Breakfast Pizza Wreath

There's nothing more special than Christmas morning. I know a lot of people who like to wake up early to open presents, but that's never been the case with me. It's the one day of the year when I know I don't have anywhere to be, and I can stay under my heating blanket for as long as I want.

Since there's no rush, there's plenty of time to create fun Christmas morning breakfast. There are a lot of tasty breakfast options, but I try to stick with the holiday theme as much as possible.

The Christmas morning recipe I'm featuring this year is a Breakfast Pizza Wreath. I'm not sure why I didn't think of this sooner. I mean, pizzas already kind of look like wreaths when you're hungry enough. All I had to do was use a circle cookie cutter to take out the center. It doesn't get easier than that.



I also created a bow out of red peppers, and I really think that completed the look. Another unnecessary but cool idea is to add a little dill around the edges. I recently decided that dill is the most underrated, festive-looking herb.

Of course, you can add whatever toppings you please, just like you would with a regular pizza. I see a lot of people commenting on my recipe video that gravy would be a good substitute for pesto as well.

Breakfast Pizza Wreath

Ingredients

• 1 pizza crust (Wewalka Bistro Pizza Dough is my favorite)
• 6 eggs
• 1/2 pound bacon
• 1/2 pound breakfast sausage
• 1/4 cup pesto
• 2 cups mozzarella cheese
• 1/2 cup parmesan cheese
• 1 red bell pepper
• Dill, if desired

Directions

1. Heat oven to 400 degrees Fahrenheit; unroll pizza dough and pre-bake for about 8 minutes or until lightly browned
2. Cook scrambled eggs, bacon, and sausage; set aside
3. Spoon pesto over pizza crust, and top with mozzarella cheese, scrambled eggs, bacon, and sausage.
4. Top with parmesan cheese.
5. Bake an additional 6 to 9 minutes or until crust is golden brown and cheese is melted.
6. Cut end of red bell pepper so it looks like a boy, and add to pizza with dill to make it look like a festive wreath.

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Give the gift of edible cookie dough

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

‘Tis the season of giving. And depending on your situation, all of the giving can really add up. It gets pricey once you start to buy gifts for teachers, co-workers, friends, etc. That's why making edible gifts is a great option.

I saw edible cookie dough (cookie dough without eggs) sold in cute little jars at the store for the first time recently, and I was inspired to add that to my list of edible gifts.

Sometimes I come up with recipes for my blog, and I honestly don’t know how well they will be received. For example, I really think this edible cookie dough is a good idea to give as a gift.

People love cookie dough, and it’s very different than giving out regular cookies. I really strive to be unique when giving out gifts.

But as I was developing the recipe, there's always the fear that everyone else will think it's silly, and the comments will be so rude, I won't be able to sift through them order to answer people's legitimate questions (yes, this does happen).

That being said, I have gotten more emails about people interested in making this cooking dough than anything else I’ve ever made! So here are a few answers to the questions I’ve been getting!

First of all, I’m calling it "edible" cookie dough because it doesn’t contain eggs and the flour is toasted to kill bacteria. No one wants to give the gift of salmonella or E. coli!

Secondly, you do need to keep it refrigerated just like regular cookie dough. I recommend sticking a label on top that says "Refrigerate" to remind the recipient. Sure, it can stay out of the refrigerator for a few hours to allow enough time to give it as a gift, but stick it back in the refrigerator when possible.

Thirdly, as you can see this recipe contains milk. I initially tried making it without milk, however, I thought it was a little too grainy. You can absolutely use any type of milk your heart desires, whether that be almond milk, soy milk, coconut milk, etc. Because of the milk, this will keep up to two weeks in the refrigerator.

I used 8-ounce mason jars to package the cookie dough, but you can use any jar available.

Like I said, I realize this gift is pretty unique and a little unexpected, but everyone loves cookie dough. No one would turn this down!



