Seasons & Holidays Archives - Page 296 of 430

Thanksgiving is almost upon us, with families getting together to show gratitude for our abundant lives and harvests. We all have been blessed so much.

We hope you’ll enjoy making these treats with family and friends.

Brownie Turkey

*Brownies baked on a Parchment covered 1/2 baking sheet (See recipe below or use 2 fudge brownie mixes and follow directions on box.)
*Nutter Butter Cookies

Suggested decorating Supplies:

*Milk Chocolate Frosting, as needed for glueing/frosting candy or nut decorations
*Almond Bark, white and/or Chocolate Almond Bark, melted and used as the glue
*Orange Candy Melts, melted and used for beak, turkey feet and glueing candy pieces to turkey brownie/cookie
*Candy Corn, feathers and beak
*Sixlets, black, brown and etc…, (feathers or eyes)
*Mini M&Ms, type used for eating or baking, (eyes)
*Cinnamon Bears, sliced for snood/wattle
*Reese’s Pieces
*Reece’s Peanut Butter Cup Miniatures, cut in half for turkey hat
*Gummy Fishes
*Candy Eyes
*Whole Pecans
*Hazel Nuts, eyes
*Sliced Almonds
*Orange Jelly Beans, I used egg shape
*Egg Shaped Cookie Cutter, cutting brownie to desired shape (turkey body)

Decorate your turkey brownies as desired.

Half Baking Sheet Brownies

*1 cup of Butter or Shortening, melted
*3 cups Granulated Sugar
*6 Eggs
*3 teaspoons Vanilla
*2 cups All-purpose Flour
*1 1/2 teaspoons Baking Powder
*1 cup Baking Cocoa, powder
*1/2 teaspoon Salt

Mix together the wet ingredients, with wooden spoon; melted butter/shortening, sugar, eggs and vanilla. Mix until combined well and do not beat or whip.

Whisk together the dry ingredients; Flour, baking powder, cocoa and salt.

Combine the wet and dry ingredients and mix with wooden spoon just until smooth.

Pour brownie mixture onto 1/2 baking sheet (lined with parchment paper and sprayed with a cooking spray for easy removal) smoothing out batter as much possible onto parchment covered baking sheet.

Bake brownies in a pre-heated 350* F. oven for 25 minutes or until done.

Remove brownies from oven and allow to cool and using an egg shape cookie cutter press out shape and cut them as desired for each turkey. (See below the pictures.)

Note: Milk Chocolate Frosting goes well with these brownies

Brownie recipe adapted from my friend Rhonda.

Enjoy!

Lindy

You will want to try this yummy festive Fall flavored popcorn with the taste of caramel apples.

Caramel Popcorn

*1 cup Granulated Sugar
*1/4 cup Water
*1/3 cup Heavy Whipping Cream or Heavy Cream
*1 teaspoon Vanilla extract
*5 tablespoons Butter

In a Stainless Steel Sauce Pot or Caramel Pot, add sugar and water, on medium-low heat and bring to barely bubbling or until all the sugar is dissolved. (This step takes time to let the sugar dissolve completely, stirring very gently before turning up the heat. This is the step if not followed will make the caramel grainy.)

Turn the heat to high and bring to boiling point without stirring. Let mixture continue to boil until it turns a rich amber color, remove saucepan from heat. (I removed on a light rich amber color for making popcorn.)

After removing the amber sugar syrup mixture from heat, waiting about 30 or so seconds before adding the cream slowly while stirring, being careful the mixture is very hot and will bubble-up, then add butter and vanilla.

In a greased large bowl add 6 of the 12 cups of Popped Popcorn, then a drizzle with half of the caramel, then add 6 more cups and drizzle the rest of the caramel and mix together.

For a dry caramel place the caramel Popcorn on a Silpat covered half-baking sheet and place in a 225* F. oven and bake for 10 minutes and stir/turn over and bake another 10 minutes. Remove from oven and break-apart/stir caramel popcorn and allow cooling and then store in an airtight container or Enjoy eating it right-away!

Recipe slightly adapted from Passion for Baking

See our Jars of Colorful Jell-O Popcorn for how to make the Green Apple Jolly Rancher Popcorn, replacing Jell-O with the box 2.79 ounces Green Apple Jolly Rancher Gelatin and follow the same directions.