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Thursday, October 29, 2015

Halloween for Kids and Adults

Happy Thursday everyone! We are in the Halloween countdown here people! There's STILL time to make your desserts, and this year the kids can get involved (in some, not all) of the fun...

The family that bakes together...makes a mess together...
Peanut Butter Spider Cookies
Rosanna Pansino

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1 1/2 cups granulated sugar
  • 1 cup smooth peanut butter
  • 1 cup brown sugar
  • 1/2 cup (4 ounces) unsalted butter, at room temperature
  • 2 tablespoons vegetable oil
  • 1 egg
  • 3/4 teaspoon vanilla extract
  • 2 cups milk chocolate chips
  • 36 small chocolate-coated peanut butter cups, unwrapped
  • 72 candy eyes
Special equipment: one number 2 round pastry tip
  1. Preheat the oven to 350 degrees F.
  2. In a bowl, whisk together the flour, salt and baking soda.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat 1/2 cup of the granulated sugar, the peanut butter, brown sugar, butter and oil until light and fluffy. Add the egg and vanilla and beat until combined. Add the flour mixture and mix until the dough starts to come away from the bowl. Scoop portions of the dough onto a parchment-paper-lined baking sheet and refrigerate for at least 1 hour or up to overnight.
  4. Roll the cookies in the remaining 1 cup sugar to coat, then place them onto a parchment-paper-lined baking sheet approximately 1-inch apart. Bake for 8 to 10 minutes, then remove from the oven and carefully place your thumb in the center of each cookie. Return the baking sheet back to the oven and continue baking until the cookies are still soft to the touch and just a touch golden, 2 to 4 minutes. Be careful to avoid over-baking, as the cookies can become dry and tough. Cool the cookies completely.
  5. Melt the milk chocolate chips in the microwave and then place in a small pastry bag fitted with a very small round tip.
  6. Place the peanut butter cups upside-down into the indent of each cookie to create the spider bodies. Pipe a dot of chocolate onto the back of each candy eye and place in the center of the peanut buttercup right next to each other. Pipe 4 chocolate legs on each side of the body. Use the tip of a toothpick to smooth out the legs of the spiders.
  7. Allow the spider legs to set for 5 minutes, and then serve!
Notes: You can make these cookies ahead of time and store in an air-tight container for up to 3 days.

Pick your favorite cupcake recipe before you pipe on this cutie...
Purple Monster
Good Housekeeping

Bake your favorite cupcakes and turn your favorite frosting PURPLE!

Spoon purple frosting into a decorating bag fitted with a small star tip. Starting at the outer edge of the cupcake, pipe spikes of frosting in concentric circles to completely cover the top. Attach round white candies for eyes and mini M&M's for pupils, small red candy for the nose, and black shoestring licorice for hair.

For the mamas and the papas...and the annoying neighborhood kid that keeps bothering you (just kidding!)
Cinnamon Fireball Candies
Amanda Hesser

  • Vegetable spray
  • 1 ¾ cups sugar
  • ½ cup light corn syrup
  • 1 ½ teaspoons cinnamon extract or oil
  • 1 teaspoon red food coloring
  1. Line a baking sheet with parchment paper and coat with vegetable spray. Stir together the sugar and corn syrup and 1/2 cup water in a medium heavy saucepan. Cook over medium heat until it reaches 300 degrees on a candy thermometer.
  2. Remove from the heat, allow the bubbles to subside and then, with oven mitts on, stir in the cinnamon oil and food coloring. Pour the mixture onto the parchment paper and cool. Break into pieces.

Happy Halloween baking!

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