Sink Your Teeth into These Halloween Treats

Want to be the hit of your coven this Halloween? Than flex your baking skills by brewing up these scary treats. We promise that your fellow witches will leave with full bellies and creepy smiles.

If you’d like to explore your love for cooking, make sure to check out Keenobby’s workshops this October and November.


Trick or Treat Candy Bars

These bars are filled with layers of gooey, crunchy goodness. They start with a buttery shortbread crust then are covered with a layer of pure chocolate. To top it off, we’ve sprinkled on bite-sized pieces of our favorite candy. We used Reese’s
Peanut Butter Cups, Twix, Three Musketeers and Milky Way bars, but you can
choose your personal faves. Pro tip: it’s a great way to use the extra candy laying around the house AFTER Halloween.

Ingredients:

1 cup ( 2 sticks ) unsalted butter
1 cup packed brown sugar
1 large egg yolk
2 cups flour
1 teaspoon vanilla extract
12 oz., dark chocolate chips
Assorted Halloween candy of your choice

Steps:

Shortbread base
Preheat the oven to 350 degrees. Line a 9”X12”-baking pan with parchment paper,
leaving an overhang on each end. Or spray the pan with cooking spray.
Using an electric mixer, cream together the butter and sugar until light and fluffy.
Add the egg yolk and vanilla extract, mixing well.
Add the flour and mix until the ingredients are well combined and the mixture pulls
away from the sides of the bowl a bit.
Spread the batter evenly into the baking pan. Bake for about 25 minutes, or until it is
a light, golden brown.
Toppings
In the meantime, select your candy for topping and cut them into small pieces if
necessary. We love to use a variety of chocolate candy bars, and peanut butter cups,
but M+ M’s and candy corn are also fun.
Scatter the baking chips over the crust, and return the pan to the oven for a couple
of minutes until the chips are spreadable. Spread them evenly over the crust and top
with the assorted candy.
Allow to cool completely before cutting into squares. (You can refrigerate it to speed up the process!)

– Shari, Keenobby Expertainer. “I’m a fashion design executive pursuing my passion for beautiful and delicious food. I make fun and decadent desserts and novelty baked goods, as well as fresh, healthy foods that pair my cooking skills with my design aesthetic.”


Caramel Apples

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Such. A. Classic. What we really love about this recipe is that it’s simple. If you want to go ahead and make your own caramel from scratch, please do (and teach us how!). But the easy way is to just buy it and melt it up. Then sprinkle on your favorite toppings.

Ingredients:

  • 8 Granny Smith Apples
  • 8 Lollypop Sticks
  • 4 (4.51 oz.) Bags Soft Caramels
  • 3 tbps Heavy Cream
  • Lots of toppings!! We’re talking crushed graham crackers, nuts, white chocolate, sprinkles…go wild.

Steps:

Wash and dry your apples (very important that they are dry!). Push the lollipop sticks into the tops of the apples. Set them down on a baking sheet lined with parchment paper.

Unwrap the caramels, melt them over low heat and stir in the heavy cream.

Dip each apple into the melted mixture.

Roll your apples in your favorite toppings and put them on the baking sheet.

Refrigerate apples until caramel is firm (about 15 minutes).

— Sophie, Social Media Editor, Keenobby.


Pumpkin Pie Macaron 

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Looking to add a Halloween twist on a French classic? Simon’s macarons scream “fancy Halloween!!” (This recipe serves 30).

Ingredients:

Shell

285 g Almond Flour
285 g Confectionary sugar
95 g Egg White
285 g Sugar
80 g Water
95 g Egg White
Pumpkin Curd
75 g Pumpkin puree
50 g Heavy Cream
125 g Sugar
15 g Honey
25 g Corn Starch
3 Eggs
1 Egg yolk
50 g Butter

Steps:

Shell

In a saucepan warm regular sugar and water to 250F

With a mixer, whip 95 g egg white. Add cooked sugar/water mixture in. Whip until it thickens.

 
In a bowl, sift together confectioners sugar and almond flour. Add 95g raw egg white and coloring (add coloring until you reach desired color).
Mix all ingredients well.
Add meringue to almond mix. Mix until it reaches a smooth texture. Press down macaron batter to remove excess air. (Your mix will become flat and shiny.)
Pipe macarons shell on tray with parchment paper.
Leave them set for 30min/1H at room temperature
Bake at 320F for 13 minutes
Pumpkin Curd

In a saucepan warm heavy cream and pumpkin puree

In a mixing bowl combine sugar and corn starch. Add honey, egg and egg yolk.

When pumpkin is warm add your egg/sugar mix then cook on stove (low heat) until curd thickens. Make sure to whip continually!
Off stove add butter and let it cool down.
With a pastry bag pipe your curd between two shells. Repeat with all shells. Let it set/mature for 24h in the fridge.

Simon, French Pastry Chef. Chef Simon is a French pastry chef who studied in Vendée, France. After graduation he traveled to London, UK, and Australia where he worked for world-class restaurants. In 2009, ChefSimon Herfray entered NYC’s pastry scene. Now, we welcome him to the #keenobbyfam.


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Feel like you have a recipe that you want to share with our community? Look into joining the #keenobbyfam today.

P.S. We’ve decided that if Halloween were a candy it would be Almond Joy. Like a costume, it’s all dark and mysterious on the outside, but gushy and sweet on the inside.

Photos: Shari, takingcareofmonkeybusiness.com, foodiemisadventures.com


Written by Sophie Nelson

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