12 Kraft Caramels 

1 tsp. water

1/2 cup Breakstone’s or Knudsen Sour Cream

1 tsp. ground cinnamon, divided

4 oz. (1/2 of 8-oz. pkg.) Philadelphia Cream Cheese, softened

1/2 cup canned pumpkin

1 Tbsp. brown sugar

1 tsp. flour

1/4 tsp. orange zest

20 won ton wrappers

1 egg white, lightly beaten

2 cups oil

1 Tbsp. powdered sugar

Directions

Microwave caramels and water in medium microwaveable bowl on HIGH 30 sec.; stir until caramels are completely melted. Cool 2 min. Stir in sour cream and 1/2 tsp. cinnamon. Refrigerate until ready to use. 

Whisk cream cheese, pumpkin, brown sugar, flour, zest and remaining cinnamon until well blended. Spoon about 2 tsp. onto center of each won ton wrapper. Moisten edges with egg white; fold diagonally in half. Pinch edges together tightly to seal. 

Heat oil in large saucepan on medium-high heat to 350ºF. Add won tons, in batches; cook 2 to 3 min. or until evenly browned. Drain. Cool slightly or to room temperature. Sprinkle with powdered sugar. Serve with caramel sauce. 

Tips: Since won ton wrappers quickly dry out, keep them covered with a damp clean kitchen towel until you are ready to use them.

Cook won tons as directed. Freeze up to 2 months. When ready to reheat, place frozen won tons on baking sheet. (No need to thaw first.) Bake at 350°F for 15 min. or until heated through.

Makes: 5-6 cups

Prep time: 10 minutes

Total time: 18-24 hours

1 cup candy corn 

1 (12-ounce) can evaporated milk 

In a small (2-cup) container with cover, combine the candy corn and evaporated milk. Cover and refrigerate overnight, stirring occasionally, until candy corn dissolves. Next day: Freeze the candy corn mixture for 30 minutes to chill well. Pour the mixture into a large mixing bowl, and beat with an electric mixer on high speed about 5 minutes or until the mixture is double to triple its original volume. Pour the mixture into a large plastic container; cover and freeze at least 6 hours, or until desired firmness.

1 batch of your favorite pie crust dough (Don’t have a favorite? Use pre-made refrigerated dough, it will work well too.)

1 15 oz. can pumpkin pie filling, prepared according to the can’s 

directions (or you can make your pie filling from scratch, you 

overachiever, you—either way, you’ll need enough for one pie).

For the cupcakes you’ll need:

1 1/2 sticks unsalted butter, room temperature

8 oz. cream cheese, room temperature

1 1/2 c. granulated sugar

3 eggs

2 t. vanilla

2 t. baking powder

1/2 t. baking soda

1/2 t. salt

1 1/3 c. whole milk

2 1/2 c. flour

For the buttercream you’ll need:

2 sticks unsalted butter, room temperature

8 oz cream cheese, room temperature

2 c. powdered sugar

1 c. Hershey’s cinnamon chips (or any cinnamon chips you like)

splash of whole milk

Directions:

Pre-heat the oven to 425 degrees (F).

First, prepare the pumpkin pies. Mix up the pumpkin pie mix according 

to the can’s directions (or make your own-fancy!). Roll out the pie 

crust dough and cut it into small circles that are large enough to cover

the bottom and sides of mini cupcake tins (I used the opening of a 

small juice glass as a cutter).

Press the dough into the lightly greased mini cupcake tins, and then 

fill them with the pumpkin pie mix. (Don’t go all the way to the top, 

the filling will expand a little while baking.)

Bake the pies for about 7 minutes at 425 degrees (F), and then turn the

oven down to 350 degrees (F) and bake them for another 10 minutes or 

so, until the crust is brown and the filling is completely set.

After taking them out of the oven, cool them on a wire rack for about 

10 minutes, then take them out of the pan and allow them to cool 

further while you mix up the batter.

For the cupcake batter, combine the butter and the cream cheese 

together on medium speed for about 90 seconds—you want the ingredients 

to be well incorporated. Then mix in the sugar until the mixture is 

fluffy. Add the eggs, one at a time, and then the vanilla, baking soda, 

baking powder, and salt. Then mix in the milk and the flour, 

alternating between the two ingredients. Scrape down the sides and 

bottom of the bowl, to make sure everything is getting well-mixed—beat 

again on med-high speed for about a minute. It should be smooth and 

creamy.

Spoon a heaping tablespoon of batter into regular-sized, paper-lined 

cupcake tins. Plop a cooled pumpkin pie into the center, and press 

gently into the batter. GENTLY. You don’t want it to touch to the bottom

of the pan.

Cover the pies with another heaping tablespoon of batter, so the top and sides are completely covered.

