Showing posts with label Halloween Recipe Ideas. Show all posts
Showing posts with label Halloween Recipe Ideas. Show all posts

Saturday, October 6, 2018

HALLOWEEN Ghost Rice Pizza (No Oven Gluten-Free Recipe) | Japanese Cooking Video

Crunchy outside, sticky like Mochi inside 👻💕

No Oven using a frying pan! Quick, Easy, and Delicious 😋


HALLOWEEN Ghost Rice Pizza (No Oven Gluten-Free Recipe)
HALLOWEEN Ghost Rice Pizza (No Oven Gluten-Free)

Of course you can use Vegan/Vegetarian toppings 👍




---------------------------------

HALLOWEEN Ghost Rice Pizza (No Oven Gluten-Free Recipe)


Difficulty: VERY Easy
Time: 20 min
Number of servings: 15cm (6inch) pizza

Ingredients:
((Rice Pizza Dough))
150g (5.3oz.) cooked rice
1 tbsp. grated parmesan cheese
1 tbsp. pizza cheese
salt and pepper
1 tsp. olive oil
((Toppings))
pizza sauce
mozzarella cheese
grape tomatoes
cooked broccoli
bologna sausage (ham is ok)
Nori seaweed sheet

Directions:
1. Mix cooked rice, grated parmesan cheese, pizza cheese, salt and pepper.
2. Heat olive oil in a frying pan and spread the rice dough. Cook one side for 5 minutes until crisp golden brown.
3. Flip it over, place the toppings, cover, and cook the other side for 5 minutes.
4. Make the cute ghost faces using Nori seaweed sheet.

↓レシピ(日本語)
https://cooklabo.blogspot.com/2018/10/Halloween-Rice-Pizza.html
---------------------------------


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Saturday, September 22, 2018

11 Halloween Party Food Ideas (Cute and Easy Recipes) | OCHIKERON | Japanese Cooking Videos

Here are some Cute and Easy Halloween Food Ideas 🎃💕

Halloween Party Food Ideas
11 Halloween Party Food Ideas
https://www.youtube.com/watch?v=fvTuLmISILg



Individual and more recipes are HERE:
https://www.youtube.com/playlist?list=PLCEB7675396B1FC32

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Sunday, September 16, 2018

Chocolate Salami with Rainbow Mallows (No-Bake Recipe) | Japanese Cooking Video

Fun and perfect crunchy fluffy treat 😋

Very easy to make!!!


Perfect sweet treat for Fall Winter season 😋🍂❄️
And Valentine's of course 💖

Chocolate Salami with Rainbow Mallows (No-Bake Recipe)
Chocolate Salami with Rainbow Mallows

I receive comments saying "my tempered chocolate does not set up". Sometimes regular chocolate bars may not set up when you did not handle it correctly (timing and temperature due to the low cacao percentage), so it is better to use chocolate for baking because it is easy to handle!




---------------------------------

Chocolate Salami with Rainbow Mallows (No-Bake Recipe)


Difficulty: Very Easy
Time: 15 min + cooling time

Use 12oz. measuring cup

Ingredients:
100g (1/2 cup) semi-sweet chocolate for baking
50ml whipping cream
30g (1/4 cup) roasted nuts
25g (1/2 cup) rainbow mallows
2 tbsp. chocolate chips
powdered sugar (confectioner's sugar)

Directions:
1. Chop chocolate then melt it in a double boiler.
2. Microwave whipped cream for 20 sec until warm, then mix it into the chocolate.
3. Add nuts and marshmallows, then mix well.
4. When the chocolate cools and starts to get thick, place it on parchment paper then shape it into a log.
5. Chill in the fridge until firm. Dust with powdered sugar then slice into pieces.

