MERINGUE CHRISTMAS TREES

Meringue Christmas Trees

MERINGUE CHRISTMAS TREES

Christmas Recipe

MERINGUE CHRISTMAS TREES

These meringue Christmas trees are super fun to make. They melt in your mouth when you eat them and they don’t take a lot of ingredients. The kids can help decorate the trees too. We like to use sprinkles of all different colors, candies cut up, M&M’s, etc. Enjoy and have fun!

Repin It Here

Meringue Christmas Trees
(Yield about 20 trees)

INGREDIENTS

  • 4 Egg Whites (at room temperature)
  • 2 1/2 cup Powdered Sugar
  • 1/2 tsp Cream of Tartar
  • Green Food Coloring
  • Sprinkle Star Decorations 5

DIRECTIONS:

  1. Place parchment paper on 2 cookie sheets.
  2. Preheat oven to 200.
  3. Whip egg whites at high speed until stiff peaks form.
  4. Gradually add in powdered sugar about 1/2 cup at a time while whipping on high (scrape down sides periodically).
  5. Add in food coloring and cream of tartar and whip until blended. 2
  6. Use a large star tip and transfer mixture to piping bag.
  7. Pipe in a circular motion makeing smaler cirles as you go upward (like soft serve ice cream). 3
  8. Bake meringues for 2 hours.
  9. Turn off oven and leave meringues in with door slightly open for 1 more hour.
  10. Make a “glue” to attach the stars to the tops by mixing 1/4 cup powdered sugar with several drops of water and mixing well.
  11. Gently dab this on with a toothpick and press star in place.
0 Comments
peppermint patties

Peppermint Patties

peppermint patties

peppermint patties

Repin It Here

Patty melts are some of my favorite candies….I love how they melt in your mouth and the freshness of them. These homemade patty melts are super fresh and delicious. Believe it or not, they are not too hard to make. These would also make really cute gifts if you wrap them in a clear bag and tie a ribbon around the top. Enjoy!

Peppermint Patties

INGREDIENTS:

  • 2 1/2 cup Powdered Sugar
  • 2 tbsp Corn Syrup
  • 2 tbsp Water
  • 1 tbsp Vegetable Shortening
  • 1/2 tsp Peppermint Extract
  • Red Food Coloring
  • 1 cup Dark Chocolate Melting Chips
  • 1/4 cup White Chocolate Chips 3

DIRECTIONS:

  1. Combine 2 cups powdered sugar, corn syrup, water, peppermint and shortening.
  2. Mix at low speed just until mixture comes together.
  3. Transfer 1/3 of mixture to a separate bowl and add red food coloring.
  4. Mix until blended.
  5. Dust work surface with powdered sugar and knead white mixture until smooth.
  6. Roll out between sheets of parchment or wax paper until 1/8-1/4″ thick.
  7. Knead red mixture on work surface until smooth.
  8. Roll out between sheets of parchment or wax paper until 1/8″ thick.
  9. Place both rolled peppermints in freezer for 15 minutes.
  10. Cut out as many white circles as possible and place on a parchment lined sheet.
  11. Cut out as many red circles as possible and place on top of white circles. 2
  12. Place in freezer for at least 40 minutes.
  13. Melt chips by microwaving for 45 seconds, stirring and repeating until melted and smooth.
  14. Place each patty on fork and dip in chocolate. Gently tap against side of bowl to let excess drip off.
  15. Place patty back on sheet.
  16. Refrigerate 10 minutes to let chocolate set up.
  17. Place white chocolate in the corner of a zippered sandwich bag and microwave for 45 seconds.
  18. Knead chocolate to make sure it is melted. If not, microwave another 15 seconds.
  19. Clip very tip of corner, and pipe snowflake on mints
0 Comments
Thumbprint Cookies

Christmas Thumbprint Cookies

Thumbprint Cookies

Thumbprint Cookies

Repin It Here

Thumbprint cookies are a must make around this house! I love to make these every Christmas with the kids. These would be great for a party and they are also good for Santa on Christmas Eve! Enjoy. ;-)

Christmas Thumbprint Cookies

INGREDIENTS:

Cookies:

  • Red and Green Sprinkles
  • 1 cup softened Butter
  • 1 cup Powdered Sugar
  • 2 tsp Vanilla
  • 2 1/2 cup Flour

Icing:

