Halloween Recipes

It's almost Halloween. In that spirit, here are six yummy recipes to get you through the mood for Halloween, including Circleville Pumpkin Chili, Baked Eyeballs Casserole, and Pumpkin Pie Milkshake. Enjoy!

"STROKE OF MIDNIGHT" PUMPKIN BREAD

This is from the infamous long-since-forgotten emailing list.

Preparation time: About 1 hr; Serves: 8 - 10

Ingredients

1 1/3 cups, sugar

1/3 cup, shortening (I use Smart Balance *Vegan*)

1/2 cup, applesauce

1 cup, pumpkin

1-2/3 cups, flour (I use a combo of wheat and soy)

1/4 teaspoon, baking powder

1 teaspoon, baking soda

1/3 cup, water

dash of salt

dash of nutmeg, cloves, cinnamon, ginger (Whatever you like)

Directions

Preheat the oven to 350 degrees.

Beat the sugar, shortening and applesauce until 'light and fluffy' or well mixed. Stir in the pumpkin.

Sift together the flour, baking powder, baking soda, salt and spices. Add the batter and water, alternatively.

Spoon into a greased and floured bread pan. Bake about 45 minutes – 1 hour or until done

HALLOWEEN PUNCH

This also comes from the infamous long-since-forgotten emailing list. Makes 10-1/2 cups.

Ingredients

4 cups Apple cider

1 1/2 cup Orange juice

1 cup Pineapple juice

2 tablespoons Sugar

4 cups Ginger ale

Ice cubes

Directions

Stir together the apple cider, orange juice, pineapple juice and sugar in a punch bowl.

Pour in the ginger ale. Add ice cubes.

Data per 1/2-cup serving: 59 calories, 0g protein, 0g fat, 15g carbohydrates, 6mg sodium, 0g saturated fat, 0g monounsaturated fat, 0g polyunsaturated fat, 0mg cholesterol.

CIRCLEVILLE PUMPKIN CHILI

This comes originally from John Mitzewich, who wrote for The Spruce Eats. He wrote, “While this pumpkin chili recipe hails from the Midwest, its use of these spices and chocolate are reminiscent of chilis and moles of the American Southwest region. This chili recipe gets its heat from the chipotle pepper, but if you like your chili hotter you can add a few fresh hot peppers into the pot.”
 Serves 8; Prep Time: 15 minutes; Cook Time: 90 minutes; Total Time: 105 minutes

The old link for this recipe no longer works, but I'll keep an eye out for it.

Ingredients

1 tbsp olive oil

3 cloves chopped garlic

1 chopped onion

2 lbs ground beef

1 tbsp black pepper

1 tsp cinnamon

1 tbsp dried oregano

1 1/2 tbsp salt

1 tbsp cumin

3 tbsp chili powder

2 tbsp ground paprika

1 tbsp ground chipotle pepper

1 cup canned pumpkin puree

2-oz bittersweet chocolate

1 28-oz can crushed tomatoes

1 cup tomato juice

1 15-oz can pinto beans, drained

avocado, sour cream and fresh cilantro (optional)

Directions

In a large pot cook onion and garlic in olive oil over medium-low heat until translucent. Add the ground beef, salt, and all the spices, and cook for 10 minutes, stirring to break up the beef into very small pieces.

Add the pumpkin, chocolate, crushed tomatoes, and tomato juice. Stir and reduce heat to low and simmer for 90 minutes, stirring occasionally. Add the pinto beans and simmer for 15 more minutes. Adjust seasoning and serve.

Garnish with avocado, sour cream and fresh cilantro if so desired.

PUMPKIN CUPCAKES

This is from Diana Rattray in The Spruce Eats. She wrote, "These pumpkin cupcakes are a perfect choice for a Halloween party treat or fall dessert. The moist pumpkin cupcakes are perfectly spiced with a mixture of cinnamon, ginger, and nutmeg, and they get extra texture from chopped walnuts or pecans.

"Top these cupcakes with fluffy caramel cream cheese frosting or a basic cream cheese frosting. Or top with a dollop of whipped cream or whipped topping and a sprinkling of cinnamon sugar."

Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Servings: 24 servings; Yield: 24 cupcakes

To view this online, go to https://www.thespruceeats.com/homemade-pumpkin-cupcakes-3060003.

Ingredients

2-1/4 cups all-purpose flour (sift before measuring)

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 cup butter (softened)

1-1/3 cups sugar

2 eggs, beaten until frothy

1 cup canned pumpkin puree

3/4 cup milk

3/4 cup chopped walnuts or pecans, optional

Directions

Gather the ingredients. Preheat oven to 375 F.

Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.

Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin.

Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.

Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full.

Bake in preheated oven for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Cool and frost the cupcakes with a simple cream cheese frosting or top with a dollop of whipped cream.

BAKED EYEBALLS CASSEROLE

This comes from Family Time.com, and starts off, "The 'eyeballs' that top our spooky casserole are made from mozzarella cheese and sliced olives. But the cheesy, baked pasta that lies below is a real treat that everyone will enjoy." Serves 8 (about 1 1/4 cups each); prep time: 15 minutes; Cook Time: 25 minutes.

