Ingredients:
1 3/4 cups all purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 egg replacers
1 cup strong brewed coffee
1 cup soy milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
Directions:
1.) Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch rounds or one 9x13 inch pan.
2.) In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
3.) Add egg replacers, coffee, soy milk, oil, and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
4.) Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on wire rack
Candied Apples
Ingredients:
8 apples
3 cups white sugar
1/2 cup white corn syrup
1/2 cup water
8 cinnamon red hot candles
1 teaspoon red food coloring
Directions:
1.) Insert a wooden craft stick into the bottom of each apple. Butter a baking sheet and set aside.
2.) Combine sugar, corn syrup, and water in a heavy saucepan over medium heat. Heat, without stirring, to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Remove from heat and stir in candles and food coloring until just mixed.
3.) Holding each apple by it's stick, quickly twirl in syrup, tilting pan to cover apple. Lift out of syrup, turning to allow drips to adhere to apple. Place apples on prepared baking sheet to cool completely.
Caramel Apples
Ingredients:
6 apples
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons soy milk
Directions:
1.) Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
2.) Place caramels and milk in a microwave safe bowl and microwave 2 minutes, stirring once. Allow to cool briefly.
3.) Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.
Chocolate Mice
Ingredients:
4 (1 oz.) squares semisweet chocolate
1/3 cup sour cream
1 1/3 cups finely crushed chocolate wafer cookies
1/3 cup confectioners' sugar
24 silver dragees decorating candy
1/4 cup sliced almonds
12 long red vine licorice
Directions:
1.) Melt the chocolate, and combine with sour cream. Stir in 1 cup chocolate wafer crumbs. Mix well. Cover and refrigerate until firm.
2.) Roll by level tablespoons into balls. Mold to a slight point at one end (for the nose.)
3.) Roll dough in confectioners' sugar (for white mice), or in chocolate wafer crumbs (for dark mice). On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail.
4.) Refrigerate for at least two hours until firm.
Cupcake Graveyard
Ingredients:
1 (18.5 oz.) pacakage chocolate cake mix
2 (16 oz.) packages vanilla frosting
3/4 cup chocolate sandwich cookie crumbs
24 chocolate covered graham cracker cookies
Directions:
1.) Prepare and bake cake mix according to package directions for cupcakes.
2.) In a medium bowl stir 1 package of frosting with the cookie crumbs. Frost cooled cupcakes.
3.) Fill a pastry bag, fitted with a plain tip, with remaining white frosting. Write R.I.P. on each chocolate covered graham cracker cookie. Stand a decorated cookie on each top of each cupcake so that it looks like a tombstone. Place the cupcakes on a large cookie sheet that has been covered with green paper. Place paper ghosts and bats randomly through the graveyard. Serve!
