I am so excited for Halloween this year! The weather is cool, but not too cold and the leaves are starting to turn. My house is fully decorated and ready to go for Halloween. I absolutely love this time of year; being in the kitchen baking, with a scented candle. It just feels like fall.
Sometimes I get in the mood for a fresh baked chocolate chip cookie and I can’t get it out of my mind! So I decided I am going to make a HUGE chocolate chip cookie, and then make it look like a Jack-o-lantern!! My kids loved the idea and it was so simple and easy to make.
I have a soy, peanut and tree nut allergy. It stinks, right? I am pretty used to it by now and can get around it most of the time without being frustrated with it. You kind of just learn to deal with it. The good news is, there is an increased awareness of food allergies these days and companies are getting more allergy friendly as well. I always use Enjoy Life chocolate chips when baking. People can never tell the difference when I give them baked goods. The ingredients are Cane Sugar, Unsweetened chocolate and Cocoa Butter. They are free from:
- Tree Nuts
- and a few others
- 12 Tablespoons (1.5 sticks) of Salted Butter at room temperature
- 1 Cup white Sugar
- 3/4 Cup light brown sugar
- 2 Teaspoons Pure Vanilla (I always buy my Vanilla at Costco. For a big bottle it’s the best deal in town, since the cost of Vanilla went way up)
- 2 Eggs
- 3 Cups All Purpose Flour
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 1/12 Cups Chocolate Chips ( I use “>Enjoy Life Brand – They are free of the top allergens and they taste great!)
- 1 Can of “>Betty Crocker Rich & Creamy Vanilla Frosting
- 1 Can of “>Betty Crocker Rich & Creamy Chocolate Frosting
- “>Wilton Orange Gel Food coloring
- “>12” Round cake pan
- “>Wilton #22 Tip for the Orange
- “>Wilton #16 Tip for the chocolate
- “>Wilton 12” disposable decorating bags
- Stand Mixer or Hand Mixer – I Love my “>KitchenAid!
- Cream together the butter and the sugars
- add in the Eggs and vanilla, mix well but don’t over-beat
- Mix together the flour, baking soda and salt in a different bowl and then slowly incorporate them into the other mixture
- Add in the chocolate chips until mixed in
- Put the dough in the greased pan and press down with spatula and/or spoon to get it evenly spread throughout the pan (see video below)
- Bake for 18-20 Minutes
- Let cool in the pan for at least 10 minutes then transfer to a cooling rack
- Let completely cool before you frost
Now For The Frosting…
- Fill the “>12” Wilton disposable decorating bag
- Use the #16 Tip to design the Jack-O-Lantern’s Face / Eyes, nose and mouth – get creative. Hey it’s actually easier than carving a real pumpkin!!
- Use the #22 Tip to fill in the rest of the pumpkin.
- Easy as that!!! My kids loved it and my husband kept coming back for more…not bad for a first time Jack-0-lantern cookie cake!