This recipe can be viewed online here.

Ingredients

Vegetable cooking spray

1 jar (24 ounces) Prego® Italian Sausage & Garlic Italian Sauce

1 container (15 ounces) part-skim ricotta cheese

3/4 cup grated parmesan cheese

7 cups bow tie-shaped pasta, cooked and drained

1 container (8 ounces) small fresh mozzarella cheese balls (about 1-inch)

Directions

2 tablespoons sliced pitted ripe olive

Spray a 13 x 9 x 2-inch shallow baking dish with the cooking spray.

Mix 1 1/2 cups of the sauce, ricotta cheese, 1/2 cup Parmesan cheese and pasta in the prepared dish. Spread the remaining sauce over the pasta mixture. Sprinkle with the remaining Parmesan cheese and cover the dish with foil.

Bake at 400°F. for 25 minutes or until hot and bubbling. Arrange the cheese balls randomly over the pasta mixture. Place a sliced olive on each cheese ball. Let stand for 10 minutes before serving.

Tip: Easy Substitution Tip: If fresh mozzarella cheese balls are not available, substitute 1 package (8 ounces) fresh mozzarella cheese. Cut crosswise into thirds. Cut each third in 6 wedges, for triangle-shaped eyes.

PUMPKIN PIE MILKSHAKE

This recipe is from Sarah Copeland in The New York Times cooking section, and posted in the Times on October 30, 2020. Sarah wrote, "As any true pumpkin lover can attest, there's more than one way to get your pie fix, and I milkshake just might be the most winning substitute: It's creamy and has the same shipped-cream topper. Add the spices you most like in your pie - go heavier on the ginger if that's your thing, or load up on cinnamon - and adjust the sweetness to your crowd's tastes. Even if you don't drink whiskey, there's a time and a place for bourbon, and this is it. Add a spash or two for the adults; they'll thank you."

Note: If you're like me, I don't have whiskey around the house, so I would opt for making this without it - especially since it is optional.

Time: 15 minutes; Yield: 4 milkshakes (about 4-1/2 cups)

To view this online, go to https://cooking.nytimes.com/recipes/1019654-pumpkin-pie-milkshake.

Ingredients

3/4 cup heavy cream (or whipping cream)

1 tablespoon ground cinnamon

1 teaspoon granulated sugar

1 (28-ounce) container premium vanilla ice cream

1/3 cup milk, plus more as needed

1 cup pumpkin puree

2 teaspoons pure maple syrup

1/4 teaspoon ground ginger

5 large ice cubes (about 1 cup)

2 to 4 tablespoons bourbon (optional)

Caramel sauce, for drizzling (optional)

Preparation

Whip the cream in a medium bown until it just holds soft peaks (whip in a chilled bowl for faster results). Place the whipped cream and four glasses in the refrigerator to chill. Stir together 2 teaspoons of cinnamon and 1 teaspoon sugar in a small bowl and set aside.

Scoop the ice bream into a blender and pour 1/3 cup milk over the top. Add pumpkin, maple syrup, ginger, remaining 1 teaspoon of cinnamon and ice in a blender and pulse to combine (use a spoon to stir the ingredients between pulses, if needed). Add a few more tablespoons of milk, if desired, depending on how thick you like your milkshakes, and blend until smooth. (It may seem think at first, but once poured, it will melt fairly quickly.) Pulse in the bourbon, if using, and divided among the four chilled glasses.

Spoon the whipped cream over the top and sprinkle with cinnamon sugar. Drizzle with Caramel sauce, if desired.

Halloween Recipes

It's almost Halloween. In that spirit, here are six yummy recipes to get you through the mood for Halloween, including Circleville Pumpkin Chili, Baked Eyeballs Casserole, and Pumpkin Pie Milkshake. Enjoy!

"STROKE OF MIDNIGHT" PUMPKIN BREAD

This is from the infamous long-since-forgotten emailing list.

Preparation time: About 1 hr; Serves: 8 - 10

Ingredients

1 1/3 cups, sugar

1/3 cup, shortening (I use Smart Balance *Vegan*)

1/2 cup, applesauce

1 cup, pumpkin

1-2/3 cups, flour (I use a combo of wheat and soy)

1/4 teaspoon, baking powder

1 teaspoon, baking soda

1/3 cup, water

dash of salt

dash of nutmeg, cloves, cinnamon, ginger (Whatever you like)

Directions

Preheat the oven to 350 degrees.

Beat the sugar, shortening and applesauce until 'light and fluffy' or well mixed. Stir in the pumpkin.

Sift together the flour, baking powder, baking soda, salt and spices. Add the batter and water, alternatively.

Spoon into a greased and floured bread pan. Bake about 45 minutes – 1 hour or until done

HALLOWEEN PUNCH

This also comes from the infamous long-since-forgotten emailing list. Makes 10-1/2 cups.

Ingredients

4 cups Apple cider

1 1/2 cup Orange juice

1 cup Pineapple juice

2 tablespoons Sugar

4 cups Ginger ale

Ice cubes

Directions

Stir together the apple cider, orange juice, pineapple juice and sugar in a punch bowl.

Pour in the ginger ale. Add ice cubes.

