Samhain ~ Halloween ~ All Hallows Eve ~ Pumpkin Walnut Squares

 

Samhain - Halloween - All Hallows Eve - October 31 to November 1, in the Northern Hemisphere - is a Celtic festival marking the end of harvest season and the beginning of winter and is considered to be the darker half of the year. The skies are turning grey, the leaves have fallen from the trees and the garden is bare. It is a time where we honour the dead, protect the living and petition the spirits for wisdom and prediction. 

Death is a reoccurring theme during this time as boundaries dissolve and the veils between worlds during equinoxes and solstices are at their thinnest. That is why it is believed that the spirits, faeries, ancestors and darker entities could more easily roam our lands as the portal between our world and theirs is considered to be at its thinnest; therefore we want to honour and hold offerings to our ancestors, the dead, the departed and the otherworldly for this reason. 

Samhain is a magical time. As the dark half of the year begins, death is followed by rebirth, the end of the old year and the beginning of the new year, it's a time of rest and reflection as we go inward to honour the darkness as we descend into winter and the darker half of the year. Remember... light is born from darkness and darkness has potential and growth... through death we find rebirth.

Other festivals celebrated during or around this time are: Day of the Dead (Mexico), Day of those who have Died/Undas/Araw ng mea Yomao (Philippines), Dia de Finados (Brazil), All Saints' Day (Christian), All Souls' Day (Roman Catholic & Christian), Hallowmas (Christian), Martinmas/Armistice Day (Scottish/British/UK), Remembrance Day (Canada/World, November), The Huron Feast of the Dead (Wyandot Nation - Canadian, Ontario, Canada) and another Celtic tradition, Feast of the Dead/Féile Na Marbh, (Irish) and Diwali (Hindu, mid-October/mid-November, movable).  

I've said optional for the caramel sauce because honestly you don't need it to devilishly devour one of these squares however I found it an absolute must as it gives them such a luscious bewitching sweetness, so scrumptious and wicked! They did not last long around our house, with many, including myself preferring these squares over a slice of pumpkin pie. Perfect for Samhain / Halloween celebrations. 

Samhain Blessings and Happy Hallowe'en! 

Pumpkin Walnut Squares

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1 3/4 cups all purpose flour

1/3 cup white sugar

1/3 cup packed dark brown sugar

1 cup cold butter, cubed

1 cup chopped walnuts

2 large eggs, room temperature and lightly beaten

1 can (398 ml / 15 oz) solid packed pumpkin

1 can (300 ml / 14 oz) sweetened condensed milk

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon ground all spice 

1/2 teaspoon salt

Icing sugar, optional

caramel sauce, optional

Preheat oven to 350ºF (180ºC).

In a medium bowl mix the flour, sugars together. Cut in the butter until crumbly, it should resemble an oatmeal texture. Stir in the walnuts. Reserve 1 cup of crumb mixture for topping and press the remaining crumb mixture on the bottom and half way up the sides of a 9 x 13 inch rectangle baking dish.

In a large bowl beat the eggs, pumpkin, condensed milk, cinnamon, nutmeg, all spice and salt together until smooth. Pour onto the crust and sprinkle with the reserved crumb topping. 

Bake for 50 to 55 minutes or until golden brown. Cool slightly on a wire rack. Cut into squares and lightly dust with icing sugar and drizzle caramel sauce over top before serving. The squares are best served warm however they may be refrigerated and served cold. Leftovers should be stored in an air tight container and stored in the fridge.   

Samhain ~ Hallowe'en 2023

 

Summoning the Pumpkin King with a more traditional carving that has vampirish inspirations. Although a fairly large pumpkin, there weren't many seeds for roasting. Adoring this pumpkin to hang around the house for a few days after, before we give thanks and give it back to the land in our garden.  

The pumpkin seeds were tossed with olive oil with a touch of salt and pepper and Marash Chiles, to give a sweet and spicy flavour. A devilishly moreish treat! 

Samhain ~ Hallowe'en ~ All Hallows Eve ~ Pumpkin Date Loaf

 

Samhain - Halloween - All Hallows Eve - October 31 to November 1, in the Northern Hemisphere - is a Celtic festival marking the end of harvest season and the beginning of winter and is considered to be the darker half of the year. The skies are turning grey, the leaves have fallen from the trees and the garden is bare. It is a time where we honour the dead, protect the living and petition the spirits for wisdom and prediction. 

