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Archive for the ‘Halloween’ Category

 

Have a happy Halloween

Since we always have pancakes on Sunday mornings, I knew I had to make something a little different since it was Halloween. My little girl has been talking about today for weeks now and I knew these would be right up her alley. The batter is on the thin side so that you can make the faces. After making the batter a portion is mixed with cocoa powder to draw the faces. I put mine in a plastic squeeze bottle but you can use a pastry bag or a Ziploc bag with the tip of a corner cut off.

PUMPKIN PANCAKES

1 C all-purpose flour
1 1/4 C whole wheat flour
2 Tbls ground flax-seed
3 Tbls dark brown sugar
2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp ground cardamom
1/4 tsp ground cloves
1 3/4 C milk
2 eggs
1/2 C pumpkin puree (do NOT use pumpkin pie filling)
1 Tbsp vegetable oil
1 tsp vanilla extract
3 tsp cocoa powder

Sift together the dry ingredients (except the cocoa powder) in a mixing bowl. In a separate bowl, mix together the wet ingredients. Pour over the dry ingredients and blend together. Take out 1/2 C of the batter and mix with the 3 tsp cocoa powder. Place the chocolate batter in squeeze bottle or disposable pastry bag.
Heat your pan over medium heat. Lightly grease it with either butter or PAM. With the pan off the heat, squeeze a jack-o-lantern face into the middle of the pan. Then take a ladle full of the pumpkin batter and gently pour it over the face. Place back on the heat and let that side cook until bubbles form on the surface. Flip the pancake over and cook 1 more minute on the other side. You can keep them warm on a low oven (200F) until all of them are made, or do like us and eat them as they are made.

PUMPKIN MAPLE SAUCE

1 C pure maple syrup
1 C pumpkin puree
2 tsp cinnamon

Whisk everything together and heat  in a saucepan over medium low heat until thoroughly heated.

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Candy Corn Cookies

I have been baking off some of these cookies almost everyday for the last week. This is a great recipe since you can bake them all at once or keep just cut off a few slices and keep the rest of the dough in the fridge or freezer. They take a little bit of time to assemble but once the dough is made  and assembled they bake off really fast.

You will need a loaf pan for this. The one I used is 4×8 inches. Line it with a piece of parchment paper or waxed paper, letting at least 2 inches hang over the sides. This yields around 10 dozen cookies, but it all depends on how big/small you cut them.

CANDY CORN COOKIES
4 1/2 C sifted all-purpose flour
1 tsp baking powder
1 1/2 tsp salt
1 1/2 C unsalted butter, softened
2 C granulated sugar
1/4 C light brown sugar
3 eggs
2 Tbsp milk, plus 2 tsp
1 Vanilla bean, scraped (optional, but worth it)
1 1/2 tsp pure vanilla extract
3 Tbsp cocoa powder (or a mixture of cocoa and black cocoa)
zest of one orange
a few drops of orange food color

Sift the flour with the baking soda and salt. Set aside.
Cream the butter until light, gradually adding the sugars and creaming until fluffy. Beat in the eggs, the 2 Tbsp milk, the seeds (if using) and the vanilla. Slowly work in the flour until you have a smooth dough.
Divide the dough into 3 pieces.
Take the first piece and wrap it in plastic wrap, Place in the fridge for at least one hour.
Take the second piece and beat in the cocoa powder(s) and the remaining 2 tsp milk. Wrap it in plastic wrap and place in the fridge for at least one hour.
Take the third piece and add the grated orange zest. Work in a few drops of orange coloring until you find the shade you desire. Wrap it in plastic wrap and place in the fridge for at least one hour
Take the 3 chilled pieces and unwrap them. Taking the vanilla piece, roll it out into a rectangle, to fit your loaf pan. Press it into the lined loaf pan using your fingers to make sure it is in all the corners and trying to get it as even as possible.
Next take your chocolate flavored dough roll it out as described above. Place it on top of the vanilla dough and once again, use your fingers to press it into the corners and to try to get it as even as possibleRepeat with the orange tinted dough.
Place back in the fridge for 1 hour.

Pre-heat the oven to 400 F

Using the parchment (or waxed) paper to help you, invert the cookie dough out of the loaf pan.
Cut the dough into 1/4″ slices and then take each slices and cut on an angle to make 5 candy corn cookies. If you want bigger candy corns, cut into 4 pieces.

You will have a tiny bit of scrap dough from each end. Mix these all together at the end for a crazy cookie for yourself.
Place the cookies 1 inch apart from each other on a lined baking sheet and bake for 7-8 minutes. Watch carefully.
Let cool on a wire rack.

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Owl Cookies


Things are in full gear here for Halloween. We have 3 parties this week to attend so I am busy baking spooky treats for the kiddies. Here is a very cute cookie to add to your Halloween repertoire.  I wish I could tell you where it originated but it’s just a page from a magazine that I had stuck in one of my cookbooks.  It yields about 3 dozen cookies.

OWL COOKIES

1 C packed light brown sugar
3/4 C unsalted butter, softened
1 tsp pure vanilla
1 egg
2 1/4 C all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 1/2 oz bittersweet or unsweetened chocolate, melted
1 tsp cocoa powder
1/4 tsp baking soda
approx 1/3 C semisweet chocolate chips (for eyes)
approx 2/3 whole cashews (for beaks)

Cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until well blended. On low-speed, beat in the flour, baking powder and salt. Place 1 cup of dough into a small bowl and stir in the melted chocolate, cocoa powder  and the baking soda until well blended.
Lay down a 12 inch piece of plastic wrap. Roll out half of the light dough to form a 10×4 inch strip. Shape half of the chocolate dough into a log, 10 inches long; place onto the strip of light dough. Using the plastic wrap to assist you, wrap the sides of the light dough around the chocolate log. Wrap in plastic wrap and place in the refrigerator for about 1 hour for easier handling. Repeat with the other half of the dough.

Heat the oven to 350 F. Line a large baking sheet with parchment paper.

Cut the dough into 1/4 slices. Pinch the corner of each slice to form an ear. Places two slices next to each other, sides touching, to look like owl faces. Place a chocolate chip in the center of each slice for eyes. Press a whole cashew in the center of the two slices for the beak.

Bake 8-10 minutes or until the edges are a light, golden brown. Immediately remove from cookie sheet to a cooling rack. Cool completely, about 15 minutes, before serving.

P.S. for high altitude (which I am) increase the flour by a 1/4 cup

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