Data per 1/2-cup serving: 59 calories, 0g protein, 0g fat, 15g carbohydrates, 6mg sodium, 0g saturated fat, 0g monounsaturated fat, 0g polyunsaturated fat, 0mg cholesterol.

CIRCLEVILLE PUMPKIN CHILI

This comes originally from John Mitzewich, who wrote for The Spruce Eats. He wrote, “While this pumpkin chili recipe hails from the Midwest, its use of these spices and chocolate are reminiscent of chilis and moles of the American Southwest region. This chili recipe gets its heat from the chipotle pepper, but if you like your chili hotter you can add a few fresh hot peppers into the pot.”
 Serves 8; Prep Time: 15 minutes; Cook Time: 90 minutes; Total Time: 105 minutes

The old link for this recipe no longer works, but I'll keep an eye out for it.

Ingredients

1 tbsp olive oil

3 cloves chopped garlic

1 chopped onion

2 lbs ground beef

1 tbsp black pepper

1 tsp cinnamon

1 tbsp dried oregano

1 1/2 tbsp salt

1 tbsp cumin

3 tbsp chili powder

2 tbsp ground paprika

1 tbsp ground chipotle pepper

1 cup canned pumpkin puree

2-oz bittersweet chocolate

1 28-oz can crushed tomatoes

1 cup tomato juice

1 15-oz can pinto beans, drained

avocado, sour cream and fresh cilantro (optional)

Directions

In a large pot cook onion and garlic in olive oil over medium-low heat until translucent. Add the ground beef, salt, and all the spices, and cook for 10 minutes, stirring to break up the beef into very small pieces.

Add the pumpkin, chocolate, crushed tomatoes, and tomato juice. Stir and reduce heat to low and simmer for 90 minutes, stirring occasionally. Add the pinto beans and simmer for 15 more minutes. Adjust seasoning and serve.

Garnish with avocado, sour cream and fresh cilantro if so desired.

PUMPKIN CUPCAKES

This is from Diana Rattray in The Spruce Eats. She wrote, "These pumpkin cupcakes are a perfect choice for a Halloween party treat or fall dessert. The moist pumpkin cupcakes are perfectly spiced with a mixture of cinnamon, ginger, and nutmeg, and they get extra texture from chopped walnuts or pecans.

"Top these cupcakes with fluffy caramel cream cheese frosting or a basic cream cheese frosting. Or top with a dollop of whipped cream or whipped topping and a sprinkling of cinnamon sugar."

Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Servings: 24 servings; Yield: 24 cupcakes

To view this online, go to https://www.thespruceeats.com/homemade-pumpkin-cupcakes-3060003.

Ingredients

2-1/4 cups all-purpose flour (sift before measuring)

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 cup butter (softened)

1-1/3 cups sugar

2 eggs, beaten until frothy

1 cup canned pumpkin puree

3/4 cup milk

3/4 cup chopped walnuts or pecans, optional

Directions

Gather the ingredients. Preheat oven to 375 F.

Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.

Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin.

Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.

Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full.

Bake in preheated oven for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Cool and frost the cupcakes with a simple cream cheese frosting or top with a dollop of whipped cream.

BAKED EYEBALLS CASSEROLE

This comes from Family Time.com, and starts off, "The 'eyeballs' that top our spooky casserole are made from mozzarella cheese and sliced olives. But the cheesy, baked pasta that lies below is a real treat that everyone will enjoy." Serves 8 (about 1 1/4 cups each); prep time: 15 minutes; Cook Time: 25 minutes.

This recipe can be viewed online here.

Ingredients

Vegetable cooking spray

1 jar (24 ounces) Prego® Italian Sausage & Garlic Italian Sauce

1 container (15 ounces) part-skim ricotta cheese

3/4 cup grated parmesan cheese

7 cups bow tie-shaped pasta, cooked and drained

1 container (8 ounces) small fresh mozzarella cheese balls (about 1-inch)

Directions

2 tablespoons sliced pitted ripe olive

Spray a 13 x 9 x 2-inch shallow baking dish with the cooking spray.

Mix 1 1/2 cups of the sauce, ricotta cheese, 1/2 cup Parmesan cheese and pasta in the prepared dish. Spread the remaining sauce over the pasta mixture. Sprinkle with the remaining Parmesan cheese and cover the dish with foil.

Bake at 400°F. for 25 minutes or until hot and bubbling. Arrange the cheese balls randomly over the pasta mixture. Place a sliced olive on each cheese ball. Let stand for 10 minutes before serving.

Tip: Easy Substitution Tip: If fresh mozzarella cheese balls are not available, substitute 1 package (8 ounces) fresh mozzarella cheese. Cut crosswise into thirds. Cut each third in 6 wedges, for triangle-shaped eyes.

PUMPKIN PIE MILKSHAKE

This recipe is from Sarah Copeland in The New York Times cooking section, and posted in the Times on October 30, 2020. Sarah wrote, "As any true pumpkin lover can attest, there's more than one way to get your pie fix, and I milkshake just might be the most winning substitute: It's creamy and has the same shipped-cream topper. Add the spices you most like in your pie - go heavier on the ginger if that's your thing, or load up on cinnamon - and adjust the sweetness to your crowd's tastes. Even if you don't drink whiskey, there's a time and a place for bourbon, and this is it. Add a spash or two for the adults; they'll thank you."

