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Thread: Fall/Halloween themed bake sale ideas

  1. #1
    Join Date
    Sep 2003
    East Bay, CA

    Fall/Halloween themed bake sale ideas

    Looking for some inspiration for the Octoberfest bake sale at preschool. So far I am thinking pumpkin bread and miniature caramel apples, but I would like to bring a couple ore things. I have been toying with the idea of homemade marshmallows dipped in caramel and drizzled with chocolate, but can't decide. If anyone has any ideas I would really appreciate it! If it matters, parents attend with the kids, so both kid and adult-pleasing suggestions are great. Thanks!

  2. #2
    Join Date
    Jan 2005
    Pillsbury has a fall baking supplement out in the grocery stores that had some cute things, including chocolate cut out cookies (using gingerbread boy cookie cutters) drizzled with white glaze or frosting that made the cookies look like mummies.

  3. #3
    I saw the cutest owls that used candy corn for the beak. Last year, I made Joe's black cats on a stick and my boys thought they were the greatest things. They were super easy and at DS2's preschool party everyone wanted the recipe.

  4. #4
    Join Date
    Mar 2002
    How about some Eyeball Cupcakes or some Halloween Brownies

  5. #5
    Join Date
    Jun 2000
    Lone Star State
    Turtle Pretzels and Candy Corn Bark have been popular in the past. Caramel Corn too. I also remember seeing some snack mixes with a fall theme, and variations on rice krispie treats seem to be popular with young one. Don't know if the non-baking is good or bad for you.

    There is a candy corn cookie I have seen and wanted to make. I'm not sure if I can put my hand on it quickly, but it is a layered dough and I think it was lemon, orange and plain sugar cookie doughs and cut into wedges to look like candy corn. The looked really cute and sounded good too. I'll see if I can spot it or find something else while looking.

  6. #6
    Join Date
    Apr 2002
    San Francisco
    I like the warm fall flavor of these cookies, and their orange color and round shape sort of suggest pumpkins..

    Back to Your Roots Cookies
    From "The City Gardener's Cookbook"

    This recipe has been in the P-Patch family for 20 years and is served at many a work party when fall is in the air. The cookies are light, soft, and cakelike, with a tangy orange frosting. Beets can be substituted for the carrots and will turn your cookies pink.

    1 cup butter
    3/4 cup sugar
    1 cup cooked, mashed carrot (or beet)
    1 egg
    1 tsp. vanilla
    2 cups flour
    2 tsp. baking powder
    1/2 tsp.salt
    1/4 tsp. freshly grated nutmeg
    1/8 tsp. ground cardamom

    1 Tbsp. butter
    1 cup confectioners' sugar
    juice of half an orange
    zest of 1 orange, grated

    Preheat oven to 350F. In a medium bowl, cream the butter and sugar until fluffy. Beat in the mashed carrots, egg, and vanilla, and set aside. In a separate bowl, sift the flour, baking powder, salt, nutmeg, and cardamom. Add the dry ingredients to the carrot mixture and blend thoroughly. Drop by heaping teaspoons onto a greased cookie sheet. Bake for 20 minutes or until light golden brown.

    To make frosting, in a small bowl cream the butter with the sugar. Add the juice and zest and blend thoroughly. Frost the cookies while they are slightly warm.

    Makes 20 cookies.
    Happiness is not a goal, it is a byproduct. - Eleanor Roosevelt

  7. #7
    Join Date
    Jun 2000
    Lone Star State
    The Apple Pie Bars in the 6 Granny Smith apple thread sound really good too!

  8. #8
    Join Date
    Oct 2003
    SW Ohio
    Thanks, Beth.

    I just made last week some fall cut out cookies that were divine. King Arthur describes them as a cross between sugar cookies and gingerbread men--they reminded me of chewy, iced gingersnaps--and it really worked (everyone thought so except Josie I should say--but she has some issue with iced cookies ). They tasted very autumnal because of the spices, and by using good colors and shapes, the theme overall was very "Fall" (I used leaves, pumpkins and sunflowers, although I only took pics of the sunflowers since DD#1 painted and sprinkled most of the pumpkins ). Here is the recipe and here are the pics.

