Halloween 2013.

Halloween this year was wet, wet, wet. Half the decorations didn't happen because of this but of well. we started the week off by getting pumpkins from a local farm - Roland Cloutier. awesome place up frasinere. then we rounded off the week with pumpkin carving, a party at brownies, a carnival at school, one fallen trick-or-treater that never got to go out, our usual hunting party who always visits our house first, visits from 8 other little ghouls {slow this year} and one little jeni-fire long who happily split her treats 50/50 with her sick brother who slept through the whole thing.

hope you and your family had a fun and safe halloween!!!

now on to christmas.....

agree to disagree about red velvet cake.

i don't know about you but i am a theme girl.
love to embrace the theme.
parties. holidays.
all about the theme.

almost by accident {and by almost i mean totally on purpose} it seems that i have shared a halloween dessert here every year and even though our new diet low calorie/low cholesterol way of life has no room for sweets, there are one or two exceptions to be made.

when up late brainstorming a wicked cool idea to share with you for this year {man i have to get a life! ha!} i thought of what i had done in years past - i have done pumpkin, then chocolate & pumpkin and chocolate - and decided it was time for something totally different. time to shake things up.
almost immediately i went to red velvet cake.
halloween. blood. guts. you get the idea.
one problem though - i had fallen out of love with my recipe. i made it last christmas and found it too dense and dry. very blah.

back to the drawing board.
cake testing time.
yes i could have scoured the web and found one that would do the trick but where is the fun in that?
woah is me, eh? life really does suck around here sometimes.
;)
thankfully not TOO far into the process we struck gold.
moist. springy. beautifully RED!!
right after getting this down on paper and patting myself heartily on the back, a few request for halloween style cupcakes for this week popped up - perfect timing!

hopefully they are a hit.
what kid doesn't want to bite into something that looks like it may squirt blood back?
well i know mine would! ha!

happy halloween!!!

ps : this is not a decorating post...i stink at decorating! awful. horrible. these were actually just regular cupcakes and i attempted to change them up - make them more halloweeny. just look at that eyeball!!! yes, that is supposed to be a monsters eyeball up there with the mummy and vampire bite......i tried.
{head in hands, ashamed.}
#theytastesogoodhopefullynoonewillnotice

re-thought red velvet cupcakes
for the icing i used my classic buttercream icing.

2 1/2 cups all purpose flour....you could also use cake flour is you want.
2 cups sugar
2 eggs
1 cup buttermilk
1/2 cup canola oil
2 tsp vanilla extract
2 tbsp cocoa powder
2 tbsp water
one good squeeze of red colour - paste form. if using liquid then a tbsp - you can always add more!!!
1 tsp salt
1 1/2 tsp baking powder
1 cup boiling water
1 tsp baking soda
1 tsp apple cider vinegar

pre-heat your oven to 350 degrees.
place liners in your trays and set aside {will make approx. 24 regular cupcakes or approx. 36 mini's} or butter and flour two 9-inch pans.

in your mixer beat together sugar, eggs and oil. add vanilla. while this is mixing mix together cocoa, water and colour in a small bowl till you form a paste. add to egg mix and beat until incorporated.

in a separate bowl sift together flour, baking powder and salt.

add you flour mix, alternating with the buttermilk, to your wet ingredients - starting a stopping with the flour mix. once this is fully incorporated add your boiling water. mix together.
now comes to fancy part - in a small bowl mix together the baking soda and vinegar. now fold that into the mix gently. this makes your cupcakes rise nice and high.

now carefully fill your cupcakes liners 3/4 full - mixture is really runny - tap your pans on the counter to release some of the air and place them in the oven. 12 - 14 minutes for mini cupcakes, 20 to 22 minute for larger ones and about 30 - 35 mins for cake rounds. cupcakes are ready when they spring back when touched on the top. let cool 10 mins in pans on rack, then remove from pans and let cool completely before attempting to decorate.

c'est hallowe'en! c'est halloween!

