Cake Batter Halloween Cookies

DSC_1876x900I’ve blogged this recipe before — but I’m back at it again because it’s always such a huge hit. It’s one of Sally’s Baking Addiction‘s wonderful recipes and all I did was a little Halloween to the mix. But really. Make these cookies. Really. SO GOOD!

Cake Batter Halloween Cookies
Recipe source: Sally’s Baking Addiction
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1-1/4 cups all-purpose flour
1-1/4 cups white or yellow boxed cake mix
1/2 teaspoon baking soda
3/4 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1-1/2 teaspoons vanilla
1 cup chocolate chips (I used orange and black Halloween chips; plus a few chocolate chunks)
1/2 cup sprinkles (I found Halloween sprinkles at my local grocery store)

1. In a large bowl, sift together flour, cake mix, and baking soda. Set aside.
2. In a separate bowl, cream together the butter and sugars on medium speed. Mix in the egg and vanilla until creamy.
3. Add the flour mixture to the wet ingredients and mix until just combined. Do not overmix!
4. Fold in the chocolate chips and sprinkles.
5. Cover and refrigerate the dough for at least 1 hour. (I let sit overnight) You must do this refrigeration step otherwise the dough will be too sticky and the cookies will spread.
6. Preheat oven to 350F and line cookie sheets with parchment paper.
7. Scoop rounded tablespoons of the cold dough onto the cookie sheets. Make sure that the balls of dough are taller than they are wide (I’m not sure how this works, but it helps to make the cookies thicker and they will spread less).
8. Bake for about 10 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to wire racks for complete cooling.

Makes about 2 dozen cookies.

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Pumpkin Mini Muffins

DSC_1170x900I know that I have professed my dislike of all things pumpkin many, many times on this blog. But these babies? They may have changed my mind. A little. Sort of. Kind of. I mean, I’ll still gravitate toward anything BUT pumpkin… but… these mini muffins were actually pretty good. My friend Andrea made them originally and brought about 80 of them to school. Our fellow law students descended upon her like vultures and the mini muffins were gone in about 20 minutes. I figured they had to be amazing and worth a try. :)

Pumpkin Mini Muffins
Recipe source: Sally’s Baking Addiction
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Mini muffins:
1-3/4 cups white-whole wheat flour (I used all-purpose flour; worked fine)
1-1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon nutmeg
1/4 cup (1/2 stick) unsalted butter, melted
1/2 cup dark brown sugar
1 large egg
1-1/2 tsp vanilla extract
3/4 cup pumpkin puree (not pumpkin pie filling)
1/2 cup milk

Cinnamon sugar coating:
1/4 cup (1/2 stick) unsalted butter
1/2 cup white sugar
2 Tablespoons ground cinnamon

1. Preheat oven to 350F. Spray mini muffin tin with nonstick spray. Set aside.
2. In a large bowl, combine the flour, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg. Set aside.
3. In a medium sized bowl, whisk together the melted butter and brown sugar. Add the egg and stir for about 1 minute. Add the vanilla, pumpkin puree, and milk. Slowly pour wet ingredients into the dry. Stir together until just combined – don’t overmix!
4. Using a small spoon, spoon the batter into the muffin tins, about 2/3 way full. I used a cookie scoop for this — made it so much easier!
5. Bake for 11-12 minutes, or until a toothpick inserted into the center comes out clean. 6. While the muffins are cooling, make the coating: combine the sugar and cinnamon a small dish. In a separate small dish, melt the butter.
6. Once the muffins are relatively cool, dip into the melted butter and then into the cinnamon sugar.

Makes a couple dozen mini muffins.

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Sues - October 20, 2014 - 11:37 am

I want to eat a million of these!!

Halloween Oreo Stuffed Chocolate Cookies

DSC_1468x900Did you like yesterday’s post but felt that there just wasn’t enough CHOCOLATE involved? Well I hope these cookies help! Basically the same concept as the cookies posted yesterday — but it’s a chocolate cookie dough instead. These are also a little more tricky to make, so read the instructions carefully. Because I didn’t the first time around. Whoops.

