Last-Minute Halloween Treats
NEW YORK (PIX11)– It’s not too late to whip up some easy, fun Halloween Treats. Brooke Parkhurst shows tombstone brownies, clementine pumpkins, spiced pepitas, and pumpkin cheese dip.
Below are some recipes you can try:
For the brownies:
10 Milano cookies, cut in half
1 cup unsalted butter
2 cups granulated sugar
4 large eggs
4 oz unsweetened chocolate
2 teaspoons vanilla extract
1 cup flour
For the icing:
4 tablespoons butter
4 tablespoons milk
2 tablespoons instant coffee granules
2 teaspoons vanilla extract
Confectioner’s sugar as needed
Preheat oven to 325 degrees. With an electric mixer, cream butter and sugar. Add eggs, beating well after each addition. Blend in melted chocolate and vanilla. Stir in the flour with a wooden spoon or plastic spatula. Bake in a 11x7x3 greased and lightly floured baking pan for around 45 minutes or until you can insert a knife and moist crumbs cling to the blade.
While the brownies are baking, make the mocha icing. Heat butter and milk in a saucepan. Add coffee and stir to dissolve. Add vanilla extract. Add enough sifted confectioner’s sugar to make a thin icing. Pour warm icing over still warm brownies and smooth with a rubber spatula.
Once the brownies and icing have slightly cooled, make a shallow cut with a knife and insert the cookie “tombstone.” Leave tombstone plain or decorate with icing.
12 clementines, peeled, center white pith removed
1 small bunch watercress
With a knife, gently pierce top of clementine. Fill with desired ingredient, either greens and pretzels or halved Tootsie Rolls
Spiced Pepitas (Pumpkin Seeds)
2 cups unsalted pumpkin seeds
Brooke’s Homemade Seasoned Salt
¼ cup kosher salt
1 teaspoon finely grated lime zest
1 clove garlic, finely grated on a Microplane or 1 teaspoon garlic powder
1 tablespoon freshly ground black pepper
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons lime juice
1 tablespoon onion powder
Combine all ingredients in a bowl and blend well. Store in the refrigerator in an airtight container . Will last for 2 weeks.
Savory Pumpkin Cream Cheese Dip
8 oz. pumpkin butter (*can be found on the jam aisle of most grocery stores or in specialty food stores)
8 oz. cream cheese, softened
1 cup pecans, toasted and chopped
2-3 tablespoons fresh chives, minced
4 slices cooked bacon, crumbled
Kosher salt as needed
In a large bowl, mix together all ingredients. Taste and season with salt accordingly. Serve with pretzels, crackers and pita chips.
Berry Scary Cocktail
2 oz red wine
.5 oz lemon juice
.5 oz pomegranate juice
2 oz club soda
Blackberries for garnish
Combine the first four ingredients in a glass filled with ice. Top with club soda. Garnish with blackberries.
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