A Delicious Spiced Pumpkin & Cheese Loaf

So, Thanksgiving is over. Family have left back to their homes to eagerly await Black Friday shopping & decorating for Christmas. If you happen to love Pumpkin Pie, the feeling of only getting one slice in after Turkey Dinner, can leave you craving more. With this simple, yet delectable Pumpkin Loaf, your cravings will subside! Plus, you won't have to share with the whole family!!

Ready for the fun?!

Spiced Pumpkin & Cream Cheese Loaf

Makes: 3 Mini Loaves (the mini loaf pans I use are 5 3/4 inches long X 3 inches wide X 2 inches deep)

What You Need With For The Cheese Filling:

• 8 oz Cream Cheese, Room Temperature

• 1 Large Egg, Room Temperature & Lightly Beaten

• 1/4 Cup of Powdered Sugar

• 1/2 Tsp Pure Vanilla Extract

For the Pumpkin Spice Batter:

• 3/4 Cup Brown Sugar, Lightly Packed

• 2 Large Eggs

• 3/4 Cup Pumpkin Puree

• 2 Tblsp Canola Oil

• 1 Tsp Pure Vanilla Extract

• 1 1/4 Cups All-Purpose Flour

• 1 1/4 Tsps Baking Powder

• 1/4 Tsp Baking Soda

• 1/4 Tsp Salt

• 3/4 Tsp Cinnamon

• 1/2 Tsp Nutmeg

• 1/4 Teaspoon Ginger

• 1/8 Tsp Cloves

* Use Butter to grease the pans!

What You Do For The Cheese Batter:

• Take a handheld electric mixer to beat all of the ingredients together, until it is smooth and creamy.

What You Do For The Pumpkin Spice Batter:

• Preheat the oven to 350 degrees farenheit.

• Lightly grease 3 mini loaf pans with butter.

• In a medium bowl, whisk together the brown sugar and eggs until light and fluffy, then stir in the pumpkin, canola oil, and vanilla.

• In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

• Gradually stir the dry ingredients into the wet, being careful not to over-mix.

• Divide the pumpkin batter between the 3 loaf pans, then pour the cream cheese batter on top.

• Bake the loaves until golden around the edges (about 35-40 minutes) Or poke a toothpick in the center comes out clean.

• Let cool for 10 minutes in the pans, then remove from the pans and transfer to a wire rack to finish cooling.

Don't they smell absolutely delicious while baking? Almost too good to wait for it to finish! Just wait until it's cool & ready to eat...(SO good!) Have some Coffee or Tea with a couple of slices & Thank the stars you don't have to share with the WHOLE family!

This Recipe was Inspiringly Copied from the original blog, An Edible Mosaic. This girl has some Yummy Treats, be sure to stop by & Check it out!

Straight From The Witches Cauldron

Now this yummy beverage would be perfect served with the Witches crunchy fingers! I just LOVE the 'spirits' of Halloween!

Halloween Witches Brew!
(Prep time: 15 minutes Serves 24)

What You Need: 

• 1 (59 ounce) Container of Dole Pineapple Juice, chilled
• 1 Pint Orange Sherbet, Softened
• 2 Bottles of Orange Soda, Chilled (20 ounces each)

What You'll Do:

• In a punch bowl, stir together the  pineapple juice and the orange sherbet until all of the sherbet is dissolved.

• Just before serving the drink, slowly pour the orange soda into the juice mixture. Ladle the brew into cups!!

This is a delicious drink / dessert to serve to those kiddies, but would be even better with a splash of rum! Enjoy the Witches Brew! I snagged & modified this recipe from this cute blog; Very Culinary < Click Here!

The Witche's Fingers!

I don't think Halloween would be complete without The Old Witches Fingers. Her knobby pointy fingers are just the secret ingredient for an after dinner dessert!

Who want's a Crunchy Finger..I mean cookie?!

