Mummy’s Sweets 

Be-gauze October 31st nears we are unraveling a treat even a Mummy would approve. Unveil some Mummified Sugar Cookies and your little goblins are sure to wrap you with sweet Halloween hugs!

Mummified Sugar Cookies

  
Ingredients

1 1⁄4 cups sugar

1 cup Butter Flavor Crisco

2 eggs

1⁄4 cup regular pancake maple syrup

1 tablespoon vanilla extract

3 cups flour, plus

4 tablespoons all-purpose flour, divided

3⁄4 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1 tub of buttercream frosting

I package of M&Ms

Directions

Heat oven to 375.

Place sheets of foil on countertop for cooling cookies. Combine sugar and butter flavor crisco in large bowl. Beat at medium speed of electric mixer until well blended.

Add eggs, syrup, and vanilla. Beat until well blended and fluffy.

Combine 3 cups flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Divide dough into 4 quarters.

Refrigerate at least 1 hour.

Spread 1 T of flour onto large sheet of waxed paper. Place one-fourth of dough on floured paper. Flatten slightly with hands.

Drop spoonfuls of dough onto ungreased baking sheet. Place 2 inches apart.

Bake at 375 for 5-9 minutes, depending on the size of your cookies. 

Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to cooling rack to cool completely. Decorate with buttercream frosting in a zigzag motion to create the look of a mummy. Add M&Ms for eyes. Reveal to all your ghouls.

*recipe adapted from Food

Spooktacularly Sweet

Halloween is one of our most favorite times of the year. Why, you ask? Sweet treats galore, we answer! This Saturday we are baking up a treat with a little trick. It’s a simple one, but  guaranteed to give you the EEK factor. Spider Infested Chocolate Chip Cookies are the perfect snack to feed all of your hungry little ghosts and goblins.

photo (19)

Spider Infested Chocolate Chip Cookies

 

 Ingredients

3/4 cup Butter Flavored Crisco Stick
1 1/4 cups brown sugar
2 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups all purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1/2 cup semi-sweet chocolate chips
1 cup dark chocolate chips
Preheat oven to 350 degrees.

Directions

In a large mixing bowl, cream together Crisco, brown sugar, milk, and vanilla using an electric mixer. Beat in egg until well combined.

Sift flour, salt, and baking soda together into a separate mixing bowl. With mixer on low speed, carefully add flour mixture 1/4 cup at a time until a soft dough forms. Add 1/2 cup of both kinds ofchocolate chips, stirring by hand.

Drop rounded teaspoonfuls of dough 3 inches apart onto an ungreased baking sheet.

Place some of the reserved chocolate chips on top of each cookie just to be sure you have chips with which you can make your spiders.
Remember to keep about 1/2 cup of the dark chocolate chips for the spiders.
Bake for 8 to 10 minutes. Cool 2 minutes on baking sheet after removing from oven, and transfer to a wire rack to allow cookies to cool completely.
Place 1/2 cup dark chocolate chips in a small microwave safe bowl. Heat for 20 seconds, stir, then for 15 seconds, stir. Allow the chocolate to sit for 1 minute, then stir again. If you need to, heat it for 10 more seconds, then repeat until melted. Pour into a squeeze-it mold painter bottle fitted with a #2 round pastry tip, or a disposable pastry bag or zip top bag with the tip snipped off.
Pipe on spider heads and legs around some of the larger chocolate chips. Allow to dry.
*Recipe adapted from Hungry Happening
*Chocolate chip cookie recipe adapted from Crisco Ultimate Chocolate Chip Cookie Recipe