Death is a reoccurring theme during this time as boundaries dissolve and the veils between worlds during equinoxes and solstices are at their thinnest. That is why it is believed that the spirits, faeries, ancestors and darker entities could more easily roam our lands as the portal between our world and theirs is considered to be at its thinnest; therefore we want to honour and hold offerings to our ancestors, the dead, the departed and the otherworldly for this reason. 

Samhain is a magical time. As the dark half of the year begins, death is followed by rebirth, the end of the old year and the beginning of the new year, it's a time of rest and reflection as we go inward to honour the darkness as we descend into winter and the darker half of the year. Remember... light is born from darkness and darkness has potential and growth... through death we find rebirth.

Other festivals celebrated during or around this time are: Day of the Dead (Mexico), Day of those who have Died/Undas/Araw ng mea Yomao (Philippines), Dia de Finados (Brazil), All Saints' Day (Christian), All Souls' Day (Roman Catholic & Christian), Hallowmas (Christian), Martinmas/Armistice Day (Scottish/British/UK), Remembrance Day (Canada/World, November), The Huron Feast of the Dead (Wyandot Nation - Canadian, Ontario, Canada) and another Celtic tradition, Feast of the Dead/Féile Na Marbh, (Irish) and Diwali (Hindu, mid-October/mid-November, movable).  

A rich and dense spiced loaf that transcends and honours Samhain and the autumnal season.  

Pumpkin Date Loaf

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1 3/4 cups unbleached all purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

1/2 cup white sugar

3/4 cup dark brown sugar

1 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon pumpkin pie spice

1/2 cup olive oil

2 eggs

1 can of pumpkin purée

1 cup roughly chopped dates

extra chopped dates, for decorating

pumpkin seeds, for decorating

Preheat oven to 350ºF (180ºC)

Grease and lightly flour a 2lb. loaf tin. Line the bottom with baking parchment.

In a large bowl mix together the oil, eggs and pumpkin purée. Add the flour, baking soda, salt, white sugar, brown sugar, cinnamon, nutmeg, pumpkin pie spice and chopped dates. Beat well.

Pour the batter into the prepared loaf pan. Place the extra chopped dates and pumpkin seeds on top. Bake for 60 to 70 minutes or until a toothpick inserted in the centre comes out clean. Do not over bake and check about 5 minutes before done. 

Allow to cool on a wire rack for about 10 minutes before removing from the tin to cool completely.   

Food Photo of the Day ~ Chocolate Heart with Devil Wings Cookies

 

Pondering Valentine's Day over the weekend, I made these alluring and irresistible chocolate cookies. The cookie cutter is from Bakerlogy, they have some brilliant high-spirited and mischievous cookie cutters, and I also used their chocolate sugar cookie recipe. These are a gothically devilish treat worth sharing affectionately with whomever... whenever you please. 

Samhain ~ Halloween 2022

 

Preparing for Samhain... Halloween over the weekend always lifts the spirits. This year, we summoned the Pumpkin King and went a bit more traditional spooky. And carving such a large pumpkin means lots of pumpkin seeds for roasting, which I enjoy. I'm sure this jack -o'- lantern will last a few days before we give thanks and give it back to the land in our garden.    

The pumpkin seeds were tossed in olive oil, with a splash of balsamic vinegar, a sprinkle of Kosher salt and pepper and then roasted. Before serving they were lightly dusted with smoked paprika for a devilish good treat! 

Samhain ~ Halloween ~ All Hallows Eve ~ Pumpkin Walnut Oatmeal Cookies ~

Samhain - Halloween - All Hallows Eve - October 31 to November 1, in the Northern Hemisphere - is a Celtic festival marking the end of harvest season and the beginning of winter and is considered to be the darker half of the year. The skies are turning grey, the leaves have fallen from the trees and the garden is bare. It is a time where we honour the dead, protect the living and petition the spirits for wisdom and prediction. 

