Halloween II

(Collector's Edition) (1981) Jamie Lee Curtis

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Halloween

(Two-Disc Special Edition) (2007) Malcolm McDowell

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DreamWorks Halloween

Double Pack (Scared Shrekless / Monsters vs Aliens: Mutant Pumpkins From Outer Space)

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History of Halloween

The Haunted History of Halloween (History Channel) (A&E DVD Archives) (2005)

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Return to Halloweentown

(Ultimate Secret Edition) (2006) Sara Paxton

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The Day After Halloween

(Katarina's Nightmare Theater) Sigrid Thornton

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SpongeBob SquarePants

Halloween (1999) Tom Kenny

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Halloween III

Season of the Witch (1982) Tom Atkins

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Playhouse Disney Halloween

(Just Say Boo/A Spookie Ookie Halloween) (1998) Cole Caplan

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Halloween

25 Years of Terror (2006) John Ottman

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Looking for good Halloween baked recipes?

Hi all in Cooking and Recipes! I want to bake a cake or cupcakes this coming Friday with a Halloween theme. I don’t want it to be "out there" with sprinkles and too much iing or candies, etc. It’s mainly for adults and I’d like it to taste really good and be moist if possible.

I was thinking of a Devils food cake batter but I want an orange icing that actually tastes like oranges? Any other ideas? Or elaborate on mine? Thanks a bunch!

4 Responses to Looking for good Halloween baked recipes?

  • Liz J says:

    http://www.bettycrocker.com/search/searchresults.aspx?terms=halloween+dessert&WT.ac=hp_main_panel2_mainImage_10012008

    Try that – and for the icing:
    Frosting
    1 1/2 cups powdered sugar
    1/2 teaspoon grated orange peel
    2 to 3 tablespoons orange juice
    In small bowl, stir all frosting ingredients until smooth and spreadable

    There’s also good menus on there that are halloween themed.

  • mamaflutey says:

    Cocoa Cobweb Cupcakes
    2 cups unbleached all-purpose flour
    3 tablespoons unsweetened cocoa, preferably Dutch-process
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    4 tablespoons (1/2 stick) unsalted butter, softened
    11/2 cups sugar
    1 egg
    2 teaspoons pure vanilla extract
    1 cup buttermilk

    For the icing:
    *2 egg whites
    21/2 to 3 cups confectioners’ sugar
    1 teaspoon pure vanilla extract
    2 tablespoons fresh orange juice
    Black or dark brown food coloring
    Preheat an oven to 350 degrees F. Butter 12 muffin-tin wells or line them with paper muffin cups.

    In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; reserve.

    In a large bowl, using an electric mixer set on medium-high speed, beat together the butter and sugar until light and fluffy. Add the egg and vanilla and beat well. Beat in the flour mixture in 3 batches, alternately with buttermilk.

    Spoon into the prepared muffin tins, filling each cup about 2/3 full. Bake until a toothpick inserted in the center of the cake comes out clean, 16 to 20 minutes. Remove from the oven, let cool in the pan for 5 minutes, then transfer to a rack and let cool to room temperature.

    To make the icing, place the egg whites in a bowl. Using an electric mixer set on high speed, beat until soft peaks form. Add the confectioners’ sugar, vanilla, and orange juice and continue to beat until thick and shiny. If too thick, add more orange juice. If too thin, add more confectioners’ sugar.

    Transfer 1/3 of the icing to a small bowl and color with black or dark brown food coloring. Spoon this dark icing into a pastry bag fitted with a tip, or pour it into a plastic squeeze bottle.

    Now, ice the cupcakes and make the cobwebs: Spoon the white icing into the center of the cupcake and spread with a small spatula or butter knife. Starting at the center of a cupcake, pipe a spiral of the dark icing from the center to the outer edge. Then, drag a sharp knife point from the center of the spiral to the edge of the cupcake. Wipe the knife clean, move about a 1/2-inch to the left or right and drag the knife in the opposite direction from the outer edge to the middle of the cupcake. Continue in this way until you have worked your way around the cupcake and formed the cobweb. Repeat with the remaining cupcakes.