レシピ(日本語)
https://cooklabo.blogspot.com/2018/09/Chocolate-Salami.html
---------------------------------


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Monday, November 13, 2017

Microwave Steamed Buns for Halloween (Spinach and Tomato flavor for Babies) - Video Recipe


https://www.youtube.com/watch?v=LpwcjPvPlCc



Products I used:
ピジョン レンジで蒸しパン ほうれん草と小松菜 2食入 (Pigeon Microwave Steamed Buns Spinach from 9 months)


キユーピー トマトとりんご 70g (Kewpie Baby Food Tomato Apple from 5 months)


---------------------------------
Microwave Steamed Buns for Babies

Difficulty: Very Easy
Time: 5min
Number of servings: 2

Ingredients:
ピジョン レンジで蒸しパン ほうれん草と小松菜 2食入 (Pigeon Microwave Steamed Buns Spinach from 9 months)
http://amzn.to/2yZrejO
キユーピー C-56 トマトとりんご 70g (Kewpie Baby Food Tomato Apple from 5 months)
http://amzn.to/2z0ebig
Tamago Boro (Egg Biscuits) you can make them from scratch:
https://www.youtube.com/watch?v=lB0qJDjwX8Y

Directions:
1. Place the cake mix and 1 tbsp. of water in the provided cake cup.
2. Mix with chopsticks for about 30 times. *do not over-mix or the cake will become dense
3. Microwave at 500w for 1 minute.
4. Cover with plastic wrap to keep it moist, then cool.
5. Top with Tomato jelly and egg biscuits to finish.

レシピ(日本語)
http://cooklabo.blogspot.jp/2017/11/9.html
---------------------------------


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Dairy-free Egg-free Vegan Rich Chocolate Pudding - Video Recipe

Rich and Delicious!!!

Perfect if you are going on a diet :)


https://www.youtube.com/watch?v=REkR-pOaI5Y



---------------------------------
Dairy-free Egg-free Vegan Rich Chocolate Pudding

Difficulty: VERY Easy
Time: 15min + cooking time
Number of servings: 2 paper cups

Ingredients:
400ml soy milk or any milk of your choice
4 tbsp. sugar
4 tbsp. unsweetened cocoa powder
2g (1 tsp.) Kanten powder (agar-agar powder)

Directions:
1. To start, add a small amount of soy milk to cocoa powder to mix smooth.
2. Then Place everything in a pot and mix well.
3. Bring to a boil and boil for 2 minutes. *or cook as directed on its package
4. Stop the heat, pour it into cups, then cool in the fridge for 1-2 hours until firm.

Note: you must boil the agar-agar or it won’t firm up

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2017/10/blog-post_5.html
---------------------------------


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Friday, October 23, 2015

Dirt Cups with Worms (OREO Sand & Healthy Soy Milk Chocolate Custard Cream) - Video Recipe

Fun snack idea for kids!
Perfect for Halloween and April Fool's Day prank XD


https://www.youtube.com/watch?v=HG--8N7FGpg

Homemade soy milk chocolate custard cream makes it very dainty!
Of course you can use your favorite instant chocolate pudding mix ;)



---------------------------------
Dirt Cups with Worms

Difficulty: Easy
Time: 15min + cooling time
Number of servings: 4 small cups

Ingredients:
15 OREO cookies
Healthy Soy Milk Chocolate Custard Cream
* 1 egg
* 2 tbsp. sugar
* 2 tbsp. flour
* 200ml soy milk or milk
* 50g (1.8oz.) milk chocolate
mint leaves
gummy worms

Directions:
((Healthy Soy Milk Chocolate Custard Cream))
1. Mix egg and sugar in a bowl.
2. Add flour and mix well.
3. Add soy milk and mix well.
4. Transfer to a saucepan (strain to remove the lumps if you can), put on low, stir constantly, and stop the heat when the cream starts to thicken. Mix well with the remaining heat until smooth.
5. Break in some chocolate, then leave to cool.
6. Cover the saucepan with plastic wrap (make sure the cream sticks to the plastic wrap to keep from drying out). Cool in the fridge until cold.
((To Finish))
1. Put OREO cookies in a Ziploc bag then crush them.
2. Mix some cookie crumbs to the chocolate custard cream.
3. Spoon the cookie crumbs and the custard mixture alternately into cups. Top with cookie crumbs.
4. Garnish with mint leaves and gummy worms to finish.