Death is a reoccurring theme during this time as boundaries dissolve and the veils between worlds during equinoxes and solstices are at their thinnest. That is why it is believed that the spirits, faeries, ancestors and darker entities could more easily roam our lands as the portal between our world and theirs is considered to be at its thinnest; therefore we want to honour and hold offerings to our ancestors, the dead, the departed and the otherworldly for this reason. Other festivals celebrated during or around this time are: Day of the Dead (Mexico), Day of those who have Died/Undas/Araw ng mea Yomao (Philippines), Dia de Finados (Brazil), All Saints' Day (Christian), All Souls' Day (Roman Catholic & Christian), Hallowmas (Christian), Martinmas/Armistice Day (Scottish/British/UK), The Huron Feast of the Dead (Wyandot Nation - Canadian, Ontario, Canada) and another Celtic tradition, Feast of the Dead/Féile Na Marbh, (Irish)   

Samhain is a magical time. As the dark half of the year begins, death is followed by rebirth, the end of the old year and the beginning of the new year, it's a time of rest and reflection as we go inward to honour the darkness as we descend into winter and the darker half of the year. Remember... light is born from darkness and darkness has potential and growth... through death we find rebirth.

These densely rustic pumpkin cookies honour Samhain in such a spirited spiced seasonal way.  

Pumpkin Walnut Oatmeal Cookies

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3/4 cup butter, softened

1 cup sugar 

1 egg

1 1/4 cups canned pumpkin

1 1/2 cups unbleached all purpose flour

1 3/4 cups rolled oats

1 teaspoon baking soda

1 teaspoon salt

1/4 teaspoon nutmeg

1 teaspoon ground ginger

1 teaspoon cinnamon

1 cup chopped walnuts

dark chocolate,  melted, for decorating

Preheat oven to 400ºF (200ºC) and line a baking sheet with baking parchment paper.

In a large bowl cream together the butter and sugar. Add the egg and beat well. Add the pumpkin and stir to combine.

In another bowl combine the flour, rolled oats, baking soda, salt, nutmeg, ground ginger and cinnamon, add the chopped walnuts and stir together. 

Add the flour mixture to the pumpkin mixture. The dough with be sticky and thick. Drop by teaspoonfuls of dough onto the prepared baking sheet. Bake for 10 to 15 minutes or until done. Remove from baking sheet and allow to cool on a wire rack.

When completely cool. Melt the dark chocolate in the microwave and drizzle over top of the cookies. Decorating them with drizzled chocolate isn't necessary however it just adds that hint of sweetness and darkness to this delicious festive cookie.     

Samhain ~ All Hallows Eve ~ Halloween ~ Barmbrack

 

Samhain - All Hallows Eve - Halloween - October 31 to November 1, in the Northern Hemisphere - is a Celtic festival marking the end of harvest season and the beginning of winter and is considered to be the darker half of the year. All harvest has been completed, the cycle of birth and growth is at an end. The skies are turning grey, the leaves have fallen from the trees and the garden is bare, seeds that are buried deep into the earth will retreat, lie dormant waiting to germinate. 

Death is a reoccurring theme at this time, boundaries dissolve... all is laid bare and the veils between worlds are at their thinnest. It is a time to honour and hold offerings to our ancestors and the dead. Other festivals during this time are: Hallowmas (Martinmas), Day of the Dead, All Saints' Day, All Souls' Day and another Celtic tradition, Feast of the Dead.   

Samhain is a magical time. As the dark half of the year commences, death is followed by rebirth, the end of the old year and the beginning of the new year, it's a time to rest and reflect as we go inward to honour the darkness as we descend into winter and the darker half of the year. Remember... light is born from darkness and darkness is fertile with potential and growth.  

Herbs, plants and flowers associated with Samhain are Rosemary, Sage, Thyme, Mint, Bay Leaves, Heather, Calendula, Marigolds, Nightshade and Acorns. Animals are bats, cats and dogs. Colours are black, brown, orange, purple, red and golden yellow. Foods associated with Samhain are apples, pumpkin and pumpkin pie, beets, turnips, hazelnuts, corn, gingerbread, pomegranates, cider, herbal teas and pork dishes.

Activities to celebrate on your own or with family and friends are: carve a pumpkin, bake or cook with seasonal festival ingredients, celebrate with a bonfire, wear a costume, host a celebratory feast, divination, light candles in Samhain colours and reflect, connected and surround yourself with nature and the darkness. 

Barmbrack is a traditional Irish cake made at this time. It's not as rich as Christmas fruit cake and appears more like bread with dried fruit in it. It is said that charms such as a dried pea, a ring, a penny or a small twig were added to the Barmbrack batter and indicated a fortune, either good or bad, to whom ever found one in their baked slice. 

