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Early-Fall-Decorating-8

August 16, 2023

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R e c i p e 👁️ Spooky Eye Pies 👁️…with 3 simple ingredients. These mini pies are scrumptious and ohh so spooktacular! Don’t they remind you of the Hocus Pocus “BooOOOook!” with the creepy eyeball? A few years ago I shared a homemade recipe for these mini eye pies. As much as I love my homemade pie recipe, it is time consuming to make so I decided to recreate it with simple premade ingredients. Here’s my easy version of the recipe! Trick or treat yourself, this Halloween with these spooky pies!
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For my homemade version of this recipe head on over to the blog! https://www.paint-me-pink.com/spooky-eye-pies/
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✨Recipe✨
👁️2 boxes Pillsbury Premade Refrigerated Pie Crusts
👁️1 can Duncan Hines Comstock Comstock Blueberry Pie Filling
👁️Frozen bag of cherries pitted (do not thaw)
👁️white food writing get

Egg Wash:
•1 egg
•1 tbsp Water

1. Roll out your premade dough. With a knife hand cut around the mini tart pan, make sure to cut a circle 1/2 to 1 inch bigger around the pan. (I used mini 4 inch tart pans)

*Make sure you don’t throw away your dough because you’re going to have to make an extra small circle of the eyelid*

*You’ll need 2 dough circle cutouts per pie*

2. Place a dough circle inside the tart pan, press firmly and make sure it covers the inside.

3. Add blueberry filling and place the second dough circle cutout on top. Use a fork to seal the edges by lightly pressing around the edges. Trim around the pie with kitchen scissors.

4. Cut out small round circles (using the extra dough) that are big enough to wrap around the frozen cherry. This will be the “eyelid”.

5. Place the frozen cherry in the middle of the pie. Then cover the frozen cherry halfway with the smaller dough circle and gently press the “eyelid” into place.

6. Brush the top of the pies with egg wash then transfer the pies to a baking sheet.

7. Bake at 350 degrees F for 15 minutes, until golden brown. Then cover the pies with Aluminium foil so they don’t burn but continue baking. Bake for another 5-10 minutes or until the pies are golden and bubbly.

When pies are cool, draw a white line around the eyelid and a tiny dot with the writing gel.

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R e c i p e 👁️ Spooky Eye Pies 👁️…with 3 simple ingredients. These mini pies are scrumptious and ohh so spooktacular! Don’t they remind you of the Hocus Pocus “BooOOOook!” with the creepy eyeball? A few years ago I shared a homemade recipe for these mini eye pies. As much as I love my homemade pie recipe, it is time consuming to make so I decided to recreate it with simple premade ingredients. Here’s my easy version of the recipe! Trick or treat yourself, this Halloween with these spooky pies! . . For my homemade version of this recipe head on over to the blog! https://www.paint-me-pink.com/spooky-eye-pies/ • ✨Recipe✨ 👁️2 boxes Pillsbury Premade Refrigerated Pie Crusts 👁️1 can Duncan Hines Comstock Comstock Blueberry Pie Filling 👁️Frozen bag of cherries pitted (do not thaw) 👁️white food writing get Egg Wash: •1 egg •1 tbsp Water 1. Roll out your premade dough. With a knife hand cut around the mini tart pan, make sure to cut a circle 1/2 to 1 inch bigger around the pan. (I used mini 4 inch tart pans) *Make sure you don’t throw away your dough because you’re going to have to make an extra small circle of the eyelid* *You’ll need 2 dough circle cutouts per pie* 2. Place a dough circle inside the tart pan, press firmly and make sure it covers the inside. 3. Add blueberry filling and place the second dough circle cutout on top. Use a fork to seal the edges by lightly pressing around the edges. Trim around the pie with kitchen scissors. 4. Cut out small round circles (using the extra dough) that are big enough to wrap around the frozen cherry. This will be the “eyelid”. 5. Place the frozen cherry in the middle of the pie. Then cover the frozen cherry halfway with the smaller dough circle and gently press the “eyelid” into place. 6. Brush the top of the pies with egg wash then transfer the pies to a baking sheet. 7. Bake at 350 degrees F for 15 minutes, until golden brown. Then cover the pies with Aluminium foil so they don’t burn but continue baking. Bake for another 5-10 minutes or until the pies are golden and bubbly. When pies are cool, draw a white line around the eyelid and a tiny dot with the writing gel.