Edible Christmas Cookie Dough
Yield: Makes enough for about 3, 8-ounce jars
Ingredients

• 1 1/2 cups flour
• 1 1/2 cups brown sugar
• 1/2 cup Challenge butter, melted
• 3 Tablespoons milk 
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1 cup M&Ms

Directions

1. Preheat the oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper and evenly spread flour on parchment paper.
2. Toast in oven for about 10 minutes. Let cool.
3. Add flour, brown sugar, melted butter, milk, vanilla, and salt to large bowl and mix until combined.
4. Add M&Ms and mix until evenly dispersed.
5. Spoon cookie dough into jars and add labels.

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Christmas Present Peppermint Brownies

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I love holiday-themed treats more than anything. Any holiday – Valentine’s Day, Easter, Fourth of July, Halloween… I just think making holiday treats is so fun. And there’s just something so special about Christmas treats.

Last year, you may remember that reindeer brownies for National Brownie Day, which is December 8. They were a total crowd pleaser! Everyone wanted one!

This year I wanted to do the same concept except with presents instead of Christmas trees! 

It is very rare that I use a box mix for anything, but in this case you should definitely use a box mix. The reason being is that you’re already going to decorate these brownies so why create even more work for yourself? 

This Ghirardelli mix is my absolute favorite. But I always doctor it up by substituting the water for milk and the oil for Challenge butter.  The brownies will taste so much richer! 

Christmas Present Peppermint Brownies
Yield: Makes 16 brownies
Ingredients
For the brownies

• 1 (18 ounce) box of brownie mix
• 1/3 cup Challenge butter, melted
• 1/3 cup milk
• 1 egg

For the buttercream frosting

• 1/2 cup Challenge butter, room temperature
• 2 cups powdered sugar
• 1 Tablespoon heavy whipping cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1/4 teaspoon salt

For the decorations

• Red cookie icing
• Red and green M&Ms

Directions
For the brownies

1. Preheat oven to 325 degrees Fahrenheit
2. Line 8x8-inch pan with parchment paper and spray with nonstick baking spray; set aside
3. Mix the milk, butter, and egg in bowl. Add the brownie mix and stir until well blended.
4. Spread mix into pan and bake for 26 to 30 minutes, or until a toothpick comes out clean
5. Remove from oven and let cool completely
6. Once cooled, lift parchment out of pan 

For the buttercream frosting

1. Beat softened butter on medium speed for about 2 minutes until smooth and creamy.
2. Add powdered sugar, cream, vanilla extract, peppermint extract and salt and mix on low speed until combined and then increase to high speed for 3 minutes.
3. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick.
4. Frost brownies before cutting into squares
5. Use red cookie icing to make cross in center of each brownie
6. Create cross by standing up 4 M&Ms in center of brownies

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Grinch Gooey Butter Cookies

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

We all have a favorite Christmas cookie. I always reach for Spritz cookies. My dad loves buckeyes. My mom claims to not like cookies because she is apparently superior to the rest of us and can abstain from delicious treats. Kidding… kind of.

But you get my point. Cookies are one of the most popular holiday desserts, and it’s fun to try new varieties this time of year. And that’s exactly what I did this week with a new cookie I’m calling “Grinch Gooey Butter Cookies.”

The Gooey Butter cookie recipe I posted a few years ago is one of my most visited blog posts, so I decided to take that same recipe and give it a holiday twist. I put green food coloring in the dough and drew a little heart near the edge to represent the Grinch’s heart which “grew 3 sizes that day.”

You can use any light-colored cake mix available. I like the taste of yellow cake mix best. I also used Challenge cream cheese and butter in these cookies because they only use real cream, and there are no hormones, additives, or fillers. For the heart, you can either use homemade icing or get a small bottle of store-bought icing. Ideally, I would have used heart-shaped sprinkles, but unfortunately I couldn’t find any!

