Thanksgiving Turkey Cupcakes

Thanksgiving Turkey Cupcakes

November 20, 2012

 

Here at Accessories By Me we are just totally in love with Pinterest. While you can browse and bookmark virtually anything, I find it especially useful for finding new recipes and food ideas that I otherwise may not have noticed. Case in point: these incredibly adorable little candy turkeys. I saved these to my holiday board because they are so cute, but didn’t think I’d really have an opportunity to use them. And then it hit me – cupcake toppers! They look so regal sitting up there on the chocolate cupcakes, totally festive and worthy of a Thanksgiving dessert. Plus, these are a perfect project for kids if you have little ones that want to help out in the kitchen. (Or, big kids that love eating discarded pieces of candy. That would be me.)

 

This is all you need to make turkeys! Helloooooo candy!

Don’t you just love the holidays?!

 

THANKSGIVING TURKEY CUPCAKES


DIRECTIONS:

Ingredients/Supplies

Double Stuff Oreo Cookies
Candy Corn
Whoppers
Peanutbutter Cups
Chocolate frosting
Yellow Frosting
Optional: Red frosting
Optional: black sprinkles for eyes

*For these kinds of things I love to use the little pre-filled tubes of colored frosting you can buy in the baking isle.  The chocolate is easy to make, and homemade actually works a little better because you can make it stiff.  However for the colored details like yellow and red, these little tubes are great.  It doesn’t really matter what they taste like and they last forever (which is both cool and disturbing at the same time.) I’m using store-bought tubes for everything here purely for convenience- works great!

First step:  Grab a cookie.  You don’t have to put frosting in there, but I like to because it holds in the candy corn a little better. Just give it a little squeeze of chocolate.

Then stuff in your candycorn.  If you’re in some sort of candy corn shortage, you can cut off the white tips to use later for your beaks.  I think the candy corn sticks in better with the tip so I leave it on.  Go ahead and do all of the cookies through this step.

Next put a dab of frosting on the opposite end of the cookie and secure it to the “base” cookie.  It helps to place them next to a wall as they dry so they stay put.

While those are drying, unwrap your PB cups.  Take a sharp knife and cut a sliver off of one end.  (I don’t need to tell you what to do with the sliver, do I?)  It helps to gently cut in a sawing motion so you don’t break the PB cup.  (Although I wouldn’t have to tell you what to do with a broken one either, would I?)  Cut it from the bottom like I show here:

Once those are ready, flip your cookies over, but you may find it’s easy to keep them next to the wall.  My frosting was a bit soft, so they needed the extra support.

Place a dab of frosting on the pb cup, and place it on the cookie like so:

Now those little guys will need heads, so glue a whopper on there with frosting as well. I put frosting on the side of the whopper that hits both the cookie and the PB cup.  Wouldn’t want a turkey running around with its head cut off, would we??

While they’re still laying there, use a dab of frosting (I use yellow) and glue on the white tip of a candy corn for a beak.  Put two yellow dots on for eyes, and for the black spots in the eyes you can use a dab of chocolate frosting, or a mini chocolate chip, or a little sprinkle like I’ve used.  A sprinkle is really the perfect size if you have them.

Once the beak stays put you can flip them over and draw on some little yellow feet.  If you have red frosting too (usually comes in a set with the tube of yellow) you can add a little gobble gobble. Or whatever that thing is called.  What is it called?  I’m too lazy to google.  Extra giveaway entry for the first person who can tell me.  Okay not really but I’ll think you’re awesome.

And there you go, cute as can be!

These make really cute place card holders too, for either a kid, or adult table!  I just made little name tags and then I popped them in there on toothpicks.

How cute is my little turkey family?

Stick one on each plate and everyone will say “Awwwwwwe….” If you have kids old enough to handle making them, it’s a fun project for them to be in charge of.

They’re also darling combined with pilgrim hats.

Those are just marshmallows dipped in chocolate and placed on a fudge strip cookie.  Use yellow frosting to make the buckle.

Slow Cooker Spinach Lasagna

 

Slow Cooker Spinach Lasagna

This classic family favorite has all the flavor without slaving over a hot stove. Guaranteed to please!