If wanting to add charms to Barmbrack just individually wrap whatever charms you choose in baking parchment paper and insert them into the cake batter before baking. 

                                                                                   

Barmbrack

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1 3/4 cups raisins

1 3/4 cups sultanas

1/4 cup citron peel

1 cup dark brown sugar, packed

2 cups hot strong black tea, like Irish breakfast 

3 cups unbleached all purpose flour

2 teaspoons baking powder

1 teaspoon mixed spice 

2 eggs, beaten

In a medium bowl combine the raisins, sultanas, citron peel and sugar. Pour the hot tea over and stir to combine, cover with a lid or cling film and allow to stand at room temperature overnight. 

The next day...

Preheat the oven to 350ºF (170ºC). Butter and lightly flour a deep 9 inch cake pan and line the bottom with baking parchment. 

In a large bowl, whisk together the flour, baking powder and spice. 

Fold in the fruit mixture, followed by the eggs, alternating between the two. Mix until no dry streaks remain and the batter is well incorporated.

Pour the batter into the prepared cake tin. 

Bake for 80 to 90 minutes or until the cake is a lovely golden colour and springs back when gently pressed. Allow the cake to cool in the tin on a wire rack for 20 minutes, then turn it out onto the rack to cool completely. Slice and serve with lashings of butter.

Substitutions: fresh lemon and orange zest for the citron peel. Pumpkin pie spice for mixed spice or create your own by mixing together 1/4 teaspoons of each: cinnamon, nutmeg, cloves and ginger. 

The Nightmare Before Christmas ~ The Official Cookbook & Entertaining Guide

 

It seems there are a few The Nightmare Before Christmas cookbooks circulating however this one is different in the fact that it is the official cookbook. I have a few Halloween inspired cookbooks and although I do throughly enjoy them for their deliciously spooky tongue and cheek presentation this cookbook offers something different; not only does it serve the classics with a Nightmare Before Christmas twist, it has spooky party ideas and activities, crafts and decor all for creating an authentic The Nightmare Before Christmas party. 

Planning a themed meal whether you want to host a party or bring a The Nightmare Before Christmas meal to your table anytime of the year, is definitely well planned and prepared with this cookbook. The first half of the book, Part 1, has step by step recipes on snacks, starters, sides, entrees, desserts and drinks and the second half of the book, Part 2, features different The Nightmare Before Christmas parties, activities, crafts and decor to celebrate throughout the year.

The cookbook is well presented, charming and captivates your creativity and one feels that they can get lost in the culinary aspects of Halloween Town in such a ghoulishly good way. It's definitely a cookbook that would appeal to the most avid The Nightmare Before Christmas enthusiasts, of any age, however I feel it has more appeal than that and may enchant a wider audience.  

The recipe I am sharing from the cookbook is how it is written in the book and is one of the turning points in the film. Hope there are no spoilers in the explanation quote as it was part of the recipe so had to include it. 

Worms Wort and Frog's Breath Soup

"To secure her freedom from Dr. Finkelstein, Sally cooks up cauldron of Deadly Nightshade soup, masked with the flavours of worm wort and frog's breath. This soup is made with much friendlier ingredients without the poisonous side effects. You won't need your slotted spoons for serving this fresh and creamy soup."

Yields: 4 to 6 servings (about 6 cups soup)  Difficulty: Easy

2 tablespoons unsalted butter

2 leeks, white and light green parts, finely chopped

1/2 teaspoon salt, plus more to taste

1 medium russet potato ( 8 to 10 ounces), peeled and cut into 1 - inch chunks

4 cups low sodium vegetable or chicken broth, plus more if needed

1 pound medium - thin asparagus, trimmed and cut into 1 1/2 inch pieces

Freshly ground black pepper

2 tablespoons heavy cream, for serving (optional)

1 tablespoon fresh chives, finely chopped, for garnish

1. In a large saucepan over medium heat, melt the butter. Add the leeks and 1/2 teaspoon salt, and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add the potato and broth, increase the heat to medium - high, and bring to a boil. Reduce the heat to medium - low, and simmer, stirring occasionally, until the potato is tender, about 10 minutes. Add the asparagus, increase the heat to medium, and gently boil until the asparagus are just tender, about 5 minutes.

2. Working in batches, process the soup in a blender to a very smooth puree, then return to the pot. Season with salt and pepper, and thin with additional broth as needed. Reheat gently over low heat until warm. Ladle into individual bowls. Garnish with a drizzle of cream, if using, and chives. Serve. 

