Tuesday, October 31, 2006

Recipe: Roasted Turkey




Adjust a rack to lowest position and remove other racks. Preheat oven to 325 degrees F. Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Salt and pepper inside the breast cavity and stuff the onion, garlic, herbs, and bay leaves inside. Set the bird on a roasting rack in a roasting pan; breast side up and brush generously with half the butter and season with salt and pepper. Tent the bird with foil.

Roast the turkey for 2 hours. Remove the foil and baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant read thermometer registers 165 degrees F in the thigh of the bird, about 45 minutes more.

Remove turkey form the oven and set aside to rest for 15 minutes before carving. Carve and serve with dressing.

From the Kitchen of: Lana at 3:53 AM 0 comments

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Saturday, October 28, 2006

Recipe: Homemade Caramel Apples



  • 1 cup finely chopped salted peanuts

  • 1/2 cup Butter

  • 2 cups firmly packed brown sugar

  • 1 cup light corn syrup

  • Dash salt

  • 1 (14-ounce) can sweetened condensed milk

  • 1 teaspoon vanilla

  • 10 tart apples, washed, dried


Place peanuts in small bowl. Set aside.

Melt butter in 2-quart saucepan; add brown sugar, corn syrup and salt. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (10 to 12 minutes). Stir in sweetened condensed milk. Continue cooking, stirring occasionally, until small amount of mixture dropped into ice water forms a firm ball or candy thermometer reaches 245°F (20 to 25 minutes). Remove from heat; stir in vanilla.

Dip apples into caramel mixture. Dip 1 end of each apple into peanuts. Place onto buttered waxed paper.
If anyone has any good family recipes you use for Thanksgiving. I am looking for some good Thanksgiving recipes. Please email me or Lunastone.
bozettetc@yahoo.com
lunastonedesigns@msn.com
Thank You

From the Kitchen of: Lana at 1:47 PM 3 comments

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Thursday, October 26, 2006

Recipe: Ghost Eater's Queso Blanco



    Dippers Ingredients:

  • 8 (8-inch) flavored tortillas


    • Dip Ingredients:

  • 1 tablespoon Butter

  • 1 medium (1/2 cup) onion, chopped

  • 1 teaspoon finely chopped fresh garlic

  • 1/2 pound (2 cups) slice White American Cheese , shredded

  • 1/2 pound (2 cups) slice White Jalapeño Cheese , shredded

  • 1/2 cup milk

  • 1/2 cup Sour Cream


Heat oven to 375°F. Cut tortillas with 2 to 2 1/2-inch Halloween-themed cookie cutters. Place onto large ungreased baking sheet. Spray cut-outs with no-stick cooking spray. Bake for 5 to 7 minutes or until crisp.

Meanwhile, melt butter in 3-quart saucepan until sizzling; add onion and garlic. Cook over medium heat until softened (3 to 4 minutes). Reduce heat to low; add cheeses and milk. Cook, stirring occasionally, until cheeses are melted. Add sour cream; mix well. Cook until heated through (1 to 2 minutes).

Serve warm dip with tortilla cut-outs.

From the Kitchen of: Lana at 4:46 AM 1 comments

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Tuesday, October 24, 2006

Recipe: Dirt Cake



    Ingredients:

  • 1 package (about 5.9 ounces) chocolate instant pudding and pie filling mix, prepared according to package directions

  • 2 cups (about 45 to 50) chocolate wafer cookies, crushed

  • 2/3 cup Chocolate Flavor Syrup

  • 1 container (8 ounces) frozen whipped topping, thawed

  • 1 package (3 ounces) gummy worms


Directions:
COMBINE cookie crumbs and Chocolate syrup in medium bowl; reserve 1/4 cup.

LAYER half of remaining crumb mixture, half of pudding and half of whipped topping in a large bowl or 8 small bowls. Repeat layers. Sprinkle with reserved crumb mixture; top with gummy worms.

