Friday, October 1, 2010

Happy Fall!

I apologize for not keeping my blog more up to date. Although, we have been updating our website with new products on a regular basis. I must say Christmas has arrived and with no room to virtually walk around in our warehouse our elves are hard at work.

I have been undergoing Iron Infusion (has anyone had them?) with some not so fun side effects and this week I will be having surgery on October 7th & hopefully this will bring me back in full swing and full of the energy I once had! I have plenty of help so no worries there! We still try & ship within 24 hours and offer exceptional customer service! I just felt that I should thank all my loyal readers and followers and give you all an explanation for my absence.
This is my favorite month of With Halloween in full swing! I had some requests for some recipes from my last years Halloween post so I am going to list them for you

Pumpkin Patch Cupcakes
Pull-Apart Pumkin Patch Cupcakes

Bewitch a hungry crowd with our amazing cupcakes topped with pumpkin cookies

1 tube (16.5 oz.) refrigerated cookie dough at room temperature
2/3 cup all purpose flour
1/2 tsp orange concentrated food coloring
6 yellow hard candy balls, such as Charms Candy Sour Balls, finely crushed
1 tube (4.25 oz.) each orange, green & black decorating icing, each fitted with small writing tip
1 1/2 cups butter, at room temperature
6 cups confectioners' sugar from 2 (1 lb.) pkgs.
1 1/2 tsp vanilla extract
1 1/2 tsp kelly green concentrated paste food coloring, such as Wilton
18 unfrosted baked cupcakes
2 Tbs, green edible glitter, such as Wilton Cake Sparkles
Finely ground Oreo cookies, optional

Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper. On medium speed, beat dough, flour and orange food coloring until combined. On floured surface, roll out dough to 1/4" thickness. Using 3" and 1 1/2" pumpkin shaped cookie cutters, cut out 16 large and 28 small cookies, reroll scraps as necessary.

For "eyes," using 3/4" triangle-shaped cutter or small knife, cut out 2 triangles in each large pumpkin. Using spatula, transfer large pumpkins to 1 baking sheet and smaller pumpkins to remaining baking sheet.

Fill each "eye" with about 1/8 tsp. crushed candy balls, as shown. Bake cookies 10-12 minutes or until lightly browned and candy is melted. Cool completely on pans on rack. Using icing, decorate cookies. Let stand until set, about 30 minutes.

On medium-high speed, beat butter until fluffy. On medium-low speed, gradually beat in sugar 3 Tbs. water, vanilla and green food coloring until fluffy. Transfer to pastry bag fitted with large leaf tip. Arrange cupcakes on platter. Pipe frosting over cupcakes, connecting them with frosting "leaves;" top with glitter. Press some cookies into frosting; serve remaining with cupcakes. If desired, garnish with Oreo crumbs. Serves 18

The next recipe is for some Green Zombie Floats.

Green Zombie Floats

18 cupc ginger ale, from 3 (1 liter) bottles, chilled
12 drops green liquid food coloring
1 1/2 qts rainbow sherbet, 6 cups
Gummi worms, optional

Evenly divide ginger ale among 12 (16 oz.-20 oz.) glasses; add 1 drop food coloring to each.

Top Each drink with 1/2 cup sherbet . Let stand 1 minute before serving. If desired, garnish with gummi worms. Serves 12
Tomorrow I will be listing Our Fall In The Country Contest where you could win a $75 gift certificate for use on our website! Just in time for some early Christmas shopping!

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