  • 2 cup Powdered Sugar
  • 2 tbsp Corn Syrup
  • 1/2 tsp Vanilla
  • 2-3 tbsp Milk
  • Red and Green Food Coloring 2

DIRECTIONS:

  1. Preheat the oven to 350.
  2. Line cookie sheet with parchment paper.
  3. Cream together butter, powdered sugar and vanilla until fluffy.
  4. Slowly add the flour until completely incorporated and the dough holds together when pressed. 3
  5. Scoop dough out into even tablespoon sized scoops.
  6. Roll each into a round ball.
  7. Roll the ball in the sprinkles, pressing down to make the sprinkles stick.  4
  8. Place on prepared cookie sheet about 1-2″ apart.
  9. Using your thumb to make a small dent in the top of each cookie. 5
  10. Bake for 10 minutes.
  11. Remove from the oven and press on each cookie to make a the indentation deeper (be careful not to crack the sides).
  12. Leave on baking sheet to cool completely.
  13. Combine the powdered sugar, corn syrup, vanilla and 2 tablespoon of the milk.
  14. Mix and add more milk if needed to get right consistency.
  15. Divide the icing into 2 bowls.
  16. Add red to one and green to the other.
  17. Spoon icing into the center of each cookie and allow to set.

Christmas Thumbprint Cookies

Christmas Thumbprint Cookies

Ingredients

    Cookies:
  • Red and Green Sprinkles
  • 1 cup softened Butter
  • 1 cup Powdered Sugar
  • 2 tsp Vanilla
  • 2 1/2 cup Flour
  • Icing:
  • 2 cup Powdered Sugar
  • 2 tbsp Corn Syrup
  • 1/2 tsp Vanilla
  • 2-3 tbsp Milk
  • Red and Green Food Coloring

Instructions

  1. Preheat the oven to 350.
  2. Line cookie sheet with parchment paper.
  3. Cream together butter, powdered sugar and vanilla until fluffy.
  4. Slowly add the flour until completely incorporated and the dough holds together when pressed.
  5. Scoop dough out into even tablespoon sized scoops.
  6. Roll each into a round ball.
  7. Roll the ball in the sprinkles, pressing down to make the sprinkles stick.
  8. Place on prepared cookie sheet about 1-2" apart.
  9. Using your thumb to make a small dent in the top of each cookie.
  10. Bake for 10 minutes.
  11. Remove from the oven and press on each cookie to make a the indentation deeper (be careful not to crack the sides).
  12. Leave on baking sheet to cool completely.
  13. Combine the powdered sugar, corn syrup, vanilla and 2 tablespoon of the milk.
  14. Mix and add more milk if needed to get right consistency.
  15. Divide the icing into 2 bowls.
  16. Add red to one and green to the other.
  17. Spoon icing into the center of each cookie and allow to set.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://lifeofawhisk.com/christmas-thumbprint-cookies/

0 Comments
EGGNOG CINNAMON ROLLS

Eggnog Cinnamon Rolls

EGGNOG CINNAMON ROLLS

EGGNOG CINNAMON ROLLS

Repin It Here

These homemade cinnamon rolls have a really delicious Eggnog flavor to them. The roll has Eggnog in it and so does the frosting. These are actually pretty easy to make too. We like making these on Christmas morning for a sweet treat. Enjoy!

If you like this recipe, check out our  PUMPKIN PIE POKE CAKE, our COPYCAT CRACKER BARREL FRIED APPLES, our COPYCAT STARBUCKS PUMPKIN SPICE LATTE WITH PUMPKIN SYRUP and our PUMPKIN CHEESECAKE PARFAIT.

Eggnog Cinnamon Rolls

INGREDIENTS:

Dough:

  • 1/2 cup Milk
  • 1/2 cup Eggnog
  • 2 1/4 tsp Active Dry Yeast
  • 1/4 cup Sugar
  • 4 tbsp melted Butter
  • 1 Egg
  • 1 tsp Vanilla
  • 2 3/4 cup Flour

Filling:

  • 1/2 cup softened Butter
  • 1/2 cup Sugar
  • 3 tbsp Cinnamon

Glaze:

  • 2 cup Powdered Sugar
  • 1/3 cup Eggnog
  • 2 tbsp melted Butter 2

DIRECTIONS:

  1. Heat the milk and eggnog just until feels warm (about 100 degrees)
  2. Sprinkle the yeast on top and leave it sit for 10 minutes.
  3. Whisk in the egg, butter and vanilla.
  4. In a stand mixer with whisk attachment, add the flour and sugar and run on low for 3 minutes.
  5. Switch to dough hook attachment.
  6. Add the wet ingredient mixture in the center and mix on low speed dough comes together.
  7. Increase to medium and knead until the dough sticks to the hook (6-8 minutes). 3
  8. Shape dough into a ball.
  9. Clean mixer bowl and lightly grease with butter.
  10. Return the dough to the bowl and turn to coat.
  11. Cover with towel and allow to rise until doubled (about 1 1/2 hours).
  12. Flour your work surface
  13. On a lightly floured surface, roll the dough into roughly 12×15″ rectangle. 4
  14. With longer side facing you, spread butter over the the surface, except for 1/2″ edge opposite you.
  15. Mix together your sugar and cinnamon and sprinkle mixture evenly over buttered area. 5
  16. Roll the dough towards the unbuttered edge, trying not to leave gaps.
  17. Gently rub water along the unbuttered edge and continue rolling to seal up the roll. 6
  18. Cut the roll into 12 even pieces.
  19. Line a 9×13″ pan with parchment paper and place buns in the pan, leaving a little space between each. You can use multiple smaller pans if desired. 7
  20. Cover with towel and allow to rise about 45 minutes.
  21. Preheat the oven to 325.
  22. Bake until golden brown (20-30 minutes). 8
  23. Cool for 15 minutes.
  24. Combine powdered sugar, melted butter and eggnog and whisk until well blended.
  25. Transfer the glaze to piping bag and drizzle over rolls.
0 Comments
pumpkin pie poke cake

Pumpkin Pie Poke Cake

pumpkin pie poke cake

pumpkin pie poke cake

Repin It Here

I love making Poke Cakes because it ensures that the middle will be moist and creamy (my favorite kind of cake). This Pumpkin Pie cake tastes just like Pumpkin Pie and it extremely delicious. This is a good snack for the kids. Just make sure you make enough because it won’t last long! ;-)

Pumpkin Pie Poke Cake

INGREDIENTS:

  • 1 box White Cake Mix
  • 3 Eggs
  • 1/4 cup Vegetable Oil
  • 15 oz Pumpkin Puree
  • 12 oz Evaporated Milk
  • 2 box Vanilla Instant Pudding
  • 1 tsp Pumpkin Spice
  • 12 oz Whipped Topping thawed 3

DIRECTIONS:

  1. Bake cake in 13×9 pan according to box directions.
  2. Allow to cool.
  3. Poke large holes throughout cake. 5
  4. Combine pumpkin, evaporated milk, 1 and 1/2 boxes of pudding mix and pumpkin pie spice in large bowl.
  5. Beat until blended.  4
  6. Pour over cake making sure to get into all holes. use a spatula to spread out evenly.
  7. Refrigerate 15 minutes to set.
  8. Combine remaining 1/2 box of pudding and whipped topping and mix well.  2
  9. Spoon over cake and spread out.
  10. Dust with a little pumpkin spice.
  11. Refrigerate at least one hour before serving.

Pumpkin Pie Cake

Pumpkin Pie Cake

Ingredients

  • 1 box White Cake Mix
  • 3 Eggs
  • 1/4 cup Vegetable Oil
  • 15 oz Pumpkin Puree
  • 12 oz Evaporated Milk
  • 2 box Vanilla Instant Pudding
  • 1 tsp Pumpkin Spice
  • 12 oz Whipped Topping thawed

Instructions

  1. Bake cake in 13x9 pan according to box directions.
  2. Allow to cool.
  3. Poke large holes throughout cake.
  4. Combine pumpkin, evaporated milk, 1 and 1/2 boxes of pudding mix and pumpkin pie spice in large bowl.
  5. Beat until blended.
  6. Pour over cake making sure to get into all holes. use a spatula to spread out evenly.
  7. Refrigerate 15 minutes to set.
  8. Combine remaining 1/2 box of pudding and whipped topping and mix well.
  9. Spoon over cake and spread out.
  10. Dust with a little pumpkin spice.
  11. Refrigerate at least one hour before serving.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://lifeofawhisk.com/pumpkin-pie-poke-cake/

0 Comments
oreo spider cupcakes

Oreo Stuffed Spider Cupcakes

oreo spider cupcakes

Halloween recipe

oreo spider cupcakes

Repin It Here

Here is a very simple Halloween recipe that is fun to make and even funner to eat. My kiddos love to help come up with ideas for fun recipes during the holidays and this one turned out perfect! It is a great recipe to have the kids help out with (which I love doing). You don’t have to use exactly what I did, you can use twizzlers, chocolate chip cookies, whipped cream, etc. Enjoy!