レシピ(日本語)
http://cooklabo.blogspot.jp/2015/10/blog-post_23.html
---------------------------------


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Tuesday, October 20, 2015

Microwave Steamed Buns for Halloween (Kabocha and Carrot flavor for Babies) - Video Recipe

This is fun for babies!!!
And it tastes pretty good for me, too ;)


https://www.youtube.com/watch?v=RufT58kRgco



---------------------------------
Microwave Steamed Buns for Babies

Difficulty: Very Easy
Time: 5min
Number of servings: 2

Ingredients:
ピジョン レンジで蒸しパン かぼちゃ&にんじん 9ヶ月頃から (Pigeon Microwave Steamed Buns Kabocha and Carrot from 9 months)
キューピーベビーフード かぼちゃのプリン 7ヶ月頃から (Kewpie Baby Food Kabocha Pudding from 7 months)

Directions:
1. Place the cake mix and 1 tbsp. of water in the provided cake cup.
2. Mix with chopsticks for about 30 times. *do not over-mix or the cake will get dense
3. Microwave at 500w for 1 minute.
4. Cover with plastic wrap to keep it moist, then cool.
5. Top with Kabocha Pudding to finish.

レシピ(日本語)
http://cooklabo.blogspot.jp/2015/10/9.html
---------------------------------


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Friday, October 16, 2015

Halloween Jack-o'-Lantern Chicken Rice Onigiri Rice Balls - Video Recipe

The orange color is perfect for Halloween ;)

Chicken Rice (also called Ketchup Rice) is a very popular rice dish used for Omurice (chicken fried rice wrapped with a thin sheet of egg). Many Japanese kids love it!!!


https://www.youtube.com/watch?v=34AZzQ2axos

Omusubiyama (おむすび山) rice seasoning (Halloween pumpkin chicken rice flavor: limited edition) can be a very convenient substitute ;)



---------------------------------
Chicken Rice (Ketchup Rice)

Difficulty: Easy
Time: 20min
Number of servings: 12 rice balls

Ingredients:
600g (1.3lb.) warm cooked rice
200g (7oz.) chicken breast without skin
200g (7oz.) onion
50g (1.8oz.) canned sliced mushrooms
cooking oil
ketchup
salt and pepper

Directions:
1. Dice the chicken and chop the onion.
2. Heat 1 tbsp. of cooking oil in a frying pan and cook the chopped onion until tender. Add the diced chicken and cook until no longer pink. Then add sliced mushrooms and 8 tbsp. of ketchup.
3. Add warm cooked rice, when they are evenly coated with ketchup, season with salt and pepper.
4. Wrap 80g (2.8oz.) of chicken rice in plastic wrap, form it into a ball shape, then tie it with a twist tie.
5. Cut a black tape or sticker to make face parts of Jack-o'-Lantern, then put them onto the plastic wrap.

レシピ(日本語)
http://cooklabo.blogspot.jp/2015/10/blog-post_16.html
---------------------------------


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Tuesday, October 13, 2015

Halloween Skull Toasts (Mini Egg Pizzas) - Video Recipe

Quick, easy, and yummy Halloween party idea!!!


https://www.youtube.com/watch?v=HuzNT0-fawY

I came up with this idea while boiling the egg. hehe
I think the nose is the key to make it look like a skull. Please take time to make the noses ;-)



---------------------------------
Halloween Skull Toasts

Difficulty: Easy
Time: 30min
Number of servings: 8 mini toasts

Ingredients:
2 slices of bread
4 hard-boiled eggs
pizza sauce (OR 1.5 tbsp. ketchup + 0.5 tsp. Krazy Salt)
70g (2.5oz.) canned tuna in water
2 tbsp. mayonnaise
2 sliced cheese
Nori seaweed sheet

Directions:
1. Cut off the crusts of the bread and cut into quarters.
2. Spread the pizza sauce (don't apply all, just a thin layer is ok).
3. Drain the canned tuna, mix mayonnaise, then spread it on the bread (don't apply all, just a thin layer is ok).
4. Cut sliced cheese into quarters, and place them on the bread.
5. Toast in the oven until the cheese melts.
6. Cut hard-boiled eggs into half lengthwise and place them on the toasts.
7. Make the face parts with Nori sheet and attach them on the eggs.

