My guest blogger is Darlene Rosen from Honey Girl Kitchen. Check out her recipes for Spooky Witches Fingers (sugar cookies), Melting Witch Soup (green of course) and monsters pillows (pumpkin spiced empanadas which are to die for!). Of course if you don’t have time to make these yourself, you can always order from Honey Girl Kitchen.
- 1 dozen witch fingers $18…1 order includes 6 celophane bags will include 2 witch fingers tied with a pretty ribbon. Like the photo.
- Melting Witch $10 for 16oz or $18 for 32oz (includes toasted pumpkin seeds + crema)
- Monster Pillows $24 dozen
Till our next Happy Meal! Happy Halloween!
1 cup butter, softened
1 1/2 cups organic cane sugar
1 1/2 teaspoon vanilla
1/2 teaspoon almond extract
2 3/4 cups all purpose flour
1 teaspoon salt
Preheat oven to 350 F.
In bowl, beat butter and sugar. Beat in eggs and extracts mix well. Combine flour and salt, stir with fork. Add to butter mixture. Beat until well blended.
Lay an almond at the tip of each nail. Press a little dough into each finger cavity…2/3 full. Bake 7-9 minutes. If the fingers get too brown the cookie will not be as soft. Bake to your taste.
Empanadas were made as soon as pumpkins were in season. Local farmers, including my Dad, would rise early to sell these beautiful pieces of art that would bring so much joy to adults and kids, alike. Pumpkins were boiled, broiled, baked or roasted. Homemade dough was made. The smell was sweet, warm and oh so comforting. As a child, I did not know canned pumpkin even existed. Sweet nostalgia.
This is a simplified but a very fashion foodie (garam masala + orange zest) version for all levels of empanada lovers.
A Monster’s Pillow (Pumpkin Empanadas)
1 15oz cans of pumpkin
1/2 cup brown sugar
½ t garam masala** (Indian Spice)
½ t vanilla
Zest from 1 orange
Whisk 1 egg + 2 t water
Preheat oven to 375F. Makes 12 empanadas.
Mix together all the filling ingredients. Put a rounded tablespoon of filling in the center of the pastry round. Brush the egg wash around the edges, fold over and seal by lightly pressing the edges with a fork. Place on a baking sheet lined with parchment paper. Repeat till all rounds are filled and sealed. I like to brush each empanada with the egg wash, canola or olive oil then sprinkle a little sugar on top. Bake for 20-25 minutes till nice and brown.
*I purchase the pastry wraps at Fiesta in their freezer section. They are made in Argentina. No preservatives. I love them. If you are unable to find pastry wraps puff pastry will work.
**Indian spice that is a mix of spices: cardamom, cinnamon, cloves, cumin, black pepper + coriander. There are recipes online for a homemade garam masala mix or you can substitute ½ t cinnamon + ½ t cloves…still super tasty.
My Mom was constantly changing “la estrella” …the star of the soup. One week it was Mexican calabacita, yellow squash, pumpkin, corn…even spicy Hatch green chile. This soup was served with toasty bean & cheese quesadillas. This is my comfort food.
The Melting Witch…all green witches melt (Poblano Pepper Soup)
¼ cup butter
1 t canola or olive oil
4-6 roasted poblano peppers, peeled and seeded
4 garlic cloves
1 medium onion, rough chop
8 cups chicken or vegetable broth
1 cup fresh or frozen peas (not canned)
½ cup lightly toasted almonds, pumpkin seeds or cashews, finely ground
Salt + Pepper to taste
In a Dutch oven melt butter with the oil. Add the peppers, garlic and onions, sauté 4-5 minutes. Once onion is translucent, add the broth, peas, ground nuts and season with salt and pepper to your liking. Bring the soup to a low simmer…keep this pace for 10-12 minutes.
Emulsify or blend to a puree.
Garnish with a swirl of Mexican crema and roasted pumpkin seeds (pepitas).
Homemade Mexican Crema
¾ cup of sour cream
¼ cup of cream
1 t salt
All recipes & photos courtesy of Honey Girl Kitchen