    *****************************************
    Cut out paper stencils of spider webs and sift powdered sugar for a lacy web design on top of cakes
    **************************************

    Halloween Spider Cake

    1 pk White cake mix 18 1/4 oz
    1 sm Green gelatin
    Black Frosting:

    Blue food coloring
    Chocolate frosting
    Decorations:

    4 Black licorice
    2 Big green gum balls
    6 Little gum balls
    Prepare cake and gelatin according to package directions, except use 9" round cake pans for the cake..

    Cut a smaller circle out of one cake and using it as the head. Fill the hole left over with gelatin. Place the other layer on top and trim to shape.

    To prepare Black Frosting:
    In a mixing bowl, add blue food coloring to chocolate frosting until black in color.

    Frost cake with the black frosting. Then, use the black licorice as legs and gum balls as eyes.

    When cake is cut, it spurts green goop.

    Halloween Pumpkin-Shaped Cake

    2 pk Cake mix, prepared
    2 cn White frosting
    Food coloring
    1 Hostess Ho-Ho (or similar cake-roll type cake)
    Prepare two cakes in bundt pans, cool completely.

    Color most of the frosting a deep orange, reserving about 1/2 c , which should be colored black (you can also use dark chocolate fudge frosting).

    Place one bundt cake upside down (rounded side on the bottom) on cake plate; frost top only. Place second bundt cake flat-side down on top of first cake.

    Frost entire cake with orange frosting, making up and down motions with spatula to simulate pumpkin. Insert Ho-Ho in the middle of the top of the bundt cake to make the stem.

    Use black frosting to make eyes, nose, mouth, etc. Black rope licorice may also be used.

    Jack-o-Lantern Frosting
    1 Egg white
    3/4 c Sugar
    1/4 ts Cream of tartar
    1/4 c Orange juice
    1/2 ts Vanilla
    Your favorite Frosting
    Yellow and red food coloring
    Place all ingredients except food coloring, into top of double boiler. Beat over simmering water with electric mixer 5-7 minutes or until mixture stands in peaks.

    Tint frosting orange by using several drops of yellow and red food coloring.

  • smdiner says:

    This tastes GREAT!
    It’s CHocolate Crunch cake with Orange Cream Frosting

    Crunch layer
    : 1 cup graham cracker crumbs
    : 1/2 cup chopped walnutes
    : 1/2 cup bronw sugar, packed
    : 1/2 cup butte, melted

    : Cake
    : 1 pkg. Betty Crocker Devil’s Food cake mix
    : 1/2 cup water
    : 1/2 cup orange juice
    : 2 tbls. grated orange peel
    : 3 eggs
    : 1/3 cup oil

    : Frosting
    : 1 can Pillsbury Ready to Spread vanilla frosting
    : 1 cup frozen whipped topping, thawed
    : 3 tbls. grated orange peel
    : 1 tsp. grated lemon peel

    : Combine crunch layer ingredients. Press 1/2 iinto each bottom of 2 greased and floured 8" or 9" pans.

    : In a large bowl, blend cake ingredients at low speed until moistened. Beat 2 mins at high speed. Pour into pans.

    : Bake at 350 degrees for 30-35 mins. Cool 10 mins. Remove from pans and cool completely.

    : In small bowl, mix frosting & topping. Fold in lemon & lime peels.

    : Place one layer, crunch side up, on plate. Spread with 1/2 cup frosting. Top with remaining layer, crunch side up. Spread top and sides with remaining frosting

  • Diamond Strength says:

    Halloween Black Cat Cake
    Frighten away those chocolate cravings with this hauntingly delicious chocolate cake cut and frosted to look like a black cat.

    1 box Betty Crocker® SuperMoist® devil’s food cake mix
    Water, vegetable oil and eggs called for on cake mix box
    1 container Betty Crocker® Rich & Creamy chocolate frosting
    1 large yellow gumdrop
    1 small black gumdrop
    Black shoestring licorice

    1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans.
    2. Cut cake as shown in diagram; arrange and frost top and sides of cake pieces with frosting. Use yellow gumdrop slices for eyes, black gumdrop for nose and shoestring licorice for whiskers, lines on eyes and front paws. Store loosely covered.
    High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for two 8-inch or 9-inch round pans.

Halloween Books