Text 22016, 81 rader
Skriven 2007-10-30 19:29:00 av FRED A BALL (1:123/140)
Ärende: Halloween             1/2
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Creepy Cookie Cake
Recipe courtesy Sandra Lee
Creepy Cookie Cake
1 (8-ounce) package cream cheese, softened to room temperature
1/2 cup sugar
1 cup sour cream
1 teaspoon vanilla extract
1 (8-ounce) container whipped topping
(recommended: Cool Whip)
1 1/2 cups crushed chocolate sandwich cookies
plus 10 whole cookies (recommended: Oreo)
1 (9-inch) chocolate pie crust

Combine softened cream cheese and sugar in mixing bowl.
Beat with an electric mixer on low speed until creamy.
Add sour cream and vanilla, beat until well combined.
Stir in cool whip and crushed cookies. Spoon mixture into
pie crust using a rubber spatula to spread evenly. Refrigerate
for 4 to 5 hours before serving.

To decorate: Through a fine sifter, heavily sprinkle cocoa
powder over the cake to make it look like dirt in a graveyard.

To make tombstone cookies scrape the cream filling out of
chocolate cookies. Cut off ends of cookies so as to make
a rectangular shape.

Using royal icing in a piping bag, pipe spooky decorations
and words on the tombstone cookies. Examples: BOO, RIP.



Bloodshot Peanut Butter Eyeballs
Recipe courtesy Sandra Lee
Bloodshot Peanut Butter Eyeballs
For Cupcakes:
1 (18.25-ounce) box dark chocolate cake mix
1 1/3 cups chocolate milk
1/2 cup canola oil
3 eggs

For Filling:
1 (3.4-ounce) box instant butterscotch pudding
1 1/4 cups milk
1/2 cup smooth peanut butter
1 (12-ounce) container ready-to-spread dark chocolate frosting (recommended: Be

Red gel frosting
Plastic eyeballs

Preheat oven to 350 degrees F. Line 2 (12-capacity)
muffin pans with cupcake papers; set aside.

In a large bowl, use a hand held electric mixer to beat
together cake mix, chocolate milk, oil, and eggs on low
speed for 30 seconds. Scrape sides of bowl with a rubber
spatula and beat for 1 minute more on medium speed.

Use a ladle to fill each lined cupcake cup 2/3 full. Use
oven mitts to place cupcakes in preheated oven and bake
for 21 to 26 minutes or until a toothpick inserted in the
center of the cupcake comes out clean with no wet batter.

Use oven mitts to remove from oven and let cool completely
before filling and frosting, about 30 minutes.

For filling combine pudding mix, milk, and peanut butter in a
bowl. Whisk for 2 minutes until smooth and thickened.
Refrigerate for 30 minutes. Spoon filling into a pastry bag
fitted with a medium plain tip. Fill cupcakes by inserting tip
into tops of cupcakes and squeezing a couple of tablespoons
of filling into each. Spread 2 tablespoons frosting on each
cupcake top.

Using red gel frosting, draw squiggly lines on the frosted
cupcakes so that they look like veins. Place a plastic eyeball
in the center of each cupcake.
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