Heat the oil in a large skillet over medium heat. Add the sweet potatoes, onion, ½ tsp salt and ¼ tsp pepper and cook, covered, stirring occasionally, until tender, 10 to 12 minutes.
Stir in the flour and cook for 1 minute. Gradually stir in the wine and then the broth and bring to a boil. Add the chicken, parsley and nutmeg. Divide the mixture among the prepared ramekins (about ¾ cup each). Place the ramekins on a rimmed baking sheet.
Using a 3 ¾-in. pumpkin cookie cutter and a ¾-in. triangle cookie cutter, cut out pumpkins and their faces from the puff pastry. Place a jack-o’-lantern on each ramekin, brush with the egg and bake until puffed and golden brown, 20 to 25 minutes.
Pumpkin cake with cinnamon cream cheese frosting recipe
INGREDIENTS
3 cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 (15 oz) can pumpkin
¼ cup vegetable oil
1 cup milk
12 oz (1 ½ packages) cream cheese, softened
¾ cup unsalted butter, softened
3 tablespoons pure maple syrup
2 teaspoons vanilla extract
2 teaspoons cinnamon
6 cups powdered sugar
INSTRUCTIONS
Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside.
In a medium bowl, mix flour, baking soda and salt. Set aside.
In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk.
Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it form the oven.)
For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners’ sugar and beat on low speed until combined, then on high until frosting is smooth.
Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes.
Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve.
Baked pumpkin spice donuts with pumpkin spice glaze recipe
Equipment
Donut baking pan
Cake pop or donut hole baking mold
Whisk
Ingredients
2 ⅓ cup flour
2-3 teaspoons pumpkin pie spice
1 Tablespoon baking powder
½ teaspoon salt
1 ¼ cup pumpkin puree
⅔ cup milk
⅔ cup brown sugar
½ cup oil
1 egg
2 teaspoons vanilla
Glaze
1 cup powdered sugar
1 teaspoon pumpkin pie spice
3 Tablespoons heavy cream may need a bit more to thin glaze
Instructions
Preheat oven to 350F. Lightly grease donut pans (with spray, oil, or butter).
In a large bowl, whisk together flour, pumpkin pie spice, baking powder, and salt.
In a medium bowl, mix together pumpkin, milk, brown sugar, oil, egg, and vanilla.
Add about one third of the flour mixture to the wet mixture and mix well. Add remaining flour mixture, starting with the whisk, and once partially combined, mix with a spatula until well mixed.
Divide the batter between the pans, filling half way. I add to a large zip top bag, cut a hole in the corner and squeeze it in to the mold to keep things easy and neat (or use a piping bag).
Bake for 12-14 minutes or until donut springs back when touched.
Cool in the pan for 5 minutes, then gently turn out onto wire rack. Cool completely.
Glaze
Whisk together sugar, pumpkin pie spice and 2 ½ Tablespoons of the heavy cream. Add the remaining cream if the mixture needs to be a bit thinner.
Dip the top of each donut in the glaze and flip over. Touch up glaze if desired
Preheat oven to 350F. Grease and flour a square 8x8 baking pan. Alternatively you can line the bottom with unbleached parchment paper. I think this method may work better to take the cake out when it is done. I had some trouble with it!
In a large mixing bowl add the milk, puree, apple sauce, eggs, and oil. Combine with a wire whisk until you have a homogeneous mixture. Add the rest of the ingredients except the chocolate chips and combine. At this time you can add ½ cup of chocolate chips and fold into the batter.
Pour the batter into the prepared baking pan and bake for 45-55 minutes or until a cake tester comes out clean. Cool cake in the baking pan over a wire rack.
Heat the 2 tbsp of milk and add the chocolate chips. Whisk until the chocolate is melted and drizzle over the cool pumpkin cake.
8 ounces white chocolate, chopped into tiny pieces
1/2 cup mini chocolate chips
red food coloring
FOR THE WHIPPED CREAM
1 teaspoon vanilla extract
1 tablespoon Dixie Crystals Extra Fine Granulated Sugar
1 cup heavy whipping cream
FOR SUGAR BLOOD
1/2 cup light corn syrup
1/2 cup water
1 cup Dixie Crystals Extra Fine Granulated Sugar
red gel food coloring
INSTRUCTIONS
FOR THE WHIPPED CREAM
In the bowl of a mixer add 1 cup heavy cream, vanilla and the Dixie Crystals Extra Fine Granulated Sugar.
Whip on medium high until stiff peaks form.