3 days ago

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1/5

A u t u m n • We are patiently waiting for pumpkin patches and sunflower fields to open up. Anyone else ready for fall traditions?

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A u t u m n • We are patiently waiting for pumpkin patches and sunflower fields to open up. Anyone else ready for fall traditions?

6 days ago

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2/5

R e c i p e • 🎃 Candy Corn Sugar Cookies 🎃 Can these cookies be any cuter! Easy to make and absolutely adorable, these autumn-inspired treats are a must have! If you are planning a Halloween party this year make sure to add this to your menu!

👻You want to double the batch – kids of all ages will devour these cookies!

Ingredients:
🤍1 cup butter, softened
🧡1 cup sugar
💛1 egg
🤍1/2 tsp vanilla extract
🧡3 cups all purpose flour
💛1/2 tsp baking soda
🤍1/8 tsp salt
🧡Yellow food coloring (about 12 drops of yellow)
💛Red food coloring (12 drops of yellow and 4 red drops)

1. In a large bowl cream the butter and sugar together until well blended, then beat in the egg and vanilla extract.
2. Add flour, baking soda, and salt to the creamed butter mixture and mix until dough forms.
3. Divide dough into 3 parts. Add yellow food coloring to one (about 12 drops of yellow) and mix in well. To get the orange color add 12 drops of yellow first then add 4 drops of red. *You can alter the colors to your liking*
4. In a 9x5in loaf pan add parchment paper so it’s easier to remove the dough. Pressed in the “white” cookie dough first to make an even layer. Next the orange layer and then the yellow. Cover with cling wrap and refrigerate for 2 hours.
6. Preheat the oven to 350F.
7. Remove dough from pan and cut into slices of 1/4-inch thick strips. Create small triangles and bake for 8 minutes.
8. Place warm cookies in a bowl with sugar; roll in sugar to coat. Enjoy! 🤍🧡💛

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R e c i p e • 🎃 Candy Corn Sugar Cookies 🎃 Can these cookies be any cuter! Easy to make and absolutely adorable, these autumn-inspired treats are a must have! If you are planning a Halloween party this year make sure to add this to your menu! 👻You want to double the batch – kids of all ages will devour these cookies! Ingredients: 🤍1 cup butter, softened 🧡1 cup sugar 💛1 egg 🤍1/2 tsp vanilla extract 🧡3 cups all purpose flour 💛1/2 tsp baking soda 🤍1/8 tsp salt 🧡Yellow food coloring (about 12 drops of yellow) 💛Red food coloring (12 drops of yellow and 4 red drops) 1. In a large bowl cream the butter and sugar together until well blended, then beat in the egg and vanilla extract. 2. Add flour, baking soda, and salt to the creamed butter mixture and mix until dough forms. 3. Divide dough into 3 parts. Add yellow food coloring to one (about 12 drops of yellow) and mix in well. To get the orange color add 12 drops of yellow first then add 4 drops of red. *You can alter the colors to your liking* 4. In a 9x5in loaf pan add parchment paper so it’s easier to remove the dough. Pressed in the “white” cookie dough first to make an even layer. Next the orange layer and then the yellow. Cover with cling wrap and refrigerate for 2 hours. 6. Preheat the oven to 350F. 7. Remove dough from pan and cut into slices of 1/4-inch thick strips. Create small triangles and bake for 8 minutes. 8. Place warm cookies in a bowl with sugar; roll in sugar to coat. Enjoy! 🤍🧡💛

1 week ago

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3/5

H o m e • And just like that Halloween cookies are brewing in our home. Can you believe there’s only 18 days until October 1st! 👻

"Magic is really very simple, all you've got to do is want something and then let yourself have it." -Aggie Cromwell

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H o m e • And just like that Halloween cookies are brewing in our home. Can you believe there’s only 18 days until October 1st! 👻 "Magic is really very simple, all you've got to do is want something and then let yourself have it." -Aggie Cromwell

1 week ago

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4/5

R e c i p e • 💀Chocolate Skull Gingerbread Stamped Cookies 💀 Spooky season is just around the corner! If you’ve never tried gingerbread and chocolate together, you’re in for a real treat! These spooktacular stamped cookies are baked with dutch cocoa and a hint of molasses. They are soft and chewy and filled with all the warm, cozy spices we love during fall.

