This Is Halloween..

Anathema · 24-October-04, 03:29 PM

This is it, folks! Halloween draws closer and closer, and I'm getting more excited by the day. I can't help it. It's one of the coolest holidays of the year. What's better than dressing up and being moderately mischievious (or very if that's your style) without getting a second glance from anyone? The only thing better than that is the candy, if any of you still embark on the yearly pilgrimage for sugary treats.

For those of you that don't, there's no reason you have to curb your sweet tooth cravings at this time of year! So I present to you some Halloween recipes that I'm sure you'll love!

Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Yield 8 - 10 Servings

Ingredients:

1 box prepared gingerbread mix, prepared to package directions for cake
8 ounces cream cheese, softened
1/2 cup canned pumpkin puree
1/4 teaspoon grated nutmeg
1 orange, zested
1/2 teaspoon vanilla extract
3 1/2 cups powdered confectioners' sugar
Shaved crystalized ginger, for garnish

Preheat the oven to 375 degrees F.

Divide prepared cake mix into nonstick muffin tins and bake for 20 minutes. The batter will make 8 to 10 muffins, depending on the size of your tin. Turn muffins out of tins to quick cool.

Beat cream cheese, pumpkin, nutmeg, orange zest and vanilla with hand mixer at medium speed. Beat in sugar until frosting is fluffy. Frost cupcakes and top with crystalized ginger.

Honeycomb Candy

Prep Time: 5 Minutes

Cook Time: 10 Minutes

Yield: 50 Pieces

Ingredients:

1 1/2 cups sugar
1/2 cup water
3 tablespoons honey
1/3 cup corn syrup
4 teaspoons baking soda, sifted

In a large saucepan, gently combine the sugar and water then add the honey and corn syrup. Boil until amber colored and the sugar looks like caramel. Add the baking soda, and with a wooden spoon, stir in gently. It will foam up a lot. Pour the mixture onto a silpat or a piece of parchment paper on a sheet pan, and let cool. Break into pieces.

Mexican Chocolate Cookies

Prep Time: 1 h 30 m

Yield: 40 - 45 Cookies

Ingredients:

1 cup all purpose flour
1/2 cup plus 1 tablespoon unsweetened Dutch Process cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plus 1 tablespoon brown sugar
1/2 cup plus 1 tablespoons granulated sugar
3 tablespoons sweet butter, slightly softened
3 tablespoons stick margarine
1/2 teaspoon ground cinnamon
Generous pinch of ground black pepper
Generous pinch of cayenne pepper
1 teaspoon vanilla
1 egg white

Combine the flour, cocoa, soda, and salt in a medium bowl. Mix thoroughly with a whisk. Set aside. Combine the sugars in a small bowl and mix well with fingers pressing out any lumps. (Process in a food processor if lumps are stubborn).

In a medium mixing bowl, beat butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about one minute. Beat in egg white. Stop the mixer. Add the flour mixture. Beat on low speed just until incorporated. Gather the dough together with your hands and form it into a neat 9 to 10-inch log. Wrap in waxed paper. Fold or twist ends of paper without pinching or flatting the log. Chill at least 45 minutes, or until needed.

Place oven racks in the upper and lower third of the oven preheat to 350 degrees. Line cookie sheet with parchment paper or aluminum foil.

Use a sharp knife to slice rounds of chilled dough a scant 1/4-inch thick. Place 1-inch apart on prepared baking sheets. Bake 12 to 14 minutes. Rotate baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done. Use a metal spatula to transfer cookies to a wire rack to cool. Allow cookies to cool completely before storing or stacking. Store in an airtight container up to two weeks, or freeze up to 2 months.

Okay, ladies and gents! That's all for today. Good luck trying these out, and I'll see you tomorrow.

CubanConnectionZ · 24-October-04, 03:42 PM

Sounds good have to try make some for this weekend.

