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Our Halloween cupcakes are a must-make for any party! With tender chocolate cake, creamy icing and cookies, they are frighteningly good. With a fun bat decoration, our scary Halloween cupcakes are a great activity to try with your kids. Add our bat cupcakes to your dessert tray or use them as a crowd-pleasing trick or treat option. While our Halloween-themed cupcakes are perfect for kids, adults will also love these sweet treats.   Ingredients 1 box Betty Crocker™ Super Moist™ dark chocolate cake mix 1 1/4 cups buttermilk 1/2 cup vegetable oil 3eggs 1 cup Oreo mini chocolate creme sandwich cookies, crushed 1 container Betty Crocker™ Rich & Creamy chocolate frosting 24 thin chocolate wafer cookies, broken in half 24 Oreo mini chocolate creme sandwich cookies Betty Crocker™ Decorating Cookie Icing white icing (from 7-oz pouch) 48 candy eyes   Steps 1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.   2. In large bowl, beat cake mix, buttermilk, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in crushed cookies. Divide batter evenly among muffin cups.   3. Bake 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.   4. Frost cupcakes with chocolate frosting. Insert 1 chocolate wafer cookie piece on each side of cupcake to look like bat wings. Place 1 miniature sandwich cookie between cookie pieces for bat body. Squeeze 2 small dots white icing onto each cookie; attach candy eyes.

Add a festive and delicious touch to your Halloween party with this easy cake pop recipe - using Betty Crocker™ Super Moist™ butter pecan cake mix and Rich & Creamy frosting. It's a fun dessert on a stick!   Ingredients 1 box Betty Crocker™ Super Moist™ butter pecan cake mix Water, vegetable oil and eggs called for on cake mix box 1 cup Betty Crocker™ Rich & Creamy cream cheese frosting (from 1-lb container) 3 cups orange candy melts 3 tablespoons shortening 3 cups black candy melts 54 paper lollipop sticks Halloween candy sprinkles Block of plastic foam   Steps 1. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1 1/4-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated   2. In microwavable bowl, microwave orange candy melts and half of the shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Repeat with black candy melts and remaining shortening. Dip tip of 1 lollipop stick about 1/2 inch into either color melted candy and insert stick into 1 cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip half of the cake balls in melted orange candy and half in black candy; tap off excess. Decorate with candy sprinkles. Poke opposite end of stick into foam block. Let stand until set.   3. Reheat remaining melted candy if necessary. Drizzle orange pops with melted black candy; drizzle black pops with melted orange candy.

Perfect for the little ghouls in your life, we created our Halloween-inspired pumpkin pancakes using Bisquick and canned pumpkin.   Ingredients Syrup 1/2cup granulated sugar 1/2cup packed light brown sugar 2tablespoons Gold Medal™ unbleached all-purpose flour 2teaspoons ground cinnamon 1teaspoon vanilla 1cup water Black food color Pancakes 2 cups Original Bisquick™ mix 1 cup milk 2 eggs 1/2 cup canned pumpkin (not pumpkin pie mix) 2 tablespoons granulated sugar 1/2 teaspoon ground cinnamon Pinch of nutmeg Red and yellow (or orange) food color   Steps 1. In 1-quart saucepan, heat Syrup ingredients to boiling, stirring constantly, slowly adding enough black food color to completely color the mixture black. Stir constantly while boiling a few more minutes until mixture thickens. Remove from heat; set aside.   2. In large bowl, stir together Pancake ingredients until well combined. Spoon batter onto hot greased griddle; cook until golden, 2 to 3 minutes each side.   3. Transfer to serving plates; top with syrup, and serve warm.