    Light Spice Cookies
    The King Arthur Flour Cookie Companion

    1/2 cup (1 stick) butter
    1/2 cup (3 1/4 ounces) vegetable shortening
    3/4 cup (6 oz) light brown sugar, packed
    1/2 cup (3 1/2 oz) granulated sugar
    1 1/2 t baking powder
    1 1/2 t cinnamon
    1 1/2 t ginger
    1/2 t cloves
    3/4 t salt
    1 large egg
    2 T (1 1/2 oz) molasses
    3 cups (12 3/4 oz) unbleached all-purpose flour
    3 tablespoons (3/4 oz) cornstarch

    Preheat oven to 350F.

    In a medium-sized bowl, beat together the butter, shortening, sugars, baking powder, spices and salt until light and fluffy. Add the egg and molasses and beat well. Mix about half of the flour into the butter mixture. When well combined, add the cornstarch and the remaining flour.

    Divide the dough in half, flattening each half slightly, and wrap well. Refrigerate for 1 hour (or longer) for easiest rolling. Roll out dough to 1/8-1/4" for best results (I think mine were a little thicker) and bake for 10 to 12 minutes in a preheated 350F oven. They are done when they start to turn golden at the edges if you like them chewy.

    Muffins are for people who don't have the 'nads to order cake for breakfast.
    --Seth, "Kitchen Confidential" (the show, not the book)

  9. #9
    Land O Lakes also has a Harvest Baking supplement out, and there are some cute things in there but they don't look like they'd travel all that week.

    I signed up for a daycare bake sale next week and was thinking about cookies on a stick, but the recipes I have found use premade cookie dough. Anyone have a tried and true one?

  10. #10
    Join Date
    Jun 2000
    Lone Star State
    The spice cookies sound good too! I have that book, but have only checked the Great Cookie one out from the library. I looked for a copy but couldn't find one reasonably priced (or was it the M. Hatter book?). I may have to keep looking. I want to make the apple pie bars in the meantime.
    Last edited by Beth; 09-29-2008 at 07:51 PM.

  11. #11
    Join Date
    Mar 2003
    Kitsap Peninsula, WA
    We just had a bake sale Friday and our next one is at the end of October. I've been trying to plan ahead and figure out what to make.
    At this point, I'm thinking about making Jack O'Lantern Jumble and packaging it in small bags. I bought candy corn and Halloween Reece's Pieces to put in it. I was afraid that if I waited til the last minute I might not be able to find either of those two candies.
    I'm probably also going to make donkey and elephant cookies decorated red, white, and blue. I figure I'll put one of each per package. I ordered the cookie cutters last night along with some sprinkles and stuff.
    Another one I'm just considering right now is a recipe for scones. I don't have the recipe in front of me right now, but they were called something like Maple Pecan Pull-Apart Scones. I hoping to do a trial run on those tomorrow night.
    And, I picked up a cupcake decorating book at Jo-Ann's over the weekend, so I'm considering making some kind of cool cupcakes.
    "Let food be thy medicine" ~ Hippocrates

  12. #12
    Join Date
    Sep 2004
    Philadelphia, PA
    Dang, those spice cookies sound delish! I rarely think to pull that book off the shelf, but don't know why.

    In addition to its fall baking magazine, Pillsbury also has a Halloween mag out.

    You could also check the Taste of Home and Land O Lakes websites.

    And Jack O Lantern Jumble sounds like a great, easy recipe!!

  13. #13
    Join Date
    Oct 2003
    SW Ohio
    Quote Originally Posted by Alleycat View Post
    Dang, those spice cookies sound delish! I rarely think to pull that book off the shelf, but don't know why.
    I swear it is bc it has no pics. I was very excited when I first got it and bookmarked a billion recipes and then totally forgot about it as I collected "sexier" cookie cookbooks. But recently, in the last month, I have been trying to make sure to browse it also when I am "cookie shopping" for something to bake.

