Posted by on Nov 2, 2010 in Recipe | 3 comments

As most of you probably know, last Sunday (Oct 31) was my precious baby’s first birthday! Yes, I’m talking about my sinfully adorable puppy – Cooper. I’ve wanted a puppy all my life and finally had my wish granted last year, bringing him home around Christmas.

When I first went to go pick him out (all the way in Pennsylvania!) he fit in the palm on my hand. By the time we brought him back home six weeks later, his favorite hobbies were making ‘surprises’ everywhere, chewing on everything, and sleeping when not eating.

Needless to say, I loved him best when he was sleeping. Especially where I could keep an eye on him! Thus he stays right next to my laptop so I’m not busy digging him out from under the bed.

Now, he’s a whole year older and barely fits in my lap. Still adorable when sleeping, crazy hyper when awake. Potty trained (thank god) and keeps his chewing to his poor Kong toy. Oh, and he loves New York (Pennsylvania? Watsdat mommeh?).

Special thanks to Candy and Mimi for the personalized shirt! Always nice to know that Cooper’s already got fans (how could he not?).

Now, in honor of Halloween (despite being two days late) here are a few fun recipes that kids will love making and eating!

Whether it’s for making goodie-bags for a Halloween party or just making fun treats where the kids can help out as well, this assortment of creepily adorable sweets should be as entertaining as it is tasty.

From chocolate lollipops to various shaped cookies, add a few store bought candies into the fray and maybe one or two scary (not too scary!) stories then it should make  an enjoyable evening for all.

If this sounds appealing then try out the following three recipes sometime!

Chocolate Lollipops

Ingredients:

  • chocolate of choice
  • lollipop sticks
  • lollipop molds
  • chopped nuts (optional)
  • pretzel sticks (optional)

A visit to a nearby Michael’s, Party City, or any arts and crafts/party store should carry lollipop molds of all sorts for all occasions. These are basically little plastic trays with shapes embedded into them. They’re not too pricey and considering that they are reusable it’s not a bad deal at all.

Pick out your mold of choice and some lollipop sticks as well. Usually they also sell chocolate in bags but you can buy whatever your favorite chocolate is and work with that as well.

Now that you have all of your ingredients on hand, melt the chocolate using a double boiler. If you don’t have one, simply improvise by boiling some water in a pot and placing a large bowl (not plastic) on top of the pot to melt the chocolate in. Make sure that the water’s not directly boiling beneath the bottom of the bowl itself – we don’t want burnt chocolate! Instead of melting the chocolate in the microwave (as the packet usually suggests), the double boiler tends to result in a nicer shinier sheen on the finished product.

When the chocolate has melted evenly, the rest is simple. Just pour or pipe into the molds and roll the lollipop sticks in each so that it’s coated. This is to make sure that the chocolate doesn’t just fall right off later on. If you’d like, you can mix in chopped nuts to the chocolate before pouring it into the molds. Also, a fun way to replace a lollipop stick is by using pretzel sticks! Completely edible with a sweet and salty taste!

For my own lollipops I used white chocolate and milk chocolate. I mixed in finely chopped walnuts and pecans in different batches, and added peppermint extract to the milk chocolate and transformed it into mint chocolate.

Sugar Cookies

Sugar cookies are great for all occasions and an easy favorite. Kids can help out. All you have to do is make the dough and then let them have at it – from rolling it out to cutting the shapes.

Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cup granulated sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 1/4 cup all-purpose flour

Preheat the oven to 350 degrees Fahrenheit.

Beat the butter and sugar until well blended and ‘fluffy’. Beat in the egg and vanilla extract, make sure to mix well. Add the flour and beat until blended. If you don’t have an electric mixer, this can all be done by hand as well. Just mix everything into a large bowl (make sure the butter is softened) and mix by hand.

If you’re going to use cookie cutters, roll the dough out on a floured surface and cut out your shapes before transferring them to a cookie sheet covered with parchment paper (or lightly greased). Bake 10 – 15 minutes or until light brown around the edges.

For my cookies I used a citrus sugar that I had made beforehand. By simply adding about 1/2 cup of orange zest to 1 cup granulated sugar and 1 cup brown sugar then mixing thoroughly – it makes for a nice flavor and smell to the cookies. Also, for my Creepy Fingers I had a mold to help me though I decided to place an almond at the tip of each finger for a more convincing look.

Linzer Cookies

Linzer cookies make for a fancy treat that’s sure to impress.

Ingredients:

  • 2 cup all-purpose flour
  • 2/3 cup finely ground almond (or other nut)
  • 1/2 tsp ground cinnamon
  • 1 cup (2 sticks) butter, softened
  • 2/3 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • favorite jam
  • almond butter (optional)
  • 2 tbsp cocoa powder (optional)
  • confectioners sugar (optional)

Preheat oven to 350 degrees Fahrenheit.

Combine the flour, almonds, and cinnamon in a small bowl. In a large bowl, beat the butter and sugar with an electric mixer until light and ‘fluffy’. Add the egg and vanilla, mix well. Add the flour mixture and mix only until everything has been incorporated. Divide the dough into two pieces. (I added the cocoa powder to one halve of the dough for a color contrast as well as difference in taste.)

Roll out the dough on a floured surface. If you find that the dough is too sticky, either add more flour or chill it in the refrigerator for a bit. Cut out shapes with a cookie cutter. If you’d like this half of the dough to be the ‘top’ of your cookie, then cut out a shape in the middle as well.

Bake for 10 – 12 minutes or until they’ve turned a light golden brown. Repeat with the other half of the dough.

Once all of the cookies have been baked (try to make an even number of tops and bottoms) spread about a teaspoon of jam on each ‘bottom’ cookie. If you’d like, you can dust the ‘top’ cookies with a bit of confectioners sugar before sandwiching the two together.

For my cookies I also added a thin layer of almond butter before adding strawberry jam on top. I found that the jam by itself was too sweet (store bought – homemade is best!) and so the almond butter really made a difference.

I hope everyone had a great Halloween! These recipes can be used for any holiday, try them out sometime.

Enjoy~!

~ AJ ~

Photographs taken and provided by AnnMarie Hwang

3 Comments

  1. Nov-17-2010

    sweet

  2. Nov-26-2011

    Really enjoyed this blog post, can I set it up so I get an alert email whenever there is a fresh update?

    • Nov-26-2011

      You can sign up for an email subscription and receive an alert email every time there’s a new post. The subscription box is at the top of our sidebar (on the right). =)

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