Have you purchased your Halloween candy and gotten all your treat bags ready yet?  If you have, you are way ahead of me this year.  Things have been particularly busy and today is the first day I’ll have a chance to get out and start picking up my loot for the little trick-or-treaters who will be here this weekend.

I did have time to make some Halloween themed cookies which Ron took in to the office of a business associate this week.  Even if you are pressed for time in the days leading up to Halloween, these cookies are quick and easy to make and you can have them packaged up ready to give to friends and family almost quicker than you can say *Trick-or-Treat*

Halloween Pumpkin Cookies Decorated with Spider Webs, Vine and Leaves

Use a pumpkin cookie cutter, mine was 3.5″ in size.  For the pumpkin colour I used a mix of orange and copper icing colours.  Pipe around the pumpkin (don’t pipe the stem) with a #2 tip and your orange piping icing.  Using your orange flood icing, flood the pumpkin area and when almost set, pipe a few defining lines.

Halloween Themed Pumpkin Cookie Flooded

I used a dark green shade of icing to flood the stem area and the consistency was thick enough that I did not have to use any piping icing.

Halloween Themed Pumpking Cookie with Stem Flooded

Once the icing on the pumpkins set, use a lighter green piping icing and a #1 one tip to pipe the lines for the vines coming down from the stem.  I used a PME #ST60 tip to pipe some leaves on the vines.

Halloween Themed Pumpkin Cookie with Vine Piped

Using a #3 tip and black piping icing, pipe the word *BOO* across the centre, closer to the top of the pumpkin.

Halloween Themed Pumpkin Cookie with Boo

With a #1 piping tip and black piping icing, pipe lines to create a spider web.  Begin each vertical line at the tail of the letter “B” and when you have completed those, pipe your horizontal lines.

Halloween Themed Pumpkin Cookie with Boo and Spider Web

That’s it!  A quick and easy but cute and creative Halloween themed pumpkin cookie.

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In my last post I shared with you the recipe for homemade no yeast cinnamon buns. I added spiced candied pecans to them and today I’m sharing my recipe for those pecans. Warning: These are addictive!

Not only are these Spiced Candied Pecans good in cinnamon buns, but they are delicious thrown into a fresh salad and whenever you are in need of a quick snack, grab a handful of these to satisfy your appetite.

The recipe is based on one I found on the web at All Recipes but that recipe was just for candied pecans. I added a huge flavour boost by mixing in some of Emeril Lagasse Homemade Essence Seasoning. His seasoning is easy to make and while it adds that touch of spice to the candied pecans, it also finds it way onto my chicken whenever I cook that poultry.

It is so quick to make this tasty treat.

Weigh out 1 pound of pecan halves and mix together with egg white, water and vanilla bean paste.

Pecan Halves Mixed in Egg White, Water and Vanilla Bean Paste

Mix up your dry ingredients and toss the egg white washed pecans in.  Mix together until all pecans are coated.

Cinnamon, Sugar and Emeril Essence Seasoning Mixed into Pecan Halves

 

Spread pecans evenly on a large cookie sheet and bake for an hour.

Spiced Candied Pecans Baked

 

Place pecans in a sieve and shake out any excess coating,

Spiced Sugared Pecan Crumbs

Place pecans in an airtight container and get ready to enjoy!

Spiced Candied Pecans Ready for Eating and Sharing

What I love about the Spiced Candied Pecans is that there is the perfect blend of sweet and spicey flavours that will keep you coming back for more. Guaranteed.

Ingredients:

1 pound of pecan halves

1 cup of white sugar

1 teaspoon of cinnamon

1 teaspoon of salt

1 teaspoon of Emeril Lagasse’s Essence Seasoning

1 egg white

1 tablespoon of water

1 teaspoon of vanilla bean paste

Directions:

Weigh out one pound of pecan halves and set aside in a large bowl. In a medium sized bowl whisk together your sugar, cinnamon and Essence Seasoning. In a small bowl whisk the egg white, water and vanilla bean paste together until frothy. Pour over the pecan halves and toss together well until all your pecans are coated. Pour the sugar, cinnamon and seasoning over the pecans and toss well to coat all the pecans. Pour pecans onto a large cookie sheet that has been lined with parchment paper or a baking mat. Bake at 250 degrees for one hour, turning the pecans every 15 minutes.

When the pecans have finished baking, scoop them up by the cupfuls and shake in a sieve to discard any loose sugar coating. Once you have finished this, place the pecans in an airtight container until ready to use.

A jar of these make a wonderful hostess gift that will be truly enjoyed. Great for gifting to anyone.

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Spiced Candied Pecan Cinnamon Buns with Maple Glaze

September 13, 2014

It’s funny to me that as much as I love a warm cinnamon bun or variation thereof, I don’t bake them often.  In fact, the last time I made sweet rolls was back in 2010 with Ella.  At that time we had used the “no yeast” caramel bun recipe from King Arthur Flour and they turned out […]

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Apple Upside Down Pie

September 9, 2014

NOTE TO MY SUBSCRIBERS:  If you haven’t been here for the last few posts, I have to tell you that I had to update my subscription widget as the old one wasn’t notifying you of new posts.  In doing so, I lost my subscriber list.  So, if you’d like to begin receiving my new posts […]

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Care for Some Tea with Your Cookies?

September 3, 2014

NOTE TO MY SUBSCRIBERS:  If you haven’t been here for the last few posts, I have to tell you that I had to update my subscription widget as the old one wasn’t notifying you of new posts.  In doing so, I lost my subscriber list.  So, if you’d like to begin receiving my new posts […]

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Chock Full & Chewy Oatmeal Cookies

August 7, 2014

A “Girls Only Road Trip” happened this week for my daughter, grand-girls and myself.  We travelled to North Bay together to have a long over-due visit with some family members.  O.K. to be honest, one fellow was allowed to come.  Our dog Max.  Max is a quiet, well-behaved traveler and because Ron was working, we decided […]

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Run, Run, As Fast As You Can!

August 1, 2014

There’s a little story that goes with why I made these cookies.  A few weeks ago my 4 year-old grand-daughter Sophie and her big sister Ella were going on a little car trip with their parents.  Their drive would take about 4 1/2 hours and as always, their Mom made sure that pencils, markers, sketch […]

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Touching Bases

July 17, 2014

I’m counting my blessings and quite thankful that my little blog is not a business and a steady income generator.  I’m also pretty sure that Personal Paid Leave of Absences are not a benefit for self-employed business bloggers. After having taken the past three months off for just that purpose, I’d sure be in dire […]

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Newly Hatched Easter Chick Cake

April 21, 2014

Well, the long Easter weekend is almost over and I hope that everyone had a very enjoyable time with family and friends.  It was not the warmest Easter on record but given the long and very harsh Winter we had, it was just delightful to finally be able to spend time out doors without several […]

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Hearts and Shamrocks for Friends and Family

March 15, 2014

Ron and I have been in Florida for six weeks now and in just over two weeks times we will be heading back home.  We are hoping that all the snow will be gone by the time we arrive back in Perth but given the Winter that we left behind for sunnier and warmer climes, […]

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