5 Halloween Desserts!

5 Halloween Desserts!

This is a compilation article I wrote featuring 5 easy-to-make spooky Halloween themed desserts! Perfect for parties and potlucks.

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National Food Day @ The Penny Ice Creamery

National Food Day @ The Penny Ice Creamery

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Today in honor of National Food Day, The Penny Ice Creamery in downtown Santa Cruz decided to give a

way free kids scoops of ice cream! Penny’s is a local ice creamery that makes all of their unique flavors, which they change every day,

from locally grown products to support the local businesses. They always offer a wide variety of flavors, from “Whiskey Cust

ard” to “Olive Oil and Salted Chocolate” to “Earl Grey,” among many others. Today I got Pumpkin flavor, which is totally fitting for the festive fall season! They always have amazing flavors and their waffle cones are baked to perfection, so their ice cream always makes for a great dessert!

cake pops

cake pops

these became a huge fad last year – and of course i picked it up, making them obsessively every week.
they are fun and taste great but do require a lot of work, especially if you make it from scratch.

the ones pictured here are made from a standard betty crocker cake mix (chocolate), and the cake pop sticks were purchased from michaels craft store.

ingredients:
cake mix (betty crocker chocolate)
meltable chocolate/baking chocolate
sprinkles
cake pop sticks

instructions:

1. bake the cake following the directions on the box (or if you’re really gutsy, bake a cake from scratch!) can be any flavor of your choice.
2. let the cake cool, then dig your hands in and start crumbling the cake.
3. mush the cake together into small balls for the cake pops.
4. stick the cake pop sticks into the balls.
5. melt the chocolate, then carefully dip the cake ball into the chocolate (you might have to use your fingers or a spoon to help spread the cake around). make sure you are careful so the cake doesn’t fall off the cake.
6. this part is tricky because the chocolate can sometimes drip or the cake ball can fall off – but you need to place the sticks right side up (so the cake is up) to let the chocolate cool and harden. i like to use a rack that holds the sticks upright, i have also used cups which worked well.
7. at this point, you sprinkle the cake pops to your heart’s desire!
8. once all of the cake balls are covered in chocolate and sprinkles, place the cake pops into the fridge.

once they are completely hard and cooled, they are ready to enjoy!

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figs

figs

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these figs were picked straight from becca’s grandparents’ house – you could eat them right off the tree!

we grabbed a bunch, sliced them in half, and ate them wrapped in proscuittio. it was way too delicious for being so easy to prepare.

the wasps like these though so be careful not to get your snack stolen!

apple tart

apple tart

this apple tart we also made from scratch using the apples from becca’s grandparents garden.
we took the recipe for the apple pie below (see post apple pie) and tweaked it a bit to make it into a tart!
it was very simple, the only thing different from making it into a pie was creating the flat dough and lining the apples. the recipe and ingredients were all the same.

the ideas we come up with when we are procrastinating!

personal pumpkin pies

personal pumpkin pies

made these mini/personal pumpkin pies the other day! they are very simple, just a standard pumpkin pie recipe and dough recipe made into muffin tins. here are the recipes i used:

pumpkin pie filling:
1 can pumpkin pureephoto 2 2 eggs1 12oz can evaporated milk
3/4 cup sugar1/2 tsp salt1/4 tsp cloves
1/2 tsp ginger
1 tsp cinnamon

(spices – besides the cinnamon! – are optional! spice up to your own liking)

dough:
2 cups flour
3/4 tsp salt
1 cup butter, room temperature
1 egg
2 tbsp cold water
1 tbsp white vinegar

(mash up butter and mix with flour, then add liquidy ingredients)

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– place the dough in the fridge for 15 minutes to allow it to harden

– grease the muffin tin- roll out the dough and place into the muffin tins in a pie-crust like manner

bake at 425° for 20 minutes

can use leftover dough to make leaves and other shapes for a more decorative touch! (might need to make extra dough for that)

yields about 24 servings

perfect for parties and a big family thanksgiving meal!