    Muffins are for people who don't have the 'nads to order cake for breakfast.
    --Seth, "Kitchen Confidential" (the show, not the book)

  14. #14
    Join Date
    Sep 2004
    Philadelphia, PA
    Quote Originally Posted by ljt2r View Post
    I swear it is bc it has no pics.
    YEP! That's *exactly* my problem with it, with all of the KAF books. The recipes are solid, I know, but I miss the pics! Good point.

  15. #15
    Join Date
    Jun 2000
    Lone Star State
    Here's a link to the candy corn cookie recipe I was looking for. I am going to have to make these. They are just too cute not to.

  16. #16
    I did these Witches Fingers cookies last year and they were a HUGE hit with the kids I sent them to as well as the party I took them to...they are very eery but huge fun and tasted great (IMHO!) as well. I didn't paint the nails but used a bit of red icing gel to kind of drip blood on them.

    Sheila in MD

  17. #17
    Join Date
    Nov 2000
    I always make these every Halloween. Although I've never put them on a stick as most of the versions on the web seem to be.

    recipe link
    For those in touch with it, Reality is the leading cause of stress.

  18. #18
    Join Date
    Sep 2006
    Out looking for a sous chef
    Everyone in my family, kids and adults, pronounced these "five-star" and "superb." They're wonderful; enjoy! The recipe below has my typical extensive prep notes, which might help for your bake sale b/c you'll have to make a lot.

    * Exported from MasterCook *

    Soft and Chewy Molasses Spice Cookies

    Serving Size : 48 cookies

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 cup granulated sugar, estimated amount -- for dipping

    24 tablespoons unsalted butter -- softened but still cool; 12 T = 1 1/2 sticks
    4 2/3 ounces granulated sugar -- noting that 2 1/3 oz = 1/3 cup
    5 ounces dark brown sugar -- noting that 2 1/2 oz = 1/3 cup packed

    22 1/2 ounces unbleached all-purpose flour -- noting that 11 1/4 ounces = 2 1/4 cups--and doubled (3-sticks-butter, 48-cookie) recipe = 1 lb. 6 1/2 ounces flour
    2 teaspoons baking soda
    1/2 teaspoon table salt
    3 teaspoons ground cinnamon
    3 teaspoons ground ginger
    1 teaspoon ground cloves
    1/2 teaspoon ground allspice
    1/2 teaspoon finely ground black pepper

    2 large egg yolk
    2 teaspoons vanilla extract

    1 cup molasses -- light or dark, noting that 1/2 cup by volume is about 6 ounces by weight (but separate cup for volume is easiest here); see Notes on molasses choice

    Pull out butter to soften, but don't let it get to room temperature.

    In standing mixer fitted with paddle attachment, beat butter with brown
    and granulated sugars at medium-high speed until light and fluffy, about 3
    minutes. (Can make 3-sticks-butter recipe in one big batch; use four
    cookie sheets and two ovens, as the cookie dough warms up & gets a little
    harder to work with as you proceed.)

    Meanwhile, whisk flour, baking soda, spices, and salt in medium bowl until
    thoroughly combined; set aside. Adjust oven rack to middle position and
    heat oven to 375 degrees. Line 2 baking sheets (per 22-30 cookies or so)
    with parchment paper. Place sugar for dipping into a wide pan or soup

    Reduce mixer speed to medium-low and add yolk and vanilla; increase speed
    to medium and beat until incorporated, about 20 seconds. Reduce speed to
    medium-low and add molasses; beat until fully incorporated, about 20
    seconds, scraping bottom and sides of bowl once with spatula. Reduce speed
    to lowest setting; add flour mixture and beat until just incorporated,
    about 30 seconds, scraping bowl down once. Give dough final stir with
    rubber spatula to ensure that no pockets of flour remain at bottom. Dough
    will be soft.

