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Sunday, November 29, 2009


You may have noticed that today's post is not entitled Tasty Recipe Review. That's because there's really not that much to review, but I do have for you 2 Palmier options. One is the classic sugary elephant ears that we all know and love and the other is something I decided to whip up for Thanksgiving, sort of pumped up Palmiers if you will.

I had mentioned that I was dying to try and make these sweet morsels, well now I got the chance. I just went for it, decided to go get myself some puff pastry, you know I'm not going to make it it's too time consuming, and just go for it.

They are so unbelievably easy to make, I think I might just whip up a batch every single day for the rest of my life! Of course my hips will hate me for it, so maybe every other day.

All you need to make these are puff pastry and sugar and that's it! It's that simple.

You can find puff pastry anywhere these days, but if you would like to make it (congratulations, I admire you!) I found this site that shows you how to make your own puff pastry.  

Sprinkle your rolling space with about 1/4 cup of sugar and lay your puff pastry sheet on top like so:

Now sprinkle another 1/4 cup of sugar on top of the pastry

Now you have to roll the sugar into the dough

See how the sugar becomes embeded into the pastry, when the layers spread during baking it's going to be one big delicious sugary goodness!

Now on to forming the popular elephant ears. You start by folding in the sides:

Fold another time:

And one more time:

You end up with a long roll of dough, press it down and then cut it to form the rectangles:

These are your Palmiers. I rolled the tops in sugar, you can also coat them with an egg wash if you like. Place them on your cookie sheet about 2 to 3 inches apart to give them room to puff up.

Aren't they cute?

These go into a 375 degree oven for 12 - 16 minutes until they are golden brown. You may have to turn them over in the middle of baking if you see the bottoms are cooking way faster than the tops.

Remove them from the cookie sheet while still warm and let cool on a wire rack. You are now ready to pop these babies in your mouth, Yum!!!

Now for Thanksgiving, I decided to give these a twist. I filled them up with pumpkin, dates and almonds. You prepare them exactly the same way, you just add filling instead of sugar to the dough.

For my pumpkin filling you will need:

1 cup pumpkin puree
1/4 cup brown sugar
1/4 cup finely chopped dates
1/2 cup chopped almonds

Mix these together to make the filling:

Then proceed the same way as the sugar Palmiers, roll the dough in sugar, but instead of sprinkling sugar on top of the dough, spread out the filling and form your cookies.

Here is the finished product, looks good right. Very tasty!

You can fill these with anything, sweet, salty, whatever you like, or make them with just sugar, they are always going to be delicious ... Enjoy!!!

Wednesday, November 25, 2009

Mixing it up for Thanksgiving!

Thanksgiving is upon us!!!

We don't really celebrate Thanksgiving in Costa Rica, why would we right? But seeing as my sister is married to a Gringo (that's what we Ticos call someone from the US of A) it's celebrated in my house. We're having a big dinner tomorrow and I get dessert of course. I've been racking my brain to try to come up with something different. I don't really like Pumpkin Pie, it's never been my thing. There's just something about it that doesn't appeal to me. I LOVED the Pumpkin Cheesecake I made, that was absolutely wonderful, but they had tasted that already. I didn't feel like repeating desserts, I wanted to come up with something that would knock somebody's socks off!

Talking with my sister the other day I told her that I have been wanting to make Torta de Elote, which would translate into something like corn pie.( It's more of a corn pudding than a pie actually). She loves the stuff!!  Myself, not so fond of that either but I have been wanting to share the recipe and since we're having Thanksgiving at her place I thought it would be a good idea to make it. The only thing is regular Torta de Elote doesn't feel that Thanksgiviny (yes, that's an actual word) so she suggested adding pumpkin to the mix. Her exact words were: "Corn and pumpkin, what's more Thanksgiving than that???" So I thought, what the hell, let's give it a try.

You will need:

1 can sweetened corn
1 can sweetened condensed milk
2 cups milk
2 eggs
1 stick butter melted and cooled
1 teaspoon vanilla
1 cup pumpkin puree

This is usually made in a blender, fast and simple! Seeing as how when I went to get out my blender a very important part was missing (go figure!) I had to improvise. So I decided to use my food processor instead. It was a bit complicated because you have to blend the corn and milk first and all the liquid was oozing out of the food processor, so I just added all the other stuff at once to see if it would combine better and gave it a whirl.

