Ms. Fox's Sweets

Saturday, October 22, 2011

Halloween Dipped Pretzels

Looking for something Quick? Easy? Inexpensive?

You got it right here! These can be made for about 10 cents each and I have actually seen these for sale at theme parks for $1.39 each!

To make 19 (that's how many were in the bag) from start to finish, under 30 minutes!

Easy? Oh Yes!

The first time I made these, they were 4th of July themed pretzels. I had almost forgotten all about them until Miss Candiquik posted Halloween Themed Pretzels on her blog! This week has been a whirlwind of craziness and I haven't had much time for baking or decorating up sweet treats and this is perfectly quick! This time, it was even easier with a few changes in my methods.

Here are some tips on how to make this already quick and easy snack, quicker and easier!

Here is how to make them 2 ways depending on what you have in the cabinet:

The orange pretzels are made with Wilton Candy Melts- to make about 20 pretzels using Wilton Candy Melts, melt about 1-1/2 cups of melts plus 1/2 teaspoon of shortening in a glass bowl for 1 minute, stirring halfway. I use a Pyrex 2 cup size glass bowl and it works perfect!

The white pretzels are made with Candiquik- to make about 20 pretzels using Candiquik, melt 6 blocks in glass bowl for 1 minute, stirring halfway. No shortening needed for this. Again, I used a Pyrex 2 cup size glass bowl.

After your candy is melted:

Hold the pretzel vertically over the bowl and spoon over the melted candy, this is a lot easier than trying to dip. Shake off excess back into bowl. Lay pretzel on waxed paper, immediately placing on sprinkles, like the Wilton Spider and Skulls Sprinkles I used. For something like the nonpareils (the little teenie tiny black and orange balls) or jimmies, I found it easier to put a bowl in the sink and sprinkle the pretzel over the bowl. That way what lands in the bowl can be reused, and what lands in the sink can be rinsed away instead of rolling onto the floor!

The kids love these for after school, but they would also be great for a party, or even a bake sale! I love these candy covered pretzels with the salty and sweet combo! I can definitely say I will make them again and again!

These Pretzels are Shared at:

Sweet as Sugar Cookies: Sweets for a Saturday

Crumbs and Chaos: Seasonal Inspiration

Serenity You: Serenity Saturdays

Six Sisters' Stuff: Strut Your Stuff Saturday

A Well-Seasoned Life: Sweet Indulgences Sunday

It's a Blog Party: Show Me How

The Southern Institute: Creative Me Monday

Home Savvy A to Z: Savvy HomeMade Monday

Thursday, October 20, 2011

Caramel Apples (Improv Cooking Challenge #1)

Caramel Apples

I was thrilled when I was invited to the Improv Cooking Challenge hosted by Lady Behind the Curtain...a perfect monthly challenge for me that I could adapt to what I like to make...Sweets!

First Months Challenge: Caramel and Apples

Immediately, I thought Caramel and Apple Cupcakes of course! Then, I began thinking, I have never even had a Caramel Apple. I will make the obvious: Caramel Apples! I will even dip them in Candy Melts and make them cute! How hard can that be? Besides, I am probably the only person on Earth that has never had a Caramel Apples!

Ingredients For 5 Caramel & Candy Covered Apples:

5 Apples (rinsed and dried)

1 bag of Caramels

1/2 bag of Orange Candy Melts

5 sticks (I used Lollipop Sticks)

Black Candy Writer

1 tablespoon of water

Directions:

I started by opening the caramels, trying not to eat too many! I put the unwrapped caramels in the microwave with for 1 minute, pulled them out and stirred them. Then back in the microwave for another minute. Well, that was too long, they had begun to bubble over. This may have been because I forgot the 1 tablespoon of water, so I added that in, stirred it up and we were back in business!

I shoved the lollipop stick into the apple and sat the apple in the bowl of melted caramel, using a plastic spoon to cover the apple in the caramel. After each apple was dipped, I placed it on a butter coated piece of waxed paper.

Once they were all dipped, I put them in the refrigerator for 20 minutes for the caramel to harden back up.

My teenage daughter made good use of the leftover caramel, dipping her apples in it!

At this point, I thought they looked pretty nice, but I wasn't done yet!

