Happy Halloween!

Happy Halloween!


Happy Halloween Week!

After celebrating Halloween on Saturday, I felt the need to bake something festive on Sunday! I made two different treats:

Sugar Cookies shaped like Pumpkins, Cats, and Ghosts with Cream Cheese Frosting

Chocolate Chip Cookie Bars with Orange Sprinkles

I know, the chocolate chip cookie bars aren’t strictly Halloween, but, being me, I naturally had to make something chocolate, and this seemed like a delicious option.

After a few hours of baking, I the treats were ready to eat! YUM! …I approve.

Due to Hurricane Sandy, my office was closed Monday and Tuesday. Thus, these treats will be making the trip to work with me tomorrow. And as luck would have it, it’ll actually be Halloween! How fitting. 🙂

Halloween-Shaped Sugar Cookies with Cream Cheese Frosting

1 cup butter, softened
1 1/3 cup granulated sugar
3 eggs
1 tsp vanilla
3 1/3 cup flour
1 1/3 tsp baking powder
2/3 tsp salt

1) In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
2) In a large bowl, cream together the butter and sugar with an electric mixer until fluffy. Add in the vanilla and eggs, and beat well. Slowly incorporate the flour mixture just until combined. The dough will be slightly sticky.
3) Cover the mixing bowl with plastic wrap and place in the fridge for 2 hours, or overnight. (This was the point when I made the chocolate chip cookies bars).
5) Preheat oven to 375 degrees. Line baking pans with parchment paper.
6) Dust a clean surface lightly with flour (clean counter, waxed paper, baking mat, or pie board). After the dough is chilled, take out about half of it and place on the prepared surface. Roll it out with a rolling pin, adding flour as needed to make sure the dough doesn’t stick to the surface or to the rolling pin.
7) Once the dough is rolled out thin, use cookie cutters to cut out your desired shapes. Place shapes on prepared baking pans.
8) Bake in oven about 6-8 minutes, until the edges juuust start to show a faint brown tint. Allow the cookies to cool a few minutes on the baking pan, then transfer to a wire cooling rack. Repeat with remaining dough until you’re all done baking!
9) When the cookies are completely cooled, it’s time to frost.

Cream Cheese Frosting
8 oz cream cheese, softened
1 stick (1/2 cup) butter, softened
3 cups sifted powdered sugar
1 tsp vanilla

1) Beat together the cream cheese and butter. Add in the powedered sugar, 1 cup at a time. Add the vanilla and beat until fully combined, smooth, and creamy.
2) Now, frost! Using a knife or small spatula, spread frosting onto each cookie. Sprinkle with festive sprinkles. Alternatively, you could use food coloring to color the frosting– i.e. orange for the pumpkins. I opted for sprinkles because I already had them.
3) Store in an airtight container, putting waxed paper between the layers.
4) Eat & Enjoy!

Chocolate Chip Cookies Bars w/ Orange-Colored Sprinkles!

2 1/4 cup flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
1 12-oz bag chocolate chips

1) Preheat oven to 350 degrees F. Line a 10×15 in jelly roll pan with foil and spray with cooking spray. Set aside.
2) In a medium-sized bowl, combine the flour, baking soda, and salt. Set aside.
3) In a large bowl, cream together the butter and sugars with an electric mixer. Add in the vanilla and eggs and beat until well combined. Gradually add the flour mixture and mix in on slow speed. Add in the chocolate chips once the flour mixture is almost completely incorporated. Stir until fully combined.
4) Scoop all the batter out into the pan and spread evenly. Sprinkle with sprinkles!
5) Bake in preheated oven for 13-17 minutes or until light brown. Remove from oven and cool completely on a wire cooling rack (or cut the bars and try some while they’re warm…which is what I did, of course).

YUM! Happy Halloween!