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

Ingredients

• 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

Directions
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

Ingredients

Bake your favorite cupcakes and turn your favorite frosting PURPLE!

Directions

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

Ingredients

• Vegetable spray
• 1 ¾ cups sugar
• ½ cup light corn syrup
• 1 ½ teaspoons cinnamon extract or oil
• 1 teaspoon red food coloring

Directions

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!

Pumpkin On My Mind

Wednesday's here and we're a few days away from my pumpkin picking weekend extravaganza! I'm looking forward to getting back to the farm, picking some pumpkins, and purchasing fresh apples (there's a big difference between what ends up in the store and what you buy at the farm!). How about fresh pumpkin ice cream? Yes, please! I've got so much pumpkin on the brain, I need to channel it into good use, i.e. baking. Love it or hate it, in the fall it always seems to come back to the pumpkin. With that, I give you pumpkin deliciousness!

Easy, peasy...
Pumpkin Parfaits
Justin Chapple

Ingredients

• Two 15-ounce cans pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon kosher salt
• 4 cups mascarpone cheese
• 2 1/2 cups confectioners’ sugar
• 2 cups heavy cream
• 1 1/2 cups crushed chocolate wafer cookies (6 ounces)

Directions

1. In a large bowl, using a hand mixer, beat the pumpkin puree with the pumpkin pie spice, salt, 2 cups of the mascarpone and 1 1/2 cups of the confectioners’ sugar until thick.
2. In another large bowl, beat the heavy cream with the remaining 2 cups of mascarpone and 1 cup of confectioners’ sugar until soft peaks form.
3. Spoon half of the pumpkin mixture into 12 glasses and top with half of the mascarpone mixture and half of the crushed wafers. Repeat the layering once more. Refrigerate the parfaits until well-chilled, at least 1 hour, before serving.

MAKE AHEAD: The parfaits can be refrigerated for up to 2 days.

Great for lunch...

Pumpkin Cheesecake Crumble Squares

Jeanne Thiel Kelley

Ingredients

Crust:

• 1 cup all purpose flour
• 3/4 cup (packed) golden brown sugar
• 1/2 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, diced
• 1 cup pecan halves (about 4 ounces)
• 3/4 cup old-fashioned oats

Filling:

• 1 (8-ounce) package cream cheese, room temperature
• 3/4 cup canned pure pumpkin
• 1/2 cup sugar
• 1 large egg
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger

Topping:

• 1 cup sour cream
• 2 tablespoons sugar
• 1/4 teaspoon vanilla extract

Directions

For crust:

1. Preheat oven to 350°F. Generously butter 9x9x2-inch metal baking pan. Line rimmed baking sheet with parchment. Using on/off turns, blend first 4 ingredients in processor until coarse meal forms. Add pecans; using on/off turns, process until nuts are chopped. Add oats; process using on/off turns until mixture is moistened but not clumping. Press 3 1/2 cups crumbs onto bottom of prepared square pan (do not clean processor). Transfer remaining crumbs to lined baking sheet. Bake crumbs on sheet until golden, stirring once, about 12 minutes. Cool crumbs. Bake crust until golden, about 30 minutes. Remove from oven while preparing filling. Maintain oven temperature.

For filling:

1. Blend all ingredients in same processor until smooth. Spread filling over warm crust; bake until set, dry in center, and beginning to rise at edges, about 20 minutes. Maintain oven temperature.

For topping:

1. Mix all ingredients in small bowl. Spread evenly over hot filling. Bake until topping sets and bubbles at edges, about 5 minutes. Cool completely in pan on rack. Sprinkle crumbs over topping; gently press into topping. Cover; chill until cold, about 2 hours. 

Do ahead: Can be made 2 days ahead. Keep chilled. Cut into squares.

Fancy Shmancy...

