Halloween

Roasted Pumpkin Pie Pumpkin Seeds

October 15, 2015

Many of us are carving pumpkins this month. Here is a recipe that’s a twist on the basic roasted pumpkin seeds. I used to make these as a kid and still do today.

Chewy Pumpkin Chocolate Chip Cookies

October 13, 2015

These cookies are everything you love about a great chewy chocolate chip cookie, but with the best pumpkin flavor ever!

Caramel Apples

October 31, 2014

A long standing tradition of Halloween and other fun occasions, apples dipped in caramel are easy to make at home. Nuts are optional!

Gingerbread Rice Krispie Treats

November 9, 2012

Gingerbread Rice Krispie Treats

Here’s a fall twist on Rice Krispie Treats.  The gingerbread marshmallows are what give these treats a nice gingerbread taste without being too overpowering.  If you can’t find the gingerbread marshmallows at your local grocery store you can order them from Amazon.  My Gingerbread Rice Krispie Treats are sticky to make, but you’ll have fun licking your fingers!

INGREDIENTS

1/4 Cup Butter

1 (10 ounces – approx 40) package Gingerbread Marshmallows

6 Cups Rice Krispie Cereal

In a large saucepan, melt 1/4 cup butter over low heat.  Next, add the gingerbread marshmallows and continue to stir until the marshmallows have completely melted.  Remove from heat and stir in the cereal – coating them well with the melted marshmallow mixture.  Using a silicone spatula, press the mixture evenly into a 13x9x2 inch pan which has been greased or lined with parchment paper.  Cut into squares when the mixture cools.  Makes approximately 24 squares. 

No Bake Chocolate Peanut Butter Bars

October 31, 2012

No Bake Chocolate Peanut Butter Bars

Make this excellent treat for Halloween today!  If you are fan of peanut butter and chocolate then you and your little goblins will surely love my No Bake Chocolate Peanut Butter Bars. 

INGREDIENTS

10 Tablespoons Softened Butter

1 Teaspoon Kosher Salt

1 Cup Peanut Butter

1/2 Cup Unbleached Flour

1 1/2 Cups Powdered Sugar

8 Ounces Coarsely Chopped Semi-Sweet Chocolate

Line an 8inch square baking pan with parchment paper and set aside.  In a large size bowl beat together the peanut butter, butter, kosher salt, flour and powdered sugar.  Beat for 4 minutes while stopping to scrape down the sides occasionally.  Spread the mixture into the baking pan and press down to spread evenly as well as compacting it.  In a double boiler melt the chocolate.  If you don’t have a double boiler then bring a pot of water to a simmer and place the chocolate into a heatproof bowl.  Put the bowl over the pot of simmering water and cook until the chocolate is completely melted.  Pour the chocolate into the pan over the peanut butter mixture and spread evenly.  Let cool to room temperature and then put into the fridge for 2 hours.  Remove from the fridge and cut into bars.  Makes 18 bars.

Hurricane Fudge

October 29, 2012

Hurricane Fudge

Today is the perfect day to make fudge that is if you still have power.  Since most of us are stuck inside these next couple of days while Hurricane Sandy makes her way through our communities why not try out this easy fudge recipe.  Hunker down and eat fudge!

INGREDIENTS

2 Cups Sugar

2/3 Cup Evaporated Milk

12 Regular Size Marshmallows

1/2 Cup Unsalted Butter

1/8 Teaspoon Kosher Salt

8 Ounces Semisweet Chocolate Chips

1 Cup Chopped Nuts – Optional

1 Teaspoon Vanilla Extract

Prepare an 8×8 inch pan by greasing with butter.  Set aside.  In a large size saucepan combine the sugar, evaporated milk, marshmallows, butter and salt.  Cook over a medium heat and stir constantly until the mixture is bubbly.  Boil and stir for 6 minutes.  Remove from the heat and stir in the chocolate chips.  Stir until completely melted.  Add the chopped nuts, if you are using nuts, and the vanilla.  Spread into the greased pan and place in the fridge for 5 hours.  Remove from the fridge and cut into squares.  Makes about 2 dozen pieces of fudge. 

Pumpkin Bread French Toast

October 28, 2012

Pumpkin Bread French Toast

After you’ve made my delicious pumpkin bread and if you have any to spare turn it into French toast.  I’ve made it twice this weekend and trust me it’s a fall weekend morning treat. 

INGREDIENTS

4 Pieces Pumpkin Bread

4 Eggs

1/4 Cup Half & Half

1 Teaspoon Cinnamon

2 Teaspoons Sugar

1 Teaspoon Vanilla Extract

1/2 Cup Butter

Maple Syrup

In a large size heavy skillet heat 1/2 cup butter over a medium low heat.  In a medium size shallow bowl mix together the eggs, half & half, cinnamon, sugar and vanilla.  You will want the bowl to be shallow enough to fit all of the bread.  Soak the slices of bread for about 2 minutes per piece.  The butter should be hot, but not smoking.  Place all four pieces into the skillet and turn the heat up to a medium heat.  Cook for 5 minutes per side or until golden brown.  Be careful not to brown too quickly as you want the inside to have time to cook. Remove from the skillet and transfer to a serving plate or individual plates.  Serve with a pat of cold butter and warmed maple syrup.  Serves 2

Chocolate Cupcakes

October 27, 2012

Chocolate Cupcakes

If you’re going to a Halloween party this weekend and need to bring a dessert here is a great portable dessert that everyone will love.  Even after Halloween these cupcakes are an excellent “go to” dessert for home or potlucks.