Enjoy this crunchy snack made using Corn Chex® cereal – perfect for Halloween.   Ingredients 4 1/2cups Corn Chex™ cereal 1/2cup semisweet chocolate chips (3 oz) 1/4cup peanut butter 2tablespoons butter or margarine 1/2teaspoon vanilla 3/4cup powdered sugar 1cup candy corn 1cup salted cocktail peanuts   Steps   1. Into large bowl, measure cereal; set aside.   2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 30 seconds; stir. Microwave about 15 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 1-gallon resealable food-storage plastic bag.   3. Add powdered sugar. Seal bag; shake until well coated. Add candy corn and peanuts; shake to mix. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Pumpkin whoopie pies with a simple, sweet filling make a perfect treat everyone is sure to love. Ingredients 2 cups packed brown sugar   1 cup vegetable oil   1 ½ cups solid pack pumpkin puree   2 eggs   3 cups all-purpose flour   1 teaspoon salt   1 teaspoon baking powder   1 teaspoon baking soda   1 teaspoon vanilla extract   1 ½ tablespoons ground cinnamon   ½ tablespoon ground ginger   ½ tablespoon ground cloves   1 egg white   2 tablespoons milk   1 teaspoon vanilla extract   2 cups confectioners' sugar   ¾ cup shortening   Directions Instructions Checklist Step 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets. Step 2 Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well. Step 3 Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling. Step 4 To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy.

Thanksgiving Turkey Brownies are fun Thanksgiving treats to make for school parties or to put on the dessert buffet table. Prep Time - 10 minutes Cook Time - 20 minutes Decorating Time - 20 minutes Total Time - 50 minutes   Ingredients: 1 box your favorite brownie mix 15 Miniature peanut butter cups 15 Fall colored M&Ms or chocolate candy pieces 60 Candy Corn Pieces Candy Eyes Canned frosting - you will not use the whole container.   Step-by-Step Directions Step 1 | Prep the Brownies Prepare and bake the brownies according to the instructions on the back of the box.  Once the brownies are baked, allow them the cool completely before decorating. Step 2 | Decorate the Turkey Brownies Once the brownies have cooled, cut them into 3 inch circles. Add a little icing to the back of a peanut butter cup to add the turkey body. Add the candy eyes and a red chocolate candy for the beak/gobbler. Set the chocolate candy on its side so it looks more like a beak. Add 4-5 candy corn to make the turkey feathers. Baking Tip: Use a little dab of icing on the back of the peanut butter cup to help it stick to the top of the brownie circle!  

Enjoy these halal, delicious in all of their zero-nutritional-value glory Rice Crispy - you can never have just one two three four... Ingredients: 6 cups of puffed rice cereal (Rice Krispies or the generic stuff. Doesn’t make a difference. The marshmallow is the star in this recipe.) 1 jar of Marshmallow Creme (it doesn’t contain any gelatin) 3 tablespoons butter Directions: Spray a 9×13 pan with nonstick spray or grease with butter and set aside. I use a pan that’s 10×15 because it produces more pieces.  The treats come out slightly thinner but you still get a decent bite out of it. In a nonstick pot, melt the butter over medium heat.  Add the marshmallow creme and stir to completely melt and combine with the butter. Remove from heat and add the rice cereal.  Stir gently but thoroughly with a rubber spatula to cover the cereal completely. Press into the greased pan and let cool completely to hold it’s shape. For shaped treats: After pressing the mixture into the greased pan, use the cookie cutter of your choice to shape the treats while the mixture is still warm.  Place the cut shapes on a sheet of wax paper to set.  Continue to cut out the shapes until you’ve finished the tray.  Gather the scraps and press together to cut out more shapes.  Continue to do so until you’ve used up as much of the mixture as possible. Allow the shapes to cool completely then enjoy!

