Pumpkin Whoopie Pies

Recipe By:Vonieta Stogner

"A delicious pumpkin cookie that can be eaten single or filled with whoopie pie filling to make it even better."

Ingredients

• 2 cups packed brown sugar
• 1 cup vegetable oil
• 1 1/2 cups solid pack pumpkin puree
• 2 eggs
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract

 

• 1 1/2 tablespoons ground cinnamon
• 1/2 tablespoon ground ginger
• 1/2 tablespoon ground cloves
• 1 egg white
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 3/4 cup shortening

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
2. Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.
3. Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
4. To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy.

 

Pumpkin Turkey Chili

• Prep
  10 m
• Cook
  20 m
• Ready In
  30 m

"Absolutely delicious. I know it doesn't sound appetizing, but it's unbelievable how tasty it is, and so easy too!"

Ingredients

• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped yellow bell pepper
• 1 clove garlic, minced
• 1 pound ground turkey
• 1 (14.5 ounce) can diced tomatoes

 

• 2 cups pumpkin puree
• 1 1/2 tablespoons chili powder
• 1/2 teaspoon ground black pepper
• 1 dash salt
• 1/2 cup shredded Cheddar cheese
• 1/2 cup sour cream

Directions

1. Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.

Butterfinger Poke Cake

Ingredients

Cake

1

box Betty Crocker™ SuperMoist™ yellow cake mix

1 1/4

cups water

1/2

cup creamy peanut butter 

1/3

cup vegetable oil 

3

eggs

Filling

1

box (6-serving size) chocolate instant pudding and pie filling mix

3

cups cold milk

Topping

1

container (8 oz) Cool Whip™ frozen whipped topping, thawed

1/4

cup chocolate-flavor syrup

4

Butterfinger™ candy bars (2.1 oz each), chopped (about 1 2/3 cups)

 Steps

• 1

  Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.

2. In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.

3

Remove cake from oven to cooling rack; cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking

• 
  
• 4

  In large bowl, beat Filling ingredients with whisk 1 minute (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
• 5

  Spread whipped topping evenly on top of the cake. Drizzle with chocolate syrup. Sprinkle with chopped candy. Store covered in refrigerator.

Slow-Cooker Pumpkin Latte

Ingredients

5

cups strong brewed coffee

4

cups milk (2% or whole)

1/2

cup heavy whipping cream

1/4

cup canned pumpkin (not pumpkin pie mix)

1/3

cup sugar

1

teaspoon vanilla

1

teaspoon pumpkin pie spice

Whipped cream topping, if desired

Steps

• 1

  In slow cooker, mix all ingredients except whipped cream topping. Beat with whisk until well combined.
• 2

  Cover and cook on High heat setting 2 hours, stirring once after 1 hour.
• 3

  Serve in mugs, and top with whipped cream topping.

DIY Easy Halloween Food Ideas

Bloody Chocolate Apples

Serve up some gruesome grub this Halloween with these bloody chocolate apples!

An easy Halloween party food idea to make the night before your party, follow our step-by-step tutorial to find out what to do.

And if you have a go at making them yourself, share a photo with us on Instagram!

Making bloody chocolate apples – step-by-step

What you need

• Apples
• Toffee apple sticks
• Black candy melts
• Red candy melts
• Piping bag

Step 1: Put a toffee apple stick in each apple

Start by pushing a toffee apple stick into the stalk end of each apple. We’d recommend going with firmer apples like Braeburn, Golden Delicious or Granny Smith (this will make it easier to keep the stick in place). You can pick up some cheap toffee apple sticks here.

Step 2: Melt a packet of black candy buttons

Next up, melt a pack of black candy buttons. Do this in the microwave or using the bain-marie method (half-fill a pan with water, bring to the boil and place a glass bowl of candy buttons in the pan to make a water bath). Keep it on the heat until all the lumps have melted.

Step 3: Dip each apple in the melted candy buttons

Next, hold each apple by the stick and dip it in the bowl of candy buttons til it’s completely covered. Leave them to cool in the fridge until the chocolate has set.

Step 4: Pipe on the “blood”

Next, it’s time to pipe on the “blood”. Melt a packet of red candy buttons and transfer them to a piping bag. Pipe it on to make it look like blood is dripping down each apple!

Step 5: Add some finishing touches

Your bloody chocolate apples are almost finished! Use some edible sparkle gel to make the blood look extra shiny and gruesome!

And voilà!

Your Halloween chocolate apples are finished! Lay them out on a serving platter with the rest of your Halloween buffet ready for your guests to sink their teeth into!

Surprise Batty Loaf Cake

Ingredients For the cakes

250g margarine, softened
250g caster sugar
5 medium eggs
225g plain flour
25g cocoa powder
3 sachets Dr. Oetker Baking Powder
3/4 tsp Dr. Oetker Madagascan Vanilla Extract

For the icing
165g icing sugar
15g cocoa powder
Dr. Oetker Neon Orange Gel Food Colour

Method

Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Grease and line an 18cm (7inch) square tin and a 900g (2lb) loaf tin. For the bat cake, put 100g (3 ½ oz) margarine, 100g (3 ½ oz) caster sugar and 2 eggs in a mixing bowl. Sieve 100g (3 ½ oz) flour, the cocoa powder and 5ml (1tsp) Baking Powder on top.

Carefully mix all the ingredients together until well blended.

Spoon into the prepared square tin, smooth the top and bake for about 25 minutes until lightly risen and firm to the touch. Leave to cool for 5 minutes then turn on to a wire rack to cool completely.

Put the chocolate cake on a board and using a bat cutter approx. 10 x 4.5 cm (4 x 1 ¾ inch) stamp out 6 bats – you may need to cut out the shapes on the diagonal in order to make 6 bats. Make sure your bat cutter will fit inside the prepared loaf tin. Keep the chocolate cake trimmings for cake pops or truffles. Set aside.

Use the remaining cake ingredients to make up another mixture as above, and flavour with Madagascan Vanilla Extract.

Spoon one third of the mixture into the prepared loaf tin, and spread to cover the base. Arrange the sponge bats, upright, down the length of the tin – they should fit snugly together.

Carefully spoon the remaining cake mixture on top of the bats, smooth the top then gently tap the tin on the work surface to help the mixture settle round the bats and to prevent it bubbling out of the tin during cooking. Make sure the bats are well covered in cake mixture to help create the surprise.

Bake in the oven for 45-50 minutes until lightly risen, golden brown and firm to the touch. Leave to cool for 10 minutes before removing from the tin and cooling on a wire rack.

To decorate, sieve all but 15g (1/2oz) the icing sugar into a bowl with the cocoa. Mix in approx. 30ml (2 tbsp) warm water to make a smooth, soft icing. Spread over the top of the cake, allowing the icing to drizzle down the sides. Leave the icing to set for 30 minutes before proceeding with the final decoration.

Sift the remaining icing sugar into a small bowl and add 30 drops of Neon Orange Gel Food Colour. Mix together with a few drops of warm water to make a pipeable, vibrant orange icing. Spoon the icing into a small uncut piping bag, then cut off the end of the bag to give a narrow piping hole.

Pipe the orange icing diagonally, in a quick back and forward motion, over the chocolate icing to decorate. Leave for a few minutes to set before serving.