Halloween Chocolate Chip Cookies

A classic goes wild!

Here’s a twist on the classic chocolate chip cookie that will leave you spellbound this Halloween.

Spider Cookies with Chocolate Chips

by Colleen Riley for Real Simple.com

Chocolate Chip Spider Cookies

Photo: Philip Friedman; Styling: Colleen Riley

Yield: 24 Cookies

Ingredients: 

  • 1 3/4 cups all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup (1 stick) unsalted butter, at room teperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup, plus 24, chocolate chips
  • 1 teaspoon canola oil

Directions:

  1. Heat oven to 350°F. Line 2 baking sheets with parchment. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
  2. Beat the butter and sugars in a large bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the egg, then the vanilla, scraping down the sides of the bowl as necessary. Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined. Fold in ¾ cup of the chocolate chips.
  3. Drop mounds of the dough (about 1 ½ tablespoon each) 2 inches apart onto the baking sheets. Press one chocolate chip, pointed-side down, into the top of each cookie. Bake, rotating the sheets halfway though, until golden brown around the edges, 12 to 14 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
  4. Place the remaining 1/4 cup chocolate chips and oil in a small microwave-safe bowl. Microwave on high in 30-second intervals, stirring in between, until melted. Dip a toothpick in the melted chocolate and draw legs around the exposed chip.

 

Just a Note: To make the spiders even spookier, press red Nonpareils into the chocolate chip (you may need to use tweezers) when the cookies first come out of the oven.

 

I want my Mummy!

Pillsbury™ Offers a Fast Easy Way to Make Halloween Tasty

Mummy Chocolate Chip cookies

Photo by Pillsbury™

 

Ingredients:

  • 1 package Pillsbury™ Ready To Bake!™ refrigerated chocolate chip cookies
  • 1 container (1 lb) vanilla creamy ready-to-spread frosting
  • Neon orange and green food colors
  • Candy eyes

Directions: 

  1. Heat oven to 350°F. Bake cookies as directed on package. Cool completely.
  2. Separate frosting into 2 small bowls; add food colors to make desired neon orange and neon green colors.
  3. Spoon colored frostings into decorating bags fitted with flat basket weave tip #45. Squeeze bag to pipe frosting in crisscross pattern over cookies to look like mummy bandages. Attach candy eyes. Let stand until set, about 20 minutes.
  4. Be creative with any color you choose to decorate your mummies. If you don’t have food color on hand, use vanilla or chocolate frosting. Don’t have candy eyes? Use miniature candy-coated chocolate candies instead.

    how to make mummy cookies

    Wrap it Up! Use colored frosting to create the “mummy” look and add candy “eyes.”

Don’t have decorating tips or bags at home? Instead, spoon frosting into a resealable food-storage plastic bag, and cut about 1/4 inch off corner of bag to pipe mummy bandages onto the cookies.

 Chocolate Chip Werewolf Cookies

 Get creative with these cookies that will leave your guests howling for more.

Werewolf Chocolate Chip Cookies

Halloween party guests will go barking mad over these Werewolf Cookies.

Ingredients:

  • 1 package (16 oz) Pillsbury™ Ready to Bake!™ refrigerated chocolate chip cookies (24 cookies)
  • 1- 1/2 cups ready-to-spread chocolate frosting (from 16-oz. can)
  • Assorted small candies

Directions:

  1. Bake cookies as directed on package. Cool completely, about 10 minutes.
  2. Meanwhile, spoon frosting into resealable plastic bag; seal bag. Cut tiny hole in bottom corner of food storage plastic bag.
  3. Pipe frosting onto cooled cookies to resemble hair. Attach candies with small amount of frosting to decorate face as desired.

 

 

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Pumpkin Nutella Walnut Bars — from Your Homebased Mom

These Pumpkin Nutella Walnut Bars are a perfect collaboration of flavor and texture. This post is part of a brand partnership with the California Walnut Board but all opinions are my own. My two boys were home this weekend for their annual “Wilkes Men Football Weekend.” Each year they travel somewhere for a football game…

via Pumpkin Nutella Walnut Bars — your homebased mom

Blueberry Zucchini Squares Recipe

Blueberry Zucchini Squares

Photo by Taste of Home©

Yield: 24 Servings (2 dozen)

Ingredients: 

  • 2 cups shredded zucchini (do not pack)
  • 1/2 cup buttermilk
  • 1 tablespoon grated lemon peel
  • 3 tablespoons lemon juice
  • 1 cup butter, softened
  • 2-1/2 cups sugar
  • 2 large eggs
  • 3-1/4 cups plus 2 tablespoons all-purpose flour, divided
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups fresh or frozen blueberries

 

GLAZE:

  • 2 cups confectioners’ sugar
  • 1/4 cup buttermilk
  • 1 tablespoon grated lemon peel
  • 2 teaspoons lemon juice
  • 1/8 teaspoon salt

 

Directions:

  1. Preheat oven to 350°. Grease a 15x10x1-in. baking pan.
  2. In a small bowl, combine zucchini, buttermilk, lemon peel and lemon juice; toss to combine. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. In another bowl, whisk 3-1/4 cups flour, baking soda and salt; gradually add to creamed mixture alternately with zucchini mixture, mixing well after each addition. Toss blueberries with remaining flour; fold into batter.
  3. Transfer batter to prepared pan, spreading evenly (pan will be full). Bake 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
  4. In a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set.

 

Nutritional Facts
1 piece equals 270 calories, 8 g fat (5 g saturated fat), 36 mg cholesterol, 197 mg sodium, 47 g carbohydrate, 1 g fiber, 3 g protein.

