This rich chocolate cake offers a great opportunity to mix and match with some of the other recipes from our Halloween countdown. Consider taking a frosting recipe from one of our other offerings (maybe Caramel?) and use it to enhance this cake!
| ILoveToBake.com HALLOWEEN COUNTDOWN Black Magic Cake |
| A rich, chocolate cake… Frost as desired! An Orange frosting would make the a wonderful cake for Halloween, and I don’t know about you, but Orange and Chocolate one of my favorite flavor combos! This recipe makes two 9 inch round cakes or one 13×9 inch sheet cake. |
| Ingredients |
| 2 cups granulated sugar 1 3/4 cups all-purpose flour 3/4 cup HERSHEY’S Cocoa 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 large eggs 1 cup buttermilk or sour milk* 1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water 1/2 cup vegetable oil 1 teaspoon vanilla extractHINT – * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup. |
| Step by Step |
| Preheat oven to 350°F 1) Grease and flour two 9-inch round baking pans or one 13 x 9 x 2-inch baking pan. 2) Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl 3) Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin) 4) Pour batter evenly into prepared pans 5) Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean 6) Cool 10 minutes; remove from pans to wire racks 7) Cool completely  Frost as desired9) Serve and Enjoy! |
| Check out today’s Halloween Countdown recipe at TheArmchairChef.com
Caramel Apple Quesadillas |
Posted in Cake Recipes for Halloween
Serve these delicious cookies warm, and with a big tall glass of icy, cold milk!
| ILoveToBake.com HALLOWEEN COUNTDOWN Soft Apple Butter Cookies |
| When I was in high school, we had a wonderful Divinity student, Frank, who lived with our family.I loved the situation! I got the big brother I had always wanted and Frank would bring back Homemade Apple Butter from his family’s farm!
The first day with a new jar of Apple Butter, from the farm, Daddy and I would sit at the kitchen table with a loaf of bread, the jar of Apple Butter and a knife each. We would spread and eat, and spread and eat until we were too full to move! It was wonderful and my memories of it are even sweeter! |
| Ingredients |
| 1 cup butter 2 cups packed brown sugar 2 egg 1/2 cup brewed coffee, room temperature 3 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground nutmeg 2 cups apple butter 1 cup chopped walnuts |
| Step by Step |
| 1) In a large bowl, cream together butter and brown sugar 2) Add eggs, one at a time, beating well after each addition 3) Stir in coffee 4) In a different bowl, sift together the flour, baking soda, salt, and ground nutmeg 5) Gradually add this to the creamed mixture 6) Stir in the apple butter and the walnuts. The dough will be sticky. 7) Refrigerate for one hourPreheat oven to 400 degrees F 1) Lightly grease the cookie sheets |
| Check out today’s Halloween Countdown recipe at TheArmchairChef.com
Famous Restaurant Praline Pumpkin Pie Also, check out Tips and Tricks for Making Your Own Whipped Cream |
Related Reading:
Posted in Halloween Cookie Recipes
There is nothing more American than Apple Pie. Here is a variation to add to your repertoire!
| ILoveToBake.com HALLOWEEN COUNTDOWN Apple-Cider Pie from Cooking Light Magazine |
| A great variation on that perennial favorite! |
| Ingredients |
| Pie Crust Ingredients 2 cups all-purpose flour, divided 1/3 cup ice water 1/2 teaspoon salt 1/4 cup chilled stick margarine or butter, cut into small pieces 1/4 cup vegetable shorteningPie Filling Ingredients 2 cups apple cider 1/3 cup sugar 3 tablespoons cornstarch 2 tablespoons fresh lemon juice 2 teaspoons vanilla extract 1 1/4 teaspoons pumpkin-pie spice 7 Braeburn apples, peeled and quartered (about 3 pounds) Cooking spray 1 large egg, lightly beaten 1 tablespoon water 1 tablespoon sugar |
| Step by Step |
| Pie Crust Instructions 1) Lightly spoon flour into dry measuring cups; level with a knife 2) Combine 1/3 cup flour and ice water, stirring with a whisk until well-blended 3) Combine 1 2/3 cups flour and salt in a bowl 4) Cut in margarine and shortening with a pastry blender or 2 knives until mixture resembles coarse meal 5) Add ice water mixture; toss with a fork until moist 6) Divide dough in half 7) Gently press each half of mixture into a 4-inch circle on heavy-duty plastic wrap Cover each with additional plastic wrap9) Roll one half of dough, still covered, into a 12-inch circle, and chill 10) Roll other half of dough, still covered, into an 11-inch circle; chillPie Filling Instructions 1) Bring cider to a boil in a large, heavy saucepan over high heat 2) Cook until reduced to 1/2 cup (about 20 minutes) 3) Cool completely Preheat oven to 450° 1) Combine cooled cider, 1/3 cup sugar, cornstarch, lemon juice, vanilla, and pie spice in a large bowl Preheat Oven to 450 degrees F Pie Assembly Instructions |
| Check out today’s Halloween Countdown recipe at TheArmchairChef.com
Pumpkin Dump Cake |
Related Reading:
Posted in Pie Recipes
Apples and walnuts add a wonderful variation to a classic blondie bar cookie.
