Tag Archives: halloween

Meringue Ghost Cookies

Halloween, easily my favorite holiday, Fall, easily my favorite time of year. We’re meeting some good friends for a cool Autumn bike ride this morning. They said they’ll be at the park by 8 am. Don’t tell them I said this, but they’re late quite often. Either late, or a whole week early. One time I invited them to a pool party and BBQ, and the Sunday before the big event I get a phone call. “Where should we park?”. Oh geez, I wasn’t even home, and they live about an hour away, and they had brought a fruit platter. Oh well, it happens.

I told them we’d catch up with them at 9 am at the park…we’ll see how it all works out. But, either way, I’m happy to see them. They’re moving, and we won’t be seeing them again for a long while. So, I invited them over for lunch after our bike ride. We’re having Fajitas and ghost cookies for dessert!

These ghost meringues are a gluten free, fat free lovely cookie. I cooked up the yolks for my dog to add to her dinner. She also got to lick the bowl. She still has white bits of sweetness stuck to her ears! Well poor girl is almost 13 years old, I give her everything. She’s earned it.

This is a super easy cookie to make. It’s also fun for the little goblins in your life because they are simple to decorate. A great gluten-free halloween cookie that’s also low fat.


  • 4 egg whites, room temperature
  • 1 cup castor or super fine sugar (we don’t really have this in the States, so grind up a cup of regular white sugar in your food processor or mixer for about 30 seconds and you’re good to go)
  • 1/4 tsp of cream of tartar
  • 1 tsp vanilla
  • 1/2 tsp nutmeg, cinnamon or pumpkin pie spice (these add a nice fall kick)
  • a large pastry bag
  • 1 large round piping tip
  • eye balls or chocolate chips to make little eyes
  • sparkles and sprinkles and such


Preheat the oven to 200 degrees. Place a silpat liner or parchment paper on one or two cookie sheets.

With a hand mixer or standing mixer whip the egg whites and cream of tartar on medium high until soft peaks form.

The egg whites should look glossy. Add the vanilla. Slowly add in the sugar and spices. While the mixer was running I just continuously added spoonfuls of sugar until it was all in. Scrape the sides of your mixing bowl and give the whole thing one last mix up.

Fit the piping tip into your pastry bag, cut the tip of the bag off so that the tip peaks through the corner of the bag. Fill the bag with meringue. Squeeze one large ball onto the prepared cookie sheet. Squeeze a second large ball onto the first ball, and there you have your first little ghost! Make sure to pipe ghosts about an inch or so apart from each other. They don’t expand too much in the oven, but they certainly do a bit. They might even lean over a touch. Once you’ve piped the cookies, adorn them. Use your sprinkles, have fun with it! You can these fabulous wilton eyeballs at most craft stores.

Bake the cookies in the oven for 1 1/2 hours. Turn the oven off, and allow the cookies to sit in there for one more hour. EAT!!!!

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Pumpkin Cupcakes with Cream Cheese Frosting and Pecan Filling

This makes 42 mini cupcakes.

It’s that time, everything should be pumpkin, gingerbread, apple, caramel, or brown sugar.

The filling in this cupcake is scrumptious, but can be completely left out of you don’t like a little crunch in your cupcake, if you have any nut allergies, or if you’re just feeling kinda lazy.


  • 1 cup whole-wheat or all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup packed light brown sugar
  • 1/4 cup vegetable oil
  • 1 can (15 oz.) pumpkin puree
  • 2 large eggs
  • filling


PREHEAT oven to 350º F. Paper-line or grease mini-muffin pans.
In a mixing bowl, beat together the oil, brown sugar, eggs, and pumpkin.
Filling: In a smallish bowl combine 1/2 cup chopped and toasted pecans, 3 TBSP flour, 4 TBSP softened, unsalted butter and 1/2 cup brown sugar (light, dark, whatever you have). Squish the mixture between your fingers.
In another bowl, COMBINE flour, pumpkin pie spice, baking soda, baking powder and salt in small bowl. Beat sugar and oil in medium mixer bowl until blended. Add pumpkin and eggs; beat well. Gradually stir in flour mixture to egg mixture. Spoon batter into prepared muffin cups, about half full. Dap a bit of the pecan filling into each cupcake, and then fill up the tins until they are almost full.
BAKE for 15 to 20 minutes (mine were perfect at 18 minutes) or until wooden pick inserted into centers comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool completely.

Frosting Ingredients:

  • 3 Cups sifted powdered sugar
  • 8 oz cream cheese
  • 4 TBSP unsalted butter, room temperature
  • 1 tsp vanilla extract

Frosting Directions:

Beat cream cheese and butter in mixer until light and fluffy. Slowly add in the powdered sugar about 1/4 cup at a time. add vanilla. Stop mixer, scrape sides of bowl to incorporate all the mix well. Once cupcakes are cooled, feel free to frost with a knife or a piping bag.

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