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Trick or TREATS!
This Halloween we wanted to cook up some super fun and adorable treats! We asked New York based, homemade dessert extraordinaire Dear Liza’s, to share some of her favorite, easy-to-make, Halloween desserts!
Candy Corn Rice Krispie Treats
For the Yellow
4 ½ cups rice krispies cereal
5 cups mini marshmallows
3 tablespoons butter Yellow food coloring
For the Orange
3 cups rice krispies cereal
4 cups mini marshmallows
2 tablespoons butter Orange food coloring (or red + yellow)
For the White
2 cups rice krispies cereal
2 ½ cups mini marshmallows
1 ½ tablespoons butter
Lightly coat two 9” round cake pans and a rubber spatula with non-stick cooking spray and set aside. Starting with the yellow layer, measure out cereal into a mixing bowl. Using a large saucepan melt the butter on low. Once butter is melted, add the marshmallows. Stir until completely melted and runny. Add the color one drop at a time until you reach desired color. Add the marshmallow mixture to the cereal and stir until fully incorporated.
Using your hands, take half of the mixture and create a “ring” around the inside edge of the cake pan (about 1 ½ in. wide). If the mixture is sticking to your hands, lightly coat fingertips with butter. Work quickly because the mixture becomes harder to mold as it cools. Repeat the same in the other cake pan.
Wash bowls and spatulas and repeat the above process for the orange and white sections. Once all three layers are pressed into pans, allow to set and cool for 1 hour. You can also place them covered in the refrigerator to cut time in half.
When ready to cut, flip over cake pans onto a cutting board and remove the round treat. Cut the large round in half, then quarters and each quarter in half. Plate and serve!
Fun tip: if you have left overs from the orange layer take a small handful and roll into a ball forming a pumpkin shape. Using a Kit Kat bar cut a small piece and stick into the top for a stem.
For order info & more homemade desserts, follow @dearlizas on Instagram.
Stay tuned for new Halloween treats next week!
Victoria Tornegren
The Fall Edit
From fierce to feminine, here are the hottest trends for fall…
(1. 100 good wishes necklaces 2. karma sparkle rings, set of three 3. balance small bar necklace, charcoal)
Leather accents with a lighter touch are equal parts fab and feminine.
(1. charmed cuffs 2. charmed anchor ring 3. you are a gem ebony wood & onyx bracelet 4. karma cable hoop earrings 5. you are a gem onyx briolette with tassel necklace)
Animal prints and wild yet wearable accents infuse beauty with a little extra bite!
(1. make a wish gothic gross stud earrings 2. balance leather bracelets 3. make a wish good luck elephant bracelet 4. balance vertical square bar necklace)
Keep it casual and chic in the latest military inspired trends.
runway photos: style.com
Trick or TREATS!
I know making cupcakes from scratch can be a little time consuming so for these fun Halloween cupcakes I would suggest a box mix. My favorite is Betty Crocker “Yellow Cake Mix” (not the one using butter).
If you are feeling ambitious I highly recommend this recipe from Martha Stewart. I always add 1-2 cups of mini chocolate chips to my cupcakes Any of these can be done in mini size as well. Store covered in the refrigerator to keep fresh.
Vanilla Buttercream Frosting
Vanilla Buttercream Frosting
1 stick of butter (softened at room temperature)
12 oz./1.5 cups solid vegetable shortening
1 teaspoon vanilla extract
4 cups confectioners sugar (sifted)
1-2 tablespoons milk
Pinch of salt
Using a large bowl, mix the shortening and butter with an electric mixer until blended together and creamy. Add vanilla. In a separate bowl, sift the confectioners’ sugar. Gradually add the sugar into the mixture, on medium (be careful not to add too much sugar at a time or else it will overflow and fly everywhere). Occasionally stop to scrape the sides of the bowl. Mix until all the sugar is incorporated. Add a pinch of salt to give it just a hint of saltiness (if you desire). Add 1 tablespoon of milk. If the mixture is too dry, add more milk. If it is too runny, add more confectioners’ sugar. Keep bowl covered and chilled until ready to use. Frosting can be stored in an airtight container in the refrigerator for up to 2 weeks.
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Homemade Vanilla Buttercream Frosting
Ingredients:
1 stick of butter (softened at room temperature)
12 oz./1.5 cups solid vegetable shortening
1 teaspoon vanilla extract
4 cups confectioners sugar (sifted)
1-2 tablespoons milk
Pinch of salt
Using a large bowl, mix the shortening and butter with an electric mixer until blended together and creamy. Add vanilla. In a separate bowl, sift the confectioners’ sugar. Gradually add the sugar into the mixture, on medium (be careful not to add too much sugar at a time or else it will overflow and fly everywhere). Occasionally stop to scrape the sides of the bowl. Mix until all the sugar is incorporated. Add a pinch of salt to give it just a hint of saltiness (if you desire). Add 1 tablespoon of milk. If the mixture is too dry, add more milk. If it is too runny, add more confectioners’ sugar. Keep bowl covered and chilled until ready to use. Frosting can be stored in an airtight container in the refrigerator for up to 2 weeks.
For order info & more homemade desserts, follow @dearlizas on Instagram.