| ILoveToBake.com HALLOWEEN COUNTDOWN Apple Walnut Cinnamon Blondies |
| This recipe is quick and easy to make, but your guests won’t know! Apples and walnuts are packed into a moist cinnamon spiced blondie. |
| Ingredients |
| 1/2 cup butter, melted 1 cup white sugar 1 egg 3 medium apples – peeled, cored and thinly sliced 1/2 cup chopped walnuts 1 cup all-purpose flour 1/4 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon |
| Step by Step |
| Preheat oven to 350 degrees F 1) Grease a 9×9 inch baking dish 2) In a large bowl, beat together the melted butter, sugar, and egg until fluffy 3) Fold in the apples and walnuts 4) In a separate bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon 5) Stir the flour mixture into the wet mixture until just blended 6) Spread the batter evenly in the prepared baking dish 7) Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean Let cool briefly and remove from pan.9) Serve and Enjoy! |
| Check out today’s Halloween Countdown recipe at TheArmchairChef.com
Frosted Nightmare Caramel Brownies |
Related Reading:
Posted in Bar Cookie Recipes
Ginger, ginger, ginger! If you like ginger, you will LOVE this recipe.
| ILoveToBake.com HALLOWEEN COUNTDOWN Three Way Ginger Cookies |
| How can anyone resist Ginger Cookies with THREE different kinds of ginger? Remember to allow at least 2 hours for the cookie dough to chill when you plan to make this recipe! |
| Ingredients |
| 3/4 cup butter 1 cup packed brown sugar 1 egg 1/4 cup molasses 2 1/4 cups all-purpose flour 2 teaspoons ground ginger 2 teaspoons baking soda 1/2 teaspoon salt 1 1/2 tablespoons minced fresh ginger root 1/2 cup chopped crystallized ginger |
| Step by Step |
| 1) In a large bowl, cream together the butter and brown sugar until smooth 2) Beat in the egg and molasses 3) Combine the flour, ground ginger, baking soda, and salt 4) Stir into the molasses mixture using a wooden spoon 5) Mix in the fresh and crystallized gingers 6) Cover, and refrigerate dough for at least 2 hours, or overnightPreheat oven to 350 degrees F 1) Shape dough into 1 inch balls |
| Check out today’s Halloween Countdown recipe at TheArmchairChef.com
Hot Mulled Cider |
Related Reading:
Posted in Halloween Cookie Recipes
Cheesecake is an ever popular dessert. Here is a unique variation which could become a Halloween tradition!
