Friday, November 11, 2011


UGH!!! Worst two days of my whole life. Went to the doctor and found out that I don't have the flu but instead I have STREP! What the eff. It's the worst.

Now for something on a much lighter note.


I've decided that Halloween is my favorite holiday. It's all my favorite things. Fall, pumpkin flavors, costumes... pretty much you can get away with looking absolutely ridiculous for a whole day and no one can question it. This year was pretty epic because it was my first year being able to sew my own costume. I made it my mom's job to brainstorm ideas for me. She ended up sending me this adorable baby costume where he was a bowl of spaghetti. The wheels started turning in my head and I got so excited! I went to Joannes and bought some large red check gingham (inspired by a napkin you'd find at a classic Italian restaurant), lace table cloth fabric that had that plastic finish on it for the skirt, and a ball of noodle looking yarn for the head piece.

Spaghetti Costume
  • Red Check Gingham Corset and matching bloomers
  • Lace table cloth skirt
  • black tights
  • large plastic bowl
  • cream chunky yarn

Noodle headpiece with one meatball

Gingham Corset

gingham bloomers

As for the treats.. they were equally as awesome! I made some pumpkin cream cheese truffles, homemade salted carmelos, and caramel corn macarons. So so so tasty.


For the carmelos and the filling in the macarons I used this "Salted Caramel Sauce" from Klutzy Chef . It's delicious. The process is very simple to make your own filled candies. You can make anything you want! I've made homemade reeses peanut butter cups too and they are DELISH.

  • Whatever type chocolate you like, I used 60% dark.
  • Salted Caramel sauce

Melt chocolate in 30 second intervals until smooth. Do not over heat. Spoon melted chocolate into either mini or regular cup cake liners brushing the chocolate halfway up around all sides. Put in the freezer until the chocolate sets. When the chocolate is set, spoon you choice of filling into the center of the cups. Put in the freezer for another couple minutes. Use remaining melted chocolate to cover the filling. At this point sometimes it is easier to put your melted chocolate into a ziplock, that way you can control the piping easier. Put back into the freezer until set.

Makes about 30

These truffles pair pumpkin with gingersnap and graham cracker crumbs. For the best results, chill truffles until you're ready to serve them.


2½ cups white chocolate chunks
1/3 cup gingersnap cookie crumbs, plus more for garnish
1/4 cup canned pumpkin purée
1/4 cup graham cracker crumbs, plus more for garnish
1 tablespoon confectioners' sugar
1/2 teaspoon orange zest
1/8 teaspoon ground cinnamon
Pinch of fine salt
2 ounces cream cheese, softened


Melt 1/2 cup of the chocolate in a double boiler over medium-low heat or in the microwave for about 1 minute. Stir often to keep the chocolate from burning. Transfer to a large bowl. Add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, zest, cinnamon, salt and cream cheese and beat with an electric mixer until smooth. Transfer to a shallow bowl, cover and chill until just solid enough to roll into balls, about 2 hours.

Line a large sheet tray with parchment paper. Melt remaining 2 cups chocolate and transfer to a small, deep bowl. Roll 1 heaping teaspoon of the pumpkin mixture into a ball in your hands, then drop into the chocolate. Working quickly, gently spoon chocolate over to coat. Using a small spoon or fork, lift the truffle out of the chocolate, shake off excess and transfer to prepared sheet tray. Dollop a bit of extra chocolate on any parts that remain exposed, then sprinkle a few gingersnap or graham cracker crumbs over the top, if you like. Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour.

  • Pecan Shells
  • salted popped corn
  • caramel sauce
  • chocolate ganache

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