It’s almost Halloween! Eat all the miniature candy you can get your hands on. Tiny 3 Musketeers and tiny Almond Joy are my favorite. What are yours?
Halloween has always been a favorite of mine. I used to go all out. My friends and I even used to turn my parents garage into a mini haunted house to
pass out candy scare the neighbor kids.
The last couple years I have done less and less on the Halloween front. I haven’t really dressed up or decorated. But I have baked and made Halloween treats. Maybe next year my October won’t get away from me and I’ll dress up and decorate my house.
However, I can see the point of some hilarious costumes these days. I know a very creative girl whose costume is a giant mustache this Halloween! A blond mustache. Do you love it? I do! I am super jealous that I didn’t think to dress as a giant mustache. She’s a genius! I might steal the idea next year.
The ladybug costume stands out in my mind. One year my brother and I used cardboard and made sandwich board costumes. I painted mine red with black dots to be a ladybug. He painted his sandwich board yellow and made it Pac Man. (I secretly wished I had thought of Pac Man instead of a dumb old ladybug!)
Considering that some years in the north it snows on Halloween night, those costumes worked out great. We could wear our coats underneath them. Wearing coats over a fun costume was always a bummer.
I used Speculatius cookies. They are crunchy, German, spice cookies that are prevalent around the holidays. They’re the same kind of cookie that they use to make cookie butter. If you can’t find them in the grocery store you could substitute Archway Windmill cookies.
I got my Speculatius cookies at Aldi. They have great german cookies and candy around the holidays.
Happy Halloween! Be scary!
Spiced Cookie Truffles
12 oz Spice Cookies, finely ground
1/2 cup frosting (I used homemade but you could use canned.)
1/4 cup pumpkin puree
12 oz chocolate, melted (I used almond bark melts)
2-4 oz white chocolate, melted (for drizzling on top), optional
Grind the cookies to fine crumbs. Mix the ground cookies with the icing and pumpkin. You can use a little more icing if your mixture isn’t coming together into a thick dough.
Scoop the chilled dough by teaspoonful and roll into balls. Chill the dough balls for 30 min to 1 hour.
Melt your chocolate. (I used a double boiler.) Dip the chilled dough balls in the melted chocolate and place on wax paper to set.
Optional-once the truffles have set up, melt your white chocolate. (I added a drop of orange food gel coloring) Drizzle the melted white chocolate across the tops of the truffles.
Makes about 6 dozen truffles. Store in an airtight container at room temp.