Stressed? Spell it backwards... it's desserts! And who doesn't love a sweet treat this time of year? Here is what I have been baking:
Owl Cupcakes
You can make any type of cupcakes that you like, and just add oreos, m & m's, and reeces pieces. I chose to make these because I hosted an owl themed Halloween party last week.
Pumpkin Chocolate Chip Brownies
I got this recipe from penniesonaplatter.com.
Ingredients:
1/2 cup pumpkin puree
1 whole egg
2 egg whites
1 tbsp vegetable or canola oil
1 cup flour
1 tsp baking powder
1 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
2/3 cup brown sugar, packed
1/2 cup semisweet chocolate chips
Directions:
Preheat oven to 350˚F. Line an 11″- x 7″-inch pan with parchment paper.
In a large bowl, combine pumpkin puree, eggs and oil until smooth. Set aside.
In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar. Add to the wet ingredients and mix until thoroughly incorporated. Stir in the chocolate chips.
Pour into prepared pan and spread evenly. Bake for 15 – 20 minutes or until passes toothpick test. Cool completely before cutting.
Lemon Cookies
Ingredients:
1 box lemon cake mix
1- 8 oz container cool whip
1 egg
1/3 cup powdered sugar (for rolling)
Directions:
Preheat oven to 350°
In medium bowl, beat cool whip, egg and cake mix until well blended. Dough will be thick and sticky.
Drop by teaspoonfuls into a bowl of powdered sugar and roll to coat.
Place on parchment lined cookie sheet and bake for 10- 12 minutes
Chocolate Candy Pops
I simply bought a mold (owl-shaped), melted cooking chocolate in a pot on the stove, poured the chocolate into the mold, and let the it harden in the refrigerator overnight.
Caramel Apple Pie
Crust-
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup cold butter, cut into chunks
4 to 5 tablespoons cold water
1 tablespoon butter, melted
1 teaspoon sugar
Filling-
1/4 cup thick caramel ice cream topping
6 medium (6 cups) tart cooking apples, peeled, sliced 1/4-inch
1 tablespoon lemon juice
1/2 cup sugar
1/4 cup firmly packed brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
Directions:
Heat oven to 400°F. Combine 2 cups flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate.
Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.
Lightly toss together ice cream topping, apples and lemon juice in large bowl. Add 1/2 cup sugar, brown sugar, flour and cinnamon; toss lightly. Spoon apple mixture into prepared crust.
Roll out remaining ball of dough into 11-inch circle. Cut out 10 (1/2-inch) strips with sharp knife or pastry wheel. Place 5 strips, 1 inch apart, across filling in pie pan. Weave remaining 5 strips at right angles to strips already in place. Trim ends. Fold trimmed edge of bottom crust over strips; build up an edge. Crimp or flute edge. Brush strips with 1 tablespoon melted butter; sprinkle with 1 teaspoon sugar. Cover edge of crust with 2-inch strip aluminum foil.
Bake for 35 minutes. Remove aluminum foil. Continue baking for 20 to 30 minutes or until crust is lightly browned and juice begins to bubble through slits in crust. Cool pie 30 to 45 minutes. Serve warm.
