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Welcome and Happy Halloween! This is the 13th full issue of Sundays are for baking AND it’s the Halloween issue—SPOOKY!
It’s getting cold enough now that I have to start to remember gloves. There is still some color on the trees though—small flames close to the ground.
Today’s issue includes a special recipe for Pumpkin Chocolate Chip Muffins that I wrote for Hallowzine: Issue 2—which just launched!!
I’ve also got some more Halloween recommendations and—because it’s Halloween—there is a TREAT at the end of this issue: a second recipe!—for easy peanut butter cookies that require three ingredients.
Pumpkin Chocolate Chip Muffins
These muffins are moist, hearty, and chocolatey with a good dose of spice and not an overpowering pumpkin flavor. They are sure to prompt a spooky mood!
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
spices —> 1/2 teaspoon cinnamon, 1/4 teaspoon cardamom, 1/8 teaspoon nutmeg, 1/8 teaspoon ginger (optional: 1/8 teaspoon cloves)
about 1/3 cup white sugar
1/4 cup vegetable oil
1/2 cup pumpkin puree (canned pumpkin, or homemade)
1 teaspoon vanilla
pecans or walnuts, chopped small
—> Find the full original recipe, along with other awesome & SPOOKY content, in this year’s Hallowzine (edited by Lindsay Lee Wallace and Laura J. Hirsch)!
“At home, young Ann Putnam identified another of her spectral tormentors. Staring into the Invisible World, Ann discerned the apparition of a pale woman seated in her grandmother’s chair. She did not know the specter’s name, but described its intangible form to the others in the room.” - excerpted from The Salem Witch Trials: A Day-by-Day Chronicle of a Community Under Siege by Marilynne K. Roach
Try the SPOOKY fall granola recipe I posted in my last issue, which also includes some other Halloween recommendations!
Listen to Denmark’s cover of the Halloween folk song, Ghost of John!
BOO! Here’s a treat:
Easy peanut butter cookies
1 cup peanut butter (I used crunchy peanut butter)
1 scant cup granulated sugar
1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. Combine ingredients in a bowl and mix until smooth.
3. Drop spoonfuls of the mixture onto your prepared baking sheet. Press each cookie twice with the prongs of a fork in a crisscross pattern. If you want, top the cookies with salt, chocolate chips, etc.!
4. Bake until the cookies are just browning on the bottom. They should be firm enough to lift off the pan with a spatula, but they will still be somewhat soft; be sure not to overcook them. In my oven, and because my cookies were fairly large/thick, baking took about 15 minutes total; it could require less time (for example, about 8 minutes) if you make smaller and/or thinner cookies. Check them as they bake. I let my cookies cool on the pan (off the stove) when they were done baking and that worked well.
Note: This recipe makes ~6-12 cookies depending on their size. I made 9 fairly large cookies, because I wanted them all to fit on one sheet. They don’t spread that much while they are cooking, so you can space them accordingly.