Happiest halloween to everyone!! Hope it is spookalicius!!
We will leave the tricks for tonight but as for treats... we have already indulged! ;)
If you haven't made any treats yet, it's not too late! Here are some ideas...
Spicy pumpkin brittle with cardamom and pumpkin pie spices!
Here is the recipe but I do apologize since I have a tendency to eyeball a lot of my cooking and tend not to measure ... so use your judgement as to how spicy you might like it.
I used this basic recipe ( pumpkin brittle ) from the James Beard foundation but added the spices to my liking.
1/4 cup light corn syrup
2 1/2 tablespoons unsalted butter
1/4 cup water
3/4 teaspoon salt
1/4 teaspoon baking soda
1 3/4 cups shelled pumpkin seeds, also know as pepitas
Generously grease a cookie sheet or cover it with a silicone mat. Set aside.
Take the pot off the burner and immediately whisk in the salt, baking soda, and spices. Quickly add the pumpkin seeds and stir until they are coated with the liquid caramel. If the mixture hardens too fast to allow you to stir in the seeds, return the pot to the heat for several seconds. Working quickly, pour the mixture on the baking sheet you prepared earlier and spread it with a rolling pin to about 1/4-inch thickness.
When the brittle has cooled and hardened, break it into pieces. Store it in an airtight container.
We made some spooky meringue bones.
Here is the recipe.
- 6 large egg whites
- 1 1/2 cups sugar
- Preheat oven to 200 degrees.
- Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water; whisk constantly until sugar is dissolved and mixture feels warm to the touch, about 5 minutes.
- Return bowl to mixer, and fit mixer with the whisk attachment. Beat on high speed until very stiff peaks form, about 8 minutes.
- Transfer meringue to a pastry bag fitted with a 1/2-inch plain round tip, such as a Wilton #1A. Pipe bone shapes, each 5 to 6 inches long, onto two baking sheets lined with parchment paper (as shown below). Bake until crisp throughout, about 1 hour. Let cool completely on a wire rack.
*** They are very fragile so make sure they are cooled before you remove them from the parchment paper.
Made some lovely candy corn inspired madeleines...
All you need is to keep the batter thick enough to be able to pipe onto the pan without the batter running. Work fast!!!
Divide the batter in 3 ziplock bags. Add food coloring. (I used wilton gels.) Then you can just snip the ziplock bags and pipe directly onto the pan.
Here is a Madeleine recipe to use.
Preheat oven to 375°F. Generously butter and flour pan for madeleines. Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flourand beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended. Bake until puffed and brown, about 15 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch.