Pumpkin Marble Cheesecake Recipe
Ingredients:
1 1/2 c of gingersnap crumbs
1/3 c of melted margarine
1/2 c of pecans; minced
16 oz of softened cream cheese
3/4 c of sugar (white)
1 tsp of vanilla extract
3 pcs of eggs (fresh)
1 c of pumpkin
1/4 tsp of nutmeg (ground)
3/4 tsp of cinnamon (ground)
Instructions:
Combine the margarine, crumbs, and pecans. Transfer onto a 9 inch (cheesecake) pan and press firmly onto the base and sides . Bake for ten mins (350 degrees F).
Combine the cream cheese, (1/2 cup) sugar, and vanilla. Beat using a mixer till it becomes smooth then add the eggs, beating them individually. Save one cup of the batter then place inside the refrigerator.
Continue beating the batter, add the rest of the sugar, spices, and pumpkin; mix them well. Pour the two types of batters alternately on the crust. Run a thin rod through the batters to get a marble design.
Place inside the oven and bake for fifty-five mins (350 degrees F).
>> Pumpkin Marble Cheesecake Recipe
Halloween Marble Cake Recipe
Ingredients:
4 small cans of frosting
Pastry bags with tips
Flour
Food color
2 cake ready-mix boxes
Water
Oil
Instructions:
Follow indicated directions stated on box for the cake. Prepare oven. Heat to about 350 deg. Fahrenheit. Flour and grease bake pan.
Transfer batter to the pan. Bake it for thirty-five minutes. Then cool for two hours.
Prepare pastry bag w/ tips and frosting. Place white frosting inside small bowls then drop with food color. Mix then use this to design the cake. Refrigerate ’til ready to be served.
>> Halloween Marble Cake Recipe
Gummy Worm Cake Recipe
Ingredients:
1 pack of Oreos
Choco frosting
1 pack choco cake ready-mix
2 packs gummy worms
Instructions:
Follow package instructions in making cake. Spread generously frosting all over your cake.
Pound one-half of cookie pack using a sturdy spoon. It must appear like fine garden soil. Sprinkle this on top of cake with frosting then top with gummy worms.
Place some worms on side as if they’re crawling away from your cake. Sprinkle top with finely-crushed cookies.
>> Gummy Worm Cake Recipe
Ant Hill Cake Recipe
Ingredients:
30 pcs of cookies (Oreo)
13 oz pkg of chocolate patties (peppermint)
4 c of ice cream (vanilla)
20 pcs of wafers (vanilla)
10 pcs of chocolate-covered almonds
10 pcs of chocolate-covered caramels (round)
1 pc of icing gel tube (black)
For garnish:
Candy corn
Instructions:
To make the base, put the cookies in the processor; process into coarse. Add in chocolate patties; process until coarse.
Grease a 10-inch (springform) pan using a vegetable spray; pour the processed cookies mixture then gently press onto the base and half inch up on sides.
Scoop a spoonful of the ice cream and spread evenly. Cover it with aluminum foil; place inside the freezer for over a night.
To make the anthill, put the wafers inside the processor; blend till smooth. Transfer onto an airtight container or bag till needed; store it (at room temperature).
To assemble the cake, take the rim (of the pan) out then place the cake above a platter. Gradually pour the vanilla crumbs onto the side to make an anthill.
To arrange the ants, use the almond as the body; the caramel as the head then pipe gel for legs and eyes. Garnish the candy.
>> Ant Hill Cake Recipe
Pumpkin Pudding Cake Recipe
Ingredients:
1/2 c of walnuts; chopped
2 c of flour (self-rising)
1/2 tsp of cinnamon (ground)
1/3 c of sugar (white)
1/4 tsp of cloves (ground)
1/2 c of pumpkin (fresh or canned)
1/3 c of vegetable oil (or canola oil)
1 pc of egg
1 c of juice (freshly squeezed orange)
1/2 c of raisins
Instructions:
Preheat the oven at 350 degrees F. Grease a 10 inch pan (bundt) by spraying with a nonstick cooking spray. Spread the walnuts evenly on the bottom of the pan.
Combine sugar, flour, cloves, and cinnamon inside a bowl. Add oil, pumpkin, raisins, juice, and egg; beat thoroughly till it becomes smooth. Transfer the mixture onto the pan.
Place inside the oven and bake for 40-50 mins. Let it cool inside the pan at about twenty mins. Take out the cake from the pan and serve while warm. Top with whip cream.
>> Pumpkin Pudding Cake Recipe
Chocolate Shortcake With Strawberries Recipe
Ingredients:
1 pack of fudge brownies (fat-free, prebaked, 14 oz.)