Note: If you're like me, I don't have whiskey around the house, so I would opt for making this without it - especially since it is optional.

Time: 15 minutes; Yield: 4 milkshakes (about 4 1/2 cups)

To view this online, go to https://cooking.nytimes.com/recipes/1019654-pumpkin-pie-milkshake.

Ingredients

3/4 cup heavy cream (or whipping cream)

1 tablespoon ground cinnamon

1 teaspoon granulated sugar

1 (28-ounce) container premium vanilla ice cream

1/3 cup milk, plus more as needed

1 cup pumpkin puree

2 teaspoons pure maple syrup

1/4 teaspoon ground ginger

5 large ice cubes (about 1 cup)

2 to 4 tablespoons bourbon (optional)

Caramel sauce, for drizzling (optional)

Preparation

Whip the cream in a medium bown until it just holds soft peaks (whip in a chilled bowl for faster results). Place the whipped cream and four glasses in the refrigerator to chill. Stir together 2 teaspoons of cinnamon and 1 teaspoon sugar in a small bowl and set aside.

Scoop the ice bream into a blender and pour 1/3 cup milk over the top. Add pumpkin, maple syrup, ginger, remaining 1 teaspoon of cinnamon and ice in a blender and pulse to combine (use a spoon to stir the ingredients between pulses, if needed). Add a few more tablespoons of milk, if desired, depending on how thick you like your milkshakes, and blend until smooth. (It may seem think at first, but once poured, it will melt fairly quickly.) Pulse in the bourbon, if using, and divided among the four chilled glasses.

Spoon the whipped cream over the top and sprinkle with cinnamon sugar. Drizzle with Caramel sauce, if desired.

Halloween Recipes

Halloween is Monday, so in honor of that, here are six yummy Halloween recipes, including Halloween Punch, Circleville Pumpkin Chili, and Spooky Ghost Cupcakes. Enjoy!

"STROKE OF MIDNIGHT" PUMPKIN BREAD

This is from the infamous long-since-forgotten emailing list.

Preparation time: About 1 hr; Serves: 8 - 10

Ingredients

1 1/3 cups, sugar

1/3 cup, shortening (I use Smart Balance *Vegan*)

1/2 cup, applesauce

1 cup, pumpkin

1 2/3 cups, flour (I use a combo of wheat and soy)

1/4 teaspoon, baking powder

1 teaspoon, baking soda

1/3 cup, water

dash of salt

dash of nutmeg, cloves, cinnamon, ginger (Whatever you like)

Directions

Preheat the oven to 350 degrees.

Beat the sugar, shortening and applesauce until 'light and fluffy' or well mixed. Stir in the pumpkin.

Sift together the flour, baking powder, baking soda, salt and spices. Add the batter and water, alternatively.

Spoon into a greased and floured bread pan. Bake about 45 minutes – 1 hour or until done

HALLOWEEN PUNCH

This is from the infamous long-since-forgotten emailing list. Makes 10-1/2 cups.

Ingredients

4 cups Apple cider

1 1/2 cup Orange juice

1 cup Pineapple juice

2 tablespoons Sugar

4 cups Ginger ale

Ice cubes

Directions

Stir together the apple cider, orange juice, pineapple juice and sugar in a punch bowl.

Pour in the ginger ale. Add ice cubes.

Data per 1/2-cup serving: 59 calories, 0g protein, 0g fat, 15g carbohydrates, 6mg sodium, 0g saturated fat, 0g monounsaturated fat, 0g polyunsaturated fat, 0mg cholesterol.

PUMPKIN CUPCAKES

This is from Diana Rattray in The Spruce Eats. She wrote, "These pumpkin cupcakes are a perfect choice for a Halloween party treat or fall dessert. The moist pumpkin cupcakes are perfectly spiced with a mixture of cinnamon, ginger, and nutmeg, and they get extra texture from chopped walnuts or pecans.

"Top these cupcakes with fluffy caramel cream cheese frosting or a basic cream cheese frosting. Or top with a dollop of whipped cream or whipped topping and a sprinkling of cinnamon sugar."

Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Servings: 24 servings; Yield: 24 cupcakes

To view this online, go to https://www.thespruceeats.com/homemade-pumpkin-cupcakes-3060003.

Ingredients

2-1/4 cups all-purpose flour (sift before measuring)

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 cup butter (softened)

1-1/3 cups sugar

2 eggs, beaten until frothy

1 cup canned pumpkin puree

3/4 cup milk

3/4 cup chopped walnuts or pecans, optional

Directions

Gather the ingredients. Preheat oven to 375 F.

Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.

Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin.

Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.

Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full.

Bake in preheated oven for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Cool and frost the cupcakes with a simple cream cheese frosting or top with a dollop of whipped cream.

