Graveyard Brownie Bites

Graveyard Brownie Bites resting on crumbled cookie dirt scattered with sculls and bones.
Graveyard Brownie Bites
Print Recipe
    Servings Prep Time
    36 mini brownies 60-80 minutes
    Cook Time Passive Time
    12 minutes 60 minutes
    Servings Prep Time
    36 mini brownies 60-80 minutes
    Cook Time Passive Time
    12 minutes 60 minutes
    Graveyard Brownie Bites resting on crumbled cookie dirt scattered with sculls and bones.
    Graveyard Brownie Bites
    Print Recipe
      Servings Prep Time
      36 mini brownies 60-80 minutes
      Cook Time Passive Time
      12 minutes 60 minutes
      Servings Prep Time
      36 mini brownies 60-80 minutes
      Cook Time Passive Time
      12 minutes 60 minutes
      Ingredients
      Servings: mini brownies
      Instructions
      1. Preheat oven to 350°F.
      2. Prep 36 non-stick mini muffin tin cups by either spraying generously with non-stick spray or greasing and flouring. See note.
      3. Chop the semi-sweet chocolate and measure out 4 ounces. In a large bowl combine the 4 ounces of chocolate with the butter and microwave at 30-second intervals until melted, stirring often.
      4. Whisk in the sugar, eggs, and vanilla until fully combined.
      5. Sift in the flour, cocoa, baking powder, and salt directly into the bowl. Whisk to combine just until the dry ingredients are incorporated.
      6. Scoop the batter into prepared mini muffin cups using a level 2 tbsp scoop.
      7. Bake on the centre rack for 12 minutes. Remove to a cooling rack and allow to cool completely in the pan.
      8. Meanwhile, prepare the tombstones but slicing each cookie wafer into thirds, tapering the bottom slightly inward toward the center piece to create a tombstone shape. Reserve the side pieces that have been cut off.
      9. Crush reserved cookie wafers that have been cut off the sides to a fine crumb that resembles dirt and set aside.
      10. Dust each tombstone piece with a small amount of powdered sugar by rubbing the sugar lightly onto the cookie wafer.
      11. Melt the remaining 3 ounces of chopped chocolate in a small bowl in the microwave using 30 second intervals and stirring often until melted.
      12. Remove brownie bites from the pan and spread the tops with a small teaspoon of melted chocolate. Immediately sprinkle with crumbled cookie wafers and press lightly to adhere.
      13. Push a tombstone wafer into each brownie bite, cutting a small slit in the brownie if needed to push in far enough to hold in place.
      14. Decorate with candy bones, spiders, or worms as desired. Drizzle with red decorating gel to mimic blood. Serve and enjoy!
      Recipe Notes

      - I have used both pan preparation methods with similar results.  The key is to allow the brownie bites to cool completely in the pan before trying to remove them.  Loosen the tops from the pan with a sharp knife if necessary. Twist the brownie lightly to loosen and the brownie should pop out.

      Corn and Bacon Quiche

      Corn and Bacon Quiche
      Print Recipe
        Servings Prep Time
        6-8 servings 45 minutes
        Cook Time
        35-40 minutes
        Servings Prep Time
        6-8 servings 45 minutes
        Cook Time
        35-40 minutes
        Corn and Bacon Quiche
        Print Recipe
          Servings Prep Time
          6-8 servings 45 minutes
          Cook Time
          35-40 minutes
          Servings Prep Time
          6-8 servings 45 minutes
          Cook Time
          35-40 minutes
          Ingredients
          Servings: servings
          Instructions
          1. Preheat oven to 425°F.
          2. Brush a 9.5" deep dish (1 1/2"-2" high) pie plate with a tbsp of melted butter.
          3. Pat potatoes dry with a paper towel if needed. Toss potatoes with remaining 2 tbsp of melted butter and 1/2 tsp kosher salt.
          4. Press potatoes evenly into the pie plate and up the sides to form a crust. Using the back of a flat measuring cup helps to press it down.
          5. Bake potato crust for 30 minutes. Remove from oven and reduce oven temperature to 350°F.
          6. Meanwhile, chop bacon into 1/2" pieces and saute in a medium skillet until crisp. Remove to a paper towel-lined plate reserving 1 tbsp of bacon fat in the pan.
          7. To the same skillet add diced onion and red pepper and saute until starting to soften about 3-5 minutes.
          8. In a medium bowl whisk together eggs and sour cream until combined. Whisk in cream, basil, remaining 3/4 tsp salt, white pepper and chili flakes.
          9. Sprinkle the bacon, onion and red pepper evenly over the cooked potato crust. Top with an even layer of corn and cheese.
          10. Pour egg mixture evenly over everything. Shake gently to allow ingredients to settle.
          11. Bake on the middle rack for 35-40 minutes. The center should jiggle just a little while the outer edges are firmer to the touch.
          12. Allow the quiche to rest for 10 minutes prior to slicing. Slice into 6-8 wedges and serve immediately.
          Recipe Notes

          -I used white pepper to avoid having black flecks in the quiche, however black pepper is just as good.

          -Be sure to use a deep-dish pie plate as the filling will not fit in a standard pie plate. It needs to comfortably hold 32 ounces of liquid.

