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Spooky Halloween Treats

Berkshire Kitchen

Spooky Halloween Treats

by Audrey Leary of Blackberry River Baking Co.

Professional Baker Audrey Leary and her husband took over a long-standing family bakery in the northwest corner town of Canaan two years ago. She was kind enough to share three of her fabulous holiday recipes just in time for Halloween!

Pumpkin Almond Gluten-free Muffins

2 c almond flour
1/2 t baking soda
1/2 t salt
2 t cinnamon
1/4 c maple syrup
2 eggs
1 c pumpkin puree
1/4 cup pumpkin seeds
sugar in the raw

Combine all ingredients except the pumpkin seeds and sugar in the raw in a bowl; mix to combine. Scoop into 8 muffin tins and top with pumpkin seeds and sugar in the raw. Bake at 350 degrees F for 20-30 minutes until a toothpick comes out clean.

Halloween “Oreos"
Special equipment: small halloween-themed cookie cutters (bats, witches hats, black cats, etc

Cookies
1 1/4 c AP flour
1/2 c cocoa
1 t baking soda
1/4 t baking powder
1/4 t salt
1 c sugar
5 oz butter
1 egg

Filling
1/4 c soft butter
1/4 c shortening
2 c confectioner’s sugar
vanilla bean (or extract)
orange food coloring

In a stand mixer, beat sugar and butter on medium high speed until light and fluffy. Whisk flour, cocoa, baking soda, baking powder and salt in a small bowl; set aside. Beat egg in sugar and butter on low speed until combined, then add flour mixture and mix on low speed just until combined. Wrap dough in plastic wrap and put in the fridge for a half hour.
Meanwhile, make the filling — blend all ingredients on high speed until light and fluffy. Put in a piping bag and cut a small hole (or use a ziploc bag, and snip off a small corner). Once the dough is chilled, prepare a sheet pan with parchment paper. Heat oven to 350 degrees F. Put a piece of parchment paper on a table and lightly flour it. Roll dough out as thinly as you can. Using cookie cutters, cut out shapes in pairs and put them in the freezer to cool for a half hour. Bake at 350 degrees F for 10 minutes, then pull out and cool. Pipe filling into fully cooled cookies, then pair them with the same shape.

Spiderweb Cheesecake
Special equipment: springform pan, piping bag or ziploc bag

Crust
1 1/2 c oreo cookies (or leftover halloween oreos from the previous recipe!)
1/3 c sugar
6 T melted butter

Mix cookies, sugar and butter with a fork in a small bowl. Press into the bottom of the springform pan and bake for 10-15 minutes to set at 350 degrees F. Set aside.

Cheesecake
2 lbs. cream cheese
1 1/2 cup sugar
2 T heavy cream
4 eggs
Vanilla bean (or extract)
1/2 cup jam of your choice

Lower oven temperature to 300 degrees F. Using a stand mixer to blend cream cheese, sugar and heavy cream until light and fluffy. Add eggs on low speed, one at a time, until combined. Add vanilla. Pour the cheesecake mixture into a springform pan. Put jam into a piping bag or ziploc bag with a small corner cut out. Starting in the center of the cake, pipe a spiral shape with the jam. Use a toothpick, and starting at the middle, drag straight lines from the center of the cake. Continue in a starburst form, doing at least eight lines from the center. Bake cheesecake for 45 minutes to an hour, until it wobbles just slightly when shaken in the oven. Let cool completely. Enjoy!

Cheesecake
Special equipment: springform pan, piping bag or ziploc bag

Crust
1 1/2 c oreo cookies (or leftover halloween oreos from the previous recipe!)
1/3 c sugar
6 T melted butter
Mix cookies, sugar and butter with a fork in a small bowl. Press into the bottom of the springform pan and bake for 10-15 minutes to set at 350 degrees F. Set aside.
Cheesecake:
2 lbs. cream cheese
1 1/2 cup sugar
2 T heavy cream
4 eggs
Vanilla bean (or extract)
1/2 cup jam of your choice

Lower oven temperature to 300 degrees F. Using a stand mixer to blend cream cheese, sugar and heavy cream until light and fluffy. Add eggs on low speed, one at a time, until combined. Add vanilla. Pour the cheesecake mixture into a springform pan. Put jam into a piping bag or ziploc bag with a small corner cut out. Starting in the center of the cake, pipe a spiral shape with the jam. Use a toothpick, and starting at the middle, drag straight lines from the center of the cake. Continue in a starburst form, doing at least eight lines from the center. Bake cheesecake for 45 minutes to an hour, until it wobbles just slightly when shaken in the oven. Let cool completely. Enjoy!

Happy Halloween from all of us at BerkshireStyle!



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