this halloween we really went all out with the front. {but not everything as i was told it was going to rain...blerg.}

this halloween there was a chance of rain but none.
this halloween it was not freezing!
this halloween was small but nice.

this halloween we ALL dressed up.

this halloween these were my first trick or treaters.

this halloween the usual suspects joined us again.

this halloween the next-door octopus alien was on the ground...photo op!

this halloween we got a lot of loot.

this halloween they weren't letting it out of their site.

this halloween was awesome!

happy halloween!

happy halloween everybody!
tonight we are taking out ariel, from the little mermaid, and iron man.
today there is a halloween carnival at school complete with a kindergarten costume parade. aydan is so excited to show cooper around and introduce him to her favorites stalls and the haunted house. {she has done this two years already. so i know what to do mom...}

we have a bowl full of candy, the front step is decorated and we are ready for the trick or treaters tonight....although we usually only get about 20 kids - you have to be prepared!
those 20 kids are still special.

i hope you all have a fun and safe halloween.

xo

halloween spiders.

every year for each holiday i try to incorporate a craft.
hopefully a new craft but ALWAYS a craft.
last year we made these masks...and the year before we made these as treat bags for special friends. and of course we ALWAYS make sugar cookies.
this year was a new craft year and we love them!
this year we made spooky spiders.
{although i think hey look sort of sweet!}

the best thing about this is that it was super simple.
super super simple.
i even had an eighteen month old do a big chunk of her's no problem.

so to get the show on the road.....

what you will need is:
Styrofoam balls
bamboo skewers
black paint {our was just regular kids paint but i wish i had a glossy finish paint.}
glitter
black pipecleaners
googly eyes
glue
paint brushes

push your skewer in to your foam ball. at first i did this just so we didn't get finger prints on the balls while painting and drying would be easier but then they became part of the spider - allowed kids to play with it and be more animated with it, also good for placement somewhere. {i also drew a little felt marker on each stick to identify at the end who's was who's} second you want to paint your whole ball black. when finished and paint is still wet lightly sprinkle glitter over it to give it a shimmer.

LET DRY COMPLETELY. go and do something else for a while - dance the monster mash, bob for apples, stick your hand in a mystery bowl filled with spaghetti {guts} or peeled grapes {eyeballs}, play a trick and then come back to this.

okay it's dry now...let's continue: cut one pipe cleaner in half so you have two legs. do this with the rest of the pipe cleaners till you have 8 legs per spider. now just push those in on the sides till they go in and feel like they are in there - you don't have to go in to far, just make sure they don't just drop off. bend your legs to how you want them. do four on each side. then glue on your eyes. let dry. and voila!

HALLOWEEN SPIDERS!!!

so easy right?
happy halloween!!!

are you getting excited for halloween?
we are too - it's the talk of the town.
if it's anything like 2010 and 2011, we are in for a real treat!!

:)

let them eat cake. {chocolate pumpkin graveyard layer cake}

halloween is fast approaching and we only put our decorations out last night.
yep.
we are about a week behind.

i have really felt like that lately.
like i am a week behind and cannot catch up.
like it's all passing me by in fast motion and i am stuck in slow-motion land forgetting how long tasks actually take. over-scheduling my days and falling further and further behind. and not axing things because i want to get them done. completed.

but i am burnt out.

what i need is cake.
a cake day.
a day where we make a cake, decorate it and sit around and eat it and laugh and have a good time.
i need to forget about all the things i want to do - project life, sewing projects, tv room project, wrapping christmas present {yes you read that right.}, house decorating finishing touches.
i need to forget about all this and cut a big wedge of cake and sit there and enjoy every mouthful.
right down to the last bite.
that's what i need.
now.

and making it a halloween cake is the icing on the cake.
:)

i love cake days.

chocolate pumpkin graveyard layer cake.
this cake has pure pumpkin in it {read about roasting your own pumpkin here}. tastes delicious and doesn't make you feel ssoooo guilty as you cut yourself another wedge! because lets face facts - you ARE going to enjoy a second slice!!