( Makes 90 Cookies ) 

What You Need To Gather:

• 2 Sticks Softend Butter
• 3/4 Cup of Confectioner's Sugar
• 1 Egg
• 1 Tsp Vanilla Extract
• 1 Tsp Almond Extract
• 2 - 2/3 Cups of  All Purpose Flour
• 1 Tsp Baking Powder
• Strawberry Jam or Red Cake Icing (optional)
• 1 Tsp Salt
• 3/4  Cup of Almonds (whole or cut in half, depending on how thick you want the witches nails to be)

How You'll Prepare Your Delicacy:

• Put all of the ingredients, (not the almonds yet), in a mixing bowl and knead it together. If you've got a food processor ( you lucky devil you) go ahead & get it dirty!

• Wrap your dough mix with cling film and leave it in the fridge for at least 30 minutes.

• Preheat your oven to 200°C/180°C fan. Line a baking sheet with parchment paper or wax paper.

• Scoop one big heaping teaspoon of the dough and shape it into a finger (try to envision a witches finger & mold it to that shape & size. They do spread when baking.)

• Press an almond into the end of each cookie to form the witches nail.(if you want to give the fingers a bit of gore, take some strawberry jam (or blood like color jam of your choice) OR you can use red cake icing! Put a dab on the end & press the almond nail into the 'blood')

• Squeeze in the centre of the dough to create the witches knobby knuckle!

• For her knuckles creases, all you have to do ( or don't have to if you don't want!) is take a knife & slit in some lines!

(If the dough gets too sticky, put the majority of it in the fridge & take piece by piece as you work)

• Bake her knobby fingers for 8 to 10 minutes or until they have turned golden

• Transfer her fingers to a wire rack to cool. Careful! They're fragile!

Halloween Creepy Certified! I'd love to hear some feedback guys!, share your Halloween recipes, ideas, & likes with me here! I love featuring recipes, infact that's what my blog does! The Witches Fingers recipe is from another awesome Food Blog, 'Magdas Cauldron', which I personally think is worth a look!

Bloody Hands Punch

Punch,  at parties is like candles on a birthday cake. Without a great punch, the flow of beverages isn't quite the same! The bloody hands will add the perfect amount of creepy to your Halloween Bash!

What You'll Need:

~ 4 or 5 Blood Orange or Regular Orange Slices

~ 6 cups of  Unsweetened Pineapple Juice, chilled

~ 3 cups of Cold Water

~ 1 6-ounce Can of Frozen Lemonade (concentrated)

~ Cranberry Juice

~ Non- Powdered Latex Gloves

~ 1 recipe of Frozen Hands (see recipe below)

What You Need To Do:

For The Punch;

~ In a punch bowl stir together the pineapple juice, water, and lemonade concentrate. Mix it thoroughly.
~ Float the Blood Orange or Regular Orange slices and the Frozen Hands into the punch.

For the Frozen Hands;

~Carefully pour cranberry juice into 2 or 3 clear plastic gloves. Fill the gloves so that the fingers can move easily.
~ Tightly seal the gloves with rubber bands.
~ Place the gloves onto a baking sheet, lined with papertowels.
~ Freeze the gloves until firm ( about 8 hours )
~ Use a clean pair of scissors to cut the glove away from the hands.

* If any fingers break off, just put them into the punch bowl along with the rest of the hands. *

Seemed pretty easy huh? Sit back, relax & watch the guests suprised reactions when they go for a glass of Bloody Hands Punch!

~Did you like this recipe? Let me know! Tell me how your punch turned out! You can find some other fun & delicious ideas from: Recipe.com



Scream Cheese Pumpkin Truffles!

These Pumpkin & Cream Cheese Truffles covered in White Chocolate are screamingly delicious. They look like little ghosts, served just in time for Halloween...

                

What You Need:

• ½ cup White Chocolate Chunks Or Chips 
•  2 cups White Chocolate Almond Bark
• 1/3 cup Gingersnap Cookie Crumbs (plus more for garnish)
• 1/4 cup Canned Pumpkin Purée 
• 1/4 cup Graham Cracker Crumbs, (plus more for garnish)
• 1 tablespoon Confectioners’ Sugar
• 1/2 teaspoon Orange Zest
• 1/8 teaspoon Ground Cinnamon
• Pinch of fine salt
• 2 ounces cream cheese, softened

   

Here's How To Make These:

• Melt the 1/2 cup of white chocolate chips in a double boiler over medium-low heat in a small saucepan. Stir often to keep the chocolate from burning. Transfer the chocolate to a large bowl.