Halloween Pumpkins

Even though things are considerably different from last year and who knows what Halloween or any holiday will look like for the remainder of the year; keeping with traditions and celebrating is a way of going forward and honouring those seasonal tidings we enjoy. This year both of my children carved the pumpkins and we had an enjoyable afternoon the other day; of carving and roasting pumpkin seeds. 

The benefits and joys of carving. You get to stand back and admire your efforts while the pumpkin seeds are roasting and when done roasting you get to taste your efforts too! The smell of pumpkin seeds roasting is a comforting one and reminds me of the many Halloweens that have past.   

  

 Happy Halloween... Happy Samhain... Happy Hallowtide everyone! - JD 

Soul Cakes

Soul Cakes are traditionally made on November 2nd for All Soul's Day or for those observing ancient Celtic or Pagan festivals, Samhain, on November 1st. I like to make them anytime between October 29 and November 3rd and especially this year as there will be a full moon on Halloween and the veil will be even more thin and this offering, packed with currants and mixed spice, is another way to remember those who have passed on and mark the beginning of winter during Hallowtide. 

An old Soulers rhyme... 

A soul, a soul, a soul cake, 

Please good missus a soul cake, 

An apple, a pear, a plum or a cherry,

Or any good thing to make us merry.  

Soul Cakes

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2 cups flour (almond and oatmeal flour make good substitutes)

2 teaspoon mixed spice

1/4 teaspoon salt

1/2 cup currants

1 stick (1/2 cup) butter

2 egg yolks   

1/2 cup sugar or maple syrup

1 to 2 tablespoons milk

Preheat oven to 350ºF/180ºC. Line a baking tray with baking parchment paper. Set aside. 

In a bowl add the flour, mixed spice, salt and currants. Stir to combine.

In another bowl cream together the butter and sugar using a hand held mixer on medium high speed. Beat in the egg yolks, one at a time. Add the flour mixture to the butter mixture and beat until the mixture crumbles. Gradually add enough milk until a soft dough forms.

Turn the dough out on a flat surface and knead until it is uniform. Form the dough into flat cakes, you may use a 2 inch round biscuit cutter if you wish, and using a knife mark each with a cross. Place on the prepared baking sheet and bake for 10 to 15 minutes until golden brown. 

Notes : almond flour and oatmeal flour make good substitutes for flour. 

Food Photo of the Day ~ Creepy Cookies

Idle hands and teenagers make for dedicated creative decorating in the afternoon. These creepy cookies are stunning and the attention to detail is fabulous. My kids had a blast working together so diligently. 

Happy Halloween everyone! - JD

Roll-Out Sugar Cookies

Sugar cookies are an effort which can be made with one or many idle hands at work however there is a bit of an ease with a classic recipe such as this. Also, the focused creative decorating, wittling the afternoon away, may help to banish stress.    

Roll-Out Sugar Cookies

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makes about 3 dozen

1 cup butter, softened 

1 cup caster sugar

1 egg

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 3/4 cups unbleached all purpose flour

1 teaspoon baking powder

1 teaspoon salt

Preheat oven to 350ºF. 

In a large bowl beat the butter and sugar with an electric mixer until light and fluffy. Beat in the egg and extracts. 

In another bowl combine the flour, baking powder and salt. Add the flour mixture to the butter mixture, about 1 cup at a time, mixing after each addition. 

Divide the dough in half and shape each half into a ball. Do not chill dough. On a floured surface, roll each ball into a circle, approximately 12 inch wide and 1/8 inch thick. Using floured cookie cutters cut out desired shapes. Bake cookies on an ungreased cookie sheet for 7 to 10 minutes or until cookies are lightly golden brown. Transfer cookies to wire racks to cool.  

When cooled decorate with your favourite icing recipe or use ready made icing. 

Hope everyone had a lovely weekend. Ours was chilly, with minus temperatures and  minor snow flurries making it a bracing one and reminding us winter is on it's way. - JD  

Green-Eyed Monster

If you are looking for a different cocktail and one that is Halloween inspired you may want to try this. It is slightly sweet with herbal undertones all thanks to the Chartreuse.  

Green Eyed Monster

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makes 1 cocktail

1 oz Green Chartreuse

1 oz Gin

1 oz Sweet Vermouth

Ice cubes

Fill a cocktail mixing pitcher with ice cubes. Add all the ingredients. Stir and strain into cocktail glass. 