PUMPKIN PIE MILKSHAKE

This recipe is from Sarah Copeland in The New York Times cooking section, and posted in the Times on October 30, 2020. Sarah wrote, "As any true pumpkin lover can attest, there's more than one way to get your pie fix, and I milkshake just might be the most winning substitute: It's creamy and has the same shipped-cream topper. Add the spices you most like in your pie - go heavier on the ginger if that's your thing, or load up on cinnamon - and adjust the sweetness to your crowd's tastes. Even if you don't drink whiskey, there's a time and a place for bourbon, and this is it. Add a spash or two for the adults; they'll thank you."

Note: If you're like me, I don't have whiskey around the house, so I would opt for making this without it - especially since it is optional.

Time: 15 minutes; Yield: 4 milkshakes (about 4 1/2 cups)

To view this online, go to https://cooking.nytimes.com/recipes/1019654-pumpkin-pie-milkshake.

Ingredients

3/4 cup heavy cream (or whipping cream)

1 tablespoon ground cinnamon

1 teaspoon granulated sugar

1 (28-ounce) container premium vanilla ice cream

1/3 cup milk, plus more as needed

1 cup pumpkin puree

2 teaspoons pure maple syrup

1/4 teaspoon ground ginger

5 large ice cubes (about 1 cup)

2 to 4 tablespoons bourbon (optional)

Caramel sauce, for drizzling (optional)

Preparation

Whip the cream in a medium bown until it just holds soft peaks (whip in a chilled bowl for faster results). Place the whipped cream and four glasses in the refrigerator to chill. Stir together 2 teaspoons of cinnamon and 1 teaspoon sugar in a small bowl and set aside.

Scoop the ice bream into a blender and pour 1/3 cup milk over the top. Add pumpkin, maple syrup, ginger, remaining 1 teaspoon of cinnamon and ice in a blender and pulse to combine (use a spoon to stir the ingredients between pulses, if needed). Add a few more tablespoons of milk, if desired, depending on how thick you like your milkshakes, and blend until smooth. (It may seem think at first, but once poured, it will melt fairly quickly.) Pulse in the bourbon, if using, and divided among the four chilled glasses.

Spoon the whipped cream over the top and sprinkle with cinnamon sugar. Drizzle with Caramel sauce, if desired.

CIRCLEVILLE PUMPKIN CHILI

This comes originally from John Mitzewich, who wrote for The Spruce Eats. He wrote, “While this pumpkin chili recipe hails from the Midwest, its use of these spices and chocolate are reminiscent of chilis and moles of the American Southwest region. This chili recipe gets its heat from the chipotle pepper, but if you like your chili hotter you can add a few fresh hot peppers into the pot.”
 Serves 8; Prep Time: 15 minutes; Cook Time: 90 minutes; Total Time: 105 minutes

The old link for this recipe no longer works, but I'll keep an eye out for it.

Ingredients

1 tbsp olive oil

3 cloves chopped garlic

1 chopped onion

2 lbs ground beef

1 tbsp black pepper

1 tsp cinnamon

1 tbsp dried oregano

1 1/2 tbsp salt

1 tbsp cumin

3 tbsp chili powder

2 tbsp ground paprika

1 tbsp ground chipotle pepper

1 cup canned pumpkin puree

2-oz bittersweet chocolate

1 28-oz can crushed tomatoes

1 cup tomato juice

1 15-oz can pinto beans, drained

avocado, sour cream and fresh cilantro (optional)

Directions

In a large pot cook onion and garlic in olive oil over medium-low heat until translucent. Add the ground beef, salt, and all the spices, and cook for 10 minutes, stirring to break up the beef into very small pieces.

Add the pumpkin, chocolate, crushed tomatoes, and tomato juice. Stir and reduce heat to low and simmer for 90 minutes, stirring occasionally. Add the pinto beans and simmer for 15 more minutes. Adjust seasoning and serve.

Garnish with avocado, sour cream and fresh cilantro if so desired.

SPOOKY GHOST CUPCAKES

This is from The Baker Chick. It makes 20 cupcakes, and can be viewed online here.

Ingredients

For the cupcakes:

1/2 cups sugar

3/4 cups unsweetened cocoa powder

1 1/2 teaspoons baking soda

3/4 teaspoons baking powder

3/4 teaspoons salt

3/4 cups buttermilk, room temperature

3 tablespoons vegetable oil

2 large eggs

3/4 cup warm water

1 teaspoon pure vanilla extract

Seven Minute Frosting:

3/4 cups sugar

1 tablespoon light corn syrup

2 tablespoons water

3 large egg whites

1/2 teaspoon pure vanilla extract

mini & regular chocolate chips for the face!

Instructions

For the Cupcakes:

Preheat oven to 350F. Line cupcake tins with liners, set aside.

In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder and salt.

Make a small well in the middle of the bowl and add the buttermilk, oil, eggs, water and vanilla. Whisk the wet ingredients together and then incorporate the dry until smooth and lump-free.

Fill cupcake liners 2/3 of the way full and bake for 20-23 minutes. Allow cupcakes to cool while you make the frosting.

Frosting:

Place egg whites in the clean bowl of a stand mixer with a whisk attachment. In a small saucepan with a candy thermometer attached, combine the sugar, corn syrup and water.

