Spooky Spiderweb Chocolate Cupcakes

Just in time for Halloween!  These are super easy and quick cupcakes to decorate and a perfect touch to any Halloween party.

To start prepare cupcakes according to box directions or follow this homemade cupcake recipe.

2 cups of all purpose flour
1 1/4 tsps of baking soda
1 tsp salt
1/4 tsp baking powder
1 cup hot water
2/3 cup of unsweetened baking cocoa
3/4 cup of shortening
1 1/2 cups of sugar
2 eggs
1 tsp vanilla

1.  Preheat oven to 350 degrees.  Place 24 paper cups into muffin tins.

2.  In medium bowl, mix flour, baking soda, salt, and baking powder.  Set aside.  In small bowl, mix hot water and cocoa until dissolved.  Set aside.

3.  In large bowl, beat shortening with electric mixer for 30 seconds.  Gradually add sugar, 1/4 cup at a time, beating well after each addition.  Beat additional 2 minutes.  Add eggs, one at a time, beating after each addition.  Beat in vanilla.  On low speed, alternately add flour mixture and cocoa mixture, separating them into about 3 parts each.  Beat until just blended.

4.  Using a cookie scoop, divide batter into cups, filling about 2/3 full.

5.  Bake 20-25 minutes or until toothpick inserted in the center of the cupcake comes out clean.  Cool in pan 5 minutes, then transfer to wire rack to cool completely.

To make the vanilla buttercream frosting, you will need:

2/3 cups butter softened
2-3 cups powdered sugar
2 tsp vanilla
1-2 tbls milk

1.  Beat butter until light and fluffy.  Gradually beat in powdered sugar in batches.  Add vanilla.

If runny, add more powdered sugar.
If too thick, add milk, one tablespoon at a time.  Adjust until desired consistency.

To make spiderweb cupcakes, you will need:

1 tube of black gel icing.

Spread frosting onto cooled cupcakes.  Draw three circles on cupcakes with gel icing resembling a bulls-eye.  Using a toothpick, start at the center and gently pull toothpick outward.  Repeat 7 times.

Harvest Cheesecake

This apple cinnamon wonder is the perfect complement to any Thanksgiving dinner.  I actually made this at the end of the summer for a BBQ picnic at my Grandma's little country church and it was a hit.  Everyone was getting ready for harvest and was in a fall kind of mood, so this cheesecake fit the bill perfectly.  If you still need help getting over the summer, head to midwest in October.  There is nothing like seeing the farmers out combining late at night and the smell of a bonfire. 

Here's what you'll need:

For the crust:

1 cup graham cracker crumbs
3 tblsps white sugar
1/2 tsp ground cinnamon
1/4 cup unsalted butter, melted

For the Cheesecake:

3 8 oz pkgs cream cheese, softened
1 cup white sugar
2 eggs
1/2 tsp vanilla
4 cups apples - peeled, cored, and thinly sliced
1/3 cup white sugar
1 tsp ground cinnamon - divided
1/3 cup brown sugar
handful of flour
1 pat of butter

1.  Preheat oven to 350 degrees.  In medium sized bowl, stir together graham cracker crumbs, sugar, cinnamon, and butter from pie crust ingredients.  Press into bottom of a 9 inch spring form pan.  Bake for 10 minutes.

2.  In large bowl, combine cream cheese and 1 cup of sugar.  Beat until well blended.  Add eggs, one at a time, beating well after each addition.  Add vanilla.  Pour filling into pie crust.

3.  Toss sliced apples, 1/2 tsp cinnamon, and sugar together.  Microwave about 20 seconds and stir to soften apples.  Spoon mixture over cream cheese layer.

4.  In small bowl, combine brown sugar, flour, 1/2 tsp cinnamon, and butter pat.  Mix with fingers until crumbles form.  Spoon over apple layer.

5.  Bake 60-70 minutes in waterbath or place pan full of water underneath cheesecake to ensure even baking.  Turn over off and let cool 45 minutes in over with door slightly ajar.  Remove pan and let cool completely.