Darlene Michaud

Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Glowing Jack-O-Lantern Cookies Recipe
a General Mills Recipe

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INGREDIENTS:

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1 roll Pillsbury refrigerated sugar cookies
2/3 cup all-purpose flour
About 8 butterscotch hard disk candies, crushed
About 8 cinnamon hard disk candies, crushed
(see my tips below)

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DIRECTIONS:

1: Heat oven to 350°F. Line cookie sheets with parchment paper. In large bowl, break up cookie dough. Stir or knead in flour until well blended.

2: Sprinkle flour onto work surface. With rolling pin, roll dough 1/8 inch thick. With small sharp knife or cookie cutter, cut out 4-inch pumpkin shapes. Place shapes 2 inches apart on cookie sheet. Cut out facial features from pumpkins. Repeat with remaining dough.

3: Mix crushed candies in a small bowl. Place 1/4 to 1/2 teaspoon crushed candy in center of each cutout area in each cookie making sure candy touches edges of cookie. (Do not mound candy in centers of cutouts.)

4: Bake 12 to 18 minutes or until edges of cookies are light golden brown, and candy is melted and fills cutout areas of cookies. Cool 2 to 5 minutes on cookie sheets or until candy is hardened. Carefully remove cookies from cookie sheets to cooling racks. Cool completely, about 15 minutes.

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Darlene’s Tips:  To crush the cancy, place the unwrapped candies in a resealable freezer plastic bag. Set the bag on a towel to protect the work surface underneath. Strike the bag repeatedly with a hammer, rolling pin, meat mallet or heavy can of food until the candy is broken into small pieces.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Franken Cakes Swiss Roll Hack
a General Mills Recipe

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INGREDIENTS:

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1 box (13 oz) Swiss Roll cakes ()
2 cups green candy melts
Black string licorice, cut into 24 (1/4-inch) pieces
Chocolate candy sprinkles
1 pouch (7 oz) Betty Crocker Cookie Icing white icing
1 pouch (7 oz) Betty Crocker Cookie Icing black icing
(see my tips below)

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DIRECTIONS:

1: Line cookie sheet with waxed paper. In microwavable bowl, microwave candy melts uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth (or use instructions on the package).

2: Dip half of each sponge cake in melted candy; tap off excess. Place on cookie sheet. Immediately attach 1 licorice piece to each side of cake for neck bolts. Add candy sprinkles to tops of cakes for hair. Let stand until set.

3: (See my tips below) Spoon remaining melted candy into resealable food-storage plastic bag; seal bag. Cut tiny hole in corner of bag; squeeze bag to pipe eyebrows and nose onto each cake. Let stand until set.

4: With white icing, pipe whites of eyes. Use black icing to pipe pupils of eyes, mouth and scars. Add dots on “face” for eyes with black gel.

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Darlene’s Tips:  I would totally skip that step of putting the green melted candy in a bag to make a raised nose and eyebrows. A flat face is fine! You will just waste that melted candy that gets stuck to the bag. And you could candy eyes if you prefer instead of using frosting. You could use the chocolate jimmies to make the scars and the mouth.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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