10 Oreo cookies
2 tablespoons butter, melted
9 ounces marshmallows
3 tablespoons unsalted butter
4 ounces (4-5 cups) Rice Krispies Cereal
7 Oreo cookies, roughly chopped
24 caramel candies, unwrapped (duh!)
1/4 cup cream
6 ounces semi sweet chocolate chips
4 tablespoons cream
More Oreo cookies for top (4-6), broken up or chopped

Line a 9x9 inch pan with foil. Spray lightly with cooking spray. Set aside.

In bowl of food processor, grind Oreos finely. Add melted butter and combine together. Sprinkle into pan and flatten evenly. Set aside.

Melt marshmallow and butter in large saucepan or microwave safe bowl and stir until combined well. Add cereal and mix well. Fold in the 7 chopped cookies. Spread in pan over Oreo layer. Press down evenly using a potato masher sprayed with cooking spray—works great! 

In small saucepan, melt caramels and cream together until smooth and gooey. Pour over Rice Krispies. In small microwaveable bowl (or small saucepan), heat cream to just boiling. Pour over chocolate chips in a heat proof bowl. Let sit for a minute, then stir with a wire whisk until smooth and glossy. Spread over caramel layer. Sprinkle with broken/chopped Oreos. Put in refrigerator until chocolate layer is hardened and set. Remove from pan using foil edges. Cut into desired size pieces.

makes 6-8 servings
NOTES
•If you don’t have Oat Flour you can pulverize rolled oats in a blender until you have flour.
•If you want to learn how to make fun pancake shapes like these please watch the videos over at Jim’s Pancakes
•As always, use your own taste buds to determine how you want to flavor your Chocolate Pumpkin Jack-o’-lantern Pancakes. My ingredient lists are wide open for interpretation.
INGREDIENTS 
1 cup Oat Flour (see not above)
1 cup Whole Wheat Pastry Flour
1 large Egg
1 1/2 cup Milk (any kind you like)
Vanilla Stevia drops to taste
1 teaspoon Baking Powder
pinch of Salt
1/4 teaspoon Pumpkin Pie Spice
1 tablespoon Unsweetened Cocoa Powder
8 ounces Pumpkin Purée
Water or extra Milk (for thinning out batter if needed)
Cooking spray or Butter for pan
METHOD
Prepare batter. Combine flours, egg, milk, stevia, baking powder and salt with a whisk. Divide the batter into two bowls. I separated 1/3 for chocolate & 2/3 pumpkin. In the smaller amount of batter whisk in cocoa powder. In the larger amount of batter whisk in pumpkin pie spice and pumpkin puree. Thin out batters if needed with milk or water. Add batter to plastic squeeze bottles. Squeeze a little onto a plate to make sure it comes out easily.

Spray or add butter to a medium fry pan or griddle set to medium high heat. Outline the pumpkin shape with desired color, make eyes, mouth and nose & stem with opposite color. Fill in the pancake with the outline color. Don’t cover the eyes, nose and mouth, just make sure the batter touches those areas. Reduce heat to medium so the pancakes don’t burn and continue to cook them until cooked through. I did not flip mine. They look blotchy if you do. Remove carefully from griddle with a flipper.

*Thin out batter periodically if you need to. If the nozzle clogs on your squeeze bottle simply flush with hot water or poke with a toothpick.

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:
1 cup butter or margarine, softened 
1 cup powdered sugar 
1 teaspoon vanilla 
1 3/4 cups Gold Medal® all-purpose flour 
1/3 cup unsweetened baking cocoa 
1 teaspoon instant coffee granules or crystals
1 1/4 cups white vanilla baking chips (from 11-oz bag)
1/4 cup miniature candy-coated semisweet chocolate baking bits (40 bits) 

Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with electric mixer on medium speed about 2 minutes or until creamy. On low speed, beat in flour, cocoa and coffee granules 1 to 2 minutes or until well mixed. Divide dough into 2 balls; press each to form disk. Wrap each disk in plastic wrap; freeze 10 minutes. 

On lightly floured surface, roll 1 dough disk at a time until 1/8 inch thick. Cut with 5-inch gingerbread boy cutter. On ungreased cookie sheets, place cutouts 1 inch apart. Reroll and cut any remaining dough. Bake 9 to 10 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, 15 to 20 minutes. 

Place white baking chips in small resealable freezer plastic bag; seal bag. Microwave on High 30 seconds. Turn bag over; microwave 15 seconds longer until chips are softened. Squeeze bag until mixture is smooth. (If necessary, microwave 10 seconds longer or until chips are completely melted and mixture is smooth.) 