          Parsnip Spice Cake

          Parsnip Spice Cake
          Print Recipe
            Servings
            16-18
            Servings
            16-18
            Parsnip Spice Cake
            Print Recipe
              Servings
              16-18
              Servings
              16-18
              Ingredients
              Cake
              Simple Syrup
              Cream Cheese Icing
              Servings:
              Instructions
              Cake
              1. Preheat oven to 350°F. Prepare cake pans as per option 1 or option 2 below.
              2. In a medium bowl whisk together flour, sugar, baking powder, spices and salt.
              3. In a large bowl whisk together eggs, oil, milk and vanilla. Add dry ingredients and whisk until just combined. Stir in parsnips.
              4. Option 1: Line the bottoms of 3 - 8" round cake pans with parchment and spray sides with non-stick spray. Divide batter evenly into each pan and spread out with a spatula (about 13 ounces per pan). Bake on centre rack for 17-20 minutes until a toothpick inserted comes out clean. Remove from oven and allow to cool completely.
              5. Remove cake from pans and peel off parchment. Brush each layer with the simple syrup. Arrange one layer on a serving plate and spread with approximately 1/4 of icing. Top with another layer and repeat with icing and top with the remaining cake layer. Ice the top, reserving a small amount of icing to fill in the layer sides. Run a bench scraper or long straight edge spatula around the outside of the cake to smear and flatten the icing into a "naked cake" look. Dust the top with cinnamon and cut into desired wedges.
              6. Option 2: Spray a 9"x13" pan with non-stick spray. Pour batter into the pan and spread out evenly with a spatula. Bake on centre rack for 25-28 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool completely. Brush with simple syrup and spread evenly with frosting. Cut into desired squares and serve.
              Simple Syrup
              1. Combine sugar and water in a small saucepan over medium heat. Bring to a boil stirring until sugar is dissolved. Once at a boil, allow syrup to boil for 1 minute. Remove from heat and stir in brandy. Allow to cool completely before brushing on the cake.
              Cream Cheese Icing
              1. Beat butter and cream cheese together until light and fluffy. Add powdered sugar, spices and vanilla. Beat until just combined. Frost cake as desired.

              Whole Wheat Peach Streusel Muffins

              Peach Streusel Muffins
              Whole Wheat Peach Streusel Muffins
              Print Recipe
                Servings Prep Time
                12 muffins 30 minutes
                Cook Time
                18-22 minutes
                Servings Prep Time
                12 muffins 30 minutes
                Cook Time
                18-22 minutes
                Peach Streusel Muffins
                Whole Wheat Peach Streusel Muffins
                Print Recipe
                  Servings Prep Time
                  12 muffins 30 minutes
                  Cook Time
                  18-22 minutes
                  Servings Prep Time
                  12 muffins 30 minutes
                  Cook Time
                  18-22 minutes
                  Ingredients
                  Streusel Topping
                  Muffins
                  Servings: muffins
                  Instructions
                  Streusel Topping
                  1. Combine all ingredients in a food processor and pulse until combined and crumbly. Set aside.
                  Muffins
                  1. Set oven rack to the centre and preheat oven to 350°F. Grease or line a 12 cup muffin tin.
                  2. Peel peaches and remove stone. Chop two of the peaches into 1/2" chunks and set aside. Puree the remaining two peaches using a blender or food processor until smooth. Set aside.
                  3. In a small bowl whisk together flours, baking powder, baking soda, cinnamon and salt. Set aside.
                  4. In a large bowl whisk together oil and sugar. Add eggs, one at a time, whisking after each until incorporated.
                  5. Stir in sour cream, pureed peaches and vanilla. Whisk in dry ingredients until just combined (do not overmix). Fold in chopped peaches.
                  6. Divide batter evenly into prepared muffin tin. Sprinkle each muffin with a generous tbsp of streusel topping.
                  7. Bake for 18-22 minutes or a toothpick inserted in the centre comes out clean.
                  8. Allow to cool at least 5-10 minutes prior to removing from muffin tin. Remove to a cooling rack to cool completely or eat while warm.

                  Irish Cream Cupcakes

                  A single Irish Cream Cupcakes sits in focus in the foreground. It sits on a black cooling rack draped with a green and white checkered towel. The background is blurry.
                  Irish Cream Cupcakes
                  Print Recipe
                    Servings Prep Time
                    24 cupcakes 60 minutes
                    Cook Time Passive Time
                    16-18 minutes 4+ hours
                    Servings Prep Time
                    24 cupcakes 60 minutes
                    Cook Time Passive Time
                    16-18 minutes 4+ hours
                    A single Irish Cream Cupcakes sits in focus in the foreground. It sits on a black cooling rack draped with a green and white checkered towel. The background is blurry.
                    Irish Cream Cupcakes
                    Print Recipe
                      Servings Prep Time
                      24 cupcakes 60 minutes
                      Cook Time Passive Time
                      16-18 minutes 4+ hours
                      Servings Prep Time
                      24 cupcakes 60 minutes
                      Cook Time Passive Time
                      16-18 minutes 4+ hours
                      Ingredients
                      White Chocolate Ganache
                      Chocolate Cupcakes
                      Servings: cupcakes
                      Instructions
                      White Chocolate Ganache
                      1. Heat cream and Irish cream in a small pot until just at a simmer.
                      2. Add chopped white chocolate and butter to a medium size bowl. Pour hot cream over white chocolate and allow to sit for 5 minutes. Whisk until smooth. Cover with plastic wrap directly on the surface and chill until cold, about 4 hours or up to 24 hours in advance.
                      3. Using an electric mixer or stand mixer fitted with a whip, whisk ganache until light and fluffy, about 3 minutes. Use immediately or chill until ready to use.
                      Chocolate Cupcakes
                      1. Preheat oven to 350℉ and line 24 muffin tins with paper liners.
                      2. Using an electric mixer or stand mixer fitted with a whip attachment combine all ingredients EXCEPT the water and whisk until smooth, about 2 minutes. Add boiling water and stir to combine.
                      3. Pour or scoop 1/4 cup of batter into prepared tins. Bake for 16-18 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool enough to handle, then remove to a cooling rack to cool completely.
                      4. Frost with white chocolate ganache frosting.