In a large pot, melt butter. Add in marshmallows and heat on medium until completely melted, stirring often. Remove from heat and mix in rice cereal. Spread out into a 9x13-inch pan or baking dish that has been greased with butter. Smooth and flatten. Set in fridge 2 hours or until firm. Turn out onto counter.
Take a circle cookie cutter and bend into candy corn shape (watch video above to see how this is done). Press into rice krispies and cut out shapes. You should get 12 candy corns from one 9x13-inch sheet of krispies. Set aside.
Candy Corn Treats
1 lb. vanilla almond bark (found in baking aisle) or white chocolate chips
1 tablespoon vegetable shortening
orange sugar crystals (or sprinkles)
yellow sugar crystals (or sprinkles)
Melt almond bark with vegetable shortening on stove top or in microwave (use 50% power). Stir well.
When candy is melted, dip 2/3 of the candy corn treat into it (starting at pointed end). Set onto wax paper-lined cookie sheet. Do this for all treats. Set cookie sheet into fridge or freezer until set.
After they harden, dip the back end of the treat into the melted candy. Immediately spoon the yellow sprinkles onto the rounded end of the treat, leaving a white stripe in the middle. Now, spoon the orange sprinkles over the middle stripe. (It's best to watch the video above to see how this is done.) Set back on the wax paper and refrigerate until set.
The Disney Diner is giving away this hand painted canvas to one lucky reader! "Off to Neverland" depicts Peter Pan, Wendy, Michael and John as they soar over London towards the Second Star to the Right.
The canvas measures 11x14-inches and is painted with acrylics and accented with iridescent glitter. And there's a surprise! Shine a light on the painting for a minute and then turn off all the lights and watch the stars glow in the dark!! Also, look closely. Did you notice the Hidden Mickey?
6 pre-made caramel apples (I found mine in Walmart's produce section) or make your own with the recipe below
1 lb. vanilla almond bark (found near chocolate chips) or use white chocolate chips
1 heaping tablespoon vegetable shortening
large marshmallows (2 per apple)
lots of orange sprinkles
Wilton Candy Melts (found in craft stores) in Black or Dark Cocoa or use chocolate chips
STEP 1: Caramel Coating (skip this step if you are using the pre-made caramel apples)
6 Granny Smith apples
1 (14 ounce) bag of caramels
2 tablespoons milk
Wash and dry apples (It's best to do this the night before).
Unwrap caramels and place in large saucepan. Add milk and heat on medium-low heat until melted, stirring constantly.
Insert sticks into apples and dip into the caramel coating until completely covered. Shake off excess and set on a greased, wax paper-lined cookie sheet. Set into fridge for several hours, or preferably, overnight.
STEP 2: Mickey Ears
With a pair of kitchen scissors, cut 1/3 off of the side of each marshmallow (watch the video above to see how this is done). Attach the cut, sticky side to the upper parts of the apple. There should be two marshmallows on either side of the stick to make Mickey's ears.
STEP 3: Candy Coating
Melt the vanilla almond bark (or white chocolate chips) along with the tablespoon of vegetable shortening on your stovetop or in the microwave, being careful not to burn it.
Dip each apple into the melted candy coating, using a spoon to cover the ears. Be careful not to knock them off. Shake off excess.
STEP 4: Orange Sprinkles
Immediately, while the coating is still wet, hold the apple over a paper plate and spoon the orange sprinkles on top. Completely cover all the white, except for the bottom. Set on wax paper-lined cookie sheet and place in fridge until hardened.
STEP 5: Jack o'Lantern Face
Melt the black Wilton Candy Melts (or chocolate chips) in a candy-making bottle (found in craft stores), or pour into a freezer bag and cut off the tip to make a decorating bag.
Gently hold the hardened candy apple in the palm of your hand so the side is faced upwards. Now squeeze two triangle eyes, a triangle nose and mouth onto the apple with the melted chocolate. Fill in the shapes. Return to the wax paper and repeat for remaining apples. Stick them back in freezer until set (about 5-10 minutes).
Remove from freezer and serve. That's it! Your Mickey Jack o'Lanterns are ready to eat. Enjoy!!
Wilton Candy Melts (found in craft store's candymaking section) in black or dark cocoa (or use 1/2 cup chocolate chips)
Insert a lollipop stick through a marshmallow, bringing it a third of the way down. Now spear two more so that you have a stack of three. They should be touching with no gaps. (This is where the kids can help.)