NOTE: Instead of pizza sauce, you can use tomato sauce, ketchup, or simply diced tomatoes. In some countries, ketchup and tuna are too salty, so please adjust the flavor in the way you like.

How to Make Sugar Rusks using Bread Crusts:
https://youtu.be/ClOpEYk5zV8?t=2m52s

The Secret to Make Perfect Easy-to-Peel Hard-Boiled Eggs:
coming soon

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2015/10/blog-post_13.html
---------------------------------


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Wednesday, October 29, 2014

How to Make Kabocha Steamed Cakes for Halloween - Video Recipe

Quick and easy recipe using a frying pan. Fluffy, moist and chewy!!! You can add spices if you like ;)


https://www.youtube.com/watch?v=2K39AWnPh8E

I used Kabocha (Japanese squash) with skin! Kabocha skin contains a lot of vitamins, so why don't you eat it!

You can replace Kabocha with sweet potato, too.



This recipe is more like cakes than buns compared to this maple steamed cakes, if you remember:
https://www.youtube.com/watch?v=qdaa6n0yxo8

---------------------------------
Kabocha Steamed Cakes

Difficulty: Very Easy
Time: 25min
Number of servings: about 10 thick foil cupcake liners (mine is about 3-inch-wide)

Ingredients:
100g (3.5oz) Kabocha (Japanese squash) with skin
A
* 2 eggs
* 100g (3.5oz) brown sugar
* 4 tbsp. cooking oil
B
* 150g (5.3oz.) cake flour (I think all purpose flour is ok)
* 2 tsp. baking powder

Directions:
1. Dice Kabocha into 1/2inch (1cm) pieces.
2. Mix A in a bowl.
3. Sift in B and mix with a spatula just until blended. Then mix in diced Kabocha.
4. Spoon the mixture into the thick foil cupcake liners up to 80% full. Drop them lightly on the counter to raise the air bubbles out of the batter.
5. Place them in a frying pan. Add 200ml hot water and put on high heat until water boils. Turn the heat down to low, cover, and cook for 15 minutes.
6. Remove the lid carefully to prevent the water from dripping onto the cakes. Place the cakes on a wire rack to cool.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/10/blog-post_28.html
---------------------------------



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Saturday, October 25, 2014

How to Make Kabocha Squash Purin Cake for Halloween (Pumpkin Pudding) - Video Recipe

Kabocha melts in your mouth. yummy!!!

Compared to the regular flan (pudding), the texture is firmer, so you can cut and serve like a cake!!!


https://www.youtube.com/watch?v=dFDTXg_9B9I

Perfect for Halloween and Thanksgiving ;)



---------------------------------
Kabocha Squash Purin Cake for Halloween (Pumpkin Pudding)

Difficulty: Easy
Time: 1.5hr
Number of servings: 15cm (6inch) round cake pan

Ingredients:
((Caramel))
40g (1.4oz.) granulated sugar
1 tbsp. water
((Kabocha Custard))
350g (12.5oz) Kabocha (Japanese squash)
3 eggs
vanilla extract
60g (2.1oz.) granulated sugar
300ml milk

