Makes 20 Cookies
Ingredients:
1/2 cup brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon Vanilla extract
2 tablespoons water
1 1/2 cups all-purpose flour
1/8 teaspoon kosher salt
10 pretzel rods, cut in half lengthwise
2 1/2 teaspoons vegetable shortening, separated
2/3 cup semisweet chocolate chips
1/3 cup butterscotch chocolate chips
Directions:
Preheat the oven to 350 degrees, F.
Line a baking sheet with parchment paper. Place the pretzel rod halves on the sheet.
In a small bowl add the flour and salt and whisk to combine.
In a medium bowl, add the brown sugar, butter, water and vanilla. Beat with a hand or stand mixer to combine. Stir in the flour and salt.
Shape the dough into 20 1-inch balls (about 1 heaping teaspoon each)
Press the balls of dough onto the cut end of each pretzel rod.
Press dough with a fork to resemble the bristles of a broom.
Place in the oven and bake for 12 minutes or until set but not brown.
Remove from the oven, let cool in the pan for 5 minutes then transfer to cooling racks and cool completely.
Place a sheet of wax paper in the cookie sheet. Place the cooled brooms on the waxed paper.
In a small saucepan, add 2 teaspoons of vegetable shortening and 2/3 cup semisweet chocolate chips and melt on low heat, stirring until smooth. Remove from the heat and spoon the melted chocolate over the brooms, leaving about 1 inch at the top of the pretzel handle and bottom halves of the cookie bristles uncovered.
In a small microwavable bowl, add the 1/2 teaspoon shortening and the butterscotch chips and microwave for about 30-55 seconds, stirring after 30 seconds, until chips can be stirred smooth. Drizzle over the chocolate. Allow the chocolate to firm up before storing.
Place in an airtight container and refrigerate.
Jack-O-Lantern (Pumpkin Spice Cake)
Moist with the perfect balance of spice and pumpkin with a rich and creamy frosting.
Serves: 20
NOTE:To make this festive fun cake, you will need to double the recipes for the Pumpkin Spice Bundt Cake and Cream Cheese frosting. Bake each cake separately then follow steps to put the cake together.
Alternatively, if you’re strapped for time feel free to use store bought cake mix and frosting. You will need 2 boxes of spice cake mix and 2 containers of orange colored frosting. Follow the directions for mixing and baking the cake as noted on the box. Stir the frosting well before using.
Pumpkin Spice Bundt Cake Recipe
Serves: 12-16
Ingredients
FOR THE CAKE
· 2 cups granulated sugar
· 1 cup vegetable oil
· 4 eggs, room temperature
· 1 (15 ounce) can pumpkin puree
· 1 teaspoon vanilla extract
· 3 cups all-purpose flour
· 1 teaspoon kosher salt
· 1 teaspoon baking soda
· 1 ½ teaspoons baking powder
· 2 teaspoons ground cinnamon
· 1 teaspoon ground ginger
· ½ teaspoon nutmeg
· ¼ teaspoon ground cardamom
· ¼ teaspoon ground cloves
FOR THE FROSTING & DECORATIONS:
· 6 ounces softened cream cheese
· 2 tablespoons softened butter
· 2 cups powdered sugar
· 2 tablespoons heavy cream
· 1 teaspoon vanilla extract
· 2–3 tablespoons of water
. M&M’s plain chocolate candies
. Spiced Pumpkin Seeds
. 1 package pull-apart green licorice twists (twizzlers)
. Green fruit snack rolls
. Edible candy face and eye decorations
DIRECTIONS:
1. Preheat the oven to 325 degrees. Spray a 10 cup Bundt pan with nonstick baking spray.
2. In a medium bowl, add the flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, cardamom, and cloves. Whisk to combine.
3. In the bowl of an electric mixer, or using a hand mixer, cream together the sugar and oil on medium speed. Add the eggs one at a time, mixing well in between.
4. Add the pumpkin puree and vanilla extract and mix well.
5. Turn the speed down to low and gradually add the dry ingredients to the wet ingredients. Mix until the flour is incorporated.
6. Spoon the batter evenly into the Bundt pan, and smooth out the top.
7. Bake the cake for 35-40 minutes, checking for doneness by inserting a toothpick into the top of the cake. If your toothpick comes out clean, your cake is done.
8. Remove the cake from the oven, and let it cool in the pan for 15 minutes.
9. Turn the cake onto a cooling rack and let cool completely before frosting.
MAKE THE FROSTING:
Whisk together cream cheese, butter, and powdered sugar. Whisk in heavy cream and vanilla. Add water by the tablespoon until the desired consistency is reached. It should be just barely pourable, but not too runny.
ASSEMBLING CAKE:
After the cakes have been completely cooled, trim the top of both cakes to form flat surfaces.
Place one cake round side down on a large plate or serving tray.
Spread 2/3 cup of the orange frosting over the flat side of the cake almost to the edge.
Place the second cake, round side up, on the frosted cake to form a round (pumpkin) shape.
Fill the center of the pumpkin (pour through the whole at the top of the cake) with M&M’s and Spiced Pumpkin Seeds. Using pieces of the cake trimmings to cover the hole on top.
Frost entire cake with remaining orange frosting.
To make the stem, cut twists of the green twirlers (licorice) crosswise into thirds. Pull the pieces together and twist. Gently insert the “stem” into the top of the cake. Pull apart pieces of licorice and twist to form vines. Cut out leaves from the fruit snack roll.
Have fun with this project!