Who wants a delicious dessert for halloween? All of you? GOOD! The dessert recipe for today is.....
Pumpkin Muffins with Halloween Cookies.
Tasty Pumpkin Muffins decorated with a Halloween Cookie on top. Go with the recipe.
For Pumpkin Muffins.
INGREDIENTS LIST:
- 2 puk eggs. (medium eggs.)
- 3 cups of Sunset Wheat Flour. (cups of flour.)
- 1 cup of Powdered Sugar. (white sugar.)
- 1 cup of Buffalo Milk. (milk.)
- 1/4 of small Ogre Pumpkin (canned pumpkin.)
- ½ Faerie Apple Compote (unsweetened applesauce.)
- 4 teaspoons of Kukuru Powder. (baking powder.)
- 1 teaspoon of Table Salt. (salt.)
- 1 teaspoon of Cinnamon. (cinnamon.)
- 1 teaspoon of Nutmeg. (nutmeg.)
- ¼ teaspoon of Cloves (cloves).
- ¼ teaspoon of Pearl Ginger. (ginger.)
- 15 Pie Dough. (muffin tins.)
INSTRUCTIONS
Mix all of the ingredients.
Fill sprayed Pie Doughs almost to top.
Bake at 325°F for about 25 minutes.
Makes about 15 muffins.
Well, we have the Muffins, let's go with cookies!
For Halloween Cookies
INGREDIENTS LIST:
- 8 teaspoon of Powdered Sugar. (sugar.)
- 1 portion of Salted Butter. (butter.)
- 5 Dodo Eggs (separated into 5 egg whites and 4 egg yolks). (eggs.)
- ½ cup of Sunset Wheat Flour. (flour.)
- Scrapped zest of La Noscean Orange. (orange gel food coloring.)
INSTRUCTIONS
1. Combine the Powdered Sugar and Salted Butter into a mixing bowl and beat with a paddle on high until smooth and fluffy, about 10 minutes.
2. Scrape down the bowl using a rubber spatula to make sure all the Salted Butter and Powdered Sugar are incorporated.
3. Crack the Dodo Eggs into a dish.
4. Turn the machine on to low and gradually add in the Sunset Wheat Flour alternating with the Dodo Eggs.
5. Mix until the mixture just comes together.
6. Don't over mix.
7. Divide the dough into 2 even parts.
8. Wrap one part in plastic and place in the refrigerator.
9. Place the second part in the mixing bowl and add in Scrapped zest of La Noscean Orange.
10. Mix until the color is evenly distributed.
11. Add more if you desire a darker shade.
12. Remove the orange dough, wrap in plastic wrap and place in the refrigerator.
13. Refrigerated dough for about 30 minutes or until the dough is firm.
14. Roll out the different color dough to 1/8" thickness using a well floured surface.
15. Cut out the pumpkin shapes.
16. Brush cookie shapes with a light coat of water and dip into Powdered Sugar.
17. Using a metal spatula transfer the cookies to a baking sheet lined with parchment paper or a non-stick sheet.
18. Bake at 350° for approximately 12-15 minutes or until golden brown.
19. Remove from the oven and place the cookies on top on the muffins.
And That's All! I hope you enjoy the dessert!