Cut very small tip from one corner of bag. Squeeze bag to drizzle melted chips over cookies for mummy wrapping. Add 2 baking bits to each cookie for eyes. 

Expert Tips: Use prepared frosting in a small food-storage plastic bag instead of white vanilla baking chips. There’s no need to melt the frosting, just pipe it on the cookies.

Suggestion: Instead of mini baking bits, use raisins for the mummy eyes.

8 cups Reese’s Puffs cereal
4 tbsp smooth peanut butter
8-oz cream cheese, room temperature
1/2 cup confectioners’ sugar
12-oz white chocolate chips (1 bag)
1/4 cup semisweet chocolate chips

In a food processor, process Reese’s Puffs cereal until it is finely ground. Add in peanut butter, cream cheese and confectioners’ sugar and blend until very smooth.

Shape cereal mixture into 1-inch balls, place on a sheet of wax paper and chill in the refrigerator until firm, about 30 minutes.

In a small microwave-safe bowl, melt the white chocolate. Dip each of the chilled truffle balls into the white chocolate, turn to coat and place back on the sheet of wax paper. Repeat to cover all remaining balls. Chill until chocolate is firm, about 30 minutes.

In a small microwave-safe bowl, melt the semisweet chocolate chips. Dip a toothpick into the chocolate and use it to draw ghost eyes and mouths on each of the truffles. Chill until ready to serve. Makes about 36 spooky truffles

Ingredients
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate hazelnut spread (recommended: Nutella)
1/2 cup butter, softened (1 stick)
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup orange sprinkles, or orange sugar
1 (9-ounce) package of chocolate candy kisses, unwrapped (recommended: Hershey’s)
Directions
Preheat the oven to 375 degrees F.

In a medium bowl, combine flour, baking soda, and salt. Set aside.

In another medium bowl, place the chocolate hazelnut spread, butter, and both sugars. Using a hand mixer, cream the ingredients together, about 3 minutes. Add the egg and vanilla and blend until incorporated. Stir in the dry ingredients, just until incorporated.

Shape the cookie dough into walnut-sized balls. Rolls the balls in the orange sprinkles or orange sugar, pressing to adhere. Place the cookies on a heavy cookie sheet about 4 inches apart. Bake for 8 minutes. Remove the cookies from the oven. Quickly place a chocolate kiss in the middle of each cookie. Return the cookies to the oven and bake for another 3 minutes. Cool the cookies on a wire rack.

2 1/4 Cups All Purpose Flour 
1 2/3 Cups Sugar 
3/4 Cup Margarine 
2/3 Cup Baking Cocoa 
1 1/4 Cup Brewed Coffee (room temperature) 
1 1/4 Teaspoons Baking Soda 
1 Teaspoon Salt 
1 Teaspoon Vanilla 
1/4 Teaspoon Baking Powder 
1 Tablespoon + 1 Teaspoon Applesauce 
2 Teaspoons EnerG Egg Replacer 

Heat oven to 350. Put your cupcake liners in your cupcake pan. 

In a large bowl, blend all ingredients with an electric hand mixer for around 2-3 minutes. You want your batter to be light and airy. I find it helpful to tilt the bowl slightly to help the batter get more more fluffy. 

Fill each cupcake liner 2/3 of the way and bake for 5-8 minutes for mini cupcakes and 8-10 minutes for regular sized cupcakes. You’ll know they are ready when you can remove a bamboo skewer or toothpick form the center cleanly. 

Let them cool on a wire rack before decorating.

To make The Mummies  : We used White Buttercream Frosting & Green Cake Decorating Gel. Try to make sure your Gel is not made with Gelatin - many are. If you can’t find a Vegan version - you can always use Agave Nectar with green food coloring. 

White Buttercream Frosting (for your mummies and various other cupcakery)

3 Cups Powdered Sugar 
1/3 Cup Margarine (softened) 
1 1/2 Teaspoon Vanilla 
2 Tablespoons Soy Milk 
In a bowl, blend Powdered Sugar, Margarine, Vanilla and Soy Milk with an electric hand mixer until smooth and creamy. If it is a little thick blend in more Soy Milk or add more Powder Sugar if it is too thin. 

To make Orange Frosting : Add 1 Drop of Orange Food Coloring to every Cup & 1/2 of White Frosting and blend with your electric mixer. 

To make your Zombie Brains you’ll need :

Whole Walnuts 
Red Sugar Crystals 
Green Decorating Gel - Please remember to read your labels because a lot of them have Gelatin. If you can’t find any without Gelatin - just add green food coloring to Agave Nectar. 
Some White Buttercream Frosting 
Just put about 1 teaspoon of White Buttercream to secure the Walnuts. Then apply the Green Gel over the exposed White Frosting and sprinkle with Red Crystals.