JessAlba452 · 24-October-04, 10:55 PM

Yum! Sounds like a delicious recipie

thanks for sharing it with us all! Time to find some ingredients for those cupcakes

24-October-04, 03:29 PM		#1 (permalink)
Anathema Apex Tech Demi-God	This Is Halloween.. This is it, folks! Halloween draws closer and closer, and I'm getting more excited by the day. I can't help it. It's one of the coolest holidays of the year. What's better than dressing up and being moderately mischievious (or very if that's your style) without getting a second glance from anyone? The only thing better than that is the candy, if any of you still embark on the yearly pilgrimage for sugary treats. For those of you that don't, there's no reason you have to curb your sweet tooth cravings at this time of year! So I present to you some Halloween recipes that I'm sure you'll love! Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting Prep Time: 10 Minutes Cook Time: 20 Minutes Yield 8 - 10 Servings Ingredients: 1 box prepared gingerbread mix, prepared to package directions for cake 8 ounces cream cheese, softened 1/2 cup canned pumpkin puree 1/4 teaspoon grated nutmeg 1 orange, zested 1/2 teaspoon vanilla extract 3 1/2 cups powdered confectioners' sugar Shaved crystalized ginger, for garnish Preheat the oven to 375 degrees F. Divide prepared cake mix into nonstick muffin tins and bake for 20 minutes. The batter will make 8 to 10 muffins, depending on the size of your tin. Turn muffins out of tins to quick cool. Beat cream cheese, pumpkin, nutmeg, orange zest and vanilla with hand mixer at medium speed. Beat in sugar until frosting is fluffy. Frost cupcakes and top with crystalized ginger. Honeycomb Candy Prep Time: 5 Minutes Cook Time: 10 Minutes Yield: 50 Pieces Ingredients: 1 1/2 cups sugar 1/2 cup water 3 tablespoons honey 1/3 cup corn syrup 4 teaspoons baking soda, sifted In a large saucepan, gently combine the sugar and water then add the honey and corn syrup. Boil until amber colored and the sugar looks like caramel. Add the baking soda, and with a wooden spoon, stir in gently. It will foam up a lot. Pour the mixture onto a silpat or a piece of parchment paper on a sheet pan, and let cool. Break into pieces. Mexican Chocolate Cookies Prep Time: 1 h 30 m Yield: 40 - 45 Cookies Ingredients: 1 cup all purpose flour 1/2 cup plus 1 tablespoon unsweetened Dutch Process cocoa powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup plus 1 tablespoon brown sugar 1/2 cup plus 1 tablespoons granulated sugar 3 tablespoons sweet butter, slightly softened 3 tablespoons stick margarine 1/2 teaspoon ground cinnamon Generous pinch of ground black pepper Generous pinch of cayenne pepper 1 teaspoon vanilla 1 egg white Combine the flour, cocoa, soda, and salt in a medium bowl. Mix thoroughly with a whisk. Set aside. Combine the sugars in a small bowl and mix well with fingers pressing out any lumps. (Process in a food processor if lumps are stubborn). In a medium mixing bowl, beat butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about one minute. Beat in egg white. Stop the mixer. Add the flour mixture. Beat on low speed just until incorporated. Gather the dough together with your hands and form it into a neat 9 to 10-inch log. Wrap in waxed paper. Fold or twist ends of paper without pinching or flatting the log. Chill at least 45 minutes, or until needed. Place oven racks in the upper and lower third of the oven preheat to 350 degrees. Line cookie sheet with parchment paper or aluminum foil. Use a sharp knife to slice rounds of chilled dough a scant 1/4-inch thick. Place 1-inch apart on prepared baking sheets. Bake 12 to 14 minutes. Rotate baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done. Use a metal spatula to transfer cookies to a wire rack to cool. Allow cookies to cool completely before storing or stacking. Store in an airtight container up to two weeks, or freeze up to 2 months. Okay, ladies and gents! That's all for today. Good luck trying these out, and I'll see you tomorrow.

24-October-04, 03:42 PM		#2 (permalink)
CubanConnectionZ Apex Tech God	Sounds good have to try make some for this weekend. Attached Images

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24-October-04, 10:55 PM		#3 (permalink)
JessAlba452 X5-452	Yum! Sounds like a delicious recipie thanks for sharing it with us all! Time to find some ingredients for those cupcakes