I melted 1/2 the bag of the Orange Candy Melts with 1/2 tsp of shortening (that is the white spot in there) in the microwave for 1 minute at 50% power, stirring halfway. This is when things got a little rough! I pulled the apples out of the refrigerator to find they were still gooey, so I popped them in the freezer for a few minutes. I thought dipping them in the Candy Melts would be easy, well it is a lot harder to shake the melted candy off an apple than a cake pop! The Candy Melts weren't covering the apple smoothly either, as the caramel started to get soft again. So a quick dip in the Candy Melt pool and I used my finger to wipe off the excess candy...I am calling that the rustic look!

I drew the faces on with the Duff Candy Writer (just stick the tube in hot water to melt and draw away.) I made 3 like this. The one in the middle was the first and it kinda resembles what happens to a Jack-o-Lantern after it sits outside after Halloween too long!

I left the other 2 apples alone and sitting pretty!

(Refrigerate extras. Let sit out 15 minutes before enjoying!)

"You didn't tell me you were gonna kill it!"

(Quote by Linus- Repeated by my daughter Kaitlyn)

There you have it, my adventure in making... and eating my first Caramel Apple!

(Yummy, Sticky, Gooey, Sweetness!)

These Apples are Shared at:

Something Swanky: Sweet Treats Thursday

Miz Helen's Country Cottage: Full Plate Thursday

Around My Family Table: Turning the Table Thursday

Talking Dollars and Cents: Sweet Temptations

It's A Keeper: It's A Keeper Thursday

The Artsy Girl Connection: Pin'Inspirational Thursdays

Happy Hour Projects: Freestyle Friday

Alli N Son: Sweet Tooth Friday

Mangoes and Chutney: Fat Camp Friday

Bacon Time: Anything Goes Linky

Tidy Mom: I'm Lovin' It

RoCa and Company: You Rock!

Blissful and Domestic: Feature Friday

Cupcake Apothecary: A Themed Bakers Sunday

These Apple are Featured at:

Bacon Time: 26 Fantasic Fall Features

Article at Examiner.com

Notice: As of 11/6/2011 sadly Lady Behind the Curtain and The Improv Cooking Challenge are no longer available.

As of 11/7/2011 A Big Thank you to Karen from Frugal Antics of a Harried Homemaker for taking over the "Improv Challenge."

Tuesday, October 18, 2011

Pirates of the Caribbean Cupcakes

On Stranger Tides

Today, October 18th, 2011, is the release of Pirates of the Caribbean: On Stranger Tides on Blu-Ray/DVD! I had really wanted to make these cupcakes back in May when the movies had come out, but I couldn't find the Wilton Pirates of the Caribbean Liners and pics. So I made different Pirates Cupcakes for the theater release.

Visit my Pirates Cupcake Post to learn how they were made!

For the Blu-Ray release, I have found the liners and picks! I am making a similar version of the original cupcake. Last time I used a doctored up box mix, this time totally from scratch.

Aztec Chile Chocolate Cupcakes

(Recipe adapted from Betty Crocker's Big Book of Cupcakes)

2 cups unbleached all-purpose flour

1-1/2 teaspoon baking soda

1 teaspoon sea salt

1/4 tsp baking powder

1 cup strong brewed hot coffee (needs to be hot)

2/3 cup unsweetened cocoa

3/4 cup shortening

1-1/2 cups sugar

2 eggs

1 teaspoon vanilla extract

1 tablespoon chili powder

In large mixing bowl, beat shortening and sugar for about 2 minutes until nice and fluffy. Meanwhile, in seperate bowl, stir the cocoa and coffee together and let sit. Mix together flour, salt, baking soda, baking powder, and chili powder in seperate bowl. Add eggs one at a time into sugar and shortening mixture, beating well after each addition. Add vanilla. On low speed alternate adding flour mixture and cocoa mixture, continue mixing for about 1 minute. Bake in preheated 350 degree oven for 18-20 minutes.

Makes 24 cupcakes

Cinnamon-Chocolate Frosting

(Recipe adapted from Betty Crocker's Big Book of Cupcakes)

1/2 cup margarine softened

9 Tablespoons unsweetened cocoa

3 Tablespoons shortening

4-1/2 cups powdered sugar

1 teaspoon ground cinnamon

1/4 cup strong brewed hot coffee (needs to be hot)

2 teaspoons vanilla extract

In small bowl, mix together coffee, shortening, and cocoa powder and let sit. In mixer, mix margarine and vanilla. Add in powdered sugar one cup at a time, alternating with melted coffee/cocoa mixture. Add more coffee if needed to get to piping consistency. Continue mixing on low speed for abut 3 minutes until fully mixed, scrapping sides as needed needed.

Decorate cupcakes as desired. I piped with 1M swirl and sprinkled with gold, red, and blue sugars.