    Using tablespoon measure (I used my stainless-steel scoop in medium size,
    filled and then leveled off against the side of the bowl), scoop heaping
    tablespoon of dough and drop it from the scoop into the sugar (if rolling
    by hand; roll into 1 1/2-inch ball). Toss balls in sugar to coat and set
    on prepared baking sheet, spacing them about 2 inches apart (I get 12
    balls per cookie sheet, but can ooch some over to get 14 if needed, such
    as on the last tray). Repeat with remaining dough. If you find that the
    dough sticks to your palms as you shape the balls, moisten your hands
    occasionally in a bowl filled with cold water and shake off the excess (I
    didn't have this problem with my scoop).

    Bake the cookies one sheet at a time, for 6 minutes, then turn sheets,
    then 5 minutes. (If baked two sheets at a time, the cookies started on the
    bottom rack won't develop the attractive cracks. I didn't follow Cook's
    advice the first time, thinking that baking two sheets at once couldn't be
    that big a deal--it was. All the cookies tasted great, but only the ones
    on the top rack looked pretty.) *** Bake cookies until they are browned,
    still puffy, and edges have begun to set but centers are still soft
    (cookies will look raw between cracks and seem underdone), about 11
    minutes, rotating baking sheet halfway through baking. Do not overbake.
    The cookies should look slightly raw and underbaked when removed from the
    oven. *** If you plan to glaze the cookies (see recipes for Rum Glaze or
    Orange Essence in the cookbook), save the parchment paper used to bake
    them. NOTES ON BAKING 48 COOKIES IN 2 OVENS: This is my recommended
    method. You're just running two ovens instead of running one oven twice as
    long. Fill the first cookie sheet; place it into an oven; set timer for 6
    minutes. Meanwhile, fill the other cookie sheet, place it into the other
    oven, and set a different timer for 6 minutes. If you're fast, the first
    timer will still have time remaining; begin filling the third cookie
    sheet. When the first oven's timer goes off, rotate the cookie sheet & set
    the timer for 5 minutes. Continue filling the remaining sheets as you
    juggle timers, rotating, and then a separate timer for the 5-minute
    post-baking rest. Baking 4 dozen cookies is quite easy this way. I
    actually get 50 cookies out of the so-called 48 cookie recipe.

    Cool cookies on baking sheet 5 minutes, then use wide spatula to transfer
    cookies to wire rack; cool cookies to room temperature and serve. Or let
    the kids wolf them straight from the cooling racks, while the cookies are
    still warm and fragrant. (Can be stored at room temperature in airtight
    container or zipper-lock plastic bag up to 5 days, but they're so good you
    may not have any leftovers at all.)

    "Dry, tasteless molasses cookies belong on a Christmas tree, not in a
    cookie jar. We made more than 50 batches to find the best recipe for
    an uncommonly soft, chewy cookie with warm, tingling spices."
    "Cook's Illustrated Holiday Baking 2006"
    S(Internet Address):
    "48 cookies"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 139 Calories; 6g Fat (38.1%
    calories from fat); 2g Protein; 20g Carbohydrate; trace Dietary Fiber;
    24mg Cholesterol; 82mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat;
    1 Fat; 1/2 Other Carbohydrates.

    Serving Ideas : Instead of 22 cookies, I got 29; need to make them a little larger next time (fill the medium stainless-steel scoop a bit more).

    NOTES : REGARDING MOLASSES CHOICE: Grandma's Mild = cookies are
    rich, balanced, not bitter. Grandma's Robust = too bitter.
    Brer Rabbit Mild Flavor = lovely color, fruity, great.
    Brer Rabbit Full Flavor = Richer color and flavor, not
    bitter, great. Blackstrap = bad choice. I made these with
    3/4 Grandma's Mild plus 1/4 Brer Rabbit (not sure which;
    it was my neighbor's) and the flavor was exceptionally

    Rarely do I come across a recipe that makes the house
    smell as good as this one does. Mmmmm.
    If you're afraid of butter, use cream. ~~ Julia Child

    As you cook, you enjoy omniscience about food that no amount of label reading can match. Having retaken control of the meal from the food scientists, you know exactly what is in it. (Unless you start w/cream of mushroom soup, in which case all bets are off.) To reclaim control over one's food, to take it back from industry & science, is no small thing; indeed, in our time, cooking from scratch qualifies as subversive. ~~ Michael Pollan

  19. #19
    Join Date
    Sep 2002
    Evergreen, Colorado
    A poster above mentioned the owl cookies. They are SO CUTE! I wish I could post a picture, but I don't really know how, so here is a link.