Maple Pumpkin Brulee Pie

Saveur

Ingredients

• Flour, for dusting
• 1⁄2 recipe Flaky Butter Pie Dough
• 1⁄4 cup dark brown sugar
• 1⁄4 cup granulated sugar
• 2 eggs
• 1 (15-oz.) can pumpkin purée
• 1 cup heavy cream
• 1⁄4 cup maple syrup
• 2 1⁄2 tbsp. potato starch
• 2 1⁄2 tsp. ground cinnamon
• 1 1⁄2 tsp. ground ginger
• 1 tsp. freshly grated nutmeg
• 1⁄2 tsp. ground clove
• 1⁄2 tsp. Kosher salt
• 1⁄4 cup Demerara sugar

Directions

1. Heat oven to 375°. On a lightly floured surface, roll dough into a 12″ round. Fit into a 9″ pie plate. Trim edges and crimp; chill 30 minutes.
2. Whisk sugars and eggs in a bowl until pale and fluffy. Add pumpkin, cream, syrup, potato starch, cinnamon, ginger, nutmeg, clove, and salt; whisk until smooth. Pour filling over dough; using a spatula, spread into an even layer. Bake until just set in the center, 45–50 minutes. Transfer pie to a rack; let cool to room temperature, then refrigerate until cold, about 1 hour.
3. Sprinkle Demerara sugar evenly over surface of pie. Guide the flame of a blowtorch back and forth over surface until sugar caramelizes. Serve immediately.

Happy baking!

Howling for Halloween

Happy Monday everyone! I am back to the blog while my baby sleeps nearby...and while I know I should be napping (no need to remind me), since the little guy is about to wake up I figure I've got a few minutes to share some recipes! Halloween is only a few weeks away so it's time to start brewing up some treats (see what I did there?). While it's not the holiday for "pretty" cakes, like this one for my husband's birthday:

Almond cake with cannoli cream filling, topped with
classic vanilla buttercream.
www.lizzybeesbakery.com (local deliveries only!)

...we can still enjoy looking at one, can't we? Ready for dessert yet? Let's do it, Halloween-style!

Devil's Food Cupcakes with Espresso Meringue

Karen Hatfield for Food & Wine

Ingredients

• Vegetable oil spray
• 4 ounces unsweetened chocolate, finely chopped
• 1/4 cup Dutch-process cocoa powder, plus more for sprinkling
• 1 1/4 cups boiling water
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 sticks unsalted butter (1/2 pound), softened
• 1 1/2 cups packed dark brown sugar
• 3 large eggs
• 1/2 cup buttermilk
• 1 teaspoon pure vanilla extract
• 3 large egg whites
• 1 1/2 cups confectioners' sugar
• 1 teaspoon instant espresso, plus more for sprinkling

Directions

1. Preheat the oven to 325°. Line 24 muffin cups with paper liners. Lightly spray the paper liners with vegetable oil spray. In a small bowl, mix the chocolate and 1/4 cup of cocoa. Add the boiling water and let melt, then whisk until smooth. In a medium bowl, whisk the flour with the baking soda and salt. In a large bowl, using an electric mixer, beat the butter and brown sugar until fluffy. Beat in the eggs, buttermilk and vanilla, then slowly beat in the dry ingredients and the chocolate mixture in 3 alternating batches.
2. Fill the muffin cups three-fourths full with the batter. Bake for 22 to 25 minutes, shifting the pans halfway through, until the cupcakes are springy and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the cupcakes cool in the pans for 15 minutes, then unmold them and transfer to a rack to cool completely.
3. Mix the egg whites, confectioners' sugar and 1 teaspoon of espresso in a medium stainless steel bowl. Set the bowl over a saucepan of simmering water and heat the whites, whisking constantly, until hot to the touch (165°). Transfer the mixture to the bowl of a standing electric mixer fitted with a whisk and beat at high speed until the meringue is stiff and glossy, about 5 minutes; if using a handheld mixer, beat for about 8 minutes.
4. Scoop half of the espresso meringue into a pastry bag fitted with a large (3/4-inch) plain tip and pipe the meringue onto half of the cupcakes. Repeat with the remaining espresso meringue and cupcakes. Lightly sprinkle the meringue with cocoa and espresso powder and serve.

MAKE AHEAD: The frosted devil's food cupcakes can be kept in an airtight container overnight.