Oreo Stuffed Spider Cupcakes
(yield 24 cupcakes)

INGREDIENTS:

CUPCAKES:

  • 1 box Chocolate Cake Mix
  • 1/2 cup Vegetable Oil
  • 3 Eggs
  • 24 Oreo Cookies

ICING:

  • 1 cup softened Butter
  • 2 tbsp Milk
  • 4 cup Powdered Sugar

SPIDERS:

  • 24 Oreo Cookies
  • 24 Rips Whips Candy Strings
  • 48 colored M&M’s
  • 1/2 cup Black Candy Melting Chips 3

DIRECTIONS:

  1. Bake cupcakes according to box directions except when filling cupcake liners fill halfway with batter place cookie in liner and finish filling. 4 5
  2. Allow to cool.
  3. Place black candy chips in corner of zippered sandwich bag and heat in microwave for 45 seconds. Gently massage to ensure it is melted and smooth. Clip tiny piece off corner of bag to pipe.
  4. Make a black dot in the center of each M&M to be an eye.
  5. Gently twist apart each Oreo.
  6. Cut each candy string into 4 equal parts.
  7. Press each piece into icing to make 8 legs. 6
  8. Pipe a little melted candy to act as glue and put top back on cookie.
  9. Pipe a little melted candy on top to glue eyes in place.
  10. Allow to cool and set.
  11. Cream butter and vanilla in a large bowl
  12. Slowly add in the powdered sugar, and milk as needed, until everything is incorporated and frosting is right consistency.
  13. Beat for 5 minutes to make sure it is fluffy. 7
  14. Ice cupcakes then decorate tops with Spiders. 2

Oreo Stuffed Spider Cupcakes

Oreo Stuffed Spider Cupcakes

Ingredients

  • CUPCAKES:
  • 1 box Chocolate Cake Mix
  • 1/2 cup Vegetable Oil
  • 3 Eggs
  • 24 Oreo Cookies
  • ICING:
  • 1 cup softened Butter
  • 2 tbsp Milk
  • 4 cup Powdered Sugar
  • SPIDERS
  • 24 Oreo Cookies
  • 24 Rips Whips Candy Strings
  • 48 colored M&M's
  • 1/2 cup Black Candy Melting Chips

Instructions

  1. Bake cupcakes according to box directions except when filling cupcake liners fill halfway with batter place cookie in liner and finish filling.
  2. Allow to cool.
  3. Place black candy chips in corner of zippered sandwich bag and heat in microwave for 45 seconds. Gently massage to ensure it is melted and smooth. Clip tiny piece off corner of bag to pipe.
  4. Make a black dot in the center of each M&M to be an eye.
  5. Gently twist apart each Oreo.
  6. Cut each candy string into 4 equal parts.
  7. Press each piece into icing to make 8 legs.
  8. Pipe a little melted candy to act as glue and put top back on cookie.
  9. Pipe a little melted candy on top to glue eyes in place.
  10. Allow to cool and set.
  11. Cream butter and vanilla in a large bowl
  12. Slowly add in the powdered sugar, and milk as needed, until everything is incorporated and frosting is right consistency.
  13. Beat for 5 minutes to make sure it is fluffy.
  14. Ice cupcakes then decorate tops with Spiders.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://lifeofawhisk.com/oreo-stuffed-spider-cupcakes/

0 Comments
halloween recipes

23 Halloween Recipes (Desserts, Appetizers, Drinks and more!)

halloween recipes

Halloween Recipes

halloween recipes

Repin It Here

Below you will find a ton of fun and easy Halloween recipes to keep you busy in October. There are things like candy corn drinks to pumpkin cheese balls! These are great for parties, bake sales, school treats or just a fun way to let the little ones help out in the kitchen. It would also be fun to let your kids choose 1 recipe they want to make every other day or every weekend in October. Have fun!

