CHIPOTLE HONEY ROASTED PEANUTS

I have been blessed with wonderful cyber friends who i've known for years, thanks to cyberworld. How close and good friends we've become? If meeting with each other, texting/talking over the phone for hours, sharing our ups and downs, receiving care packages, cards and more from each other will not count, then i don't know how else to describe what a good and wonderful cyber friends i have.

Received a bday package from VERONICA and in the package is this addicting peanuts among other yummy stuff. This is so good that i could finish a pound of these in one seating, i kid you not=;) I know, i know it's not good but hey...

So i have to ask for the recipe, click her name for her version. The only thing i changed was the kind of peanuts. Her reicpe calls for peeled while i used the unpeeled because it was what i had. But really, there's no difference they are both as good.



INGREDIENTS

1/3 cup white sugar

1 1/2 teaspoons chipotle chile powder

1/4 teaspoon chili powder

1/4 teaspoon garlic powder

2 tablespoons butter

2 tablespoons honey

1 teaspoon kosher salt
1 pound skinless peanuts (i used with skin)



DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C). Stir together the sugar, chipotle powder, chili powder, and garlic powder in a small bowl; set aside.

Stir together the butter, honey, and kosher salt in a large saucepan over medium heat until the butter has melted, and the mixture is bubbly. Stir in the peanuts until well coated, then pour out into a 9x13 inch baking dish.

Bake in preheated oven until the nuts are golden brown, about 30 minutes. Stir the mixture 2 or 3 times to ensure even cooking. Once done, scrape the peanuts into a large metal bowl, and sprinkle with the spice mixture. Toss the peanuts to evenly coat with the spice mixture. Allow the peanuts to cool to room temperature, tossing every few minutes so the nuts do not stick together.

BRAIN CUPCAKES, SPIDER WEB CUPCAKES AND FINGER COOKIES

Last year i made finger cookies for halloween. This year i made brain cupcakes and web cupcakes.

EYEBALLS : CANNED LYCHEES AND MARASCHINO CHERRIES
FINGERS: ANY COOKIE DOUGH BUT I USED MY EMPANADA DOUGH FOR THESE. ALMONDS FOR THE NAILS. EGGWASH THE "FINGERS" BEFORE BAKING.

My Last Years Fingers!

This years fingers!!! Looks like these fingers got arthritis and jaundice too=;), for some reason my eggwash was so yellow!

Cupcake Ingredients:

1 box of chocolate cake mix (follow the box instructions and ingredients).
**1 box usually yields 12 cupcakes

Cream Cheese Frosting:

1 8 oz cream cheese (room temperature)
1 stick unsalted butter (room temperature)
2 cups confectioners sugar
1 tsp. vanilla

Using an electric mixer, mix cream cheese and unsalted butter on medium speed until smooth.
Add the vanilla and slowly add the confectioners sugar until your desired sweetness.

***PIPE SOME DULCE DE LECHE IN THE MIDDLE OF THE CUPCAKE FOR A SWEET SURPRISE WHEN YOU BITE INTO THE CAKE.

SPIDER WEB CUPCAKES. I USED DULCE DE LECHE AND CREAM CHEESE FROSTING.
SPREAD THE FROSTING, PIPE THE DULCE DE LECHE AND MAKE 3 RINGS ON TOP OF THE FROSTED CUPCAKE THEN USING A TOOTHPICK DRAW FROM CENTER OUT WIPING TOOTHPICK IN BETWEEN DRAW TO MAKE A CLEAN WEB.

BRAIN CUPCAKES: CREAM CHEESE FROSTING. MIX A LITTLE OF YELLOW AND RED FOOD COLORING TO ACHIEVE THE PINKISH COLOR. PIPE THE FROSTING THEN MAKE A "BRAIN DESIGN"