WITCH FINGER COOKIES and GOBLIN PIES

The kids and I spent Sunday afternoon baking up some halloween treats.
Mum passed on the recipe for the finger cookies, and my youngest son re-named them witch fingers. It was a deliciously fun way to spend the afternoon.

WITCH FINGER COOKIES

1 cup butter, softened
1 cup powdered sugar
1 egg
1 teaspoon vanilla essence
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sliced almonds
2 tablespoons icing glue

ICING GLUE
1/4 cup powdered sugar
1 teaspoon water

In a large mixing bowl, beat the butter until smooth and creamy.
Add the sugar, egg, and vanilla and mix well. Add the flour, baking powder and salt and beat until completely mixed.
Cover the dough and refrigerate for 30 minutes.
Heat the oven to 325F.
With your hands, roll a heaping tablespoon of dough into a finger shape for each cookie. If the dough gets sticky and hard to work with, put it back in the refrigerator for a little while. Place fingers on an ungreased cookie sheet about 3 inches apart.
Use a butter knife to make knuckle marks on the finger cookies, Slightly flatten the front of the finger to create a nail.
Bake 20 minutes until slightly golden. Let cool on the cookie sheet, then remove to a rack.
Mix the icing glue ingredients together until the consistency of thin paste. Attach almond slice fingernails to tips of cookies.
Enjoy!

Recipe adapted from Epicurious
www.epicurious.com/

GOBLIN PIES

FOR THE COOKIES
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon cinnamon
1/2 cup unsalted butter, softened
1 cup packed light brown sugar
1 large egg
1 teaspoon vanilla
1/2 cup canned pumpkin
1 cup buttermilk

FOR THE FILLING
1 1/2 cups unsalted butter, softened
2 1/2 cups powdered sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
5 cups marshmallow spread
green food coloring

Heat oven to 350F.
Line 2 baking sheets with parchment paper.
To make the cookies, whisk together the flour, baking soda, baking powder, salt and cinnamon. Set aside.
In a large bowl, combine the butter and brown sugar. Use an electric mixer on medium to beat until light and fluffy, about 3 to 4 minutes. Beat in the egg and vanilla.
Add the pumpkin and mix to combine. Reduce the mixer to low, then add the flour mixture and buttermilk alternately, beginning and ending with the flour.
Portion 16 mounds of batter (1/4 cup each) (I made them 1 tablespoon each, because I like a smaller bite).
Place the portioned batter on the prepared baking sheets, leaving 2 inches between each.
Bake until light golden brown and a toothpick inserted at the center comes out clean, about 10 to 12 minutes (8 minutes for the smaller cookies).
Transfer the cookies to a cooking rack and cool completely.
When the cookies are cool, prepare the filling. In a large bowl, combine the butter and powdered sugar. Use an electric mixer on medium to beat until smooth. Beat in the vanilla and salt.
Add the marshmallow and beat until smooth, then add the green food coloring and beat until evenly colored.
(I added extra powdered sugar because my filling was runny)
To assemble, arrange 8 cookies on the counter, flat sides up. Divide the filling evenly between the cookies, about 1/2 cup per cookie, and spread in an even layer. The filling can also be piped onto the cookies.
Place a second cookie, flat side down, over the filling on each.
Enjoy!

Recipe adapted from The Morning News, October 2008

FRANKENSTEIN REVIVER and VAMPIRETINI and HALLOWEENIES and SPIDER COOKIES and JACK SKELLINGTON CUPCAKES

It has been a lot of fun getting ready for Halloween - the decorations, costumes, pumpkin carving, and of course the food.
I have been cooking up a frightful storm and hope there is something here that will liven up your Halloween night! Our family has particularly fond memories of the Halloweenies, as dear friends we would gather with, made these every year.

FRANKENSTEIN REVIVER

1/2 cup ice
3 tablespoons gin
3 tablespoons melon flavored liqueur
3 tablespoons orange flavored liqueur
1 tablespoon fresh lemon juice
1 tablespoon simple syrup or agave nectar

Place ice in a martini shaker or pitcher.
Add remaining ingredients, shake or stir until blended. Pour into 2 chilled martini glasses, straining out the ice.
Enjoy!

Recipe adapted from Pillsbury Easy Halloween, 2011

VAMPIRETINI

3/4 cup of pomegranate juice

3/4 cup vodka

1/3 cup orange flavored liqueur

1/3 cup fresh lime juice

2 tablespoons simple syrup or agave nectar

1 cup ice

In a pitcher mix pomegranate juice, vodka, liqueur, lime juice and simple syrup.

