Easy Halloween Pretzels

As some of you already know, I am back to basics. I have been taking photos and blogging from my smartphone without the kitchen equipment and decorating supplies that I once had. Being back to basics, here is a simple and inexpensive way to make a cute snack for your Halloween table!

Here is all you will need:

Pretzels

Candy Melts

Sprinkles

To make these festive pretzels, start by covering cookie sheet with waxed paper. Melt candy melts in small bowl or coffee cup according to package directions. Dip pretzel into melts, tap off excess candy on side of cup, and place onto waxed paper. Sprinkle each pretzel immediately. Let candy set up in refrigerator for about 10 minutes. Store in airtight container at room temperature.

  

 Happy Halloween!

~Christina

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I link up at these fun parties!

Candy Coated Halloween Oreos

Make this fun and easy treat that everyone is sure to love this Halloween!

All you need is Halloween Oreo Cookies, a Halloween Wilton Cookie Mold, and Orange and Black Wilton Candy Melts!

I have made candy coated cookies using Wilton Cookie molds quite a few times for various holidays. All you have to do is melt the candy melts in a microwave safe container according to package instructions and fill each mold cavity 2/3 full with candy melts. Press in cookie. If needed, fill smaller spaces like cat ears and pumpkin stems using a piping bag with small end snipped off. Let set up in the refrigerator for 30 to 45 minutes or until cookies easily unmold. This mold makes 6 cookies.

Halloween Oreos have a fun orange colored cream center and 5 different designs!

Enter for a chance to win your own Halloween Oreos and lots of other cool stuff  by entering my Spook-tacular Halloween Giveaway!

Enter now through October 12, 2012 at midnight central time!

Disclosure: Kraft Foods is providing the prizes for this program at no cost to me and has provided me with a gift of equal value for review.  This program is not administered or sponsored by Kraft Foods or its affiliates, but solely by Mrs. Fox's Sweets. 

 

Until Next time....

~Christina

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Beach Cupcakes!

Last week we had a great time on spring break spending 4 days of it at the beach! I love the heat of the sun and the sound of the ocean!

Spring break may be over, but the beach lives on...in these cupcakes!

Easy to make using candy molds for the palm trees and shells. I let each color of the palm tree set up before adding the next. The sand is simply brown sugar pressed onto the frosting!

 

I can't wait for the warm weather to stick around so we can go to the beach more often!

Now it's time to countdown until summer!

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We link up at these fun parties!

Elegant Mocha & Dark Chocolate Cupcakes

Hi! I am Katie, Christina's daughter. I am so excited to now be a part of Mrs. Fox's Sweet and to be writing my first blog post! You may have seen some of my other work on here before including my most recent Shamrock & Heart Cookies and the Valentine's Graffiti Cookies that I decorated.

These cupcakes are made with a recipe that we use a lot from the Martha Stewart Cupcakes book and it is also on her website. I substituted strong brewed coffee in place of the water in the recipe. For the frosting I used the new Duncan Hines Frosting Creations in Mocha flavor. The frosting was not thick enough to pipe and I had to add about 1/4 cup powdered sugar to thicken it up. I used tip 1M to make the swirl, which I am still working to perfect. The more I swirled, the easier it got.

I am a bit like my mom with liking the candy molds. On these mocha cupcakes, I thought it would be nice to go with an elegant design that is simple. The candies on top are made with dark chocolate, which is melted in the microwave for 1 minute and then piped into the mold and allowed to sit in the refrigerator until hardened, about 15 minutes.

Are you wondering what the frosting taste like? It actually tasted like coffee and went perfect with the rest of the cupcake!

 

I look forward to sharing more ideas with you soon!

~Katie

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We link up at these fun parties!

Featured at: Cups by Kim

& Serenity You

Rose Brownies with Mint Frogs

Spring break is going on here and I have been having a blast with the kids! I don't want to spring break in the kitchen, but I just had the urge to make a little something sweet without a lot of time! I used a dark chocolate brownie mix and substituted coffee in the mix for the water and sprinkled the top of the brownie batter with a spring sprinkle mix before baking. After baking I let the brownies cool fully before cutting the circles with a cookie cutter.