💀You guys better run to @michaelsstores and snag this Skull Cookie Stamper!

Ingredients:
🖤6 Tbsp unsalted butter, at room temperature
🖤1/3 cup plus 2 Tbsp dark brown sugar, packed
🖤1/3 cup molasses
🖤1 large egg yolk
🖤1 3/4 cup plus 2 Tbsp all purpose flour
🖤3 Tbsp Dutch processed cocoa powder (unsweetened)
🖤1/2 tsp baking soda
🖤1/4 tsp salt
🖤1 tsp cinnamon
🖤1 tsp ground ginger
🖤1/2 tsp cardamom

GLAZE:
🖤1 cup confectioner’s sugar, sifted
🖤1 Tbsp melted butter
🖤1 tsp vanilla extract
🖤3 Tbsp warm water to thin, plus more as necessary

1. Cream the butter and sugar together until well blended, then beat in the molasses and egg yolk.
2. In a large bowl whisk flour, cocoa powder, baking soda, salt, cinnamon, ground ginger, and cardamom. Then add with the wet ingredients until the dough comes together.
3. Turn the dough out onto a lightly flour surface and knead a couple of times to bring it all together. Form into a flat disk, wrap in plastic, and refrigerate for 45 minutes.
4. Preheat the oven to 350F.
5. Roll out the dough to a 1/4 inch thickness. Press the cookie stamp into the dough, pressing all around the stamp to get a good impression. Note: The impression should be nice and sharp for best results.
6. Bake for 8-10 minutes. You don’t want to over bake these cookies, so do a test cookie or two to figure out the best timing for your oven. The cookies will be soft when you remove them from the oven, but will firm up as they cool.
7. Whisk the glaze ingredients together until they become a smooth thin glaze. Add more water if the glaze is too thick, a little at a time. It should have the consistency of maple syrup.
8. Brush cookies with the glaze (or you can dip them) while still slightly warm. The glaze will dry in about 10 minutes. Enjoy!

paintmepinkblog

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R e c i p e • 💀Chocolate Skull Gingerbread Stamped Cookies 💀 Spooky season is just around the corner! If you’ve never tried gingerbread and chocolate together, you’re in for a real treat! These spooktacular stamped cookies are baked with dutch cocoa and a hint of molasses. They are soft and chewy and filled with all the warm, cozy spices we love during fall. 💀You guys better run to @michaelsstores and snag this Skull Cookie Stamper! Ingredients: 🖤6 Tbsp unsalted butter, at room temperature 🖤1/3 cup plus 2 Tbsp dark brown sugar, packed 🖤1/3 cup molasses 🖤1 large egg yolk 🖤1 3/4 cup plus 2 Tbsp all purpose flour 🖤3 Tbsp Dutch processed cocoa powder (unsweetened) 🖤1/2 tsp baking soda 🖤1/4 tsp salt 🖤1 tsp cinnamon 🖤1 tsp ground ginger 🖤1/2 tsp cardamom GLAZE: 🖤1 cup confectioner’s sugar, sifted 🖤1 Tbsp melted butter 🖤1 tsp vanilla extract 🖤3 Tbsp warm water to thin, plus more as necessary 1. Cream the butter and sugar together until well blended, then beat in the molasses and egg yolk. 2. In a large bowl whisk flour, cocoa powder, baking soda, salt, cinnamon, ground ginger, and cardamom. Then add with the wet ingredients until the dough comes together. 3. Turn the dough out onto a lightly flour surface and knead a couple of times to bring it all together. Form into a flat disk, wrap in plastic, and refrigerate for 45 minutes. 4. Preheat the oven to 350F. 5. Roll out the dough to a 1/4 inch thickness. Press the cookie stamp into the dough, pressing all around the stamp to get a good impression. Note: The impression should be nice and sharp for best results. 6. Bake for 8-10 minutes. You don’t want to over bake these cookies, so do a test cookie or two to figure out the best timing for your oven. The cookies will be soft when you remove them from the oven, but will firm up as they cool. 7. Whisk the glaze ingredients together until they become a smooth thin glaze. Add more water if the glaze is too thick, a little at a time. It should have the consistency of maple syrup. 8. Brush cookies with the glaze (or you can dip them) while still slightly warm. The glaze will dry in about 10 minutes. Enjoy!

2 weeks ago

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5/5

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