by Jordyn Andrews

Halloween Candy Brownies 

This fall treat will get you ready for the spooky season. After a long night of trick or treating you can come home to sweet little dessert. You can use your leftover Halloween candy for this recipe. These sweet gooey brownies will have you stuffed in no time! 

The Ingredients that you will need are:

• 12 oz. bittersweet chocolate bars (60%), chopped
• 1 1/2 c. granulated sugar
• 1 1/4 c. firmly packed light brown sugar 
• 1 1/4 c. (2 1/2 sticks) unsalted butter, cubed
• 1/2 c. unsweetened cocoa powder, sifted
• 6 large eggs, room temperature
• 1 Tbsp. vanilla extract
• 1 3/4 c. all-purpose flour
• 1 tsp. kosher salt
• 1 tsp. instant espresso powder (optional)

Toppings 

• 1/2 c. (1 stick) unsalted butter, cubed
• 8 oz. bittersweet chocolate bars (60%), chopped
• 10 fun-sized chocolate bars, cut into pieces (Snickers, Milky Way, Twix, 3 Musketeers)
• 1/4 c. mini M&M’s
• 1/4 c. Reese’s Pieces
• 1/4 c. candy corn
• 2 Tbsp. candy bones or eyeballs
• 1 Tbsp. Halloween sprinkles

Directions:

Step 1: 

For the brownies: Preheat the oven to 350ºF. Line a 13-by-9-inch baking pan with parchment paper with at least 1 inch of excess paper over the sides.

Step 2: 

In a large saucepan over medium-low heat, combine the bittersweet chocolate, granulated sugar, brown sugar, and butter, stirring until the chocolate is melted, about 3 minutes. Remove from the heat and whisk in the cocoa powder until smooth. Let cool slightly, about 5 minutes.

Step 3: 

Stir in the eggs, one at a time, and mix until well combined. Stir in the vanilla. Add the flour, salt, and espresso powder, if using, and gently stir until completely combined.

Step 4: Spray a 13-by-9-inch baking pan with baking spray with flour. Pour the batter into the pan and spread evenly. Tap the pan on the counter to release any air bubbles. Bake until a toothpick inserted in the center comes out clean, about 40 minutes (do not overbake). Let cool completely in the pan.

Step 5: 

For the topping: To a microwave-safe bowl, add the butter and the chocolate. Microwave at 50 percent power in 30-second intervals, stirring, until melted. Pour over the brownies, smoothing with a spatula, and top with assorted candy and sprinkles. Let set, 30 minutes to 1 hour. Use parchment handles to carefully lift the brownies out of the pan before slicing.

Tip: You need about 1 cup of your favorite candy to top these delicious brownies off. Enjoy!

https://www.thepioneerwoman.com/food-cooking/recipes/a44121030/halloween-brownies-recipe/

Salted Caramel Cookies 

For all you caramel lovers, these Salted Caramel Cookies are just for you! These delicious cookies only take about 15 minutes to make. You can store these into a container and they will last up to three days. 

Ingredients:

• 1 c. salted butter
• 1 c. packed light brown sugar
• 1/2 c. granulated sugar
• 2 large eggs, room temperature
• 1 1/2 tsp. vanilla extract
• 2 2/3 c. all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. kosher salt
• 2/3 c. thick caramel sauce, to serve
• Flaky sea salt, to serve

Directions:

Step 1: 

Melt 1/2 cup butter in a medium skillet over medium heat. Cook, swirling the pan, until the butter tums golden brown, 3 to 4 minutes. Pour the browned butter into a large heatproof bowl. Swirl the bowl gently to stop the cooking, then let cool completely, about 45 minutes. Meanwhile, leave the remaining 1/2 cup butter at room temperature to soften.

Step 2:

Position racks in the upper and lower thirds of the oven and preheat to 375°F. Line 2 baking sheets with parchment paper. Add the softened butter, brown sugar and granulated sugar to the bowl with the cooled browned butter and beat with a mixer on medium-high speed until combined, about 2 minutes. Add the eggs and vanilla and beat until smooth, scraping down the sides and bottom of the bowl as needed, about 1 minute.

