Jack-o’-Lantern Pumpkin Pie and Pumpkin Cookies for Halloween

Pumpkin Pie

It’s already October, eh? Only two months left and it’ll be a brand new year again. Time sure flies really fast. Anyway, I didn’t plan to make pumpkin pie but then I went to supermarket and saw those delicious looking pumpkins so I ended up buying it.

I didn’t waste any minutes, I bought it, went straight home, cut the pumpkin into chunks and boiled it with cinnamon.

While I was waiting until the pumpkin is soft, I started to make the pie dough. This one I made is the easiest pie dough. You  don’t even need to measure it, just feel it with your hands. I only used flour, pinch of baking powder, and butter.

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and then I rolled out the dough and checked the pumpkin. Once it has become soft, I strained it and mashed the pumpkin. You can use blender or food processor if you want.

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I added cinnamon powder, brown sugar, a bit of granulated sugar, milk, and corn flour to the mixture. Once it has boiled, turn off the heat and let it cool.

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Coat it with egg evenly using brush and just put it in the oven.

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Espresso Fudge Cupcakes with Chocolate Buttercream Frosting Recipe

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This cupcake is really easy to make and this is definitely one of my favourite cupcakes. I made Jell-o cookies too beside espresso fudge cupcakes but I will share the recipe for this cupcakes first.

Cupcakes :

  • 1 cup flour
  • 1/2 cup unsweetened cocoa
  • 2 tsp espresso powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter
  • 1 cup granulated sugar
  • 1 tsp vanilla
  • 1 egg
  • 3/4 cup milk
  • 1/2 cup chocolate chips

Frosting :

  • 1 cup butter
  • 3-4 tsp cocoa powder
  • 1 tsp vanilla
  • 1/2 cup powdered sugar or confectioners sugar

Directions :

Sift flour in a bowl, mix it with cocoa, espresso powder, baking powder, baking soda, and salt. In a separate bowl, cream butter and sugar on high speed until light and fluffy. Reduce speed to low and add the vanilla and egg. Mix well and turn off the mixer. Using a spatula, add milk and flour mixture alternately (I prefer this way so the cupcakes will become soft). Stir in chocolate chips and pour into lined cupcake pan. Bake at 350° for 20 minutes or until toothpick comes out almost clean.

Cream butter and sugar on high speed until creamy. While beating add vanilla and cocoa powder gradually. Spread the frosting on cooled cupcakes with a spatula. top with chocolate chips or coffee bean if you want.