Little Individual Vanilla Cheesecakes

12 paper baking cups (2-1/2-inch)
12 vanilla wafers
1 (8 ounce) package cream cheese, softened
2 tablespoons sugar
1 tablespoon corn starch
1 egg
1/3 cup light corn syrup
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
Fresh fruit, jam, pie filling or chocolate curls

Preheat oven to 350 degrees F. Line muffin pan with 12 paper baking cups. Place 1 vanilla wafer in each. Beat cream cheese, sugar and corn starch with an electric mixer until well mixed. Add egg and blend well. Add corn syrup, lemon juice and vanilla. Beat 1 minute. Pour filling into paper baking cups, dividing evenly. Bake for 20 minutes, until just set. Chill for 1 hour. Top with fresh fruit, jam, pie filling or chocolate curls as desired.

DIY Crystal Encrusted Belt

Double-faced satin ribbon (2-3 inches wide)
Sequin patches
1 yard of black felt
Fabric glue
Measuring tape
Measure your waistline, and then add 12 inches to that number. For example, if your waist is 24” around, then you’ll need 36” of ribbon. The added length will allow you to comfortably tie the belt. Now, cut the double-faced satin to that particular length. Lay the black felt on a flat surface in front of you. Arrange the sequin patches in a fashion that you like. Once you’ve found a design that you like, apply the fabric glue to the backs of each patch and adhere them to the felt. Once the patches have completely dried onto the felt, you’ll need to trim the felt. Snip all of the extra felt around the sequin patches off to create a clean, polished look. Once you’ve cut out the sequin/felt design, glue it to the center of the double-faced satin. Let dry for 24 hours before wearing the belt.

Creepy Little Eyeballs

1 1/2 cups creamy peanut butter
1/2 cup butter, softened
2 1/2 cups confectioners' sugar, sifted
1 tablespoon vanilla extract
12 ounces white chocolate, chopped
2 tablespoons shortening
2 drops blue food coloring
1/2 cup miniature semisweet chocolate chips
red food coloring (optional)

Beat the peanut butter and butter with an electric mixer in a large bowl until smooth. Beat in the sugar and vanilla. Cover and refrigerate for 30 minutes. Roll chilled dough into small, eyeball-sized balls and place on 2 baking sheets lined with wax paper. Refrigerate for another 30 minutes.Melt the white chocolate and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Dip each eyeball into the white chocolate and transfer to the waxed paper until the chocolate has set. You can chill them in the refrigerator. Stir a few drops of blue food coloring into the remaining melted white chocolate. Make a round "iris" on the top of the cooled eyeball and press a mini chocolate chip in the center for a "pupil." For an extra spooky bloodshot eyeballs take a toothpick dipped in red food coloring and make squiggly lines on the eye.

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