From the Kitchen of: Lana at 12:38 PM 0 comments

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Recipe: Butterfinger "Eyeballs"



    Ingredients:

  • Wax paper

  • 1 cup creamy peanut butter (not all-natural)

  • 2 tablespoons butter or margarine, softened

  • 2 cups powdered sugar

  • 1 (2.1 oz.) BUTTERFINGER Candy Bar, finely chopped

  • 2 cups (12-oz. pkg.) Premier White Chips

  • 3 tablespoons vegetable shortening

  • 2 pkgs. (1.7 oz. each) BUTTERFINGER BB'S Candies

  • 1 small tube red decorator icing

  • Wooden pick or skewer for dipping


Directions:
LINE 2 baking sheets with wax paper.

BEAT peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Stir in chopped Butterfinger. Shape into 1-inch "eyeballs." Place on prepared baking sheets. Freeze for 1 hour.

MELT morsels and shortening in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute 30 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Remove one baking sheet of frozen "eyeballs" from freezer (keep other sheet in freezer until ready to use).

DIP one "eyeball" into melted morsel mixture using a wooden pick or skewer. Shake off excess and return to baking sheet. Gently press 1 Butterfinger BB on top of "eyeball" to make a "pupil." Repeat procedure with remaining "eyeballs" on baking sheet. Refigerate until coating is set. Repeat with remaining sheet of "eyeballs" and coating. You may find it necessary to reheat morsel mixture before dipping second batch. Before serving, pipe decorator icing around eyeballs to create bloodshot markings. Store in covered container in refrigerator. Best served cold.

From the Kitchen of: Lana at 6:33 AM 1 comments

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Monday, October 23, 2006

Recipe: Monster Toes



  • 1 lb cocktail franks

  • 6-8 flour tortillas

  • ketchup or mustard

  • toothpicks


Heat the oven to 350 degrees. Cut a wedge into the end of each cocktail wiener to make a flat toenail.
Cut the tortillas into strips about 4 inches long and 1/2 inch wide. Discard the ends.
Soften the strips in the microwave between damp paper towels for 10 to 30 seconds.
Roll each wiener in a tortilla strip around one end and secure with a toothpick.
Place on a cookie sheet.
Bake for 7 to 8 minutes. Remove them from the oven, then fill the toenail with ketchup or mustard. Remove the toothpicks before serving.

From the Kitchen of: Lana at 9:43 PM 1 comments

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Recipe: Spooky Eyeball Tacos



  • 1 lb. ground beef

  • 1 pkg. (1-1/4 oz.) Taco Seasoning Mix

  • 12 Taco Shells

  • 3/4 cup Thick 'N Chunky Salsa

  • 3/4 cup Sour Cream

  • 1 can (2-1/4 oz.) sliced pitted ripe olives




MIX meat and seasoning mix. Shape into 36 (1-inch) balls; place in 15x10x1-inch baking pan.
BAKE at 350°F for 15 to 20 minutes or until cooked through. Fill each taco shell with 1 meatball; drizzle with salsa. Top with 2 meatballs dipped in sour cream. Garnish with olives to make "eyeballs."

From the Kitchen of: Lana at 9:35 PM 0 comments

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Sunday, October 22, 2006

Recipe: FROSTED JACK-O-LANTERNS



  • 4 large oranges

  • 2 to 3 cups ice cream

  • 4 green gumdrops


Cut slice off top of each orange; reserve slices. Cut around top edge of each orange and membrane, keeping shell intact. Remove orange sections (save and use for juice).

Cut out eyes, nose and mouth from each orange shell starting 1/4 inch below top cut edge. Fill each orange shell with chocolate ice cream, mounding slightly. Replace tops of oranges. Use green gumdrop for stems. Freeze until serving time (at least 2 hours).

Recipe Tip
Cut off a thin slice of peel from bottom of oranges, if necessary to make them stand up.
I use sherbert for a tangy taste.


