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  • Hey guys, it’s Ro!

  • Halloween is right around the corner and it is my absolute

  • number 1 favorite holiday of the year.

  • So I am getting in the spirit of the holiday and I wanted to make a bunch

  • of themed treats today.

  • I wanted to make things that were sweet and savory,

  • because I like to go all out!

  • I love the fall and all of the fall food.

  • And especially, pumpkin, anything flavored pumpkin!

  • So, the first treat that were gonna be making are these

  • Jack-O-Lantern Pumpkin Pie Pastries!

  • The things you will need to make these treats, will be, for the dough:

  • 2-1/2 cups all purpose flour, 1/2 a cup of salted butter, chilled,

  • 1/2 a cup of butter flavored shortening, also chilled, 6 tablespoons of buttermilk,

  • 1 Teaspoon of salt, 1/2 a vanilla bean, 2 tablespoons of sugar,

  • a pumpkin shaped cookie cutter, and 2 small triangle cookie cutters.

  • 1 is 3/8 inch and the other is 1 inch.

  • And then for the filling, the things you will need will be:

  • 1 can of pumpkin puree, which is also 15 ounces, 2 eggs,

  • 1 can of sweetened condensed coconut milk, 1/8 teaspoon of ground cloves,

  • 1/2 a teaspoon of ground nutmeg, 1/8 teaspoon of ground ginger,

  • 1 teaspoon of ground cinnamon, 1 teaspoon of vanilla extract and

  • 1/2 a teaspoon of sea salt.

  • The first thing that were gonna do to make these yummy pumpkin pastries

  • is, in a large mixing bowl, were gonna combine our dry ingredients.

  • Flour, our sugar, salt and our vanilla bean!

  • Remember, were just gonna be using 1/2 of the bean, in front of me, I’ve

  • got a cutting mat, a sharp cutting knife.

  • So I cut a slit, down the middle of the bean, and I’m just gonna hold it

  • right here and using the sharp edge of the knife, holding it down,

  • and scrape.

  • Fresh vanilla seeds, look at them!

  • They look like ground coffee!

  • We want all of that flavor in our bowl, with our dry ingredients.

  • And now were just gonna use our hands and mix it together!

  • Now were gonna add our butter and shortening, remember theyre both

  • chilled, were gonna use our hands and work together the butter and flour.

  • Now were gonna drizzle in our buttermilk, and I’m just gonna mix it in.

  • Our dough is ready, I’m going to divide it in 1/2, roll it

  • and I’m gonna place it on top of a piece of plastic wrap, press it down

  • into a disc shape and wrap it up tight.

  • Then I’m gonna do the same thing to this piece of dough and I’m gonna

  • pop these into the refrigerator.

  • You want to let them chill for anywhere between 2 hours to 24 hours,

  • but a minimum of 2 hours.

  • While our dough is chillinlike a villain in the fridge, we are gonna

  • make our pumpkin pie filling, yum-yum-yum-yum-yum!

  • Alright, so over here in a medium bowl, we are gonna combine our pumpkin puree,

  • sweetened condensed coconut milk, 2 eggs, sea salt, clove, nutmeg….

  • …..

  • You don’t want to add a glass bowl, that is not part of the recipe.

  • Ground ginger, cinnamon, and vanilla extract!

  • Then take a whisk and whisk together until well combined.

  • OH!

  • The pumpkin and the cinnamon and the nutmeg and the clove!

  • Om-nom-nom-nom-nom-nom-nom-nom!

  • And now I’m gonna pour it into a greased baking pie pan, we want every

  • last drop!

  • Now were gonna bake our filling, were gonna pop this into the oven at 350

  • degrees, and bake for about 60-75 minutes.

  • The pie dough is done chilling, I just took it out of the fridge, and then

  • I put it on my countertop, rolled it out about an 1/8th of an inch thick.

  • Remember to sprinkle your countertop with a little bit of flour so that

  • the dough doesn’t stick.

  • And now were going to cut out our little pumpkins!

  • Remember, youll need 2 pumpkins for every pie, because 1 will be the top,

  • and 1 will be the bottom.

  • And then remove the excess dough.

  • Were gonna add some Jack-O-Lantern decorations,

  • using our 2 triangle cookie cutters.

  • The larger triangle cookie cutter were gonna use to cut out the eyes,

  • then with the extra small triangle, I’m gonna use to make the

  • Jack-O-Lantern’s mouth by alternating the triangle cuts.

  • This little Jack-O-Lantern needs braces!

  • Now were gonna do this to the rest of the pumpkin tops.

  • Time to assemble our Jack-O-Lantern Pumpkin Pastries!

  • I am so excited, I can't wait to put these together.

