I plan to set this out for friends and family as we get ready to trick or treat tonight, but this is a nice treat to bring to a party or in to work to share:)
Recipe source: modified from my friend Deborah’s recipe
Serve with: Ginger snaps, apples
You will need:
- 8 oz cream cheese, softened
- 1-2 cups of confectioner’s sugar
- 1 15 oz can of pumpkin
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
Step one: blend sugar, cream cheese and vanilla together
Step two: add in pumpkin and spices. Blend until smooth
Step three: chill for three hours and then serve. enjoy:)
These were inspired by a recent trip to Carter Mountain Apple Orchard with the family where we fell in love with their apple cider donuts. I found an excellent recipe here: http://sallysbakingaddiction.com/2013/11/07/apple-cider-donuts/ and tried it out. Soooo Delicious. We chose to make donut holes instead of donuts.
- 1 and 1/4 cups apple cider
- 2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 large egg, room temperature1
- 2 Tablespoons (30g) unsalted butter, melted
- 1/2 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1/2 cup buttermilk, room temperature2
- 1 teaspoon vanilla extract
- orange slices* optional
- cinnamon sticks* optional
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup (1/2 stick or 60g) unsalted butter, melted
- Simmer apple cider over low-medium heat in a small saucepan on the stove for 15-20 minutes. Add cinnamon sticks, spices, and/or orange slices for flavor if desired. In this step you are reducing the apple cider for a stronger flavor. You will need 1/2 cup from this reduced cider. Allow it to cool in the refrigerator as you prepare the other ingredients.
- Preheat oven to 350°F (177°C). Spray a mini muffin pan or donut pan with nonstick spray. Set aside.
- Toss the flour, baking powder, baking soda, cinnamon, cloves, and salt together in a large bowl. Set aside. In a medium bowl, whisk the egg, melted butter, brown sugar, and granulated sugar together until smooth. Whisk in the buttermilk, vanilla, and 1/2 cup of concentrated apple cider.
- Pour the wet ingredients into the dry ingredients and very gently mix together with a whisk. Be very gentle as overmixing will develop the gluten and result in a tough textured donut. Whisk until all ingredients are *just combined.* Some small lumps may remain, but not many.
- Pour the batter into the mini muffin pan, filling 3/4 of the way full. You’ll only need a couple teaspoons of batter for each. Or, if making donuts, follow my instructions in the post above about filling the donut pan. Bake the donut holes for 10-12 minutes or until a toothpick inserted in the center comes out clean. The donuts will take the same amount of time.
- Make the topping by mixing the granulated sugar and cinnamon together in a small bowl. Dip the top of the donut holes or donuts lightly into the melted butter. Then dunk them all the way into the cinnamon sugar, using your hands to mix it around so the entire donut hole (or donut) is coated generously. Repeat with all the donuts. You may need more cinnamon-sugar. Donuts taste best on the same day, though they may be covered tightly and stored at room temperature for up to 3 days.
- Make ahead tip: Prepared donuts freeze well up to 2-3 months. Allow to thaw overnight in the refrigerator and heat up in the microwave if desired.
This is a really fun and easy treat to make with children.
You will need:
- Pretzel rods
- Sprinkles (Halloween themed)
- Wax or parchment paper
- White or orange candy melts (from Michael’s or Walmart)
- Line a cookie sheet with wax paper
- Melt the candy coating in 30 second increments in the microwave or use a double broiler. I used a Pyrex measuring cup to make dipping the rods easier
- Dip at both ends of a pretzel rod in the candy coating in place on wax paper.
- Sprinkle the pretzels. When done place the cookie sheet in the refrigerator for a minimum of 15 minutes to harden the coating.
recipe source: damndelicious.net (adapted with some modifications)
*For this recipe, I used my cast iron skillet so I could easily transfer from the stove to the oven.
- 8 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes, or more, to taste
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/3 cup julienned sun dried tomatoes in olive oil, drained
- 1/4 cup freshly grated Parmesan
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 cup basil leaves, chiffonade
- Preheat oven to 400 degrees F.
- Season chicken thighs with salt and pepper, to taste.
- Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 5-8 minutes per side; set aside.
4. Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
5. Bring to a boil; reduce heat and simmer until slightly thickened, about 5 minutes. Return chicken to the skillet.
6. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
7. Serve immediately, garnished with basil, if desired. I chose to serve this dish with pasta, and it worked out very well. Enjoy:)
Recipe source: allrecipes.com
Yield: 12-16 muffins
- 3/4 cup white sugar
- 1/4 cup canola oil
- 2 eggs
- 3/4 cup canned pumpkin
- 1/4 cup water
- 1 1/2 cups all purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup – 1 cup semi sweet chocolate chips
- Preheat the oven to 400 degrees F Grease and flour muffin pan or use paper liners.
- Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.
- Fill muffin cups 2/3 full with batter. Bake in preheated oven for 17-20 minutes.
Here is a fun little recipe for kids to make for Halloween. These taste like white chocolate pretzels and are a cute treat to get you in the spirit:)
You will need:
- Pretzel sticks
- White chocolate candy melts
- wax or parchment paper
- Add a mini-marshmallow to the end of each pretzel stick.
2. Melt white chocolate candy melts according to instructions. Either use a double boiler or melt at 50% for 30 seconds at a time in microwave.
3. Dip pretzel-marshmallows into the melted white chocolate. I found this part to be a bit messy and awkward, but used a spoon to hold the pretzel stick and retrieve it from the melted candy. After a few tries, we got the hang of it.
4. Place dipped pretzels on wax or parchment paper. Refrigerate for at least 15 minutes to resolidify.
- Large tortillas
- 2-3 cups Mexican blend cheese
- 2 large chicken breasts
- 1/2 white onion, sliced thin
- 1 red bell pepper
- 1 can Black beans, rinsed
- 2 cloves garlic, minced
- 2 tsp cumin
- 1-2 tbs olive oil
- Salt and pepper to taste
- 1-2 tbs butter
1.Prepare your veggies. Slice your onions and peppers, and mince your garlic.
2. Sauté onion, peppers, 1 clove garlic, 1/2 tsp cumin, salt and pepper in 1 tsp olive oil over medium heat for 6-8 minutes until browned.
3. Season chicken with 1 clove of garlic, 1 tsp cumin, salt and pepper. Sauté chicken breast in 1 tbs olive oil over medium heat until cooked. Stir in 1/4 cup black beans and heat. Set aside.
4. In a non stick skillet or griddle, melt 1 tbs butter. Add one tortilla and sprinkle one half of it with cheese.
5. Add chicken, peppers and onions.
6. Fold over and cook on both sides, until browned and the cheese is melted.
7. Cut up, serve and enjoy:)