SWEET HALLOWEEN TREATS
Apple Cheddar Scookies
What’s a scookie you might ask? Well how about a cross between a tasty cookie and a delicate scone! Perfect combination of sweet and savoury in little morsels perfect to tuck away in a lunch bag for little and big kids alike.
Preparation Time: 20 minutes
Cook Time: 15 minutes
3/4 cup unsalted butter, softened
3/4 cup granulatd sugar
2 eggs
1 large apple, cored and grated
2 1/2 cups all purpose flour
1 cup shredded old cheddar
1/2 tsp each baking powder and baking soda
Pinch salt
In bowl, using electric hand mixer, beat butter and sugar until fluffy. Add eggs one at a time and beat well after each addition. Stir in apples until combined.
In another bowl, whisk together flour, cheese, baking powder, baking soda and salt. Stir into butter mixture until just blended.
Drop dough by heaping tablespoonfuls on parchment paper lined baking sheets. Bake in centre of 350 F oven for about 15 minutes or until light golden and firm. Let cool completely on pan. Store in container in single layers divided with wax or parchment paper. Store in freezer for up to 1 month or in refrigerator for up to 3 days.
Makes about 54 cookies.
Tip: These versatile morsels can be served alone or they are also perfect to serve with hot pepper jelly.
What’s a scookie you might ask? Well how about a cross between a tasty cookie and a delicate scone! Perfect combination of sweet and savoury in little morsels perfect to tuck away in a lunch bag for little and big kids alike.
Preparation Time: 20 minutes
Cook Time: 15 minutes
3/4 cup unsalted butter, softened
3/4 cup granulatd sugar
2 eggs
1 large apple, cored and grated
2 1/2 cups all purpose flour
1 cup shredded old cheddar
1/2 tsp each baking powder and baking soda
Pinch salt
In bowl, using electric hand mixer, beat butter and sugar until fluffy. Add eggs one at a time and beat well after each addition. Stir in apples until combined.
In another bowl, whisk together flour, cheese, baking powder, baking soda and salt. Stir into butter mixture until just blended.
Drop dough by heaping tablespoonfuls on parchment paper lined baking sheets. Bake in centre of 350 F oven for about 15 minutes or until light golden and firm. Let cool completely on pan. Store in container in single layers divided with wax or parchment paper. Store in freezer for up to 1 month or in refrigerator for up to 3 days.
Makes about 54 cookies.
Tip: These versatile morsels can be served alone or they are also perfect to serve with hot pepper jelly.
Ghoulish Cupcakes
Have fun this Halloween and serve up some “scary” cupcakes. This cupcake is firm and cake like so great for little hands. A rich buttery icing can be tinted and played with for fun designs. Let the inner kid come out in you or better yet, get a kid to get in the kitchen with you and be creative.
Preparation Time: 15 minutes
Cook Time: 20 minutes
2 cups all purpose flour
2 tsp baking powder
Pinch cinnamon or nutmeg (optional)
Pinch salt
3/4 cup butter, softened
1 cup packed brown sugar
2 eggs
2 tsp vanilla extract
1/3 cup light cream
Easy Butter Icing:
1 cup butter
3 cups icing sugar
2 tbsp light cream or milk
2 tsp vanilla extract
In bowl, whisk together flour, baking powder, cinnamon, if using and salt.
In another bowl, using electric mixer beat together butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Stir in one third of the flour mixture and half of the cream. Repeat with remaining ingredients until combined.
Scoop batter into 12 lined or greased muffin cups. Bake in 350 F oven for about 20 minutes or until cake springs back when touched gently. Let cool in pan on rack.
Easy Butter Icing: Meanwhile, in large bowl, beat butter until fluffy. Beat in half of the icing sugar. Add cream and vanilla and beat until combined. Beat in remaining icing sugar until fluffy and well combined.
Divide icing and tint with desired colours. Spread icing on cupcakes and decorate as desired.
Makes 12 cupcakes.
Candy Suggestions for decorating Cupcakes:
-candy coated peanut butter candy
-licorice allsorts
-black licorice (twirls and string)
-sugar coated jelly candy (orange and black)
-orange sanding sugar
-black and orange jellies and gummies
-gummy worms
-arrowroot cookies
-chocolate cookie crumbs
-melted chocolate
Have fun this Halloween and serve up some “scary” cupcakes. This cupcake is firm and cake like so great for little hands. A rich buttery icing can be tinted and played with for fun designs. Let the inner kid come out in you or better yet, get a kid to get in the kitchen with you and be creative.
Preparation Time: 15 minutes
Cook Time: 20 minutes
2 cups all purpose flour
2 tsp baking powder
Pinch cinnamon or nutmeg (optional)
Pinch salt
3/4 cup butter, softened
1 cup packed brown sugar
2 eggs
2 tsp vanilla extract
1/3 cup light cream
Easy Butter Icing:
1 cup butter
3 cups icing sugar
2 tbsp light cream or milk
2 tsp vanilla extract
In bowl, whisk together flour, baking powder, cinnamon, if using and salt.
In another bowl, using electric mixer beat together butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Stir in one third of the flour mixture and half of the cream. Repeat with remaining ingredients until combined.
Scoop batter into 12 lined or greased muffin cups. Bake in 350 F oven for about 20 minutes or until cake springs back when touched gently. Let cool in pan on rack.
