“Halloween is the one night a year when girls can dress like a total slut and no other girls can say anything about it.” -Mean Girls
The quote may be true but let’s be sweet and not slutty for halloween. I’m sure some people got a chance to go out for Halloween but for those that were stuck and love Halloween. Let’s bake and get fat! Hurricane Sandy shouldn’t ruin your Halloween Spirit.
These are two of my favorite receipes: Pumpkin Ghosts and Count Dracula Fingers. Both are delicious. My mother is a pastry chef so I don’t have to cook this. HOWEVER!! it’s so easy to make.
- Pumpkin Ghosts
- 1 box(es) (14-ounce) pumpkin quick bread
- 1 cup(s) milk
- 1/3 cup(s) vegetable oil
- 2 large eggs
- 1 can(s) (16-ounce) vanilla frosting
- Black round sprinkles
- Heat oven to 375°F. Grease the inside of 2 mini-ghost pans
- Prepare quick bread according to package directions using milk, vegetable oil, and eggs. Divide batter evenly between the ghost pans. Bake until golden brown and a toothpick inserted in center comes out clean, 20 to 25 minutes. Transfer to a wire rack; invert and cool completely.
- Line a cookie sheet with wax paper. Place a wire rack on top of cookie sheet. Trim tops of ghosts to make level and trim to make ghost shape. Arrange ghosts, cut side down, on wire rack about 2 inches apart.
- Spoon vanilla frosting into a 2-cup glass measuring cup. Microwave on high, stirring frequently, until frosting is the texture of slightly whipped cream, about 15 to 20 seconds. (Do not overheat.)
- Pour frosting over ghost cakes to cover completely. Reuse drippings if necessary; reheat and pour over cakes. Let cakes stand about 30 minutes to set. Carefully transfer to a serving platter. Add black sprinkles as the eyes.
2. Count Dracula Fingers
- 3 cup(s) all-purpose flour
- 1 teaspoon(s) baking powder
- teaspoon(s) baking soda
- teaspoon(s) salt
- 3/4 cup(s) unsalted butter, softened
- 3/4 cup(s) creamy peanut butter
- 1 1/3cup(s) confectioners’ sugar
- 2 large eggs
- 2 teaspoon(s) vanilla extract
- teaspoon(s) almond extract
- Egg white from 1 large egg, for brushing
- Sliced almonds
- 1 tube black writing gel
- 1 tube red writing gel
- Heat oven to 325 degrees. Line cookie sheets with parchment or reusable nonstick liners. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, with mixer on medium, beat butter and peanut butter until smooth and creamy. With mixer on low, beat in sugar, eggs, and extracts until well blended. Beat in flour mixture until dough forms a ball. Chill dough 30 minutes.
- For each finger, with floured hands, roll 1 tablespoon slightly rounded dough into a 4 1/2- to 5-inch rope; transfer to prepared cookie sheet (if rope breaks, just squeeze back together). Continue making ropes to fill sheet, spacing fingers 1 1/2 inches apart. Use the back of a small knife to make knuckle marks on fingers. Brush fingers with egg white and press an almond “nail” in place. Paint “nails” with gel; let dry.
- Bake 18 minutes, or until lightly golden and cracked in places. Cool on sheet 5 minutes; transfer to a wire rack to cool completely. Make remaining fingers.
Be safe everyone!!
*Photos are not mine*