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Mama Mangia
Super Moderator
cookies, cupcakes, brownies, candy apples, caramel apples - and this little doll looks like she would love them all!
CARAMEL COVERED APPLES
MAKES 5 CARAMEL APPLES
40 - caramel cubes
5 - apples (I like Macintosh apples)
1 - tablespoon of water
5 - wooden sticks
1 - wax paper
Chopped nuts of choice, optional
Wash and dry the apples thoroughly. Remove stems and Insert the wooden sticks into the stem hole until about half the stick is in the apple. In a small saucepan, over low heat, melt the caramels with the water, stirring constantly until smooth. Now dip the apples into the hot caramel sauce, coating the apple completely. Place on greased, wax paper. Store your caramel covered apples in the refrigerator. If desired, dip bottoms in chopped nuts.
Before serving, remove them from the refrigerator and allow them to stand for about fifteen minutes. We like to serve our caramel covered apples on a large black platter and use extra caramels as a garnish.
Candy Apples
6 red apples
6 wooden lollypop sticks
1 cup dark corn syrup
1 cup sugar
1/2 cup water
1 dash vanilla extract
1. Wash and dry apples.
2. Remove stems and replac with stick stuck halfway into apple.
3. Combine corn syrup, sugar, and water in deep saucepan.
4. Stir and cook over medium heat unti thoroughly dissolved and mixture boils.
5. Then cook, without stirring to soft crack stage.
6. Remove from heat; add extract and stir only enough to mix.
7. Place pan over boiling water keep syrup from thickening.
8. Then, dip apples and wind in a circular motion until thoroughly covered with syrup.
9. Place on buttered pan with sticks upright and cool.
AUTUMN CUTOUTS
2 - 3 DOZEN
½ c. butter
¾ c. sugar
1 t. baking powder
½ t. pumpkin pie spice
¼ t. salt
1 egg
3 T. canned pumpkin
1 t. vanilla
2 c. flour
Orange and green paste food coloring
Cream butter. Add sugar and spices. Beat. Beat in egg, pumpkin and vanilla; beat in as much flour as possible - stir in the rest. Divide into 3 portions; tint. Cover and chill 3 hours or till it's easy to handle. Roll ¼-inch thick. Place 1-inch apart on ungreased sheets. Bake 375* F. 7 to 8 minutes or until edges are firm and bottoms are lightly browned. Cool on racks.
MARBLED LEAVES: Combine doughs; cut leaf patterns; sprinkle with sugar; bake.
PATCHWORK PUMPKINS: Roll white dough. Roll other colors and cut into strips. Lattice strips over pumpkin loosely. With rolling pin, gently roll over strips to gently press down. Cut pumpkin shapes. Use scraps to make leaves. Bake.
POLKA DOT PUMPKINS: Roll a portion of dough ¼-inch thick. Cut with pumpkin cutter. Place on ungreased sheets. Refrigerate 15 minutes. Using small cutter, make smaller cutouts in chilled cookies. Fill each opening with another color of dough. Bake.
UPSIDE-DOWN CHOCOLATE CUPCAKES
FOR THE TOPPING:
1/4 cup butter or margarine, melted
1/2 cup brown sugar, firmly packed
1 tablespoon water
36 to 48 walnut halves
FOR THE CUPCAKES:
1 cup cake flour, sifted
1/3 cup cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter or margarine, softened
3/4 cup sugar
1 egg
1/2 teaspoon vanilla
1/2 cup water
FOR THE FROSTING:
1/3 cup sweetened condensed milk
1/2 cup semisweet chocolate chips
1 tablespoon butter
Preheat oven to 350 degrees F. Well grease 12 muffin pan cups.
TO MAKE THE TOPPING:
In small saucepan, combine the 1/4 cup melted butter, brown sugar, and 1 Tbsp water. Simmer 1 minute. Place 3 or 4 walnut halves in each of the prepared muffin pan cups. Spoon cooked mixture over walnuts.
TO MAKE THE CUPCAKES:
Sift flour, cocoa, soda, and salt together; set aside.