From the Kitchen of: Lana at 10:30 PM 3 comments

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Saturday, October 21, 2006

Recipe: Cool Spider Cupcakes



  • 24 baked chocolate cupcakes, paper liners removed

  • 1 tub (8 oz.) Whipped Topping, thawed

  • 1/4 cup chocolate sprinkles

  • 24 pieces (24-inch each) black shoestring licorice

  • 48 small candies


FROST tops and sides of cupcakes with whipped topping. Decorate with chocolate sprinkles.
CUT each piece of licorice into 8 pieces. Insert 8 pieces licorice into top of each cupcake to create "spider legs." Top with 2 candies for "eyes." Store leftover cupcakes in refrigerator.

From the Kitchen of: Lana at 12:26 PM 1 comments

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Recipe: Cream Puff Monsters



    INGREDIENTS
  • 3/4 cup plus 2 tablespoons all-purpose flour

  • 2 tablespoons sugar

  • 2 tablespoons baking cocoa

  • 1 cup water

  • 1/2 cup butter or margarine

  • 4 eggs

  • 1 package (3.9 ounces) instant chocolate pudding mix

  • 2 cups cold milk

  • Yellow, red, blue and green food coloring

  • 1 can (16 ounces) vanilla frosting

  • Sprinkles, small candies and slivered almonds


DIRECTIONS

Combine flour, sugar and cocoa; set aside. In a saucepan over medium heat, bring water and butter to a boil; reduce heat to low. Add flour mixture all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each. Beat until smooth. Cover baking sheets with foil; grease foil. Drop batter by tablespoonfuls at least 2 in. apart onto baking sheets. Bake at 400° for 25-30 minutes or until lightly browned. Lift foil and transfer to a wire rack. Immediately cut a slit in each puff to allow steam to escape; cool. Beat pudding mix and milk according to package directions; chill. When puffs are cool; split and remove soft dough from inside. Spoon pudding into puffs; replace tops. Following food coloring package directions, combine red and yellow to make orange, and red and blue to make purple. Divide frosting among three microwave-safe bowls; tint with orange, purple and green food coloring. Microwave frosting until thin (not runny). Spoon one or more colors onto puffs. Add sprinkles and candy for eyes; use almonds for teeth or whiskers. Chill. Yield: 2 dozen.



From the Kitchen of: Lana at 12:08 PM 0 comments

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Saturday, October 14, 2006

Recipe: Cream Puff Ghosts



  • 6 tablespoons butter (no substitutes)

  • 1 teaspoon sugar

  • 1/4 teaspoon salt

  • 1 cup all-purpose flour

  • 4 eggs

    • PUMPKIN FILLING:

  • 2 envelopes unflavored gelatin

  • 1/2 cup cold orange juice

  • 1 cup milk

  • 2/3 cup packed brown sugar

  • 1 can (15 ounces) solid-pack pumpkin

  • 1-1/2 teaspoons pumpkin pie spice

  • 1 cup whipping cream, whipped

  • Confectioners' sugar

  • Miniature black jelly beans or chocolate chips


DIRECTIONS
In a saucepan, bring the water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition.

Continue beating until mixture is smooth and shiny. Drop by 1/3 cupfuls 3 in. apart onto ungreased baking sheets; spread into 4-in. x 3-in. ovals. Using a knife coated with nonstick cooking spray, make a wavy edge at the bottom of the ghost as shown in photo below left. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks to cool.

Meanwhile, in a saucepan, sprinkle gelatin over orange juice; let stand for 1 minute. Stir in the milk and brown sugar; cook and stir over low heat until gelatin and sugar are completely dissolved. Stir in pumpkin and pumpkin pie spice. Cover and refrigerate for 45-60 minutes or until thickened. Fold in whipped cream.

Split cream puffs in half; remove dough from inside. Set aside 1 to 2 tablespoons of filling for eyes. Spoon remaining filling into cream puffs; replace tops. Dust with confectioners' sugar. Place two small dots of reserved filling on each ghost; top with jelly beans. Serve immediately. Yield: 9 cream puffs.