Grinch Gooey Butter Cookies
Yield: Makes about 24 cookies
Ingredients

• 1 (8 ounce) package Challenge cream cheese, softened
• 1/2 cup Challenge butter, softened
• 1/4 teaspoon vanilla extract
• 1 egg
• 1 (15.25 ounce) box of cake mix
• 1 Tablespoon green food coloring
• 1/4 cup powdered sugar
• Red icing

Directions

1. In a medium bowl, cream together butter and cream cheese until smooth (about 2 minutes)
2. Add vanilla, egg, cake mix, and green food coloring to the bowl and mix until combined.
3. Chill dough for a half hour so it’s easy to form into balls. Dough will be very sticky if you skip this step.
4. Once dough has been chilled for half hour, preheat oven to 350 degrees Fahrenheit
5. Form dough into 1-inch balls and roll in powdered sugar. Place on baking sheet.
6. Bake cookies for 9-10 minutes – no longer! You want the cookies to be very soft.
7. Allow to cool before drawing a small heart with red icing.

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Red Velvet Cookie Cake

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

It’s the day after Thanksgiving, so the Christmas baking season is in full swing around here. I love baking treats to give away to family and friends. As I was trying to plan out my cookie baking schedule this year, I know I wanted to make something that looked festive — think red, white, and green! Red velvet immediately popped into my head, and the idea for this delicious cookie cake was born. 

I love making cookie cakes for a variety of reasons. First of all, you don’t have to roll out the dough into balls. Just press it into a cake pan or a springform pan, and you’re done. Also, they’re a lot of fun to decorate. As you can see in the pictures, I just made a decorative border with the cream cheese frosting, but you could absolutely write "Merry Christmas” or “Happy Holidays” in the center!

While I’m on the topic of cream cheese frosting, I just want to point out that I used Challenge cream cheese and butter. My frosting was not as flavorful before I started using their products. The taste is superior because Challenge uses real cream, and there are no hormones, additives, or fillers.

Red Velvet Cookie Cake

Yield: Serves 10 to 12 people

Ingredients for the cookie

• 1 3/4 cup flour 
• 1/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup Challenge butter, softened
• 1 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 to 2 Tablespoons red food coloring

Ingredients for the cream cheese frosting

• 4 ounces Challenge cream cheese, softened
• 1/4 cup Challenge butter, softened
• 2 cups powdered sugar
• 2 teaspoons vanilla

Directions for the cookie cake

1. Preheat oven to 350 degrees Fahrenheit. Spray springform pan with nonstick spray and set aside. If you don’t have a springform pan, a cake pan will also work.
2. Combine flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
3. Beat together butter and brown sugar until smooth. Add eggs and vanilla extract and beat again. Add red food coloring — mixture should be vibrant red.
4. Slowly add flour mixture to wet ingredients and mix until just combined.
5. Add dough to springform pan and use wax paper to press down the dough until the stop is smooth. Bake for about 18 to 22 minutes, or until the top is set and the edges start to pull away from the pan. Let cool before frosting

Directions for the frosting

1. Beat together the butter and cream cheese until smooth and evenly combined. Add the powdered sugar and vanilla and beat until smooth. If frosting isn’t thick enough, add a little more powdered sugar.
2. Once cookie cake has cooled, pipe frosting around the edges and decorate with sprinkles if desired.

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Butter Pecan Pumpkin Cheesecake

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Pecan pie is good. Pumpkin pie is good. Cheesecake is good. All three together? The trifecta! Last year I made a version of the 3-in-1 dessert, and it was definitely delicious, but it was quite time consuming. This year I wanted to tackle it again, no-bake style. It was actually really simple, and I was pleasantly surprised that you could taste all of the individual flavors.

I started by toasting the pecans with a little butter on the stove for just a few minutes. Do not skip this step! It really does make all the difference in the taste.

Then I used two bars of cream cheese. Most people use just one bar with no bake pies, but I really wanted this pie to be nice and thick. One thing I need to point out — it’s important to always use the best ingredients available. I used Challenge cream cheese because I know there are no hormones, additives, or fillers in their products, and the taste is also superior to other brands because they use real cream.

As with most no-bake pies, I did add whipped topping, but definitely don’t add the whole container. Maybe just half the tub, or even just a quarter of it. Like I said, I didn’t want the pie to be fluffy like a mousse—I wanted it thick like a cheesecake.

