7th Annual Halloween Movie Marathon & S’mores bars

s'mores-1I may get my blogging credentials* revoked as I did not take any photos during this year’s Halloween Movie Marathon. It was year seven and we switched it up a little by starting the fest in the morning rather than at night. Since the marathon has been officially running for 24 hours for the past few years, we thought this would make it less about endurance and more about just having a fun time. We also stuck to mostly classic films and included some that were not as scary. It was a great time.

I made the usual treats: caramel popcorn, sugar cookies and spinach artichoke dip. Shawn set up a hot dog bar as always. We kicked things off with fresh bagels and cream cheese for the morning crowd. There was late night cashew mac and cheese. At one point, our friend, Scott, showed up with two seitan meats jesus pizzas from Pizzanista. There was so much food we couldn’t eat it all. I had made jackfruit carnitas for burritos but we never got to making them. There were secret donuts that we were all too stuffed to eat.

The one specialty thing I made on a whim were mini s’mores bars. Someone asked that I post the recipe so I will do my best, considering I just winged the whole thing. They were awesome though and really easy. For me, the perfect candy treat. Recipe below!

And of course, for posterity, our playlist for this event:

1. The Worst Witch
2. The Wicker Man
3. Psycho
4. Blue Velvet
5. An American Werewolf in London
6. The Lost Boys
7. Rosemary’s Baby
8. The Orphanage
9. The Quiet Ones
10. Poltergeist
11. The Exorcist
12. The Brood
13. Halloween


Mini S’mores Bars


1 bag vegan chocolate chips
about 1/2 cup Dandies mini marshmallows
5 or 6 Speculoos cookies
chocolate mold – I used a chocolate cup mold, but you could probably just spoon these onto aluminum foil and be ok

Break up the speculoos cookies into small pieces and crumbs, making sure they’re small enough to fit into your mold, but not all powder. If you can’t find the Dandies minis, you can cut up some larger mallows into pieces. They’ll get really sticky, so rolling them in powdered sugar will make them easier to handle.

Melt most of the chocolate chips in a double boiler on medium low heat (or in a bowl over a pot if you don’t have a double boiler like me), setting a small amount aside for tempering. Once the chips have melted, remove from heat and stir in the remaining chips until they are also melted.

Mix in your marshmallows and cookies. Measurements above are approximate so you might want to do this a little at a time so that there the mixture is still sort of drippy and mostly chocolate. Spoon the chocolate into your mold and let cool in the fridge for 1/2 an hour to an hour. Pop out of the mold and store in a cool place, or refrigerate. Try not to eat them all at once, even though you’ll probably want to.

*as if there were such a ridiculous thing

favorite recipes

easter_brunch 8Apparently I’m in organizational mode here on the blog. First it was the PROJECTS page and now a roundup of favorite recipes. Truth be told, with the exception of the few regular visitors, most readers are here for a handful recipes that I posted years ago. I thought it would be nice to have everything in one place, particularly because I used some of these recipes on a regular basis and it would make finding them easier. Anyway, without further ado, here are some of the best recipes from Cute and Delicious history.

red_velvet_ice_creamRED VELVET ICE CREAM

spinach_artichoke_dip_ 214BAKED SPINACH ARTICHOKE DIP

crumpet_largeCRUMPETS

vegan almond cake 01ALMOND CAKE

pure luck 193PURE LUCK JACKFRUIT CARNITAS

fudgeFUDGE

lentil loaf sandwichLENTIL LOAF #1 and #2

peanut butter cream piePEANUT BUTTER CREAM PIE

RAVIOLIPUMPKIN RAVIOLI

peppermint cookiesThen there are all the cookies. So many cookies
CHOCOLATE CHIP COOKIES
CHOCOLATE PEPPERMINT COOKIES
MOLASSES SANDWICH COOKIES
MEXICAN HOT CHOCOLATE COOKIES
LEMON ICEBOX COOKIES
ESPRESSO BEAN SHORTBREAD

Looking back there are another handful of recipes I’d like to go back and retry, like the creme brulee and the white russian cupcakes. Things have come a long way though and where I used to have to make up vegan recipes, now many others have already succeeded in perfecting them. It means a little less adventure, but also more reliability.

equinox cookies

sugar pumpkin cookies 229The Autumnal Equinox has arrived and right on cue the temperatures have dropped to a reasonable level. To celebrate being able to turn on the oven without turning the entire apartment into a sauna, I made a batch of fall sugar cookies with maple icing.

sugar pumpkin cookies 227sugar pumpkin cookies 228Sugar cookies are easy if you remember to make the dough in advance. I mixed these up yesterday and then spent the entire evening wishing it was time to bake them. I’m happy to say I still have half the dough waiting in the fridge for later in the week since I’ve already eaten about a third of the batch I baked this morning. I used the recipe from Vegan Cookies Invade Your Cookie Jar which is one of the simpler vegan sugar cookie recipes out there.