candy corn drink

Candy Corn Drink

oreo eyeballs

Oreo Eyeballs

twinkie frank

Twinkie Frankenstein

pumpkin cheese ball

Pumpkin Shaped Nacho Cheese Ball

ghost peep brownies

Ghost Peep Brownies

pumpkin pretzels

Pretzel Pumpkins

witch finger cookies

Halloween Witch Finger Cookies

candy bones

Halloween Bone Candy

c

Clementine Pumpkins and Banana Ghosts

witch's broom

Witch’s Broom Snacks

mummy hot dogs

Cheesy Mummy Hot Dogs

witches hats

Witches Hat Treats

scarecrow bars

Scarecrow Bars

candy corn rice krispies bites 3 final

Candy Corn Rice Krispies Bites 

ghost nutter butter cookies

Ghost Nutter Butter Cookie Pops

Candy Corn Muddy Buddies

Halloween Muddy Buddies

monster pop balls

Green Monster Popcorn Balls

candy corn fudge 2

Candy Corn Fudge (Using Cake Batter!)

halloween monster mouths

Halloween Monster Mouths Recipe

halloween bag toppers

FREE Halloween Bag Toppers (Pumpkin Poop, Spider Poop, Happy Halloween and more!)

candy corn cupcakes

Candy Corn Cupcakes Recipe

halloween mummy pizzas

Yummy Mummy Pizzas

halloween stuffed cockroach

Halloween Stuffed Cockroach Snacks Recipe

mummies

Twinkie Mummies

 

0 Comments
vampire

Vampire’s Kiss (Green Halloween Drink) Adult and Kid-Friendly!

vampire

vampire

Repin It Here

Are you in need of a super fun and funky Halloween drink? This next bright green drink has a “bloody rim” and will surely impress your guests. Even though this recipe is for an “adult drink” you can very easily make it a kid-friendly drink too. Just use some green kool-aid (lime is perfect), and pineapple, cream and you can still do the bloody rim. icon wink Vampires Kiss (Halloween Drink Recipe) Enjoy!

Vampire’s Kiss

Fake blood for rim:

  • ½ c. white corn syrup
  • 1 tbsp. cornstarch
  • ⅛ to ¼ c. water
  • 15 drops red food coloring
  • 5 drops blue food coloring (makes it red and not pink)

Combine all and and to the rim of your glass.

Drink:

  • 1½ oz. Midori
  • 1 oz. SKYY Infusions Blood Orange
  • 2 oz. pineapple
  • ½ oz. cream
  • Grenadine

Combine all ingredients except grenadine in a cocktail shaker. Shake and strain over a little ice. Drizzle grenadine in glass.

Source: Midori

0 Comments
oreo eyeballs

Oreo Eyeballs

oreo eyeballs

Halloween recipes

oreo eyeballs

Repin It Here

These Oreo cookie eyeballs are really fun and easy to make. This is the perfect little craft/snack to make in the month of October. My little ones love making these every Halloween. Plus, they make for a super cute dessert dish if you’re heading to or having a Halloween party. Enjoy…

Oreo Eyeballs

INGREDIENTS:

  • 12 Oreos
  • 12 Life Saver Gummies
  • 12 Chocolate Chips
  • 1/4 cup Red Candy Melting Chips 2

DIRECTIONS:

  1. Carefully remove tops of Oreos and save for use in another treat.
  2. Place on cookie sheet.
  3. Melt red chips by heating in a microwave for 30 seconds then stirring and repeating until smooth.
  4. Transfer red candy to zippered sandwich bag and clip tiny tip for piping.
  5. Pipe tiny red zig zag lines from center of cookie to edges to simulate bloodshot eyes.
  6. Place a gummie as the iris.
  7. Pipe some red chocolate in the middle of the gummie to act as glue and place a chocolate chip (flat side up) to be the pupil. 3
  8. Place in refrigerator to set for 10 minutes.