Place ice in a martini shaker or pitcher, add enough mix to fill shaker. Shake or stir until blended.

Pour into chilled glasses, straining out ice.

Enjoy!

Recipe adapted from Pillsbury Easy Halloween, 2011

HALLOWEENIES

1 can crescent rolls
8 hotdogs
mustard for decoration

Heat oven to 375F.
On work surface, roll dough into a rectangle (I couldn't get the seams to join, so cut strips as best I could)
Wrap strips of dough around hot dog to look like a mummy. Press firmly at each end to secure. Place 2 inches apart on baking sheet.
Bake 15 to 20 minutes or until golden brown.

Enjoy!

SPIDER COOKIES

2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
10 tablespoons unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons cocoa powder
1 bag of thin, short pretzel sticks
1 bag of chocolate chips
2 tablespoons vegetable oil
jellybeans, cut in half for the eyes

Heat oven to 350F.
In a mixing bowl, combine the flour, baking powder, salt and baking soda. Set aside.
In a separate bowl, beat together the butter, brown sugar and granulated sugar until light and fluffy. Add the egg and vanilla and beat until well blended.
Gradually add the flour mixture and cocoa powder. Beat to form a smooth dough.
Roll a tablespoon sized ball of dough, and place it on a baking sheet. Arrange 8 pretzel sticks around the ball and press firmly into the dough. Continue with the rest of the pretzels and dough.
Bake until cookies start to brown around edges, about 7 to 10 minutes.
Lift the cookies from the baking sheets with a spatula, and place on wire cooking racks. Let cool completely. Place the racks on sheets of aluminum foil or waxed paper.
Melt the chocolate chips and vegetable oil in the microwave. Pour the melted chocolate over each cookie, press the jellybean "eyes" on the front of the head.
Enjoy!

Recipe adapted from Epicurious
www.epicurious.com/

JACK SKELLINGTON CUPCAKES

2 1/4 cups flour
1/3 cup cocoa powder
1 1/2 teaspoons baking soda
pinch salt
1 cup buttermilk, at room temperature
2 eggs
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 tablespoon red food coloring
3/4 cup butter, softened
1 1/2 cups granulated sugar
FROSTING:
1 1/2 cups butter, softened
4 cups confectioners sugar
1 teaspoon vanilla extract
FOR DECORATING:
toothpicks
icing or gel color of your choice

Heat oven to 350F.
Line 24 muffin cups with cupcake liners, set aside.
Whisk flour, cocoa, baking soda and salt together. In a separate bowl, whisk buttermilk, eggs, vinegar, vanilla and food coloring together.
In a large bowl, cream butter and sugar with an electric mixer on medium speed until light and fluffy.
Reduce speed to low and beat in a third of the flour mixture, followed by half of the buttermilk mixture. Repeat. Then beat in remaining flour mixture until just combined.
Pour about 1/4 cup batter into each muffin cup. Bake cupcakes 15 to 20 minutes, or until a toothpick inserted in the center comes out with just a few crumbs.
Cool in pans for 10 minutes then transfer to wire racks to cool completely before frosting.
With an electric mixer on high, cream butter until smooth. Gradually add confectioners sugar, scraping down sides as needed. Add vanilla and beat until smooth.
To Decorate:
Frost the cooled cupcakes, pipe decorators icing onto the top of the cupcake for eyes, two short lines for a nose, and a long line across the bottom of the cupcake for the mouth. Using a toothpick, scrape upwards through the mouth to form "stitches".
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, October 2010

KEY LIME CAKE WITH LIME CREAM CHEESE FROSTING

KEY LIME CAKE WITH LIME CREAM CHEESE FROSTING

I came across the small delicious key limes in the supermarket, the same time as I came across this recipe for key lime cake.
I halved the recipe and cooked the cakes in two tins instead of one. I've included the original recipe, as my cakes came out a little dry. However, my kids said it was "the best frosting in the world" and that I "should become famous because of this frosting"
Although I halved the cake recipe, I didn't halve the frosting recipe - it was just enough, so if I made the whole recipe, I would double the frosting recipe!

1/2 cup butter, softened
1/2 cup margarine softened
2 cups sugar
4 eggs
5 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/4 cup fresh lime juice
2 tablespoons PLUS 1/2 teaspoon grated lime zest
1 teaspoon vanilla extract
lime cream cheese frosting (recipe follows)

Heat oven to 350F.
Coat 3 (9-inch) round cake pans with baking spray.
Beat butter and margarine together, gradually add sugar and beat until light and fluffy. Add eggs one at a time, beating well after each addition.
In a separate bowl, combine the flour, baking powder, baking soda and salt.
Add flour to egg-sugar mixture in three additions, alternating with buttermilk. Add lime juice, zest and vanilla. Mix well until blended.
Divide batter between prepared cake pans. Bake 30 to 35 minutes or until a pick inserted in the center comes out clean. Cool in pans 10 minutes, then remove from pans and cool completely on wire racks.
Frost cooled cake with lime cream cheese frosting.

