Happy Halloweeny!

 

For several years I threw a Halloween party with my ex. We were young back then, so the focus was primarily on beer, but I did my best to offer snacks sufficient to the task of soaking up alcohol. At one party, a guest wisely crashed at our house rather than driving home. He was quite ill the next day, and told his wife he'd been poisoned by our fish balls.

Reader, no such balls were served.

Weenies were part of the menu, though they were miniature and simmered in a vat of barbecue sauce. By the time the parties were over, they'd undergone some sort of unfortunate alchemy, shrinking and toughening until they were mere hardened nubbins of their former glorious selves.

I came across the image above, which offers festive alternatives to the saucy piggies I served back then. And I have questions.

There's a lot to unpack here, so let's break it down into components. First, the menu.

Initially it seems pretty straightforward. Harmless even. But why the ALL CAPS demand for skinlessness? And how does one create Jack O'Lantern carrots? And do we really need doughnuts AND Sherbet AND cake? 

Not to mention, WHAT ABOUT KETCHUP?

Moving on, let's talk about decor.

How does one attach a carrot tip to a hot dog? And is shoe polish food safe? And are those the Jack O'Lantern carrots of previous mention?

Next up, the ghost.

While I commend the creature for offering assembly instructions, the notes are missing a few key details. Do you cut a hole in the napkin? What do you tie it with? What are the arms made of? Is the ghost talking on the phone?

And finally, this creature:

"Red Hot Goblin" sounds like either a band name or the title of an extremely blue movie, but at least we know what the creature's arms are made of. 

It's been a wild week with lab monkeys escaping from crashed trucks, and people arguing about whether it's better to give out candy or actual food. But I have to admit that taping little masks on wieners was not something I expected to consider as a party activity. 

Whether you give it a try or not, I wish you a BOOtiful Halloween!

Molasses Pumpkin Chocolate Chip Cookies

The weather's turned crisp and the leaves are growing crunchy, and while I'm no fan of the pumpkin spice craze, when I discovered frozen pumpkin in the freezer, I knew it was time for a batch of cookies. 

I found a recipe online, and then tweaked it by substituting molasses for some of the sugar, replacing a quarter of the flour with whole wheat, and pumping up the spice level. 

My beloved likes her cookies in the style of crisp English biscuits, but once in a while I indulge my predilection for the soft, cakey variety, and that's what you'll get with this recipe. The molasses provides an earthy fullness, the whole wheat offers a bit of texture, the chocolate introduces a melting quality, and you're left with a slight afternote of heat from the cayenne. A thoroughly satisfying, thoroughly fall treat.

Let me know if you like them!

INGREDIENTS

1 cup pumpkin puree

½ cup molasses

½ cup granulated sugar

½ cup oil (canola or vegetable)

1 teaspoon vanilla

1 large egg

2 teaspoons baking powder

½ teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

¼ teaspoon ground cloves

¼ teaspoon all spice

¼ teaspoon cayenne pepper

½ cup whole wheat flour

1½ cups all purpose flour

½ to 1 cup semi-sweet chocolate chips

DIRECTIONS

Combine all ingredients except the flour and chocolate chips. When well mixed, add both types of flour and continue blending. When the flour has been incorporated, stir in the chocolate chips. 

Plop by tablespoon or a smallish cookie scoop onto a parchment-lined baking sheet.

Bake at 375 degrees until tester comes out clean; around 10 to 12 minutes, depending on cookie size.

Impossibly Easy Update

I just had a piece of the Impossibly Easy Pumpkin Pie mentioned yesterday.

Here's what I think.

It was easy. And it is very much like the traditional stuff but firmer and less custardy.

Unfortunately I don't think I can evaluate the recipe objectively; the canned pumpkin I used was quite grainy. The grit interrupted the velvety smoothness you expect from pumpkin pie.

I'll be honest; the three of us who tasted it missed the crust. But I think we would have missed it less if the creaminess had been there.

I'm guessing most people would choose traditional pie in a taste test. But the Easy version is handy if you:

a) Don't have time to make crust.

b) Forgot to buy refrigerated crust (like me).

c) Want to cut back on the fat level.

One big advantage is that you can make it on the spur of the moment if you just keep pumpkin and Bisquick in the pantry.

Thanks Bisquick. This year, you saved Turkey Day.

Happy Impossibly Easy Thanksgiving!

For the sake of nostalgia I'm making Impossibly Easy Pumpkin Pie for tomorrow's feast. I've always wanted to try it, and since I forgot to pick up some refrigerator pie crust, I figured there's no time like the present!

And what does one need for Impossibly Easy Pie? Bisquick!

Luckily there are gigantic boxes all ready to help.

Here are some vintage Bisquick boxes, ads, etc.




These are fun, though I have to admit that the item below confuses me.

Apparently it is from the 1930s, and is a collection of recipes from stars as told to Betty herself.

But the name? That I don't get. "Turn a trick" I understand, but I don't think it fits in this case. And if it does? For biscuits, you should pay extra.

While trying to find out when Betty Crocker began marketing through their "Impossibly Easy" pie concept, I came across this page:

http://www.foodtimeline.org/foodpies.html#impossible

The site is a gem! Take a look at this timeline when you have a minute:

http://www.foodtimeline.org/

I haven't researched who writes the site or how accurate it is, but my first reaction is COOL!

Back to the pie. It is out of the oven and looks pretty.

(Ok, so this shot comes from the Betty Crocker website, but why make you look at my shoddy photography when you can see the work of pros instead?)

I'll let you know how it tastes tomorrow. Unless I'm too drunk on tryptophan to log on blogger once the feasting is done.

In the meantime, I hope that your holiday be filled with thanks, that your family be on good behavior, and that all your cooking be done with love.