Bake at 350 degrees (F) for about 25 minutes, until the cake is set and

the edges and tops of the cupcakes have turned golden brown.

Allow them to cool in the cupcake tray for atleast 10 minutes before 

moving to a wire rack—they’ll be a little fragile at first.

Once the cakes are cool, frost ‘em!

To make the buttercream, melt down the cinnamon chips with a splash of 

whole milk. Pop ‘em in the microwave for about 45 seconds on high. Stir

until all the chips are melted, and allow it to cool a bit while you 

whip up the rest of the frosting (you can put the bowl in the fridge, 

it’ll cool faster that way, and the milk will keep it from 

solidifying).

Cream together the butter and cream cheese until they’re well 

incorporated. Then whip in the powdered sugar, a cup at a time, until 

the mixture is smooth and creamy. With the mixer on low, drizzle in the 

cooled cinnamon chip “ganache” (if it’s too hot it’ll melt the 

buttercream and ruin it—you don’t want that). Put in about half, then 

stop to taste it and decide if you’d like to add more. Some like it 

strong, others like it milder.

If  you have any pie crust left over, roll it out and cut smaller discs

and sprinkle them with a little bit of cinnamon and sugar. Bake ‘em 

for about 10 minutes at 350 and look at that, a cute and tasty cupcake 

topper!

You can also try candied pecans or a drizzle of caramel on top. Tasty!

If you are having a Halloween party this year what better way to impress your friends than to have some Halloween themed snacks. This rice crispy Jack-O-Latern is sure to please. Not only does it taste great, but it is also a pretty cool decoration for a few hours before you cut it up and eat it.
Ingredients:
1 Stick Butter
2 (10 oz). Packages Marshmallows
12 C. Rice Crispy Cereal
1 tsp. Yellow Food Color
1/4 tsp. Red Food Color
Green Decorating Icing in Tube
Black Decorating Icing in Tube
Decorating Tips
12 C. Bowl (not plastic)
Preparation:
In a pot on low heat melt the butter then stir the marshmallows in until they have dissolved. Next, add the food coloring into the mixture and stir until the mixture is a uniform orange color. Add Rice Crispy cereal to the mix and stir them until they are completely coated in our marshmallow, food coloring mix.

Spray your circular bowl with non stick spray to make sure we will be able to remove the pumpkin shape later. Pour the mixture into the bowl and press down on the cereal with either your hands or a spoon. Place the bowl in the refrigerator and leave there until is has become completely chilled and is firm. Once firm, remove the bowl from fridge place then place the bowl face down on to a plate. Using the black and green icing, decorate your Jack O Lantern with a face, leaves and a stem.
That is it!

2 cups Heavy Cream
1 cup Whole Milk
13 ounces candy corn

Pour 1 cup of the cream into a medium saucepan and add the candy corn. Warm over medium heat, stirring, until you start to see the candy corn dissolve. Turn heat off and let cream come to room temperature. Add the remaining cream and milk.

Put into an air tight container and refrigerate overnight, at least 12 hours. When you can remember to, shake the container up to get the candy corn loose.

Remove from refrigerator and strain the milk/cream mixture through a sieve or really small strainer to catch the candy corn pieces that did not disintegrate.

Freeze in your ice-cream maker according to the manufacturer’s instructions.

Top with extra candy corn if you would like.

Makes 18
Ingredients
3/4 cup all-purpose flour, plus more for dusting
1/4 cup unsweetened Dutch-process cocoa
3/4 teaspoon coarse salt
1/4 teaspoon baking powder
2 tablespoons unsalted butter, room temperature
1/4 cup granulated sugar
1/4 cup packed light-brown sugar
1 large egg
1 large egg yolk
4 ounces semisweet chocolate, melted and cooled
1/2 teaspoon pure vanilla extract
1/4 cup plus 2 tablespoons dulce de leche (igourmet.com)
Directions
Whisk together flour, cocoa, salt, and baking powder. Beat butter and sugars with a mixer on medium speed until pale and fluffy. Beat in egg, yolk, chocolate, and vanilla. Reduce speed to low. Add flour mixture, and beat until just combined. Shape into a disk, wrap in plastic, and refrigerate 1 hour.

On a lightly floured surface, roll out dough to 1/8 inch thick. Cut out 36 rounds with a 2-inch cutter, and space 1 inch apart on parchment-lined baking sheets. Using an aspic cutter set, cut a triangle, point side up, in the center of half the cookies, and then use the half-moon cutter to make one “wing” on each side of the triangle. Refrigerate 30 minutes.

Preheat oven to 375. Bake until set, 7 to 9 minutes. Let cool. Top each uncut cookie with 1 teaspoon dulce de leche and a cutout cookie.