A small batch of Eid cookies perfect for enjoying at home. Easiest most fun cookie decorating we have done! Ingredients ½ cup sugar 1 tsp lemon zest ½ cup butter 1 egg yolk to bind (can omit, see notes) 1 ¼ cup flour (plus extra for rolling) pinch of salt   Royal Icing 200 g Store bought royal icing mix OR (below) 1 ½ cup Icing Sugar 2.5 tbsp Milk ¼ tsp Vanilla ⅛ tsp Salt   For Decorating a few icing colours (small amounts, a few drops go a long way, for gel colours dilute with water) brushes for an alternate decorating idea read notes   Instructions Preheat your oven to 375 F and line a cookie sheet with parchment paper Mix the butter, sugar and lemon zest until just smooth. Mix in the egg yolk, beat 30 seconds. Add in the flour and salt and mix, the dough will look crumbly but come together when pressed together. If it is hot where you are then chill the dough for 30 minutes Generously flour your surface and dump out your dough, press togehter, lightly kneading to create a smooth flour. Depending on where you are you may want to add more flour. Roll out the dough about ¼ inch thick and cut with cutters of choice. Bake till the edges are golden - 10 minutes for medium sized cookies, adjust for smaller or larger ones. Knead dough again, roll and cut cookies until it is used up Let the cookies cool completely before icing.   Royal Icing If using a royal icing mix follow package decorations for a stiff icing then gradually (very gradullay, drops of water at a time) add enough water that the consistency is toothpaste like. A spoonful dropped back into the icing should disappear in 15 seconds. Tap the bowl gently on the counter to deflate air bubbles. If making royal icing then mix the icing sugar, milk, salt and vanilla on low speed until just combined, adjust the thickness by adding more icing sugar or water to get the consistency described above.   Decorating To decorate the cookies you can put your icing in a squeeze bottle or a piping bag and do a smooth white base. You can also gently dip the tops of the cookies in a bowl of icing and let it set. Use a skewer to pop any air bubbles. Icing mixes tend to set in a few hours, homemade royal icing needs to sit out overnight. When it is time to paint bring out your icing colors, put them on a plate or palette, take a deep breath, give your kids brushes and smile 🙂   Recipe Notes Dough: The dough tastes better with the egg yolk as a binder but you can absolutely make it without too.  No Cutters? No problem: You can totally cut out shapes with a glass, your kids (washed) play doh cutters or let your kids shape them by hand! Decorating Note: If you do not want to deal with royal icing then melt ½ cup chocolate chips or candy melts, take out the sprinkles and let the kids drizzle away. Lemon zest works well with melted white chocolate or vanilla candy melts. If you're using regular chocolate chips then omit the lemon and add ½ tsp of vanilla extract.

This bourbon-infused pie is every bit as sweet as its name implies. Prep 20 MIN Total 5 HR 20 MIN Servings 10   Ingredients Pastry 1 1/4 cups Gold Medal™ all-purpose flour 1 1/2 teaspoons granulated sugar 1/4 teaspoon salt 1/2 cup cold butter or margarine, cut into pieces 3 to 5 tablespoons cold water   Filling 11/2 cups packed brown sugar 1 cup whipping cream 1/2 cup dark corn syrup 1/4 cup Gold Medal™ all-purpose flour 1/4 cup bourbon 3 eggs, slightly beaten Garnish, if desired 1/2 cup whipping cream, whipped   Steps In medium bowl, mix 1 1/4 cups flour, the granulated sugar and salt. Cut in butter, using pastry blender, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed and dough sticks together. On lightly floured surface, shape dough into a ball. Flatten to 1/2-inch thickness, rounding and smoothing edges. Wrap in plastic wrap; refrigerate 1 hour. On lightly floured surface, roll pastry, using floured rolling pin, into 11-inch round. Fold pastry into quarters; place in 9-inch glass pie plate. Unfold pastry and ease into pie plate, pressing firmly against bottom and side and being careful not to stretch pastry. Fold and roll edge of dough under, even with plate; flute edge. Cover; refrigerate 30 minutes. Heat oven to 350°F. Line pastry with foil; fill with pie weights or dried beans. Bake 12 minutes. Remove weights and foil; bake 3 to 4 minutes longer or until bottom is golden brown. In medium bowl, mix all filling ingredients just until blended. Pour into partially baked crust. Bake 1 hour to 1 hour 10 minutes or until golden brown and center is set. Cool completely on cooling rack, about 2 hours. Garnish with whipped cream.

