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Vampire Fang Drink Dispenser from Pottery Barn


Vampire Fang Drink Dispenser from Pottery Barn




lets get this to a bunch of notes and lets go through them and just find blogs we like and follow them and message them nice stuff idk

like a follower train cause its basically a list of autumn and halloween blogs

i’ll be following a lot of people at least as well!

Here you go guys, sort of an ever-evolving blog circle of fall goodness =)

SAVORY Pumpkin Pasties


  • 225 g peeled pumpkin, cut into 1cm cubes
  • onion, finely chopped
  • 1 small clove garlic, crushed
  • 50 g strong cheddar cheese, grated
  • 1 tbsp sunflower seeds, lightly toasted
  • 1 tbsp pumpkin seeds, lightly toasted
  • 2 tsp chopped sage
  • 1½ tbsp crème fraîche
  • 225 g ready-made shortcrust pastry
  • 1 large egg, beaten
  • green salad, to serve (optional)


1. Put the pumpkin in a steamer basket set over a pan of boiling water. Steam for 3-5 minutes until tender but not disintegrating. Set aside on a plate to cool. 

2. Preheat the oven to 180C/gas 4. Line a baking sheet with non-stick baking parchment. 

3. In a bowl, mix together the onion, garlic and grated cheese. Stir in the seeds, sage and crème fraîche, and season with salt and pepper. 

4. Roll out the pastry and cut it into 4 x 20cm circles, using a plate as a template. 

5. Place a spoonful of filling in the centre of each circle. Brush the edges with beaten egg. Fold the pastry over to make a semi-circle and seal the edges well. Crimp with a fork or your fingers. Brush the outside of the pasties with beaten egg. 

6. Place on the baking sheet and bake for 30 minutes or until golden brown. 

7. Serve warm, with a green salad if liked.

SWEET Pumpkin Pasties


2 eggs, slightly beaten

3/4 cup sugar

2 cups fresh sugar pumkin (or 1lb. canned)

1/2 teaspoon salt

2 tbs. melted butter

1 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. cloves

1/2 tsp. cardamon

1/2 tsp. allspice

1 can evaporated milk

9 oz. pie crust pastry (enough for two single standard pie crusts)

If you don’t know how to prep fresh pumpkin, here’s some instructions.
Add eggs and sugar to a mixing bowl and mix until well blended. Stir in the pumpkin, butter, salt and spices. Add evaporated milk and mix well. Bake the filling in a large casserole dish that has been buttered or sprayed with pam. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and continue baking for 45 minutes or until your fork comes out clean. Let the filling cool completely. Make or purchase pie crust pastry. Roll pastry thin and cut into circles about 4 inches in diameter. Put a spoonful of the pumpkin mixture towards one side of the center of the circle. Fold over the crust into a half-circle and firmly crimp the edges closed. Cut with a paring knife three small slits in the top for venting. Place on a greased cookie sheet. Bake at 400 degrees only until crust is a light golden brown, around 10 minutes. Brush each with some butter and dust with cinnamon.

-The Geeky Chef

Molasses cookies with a kick


  •  3/4 cup butter, softened
  • 1/2 cup sugar
  •  1/2 cup packed brown sugar
  •  1/4 cup molasses
  •  1 egg
  •  1-1/2 teaspoons minced fresh gingerroot
  •  2-1/4 cups all-purpose flour
  •  1 teaspoon ground cinnamon
  •  3/4 teaspoon baking soda
  •  1/2 teaspoon ground cloves
  •  1/4 to 1/2 teaspoon cayenne pepper
  •  1/4 teaspoon salt
  •  1/4 teaspoon ground nutmeg
  •  1/8 teaspoon each ground white pepper, cardamom and coriander
  •  3/4 cup turbinado (washed raw) sugar



  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the molasses, egg and ginger. Combine the flour, cinnamon, baking soda, cloves, cayenne, salt, nutmeg, white pepper, cardamom and coriander; gradually add to creamed mixture and mix well. Cover and refrigerate for 1-1/2 hours or until easy to handle.
  2. Roll into 1/2-in. balls; roll in turbinado sugar. Place 3 in. apart on lightly greased baking sheets.
  3. Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container. Yield: 8 dozen.

