This is a Cooking Light recipe I’ve always used for pumpkin pie, because it’s really excellent. I make no changes to it except sometimes I will make the crust instead of buying crust. Really excellent pie, easy to make, and it’s pretty. 🙂
This was a seriously delicious (aka dangerous) cocktail we served at our Halloween party. It goes fast, so make plenty! Great for any fall get-together.
This is actually a chocolate layer cake with vanilla buttercream frosting, decorated in candy corn colors for our Halloween party. 🙂 This was a cake recipe I hadn’t tried before, but it was pretty good even for this non-chocoholic, so I will use it again. A fun dessert for the holiday! Got the idea from an article about Halloween-themed desserts.
These were pretty little cookies that made a nice addition to our holiday tin. They were not super sweet, but still had a lot of flavor and the red and green from the pistachio and cranberry was obviously very festive. They were small cookies, but made a lot, so they were worthwhile to add some interest. They are also very quick, which is quite welcome during holiday cookie-fest!
So it’s possible we ate a lot of these before we got a picture (and I forgot to take one while packing the holiday cookie tins this year). These were outstanding. I cannot resist anything peanut butter, and could pretty much have eaten the batter and said ever so sorry to the cookie tins. 😉 This is an America’s Test Kitchen recipe, and the only change I made was to use smooth peanut butter instead of chunky. I like it better that way, but it will clearly work whichever way you prefer! A definite winner.
These were the definite winners for the Christmas cookies, IMO. Really excellent, and I am no fan of chocolate. I messed up the first batch by not soaking the espresso granules, and they were still great, but they were exceptional when done correctly. Definitely one to make next year.
This would really have made a lovely Christmas pie, letting pumpkin or apple shine on Thanksgiving, but I was talked into it…and no regrets, it was a nice pie, worth making again for sure. I think that next time I make it, I will double or triple the crystalized ginger. I used multiple recipes to get to this, and though I waffled on double crust or streusel, I’m very glad I went with the latter…made the pie. 🙂