A plate of these wicked witch sandwich cookies will be a point of pride for little trick-or-treaters and a yummy bite for adult guests.
Yield: 20 sandwiches
For the cookies:
1 1/2 cups all-purpose flour
3/4 ounce unsweetened cocoa powder
1 cup plus 2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1 3/4 sticks unsalted butter, slightly softened
3 tablespoons whole milk
1 tablespoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
For the frosting:
1 1/2 cups powdered sugar, sifted
1/2 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
1 tablespoon heavy whipping cream
1 teaspoon orange food coloring
1 small sandwich bag
20 chocolate kiss candies
For the Cookies
1. Combine flour, cocoa, sugar, salt and baking soda in a food processor and pulse several times to mix thoroughly.
2. Cut butter into small chunks and add to the flour mix. Pulse several times.
3. Combine milk and vanilla in a small cup. With the processor running, add the milk mixture and continue to process until the mixture clumps around the blade or the sides of the bowl.
4. Form the dough into a log about 1 1/2 inches in diameter. Wrap the log in parchment paper and refrigerate for one hour or until firm.
5. Position the oven racks in the upper and lower thirds of the oven, then preheat to 350 degrees F.
6. Line the baking sheets with parchment paper and nonstick spray. Cut the log of dough into slices 1/4-inch thick and place one inch apart on the pans to account for spread.
7. Bake, rotating the baking sheet from top to bottom and back to front about halfway through baking, for a total of 12 to 15 minutes. The cookies will puff up and deflate; they are done about 1 1/2 minutes after they deflate.
8. Cool the cookies on the baking sheets on racks, or slide the parchment onto racks to cool completely.
Note: The cookies may be stored in an airtight container for up to 2 weeks or frozen for up to 2 months.
Makes 50 to 60 1 3/4-inch wafers
For the Frosting
1. Fit a mixer with the whisk attachment. On a low speed, whip sugar and butter. Once the ingredients are blended, increase speed and whip for one minute.
2. Add vanilla, cream and enough food coloring to make the frosting bright orange.
3. Refrigerate until ready to use for up to 2 weeks.
Note: If frosting is too thick, add more cream. If frosting is too thin, add more sugar. If frosting is lumpy, fit mixer with paddle attachment to break up lumps.
1. Place roughly half of the frosting in a small sandwich bag, pushing the frosting to one lower corner. Cut a small hole in the corner to create your own piping bag.
2. Arrange 20 wafers on a lined sheet tray for easy handling and moving.
3. Pipe orange frosting into the center of a wafer, place another on top and gently push them together.
4. Pipe a small amount of frosting on the bottom of a chocolate kiss and place in the center of the sandwich. Press the candy until the frosting appears, making a small ring of orange around the kiss.
5. Pipe frosting around the edges of the wafer, making a brim for the witch’s hat.
6. Place cookies in the fridge to firm up frosting.
Quick + Easy Way
40 chocolate wafers
1 can white frosting
20 chocolate kiss candies
1 bottle orange food coloring
1 small sandwich bag
1. Add several drops of orange food coloring to frosting can and stir until completely blended. Adjust coloring as needed for a bright orange hue.
2. Place roughly half of the frosting in a small sandwich bag, pushing the frosting to one lower corner. Cut a small hole in the corner to create your own piping bag.
3. Arrange 20 wafers on a lined sheet tray for easy handling and moving.
4. Pipe orange frosting into the center of a wafer, place another on top and gently push them together.
5. Pipe a small amount of frosting on the bottom of a chocolate kiss and place in the center of the sandwich. Press the candy until the frosting appears, making a small ring of orange around the kiss.
6. Pipe frosting around the edges of the wafer, making a brim for the witch’s hat.
7. Place cookies in the fridge to firm up frosting.
A Filipino staple comfort food Mungo Guisado or Lentil Soup is a great dish to fit all types of diets.
Depending on what ingredients are used this dish can be vegan, seafood, or meaty.
Traditionally it’s made with small pieces of pork creating a meatier version to which fresh or dried shrimp for taste. The meat and seafood can be omitted for a vegan or vegetarian option. However it’s made it’s very tasty and filling, specially paired with Ukoy a deep fried shrimp fritter. The stew can also be eaten with steamed white or brown rice, that’s how I love to eat it!