Hope everyone is getting into the Halloween spirit. Have a good weekend! - JD 

Rosemary Lemon Shortbread

Rosemary, is for remembrance and I make these shortbread around this time of year. I suppose you could say that this is my homage of giving thanks and remembrance to those who are no longer with us. Just remember when serving to use two plates, with fresh sprigs of rosemary, one for the living and one for the dead.   

Rosemary Lemon Shortbread

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1/2 cup cornstarch

1/2 icing sugar

1 cup unbleached all purpose flour

2 tablespoons chopped fresh rosemary

zest from 1 lemon

3/4 cup butter, softened

Preheat oven to 300ºF. 

In a large bowl combine the cornstarch, icing sugar, flour, chopped rosemary, lemon zest. Add the softened butter and stir until well blended. Roll portions of the dough into balls. Place on a baking tray, about 1 inch apart, and gently flatten with a floured fork or with the bottom of a smooth glass, that has been floured. Sprinkle with caster sugar. Bake in the preheated oven for 15 to 20 minutes, or until the edges are lightly golden brown. Remove from baking tray and cool on wire racks.   

Hope everyone is having a good week! - JD 

Hibiscus Punch

With it's beautifully deep red colour, this punch is refreshingly tart and sweet with a cranberry like flavour. 

Hibiscus Punch (Agua Fresca de Jamaica)

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makes 6 to 12 servings

12 cups (3 quarts) water

1 1/2 cups caster sugar

1 1/2 cups dried Hibiscus flowers

the freshly squeezed juice of 1 lime

In a large stock pot, bring to a boil, over high heat, the water and caster sugar. Remove from heat and add the dried Hibiscus flowers. Let steep for 15 to 20 minutes.

Strain through a fine mesh sieve into a large, non reactive bowl or pitcher. Add the lime juice and let cool. Refrigerate until ready to drink. Serve over ice and garnish with a lime wedge, if you wish. 

Notes: Hibiscus will stain so do not use plasticware. Be sure to use glass or stainless steel. Try adding fresh ginger and or cinnamon sticks while steeping. Replace the fresh lime juice with freshly squeezed orange juice for a different flavour.    

Have a great Halloween and Day of the Dead (Dia de Muertos)  everyone! - JD 

Vampire Ritual

There are a few versions of this cocktail. One uses beet syrup in replace of blueberry. Supposedly it gives this cocktail a more earthy taste. It has a very dark sinister colour that one can assume is supposed to mimic blood therefore, apart from the name, it's vampiric  implications are pure. 

Vampire Ritual

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makes 1 cocktail

1 1/2 to 2 oz gin

1/2 oz triple sec

1 1/2 oz blueberry syrup/juice

10 - 15 fresh blueberries

3/4 oz lemon juice

Muddle the blueberries and syrup/juice together, the pout the mixture and all the other ingredients into a cocktail shaker, with ice. Shake vigorously and strain into a martini glass. 

Notes: to make the syrup, just boil equal part of water and sugar, add some fruit, in this case blueberries, strain out the chunky bits and use the liquid. 

Halloween is almost here. Have a fabulous weekend everyone! - JD 

Remembrance Cookies

Rosemary is a symbol of remembrance. I tend to make these cookies between October 30th and November 15th. Remembrance Cookies are suitable not only for the Celtic and Pagan holiday Samhain or Halloween, when the veil between the living and the dead becomes more thin, but particularly around this time of year when we reflect on Remembrance Day/Armistice Day. Making them ideal to remember those who have passed. Serve them with fresh sprigs of rosemary and on two plates, one for the living and one for the dead, which is ideal but not a necessity. 

Remembrance Cookies

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1 1/2 cups powdered sugar (icing sugar)

1 cup unsalted butter, softened

1 egg

2 teaspoons vanilla extract

1 teaspoon almond extract

1 to 2 tablespoons chopped fresh rosemary

2 1/2 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon salt

Preheat oven to 375ºF. 

In a large bowl combine the sugar, butter, egg, vanilla extract, almond extract, and chopped rosemary. Using an electric hand held mixer, beat until creamy. Set aside.

