Day 9: TRICK: Parking Ticket

We printed this parking ticket, filled it in with a frivolous charge, selected an unsuspecting coworker, and planted it!

We only wish we had a video of her reaction! ;)

Day 8: TRICK: Recycling Scare

Because hiding in the trash can would be icky! ;)

Day 7: Treat: Bloody Bark

1 – 20oz package Brach’s Almond Bark, Vanilla Flavor

1 – Theatre Box Red Hots

1 - Tablespoon Shortening

 

Place Red Hots in plastic bag and crush with a mallet. Set aside.

Melt almond bark and shortening in double boiler or microwave.

Pour melted almond bark into parchment lined 9” x 13” baking pan. Spread to edges.

Sprinkle crushed Red Hots on top of bark.

Swirl with toothpick or tip of knife to lightly mix in Red Hots.

Place in refrigerator until completely cooled.

Remove from fridge and break into pieces. Store in air tight container.

Enjoy!

Day 6: TRICK.....furry friend

One of our sweet employees was gifted with a furry helper on this Monday morning....for some reason, she didn't seem as grateful for the help as we thought she'd be. ;)

Day 5: TREAT: 'I've only got eyes for you,' mason jar craft

All you need is Creepy Peepers, a mason jar, ribbon, and a cute tag for this fun, homemade Halloween treat! Who do you have eyes for?

Day 4: TREAT: Pumpkin Spice Cupcakes

One of our sweet co-workers treated us to delicious pumpkin spice cupcakes with pumpkin cream cheese filling and cream cheese frosting. YUM!
We're returning the flavor and treating you with the recipe!

To make the cupcakes:

What you need:

3 cups all purpose flour

1 cup granulated sugar

2 teaspoons baking powder

2 teaspoons baking soda

3/4 teaspoon salt 

2 tablespoons pumpkin pie spice

1 tablespoon vanilla

1 cup golden brown sugar, firmly packed

2 cups canned pumpkin puree

5 large eggs

1 1/4 cup coconut oil

To make:

Pre-heat oven to 350 degrees. Grease or line muffin pans and set aside.

Mix all dry ingredients. Set aside.

In a large bowl, mix 1 cup pumpkin and brown sugar until smooth. Mix remaining pumpkin, eggs, oil, and vanilla with electric mixer until smooth. Add dry ingredients 1/3 at a time until well blended. 

Fill muffin cups 3/4 full and bake until an inserted toothpick comes out clean, about 15-20 minutes. 

Set aside and allow to cool.

Now to make both the filling and the frosting you’ll start with the same basic recipe.

Whipped Cream Cheese Frosting

What you need:

1 block full fat cream cheese; softened

1/4 cup butter; softened

1 teaspoon vanilla

4 cups powdered sugar

1-2 tablespoons pumpkin pie spice

With your electric mixer, mix butter, cream cheese, and vanilla until smooth. Gradually add powdered sugar until well mixed. Once well mixed remove about 1/3 of the frosting and put in a small bowl. 

Mix in 1-2 tablespoons of pumpkin pie spice to taste. 

To fill cupcakes- 

Use completely cooled cupcakes and insert cupcake corer (I got mine at Walmart) in the center. Twist and pull straight out, do not discard center. 

Once all cupcakes have the centers removed add about a teaspoon of pumpkin filling to each one and re-insert the cores.

 Frost as usual with the plain cream cheese frosting. Because I’m not a super amazing cupcake froster I just use a Wilton Frosting Spatula and smooth the frosting on top. If you have a little extra pumpkin spice feel free to add interest with a swirl on top! 

The last, most important step,  ENJOY!

Day 3 is a treat for YOU!

As you all know, www.CandyCrate.com is a family owned and operated business. Because of those roots we have a soft spot for family business! One of our sweet fans has opened a super yummy (smelling) business, Just Jewells Candles.

Just Jewells Candles has donated this super yummy spicy, pumpkin pie candle for a giveaway on our facebook page! Head over NOW to enter to WIN!