On medium-high heat cook the sugar mixture until boiling. At that point- turn the mixer on medium high speed to get the egg whites to soft peaks. When the sugar mixture has reached 230F, slowly pour it down the side of the bowl in a steady stream while the mixture continues to run.

Beat on medium-high for about 7 minutes or until the bottom of the bowl is cool to the touch and stiff glossy peaks have formed. Add the vanilla right before you finish beating the frosting.

Pipe frosting onto the cupcakes right away (it gets a bit firm otherwise.) and decorate with the chocolate chips!

Notes:

Recipe adapted from Martha Stewart

Cake - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with cake.

Who doesn't love cake? It seems to say celebration. Today's offerings include Piñata Cupcakes and Almond Berry Layer Cake. Enjoy!

ALMOND FUDGE BANANA CAKE

This comes from the infamous long-since-forgotten emailing list. Makes 16 Servings

Ingredients

3 extra-ripe, peeled medium Dole bananas

1 1/2 cups sugar

1/2 cup margarine, softened

3 eggs

3 tablespoons amaretto liqueur, or 1/2 to 1 teaspoon almond extract

1 teaspoon vanilla extract

1 1/3 cups all-purpose flour

1/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup Dole chopped almonds, toasted, ground

BANANA CHOCOLATE GLAZE:

1 pureed, extra-ripe small Dole banana

1 ounce (1 square) melted semisweet chocolate

Ingredients

Mash bananas (1 1/2 cups). Beat sugar and margarine until light and fluffy. Beat in eggs, liqueur and vanilla. Combine dry ingredients. Stir in almonds. Add to beaten mixture alternately with bananas. Beat well. Turn batter into greased 10-inch bundt pan. Bake in 350 degree F. oven 45 to 50 minutes or until toothpick inserted in center comes out nearly clean and cake pulls away from sides of pan. Cool 10 minutes. Remove cake from pan to wire rack to cool completely. Drizzle glaze over top and down sides of cake.

BANANA CHOCOLATE GLAZE: With a wire whip, beat pureed banana into melted chocolate.

ALMOND BERRY LAYER CAKE

This is from The New York Times cooking e-newsletter. The recipe begins, "Behold! An ode to summer in cake form. In this towering dessert from the food stylist and cookbook author Susan Spungen, crumbly yet tender layers of almond cake are layered with mounds of fresh berries and a rich filling of mascarpone and crème fraîche. It's not difficult to make, but it does take some time, so save this for a lazy Saturday when you've just scored piles of perfect berries from the farmers' market."

Yield: 1 cake; Time: 1 hour 10 minutes

This was featured in "Trunk Food," and can be viewed online at https://cooking.nytimes.com/recipes/8588-almond-berry-layer-cake.

Ingredients

For the cake:

Unsalted butter, for greasing pans

1 tablespoon all-purpose flour, plus more for pans

1 3/4 cups whole blanched almonds

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3 large eggs

2 large egg whites

1 cup sugar

1/2 teaspoon pure vanilla or almond extract

For the filling:

1 pound mascarpone cheese

8 ounces crème fraîche

Finely grated zest of 1 lemon

3/4 cup confectioners' sugar, plus more to taste

1 tablespoon kirsch or amaretto, optional

For assembly:

2 pounds (about 6 cups) mixed berries

Confectioners' sugar, for dusting

Preparation

For the cake:

Preheat the oven to 350 degrees. Brush 3 (8-inch) round baking pans with butter and line the bottoms with parchment paper cut to fit. Brush with butter again and dust with flour, tapping out excess.

Place 1 tablespoon flour, the almonds, baking powder and salt in the bowl of a food processor and pulse until finely ground.

Fill a pot (large enough to set the bowl of an electric mixer in it without the bowl touching the bottom) with 1 inch water and bring to a simmer over low heat.

Place the eggs, egg whites and sugar in the bowl and gently whisk to incorporate. Place the bowl over the pot of steaming water and whisk constantly until the sugar has dissolved, about 3 minutes.

Return bowl to the mixer fitted with the whisk attachment. Beat on medium-high speed until pale yellow, thick and fluffy, about 7 minutes. Add vanilla and gently stir to combine.

Using a rubber spatula, gently fold almond mixture into batter. Divide batter evenly among pans and bake until golden, 20 to 25 minutes. The centers will rise and fall during baking. Transfer pans to a wire rack and let cool 5 minutes. Run a butter knife around the edges of the cakes and turn them out onto a flat plate or cardboard round. Peel off parchment and invert onto another plate or round. Cakes should be right-side up. Cool completely and wrap in plastic wrap if not using immediately.

For the filling:

In a chilled metal bowl, whip the mascarpone and creme fraiche, either by hand or with an electric mixer, until it holds its shape and is not at all runny. Add the lemon zest, confectioners' sugar and liqueur, if using, and beat to combine well. Add up to 2 tablespoons more sugar, to taste, if you choose.

To assemble:

Place one of the cakes on a serving plate. Top with 1/3 of the mascarpone filling and 1/3 of the berries. Repeat with the remaining 2 layers, leaving the prettiest berries for the top. If not serving right away, chill until ready to serve. Dust with confectioners' sugar and serve.