I recommend topping it all off with a caramel drizzle and some more pecans!

If you’re not a fan of no-bake pies, check out this recipe from last year: Pumpkin Cheesecake Pecan Pie.

Butter Pecan Pumpkin Cheesecake
Yield: Serves about 8 people
Ingredients

• 1 1/2 cup pecans
• 1 Tablespoon Challenge butter
• 2 (8 ounce) packages Challenge cream cheese
• 1 cup powdered sugar
• 1 cup brown sugar
• 1 cup pumpkin puree
• 1 Tablespoon pumpkin pie spice
• 2 teaspoons vanilla extract
• 4 ounces whipped topping
• 1 graham cracker crust

Directions

1. Melt butter in large skillet over medium heat. Add pecans and cook for several minutes, stirring frequently. Set aside and let cool.
2. Beat cream cheese, powdered sugar, and brown sugar in large bowl on medium speed until smooth.
3. Add pumpkin puree, pumpkin pie spice, and vanilla and beat until thoroughly combined. 
4. Stir in whipped topping and toasted pecans and spread mixture evenly into graham cracker crust.
5. Refrigerate for at least 4 hours before serving. Garnish with caramel and more pecans if desired.

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Marshmallow Pumpkin Pie

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

You can find everything on the internet. Which is great for blogging because it’s easy to see what other people are baking and bounce ideas off of them. But sometimes it makes it really hard to create “original” content. You all would not believe the amount of time I spend each week trying to come up with something that’s never been done.

For example, this week I wanted my focus to be on no-bake desserts, specifically a no-bake pie. I’ve already made no-bake pumpkin cheesecake, but I knew I wanted to do something with pumpkin. As I was browsing ideas online, I came across a no-bake s’mores pie with marshmallow creme, and I thought I could adapt it to make a marshmallow pumpkin pie.

Guess what. Someone on this extremely large and vast planet has already created a marshmallow pumpkin pie. Imagine that. I was disappointed at first, but then I realized that was silly. The recipes aren’t the exact same. So what if two people have the same idea? Great minds think alike, right?

In fact, I think it’s a good idea to compare different recipes because everyone does things a little differently!

Before you skip straight to the recipe, give me one moment of your time to talk about why you need this Marshmallow Pumpkin Pie in your life. First of all, this is not pumpkin pie. It’s much lighter, and the pumpkin flavor isn’t quite as strong. So people who say they don’t like pumpkin pie will like this.

Secondly, it’s not pumpkin cheesecake either, although I realize it kind of looks like it. I think the marshmallow creme makes the pie sweeter, and the texture is smoother. So once again, people who say they don’t like pumpkin pie will like this pie.

Marshmallow Pumpkin Pie
Yield: Serves about 8 people
Ingredients

• 8 ounces Challenge cream cheese, softened
• 1/2 cup powdered sugar
• 2 teaspoons vanilla
• 1 cup pumpkin puree
• 1 (13 ounce) container marshmallow creme
• 1 Tablespoon pumpkin pie spice
• 8 ounces whipped topping
• Graham cracker crust (homemade or store-bought)

Directions

1. Cream together the cream cheese, powdered sugar and vanilla until smooth
2. Add pumpkin puree, marshmallow creme, and pumpkin pie spice and mix until smooth
3. Fold in whipped topping until just combined and spread mixture evenly into graham cracker crust
4. Refrigerate at least 4 hours before serving. Garnish with whipped cream or whatever else you desire.

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Cheesy Dinner Roll Leaves

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Did you get stuck with “roll” duty again this year for Thanksgiving? I hate to break it to you, but it’s probably because your family doesn’t think you can cook. But they’re wrong! If you can follow directions, you can cook!

So this Thanksgiving I want you to surprise everyone by making these festive, cheesy leaves. I saw another blogger make these with crescent roll sheets. But I cannot for the life of me figure out how she did that because when I tried it, the crescent roll sheet was way too flimsy and the leaf didn’t hold it’s shape.

