With Halloween around the corner most bakeries are gearing up with seasonal treats, and our own bakery is no different. The bakery program is now featuring some tasty treats in time for all hallows eve.

Currently at the student bakery you can purchase, along with the usually delicious fare, sugar cookies in a variety of Halloween shapes as well as cream puff spiders decorated with chocolate glaze dipped legs and double-chocolate eyes. The sugar cookies are $1 and the spiders are $4.

The sugar cookies are simple and well done. They are crispy enough to keep you from feeling like you’re eating cookie dough, but soft enough to keep you from chipping a tooth. They come decorated with flat icing and piped chocolate.

The cream puff spiders are even tastier with real whipped cream on light fluffy pate choux (patta-shoe) pastry.

The bakery is also giving out the recipes for these delicious treats so that you can make your own at home.

“The recipes are simple enough that kids can make them at home. It’s a good alternative to playing video games when it’s rainy or cold,” said Maureen Foy, Madison College student.

Of course, kids should do all baking with their parent’s supervision.

The recipe for pate choux is worth doing a few times, they’re quick and easy, and can be made with cheese for some savory appetizers in a pinch.

CREAM PUFF SPIDERS

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½  stick unsalted butter (1/4 cup)

½  cup water

¾  cup all-purpose flour

3 large eggs

Directions:

Preheat the oven to 400º F. Line cookie sheets with parchment paper.

Combine butter and water in a saucepan. Heat over medium to melt the butter. Remove from the heat and stir in the flour all at once. Return to the heat and cook until mixture coats the bottom of the pan, about one minute. Remove from heat, spoon into a mixing bowl, and let mixture cool 2 minutes. Add eggs one at a time, beating well after each egg with a hand mixer. For the spider bodies, pipe or spoon 2-inch   round mounds unto parchment-lined pans. On a separate parchment-lined pan, pipe legs in an “L” shape, six per spider. Bake approximately 15-20 minutes for the legs, and 30-35 minutes for the bodies until a medium brown in color. Don’t underbake. Cool before filling.

Yield: 5 spiders

WHIPPED CREAM FOR PUFF SPIDERS

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1 pint heavy whipping cream

4 Tbsp sugar

Directions:

Combine cream and sugar in a mixing bowl. Whip with a hand mixer to firm peaks, being careful not to overwhip.  Chill until ready to use.

ASSEMBLING THE PUFF SPIDERS

2 cups dark candy melts or dark chocolate coating

Directions:

Place chocolate in a bowl and place in a microwave to melt the chocolate according to the directions on the package.

Split the cream puffs in half with a serrated knife. Gather 6 legs per puff. Dip the tops and the legs in the chocolate. Place on wax paper to harden. When set, spoon or pipe whipped cream in the bottom half of the puff. Position three legs on each side of puff. Pipe a small amount of cream in middle of puff and place the top on the mound of cream. Add eyes by using a small amount of melted chocolate for glue. If the chocolate becomes hard, it can be re-melted.

SUGAR COOKIES

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¾ cup unsalted butter, softened

¾ cup sugar

½ tsp vanilla

1/16 tsp lemon extract, optional

2 eggs

3 ½ cups all-purpose flour

¾ tsp baking powder

¾ tsp baking soda

Directions:

Preheat the oven to 400º F. Line cookie sheets with parchment paper.

In a large mixing bowl, and using a hand mixer, cream the butter, sugar, and flavors until light and fluffy.  Mix in the eggs until well blended.  Add the flour, baking powder, and baking soda on low speed. Beat until all the ingredients are mixer thoroughly. If the dough is too soft to roll out, flatten it into a disk, wrap in plastic wrap, and refrigerate until firm enough to roll out. The dough can also be frozen and used later. Roll out dough on a well-floured surface to a thickness of about 1/8-inch. Cut with assorted Halloween cookie cutters. Place on prepared pans and bake approximately 12-15 minutes or until just light golden brown around edges. Cool before icing.

Yield: approximately 24 three-inch cookies

COOKIE ICING

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2-lbs powdered sugar

½ cup whole milk, slightly warmed

½ cup corn syrup

½ tsp vanilla

Directions:

Combine all ingredients in a mixing bowl. Beat on medium speed until well blended. Store in the refrigerator. To use, divide icing into small bowls. Add paste colors and mix in. Heat each color in microwave only until it’s slightly warm. If icing is too thick, thin with a tiny amount of water.