From the Kitchen of: Lana at 8:49 AM 0 comments

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Recipe: Chocolate Spiders



  • 8 squares (1 ounce each) semisweet chocolate

  • 2 cups miniature marshmallows

  • Black or red shoestring licorice

  • 24 small round candy-coated milk chocolate balls (such as Hersheys or Sixlets)


In a microwave-safe bowl, heat chocolate for 2 minutes at 50% power, stirring after 1 minute. Stir until melted; let stand for 5 minutes. Stir in marshmallows. Drop by tablespoonfuls onto a waxed paper-lined baking sheet. Cut licorice into 2-in. pieces; press eight pieces into each mound for legs. Press two chocolate balls into each for eyes. Refrigerate until firm, about 20 minutes. Yield: 2 dozen.

From the Kitchen of: Lana at 8:42 AM 0 comments

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Friday, October 13, 2006

Recipe: Taffy Apple Salad



    INGREDIENTS

  • 1 can (20 ounces) crushed pineapple

  • 4 cups miniature marshmallows

  • 1 egg, lightly beaten

  • 1/2 cup sugar

  • 1/4 cup packed brown sugar

  • 1 tablespoon all-purpose flour

  • 4-1/2 teaspoons cider vinegar

  • 1 carton (8 ounces) frozen whipped topping, thawed

  • 3 cups diced unpeeled apples

  • 1-1/2 cups lightly salted peanuts, coarsely chopped


DIRECTIONS

Drain pineapple, reserving juice. In a large bowl, combine pineapple and marshmallows; cover and refrigerate for several hours.

In a saucepan, combine the egg, sugars, flour, vinegar and reserved pineapple juice; cook and stir until mixture thickens and reaches 160°. Remove from the heat; cool. Cover and refrigerate.

Fold whipped topping into the chilled dressing. Add the apples and peanuts to the pineapple and marshmallows. Fold dressing into fruit mixture. Refrigerate leftovers. Yield: 10-12 servings

From the Kitchen of: Lana at 1:02 PM 0 comments

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Wednesday, October 11, 2006

Recipe: Graveyard Dessert Pizza



  • 1 pkg. (18 oz.) refrigerated sliceable sugar cookies

  • 1 pkg. (8 oz.) Cream Cheese, softened

  • 1/3 cup sugar

  • 2 cups Whipped Topping

  • 3 Creme Sandwich Cookies

  • 4 Chocolate Sandwich Cookies, crushed

  • 1 tsp. decorating icings or gels

  • 1/4 cup FLAKE Coconut

  • 8 Assorted Halloween candies



PREHEAT oven to 350°F. Press cookie dough onto bottom of greased 12-inch pizza pan. Bake 20 minutes or until golden brown. Cool completely in pan on wire rack.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in 1 cup of the whipped topping. Spread over cooled crust.

DECORATE with remaining ingredients and remaining whipped topping to resemble a graveyard.
How To Create the "Graveyard"
Decorate vanilla sandwich cookies with decorating icings or gels to resemble "tombstones." Stand tombstones on top of the prepared dessert. Surround with crushed cookies, candy corn and candy pumpkins. Drop whipped topping by spoonfuls onto dessert to create "ghosts." Decorate with candies for "eyes." You can also create "grass" by adding a few drops of green food coloring to a resealable plastic bag half filled with coconut. Close bag and shake until coconut is evenly tinted with food coloring.

From the Kitchen of: Lana at 6:53 PM 0 comments

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Recipe: Caramallow Dip



  • 4 cups Miniature Marshmallows

  • 25 Caramels (about 1/2 of 14-oz. bag)

  • 1/4 cup evaporated milk




MICROWAVE marshmallows, caramels and evaporated milk in large microwavable bowl on HIGH 2 minutes; stir. Microwave 1 minute or until marshmallows are completely melted and mixture is well blended. Cool slightly.
SERVE warm as a dip with assorted Cookies and fresh fruit dippers.

Use Your Stove
Place marshmallows, caramels and evaporated milk in medium saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring frequently. Pour into serving bowl. Cool slightly. Serve as directed.
Substitute
Use 1/4 cup milk in place of evaporated milk when preparing this sweet dip.