LIME CREAM CHEESE FROSTING

1/2 cup butter
8 ounces cream cheese, softened
3 1/2 to 4 cups confectioners sugar
2 tablespoons fresh lime juice
2 teaspoons grated lime zest

Blend butter and cream cheese until light and fluffy. Add confectioners sugar and lime juice. Add lime zest and mix.
Frost cooled cake,
Enjoy!

Recipe adapted from Arkansas Democrat Gazette, August 2010

SPINACH, GOAT CHEESE AND SAUSAGE LASAGNE and BEEF STEW WITH COFFEE AND CARAMELIZED ONIONS

Here are a couple of easy weeknight dinners.
I loved the flavors of the coffee and balsamic vinegar with the beef, and I know the lasagne was good, because my daughter had two helpings and my husband had it again the next day for breakfast!

SPINACH, GOAT CHEESE AND SAUSAGE LASAGNE

9 oven-ready lasagne noodles
1 teaspoon olive oil
1 pound of sweet Italian pork sausage (removed from casings)
15 ounce can of tomato sauce
1 3/4 cups ricotta
8 ounces of goat cheese, crumbled
2 eggs, beaten
1 tablespoon fresh basil, chopped
1 1/2 cups grated parmesan
salt and pepper
3 cups baby spinach, chopped

In a large skillet, heat the oil over moderate heat. Cook sausage meat, stirring occasionally, for 10 minutes, or until golden brown. Reduce the heat to low, add 1 cup of tomato sauce, and simmer for about 5 minutes.
In a bowl, mix the ricotta, goat cheese, eggs, basil, 1/2 cup parmesan and salt and pepper to taste.
Spread 1/2 cup of tomato sauce on the bottom of an 8x8 inch pan. Add 1/3 cup of the lasagne noodles on top. Place half the spinach on top, pressing down to make a flat layer. Add half the ricotta mixture, spreading it out in an even layer. Top with the sausage mixture and then another 1/3 of the noodles. Add the remaining spinach and cheese mixture, and top with the remaining layer of pasta. Pour the remainder of the can of tomato sauce on top of the lasagne noodles and sprinkle with the remaining parmesan.
The lasagne can be prepared to this point and refrigerated up to 24 hours, or frozen for three months.
Heat the oven to 400F.
Bake the lasagne for 45 minutes to an hour, or until the cheese is golden brown and bubbly.
Enjoy!

Recipe adapted from Parenting, December/January 2005
www.parenting.com/

BEEF STEW WITH COFFEE AND CARAMELIZED ONIONS

1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 1/2 to 3 pounds of beef chuck roast, cubed
olive oil
4 medium onions, sliced
1 1/2 cups cold coffee
1 cup beef stock
3 tablespoons balsamic vinegar
4 sprigs of fresh parsley
3 parsnips, peeled and cubed

Combine the flour, salt and pepper in a large bowl, add the beef and toss to coat.
Heat enough olive oil to coat a large pot. Remove beef from flour mixture, shaking off excess. Working in batches and adding more oil as needed, brown beef on all sides, removing each piece to a plate as it browns.
In the same pot, over low heat, cook the onions in about 2 tablespoons of oil, stirring occasionally, until golden brown, about 20 minutes.
Add the coffee, beef stock and balsamic vinegar, increase heat to medium and bring to a boil. Return the meat to the pan, add the parsley, cover, reduce heat to low and cook for 2 hours. Remove parsley and add the parsnips, cover and cook 45 minutes more, or until the parsnips are tender.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, February 2011

CHILI SAUCE KALE CHIPS

I whipped these up for a pre-dinner snack - and they were absolutely delicious!
The next time I make them, I'll make one tray with olive oil and salt for the kids, and one tray with sriracha for the adults. I ended up breaking off pieces without the chili sauce for my children, because they were begging to be able to eat the chips!

CHILI SAUCE KALE CHIPS

1 bunch curly kale, stems removed, leaves cut or torn into 2 inch pieces
2 tablespoons olive oil
4 to 5 teaspoons sriracha sauce
coarse salt

Heat the oven to 300F.
Wash and dry kale and place on a baking sheet (kale will shrink as it cooks).
In a small bowl, stir together oil and sriracha and drizzle over kale, season with salt.
Using your hands, toss to coat.
Bake until kale is crisp and just beginning to brown at edges, about 35 minutes, tossing kale every 10 minutes.
Let cool on sheets on wire racks.
Enjoy!

