October is a fun month to be in the kitchen whether you have kids or not! I love trying to make new things as well as the traditional “pumpkin” recipes.
Ingredients Needed for the Cupcakes
- All-purpose flour
- Baking powder and baking soda
- Spices including cinnamon, nutmeg, ginger and cloves
- Unsalted butter
- Vegetable oil
- Brown sugar and granulated sugar
- Pure Vanilla
- Canned pumpkin
- Orange juice
Preheat oven to 350 degrees. Whisk together dry ingredients.
In an electric stand mixer fitted with the paddle attachment, mix together sugars. Add in butter and half of the oil and whip until pale and fluffy. Mix in remaining oil then blend in eggs one at a time. Mix in vanilla.
Mix in flour alternating with pumpkin and orange juice.
Divide batter among lined muffins cups, filling each about 3/4 full.
Bake in preheated oven until toothpick inserted into cupcake comes out clean.
Cool then frost.
Halloween Rice Krispies ( The Hack Way)
1 bag (12 ounces) candy melts (in your favorite color, or use a variety of colors)
1 (16 pack) box pre-made/individually wrapped Rice Krispies treats, or your favorite homemade recipe
Assorted Candy Eyeballs and colored sprinkles
Line a large sheet pan with parchment paper and set aside.
Add the candy melts (if using one color, separate it into 3 parts and if using different colors, place about 1/3 of each color) into microwave safe bowl(s).
Add about 1 teaspoon shortening or vegetable oil if desired (optional, it just makes for smoother/easier application of the chocolate to the krispie treats) to each bowl of chocolate. (I use 1 teaspoon shortening to each 1/3 of chocolate candy melts)
Microwave (one bowl at a time) of candy melts in bursts of 20 seconds, stirring vigorously in between each burst for 10 seconds.
Meanwhile, upwrap the krispies treats.
Once the chocolate is smooth, dip the krispie treats in the melted chocolate and then use a spoon to help spread it over the treat. You want it to be a bit ragged to look more like a monster.
Working quickly (the melted candy melts harden fast), add candy eyeballs (however you want and whatever size you like) and if desired, colored sprinkles.
Transfer to the prepared sheet pan and allow for the chocolate to set at room temperature. These are best enjoyed the same day they are made.
NUTTER BUTTER GHOSTS ( HACK!)
- 1 bag high-quality white chocolate wafers
- 1 package Nutter Butter cookies
- black icing in pouch
Line a large sheet pan with parchment paper and set aside.
Separate the white chocolate into 3 microwave-safe bowls (makes for easier melting) Melt one part of chocolate at a time. Place it in the microwave and microwave for bursts of 15 seconds stirring in between each burst for 10 seconds until the chocolate is melted and smooth.
Dip the Nutter Butter cookies into the melted white chocolate and use a spoon, to spoon it into a ragged shape near the bottom of the cookie. Shake and tap the cookie to remove excess chocolate and to smooth it.
Transfer the dipped cookies to the prepared sheet pan and allow to completely set.
Once set, use the black icing tube and pipe eyeballs and a mouth on the cookies. Let harden.
Best eaten within 1-2 days.
WITCH FINGENAIL PRETZELS ( HACK!)
- 17-18 pretzel rods
- 1 bag (12 ounces) dark green candy melts
- 17-18 sliced almonds
Line a large sheet pan with parchment paper and set aside. Break the pretzel rods so you remove about 1/4th of one end.
Separate the green chocolate candy melts into 3 microwave-safe bowls. Melt one part of the chocolate at a time. Place it in the microwave and microwave for bursts of 15 seconds stirring in between each burst for 10 seconds until the green chocolate is melted and smooth.
Dip the ragged end (from breaking) of the pretzel into the melted chocolate and dip about 3/4ths the way down. Use a spoon to help guide the chocolate and cover the amount you want.
Tap and shake the pretzel to smooth the chocolate and remove excess.
Place the chocolate on the prepared sheet pan.
Add a sliced almond to the tip of the pretzel and allow for the pretzel rods to harden at room temperature.
MUMMY BROWNIE BARK ( Semi-Hack)
1 stick + 2 tablespoons butter softened
1 package (18.4 ounces) brownie mix
2 cups white chocolate wafers separated
1 cup milk chocolate melting wafers
Large and small candy eyes
On a large cookie sheet, place a nonstick baking sheet or parchment paper
In a microwave safe bowl, pour in the milk chocolate chips. Microwave for 15 seconds, stir for 15 seconds, and repeat.
Microwave in bursts of 15 seconds (stirring in between each burst) until the chocolate is completely melted and smooth.
Pour the melted chocolate evenly over half of the baking sheet and spread until smooth with a spatula.
Place in the fridge for at least 15 minutes or until hardened.
