This issue "Halloween Extra" 10-25-2012

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Gluten-free Chewy Pumpkin Cookies
Super Easy Pumpkin Butter
Vegan Pumpkin Whipped Cream
4. Pukin' Pumpkin Cake
Choice Witch's Brew Recipe
6. Candied Apples For Halloween
7. Popcorn Balls
8. Roasting Pumpkin Seeds
Gluten-free Chewy Pumpkin Cookies
By: Erin from Texanerin Baking

Pumpkin cookies are a traditional stand-by of autumn, but these Chewy Pumpkin Cookies will wow you any time of the year. Oats and almond flour seasoned with honey, cinnamon, and nutmeg give these cookies a wonderfully chewy texture. A white chocolate drizzle is the perfect finishing touch for perfect pumpkin cookies! Your kids will keep coming back for more of these delicious gluten free cookies. Category: Cookies
Yields: 30 one-inch cookies
Prep Time: 15 min • Cook Time: 17 min • Total Time: 32 min
Drained canned pumpkin helps make these gluten-free cookies chewier than your average cakey pumpkin cookie!


1 1/4 cup (133 grams) almond flour or almond meal
1 cup (93 grams) oats - non-contaminated for gluten-free
1 tablespoon cinnamon
1 1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1.18dl) drained pumpkin (from 1 cup pumpkin)
1/4 cup (56 grams) coconut oil
2 tablespoons canola oil
1 egg
6 tablespoons (120 grams) honey
2 tablespoons maple syrup
2 tablespoons milk
2 teaspoons vanilla


Preheat your oven to 325°F / 162°C and line two cookie sheets with Silpats or pieces of parchment paper.
In a medium bowl, stir together the dry ingredients. Set aside.
In another medium bowl, mix together the wet ingredients. The drained pumpkin won't combine easily at first, but just keep stirring and it'll come together nicely.
Add the dry ingredients to the wet and mix just until combined.
Shape little balls, about 1" each. Flatten them to the exact size you want them because they don't spread while baking.
Bake for 17 minutes. The cookies will still appear soft and they will not brown around the edges. Let cool and then drizzle with melted white chocolate if desired.

I used refined because that's all I have access to. Unrefined coconut oil might have a coconutty taste, but refined does not.
Use a clean kitchen towel to drain the pumpkin. Measure out 1 cup of pumpkin, put it in the middle of the towel, and then squeeze it dry. Keep squeezing until it looks like it's about 1/2 cup. If you want to be exact, weigh the one cup of pumpkin. After draining it, it should be half of what it was originally. If you drain too much, just add a little water or more pumpkin puree.

© Copyright 2012 Prime Publishing, LLC. All rights reserved.
Super Easy Pumpkin Butter
By: Ruta from Mix It Up

If you've ever made a pumpkin pie (or pumpkin anything) you know that the whole can of pumpkin puree rarely gets used up. This recipe for Homemade Pumpkin Butter is a great way to use up the rest of that can! Pumpkin butter would be a great topper for a scone or piece of toast. The taste of ginger and cloves gives this pumpkin butter recipe a distinctive taste that your family will be asking after all year long. Since the puree is already mushy, this is a great spread to whip up if you're crunched for time. Anyone who is a fan of apple butter will love this classic recipe.

(makes around 1 small jar, depending on how much you let the butter thicken)

1 cup pumpkin puree
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp ginger
pinch cloves
1-2 tbsp maple syrup (if you want a sweeter butter, use more)
3 tbsp apple cider vinegar

Mix all ingredients together in a small bowl.  Then, pour mixture into a small saucepan and bring to a boil over medium heat.  Reduce heat and simmer for 15-20 minutes, stirring often and scraping down sides to prevent sticking, until mixture has thickened into desired consistency.  I wanted my butter pretty thick so I let it simmer for a long time.  Remove from heat and allow to cool.  Store in an airtight container, or jar, in the fridge.  Some ideas on using your pumpkin butter include spreading it on toast, topping pancakes with it, stirring it into oatmeal, or just eating off a spoon.
Vegan Pumpkin Whipped Cream

This easy gluten free pumpkin dessert is out of this world. Vegan Pumpkin Whipped Cream is a great go-to recipe for fall. You can use this festive treat to top your favorite cup of hot cocoa. What a great way to warm up any chilly day.