Here is the traditional recipe for this simple but delicious lentil stew or Mungo Guisado.
Make a dessert that’s simply spooktacular with these cute Halloween sugar cookies. Made using our tasty roll-out sugar cookie recipe and decorated with cookie icing, these easy Halloween cookies are just as fun to make as they are to eat!
Looking for a Halloween dessert that’s no trick, all treat? These easy Halloween cookies are for you! Learn how to make Halloween cookies using our tasty roll-out sugar cookie recipe, then decorate your cookies with black and orange cookie icing for a dessert that’s great for beginners of all ages.
What makes these cookies so fun and easy is that they are decorated with Wilton Cookie Icing, which you can get in a variety of colors. This icing comes in a bottle, so there’s no need for a piping tip and bag. It can also be warmed up in the microwave, which makes it much easier to use.
While it doesn’t dry hard like royal icing, it will set smooth for a nice finish. Plus, it doesn’t need a full 24 hours to dry! This icing should be set and ready to go in just about 1 hour.
How to use Cookie Icing
Wilton cookie icing is quick-setting and microwavable for easy decorating. Simply heat the bottle and squeeze! The cap is designed to act like a tip, so it’s easy to outline and flood your cookies.
Unlike royal icing, which could take up to a day to dry fully, cookie icing sets smooth in about 1 hour. While it won’t dry completely hard like royal icing, it will set smooth for a clean finish.
How do you decorate Halloween cookies
Follow the microwave instructions on the cookie icing bottle to warm up your icing. This will make it much easier to pipe on your cookies.
I’m going to walk you through how to decorate the cookies shown here, but feel free to add your own fun decorations, too! Try all our fun cookie icing colors, or let the kids experiment with different Halloween sprinkles. There’s no wrong way to decorate these Halloween treats!
If you have the Cookie Decorating Tool Set, you can use the scribe tool to help coax the icing towards the edge of the cookies, as well as create fun web designs. However, a toothpick will work just as well!
Black Pumpkin Cookies:
Using the warm black cookie icing, fill in the pumpkin-shaped cookie. Immediately top with desired sprinkles.
Orange Pumpkin Cookies:
Using the warm orange cookie icing, fill in the pumpkin-shaped cookie. Let it set slightly, about 15 minutes. Using the warm black cookie icing, pipe the eyes, nose and mouth.
Orange Web Cookies:
Using the warm orange cookie icing, fill in the web-shaped cookie. Using the warm black cookie icing, immediately pipe 4 circles, starting at outer edge and working towards the center.
Using the scribe tool or a toothpick, drag the wet icing from the center of the cookie to the pointed edge of the web.
Continue the line on the opposite side, starting in the center and dragging icing to pointed edge. Be sure to wipe off the icing after each drag!
Repeat around the entire cookie for a total of 8 lines.
Black Web Cookies:
Using the warm black cookie icing, fill in the web-shaped cookie. Immediately top icing with black sanding sugar. Let the icing set slightly, about 15 minutes.
Using the warm orange cookie icing, pipe lines, starting with straight horizontal and vertical lines (you’ll pipe a + shape), then piping diagonal lines (the x shape).
Connect the straight lines with small curved lines, forming a web shape.
Orange Spider Cookies:
Using the warm orange cookie icing, pipe the center of the spider cookie. Immediately top with candy eyeballs and nonpareils.
Using the warm black cookie icing, pipe lines on the legs.
Black Spider Cookies:
These cookies can get a little messy, so we suggest placing your cookies on a cooling grid over a sheet of parchment paper.
Using the warm black cookie icing, pipe the center of the spider cookie, allowing the icing to drip down the sides. Immediately top with candy eyeballs.
Using the warm black and orange cookie icings, pipe lines on the legs of the spider, alternating colors. You can gently shake the cookie to help the icing slide off the sides.
Once you’re done decorating, let all your cookies set for about 1 hour at room temperature.
How to store your Halloween cookies
These cookies can be kept at room temperature for about a week. Since the cookie icing doesn’t dry hard, we don’t recommend stacking these, but you can arrange them in a single layer on a plate or in an air-tight container.
You can also use this same 7-piece Halloween cookie cutter set to make these Pastel Halloween Cookies, great for a spooky soiree or bewitching baby shower.
