Dracula's Dentures for Halloween

My biggest issue with Halloween food is that although it may look cool, rarely does it actually taste good. I knew when I saw these that not only were they unique but they were made from chocolate chip cookies and frosting, something I could totally sink my teeth into. These took 2nd place by Lori Fillmore in the Nestle 2010 Spooktacular Baking Contest. Thanks for the creative recipe!

You can make these as easy or hard as you want. You can make your own dough or buy it; make your own frosting or tint some store bought.

Dracula's Dentures

Source: recipe by Lori Fillmore; found at Nestle USA

1 package (18.25 ounces) refrigerated chocolate chip cookie dough or your favorite cookie recipe
1/2 cup prepared vanilla frosting, tinted red
1 3/4 cups miniature marshmallows
48 slivered almonds

Directions:
Prepare cookies as directed on package or according to your favorite recipe. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Cut each cookie in half for a total of 48 halves.

Frost the bottoms of all cookie halves with frosting. Place 6 marshmallow teeth around curved perimeter of 24 halves. For additional support, an additional marshmallow can be placed behind the teeth. Top with remaining 24 halves.  Insert two almond slivers in between teeth for fangs. If fangs do not adhere, dip tips into frosting.

Pumpkin Bars \ Cake

Thank you for all of the baby name suggestions! I read every single suggestion and my husband and I had fun seeing what names we liked. Several of the names were mentioned over and over, which either means in a couple of years school classrooms are going to be flooded with girls with those names or it's the universe reaching out to me telling me that I should name my baby girl one of those names. We are still deciding but thank you for getting the process going.

These pumpkin bars are soft, moist, and delightful. The name is deceptive though because they definitely fall more into the "cake" category than a bar. I've tried a lot of pumpkin bar recipes over the years and I loved the flavor of this one. I added some pumpkin spice to pump up the pumpkin flavor a bit. My bars were super thick but you could definitely bake them in a larger pan for a thinner and more bar-like dessert. And look at that frosting...it's definitely just good by the spoonful.

Pumpkin Bars\Cake

Source: adapted slightly from Becoming Betty; original recipe by Paula Deen

Bars:

4 eggs

1 2/3 cups granulated sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda

Frosting:
1 (8 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, pumpkin pie spice, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.

For a thick cake-like bar: Spread the batter into a greased 13 by 9-inch baking dish. Bake for 35-40 minutes. Test the center with a toothpick to check for doneness. For a thinner bar: Spread batter into a greased jelly roll pan and bake for 18-20 minutes, checking for doneness with a toothpick.

Let cool completely before frosting.

To make the frosting: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. You may need to add a little milk to make it spreadable if your butter wasn't soft enough. Spread on cooled pumpkin bars and cut into squares or cut bars first and frost individually.

$100 Visa Giftcard Giveaway...

     **The giveaway is now closed and the winner has been contacted**

The winner chosen by random.org is:

"My name is Mary...The name I am suggesting is Eleanor and call her Ellie."

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This past weekend some of my favorite football ladies, Kaela and Katie, threw me a beautiful pink baby shower. I'm lucky because we've spent a lot of time together over the years and I always know when we get together the food is going to be good because they're both excellent cooks. They had quite the spread of pink treats. I think I ate my weight in pink Oreo Truffles.

I'm so grateful for you guys and your loyalty. You've stuck with me through everything from my food aversions to my two weeks of posting nothing but peanut butter treats.

I feel so loved...or should I say "liked". To say thank you for over 10,000 "likes" on Facebook I thought why not give away a little cold hard cash. I mean everyone loves a little lettuce. And I figured with Christmas around the corner, you could put it to good use. The nice folks at Tablespoon sent me a couple of copies of the new Big Red Betty Crocker Cookbook so I thought I would throw one of those in as well.

So to enter the giveaway, I need a little help from you. You see usually my husband and I decide on a baby name in the hospital which isn't always good when you're on painkillers. From that method, we almost had a baby Maverick and our last baby we almost named Cash (which I still love, but got immediately vetoed by the grandmas even as a middle name).

I would love some ideas for a baby girl name. Here's what I'm looking for: nothing too weird, nothing too common; a feminine name that will sound good as she grows into an adult; and it has to sound good with our last name...Denney. Help me!

To enter this giveaway for $100 Visa Gift Card and the new Betty Crocker cookbook just leave a comment with:

                                                 1) Your email address

                                                 2) A baby girl name suggestion

                         

The giveaway will run until Wednesday, October 19th at noon EST. The winner will be chosen by random.org.

