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rachaelraymag:

Starting to plan your Halloween Party? Allrecipes.com, Recipe.com and Every Day with Rachael Ray are teaming up to help you!
Join our #HWeenParty Twitter Chat on Thursday, October 18th from noon-1:30pm EST for:
Answers to All of Your Party Questions
Food & Drink Recipes
Spooky and Kooky Desserts
Party Plans
Decorating Ideas
DIY Crafts
Costumes
Pumpkin Decorating Tips and more!

rachaelraymag:

Starting to plan your Halloween Party? Allrecipes.com, Recipe.com and Every Day with Rachael Ray are teaming up to help you!

Join our #HWeenParty Twitter Chat on Thursday, October 18th from noon-1:30pm EST for:

  • Answers to All of Your Party Questions
  • Food & Drink Recipes
  • Spooky and Kooky Desserts
  • Party Plans
  • Decorating Ideas
  • DIY Crafts
  • Costumes
  • Pumpkin Decorating Tips and more!

(via allrecipes)

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Hello there, you delicious fall treats, you! 
stashteacompany:

Chai-Iced Pumpkin CookiesMakes about 3 dozen | Recipe adapted from Petite Kitchenesse
IngredientsCookies 2½ cups all-purpose flour ½ cup butter (1 stick), softened 1 tsp baking powder 1 tsp baking soda 2 tsp cinnamon ½ tsp nutmeg ½ tsp cloves ½ tsp salt 1½ cups sugar 1 cup pumpkin purée 1 egg 1 tsp vanilla extract
Icing 2 cups confectionery sugar 1 tbsp melted butter 1 tsp vanilla extract 1 Chai Spice black tea bag 3 tbsp milk
Directions 1. Preheat your oven to 350°F. Combine flour, spices, salt, baking powder and baking soda in a bowl and set aside.
2. Mix together the butter and sugar in a separate bowl. Continue to stir while adding the pumpkin, vanilla and egg. When the mixture is creamy, stir in the dry ingredients until smooth.
3. You can thicken your batter by refrigerating it for half an hour. Afterwards, drop tablespoons of batter onto a baking sheet lined with parchment paper. Bake for 15–20 minutes, or until the edges turn a light golden brown. Remove from oven and let cool completely before frosting.
4. For the icing: Melt butter in a saucepan over low heat and add milk. Steep chai tea bag in the liquid for 5 minutes, then discard. Add the vanilla and sugar, and mix until it thickens into a smooth icing.

Hello there, you delicious fall treats, you! 

stashteacompany:

Chai-Iced Pumpkin Cookies
Makes about 3 dozen | Recipe adapted from Petite Kitchenesse

Ingredients
Cookies
2½ cups all-purpose flour
½ cup butter (1 stick), softened
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
½ tsp cloves
½ tsp salt
1½ cups sugar
1 cup pumpkin purée
1 egg
1 tsp vanilla extract

Icing
2 cups confectionery sugar
1 tbsp melted butter
1 tsp vanilla extract
1 Chai Spice black tea bag
3 tbsp milk

Directions
1. Preheat your oven to 350°F. Combine flour, spices, salt, baking powder and baking soda in a bowl and set aside.

2. Mix together the butter and sugar in a separate bowl. Continue to stir while adding the pumpkin, vanilla and egg. When the mixture is creamy, stir in the dry ingredients until smooth.

3. You can thicken your batter by refrigerating it for half an hour. Afterwards, drop tablespoons of batter onto a baking sheet lined with parchment paper. Bake for 15–20 minutes, or until the edges turn a light golden brown. Remove from oven and let cool completely before frosting.

4. For the icing: Melt butter in a saucepan over low heat and add milk. Steep chai tea bag in the liquid for 5 minutes, then discard. Add the vanilla and sugar, and mix until it thickens into a smooth icing.

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45 food trucks, a beer garden, and free admission? See you there Seattle! 

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