Candy "Eyeballs"

It's been far too long since I made peanut butter balls (I think the last time I made them was Christmas! The very idea sends shivers down my spine!) So when I saw the idea for peanut butter eyeballs on Allrecipes.com I was so excited to break out the jar of peanut butter and make little eyeballs for work. I'm actually not very "into" Halloween to be honest. The only thing that appeals to me are the cute treats that I get to make. But besides that, my husband and I really don't do anything to celebrate. Not to mention we live in a very rural area and haven't gotten a trick or treater, well, ever.

But everyone at work certainly appreciates my treats so I knew they'd get a kick out of these little eye balls. And not only did I make Peanut butter eyeballs, but cake eyeballs as well! These went over so well. Not only did they taste great, everyone thought they were hysterical! These would be so great for a kid OR Adult Halloween party!

Happy Halloween!

Oh yeah - and since I probably won't be posting on Sunday, happy 2 year bloggiversary to Le Petit Pierogi! Thanks to everyone who still reads, despite the fact that I don't get to post as often as I'd like to anymore!!!

Peanut Butter Eyeballs

Ingredients
Adapted from Allrecipes.com

1 cup creamy peanut butter
1 stick unsalted butter
1/2 tsp vanilla extract
1/2 - 1 lb confectioners sugar
White candy melts
Aprox 1 tbsp. shortening

Directions
Melt butter in a medium saucepan over medium heat. Add peanut butter and stir until mixture is very smooth. Add vanilla. Slowly stir in confectioners sugar until desired consistancy is reached. When mixture is cooled, form into balls on a parchment lined cookie sheet and place in refrigerator at least 30 minutes. Meanwhile over a double boiler, melt white chocolate candy melts with a small dollop of shortening and stir until white chocolate is melted. Dip peanut butter balls in chocolate and place back on cookie sheet. To make the "iris" and "pupil," add some white chocolate into small, separate bowls. Add a bit of gel food coloring (in desired color) to the white chocolate and stir to combine. With a small paintbrush, glob on colored white chocolate to complete the "eye!"

Cake Eyeballs

Ingredients
Cakeball Recipe from Bakerella

1 box cake mix
1 can frosting
white chocolate candy melts
1 tbsp shortening

Directions
Cook cake according to package directions in a 13 x 9 pan. After the cake is done baking, allow it to cool completely. Then crumble it into a large bowl (I use my kitchen aid stand mixer - it makes combining the cake and frosting SO much easier). Add the entire can of frosting and stir by hand, or using the paddle attachment of you mixer. Form into balls on a parchment lined baking sheet and cool in the refrigerator. Meanwhile over a double boiler, melt white chocolate candy melts with a small dollop of shortening and stir until white chocolate is melted. Dip peanut butter balls in chocolate and place back on cookie sheet. To make the "iris" and "pupil," add some white chocolate into small, separate bowls. Add a bit of gel food coloring (in desired color) to the white chocolate and stir to combine. With a small paintbrush, glob on colored white chocolate to complete the "eye!"

Spooky Sugar Cookies

I made these cute little cookies in honor of Halloween. They are simply sugar cookies (my favorite recipe) cut with a round biscuit cutter, and iced in royal icing. Making black icing is a bit tough (because you have to use so much coloring) so a tip I learned is to first 'dye' your icing with cocoa powder. Then add in as much black gel food color as you need.

Happy Halloween!

Caramel Corn

When I first told my husband I was making this he gave me a weird look. I asked him if he liked caramel corn and he replied "not really." I gave him a surprised look and asked why, if he like caramel, and popcorn, he didn't like caramel corn? And he just shrugged.

Well, never mind him, I thought it would be fun to make.

After it was finished, I made him try a piece. Then he asked if he could have another. Then he asked if he could have a bowl. Success! My husband is now a caramel corn convert.

I do have to warn you though - this stuff is SERIOUSLY addicting. You simply cannot have just one piece. I daresay it's worse than potato chips. Something about the sweet salty crunch just makes you want to have it more and more (and more). Enjoy!

Ingredients
Source: Christie's Corner

1 cup popcorn unpopped (makes enough to fill a Dutch over or about 6 quarts)
1 cup butter
1/2 cup light corn syrup
2 cups brown sugar (packed)
1 tsp kosher salt
1/2 tsp baking soda
1 tsp vanilla

Directions

Preheat oven to 250F.

Pop popcorn using your preferred method (I just popped it with a little oil in my dutch oven over medium heat). Place popped corn in a very large bowl. If you don’t have a big enough bowl, use two bowls. You will need lots of room to toss the corn when coating it.

In a saucepan over medium heat, melt the butter. Stir in the corn syrup, brown sugar and salt. Increase the heat to medium-high and bring the sugar mixture to a boil, stirring constantly. Boil for 5 minutes without stirring.

Remove from the heat and stir in the baking soda and vanilla. The mixture will foam and become frothy.

Pour the caramel sauce over the popped corn and toss to coat thoroughly. Don’t worry about clumps as the caramel will turn much more spreadable while cooking and the coating can be evened out.

Spread the popcorn evenly onto 2 large cookie or baking sheets lined with foil and sprayed with non stick spray. Bake for 40 to 50 minutes, tossing every 10-20 minutes or so.

This makes for a lovely gift bag for Halloween parties, Office parties, or even for your trick - or - treaters. Simply put in a cellophane bags and add a bit of candy corn and some M & M's. Everyone will love this sweet little treat!