Oatmeal Chocolate Chip Pumpkin Spice Kiss Cookies (Throwback Thursday)

HAPPY HALLOWEEN!!!!!

I do not know what has gotten into me. Normally, I am not a fan of cookies, but I have always LOVED the dough. Lately, with the Turtle Cookies, Butterscotch Oatmeal Cookies, and these Oatmeal Pumpkin Spice Cookies, I cannot stop eating these cookies!

This recipe has been brewing in my head for the past week and I am thrilled that I finally made it; they turned out AMAZING! A delicious pumpkin chocolate cookie, without the actual pumpkin!

PS. Tomorrow Halloween candy goes on sale, which means, you can give these a whirl for even cheaper starting tomorrow! Honestly, the best part about Halloween in my opinion, is when the candy goes on sale. Not so I can eat it (I prefer baked goods to candy), but so I can buy it for my husband's office for so much cheaper. Or use it in my cupcakes. Or for cupcake toppers.

Ingredients
12 tablespoons butter, softened
1 1/4 cups brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups flour
1 3/4 cups oatmeal
2-3 teaspoon pumpkin spice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cups chocolate chips
1/2 bag pumpkin spice kisses (found at target), quartered

Directions
1. Preheat oven to 375.
2. Beat butter and sugars together until light and fluffy.
3. Add vanilla, baking powder, salt, baking soda, pumpkin spice, cinnamon, nutmeg and eggs. Beat until everything is incorporated.
4. Mix in flour and oatmeal in until everything is fully incorporated. Stir in the chocolate chips and pumpkin spice cookies.
5. Scoop cookie dough onto cookie sheet lined with parchment paper.
6. Bake for 12 minutes or until edges are lightly brown (center will not be set but continue to cook after being pulled from the oven). Let col five minutes on tray before serving.

Fondant Spider Tutorial (Halloween Cupcakes Part 2)

The spider cupcake toppers take the longest because each spider has 8 legs but these couldn't be simpler. I love throwing spider toppers into the mix of Halloween cupcakes because I think it adds so much aesthetic value. How can you have Halloween cupcakes without something black? And how great are those legs wrapping around the cupcake's frosting.

Supplies
Black fondant (or white fondant dyed black)
Gum Paste

Directions
Combine about 70% black fondant and 30% gum paste. You may need slightly more black food gel depending on how black you want your spiders. Rip off a piece of your fondant/gum paste mixture and begin to roll it between your hands to start to form an egg shape. Continue shaping with your fingers.

 Slightly press on the top of your egg to "ooze" the fondant/gum paste mixture out slightly.

 Pinch the front end of your egg slightly between your fingers. Begin to smooth out any imperfections and lines with your fingers.

 Rip off another small piece of your fondant/gum paste. Roll between your hands to form a ball. Slightly press that ball to the narrow part of your fondant/gum paste egg. They should stick together. If they do not, use a TINY bit of water as a glue.

 For the legs, roll out some of the fondant between your pointer finger on one hand and palm on the other hand just as you did for your pumpkin swirl here. Cut the legs between 1 1/2 inches to 2 inches (Depending on if they are the front legs or back legs of your spider).

Drape the legs over the frosting, 4 on each side (I like to have the tops of my legs, closest to the spider body, close together. Then I angle the legs apart as they drape down the frosting). Place a TINY drop of frosting on the bottom of your spider and place over the legs. The TINY drop of frosting is the glue that will hold your spider onto its legs. And there you have it. Spider cupcakes. (I forgot to take a picture of just the spider cupcake so the picture of three at the top will have to do).

The knives, I buy. They can be found just about anywhere. I make my red "blood" rather than using the red gel that comes in the tube, and will be posting that recipe on Monday. If you are making these cupcakes before then and need that recipe, please let me know and I would love to email it to you before then.

Fondant Pumpkin Tutorial (Halloween Cupcakes)

I have had a few people ask me to post the tutorial from these Halloween Cupcakes, both in person and in a few comments left on the actual post. They might seem like a lot of work, but, it all honestly, it is VERY simple.

Supplies
Icing Gel
Fondant
Gum Paste
Toothpicks
Scissors

I like to use a combination of gum paste and fondant when making shapes because they hold up better, don't crack, etc... All around, it makes a much better looking topper. You could just do it with fondant, and I have in the past, but now I prefer to use a mixture of gum paste and fondant. I use about 30% gum paste and 70% fondant. Gum paste can be found at JoAnns, Amazon, some Walmarts, etc... You will need to dye some orange fondant/gum paste compound and a TINY bit of brown and green fondant/gum paste compound (I use this gel. Liquid dyes will make your fondant far too runny. The gels can be found at Walmart, JoAnns, Amazon, etc...)

To make the pumpkins, you do NOT need any fancy things. If you do not have one of the mats that you see in many of my pictures, you can use parchment paper or powdered sugar. I do not use any fancy tools. The main tools I used were actually a handful of toothpicks.