1 1/2 cups of all purpose flour
2/3 cup cocoa
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
1 cup home roasted or canned real pumpkin (not pie filling)
2 tsp pure vanilla extract
3/4 cup unsalted butter - softened
1 cup dark brown sugar
1 cup white sugar
3 large eggs and one egg yolk

milano or monaco cookies
1/2 cup semi-sweet chocolate chips
old fashioned butercream {recipe follows}
bittersweet chocolate glaze {recipe follows.}

Pre-heat oven to 375'F.
butter and line with parchment {butter your parchment as well} two round cake pans - 8inch or 9.
Sift together flour, cocoa, baking powder, baking soda and salt. Stir the buttermilk, pumpkin and vanilla extract together in a small bowl.
In an electric mixer beat together the butter and sugars until light and fluffy. Add the eggs one at a time and the yolk and beat until well incorporated. Reduce mixer speed and alternately beat in flour mix and buttermilk mix in thirds.
evenly distribute batter between pans. {i weigh my pans.} tap lightly on counter to release air bubbles, place in oven and bake for about 35 mins or until tester inserted in middle comes out clean.
Remove from oven, place on cooling rack and cool in tray for 10 mins. Remove from pans and let cool completely before icing.
Keep at room temp in a air-tight container for up to 2 days (best) or refrigerate for up to 5 days but bring to room temp before serving.

old-fashioned buttercream icing

3/4 pounds of unsalted butter - softened {the butter from above makes this portion slightly shy of 3/4 of a pound....that's okay.}

500 grams sifted icing sugar

6 to 9 tablespoons milk

3 teaspoons pure vanilla extract

gel food colouring

in an electric mixer blend butter till all nice and creamy. scrape down sides of bowl. in little bits, start adding icing sugar and blend after each addition. also start adding milk as well. when all incorporated add vanilla extract. keep tasting along the way for desired sweetness and consistency. once perfected tint away to your heart desires!

i tinted orange for this - obviously.

Bittersweet chocolate glaze
4 oz bittersweet chocolate - chopped
1 tbsp unsalted butter
3 tbsp light corn syrup
1/2 cup heavy cream

Place chocolate, butter and corn syrup in a heatsafe bowl. Heat the heavy cream over low to medium heat and bring to a boil. Remove from heat and pour over chocolate mixture. Let stand for 3 minutes. Stir gently with a whisk until all the components are blended and smooth. Let stand for 3 - 5 minutes to thicken.

to assemble this cake:
use some of the orange icing for the center. then make sure you do a crumb coat - take a small portion of the icing and spread a thin layer over the outside to seal in the crumbs. let set for about 15 minutes {in the fridge if you can.} then ice the rest of the cake concentrating more on the sides. then add the glaze. test it by seeing if it coats the back of a spoon with out too much run off. pour right in the center of the cake and let it organically run over the sides {you can give it a little push here or there.}.

the cookies:
melt some chocolate in a bowl in the microwave in 15 second increments, stirring between times. once melted pour into a parchment cone or ziplock baggie with the corner cut. pipe out your lettering and let set.

once glaze is set on cake insert your "tombstones" into the cake. your cemetery is complete!

happy halloween!!!

making whoopie.

since the big move money has been a little tight around here so luxuries, such as magazines, have fallen by the wayside {goodbye monthly rachael ray}. but, like every year, i go against the grain and get the halloween martha. i just had too. even when the husband spied it, the first thing out of his mouth was "seems someone won the lottery." i rolled my eyes and told him, in my best impersonation of becky bloomwood, "but i get it every year and just think of all the ideas we will get from it - we are actually saving money!". he shot me a little grin, patted me on the back and went to pour over the deliciously photographed and styled pages with the kids.

aydan and me had gone over all the editions we already have + the new one earlier that day and had settled on what we wanted to accomplish for this halloween - her gaze fell upon the costume idea for little miss monstrous and completely fell in love {goodbye bat-girl}. then her eyes settled on the good thing section where the whoopie pies were featured in beautiful little take-home bags and her eyes lite up,she looked at me hopefully and asked ever so sweetly, "can we make these for my class? please?" and how could i resist! she got me - hook, line, stinker.