Recipe adapted from Everyday Food, May 2011
www.marthastewart.com/food

BUTTERSCOTCH PUMPKIN MUFFINS and PUMPKIN COOKIES

I love the combination of pumpkin and butterscotch in these two recipes - and so do my children!!
The cookie recipe comes from a wonderful lady, Susan, who ran a meal delivery business. Dinner to my door once a week was an absolute life saver when I had small children! I recently took the cookies to a play date, and they received many compliments. I didn't have time to cook the whole batch before leaving the house, so wrapped the remaining dough, popped it in the refrigerator, and cooked them up the next day - they turned out beautifully.

BUTTERSCOTCH PUMPKIN MUFFINS

1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup pumpkin puree
2 eggs
1/3 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 teaspoon vanilla extract
3/4 cup butterscotch chips

Heat oven to 350F.
Coat muffin cups with nonstick spray or line with paper liners.
Sift together flour, baking soda, salt, cinnamon, ginger and nutmeg.
In a large mixing bowl, whisk together pumpkin, eggs, oil, granulated sugar, brown sugar and vanilla until well blended.
Gradually stir in flour mixture, then fold butterscotch chips into the batter.
Divide the batter evenly among prepared muffin cups, filling cups 2/3 full.
Bake 18 to 20 minutes, or until muffin tops spring back when touched lightly with a finger.
Cool in pan 5 minutes. Remove to wire rack and cool completely.
Enjoy!

PUMPKIN COOKIES

2 cups flour
1 cup butterscotch morsels
1 teaspoon baking soda
3/4 cup butter
2/3 cup sugar
2/3 cup packed brown sugar
1 egg
1/2 cup mashed pumpkin
1 cup oatmeal
1 12 ounce package of white chocolate chips
1 cup chopped walnuts

Heat oven to 350F.
Line cookie sheets with tinfoil.
Process butterscotch morsels in a food processor, until fine.
Cream butter and both sugars. Add egg and pumpkin. Mix well.
Add flour, processed butterscotch morsels, and baking soda. Beat until well mixed. Stir in oatmeal, white chocolate chips and walnuts.
Drop teaspoonfuls onto cookie sheet, bake for 12 to 14 minutes.
Enjoy!

Recipe from Susan Lovett.

ARUGULA APPLE SALAD WITH MAPLE BACON VINAIGRETTE and WARM ARUGULA SALAD WITH GOAT CHEESE, HARD BOILED EGGS AND BACON

Arugula is one of my absolute favorite greens - I love the flavorful, spiciness it brings to a dish, and I  use it as much as I can.
These are both great fall salads - the first I made for my brother and his family, and the second as a light, comforting dinner to help ease the sadness once they had gone.

ARUGULA APPLE SALAD WITH MAPLE BACON VINAIGRETTE

1 tablespoon maple syrup

1 tablespoon red wine vinegar

1 teaspoon dijon mustard

1 tablespoon olive oil

1 tablespoon chives, chopped

salt and pepper to taste

2 slices of bacon, cooked and chopped

1 apple, cored and diced

6 ounces of arugula

Whisk together the maple syrup, vinegar and mustard. Continue whisking and slowly add oil, until well blended.

Add chives, salt and pepper and bacon, stir well.

In a large bowl, combine apple and arugula. Drizzle with vinaigrette, then toss to coat.

Enjoy!

WARM ARUGULA SALAD WITH GOAT CHEESE, HARD BOILED EGGS AND BACON

6 cups of arugula
2 bacon slices
1/4 cup olive oil
3 tablespoons white balsamic vinegar
1/2 cup finely chopped shallots
2 hard boiled eggs, chopped
1 5.5 ounce log goat cheese, coarsely crumbled

Divide arugula among 4 to 6 plates.
Cook bacon until crisp. Transfer to paper towels to drain, finely chop and set aside. Drain excess drippings from pan.
Whisk olive oil and vinegar in small bowl to blend. Heat remaining bacon drippings, add shallots, saute until slightly softened, about 3 minutes. Add olive oil mixture and whisk until just heated through, about 1 minute.
Season to taste with salt and pepper. Drizzle vinaigrette over arugula. Sprinkle with eggs, goat cheese and bacon.
Enjoy!

Recipe adapted from Bon Appetit, 2009
www.bonappetit.com