Easy Butter Icing: Meanwhile, in large bowl, beat butter until fluffy. Beat in half of the icing sugar. Add cream and vanilla and beat until combined. Beat in remaining icing sugar until fluffy and well combined.
Divide icing and tint with desired colours. Spread icing on cupcakes and decorate as desired.
Makes 12 cupcakes.
Candy Suggestions for decorating Cupcakes:
-candy coated peanut butter candy
-licorice allsorts
-black licorice (twirls and string)
-sugar coated jelly candy (orange and black)
-orange sanding sugar
-black and orange jellies and gummies
-gummy worms
-arrowroot cookies
-chocolate cookie crumbs
-melted chocolate
Candy Corn Shortbread
This recipe is perfect to send to school for the class or to the office for Halloween parties. Simple shortbread takes the shape of candy corn to celebrate the sweet treats of the evening.
Preparation Time: 15 minutes plus 2 hours chilling time
Cook Time: 20 minutes
1 cup unsalted butter, softened
1/2 cup icing sugar
2 cups all purpose flour
Yellow and Orange food colouring
In large bowl, using electric hand mixer beat butter until almost white. Add icing sugar and beat until combined. Stir in flour until smooth and well combined. Knead dough together with hands. Divide dough in half. Divide one half of the dough into one third and two thirds of dough.
Set aside the smallest amount of dough. Tint the large half of the dough yellow and the remaining dough orange. Divide each colour of the dough in half. Take one of the yellow doughs and roll into an 8 1/2 inch long log. Flatten slightly. Roll the orange dough into the same length and place it on top of the yellow log. Repeat with plain dough. Wrap the log with plastic wrap and form the dough log into a triangle shape or “candy corn” shape. Repeat with remaining doughs and form another triangle. Refrigerate for at least 2 hours or up to 2 days or freezer for up to 2 weeks or until firm.
Slice dough log into thick 1/4 inch thick pieces and place on parchment paper lined baking or cookie sheets. Bake in 325 F oven for about 20 minutes or until firm. Let cool in pan on rack. Repeat with remaining dough.
Makes about 54 cookies.
Tip: Once cooled, place in airtight container and freeze for up to 1 month.
Ghost Meringues
Scary little puffs of sweet meringue can be enjoyed on their own or with fresh fruit and ice cream for a fun little dessert. Add them to the top of a cupcake for a crunchy treat and bite into a marshmallow inside.
Preparation Time: 10 minutes
Cook Time: 45 minutes plus 1 hour resting time in oven
2 egg whites
1/4 tsp cream of tartar
1/2 cup instant dissolving (fruit/berry) sugar
1 oz chopped semi sweet chocolate, melted
In bowl, beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar 1 tbsp at a time until stiff glossy peaks form. Scrape into large piping or resealable bag.
Pipe meringue into 9 ghost blobs onto parchment paper-lined baking sheet. Bake in centre of 250 F oven for about 45 minutes or until dry and crisp. Turn oven off; let stand in oven for 1 hour. Let cool completely.
Use melted chocolate to decorate as desired.
Makes 9 ghosts.
This recipe is perfect to send to school for the class or to the office for Halloween parties. Simple shortbread takes the shape of candy corn to celebrate the sweet treats of the evening.
Preparation Time: 15 minutes plus 2 hours chilling time
Cook Time: 20 minutes
1 cup unsalted butter, softened
1/2 cup icing sugar
2 cups all purpose flour
Yellow and Orange food colouring
In large bowl, using electric hand mixer beat butter until almost white. Add icing sugar and beat until combined. Stir in flour until smooth and well combined. Knead dough together with hands. Divide dough in half. Divide one half of the dough into one third and two thirds of dough.
Set aside the smallest amount of dough. Tint the large half of the dough yellow and the remaining dough orange. Divide each colour of the dough in half. Take one of the yellow doughs and roll into an 8 1/2 inch long log. Flatten slightly. Roll the orange dough into the same length and place it on top of the yellow log. Repeat with plain dough. Wrap the log with plastic wrap and form the dough log into a triangle shape or “candy corn” shape. Repeat with remaining doughs and form another triangle. Refrigerate for at least 2 hours or up to 2 days or freezer for up to 2 weeks or until firm.
Slice dough log into thick 1/4 inch thick pieces and place on parchment paper lined baking or cookie sheets. Bake in 325 F oven for about 20 minutes or until firm. Let cool in pan on rack. Repeat with remaining dough.
Makes about 54 cookies.
Tip: Once cooled, place in airtight container and freeze for up to 1 month.
Ghost Meringues
Scary little puffs of sweet meringue can be enjoyed on their own or with fresh fruit and ice cream for a fun little dessert. Add them to the top of a cupcake for a crunchy treat and bite into a marshmallow inside.
Preparation Time: 10 minutes
Cook Time: 45 minutes plus 1 hour resting time in oven
2 egg whites
1/4 tsp cream of tartar
1/2 cup instant dissolving (fruit/berry) sugar
1 oz chopped semi sweet chocolate, melted
In bowl, beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar 1 tbsp at a time until stiff glossy peaks form. Scrape into large piping or resealable bag.
Pipe meringue into 9 ghost blobs onto parchment paper-lined baking sheet. Bake in centre of 250 F oven for about 45 minutes or until dry and crisp. Turn oven off; let stand in oven for 1 hour. Let cool completely.
Use melted chocolate to decorate as desired.
Makes 9 ghosts.
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