From the Kitchen of: Lana at 12:42 AM 0 comments

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Tuesday, October 10, 2006

Recipe: Graveyard Crunch



  • 1/4 cup maple-flavored or pancake syrup

  • 2 Tbsp. butter or margarine

  • 1/4 tsp. ground cinnamon

  • 4 cups Cocoa, Fruity or CINNA-CRUNCH PEBBLES Cereal

  • 1 cup Dry Roasted Peanuts

  • 2 cups Miniature Marshmallows

  • 1 cup candy corn

  • 1 cup candy-coated chocolate pieces




PREHEAT oven to 300°F. Place syrup, butter and cinnamon in large microwaveable bowl. Microwave on HIGH 1 min.; stir until butter is completely melted. Add cereal and peanuts; mix lightly. Spread into lightly greased 15x10x1-inch baking pan.
BAKE 30 min., stirring after 15 min. Cool completely. Break into pieces; place in large bowl.
ADD marshmallows and candies; mix lightly. Store in tightly covered container at room temperature.
Substitute
Substitute 1 pkg. (7 oz.) chocolate-covered raisins (about 1 cup) for the candy corn.

From the Kitchen of: Lana at 4:22 AM 0 comments

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Sunday, October 08, 2006

Recipe: Jack-o'-Lantern Mousse



  • 1-3/4 cups boiling water

  • 1 pkg. (8-serving size) Orange Flavor Gelatin

  • 1 cup cold water

  • 1 cup sliced strawberries

  • 1/2 cup cold milk

  • 1 pkg. (4-serving size) Vanilla Flavor Instant Pudding & Pie Filling

  • 2 cups thawed Whipped Topping

  • 19 Chocolate Sandwich Cookies




STIR boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Pour 1-1/2 cups of the gelatin into 9-inch round cake pan sprayed with cooking spray.
Refrigerate 30 minutes until slightly set.
Arrange strawberries in gelatin to resemble a jack-o'-lantern face.
Refrigerate 1-1/2 hours until set but not firm (gelatin sticks to finger when touched).
ADD milk to remaining gelatin; stir until well blended. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping; spoon over gelatin in pan. Arrange cookies in single layer over pudding mixture. (Pan will be full and cookies will form crust when unmolded.) Cover with plastic wrap.
REFRIGERATE 4 hours or until firm. Unmold onto serving plate just before serving.
How To Unmold Dessert
Run small metal spatula around edge of pan. Dip pan in warm water, just to rim, for about 10 seconds. Place serving plate on top of pan. Invert; holding pan and plate together, shake gently to loosen. Carefully remove pan.

From the Kitchen of: Lana at 4:46 PM 0 comments

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Friday, October 06, 2006

Recipe: Skeleton and Brain Dip



  • Lettuce leaves

  • 1 cup Ranch Dressing

  • 2 cups assorted cut-up fresh vegetables, such as bell pepper strips, cucumber slices, snow peas, mushroom slices, celery sticks, carrot sticks, cherry tomatoes, broccoli florets, cauliflower florets


LINE small bowl with lettuce leaves; fill with dressing. Place near one end of a large serving platter.
ARRANGE vegetables in a skeleton shape on platter, using the bowl as the head of the skeleton.

From the Kitchen of: Lana at 5:02 PM 0 comments

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Thursday, October 05, 2006

Recipe: Roasted Pumpkin Seeds



  • 1/2 cup pumpkin seeds

  • Butter-flavor cooking spray

  • 1/8 tsp. salt


RINSE seeds; remove any stringy membranes. Place seeds in single layer in 15x10x1-inch baking pan. Let stand at room temperature about 3 hours to dry.

PREHEAT oven to 350°F. Place seeds in single layer in baking pan. Spray generously with cooking spray; sprinkle with salt.

BAKE 8 to 10 minutes or until lightly browned.
Special Extra
Prepare as directed, omitting the salt and choosing one of the following flavorings to toss with each 1/2 cup pumpkin seeds before roasting. Spicy: 2 tsp. GOOD SEASONS Salad Dressing & Recipe Mix. (Try Italian, Cheese Garlic or Oriental Spice Flavor.) Sweet: 2 tsp. maple syrup and 1/2 tsp. ground cinnamon. Increase baking time to 8 to 10 minutes or until golden brown. Cool in pan. Break apart if necessary. Cheesy: 4 tsp. KRAFT 100% Grated Parmesan Cheese.