Once you have your colored fondant/gum paste compound rip off a chunk of the orange one (depending on the desired size of your pumpkin). Roll it into a ball between your hands. Using your toothpick, roll it top to bottom to create indents. Repeat about 8 times around your pumpkin.

DO NOT WORRY if your pumpkin is totally lopsided. This is normal. Reshape with your fingers. This will mush all your perfect lines together slightly. Once again, do not worry. Go around your pumpkin one more time with your toothpick. Following the same steps as the first time around, you will rock the toothpick from top to bottom (this time in the same track that is already there) to make nice defined groves.

By this time, your pumpkin should be nicely shaped with distinct and defined grooves. Remember, pumpkins are not perfect and every pumpkin will be slightly different. Next, you are going to make the green swirls. Roll out a small ball of the green fondant/gum paste compound between your hand and pointer finger as shown below. Make sure that it stays even throughout.

Cut the end off with a knife (or pizza cuter or fondant cuter) to make a straight edge then cut each piece about 1 inch long (I have these nifty 1-inch squares on my work surface but you can just estimate). Wrap the green "rope" around your toothpick. I fit 2-3 green swirls around each toothpick. Do not press the green swirl too tightly to the toothpick or it will stick. Just loosely wrap it and allow to dry.

 Roll a small ball of the brown fondant/gum paste using the same technique as you did with the green fondant/gum paste compound but much thicker. Press one end onto your finger to make it slightly thicker. Set aside. Gently press down the tops of all the pumpkins to create a base for your green swirl and stem. Mix water and gum tex (if you have it, if not just use water) and paint (or just use your finger) a TINY drop onto the top center. Place one end of your green swirl on the top of the pumpkin. Press in slightly.

Just as you painted (or used your finger) a TINY drop of your water mixture onto the top of your pumpkins, do the same thing but now on top of the edge of your green swirl.

Place the fat part of the stem onto the edge of the green swirl. Gently press down around the edges. Cut off the top of the stem based on your desired length (I prefer short stems and I like the look that the cut gives).

Fix any indents that you see and there you have it! You're very own fondant/gum paste pumpkin!

I like my green swirls to free stand (not be resting on the pumpkin), so I prop the droopy ones up with toothpicks for a little bit while they dry (another benefit of using some gum paste with your fondant is that your green swirls, and everything for that matter, dry very quickly and are much less brittle).

 Random Tips:
1. Do not use too much water. It will make your fondant sticky and your green swirls could break.
2. If you do not like what you see, just make another one. I usually 20% more than I will need so I can pick the best ones.
3. As my mom always tells me (and I don't really believe but am working on), perfect isn't pretty. The pumpkins look best with a little "character."
4. Making things out of fondant is just a glorified version of kids playing with play dough.
5. A little pressure goes a long ways. You don't have to hold your pumpkins with much force. In addition, slight pressure can reshape your entire pumpkin, for the good or bad.
6. Make a few extra green swirls. At least one is bound to break.
7. I think deeper grooves look better. Don't be afraid to make deep/defined grooves with your toothpick. They also photograph better as well.
8. Leave comments with your thoughts and questions. I will answer them as quickly as I can.

LATER THIS WEEK:
Special post with the Spiders from these Halloween Cupcakes.

Photographs
Guess what? I FINALLY got a nice real deal camera. This is the first post that I have tried using it. It is safe to say that I am HORRIBLE at taking photos with it. Fear not, I will get better. If any of you have any good tips, please pass them along. I need all the help that I can get. Anyone know how to get rid of the graininess in my pictures? I read somewhere that it is from having your iOS too high? I have been only shooting in Manual and Raw because that is what everyone tells me I should do. I'm hoping that will pay off in the long run. Ha! But really, I will improve! Thanks for bearing with me in the meantime.

Candy Corn M&M Blondies

Have you tried the new Candy Corn M&Ms? I am seriously obsessed! They are sold at Wal-Mart and Target. Let's just say that I have stocked up.

If you have never had or made a blondie, you should definitely get on that. They are one of my of all time favorite desserts. Probably because I love the rich butterscotch cookie type base. Don't think because they seem so simple that they will not have people requesting the recipe time and time again. The simple flavors somehow come together to create something extraordinary!

I made these blondies that I found on Cookies and Cups but changed the white chocolate to the Candy Corn M&Ms Truthfully, I have made these blondies with just about anything and everything in them. They are so delicious. Specifically, this dessert is TDF (to die for) and so so easy. Making these around Halloween will be a new tradition in my household as long as the Candy Corn M&Ms are still around.

