Pumpkin Poptarts

Pumpkin Poptarts: Make Your Own Edible Jack-O-Lanterns

Posted by Brooke McLay on October 7th, 2010 at 4:19 pm

 

My kids love pumpkin pie. So do I. But, pumpkin pie takes so long to make from scratch, and the storebought versions just don’t do it justice. Thank goodness for poptarts. Inspired by their speedy, must-have-pie-now format, the kids and I conjured a cookie sheet full of our own palm-sized pumpkin pies in less than 20 minutes.
Half the fun of these pumpkin poptarts, of course, is carving your own designs into the top crust before placing it over the filling. I used a small paring knife to do the carving, and found that a prepared pie crust pulled straight out of a cold fridge made carving a super simple task. If your kids are too young to do the carving themselves, invite them to draw a face into their pumpkins with a toothpick before you carve out their artsy hallodreams. I sprinkled our poptarts with sugar before baking, but the poptarts are equally delicious when glazed fresh out of the oven.

Pumpkin Poptarts
1 cup pumpkin puree
1/4 cup sugar
1 egg
1 package refrigerated pie crust
Glaze:
1 cup powdered sugar
2 tablespoon milk
1 tablespoon light corn syrup
1/2 teaspoon vanilla
In a large bowl, mix together pumpkin puree, sugar, and egg. Unroll pie crusts, cut the edges off to make a large square, then cut the pie crust into three equal rectangles (about 2″ x 3″). Spoon a small amount of pumpkin mixture into the center of one of the rectangles, taking care to not let the filling ooze near the edges. Use a small paring knife to carve jack-o-lantern faces into a second rectangle. Gently lay the carved piece over the pumpkin filling, then press the edges firmly together with a fork. Transfer to a cookie sheet and bake in an oven preheated to 400 degrees for 8-10 minutes, or just until the edges of the poptart begin to turn golden brown.
In a large bowl, mix together the powdered sugar, milk, corn syrup, and vanilla. Drizzle glaze over hot pumpkin poptarts. Allow to cool on a cooling rack before serving.
http://blogs.babble.com/family-kitchen/2010/10/07/make-your-own-edible-jack-o-lanterns-pumpkin-poptarts/

Halloween Ghost Cookie Stacks

How to Make Halloween Ghost Cookie Stacks

 

Posted By Deborah Harroun www.tasteandtellblog.com October 11, 2012

 

Celebrate Halloween with these can’t-miss cookie stacks. They’re a quick and easy treat everyone will love!
Halloween is one of my favorite holidays. I’m not really into the blood and gore, but I love the decorating, the trick-or-treating and, of course, the Halloween parties!

I have this fascination with fondant. And although I’ve tried using it on cakes a few times, my results are never the best. Then I came up with this easy cookie idea that uses fondant...and you definitely don’t have to be a fondant expert to make them. They are super simple.

To start, you will need a Betty Crocker® sugar cookie mix, butter, an egg, prepared fondant and an edible marker.



Mix up the cookie dough according to the package for drop cookies.



Use about a teaspoon of dough for each cookie and drop onto an ungreased cookie sheet. Bake until golden on the edges, about 5 minutes. Let the cookies cool.



Make your cookie stacks by using frosting to “glue” the cookies together. You’ll want 5 cookies for each stack.



Lightly grease your work surface. After kneading the fondant to soften it up, roll it out on the work surface. You’ll want it pretty thin, but it doesn’t have to be perfect.



Using a bowl that is about 5 inches in diameter as a guide, cut out circles from the fondant.



Add another layer of frosting to the top of each cookie stack. Drape the fondant circle over the cookie stack. Use an edible marker to draw a face on the ghost.

How easy is that?
http://www.bettycrocker.com/menus-holidays-parties/all-holidays/halloween/halloween-ghost-cookie-stacks

Roasted Chickpeas - popcorn alternative

Roasted Chickpeas Serves 6
Vegetarian Times
TJ Dupree of Portland, Maine, cooks this protein-packed alternative to popcorn with his two kids.

Ingredient List:
3 cups cooked chickpeas, or 2 15-oz. cans chickpeas, rinsed and drained
1/4 cup olive oil
6 cloves garlic, minced (2 Tbs.)

Directions:
1. Preheat oven to 450°F. Pat chickpeas dry with paper towels.

2. Toss together chickpeas, oil, and garlic in large bowl. Season with salt and pepper, if desired. Spread in single layer on baking sheet. Roast 30 to 40 minutes, or until chickpeas are crunchy, stirring occasionally. Cool 5 minutes before serving.

Nutritional Information:
Per 1/4-cup: Calories: 219, Protein: 8g, Total fat: 11g, Saturated fat: 2g, Carbs: 24g, Cholesterol: mg, Sodium: 200mg, Fiber: 6g, Sugars: 4g

Copyright © 2008 Cruz Bay Publishing, Inc.
an Active Interest Media Company.

Pumpkin Fudge

Pumpkin Fudge

Prep: 10 min., Cook: 15 min., Stand: 2 hrs.

4.214285714285714Yield: Makes about 3 pounds

Ingredients

• 3/4 cup melted butter $
• 3 cups sugar
• 2/3 cup evaporated milk $
• 1/2 cup canned pumpkin
• 2 tablespoons corn syrup $
• 1 teaspoon pumpkin pie spice
• 1 (12-ounce) package white chocolate morsels
• 1 (7-ounce) jar marshmallow crème
• 1 cup chopped pecans, toasted
• 1 teaspoon vanilla extract

Preparation

• Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.
• Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.
  
  Notes: Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan.

Mary McClure, Barboursville, West Virginia, Southern Living
OCTOBER 20053/4 cup melted butter3/4 cup melted butter