Directions:
((Caramel))
1. Mix granulated sugar and water in a saucepan by tilting the pan. Then simmer until the sauce is browned. (Do not mix it with a spoon but tilt the pan to mix it. The sugar will recrystallize if you mix it with a spoon.)
2. Pour the sauce into the cake pan before it gets hard.
((Kabocha Custard))
1. Wrap Kabocha with plastic wrap and microwave at 600w for 8 minutes. Scoop out the Kabocha flesh with a spoon. Then strain through a strainer.
2. Beat eggs in a bowl, then mix in a few drops of vanilla extract.
3. Add milk and sugar in the saucepan (which you made the caramel), then heat until warm. *you can clean off the caramel at the same time, not to waste it.
4. Mix in the warm milk mixture (4.) into the egg mixture (3.). Add the mixture into the mashed Kabocha. Then strain through a strainer to make it smooth.
5. Pour the mixture over the caramel in the cake pan.
((Bake))
1. Preheat the oven to 170C (338F).
2. Place the cake pan on a baking sheet. Pour some hot water (half the height) into the baking sheet. Bake at 170C (338F) for 50 minutes.
3. Place it on a wire rack to cool and put in the fridge until cold. Flip it over onto a plate to serve.

Note: You can grease the pan with some oil or butter so the pudding will slip out easily.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/10/blog-post_25.html
---------------------------------


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Saturday, October 11, 2014

How to Make Shiratama Worms for Halloween - Video Recipe

This is a fun Wagashi (Japanese confectionery) idea for halloween!!!


https://www.youtube.com/watch?v=owrIhzg424w

It tastes just like Dango (Japanese sweet dumplings).
I hope you like this idea :)



---------------------------------
Shiratama Worms

Difficulty: Easy
Time: 25min
Number of servings: 20 worms

Ingredients:
50g (1.8oz.) Shiratamako (lumpy glutinous rice flour)
1/2 tsp. Matcha green tea powder
50ml~ water
Kinako (soybean flour) *finely chopped nuts are okay
Kuromitsu (brown sugar syrup) *honey is okay

Directions:
1. Put Shiratamako, Matcha and water in a bowl and knead the dough with your hand until smooth. Adjust the texture by adding more Shiratamako or water until the dough turns as soft as your earlobe.
2. Form the dough into worm-like small strips.
3. Bring a large pot of water to a boil. Gently drop Shiratama worms in the boiling water. After a few minutes, Shiratama worms will float to the surface. Boil for another 1-2 minutes. Then remove from the boiling water and transfer into cold water (to cool and remove the slimy texture). After a minute, drain well.
4. Place Kinako and Kuromitsu on a plate or in a flat container, then place the worms on top.

*You can store the Dumplings in the freezer. When you eat, defrost at room temperature OR microwave OR cook in boiling water.
*You can store the Dumplings in the fridge for 3 hours but they can easily get hard, so I don't recommend it.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/10/blog-post_10.html
---------------------------------


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Friday, October 3, 2014

How to Make Quick and Easy Kabocha Squash Potage (Japanese Pumpkin Soup) for Halloween - Video Recipe

This soup is made with Kabocha (Japanese squash) with skin! Kabocha skin contains a lot of vitamins, so why don't you eat it :)


https://www.youtube.com/watch?v=YdW9Wn3KIpc

I made it with soy milk, but you can of course use milk instead. Very creamy and addictive! I hope you can try it out!!!



---------------------------------
Quick and Easy Kabocha Potage for Halloween

Difficulty: Very Easy
Time: 20min
Number of servings: 4

Ingredients:
350g (12.5oz) Kabocha (Japanese squash)
200ml water
1 consomme cube (or bouillon cube)
400ml soy milk or milk
salt and pepper
parsley flakes if you like

Directions:
1. Slice Kabocha into small pieces.
2. In a pot, place Kabocha, water, and consomme cube. Bring to a boil and remove the foam. Cover and simmer on low for 10 minutes. Then mash them.
3. Add soy milk and mix well. Then strain through a sieve and place it back into the pot. Heat until warm and season with salt and pepper to finish.
4. Serve in a dish and sprinkle with parsley flakes if you like.