This 5-ingredient recipe makes it easy to create corned beef brisket in a slow cooker for sandwiches. All you need is 15 minutes of prep to make this juicy and flavorful dish. Not sure how to cook corned beef for Reubens? Simply place the sauerkraut and beef brisket in your slow cooker (along with any included spices) and set on low heat for 9 to 11 hours. Once it's done, build a delicious sandwich with Swiss cheese, Thousand Island dressing and toasted pumpernickel rye bread. Prep 15 MIN Total 11 HR 15 MIN Servings 8   Ingredients 1 package (2 pounds) refrigerated sauerkraut 1 package (2 to 3 pounds) corned beef brisket 1 cup Thousand Island dressing 16 slices pumpernickel rye bread, toasted 8 slices (1 ounce each) Swiss cheese Steps 1 Place sauerkraut in 3- to 4-quart slow cooker. Place beef brisket on sauerkraut. (If brisket includes packet of spices, sprinkle spices over brisket.) Cover and cook on Low heat setting 9 to 11 hours. Remove beef from cooker; place on cutting board. Cut beef into slices. To serve, spread 1 tablespoon dressing on each toast slice. Using slotted spoon to remove sauerkraut from cooker, top 8 slices toast with 1/2 cup sauerkraut each. Top sauerkraut with beef slices and cheese slice. Top with remaining toast. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.   Experts These Slow-Cooker Reuben Sandwiches cry out for a good garlic dill pickle, purchased German potato salad or crunchy potato chips and a side of deli slaw. To make this a portable potluck sandwich, stir the sliced beef into the sauerkraut. Place the dressing in a squeeze bottle (like for ketchup), and set out a basket of rye buns and smaller slices of Swiss cheese to make it easy for guests to make their own sandwiches. Need a hearty party snack? Build the sandwiches on slices of party rye for a three-bite treat. If you're celebrating Oktoberfest, this Hot German Potato Salad is the perfect side to your corned beef and sauerkraut slow-cooker sandwiches. If you're looking for a lighter version, try our Skinny Hot German Potato Salad.        

Pork sausages simmered in a buttery sweet maple syrup sauce then served piping hot with delicious glaze - perfect for paring with pancakes or French toast! Glazed Pork Sausage Ingredients This is really the easiest recipe to make! pork breakfast sausages – whatever brand you love the best. This won’t work with Italian spiced sausages, the sweet won’t match the savory in those maple syrup – real is the best! We get ours at Costco brown sugar – dark or golden sugar works salted butter – the salt is important, if you use unsalted then add a pinch of salt optional : cinnamon, sprinkle of nutmeg – these are all spices that go well with pork How to Make Glazed Pork Breakfast Sausages This is so easy you could prep this the night before (on a holiday for example) and leave it in the fridge. The butter would harden, but you are popping it into the oven to bake anyways! Mix together the sauce ingredients Place the sausages in a pan Pour the sauce over the sausages Bake at 400°F until cooked through and the sauce has reduced Tips and Tricks  Add in cinnamon to taste ( start with 1/8 tsp) and some nutmeg if desired. You have to love those spices with pork otherwise don’t add them! ANYTHING maple syrup is made better with some red pepper flakes! Sweet heat is the best! Use the syrup that the sausages cook in as a real syrup on your pancakes – it’s the best of all worlds!  

Make maple syrup snow candy in your own back yard! 3 easy steps to real maple candy that you can make with your family or a group of students! To make maple syrup snow candy (also known as snow taffy or maple syrup taffy) all you need are two things: real maple syrup and clean, fresh snow! WHAT IS MAPLE SYRUP SNOW CANDY? Maple syrup snow candy is candy in its simplest form. It’s made by pouring boiling maple syrup on a clean bed of snow. The cold snow instantly stops the syrup from cooking, and cools it to the consistency of taffy in seconds. Making maple candy or maple taffy this way is a popular winter tradition here in Canada . It’s a regular activity at outdoor winter carnivals and at maple syrup festivals in late winter and early spring. This is when the maple trees are tapped, and the sap from the trees is collected in buckets and boiled into maple syrup. Today I’m going to show you how to make this Canadian treat in your own back yard, in 3 easy steps. To tell you the truth, we did not make this batch of candy outside. The temperatures this past weekend were nearing -40, which made conditions unbearable out in the yard, so we brought the snow inside and made our candy in the comfort of our house. HOW TO MAKE MAPLE SYRUP SNOW CANDY INGREDIENTS AND SUPPLIES: bed of clean snow real maple syrup (see note below for amount) wooden popsicle sticks clean, fresh snow sauce pan or a small pot candy thermometer baking sheet (if making your candy indoors) HOW MUCH MAPLE SYRUP DO YOU NEED TO MAKE MAPLE SYRUP CANDY? Many recipes call for 2 cups of maple syrup, but that is a LOT of syrup.  We only wanted to make a few pieces of candy. We used 1/4 cup, which yielded 2 maple syrup candy pops and a couple of individual pieces of maple candy. By real maple syrup, I mean 100% PURE; nothing artificial added.   PREPARING YOUR SNOW TO MAKE SNOW CANDY If you’ll be making your candy outdoors, pack down an area of snow.  You want this area to be very firm so it holds the hot syrup.  Alternatively, you could fill a platter or a baking sheet with a layer of packed down snow.   Obviously, if you’re working inside, like we were, you’ll need to use the platter or baking sheet.   HOW TO MAKE SNOW CANDY IN 3 EASY STEPS INGREDIENTS: Pour your syrup into a small pot and heat until boiling.  Once boiling, the syrup will start to bubble.  Using a candy thermometer to gauge the temperature, continue to boil the syrup until it reaches the “soft ball” stage (235-240 degrees farenheit).  If you pass the soft ball stage, don’t worry.  Your candy will just be more crunchy than chewy. Remove the pot from the heat and pour your syrup in lines on the snow. BE CAREFUL. The syrup is VERY hot. Press a craft/popsicle stick into the syrup and then as the syrup is cooling, roll it up around the stick. You can also pour small puddles of syrup on the snow to make individual pieces of candy.

