Breakfast-pumpkin scones

More Open House stuff with pumpkin!

Pumpkin Chocolate Chip Scones

No pic sorry :(

Ingredients:

1/2c (1stick) butter, cold cubbed
2/3c canned pumpkin
3/4c whipping cream
2c flour
1/3c sugar
1tbs baking powder
1tsp pumpkin pie spice
2c (1pkg) chocolate chips

(food processor)

Directions:

1.  Combine dry ingredients in food processor and mix
2.  Pulse in cold butter until the mixture becomes mealy in appearance
3.  Add pumpkin and cream either in food processor to whisk together with dry ingredients and butter and mix in chocolate chips
4.  Pat dough into 8x8in square on floured surface and cut into 16 relatively even triangles
5.  Bake @ 400F for 20min
Yield ~3 dozen


Notes:
-Combine pumpkin and cream in a bowl before adding to food processor, mixes better
-Would be good with white chocolate chips and or nuts
-Could chop into smaller triangles and reduce cooking time

The Verdict:
Really good, great for breakfast or a quick snack.  I'm not normally a scone fan because they tend to be dry but I really liked these.


Original Recipe from:  Food Network Magazine

Bars-haunted krispies

A friend of mine needed a sugar boost but I had to ship it to her.  I decided to go with a seasonal krispie treat because she loves marshmallow but also has a dog so I didn't want to add chocolate in case pooch broke into the box before she got home.

Spooky Candy Corn Rice Krispie treats

Ingredients:

3tbs butter
4c mini marshmallows
6c rice krispies
1c candy corn
Halloween sprinkles

Directions:

1.  Melt butter and marshmallows in a large pan over low heat.
2.  Removed from heat and mix in rice krispies and candy corn until well coated.
3.  Spread out on wax paper and cut out desired shapes and add sprinkles
4.  Set on wax paper or greased baking sheet to cool.
Yield 2 dozen


Notes:
-If I made these again I think I'd dip part of them in chocolate and maybe change the sprinkles a little but I liked the candy corn added in.


The Verdict:
Not a huge rice krispie treat fan myself but my little brother seemed to like them


Original Recipe from: Rice Krispies

Cookies-Eyeball Oreo Truffles

More Halloween Treats :)

Oreo Truffle Eyeballs

Ingredients:

2c white chocolate chips
8oz cream cheese, softened
1pkg Halloween oreos
2-3 dozen gummy life savers (regular size)
Mini chocolate chips
Red gel icing

Directions:

1.  Pulverize oreos in food processor, then mix crushed oreos with cream cheese.
2.  Roll oreo mixture into 2tbs balls and freeze
3.  Melt white chocolate in large bowl.  Dip oreo balls into the white chocolate and then place the life savers and mini chocolate chips (iris and pupil respectively) so they stick in the chocolate.
4.  Once all your eyes are set you can draw veins on the eyes with the red gel icing.
Yield 2 dozen


Notes:
-If you don't have a food processor you can hand crush the oreos, put them in a plastic ziploc bag and crush them with a rolling pin or wooden meat tenderizer (just don't tear holes in the bag).
-I found a picture of these in the book I have link below but they used peanut butter instead of cream cheese.  I'm not a huge peanut butter fan which is why I switched it but I'm sure it would work just as well.


The Verdict:
They actually looked much better than I expected.  They ended up being the perfect size and of course they were delicious :)

Original Recipe from: Taste of Home:  Halloween Party Favorites

Skeleton Chocolate Gingerbreadmen with Cayenne pepper

I saw a picture of these cookies using regular gingerbread.  I thought it was an awesome Halloween cookie but I wanted to try adding some chocolate to make them darker and less Christmasy.

Chocolate Gingerbread Skeletons (with Cayenne)

Ingredients:

Cookie
1/2c packed brown sugar
1/2c sugar
1/4c molasses
1c butter, softened
1tsp vanilla
1 egg
1 1/4c cocoa powder
1/4tsp salt
3tbs ginger
2 1/2tbs cinnamon
1/2tsp cloves
1/2tsp nutmeg
1tsp baking soda
3c AP flour

Icing (Shiksa Royal Icing)
3tbs meringue powder
4c confectioner's sugar
1tsp vanilla extract
1/3c water (more if needed)

Directions:

1.  For cookies, cream butter, brown sugar, sugar, molasses, and vanilla on medium high speed.  Then add egg and spices.
2.  Add baking soda and flour and mix on low until combined.  Separate the dough into 4 quarters and refrigerate at least 1 hour.
3.  Roll out one quarter of the dough on floured surface to 1/8in thickness and cut out desired shape (gingerbread men in this case).
4.  Place cookies on baking sheet 1in apart and bake @ 350F for 8-10min.  Allow cookies to cool before frosting.
5.  Combine meringue powder and confectioner's sugar in mixer and mix on low speed.  Then add vanilla and slowly add water until right consistency is reached (if you drop a spoonful into the bowl it should be completely smooth again in 10seconds).
6.  Once cookies are cool, pipe on icing (I liked making different faces on each cookie).
7.  Let cookies dry at least 2 hours (overnight is even better) before packing.
Yield 5 dozen


