Halloween Cookies (galletas para Halloween)

                                                                                                           

Just in time!! (I guess) 
Wasn't easy!
About three days without internet and  I couldn't make a new  post.
Finally I made these Halloween cookies:)

And I add here Jack (Nightmare before Christmas)
only cause Esperanza loves him and this is her Jack:)
BTW I find him adorable!

                                        

Source :Joy of Baking

Halloween cookies

Ingredients

1 1/2 cups all purpose flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 cup unsalted butter room temperature

1/2 cup granulated white sugar 

1 large egg lightly beaten

1 teaspoon vanilla extract

Royal icing with eggs whites

1 large egg white

1 teaspoon fresh lemon juice

1 1/2 cups icing or glass sugar

Method

In a bowl whisk together the flour,salt and baking powder.

Set aside.

In other bowl beat the butter and sugar until light and fluffly (3 to 4 minutes).

Add the beaten eggs and vanilla extract and beat until combined. Add the flour mixture and beat until until you have a smooth dough.

Wrap the dough in plastic wrap and refrigerate for about one hour (or ovenight) or until form enough to roll.

Preheat oven 180°c(350 degrees) and place rack in the center of the oven.

Line two baking sheets with parchment paper.

Remove the dough from refrigerator and  on a lightly floured surface  roll out the dough to a thickness of about 1 cm.(1/4 inch)

(If required add more to roll) Be sure the dough does not stick to the counter.

Cut out shapes using a lightly floured cookie cutter and transfer to the baking sheet.

If you find the cookies a little soft, place the baking sheet in refrigerator about 10 minutes to chill the dough.

Bake cookies about 8-10 minutes or untiol they are brown around the edges..

Remove from oven and let  the cookies cool on the baking sheet.

Frost with royal icing .Be sure to let the royal icing dry completely storing.

Royal icing

In a bowl beat the egg white with the lemon juice. Add the sifted powdered sugarand beat on low speed until combined and smooth.

Add the colours to will use.Cover with plastic wrap when not in use.

print recipe

En español

Galletas para halloween

Todos estos dias estuve sin internet, un problema con el teléfono bloqueó el WIFI así que no podía hacer nada salvo mirar mi correo en mi teléfono.

Finalmente pude hacer estas galletas de Halloween.

Ingredientes

1 1/2 taza de harina sin polvos de hornear

1/4 cucharadita de sal

1/2 cucharadita de bicarbonato

1/2 taza de mantequilla

a temperatura ambiente

1/2 taza de azúcar

1 huevo ligeramente batido

1 cucharadita de extracto de vainilla

Glaseado

1 clara de huevo grande

1 cucharadita de jugo de limón

1 1/2 taza de azúcar glass o azúcar en polvo

Preparación

Jack O' Lantern Chocolate cupcakes

When I though I was ok with my Halloween recipes my Mom said:
I have something for you! and show me these Little Jack O'Lantern decorations  so, I have to make and other Halloween recipe, I think in chocolate because  I love how look the lantern with  dark chocolate!
(An Espe was agree with me :)
I adapted the chocolate cakes from a little book Cupcakes and Muffins from Parragon Ltd.
Im sharing with Cook your books of Joyce of Flavours Kitchen!

Ingredients
(10 cupcakes)
4 tablespoons butter
room temperature
120 grams of sugar
2 eggs
200 grams self raising flour
1/2 teaspoon baking powder
3 tablespoons chocolate powder
2 tablespoons milk

garnish
200 grams of dark chocolate melted
150 ml heavy cream
1 tablespoon sugar

Method


Preheat oven to 180°c degrees . Line 10 cup muffin tins with paper liners; set aside.

 In a bowl beat butter and sugar until light and fluffy cream, Stir in the eggs one at a time.
In another bowl sift the flour, 1/2 teaspoon baking powder and chocolate and incorporate it into the cream with a metal spoon.
Pour the milk and stir. Spread this mixture into the paper liners.
Bake the cakes for 10-15 minutes, or until they rise and gain consistency
Cool on wire rack.

For garnish

Chop the chocolate and put  in a medium saucepan, add the heavy cream and heat in a double boiler until chocolate melt beat a little to thicken and let it cool until it has the right consistency to  decorate, if too thick back to warm up a bit.

Enter the ganache into a piping bag and decorate cakes. You can garnish with whatever you like, beads, small pumpkin etc. ..



PRINT RECIPE HERE



En español
Cupcakes de chocolate para Halloween

Pensaba estar lista con las recetas de Halloween pero mi mamá me tenía de regalo estas calabacitas para cupcakes así que tuve que pensar en otra receta.
Pensé en cupcakes de chocolate porqueme gusta el contraste del chocolate con las calabacitas.
Quedaron muy buenos y la crema de chocolate super!
La adapté de mi libro Cupcakes y muffins.

Ingredientes

pumpkin cupcakes (garnish by my daughter Esperanza)

For Halloween always make  some recipes   and this year I find this pumpkin cupcakes in  Joy of Baking, a really good recipe, and I think  make something like little pumpkin and  bought marzipan because I love works with it.
Anyway when daugther saw I was making these cupcakes she asks if she can decorate and I say yes of course (I had a really hard week... and still) and you can look what she made, she is really an artist, love paint, draw and love play doh :)
I notice she work  marzipan like play doh ha! and she say yes!
I know Im her Mom but  really I think look perfect!!
Here you can find a site have similar pumpkins with marzipan,
really pretty!