• Add the gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, zest, cinnamon, salt and cream cheese to the bowl and beat t all together with an electric mixer until smooth.

• Transfer all of the ingredients into a shallow bowl, cover and chill until the mixture is just solid enough to roll into balls... Takes about 2 hours.

• Line a large cookie sheet pan with parchment paper. Melt the remaining 2 cups of  white chocolate almond bark and transfer it into a small mixing bowl.

• Roll 1 big TSP of the pumpkin mixture into a ball in your hands,and then drop into the chocolate.

• Moving quickly, gently spoon chocolate over the pumpkin ball to make sure it's completely coated.

• Using a small spoon or fork, lift the truffle out of the chocolate, making sure to shake off excess chocolate and transfer to the prepared cookie sheet pan.

•  Add a bit of extra chocolate onto any parts that remain exposed

• Garnish Gingersnap or Graham cracker crumbs over the top, if you'd  like.

• Repeat these steps with the remaining pumpkin mixture and chocolate & chill the  truffles until  the chocolate coating is completely set... Takes about 1 hour.

Want some more fun Halloween Treat Ideas? There are a few more fun idea's and more to come for this Halloween Season! How'd your Truffles turn out? Did you use anything different in your recipe? I'd love to know! These goodies were found on Erin's Food Files, her blog has quite a few interesting recipes, check it out!

Questions? Comments? I'd Love to hear from you! Happy Truffle Eating!

Puff Pastry Intestine's!

Now, this dish looks nasty. But it's perfect for this time of the season. Think you're stomach can handle it without you're brain tricking you otherwise?

What You Need:

~ 1 Package (17.3 ounces) Frozen Puff Pastry

~ 3 Cups Filling Of Your Choice (Savory or Sweet)

~ 1 egg, (beaten)
~ Red food coloring

~ Small Paintbrush

This Is How You Create It:

~ Thaw the puff pastry according to the package’s directions.
~ Preheat the oven to 375 degrees farenheit and line a 9″ x 13″ baking pan with parchment paper.
~ Divide each sheet of puff pastry lengthwise into 6 strips.
~ Lightly flour a large area of your counter or other flat  working surface and lay each strip next to one another.
~ Press and seal the seams between the strips.
~ Spread your filling of choice down the entire length of the dough, leaving a bit of space on each side to be pinched closed.
~ Pinch the entire length of the dough closed, stretching the dough slightly around the filling as you go.
~ Carefully lift the intestine onto the baking sheet, with the seam-side down, and form an “intestine-like” pattern.
~ Brush the puff pastry with the beaten egg.
~ Dip your small paintbrush into red food coloring and draw ”blood” in the creases if the intestines.
~ Bake for about 20 minutes, or until golden brown.

What do you guys think about this Halloween Dish? I know I'll be using a sweet & savory filling for this Puff Pastry Inestine plate! I found this goodie off of The Knead 4 Speeds Blog, & couldn't help but notice a few other yummy treats & ideas! Give her a looksee! I'd love to hear about your 'Puff Pastry Intestine' experience!



The Casualties Of Bumps In The Night

These creepy shots are sure to be a hit at your Halloween Party! Although, the look of these shots are no where near as  yummy as they taste...(just like peaches 'n' cream!)

                                     Brain Hemorrhage

                                           (Anyone?) 

                                                        

                                 What Your Gonna Need:

• Peach Schnapps
•  Bailey's
• Grenadine

                                What Your Gonna Do:

• Fill as many shot glasses just under the top with Peach Schnapps.
• Float one to two tablespoons of Baileys on top of the shots
•  Drop one teaspoon of Grenadine through the Bailey's.

 Watch as "the brain hemorrhages"!

*This shot doesn't come from any blogs or pages that I usually search, it's one that I imitated from a Halloween party I went to when I was 18 and legal to drink in Canada! If there is one person to mention it'd be one of my good friends Talia. (She is just as crafty in the kitchen as I am!)*