Candy Corn Cupcakes

For all of you who are on Facebook, you are naughty and liked me even though I told you not to! So stay tuned tomorrow for a giveaway...I guess. :)

For you candy corn haters, these cupcakes do NOT taste like candy corn - just regular cupcakes that look like candy corns. I thought about making these last year and thought I was sooo original to think of the idea of layering them in candy corn colors. But then I googled the idea and saw that about a million people had already thought of the idea. So I'm not sure where I originally saw the idea. I'm sure it was planted subconsciously in my mind years ago by a site and just surfaced last year. Since I always use OurBestBites method of doctoring a cake mix to make it more moist and they were at the top of the google list, I will give them credit here!

Just color half of your batter yellow and half orange.

Candy Corn Cupcakes

Source: inspired from the web and OurBestBites

1 white cake mix

2 eggs
1 cup sour cream
1/2 cup milk
1/3 cup vegetable oil
Garnish: candy corns and orange sprinkles

Directions:
Preheat oven to 350 degrees and line cupcake pan with paper liners.

Combine all ingredients in a large bowl until incorporated. Scrape sides of bowl and then beat on medium-high speed for 3 minutes.

Divide batter in half and color one half orange and the other half yellow. Wilton has color gels that are really vivid. You can find them at craft stores.

Fill paper liners with about 1-2 Tablespoons of orange batter. Then top with 1-2 Tablespoons of yellow batter. Bake according to cake mix package directions - about 15-18 minutes. Cool cupcakes and frost with your favorite frosting and garnish with a candy corn and sprinkles. Makes 18 cupcakes.

Use your favorite frosting or this is what I used:

Buttercream Frosting

1 cup butter
4 cups powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/3 cup heavy whipping cream

In a mixing bowl, cream butter until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy. 

South of the Border Sandwiches

People kept telling me I looked tired today. Probably because I am. I stayed up late writing for Tablespoon last night and when I actually did make it to bed, baby girl was dancing to "Bootylicious" in my belly. But that part I don't mind so much. My favorite part about being pregnant is feeling the baby move inside. And then when I dance alone in my living room...someone's always dancing with me.

I have a ton of energy in the morning. I actually just decided to stop running this week, which is week 32 of my pregnancy. A year ago, I ran the St. George marathon. Now, I just barely move my feet and call it running. My doctor said I was fine still running but I'm pretty sure I was freaking out everyone at the gym. Okay, I know I was. A grandma came up to me and said, "Honey, I don't think you should be doing that." And then one of the gym trainers leaned up on the treadmill and whispered with a smile, "That baby is going to come out running." My husband said to step outside of the box and think if I saw another pregnant lady running at the gym in my state, wouldn't you think she's crazy? Yeah, probably.

My point is that in the morning I have all this energy but by the time I get to dinner, I'm wasted and fighting Braxton Hicks. Tonight, I actually called an audible and phoned Papa Johns (it was also pizza night for my son's school so I didn't feel so bad).

Sandwiches are a happy medium for me. It's not a ton of work but still looks like I tried. These sandwiches were a hit with half of my family. The younger two kids didn't go for them because they had too many vegetables, but I loved them. Great for entertaining. They are smothered in a savory combination of southwest spices, turkey, tomatoes, avocados, and olives. They come from the Lion House cookbook so you know they're good.

I cut my bread slices a little too thick. You want the bread to sandwich ratio to be more even.

South of the Border Sandwiches

Source: slightly adapted from The Sister's Cafe; original recipe from Lion House Entertaining

1 loaf French bread, cut into 3/4" thick slices

½ cup olives, chopped
½ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon salt
1/3 cup lite mayonnaise
1/3 cup nonfat sour cream
1/3 cup green onions, chopped
1 pound sliced turkey
2 medium tomatoes, thinly sliced
2 ripe avocados, sliced
¾ cup cheddar cheese, shredded
¾ cup pepper jack or Monterey Jack cheese, shredded

Directions:
Preheat oven to 350 degrees.

In a bowl, combine olives, chili powder, cumin, and salt; set aside 2 Tablespoons of this mixture. Add the mayonnaise, sour cream, and green onions to the remaining olive mixture.

Place bread on an ungreased baking sheet and spread 1 Tablespoon of the mayonnaise mixture on each slice. Top with slices of turkey and tomatoes. Spread with another Tablespoon of mayonnaise mixture (I didn't add this because I didn't think it needed it). Top with avocados and cheeses. Sprinkle with the reserved 2 Tablespoons of olive mixture. Bake @ 350 for 15 min. Makes 8-10 servings.

Halloween Candy Corn Cookie Bark

I have my degree in Computer Science and before I had kids I worked for a forensic software company.  Basically our software could take any computer and find deleted emails, Internet searches, stuff deleted from your recycle bin, and anything you've ever done or looked at on your computer; it's all still recoverable on the hard drive in the free space or MFT. We also developed software that could crack passwords for almost any program.We worked hand in hand with the FBI and Secret Service on cases. Every day at work was fascinating for me especially since I'm so nosy interested in people's lives.