The decorations were quite simple since I always save my "dud" royal icing flowers. Royal icing flowers will keep practically forever in an airtight container once they have fully dried and that is how I store the flowers that didn't turn out so perfect to use for stuff like this. I melted white candy melts and colored green with candy coloring and added creme de menthe candy flavoring to the candy. The candy was drizzled on using a piping bag with the tip snipped off. I immediately placed a rose on top of the of the brownies while the candy was still melty.

I had leftover melted green candy and decided to make up some frogs to go on the brownies, however the roses were already stuck down, and there wasn't enough room left on top of the brownie for the candy frog, so they are just hanging out on the side!

 ~Christina

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I link up at these fun parties!

Pretzels in Bloom

I love dipped pretzels, the sweet and saltiness I crave, all in one place. Dipped pretzels are super easy to make too, but these...are easier! These pretzels are made using a Wilton Pretzel Mold. For some reason our Michael's (where I usually shop for Wilton products) has been sold out of all of their pretzel molds. If you can't find them at Michael's, try Party City, that is where I got this pretzel mold.

The purple candy is precolored Wilton Candy Melts. The pink candy is Vanilla Candiquik colored pink with pink Wilton Candy Coloring. Whichever you like to use, melt according to package directions. Put the candy in a piping bag and snip of the end just a very tiny bit to make the dots in the flowers. Let the dots set up a few minutes before piping in the second color. Be sure not to fill the cavities full of the candy as you will need room to press in the pretzel. The pretzel won't be all the way covered. To make them look a little more finished, I zig-zagged candy across the back. Now that the weather is warm, it is easiest to just pop these in the refrigerator for about 15 minutes to set up. If they don't unmold easily, they aren't ready to be unmolded, stick them back in the fridge!

These pretzel molds come in many designs and as soon as I find them, I will be adding more to the collection! So just when you think it can't get easier than dipped pretzels, try these molded pretzels...not to be confused with moldy pretzels! Haha!

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I link up at these fun parties!

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Bunny Hop Easter Link Party

Featured at: Crumbs & Chaos & Serenity You 

St. Patrick's Day Dipped WhoNu?'s

Here we go again! A super fast, quick and easy way to dress up a cookie for St. Patrick's Day!

All you need is:

Your favorite sandwich cookie (my favorite is WhoNu? because of the added nutritional benefits!)

Wilton Green Candy Melts (found at at your local craft store)

seasonal sprinkles

Melt about 1/2 bag of candy melts in the microwave according to package instructions. I add about 1/2 teaspoon of shortening to the melts to thin it out and make it easier to dip. Dip half of cookie and place on waxed paper and immediately add sprinkles! Let candy melts set up for about 10 minutes in the refrigerator or slightly longer on counter top.

Fun and festive for St. Patrick's Day!

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I link up at these fun parties!

    

Featured at: WhoNu?

Blissful and Domestic

Chocolate Dipped Valentine's Pretzels

If you don't know by now, we are all big fans of dipped pretzels around here! I made them for the 4th of July and then again for Halloween. Anytime I see someone post them, I have to comment how great they are! Something about that salty sweet combo that makes these the perfect quick and easy treat!

For directions on how to make dipped pretzels, view my Halloween Dipped Pretzels post!

If you haven't tried them yet, what are you waiting for?

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I link up at these fun parties!  

Featured at:

Tatertots & Jello

Babyberry

A Well-Seasoned Life

Mint & Dark Chocolate Snowflake Candy

This candy is a tasty treat and is quick and easy to throw together for a last minute gift or party!

Here is all that you need:

1 package each Wilton  Dark Cocoa Mint Candy Melts

1 package Wilton Candy Cane Colorburst Candy Melts

Snowflake Mold by Martha Stewart Crafts

Shopping the Michael's Thanksgiving Sale, this all cost me only $4.20 and will make about 24 large pieces of candy! (Not including candy dish that was hiding in the attic!) Best of all, this takes only about a half hour to make, making 8 pieces at a time. If you need to make tons of these, you will probably want more than one snowflake mold!

Here is how you make them:

(Making 8 at a time)

1. Melt about 1 cup of Wilton Candy Cane Colorburst Candy Melts in the microwave for about 1 minute in microwave safe bowl.

2. Spoon about a tablespoon into the mold filling cavity about 1/3 full, tapping down after filling ever 2 or 3 cavities.

3. After all cavities in the mold have the first layer of candy place in the refrigerator for 2 or 3 minutes.

4. Repeat with Dark Cocoa Mint Candy Melts.

5. Let molded candy set up in the refrigerator an additional 5 minutes or until easily unmolds. If they dont pop right out, they aren't quite ready.

These candies could be wrapped individually with a pretty bow for a class party or stocking stuffer.

 Placed on a nice candy tray and wrapped in cellophane and a bow, this would make a cute gift for a teacher, a hostess gift, or a last minute item to bring to a last minute Christmas party!

 

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These Snowflakes are Shared at:

The Southern Institute: Creative Me Monday, Home Savvy A to Z: Savvy Homemade Monday,  Chef In Training: Tuesday Talent Show, Sweetology: Tea Party Tuesday, Crumbs and Chaos: Crazy Sweet Tuesday, The Kurtz Corner: Tuesday Tutorials, Rook No. 17: A Little Birdie Told Me, Sew Stylish Boutique: Crafty Lassy Tuesday, Sew Rugged at Bear Rabbit Bear: Things I've Done Thursday, Mom's Crazy Cooking: Twelve Days of Christmas Goodies

These Snowflakes are Featured at:
Rook No. 17: A Little Birdie Told Me


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!

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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

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!)

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   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."

Fall Brownies

You may be looking at a picture of a brownie very similar to this on your wall right now! This recipe is for October in the 2011 Betty Crocker Calendar!

I did change up the recipe slightly. I used a Betty Crocker's Low Fat Brownie Mix instead of regular brownie mix. I also changed up the candy on top and changed the frosting slightly, to make with ingredients I already had. You can view the original recipe at Betty Crocker: Trick-or-Treat Brownie Cupcakes. I called mine "Fall Brownies" since the orange color could really be used anytime in the fall really, but the colors could be changed for any season or holiday!

Brownies:

Using your favorite brownie mix or recipe, prepare as directed and fill sprayed muffin tins 2/3 full. (This made 18 brownies for me.) Bake in preheated 350 degree oven for 18-20 minutes.

Candies:

I used Dark Chocolate Hershey's Kisses drizzled with melted orange candy melts.

I melted about 10 candy melts in the microwave for just about 30 seconds and added 1/4 tsp shortening to make it easier to drizzle from zipper bag with tiny hole cut in the corner of the bag. Drizzle unwrapped Hershey's Kisses on waxed paper. Let set.

Frosting:

1 cup Wilton Orange Candy Melts

1-3/4 cup powdered sugar

6 tablespoons softened margarine

3 tablespoons milk

 In mixer, mix powdered sugar, margarine, and milk. In microwave safe bowl, melt candy melts for about a minute stirring halfway, if not melted continue heat in 15 second intervals until melted. Be sure not to over melt them or they will seize up. Add melted candy to the sugar mixture and mix on low until fully mixed.

Spoon frosting over brownie and top with a Hershey's Kiss. Depending on how fast you are at spooning on the frosting, the frosting will thicken up and may need microwaved for about 20 seconds and re-stirred to continue to spoon evenly over brownies

These are very easy to make! I love the frosting with the candy melts in it, it was a nice twist on traditional frosting both in flavor and texture. In orange these brownies go well for Halloween or Thanksgiving. These could also be easily customized for Christmas with red or green candy melts, St. Patrick's Day in all green, Spring colors, Patriotic colors or any color that you like!

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These Brownies are Shared at:

The Kurtz Corner: Tuesday Tutorials

Family Time Tuesday: Celebrating Family

Chef in Traning: Tuesday Talent Show

Rook No. 17: A Little Birdie Told Me

Crazy For Crust: Crazy Sweet Tuesday

Hugs and Cookies XOXO: Wonka Wednesday

Bacon Time: Halloween & Fall Recipes & Crafts Linky

Six Sisters' Stuff: Strut Your Stuff Saturday

Crumbs and Chaos: Seasonal Inspiration

Serenity You: Serenity Saturday
 
These Brownies were Featured at:
Crumbs and Chaos: Seasonal Inspiration
Serenity You: Serenity Saturday

Jack Skellington Cake Pops

Maybe these will be a little more recognizable, compared to yesterdays Pink Skulls.

