Posts Tagged ‘Halloween Recipes’

Holy Pumpkin!

Thursday, October 29th, 2015

witchhat copy

Readers of this blog may be under the impression that I eat rich desserts all the time. Actually, my usual dessert (if I eat one) is a piece of fresh fruit. I do post a lot of dessert recipes, however; I’m proud of my baking, and I love to see people enjoy something sinfully sweet, even when I’m dieting.

In any case, one HAS to post something sweet for Halloween! So I’m sharing the formula for the chocolate-chip pumpkin cake I made this week on Mass Appeal. My appearance came the day after co-host Seth Stutman’s 30th birthday so I felt obliged to make a cake. Seth appeared pleased—and he certainly enjoyed the cake.

(Bill Collins, who cooked on the show the day before, did light a candle on a cheesecake, but that chef didn’t sing “Happy Birthday.” And a birthday isn’t a birthday without a serenade.)

I also made a satisfying version of my Irish Stout Cheese using yellow cheddar cheese to make it seasonal and an Oktoberfest ale instead of the stout. Personally, if I had to choose between cheese and cake, I would choose cheese. I’m glad no one is forcing me to make this excruciating decision!

The videos are embedded below. The gist of the cake-making is in the first video about that (the second one below); tune into the follow-up video only if you’re a fan of sprinkles and loud singing. (I like both.)

Cocoa, Rhubarb, and I wish everyone a Happy Halloween!

Halloween dogweb

Pumpkin Cake with Chocolate Chips

Ingredients:

1-1/2 cups non-GMO canola oil
2 cups sugar
4 eggs
1 teaspoon vanilla
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoons cloves
1/2 teaspoon nutmeg
3-1/8 cups flour
2 cups pumpkin puree (or 1 15-ounce can)
2 cups chocolate chips

Instructions:

Preheat the oven to 350 degrees. Grease and flour a large bundt pan. Mix the oil and sugar in a large bowl. Add the eggs 1 at a time, beating well after each egg. Beat in the vanilla, followed by the baking powder, the baking soda, and the spices. Stir in the flour, followed by the pumpkin and the chocolate chips.

Spoon the batter into the prepared pan. Bake until the cake tests done (about an hour). Ice with cream-cheese frosting and seasonal sprinkles. Serves 10 to 12.

And here are the videos:

Claire’s Spooky Whoopie Pies

Friday, October 29th, 2010

 
A few months ago my sister-in-law Leigh came home from her friend Claire Bradshaw’s house with several delectable whoopee pies.
 
The first thing I did was eat one, of course!
 
The second thing I did was call Claire and ask her for her recipe.
 
These pies are versatile. They can be filled with a marshmallow filling or a peanut butter filling. For Christmas I’m thinking of trying peppermint! I’m sure you’ll hear about that experiment.
 
Meanwhile, a plain butter frosting with a little spooky topping will stand me in good stead for Halloween. 

Claire suggested the spider-web design, and I’m sure she would do it much more neatly than I did (not a hard feat!).

 
Claire’s Spider-Web Pies
 
Ingredients:
 
for the pies:
 
1/2 cup (1 stick) sweet butter at room temperature
1 cup sugar
1 egg
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon vanilla
2 cups flour
5 tablespoons cocoa
1 cup milk
 
for the filling:
 
1 cup (2 sticks) sweet butter at room temperature
confectioner’s sugar as necessary to achieve desired consistency (I used about 2-1/2 cups)
2 teaspoons vanilla
milk or cream if necessary to stir
 
for assembly: 

candies and/or sprinkles if desired

 
Instructions:
 
Preheat the oven to 400 degrees. Grease 3 nonstick baking sheets. (You may use silicone or parchment, but I found that these particular cookies stick less on well greased sheets.)
 
In a large bowl cream the butter and sugar until they are creamy. Beat in the egg, the soda and salt, and the vanilla.
 
In another bowl combine the flour and cocoa. Add this mixture to the butter mixture, alternating with the milk. Combine just until smooth.
 
Drop tablespoons of the dough onto your cookie sheets 2 inches apart. (I used a little cookie scoop I got from King Arthur Flour to make the cookies as uniform as possible.)
 
Bake the cookies until they are firm when lightly touched (about 10 minutes).
 
Remove the cookies from the sheets as quickly as you can and put them on racks to cool completely.
 