INGREDIENTS

2 Cups Unbleached Flour

2 Teaspoons Baking Powder

2 Teaspoons Baking Soda

1 Teaspoon Kosher Salt

2 Cups Sugar

2 Cups Water

8 Tablespoons Unsalted Butter

4 Ounces Chopped Unsweetened Chocolate

1 Teaspoon Vanilla Extract

2 Large Eggs

Frosting

Preheat your oven to 350° F.  In a large size bowl combine the flour, baking powder, baking soda and kosher salt.  Set aside.  In a medium size saucepan combine the sugar and water and cook over a medium high heat until the sugar and water are dissolved.  Add the chocolate and butter to the sugar mixture.  As soon as the chocolate melts add the vanilla and turn off the heat.  Pour the mixture into a large bowl and beat on medium with a mixer for 3 minutes.  Add the eggs one at a time to the mixture and beat for 30 seconds after each egg.  Add the flour mixture to the chocolate mixture 1/2 cup at a time making sure to thoroughly combine.  Line your cupcake pan with cupcake liners of your choice.  If it is Halloween use Halloween themed liners.  Pour the batter 3/4 of the way into the cupcake liners. Place the cupcake pan on the middle rack of your oven and bake for 14 minutes.  Make sure not to overcook the cupcakes.  Remove from the oven and cool on a wire rack for 10 minutes before removing the cupcakes from the pan.  Remove the cupcakes and cool completely before frosting. Frost and decorate if you like. Makes 12

 

Frosting

INGREDIENTS

1/2 Cup Shortening

1/2 Cup Softened Unsalted Butter

1/2 Teaspoon Vanilla Extract

5 Cups Powdered Sugar

4 Tablespoons Half & Half or Whole Milk

In a large size bowl place the shortening and butter.  Beat on medium for 1 minute with a mixer.  Add the vanilla and continue to mix.  Add the powdered sugar one cup at a time while beating on low.  After adding the cups of sugar drizzle a bit of the half & half or whole milk.  Continue alternating the powdered sugar and half & half until the texture becomes fluffy.  You may not need all of the powdered sugar. Frost your cupcakes and refrigerate any leftover frosting. 

Caramel Apples

October 25, 2012

Caramel Apples

Really, it wouldn’t be Halloween without caramel apples!

INGREDIENTS

6 Small Apples

6 Popsicle Sticks

14 Ounces Unwrapped Caramels

2 Tablespoons Half & Half

2 Cups Chopped Toasted Nuts (Peanuts, Pecans or Walnuts) – Optional

It is best to use tart apples for these caramel apples.  Wash and dry the apples.  Remove the stems and insert a popsicle stick into the stem end of each apple.  Butter a baking sheet.  Place the apples on the baking sheet.  In a medium size saucepan combine the caramels and the half & half.  Cook and stir over a medium low heat until the caramels are completely melted.  Stir constantly.  Turn off the heat. You will now need to work quickly.  Dip each apple into the hot caramel mixture.  Turn to coat.  If the caramel mixture becomes too thick to easily coat the apples then heat again over a low heat.  If you have opted for finishing them off with nuts then place the chopped nuts into a small bowl and dip the wet caramel apple into the nuts.  Place on the buttered baking sheet and let stand until set.  Serve the same day.  Makes 6

 

Eyeball Punch

October 23, 2012

Eyeball Punch

Halloween is fast approaching and if you’re having a party and in need of a creepy drink then look no further. 

INGREDIENTS

8 Cups Grape Juice

3 Cinnamon Whole Sticks

1 Tablespoon Whole Cloves

1 Tablespoon Whole Allspice

3 Slices of Fresh Ginger

3 Cups Peeled Green Grapes

3 Bottles Chilled Ginger Ale (12 Ounces Each)

First you will need to peel the grapes by plunging them into boiling water for 20 seconds and then transfer them to ice water.  This will loosen the skins.  Peel the grapes and set aside.  In a large size saucepan combine the grape juice, cinnamon sticks, cloves, allspice and fresh ginger.  Cook over a medium heat and bring to a boil.  As soon as you’ve brought to a boil remove from the heat and set aside for 1 hour for the mixture to cool.  Do no put in the fridge just let it sit out on the counter.  Strain out the cinnamon sticks, cloves, allspice and ginger.  Throw the spices away.  Pour into a pitcher and chill for two hours or until cold.  When you are ready to serve pour into a punch bowl and add the ginger ale and grapes.  Serve immediately.  Serves 12

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