October 31, 2011

Halloween .....Tis' Now the Very Witching Time of Night! Eat, Drink and Be Scary!

The Maine House is ready for Trick or Treaters! After an unexpected Nor'Easter that hit the East Coast on Friday, we believe the pathway to Estelle's has been cleared to make way for all the little ghoulies and ghosties and Things That Go Bump in the Night!

Frost, er' Snow on the Pumpkin

Before the snow, Mae Mobley was "on patrol" as this
little guy decided to carve his own Jack O' Lantern!
Citizens Arrest!

Down in Hot-Lanta, The Divine Miss M and Little Luke celebrated with a church Halloween party! So cute...
the Good Witch of Atlanta and her little nightmare!


Back home in Texas, Greg and Jenn whipped up a batch of R.I.P cupcakes since our beloved Texas Rangers lost their chance at winning the
World Series!

Devils Food with Buttercream Fudge Frosting and Milano's!

Time for Estelle's to serve up some delicious Halloween Treats!

1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated milk
3 eggs
1 cup granulated sugar
1/2 cup firmly packed brown sugar
6 teaspoons Pumpkin Pie Spice, divided
1 tablespoon  Pure Vanilla Extract
1/4 teaspoon salt
1 package (18 1/4 ounces) yellow cake mix
1 cup chopped pecans
1 cup (2 sticks) butter, melted
Whipped cream 
Spiced Pecans

Preheat oven to 350°F. Mix pumpkin, milk, eggs, sugars, 5 teaspoons of the pumpkin pie spice, vanilla and salt in large bowl until well blended. Pour into 13x9-inch baking pan which has been sprayed with no stick cooking spray.  Mix cake mix and remaining 1 teaspoon pumpkin pie spice in medium bowl with wire whisk. Sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle with pecans. Drizzle evenly with melted butter.  Bake 50 minutes or until golden brown. Serve warm or at room temperature. Serve with whipped cream and Spiced Pecans.

1/3 cup sugar
2 teaspoons  Pumpkin Pie Spice
1/4 teaspoon salt
1 egg white
3 cups pecan halves

Preheat oven to 250°F. Mix sugar, pumpkin pie spice and salt in small bowl. Beat egg white in large bowl until foamy. Add nuts; toss to coat well. Add spice mixture; toss to coat nuts evenly. Spread nuts in single layer on lightly greased baking sheet. Bake 1 hour, stirring once. Cool slightly and break apart. Cool completely. Store in airtight container up to 2 weeks.

1 (14.5 oz.) package gingerbread mix
1/2 cup half and half or Evaporated Milk
pinch of cinnamon
pinch of ground ginger
1/2 cup golden raisins
2 1/4 cups water
3/4 cup dark brown sugar, packed
3/4 cup butter
1/4 teaspoon vanilla
Whipped cream

Spray a 4 quart slow cooker with nonstick cooking spray. In a medium mixing bowl, stir together the gingerbread mix, half and half, cinnamon and ginger and raisins until moistened. The batter will be very thick. Spread the batter evenly over the bottom of the slow cooker. In a medium saucepan over medium high heat, stir together the water, brown sugar, butter and vanilla. Bring mixture to a boil and carefully pour over the batter in the slow cooker. Set the slow cooker on the high heat setting and cover. Cook for 2 hours (the center will still appear very moist and a pudding like consistency). Remove the liner from the slow cooker or just turn the cooker off and allow to stand, uncovered, for an additional 45 minutes. Cake will be slightly cooled. Serve a spoon full of warm cake and pudding like center in a beautiful dessert bowl and top with a  whipped cream ! THIS IS AMAZING…..I USED EVAPORATED MILK….A WINNER!!!!!

Luke and Rowan...A Little Nightmare and Princess Jasmine!
Ah, to be three again! HAPPY HALLOWEEN!

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