The many faces of Jack Skellington from the Nightmare Before Christmas!

I used the Duff Goldman Candy Writer, a first for me. I did have to put the lid back on the tube and put it back in the hot water in between each cake pop, if not it would get gloppy. Even with doing that, it sure beats the Food Writers that I have for drawing a face!

Oh and the flavor of these little guys...Spice cake.

Ingredients:

 1 box of spice cake mix 

1 cup Fage Greek Plain Yogurt

1 cup of water

Mix the 3 ingredients. Bake as directed on box. The cake turned out perfect, fabulous, fluffy and you can't even taste the yogurt. Definitely YUM! It also has less fat than using oil and eggs too! I cut the cake into 4 pieces, used one part, and froze the rest for future cake pops!

1/4 of the cake = 6 large cake pops

 

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These Cake Pops are haunting people at:

Something Swanky: Sweet Treats Thursday
Around My Family Table: Turning the Table Thursday

Talking Dollars and Cents: Sweet Temptations

Miz Helen's Country Cottage: Full Plate Thursday

Bizzy Bakes: Bake with Bizzy

Coupon Cooking: Tasty Traditions

Happy Hour Projects: Freestyle Friday

Bacon Time: Anything Goes Linky Party

Sweet as Sugar Cookies: Sweets for a Saturday

RoCa and Company: You Rock

Tatertots and Jello: Weekend Wrap Up

Rook No. 17: A Little Birdie Told Me

Itsy Bitsy Paper: Wickedly Creative Halloween Ideas

These Cake Pops are featured at:

Bacon Time: Fantastic Fall Features

Rook No 17: A Little Birdie Told Me
Blissful and Domestic: Bootacular Halloween Crafts Round-Up

Pink Skull Cake Pops

This is what happens when I don't have a plan!

I looked in the cabinet to find leftover Candiquik that I had colored pink...yep still hadn't used it it all from the Pretty Pink Cake Pops and Cupcake Bites! I am glad that Candiquik can be reheated multiple times and still melts up like it is the first time! I wanted to use it up so I could reclaim my glass Pyrex bowl that I had it stored in! With Halloween stuff popping up everywhere, I wanted to get in on the fun! However, I am apparently not very good at shaping skulls! Sure I have one in my own head, but somehow I am not very familiar with it! The recipe for these cake pops is altered from the recipe I used for my Chocolate & Vanilla Cupcake post. I did alter it quite a bit it just for these cake pops so it probably wouldn't be the best consistency for a regular cake now.

Chocolate Cake Pops Cake

(makes 12 cake pops)

1/2 cup AP flour

1/4 cup sugar

2 tablespoons cocoa powder

1/3 tsp baking soda

1/4 tsp salt

2 tablespoons unsweetened applesauce

1 tsp vinegar

1/2 tsp vanilla extract

1/3 cup water

 

Preheat oven to 350. Prepare 6-inch round cake pan with Wilton Cake Release or baking spray. Mix all ingredients together at medium speed. Bake for about 20 minutes or until toothpick comes out with very little crumb. (When using applesauce instead of oil, I have found the cake is slightly denser and the toothpick usually has a few crumbs.)

After the chocolate cake cooled with help from a visit to the freezer for 10 minutes, I crumbled it into a medium bowl and added about a teaspoon and a half of chocolate canned frosting. I usually just eyeball it!

 This cake pop cake recipe had a wonderful chocolaty flavor and worked great as a cake pop inside. I will definitely use it again! It was already kinda sticky and stayed together well. I did refrigerate them for about 15 minutes while getting the other supplies and candy melted. I had about 1 cup of Candiquik that I had already colored pink, which was the perfect amount for the 12 skull cake pops. It is very easy to remelt, about 45 seconds in the microwave. For further information on making cake pops...check out my Basic Cake Pop Tutorial. The cake was dark it showed through the pink candy, so I did have to double dip the cake pops in the pink candy. After I dipped them all once, I went back to the first one and went for round two.

I am not sure whether they turned out to be skulls, zombies, or bubble heads, but whatever they are they are PINK so my daughter loves them!

 

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These Cake Pops are haunting people at:

These Chicks Cook: This Chick Cooked

Daily Organized Chaos: Foodie Wednesday

Lady Behind the Curtain: Cast Party Wednesday