FROZEN ORANGE JACK O' LANTERNS FILLED WITH ICE CREAM
Great to make with the kids for their Halloween Party, but great for all the "Older Buzzards" too! Prep time does not include freezing time.
Provided by Lindas Busy Kitchen
Categories Frozen Desserts
Time 1h
Yield 24 serving(s)
Number Of Ingredients 3
Steps:
- Cut off the top of the oranges and gently hollow out the pulp, leaving a thick shell.
- Hollow pulp out of cut-off tops too.
- Carefully cut Jack-O'Lantern faces into each orange.
- Freeze hollowed shells for at least 1 hours.
- Pack scoops of ice cream into frozen shells, avoiding letting the ice cream ooze out of eyes or mouth.
- Cut a small hole in the top of each orange.
- Set tops back on over the ice cream. and insert a cinnamon-stick stem through the hole.
- Freeze for at least 3 hrs., or until serving time.
Nutrition Facts : Calories 109.7, Fat 2.3, SaturatedFat 1.3, Cholesterol 6.5, Sodium 15.9, Carbohydrate 22.9, Fiber 3.3, Sugar 16.7, Protein 2
MUMBLE'S ICE CREAM FILLED ORANGES
This recipe is from the little penguin, Mumble, in the Happy Feet movie. They are really good especially if you like creamsicles . Tip: Ice cream filled oranges can be returned to freezer before drizzling with topping until ready to serve.
Provided by Mini Chef Ty
Categories Frozen Desserts
Time 12h10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Cut off top of the oranges and scoop out pulp with a melon baler or serrated spoon down to the pith, or white membrane, inside orange.
- Reserve 3 tablespoons of juice.
- Cut off a thin slice from bottom of each orange so they will stand without rolling, being careful not to puncture bottom of the oranges.
- Soften ice cream in refrigerator for about 10 minutes. Stir in orange juice and mix well. Place ice cream mixture and empty orange shells in freezer overnight.
- In a small bowl, combine topping and honey. With an ice cream scoop, fill orange shells with ice cream mixture. Drizzle 1 tablespoon topping mixture over each orange.
- Serve immediately.
Nutrition Facts : Calories 358.6, Fat 12.8, SaturatedFat 7.8, Cholesterol 50.4, Sodium 127.1, Carbohydrate 60, Fiber 4.1, Sugar 47, Protein 5.6
JACK-O'-LANTERN
Provided by Matthew Mead
Categories Cake Dessert Bake Kid-Friendly Halloween Small Plates
Yield Makes one 6- x 7-inch cake; serves 12 to 16
Number Of Ingredients 24
Steps:
- 1. Preheat the oven to 350°F. Lightly grease the bottom of each cake pan, then line it with waxed paper or parchment paper and lightly grease and flour the bottom and sides. Divide the batter between the pans and bake the cakes until a toothpick inserted in the center comes out clean, 30 minutes. Cool the cakes completely in the pans on cooling racks and then turn them out onto the racks.
- 2. While the cakes are cooling, transfer 1 cup of the frosting to a glass measuring cup. Tint it green (see Decorating Tips). Tint the remaining frosting orange.
- 3. Using an offset spatula, spread a thin layer of the orange frosting over the flat surface of 1 cake. Invert the second cake on top of the first, joining the flat surfaces of both domes together. Transfer the assembled cake to the cardboard base, if using, or a cake plate. Cover the cake completely with the rest of the orange frosting.
- 4. To make rib indentations as shown in the photo, hold a plastic straw against the cake, curving it from bottom to top. Lift it off, reposition it, and press again. Repeat all around the cake. (Gently incise the ribs with a skewer if you don't have a straw.)
- 5. For the stem, invert the ice cream cone and, using a clean spatula, cover it with the green frosting; add more frosting at the top to give the stem a curved tip. Place the stem on the top of the cake.
- 6. Fit a decorating bag with a coupler and the leaf tip; add 1 cup of the green frosting to the bag. Referring to the photo, pipe several leaves around the base of the stem. Hold the bag at an angle next to the stem. Squeeze out some frosting, allowing it to fan into a wide base, then decrease the pressure and slowly pull the tip away, lifting slightly, to form a point.
- 7. Remove the leaf tip and replace with the round tip. Pipe tendrils around the stem and leaves. Place the tip where you want the tendril to begin. Using even pressure, squeeze out some frosting and move the tip to draw the tendril. Release the pressure and lift the tip when the tendril is the desired length.
- 8. Using a rolling pin, roll the fondant to 1/8 inch thick. Referring to the photo and using a small, sharp knife, cut out the features. For the eyes, cut 2 triangles about 1 1/2 inches wide at the base and 1 1/2 inches tall at the center. For the nose, cut another triangle a little smaller than the eyes. Cut the smile to be about 4 inches from tip to tip. You can draw a paper pattern first if you like.
- 9. Spread the black sugar on a small plate (large enough to hold the smile) using the back of the spoon. Press each cutout into the sugar and then invert the coated cutout onto the pumpkin to form the face, pressing it into the frosting. Transfer the cake to the serving dish if you have not already done so.
JACK-O'-LANTERN ORANGES
This is a great way to get the kids to eat nourishing fruit during the candy-laden Halloween season. They can even help cut up the apples and grapes with plastic knives and decide how they want their fancy orange to look!-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 1h
Yield 8 servings.
Number Of Ingredients 4
Steps:
- Choose which side of each orange will be the jack-o'-lantern's face; cut a thin slice from the bottom of each so that it rests flat. Cut another small slice from the top. Spoon out pulp. Chop pulp and combine with apple and grapes; set aside., Cut faces as desired; decorate with cloves and almonds. Spoon fruit mixture into jack-o'-lanterns.
Nutrition Facts :
SWEET JACK-O'-LANTERNS
There's no trick to making these Halloween-flavored cupcakes. By using a convenient cake mix, you can turn them out in a jiffy. Simplify them even more with canned frosting.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Prepare and bake cake according to package directions for cupcakes. Fill 24 greased muffin cups two-thirds full. Bake at 350° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , For frosting, in a small bowl, combine confectioners' sugar, butter and enough milk to achieve spreading consistency. Stir in food coloring. Cut a thin slice off the top of each cupcake. Spread frosting on 12 cupcakes. Invert remaining cupcakes and place on top; frost top and sides. , For stems, place one gumdrop on each pumpkin. Cut jujubes into thin slices; use a bottom slice for each mouth. , From remaining slices, cut one large triangle and two smaller ones. Position two small triangles and a large triangle on each cupcake for eyes and nose.
Nutrition Facts :
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Servings 4Calories 140 per servingCategory Ice Cream, Dessert
- Cut slice off top of each orange; reserve slices. Cut around top edge of each orange and membrane, keeping shell intact. Remove orange sections (save and use for juice).
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