Oreo Eyeballs

Oreo Eyeballs

Ingredients

  • 12 Oreos
  • 12 Life Saver Gummies
  • 12 Chocolate Chips
  • 1/4 cup Red Candy Melting Chips

Instructions

  1. Carefully remove tops of Oreos and save for use in another treat.
  2. Place on cookie sheet.
  3. Melt red chips by heating in a microwave for 30 seconds then stirring and repeating until smooth.
  4. Transfer red candy to zippered sandwich bag and clip tiny tip for piping.
  5. Pipe tiny red zig zag lines from center of cookie to edges to simulate bloodshot eyes.
  6. Place a gummie as the iris.
  7. Pipe some red chocolate in the middle of the gummie to act as glue and place a chocolate chip (flat side up) to be the pupil.
  8. Place in refrigerator to set for 10 minutes.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://lifeofawhisk.com/oreo-eyeballs/

0 Comments
twinkie frank

Twinkie Frankenstein

twinkie frank

Halloween Recipes

twinkie frank

Repin It Here

I love make Halloween recipes. Aren’t these seriously adorable?! These Twinkie Frankensteins are the perfect snack for kiddos, they are also perfect for taking to a Halloween party, bake sale, etc. I like to make a batch on my own and then let the kiddos help and make their own twinkies…they actually turn out pretty cute. ;-) Enjoy this delicious and festive treat…

Twinkie Frankenstein

Ingredients:

  • 12 oz Green Melting Chips
  • 4 oz Black Melting Chips
  • 1 Red Melting Chip
  • 6 Twinkies
  • 12 Candy Eye Decorations 2

Directions:

  1. Place Twinkies in freezer for at least 30 minutes.
  2. Prepare a baking sheet or cutting board by covering with parchment or wax paper.
  3. Melt green candy chips by microwaving 30 seconds then stirring and repeating until melted.
  4. Dip each Twinkie in chocolate and roll to completely coat.
  5. Transfer to prepared paper.
  6. using a toothpick, spear a mini marshmallow and dip in green chocolate to cover completely.
  7. Position marshmallow in middle of Twinkie to act as nose. Use another toothpick to loose marshmallow from first toothpick and to smooth out chocolate.
  8. Using chocolate as “glue”, set 2 eyes just above the nose.
  9. Place in refrigerator for 10 minutes to set.
  10. Lift each Twinkie to separate from paper.
  11. Using a knife carefully trim excess chocolate that ran off.
  12. Melt black candy chips by microwaving 30 seconds then stirring and repeating until melted.
  13. Dip top of each Twinkie in black chocolate to make hair.
  14. Return to prepared paper.
  15. Using toothpick method, dip 8 mini marshmallows in black chocolate to coat completely and place on prepared paper to use as neck bolts.
  16. Place in refrigerator for 5 minutes to set. 3
  17. Trim any excess chocolate that ran off.
  18. Using chocolate as glue attach neck bolts to sides of Twinkies.
  19. Take the one red chip and heat for 30-60 seconds until melted.
  20. Using a toothpick, draw a mouth on each and draw the forehead scar.
  21. Place in refrigerator for 10 minutes to set.

Twinkie Frankenstein

Twinkie Frankenstein

Ingredients

  • 12 oz Green Melting Chips
  • 4 oz Black Melting Chips
  • 1 Red Melting Chip
  • 6 Twinkies
  • 12 Candy Eye Decorations

Instructions

  1. Place Twinkies in freezer for at least 30 minutes.
  2. Prepare a baking sheet or cutting board by covering with parchment or wax paper.
  3. Melt green candy chips by microwaving 30 seconds then stirring and repeating until melted.
  4. Dip each Twinkie in chocolate and roll to completely coat.
  5. Transfer to prepared paper.
  6. using a toothpick, spear a mini marshmallow and dip in green chocolate to cover completely.
  7. Position marshmallow in middle of Twinkie to act as nose. Use another toothpick to loose marshmallow from first toothpick and to smooth out chocolate.
  8. Using chocolate as "glue", set 2 eyes just above the nose.
  9. Place in refrigerator for 10 minutes to set.
  10. Lift each Twinkie to separate from paper.
  11. Using a knife carefully trim excess chocolate that ran off.
  12. Melt black candy chips by microwaving 30 seconds then stirring and repeating until melted.
  13. Dip top of each Twinkie in black chocolate to make hair.
  14. Return to prepared paper.
  15. Using toothpick method, dip 8 mini marshmallows in black chocolate to coat completely and place on prepared paper to use as neck bolts.
  16. Place in refrigerator for 5 minutes to set.
  17. Trim any excess chocolate that ran off.
  18. Using chocolate as glue attach neck bolts to sides of Twinkies.
  19. Take the one red chip and heat for 30-60 seconds until melted.
  20. Using a toothpick, draw a mouth on each and draw the forehead scar.
  21. Place in refrigerator for 10 minutes to set.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://lifeofawhisk.com/twinkie-frankenstein/

0 Comments