Halloween Oreo Stuffed Chocolate Cookies
Recipe source:
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1-1/2 cups all-purpose flour
3/4 plus 2 tablespoons baking cocoa
1 teaspoon baking soda
1/2 cup butter, melted
1-1/4 cups (14-ounce can) sweetened condensed milk
1 egg, beaten
1 teaspoon vanilla
2 cups chocolate chips, divided
18-20 Oreos
3/4 cup semi-sweet chocolate and orange colored morsels (found mine at Target)

1. Preheat oven to 350 degrees.
2. Whisk together the flour, baking cocoa, and baking soda in a medium mixing bowl.
3. Melt butter in a large sauce pan on medium heat. Take off heat and add 1 cup of chocolate chips and stir until melted.
4. Pour sweetened condensed milk into the melted chocolate mixture. Add vanilla and beaten egg. Stir.
5. Gently fold in the flour mixture into the chocolate in the sauce pan. Once all combined, stir in the rest of the chocolate chips.
6. Use a large cookie scoop and put the each ball of dough onto a large baking sheet. Put a sandwich cookie right on top and gently pushing it down. Fold over the cookie dough and roll it up over the sandwich cookie. Cover the tops with chocolate morsels. [This step is important! The folding of the dough over the top of the cookie is important! If you don't do it like this, you'll have sad looking cookies -- trust me... I failed the first time around!]
7. Bake in a preheated 350 degrees oven for 10-12 minutes. Allow the cookies to cool completely on wire racks. Enjoy!

Makes about 20 cookies.

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Halloween Oreo Stuffed Chocolate Chip Cookies

DSC_1455x900These cookies are nothing new to my blog. I made them a few years ago with plain Oreos — and thought I’d make them again now with Halloween Oreos & Halloween baking chips. Tomorrow I will be posting a more chocolate-y version of these cookies.


Oreo Stuffed Chocolate Chip Cookies
Recipe source:
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2 sticks softened butter
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 Tablespoon pure vanilla
3 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips [I used Halloween baking chips; found them at Target!]
1 bag Oreo Cookies [I used Halloween Oreos]

1. Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.
2. In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined.
3. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo Cookie. Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough.
4. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack.

Makes about 20-24 REALLY BIG cookies.

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Indian Corn Cake

DSC_1547x900I’ve always liked Indian candy corn better than plain candy corn. It’s like that little sliver of chocolate somehow helps to make the candies less sickly sweet. I’ve seen a ton of Indian candy corn-inspired caked on Pinterest and other food blogs over the years and finally decided to make one.

I also tried to make the outside of the cake look like a cute little spider web — but that was a huge failure, so you don’t get to see those pics. ;-) Frosting cakes is one of my baking/decorating weak spots. I really should take a class or something so I can improve!

But the rest of the cake turned out well — semi-homemade and all!

Indian Corn Cake
Print Recipe

You will need:
1 box of white cake mix (plus required oil, eggs)
1 box of chocolate cake mix (plus required oil, eggs)
Orange food coloring
1 batch of buttercream icing (I used the white buttercream icing recipe here)
3 8″ or 9″ cake pans (or you can use just one pan, cleaning it between making each layer)

1. Preheat oven according to box cake mix directions.
2. Make the white cake mix batter; divide the batter in half and dye one half orange. I used Wilton gel dye for this. Spray two of your cake pans with non-stick spray and fill each one with cake batter — making one white cake and one orange cake. Bake and allow the cakes to cool completely.
3. Make the chocolate cake mix batter. Spray a cake pan with non-sticks spray and fill with chocolate cake batter (you won’t use all of the batter for this). Bake and allow the cake to cool completely.
4. While your cakes are cooling, make your batch of buttercream icing.
5. If your cakes came out of the oven with little “domes”, cut those down with a large knife – so you have nice, flat cakes to layer.
6. Assemble the cake on a cake plate or stand. Start with the chocolate layer on the bottom, then the orange layer, then the white layer. Make sure you spread a thin layer of buttercream between each layer. When the cake is assembled, cover it with white buttercream and enjoy!

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