Dazzle friends and family with this over-the-top candy cake.   Cake  1 box Betty Crocker™ Super Moist™ Cake Mix Yellow 1 cup milk 1/2 cup butter, melted 3 eggs 1/4 cup Betty Crocker™ assorted pastel candy sprinkles   Frosting 2 1/4 cups butter, softened 3 to 5 tablespoons milk 1 1/2 teaspoons vanilla 4 1/2 cups powdered sugar Betty Crocker™ Food Color Gel pink, blue and yellow   Decorations Assorted CADBURY™ Crème Egg candies, Cadbury™ mini eggs, M&M's® chocolate candies, PEEPS® marshmallow bunnies     Steps Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray; line bottoms with cooking parchment paper. In large bowl, beat cake mix, 1 cup milk, 1/2 cup melted butter and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in candy sprinkles. Divide evenly between pans. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edges of pans to loosen; remove from pans to cooling rack. Cool completely, about 1 hour. In large bowl, beat 2 1/4 cups softened butter with electric mixer on medium-high speed until smooth. Beat in 3 tablespoons milk and the vanilla. On low speed, beat in powdered sugar, 1 cup at a time until smooth and creamy. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. In medium bowl, place 3 cups frosting; tint with pink food color to desired color. Divide remaining frosting between 2 small bowls. Tint 1 bowl blue and 1 bowl yellow by stirring in food color to desired color. Place one cake layer on serving plate. Spread 2/3 cup pink frosting on top; top with second cake layer. Using metal spatula, frost side and top of cake with thin layer of pink frosting. Refrigerate 30 minutes. Fit 3 decorating bags with different sizes of medium to large star tips; fill bags with remaining pink, blue and yellow frosting. Remove cake from refrigerator. Using pink decorating bag, pipe center of a rosette flower onto side of cake. Touch piping tip to side of cake to attach frosting -- apply steady pressure to bag while squeezing; pipe in a tight circle to make a flower about 1 inch in diameter, tapping tip to cake to complete flower, and lift off. Make more pink rosettes in different sizes around side and top of cake. Using blue and yellow decorating bags, pipe small stars and small rosettes, alternating around side and top of cake to fill in empty spaces. Use photo as guide. When ready to serve, top cake with unwrapped Decorations, mounding in center. Loosely cover and refrigerate any remaining cake.     Expert Tips  To keep your serving plate clean while frosting the cake, place strips of waxed paper around edge of plate. Remove after frosting is complete. Decorate your cake for any holiday by matching frosting colors and candy to the holiday theme.

