Category Archives: Halloween

Halloween Cookies

Every year I try to come up with new ideas for all of my holiday cookies.  These cookies were made using my White Chocolate Roll Out Sugar Cookies  

For the skull and witch’s hat cookies I used  cookie cutters that I found in AC Moore.  The cat silhouettes were made using a plastic template that I made from these pictrures. Check out my Birdhouse Cookies to see how I make templates


I used the below picture as a decorating guide for the skulls







Pumpkin Spice Honey Cookies

These Pumpkin Spice Honey Cookies are soft, puffy, and moist.  Just how I love them.  If you have not seen my post on how to make your own Pumpkin Spice then check it out here  It could save you some money.

For those who only like pumpkins for decorating and not for eating, rest assured, there is no pumpkin in this recipe.  Just the pumpkin spice, which is a combination of spices commonly used in pumpkin treats.

If you are vegan, I guess (and this is just a guess because I’ve never actually made it this way), you could substitute maple syrup for the honey.

1/2 cup (1 stick) vegan buttery sticks or unsalted butter, softened
3/4 cup organic light brown sugar, packed (recipe to make your own Homemade Organic Brown Sugar
1 large egg
1/4 cup honey
2 tablespoons pumpkin pie spice
1 tablespoon vanilla extract
2 cups whole wheat pastry flour
2 teaspoons corn starch
1 teaspoon baking soda
pinch salt, optional and to taste

Pumpkin Spice Recipe

Pumpkin Spice Recipe

Just browse through Pinterest you’ll see dozens of Halloween and Fall recipes.  Many of them call for an ingredient called Pumpkin Spice.  If you are new to baking you may not know what this is or may even think there is actual pumpkin in it.  Well, there isn’t.

Pumpkin spice is a combination of spices that you might already have in your pantry.  There is no need to spend money on pumpkin spice if you already have the ingredients.

3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cloves

Halloween Skull Cakes

I think this is the coolest cake I’ve ever made.  My Halloween Skull Cake series consists of two videos.  The first is for someone who has had some cake decorating experience or a beginner who is willing to try this.  In my opinion it is a great cake for a beginner to learn.  You can’t really screw it up since it already looks ugly.

The second video is 2 minutes long and shows a quick and easy one dimensional cake using the same pan.  Perfect for beginners and those who just want a quick but cool looking cake for Halloween.  To make this cake, I only filled the one side of the pan.

Halloween only comes once a year so I don’t get much of a chance to use my favorite baking utensil, the Wilton 3D Skull pan.  Unfortunately, the pan has been discontinued but I’ve seen similar pans made by Nordic Ware and a mini version of this pan by Wilton.

A few weeks ago I made a video about this pan

If you are lucky enough to get one then give this cake a try.


3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon 1⁄4 teaspoon salt
1⁄8 teaspoon ground nutmeg
1 cup (2 sticks) butter, softened
2 cups granulated sugar
4 eggs, at room temperature
1 teaspoon pure vanilla extract
11⁄2 cups 100% pumpkin, (not pie filling) 1⁄4 cup Buttercream Icing

Heat oven to 325°F. Spray Skull Pan lightly with vegetable pan spray with flour. Place Skull Pan onto baking sheet.

In small bowl, combine flour, baking powder, cinnamon, salt and nutmeg. In large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition; beat in vanilla. Add flour mixture alternately with pumpkin; mix well. Pour batter into prepared pan, dividing evenly between pan halves.

Bake 65-75 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan. Turn onto cooling grid. Cool completely. Trim crowns from cake halves, using the cut-line baked into the back half of the Skull as a guide. Place back of skull on serving plate; spread with icing. Arrange front of skull on back of skull and decorate as desired.

Makes about 16 servings.

For a very good Buttercream Icing



Fall is Around the Corner

This year summer took me for a fast ride. I was unexpectedly busy with relatives visiting, vacations, spending so many nice days outdoors and baking less. Now that September is here the holidays pop up and I get my baking groove back. Even with a scheduled 10 day cruise coming up in November, I’ve already started. Here are some Halloween cookies I made with leftover cookie dough.



In addition, I’m already planning some new baking tutorials to post here.  Some will be healthier clean eating treats and others will not.  See you real soon.


Halloween 2013

Halloween 2013

Sugar Cookies with Royal Icing