1 pc of banana
2 c of ice cream (vanilla, Hagen-Daz)
6 Tbsps of syrup (chocolate flavor)
2 c of strawberries (fresh); sliced
3 Tbsps of sugar
Instructions:
Mix together the sugar and strawberries in bowl. Leave mixture 10 mins (room temperature). Prepare the brownies by slicing it 1/2 lengthwise then divide each slice to 3.
Slice and mix the banana with the strawberry. Arrange brownies above separate plates (dessert). Put one scoop of ice cream on the brownie then top it with half a cup of the strawberry and banana mix.
Decorate top with a tablespoon of syrup.
>> Chocolate Shortcake With Strawberries Recipe
Candy Corn Chocolate Cakes Recipe
Ingredients:
2 c of flour (all-purpose)
2 c of sugar
1 c of oil (vegetable)
2 pcs of eggs (large)
1 tsp of salt
1 c of water (hot)
1 c of cocoa
2 tsps of vanilla extract
2 tsps of baking soda
1 c of buttermilk
For Buttercream Frosting:
1 c of margarine or butter, creamed
1 pack of sugar (powdered, 2 lbs)
1 tsp of vanilla extract
1/3 c of milk
Food color (paste, orange)
Food color (paste, yellow)
Instructions:
Using electricity-operated mixer set at medium-set speed, beat and blend 2 c of sugar, 2 c of flour (all-purpose), 1 c of cocoa, 1 c of oil (vegetable), 1 tsp of salt and 2 pcs of eggs (large).
Next, add buttermilk and mix together with baking soda and 1 c water (hot). Stir to become a batter and add vanilla, then pour on 2 pcs of 9″ cakepans, round, floured and greased.
Bake (350 degrees F) for 30-40 minutes, ’til wooden stick inserted through center goes out uncrumbly. Allow to cool on pans above racks for ten minutes. Take away mixture from the pans then let them cool above racks of wire.
To create buttercream frosting, beat with electric-powered mixer the butter ’til fluffy then slowly add sugar powder while beating ’til fluffy and light.
Then, pour milk while beating ’til mixture is of spreading texture. Add vanilla. Add orange color on 1.5 c of frosting then stir the yellow color on 1 & 1/4 c of frosting.
Then freeze the layers (30 mins) and cut layers to become eight wedges. Apply frosting above and on wedges sides, resembling candycorn.
With medium-sized star-pointed tip, use white frost on smaller ends, yellow in the center, then orange frosting unto wider end. Bake for 40 more minutes then freeze (30 mins).
>> Candy Corn Chocolate Cakes Recipe
Pumpkin Caramel Cheesecake Recipe
Ingredients:
For the Crust:
1 1/2 c of gingersnap cookies (ground)
1 1/2 c of pecans; toasted
1/4 c of sugar (brown)
1/4 c of melted butter (unsalted)
For the Filling:
1 2/3 c of sugar (white)
1 1/2 c of pumpkin (canned)
9 Tbsps of whipping cream
1 tsp of cinnamon (ground)
1 tsp of allspice (ground)
4 pcs of eggs (large)
4 Tbsps of caramel sauce
1 c of sour cream
32 oz of cream cheese; softened
Instructions:
Preheat the oven at 350 degrees F.
Place cookies, sugar, and pecans in a food processor; grind. Add butter then blend well. Place the mixture on a 9 inch diameter (springform) pan. Press firmly onto the base and sides.
For the filling, beat the sugar and cream cheese inside a bowl till it becomes light. Save (3/4 cup) of the frosting to be used later; cover it tightly.
Add the pumpkin, (4 tablespoons) whip cream, allspice, and cinnamon onto the bowl; beat thoroughly till blended well. Add the eggs, beating them individually.
Transfer the filling onto the crust. Bake till the cheesecake has puffed and the top has browned, at about an hour and fifteen mins.
Let it cool then remove it from the pan, cover it tightly then place inside the refrigerator overnight.
Get the reserved frosting and let it set (at room temperature) then add the rest of the whip cream (5 tablespoons); stir well. Spread evenly onto the cheesecake.
Drizzle the (caramel) sauce over the frosting and swirl with a spatula. Place the sour cream inside a bag pipe and pipe decoratively over the cheesecake.
>> Pumpkin Caramel Cheesecake Recipe
Skull Cake Recipe
Ingredients:
18 1/4 oz of cake mix (of your choice)
Frosting (chocolate, homemade or purchased)
Frosting (vanilla)
2 pcs of sugar (cubes)
Peppermint flavoring or extract
Candy corn
Instructions:
Make the cake mix as stated inside the package instructions. Bake in a 9×13 inch pan. When done, let it cool. Once cooled, invert and place on a platter. Spread all over the chocolate frosting and let it set.
Use the vanilla frosting to form the skull. Decorate the corn as the teeth and soak the sugar in the extract then place on the cake as eyes. To make it fun, serve with lights off and ignite the cubes.
>> Skull Cake Recipe