Trick or Treat

It's SCARY how easy it is to make these adorable Halloween cupcakes with just a dash of pumpkin and bat sprinkles! The recipe yields very moist, dense cupcakes - not for the faint of heart. I made two versions of cupcakes: one standard, and one with a tin that molds the cupcakes into plump, individual pumpkin prisms. When topped with orange frosting and sprinkles, it's hard to imagine cupcakes that embody Halloween more than these. Happy Halloween!



Chocolate Halloween Cupcakes
Source: adapted from i heart food4thought

Ingredients:
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 stick (8 tbsp) unsalted butter, at room temperature
3/4 cup sugar
1 large egg
1 large egg yolk
1/2 tsp pure vanilla extract
1/2 cup buttermilk
2 oz bittersweet chocolate, melted and cooled
8 oz frosting
Halloween sprinkles

Directions:
*Preheat the oven to 350 degrees F. Line 12 molds in a regular-size muffin pan with paper muffin cups.
*Whisk together the flour, cocoa, baking powder, baking soda and salt. Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed until soft and creamy.
*Add the sugar and beat for about 2 minutes, until it is blended into the butter.
*Add the egg, then the yolk, beating 1 minute after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as needed.
*Beat in the vanilla, then reduce the mixer speed to low and add half the dry ingredients, mixing only until they disappear. Scrape down the bowl and add the buttermilk, mixing until incorporated, then mix in the remaining dry ingredients. Scrape down the bowl, add the melted chocolate and mix it in with the rubber spatula. Divide the batter evenly among the muffin molds.
*Bake for 22 to 25 minutes, or until the tops of the cakes are dry and springy to the touch and a knife inserted into their centers comes out clean. Transfer the muffin pan to a rack and let the cakes cool for 5 minutes before unmolding. Cool to room temperature on the rack before frosting.

Snap! Crackle! Pop!

I haven't made Rice Krispies Treats since elementary school, so eating freshly made clusters of these ooey-gooey treats really takes me back to playground days. I decided to incorporate autumn-colored m&m's to give a slight twist to this classic snack. The bitterness of dark chocolate m&m's complements the sweetness of marshmallows quite well. Next time, I think I'll add a thin drizzle of melted dark chocolate after I slice it up to resemble one of those cute Quaker Chewy Bars. There are so many ways to edit the original recipe!



Rice Krispies Treats
Source: adapted from Kellogg's Rice Krispies

Ingredients:
3 tbs butter
1 package 10.5 oz marshmallows
6 c. crispy rice cereal
2 tsp vanilla extract
3/4 c. chocolate candies

Directions:
* Melt butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Add vanilla extract. Remove from heat.
* Add crispy rice cereal. Stir until well coated.
* Using waxed paper or a buttered spatula, press mixture evenly into a 13x9x2-in. pan lined with waxed paper or coated with cooking spray. Sprinkle chocolate candies and press into the bar before it cools. Allow to cool and cut into 2-in. squares. Best if served the same day. Makes 24 squares.

Happy Birthday Cin-cin!

Today my favorite sister turns 25!!! Happy birthday to you, happy birthday to you, happy birthday dear Cindy, happy birthday to you. So I decided to celebrate her birthday by welcoming the new season. With the sweet smell of pumpkin and its complementing spices, these cookies cannot be denied. The pumpkin flavor in this cookie comes through beautifully, and hearty chunks of walnuts variegate the soft, cakey texture of the cookie crumb. Feel free to substitute spices, but please don't omit the cream cheese icing - it's not a birthday celebration without it!



Iced Pumpkin Cookies
Source: adapted from Williams-Sonoma

Ingredients:
For the cookies:
2 1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 Tbs. ground cinnamon
1 tsp. ground ginger
1 1/2 tsp. freshly grated nutmeg
1/8 tsp. ground cloves
1/2 tsp. salt
3/4 cup pumpkin puree
1 egg
2 tsp. vanilla extract
12 Tbs. (1 1/2 sticks) unsalted butter
3/4 cup firmly packed dark brown sugar
3/4 cup granulated sugar
2/3 cup chopped toasted walnuts
For the glaze:
2 oz. cream cheese
1 Tbs. unsalted butter
1 cup confectioners' sugar, sifted
1/2 tsp. vanilla extract
2 1/2 tsp. milk, plus more as needed

Directions:
*Have all the ingredients at room temperature.
*Preheat an oven to 350°F. Spray a cookie sheet with nonstick cooking spray.
*To make the cookies, over a sheet of waxed paper, sift together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Set aside.
*In a small bowl, stir together the pumpkin puree, egg and vanilla. Set aside.
*In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-low speed until smooth, about 30 seconds. Add the brown and granulated sugars, increase the speed to medium and beat until slightly fluffy, about 1 minute, stopping the mixer occasionally to scrape down the sides of the bowl. Add the pumpkin mixture in two additions, beating well after each addition and stopping the mixer occasionally to scrape down the sides of the bowl.
*Reduce the speed to low, gradually add the flour mixture and beat until just combined. Using a rubber spatula, fold in the walnuts and raisins.
*Drop the dough by rounded tablespoonfuls onto the prepared pan, spacing the cookies about 2 inches apart. Bake until golden brown, 12 to 15 minutes. Transfer the pan to a wire rack and let the cookies cool on the pan, then transfer them to a wire rack. Repeat with the remaining dough.
*To make the glaze, in the bowl of an electric mixer fitted with the flat beater, beat the cream cheese and butter on medium-low speed until combined, about 2 minutes. Add the confectioners' sugar and beat until incorporated, about 1 minute, stopping the mixer occasionally to scrape down the sides of the bowl. Add the vanilla and the 2 1/2 tsp. milk and beat until smooth, adding more milk as needed. The glaze should be thick but pourable.
*Set the rack over a sheet of waxed paper or parchment paper. Using a spoon, drizzle the glaze over the cookies. Let stand at room temperature for 1 hour before serving. Makes 36 cookies.

Matcha Shortbread Leaves

The wonderfully verdant cookie batter is hypnotizing as it's being mixed, and the delicate aroma of matcha is no less exquisite. A generous coat of granulated sugar makes these cookies twinkle with sweetness.

The cookie cutter I used is actually intended for pie crusts. It was purchased in a set from Williams-Sonoma last season. A similar set is still available!



Green Tea Sweets
Source: Lovescool

Ingredients
* 3/4 cup (2.25 oz) Confectioners sugar
* 5 oz Unsalted butter, cut into cubes
* 1 3/4 cup (8.5 oz) All-purpose flour
* 3 Large egg yolks
* 1.5 TBS Matcha (powdered green tea)
* 1 cup Granulated sugar (for coating)

Directions:
* Preheat the oven to 350F. Line a sheet pan with parchment paper.
* Whisk the confectioner’s sugar and green tea together in a bowl.
* Add the butter and green tea/sugar mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth and light in color.
* Add the flour and mix until well combined.
* Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms.
* Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes).
* Roll the dough out to ½” thickness.
* Cut the dough with a leaf cookie cutter.
* Toss each cut cookie in a bowl of granulated sugar to coat.
* Place the sugar-coated cookie on a parchment lined pan. Bake at 350F for 12-15 minutes, or until slightly golden around the edges. Makes 48 cookies.