Sunday, September 27, 2015

Halloween Cooking Must Haves and Pumpkin Recipes!

You know the cooler weather is making you want to bake and the Halloween season is approaching. It's a magical time to add some new gadget to the kitchen - 

Go ahead and pick up pre-made cookie dough or do your own shortbread, gingerbread, or chocolate wafer dough

Pumpkin Cookies for cutters

3/4 cup unsalted butter
1/2 cup packed brown sugar
1 tablespoon orange zest
1/2 cup solid pack pumpkin puree
1 egg yolk
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 pinch salt

In a medium bowl, cream the butter, brown sugar, and orange zest. Stir in the pumpkin. Add the eggs and vanilla, mix well. Sift together the flour, cinnamon, ginger, nutmeg, and salt; stir into the pumpkin mixture. Chill dough for 30 minutes.
Preheat oven to 375 degrees F (190 degrees C).
On a lightly floured surface, roll out the dough to 1/8 inch thickness. Cut into desired shapes and place onto an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Decorate with frosting or candy.

Pumpkin Pie Shot - 1 part Pinnacle pumpkin pie vodka and 1 part rum. Add a dash of half and half.

Spider Web Cupcake Holder

Coffin cookie cutters

Roasted cinnamon sugar pumpkin seeds

Preheat oven to 350°F. Separate seeds from pulp, removing biggest chunks, but don't be too nit picky, it adds taste. Toss seeds with melted butter and add sugar and cinnamon or seasoning - can salt a little too.  Spread seeds in one layer on greased baking sheet or tin foil covered one. Bake for 30 minutes, or until the seeds are golden brown. Stir the seeds during cooking now and then to get them evenly cooked.  

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