Black Cat Pie Food

BLACK CAT DIPPERS WITH PUMPKIN PIE DIP

Steps:

• Preheat oven to 400°. In a large bowl, beat cream cheese until fluffy. Add pumpkin, confectioners' sugar, pie spice and honey; beat until smooth. Cover and refrigerate until serving., Roll out each pie crust directly on an ungreased baking sheet to 1/8-in. thickness. Cut with a floured 2-in. cat-shaped cookie cutter, leaving at least 1 in. between cutouts. Remove excess crust and reroll scraps if desired. Beat egg, milk and food coloring; brush over cutouts. Combine sugar and cinnamon; sprinkle over cutouts., Bake until edges begin to brown, 6-7 minutes. Remove from pans to wire racks to cool. Serve with pumpkin dip.

BLACK CAT COCKTAIL

Steps:

• Fill 2 glasses with ice. Add the cola, cranberry juice, cherry brandy, vodka and cherry syrup to a shaker. Stir vigorously. Pour into the glasses. Garnish with the cherries and serve immediately.

BLACK CAT PIE

Steps:

• Melt the 2 stick of oleo and set aside.
• Beat the eggs until foamy.
• Mix in the four and sugars.
• Pour in oleo and bend well.
• Stir in chocolate chips and nuts.
• Fill the pie shell and bake at 325 degrees for 1 hour.

BLACK CAT COOKIES

Steps:

• In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the creamed mixture. Roll dough into 1-1/2-in. balls. Place 3 in. apart on lightly greased baking sheets., Insert a wooden stick into each cookie. Flatten with a glass dipped in sugar. Pinch top of cookie to form ears. For whiskers, press a fork twice into each cookie. Bake at 350° for 10-12 minutes or until cookies are set. Remove from the oven; immediately press on candy corn for eyes and Red Hots for noses. Remove to wire racks to cool.

BLACK CAT CAKE

Steps:

• Lightly dust your work surface with icing sugar, then roll out a quarter of the black fondant icing to the thickness of a £1 coin. Cut out two triangles for the ears and leave to dry overnight.
• Heat oven to 160C/140C fan/gas 3. Butter and line a 20cm round cake tin (about 7.5cm deep). Put the dark chocolate in a medium pan with the butter. Mix 1 tbsp coffee granules into 125ml cold water and add to the pan. Warm over a low heat until just melted - don't let it boil. Alternatively, melt in the microwave for about 5 mins, stirring halfway through.
• Mix the flour, bicarb and sugar with the cocoa powder. Beat the eggs with the milk. Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything together to make a smooth batter.
• Pour the batter into the tin and bake for 1 hr 25-1 hr 35 mins until a skewer inserted into the centre of the cake comes out clean and the top feels firm (don't worry if it cracks a bit). Leave to cool in the tin for 30 mins - the top may sink a little as it cools - then turn out onto a rack to cool completely. Cut the cake horizontally into three.
• To make the frosting, put the butter in a bowl and beat until light and fluffy. Gradually beat in the icing sugar and cocoa powder, then stir in enough milk to make the icing fluffy and spreadable. Sandwich the layers of the cake together using a small amount of frosting. Melt the chocolate in a microwave or small bowl set over a pan of simmering water, then stir it into the remaining frosting. Use the mixture to cover the sides and the top of the cake.
• Stick the black fondant ears into the top of the cake. Cut out two yellow or orange fondant circles to make the eyes and use the black fondant to make the pupils. Stick these onto the cake and add a heart-shaped jelly sweet for the nose. Use Pocky sticks, Matchmakers or liquorice cut into lengths for the whiskers.