  • Over here we have got the bottom and the top of our pies on a baking sheet

  • lined with a piece of parchment paper.

  • Over here, I’ve got a little bit of egg wash, which is just 1 egg,

  • a little bit of cream and a little bit of salt.

  • We are gonna be painting it on the bottom of our pie and over the top to

  • give it a light, golden brown shiny look.

  • And over here, we have got our

  • baked pumpkin pie filling!

  • Yum-yum-yum-yum-yum!

  • Were gonna start with a little bit of egg wash, and I’m just gonna put a

  • little bit all around the edge of the bottom of the pie.

  • Then I’m gonna take a little ice cream scoop, if you don’t have 1 of these,

  • just know that this measurement is 1 tablespoon.

  • Were gonna take a little scoop, gonna place it right in the middle of our pie.

  • Then I’m just using the back of my little scoop to flatten it out.

  • And then, very carefully youre gonna pick up the top and line it up with

  • the bottom of the pie.

  • Then using your pointer fingers, were gonna pat the edge to connect the

  • top and the bottom.

  • Final step, were just gonna brush a little bit of egg wash on the top.

  • Then were gonna do this to the rest of our pastries.

  • Ooooh!

  • Our pumpkin pies are now all assembled and it is time for our

  • final bake, we are gonna pop these into the oven at 350 degrees

  • for about 25-30 minutes.

  • And, da-dew!

  • Here are our Jack-O-Lantern Pumpkin Pie Pastries that we made!

  • Theyre fresh out of the oven, I put them onto a little serving plate,

  • and I’m just gonna have one for me!

  • Mmmmm!

  • Mmmm-mmmm-mmmm!

  • Mmmmmmmm-mmmmmmm!

  • The Pumpkin!

  • The next thing that were gonna be making is something savory.

  • I really like to make a dip every year, especially when I have my friends

  • get together, I just love chip dips!

  • So we are gonna be making Spicy Spooky Spider Hummus!

  • The things you will need to make the Spicy Spooky Spider Hummus will be:

  • For the hummus, 2 cans of black beans, each can is about 15 ounces, so

  • you will need 30 ounces total of black beans.

  • They will also need to be

  • drained and washed, 1/2 a cup of tahini, which is sesame seed butter,

  • 5 tablespoons of olive oil, 2 tablespoons of lime juice, 4 tablespoons

  • of lemon juice, 2 tablespoons of garlic, minced, 2 teaspoons of cumin,

  • 1/2 a teaspoon of chili powder, and a little salt and pepper to taste.

  • And then for decoration youll need a little bit of red bell pepper,

  • some black olives, a little sour cream, and a decorating bag,

  • fitted with a #2 tip and lastly a food processor, and a little something

  • to eat with your hummus.

  • I’m gonna be using chips, but you could also use vegetables.

  • The first thing that were gonna do is add all of our ingredients

  • into the food processor.

  • And if you don’t have a food processor, that’s OK.

  • You can also use a blender, just know that when you're using your blender, your

  • hummus won’t be as smooth.

  • But that’s OK, it will still taste delicious.

  • So were just gonna add our black beans, lemon juice, tahini, olive oil,

  • chili powder, our fresh garlic, I love this!

  • 1 because I’m Italian, 2 because it makes our hummus dip a little spicy,

  • and 3, it’s Halloween, this can keep the vampires away!

  • Get outta here Edward!

  • What’s up with Jacob?

  • Lime juice, and a little bit of salt and pepper, this part's totally optional so it’s up to you whether

  • you prefer to put 1 pinch, or 2 pinch, whatever you like.

  • Weve got all of our ingredients in our processor, now I’m gonna put the

  • lid on, blend it up for about 1 minute, and then scrape down the sides,

  • and then, blend it for an additional minute.

  • This is what your hummus should look like, I just scooped it into a little

  • serving bowl because I like to eat mine as a chip dip.

  • Then were gonna take a little spatula, smooth out the top, and for this

  • one I’m gonna be spreading it as smooth and flat as possible because

  • were gonna pipe a little bit of decoration on the top of here.

  • Now it is time to decorate, this is my favorite part.

  • In front of me I’ve got some olives, some bell peppers, and a little

  • cutting mat with a sharp cutting knife.

  • Youre gonna take an olive, and then were gonna cut it in 1/2 the hotdog way.

  • Now I’m gonna cut 4 slices on each side to make 8 spider legs!

  • Then were gonna take another olive, cut it again hotdog, and then this side,

  • were gonna cut it hamburger.

  • And that’s gonna be the little spider head.

  • And then were gonna use a full olive

  • for the spider body.

  • And these are extra!