DOLESTER MILES'S COCONUT PECAN CAKE

This is from Kim Severson in The New York Times cooking e-newsletter. Kim wrote, "This is a rich, special-occasion cake that takes the traditional Southern coconut cake to another level, with ground toasted pecans in the batter and an easy-to-make Chantilly cream for frosting. It has become the signature dessert for Dolester Miles, who serves slices over a little puddle of crème anglaise at Chez Fonfon and Bottega, and sometimes at the Highlands Bar & Grill, the Birmingham, Ala., restaurants owned by Frank and Pardis Stitt. Assembly can be a challenge, so she suggests building the cake by stacking the delicate slabs of cake with filling in between each layer into a deep, round cake pan, then slipping it into the refrigerator for about an hour. The filling acts like a delicious glue. When the cake is inverted and unmolded, the edges have an even, professional appearance."

Yield: 12 to 14 servings; Time: About 1 1/2 hours, plus chilling

This was featured in "An Alabama Chef and Her Beloved Desserts Hit the Big Time", and can be viewed online at https://cooking.nytimes.com/recipes/1019330-dolester-miless-coconut-pecan-cake.

Note: Seriously, check out the article that this was featured in (link above). Makes for some interesting reading.

Ingredients

For the cake:

1 cup firmly packed sweetened shredded coconut

3/4 cup pecan halves, toasted

2 cups granulated sugar

2-1/4 cups all-purpose flour, plus more for the pans

1 tablespoon baking powder

3/4 teaspoon kosher salt

3/4 cup unsalted butter (1-1/2 sticks), softened, plus more for the pans

1/4 cup cream of coconut

4 large eggs

1/4 teaspoon coconut extract

1 cup plus 2 tablespoons unsweetened coconut milk

For the filling and simple syrup:

2 large egg yolks, lightly beaten

3/4 cup sweetened condensed milk

4 tablespoons/ unsalted butter

1 tablespoon cream of coconut

1 cup sweetened shredded coconut

1/2 cup granulated sugar

For the icing:

1 cup heavy cream

1/4 cup confectioners’ sugar

1 teaspoon coconut extract

2 cups sweetened shredded coconut, toasted

Preparation

Heat oven to 350 degrees. Grease two 9-inch round cake pans and line the bottom of each with parchment paper. Grease the parchment paper, then dust with flour, tapping out excess.

Finely grind the coconut in a food processor, then transfer to a bowl. Add pecans to the food processor, along with 2 tablespoons sugar, and finely grind them.

In a large bowl, sift together flour, baking powder and salt. Stir in coconut and pecans.

In the bowl of a mixer fitted with the paddle attachment, beat butter, cream of coconut and the remaining sugar on high speed until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition and scraping down the bowl as necessary, then beat in coconut extract.

Add the flour mixture in 3 batches, alternating with the coconut milk, starting and ending with flour mixture. Divide batter between the pans and smooth the top of each with a spatula. Bake until cakes are golden and a tester comes out clean, 30 to 35 minutes. Let cakes cool in the pans on a wire rack for 30 minutes. Run a knife around the edge of each cake, invert onto rack, and remove the parchment. Let cool completely.

Meanwhile, make the filling: Place egg yolks in a small heatproof bowl and set aside. In a saucepan, combine condensed milk, butter and cream of coconut and cook over medium-low heat, stirring constantly, until hot, about 4 minutes. Whisk 1/3 of the hot milk into the egg yolks. Transfer egg mixture to the saucepan of milk and whisk constantly over medium-low heat until mixture has the consistency of pudding, about 4 minutes. Do not let the custard get too thick. Transfer to a bowl and stir in the shredded coconut. Let cool completely.

Make the simple syrup: In a saucepan, heat sugar and 1/2 cup water, stirring occasionally, until sugar has dissolved. Remove from heat.

Assemble the layer cake in a pan: Cut each cake in half horizontally. Place one layer in the bottom of a 9-inch cake pan, moisten the top with 2 to 3 tablespoons simple syrup and spread 1/2 cup of the coconut filling in a thin, even layer with an offset spatula. Repeat to make 2 more layers of cake and filling, then place the last layer on top. Refrigerate cake for about 1 hour. To unmold, run a spatula around the edges, invert a cake plate over the top, and flip the cake over onto the plate.

Make the icing: Whip the cream with the confectioners’ sugar and coconut extract until stiff peaks form. Spread on the top and sides of the cake and sprinkle with toasted coconut. Refrigerate until ready to serve.

CHOCOLTE BEAN CUPCAKES

This is from the July/August 2005 issue of Vegetarian Times (page 41). Makes 12 servings.

To view this online, click here.

Ingredients

Cupcakes

1/3 cup soy margarine, melted

1 1/4 cups granulated sugar

2 large eggs or 1/2 cup egg substitute

2 tsp. vanilla extract

2 Tbs. grated orange zest, optional

1 15.5-oz. can black beans, drained, rinsed and pureed

1/2 cup unsweetened cocoa powder

1 cup all-purpose flour

2 tsp. baking powder

Frosting

1/2 cup soy margarine

2 cups confectioners' sugar

4 Tbs. frozen orange juice concentrate, thawed

12 chocolate kisses

Preparation

Preheat oven to 375F. Line 12 cupcake tins with paper liners.