1st Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Melt together the first layer ingredients in the microwave stirring every 30 seconds until melted. Spread in lightly greased 9 by 13 inch glass pan. Put in fridge to cool.

FILLING:
1/4 cup butter or margarine
1 cup sugar
1/4 cup evaporated milk
1 and a 1/2 cups marshmallow cream
1/4 cup creamy peanut butter 
1 tsp. vanilla
1 and a 1/2 cup salted peanuts, chopped (I omitted this)

Melt butter in sauce pan on medium high heat, add sugar and milk and bring to a boil. Stir for 5 minutes. Mixture will start to follow your spoon before you add the other ingredients. If it is grainy looking (mine was not) you can use your beater to blend it and smooth it out. Remove from stove and stir in marshmallow cream, peanut butter and vanilla and peanuts. Mix until smooth. Spread over the first layer. 

CARAMEL LAYER:
1 14oz. bag of Kraft caramels
1/4 cup whipping cream (you can use 1/8 -1/4 cup milk, but it won’t be as thick)

Unwrap and melt the caramels w/ the cream in the microwave stirring every 30 seconds until melted. Pour over filling layer. 

ICING/TOP LAYER:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Melt together in microwave stirring every 30 seconds. Spread evenly on top. 

Store in the fridge until cooled. Cut into bars,and now you have made homemade snickers candy bars! Rich, delicious, a perfectly fun treat for you!

pretzel sticks 
white chocolate/bark candy coating
chocolate
raisins
bag­gie or pas­try bag
wax paper

Lay out your pret­zels on the wax paper in “star­burst” arrange­ments of 6 or 8 pret­zels (it’s a good idea to put it on a cookie sheet for trans­port stability). 

After melt­ing your white chocolate/bark coat­ing, place in a bag­gie and cut the cor­ner off (or use a pas­try bag). Start pip­ing your choco­late in the mid­dle of the pret­zel arrange­ment, mak­ing sure to coat all the pretzels. 

Con­tinue pip­ing out­ward around the pret­zels, until you have a web. Then, place two raisins in the mid­dle for the body of the spider. 

Melt your reg­u­lar choco­late and pipe over the raisins. I found that the spi­ders turned out bet­ter when I piped the legs of the spi­der first and then did the body. Place in the fridge for a few min­utes until the choco­late is hard. Then, gen­tly peel back the wax paper.…and eat!

Vanilla Cupcakes

Ingredients

1 1/2 cup(s) all-purpose flour

1 teaspoon(s) baking powder

1/2 teaspoon(s) salt

8 tablespoon(s) (1 stick) unsalted butter, room temperature

1 cup(s) sugar

3 large eggs

1 1/2 teaspoon(s) pure vanilla extract

3/4 cup(s) milk

Directions

Preheat the oven to 350 degrees. Line a cupcake pan with paper liners; set aside. In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time; scrape down bowl, and beat in vanilla. Add flour mixture and milk alternatively, beginning and ending with flour mixture. Divide batter evenly among liners, about three-quarters full each. Bake until golden and tops spring back to touch, about 20 minutes, rotating pan once if needed. Transfer pans to wire rack; cool completely.

Chocolate Cupcakes

Ingredients

3/4 cup(s) unsweetened cocoa powder

1 1/2 cup(s) all-purpose flour

1 1/2 cup(s) sugar

1 1/2 teaspoon(s) baking soda

3/4 teaspoon(s) baking powder

3/4 teaspoon(s) salt

2 large eggs

3/4 cup(s) warm water

3/4 cup(s) buttermilk

3 tablespoon(s) safflower oil

1 teaspoon(s) pure vanilla extract

Directions

Preheat oven to 350°F. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Swiss Meringue Buttercream for Cupcakes

Ingredients

2 1/2 cup(s) sugar

10 large egg whites

4 cup(s) (8 sticks or 2 pounds) unsalted butter, cut into pieces

2 teaspoon(s) pure vanilla extract

Directions

Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.

Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.

Add the butter, one piece at a time, and beat until incorporated after each addition. Don’t worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla and beat just until combined.

Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.

For the tentacles

Cut strips of green taffy and attach around the top of each cupcake.

For the eye

slice a yellow gumdrop in half and press into the top of the cupcake. A piece of black licorice attached in front of the gumdrop completes the creepy gaze.

For the small eye

attach a mini marshmallow and create a pupil by painting on melted chocolate (microwave 1/2 cup chocolate chips for 1 minute).

For the large eye

push the chocolate chip, tip down, into a regular-size marshmallow, then cut Gummi tape for an eyelid. For teeth, place 5 mini marshmallows along the bottom of the cupcake.