Ghoulish Halloween Treats

I love how people go all out during Halloween, decorating their homes, with creative and out of the box costumes, and of course... Halloween treats! A couple of days ago, I started looking for Halloween inspirations for sweet treats, and I found amazing things! I don't have anything specific going on for Halloween yet, but I don't think we really need a reason to have fun with cupcakes or whatever you want to bake! I'm obsessed with the two pictures of the cupcakes above, and I'm definitely going to try and recreate the witch cupcake, it's genius! I looked for all types of ideas, simpler ones, like the meringue ghosts, classier options like the beautiful cupcakes with the little pumpkins on top, to more creepy ones, like the voodoo gingerbread cookies! Hope you find inspiration for your own ghoulish treats!

Let me know!

Xo,

Flor

Me encanta como la gente se goza Halloween, decorado sus casas, haciendo disfraces súper creativos, y pues claro... decorando sus postres. Hace unos días comencé a buscar inspiración de como decorar postres con motivos de Halloween, encontré maravillas. Hasta el momento no tengo nada específico planeado para este día, pero creo que no necesitamos una razón para gozarnos este día. Estoy obsesionada con la imagen y decoración de los cupcakes de arriba, definitivamente voy a tratar de recrear el de la bruja... está genial. Busqué todo tipo de inspiración, desde ideas más simples como los fantasmas de merengue, otras ideas más clásicas, como los cupcakes con la calabaza pequeña, a ideas más asustadiza, como las galletas de voodoo. ¡Espero que encuentren inspiración!

Me dejan saber que les parece.

Xo,

Flor

More classic and less crazy ideas! 

Images from Pinterest, Martha Stewart & Food Network

Snickerdoodles

I have the fondest childhood memories of these delicious cookies, which I used to eat at a friends house. With time the idea of Snickerdoodles had escaped my mind and I had forgotten all about them, I don't know if it's because they're really not common in Puerto Rico or because other cookies are more prominent, but I just couldn't remember them. I found them again one day at Quiznos and couldn't believe it, the taste and smell of them filled my mind, but they didn't taste the same... So, yesterday while I was searching different recipes I found them again and decided that I would try and make them and here it is! This recipe makes pretty thin cookies, which would be the perfect compliment for ice-cream, and even more so if they're warm or right out of the oven! All I can say is that traditional baking rules do apply, I burnt my first batch by leaving it unattended for like 5 minutes, so be very watchful, besides that the results are great! Hope you try this recipe!

Let me know what you think!

Xo

Flor

Snickerdoodles

1 1/2 cups sugar

1/2 cup butter, softened

1/2 cup shortening

2 eggs

2 3/4 cup all purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup sugar

2 teaspoons ground cinnamon

Steps

Heat oven to 400F. Mix 1 1/2 cups sugar, butter, shortening and eggs in a large bowl. Stir in flour, cream of tartar, baking soda and salt.

Shape dough into 1 1/4 inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.

Bake 8 to 10 mins or until set. Remove from cookie sheet and let cool.

Lemon on Lemon Cookies

I've just added a new favorite recipe to the list, these lemon cookies with lemon filling are amazing! The cookie itself is a great recipe, with a really buttery texture and the filling is the finishing touch, you could definitely mix this recipe up and switch the lemon zest & juice and instead use orange. This is the first time I tried to make sandwich cookies and I must say that I felt like a pro baker, I had always stayed away from them thinking that they were too complicated, but these are really easy and fun. Note to self would be to make the cookies thinner and add lemon zest to the filling, but if you're not too crazy  over a very lemony taste the original lemon filling recipe works just fine. These cookies would be the perfect companion for a coffee or tea brake! Hope you like them!

Let me know!

Xo

Flor

Lemon Cookies

2 sticks unsalted butter, room temperature

1 cup confectioners' sugar

1 tablespoon finely grated lemon zest (about 1 lemon)

1/2 teaspoon salt

2 cups all-purpose flour, plus more for rolling

2 tablespoons granulated sugar, for sprinkling

Steps:

Preheat oven to 350 degrees. In a large bowl using an electric mixer on high speed, beat butter, confectioners' sugar, lemon zest, and salt until combined. With mixer on low, add flour, finishing mixing with a wooden spoon.

Turn dough out onto a piece of plastic wrap, pat into a disk about 1/2 inch thick. Wrap, and chill until firm, about 1 hour and up to 3 days.

Place dough on a lightly floured piece of parchment paper. With a lightly floured rolling pin, roll dough about 1/8 inch thick. (If dough cracks, let it warm up slightly).

Cut cookies with a 1 1/2 inch round cutter. Place 1 inch apart; sprinkle with granulated sugar. Bake until bare beginning to brown, about 15 to 20 minutes. Let cool completely.

Lemon Filling

2 cups confectioners' sugar

1/4 cup freshly squeezed lemon juice

Steps:

Combine sugar and lemon zest until smooth but not runny, add more confectioners' sugar to thicken.