When the cookies are cool make your filling. Beat the butter until it is soft; then add the confectioner’s sugar a little at a time. It will be a bit lumpy, but the vanilla should make everything adhere nicely. If it doesn’t, stir in a little milk or cream.
 
Spread a small amount of filling on the bottom of one cookie and top it with another cookie to make a little sandwich. Continue until all of your sandwiches are complete.
 

For extra Halloween fun, pipe a little filling on top of some of the pies in a spider web pattern and put a little candy spider in the web. I gave up on this project fairly quickly because I’m hopeless at making things like spider webs. You could also spread a little filling on top of some of the pies. Or just enjoy the chocolaty goodness without any adornment.

Truffle was not allowed to sample these particular treats, but she still hopes for some kind of Halloween handout.

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Teri’s Pumpkin Cake

Friday, October 30th, 2009

Teri's Pumpkin Cake web

 
Before I get to today’s recipe, I’d like to remind readers about my beloved Pudding Hollow Pudding Festival, scheduled for TOMORRROW—Halloween!
 
Anyone within shouting distance of western Massachusetts should definitely come (and perhaps enter the festival’s pudding contest). This event offers food, music, and lots of fun.
 
You may come as you are, of course, but there WILL be a prize for best costume for those who feel like dressing up.
 
AND I wanted to mention that we have a winner in the drawng for the book The Perfect Pumpkin. Congratulations to Madge Solomon of Falls Church, Virgnia! I hope to have another drawing soon.
 
Now, on to a perfect Halloween recipe. This cake is ideal for the season—moist, full of good things (a treat), and a little surprising (a treat).
 
I learned to make it from my graduate-school friend Teri Tynes. Teri is smart, vivacious, and just plain fun. Her award-winning blog, Walking Off the Big Apple, is the thinking woman’s (and yes, the thinking man’s) guide to New York.
 
Teri uses her vast knowledge of American culture and history to view the city through the prisms of art, literature, fashion, and photography.
 
I love to make her pumpkin cake at this time of year and think of her.
 
The Cake: 
 
Ingredients: 
 
1-1/2 cups canola oil
2 cups sugar
3-1/8 cups flour
2 teaspoons cinnamon
2 teaspoons allspice
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups mashed pumpkin
4 eggs
1 teaspoon vanilla
1 cup chopped nuts
1 cup raisins
 
My friend Chas grew this lovely little pumpkin.

My friend Chas grew this lovely little pumpkin.

 
Instructions:
 
Preheat the oven to 350 degrees. Grease and flour a 10-inch Bundt pan (or spray it with Baker’s Joy). Mix the oil and sugar in a large bowl. Combine 3 cups of the flour and the other dry ingredients and add them to the oil and sugar along with the pumpkin. (Reserve the remaining flour.) Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla.
 
In a separate bowl, mix the remaining 1/8 cup flour with the nuts and raisins. Add them to the batter. Spoon into the prepared pan. Bake for 1 hour, or until a toothpick inserted into the cake comes out clean. Frost with raisin frosting. Serves 10 to 12.
 
Teri’s Secret Raisin Frosting
 
This icing is a bit tricky. It can almost burn if you don’t stir carefully. It looks a little strange and lumpy as it goes on the cake, but the texture of the final product is one of its joys. I love the fact that it’s SUPPOSED to look messy since most of my baked goods look that way anyway.
 
Ingredients:
 
1 cup evaporated milk
1 cup sugar
3 egg yolks, slightly beaten
1/2 cup (1 stick) sweet butter
1 teaspoon vanilla
1 cup raisins (plus a few more if you can’t resist; I usually just throw them in impulsively)
1 generous handful of flaked, sweetened coconut
 
Instructions:
 
Combine the first 5 ingredients in a saucepan. Cook over medium heat for 12 minutes, stirring constantly. Remove from heat. Stir in the coconut and raisins. Let the frosting stand for a minute (or maybe 2 or 3) to cool slightly. Spoon and spread it generously over your pumpkin cake.  
 
I was hoping to look exotic and gorgeous in these glasses, like Halle Berry in "Catwoman." Instead, I'm afraid I look more like Gloria Swanson in "Sunset Boulevard"--creepy and middle aged. In any case, I wish you a Happy Halloween!

I was hoping to look exotic and gorgeous in these glasses, like Halle Berry in "Catwoman." Instead, I'm afraid I look more like Gloria Swanson in "Sunset Boulevard"--creepy and middle aged. Oh, well ... Halle, Gloria, and Tinky all wish you a Happy Halloween!

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