My work helped me in my real life when I would lose a document or forget a password. It got a little sketchy when I had friends wanting me to analyze their husband's computers to see if they were up to mischief - something I quickly vowed not to dabble in. Talk about opening up Pandora's Box. With the passing of Steve Jobs, a pioneer in the software world, it got me thinking how lucky I am. This food blog has been a happy marriage of my two loves - programming and food. I get to blog about food and use my programming skills as well. I can get behind the code of the blog, adding and tweaking things when I want.

Every year I fill this glass pumpkin up with candy corn. It takes 2 1/2 bags of candy corn to initially fill it. Can you guess how many times I have to refill it before Halloween is here? Believe it or not, I actually leave it alone for the most part. But anyone who comes over to our house takes a handful here and there and it slowly whittles its way down. I did steal a cup of it for this candy corn bark.

This candy corn bark is super sweet and decadent just like any Halloween treat should be. White chocolate and pretzels were meant to be together. Then we all know how much I love Oreos. This is a quick and easy treat that packages up well as gifts or snacks. It's really rich so you'll only need a bite or two.

Halloween Candy Corn Cookie Bark

Source: YourHomeBasedMom

14 whole Oreos, broken up (use Halloween Oreos if you can find them)

1 1/2 cups pretzels - any shape, broken into pieces
16 ounces almond bark or white chocolate melts
1 cup candy corn
brown and orange colored sprinkles

Cover a large cookie sheet with wax paper or parchment paper. Spread broken cookies, pretzels and about 3/4 cup of the candy corn onto the prepared cookie sheet in a 9x13 shape. Place almond bark in a container and microwave for 1 1/2 minutes. Stir and then microwave for another 30 seconds until melted and smooth.

Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly. It may seem like it's not enough but just try to evenly spread it. The ratio of chocolate to toppings will be off if you add more almond bark/white chocolate. Sprinkle remaining candy corn and colored sprinkles over the almond bark/white chocolate while it is still wet. Do not let it harden. Place cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces - it's really rich. Makes around 20-24 pieces. Store in air tight container.

Pumpkin Cream Cheese Muffins

We were at soccer practice when a storm rolled in. In Florida, the skies can go from clear to hurricane-like in 5 minutes. And it doesn't just rain; the heavens open up and cover you in blankets of water. The storm had its way with us and we were soaked from head to toe when my three boys and I ran to our car...which wouldn't start. Uggh! My husband was out of town so I called my friend Jenee who sent her husband to my rescue.

Since my car was in the shop all day Saturday getting fixed, I took advantage of being home bound. I plugged in my Leaves air freshener, busted out my Halloween decorations with the boys, and baked these muffins as a thank you to my friends for helping me.

I've seen these muffins ALL over the Internet. Supposedly they are a Starbucks knockoff. But I had to know, as The Girl Who Ate Everything, if they were really worth all the hype.

Yes. Yes, they are. I usually like to let the food do the talking, but honestly they are one of the best muffins I've ever had - let alone made. Super moist, chock full of spices, and just like a muffin you would get in a bakery. A cream cheese surprise in the middle mixed with the pumpkin is divine. They do have a couple of steps in making them, but it's worth it. Eat them warm, cold, or room temperature. I ate WAY too many.

Make sure you check out all of my other pumpkin favorites on the right side of this blog.

Put a generous dallop of the cream cheese mixture in the middle of the batter. I put mine a little too high on a couple and the cream cheese poked out the top. Oops.

For the topping, you are supposed to cut in the butter with a pastry blender. I usually start doing it that way then end up mixing it with my hands. Just make sure you pop it back in the fridge if you use your hands because it's supposed to be cold.

Pumpkin Cream Cheese Muffins
Source: Annie's Eats
Makes 24 muffins
Print Recipe

Ingredients:
For the filling:
8 oz. cream cheese, softened
1 cup powdered sugar

For the muffins:
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 tablespoon plus 1 teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree (see Note)
1¼ cups vegetable oil

For the topping:
½ cup sugar
5 tablespoons flour
1½ teaspoons ground cinnamon
4 tablespoons cold unsalted butter, cut into pieces

Note: A standard sized can of pumpkin is 15 ounces, just shy of 2 cups (16 ounces). You could open another can if you want and freeze the extra or just use one can which is what I did. The amount is so little I don't think it makes a difference in the final product.

Directions:
To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours. The mixture will still be somewhat soft but firmer.

To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. I always get inpatient here and mix it together with my hands so that it looks like the texture of wet sand. I know you aren't supposed to do it this way but I'm impatient. Transfer to the refrigerator to chill until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. You want to put the cream cheese lower than you think because it will rise a lot during the baking process. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. I like them warm, cold, and room temperature.