So my solution was to use pizza dough! You could also use puff pastry. It honestly doesn’t matter because you’re going to brush butter on it and cover it in cheese and seasoning anyway.

When it comes to decorating these leaves, use whatever cheese and seasoning combination your heart desires. The goal is to decorate them in a way that makes the look like autumn leaves. I used cheddar cheese, Italian seasoning, and paprika. Pesto would also be really good!

It’s important to note when you bake these leaves the cooking time is not nearly as long as a normal pizza crust because, of course, they’re a lot smaller.

These beautiful roll alternatives are delicious plain, or I think they would be tasty with hummus too!

Cheesy Dinner Roll Leaves

Ingredients

• 1 pizza crust
• 2 Tablespoons Challenge butter, melted
• 1/2 cup cheddar cheese
• 2 Tablespoons Italian seasoning
• 1 teaspoon paprika

Directions

1. Preheat oven to 375 degrees Fahrenheit and place parchment paper on baking sheet.
2. Cut leaves using cookie cutter on pizza crust and set on prepared baking sheet
3. Brush melted butter on top of leaves
4. Sprinkle cheese, Italian seasoning, and paprika on top, or whatever seasonings you desire.
5. Bake for about 6 minutes or just until the leaves start to turn golden brown.
6. Serve plain or with hummus.

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Italian Pesto Sandwiches for a Crowd

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I love sandwiches so much. I could seriously eat one every day. Oh wait, I do! That’s right, I have a turkey sandwich every day for lunch and I never get tired of it.

In case you're curious, my sandwich that I've ever eaten was in Charleston at a restaurant called the Tattooed Moose. Next time you find yourself in South Carolina, definitely go there. They have a sandwich called "The Thanksgiving Sammy," and it's essentially Thanksgiving din ner between two slices of bread. It's served with a side of gravy for dipping because you're in the south, and that's how they do it.

The only thing better than a single sandwich is more sandwiches. So I’m sharing a recipe that makes 12 sandwiches at the same time. Actually, depending on the rolls you buy, you could actually make up to 18 sandwiches at the same. So you can either share them with friends or eat them all by yourself.

The concept is really easy -- just take the rolls out of the bag and while keeping them together slide a knife through the middle of them. Place the bottom halves of the buns in a pan, and just pile on whatever meats, cheeses, and toppings you like best.

Add the top of the buns to the sandwiches and coat generally with melted garlic butter. Could you skip this step? Absolutely. But the sandwiches won't be nearly as good. I only use Challenge Butter in this recipe because I know they use the freshest real milk, cream, and natural ingredients for a pure, superior taste.

Once your sandwiches are ready, stick them in the oven just long enough for the cheese to melt. And that's it! So good!

You can, of course, customize the sandwiches with any meats, toppings, and rolls your like. My personal favorite is Italian meats with pesto and sun-dried tomatoes.

Italian Pesto Sandwiches for a Crowd
Yield: Makes 12 sandwiches
Ingredients

• 1 package (12-count) King's Hawaiian Rolls
• 1/4 cup pesto
• 1/2 pound ham
• 1/4 pound salami
• 1/4 pound pepperoni
• 1/4 pound provolone cheese
• 1/4 cup sun-dried tomatoes
• 4 Tablespoons Challenge butter, melted
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder

Directions

1. Preheat oven to 350 degrees Fahrenheit
2. While keeping the rolls in tact, cut them in half. Place the bottom half of the rolls in a 9x13 pan. Evenly spread pesto on bottom half of rolls.
3. Layer ham, salami, pepperoni, provolone cheese, and sun-dried tomatoes. Place top half of rolls over everything.
4. Combine melted butter, Italian seasoning, and garlic powder in small bowl. Brush butter mixture over top of rolls.
5. Bake sandwiches for about 8 to 10 minutes, or until cheese is melted. If the tops of the rolls start to turn brown, cover with aluminum foil.
6. Cut individual rolls with a sharp knife and serve.

