SLITHERING CUPCAKE SNAKE RECIPE | LAND O’LAKES
Turn homemade peanut butter flavored cupcakes into this cute Halloween snake!
Provided by Land O'Lakes
Categories Cupcake Peanut butter Cake Dessert
Total Time 1 hours 1 minutes
Prep Time 1 hours 30 minutes
Yield 12 cupcakes
Number Of Ingredients 22
Steps:
- Heat oven to 350°F. Place paper baking cups into 12 muffin pan cups; set aside.
- Combine flour, baking powder and cinnamon in bowl; set aside.
- Combine brown sugar and 1/2 cup butter in bowl; beat at medium speed until creamy. Add eggs and vanilla; continue beating until well mixed. Add half & half alternately with flour mixture, beating well after each addition, until well mixed. Stir in chopped peanuts.
- Spoon batter evenly into prepared muffin pan cups. (Cups will be full.) Bake 22-26 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove to cooling rack. Cool completely.
- Combine all frosting ingredients except half & half in bowl; beat at low speed until combined. Increase speed to medium; beat, adding enough half & half for desired spreading consistency.
- Arrange cupcakes in snake form on large rectangular (at least 18x14 inches) platter so they are touching. Frost over all cupcakes. If desired, squeeze front cupcake to create head shape.
- Place candy corn and marshmallows in a zigzag pattern on back to create a stripe. Cut red fruit leather or licorice twist to make forked tongue. Use candy-coated pieces for eyes.
Nutrition Facts : Calories 360 calories, FatContent 18 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 75 milligrams, SodiumContent 200 milligrams, CarbohydrateContent 45 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 5 grams
CORNMEAL CRUSTED RATTLE SNAKE WITH CACTUS-CORN SUCCOTASH ...
Provided by Food Network
Categories side-dish
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 26
Steps:
- Using a sharp boning knife remove the meat from the snake by cutting down the back, just slightly to 1 side of the spine from the head to the rattle. Using the tip of the knife peel the meat from the ?rib cage?. Once you removed the 2 long strips of meat, lightly pound them with the back of the knife to tenderize them. Cut the strips of meat into 1-inch pieces and place in a bowl with the buttermilk. Mix to coat well. In a large bowl combine the cornmeal with the flour and the spices. Heat the oil in a large skillet on medium high heat. Dredge the snake pieces in the flour mixture and fry for 2 minutes or until golden brown and then transfer to a paper towel lined plate. Repeat until all the snake pieces are cooked. Serve with Cactus-Corn Succotash.
- Grilling the vegetables first gives another great layer of flavor, however, it is not absolutely necessary. Just omit that step and cook the vegetable right in the pan. In a skillet on high heat saute the vegetables except the tomatoes in the olive oil for 2 minutes. Add the stock and butter and cook until mixture reduces by half. Add tomatoes and seasoning and serve with the warm snake "nuggets" on top.
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