Ingredients
 1 1/2 cups all pupose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon of salt
1/2 cup (113 grams )butter room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract

1 cup (200 grams) pumpkin puree

Cream cheese frosting
1 package cream cheese room temperature
3 tablespoons unsalted butter room temperature
1/2 teaspoon pure vanilla extract
1 3/4 cups icing sugar sifted

Marzipan decoration
 

Marzipan (about 200 grams)
orange food coloring (gel type) * found at cake supply stores
toothpicks
whole cloves (or chocolate jimmies

Method

Preheat oven to 180°c.
Line 12 muffins cups with paper liners.
In a large bowl, sift together the fllour, baking poder,baking soda, ground spices and salt.
In the bowl of a electric mixer or with a hand mixer, beat the butter and sugar until light and fluffye.
Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl. With the  mixer on low speed, alternately add the flour mixure and pumpkin puree in three additions, begining and ending with the flour mixture.

 Fill the muffin cups evenly with the batter using and ice cream scoop. Place in the oven and bake for about 18 to 20 minutes or until firm to the touch and a toothpick inserted in the center of one of the cupcakes come out clean, Place on a wire rack to cool.

Cream cheese frosting

In the bowl of your electric mixer or with a hand mixer beat the cream cheese until smooth. Add the butter and beat until incorporated and smooth. Add the vanilla extract and confectioners sugar and beat until fluffy (2-3 minutes) Pipe or spread the frosting on the cupcakes.

 

 

 

 

 

Print recipe here

En Español

Cupcakes de zapallo para Halloween

(adornados por mi hija Esperanza)

Pumpkin and maple little jack-o'-lantern cakes (Happy Halloween)

Just in time!! Yesterday we made with my daugther these little to Halloween, we cannot before, I have to say I made the little cupcakes but Esperanza decorate all the little jack cakes, we work at night and take the pictures in the morning! Happy Halloween!
These little cupcakes are adapted from a recipe of  Goodtoknow.co.uk from England



Ingredients mini Cakes


250g all purpose flour

1tsp cinnamon

½tsp ginger


½tsp nutmeg

1tsp baking powder


1/2tsp baking soda

pinch of salt

250g caster sugar


170g pureed pumpkin


2 large eggs

125ml vegetable oil


2tbsp maple syrup



For the cream cheese frosting:


50g butter, softened


80 g cream cheese, softened


200g icing sugar, sifted

1tsp vanilla extract


Dark green,  and orange food colourings
melted chcolate to the eyes and mouth




Method

.For the pumpkin and maple cupcakes: Preheat the oven to 180°C/
 Line a 24-hole muffin tin with cupcake cases.(or 12)


Sift the flour with the spices, baking powder, soda and salt in a large mixing bowl. Set aside.


In a separate large bowl mix together the sugar, pumpkin, eggs, oil and maple syrup.
Gently fold in the flour mixture.

Spoon the mixture into the cupcake liners, filling ¾ of the way and bake for 18 mins or until a cocktail stick inserted into the centre of each cake comes out clean. Leave to cool on a wire rack.


For the cream cheese frosting:

In a large, clean mixing bowl, cream the butter and cream cheese until smooth, gradually add the icing sugar and continue to cream until light and fluffy. Mix in the vanilla until combined.


Place 2  scoops of the frosting into a separate bowl and colour with dark green food colouring.


Colour the remainder orange. Use the orange to pipe a pumpkin design around each cupcake.


Use the green to pipe the pumpkin stalks and the chocolate to pipe the pumpkin face.
Keep at refrigerator for a while and serve.

Print recipe here

Im sharing with

Bizzy Bakes








   



EN ESPAÑOL



Mini cupcakes de calabaza  para Halloween

Quería hacer algo para Halloween pero no había podido, finalmente anoche con la Espe (mi hija) hicimos estos pequeños cupcakes y  debo decir que ella los decoró todos, en realidad a mi no me dejó, asi que la dejé además le encanta...Y hoy tomé las fotos e hice el post..

Esta receta está adapta de una de Goodtoknow.co.uk  Feliz Halloween!!

Ingredientes

250 grs de harina sin polvos de hornear

1 cucharadita de canela

1/2cucharadita de jengibre

1/2cucharadita nuez moscada

1 cucharadita de polvos de hornear

1/2 cucharadita de bicarbonato

Pizca de sal

250 grs. azúcar glass o en polvo

170 grs. de puré de zapallo o calabaza

ya cocido y molido

2 huevos

125 ml de aceite vegatal

2 cucharadas jarabe de arce

( o similar)  en el Jumbo se encuentra

Para la cubierta

50 grs. de mantequilla suavizada

80 grs. queso crema suavizado

200 grs. azucar glass o en polvo

1 cucharadita extracto de vainilla

colorantes verde y naranja para las calabazas

y chocolate derretido´para los ojos y la boca

Preparación

Preparar moldes de muffins con cápsulas de papel nosotras usamos los más pequeños (salieron unos 30 pero cubrimos unos 24)

si se usa el molde típico de muffins salen 12.

Precalentar el horno a 180°c.

Cernir la harina junto las especias, polvos de hornear, sal y bicarbonato, mezclar bien.Reservar.

En otro bol mezclar el azúcar, puré de zapallo,aceite, huevos y jarabe de arce.

Unir suavemente la mezcla de harina con especias con la mezcla de huevos y zapallo.

llevar los cupcakes con la mezcla unos 3/4 del molde y llevar a horno por unos 18 minutos o hasta que al insertar un mondadientes este sale limpio y seco.

Retirar y dejar enfriar.

Frosting de queso crema

En un bowl mezclar la crema de queso, mantequilla, azúcar y vanilla.

Mezclar bien.

Separar unas dos cucharadas para la parte verde y el resto agregar el color naraja, los colores se deben agregar de a poco e ir probando porque son muy concentrados.

Derretir a baño maría un poco de chocolate y y con una manga plastica hacer un pequeño orificio y hacer los ojos y la boca.

Dejar secar un rato en el refrigerador para que la mezcla esté más firme.