So in order to make this Torta de Elota you throw your corn and your milk into the food processor blender and whip that up a bit. Then you add all the other ingredients and give it another whip and voila you're done! how easy was that?

Grease a, I would say, 9X12 in. pan, dish, tray, I don't know, whatever you would like to bake it in and pour your corn and pumpkin mixture right in.

Pop it in a 350 degree oven for approx. 45 minutes until it's golden brown. Mine took a bit longer, about 55 minutes just check it and when it's nice and golden pull it out and cool on a wire rack.

Here's a closer look. See... golden!

I'm not sure if you're supposed to serve this warm or let it cool completely, I think it's just a matter of taste. When it's still warm the pudding is more on the soft-almost-bordering-close-to-the-runny side, once you let it cool it will thicken.

I decided to top this off with some cinnamon whipped cream, which is just whipped cream with a little cinnamon, nothing fancy. I think it complimented it really well. It's still not my favorite but it's pretty good and the whipped cream gave it a nice extra oomph.

There are two things I would like to point out. I used the canned pumpkin puree which comes with all the spices so I didn't add any more, if you use homemade pumpkin puree you can add cinnamon, nutmeg, cloves and ginger to give it that pumpkin pie flavor and of course you can add the amount you like to suit your palate. The other thing is that I wanted a mild pumpkin flavor, I did not want the pumpkin to overpower the corn but instead blend with it and merge the flavors. If you would like to have a more pronounced pumpkin flavor just adjust the puree quantity to taste.  

Enjoy and Happy Thanksgiving!!!

Sunday, November 22, 2009

Tasty Recipe Review: Betty's Oatmeal Cookies

I have had this book forever. It's worn, torn and burnt as you can see.

I have used it countless times and for numerous ocassions. I always thought this was a Betty Crocker cookbook, not sure why, maybe the red and white or maybe cause my mom always called it that. But it isn't is it. Is it? There seems to be a new cookbook out Better Homes and Gardens 12th Edition. I wonder just how improved it is.

I have been craving oatmeal cookies lately but I really wanted them to have some sort of twist. I wanted something different. I searched the web for recipes and founds tons of stuff, cookies, bars, etc. but nothing really jumped out at me. So I decided to go look in my old trusted Betty Crocker cookbook. I'm sorry, I will keep calling it that forever I think. she had oatmeal cookies with variations, chocolate chip, fruit topping. Hmm, sounded interesting. Wanting to get rid of unused apples that were sure to spoil in the future so I chose to try the oatmeal cookies with fruit topping. I also left some without the topping so I could taste only the cookie.

The regular oatmeal cookies were very good. Crispy on the outside and chewy on the inside. Very tasty.  I don't know if you can really do wrong by an oatmeal cookie recipe, but I liked these, very good.

The oatmeal cookie with apple topping, wow! Very very nice combination, chewy cookie with crisp sides and outside, sweet apple cinnamon topping. I was very surprised. I didn't think they would be this good actually. I thought they would just be ok. It's like a cookie with a kick you know, that little something extra really made a difference.

I must say, they are pretty filling, I usually have like 3 or 4 cookies (right...), but with these ones 2 was enough for me. Don't get me wrong, they are very very good and tasty, but they are somewhat filling. But that's a good thing!

I found the recipe very simple and quick to make. Granted, it does take a little time for the topping to cook, but it's fairly quick, you can make these in 30 - 45 minutes. I like that, quick and easy recipes, they're the best!

 To make these delicious cookies you will need:

3/4 cup butter or margarine
1 3/4 cups flour
1/2 cup sugar
1 cup packed brown sugar
1 teaspoon vanilla
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon (optional)
1/4 teaspon ground cloves (optional)
2 cups rolled oats

In a mixing bowl beat butter or margarine for 30 seconds. Add about half of the flour, brown sugar, sugar, egg, baking powder, vanilla and baking soda. If you choose to add cinnamon and cloves (I did) add those as well. Beat till thoroughly combined. Beat in remaining flour. Stir in oats.

Drop by rounded teaspoons (oops I think mine were a bit bigger!) 2 inches apart onto an ungreased cookie sheet. Bake in a 375 degree F oven for 10 to 12 minutes or till edges are golden. Cool cookies on a wire rack.

