Nothing brings me more joy then Halloween! The costumes the candy and of course the Halloween inspired recipes!

Here is another fun recipe to do with the kiddies. You can add shoe string licorice to hang the critters or also make some on a candy stick. I tweaked a recipe in my cookbook The Happy Baker-A Dater's Guide To Emotional Baking. I used my Speed Dating Quickies recipe (an old school one my mom used to make) and I added less oatmeal and more coconut and of course eyes and legs.

CHOCOLATE QUICKIE CRITTERS

1 cup butter
1 cup brown sugar
1 cup white sugar
1 cup milk (I used 1%)

1 tsp. vanilla
3 cups quick cooking oats
2 cups semi-sweet chocolate chips
4 cups coconut (do not use finely shredded, more course coconut will give a better texture for the critters)

Pretzel sticks for critter legs
White chocolate chips for eyes
Wilton Black glitter gel icing tube for eyes

In a medium heavy bottom saucepan combine the butter, sugars and milk. Over medium heat bring to a boil; stirring often.

Remove from heat and stir in vanilla

Add the chocolate chips; stir until melted. Stir in the coconut and oats.

On a lined cookie sheet break 3 pretzels in half place them in a critter leg type pattern. Spoon a tbsp. of the mixture on the pretzels. Place two white chocolate chips in as eyes and use a small amount of the black glitter gel for eyes. Let set in the fridge. Store in the fridge in an air-tight container.

HAPPY HALLOWEEN!!!

You Can't Be A Witch Without A Broom!!

Recipe:

1/4 cup butter
2 cups peanut butter chips or 1 300g bag
2 cups of dark or semi-sweet chocolate chips

5 Shredded Wheat biscuits, crumbled
App. 15 pretzel rods, broken in half
Halloween jimmies

In a large saucepan over medium heat melt the butter, peanut butter chips and chocolate chips. Stirring often. Remove from heat and stir in the crumbled Shredded Wheat.

Line a cookie sheet with parchment paper. Break the pretzel rods in half. Spoon a tablespoonful of the mixture on top of one end of the pretzel rod. About 1-inch up the rod. Shape the mixture in the shape of a witches broom. Sprinkle with Halloween Jimmies. Let set in a cool area or in your fridge. Store in an airtight container in a cool dry place.

Happy Halloween!!

1 cup butter, softened
¾ cup brown sugar, packed
¾ cup white sugar
1 ¼ cups fresh roasted pumpkin, pureed

3 eggs

2 ½ cups flour
2 tsp. baking powder
½ tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
¼ tsp. cloves
pinch of nutmeg

½ cup warm milk

Preheat oven to 350*
Line 2 cupcake tins with cupcake liners. Makes 24 cupcakes.
In a large bowl mix together the sugars and butter; mix until light and fluffy. Mix in pumpkin puree until thoroughly combined.
Add the eggs one at a time on low speed of hand mixer; mix until combined.
In a medium sized bowl sift or whisk together the remaining dry ingredients.
Add dry ingredients to the wet mixture. Stir until just combined. Gradually stir in the warm milk.
Spoon into prepared cupcake tins. Bake for 20-22 minutes.
Let cool.

Caramel Cream Cheese Icing & Filling

½ cup butter, softened
1 8oz. package cream cheese, softened
3 cups Icing/Confectioners Sugar
3 tbsp. Caramilk Liqueur or any caramel liqueur
Halloween Candy Corn for decorating

Using a hand mixer; mix the cream cheese and butter together until light & fluffy. Add ½ cup of icing sugar; mix. Add 1 Tbsp. Caramilk Liqueur; mix. Alternate until you get a smooth and creamy icing.

Fill an icing decorating bag. Using a long round decorating tip insert into the middle of the cupcake and squeeze in icing. Continue filling all the cupcakes. Then ice cupcakes with remaining icing. Decorate with sprinkled cinnamon, candy corn, walnuts or caramel sauce! Get crafty people ☺