Enjoy a sweet bite with the combination of sugar cookie and fluffy filling in a tiny cookie cup.   Ingredients 1 pouch Betty Crocker™ sugar cookie mix 1/2 cup butter, softener 1 egg 1 container Betty Crocker™ Whipped vanilla frosting Holiday candies, as desired   Steps Heat oven to 375°F. In large bowl, stir cookie mix, softened butter and egg until soft dough forms. Shape dough into 36 (1 1/4-inch) balls (about 1 tablespoon each); place in ungreased mini muffin cups. Bake 9 to 11 minutes or until edges are light golden brown. Immediately press indentation into each with end of wooden spoon. Cool completely in pan, about 30 minutes. Remove from pan to serving plate. Spoon frosting into resealable food-storage plastic bag. Cut 3/8 inch off corner of bag. Gently insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 2 teaspoons per cookie cup. Decorate cookie cups with candies.   Expert Tips Have only one mini muffin pan? Refrigerate the rest of the dough while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the dough, adding 1 to 2 minutes to the bake time. Substitute peanut butter cookie dough for the sugar cookie dough for a tasty twist. To do ahead, make cookie cups through step 2. Store covered up to two days at room temperature. Fill and decorate before serving.   Prep Time: 20 MIN Total Time: 1 HR 30 MIN Servings: 36  

How cute are these Easter celebration cookies? Adults and kids alike will love them! Colorful sprinkles and Cadbury™ mini eggs are baked into these chocolaty cookies (made easy with Betty Crocker™ fudge brownie mix!) for an easy, fudgy treat that will be a hit at your springtime party. Each batch bakes 21, so you don’t have to double the recipe for your crowd. Ingredients 1 box (18.3 oz) Betty Crocker™ fudge brownie mix 1/2 cup butter, melted 1 egg 1 tablespoon water 1/4 cup Betty Crocker™ assorted pastel candy sprinkles 63 Cadbury™ mini eggs (from 10-oz bag, about 1 cup ) Steps Heat oven to 350°F. In large bowl, mix brownie mix, melted butter, egg and water until well blended. Stir in candy sprinkles. Let stand 15 minutes. Shape dough into 21 (1 1/2-inch) balls. Place 2 inches apart on parchment-lined large cookie sheets. Press each ball slightly to flatten. On each cookie, press 3 Cadbury™ mini eggs in center, reshaping if necessary. Bake 9 to 11 minutes or until edges are set (center will appear slightly wet). Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely on cooling rack, about 30 minutes. Store covered in airtight container. Expert Tips For best results, be sure to let cookie dough rest for 15 minutes before shaping into balls. To avoid overbaking, bake just until edges set on cookie. Use a cookie scoop to make portioning cookie dough even faster and more consistent. For even baking, make sure cookies are the same shape and size. Prep Time: 15 MIN Total Time: 1 HR 30 MIN Servings: 21  

Sure to delight the little leprechauns in your life, these charming cupcakes are easy for even busy moms and dads to make. Ingredients 1 box Betty Crocker™ Super Moist™ yellow cake mix Water, vegetable oil and eggs called for on cake mix box 1 1/2 cups marshmallows from Lucky Charms™ cereal Rainbow candy sprinkles, if desired 1 container Betty Crocker™ Whipped fluffy white frosting Green food color Steps Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box. Divide batter evenly among muffin cups, about two-thirds full. Bake about 20 minutes or until cupcakes spring back when touched in center. Cool in pans 10 minutes. Transfer to cooling rack to cool completely, about 30 minutes Using serrated knife, cut a divot out of center of each cupcake, about 1 inch deep; reserve cutout cake pieces. Fill each cupcake with 1 tablespoon Lucky Charms™ marshmallows (about 10 pieces). Sprinkle in a few rainbow candy sprinkles. Trim reserved cake pieces flat, and cover holes in filled cupcakes. Spoon frosting into medium bowl; stir in enough food color for desired green color. Transfer frosting to decorating bag fitted with large star tip, and pipe on tops of cupcakes. Or, frost cupcakes with an offset spatula. Garnish with rainbow candy sprinkles. Store cupcakes at room temperature loosely covered with plastic wrap.

Craving a St. Patrick's Day dessert? You're in luck. This chocolate parfait recipe is ready in just 5 minutes with a Fiber One™ 90 Calorie Mint Fudge Brownie, fat-free white chocolate pudding, green crème de menthe liqueur and green sugar. Create your pudding parfait recipe by stirring together the pudding and crème de menthe and dipping the edge of the parfait glass in pudding and sugar before layering in the pudding and crumbled brownie. Sprinkle green sugar on top of your Saint Patrick's Day dessert, and enjoy every sweet and delicious spoonful. Ingredients 1 Fiber One™ 70 Calorie Mint Fudge Brownie, crumbled 3 tbsp. prepared fat-free white chocolate pudding 1/2 tsp. crème de menthe liqueur (green) 1/4 tsp. green coarse sugar   Steps - In a small bowl, stir pudding and crème de menthe. Dip the edge of a small mug in pudding and sugar, then layer pudding and crumbled brownie. Sprinkle green sugar on top and dig into this adult parfait.