Fruit topping:

To make the fruit topping, in a medium saucepan combine 11/2 cups finely chopped (finely??? hmmm) peeled apples, 1/2 cup sugar, 1/3 cup raisins, 1/3 cup chopped pecans (ok so I didn't have raisins and pecans, so I just did apples, some cinnamon and sugar, could that be bad? I also added about 2 tablespoons brown sugar,just cause it was left over from the dough and I thought, this can't hurt!) and 2 tablespoons of water.

Bring to boiling, stirring constantly. Reduce heat. Simmer till fruit is tender and most of the liquid has evaporated, stirring occasionally. After dropping the dough onto the cookie sheet, press centers with your thumb. Fill each indentation with a level teaspoon of topping. (I made like little wells on mine, I was affraid the topping would spill down the sides. I also have to admit that I didn't measure the level teaspoon, I just eyeballed it, Yeah, I'm a rebel!)

I would like to apologize for the lack of pictures, but besides the fact that my camera sucks (yes it's the camera!) my lighting is apparently worse, so I really don't have any decent pictures of these cookies or the process except the one up top.

Till next time, I hope you enjoyed this review and remember, if you have a Tasty Recipe that you would like to share, or if there's a recipe that you have been wanting to try and just haven't been able to, let me know about it. I'll give you a Tasty Review!

Wednesday, November 18, 2009

Whole Wheat Goodness

I love Focaccia, who doesn't right? A long time ago I had an Italian boyfriend for many years. Great guy, just not for me, anywayssssss,,, his mother got a hold of this Focaccia recipe and we would make it all the time, I just love it. The Focaccia is thick and crisp on the outside while soft in the center. Olive oil, salt and Rosmarino (Rosemary) are what top this delicate bread and give it a wonderful smell and taste. Here in Costa Rica, people are used to the flat Focaccia, you know more of a flat bread than a thick bread. I like them both but I believe I prefer the thick one.

Seeing as how I had no regular flour at hand and am in sort of a health kick at the moment, I used whole wheat flour, I said, what the hell, let's try to make it whole wheat and see what we get, it can't be that bad.

It came out really good actually, I mean, it's the same recipe, you're just substituting the type of flour right? I like whole wheat and I thought this Focaccia was really good, the texture may be better with regular all purpose flour but this option is somewhat better for you.

500 grs. whole wheat  flour (or use regular that's ok and yes, Italians use grams, not cups)
1 small glass of warm water ( this is how I got the instructions, I'm just passing them along)
3 teaspoons and a little bit of dry active yeast
Olive oil

Pour flour and salt in a bowl, mix to combine. Dissolve the yeast in the water until there are no lumps. Add to the flour and salt, stir until a uniform dough is formed that no longer sticks to your hands. Form into a ball, cover and let rise. This takes about one hour, but the more it rises the better the end result.

When the dough has at least doubled in size, grease a pan with oil, using your hands. That's right, pour some oil into a pan and spread it all out with your hands. Now take the dough and spread it out onto the pan. I like mine kind of square, I don't know where it says that by law they have to be round. But you can spread it out any way you like, hell, make a star shape if you want, as long as you spread it out. Poke holes into the dough with a fork or knife. Sprinkle Rosemary, salt and drizzle top with olive oil.

Now the dough is ready for baking, that's right, you don't need to let it rise again, goes straight into the oven.

As for the temperature, my instructions were, have your oven as high as it goes. Ok, what temperature? As high as it goes. My oven goes to 550 F, so that's what I had it on. It sounds scary I know, but trust me, just turn that sucker on to the max setting and pop the Focaccia right in. It usually takes about 20 minutes for it to be done, but be sure to check it. Mine was done really fast like 15 min this time, maybe it was the whole wheat flour huh. I suggest you check after 10 minutes, just be sure that the bottom is golden and crisp. Take it out and enjoy!!!!

Came out kinda round in the end huh? Still tastes great though!

Did you happen to notice how many times I said Focaccia????? Love it!!!!

Sunday, November 15, 2009

Tasty Recipe Review: Cinnamon Spiral Crisps

Who doesn't love cookies? They're fun, easy to make (most of the time) and delicious!!! I really really wanted to try and make Palmiers today. You know those big elephant ear cookies that are crispy and sugary and just truly irresistible. Unfortunately I could not find any puff pastry and I sure wasn't going to try and make some!