Cream 1/4 cup butter. Gradually add sugar and continue creaming until light and fluffy. Beat in egg and vanilla. Blend in dry ingredients alternately with the 1/2 cup water, beginning and ending with dry ingredients. Fill muffin pan cups 1/2 full with batter.
Bake for 20 to 25 minutes, until surface springs back when gently touched with fingertip. Remove from muffin pan. Let cool inverted on wire racks.
TO MAKE THE FROSTING:
In small saucepan, combine sweetened condensed milk and chocolate. Cook over very low flame, stirring constantly, until smooth and thickened, about 10 minutes. Stir in 1 Tbsp butter; keep warm. Spread on sides of cupcakes.
Makes 12 cupcakes
Cakey Brownies
These are rich and luscious, with a cakey lightness.
Yields sixteen 2-inch squares.
4 oz. unsweetened chocolate
2 oz. (4 Tbs.) unsalted butter, softened at room temperature; more for the pan
3/4 cup sugar
1 Tbs. plus 1 tsp. light corn syrup
2 large eggs, at room temperature
2 tsp. vanilla extract
1/4 cup milk, lukewarm
2-1/4 oz. (1/2 cup) all-purpose flour
1/2 tsp. baking powder
Pinch salt
Position an oven rack on the middle rung. Heat the oven to 350°F. In a double boiler over simmering water, melt the chocolate. Remove the pan from the heat; cool slightly. Butter an 8-inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.
In a medium bowl, cream the butter with a fork. Beat in the sugar and corn syrup; be sure there are no lumps in the mixture. Add the eggs, one at a time, whisking thoroughly. Add the vanilla and milk. Whisk until incorporated, about 30 seconds. The batter may appear broken; this is okay. Whisk in the melted chocolate, beating until the batter is smooth and has thickened slightly, 30 to 60 seconds. Stir together the flour, baking powder, and salt so they're well blended; stir the dry ingredients into the chocolate mixture until incorporated. Scrape into the prepared pan and bake until a toothpick inserted in the middle comes out clean with a few moist crumbs clinging to it, 20 to 30 min.
Set the pan on a rack until cool enough to handle. Run a paring knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment. Flip the baked brownie back onto the rack to cool completely. Cut into squares with a sharp knife.
Doubles well using a 13 X 9-inch pan.
Caramel Nut Brownies
1 14 oz. package caramels
1 51/3 oz. can evaporated milk
1 cup pecans, chopped
3/4 cup margarine, melted
1 box german chocolate cake mix
1 12oz. package chocolate chips
Melt caramels in 1/3 cup evaporated milk in microwave or double broiler.
Mix by hand, remaining evaporated milk, pecans, margarine and cake mix.
Mixture will be very thick. Pat half of mixture into a 9x13 inch baking
pan. Bake at 350 for 6 minutes. Remove from oven and pour chocolate
chips it. Then spread on caramel mixture. Crumble remaining cake
mixture on top of caramel mixture.
Bake 18-20 minutes
CARAMEL COVERED APPLES
MAKES 5 CARAMEL APPLES
40 - caramel cubes
5 - apples (I like Macintosh apples)
1 - tablespoon of water
5 - wooden sticks
1 - wax paper
Chopped nuts of choice, optional
Wash and dry the apples thoroughly. Remove stems and Insert the wooden sticks into the stem hole until about half the stick is in the apple. In a small saucepan, over low heat, melt the caramels with the water, stirring constantly until smooth. Now dip the apples into the hot caramel sauce, coating the apple completely. Place on greased, wax paper. Store your caramel covered apples in the refrigerator. If desired, dip bottoms in chopped nuts.
Before serving, remove them from the refrigerator and allow them to stand for about fifteen minutes. We like to serve our caramel covered apples on a large black platter and use extra caramels as a garnish.
