Tuesday, November 1, 2011

Happy Halloween!

                        The cute little calf I bought at the fair! Ha! She LOVED her costume, because loves cows!
                                                               She mooed all night long!

I wish I could say this was Tim's halloween costume!  He said he wanted to be warm this winter, since he'll be working outside.  What a bum! Literally.  For some reason I still love him...A lot!

                       My neighbor Jamie is this Marilyn Monroe-ish lady who is single and from California.  She told Tim when we moved in that she loved Halloween. Yep, she sure does!  I about died laughing when I came home one day and her yard was like this!  I totally didn't see it coming!! Happy Halloween!

Cupcake Recipe

I meant to do this 100yrs ago, but got busy.  Here's the recipe I used for the cupcakes!

Hershey's "Perfectly Chocolate" Chocolate Cake

2 cupssugar

1-3/4 cupsall-purpose flour

3/4 cupHERSHEY'S Cocoa

1-1/2 teaspoonsbaking powder

1-1/2 teaspoonsbaking soda

1 teaspoonsalt

2 eggs

1 cupmilk

1/2 cupvegetable oil

2 teaspoonsvanilla extract

1 cup boiling water

1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.


ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

1/2 cup (1 stick) butter or margarine

2/3 cup HERSHEY'S Cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.