Halloween Recipes

My Sister Kelly and I hosted a Halloween "Mummy" Shower for my friend Meghan who is having baby #3.  It was very low key and instead of gifts, we made frozen dinners for the family to eat after baby comes home.  I searched for several ideas for Halloween themed food that looked easy to prepare.

In order to make our house a little festive for the occasion, I bought a medium sized pumpkin, cut the top off and got rid of the insides, then wiped the inside down with Clorox, I heard that it helps preserve the pumpkin for a longer period of time, who knew?? Then I sprayed painted the pumpkin with white spray paint.  Added some Orange and Yellow mums and it made a very nice centerpiece. 

I found a recipe on the Parents.com site for Frosted Pumpkin Cupcakes.  They were delicious, and super easy to make, and they seemed to be a hit at the party. 

Frosted Pumpkin Cupcakes

Ingredients:

3 Cups All-Purpose Flour

1 Tbsp. Pumpkin Pie Spice

2 1/2 tsp. baking soda

1 tsp. baking powder

3/4 tsp. salt

1 1/2 cups sugar

1/2 cup buttermilk

3/4 cup vegetable oil

1 can (15 ounces) pumpkin puree

4 eggs

Frosting:

1 package (8 ounces) cream cheese, softened

3/4 cup (1 - 1/2 sticks) unsalted butter, softened

1 box (16 ounces) powdered sugar

1 tsp. vanilla

2 Tbsp. milk, plus more if needed

Orange Food Coloring

Fine and Coarse orange decorating sugar

Heat oven to 350 degrees. Line cupcake pan with paper liners.

For cupcakes:  In a medium sized bowl, whisk flour, pumpkin pie spice, baking soda, baking powder, and salt together until well blended, set aside.

Beat sugar, vegetable oil, buttermilk, pumpkin puree and eggs in a large bowl on low speed for 2 minutes or until combined. Add flour mixture and beat for 2 more minutes or until just combined.

Divide among liners, filling each about 2/3 full

Bake at 350 degrees for about 18 minutes.  Transfer to a wire rack and cool completely.

For Frosting:

Beat cream cheese and butter in a large bowl on high for 3 minutes or until light and fluffy.  Gradually add the powdered sugar, vanilla and milk and beat until smooth and a good spreading consistency, 2 minutes.  Add an additional Tbsp. of milk if mixture is too thick.

Tint the frosting with Orange coloring until it reaches the shade that you prefer.  Mound the frosting on top of the cupcakes.  Roll the entire cupcake in the sugar to coat or just roll edges in sugar, alternating between fine and coarse sugar as desired. 

YUMMY!

My step-mom made this fruit dip once for a gathering and since then it is my go to for any occasion - it is amazing, and super simple.  Every time I bring this to an event people go crazy for it!  

First you wash and cut up any fruit that you like.  Normally I use grapes, strawberries, Mandarin oranges, bananas, and blueberries or raspberries.  

Then:  Beat 1/3 cup butter, softened and 1 cup powdered sugar at medium speed until smooth.  Add 1/2 cup sour cream, 1/2 tsp. lemon juice, and 1/4 tsp. vanilla, beating it until creamy.  Cover and chill until ready to serve.  When serving you can put the sauce in a separate bowl or drizzle it over the fruit whichever you prefer. 

Below is a picture of the food table.  My sister also made a chicken salad and served it on croissants and it was TOO DIE for!  Recipe to come later!

I think all in all the party went well, it was small, intimate and FUN! I have printed a few other fall recipes that I am dying to try so hopefully I'll post them later if they turn out as I hope!

Happy Fall!

"Children are a heritage from the LORD, offspring a reward from him."

Psalms 127:3

Kim