you have more time you can make the apple pie filling and crust from scratch to make it even tastier. But for now, this quick and easy pie will satisfy!

Broken glass cupcakes

Broken Glass by: Kate @fixcookies.com

This recipe is great for a Halloween party or kids dessert. The candy broken glass(hardened sugar) looks real but tastes so sweet! I made this dessert from Martha Stewarts dessert with devils food cake but you can follow Martha Stewart’s recipe below if you like. It’s fun to make and eat!

The Makings:

For the cupcakes

• 41/2 cups cake flour (not self-rising)
• 2 tablespoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated
• nutmeg
• Salt
• 11/2 cups whole milk
• 1 tablespoon pure vanilla extract
• 2 sticks plus 2 tablespoons unsalted butter, room temperature
• 21/4 cups granulated sugar
• 7 large egg whites, room temperature
• For the caramel
• 11/2 cups granulated sugar
• 3/4 cup water
• For frosting
• 1 pound cream cheese, room temperature
• 2 sticks unsalted butter, room temperature
• 6 cups confectioners’ sugar
• 1/2 teaspoon pure vanilla extract
• Garnish: 1 cup cherry preserves, strained

Putting it together:

Preheat oven to 350°.

Sift flour, baking powder, cinnamon, nutmeg, and ¾ teaspoon salt into a medium bowl.

Combine milk and vanilla in a measuring cup. Set aside.

Beat butter with a mixer on medium-high speed until pale and fluffy. Reduce speed to medium, and gradually add granulated sugar in a slow, steady stream. Beat until pale and fluffy, about 3 minutes.

Reduce speed to low, and add flour mixture in 3 additions, alternating with milk mixture, beginning and ending with flour.

In a clean bowl, whisk egg whites with a mixer on medium high speed until stiff peaks form. Fold one-third of the whites into the cupcake batter. Fold in remaining egg whites in 2 batches.

Divide batter among baking cups, filling each halfway full. Bake until a toothpick inserted into the center of each comes out clean and the tops spring back when lightly touched, 18 to 20 minutes.

Let cool completely in tins set on wire racks.

Meanwhile, make the caramel: (broken glass) Bring granulated sugar and water to a boil in a small highsided saucepan, stirring, until sugar dissolves.

Reduce heat to medium-high, and cook until mixture just starts to turn pale gold around edges. Remove from heat, and immediately pour caramel onto a rimmed baking sheet. Working quickly, tilt pan to spread caramel to edges to make a very thin layer. Let cool to harden.

Make the frosting: Beat cream cheese and butter with a mixer on medium-high speed until pale and fluffy. Gradually add confectioners’ sugar and vanilla. Beat until creamy and spreadable.

Frost each cupcake using an offset spatula. Twist pan to release and break caramel in order for it to resemble broken glass. Place a shard or 2 of caramel “glass” in the center of each cupcake. Drizzle or pipe cherry preserves where caramel has entered the cupcake.

Now sink your teeth into these fun and creepy cupcakes. They are just as fun to eat!

Recipe adapted from Martha Stewart