You serve hot or cold in the fridge ;)

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/10/blog-post.html
---------------------------------


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Saturday, October 26, 2013

How to Make Chocolate Cupcakes (Using Cute Mickey Halloween Sprinkles) - Video Recipe

Easy and light chocolate cupcakes with no butter!


http://www.youtube.com/watch?v=MpxJvyvMKTw

Any seasonal sprinkles will look gorgeous on this simple cupcakes ;)



I used Cadbury Old Gold Original which I bought in Australia.
http://www.youtube.com/watch?v=FPlrVX1f5No

---------------------------------
Halloween Chocolate Cupcakes

Difficulty: easy
Time: 1 hour
Number of servings: 8 (5cm/2inch) baking cups

Necessary Equipment:
electric mixer

Ingredients:
((Chocolate Cupcakes))
100g (3.5oz.) chocolate
150ml heavy whipping cream (fresh cream) *chilled
2 eggs *room temperature
100g (3.5oz.) granulated sugar
180g (6.3oz.) cake flour
1/2 tsp. baking powder
((Decoration))
100g (3.5oz.) chocolate
sprinkles of your choice

Directions:
((Chocolate Cupcakes))
1. Place the chocolate (broken into pieces) in a bowl. Melt the chocolate in a double boiler over hot water (60C/140F). Leave to cool slightly but not harden.
2. Place the chilled heavy whipping cream in a bowl. Whip the cream with an electric mixer until it forms a stiff peak.
3. In a different bowl, place eggs and sugar. Then beat them with an electric mixer until white and fluffy.
4. Add the cream (2.) into the egg mixture (3.), and mix well with a wire whisk.
5. Then add the chocolate (1.) and mix well with a wire whisk.
6. Sift in flour and baking powder. Gently mix with a wire whisk or a spatula until combined.
7. Preheat the oven to 180C (350F).
8. Spoon the mixture into the cups up to 80% full. Bake at 180C (350F) for 20-25 minutes.
9. Place the cakes on a wire rack to cool completely.
((Decoration))
1. Place the chocolate (broken into pieces) in a bowl. Melt the chocolate in a double boiler over hot water (60C/140F). Leave to cool slightly but not harden.
2. Spread the chocolate on top of the cupcakes using a spoon. Then finish with sprinkles of your choice.

レシピ(日本語)
http://cooklabo.blogspot.jp/2013/10/blog-post_26.html
---------------------------------


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Tuesday, October 22, 2013

How to Make Spinach and Salmon WaFu Gratin for Halloween - Video Recipe

Curry spiced cream corn brings up the flavor of the fillings.
Very healthy and mild with less salt :)


http://www.youtube.com/watch?v=ac9nHFj9MXw

You can arrange it with vegetables of your choice.
You can substitute salmon with bacon!



If you use Christmas stencil, you can make the gratin for Christmas!

---------------------------------
Spinach And Salmon WaFu Gratin for Halloween

Difficulty: Very Easy
Time: 1 hr
Number of servings: 15×20cm (6×8inch) pie dish

Ingredients:
200g (7.0oz.) frozen chopped spinach
1 filet (150g=5.3oz.) salmon
100g (5.3oz.) Shimeji mushrooms
50g (1.8oz.) onion
A
* 200g (7.0oz.) cream style corn
* 50ml soy milk
* 2 tsp. curry powder
1 tsp. sesame oil
salt and pepper
1 tbsp. bread crumbs
1 tbsp. grated parmesan cheese
parsley flakes

Directions:
1. Microwave frozen spinach as directed on its package until fully defrosted.
2. Slice the onion. Remove tough base of Shimeji mushrooms and break into bite-sized chunks. Chop salmon into chunks and season with salt and pepper. Place them on a microwavable dish, cover, and microwave at 500w for 3 minutes. Leave to cool for 5 minutes.
3. Put 1 and 2 (removing any bones and skin of salmon if any) in a bowl. Then toss with sesame oil, salt, and pepper.
4. Place 3 in a pie dish. Mix A very well and pour it on top. Sprinkle with bread crumbs and grated parmesan cheese. Bake in the oven or toaster oven for 10 minutes until the top is golden.
5. Sprinkle with parsley flakes. Use Halloween or Christmas stencil to create a cute pattern!