"Candy Corn" Pumpkin Blondies

Genevieve Ko

Ingredients

For the blondies:

• 1 cup (2 sticks) cold unsalted butter, plus more for the pan
• One 15-ounce can pure pumpkin
• 1/2 cup pure maple syrup
• 2 teaspoons pumpkin-pie spice
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups packed light-brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract

For the icing:

• One (8-ounce) package cream cheese, softened
• 1/4 cup confectioners' sugar
• 1/4 cup pure maple syrup
• 2 tablespoons fresh lemon juice
• 1/8 teaspoon salt
• Orange and yellow food coloring (preferably gel paste) for decorating

Directions

Make the blondies:

1. Preheat oven to 350°F. Lightly butter a 9- by 13-inch baking pan, line with parchment paper, and butter again.
2. In a medium saucepan, cook the pumpkin over medium heat, stirring frequently, until reduced to 1 cup, about 10 minutes. Add the maple syrup and cook, stirring, for 3 minutes. Remove from the heat and stir in the pumpkin pie spice and butter until the butter melts. Transfer mixture to a large bowl. Let stand until room temperature, about 10 minutes.
3. Meanwhile, in a medium bowl, whisk the flour, baking powder, and salt. Stir the brown sugar into the pumpkin mixture, then stir in the eggs and vanilla until incorporated. Add the flour mixture and stir until smooth. Spread evenly in the prepared pan.
4. Bake until a tester inserted in the center comes out clean, about 30 minutes. Cool completely in the pan on a wire rack.
5. Place a large cutting board on top of the pan of blondies. Invert the pan and cutting board together, then lift off the pan and peel off the parchment paper. Cut the blondies into 3 even strips lengthwise, then cut each strip into 10 triangles with approximately 2-inch bases (you will have 1 smaller triangle on each end). Transfer the triangles to a large serving platter, flat bottom sides up.

Make the icing:

1. In a large bowl, beat the cream cheese with an electric mixer on medium-high speed until smooth and fluffy. Add the confectioners' sugar, maple syrup, lemon juice, and salt. Beat on low speed until well-mixed, then raise the speed to medium-high and beat until smooth, scraping down the sides of the bowl occasionally.

Decorate the blondies:

1. Transfer half of the icing to another large bowl and tint with orange. Transfer two thirds of the remaining to another bowl and tint yellow. Divide the orange, yellow, and white icings among 3 piping bags or resealable plastic bags. Snip small holes in the corner of each. Pipe the icings on the blondies in stripes to resemble candy corn: a thin strip of yellow along the wide end, a thick strip of orange in the center, and a small white tip. Let stand until set.

Do ahead:

1. The blondies can be tightly wrapped and stored at room temperature for up to 3 days. The iced blondies can be kept at room temperature for up to 4 hours.

Coconut-and-Almond Candy

Anita Chu

Ingredients

• 7 fluid ounces sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 2 1/4 cups confectioners' sugar
• 14 ounces sweetened flaked coconut
• 1/2 cup whole almonds, toasted
• 16 ounces milk chocolate or coating chocolate

Directions

1. Line a 9-by-13-inch pan with foil and coat it with nonstick cooking spray.
2. Combine condensed milk, vanilla extract, and salt in a bowl.
3. Add confectioners' sugar 1 cup at a time and stir with a wooden spoon until fully incorporated.
4. Add coconut and stir until combined.
5. Pour the mixture into the baking pan and press it into an even layer. Then press the almonds into the mixture in even rows. Chill candy in refrigerator until firm, about 1 hour.
6. Using a sharp chef's knife, cut the candy into small rectangles.
7. Line a baking sheet with parchment or wax paper.
8. Melt and temper the chocolate, or simply melt the coating chocolate.
9. Dip the bars into the chocolate, covering completely, and place them on the prepared sheet.
10. Refrigerate candy for 30 minutes or until the chocolate has set.

Storage: Store in an airtight container in a cool, dry place for up to 1 week.

Happy spooky baking!

Latest Updates!

Happy Tuesday everyone! Here's the update: my husband and I welcomed a baby boy into the world on Sunday. I'll be back soon with more tips, tricks, and recipes soon, but in the meantime here is a photo of a recent day in the kitchen for an upcoming celebration:

GIANT cinnamon babka!
Babka: A yeasty, brioche-like cake. 