Meanwhile, combine the brownie mix (discard or save the fudge package for something else) and butter. Beat together with hand mixers until a thick dough forms. If the dough is too crumbly, add a bit more butter.
Knead the brownie batter “dough” with your hands and then flatten into even discs of batter. Press those discs of batter together on top of the hardened chocolate and mash together with your hands until an even layer of brownie batter is formed.
Place in the fridge while preparing the white chocolate.
Use very high quality white chocolate chips (or a white chocolate baking bar that you have coarsely chopped) for best results.
Place 1 and 1/4 cup white chocolate in a microwave safe bowl. Microwave for 15 seconds, stir for 15 seconds, and repeat.
Microwave in bursts of 15 seconds (stirring in between each burst) until the chocolate is completely melted and smooth. Pour over the brownie batter layer and smooth with a spatula.
Press large and small candy eyes all over the white chocolate in random places
Allow the white chocolate to harden in the fridge.
Melt the remaining 3/4 cup white chocolate in a microwave safe bowl in bursts of 15 seconds stirring in between each burst.
Pour this melted white chocolate into a small plastic bag. Cut off the tip of the bag with scissors and “pipe” the melted chocolate over the bark to create a mummy appearance. Pipe over the tops of the eyes to make the eyes look like they are peeking out.
Allow the bark to completely harden. Using a large and very sharp knife, cut the bark into pieces. Then carefully peel the bark pieces off of the baking sheet or parchment.
Store in an airtight container in the fridge for up to 2 weeks.
LET’S GET BATTY COOKIES
1/4 cup sugar
1 1/2 teaspoons cinnamon
4 Tbsp butter, melted
2 flour tortillas
Bat cookie cutter
Cut wedges or shapes out of each flour tortilla: Cut each flour tortilla into 6 to 8 wedges or use a cookie cutter to cut out shapes in the tortillas. Preheat oven to 350°F. Line a baking sheet with parchment paper or foil.
Dip tortilla pieces in melted butter, then one side in cinnamon sugar, place on lined baking sheet: Mix the sugar and cinnamon together in a small bowl and spread out over the bottom of a small plate. Melt butter in a small bowl. Dip the cut pieces of flour tortilla in the melted butter, gently shake off the excess and place on the plate of cinnamon sugar. Only coat one side of the crisp in cinnamon sugar. Then place coated tortilla pieces, cinnamon sugar side up, on the lined baking tray. Bake for 10 minutes at 350°F, or until the tortilla crisps are indeed “crisp”. Remove from oven and let cool for 2 minutes.
CANDY CORN FUDGE
12 ounces (1 bag) Nestle Toll House Halloween Morsels
1/2 cup semi-sweet chocolate chips — or a little more
1/2 cup white chocolate chips — or a little more
14 ounces sweetened condensed milk (1 can) — divided
1 teaspoon pure vanilla extract — divided
36 pieces candy corn
Line an 8” square pan with foil and spray with cooking spray.
Open the bag of Nestle Toll House Halloween Morsels and separate the orange pieces from the semi-sweet ones.
Starting with the semi-sweet morsels from the Halloween mix, measure how many were in the separated pile and add enough semi-sweet chocolate chips to make 1 and 1/2 cups total.
Add the semi-sweet chips to a pan with 1/2 cup sweetened condensed milk. Heat over low heat, stirring constantly, until smooth. Remove from heat and stir in 1/2 teaspoon vanilla. Spread in prepared pan using an offset spatula
Place in the refrigerator to chill for 10 minutes before starting the second batch.
Measure how many orange chips were in the separated pile and add enough white chocolate chips to make 1 and 1/2 cups total. )
Add the white chips to a pan with the remaining 1/2 cup sweetened condensed milk. Heat over low heat, stirring constantly, until smooth. Remove from heat and stir in 1/2 teaspoon vanilla. Spread carefully over semi-sweet layer with an offset spatula. Immediately press candy corn in the top.
S’MORES GHOST PARTY DIP
4 packages of ghost Peeps
2 c. semi-sweet chocolate chips
1/4 c. heavy cream, warmed
Graham crackers, for dipping
mini chocolate chips
Preheat oven to 400°. In the bottom of a square baking dish, spread out chocolate chips and pour cream on top. Cover completely with a single layer of ghost Peeps. Place mini chocolate chips over eyes and mouth. (The already-drawn faces will fade in the oven.)
Bake until the chocolate has melted and the ghosts are golden, 10-12 minutes.
Serve warm with graham crackers for dipping.
CANDY CORN SUGAR COOKIES:
2 3/4 cups (358g) all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, room temperature
1 cup + 2 tbsp (233g) granulated sugar
2 tbsp (28g) brown sugar
2 tsp vanilla extract
half a package of candy corn
1/4 cup sugar (additional for rolling)
Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.