Yields: 26 ounces of pumpkin whipped cream
Preparation Time: 2 min
Cooking Time: 3 min
Total Time: 5 min


2 cans (28 ounces) Full Fat Coconut Milk
8 ounces unsweetened, plain Pumpkin Purée
1/4 teaspoon Pumpkin Pie Spice
2-3 droppers full of Vanilla Stevia Drops or your favorite natural sweetener to taste
pinch of fine Sea Salt

Chill coconut milk in your refrigerator overnight undisturbed. Remove from the fridge and gently turn the can upside down, but be sure not to shake it. Open the can and remove all of the clear coconut water (you can save this for shakes and drinks.) Put the thick cream in your mixer bowl, whip a bit until it starts to firm up, Add the pumpkin, pumpkin spice, sweetener and salt and whip until you have soft fluffy peaks.
If your coconut cream is all ready very thick you can put all the ingredients in the mixing bowl at one time.

Coconut milk tends to vary from one brand to another. Some thicken to a dense cream quickly, others take more whipping to get peaks. Experiment with different brands to get the texture you prefer. I love them all!
4. Pukin' Pumpkin Cake

This sounds gross but it's a big hit with the kids on Halloween, and it's much easier to make than it looks.


1-2 box cakes, any flavor
1-2 bundt pans
white canned icing
food coloring
black icing in tube
gummy worms,bugs,etc.
"googly eyes"
1 regular ice crean cone
fondant or fruit rollup (red for mouth)

This is really simple.Bake cakes in bundt pan according to box directions. If you use 2, cut just enough off the bottom one so it will sit straight. invert one of them onto the other, with icing to hold them together. You can use store bought icing too, just add food coloring to make it orange, and save a little uncolored for the "stem." The stem is made from an ice cream cone that is iced green. Once you have it assembled and iced,cut a circle out for the mouth, cover that with either fondant or fruit roll-ups. Shape it into the mouth and make it look like a tongue sticking out. For the "puke" I used gummy bugs, worms, candy corn, and the crumbs from where I cut out the mouth. I made the eyes using some "googly" eyes I found in the Halloween section of Wal-mart, and I used colored icing that you get in tubes in the store for the outline of the eyes . I know as you are "playing' with it you will come up with some of your own ideas.

Choice Witch's Brew Recipe

To really get in the Halloween spirit, whip up a vat of this concoction. This is a great recipe for parties at school or home.


2 liter Squirt soda
1/2 gallon water
1 pkg. red Kool-aid
1 C sugar
1 large can pineapple tidbits dyed with green food coloring, including the juice
1 pkg. Whoppers candy
Dry Ice


Put a med size piece of dried ice in the bottom of a large punch bowl or drink container. Add all the ingredients, serve and enjoy.

Source: Good Things Utah, Tammy Clayton
6. Candied Apples For Halloween

This is a fun, seasonal recipe that the whole family can enjoy! If they are old enough to be careful, let the kids help dip the apples into the coating.


1 1/2 C. sugar
2 tsp. vinegar
2/3-C. water
1 package cherry Kool-aid
10 apples


Mix sugar, vinegar and water. Boil until mixture reaches 300-degrees; cool. Stir in Kool-Aid. Put apples on sticks and dip into mixture quickly. 10 Servings.

Popcorn Balls

Use all the little hands you can find for this fun holiday snack.


1/4 C. (1/2 stick) unsalted butter, plus more for buttering hands
1 ten oz. bag miniature marshmallows
1/4 C. light-brown sugar, firmly packed
3 qt. popped popcorn
1 C. M&Ms (optional)


Melt butter in a large heavy pot over low heat. Add marshmallows and brown sugar, and stir until melted. Remove from heat. Pour popcorn and M&Ms into pot; toss well. With buttered hands, shape into 2 1/2-inch balls. Set on parchment-lined baking sheet to dry slightly.

Yield: about 12

From: Martha Stewart

8. Roasting Pumpkin Seeds

Don't waste the seeds after cooking your pie or making jack-o-lanterns. Instead, roast and salt the seeds for a delicious and nutritious snack. Let the children slosh through the fibers in pursuit of the slippery seeds. It is so much fun.


1 qt. water
2 Tbs. salt
2 C. pumpkin seeds
1 Tbs. vegetable oil or melted, unsalted butter


Preheat oven to 250°F. Pick through seeds and remove any cut seeds. Remove as much of the stringy fibers as possible. Bring the water and salt to a boil. Add the seeds and boil for 10 minutes. Drain, spread on kitchen towel or paper towel and pat dry. Place the seeds in a bowl and toss with oil or melted butter. Spread evenly on a large cookie sheet or roasting pan. Place pan in a preheated oven and roast the seeds for 30 to 40 minutes. Stir about every 10 minutes, until crisp and golden brown. Cool the seeds, then shell and eat or pack in air-tight containers or zip closure bags and refrigerate until ready to eat.


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