Decorated with our Ready-to-Use Royal Icing, these treats dry hard and are perfect for gifting as party favors or handing out to neighbors and friends.
7-Piece Halloween Cookie Cutter Set
Cookie Decorating Tool Set*
Roll-Out Cookie Dough Recipe:
1 cup Granulated Sugar
1 cup Butter 2 Sticks, Softened
2 teaspoon Vanilla Extract
½ teaspoon Almond Extract
3 ¼ cups All-Purpose Flour
1 teaspoon Baking Powder
½ teaspoon Salt
Orange Cookie Icing
Black Cookie Icing
Assorted Candy Eyeballs
How to Make Halloween Cookies
Begin by preheating your oven to 350 degrees F. In a large bowl, cream the butter and sugar with a stand mixer or hand mixer until it’s light and fluffy, then beat in the egg and extracts.
In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the butter mixture, 1 cup at at ime. This will prevent flour from poofing up all over your kitchen!
Once everything has come together, divide the dough into 2 balls and set one aside (no need to refrigerate it, we’ll use both portions for this recipe).
On a floured surface, use a rolling pin to rollout one portion of the dough to 1/8 in. thickness.
Using the 7-Piece Halloween Cookie Cutter Set, cut out your cookies. We used the spider, spider web and pumpkin shapes, but feel free to use whatever shapes you’d like!
To prevent your dough from sticking to your cookie cutters, dip them in flour first. This will also help the cookies keep their shape in the oven.
Next, repeat step 4 and 5 with the portion of dough that you set aside.
Bake your cookies on an ungreased baking sheet for 8 to 11 minutes, or until the cookies are lightly browned.
Make sure they’re completely cool before decorating.
Mamon is a popular Filipino Dessert. It’s basically a chiffon or sponge cake traditionally baked in crenelated (wavy) tin molds.
These molds give these cakes their distinctive shapes. Although if you don’t have any you can use muffin or cupcake tins. I use Wilton Tart and Pie Molds – Mini Silicone Molds – Mamon molds
I love these molds! The baked Mamon pop right out and clean up is easy. The mold are dishwasher safe!
Mamon are usually soft spongy butter muffin like cakes topped with sugar. But theses days they come in several flavors and versions. One of my favorites is Mocha Mamon a coffee flavored cake. There are also Cheesy Mamon topped with shredded cheese, and Ube Mamon a purple cake made with purple yams. As for varieties there’s the loaf like sponge cake called Taisan popular in the province of Pampanga, Pianono a Swiss Roll type cake filled with sweet butter or flavored butter icing like mocha or ube, there’s Broas the ladyfinger version which can be spongy or crispy, and there’s Mamon Tostado which as its name suggests is toasted or made to be dry crunchy cookies.
Today’s recipe is for the simple basic butter Mamon. They really are a classic. I have to admit they’re a bit tedious to make but the time and effort are definitely worth it! These little cakes have passed my grandchildren’s taste test, they love them!
So get out your mixers, it helps if you have 2 electric mixers or 2 bowls. You will be creaming batter and whipping egg whites, 2 bowls or mixers make the job easier.
I also use my KitchenAid Cordless Hand Mixer – Hand Mixer
As you can tell I’m definitely a KitchenAid fan. I love my KitchenAid small appliances! I’ve had my stand mixer for over 10 years, so worth the cost!
If not using 2 mixers at least try to use 2 large mixing bowls with a hand mixer, unless you’ve sprung the $80+ to buy an extra bowl for your stand mixer. Not having to move mixtures around and washing a bowl between uses will safe time and frustration!
Anyway, gather your equipment and ingredients and start baking!
Easy Buttery Mamon
Makes 12 Mamon if using Wilton mini silicone tart molds
In a mixing bowl, beat egg whitesusing a hand or stand mixer atlow speed until foamy (about aminute). Add the cream of tartarand continue beating at mediumspeed until soft peaks form.Gradually add granulated sugar (a spoonful at a time) and beatuntil stiff peaks form. Set aside.
In a larger mixing bowl, add the egg yolks, oil, milk and vanillaextract. Mix using a hand or stand mixer until frothy.
