With fall approaching rapidly, all sorts of classic Halloween treats are popping up in stores and kitchens. Thus, there has never been a more appropriate time to bake the “Frankenstein” of cookies. Chocolate chip cookies are a beloved classic around the world, and Pillsbury’s “Ready to Bake” cookies have gained a cult following in wake of their ease of access and uncompromised taste. Surely a combination of the two is simply too good to be true, and could only result in disaster…but there’s only one way to find out!

Ingredients

• 1 cup (2 sticks) of butter
• 1 cup of granulated sugar
• 1 cup of brown sugar
• 2 teaspoons of vanilla extract
• 2 eggs
• 1 teaspoon of baking soda
• 2 cups of chocolate chips
• 3 cups of flour
• 1/2 teaspoon of salt
• 2 teaspoons of warm water
• One box of Pillsbury Ready to Bake! Halloween Cookies

Instructions

1. Preheat the oven to 350°F, and place a piece of parchment paper on a baking sheet.
2. In a large mixing bowl, gently (but thoroughly) mix both the white sugar and brown sugar, along with the butter.
3. Mix eggs with an egg beater.
4. Pour vanilla into the bowl and stir until mixed.
5. In warm water, add and dissolve the baking soda, then add to the bowl and stir.
6. Mix in flour and chocolate chips.
7. Once everything is thoroughly mixed, use an ice cream scooper to place evenly sized chunks of batter on the previously prepared baking sheet.
8. Gently press down on the dough balls, slightly flattening them.
9. Place a Pillsbury Ready to Bake! Halloween cookie on top, and press down to secure the cookie within the cookie.
10. Once all cookies have been placed on the baking sheet, put the baking sheet in the oven for 10-12 minutes.
11. Remove the baking sheet from the oven, let the cookies cool and enjoy!

These “Frankenstein” cookies don’t take mad science to bake. If you’re looking for a simple and easy fall treat to get you ready for Halloween, this might be the recipe for you!

It’s nearing late Sep. which means one thing and one thing only. Peach harvest season is coming to an end. There is only one way to end the season off on a good note… Peach Cobbler!

This delicious dessert is easy to prepare and bake, yet even easier to dress up and make fancy! It’s also the perfect shareable treat to spread joy.

 Ingredients

• 5 pounds of fresh (or canned) sliced peaches, about 14 medium peaches
• 1 & 1/2 cups of granulated sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon of cinnamon
• 1/4 teaspoon of cardamom or nutmeg
• 1/4 teaspoon of kosher salt
• 2 & 1/2 cups of all-purpose flour, spooned and leveled
• 1 & 1/2 cups of granulated sugar
• 1 teaspoon of kosher salt
• 1 teaspoon of baking powder
• 1/2 cup of buttermilk
• 1 egg
• 1/2 cup of cold butter, chopped into chunks
• 2 tablespoons of sugar, granulated or raw sugar or both

Directions

1. (Before you start baking, you first must prepare your peaches. Skip this step if you’re using canned!) Peel firm peaches with a vegetable peeler. Ripe peaches should be blanched to avoid bruising the fruit’s flesh.
   • Blanching: Boil a large pot of water and submerge peaches for 30-45 secs.  After removing the peaches let them cool before peeling with your hands.
2. Slice all peaches and add to a 9×13 inch casserole dish.
3. Cover your peaches with 1 and 1/2 cups of granulated sugar. If you’re using under-ripe peaches, use up to two cups of sugar.
4. Sprinkle a combination of 1/3 cups of flour, 1/4 teaspoons of cinnamon, 1/4 teaspoons of cardamom (or nutmeg) and 1/4 teaspoon of kosher salt on the peaches.
5. Preheat your oven to 375° F.
6. In a large bowl combine 2 and 1/2 cups of flour, 1 and 1/2 cups of sugar, 1 teaspoon of kosher salt, and 1 teaspoon of baking powder. Mix well.
7. Take a small bowl and whisk together one egg and 1 and 1/2 cups of buttermilk. Pour this into the dry ingredients, but don’t mix just yet.
8. Instead of using a stirring motion, use a pastry cutter and combine the wet and dry ingredients with a cutting motion. It’s okay if there are some dry spots, it doesn’t have to be completely mixed.
9. Pour the flour and egg mixture on top of the peaches and spread evenly.
10. Chop a stick of butter and spread it over the flour and egg mixture and sprinkle some sugar on top.
11. Bake at 375 for 45-55 minutes. The top should be light brown.
12. Let the cobbler cool completely, then dig in!

This recipe is my absolute favorite to make for my family and serve with ice cream and caramel sauce. Take advantage of peach season and impress your loved ones with this delicious peach cobbler.

The month of October has arrived at last! You know what that means — tricks and, more importantly, treats because Halloween is just around the horizon. Candy isn’t the only tasty Halloween food option. This frightful and delectable Halloween Bundt Cake is just what you need to host the best Halloween celebration or to soothe a midnight appetite.

Ingredients

Halloween Bundt Cake:

This dish is perfect for the fall season! With a rich sage brown butter base and a creamy pumpkin sauce, this pasta is scary good!

Ingredients

• pasta (any type)
• 4 tbsp. butter
• 4 sage leaves (chopped)
• 1/2 yellow onion (diced)
• 8 cloves garlic (minced)
• 1/2 cup pumpkin purée
• 1/4 cup tomato paste
• 1/2 cup cream
• 2 cups grated parmesan
• spices to taste

Directions

1. Melt butter in a large pan and boil pasta.
2. Once melted, add your sage leaves and begin to brown the butter on medium-low heat. Constantly stir the butter in order to ensure it doesn’t burn. Once the butter develops a dark amber color, add your onions and garlic
3. Sauté the onions and garlic and then cover the pan with a lid to “sweat” the onions. Take off lid to stir occasionally. Once the onions are translucent and aromatic, add your pumpkin and tomato.
4. Mix pumpkin and tomato together in the pan. Add cream and mix.
5. Add salt, pepper and other seasonings to taste. I used oregano, parsley, basil, thyme and some rosemary.
6. Add your cooked pasta into the pan and mix together, still on heat. Add your cheese and mix until well combined.
7. Plate and top with more cheese. For an extra scare factor, take fresh mozzarella and cut into shapes to make a spooky face!
8. With a little bit of prep work, this pumpkin pasta is sure to scare up some compliments! Take it to you next Halloween party, or just make some for yourself!