Homemade Ghostly Brownie Recipe

Welcome back friends!

Who wants some fresh from scratch, oven baked ghostly brownies to enjoy on one (or more) of these beautiful autumn evenings? Maybe at a movie night, or a game night?

I know I do, so let’s bake some!

GHOSTLY BROWNIES
  • 1/2 cup of butter, melted
  • 2/3 cup of unsweetened cocoa powder
  • 1 1/3 cups of sugar
  • 2 tablespoons of vegetable oil
  • 2 large eggs, room temperature
  • 1/2 teaspoon of salt
  • 1 teaspoon of vanilla extract
  • 1/2 cup of flour
  • 1/2 cup of semi-sweet chocolate chips
  • Powdered sugar (for dusting)
INSTRUCTIONS
  1. Pre-heat the oven to 350F and coat a baking pan with cooking spray (I used a 13×9 pan).
  2. Combine the melted butter, oil, sugar and cocoa powder in a large bowl and whisk until smooth.
  3. Add the eggs, vanilla and salt.
  4. Slowly stir in the flour a little at a time until a thick batter forms, then fold in the chocolate chips.
  5. Spread the batter into a prepared pan and bake for 21 to 25 minutes or until they become glossy around the edges and a toothpick comes out clean.
  6. Place a little powdered sugar into a sifter and lightly sift the tops of the brownies until white.
  7. Using a ghost shape cookie cutter, cut ghost shapes into the brownies (leave them where they are) and add 3 chocolate chips for the eyes and the mouth of each ghost.
  8. Allow the brownies to completely cool and solidify, then carefully remove the ghosts from the pan. I peeled away the edges and extra spaces first, then used a flat metal spatula to lift the ghosts out.
  9. Enjoy!

Trigger’s Blackberry Pie Recipe (Robin Hood)

INTRODUCTION

Welcome back friends! This week we’ll be baking Trigger’s Blackberry Pie from Disney’s Robin Hood!

This recipe is featured when Robin Hood is discovered at Prince John’s archery competition and a fight ensues. One of the Sheriff of Nottingham’s henchmen, Trigger the vulture, is hiding out in a pie booth surrounded by these pies.

Note to self: Blackberries have seeds! This pie is sweet, tart and delicious, but there are seeds from the blackberries that startled me before I expected them! You could strain the seeds out by forcing the blackberries through a sieve. This recipe calls for whole berries, but you can adjust accordingly if the seeds throw off your groove!

TRIGGER’S BLACKBERRY PIE

CRUST

  • 2 1/2 cups of all-purpose flour
  • 1 teaspoon of kosher salt
  • 1 cup of unsalted butter, chilled
  • 6-8 tablespoons of water, chilled

FILLING

  • 1 cup of sugar
  • 1/2 cup of flour
  • 4-6 cups of fresh blackberries
INSTRUCTIONS (CRUST)
  • Add the flour and salt to a bowl and whisk to combine.
  • Cut the chilled butter into cubes and add the cubes to the bowl of flour and salt. Using a pastry cutter, cut the butter into the flour mixture until well combined.
  • Begin adding the tablespoons of chilled water one at a time and stirring well after each addition until the dough forms.
  • Turn the dough out onto a clean flat surface and work it into a ball. Cut this ball in half and plastic wrap each piece, then set inside the refrigerator to chill for at least 1 hour.
  • Bring out the first half of the dough and roll it out until it is about 1/4 inch thick and large enough to fit into your pie pan. 
  • Gently pick up the rolled out dough and place it gently into the bottom of your pie pan, then smooth it in and trim the edges.
INSTRUCTIONS (FILLING)
  1. Pre-heat the oven to 425 F.
  2. Wash the blackberries and add them to a bowl.
  3. Add the sugar and stir until well coated, then add the flour and stir until well coated.
  4. Pour the filling into the prepared pie crust.
  5. Bring out the second half of the dough and roll it out until it is about 1/4 inch thick and large enough to cover your pie.
  6. Gently pick up the rolled out dough and place it gently over the top of the pie, then trim the edges.
  7. Using a fork or your fingers, crimp or pinch the edges.
  8. Add 3 to 4 slits for venting while the pie bakes.
  9. Cover the edges of the pie with a 2 to 3 inch strip of foil to prevent excessive browning.
  10. Bake for 45-55 minutes or until the crust is golden brown and juice begins to bubble through the slits in crust, remove the foil for the last 15 minutes of baking. 
  11. Remove from the oven and allow it to cool on the rack at least 2 hours or more to allow the filling to thicken.
  12. Enjoy!