To make Cupcakes: Using electric mixer on high, beat margarine, sugar and eggs for 3 minutes, or until thick and creamy.

Fold vanilla extract and orange zest, if using, into puréed beans. In small bowl, whisk together cocoa powder, flour and baking powder.

Fold egg mixture into beans, then fold flour mixture into beans by thirds. Fill cupcake tins two-thirds full. Bake 20 minutes, or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove, and cool on rack.

Meanwhile, to make Frosting: Using electric mixer, beat margarine until smooth. Beat in confectioners’ sugar then juice concentrate until smooth. If too stiff, add 1 tsp. water at a time. Tint with food coloring, if desired. Top each cupcake with 2 tsp. frosting and a candy kiss.

PUMPKIN CUPCAKES

This is from Diana Rattray in The Spruce Eats. She wrote, "These pumpkin cupcakes are a perfect choice for a Halloween party treat or fall dessert. The moist pumpkin cupcakes are perfectly spiced with a mixture of cinnamon, ginger, and nutmeg, and they get extra texture from chopped walnuts or pecans.

"Top these cupcakes with fluffy caramel cream cheese frosting or a basic cream cheese frosting. Or top with a dollop of whipped cream or whipped topping and a sprinkling of cinnamon sugar."

Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Servings: 24 servings; Yield: 24 cupcakes

To view this online, go to https://www.thespruceeats.com/homemade-pumpkin-cupcakes-3060003.

Ingredients

2-1/4 cups all-purpose flour (sift before measuring)

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 cup butter (softened)

1-1/3 cups sugar

2 eggs, beaten until frothy

1 cup canned pumpkin puree

3/4 cup milk

3/4 cup chopped walnuts or pecans, optional

Directions

Gather the ingredients. Preheat oven to 375 F.

Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.

Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin.

Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.

Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full.

Bake in preheated oven for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Cool and frost the cupcakes with a simple cream cheese frosting or top with a dollop of whipped cream.

PINATA CUPCAKES

This is from Old El Paso, and begins, "Learn how to make Piñata Cupcakes, and you'll have everyone looking forward to your next party. Make and bake the cake mix, then cut a small hole to create a pocket in the center of the cupcake to fill it with your piñata goodies (rainbow-colored sprinkles and mini chocolate-covered candies). Want even more color? Divide the frosting up, and add different gel food colors for a fun rainbow effect. A cupcake is always a treat, but every bite of this fun, candy-filled Piñata Cupcakes recipe is a fiesta."

Prep Time: 1 hour 15 minutes; Total Time: 1 hour 45 minutes; Makes 24 servings

To view this online, go to https://www.oldelpaso.com/recipes/pinata-cupcakes.

Ingredients

1 box Betty Crocker™ Super Moist™ Yellow Cake Mix

Water, oil and eggs called for on cake mix box

1 1/4 cups mini candy-coated chocolate candies

1/2 cup candy sprinkles

6 1/2 cups powdered sugar

3/4 cup butter, softened

1/2 teaspoon vanilla

5 to 7 tablespoons milk

Gel food colors

Preparation

Heat oven to 350°F. Make and bake cake mix as directed on box for 24 cupcakes. Cool cupcakes completely on cooling rack, about 15 minutes.

In small bowl, mix mini candy-coated chocolate candies and candy sprinkles.

Using sharp knife, cut a circle/hole into center of cupcake to create a little pocket about 1 inch deep, leaving 1/4-inch of cake at bottom. Trim baked side of plug to 1/2 inch, and set aside.

Place about 1 tablespoon candy mixture inside cupcake. Replace cupcake plug to cover candy mixture. Repeat with remaining cupcakes and candy mixture.

In large bowl, mix powdered sugar and butter with electric mixer on low speed. Stir in vanilla and 4 tablespoons of the milk.

Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a teaspoon at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.

Divide frosting (about 1 cup each) into four separate small bowls. Stir gel food color into each bowl to make desired colors. Spoon each color frosting into separate pastry bag fitted with desired tip. Frost cupcakes, as desired.

Expert Tips

We recommend using gel food color, which can bring vibrant colors that won’t change the frosting consistency.

Pipe frosting onto cupcakes using a pastry bag and piping tip to give a more polished decorating look. For easy cleanup, look for disposable pastry bags, which often come with various piping tips.

To give these Piñata Cupcakes a festive look, we’ve used a variety of gel food colors. Try to look for inside-of-the-cupcake sprinkles and candies that match the frosting colors.

For a quick and easy way to make the pockets in the cupcakes, use a 1-inch round cookie cutter.

For the maximum piñata effect of candy spilling out of the cupcakes, fill the cupcakes with the sprinkles and candy on the same day they'll be enjoyed.

Nutrition: 1 Cupcake Calories 380 (Calories from Fat 140); Total Fat 15g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 40mg; Sodium 190mg; Total Carbohydrate 58g (Dietary Fiber 0g, Sugars 49g); Protein 2g

% Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 6%; Iron 4%

Exchanges: 1/2 Starch, 3 1/2 Other Carbohydrate, 3 Fat

Carbohydrate Choices: 4