Ingredients

1/2 cup butter, melted

1 cup packed dark brown sugar

3/4 cup butterscotch chips, melted

1 egg

2 teaspoons vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups flour

1 cup Candy Corn M&Ms (plus a few extra to top it off with)

Directions

1. Preheat oven to 350 degrees. Line an 8x8 baking dish with foil and spray with nonstick cooking spray. Set aside.

2. In a mixer with the paddle attachment, combine melted butter, brown sugar, egg, and vanilla. Mix until well combined.

3. Add melted butterscotch chips and mix until everything is incorporated.

4. Add the baking soda, salt, and flour and mix.

5. With your spatula, mix in the M&Ms (if you mix with your mixer it will chip off the candy coating). Spread prepared pan and top with a few extra M&Ms. Bake for 30-40 minutes (until a toothpick comes out clean).

6. Let cool completely before cutting into squares.

This picture and description is from a few years ago but it was so cute that I couldn't get rid of it.

Before I get to the recipe, I have to share with you a picture of my 5 month old son in his Halloween costume! I submitted it to some contest as well, because I think he is so cute (biased ... yes!). You can see the full submission Here. Search last name Barrett, and you will see my son in all his glory. I am not a weird stage mom, I promise; I just couldn't resist because this picture is on of my all time favorites! Ps. Thank you Brynner for the cutest Halloween costume EVER!

This was my son in his Halloween costume last year (2012). I loved it so much and it was SO cheap (I got everything at goodwill for less than $5 total) that I have decided he will be a bum until he is 18 ha. Unless he would like to buy his own costume. Seriously, why are Halloween costumes so ridiculously expensive?

I have been debating on what my 7 1/2 month daughter will be. Anyone have any unique ideas? Leave them in the comments!

THE BEST Pumpkin Bread EVER

I LOVE pumpkin bread. Starbucks makes on of my favorites but for some reason the copycat recipes don't do it for me. I always thought that pumpkin bread needed chocolate chips (with exception of the Starbucks pumpkin bread) to make it over the top delicious. This bread was SO good, I actually liked it better without chocolate chips. Crazy huh? Seriously, this could not be easier, could not taste better, and to say my family and I are obsessed with this bread, would be an understatement!

Ingredients
3 1/3 cups flour
1 teaspoon pumpkin pie spice
1 tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoons salt
2 cups packed brown sugar
2/3 cup white sugar
2/3 cup butter, softened
4 eggs
1 (30 ounce) can pumpkin (not pumpkin pie filling)
2/3 cup water
1 cup chocolate chips, if desired (I prefer it without)

Directions
1. Preheat oven to 325 degrees.
2. Cream together the butter and sugars until well incorporated. Add the eggs, one at a time. Add the pumpkin and mix until combined.
3. In a separate bowl, mix the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
4. Alternated adding the dry ingredients with the water. Mix until incorporated.
5. Pour into 3 large greased bread pans. Baked at 325 for 55-60 minutes or until a toothpick inserted into the middle of the loaf comes out clean.

Halloween Cupcakes

Halloween cupcakes

Poisonous spider cupcakes (because that is scarier and grosser than regular spiders)

Pumpkin cupcakes

Ghost cupcakes

Pumpkin, Spider, and bloody knife cupcakes

I just made some halloween cupcakes that I had to share with you all. I LOVE making cute little decorations out of fondant and such for cupcakes. I know Halloween is fast approaching, and if you are like me, sometimes you just need a little inspiration. 

If I have enough people interested, I can post a tutorial (of some sort) for how I made my decorations. Once you get a decoration down, it is quite easy to replicate them quickly. It always seems to take me the longest to figure out exactly how I am going to make something.

These make GREAT gifts to spread the holiday cheer to friends as well.

Happy baking and Happy Halloween!

Note: If you can do anything crafty, you can probably do things with fondant. It is just like big kid playdough. Half the battle is having the right tools and knowing how to utilize them (like different size cups or different size toothpicks, not the fancy super expensive wilton stuff although those work great too). All it takes is a little practice :)! When I was in college I had the pleasure of working for The Sweet Tooth Fairy (back when they were first getting started and now they were featured and won their episode of Cupcake Wars on Food Network), and learned SO much there. Easily the best job I have ever had! If you live near one, go apply. I couldn't do a thing before working there either, don't worry.

Turtle Pumpkin Pie

We love the flavor of pumpkin pie, but hate the texture. Thank you Turtle Pumpkin Pie! So easy with all the pumpkin flavor but no nasty pumpkin texture. This is one that MUST be made each and every holiday season! A great holiday dessert that everyone is sure to love!

Ingredients
¼ cup caramel ice cream topping, plus 2 tablespoons divided
1 6 ounce honey maid graham pie crust
½ cup pecans
1 cup cold milk
2 packages jell-o vanilla flavor instant pudding and pie filling
1 cup canned pumpkin
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 8 ounce cool whip tub, thawed

Directions
1. Pour 1/4 cup caramel topping into pie crust and sprinkle with 1/2 cup pecans.
2. Beat milk, dry pudding mixes, pumpkin, and spices with a whisk until blended.
3. Stir in 1 1/2 cups whipped topping and spread into the crust.
4. Refrigerate for 1 hour and top with remaining whipped topping, caramel topping, and pecans.