Ingredients

8 wooden craft sticks

8 medium Gala apples

2 (6.5-ounce) packages caramel apple wraps

1 (16-ounce) chocolate bar

16 ounces vanilla bark coating

Orange paste food coloring

Toppings: colored sprinkles, chopped peanuts, black writing gel

Preparation

Insert craft sticks into apples. Cover each apple with 1 caramel wrap.

Microwave at HIGH 15 to 20 seconds. Cool.

Melt chocolate bar in a small saucepan over low heat.

Dip each apple into chocolate; let dry.

Melt vanilla bark coating in a small saucepan over low heat; stir in orange food coloring.

Dip or drizzle each apple with vanilla coating mixture. Decorate with desired toppings, and let dry.

Note: For testing purposes only, we used a Ghirardelli chocolate bar.

What you will need: (makes about 12 mini pumpkins)
12-Cavity Mini Bundt Pan, found where Wilton products are sold, I found mine at Walmart.
1 Cake Mix of your preferred flavor
1 can frosting, cream cheese or vanilla
Orange sanding sugar
Tootsie rolls 

Bake your recipe or mix according to the directions, but make sure to fully coat your pan with cooking spray. After baking, let the cakes cool completely before trying to remove them from the pans. You may have excess cake creating a “muffin top”, which can be cut off like in the photos above.

Place one cake on top of the other and it’s already beginning to look like a mini pumpkin!

Form the stems out of tootsie rolls and create a tootsie roll “disk” so the stem doesn’t fall through the hole on the top of the cake, and set aside.

Spread your frosting in between the two cakes and frost the outside. It doesn’t need to be perfect, since you will be covering the pumpkins with sanding sugar, but you may have to put them in the freezer for a few minutes for easier spreading. Place the tootsie roll stems in the top of the mini bundt cake and cover with extra frosting. Sprinkle sanding sugar over the whole pumpkin.

Ingredients
3 1/2 cups powdered sugar, plus extra, as needed 
1/4 cup pasteurized liquid egg white product 
1 teaspoon water, plus extra, as needed 
1/4 teaspoon pure peppermint extract 
Orange food coloring, as needed, optional 
2 (4-ounce) bars 53 percent cocoa dark chocolate, chopped into 1/2-inch pieces (recommended: Nestle Chocolatier) 
1 teaspoon vegetable oil
Directions
Line 2 baking sheets with parchment paper. Set aside. 

In a stand mixer fitted with a paddle attachment, combine the powdered sugar, egg white product, 1 teaspoon water, peppermint extract and 1 to 2 drops of food coloring, if using. Mix on low speed until smooth. Increase the speed to high and beat until the mixture forms a stiff dough (if the mixture becomes too stiff, add extra water, 1/2 teaspoon at a time and beat until smooth). Put the mixture on a work surface dusted with powdered sugar and roll it into a log about 12-inches long and 1 1/4-inches in diameter. Slice the log into 1/4 to 1/2-inch pieces, form them into balls and flatten into discs. Arrange in single layers on the prepared baking sheets. Let the candies dry, uncovered, at room temperature for 3 hours. 

Put the chocolate and vegetable oil in a small bowl and set it over a pan of barely simmering water. Stir until the chocolate is smooth and melted. Dip 1 half of each candy into the melted chocolate and return them to the parchment paper until the chocolate has set, about 3 hours.

Ingredients
Vegetable oil, for frying 
1 1/2 cups all-purpose flour 
1 tablespoon granulated sugar 
3/4 teaspoon baking powder 
3/4 teaspoon ground cinnamon 
1/8 teaspoon fine salt 3/4 cup milk 
1 large egg 
1 tablespoon maple syrup, plus 1/4 cup for brushing 
1/2 cup confectioners’ sugar 
Jelly spiders, orange or black nonpareils, for garnish, optional
Directions
Pour enough oil in a large skillet so it’s about 1 inch deep. Heat oil over medium-high heat until a deep-fry thermometer registers between 280 to 300 degree F. 

Meanwhile, whisk together the flour, sugar, baking powder and salt in a large bowl. Make a well in the center; add the milk, egg, and 1 tablespoon maple syrup. Whisk the dry and wet ingredients together until smooth. 

Transfer batter into a large size pastry bag with a # 3 or 4 open tip. Carefully squeeze batter in a circular pattern and then back and forth into the oil, to make a free form spider web-like design, about 3 to 4 inches in diameter. Cook until bottoms are golden, about 2 minutes. Using tongs or slotted spoon, turn fritters over and cook until golden on other side, about 1 minute more. Transfer the fritters to paper towels to drain briefly. Brush lightly with maple syrup and dust with confectioners’ sugar. Repeat with remaining batter. Serve warm or at room temperature alone or with the garnishes.