From the Kitchen of: Lana at 5:19 PM 0 comments

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Wednesday, October 04, 2006

Recipe: Spider-Web Pumpkin Cheesecake



  • 18 Chocolate Sandwich Cookies, finely crushed (about 1-1/2 cups)

  • 2 Tbsp. butter or margarine, melted

  • 3 pkg. (8 oz. each) Cream Cheese, softened

  • 3/4 cup sugar

  • 1 can (15 oz.) pumpkin

  • 1 Tbsp. pumpkin pie spice

  • 3 eggs

  • 1 cup Sour Cream

  • 1 square Semi-Sweet Baking Chocolate

  • 1 tsp. butter or margarine




PREHEAT oven to 350°F if using a silver 9-inch springform pan (or 325°F if using a dark 9-inch nonstick springform pan). Mix cookie crumbs and 2 Tbsp. butter; press firmly onto bottom of pan. Set aside.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin and pumpkin pie spice; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. \

BAKE 50 to 55 min. or until center is almost set; cool slightly. Carefully spread sour cream over top of cheesecake. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

PLACE chocolate and 1 tsp. butter in small microwaveable bowl. Microwave on MEDIUM (50%) 30 sec.; stir until chocolate is completely melted. Drizzle over cheesecake in spiral pattern. Starting at center of cheesecake, pull a toothpick through lines from center of cheesecake to outside edge of cheesecake to resemble a spider's web. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
For easy drizzling, pour melted chocolate into small plastic bag. Snip off a small piece from one of the bottom corners of the bag. Gently squeeze bag to drizzle chocolate over cheesecake as directed.

From the Kitchen of: Lana at 7:46 PM 0 comments

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Monday, October 02, 2006

Recipe: Banana Pops



  • 6 medium bananas

  • 12 wooden pop sticks

  • 1 pkg. (8 squares) Semi-Sweet Baking Chocolate

  • 1/3 cup butter or margarine

  • 3 Tbsp. multi-colored sprinkles


CUT bananas in half crosswise. Insert pop stick into cut end of each banana half. Place on tray; cover. Freeze 3 hours or until firm.

MICROWAVE chocolate and butter in small microwavable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted. Pour into tall glass.

DIP frozen bananas into chocolate mixture, turning to evenly coat. Immediately roll in sprinkles. Place on wax paper-covered tray. Serve immediately. Cover leftover pops and store in freezer.

From the Kitchen of: Lana at 9:08 AM 1 comments

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Sunday, October 01, 2006

Recipe: Spider Cupcakes



  • 1 pkg. (2-layer size) chocolate cake mix

  • 1 pkg. (4-serving size) Chocolate Flavor Instant Pudding & Pie Filling

  • 1/3 cup Orange Flavor Sugar-Sweetened Soft Drink Mix

  • 2 Tbsp. hot water

  • 1 can (16 oz.) ready-to-spread white frosting

  • 24 Chocolate Sandwich Cookies

  • 12 pieces black string licorice (32 inch each)

  • 48 miniature candy-coated chocolate pieces


PREPARE cake batter as directed on package; blend in dry pudding mix. Spoon evenly into 24 paper-lined medium muffin cups. Bake as directed on package for cupcakes. Cool completely.

DISSOLVE drink mix in hot water. Stir into frosting until blended. Frost cupcakes, reserving some frosting for attaching candies.

CUT each licorice piece into sixteen 2-inch pieces; set aside. Place 1 cookie on top of each cupcake. Insert 4 licorice pieces into each side of each cookie for the "spider's legs." (Eight licorice pieces for each cookie.) Add 2 candy-coated chocolate pieces to top of each cookie using some of the reserved frosting for the "spider's eyes."

Cupcakes can be decorated up to 8 hours ahead.



From the Kitchen of: Lana at 5:39 PM 0 comments

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