Halloween Ideas

[Tara]

Caramel Apples

Get into the Halloween groove! Halloween is around the corner, and kids will be wanting to get into the spirit. Here's a recipe for Caramel Apples, easy for Mom (and Dad) to make with their kids, and lots of fun too.

For a chocolate-dipped variation, put 1 cup semisweet chocolate chips into a heatproof bowl and place over but not touching barely simmering water in a saucepan. Heat, stirring occasionally, until melted and smooth, about 5 minutes. Dip each apple into the caramel as directed below, letting the excess drip off, and then into the chocolate, coating only the bottom half. Or, drizzle the chocolate over the apple, letting it drip down the sides.

Ingredients:

2 bags (each 14 oz.) caramels

1/4 cup water

8 small apples


Directions:

In a small saucepan over medium heat, combine the caramels and water. Heat, stirring occasionally, until smooth, 5 to 7 minutes. Keep warm over low heat.

Insert a Popsicle stick or lollipop stick into the stem end of each apple. Line a baking sheet with waxed paper. Dip an apple into the caramel, coating it completely and letting the excess drip back into the pan, and place on the waxed paper. Repeat with the remaining apples, using a spoon to scoop caramel onto the sides of the apples. Let stand on the prepared baking sheet until the caramel has set, about 10 minutes.

Eat the caramel apples immediately, or wrap individually in waxed paper and store in the refrigerator for up to 1 day. Bring to room temperature before serving. Makes 8 caramel apples.

[Tara]

Holidays are a great time for kids to "cook" something special with their Moms and Dads. Here's a recipe for coconut cupcakes that kids will love!

Coconut Cupcakes --------------------------------------------------------------------
You will need:

12-Cup Muffin Pan

Icing Spatula

Vanilla

Cooling Rack

Invite some friends over and make these yummy cupcakes together!

Ingredients:

For the cupcakes:

1 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter, at room
temperature

1 cup sugar

1 teaspoon vanilla extract

2 eggs, at room temperature

1/2 cup plain (unflavored) yogurt

1/2 cup sweetened, shredded coconut

For the vanilla frosting:

12 Tbs. (1 1/2 sticks) unsalted butter, at room
temperature

3 1/4 cups confectioners' sugar

2 tablespoons heavy cream

2 teaspoons vanilla extract

1/4 teaspoon salt


2 cups sweetened, shredded coconut


Directions

Before you start
Be sure an adult is nearby to help.

Preheat an oven to 375°F. Line a 12-well muffin pan with paper liners.

Mix the batter
In a bowl, using a wooden spoon, stir together the flour, baking powder and salt.

In a large bowl, using an electric mixer, beat together the butter, sugar and vanilla on medium speed until creamy, about 3 minutes. Add the eggs one at a time, beating well after each one is added. Turn off the mixer and scrape down the bowl with a spatula.

Add half of the flour mixture and beat on low speed just until blended. Add the yogurt and beat until smooth. Add the rest of the flour mixture and the coconut and beat just until blended. Turn off the mixer and scrape down the bowl with the spatula.

Fill the cups
Using 2 large spoons, one to scoop and one to push, fill each lined cup mostly full with batter.

Bake and cool the cupcakes
Put the pan in the oven and bake until a toothpick inserted into the center of a cupcake comes out clean, about 25 minutes.

Using oven mitts, remove the pan from the oven and set on a cooling rack for 20 minutes. Tip the cupcakes out of the pan onto the rack and let cool completely.

Frost and decorate the cupcakes
In a bowl, using the electric mixer, beat together the butter, confectioners' sugar, cream, vanilla and salt on low speed until smooth, about 3 minutes.

Pour the 2 cups coconut into a shallow bowl.

Using an icing spatula, frost the top of each cupcake, mounding the icing in the center. Holding the bottom of each cupcake, roll the frosted top in the coconut. Makes 12 cupcakes.