I sat down with my book from Elinor Klivans 125 Cookies to Bake, Nibble and Savor to see what inspired me. I reviewed one of her recipes before remember. Parisian Toffee Crisps. The word crisp just gets me going you know, it just sounds like something you want to taste. Crisp. This is how I came across this recipe here Cinnamon Spiral Crisps, they sounded fascinanting! 

Let me tell you, these are quite addictive, be careful!

The first thing I noticed about this recipe is that the dough is quite the same as making pie crust. So I thought what on earth are these going to taste like? Cinnamon pie? I don't know what a cinnamon pie would taste like, but probably it would be these cookies and let me say they are delicious! I could not stop eating them.

The recipe is extremely simple. Unfortunately it does not specify the temperature and cooking time. Big slip on her part! Since most things are baked at 350 degrees F, that's what I used to be on the safe side. As for the time, it was a bit more complicated. I started with 16 minutes and then checked every 2 minutes or so. I ended up baking these for 20 minutes. But I recommend start checking them at 16, you don't want to overbake these.

Be sure to remove these from the pans while they are still hot, otherwise they are prone to break. My first batch was all but completely destroyed before I heated them up again so they would loosen.

I found this recipe wonderful and very versatile, you can practically fill this dough with almost anything and they would come out tasting great. I am definitely trying these with a salty filling soon. Yes I said salty!! So many things come to mind I don't know where to start Yum!! I'm sure this dough would make some pretty good Palmiers...

Cinnamon Spiral Crisps
1/4 cup sugar
1 teaspoon ground cinnamon
1 cup flour
8 tablespoons (1 stick) cold butter, cut into 8 pieces

Put the sugar and cinnamon in a small bowl and stir to blend.

Put the flour and salt in the large bowl of an electric mixer. On low speed add the butter pieces. Mix just until they are the size of small lima beans. Slowly add 3 tablespoons of ice water, a tablespoon at a time. Stop beating as the mixture begins to hold together and come away from the sides of the bowl.

Turn the dough out onto a lightly floured rolling surface and form into a square disk about 1 inch thick. Refrigerate fro 15 minutes, until the dough is cold an firm.

On a lightly floured surface, roll the dough into a 12X9 rectangle about 1/8 inch thick. Sprinkle the cinnamon sugar mixture evenly over the dough. Roll the dough into a tight roll. Pinch the edges to seal them. Press the seam. Freeze the roll unbaked, or refrigerate for about 1 hour until it is cold and firm, then slice an bake the cookies.

This is what my roll looked like

And this is what the unbaked cookies look like

Kinda like a cinnamon roll right?

Till next time, I hope you enjoyed this review and remember, if you have a Tasty Recipe that you would like to share, or if there's a recipe that you have been wanting to try and just haven't been able to, let me know about it. I'll give you a Tasty Review!

Monday, November 9, 2009

Tasty Recipe Review

I apologize for the lateness of this post, I've been having technical difficulties with my home computer and also my camera is somewhat dysfunctional at the moment so I don't have any pictures! I had to steal borrow this picture from an amazing blog called Stick To Your Hips it's fantastic!! Clarification: THE RECIPE BELOW IS NOT THE ONE IN STICK TO YOUR HIPS. Although I am DYING to try her recipe.

My current obsession is bread. I am completely and totally delirious with the idea of making my own bread. I have made things like focaccia and cinnamon rolls which are some forms of bread making but I have never truly made my own loaf of bread. Yes I know how it's done, yes I know how to knead but to truly sit down and have a piece of toast, or make yourself a sandwich from slices of bread that you have prepared at home has to be an incredibly gratifying experience that at this moment is all I can think about!

There are so many kinds of bread that you can make, the possibilities are endless. It is said that if you get really into bread making, you can delve deeply into the art and science of the perfect loaf and that there is no limit to the level of obsession passionate bread makers can have.

This recipe was so easy, I couldn't believe it. I wasn't really that intimidated about making bread, I know some people are, but this recipe was fantastic. In 15 minutes, literally in 15 minutes the dough was done. What you need to have is some patience for when the dough needs to rise, because it does need to rise, if it doesn't rise, your bread making days are over! Besides these couple of excruciating hours , because you're so anxious in seeing the final product, this recipe is one of the simplest things I've made in my life.

The verdict: very good! I made my loaf whole wheat and it was very tasty and great as toast! The recipe is so easy and not intimidating at all. I loved making this bread!