 

 

Editor’s Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

 
Originally published as Blueberry Zucchini Squares in Taste of Home June/July 2015

Hallmark’s Blackberry Slump Recipe

Recipe by Jennifer Fujita

A slump is a New England creation—halfway between a cobbler and a British steamed pudding. Biscuit dough is dropped atop simmering fruit and covered until cooked through.

Yield: about 6 to 8 servings

Blackberry Slump

Photo by Hallmark©

 

Ingredients:

For the Berry Mixture:

  • 1 cup sugar
  • 2 Tbsp. flour
  • 4 cups blackberries Juice of 1⁄2 lemon Zest of 1 lemon

 

For the Dumplings

  • 1 cup flour
  • 2 tsp. baking powder
  • 1⁄2 tsp. salt
  • 2 tsp. sugar
  • 3⁄4 cup buttermilk or whipping cream 2 Tbsp. melted butter
  • Ice cream, whipped cream or cold heavy cream for serving

 

Directions:

  1. For the berry mixture, combine the sugar and flour and mix well. In a Dutch oven or skillet, combine berries, the sugar and flour mixture, lemon juice and zest.
  2. Let rest for 15 minutes to allow juices to run. Then, bring berries to a simmer to dissolve the sugar. While berries are simmering, start on the dumplings.
  3. For the dumplings, sift together flour, baking powder, salt and sugar. Heat buttermilk or whipping cream and butter just until butter melts, and then add it to the flour mixture. Stir to combine.
  4. Drop heaping teaspoons of dumpling batter onto the berry mixture. Place the lid back on the skillet and simmer without disturbing for 15 to 20 minutes. Dumplings should puff up and be dry inside.
  5. Serve warm with a scoop of ice cream, whipped cream or cold heavy cream.

 

For more recipes, click here on the Hallmark website.

Watermelon Shark Recipe

Watermelon Shark recipe

Photo by Taste of Home©

Is it safe to go into the kitchen?  Yes!  Take a bite out of this watermelon and leave satisfied.

(However, you might need a bigger bowl… while you watch television episodes during Shark Week on Discovery.)

 

Yield: 32 Servings

Ingredients: 

  • 1 large watermelon
  • 2 cups seedless red grapes
  • 1 medium cantaloupe, peeled, seeded and cubed
  • 2 cups fresh blueberries
  • 2 medium oranges
  • 1 jar (12 ounces) pineapple preserves
  • Swedish Fish candies, optional

 

Directions:

  1. Using a large sharp knife, cut off one end of the watermelon so that watermelon stands at an angle. Using a razor blade or small knife, score an opening for the mouth. With knife, cut out and remove mouth. Cut out triangles for teeth; remove rind from teeth.
  2. For shark fin, cut a triangle from removed rind; attach to shark with toothpicks. For eyes, attach two grapes with toothpicks.
  3. Remove fruit from inside watermelon; cut into cubes. In a large bowl, combine watermelon, cantaloupe, blueberries and remaining grapes. Finely grate peel from oranges and squeeze juice. In a small bowl, mix preserves, orange juice and peel; add to fruit and toss gently.
  4. Stand shark on a platter. Fill opening with some of the fruit mixture; add a few Swedish Fish if desired. Serve with remaining fruit.

 

Nutritional Facts
3/4 cup (calculated without candies): 129 calories, 1g fat (trace saturated fat), 0mg cholesterol, 7mg sodium, 30g carbohydrate (28g sugars, 2g fiber), 2g protein Diabetic Exchanges:1/2 starch, 1-1/2 fruit

 
Originally published as Watermelon Shark in Simple & Delicious June/July 2012, p8

 

No Churn S’mores Ice Cream — your homebased mom

Two of your favorite summer treats in one and no ice cream maker required!! No Churn S’mores Ice Cream is the perfect summer dessert. Summer means two things at our house s’mores and homemade ice cream. We have a fire pit in our backyard and we love having a fire and making s’mores on a…

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Easter Pie Recipe

Easter Pie is a specialty in many Italian homes, so mothers make sure their daughters master the recipe to ensure that the tradition continues. —Barbara Tierney, Farmington, Connecticut

Yield: 6-8 Servings

Easter Pie

photo by Taste of Home©

Ingredients:

CRUST:

  • 1-2/3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 cup butter
  • 1/4 cup shortening
  • 2 eggs, lightly beaten

FILLING:

  • 1 carton (15 ounces) ricotta cheese
  • 1 cup sugar
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon grated lemon peel
  • 1/4 teaspoon grated orange peel
  • Dash salt
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup semisweet chocolate chips
  • 1/3 cup diced citron, optional
  • 1/8 teaspoon ground cinnamon
  • Dash ground nutmeg
  1. Directions:
    In a bowl, combine the flour, sugar, salt and baking powder; cut in butter and shortening until mixture resembles small crumbs. Add eggs; stir until moistened and mixture forms a ball. Cover and refrigerate for 1 hour. On a lightly floured surface, roll out dough to a 10-in. circle. Place in a 9-in. pie plate; flute crust. Refrigerate.
  2. For filling, beat the ricotta, sugar and flour in a bowl. Add peels and salt; beat until smooth. In another bowl, beat eggs until thick and lemon-colored, about 5 minutes; slowly fold into ricotta mixture. Gently mix in remaining ingredients. Pour into the crust. Bake at 350° for 55 minutes or until a knife inserted near the center comes out clean. Cool. Store in the refrigerator.

Nutritional Facts
1 serving (1 piece) equals 482 calories, 23 g fat (11 g saturated fat), 196 mg cholesterol, 349 mg sodium, 56 g carbohydrate, 1 g fiber, 14 g protein.

Originally published as Easter Pie in Reminisce March/April 1995, p47