Candy Apples
6 red apples
6 wooden lollypop sticks
1 cup dark corn syrup
1 cup sugar
1/2 cup water
1 dash vanilla extract
1. Wash and dry apples.
2. Remove stems and replac with stick stuck halfway into apple.
3. Combine corn syrup, sugar, and water in deep saucepan.
4. Stir and cook over medium heat unti thoroughly dissolved and mixture boils.
5. Then cook, without stirring to soft crack stage.
6. Remove from heat; add extract and stir only enough to mix.
7. Place pan over boiling water keep syrup from thickening.
8. Then, dip apples and wind in a circular motion until thoroughly covered with syrup.
9. Place on buttered pan with sticks upright and cool.
AUTUMN CUTOUTS
2 - 3 DOZEN
½ c. butter
¾ c. sugar
1 t. baking powder
½ t. pumpkin pie spice
¼ t. salt
1 egg
3 T. canned pumpkin
1 t. vanilla
2 c. flour
Orange and green paste food coloring
Cream butter. Add sugar and spices. Beat. Beat in egg, pumpkin and vanilla; beat in as much flour as possible - stir in the rest. Divide into 3 portions; tint. Cover and chill 3 hours or till it's easy to handle. Roll ¼-inch thick. Place 1-inch apart on ungreased sheets. Bake 375* F. 7 to 8 minutes or until edges are firm and bottoms are lightly browned. Cool on racks.
MARBLED LEAVES: Combine doughs; cut leaf patterns; sprinkle with sugar; bake.
PATCHWORK PUMPKINS: Roll white dough. Roll other colors and cut into strips. Lattice strips over pumpkin loosely. With rolling pin, gently roll over strips to gently press down. Cut pumpkin shapes. Use scraps to make leaves. Bake.
POLKA DOT PUMPKINS: Roll a portion of dough ¼-inch thick. Cut with pumpkin cutter. Place on ungreased sheets. Refrigerate 15 minutes. Using small cutter, make smaller cutouts in chilled cookies. Fill each opening with another color of dough. Bake.
UPSIDE-DOWN CHOCOLATE CUPCAKES
FOR THE TOPPING:
1/4 cup butter or margarine, melted
1/2 cup brown sugar, firmly packed
1 tablespoon water
36 to 48 walnut halves
FOR THE CUPCAKES:
1 cup cake flour, sifted
1/3 cup cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter or margarine, softened
3/4 cup sugar
1 egg
1/2 teaspoon vanilla
1/2 cup water
FOR THE FROSTING:
1/3 cup sweetened condensed milk
1/2 cup semisweet chocolate chips
1 tablespoon butter
Preheat oven to 350 degrees F. Well grease 12 muffin pan cups.
TO MAKE THE TOPPING:
In small saucepan, combine the 1/4 cup melted butter, brown sugar, and 1 Tbsp water. Simmer 1 minute. Place 3 or 4 walnut halves in each of the prepared muffin pan cups. Spoon cooked mixture over walnuts.
TO MAKE THE CUPCAKES:
Sift flour, cocoa, soda, and salt together; set aside.
Cream 1/4 cup butter. Gradually add sugar and continue creaming until light and fluffy. Beat in egg and vanilla. Blend in dry ingredients alternately with the 1/2 cup water, beginning and ending with dry ingredients. Fill muffin pan cups 1/2 full with batter.
Bake for 20 to 25 minutes, until surface springs back when gently touched with fingertip. Remove from muffin pan. Let cool inverted on wire racks.
TO MAKE THE FROSTING:
In small saucepan, combine sweetened condensed milk and chocolate. Cook over very low flame, stirring constantly, until smooth and thickened, about 10 minutes. Stir in 1 Tbsp butter; keep warm. Spread on sides of cupcakes.
Makes 12 cupcakes
Cakey Brownies
These are rich and luscious, with a cakey lightness.
Yields sixteen 2-inch squares.
4 oz. unsweetened chocolate
2 oz. (4 Tbs.) unsalted butter, softened at room temperature; more for the pan
3/4 cup sugar
1 Tbs. plus 1 tsp. light corn syrup
2 large eggs, at room temperature
2 tsp. vanilla extract
1/4 cup milk, lukewarm
2-1/4 oz. (1/2 cup) all-purpose flour
1/2 tsp. baking powder
Pinch salt
Position an oven rack on the middle rung. Heat the oven to 350°F. In a double boiler over simmering water, melt the chocolate. Remove the pan from the heat; cool slightly. Butter an 8-inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.
