Before I dismantled my Halloween table I had to make a few treats to see how they fit with it. Time was of the essence so I relied on a few store bought goodies, I hope you don’t mind.
The cupcakes were made from chocolate and vanilla batter that needed to be used ASAP. I used a chocolate frosting on half of them sprinkled them with crushed chocolate wafer cookies. A few of the cuppies had candy eyeballs in the center for a super creepy look. I placed gummie worms in the rest. There were also cuppies topped with white frosting with a wrapped chocolate Halloween candy place on top and a Halloween pick. Fini!
The eyes have it!
And then there are these Orange Cake Truffles. This is a first for me. All the truffles I’ve previously made have been chocolate or vanilla. I made an orange cake months ago and it really didn’t release well from the pan and it sunk in the middle. It could have been classified as an epic fail, but I knew it could be resurrected. Half the truffles were dipped in white candy melts and dusted on the top with black sprinkles. I had lots of candy corn to use and I stuck one in the top of each. The other half also took a dunk in the white melts, a shower in chocolate sprinkles, and these lucky truffles got a pretzel stick handle. Recipe at the end of the post.
It surely wouldn’t be Halloween at our house without a sugar cookie. I made extra’s when I did the pink table. While grocery shopping on day I found some Wilton cookie icing in a squeeze bottle that had been marked down and I used it to frost them. It should have stayed in the markdown section. It dried to a flat, dull finish and the taste was nothing to write home about. Do you think my family cared? Not at all, they ate every one of them.
I placed chocolate Halloween wrapped coins in this cute little dish I got at Michael’s for $1.00.
A while back I heard there was going to be a shortage of canned pumpkin so I bought a (couple) three cans. Why I was in a rush to use the canned pumpkin and not the freezer full of brown bananas I don’t know. At any rate I wanted a chewy pumpkin cookie with white chocolate chips. Seems as though I wasn’t the only baker looking for a chewy pumpkin cookie. I found one at Kerbies Cravings
and they lasted about a day and a half. Also, I’m very proud to say I only had a couple. The only change I made was to use white chocolate chips instead of regular chocolate.
Chewy White Chocolate Pumpkin Cookies
1 cup all purpose flour
¼ cup pumpkin butter
½ tsp baking soda
1/8 tsp salt
¼ cup butter, softened
½ cup white sugar
¼ cup brown sugar
1 tsp vanilla extract
1 cup white chocolate chip cookies
1 tsp cinnamon
½ tsp ground nutmeg
pinch ground cloves
pinch ground ginger
Preheat the oven to 375° F. and line baking sheet with parchment paper. Cream softened butter, white sugar, and brown sugar with an electric mixer. Add in egg and mix again. Add in vanilla and pumpkin butter and beat again, until batter is smooth. In a separate bowl, whisk together flour, baking soda, cinnamon, ground nutmeg, and salt. Using a large wooden spoon, gradually add the flour mixture to the wet mixture, until batter is combined. Stir in the white chocolate chips. Use a tablespoon, scoop out dough. Dough will be sticky. Drop dough on baking sheet. Use palm to flatten dough and attempt to smooth out and shape dough to resemble flat, round circle. (It may help to drop all the dough first, then wash your hands and then try to smooth out the dough.) Bake for approximately 8-10 minutes. Let cookies cool on wire rack.
Orange Cake – From Land O Lakes for Orange Truffles
¾ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 ½ cups sugar
¾ cup Land O Lakes butter, softened
1 TBS freshly grated orange zest
¾ cup buttermilk*
Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans; set aside. Combine flour, baking powder, baking soda and salt in small bowl; set aside. Combine 1 ½ cups sugar, ¾ cup butter and 1 tablespoon orange zest in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition until light and fluffy. Add flour mixture alternately with buttermilk, beating just until combined. Spread batter evenly into prepared pans. Bake for 27-32 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pans. Cool completely.
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