  • I sliced a bunch of bell pepper, but you actually only need 1 little piece,

  • so if you want to make more than 1 spider you can.

  • But I’m making a black widow spider!

  • Youre just gonna cut little strips, and then youre gonna cut a little square.

  • I’m not gonna let these go to waste, I’m gonna put these on our little chip plate

  • so people can either dip little chips, or fresh veggies into our hummus.

  • Over here in this little plastic bag I scooped some sour cream, and I put

  • a number 2 tip at the end for a little bit more control.

  • So let me show you how to pipe a cobweb on the top, were gonna make a little

  • home for our spider.

  • Youre gonna make a line all the way down, and then a

  • line going across.

  • Once you have a cross, were gonna make the second cross.

  • It’s gonna kind of look like 8 pizza slices when youre done.

  • Now were gonna pipe our inner-webbings, I’m gonna start on the outside

  • and work our way in, connecting the outer points.

  • So from this outer point, I’m making a big smiley face to this point,

  • then I’m gonna work my way around.

  • If I was a spider I would have the jankiest webs, all the other

  • spiders would make fun of me!

  • Now for the next 2 inner-webs.

  • Just gonna move down a little bit, and do the same thing.

  • Our spiderweb is ready, and now were gonna give our little spider a home!

  • So first I’m gonna take the little spider’s body, and I’m just gonna stick

  • him right here!

  • Then the little head.

  • Then were gonna spread out his little legs.

  • Da-dew!

  • And, our Spicy Spooky Spider Dip is ready to serve!

  • I put it on a plate with a bunch of corn tortilla chips, but you can

  • also put it on a plate with a bunch of veggies, whatever you would like.

  • And I even made another little spider over here!

  • The final Halloween Treat that were gonna be making are these

  • Wasabi Deviled Eggs!

  • The things you will need to make these Deviled Eggs will be:

  • An electric hand mixer, small saucepan, 4 eggs, 1/2 an avocado, some

  • red bell pepper for decoration, 2 teaspoons of lime juice, salt and pepper

  • to taste, 1 teaspoon of wasabi, and a decorating bag fitted with a #2A tip.

  • The first thing that were gonna do is hard boil our eggs, youre gonna

  • take your 4 eggs and saucepan over to the stove.

  • Fill your saucepan with water and gently place your eggs in.

  • Make sure your eggs are fully covered by water.

  • Add a few pinches of salt, turn on your stove to medium heat,

  • and bring to a boil.

  • Once boiling, remove the pan from the heat and cover with the lid.

  • Let it sit for about 6-10 minutes, and then bring it over to your baking station!

  • Just be careful, your saucepan is still very hot, you can see steam

  • coming up.

  • And now youre gonna take a slotted spoon, to pick up an egg and place it over

  • here into a bowl of cold water, with ice, to stop the egg from cooking.

  • I’m gonna let these eggs sit in this ice bath for about 15 minutes,

  • then I’m gonna pull them out and dry them off.

  • And now were going to peel our eggs, we're gonna take off the shell.

  • In front of me, I just put down a piece of parchment paper.

  • Youre just gonna take an egg, and I just like to gently crack

  • all the way around, doo-doo-doo-doo!

  • I’m being gentle because I want them to look very pretty, be a cute little appetizer.

  • Our eggs are peeled, and now were gonna cut them in 1/2 the long way,

  • and then scoop out the insides.

  • In front of me, I have a cutting mat and a big cutting knife,

  • Youre just gonna take 1 of your eggs, and I’m just gonna cut him in 1/2.

  • You can use a spoon, but I’m just gonna use my finger….

  • Maybe I’ll use a spoon….

  • Then were gonna do this to the rest of our eggs.

  • Now were gonna add 1/2 of an avocado, so in front of me again, I have a

  • cutting mat, and a large cutting knife, and were gonna cut open our avocado.

  • Give it a twist, bwoop!

  • And then I want to save the side with the seed in the middle, so I’m gonna

  • set this off to the side, maybe I’ll have some avocado toast later, I don’t know!

  • And then with this side, I’m just gonna make some slices to make it a little

  • bit easier to scoop out.

  • Then were gonna add the wasabi, ooooh!

  • A little bit of lime juice, and salt and pepper to taste!

  • I’m gonna give it a gentle mix together with my spoon, followed by a mix with

  • my hand mixer!

  • This is what your filling should look like, and now I’m gonna scoop this

  • into my decorating bag.

  • It’s Frankenstein’s Monster, with wasabi hair!

  • Our second to last step is filling our deviled eggs so here on top of

  • a cutting board, I’ve got our hard boiled eggs cut in 1/2, and in

  • this little plastic baggie, I’ve scooped in our wasabi filling!

  • The tip that