Decorating your class for Halloween

Next week it is Halloween, and I would like you to have decorated the class by the end of the week. If you want you can find some drawings to decorate the class in this LINK. Have fun while doing it!!!

See you in class!

Let's taste some Halloween recipes

As I promised in class, here you are the recipes for next Thursday's contest.



Enjoy them!



SPICY PUMPKIN-DATE COOKIES

Ingredients (for 48 cookies)

1 cup sugar

½ cup butter, softened

½ cup boiled pumpkin

2 eggs

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon ground cloves

1 cup chopped dates

½ chopped walnuts



Heat oven to 190ºC. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in pumpkin and eggs. Stir in remaining ingredients except dates and walnuts. Stir in dates and walnuts.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 109 minutes or until edges are set. Immediately remove from cookie sheet to wire rack.

FROSTED PUMPKIN-PECAN COOKIES

Ingredients for 60 cookies 1 ½ cup packed brown sugar ½ cup butter, softened ½ cup shortening 1 cup boiled pumpkin 1 egg 2 and 1/3 cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt ½ teaspoon ground cinnamon 2 cups chopped pecans

Spiced frosting 3 cups powdered sugar ¼ butter, softened ¼ teaspoon ground cinnamon 3 to 4 tablespoons milk Mix all ingredients until smooth and spreadable

Heat oven to 175ºC. Beat brown sugar, butter and shortening in large bowl with electric mixer on medium speed, or mix with spoon, Stir in pumpkin and egg. Stir in flour, baking powder, salt and cinnamon. Stir in pecans.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet; flatten slightly. Bake 12 to 15 minutes or until no indentation remains when touched lightly in center. Remove from cookie sheet to wire rack. Cool completely. Frost with Spiced Frosting.

PUMPKIN-SPICE BARS

Ingredientes for 48 bars 4 eggs 2 cups sugar 1 cup vegetable oil 1 can (425 grammes) pumpkin 2 cups all-purpose flou 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon baking soda ½ teaspoon salt ½ teaspoon ground ginger ¼ teaspoon ground cloves 1 cup raisins ½ chopped nuts

Cream Cheese Frosting 75 gr. Cream cheese, softened 1/3 cup butter, softened 1 teaspoon vanilla 2 cups powdered sugar Mix cream cheese, butter and vanilla in medium bowl. Gradually beat in powdered sugar with spoon until smooth and spreadable.

Heat oven to 175º. Grease jelly roll pan. Mix eggs, sugar, oil and pumpkin in large bowl with spoon. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins.

Spread batter in pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely. Frost with Cream Cheese Frosting. Sprinkle with nuts. Cut into 8 rows by 6 rows. Store covered in refrigerator.