Turn your cookies into a treat so delish that all the little leprechauns will hand over their pots o gold to you! Ingredients 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix 1/2 cup butter, softened 1 egg 1 teaspoon green food color 3 teaspoons peppermint or mint extract 1 container (12 oz) Betty Crocker™ Whipped whipped cream frosting 1 bag (12 oz) dark chocolate chips (2 cups) 1/4 cup candy sprinkles Directions 1Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. 2In large bowl, stir cookie mix, butter, egg, food color and 2 teaspoons of the peppermint extract until soft dough forms. Drop dough by tablespoonfuls onto cookie sheet. 3Bake 8 to 11 minutes or until barely golden around edges. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely. 4In medium bowl, mix frosting and remaining 1 teaspoon peppermint extract. For each sandwich cookie, spread desired amount of frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. 5In small microwavable bowl, microwave chocolate chips uncovered on High about 1 minute, stirring once, until melted. If necessary, continue to microwave in 15-second increments, stirring until smooth. Dip each sandwich cookie halfway into melted chocolate; decorate with sprinkles. Place on cooking parchment paper; let stand until set.

Looking for a fun-filled baking activity? Then check out these beautiful dessert cookies that can be cut into distinctive shapes to suit the occasion. Ingredients 1 cup sugar 1 cup butter or margarine, softened 3 tablespoons milk 1 teaspoon vanilla 1 egg 3 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 to 1/2 teaspoon red food color Sugar, if desired   Steps 1 In large bowl, beat 1 cup sugar, the butter, milk, vanilla and egg with electric mixer on medium speed until well blended, scraping bowl occasionally. On low speed, beat in flour, baking powder and salt until well mixed, scraping bowl occasionally. 2 Divide dough in half. To one half of dough, stir or knead in red food color until desired pink color. Cover with plastic wrap; refrigerate at least 1 hour for easier handling. 3 Heat oven to 400°F. Work with 1/3 of white dough at a time; keep remaining dough refrigerated. On lightly floured work surface, roll out white dough with rolling pin to 1/8-inch thickness. Cut with floured 2 1/2-inch heart-shaped canapé or cookie cutter; place 1 inch apart on ungreased cookie sheets. Repeat with 1/3 of pink dough, keeping remaining pink dough refrigerated. 4 Using floured 1-inch heart-shaped canapé or cookie cutter, cut center from each pink and white cookie. Remove centers; replace each center of cookie with cutout of opposite colored dough. Sprinkle with sugar. 5 Bake 5 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

Create this melt-in-your-mouth memory of a cookie from Betty Crocker's original cookie cookbook. Ingredients Wafers 2 cups Gold Medal™ all-purpose flour 1 cup butter, softened 1/3 cup whipping (heavy) cream Granulated sugar Creamy Filling 1 1/2 cups powdered sugar1/2 cup butter, softened1 teaspoon vanillaRed liquid food color Steps 1 In medium bowl, mix flour, 1 cup butter and the whipping cream with spoon. Cover and refrigerate about 1 hour or until firm. 2 Heat oven to 375°F. Roll one-third of dough at a time 1/8-inch thick on lightly floured surface. (Keep remaining dough refrigerated until ready to roll.) Cut with 2 1/4 -inch heart shaped cookie cutter. Generously cover large piece of waxed paper with granulated sugar. Transfer cutouts to waxed paper using pancake turner. Turn each cutout to coat both sides. Place on ungreased cookie sheet. Prick each cutout with fork about 4 times. 3 Bake 7 to 9 minutes or just until set but not brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes. 4 Meanwhile, beat powdered sugar and butter until smooth. Add vanilla. Beat until fluffy. Divide frosting into six small bowls. Add the following different amounts of red liquid food color to one of each of the bowls starting with a toothpick, 1 drop, 3 drops, 7 drops, 12 drops and 25 drops to make different shades of pink. 5 For each sandwich cookie, spread about 1 teaspoon frosting on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.