SERVES: 8   PREP TIME: 20 minutes   COOK TIME: 5 hours

NUTRITIONAL FACTS

Nutrition Information per serving
Calories: 540 Calories from Fat: 230g
Saturated Fat: 14g Trans Fat: 0g
Total Fat: 25g Cholesterol: 135mg
Sodium: 920mg Total Carbohydrates: 48g
Sugars: 8g Dietary Fiber: 4g
Protein: 31g Vitamin A: 120%
Vitamin C: 15% Calcium: 50%
Iron: 20%

INGREDIENTS

  • 2 containers ( 15 oz. ea.) ricotta cheese
  • 2 cups shredded mozzarella cheese (about 8 oz.)
  • 1/2 cup grated Parmesan cheese
  • 2 eggs
  • 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
  • 1 envelope Lipton® Recipe Secrets® Vegetable Soup Mix
  • 2 jars (1 lb. 8 oz. ea.) Ragu® Old World Style® Pasta Sauce
  • 12 lasagna noodles, uncooked

DIRECTIONS

Combine ricotta, 1 cup mozzarella, 1/4 cup parmesan, eggs, spinach and Lipton® Recipe Secrets® Vegetable Soup Mix in medium bowl; set aside.

Spread 1 cup Pasta Sauce in 6-quart slow cooker. Layer in 4 lasagna noodles, broken to fit, then 1 cup Pasta Sauce and 1/2 of the ricotta mixture; repeat. Top with remaining 4 lasagna noodles and 2 cups Pasta Sauce. Reserve remaining Pasta Sauce. Cook covered on LOW 5 to 6 hours.

Sprinkle with remaining cheeses. Cover and cook an additional 10 minutes. Let stand 10 minutes before serving. Serve with remaining Pasta Sauce, heated.

TIP: This delicious dinner tastes even better the next day.

Candy Corn Oreos

 

Have you heard about the Candy Corn Oreo cookies? We hadn’t a clue about them until yesterday, when we started seeing blog posts and news stories. There have been taste tests galore, although most stories begin with a disclaimer about candy corn as a food item in general, in recognition of its ability to polarize people into pro and no- candy corn.

From Serious Eats: I’m a proud member of the pro-candy corn underground, and even if I accept that the stuff is objectively terrible, I just can’t stop eating it. So candy corn haters, this is not the review for you.

Today show did a little test: Like the iconic candies that inspired them, these Oreos got mixed reviews.“What you can’t see is how these smell,” said Savannah, who also concluded that they were “not that bad.” Natalie passed on them entirely, but only because she’s not a fan of candy corn to begin with. Al was a little more direct, pronouncing them, “Just wrong.”

Huffington Post:  Although these Oreos look like candy corn and smell like candy corn, they don’t really taste like candy corn. That doesn’t mean they’re bad, though. A die-hard candy corn lover might be disappointed, but your average Halloween party-goer will love these cookies. And judging from the already half-empty Target shelf I got these from, the Candy Corn Oreos are going to sell.

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From reading all the stories and reviews it seems perhaps the biggest issue is the scent…er, the Eau de Candy Corn (ewww) smell that permeates the room after opening the package. We shall have to investigate and report back to you. In the interest of science.

Happy Eating

Melissa

Pumpkin Coffee Cake with Brown Sugar Glaze

I got the recipe from How Sweet It Is, one of my favorite blogs. Go check it out then come right back!

This is a little bit of a cheat coffee cake. It has all the bells and whistles of a coffee cake, but it’s made with a boxed cake mix and has more of an gooey butter cake feel. It’s less traditional coffee cake, but still totally and ridiculously awesome. The addition of the pumpkin puree really takes it over the top for me. I would highly recommend making this if you need a dessert in a hurry. It comes together very quickly and what’s even better is that you don’t even need the mixer, just a fork and a wooden spoon.

Serves 18
Ingredients

1/3 cups Water
1 can Pureed Pumpkin (15 Oz)
2 whole Eggs
1 Tablespoon Vanilla Extract
2 teaspoons Pumpkin Pie Spice
1 box Yellow Cake Mix (18 Ounce Box)
1 teaspoon Baking Soda
1 cup Brown Sugar, Divided
½ cups Flour
4 Tablespoons Butter, Melted
¼ cups Granulated Sugar
1 teaspoon Vanilla Extract
¼ cups Heavy Whipping Cream

Preparation Instructions

Preheat the oven to 350F.

In a large bowl mix together the water, pumpkin, eggs, 1 Tablespoon of vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.

 Grease a 9×13 pan with butter and pour batter into pan.

 In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour and melted butter. Use your fingers to sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.

 For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.

 When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.

Happy Baking,

Melissa