Place the cake flour, powdered sugar, baking powder and salt in astrainer or sifter. Sift the dry ingredients into the egg yolk mixturein 3 to 4 parts interval mixing it with a spatula or spoon after everyaddition. After all the dry ingredients are added to the egg yolkmixture, beat together at medium speed until the texture becomeslighter and the color lighter (approx 3-4 minutes).
Now gently fold in the stiff egg whites into the egg yolkand flour mixture in 2-3 parts until well combined
Fill prepared Mamon tins with the cake batter, about 3/4 full each moldGently tap each tin to move air bubbles and to level off the batter.Arrange them on a large baking tray.
Bake them for 25-30 minutes oruntil tops turn golden brown andinserted toothpick come outclean. I like to set timer for 12 minutes and rotate trays from top to bottom and turn them front to back. Then I set the timer another 13 minutes an hour check to make sure they’re done. If not I leave them another 5 minutes.
Immediately invert the tins or pop cakes out onto awire rack lined with parchmentpaper. Tap the tins to release thecakes. Turn them topside up.
Brush the tops with melted butter while warm.
Roll tops immediately in white sugar.
Store in air tight bags. Left overs can be frozen and thawed on the counter to room temperature when needed.
There’s no set recipe for this thick Italian soup — it’s usually made with seasonal vegetables. I use mixed vegetables, but you can just use sauerkraut. I love the boloti beans in this recipe because they add a slightly sweet flavor and creamy texture to this easy minestrone recipe.
400g can chopped tomatoes (we used Woolworths Macro)
400g can borlotti beans, rinsed, drained
1.5L (6 cups) vegetable stock
500g seasonal greens (we used savoy cabbage, kale and cavolo nero), stalks removed, thinly sliced
100g wholemeal pasta
Basil leaves, to serve
Extra virgin olive oil, to serve
Crusty bread, to serve
1. Heat the olive oil in a large saucepan with a lid over medium heat. Add the bacon and cook, stirring occasionally, for 2 minutes or until golden. Add the onion, carrot, celery, pumpkin, herbs and chestnuts, if using, and cook, stirring occasionally, for 15 minutes or until the vegetables have softened. Add tomato, beans and stock to pan.
2. Stir, then cover and slowly bring to the boil. Simmer, stirring occasionally, for 25-30 minutes or until pumpkin is cooked through.
3. Wrap pasta in a clean tea towel and, using a rolling pin, bash into pieces. Add to the pan with the seasonal greens and cook for a further 10 minutes or until the pasta is al dente. Add a little more stock or water to loosen, if necessary.
4. Season soup and divide among serving bowls. Scatter with basil leaves and drizzle with olive oil. Serve with crusty bread.
2 Asian (red) eschalots, cut into 5mm-thick slices
2 baby cucumbers (cukes), thinly sliced into rounds
Chopped roasted peanuts, thinly sliced chilli, fried Asian shallots (from Asian food shops – optional) and lime wedges, to serve
CHILLI LIME DRESSING
2cm piece (10g) ginger, peeled, chopped
1 garlic clove, chopped
2 tbs grated palm sugar or brown sugar
1/4 cup (60ml) fish sauce
Juice of 4 limes
Juice of 1/2 an orange
1 small red chilli, seeds removed, thinly sliced
1.Combine steak, lemongrass, garlic, sugar and fish sauce in a bowl. Cover and chill for at least 30 minutes to marinate.
2.For the chilli lime dressing, using a mortar and pestle, pound ginger, garlic and sugar to a fine paste, then stir through remaining ingredients and set aside. (The dressing will keep, covered in the refrigerator, for up to 2 days.
3. When ready to serve, place noodles in a heatproof bowl, cover with boiling water and soak for 3-4 minutes or until soft. Drain and rinse under cold water, then toss with half the dressing.
4. Heat 1 tsp oil in a wok over high heat. In 3 batches, cook steak mixture, tossing, for 1-2 minutes per batch or until golden brown. Transfer to a plate and repeat with remaining oil and steak mixture. Set aside to rest for 10 minutes.
5. Add carrot, eschalot, cucumber and cooked steak to dressed noodles and toss to combine. Divide among four serving plates. Drizzle with remaining dressing and scatter with peanuts, sliced chilli, fried shallots and lime wedges.