Halloween themed hand pies.

*I'll be adding more photos later. Busy day ahead for Jerod's Welcome Home Party prep.

Since it is the month of October, I figured it was time to get more into the season. I love Halloween, my tattoos greatly reflect my love for the month, the love of everything scary, and very fun. These hand pies are extremely easy. It'd be kind of hard to mess them up! Get your favorite cookie cutters and have a field day. I followed a bit of her recipe, not much. Herriott Grace  -- I love her blog so much.

Pie dough:
2 cups flour
1 stick unsalted butter
1/4 salt
2 ounces ice cold water

Filling (I used):
2 gala apples
nutmeg
cinnamon
honey or sugar
4 tbsp lemon juice

Egg Wash:
1 egg
1 tbsp heavy cream

Add flour and salt together, make sure butter is cold and add to the flour, there will be clumps, so don't worry about it. Add ice cold water, gradually until flour becomes pie dough. It can be a bit crumbly, which is okay. Wrap the dough in clear wrap and chill for about 1 hour to 4 hours.

For the filling, I cut gala apples into tiny pieces, adding lemon juice, cinammon, nutmeg, and honey to my mixture. Set this to the side

Roll out dough and use any size cookie cutter you'd like. You need two pieces of dough for each pie. Fill the pie with whatever filling you decided to use and seal the ends shut. Add egg wash. Place finished pies onto greased foil and bake for 10-15 minutes. Cooking times vary, so take them out once they are golden brown.

I hope you enjoy this recipe! I got my cookie cutters from Walmart. I used a scared cat, ghosts, a coffin, and pumpkin. It also came with a bat and vampire teeth.

Apple Freakin' Pie Cupcakes.

 Now, I can't take credit for this recipe. I can say that I did change a lot around from the original and that is where my own creativity, and experimentation comes into play. Her original recipe: Original Recipes .

Here is what you'll need for the cinnamon cupcakes:

1 cup milk
1/2 cup (1 stick) unsalted butter, room temperature
2 cups all purpose flour
1 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
4 large eggs
1 3/4 cups sugar
1 teaspoon vanilla extract

Preheat oven to 350°F. Line two 12-cup muffin tins with cupcake liners.

Heat milk and butter in a small saucepan over medium heat until butter melts. Remove from heat. In a medium bowl, whisk together flour, baking powder, cinnamon and salt.

Using a stand mixer with a whisk attachment, beat eggs and sugar until thick ribbons form, about 5 minutes. Add flour mixture and beat on low just until incorporated. Add milk mixture and vanilla, and beat until blended.

Divide evenly among baking tins. Bake at 350°F for 16-18 minutes, or until a toothpick comes out clean. Cool in pans for 5 minutes, then transfer to wire racks to cool completely.

I did not follow everything that she did. I used pure sugar cane. Added one more egg for it to be more cake like, and moist. I added as much cinnamon as I wanted -- I'm a total rebel. Haha, and I also added as much vanilla extract as I saw fit.
Now, I did make my own apples. I think canned apple filling just doesn't add the feel that you'd need for something like this. I sliced gala apples up, and soaked them for 2 minutes, in apple cider vinegar. Lemons to me are too bitter. I, then chopped them and put them into a pan on my stove top. I added honey, a pinch of cinnamon and nutmeg, and let it cook until soft. Stir occasionally.

No caramel in my recipe. Of course, you can add to this however you wish. I like the keep things simple. Very easy, very simple and just in time for Fall.

Hope you enjoy my pictures of mine that I included. I got lazy with the frosting.