Spooky Ghost Cupcakes

 Spooky Ghost Cupcakes via The Baker Chick

I have always loved Halloween, but it is just so much more fun with a kid. I mean don’t get me wrong, I love “adult Halloween,” but with a child there are just SO many fun activities and occasions to dress them up. With a baby, it just feels like a huge game of dress-up as they obviously have no idea what’s happening but hopefully roll with the punches.

Our kick-off to Halloween week was a fun party on Saturday with a spooky “Glow-in-the-dark” theme. I offered to make cupcakes, and since the whole party centered around black lights and that creepy “bright white” theme, I decided to contribute these cupcakes.

They are so simple really, start with your favorite cupcake recipe- (chocolate is of course best for that high contrast in color.) I made a batch of 7-minute frosting because I wanted it to be two things- bright white, and very stiff. I didn’t want any buttercream that could get smushed or slide around. I wanted swirly ghosts that would stay where I put them. (And they did!) Then I used mini and regular chocolate chips for the face! Easy as can be!

And speaking of babies on Halloween… Spooky Ghost Cupcakes via The Baker Chick


Fudgy Pumpkin Brownies

 Fudgy Pumpkin Brownies via The Baker Chick

Thanks for sticking with me guys. Maybe I am more critical of myself and my work than you are, but I feel like what I’ve contributed to the food blogging world lately hasn’t been my best work. Perhaps it’s fine and I’m just cranky and tired, or it could be that I always feel rushed when writing and photographing, and that things just don’t feel quite the same…Either way, thanks for sticking with me.

I wish that I could promise that soon this space would be full of more well-executed photos and creative recipes, but I just can’t.  Lately it seems that the more I plan and try to fit into my day, the less I’m actually able to accomplish. So, when I have an hour during Hugo’s nap to bake something it is more likely than not easy- I mean really easy. Like one bowl- in and out in under an hour.  Fudgy Pumpkin Brownies via The Baker Chick


Deep Dish Sour Cream Apple Pie

 Deep Dish Sour Cream Apple Pie via The Baker Chick

You never can have too many apple pie recipes right? That’s what I’m telling myself…the truth is, when it’s apple season and my pantry is overflowing with them, apple pie or crisp is my favorite way to use them. I don’t discriminate against cakes, muffins and other treats, but I am such a sucker for baked apples with cinnamon and crisp and flaky crust. I just can’t get enough!

This recipe is different from the others though. It is baked in a spring form pan which makes the filling oh-so thick. If you’re really in it for the apples, you will just love this. A super crispy topping adds a nice contrast, an the flaky, buttery crust houses everything just perfectly. The sour cream custard adds an amazing tartness to the whole thing too which I adore. Deep Dish Sour Cream Apple Pie via The Baker Chick


Triple Pumpkin Cinnamon Rolls

 Triple Pumpkin Cinnamon Rolls via The Baker Chick

My heart is yearning for a brisk day. Though it’s mid-October, the weather has been playing games with us, hitting mid 70s and humid- leaving me using my space heater one night and the air conditioner the next. While this balmy weather is just what the doctor ordered for say- July, I need that crispness. I need to be able to walk out the door with a sweater and scarf, my favorite pair of boots, and a warm coffee. (I had to get iced yesterday!) Triple Pumpkin Cinnamon Rolls via The Baker Chick


Tata’s Homemade Pita Bread

 Tatas Homemade Pita Bread via The Baker Chick

This didn’t start with me. It started in Jordan sometime in the 1940s, or maybe it was actually Palestine- and several years before that. My paternal grandmother who we called “Tata Em Saleem,” baked bread for her eleven children. Soft, puffy, and crispy rounds of pita bread that fed her family of thirteen.

When a family can’t always afford things like meat or even milk, three ingredients were easier to come by: flour, water and yeast, (a teeny bit of salt & sugar too I suppose…) My Dad’s fond memories of eating his Mom’s bread with every meal translated to our kitchen table, where no meal was complete without a few toasty rounds of bread. Tatas Homemade Pita Bread via The Baker Chick


Swirled Pumpkin Cream Cheese Bars

 Swirled Pumpkin Cream Cheese Bars via The Baker Chick

I just came back from a lovely fall visit to my parents in Wisconsin. There is something about a little bit of space that highlights the beauty of this season so much more than New York can. Now don’t get me wrong, Autumn in New York is magical, but Autumn in the Midwest won my heart this week. (And Hugo’s- proof of this at the end of the post!)

While there, I had the chance to do all sorts of fun fall activities like apple picking, the sweetest petting zoo, views of gorgeous fall foliage, and lots of autumn baking.  Swirled Pumpkin Cream Cheese Bars via The Baker Chick