Baking Halloween and Fall Treats

Hey everyone. Today I have a guest post written by Sarah over at Little Bertha @ So here you go…

Baking Halloween and Fall Treats:

With each new season comes a new excuse to indulge in the delights of the weather. While winter and fall may bring back some dreary damp days, making it a struggle to make it to work in the morning, it does offer some very delicious dessert options to help warm our hearts and souls. My favourite part of fall is the bright red, oranges and yellows that brighten up the sidewalks and the way that these colours end up on our plates with the help of seasonal pumpkins and apples. With this in mind I have a quick and easy Halloween cupcake recipe to get you excited for the annual festivities.

halloween spider cupcake

For the Halloween cupcakes, you have two options. You can either make simple vanilla cupcakes with a little orange colouring to give it that orange glow, or go the extra mile and make pumpkin spiced cupcakes, you can find the recipe for that here. Once your cupcakes are in the oven, make a batch of cream cheese frosting:

60g of cream cheese, softened

30g butter, softened

dash of vanilla essence

¾ cup icing sugar, adjusted as needed

Once the cupcakes have cooled, slather on the frosting with a butter knife and smooth it over the top. With a black decorator pen (these are small tubes filled with icing, you can buy them from most home ware stores), draw about 4 concentric circles. Using a toothpick drag a line from the middle to the edge of the cupcake, through the circles. Repeat this about 5 times, until you have a spider web pattern on the top of your cupcake. Top with gummy spiders or make your own with liquorice. Winner Halloween treat!

Other fall dessert ideas include the all important Pumpkin Pie, no fall season would be complete without one, and any recipe that includes the flavours of maple, walnuts, pecans or warming alcohol like whiskey and bourbon. Little Bertha have a great Maple, Walnut and Bourbon tart that is perfect treat for a fall day.

apple pie tarts

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GF French Toast with Caramel Apple Syrup

Remember my Baked Caramel Apples? Well, not only are they great with ice cream but they also go with french toast quite well. I used GF bread for this breakfast but you certainly can use any bread you’d like.


French Toast with Baked Apples

2 slices bread

1 egg

1 T butter

1 tsp sugar

1/2 cup baked caramel apples


Whip the egg and soak the bread in it. You should use up all the egg.

In a skillet, heat up the butter and sugar. Place the bread into the pan and let both sides fry up in the caramelized butter. Reheat your apples and use the caramel sauce from the apples as a syrup. Top the french toast with apples and caramel sauce and a bit of powdered sugar.

It’s that easy. Enjoy!



Kohlrobi & Apple Slaw

Go back and see what I did with all those Leafy Greens 🙂

I had never heard of kohlrobi (misspelled in previous posts) before the other day when I received two, one white and one purple, in my veggie box.  I Googled this vegetable to see what I could find out about it and found that it is a German turnip that can be eaten raw or cooked.

The kohlrobi is the whitish bulb on the right.

 In my search for a good recipe I came across this slaw. After I peeled and cut the kohlrobi I decided to taste it to see what I was working with. Being a cabbage lover already this kohlrobi was definitely going to work for me. I love raw cabbage. While I do occasionally like it cooked, I prefer to eat it raw. And not in slaws either, but shredded and mixed with lettuce in a salad, or just in wedges all by itself. Am I weird?

Kohlrobi tastes a lot like cabbage heart. Not the leaf and not the core, but that edible heart part. I don’t know what it would be called. In fact, kohlrobi is even better because it is slightly sweet and doesn’t have that bite that cabbage sometimes does.

Not very colorful, but definitely tasty. The recipe also called for fresh mint of which I had none.

How to make the slaw:

Peeled and julienned kohlrobi

1 medium apple, washed and julienned (I left the skin on for color & nutrients)

In a separate bowl combine 1/4 cup cream, 1 Tbsp lemon juice, 1/2 Tbsp good mustard, 1/2 Tbsp sugar, salt & pepper to taste. Mix up into pillows and fold into slaw.

I love my Pampered Chef slicer- it juliennes great!

Of course I deviated from the recipe. I used half & half because I did not have any cream on hand. Because of this, the slaw dressing does not get fluffy, but the taste is still good. For the mustard I used honey mustard, and I did not add any salt & pepper. I thought it turned out very tasty and plan to serve it with dinner tonight.

Anyone have any great kohlrobi recipes?