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  • Spooky Halloween Bark

    Halloween Bark is the perfect treat to bring to a Halloween party or to give to your friends/family as gifts! 

    You will need:

    12-14 orange and black sandwich cookies, broken up into large chunks
    1 cup pretzels, broken into pieces
    1 pound almond bark or white chocolate melts
    1 1/2 cups candy corn
    20-30 candy eyeballs
    1-2 tablespoons of a variety of Halloween food sprinkles

    Directions:

    1.  Melt almond bark according to package. I slowly melted mine in a sauce pan over a low heat, until smooth and shiny. Make sure to stir frequently to prevent burning.

     2. Drizzle the melted chocolate over the on a parchament paper-ed cookie sheet, spreading with spatula to coat evenly.

    3. Sprinkle pretzels, cookies, candy corn, candy eyeballs and food sprinkles over the chocolate while it is still wet.  Place cookie tray into refrigerator until set and firm.

    4. Once solid, break apart and enjoy! 

    HAPPY HALLOWEEN! <3

  • Summer Blueberry Peach Pie

    Simple and delicious, this pie is the perfect summer treat! 

    You will need:

    Store-bought or homemade pie crust
    3/4 cup + 1 Tablespoon granulated sugar
    6 Tablespoons all-purpose flour
    3/4 teaspoon ground cinnamon
    1/8 teaspoon allspice
    3 cups sliced, peeled fresh peaches (about 5)
    1 and 1/2 cups fresh blueberries
    1 Tablespoon unsalted butter
    1 egg, beaten

    Instructions:

    Make the filling by whisking 3/4 cup granulated sugar, the flour, 1/2 teaspoon cinnamon, and allspice into a large bowl. Using a large wooden spoon or rubber spatula, fold in the peaches and blueberries. Set aside.


    Preheat oven to 400F degrees.


    Roll out the chilled pie crust: On a floured work surface, roll out one of the balls of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9x2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Crimp the edges with your fingers, if desired.


    Fill the pie crust with prepared fruit filling. Cut the butter into tiny pieces and randomly place on top of the filling. Set aside.


    Make the lattice crust: Remove the other ball of chilled dough from the refrigerator. Roll the dough out, 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut 12 strips about 1 inch wide. I always use a clean measuring tape or ruler as a guide to assure the lines are straight. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Using a small and sharp knife, trim the extra overhang and clamp down the edges of the dough with your fingers.
    Brush the lattice top with the beaten egg. A very thin coating. Mix the remaining 1 Tablespoon of granulated sugar with the 1/4 teaspoon ground cinnamon. Sprinkle over crust.


    Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375F and bake for an additional 25-30 minutes. If the top of your pie is getting too brown, cover loosely with aluminum foil or use a pie shield for the edges. I used a pie shield after about 30 minutes.


    Allow the pie to cool for 4 full hours at room temperature before serving. It's a great pie to make 1 day in advance, since it is so juicy - the filling will have time to "set" overnight.

  • Drunken Santas, a Christmas Treat for Adults Only!

    'Tis the season to make adorable treats that can help take off that holiday edge. These little guys were very easy to make and tons of fun! 

    Ingredients:

    - 1 dozen strawberries

    - 1 dozen Oreos

    - 1 can of fluffy white frosting

    - 4-6 oz whipped or marshmallow vodka

    - 4 tablespoons powdered sugar

    - Tools: knife, piping bag + piping tip, toothpick

    Place a can of frosting in a bowl. Add vodka 1 shot at a time. I ended up using about 6 oz (3 shots) but it totally depends on your frosting so add 1 shot at a time. Add powdered sugar 1 tablespoon at a time until your frosting has thickened up and is back to a normal frosting consistency. Pour into a piping bag.

    Now, to prep your santas. We used an oreo as black pants. All these bottomless santas we’ve been seeing online are downright risqué! Set an Oreo down on your cutting board. Cut the stem off one strawberry. Then cut off the top, which will be your hat.

    Spread a thin layer of frosting on the Oreo. Then place the strawberry large side down. Use a strawberry huller or paring knife to pull out a little scoop of the strawberry (the more spiked frosting, the merrier!). Pipe a bit of frosting in so it’s just overflowing a little bit. Put the hat on and let the frosting drip a little bit out the sides. This is santa’s beard!

    Use a toothpick to add frosting buttons. And you’re done! Keep in the fridge before serving.