The maple icing is just a tad maplely; just a hint for the beginning of fall. It hardens just enough to have a glossy sheen without being crunchy. Here is the recipe:

Maple Icing

1 1/2 tsp egg replacer
2 Tbsp water
2 Tbsp maple syrup
1 1/2 cup sifted powdered sugar
1 drop orange food coloring (optional)

With a hand mixer, whip the water and egg replacer until frothy. Add in maple syrup and continue to whip for a bit longer. Sift in the powdered sugar an mix until combined. Add in food coloring if desired. Use right away or cover with a damp cloth.

With fall’s arrival I’m looking forward to more baked goods and more fall crafting as it is the perfect time to cozy up with a classic movie and work on knitting and quilting projects. I still haven’t come up with any Halloween costume ideas that have stood out. I’ll have to keep brainstorming. What are you excited for this fall?

cookie dough ice cream pops

cookie_dough_ice_cream_bar 219 cookie_dough_ice_cream_bar 220 A few weeks ago I had the idea of chocolate dipped cookie dough ice cream in my head and I couldn’t let it go. After the red velvet ice cream turned out so well, I thought I would give it a shot. The hardest part about this recipe was choosing the mold. I initially was going to go low tech and just DIY something, but at the last minute I realized it would be a lot less complicated to use a mold. I settled on these round pop molds. I also went super easy style and used some pre-made vanilla ice cream (soy creamy from Trader Joe’s to be exact). You could totally make your own ice cream for this, it would just be an extra step.

One of my biggest complaints with cookie dough ice cream is that there’s never enough cookie dough so I dig it all out and end up with a container of craggy vanilla. Here you can add as much as you please. Plus, because the cookie dough is vegan, there’s no worries about uncooked eggs.

These are a pretty decadent treat, so I was fine with only having a few, which meant I had leftovers of everything. You could easily make more with this recipe.

Vegan Cookie Dough Ice Cream Bars

non-dairy vanilla ice cream
chocolate chip cookie dough
chocolate dip (recipe below)

Set your ice cream out to soften (but don’t let it melt). Prepare your cookie dough. I recommend using mini-chips if you can, so it’s not super crunchy. In a separate bowl, mix equal parts cookie dough and ice cream. You can mix it as much as you like but make sure you still have some chunks of cookie dough. Fill your popsicle molds and freeze for about 4 hours, or until they are firm enough to remove from the molds.

While the pops are freezing, line a cookie sheet with wax paper. Then prepare the chocolate dip. Full disclosure here, I wasn’t totally satisfied with this chocolate dip. It tasted fine, but didn’t have the crunch I was looking for. Next time I’ll try omitting the soy milk.

Chocolate Dip

1/4 cup soy milk
4 oz chocolate chips
1 Tbs coconut oil

In a small sauce pan, bring the soy milk to a boil. Remove from heat and mix with chocolate chips and coconut oil until melted and smooth. Let cool, but not solidify.

Remove ice cream pops from the molds and dip in chocolate. Place the chocolate dipped ice cream pops on the cookie sheet and freeze for 1/2 and hour to an hour, until the chocolate hardens. Enjoy!

homemade deodorant

homemade_deodorant For the past two years or so, I’ve been a faithful user of Soapwalla deodorant cream but I ran out this weekend and had forgotten to order more. In my desperation I made my own deodorant. It was easy enough and seems to be working pretty well. I made a tiny batch just to try. Here is the recipe.

homemade_deodorant

homemade deodorant

3 Tbsp coconut oil
1/8 cup corn starch or arrowroot
1/8 cup baking soda
splash of tea tree oil

Mix ingredients until combined. Store in cool place.*

*With recent high temperatures, I haven’t had a cool place. The mixture liquifies but still totally works, I just give it a little extra stir before applying.