I've actually made two cooking shows... Felina's Pantry - Episode 1 BLACK CAT MIDNIGHT SHORTBREAD Makes about 18 · Prep 15 min + 20 min chill · Bake 325°F (165°C), 14–16 min Ingredients • 1 cup (226 g) unsalted butter, softened • ½ cup (60 g) powdered sugar • 1 tsp pure vanilla extract • 1¾ cups (220 g) all-purpose flour • ⅓ cup (28 g) black cocoa powder • 2 Tbsp (10 g) Dutch-process cocoa powder • ¼ tsp salt • 2 Tbsp raw shelled pistachios, cut into slivers (for eyes) • 1–2 tsp milk, only if the dough is crumbly Method 1. Beat the butter, powdered sugar and vanilla until creamy… silky, darling. 2. Mix in the flour, both cocoas and salt to a jet-black dough. If it's crumbly, add milk 1 tsp at a time. 3. Roll ¼ in thick between sheets of parchment. Chill 20 min. 4. Cut out your cats and lay them on a parchment-lined tray. 5. Press two pistachio slivers into each for eyes. 6. Bake at 325°F (165°C) for 14–16 min, until the edges are firm (the dark dough won't show browning). Cool on the tray. Sweet dreams… and mind the eyes. 🌙 (Instagram, Facebook, and TikTok links in the comments)

Chef Qenis - Episode 1 JACK-O'-LANTERN PUMPKIN COOKIES Makes about 18 · 15 min prep · 12–14 min bake at 350°F (175°C) COOKIES • ½ cup (113 g / 1 stick) unsalted butter, softened • ⅔ cup (135 g) sugar • ½ cup (120 g) pure pumpkin purée (100% pumpkin, not pie filling) • 1 tsp pure vanilla extract • 1¾ cups (210 g) whole-wheat pastry flour or unbleached all-purpose flour • 2 tsp pumpkin pie spice (or 1½ tsp cinnamon + ½ tsp ginger) • ½ tsp baking soda • ¼ tsp fine sea salt FACES AND STEMS • 2 Tbsp unsweetened cocoa powder • 1 Tbsp pure maple syrup, plus 1–2 tsp water as needed • 18 small raw pecan pieces METHOD 1. Heat the oven to 350°F (175°C) and line a baking sheet with parchment. No greasing needed. 2. Beat the butter and sugar until creamy, about 1 minute. Mix in the pumpkin and vanilla. 3. Add the flour, spice, baking soda and salt, and stir until a soft dough forms. If it's very sticky, chill it for 15 minutes. 4. Roll the dough into 1½-Tbsp balls, place them on the sheet and flatten each to about ½ inch thick. Press toothpick lines down each cookie for pumpkin ridges, then push a pecan piece into the top edge for a stem. 5. Bake 12–14 minutes, until set and lightly golden at the edges. Cool completely. 6. Stir the cocoa, maple syrup and water into a thick, pipeable "ink." Spoon it into a small zip bag, snip a tiny corner, and pipe jack-o'-lantern eyes, noses and toothy grins. Save this one for Halloween night! (Instagram, Facebook, and TikTok links in the pinned comment)