Monthly Archives: October 2016

Pumpkin Bundt Cake With Apple-Date Streusel and Sticky Toffee-Coffee Glaze

Makes 16 servings 1 hour 30 minutes Pumpkin pie isn’t the only way to celebrate the flavor of fall squash at the Thanksgiving table. This Bundt cake is studded with a pumpkin seed streusel and is coated with a sticky toffee-coffee glaze. Ingredients For the cake: 1-1/2 cups granulated sugar 1/2 cup vegetable oil 2 eggs 2 teaspoons vanilla extract

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Mummy Cupcakes

Makes 24 cupcakes Carefully piping on icing is the secret to making these adorable Halloween cupcakes. Ingredients For the cupcakes: 1-1/2 cups water 1 cup cocoa powder 2 cups sugar 2-1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 4 large eggs, room temperature 3/4 cup vegetable or canola oil 1/2 cup sour

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Healthy Halloween Snack Mix

Makes about 3 cups 1 hour Ingredients 15-ounce can chickpeas, drained and rinsed 2 tablespoons olive oil, divided 2 teaspoons spice blend, such as curry powder, garam masala, chili powder, divided (optional) Kosher salt and ground black pepper 1 3/4 cups raw pumpkin seeds, cleaned and drained, but not patted dry 3/4 cup dried cranberries, dried cherries, raisins, or a

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Smoked Salt, Dried Apricot and Almond Chocolate Bark

Makes 1 pound This sophisticated candy from Portland author Diane Morgan makes an outstanding holiday gift. There are only four ingredients, so make sure your nuts and fruit are fresh, and that you use a good-quality chocolate. The tempering process, which gives the chocolate a glossy finish and the proper snap when broken, isn’t complicated, but you’ll need to be

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