Posted Oct 30, 2013

Lovely Crafternoon: Halloween Edition Part 2


With Halloween coming up tomorrow, we wanted to divulge the second part of our Halloween-inspired crafternoon! This time we’re sticking to sweets (after all, it is Halloween). If you’re throwing a party, want to bring a treat into the office, or just want to munch on some delicious baked goods around your apartment, then look no further! We’ve got simple, Halloween-inspired recipes sure to top anything you’ll get in your trick-or-treat bag this year!

Have a delicious Halloween inspired recipe of your own? Share it with us in the comments below or @Lovely!

Halloween Pretzel Treats

This sweet treat is sure to be a crowd pleaser! We adapted our recipe from these pretzel treats seen on Sally’s Baking Addiction, and needless to say, they were devoured by the Lovely team almost instantly!


What you’ll need:

  • Miniature pretzels

  • Reeses’ Pieces

  • Bag of white chocolate chips

How to make your own:

  • Place the pretzels on a cookie sheet approximately 1 inch apart from each other.

  • Pour the entire bag of white chocolate chips into small saucepan on stove. Continuously mix white chocolate chips while in saucepan so white chocolate doesn’t harden.

  • Once white chocolate is melted and of a thick, but liquid, consistency, use a tablespoon to scoop melted white chocolate and pour on top of pretzels

  • Before white chocolate hardens, add a few Reeses’ Pieces (Helpful Hint: Make this recipe while your Apple Pie is in the oven. You’ll have the perfect amount of time!)

Apple Pie

There’s nothing like using some of your freshly picked apples to make a sweet apple pie during this time of year! This recipe was inspired by and adapted from one of our favorite food bloggers, Smitten Kitchen.


Pie Crust–What you’ll need:

  • 2 ½ cups flour

  • 1 tablespoon sugar

  • 1 tsp. salt

  • 2 sticks of unsalted refrigerated butter

  • 1 cup of ice cold water

  • Large bowl

Pie Crust–How to make your own:

  • Fill one cup with ice cold water

  • In a large bowl whisk 2½ cups flour, 1 tablespoon of sugar and a teaspoon of salt

  • Cut two sticks of butter into many cubes

  • Sprinkle butter cubes over the flour and begin mixing together with a pastry blender until butter pieces are very small (it is okay for the butter to cause the dough to be uneven)

  • Drizzle ½ cup of ice cold water over butter and flour mixture

  • Use a rubber spatula to gather the dough together. While gathering the dough, gradually add water to bring the dough together. Once the dough is in larger chunks, remove the spatula and knead dough with your hands.

  • Divide dough in half and wrap separately in plastic wrap. Let the dough chill in the refrigerator for at least an hour before rolling it out.

  • Dough can remain in the refrigerator for about one week and in the freezer even longer. If you’re not using the dough to make your pie the same day, make sure to wrap it in additional layers of plastic. To defrost your dough, move to fridge one day before making pie.

Pie–What you’ll need:

  • 7 medium to large sized apples

  • 1 tablespoon juice and 1 teaspoon of lemon zest

  • ¾ cups sugar

  • 1 tablespoon brown sugar

  • 2 tablespoons of all-purpose flour

  • ¼ teaspoon salt

  • 1 teaspoon cinnamon

  • ¼ teaspoon cinnamon

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground allspice

  • 1 egg white, beaten lightly

  • Caramel

Pie–How to make your own:

  • Preheat oven to 500 F and remove dough from refrigerator.

  • Roll dough on lightly floured countertop.

  • Transfer dough to 9 ½ in. pie plate by rolling dough around rolling pin and unrolling over plate. Ease dough into pan corners by gently lifting dough edges with one hand, while pressing around pan bottom with your other hand. Leave dough that hangs over the lip of plate in place; refrigerate dough-lined pie plate.

  • Peel and cut apples into quarters and then cut into ¼ inch slices and mix with lemon zest. In a medium sized bowl, mix ¾ cup sugar, flour, salt and spices. Toss dry ingredients with apples. Put fruit mixture into chilled pie shell and mound slightly in center.

  • Roll out second piece of dough to 12-inch disk and place over filling. Tailor top and bottom edges to ½ inch beyond pan lip. Tuck rim of dough underneath itself so folded edge is flush with pan lip. Press with fork tines to seal.

  • Cut four slits on dough top (if dough is too soft, place in freezer for approx. 10 minutes) and then brush egg white onto top of crust and sprinkle sugar.

  • Place pie on baking sheet and lower oven temperature to 425 F. Bake for about 25 minutes or until crust is golden (begin monitoring once it has been 20 mins).

  • Rotate pie and reduce oven temperature again to 375 F. Continue baking for approximately 30 minutes longer or until juices bubble and crust is deep golden brown.

  • Transfer pie to wire rack; let cool for at least 4 hours before serving.

  • Admire and serve–fresh apple pie awaits!


Elizabeth is the Communications & Marketing Lead at Lovely where she helps spread the word about Lovely's mission far and wide. She loves corgis, Beyonce and helping renters enjoy the best possible experience in their homes.

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