i had never made these before but have heard about them through all the usual nooks and crannies so i was quite excited to add them to my roster. they were actually quite easy. i had trouble with the portioning - as i always seem to - but in the end we had enough for the class {+ a few for the test subjects} and i only needed to make a double batch of the originally called for amount of icing. not too shabby. one tip - do not base the flavour of your product on tasting the cake part on it's own - you will think you did something wrong. wait patiently {not my forte} and try the finished assembled product and you will be blown away. i am giving us all a sweets break before i tackle the chocolate pumpkin version i have been brewing up in my noggin - sure to knock our socks off! ohh and possibly a red velvet contender for christmas.......

so we made the pies and we made tags and she took them into class. and she was a hit. i'll do anything to help her be a hit.

halloween whoopie pies

via martha stewart.

for these it calls for unsweetened cocoa powder. regular not dutch-processed. i only had the dutch kind so i used it anyways but i also added the baking soda...a decision i wouldn't do again. i found it had a slight taste to it and have since found out that if you do have to use dutch cocoa instead of the regular leave out the baking soda altogether. also it asks you to drop the mix by the tablespoon full on the pan but i found this to be a bit messy and also to make them uneven and a little too rustic for my tastes. i know this is an extra step and something else to clean but, for batch 2, i stuffed mine into a piping bag (it didn't all fit - i did it two times, got a little messy) with no tip insert and piped them onto my parchment. this batch yielded much smoother tops and i was able to portion it out a lot better.

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup unsalted butter, room temperature + an extra cup on hand just in case you need to make a double batch of the icing.
1 cup packed light-brown sugar
1 large egg
1 cup unsweetened apple sauce
1/2 tsp pure vanilla extract
1 cup icing sugar, sift over bowl
orange nonpareils, jimmies or sanding sugar, for decorating

1 - preheat oven to 375 degrees. in a medium bowl, whisk together flour, cocoa powder (remember to sift into bowl to remove lumps), baking soda, baking powder, and salt.
2 - with an electric mixer on medium beat 1/2 cup of the butter and the brown sugar until fluffy, about 2-3 minutes. add egg; beat until smooth - remember to stop and scrape down the bowl as you go. with the mixer on low, alternately add the flour mix and the applesauce, beginning and ending with the flour mix. mix until just smooth.
3 - stuff half your mix into a piping bag and pipe tablespoons full, 2 inches apart, on to 2 cookie sheets lined with parchment paper. {instead of using the piping bag, you can drop the mixture by the spoonful on the parchment keeping the spacing the same}. bake until a toothpick inserted in the center of the cookie comes out clean, 10 to 14 minutes. immediately transfer cookies to wire rack; let cool completely.
4 - meanwhile, in a large bowl, beat the vanilla and remaining butter on medium speed until light and fluffy, 2 to 3 minutes. gradually add icing sugar, beating until smooth. (if you want to add colour to your filling do so now).
5 - spread bottom half of the cookies with 1 tablespoon of filling each; sandwich with remaining cookie, pressing gently so filling reaches edges {i found that i needed more than this per cookie therefor i had to make a second batch of filling}. coat exposed filling with nonpareils or jimmies. let set for 15 minutes. cookies can be stored in an airtight container up to 2 days at room temperature.

makes 12 sandwich cookies.

this year for halloween....

this year for halloween we had a blast. the day was filled with halloween type activities and capped off with a parade around the neighbourhood.

 

this year halloween produced the {sort-of} bride of frankenstein, dash from the incredible's & batman.

this year halloween was enjoyed by friends joining us to trick or treat.
this year we got to go to another haunted house and have cooper join us this time. he is still talking about the wolfman who tried to eat him. and i have yet to get him out of his costume.



this year we got a pretty good haul. 128 pieces each.
this year we have already planned our costumes for next year. bless them.