| ILoveToBake.com HALLOWEEN COUNTDOWN Pecan Pumpkin Cheesecake |
| Start with a AWESOME Baked Pecan Crumble Crust, and a layer of Pumpkin Decadence, and add CoolWhip Brand topping and more chopped pecans for an UNFORGETTABLE cheesecake! |
| Ingredients |
| Baked Pecan Crumble Crust Ingredients 2 cups all-purpose flour 1 cup butter, softened 1 cup chopped pecansPumpkin Decadence Ingredients 2 (8 ounce) packages cream cheese, softened 5 cups frozen CoolWhip Brand Whipped Topping, thawed (retain 1 cup for serving) 2 cups confectioners’ sugar 2 teaspoons vanilla extract 2 (3.5 ounce) packages JELL-O Brand Instant Vanilla Pudding Mix 1/2 cup milk 3 cups pumpkin puree 4 teaspoons pumpkin pie spice 1/2 cup chopped pecans |
| Step by Step |
| Baked Pecan Crumble Crust Instructions Preheat oven to 350 degrees F 1) In a medium mixing bowl combine flour, butter or margarine, and 1 cup chopped pecans. 2) Beat until thoroughly combined. 3) Press mixture into a 9×13 inch baking dish. 4) Bake in preheated oven for 15 minutes. Set aside to cool.Pumpkin Decadence Instructions 1) In a medium mixing bowl combine cream cheese, 2 cups of the CoolWhip Brand Whipped Topping, confectioners’ sugar, and vanilla extract. 2) Beat until smooth 3) Spread evenly over cooled crust 4) In a large mixing bowl combine JELL-O Brand Instant Vanilla Pudding Mix, milk, pumpkin puree, pumpkin pie spice, and 2 more cups of CoolWhip Brand Whipped Topping. 5) Stir until thoroughly combined 6) Spoon mixture over cream cheese layer 7) Top with remaining 1 cup of CoolWhip Brand Whipped Topping Sprinkle with 1/2 cup chopped pecans9) Chill at least 1 hour before serving 10) Serve and Enjoy! |
| Check out today’s Halloween Countdown recipe at TheArmchairChef.comHaunted Graveyard Pumpkin Mousse |
| ILoveToBake.com Baked Pecan Crumble Crust |
| I first found this recipe combined with a wonderfully decadent Pumpkin Cheesecake recipe, but I know that it would work with MANY other recipes! |
| Ingredients |
| Baked Pecan Crumble Crust Ingredients 2 cups all-purpose flour 1 cup butter, softened 1 cup chopped pecans |
| Step by Step |
| Baked Pecan Crumble Crust Instructions Preheat oven to 350 degrees F 1) In a medium mixing bowl combine flour, butter or margarine, and 1 cup chopped pecans. 2) Beat until thoroughly combined. 3) Press mixture into a 9×13 inch baking dish. 4) Bake in preheated oven for 15 minutes. Set aside to cool. |
Related Reading:
Posted in Cheesecake Recipes
Everybody loves brownies. Here’s a great recipe for brownies with a lovely Halloween twist.
| ILoveToBake.com HALLOWEEN COUNTDOWN Spiderweb Brownies |
| The lovely drizzled spiderwebs on these brownies make them perfect for Halloween! For the rest of the year… just think Jackson Pollock as you dribble! |
| Ingredients |
| Brownies Ingredients 4 (1 ounce) squares unsweetened chocolate 3/4 cup butter or margarine 2 cups sugar 3 eggs, beaten 1 teaspoon vanilla extract 1 cup all-purpose flour 1 cup chopped pecans or walnutsDecoration Ingredients 1 (7 ounce) jar marshmallow creme 1 (1 ounce) square semisweet chocolate |
| Step by Step |
| Brownies Instructions Preheat Oven to 350 degrees F 1) In a saucepan over low heat, stir unsweetened chocolate and butter until chocolate is melted. 2) Remove from the heat; stir in sugar. 3) Cool chocolate and butter mixture for 10 minutes. 4) Blend in eggs and vanilla. 5) Stir in flour and nuts. 6) Pour into a greased foil-lined 13-in. x 9-in. x 2-in. baking pan. 7) Bake at 350 degrees F for 30 minutes or until a toothpick inserted in the center comes out clean (do not overbake).Immediately after it comes out of oven… Icing Instructions 1) Immediately drop marshmallow cream by spoonfuls over hot brownies 2) Spread evenly 3) Cool on a wire rack. 4) Lift out of the pan; remove foil 5) Place on a serving tray For Spider Web Decoration |
| Check out today’s Halloween Countdown recipe at TheArmchairChef.com
Frozen Pumpkin Pie |
Related Reading:
Posted in Bar Cookie Recipes