Notes:
-Could use more cayenne, the bite seemed to dissipate quickly once they were baked
-The ginger seemed to get stronger with time, so I probably shouldn't have upped the amount (original recipe called for 2tbs)
-With cut out cookies like these you can use non flavored dental floss (unused) and run it underneath the dough after you roll it out but before you cut it to keep it from sticking to the counter and distorting the shape when you move it to the baking sheet.
-Another way you can roll these out is you can roll out the dough on the baking sheet (if you have the kinds without sides), cut the shapes and peel away the extra dough.
-Keeping the other 3/4 of the dough in the refrigerator while you roll makes them easier to work with.
-For the icing, I used the same recipe as my B&P cookies (linked by ingredients)
-Freezer ziploc bags are great for piping.
-I found out after I made these I had another recipe for chocolate gingerbread in one of my favorite books so if I make these again I'll try that recipe. 


The Verdict:
SOOO good.  Loved the little cayenne kick at the end, it kind of sneaks up on you.  I think I'll try this again around Christmas for my "Ninjabread Men"

Original Recipe from: Ghirardelli

Cookies-Maple cookies

Normally I make these for Christmas but I had the itch to make some cookies for Thanksgiving and these seemed like a good fit.

Vanilla Chip Maple Cookies

Ingredients:

Cookies
1c shortening
1/2c butter, softened
2c packed brown sugar
1tsp vanilla extract
1tsp maple flavoring
2 eggs
3c AP flour
1tsp baking soda
2c white chocolate chips
1/2c chopped pecans

Frosting
1/4c butter, softened
4c confectioner's sugar
1tsp maple flavoring
1/2tsp vanilla extract
pinch of salt
4-6tsp milk
3 1/2c pecan halves

Directions:

1.  For cookies, cream shortening, butter, brown sugar, vanilla extract, and maple flavoring until fluffy and lightens in color.
2.  Mix in eggs and baking soda then add flour.  Mix in chopped nuts and chips
3.  Drop rounded tablespoonfuls onto ungreased baking sheet.  Bake @ 350F for 8-10min or until edges slightly browned.
4.  For frosting, cream butter, maple flavoring, vanilla extract, and salt.  Mix in confectioner's sugar and add milk until the right consistency is reached.
5.  Pipe frosting onto the center of each cookie and press in a pecan half.
Yield 6 dozen


Notes:
-Can use whipping cream instead of milk which makes it's whip up more but need to increase the volume added
 -Some of my family members are really opposed to nuts in cookies but when I chopped them up in a food processor I got the same nutty taste I like and they were none the wiser.


The Verdict:
Definitely super sweet, not a cookie you sit down and eat a dozen of at once. 


Original Recipe from: Taste of Home:  Best Loved Cookies and Bars

Cupcakes-Kaluha Red Velvet

Lots of people around here like red velvet so it's a common request so I added a couple little twists.

Kaluha Red Velvet cupcakes with Cream Cheese frosting

Ingredients:

Cake
1box red velvet cake mix (I like Duncan Hines)
3/4c buttermilk
1/4c Kaluha
1/3c oil (or whatever amount it says on the box)
3 eggs and 1 egg yolk
1tsp vanilla
pinch of salt
3tbs cocoa powder

Frosting 
8oz (1pkg) cream cheese
1/2c (1stick) butter
1tsp vanilla
1c confectioner's sugar
pinch of salt

(sprinkle with cocoa powder and cinnamon)

Directions:

1.  For cake, mix ingredients on low speed until integrated then beat on med-high for 2min
2.  Fill baking cups 2/3 full and bake 10min @ 350F, then reduce heat to 325F until done cooking (usually another 5-10min).
3.  For frosting, mix ingredients together on med-high speed for 2min or until light and fluffy
4.  Once cupcakes are cool, pipe on frosting and sprinkle cocoa powder and cinnamon on top
Yield 2 dozen


Notes:
-Do not over fill cups! (hard lesson for me to learn)
-I transfer the batter to a gallon ziploc bag, cut off the tip and pipe it into the cupcake liners; makes for easy filling and clean up
-You can also use a 1gallon ziploc bag to pipe the frosting
-Sifting cocoa powder and cinnamon on the cupcakes works better than sprinkling with fingers


The Verdict:
These cupcakes seem to be a big hit all around.  They still taste like red velvet but they are unique enough to stand out from other recipes.


Original Recipe from:  no one in particular