Creepy Cookie Cake

Creepy Cookie Cake

With Halloween around the corner, we want you to be prepared with one of the best recipes for the occasion. This recipe is quick, easy and tasty! I made it for Halloween a few years ago and it caught on with my friends and now they ask me to make it for every holiday!This recipe is quick, easy and tasty! I made it for Halloween a few years ago and it caught on with my friends and now they ask me to make it for every holiday!

What you need:

• 1 (8-ounce) package cream cheese, softened to room temperature

• 1/2 cup sugar

• 1 cup sour cream

• 1 teaspoon vanilla extract

• 1 (8-ounce) container whipped topping (recommended: Cool Whip)

• 1 1/2 cups crushed chocolate sandwich cookies plus 10 whole cookies (recommended: Oreo)

• 1 (9-inch) chocolate pie crust

What to do:

1. Combine softened cream cheese and sugar in mixing bowl.

2. Beat with an electric mixer on low speed until creamy.

3. Add sour cream and vanilla, beat until well combined.

4. Stir in cool whip and crushed cookies.

5. Spoon mixture into pie crust using a rubber spatula to spread evenly.

6. Refrigerate for 4 to 5 hours before serving.

7. Through a fine sifter, heavily sprinkle cocoa powder over the cake to make it look like dirt in a graveyard.

8. To make tombstone cookies scrape the cream filling out of chocolate cookies. Cut off ends of cookies so as to make a rectangular shape.

9. Using royal icing in a piping bag, pipe spooky decorations and words on the tombstone cookies. Examples: BOO, RIP.

By Hovig

Granny Smith Apple Pie 

Granny Smith Apple Pie 

July is the 7th month of the year, which calls for a warm pie to treat your taste buds. Granny Smith is iconic for its luscious green juicy apples, perfect for this months dessert. Granny Smith apples have been chosen to give the best possible flavour for the pie. Perfect warm dessert for this winters coldest nights.

Ingredients:

• 300 g (2 cups) plain flour
• 2 tbsp caster sugar
• 100 g cold unsalted butter, cut into cubes
• 1 egg, beaten with 2 tsp water
• 8 granny smith apples, peeled, cored and thickly sliced
• 165 g (¾ cup) caster sugar
• 50 g (¼ cup) plain flour
• ½ tsp ground nutmeg
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 48 g unsalted butter, chopped, at room temperature

Method:

1. To make pastry, using a food processor, process flour, sugar, butter and ½ tsp salt until mixture resembles fine breadcrumbs. 

2. Add 60ml ice-cold water and process until mixture forms a ball. Shape two-thirds of dough into a disc and cover with plastic wrap. Repeat with remaining one-third dough.

3. Refrigerate both discs for 30 minutes, to rest.Preheat oven to 200°C. 

4. Using a lightly floured rolling pin, roll out larger disc between two sheets of baking paper to a 30cm round. Line a greased deep 26cm pie dish with pastry. Roll out remaining pastry disc to a 26cm round, and refrigerate until needed.

5. To make filling, combine all ingredients except beaten egg mixture in a large bowl. 

6. Place in pastry case, brush edges of pastry with egg wash, top with remaining pastry round then seal by pressing edges together using your thumb and index finger. 

7. Using a small sharp knife, make 3 small incisions in pastry top to allow steam to escape, then brush top with beaten egg mixture. 

8. Bake for 50 minutes or until golden and juices begin to bubble through incisions in crust.

9. Serve while still warm and soft.

By Hovig