Friday, October 30, 2009

Week 9: Spooky Cooking

My favorite kitchen helper came for a visit and some spooky cooking. We tackled two Halloween recipes.

Candy Corn Kiss Cookies
from Tasty Kitchen

1 1/2 C Flour
1 tsp Baking Soda
1/2 tsp Salt
1/3 C Butter (about 5 1/2 Tbsp), Softened
1/2 C Creamy Peanut butter
3/4 C Brown Sugar
1 Egg
1 tsp Vanilla Extract
1/8 tsp Cardamom
Granulated Sugar, For Rolling In
10 oz bag Of Hershey's Candy Corn Kisses

Preheat the oven to 375 degrees and prepare two baking sheets with parchment paper.

In a medium bowl, mix together the flour, baking soda, and salt.

In a large bowl, cream the butter and sugar together. Beat in the peanut butter and then the egg and vanilla.

Add in the dry ingredients half at at a time, mixing until well-combined.

Roll the dough into balls about 1″ thick. Roll them in the granulated sugar.

Bake the cookies for about 10 minutes, and then let cool. Top each cookie with a Hershey Candy Corn Kiss! When the recipe says "then let cool," it really does mean let cool. If you put the Kisses in before the cookies are cool enough they will melt. But, be careful because if you put the Kisses in when the cookies are too cool the kisses won't stick.

Pumpkin Pie Bites
from Bakerella
Be sure to check out the recipe on Bakerella. Her little pies are much cuter than mine!

Makes 24

2 refrigerated ready-to roll pie crusts

8 oz. cream cheese, room temperature
1/2 C sugar
1 C canned pumpkin
3 eggs
1 tsp vanilla
1 tsp pumpkin pie spice

Pumpkin-shaped cookie cutter

1/2 cup chocolate morsels
vegetable oil
re-sealable plastic bags

Preheat oven to 350 degrees.

Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box and will need to roll and re-roll and roll and re-roll the scraps to get 12 out of each crust.

Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)

Apply egg whites from one egg to the top edges of each pie. I forgot this step.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.

Spoon mixture into each pumpkin-shaped pie crust.

Bake for 12-15 minutes.

Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.

Makes 24 pies. Keep refrigerated.

To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies. Natalie got really impatient, so we didn't make it to the decorating stage. We just covered the little pie with whipped cream and enjoyed.

Happy Halloween, everyone. My favorite part of Halloween is that once it's over Thanksgiving preparations can begin! I love Thanksgiving - definitely my favorite holiday.

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