MARBLED MAPLE RECIPES

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter, egg, cinnamon and maple extract until soft dough forms.
• On floured surface, roll dough 1/4 inch thick. Cut with 3 1/2-inch leaf-shaped cookie cutter; place cutouts 2 inches apart on ungreased cookie sheets.
• Bake 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
• In 2 small bowls, place 2/3 cup each of frosting; tint 1 bowl orange and 1 bowl yellow by stirring in food color to desired color. Tint remaining frosting with red food color to desired color. In large microwavable bowl, spoon colored frostings in bottom. (Do not mix colors together.) Microwave uncovered on High 20 to 30 seconds or until warmed and thinner consistency. Pull table knife through warmed frosting several times to make swirls.
• Dip top side of each cookie into glaze, letting excess drip off. Place cookie right side up on cooling rack placed over cookie sheet or waxed paper. Rewarm frosting mixture in microwave to maintain dipping consistency, and repeat swirling, if needed. Let stand about 2 hours or until set. Store covered in airtight container at room temperature with waxed paper between layers.

Steps:

• Heat oven to 350°F. Grease and flour 13x9-inch cake pan; set aside.
• Combine all cake ingredients except melted chocolate in bowl; beat at medium speed until well mixed. Place 1 1/2 cups batter into another bowl. Add melted chocolate; stir until well mixed.
• Spread remaining batter evenly into prepared pan; drop spoonfuls of chocolate batter over batter in pan. To marble, swirl chocolate batter with table knife. Bake 28-30 minutes or until toothpick inserted in center comes out clean. Cool completely.
• Place 1/3 cup butter into bowl; microwave 20-30 seconds or until melted. Add brown sugar; continue microwaving 30-45 seconds or until sugar is dissolved. Add all remaining frosting ingredients to butter mixture; beat at low speed until powdered sugar is moistened. Beat at high speed until creamy and smooth. Frost cooled cake.
• Use 1/8-inch round or leaf decorating tip to pipe chocolate icing onto cake in tree-shape. Decorate with dried fruit and nuts for leaves. Add candy ghost or owl, if desired. Refrigerate until serving time.