Take Me to the Tailgate!

Lizzy Bee brownies cooling on the rack.

Happy Thursday everyone! The weather is cooling off and that can only mean one thing - football season is upon us! It's time to place your fall orders at Lizzy Bee's Bakery for brownies, cookies, and cakes! However for right now, in honor of America's favorite pastime (and the tailgating that goes with it) here are a few desserts you can grab and eat in the back of your truck.

Coconut Blondies
Gourmet, March 1992

Ingredients

• 1 1/2 sticks (3/4 cup) unsalted butter, softened
• 1 1/2 cups firmly packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla
• 1/2 teaspoon salt
• 1 1/2 teaspoons double-acting baking powder
• 1 1/2 cups all-purpose flour
• 1 1/2 cups semisweet chocolate chips
• 2 cups sweetened flaked coconut, toasted and cooled

Directions

1. In a bowl with an electric mixer cream together the butter and the brown sugar, beating the mixture until it is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. I
2. n a small bowl whisk together the salt, the baking powder, and the flour, add the flour mixture to the butter mixture, and beat the batter until it is just combined. 
3. Stir in the chocolate chips and the coconut, spread the batter evenly in a buttered and floured 13- by 9-inch baking pan, and bake it in the middle of a preheated 350°F oven for 25 to 30 minutes, or until it begins to pull away from the sides of the pan and crumbs adhere to a tester. Let the mixture cool completely in the pan on a rack and cut it into squares.

Peanut Butter Crispy Bars

Baked, 2011

Ingredients

Crispy Crunch Layer:

• 1 3/4 cups crisped rice cereal
• Nonstick cooking spray
• 1/4 cup sugar
• 3 tablespoons light corn syrup
• 3 tablespoons unsalted butter, melted

Milk Chocolate Peanut Butter Layer:

• 5 ounces good-quality milk chocolate, coarsely chopped
• 1 cup creamy peanut butter

Chocolate Icing:

• 3 ounces dark chocolate (60 to 72 percent cacao), coarsely chopped
• 1/2 teaspoon light corn syrup
• 4 tablespoons (1/2 stick) unsalted butter

Directions
For the crispy crust layer: 

1. Put the cereal in a large bowl and set aside. Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch-square baking pan. 
2. Into a small saucepan, pour 1/4 cup water. Gently add the sugarand corn syrup (do not let any sugar or syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil. Cook until the mixture reaches the soft-ball stage, 235 degrees F. Remove from the heat, stir in the butter and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, and then pour it into the prepared pan. Using your hands, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the next layer. 

For the milk chocolate peanut butter layer: 

1. In a large nonreactive metal bowl, stir together the chocolate and the peanut butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is smooth. Remove the bowl from the pan and stir for about 30 seconds to cool slightly. Pour the mixture over the cooled crispy crust layer. Put the pan in the refrigerator until the top layer hardens, about an hour. 

For the chocolate icing: 

1. In a large nonreactive metal bowl, combine the chocolate, corn syrup and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread into an even layer. Put the pan in the refrigerator until the topping hardens, about an hour. 
2. Cut into 9 squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.

Jam Thumbprints

Saveur (who adapted from Better Homes & Gardens Cookbook)

Ingredients

• 6 tbsp. unsalted butter, plus more for greasing
• 1⁄2 cup sugar
• 2 eggs, separated
• 1 tsp. vanilla extract
• 1 1⁄2 cups flour
• 1 cup finely chopped walnuts
• 1⁄3 cup jam or preserves, any flavor

Directions

1. Using an electric hand mixer, beat butter and sugar until fluffy. With the motor running, add egg yolks and vanilla until combined; slowly add in flour until a dough forms. Cover and chill for 1 hour.
2. Heat oven to 375°. Grease 2 baking sheets; set aside. Lightly beat egg whites; set aside. Shape dough into 1” balls. Roll balls in egg whites, then in nuts. Place 1” apart on prepared cookie sheets; using your index finger or the end of a wooden spoon, press into balls to create a deep well. Bake for 10 minutes until bottoms are light brown. Transfer to wire rack to cool. Fill center of each cookie with jam before serving.

Happy baking!