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Halloween Dessert Recipes!

October 31st, 2010

Make your Halloween party a hit with these delicious dessert recipes!

Iced and Spiced Pumpkin Cookies

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups confectioners’ sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
  3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
  4. To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Halloween Themed Black and Orange Brownies

Ingredients
  • 1 (13x9x1-inch) disposable aluminum baking pan
  • Nonstick vegetable oil spray
  • 2/3 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 ounces bittersweet or semisweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 10 tablespoons (11/4 sticks) unsalted butter
  • 1 1/4 cups sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1 (8-ounce) package cream cheese, room temperature
  • 2/3 cup powdered sugar
  • 2 tablespoons (1/4 stick) unsalted butter, room temperature
  • 1 1/2 teaspoons finely grated orange peel
  • 1/2 cup toasted pistachios, toasted sweetened flaked coconut, or untoasted sweetened flaked coconut
  • Directions

    Set oven rack in lower middle position; preheat to 325°F. Spray disposable aluminum baking pan with nonstick spray. Press 18×12-inch sheet aluminum foil over bottom and up long sides of pan, leaving overhang on each long side. Spray foil with nonstick spray. Whisk flour, baking powder, and salt in small bowl. Stir both chocolates and 10 tablespoons butter in medium saucepan over medium-low heat until melted and smooth; remove from heat. Whisk sugar and vanilla, then eggs into chocolate mixture. Whisk until glossy and smooth, about 1 minute. Add dry ingredients and whisk just to blend.

    Pour batter into prepared pan. Bake until tester inserted into center comes out with some moist crumbs attached, about 24 minutes. Cool completely in pan on rack.

    Using electric mixer, beat room temperature cream cheese and next 3 ingredients in medium bowl until smooth. Spread cream cheese frosting over brownies. Sprinkle nuts or coconut over. DO AHEAD Chocolate brownies can be made 1 day ahead. Cover and chill. Using foil overhang for handles, remove brownies from pan. Cut into 18 squares; serve cold or at room temperature.

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