24/7 MOMS

Monday, November 22, 2010

7 Thanksgiving Sugary Treats

7 Thanksgiving Sugary Treats

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*Simple Turkey Cookies

from Pillsbury


INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies or 1 package (16 oz) Pillsbury® Ready To Bake!™ refrigerated sugar cookies (24 cookies)
1 container (16 oz) chocolate creamy frosting
Candy corn
Orange decorating icing
Black decorating gel
Miniature candy-coated chocolate baking bits

DIRECTIONS
  • 1Bake cookies as directed on roll or package. Cool completely, about 10 minutes.
  • 2Spoon chocolate frosting into 1-quart Ziploc® Brand storage bag; seal bag. Cut off tiny bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.
  • 3Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.

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* Turkey Cupcakes

Ingredients

  • 24 frosted cupcakes ( chocolate frosting)
  • 24 Nutter Butter cookies
  • 2-3 tablespoons of white frosting or decorator's gel
  • Mini baking bits or chocolate chips or pre-made frosting eyes.
  • Fruit by the foot various flavors and colors
  • toothpicks
  • Fall sprinkles

Instructions
  1. To make each turkey, press the lower portion of a Nutter Butter cookie into a frosted cupcake for the bird's head.

  2. Use tiny dabs of frosting to stick on baking bit eyes and a red fruit by the foot wattle.

  3. For each turkey's tail, use a butter knife to cut out a dozen feather shapes (about 6 inches long) from fruit by the foot.

  4. Lay each of the feather shapes on a flat surface and place a wooden toothpick lengthwise atop each so that one end of the toothpick extends about an inch below the feather. Fold the fruit by the foot over the toothpick sandwiching the toothpicks between it.

  5. Press the 2 layers together to make them stick, then fringe the edges of the feather with a butter knife. Now your child can stick the colored feathers into the cupcake behind the cookie head. . ( shape as needed - I used scissors)


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* Pilgrim Hats


Ingredients

Marshmallows

Yellow decorative icing in tube (not gel)

Chocolate wafer cookies or Fudge striped cookies

Milk chocolate chips or Chocolate bark

Toothpicks


Direcions

Melt the chocolate in a microwave safe bowl. 15 seconds at a time... stirring in between. Don't over cook it or it will dry out and taste burnt. Lay the cookies out on a cookie sheet. If using fudge striped cookies place the striped part on the bottom. Place one toothpick in the end of the marshmallow. Dip the marshmallow holding the toothpick into the chocolate. Make sure the whole marshmallow is covered with chocolate. With another toothpick take off the marshmallow from the original toothpick and place on the cookie. when the chocolate hardens it will stick to the cookie. Then using the yellow frosting you can then make the buckle. You could also use black frosting to make a band around the marshmallow and then make the buckle over it. Refrigerate until use.

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* Mini Pumpkin Cupcakes


Ingredients


Store bought mini cupcakes already frosted in orange or

Make you own mini cupcakes and frost in orange

Orange colored sugar

Green fruit roll-ups

Scissors


Directions


Take the frosted cupcake (doesn't matter if store bought or if you frost your own)... roll the tops of the cupcake in the orange colored sugar to completely cover the frosting. Unroll a green fruit roll-up. To make the stems, use the scissors to cut a rectangle about 1 ½ by 1 inch. Starting at a short side, roll stems and set aside. Snip strips from the green fruit roll-up about ¼ inch by 2 ½ inches. Twist and curl the strips and place on the cupcakes, securing one end at the center by pressing a stem into the cupcake.

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* Acorn Kisses


Ingredients

Chocolate Kisses

Chocolate frosting (out of can ok)

Vanilla wafers


Directions

Put a little dollop of chocolate on kiss and adhere the wafer. When you have finished doing all the acorns then make the stem. Take a small zip lock bag and put some of the frosting in it. Snip a tiny hole at one of the ends. Make a little dollop of chocolate in middle of wafer and slowly pull away to make the stem. Place in fridge until use. ..........................................................................................................................................................................

* Butterscotch Fudge


Ingredients

1 can (14 oz) sweetened condensed milk

1 package (12 oz) butterscotch chips

1 1/2 cups of mini marshmallows

2/3 cup peanut butter

1 teaspoon Vanilla

1 cup chopped salted peanuts


Directions

In a microwave safe bowl combine the milk, butterscotch chips and marshmallows. Microwave uncovered at 80% power for 3 minutes or until chips and marshmallows are melted, stirring frequently through out the 3 minutes. Stir in peanut butter and vanilla until combined. Fold in the peanuts.

Pour into a 11 x 7 inch pan coated with non-stick spray. Cover and refrigerate for 2 hours or until firm. Cut into squares. Store in refrigerator.

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* Easy Oreo Turkeys


Ingredients

(per turkey)

2 Oreo's

1 Malt Whopper ball

5 Candy Corn

small tube of black icing/frosting


Directions

Take apart one of the Oreo's so that all of the cream is on one side of the cookie... that is the base. Next take the whole Oreo and place some of the frosting on bottom and stick to the white sided base. Then add the whopper ball adding a dollop of icing to hold in place as well. Take 4 of the candy corn and put dollop of icing on white tips and stick in middle of Oreo. For the nose cut off the yellow portion of candy corn and stick on whopper holding it with a little bit of frosting. Add the eyes with black frosting dots.

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1 Comments:

Blogger corinne said...

Oh ..I love the acorn kisses..I am going to make some today! thanks for the idea..
Corinne

November 25, 2010 at 4:44 AM  

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