Thursday, November 12, 2009

Thanksgiving: Treat Ideas for the Kids

I hope this saves me time when I don't have it!
I thought these little turkeys were cute!
Cookie Turkeys
Ingredients:
fudge-striped cookies
Graham Crackers
Small Round Almond Joys
Chocolate Frosting








Cookie Turkeys
Ingredients:
40 fudge-striped cookies
1/4 cup chocolate frosting
2 packages (5 ounces each) chocolate-covered cherries
20 pieces candy corn






Directions:
Place 20 cookies on a flat surface, solid chocolate side down. With frosting attach a chocolate-covered cherry to the top of each base cookie. Position another cookie perpendicular to each base cookie; attach with frosting. With a dab of frosting, attach one piece of candy corn to the front of each cherry for the head. Let stand until set. 20 cookies



I like both of these ideas and think they would be awesome if I combine the two! :)

Then there are the Pilgrim Hats... I just love Reese's Peanut Butter Cups! ;)

Pilgrim Hat Cookies
Ingredients:
1 cup vanilla frosting
7 drops yellow food coloring
32 miniature peanut butter cups
1 package (11-1/2 ounces) fudge-striped cookies
32 pieces orange mini Chiclets gum
Directions:
In a small shallow bowl, combine frosting and food coloring. Remove paper liners from peanut butter cups.
Holding the bottom of a peanut butter cup, dip top of cup in yellow frosting. Position over center hole of a cookie, forming the hatband and crown. Add a buckle of Chiclets gum. Repeat with remaining cups and cookies..32 cookies


Oreo Turkeys
Some people are really creative! I'm glad they share their ideas! :)



What you need:

7 Candy Corn
2 Double Stuffed Oreo Cookies
1 Whopper
1 Reese's Peanut Butter Cup
1 Tube of black piping gel
1 tube of white icing
1 Yellow and red food coloring
1 Yellow and red food coloring
1 plastic Ziplock bag
1 sharp knife
1 pair of scissors
1 bowl

Prep:
Put your Peanut Butter Cups in the fridge to cool. If you have cold hard chocolate to work with it makes it a lot easier.

Squeeze some of the white icing into a bowl. This will be your orange. Mix red and yellow food coloring with the icing to create your desired orange. Then put that into a plastic bag and set it aside for later.

Creating:
First you will be creating the tail using 1 Oreo cookie and 6 Candy Corns. Gently, with one candy corn pull apart just one side of the Oreo. Don't don't break about the entire thing. Put a good amount of icing in between the two sides. This will help the Candy Corn stay. Place 6 Candy Corn (white side down) in between the cookie. See picture.

Take your white icing and squeeze a generous amount onto the top back of an Oreo cookie. Take the other Oreo and put the bottom into the icing to have it stand up. If it doesn't stand, add more icing! Once you have it stand put it up against something so it doesn't fall until the icing is dry. I use a thick book.


Remove your Peanut Butter Cup from the fridge. Take your knife and cut off the very bottem so you have a flat surface. Put icing on the bottom of it the bigger flat. Bump it up against the bottom and back of your Oreo cookies. See picture.

Next take your Whopper and squeeze more icing on it on one side. Place the whopper on top of the Peanut Butter Cup to make your head.

Find a piece of Candy Corn that has a nice big white end. Using your sharp knife cut the color off leaving you with the white end. Place some icing on it and stick it on your whopper as the beak to your Oreo Turkey. Hold for a moment.

Take your icing and place two white dots as eyes. Get your tube of black piping gel and place a black dot on each eye to make them come alive.

Grab your bag of already created orange. Cut a very small hold in the corner of the bag. Now, pipe feet.


Now you are done! It is that simple!!



Ok Betty Crocker... 









1
box Betty Crocker® SuperMoist® devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
2
containers (1 lb each) Betty Crocker® Rich & Creamy milk chocolate frosting
1
tube (4.25 oz) Betty Crocker® white decorating icing
1
tube (0.68 oz) Betty Crocker® brown decorating gel
Candy corn
Chocolate candy sprinkles


1.
Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for 24 cupcakes.
2.
Frost cupcakes with frosting. Place remaining frosting in corner of resealable freezer plastic bag. Snip off small corner of bag.
3.
To decorate each cupcake, pipe 1-inch mound of frosting on 1 side of cupcake to look like head of turkey. Make eyes with white decorating icing and brown decorating gel; add candy corn for beak. To make feathers, pipe frosting on opposite side to hold candy corn; place candy corn upright on frosting to look like feathers. Sprinkle chocolate candy sprinkles near head and at base of feathers. If desired, add candy corn at base of cupcake for feet. Store loosely covered.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.
Turkey Cookies
(My class in FL made these!)



Print these coupons...

About Concordance™





INGREDIENTS
1
roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1
container (16 oz) chocolate creamy frosting
Candy corn
Orange decorating icing
Black decorating gel
Miniature candy-coated chocolate baking bits

DIRECTIONS
1.
Heat oven to 350°F. Bake cookies as directed on roll. Cool completely, about 20 minutes.
2.
Spoon chocolate frosting into resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.
3.
Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.




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