Melt vanilla almond bark in microwave or on stovetop (according to package directions) along with the tablespoon of shortening, stirring well.
Dip each marshmallow stick into the melted almond bark and spin slowly to coat all sides. Shake off excess and tap lightly on edge of pot. Now set onto a wax paper-lined cookie sheet until the candy hardens. To speed up this process, place the cookie sheet into the fridge or freezer.
Next, melt the dark chocolate. Pour into a candy bottle or small baggie and cut off the tip to make a decorating bag. Now squeeze out two dots for eyes and a circle for the mouth to make a ghost face. Let harden.
Thanks to my cousin Jacob, I have the latest scoop on Johnny Depp's new role in Disney's Into the Woods, a film version of the Broadway musical by the same name. This will be the second time Johnny has been cast in a musical based on the works of Stephen Sondheim, the first being Sweeney Todd (2007) in which he had the lead.
In Into the Woods, he will play The Wolf to Little Red Riding Hood's Lilla Crawford (Annie, 2012). And just yesterday, BroadwayWorld.com posted some pics of the star arriving on location in the UK. Rumor has it that earlier in the week, he was recording tracks for the film at London's famous Abbey Road Studios.
Here are a few other photos from the set:
Meryl Streep (The Iron Lady, Julie & Julia) as The Witch
Anna Kendrick (Twilight, Pitch Perfect) as Cinderella
Chris Pine (Star Trek: Into Darkness) as Cinderella's Prince
Christine Baranski (The Good Wife) as Cinderella's Stepmother
James Corden (Dr. Who, 2011) as The Baker
Emily Blunt (Looper) as The Baker's Wife
Billy Magnussen (Boardwalk Empire) as Rapunzel's Prince
Tracey Ullman (The Tracey Ullman Show) as Jack's Mother
Dover Castle in England (filming location)
The movie is being directed by Rob Marshall (Chicago, Pirates of the Caribbean: On Stranger Tides). The complete cast includes: Meryl Streep as The Witch, James Corden as The Baker, Emily Blunt as The Baker's Wife, Anna Kendrick as Cinderella, Chris Pine as Cinderella's Prince, Mackenzie Mauzy as Rapunzel, Billy Magnussen as Rapunzel's Prince, Christine Baranski as Cinderella's Stepmother, Lucy Punch as Lucinda, Tammy Blanchard as Florinda, Daniel Huttlestone as Jack, Tracey Ullman as Jack's Mother, Lilla Crawford as Little Red Riding Hood and Johnny Depp as The Wolf.
Into the Woods is set to release in theaters December 25, 2014.
1/2 cup (1 stick) butter, softened to room temperature
1 cup light brown sugar
1 whole egg
1 cup canned pumpkin
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
In a large bowl, whisk together: flour, baking powder, baking soda, cinnamon and salt. Set aside.
In a separate bowl, beat softened butter and brown sugar with an electric mixer. Add egg, pumpkin and vanilla. Mix well.
Stir in flour mixture and blend until creamy.
Spoon into a pastry bag (without a tip) or a gallon-size plastic freezer bag and cut off 1-inch from tip (watch video above to see how this is done).
Squeeze 2 1/2-inch blobs onto a parchment-lined baking sheet. Dip fingers into flour and pat the blob to flatten. Now place the pastry bag at the top-right edge of the circle and squeeze a small blob. Do the same on the top-left edge. Now flatten those two blobs to make Mickey's ears. Repeat this process until you are out of dough.
Place cookie sheets in oven and bake for 8-10 minutes at 350 degrees or until they spring back when lightly touched. Remove from oven and let cool while you make the filling.
1/2 cup (1 stick) butter, softened to room temperature
1/2 cup powdered sugar
1 jar (7 ounces) marshmallow cream
1/2 teaspoon vanilla extract
1 tablespoon milk
Cream butter with electric mixer. Add powdered sugar and mix well. Add in marshmallow cream, vanilla and milk and blend until creamy.
Spoon into a gallon-size plastic freezer bag and cut off one corner to make a homemade icing bag.
Take one of the cooled cookies and place top side down so you have a flat surface to work on. Squeeze a large dollop in the center circle and then a small dollop on each ear. Top with a second cookie (flat side down) and gently smash together so the filling oozes to the edges. That's it! You're Mickey Whoopie Pie is all done and ready to devour. :D