FOR THE VAMPIRE HOT CHOCOLATE
Add the whole milk, heavy cream, vanilla, chopped white chocolate and mini chocolate chips to a medium saucepan.
Heat over medium-low heat, stirring occasionally. Heat until the chocolate is melted and the hot chocolate starts to simmer.
No not let it burn or boil!
Stir in a drop or two of red food coloring.
Pour hot chocolate into prepared mugs. Top with whipped cream.
FOR SUGAR BLOOD
Combine water and light corn syrup into a small sauce pan. Pour in Dixie Crystals Extra Fine Granulated Sugar and stir.
Heat on medium heat WITHOUT STIRRING until the sugar mixture reaches 300F on a candy thermometer (I’ve actually used a cheap meat thermometer for this before tool)
Once it reached 300F add the food coloring and stir.
Let it cool for just a second and then dip the rim of clean glasses into the sugar mixture.
Dip to coat and then immediately sit it upright so the sugar blood will drip as it hardens.
Heat the milk and butter. This first step is the only picky one in the recipe, because the temperature of the milk and melted butter needs to be heated to around 110°F, in order to properly activate the yeast. It should feel warm but not hot to the touch, but I recommend measuring the temperature with a cooking thermometer just to be sure. (If the mixture overheats, just wait a few minutes for it to cool!)
Combine dry ingredients. Meanwhile, whisk together 3 cups of the flour (not all of the flour), granulated sugar, pumpkin pie spice, and salt in a separate medium bowl until combined.
Mix the dough. I’ve included instructions below for how to either mix and knead the dough in a stand mixer or completely by hand. We will combine the dough ingredients in steps, stir until smooth (adding extra flour if needed), and knead either by hand or with the mixture for about 5 minutes. Then we will transfer the dough to a greased bowl, cover, and let it rise for 10.
Mix the cinnamon-sugar filling. While the dough rests, we’ll whisk all of the filling dry ingredients (everything minus the butter) together until combined.
Roll out the dough. Then once the dough is ready, it’s time to form these cinnamon rolls! First, we will roll out the dough evenly into a rectangle. (I typically make mine about 10 x 15-inches, but you can make yours larger or smaller depending on how many twists you prefer.) Next we’ll spread the butter evenly over the dough, sprinkle the cinnamon filling evenly on top, and give it a little pat so that it’s pressed down into the butter.
Roll up the dough. Then beginning at the 15-inch edge, we will rightly roll up the dough until it is completely sealed. Then as you can see above, I always like to use a piece of dental floss to slice the dough into rounds because it cuts so much more cleanly than a knife (and doesn’t smoosh the rolls or smear the filling). I recommend slicing off and discarding the half or so inch of dough on each end first, since the ends typically don’t have much filling. Then from there, slice the dough into a dozen rounds.
Let the dough rise. Place each of the cut cinnamon rolls into a greased 9 x 13-inch baking dish, cover and let rise for about 25 minutes while your oven preheats.
Make the frosting. And while the dough is rising, I recommend going ahead and making your maple cream cheese frosting, which can be done by simply whisking all of the ingredients together.
Bake. Once the rolls have risen, we’ll uncover the dish and bake for 15-20 minutes, followed by a brief 5 minutes of cooling on a wire rack.
Frost. Then finally, drizzle the rolls with lots of that heavenly frosting, serve and enjoy!
Oh yeah, I’m going to break some relationships up and make a tier list. A Halloween candy tier list.
This was originally going to be a bigger collab with candy from here in Australia as well as North America and UK, however it would have been so long that we thought it’s best to stick with the US as it’s celebrated the most there.
Something my wonderful, supportive US friends need…
Black Sesame Ice Cream is a quick dessert to prepare:
Prep time: 15 minutes plus freezing time
Cooking time: 5 minutes
You could use Kuki, which is milled black sesame paste, but can make your own more cheaply using black sesame seeds ground up with a food processor. Black sesame seeds can be bought on Amazon. Edible black charcoal powder, which changes the ice cream color from gray to black, can also be bought on Amazon or from health food stores.
EDIT - if you want to more about edible charcoal please google info or ask your Doctor or Nurse Practitioner. You can also LEAVE OUT the charcoal from this recipe, but will end up with gray ice cream:
Taking activated charcoal along with medications taken by mouth can decrease how much medicine your body absorbs, and decrease the effectiveness of your medication. To prevent this interaction, take activated charcoal at least one hour after medications you take by mouth.
