happy halloween

Happy halloween

from

Pineapple Hill !

Owl Bet You'll Love it!

Easy Owl-Ween Treats

 via Southern Living

Super Fun and Easy for Halloween!

Open-faced Oreos, M & M’s, candy corn, and sprinkles bring a convenience store treat―a MoonPie―to life. Secure cookies and candy to your MoonPie with melted chocolate candy coating. Then insert a 12- x ¼-inch dowel, available at craft stores, into marshmallow center and secure with more chocolate for an eye-popping, kid-friendly sweet.

Cupcakelicious!

Chocolate Pumpkin Cupcakes

from Country Living Magazine

Have your cake and cupcakes too!

One recipe yields chocolatey pumpkin

spice cupcakes or a triple-layer cake.

* ~ * ~ * ~ * ~ * ~ * ~ * ~ *

Chocolate Pumpkin Cake

INGREDIENTS:

• 2 1/2 cup(s) all-purpose flour
• 2 tablespoon(s) all-purpose flour
• 1 cup(s) good-quality cocoa
• 2 tablespoon(s) good-quality cocoa
• 1 tablespoon(s) baking powder
• 1 1/2 teaspoon(s) baking soda
• 2 1/4 teaspoon(s) ground cinnamon
• 3/4 teaspoon(s) fresh-grated nutmeg
• 3/4 cup(s) buttermilk
• 1 1/2 cup(s) pumpkin purée
• 1 1/2 teaspoon(s) vanilla extract
• 2 1/4 stick(s) unsalted butter, softened
• 1 1/2 cup(s) (firmly packed) dark brown sugar
• 1 1/2 cup(s) granulated sugar
• 5 large eggs

DIRECTIONS:

1. Prepare cake pans: Heat oven to 350 degrees F. Lightly butter three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly butter the parchment paper. Set aside.
2. Make the batter: Sift the flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside. Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
3. Bake the cake: Divide the batter among the pans and bake until a wooden skewer inserted into the middle comes out clean -- about 35 minutes. Cool the cakes in the pan for 20 minutes. Remove cakes and cool. (For cupcakes: Heat oven to 375 degrees F. Place cupcake liners in standard cupcake tins and fill each with 1/4 cup of batter. Bake for 22 minutes.)
4. Assemble the cake: Trim each of the layers. Place one layer on a cake plate and top with one third of the frosting. Repeat with the second and third layers. (To ensure that the cake layers do not shift, cut three skewers to 1/4 inch shorter than the full height of the cake and insert them before icing the top layer.) Refrigerate until ready to serve.

Yields: One 8-inch 3-layer cake or 36 cupcakes

* ~ * ~ * ~ * ~ * ~ * ~ * ~ *

Orange Cream-Cheese Frosting

INGREDIENTS:

• 1 package(s) (8-ounce) cream cheese, softened
• 1/4 cup(s) (1/2 stick) unsalted butter, softened
• 1 tablespoon(s) fresh orange juice
• 1 teaspoon(s) grated orange zest
• 1/2 teaspoon(s) pure vanilla extract
• 4 cup(s) confectioners' sugar
• 1/4 teaspoon(s) orange food coloring

DIRECTIONS:

1. Blend the cream cheese, butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth.
2. Add the sugar and continue to beat until light and creamy -- about 3 more minutes.
3. Add the food coloring and gently stir until the color is uniform.
4. Chill the frosting until ready to ice the cupcakes or cake.

* ~ * ~ * ~ * ~ * ~ * ~ * ~ *

I've been

 sewing up a storm and there are

New "Halloween" goodies at 

Pineapple Hill Etsy

 "Little Pumpkin" Bloomers

Boo! Bloomers

Canvas "Trick or Treat" Bags

Check it all out  

HERE

Sweet Sale

It's the annual

SWEET SALE

Coupon Code:

BOO 

20% Off entire order

(minimum order $35.00)

HURRY

Offer Expires: October 31, 2010~ Halloween!  

Start Shopping!