Fun favorites for Halloween
Monday is Halloween, so keeping with the holiday I have some treats – no tricks.
Roasted Pumpkin Seeds
2 c. pumpkin seeds
1/4 c. lemon juice (fresh squeezed)
3/4 Tbsp. salt
Dilute the salt with the lemon juice; then, mix in the pumpkin seeds. Keep mixing together until all seeds are very wet and soaked.
Place seeds in a glass bowl and put in the microwave on very high temperature for 4 minutes. Take out and stir them very well and place back in the microwave for another 2 minutes. Keep repeating for 2 minutes at a time, stirring in between until they are roasted (golden brown).
Chocolate Caramel Apples
18 small apples
18 wooden sticks
1/2 c. butter
2 squares (2 ounces) unsweetened chocolate
2 c. packed brown sugar
1 c. light-colored corn syrup
1 14-oz. can sweetened condensed milk
1 tsp. vanilla
1 c. chopped peanuts
Wash and dry apples. Remove stems. Insert one wooden stick into the stem end of each apple. Set apples aside.
Melt butter and unsweetened chocolate in a heavy 3-quart saucepan over low heat. Add brown sugar, corn syrup, and sweetened condensed milk; mix well.
Clip a candy thermometer onto side of pan. Cook over medium heat, stirring frequently, until thermometer registers 245 degrees (firm-ball stage). Remove saucepan from heat. Stir in vanilla. Dip each apple into the hot caramel mixture, and use a spoon to spread the mixture evenly over apple. Allow excess caramel mixture to drip off. Immediately dip bottoms of apples into peanuts. Place apples, peanut side down, on waxed paper and let stand about 25 minutes or until firm.
Ghostbuster Halloween Cookies
1 c quick oats, uncooked
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp salt
1 c. butter
1 c. brown sugar
1 c. granulated sugar
1 egg, slightly beaten
1 tsp. vanilla
1 c. canned pumpkin
1 c. semi sweet chocolate chips
Preheat oven to 350 degrees. Combine flour, oats, baking soda, cinnamon and salt; set aside. Cream butter, gradually add in sugars, beating until light and fluffy. Add egg and vanilla, mix. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in chocolate pieces.
For each cookie, drop 1/4 cup of dough onto greased cookie sheet, spreading dough into a ghost shape using a thin spatula. Bake 20-25 minutes until firm and lightly browned. Cool cookies, spread with white icing. Use tube icing and trim face features onto each ghost.