Jack O Lantern Cream Puffs Recipes

JACK-O'-LANTERN CREAM PUFFS

Steps:

• In a small saucepan, bring the water, butter and sugar to a boil. , In a small bowl, combine flour and pie spice; add to water mixture all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Preheat oven to 400°. Drop 12 rounded tablespoonfuls 2 in. apart onto a greased baking sheet. Bake until golden brown, 30-35 minutes. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Allow puffs to cool completely. , For filling, in a small bowl, beat the cream cheese, pumpkin, sugar and pie spice until smooth; fold in whipped topping. Pipe into cream puffs; replace tops., For frosting, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency. Divide frosting into thirds; tint one portion green, and one portion orange; set aside. Stir cocoa into the remaining frosting. Pipe jack-o'-lantern faces with orange and chocolate frosting. Pipe stems with green frosting.

HALLOWEEN JACK-O-LANTERN CREAM PUFFS

Steps:

• In a small saucepan, bring the water, butter and sugar to a boil.
• Combine flour and pie spice; add to water mixture all at once and stir until a smooth ball forms.
• Remove from the heat; let stand for 5 minutes.
• Add eggs, one at a time, beating well after each addition.
• Continue beating until mixture is smooth and shiny.
• Drop 12 rounded tablespoonfuls 2 inches apart onto a greased baking sheet.
• Bake at 400° for 30-35 minutes or until golden brown.
• Remove to a wire rack.
• Immediately split puffs open; remove tops and set aside.
• Discard soft dough from inside; cool puffs.
• For filling, in a small mixing bowl, beat the cream cheese, pumpkin, sugar and pie spice until smooth.
• Pipe into cream puffs.
• Top each with 1 tablespoon whipped topping; replace tops.
• For frosting, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency.
• Tint 1 tablespoon frosting green and 2 teaspoons orange; set aside.
• Stir cocoa into the remaining frosting.
• Pipe jack-o'-lantern faces with orange and chocolate frosting.
• Pipe stems with green frosting.

JACK-O-LANTERN CHEESECAKES

Steps:

• Side Bar: Before you start, set your cream cheese and butter out for several hours, so it can warm up to room temperature. Set rack in middle of oven and preheat to 300 degrees. Cut the tops off the pumpkins and set aside, With a teaspoon or grapefruit knife, scrape the fibrous pulp and seeds out of the pumpkins. Scrape some of the meat off the inner walls so they are no more than 3/8-inch thick. Put the cream cheese, butter, sugars, cornstarch, cinnamon, ginger and cloves in a large mixing bowl and beat at medium speed until blended. Take care not to mix too much air into the batter. Add the eggs, 1 at a time, until each is incorporated. Reduce the speed and beat in the sour cream, vanilla and pumpkin puree. Fill the pumpkin shells with the batter and bake, on a cookie sheet for 15 minutes. Turn the pan and place the tops next to the pumpkins. Bake for 10 more minutes, until barely set and firm. If, at any time, the cakes start to puff up, turn the oven down or remove them. Let cool, in the pan, then refrigerate.;
• Place all ingredients in a medium saucepan and simmer for 10 minutes until the berries have popped and form a thick sauce. Let cool. To serve, spoon cranberry sauce on top of filling. Place the pumpkin lid on a jaunty angle. Stick the birthday candle and mint sprig into the top.

EASIEST CREAM PUFFS

Steps:

• If butter is not at room temperature, chop it up first.
• Add butter to boiling water.
• When butter is dissolved remove from heat.
• Add flour and salt.
• Beat with a spoon until it looks like putty (about 15 minutes).
• Cool, add eggs unbeaten one at a time.
• Beat until creamy.
• Drop ¾ to 1 tablespoon of cream puff mixture, for each cream puff, onto a greased cookie sheet.
• Bake for 10 minutes at 375°.
• Reduce oven to 350° and bake for an additional 30 minutes.
• Allow to cool.
• To Serve: cut off the top and fill with whipped cream or vanilla pudding, then replace the top.
• Sift small amount of powdered sugar over each cream puff.

EASY JACK 'O LANTERN CAKE

Steps:

• also use: empty toilet paper roll (or empty papertowel roll) OR 1 large lite brown frosted cupcake green crepe paper, or fake leaf garland or if using the cupcake,,pipe on green colored vine and leaves Bake 2 bundt cakes (using 1 bundt pan twice or using 2 bundt cake pans according to box instructions).
• put one bundt cake upside down on serving plate.
• frost the top and place 2nd bundt cake on first bundt cake-- right side up-- this is your pumpkin Make your favorite buttercream frosting and tint pumpkin orange (or use 2 cans prepared frosted either orange or you tint it orange) Frost entire'pumpkin' to decorate wrap the empty toilet paper roll (or papertowel roll cut in half) with foil or wax paper.
• put covered roll in the hole on top of cake cut a dozen or so strips from green crepe paper and put in hole in top to look like vines.
• Or, us artificial leaves& vines.
• Or, place a brown or tan frosted cupcake upside down in hole on top and using green frosting, pipe stem and leaves down and around cupcake for eyes, nose, and mouth on pumpkin, arrange the candy corn to your liking Put additional candy corn around bottom of cake, alternating one up, the next upside down, etc all round cake.

JACK-O'-LANTERN JUMBLE

Steps:

• In a large bowl, combine the cereal and peanuts. In a small saucepan over medium heat, combine the butter, peanut butter, Worcestershire sauce, salt and garlic powder; cook and stir until butter and peanut butter are melted. Pour over cereal mixture and toss to coat.
• Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 250° for 1 hour, stirring every 15 minutes. Cool; stir in candy corn. Store in an airtight container. Yield: about 2 quarts.