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Red Velvet Brain Dip

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Yes, this is another Halloween recipe. No, I haven't lost my mind (maybe a little). I'm just really excited to share this easy red velvet brain dip with you all. It's a no-brainer for your next Halloween party! Check it out -- there are just four ingredients and it takes just a few minutes to make.

Since there are so few ingredients, the key to making this dip taste as good as possible is to use high-quality ingredients, like Challenge cream cheese. Challenge cream cheese products only use the freshest real milk, cream, and natural ingredients for a pure, superior taste. And, no growth hormones, added flavors, dyes or artificial preservatives.

I hope you lobe this brain dip as much as I do!

Red Velvet Brain Dip
Ingredients

• 8 ounces Challenge cream cheese, softened
• 2 cups whipped topping
• 1 1/2 cups red velvet cake mix
• 1/4 cup canned cherry pie filling

Directions

1. Beat cream cheese with mixer until smooth. Add whipped topping and red velvet cake mix and mix until fully combined.
2. Remove 1/4 of cream cheese mixture and put in piping bag with circular tip.
3. Mold remaining cream cheese into an oval or brain-like shape.
4. Use cream cheese mixture in piping bag to pipe grooves onto brain.
5. Spoon gel from cherry pie filling on top of brain.
6. Serve with graham crackers, vanilla wafers, or other cookies.

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Bloody Shattered Glass Cupcakes

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

You know that one person that gets way too excited about Halloween? I'M THAT PERSON. Give me all the candy corn, costumes, and jack-o-lanterns! I've always made cute holiday-themed desserts, but this time I wanted to try something a little creepy.

This edible glass is one of the easiest cupcake decorations I've ever made. As you'll see below, I just mixed two ingredients together and heated it in the microwave. I also had this Wilton red food gel on hand and it made for the perfect blood!



Shattered Glass Cupcakes
Ingredients
For the chocolate cupcakes

• 3/4 cup (95 grams) all-purpose flour
• 1/2 cup (42 grams) unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 cup light brown sugar (200 grams)
• 1/3 cup unsalted Challenge butter, melted
• 2 teaspoons vanilla
• 1/2 cup milk

For the vanilla frosting

• 1 cup unsalted Challenge butter softened
• 5 cups powdered sugar (630 grams)
• 2 Tablespoons heavy cream
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt

For the shattered glass

• 1 cup granulated sugar (200 grams)
• 1/2 cup corn syrup

Directions
For the chocolate cupcakes

1. Preheat the oven to 350 degrees Fahrenheit. Line a  cupcake/muffin pan with cupcake liners. Set aside.
2. Combine flour, cocoa powder, baking soda, baking powder, and salt in large bowl; set aside.
3. Mix eggs, brown sugar, butter, and vanilla in medium bowl; slowly add to dry ingredients. Add milk and stir until just combined.
4. Fill cupcake liners 1/2 full; bake for 18 minutes or until toothpick inserted in center comes out clean.
5. Cool before frosting.

For the vanilla frosting

1. Cream softened butter on medium speed for about 3 minutes. Slowly add powdered sugar and beat with mixer until combined.
2. Add heavy cream, vanilla, and salt, and beat for about 3 minutes. Frost cupcakes.

For the shattered glass

1. Lay sheet of wax paper on baking sheet and spray with nonstick spray; set aside
2. Combine sugar and corn syrup in microwave safe bowl
3. Seal bowl with plastic wrap and heat in microwave for 2 minutes
4. Remove from microwave, discard plastic wrap, and stir.
5. Seal bowl with plastic wrap again and heat in microwave for two minutes
6. Remove plastic wrap from bowl and pour boiling mixture onto wax paper. Careful, it will be hot.
7. Let harden for 15 to 20 minutes.
8. Shatter edible glass with knife into 1-inch size pieces. Stick shattered glass in frosting as decorations. Use red decorating gel or food coloring to create a blood-looking effect on the frosting.

Chocolate cupcake recipe adapted from Sally's Baking Addiction

Here are a few other examples of cute Halloween cupcakes!

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