Pumpkin Pie Bread Pudding with Bourbon Pecan Hard Sauce


  • stick(s) unsalted butter, softened
  • Melted butter, for brushing
  • tablespoon(s) unsalted butter, softened
  • pound(s) challah bread, cut into 1-inch cubes
  • (3-pound) butternut squash
  • 1 1/4 cup(s) sugar, plus more for sprinkling
  • large eggs
  • cup(s) whole milk
  • can(s) (14-ounce) pure pumpkin purée
  • 1 1/2 teaspoon(s) ground cinnamon
  • 1/2 teaspoon(s) freshly grated nutmeg
  • 1/4 teaspoon(s) ground cloves
  • 1/2 teaspoon(s) Kosher salt
  • cup(s) confectioners’ sugar
  • tablespoon(s) bourbon
  • 1/2 cup(s) chopped toasted pecans


  1. Preheat the oven to 375 degrees F. Butter two 9-inch, deep-dish glass or ceramic pie plates. Spread the challah on a large baking sheet and toast for about 5 minutes, until lightly golden.
  2. Cut the neck from the butternut squash. Peel it and cut it lengthwise into two 3/4-inch-thick slabs. Very thinly slice the slabs into long, thin strips on a mandoline. Peel, seed, and cut all of the remaining squash into 1/2-inch dice.
  3. In a very large nonstick skillet, melt 3 tablespoons of the butter. Add the diced squash and cook over high heat until lightly browned in spots, about 3 minutes. Add 1/4 cup of the sugar and cook, stirring occasionally, until just tender and glossy, about 3 minutes longer. Let cool.
  4. In a large bowlwhisk the remaining 1 cup of sugar with the eggs, milk, pumpkin, cinnamon, nutmeg, cloves, and salt. Add the sautéed squash and the challah and gently toss to combine. Spoon the mixture into the buttered pie plates and top each with a loose lattice pattern of the squash strips. Brush the strips with butter and sprinkle with sugar. Cover with parchment and bake for 30 minutes. Uncover and bake for 30 minutes longer, until the tops are golden and the puddings are set. Let the puddings rest for 15 minutes.
  5. In a bowlwhisk the remaining butter with the confectioners’ sugar, bourbon, and pecans. Serve the pudding with the sauce. 


  •  2 tablespoons reduced-fat butter, softened
  • 1/4 cup sugar
  •  1 egg
  •  1/2 cup molasses
  •  1 cup all-purpose flour
  •  1 teaspoon baking soda
  •  1/4 teaspoon ground ginger
  •  1/4 teaspoon ground cinnamon
  •  1/8 teaspoon salt
  •  1/2 cup hot water
  •  9 tablespoons fat-free whipped topping


  1. In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg. Beat in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; add to butter mixture alternately with water, mixing well after each addition.
  2. Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares; garnish with whipped topping. Yield: 9 servings.

Alien cupcakes!

Prepare the vanilla or chocolate cupcake recipe. Spread each cupcake with a thin layer of meringue buttercream tinted with a few drops of green food coloring. Cut strips of green taffy and attach around the top of each cupcake. For the eye, slice a yellow gumdrop in half and press into the top of the cupcake. A piece of black licorice attached in front of the gumdrop completes the creepy gaze.



  •  1 cup butter, softened
  •  2/3 cup packed brown sugar
  • 1/3 cup sugar
  •  1 egg
  •  1 teaspoon vanilla extract
  •  1 cup canned pumpkin
  •  2 cups all-purpose flour
  •  1-1/2 teaspoons ground cinnamon
  •  1 teaspoon baking soda
  •  1/2 teaspoon salt
  •  1/4 teaspoon baking powder
  • 1 cup chopped walnuts
  •  1/4 cup butter, softened
  • 4 ounces cream cheese, softened
  •  2 cups confectioners’ sugar
  •  1-1/2 teaspoons vanilla extract



  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin; mix well. Combine the flour, cinnamon, baking soda, salt and baking powder; gradually add to creamed mixture and mix well. Stir in walnuts.
  2. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
  3. In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in an airtight container in the refrigerator. Yield: 4 dozen