In a medium bowl, cream the butter with a fork. Beat in the sugar and corn syrup; be sure there are no lumps in the mixture. Add the eggs, one at a time, whisking thoroughly. Add the vanilla and milk. Whisk until incorporated, about 30 seconds. The batter may appear broken; this is okay. Whisk in the melted chocolate, beating until the batter is smooth and has thickened slightly, 30 to 60 seconds. Stir together the flour, baking powder, and salt so they're well blended; stir the dry ingredients into the chocolate mixture until incorporated. Scrape into the prepared pan and bake until a toothpick inserted in the middle comes out clean with a few moist crumbs clinging to it, 20 to 30 min.
Set the pan on a rack until cool enough to handle. Run a paring knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment. Flip the baked brownie back onto the rack to cool completely. Cut into squares with a sharp knife.
Doubles well using a 13 X 9-inch pan.
Caramel Nut Brownies
1 14 oz. package caramels
1 51/3 oz. can evaporated milk
1 cup pecans, chopped
3/4 cup margarine, melted
1 box german chocolate cake mix
1 12oz. package chocolate chips
Melt caramels in 1/3 cup evaporated milk in microwave or double broiler.
Mix by hand, remaining evaporated milk, pecans, margarine and cake mix.
Mixture will be very thick. Pat half of mixture into a 9x13 inch baking
pan. Bake at 350 for 6 minutes. Remove from oven and pour chocolate
chips it. Then spread on caramel mixture. Crumble remaining cake
mixture on top of caramel mixture.
Bake 18-20 minutes
Mama Mangia
Super Moderator
Did you ever think of purchasing/making small graham cracker crusts and making pies or cheesecakes?
Apple Pie Muffins
Ingredients: 18 to 24 muffins
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups brown sugar
1/2 cup butter
1 teaspoon vanilla
1 egg, beaten
1 cup buttermilk or sour cream
2 cups diced peeled apples
1/2 cup raisins
1/2 cup chopped apricots or prunes (optional)
Topping:
1/2 cup brown sugar
1/2 cup chopped walnuts or pecans
1/3 cup flour
1 teaspoon cinnamon
2 tablespoons melted butter
Preparation:
Preheat oven to 375 degrees F.
Combine dry ingredients in a large bowl.
Cream brown sugar and butter. Add vanilla, egg and buttermilk or sour cream. Mix well. Add wet ingredients to dry and sprinkle with diced apples, raisins and apricots or prunes if using. Stir just enough to moisten dry ingredients.
Mix first four topping ingredients, drizzle butter over and toss with a fork.
Spoon batter into greased muffin tin, filling only 3/4 full. Sprinkle on topping. Or stir topping ingredients into batter until just barely blended in and spoon batter into muffin tin. Bake in preheated oven for about 25 minutes.
I hope something helps!
Apple Pie Muffins
Ingredients: 18 to 24 muffins
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups brown sugar
1/2 cup butter
1 teaspoon vanilla
1 egg, beaten
1 cup buttermilk or sour cream
2 cups diced peeled apples
1/2 cup raisins
1/2 cup chopped apricots or prunes (optional)
Topping:
1/2 cup brown sugar
1/2 cup chopped walnuts or pecans
1/3 cup flour
1 teaspoon cinnamon
2 tablespoons melted butter
Preparation:
Preheat oven to 375 degrees F.
Combine dry ingredients in a large bowl.
Cream brown sugar and butter. Add vanilla, egg and buttermilk or sour cream. Mix well. Add wet ingredients to dry and sprinkle with diced apples, raisins and apricots or prunes if using. Stir just enough to moisten dry ingredients.
Mix first four topping ingredients, drizzle butter over and toss with a fork.
Spoon batter into greased muffin tin, filling only 3/4 full. Sprinkle on topping. Or stir topping ingredients into batter until just barely blended in and spoon batter into muffin tin. Bake in preheated oven for about 25 minutes.
I hope something helps!
Mama Mangia
Super Moderator
and you are very welcomed!!!!!
Cook Chatty Cathy
New member
Janie Mamma has got some terrific ideas! I also might mention those halloween rice krispy treats that kids love so much and are easy to make!
Mama Mangia
Super Moderator
if you are making them - toss in some of those halloween candies for a festive look!