1/4 cup milk
5 teaspoons sugar (or 1 1/2 tablespoons)
1 teaspoons salt
5 teaspoons butter (or 1 1/2 tablespoons)
1 package active dry yeast (there are 2 1/4 teaspoons in a package)
2 1/2 to 3 1/2 cups flour
Oil or nonstick cooking spray (just to prevent the bread from sticking to the bowl or pan)


Dissolve yeast in 1 cup of warm water until there are no lumps. Add melted butter, sugar, salt and milk to mixture and combine. Add 2 cups of flower and mix. Keep adding flour 1/4 cup at a time until you get a uniform dough that is slightly sticky but does not stick to your hands.

Now comes the kneading. I like to knead the bread, I find it therapeutic in some ways. I'm not sure how good I will be at explaining how to knead the bread, because I'm not sure how good I am at doing so, so I thought I would just redirect you to a VIDEO instead.  It's not complicated, just be sure not to over knead the dough. This video is great I'm sure you will have no problems!

Coat the inside of a bowl with oil or cooking spray. Form the dough into a ball and put in the bowl. Cover with a towel and let rise! Just leave it be, preferably in a warm place, many people WARM up their oven a bit and then turn it OFF and put the dough in there.

Leave the dough to rise for approximately one hour, it should be roughly double the size it was before. Punch the dough down then lay the dough out on a lightly floured area and spread it out in a rectangle shape, with one side being roughly the length of the bread pan and the other side being about a bread pan and a half long.

Roll the dough and tuck the ends underneath. Then spray the bread pan down with nonstick cooking spray or grease with oil and put the loaf inside of the pan.

Bake at 400 degrees Fahrenheit (200 degrees Celsius) for thirty minutes. When it’s done, pull it out and immediately remove it from the pan to cool.

I have decided to make my own bread at home from now on so I hope to be posting more recipes hopefully with my pictures!

Till next time, I hope you enjoyed this review and remember, if you have a Tasty Recipe that you would like to share, or if there's a recipe that you have been wanting to try and just haven't been able to, let me know about it. I'll give you a Tasty Review!
Bread on Foodista

Wednesday, November 4, 2009

Hello November!

November spells warmth to me. We're getting close to Christmas and New Year's but not quite there yet. The air is chillier, and as summer approaches, the afternoons are getting heavy downpours just before it stops raining all together. You see, in Costa Rica we have two seasons, rainy season and dry season, that's it. We're approaching the dry season right now, but right before it gets here there are usually heavy rains preceding it. That's where we're at, heavy rains.

Seeing as it is still raining and doesn't look like it's going to stop soon, my mind immediately goes to comfort food. One of my favorite childhood memories was when my mother used to make Pan de Miel or Honey Bread, literally translated. Recollections of the smells surrounding the kitchen, cutting the bread while it's still warm because you can't wait to try it and the sweet taste of this dense cake are what prompted me to make this tasty reminiscence of my childhood.

Pan de Miel is more like a very dense cake than an actual bread. At least that's what I think since there is no yeast in this recipe, there's also no kneading involved so I say it's a cake, and while it is called Honey Bread it is not too sweet. As the days go by, this loaf of cake gets even better!

I pried the recipe from my mother since I have been dying to make it only to find that she has decided to change some things. What?? Are you sure about this?

I guess I take after my mother, always trying to improve recipes or just adding stuff until they come out like I want!

But how could she change this recipe? Will it taste so utterly different from what I remember that I won't like it? What if she has ruined it for me all together, Oh no!

I had to try anyways, I needed to see if there was still any part of my childhood left in that bread! Um, I mean cake, whatever, I'll call it bread.
You see she's added icing now, I wonder what that will taste like...

Did my mother's new and "improved" (still to be decided) recipe for Pan de Miel deliver???

Yes it did!!!!

It was all that I remembered. Needless to say I ate half a loaf while it was still warm. I blame you mother! Good thing they were mini loaves.

And the icing? Did that work? It did, but I must say I prefer the original recipe, without icing.

To make these honey breads you will need:

1 kg. flour
1 stick butter at room temperature
1 cup honey
1 1/2 cups sugar
2 teaspoons vanilla
1 tablespoon cocoa
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 cup warm water
1 teaspoon baking soda

The icing is just confectioner's sugar and water.  I don't have the exact measurements because my mom likes to do things as she goes, but you just add water to the sugar until you get a desired consistency. 

