Having fun recreating some pinterest ideas for Halloween!
Firebolts
Big Frank
Ghosts
Polyjuice potion (aka 7-up, Hawaiian punch and sherbet)
My Cookie Tin
Making and giving cookies is one of my favorite holiday traditions. I love baking with Christmas music playing in the background, my daughters helping roll out the dough, and of course with the tasting. This year I perhaps went a little overboard, but isn’t that what the holidays are all about?!
This is what went into my cookie tins that were delivered with lots of love to friends and officemates:
Swedish Cream Wafers
My husband’s childhood next door neighbor gave me this recipe when I met her, along with a batch of the most delightful cookies I have ever tasted. They are a hit every year, and are requested often! The recipe is posted below.
Cinnamon Chocolate Fudge
Recipe by my cooking idol, Giada de Laurentiis. These were divine! Simple to make and scrumptious. I am thinking that next time I make them I’m going to add a little cayenne pepper for an extra kick.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/cinnamon-chocolate-fudge-recipe/index.html
Melt-in-Your-Mouth Eggnog Cookies
I found these to be like taking a little bite of Christmas, my husband however declared they were a little too sweet. I’m making more tonight for my daughter’s class party tomorrow – I think 4th graders like “a little too sweet” just fine!
http://www.cookingclassy.com/2013/11/melt-mouth-eggnog-cookies/#comment-36114
Rosemary Chocolate Chip Shortbread
These were the office favorite! The recipe does not make many, so if you need a lot, be sure to double.
Peanut Butter Blossoms
Well, these earned their own blog post, enough said.
http://thefortuitouscook.com/?s=blossoms&searchsubmit-top=search
Toasty Coconut Macaroons
Simple, tasty, not so pretty looking though. These were super easy, although they got a little dried out.
http://www.foodnetwork.com/recipes/alton-brown/toasty-coconut-macaroons-recipe/index.html
Mint Chocolate Truffles
While I adore the Pioneer Woman, and have enjoyed everything I’ve made of hers, these unfortunately didn’t hit the mark. They were time intensive, messy, and the ingredients very expensive. They were pretty though, and looked fancy!
http://www.foodnetwork.com/recipes/ree-drummond/mint-chocolate-truffles-recipe/index.html
Swedish Cream Wafers
1 Cup Soft Butter
1/3 Cup Heavy Cream
2 Cups Flour
Mix above ingredients and chill for about 1 hour.
Filling:
½ Cup Butter
1 ½ Cup Powdered Sugar
2 Egg Yolks
2 t Vanilla
Mix all together
Roll the dough out to 1/8” thickness, cut into small ½” circles, cover dough circles with sugar, place on parchment lined baking sheet and using a fork prick the dough several times. Bake at 350 for 7-9 minutes.
Let cool, make little sandwich cookies using the filling.
Pies, Pies and more Pies, and some brownies too
This is what happens when you put me in charge of the pies…
Here is what I made this year:
Pecan Pie: http://www.thekitchykitchen.com/?recipes=/tinas-pumpkin-pecan-pie/
Sweet Potato Pie: http://joythebaker.com/2013/11/dads-sweet-potato-pie/
Cranberry Relish Pie (I used a regular crust): http://nothingbutdelicious.blogspot.com/2013/11/cranberry-relish-pie.html?m=1
Pumpkin Cheesecake: http://thefortuitouscook.com/?p=157
Pumpkin Pie: I made this from the leftover empanada filling!
Oh, and these that are still in the oven: http://thefortuitouscook.com/?p=263
Deliriously Pumpkin
Pumpkin has become one of my favorite ingredients (I recall years ago hating it!). Beginning in October my pumpkin craving starts, I try to make as many pumpkin dishes as possible, resulting in a pumpkin burnout by January!
So far this year I’ve made pumpkin mochi, pumpkin empanadas, pumpkin apple bread, pumpkin coffeecake, and pumpkin cheesecake – not to mention the pumpkin spice coffee I’ve been drinking every morning, and those delicious pumpkin breakfast bars from Trader Joe’s…
The pumpkin mochi was okay, not my favorite, a little too custardy for my taste, I’ll have to try some different recipes before sharing. But the rest, well let’s just say, my pumpkin hankering is being well met!
Today I made pumpkin coffeecake for breakfast and pumpkin cheesecake for dessert (yes, two pumpkin treats in one day). I found the recipe for the coffeecake on this delightful blog: http://gilltypleasure.com/pumpkin-coffee-cake/. It was unbelievable, the streusel topping – brilliant.
The cheesecake was from a recipe I posted last year (http://thefortuitouscook.com/?p=157), however I changed it up a little by substituting mascarpone cheese for cream cheese and making little individual servings – my daughter’s idea, who helped me out with the baking tonight.
The pumpkin empanadas, those are going to be a staple, and I’m sure many more will be made this holiday season. The recipe can be found here http://www.muybuenocookbook.com/2010/10/pumpkin-empanadas/.
The pumpkin apple-bread was a school project for my daughter. She had to design a new apple, so her creation was the pumpkin apple, brought to life by her amazing father. Her class raved about the bread and the pumpkin! http://nwfarmsandfood.com/index.php/pumpkin-apple-bread
Sweet Tooth?
It’s fall, and therefore baking does not equal having to crank up the AC to account for the oven usage, and well, pumpkins are out, and chocolate is good for any season, and sweets are apparently calling my name…
So what could be better than a batch of pumpkin brownies?! Well, that is unless you are severely allergic to wheat – then your host has a great excuse to make two sweets! This is the case with my wonderful father-in-law. We generally make him rice crispy treats, however I felt it was time for a twist, and found an insane recipe to take those crispy treats to an entirely different level.
But first, the pumpkin brownies – my daughter’s absolute favorite:
Ingredients:
1 Cup Pumpkin Puree
1 Cup Oil
4 Eggs
3/4 Cup Brown Sugar
3/4 Cup White Sugar
1 teaspoon Vanilla
2 Cups Flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups chocolate chips
Directions:Preheat oven to 350 degrees. In a large mixing bowl, combine pumpkin, oil, sugars, vanilla and eggs. Mix well. Add remaining dry ingredients and stir until well combined. Add chocolate chips and stir. Pour into a greased 9×13 inch pan and bake for 30-35 minutes.
Now for the wheat-free dessert – I have lately been loving the Pioneer Woman and her recipes, and this recipe did not disappoint – I mean, nutella, chocolate, nuts, a la rice crispy treats, it’s the most decadent rice crispy treat I have ever had and can be found here: http://thepioneerwoman.com/cooking/2012/10/nutella-krispie-treats/
