MOONLIGHT MADNESS COOKIES
Moonlight madness cookies baked using Betty Crocker® sugar cookie mix are perfect as Halloween or fall dessert. White and black Betty Crocker® Cookie Icing and chocolate candies help you get creative with the cookie decoration.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 22
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In medium bowl, stir cookie mix, flour, butter and egg until soft dough forms.
- On floured surface, roll dough to 1/4-inch thickness. Cut with 3- to 3 1/2-inch round cookie cutter; combine scraps and reroll dough once. On ungreased cookie sheet, place cutouts 1 inch apart. Refrigerate 10 minutes.
- Bake 7 to 9 minutes or until lightly browned. Cool 1 minute. Remove from cookie sheet to cooling rack. Cool completely.
- Frost cookies with white icing and small amount of black icing to form gray, swirling to blend. Press 2 candies into each cookie for eyes. Let stand until set. With black icing, pipe eyebrows, nose and mouth onto each cookie.
Nutrition Facts : Calories 270, Carbohydrate 50 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 90 mg
MIDNIGHT MADNESS CUPCAKES
Garnish these tasty chocolate cupcakes with moon cutouts made from snack cakes - a perfect dessert treat on the occasion of Halloween.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups or spray with cooking spray. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- Spoon frosting into medium bowl; tint with purple food color. Frost cupcakes. Sprinkle with sanding sugar. Top with rock candy. Cut out each snack cake to look like crescent moon. Garnish cupcakes with moon cutouts.
Nutrition Facts : Calories 429, Carbohydrate 57 g, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 315 mg
MIDNIGHT SNACK COOKIES
Steps:
- Position 2 oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Combine the butter, brown sugar and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment and mix on medium speed until fluffy, about 2 minutes. Scrape the paddle, sides and bottom of the bowl with a rubber spatula, then add the peanut butter and beat on medium until smooth, about 1 minute.
- Add the egg and mix on medium speed until combined. Add the bourbon and vanilla and mix on low to incorporate. Scrape the paddle and bowl with the rubber spatula.
- Add the flour, baking powder, baking soda and salt and mix on low until just combined. Scrape the paddle and bowl with a rubber spatula. Add the oats and chocolate-covered pretzels and mix on low until just incorporated. Scrape the paddle and bowl with the rubber spatula to make sure the dough is uniform.
- Using a 2-ounce ice cream scoop or 1/4-cup measuring spoon, scoop 6 mounds of dough onto each of the prepared baking sheets. Place 1 square of chocolate on top of each mound.
- Bake until the cookies have spread and are lightly browned around the edges, 16 to 18 minutes, rotating and switching the positions of the baking sheets after 8 minutes.
- Remove the sheets from the oven and immediately mist each cookie with 2 or 3 pumps from the spray bottle of bourbon. Let the cookies cool on the tray, about 15 minutes.
CHOCOLATE MIDNIGHT MADNESS
Make and share this Chocolate Midnight Madness recipe from Food.com.
Provided by JMDGamotia
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl with the mixer at moderate speed, beat cream cheese and the all-purpose cream until smooth. Gradually beat in sugar.
- Beat in eggs, one at a time. Beat in chocolate and vanilla until smooth.
- Pour into the pie crust; place on a cookie sheet. Bake at 300° C in an oven 30 to 35 minutes or until set.
- Chill 4 hours. Serve cold. Drizzle with the peppermint syrup, if desired.
Nutrition Facts : Calories 1005.6, Fat 73.6, SaturatedFat 36.2, Cholesterol 189.2, Sodium 612, Carbohydrate 87.5, Fiber 5.8, Sugar 60.2, Protein 13.5
FRUIT MADNESS COOKIES
May be drizzled with vanilla confectioners' sugar icing when cool, if desired.
Provided by Rosina
Categories Desserts Cookies Fruit Cookie Recipes Date
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
- In large bowl combine cereal flakes, coconut and salt. Stir in condensed milk. Stir all fruit and blend thoroughly.
- Drop by teaspoonfuls 1 inch apart on greased cookie sheets. Bake 12-15 minutes until golden. Cool on wire racks.
Nutrition Facts : Calories 110.9 calories, Carbohydrate 23.7 g, Cholesterol 2.9 mg, Fat 2 g, Fiber 2.2 g, Protein 1.6 g, SaturatedFat 1.6 g, Sodium 62.2 mg, Sugar 19.2 g
MIDNIGHT MINT BARS
Make and share this Midnight Mint Bars recipe from Food.com.
Provided by Courtly
Categories Bar Cookie
Time 1h30m
Yield 36 serving(s)
Number Of Ingredients 14
Steps:
- In a heavy saucepan, heat the butter, cocoa and sugar over low heat until sugar is dissolved, stirring often.
- Remove from the heat.
- Stir in a small amount of hot mixture into egg; return all to pan.
- Cook and stir until mixture coats a metal spoon and reaches 160.
- Remove from heat.
- Stir in cracker crumbs, coconut and walnuts.
- Press into a buttered 9 inch square pan; set aside.
- For filling, in a small mixing bowl, beat butter, confectioners sugar, milk and extract until smooth.
- Tint with food coloring if desired.
- Spread evenly over bottom layer; set aside.