レシピ(日本語)
http://www.cooklabo.blogspot.jp/2013/10/blog-post_22.html
---------------------------------


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Friday, October 11, 2013

How to Make Halloween Jack-o'-Lantern Pumpkin Pie - Video Recipe

Spiced pumpkin pie is perfect for Halloween as well as the Thanksgiving!!!


http://www.youtube.com/watch?v=zce3txPISgg

Very simple recipe using pie sheets :)



---------------------------------
Halloween Jack-o'-Lantern Pumpkin Pie

Difficulty: Easy
Time: 1 hr
Number of servings: 16cm (6.3-inch) tart pan with a removable bottom

Ingredients:
2 pie sheets (puff pastry sheets)
200g (7.0oz.) Kabocha (Japanese squash)
A
* 40g (1.4oz.) sugar
* 1 egg yolk
* 1 tbsp. butter
* 1 tbsp. milk
* 1/2 tsp. cinnamon powder (if you like)
B
* 1 egg yolk
* 2 tsp. water

Directions:
1. Scoop out the seeds of Kabocha, wash (you don't have to drain well), place it on a microwavable dish, cover with plastic wrap, and microwave on medium (500W) for 8 minutes until tender.
2. Scoop out 200g (7.0oz.) Kabocha flesh with a spoon. Mash the Kabocha using a fork and mix in A while it is hot. Then strain through a sieve.
3. Preheat oven to 350F (180C).
4. Halfway thaw one of the pie sheets. Use a sharp knife to cut out Jack-o'-Lantern face. Then thaw the other pie sheet and lay inside the tart pan with a removable bottom.
5. Lightly prick the bottom of the crust with a fork. Then fill the pumpkin filling (2.) and smooth the top. Lightly prick it again. Gently place the other pie sheet onto the top of the filling. Gently press the edges to seal them. Cut off edges as needed.
6. Mix B (egg wash) and brush on the surface with a pastry brush. Bake at 180C (350F) for 20-25 minutes until lightly browned.
7. Place it on a wire rack to cool. When it is cool enough to handle, remove the pie from the pan.

レシピ(日本語)
http://cooklabo.blogspot.jp/2013/10/blog-post_11.html
---------------------------------


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Tuesday, October 8, 2013

How to Make Spicy Ginger Cookies (Halloween Jack-o'-Lanterns) - Video Recipe

Spiced cookies are perfect for Halloween as well as the Thanksgiving!!!


http://www.youtube.com/watch?v=fmemEzX1TUg

Very simple, no egg cookie recipe as usual :)



---------------------------------
Spicy Ginger Cookies

Difficulty: Super Easy
Time: 1 hr
Number of servings: 10 Cookies Using 2.5 Inch Pumpkin Cookie Cutter

Ingredients:
100g (3.5oz.) cake flour *all purpose flour is okay
1/2 tsp. ginger powder
1/4 tsp. cinnamon powder
1/4 tsp. clove powder
30g (1.0oz.) powdered sugar (confectioner's sugar)
50g (1.8oz.) butter *softened *you can use vegetable oil or olive oil, too
chocolate pen or chocolate

Directions:
1. Sift in all the dry ingredients in a large Ziploc bag. Add butter, make sure it is zipped, then mix well.
2. Roll out the dough in the Ziploc bag to 5mm (0.2 inch) thick. Refrigerate the dough for at least 1 hour to set and chill.
3. Preheat the oven to 170C (338F). Cut out the dough with cookie cutter. Place the cookies on a cookie sheet lined with parchment paper. Roll out scraps, and repeat.
4. Bake at 170C (338F) for about 15 minutes. Cool the cookies on the sheet or a wire rack.
5. Melt the chocolate pen or some chocolate in a pastry bag. Snip off the end and draw Jack-o'-Lantern faces.

レシピ(日本語)
http://cooklabo.blogspot.jp/2013/10/blog-post_8.html
---------------------------------


♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
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♥My Cookbook♥

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