  20. #20
    Join Date
    Nov 2000
    I ran across these today and thought they were really cute. Although I'm not sure they're bake sale material.

    Candy Corn Cakes

    (It's kind of an odd layout with multiple pages, look for the next button at the bottom of the page)
    For those in touch with it, Reality is the leading cause of stress.

  21. #21
    Join Date
    Aug 2000
    Houston, TX
    Quote Originally Posted by testkitchen45 View Post
    Everyone in my family, kids and adults, pronounced these "five-star" and "superb." They're wonderful; enjoy! The recipe below has my typical extensive prep notes, which might help for your bake sale b/c you'll have to make a lot.
    Thank you for posting your review of this. I have had this one for awhile (I think its also in their Holiday Baking mag from last year), but never got around to it. I believe I have everything, and feel the need to bake for tomorrow's Toastmaster's contest, so I'm all set!


  22. #22
    Join Date
    Aug 2004
    Chocolate Puff Pastry Owl Recipe from

    Owls are nocturnal, and are well-known for making scary hooting sounds to break the silence of a dark night; hence, their popularity at Halloween. These quick and easy Chocolate Puff Paste Owls are not scary, and they won’t make hooting sounds, but they will make a great addition to the annual Halloween BOO-ffet, or a fun treat for kids on Halloween. They taste so good, however, that adults will eat them too.

    There is no mixing of dough required; frozen puff pastry sheets form the base of these pastries. They are sprinkled with a chocolate sugar mixture, rolled up, and flattened. These take just a few minutes to assemble, and only about 10 minutes to bake. If there are kids around, they’ll love to help.

    Flat chocolate discs, which are used for the eyes, are available as Wilton candy melts in craft stores. The chocolate discs sold for chocolate fountains also work well.

    Chocolate Puff Paste Owls

    24 Owls

    1 17.5 ounce package frozen puff pastry (2 sheets)

    1/4 cup sugar

    1 tablespoon cocoa powder

    1 egg, beaten with 1 tablespoon water

    48 dark chocolate discs, such as Wilton candy melts, or fondue fountain chocolate pieces

    24 whole cashews

    Yellow and Orange M&M candies

    1.Take the puff pastry sheets from the freezer 30 minutes before assembling the owls.

    2.Roll one of the sheets on a lightly floured pastry cloth to a 12 x 12" square.

    3.Mix the sugar and cocoa powder in a small bowl.

    4.Brush the pastry lightly with the egg mixture, then sprinkle liberally with the sugar/chocolate mixture.

    5.Roll up each side tightly to the middle; brush the middle with a little of the egg mixture to make the rolled sides stick to each other.

    6.Cut the rolled pastry into 12 equal slices.

    7.Sprinkle some of the sugar mixture on a flat plate and press each of the pastry pieces into the sugar mixture (only on the bottom side - don't turn over to coat the top) while flattening with your fingers.

    8.Transfer each of the flattened pieces to a parchment-lined baking sheet.

    9.Repeat with the second pastry sheet.

    10.When all are flattened, place the sheet in the freezer for about 15 minutes or in the refrigerator for 30 minutes.

    11.Pinch the top corner of each to resemble an owl.

    12.Bake in a preheated 425° oven for 7 minutes; remove from the oven, brush with the egg mixture, and press a chocolate disc on each side to resemble eyes. Press a cashew in the middle for the beak.

    13.Return to the oven and bake until the pastry is crisp and brown, 3-5 more minutes.

    14.Remove from the oven, press an M&M in the middle of each chocolate disc, and cool on racks.
    Go for it!

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