- For topping, in a heavy saucepan, melt chocolate chips and butter over low heat until blended and smooth, stirring often.
- Remove from heat.
- Cool to room temperature, about 10 minutes.
- Spread over filling.
- Cover and refrigerate until set, about 1 hour.
- Cut into bars.
- Store in the refrigerator.
MIDNIGHT MADNESS
This is a recipe I got from a friend So easy to make up ahead of time and freeze if you wish. The ingredients really vary to suit your taste buds. Add more or less taco sauce, cheese, and sour cream. Add extra spice to the ground beef if you wish (ex hot sauce, taco mix, peppers). Halve the recipe if you wish. The variations are endless.
Provided by Dotty2
Categories Spreads
Time 30m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Note: If you like something hotter or more spice, something can certainly be added to the browned ground beef.
- Brown ground beef with onion and then drain.
- Put refried beans on the bottom of pie plate (probably 3 pie plates, depending on the size of them).
- Put browned ground beef over beans.
- Put taco sauce over beef.
- Grate Monterey jack cheese over taco sauce.
- Bake for 15 minutes.
- Spoon sour cream over.
- Serve with taco chips.
- NOTE TO FREEZE: You can freeze this a number of ways. You can brown the ground beef and onion,drain. Put the refried beans in the pie plate topped with the ground beef, then freeze. Remove from freezer, thaw.then top with the remaining ingredents and bake. OR you could finish it completely, freeze then put in a lower oven about 300-325°F and bake a bit longer (until heated through). Top with sour cream and serve. There are so many variations with this recipe. Do whatever works for you.
Nutrition Facts : Calories 5577.5, Fat 338.6, SaturatedFat 188.8, Cholesterol 1040.8, Sodium 12263.1, Carbohydrate 352.5, Fiber 90.3, Sugar 58.5, Protein 287.6
HALLOWEEN MIDNIGHT MADNESS
Great recipe for a Halloween Party or special dessert you need to bring somewhere for a Halloween celebration! Time does not include chilling time.
Provided by Lindas Busy Kitchen
Categories Pie
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- In a large bowl with mixer, at medium speed, beat cream cheese and mayonnaise until smooth.
- Gradually beat in sugar.
- Beat in eggs, one at a time.
- Beat in chocolate and vanilla until smooth.
- Pour into pie crust, and place on a cookie sheet.
- Bake for 30-35 minutes, or until set.
- Chill 4 hours before serving.
Nutrition Facts : Calories 759, Fat 50, SaturatedFat 22.4, Cholesterol 117.5, Sodium 530.5, Carbohydrate 78.6, Fiber 3.9, Sugar 57.3, Protein 9.4
MIDNIGHT MADNESS COOKIES
Steps:
- Preheat oven to 325 degrees. In small saucepan over low heat, melt chocolates and butter. When melted, remove from heat and cool some. In small bowl, combine flour, baking powder and salt. In large mixing bowl, combine vanilla, instant espresso, eggs and sugar and beat until well combined. Add melted chocolate mixture and flour mixture. Blend until smooth. Fold in chocolate chunks. Drop by heaping tablespoons onto baking sheet lined with parchment paper, placing cookies 2 inches apart. Bake for 13 minutes. Cookies will still look quite soft in the center. Let cool on baking sheet for 10 minutes before removing from pan.
MIDNIGHT MOON COOKIES
Inspired by an Edgar Allan Poe story in which a demonic cat is "graven in bas-relief upon the white surface" of a wall, these cakey black-and-white cookies feature the chocolate silhouette of a fur-raised feline set against a full moon of glossy icing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 10 cookies
Number Of Ingredients 14
Steps:
- Make the cookies: Preheat oven to 350 degrees. Coat 2 baking sheets with cooking spray, line with parchment, and coat parchment. Sift flours, baking powder, and salt into a medium bowl.
- Beat butter and granulated sugar with a mixer on high speed until pale and fluffy, about 3 minutes. Reduce speed to medium, and add eggs, 1 at a time, beating well after each addition, then add vanilla. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with milk, starting and ending with flour.
- Transfer batter to a pastry bag fitted with a 1/2-inch round tip. Pipe batter into ten 1/2-inch-thick, 3 1/2-inch-wide rounds, spacing them 1 1/2 inches apart on baking sheets. Bake cookies until firm but not browned on bottoms, 9 to 10 minutes. Transfer parchment with cookies to wire racks, and let cool.
- Make the cats and icing: Place melted chocolate in a pastry bag fitted with the smallest round tip. Tape 10 cat templates onto a baking sheet, then tape waxed paper over templates to baking sheet. Pipe chocolate on center and legs of 1 cat. Using a toothpick, spread chocolate to edges for fur. Repeat with remaining cats and chocolate. Freeze until hard, about 10 minutes.
- Meanwhile, sift confectioners' sugar into a large bowl. Add boiling water in a slow, steady stream, whisking constantly until mixture is smooth. Add butter, and whisk until smooth, adding more water if needed to thin.
- Remove cats from freezer, and cut waxed paper around each cat. Return to freezer. Spread a thin layer of icing on flat side of 1 cookie. Peel waxed paper from 1 cat. Using a small offset spatula, flip a cat, smooth side up, then center on icing. Repeat with remaining cookies, icing, and cats.
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