I can make things by being inspired by other things, but Jill's terrific at creating things from a blank slate. She's the creative, artistic one!
Have a safe and fun Halloween everyone! Thanks for stopping by!
The background on the cards is a little unconventional, but it's such a sunny day here I thought I'd get outside and take full advantage of it. It was snowing in PA this morning when I talked to my mom, so I'm thankful for the sunny day here. Please excuse the shadows!
The inspiration for the candy corn and "boo!" cards came straight out of a SU! Idea Book & Catalog. The final jack-o-lantern card idea came from a gallery on the SU! Demonstrator website a long time ago. I have no idea who made the original card, but whoever you are, thank you!
I have a special treat for you to see tomorrow, so be sure to check it out! It's perfect for Halloween!
Chocolate Revel Bars
1 c. butter
2 c. packed brown sugar
1 tsp. baking soda2 eggs2 tsp. vanilla2 1/2 c. all-purpose flour3 c. quick-cooking rolled oats1 1/2 c. semi-sweet chocolate pieces1 14-oz. can sweetened condensed milk1/2 c. chopped walnuts or pecans (optional)2 tsp. vanillaSet aside 2 T. of the butter. In a large mixing bowl beat the remaining butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and 2 tsp. vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Stir in the oats. (I do all of this with my electric stand mixer.)For filling, in a medium saucepan combine the reserved 2 T. butter, chocolate pieces, and sweetened condensed milk. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in the nuts and 2 tsp. vanilla. (I have never made these with nuts.)Press two-thirds (approximately) of the rolled oats mixture into the bottom of an ungreased 15x10x1-inch baking pan. (To make it easy to get the bars from the pan, I line my pan with parchment paper. After baking and cooling, you can run a knife around the edge and lift the whole pan of bars out easily. Then I use a pizza cutter to cut them into bars. They look great, and cleanup is easy!) Spread filling evenly over the oat mixture. Dot remaining rolled oats mixture on filling.Bake in a 350F oven about 25 minutes or until top is light brown (chocolate filling will look moist). Cool in pan on a wire rack. Cut into bars and serve.Variation: Substitute 1 c. whole wheat flour and 1 1/2 c. all purpose flour for the 2 1/2 c. all-purpose flour. (I always make these this way.)
Yes, I know. You're saying, "I don't see any lollipops?!?" See the orange folded piece with the spooky scene on it? See the little hole in the bottom? That's where the stick would poke down through, and the folded part covers the lollipop. I have since purchased lollipops, but didn't take a new picture. You'll have to use your imagination!
Also, I sent a picture of the candy corn purses to my sister earlier this week. She thought they were cute, but that I was being stingy with the candy! We had some individually wrapped candy corn packs here for Halloween. I put one pack in each purse, and I didn't even think about whether or not it was enough. So never fear, I will be sure to have plenty of candy corn on hand for you all to fill your purses!
Post a comment to my blog letting me know you're going to attend, and I'll have a little extra treat for you! Thanks for stopping by!
Recipes for the pasta fagioli, wheat rolls, and pumpkin "dirt" can be found over on my "Cookin' with Melissa" blog.
Here are pictures of the ladies' flip books in various stages of progress. Thank you all for attending today!
Thanks for stopping by!
1-2-3-4 Apple Cake
1 c. butter
2 c. sugar
3 c. flour
1 c. milk
3 tsp. baking powder
6 apples (I always use Granny Smith for baking.)
2 tsp. cinnamon
2 tsp. sugar
Preheat oven to 350F.
In a large bowl, cream the butter and sugar until light and creamy. Add the eggs and mix just until combined. Add milk and mix again. Add dry ingredients and mix again just till combined.
Peel and slice apples and place in a separate bowl. Toss the sliced apples with the cinnamon and sugar.
Lightly grease a bundt cake pan. Layer the batter and apples, beginning and ending with a batter layer. Bake for 1 hour.
Iced Coffee Punch
- Dissolve 1/3 c. instant coffee crystals in 1 c. hot water. (I wanted a little stronger coffee flavor, so I used 1/2 c.)
- Mix together with 1 can of sweetened condensed milk. (I used fat free condensed milk just to take a few calories out and make it a little less decadent!)
- Mix well.
- Add 1 gallon chocolate milk and 1 c. cold water.
- Add enough white milk to make 2 gallons.
- Chill and serve over ice.