With an electric mixer fitted with a paddle attachment cream the butter and sugar until light and fluffy. Add honey and water and mix well. Add the dry ingredients until incorporated.

Grease two loaf pans and pour the batter until a little over half full.

Bake at 325 degrees F for 50 minutes or until a toothpick inserted comes out clean. Let cool on a wire rack, remove from pan and pour the icing on top, just like the picture.


Sunday, November 1, 2009

Tasty Recipe Review: Pumpkin Cupcakes

Pumpkin is back and it's scary hehe! This week I'm reviewing a recipe by My Kitchen Addiction Pumpkin Cupcakes with Cinnamon Brown Sugar Buttercream. That sounded wonderful to me, I just needed to try them. Unfortunately I did not have a chance to make the Cinnamon Brown Sugar Buttercream but it sounds absolutely delightful I will have to try it one day, that's for sure!

The cupcakes were incredibly easy to make. I did add a few things to the recipe, more pumpkin, a bit more spices, honey and some orange zest, because I think orange zest goes great with pumpkin. And I was right!

These cupcakes were not only easy to make but they were delicious! I loved how all the flavors came together and created a wonderfully complete and balanced taste. The orange zest really gave this recipe a nice twist and brought out the pumpkin at the end. I truly enjoyed these cupcakes and found them very light with great texture.

To make these delicious cupcakes you will need:

  • 1 cup sugar
  • 1/2 cup dark brown sugar, packed
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 4 eggs
  • 1/2 cup milk
  • 3/4 cup pumpkin puree
  • 1 stick unsalted butter, softened
(For my variation add 1 tablespoon honey, 1 1/4 cup pumpkin puree, 1/4 teaspoon cloves, 1/4 teaspoon ginger and orange zest to taste.) 

Combine all of the ingredients (yes, I said all of the ingredients) in the bowl of your stand mixer (or just a large mixing bowl if you are brave and have a hand mixer). Beat on medium speed for 20 minutes (that’s why I said you must be brave… or at least energetic). (I found that there is no need to beat the mixture for this long)

While the mixer is doing all of the work, preheat the oven to 350°F, line two standard muffin pans with cupcake papers (for 24 cupcakes). 

Once the batter is smooth, fill each of the cupcake liners about 2/3 full with batter.  Bake the cupcakes for about 20 minutes, until a toothpick inserted into the center comes out clean.  Cool the cupcakes in the pans for a few minutes, and then transfer to wire racks to cool completely.
Cinnamon Brown Sugar Buttercream
  • 1 stick unsalted butter, softened
  • 1/4 cup shortening
  • 1/3 cup dark brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 3 cups powdered sugar (varies based on temperature/humidity)
  • 3 tablespoons half and half (varies based on temperature/humidity)
In a large mixer bowl, combine the butter and shortening. Whip together with the whisk attachment until light and fluffy.  Add the brown sugar and cinnamon and whisk until well combined.
Gradually add the powdered sugar, 1/2 cup at a time. Alternately add the half and half, whipping the icing on medium-high speed after each addition, until the desired consistency is reached.

Till next time, I hope you enjoyed this review and remember, if you have a Tasty Recipe that you would like to share, or if there's a recipe that you have been wanting to try and just haven't been able to, let me know about it. I'll give you a Tasty Review!

Tasty Treats!

I've been having the hardest time posting this week. My schedule has been so incredibly busy that I rarely get a chance to sleep! Well, that's actually pretty normal, but I'll tell you all about that in another post.
 I really wanted to have my Halloween Cookies post done before Halloween! Ugh!
Anyways... Happy Halloween everyone! This year I wanted to make Halloween cookies, I have seen some amazing cookies this year. One of my favorites and the one I chose to replicate (read steal) are these spiderweb cookies from this great blog Bake at 350. These cookies are adorable! I chose orange and green for my cookies, they didn't come out quite as perfect but everyone loved them! Which is always good. You can find a step by step tutorial for these cute cookies at the Bake at 350 blog by clicking here.

I also wanted to make some ghost cookies for the office and because I thought they would be really cute.

Take a look


I  made some white ghosts to keep with the tradition

The white ghost cookies were made with MMF and royal icing.

To make these cookies you will need:



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