Source: Martha Stewart 

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Shortbread Cookies

Shortbread cookies are one of those treats that you can sit down and really enjoy. This recipe in particular gives a really light and buttery cookie. With Easter just a couple of days away I wanted to post a recipe that would be perfect for everyone in the family. Shortbread cookies hold the shape in which they're cut, so they would be great for using any type of cookie cutter, which is a hit with kids. The recipe is super easy, something that's always important and you can be sure that the results will be just as good. A great idea if you're celebrating easter sunday is placing the cookies in a deep plate and filling it with easter themed candies. For a more versatile idea you could definitely use wax paper and thin colored rope to create little packages of cookies and give to friends! Hope you enjoy the post & the recipe!

Xo

Flor 

Classic Shortbread

2 1/4 cups salted butter, softened 
1 cup sugar, plus more to sprinkle
3 1/2 cups all-purpose flour, plus more for rolling
1 cup cornstarch or white rice flour

Directions
Preheat oven to 350 degrees F. Using a handheld electric mixer on high speed, cream together the butter and sugar until light and fluffy.
Gradually sift in flour and cornstarch, stirring briefly between each addition, just until it binds together. Flour your hands and gently kneed until just smooth (do not overwork). To make dough easier to roll, wrap in plastic wrap and refrigerate for 30 mins.

On a floured board, roll out the dough to about 1/4'' thick. Cut into your chosen shapes.Bake for 15-20 mins. Sprinkle with sugar and let cool.

Chocolate Chip Cookies

There's something really comforting in going back to basics, case in point Chocolate Chip Cookies. For the first time I've found a Chocolate Chip Cookie recipe where I prefer the baked cookie than the batter.   These cookies are really buttery and chewy, the recipe also asks for 2 cups of chocolate chips, so you can imagine how chocolatey they are. If you want to go back in time, to a moment where you were about 5 and wanted to eat cookies before eating your meal, this is your recipe! I included a photo that shows why I enjoy so much taking photos outside, while prepping to take the picts a pair of butterflies joined me and one stood right on the bowl while I was working... Hope you enjoy the picts & the recipe!

Xo

Flor

Ingredients:

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 cup (2 sticks) unsalted butter, room temp

1/2 cup granulated sugar

1 cup packed light-brown sugar

1 teaspoon salt

2 teaspoons pure vanilla extract

2 large eggs

2 cups semisweet and/or milk chocolate chips ( I used all semisweet)

Directions

1.Preheat oven to 350 degrees. In a small bowl, whisk together flour & baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt,vanilla, & eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

2. Drop heaping tablespoon size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

3. Bake until cookies are golden around the edges, but still soft in the center, 8-10 mins. Remove from the oven, and let cool on baking sheet, 1-2 mins. Transfer to a wire rack, & let cool completely.

Recipe from Martha Stewart 

Chocolate Chocolate Chip Cookies

With Valentine's day around the corner I've posted one more chocolate recipe. These "Totally Chocolate Chocolate Chip Cookies" from Nigella Lawson are as delicious done as they are as batter. The batter is really addictive, I couldn't stop eating the cookie batter... well, I stopped when I thought how I'd feel when I went for my jog... I remember watching Nigella on the style network and always being amazed at her creation. I definitely recommend this cookie recipe, it's a chocolate lovers dream. Enjoy!

Xo

Flor 

 Totally Chocolate Chocolate Chip Cookies Recipe

4 oz (ounce) dark chocolate (min 70% cocoa solids)

5 oz (ounce) plain flour

1 0z (ounce) cocoa powder (sieved)

1 tsp bicarbonate of soda (soda)

1/2 tsp salt

4 oz (ounce) butter (soft)

3 oz (ounce) light brown sugar

2 oz (ounce) white sugar

1 tsp vanilla extract

1 medium egg (cold from the fridge)

12 oz (ounce) dark chocolate chips (or semi sweet chocolate morsels)

Directions

1. Preheat the oven to 170 degrees C (335 degrees F). Melt the 4 ounces of dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water.

2. Put the flour, cocoa, bicarbonate of soda and salt into a bowl.

3.Cream the butter and sugars in another bowl. Add the melted chocolate and mix together.

4. Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate morsels or chips.

5. Scoop out 12 equal sized mounds ( I used a heart shaped cookie cutter) and place on a lined baking sheet about 6 cm apart. Do not flatten them.

6. Cook for 18 mins, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter (I used a toothpick).

7. Leave to cool slightly on the baking sheet for 4-5 mins, then transfer them to a cooling rack to harden as they cool.

Oatmeal Cookies

I’ve baked these cookies for a long time & they always come out perfect. They are great to eat alone, with a cup of coffee or to crumble over yogurt or ice-cream. I prefer cookies to be chewy instead of crunchy so I just take them with they begin to get golden on the sides and quickly take them off the cookie sheet.

Enjoy!


Recipe:

3/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
3/4 cyp butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 egg
1 tablespoon water
3 teaspoons vanilla, divided
3 cups uncooked old-fashion or quick-cooking oats

Directions:
1. Preheat oven to 375 degrees. Grease cookie sheets; set aside. Combine flour, salt, baking soda and cinnamon in small bowl.
2. Beat butter, granulated sugar and brown sugar in large bowl until light and fluffy. Add egg, water and 2 teaspoons vanilla; beat well. Add flour mixture; beat just until blended. Stir in oats.

 

 

3. Drop tablespoonfuls of dough 2 inches apart onto prepared cookie sheets. Bake 10 to 11 minutes or until edges are golden brown.