In another bowl whisk together the flour, baking soda, cream of tartar, and salt. Fold the flour mixture, in small portions at a time, into the buttery sugar mixture; until combined. Then using the electric hand held mixer beat, on medium-high speed, until a dough forms. Divide the dough into two portions. Wrap each in cling film and refrigerate for 1 to 2 hours. 

On a lightly floured surface, roll each portion out, one at as time, and cut into shapes with a cookie cutter or a glass. Place on an ungreased baking tray. Bake for 5 to 7 minutes. Repeat rolling and cutting until all dough has been shaped.

Notes: Ovens vary and sorted shapes bake differently therefore I found my baking time to be 4 to 6 minutes.  

 

Food Photo of the Day ~ Halloween Hearts

Halloween is a few days away and creating spooky and scary treats is a must. These heart shaped cookies were a snap to make plus I really wanted to use my copper heart shaped cookie cutter. Make whatever sugar cookie recipe you prefer, cutting the dough into heart shapes; when ready icing with different colours such as violet, black, and red then further decorate making ribs, stitches and bone motifs. It takes a steady hand however imperfections are fine besides it adds to the appeal. Make a more runnier icing to re-create the look of blood splatters and droplets. 

Have a great weekend everyone and enjoy the Halloween festivities! - JD

   

Chocolate Cupcakes with Buttercream Icing

After a fairly busy week it was nice to spend time in the kitchen relaxing and making these cupcakes. The decorating was done by the kidlets as I took a more hands off approach... well I did manage to decorate 1 cupcake. I did the prep and clean up while they just got on with the creative bit. Bloodied candy eyeballs were the focal point and a dollop of mystical purple buttercream icing to aid a spooky feeling. It was good to get a head start on some Halloween fun. The chocolate cupcake itself is spongy and dense. While the buttercream icing is fluffy. Both recipes are simple and can be whipped up very easily. How you decorate them depends on your mood and who is helping.  

Chocolate Cupcakes

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1/2 cup good quality cocoa powder

1 cup hot water

1 2/3 cups of cake and pastry flour

1 1/2 cups coconut sugar

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup applesauce

2 eggs

Pre-heat the oven to 400ºF and line a muffin tin with cupcake papers (paper baking cups).

In a medium bowl mix the cocoa powder and water together. Blend until smooth. Then set aside to cool a bit.

In a large bowl blend the flour, sugar, baking powder, baking soda, and salt. Add the applesauce and the cooled cocoa mixture. With a handheld mixer on medium speed beat for about 2 minutes; all the while scraping the sides and bottom of the bowl constantly. 

Add the eggs and beat for another 2 minutes; again, scraping the sides and the bottom of the bowl. The batter is quite runny so not to worry.  

Pour into the baking cups... about 1/2 full and bake for 15 to 20 minutes. When done remove from oven and muffin tin and let cool on a wire rack. When completely cool decorate as desired.

Notes: Ovens and temperatures vary, the cupcakes that I made baked for 15 minutes.

Buttercream Icing 

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1 cup of butter, softened

1 teaspoon of pure vanilla extract

4 cups of icing (confectioners') sugar

3 tablespoons of milk

food colouring of your choice, optional

In a large bowl beat the butter and vanilla together. Blend in the icing sugar 2 cups at a time. Beating very well after both additions. Beat in the milk and continue to mix until light and fluffy. Then add the food colouring of choice; adding small amounts at a time until the desired colour is achieved and blend together with a stain proof spoon. 

Notes: to make a chocolate buttercream icing add 3/4 cup of cocoa powder and about 1 to 2 more tablespoons of milk. The food colouring I used had more of a thick, paste like consistency and came in a pot; I found I prefer this texture of food colouring as there are more colour options and it doesn't interrupt the consistency of the recipe to which you are adding it to. 

For effect, a glacé cherry was sliced down the middle, but not all the way through, to fan or open the cherry up and then a candied eyeball was placed on top. 

Hope everyone is having a good weekend. - JD 

Spooky Afternoon Fun Revisited

The kidlets had another go at decorating more Halloween cookies. This time I think they got a bit more creative. The recipe made quite a few cookies, about 4 dozen, so it was great to have them tucked away in an air tight container in the refrigerator until the kidlets were looking for something to do. And what better way to kick off Halloween with decorating spooky cookies the day before.

                                        Bats, cats and pumpkins... Oh my! 

                                                  Black gingham bats

                                         Dots and stripes suit this pumpkin


Happy Halloween everyone! - JW