Add the egg and mix until well combined.
Add the pure vanilla extract and mix until well combined.
Add the dry ingredients ,and mix until the dough is well combined then throw in the candy corn- mix well.. It will be thick and shouldn’t be sticky. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.
Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet.
Bake cookies for 8-9 minutes. The cookies will spread and the centers will look soft, but should look done. Remove just before the edges begin to turn golden. Don’t over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
Remove from the oven and allow to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
3 cups white chocolate chips
½ cup sweetened condensed milk
3 Tablespoons unsalted butter, (plus additional butter for preparing baking pan)
¼ cup pumpkin puree
1 ½ teaspoon pumpkin pie spice
1 drop orange gel food coloring (optional)
1 Tablespoon cornstarch, sifted
1 teaspoon pure vanilla extract
½ cup white chocolate melting wafers
Line an 8×8 square pan with waxed paper
In a medium-sized saucepan over medium-low heat, combine white chocolate chips, sweetened condensed milk, and 3 Tablespoons butter. Stir frequently until chocolate chips and butter are mostly melted.
Add pumpkin puree and stir well until all ingredients are completely combined (chocolate and butter should be completely melted). Stir in food coloring, if using. Add cornstarch and stir. Reduce heat to low. Stir in vanilla extract. Remove from heat and pour into prepared 8×8 pan
Place the fudge in the refrigerator for 2-3 hours or until firm.
Once fudge has set, prepare your white chocolate melting wafers according to instructions on package.
Drizzle white chocolate over fudge. Slice up and enjoy. Can be stored in airtight container for 2 weeks.
PUMPKIN SPICE COOKIES
2&1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 cup unsalted butter, softened
1&1/4 cups granulated sugar
1/2 cup canned pumpkin puree
1 large egg
1 tsp pure vanilla extract
In a medium bowl, toss together the flour, baking soda, cinnamon, nutmeg and salt. Set aside.
Using an electric mixer and in a large bowl, beat together the butter and sugar until well blended. Mix in the pumpkin puree, egg and vanilla until smooth.
Slowly mix in the flour mixture until just combined. Cover and chill in the fridge for 1 hour or until the dough is firm enough to roll in your hands.
Preheat oven to 350F. Line 2 baking sheets with parchment paper or silicone baking mat.
Using a medium cookie scoop or tablespoon, roll out rounded cookie dough and generously coat in the cinnamon sugar mixture. Place 2 inches apart on prepared baking sheets.
Bake for 10-12 minutes or until lightly browned on the bottoms. Let cool for 10 minutes before serving.
PUMPKIN CHEESECAKE BARS
1 1/2 cups graham crackers crumbs
1/4 cup melted butter
4 packages (8 oz each) cream cheese , softened
1 1/2 cups granulated sugar
1 cup (8 oz) canned pumpkin (not pumpkin pie mix)
2 teaspoons pumpkin pie spice
Heat oven to 300°F.
Line a 13X9 baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.
In a medium size bowl, combine the graham cracker crumbs with the melted butter.
With your fingers press the crust on the bottom of the prepared pan. Set aside while making the filling.
In the mixing bowl of your stand-up mixer , add the cream cheese and sugar. With the paddle attachment on, beat on low speed until light and fluffy.
Beat in eggs, one at a time, just until blended.
Spoon half of the mixture over the crust and spread evenly.
To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice.
With a wire whisk stir until smooth. Carefully, spoon over mixture in pan.
Bake the cheesecake in the preheated oven for 50 minutes or until just set. Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.
Refrigerate for at least 3 hours before cutting into bars. If desired, top with whipped cream when serving.
1 cup + 1/4 cups all-purpose flour
1/2 cup light brown sugar, packed
1/2 teaspoon salt
1 teaspoon baking powder
1/4 cup pumpkin pie puree
2 1/2 tablespoons unsalted butter, melted
1/2 cup milk (I used whole, but any type will do)
For the Cinnamon sugar coating:
3 tablespoons unsalted butter, melted
1 cup sugar
1 1/2 tablespoons cinnamon
Preheat oven to 350 degrees.
Generously grease donut pan; set aside.
In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the pumpkin puree, melted butter, and milk. Gently fold the wet mixture into the dry mixture – don’t over mix!
Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the donuts spring back when lightly pressed. Allow donuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
In the meantime, melt the butter for the cinnamon sugar coating; set aside. Mix the sugar and cinnamon together in a medium-sized bowl; set aside.
Once the donuts are cool enough to handle, dip them in the melted butter, then roll them in the cinnamon sugar mixture; repeat until all donuts have been covered.
These donuts are best eaten the day they are made.
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