Step 3:

In a medium bowl, whisk together the flour, baking soda and salt. Add to the butter mixture and beat on low speed until just combined. Scrape down the bowl and beat for a few more seconds. 

Step 4: 

Scoop and roll the dough into 1¼-inch balls. Arrange about 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden, 9 to 12 minutes. Let cool for 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an air-tight container for up to 3 days. 

Step 5:

Just before serving, drizzle the cookies with caramel sauce and sprinkle with flaky sea salt.

https://www.thepioneerwoman.com/food-cooking/recipes/a45307438/salted-caramel-cookies-recipe/

Football Cake Pops

Just in time for football season, you can make these delicious football-themed cake pops. Bring these to football Sundays with your friends and they will love them. If you like peanut butter and chocolate, these are just right for you! These cake pops are quick and easy to make – it only takes 3 steps.

Ingredients 

Return cake pops to baking sheets, ensuring they do not touch one another. Allow chocolate coating to set until firm to the touch. To decora1 chocolate cake mix (regular size)

• 1 cup cream cheese frosting
• 1 cup dark chocolate chips
• 1 cup peanut butter chips
• 1 tablespoon shortening
• 48 4-inch lollipop sticks
• 1/4 cup white decorating icing 

Directions

Step 1: Bake cake according to package directions; cool completely. In a large bowl, break cake into fine crumbles. Add frosting and stir until fully incorporated, adding more frosting if needed, until mixture maintains its shape when squeezed together with palm of hand. Shape 1 tablespoon into a ball, then mold into the shape of a football. Repeat with remaining mixture. Place on parchment-lined baking sheets; refrigerate until firm, about 30 minutes.

Step 2: Meanwhile, place chocolate chips, peanut butter chips and shortening in a microwave-safe bowl. Microwave 30 seconds and stir; repeat, stirring every 30 seconds until melted and smooth, adding more shortening if needed. Do not overheat.

Step 3: Dip a lollipop stick into chocolate mixture; insert halfway through a football shape, taking care not to break through the other side. Return to baking sheet until set; repeat to form remaining cake pops. Coat each cake pop with the chocolate mixture, allowing excess to drip off; reheat and stir chocolate mixture as needed. Return cake pops to baking sheets, ensuring they do not touch one another. Allow chocolate coating to set until firm to the touch. To decorate, use icing to draw laces onto cake pops.

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Banana Banana Bread

This Banana Banana Bread will have you in the fall spirit in no time! If you are a banana lover, this recipe if perfect for you. This banana bread is packed with banana flavor – it is a delicious and moist bread for you and your family. 

Ingredients 

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup brown sugar
• ½ cup butter
• 2 large eggs, beaten
• 2 ⅓ cups mashed overripe bananas

Directions

Step 1: Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×5-inch loaf pan.

Step 2: Combine flour, baking soda, and salt in a large bowl. Beat brown sugar and butter with an electric mixer in a separate large bowl until smooth. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture until just combined. Pour batter into the prepared loaf pan.

Step 3: Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Let bread cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

https://www.allrecipes.com/recipe/20144/banana-banana-bread/

Apple Turnovers

These apple turnovers are to die for. They are perfect for a nice little dessert after dinner or even for a party. Everyone will love them. If you have a big sweet tooth, you will love these. 

Ingredients 

• 2 tablespoons lemon juice
• 4 cups water
• 4 Granny Smith apples – peeled, cored and sliced
• 2 tablespoons butter
• 1 cup brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 (17.25 ounce) package frozen puff pastry sheets, thawed
• 1 cup confectioners’ sugar
• 1 tablespoon milk
• 1 teaspoon vanilla extract

Directions

Step 1: Gather the ingredients.

Step 2: Combine lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.

Step 3: Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes.

Step 3: Stir together cornstarch and 1 tablespoon water. Pour into the skillet and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.

Step 4: Preheat the oven to 400 degrees F (200 degrees C). Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square.

Step 5: Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each square. Fold over from corner to corner into a triangle shape, and press edges together to seal.

Step 6: Place turnovers on a baking sheet, leaving about 1 inch between them. Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.

Step 7: To make the glaze: Mix confectioners’ sugar, milk, and vanilla together in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.

https://www.allrecipes.com/recipe/59124/apple-turnovers/