Diyflavorshack contest - halloween fun- take a peek dont be scared
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Bonz of the Dead: Ossa dei Morti
1/2 cup hazelnuts
3/4 teaspoon anise seeds
1 1/4 cups granulated sugar
1/4 cup unsalted butter, at room temperature
Zest of 1 lemon
2 egg whites, at room temperature
1 teaspoon vanilla extract
Directions
Preheat the oven to 300 degrees F.
Toast the hazelnuts on a sheet pan until lightly golden-brown, 15 to 20 minutes. Lightly toast the anise seeds either in the oven or on the stove in a saute pan over medium heat constantly shaking the pan, 3 to 4 minutes. Remove the seeds from the pan, allow to cool, and set aside.
Grind the hazelnuts in a food processor pulsing until it looks like coarse cornmeal.
Place in a bowl and set aside. Grind the anise seeds in a small spice grinder until the seeds are half their size, and place in the bowl with the nuts.
In the bowl of a stand mixer with a paddle attachment, cream the sugar, butter and lemon zest until light and fluffy, 3 to 4 minutes. Add the egg whites and vanilla and mix on low speed until incorporated, 1 to 2 minutes.
Working in the bowl with the ground hazelnuts and anise, add the flour, cinnamon, black pepper, cloves and salt and mix with your hands to combine. Add the dry mixture to the wet mixture in the stand mixer on low speed until a smooth ball of dough forms, 1 to 2 minutes. Remove the dough from the bowl and flatten slightly. Wrap the dough in plastic wrap and chill for 30 minutes.
Divide the cold dough into 8 even pieces. Roll each piece into a rope approximately 15- by 18-inches long by about 1/2-inch thick. Cut the ropes into 5 cookies or for super long bonz, roll each log 8-inches long. Place the bonz on a lined baking sheet and allow to sit uncovered in a dry place, 1 to 2 hours or up to overnight. This helps them become super dry and ready for baking.
Place the bonz in a preheated 350 degree F oven and bake until golden brown, 12 to 15 minutes. Remove from the oven and allow to cool completely on a wire rack. Dust these babies with powdered sugar before serving.
The bonz can be stored in an odor free airtight container for up to 1 week - if they last that long!
1/2 cup hazelnuts
3/4 teaspoon anise seeds
1 1/4 cups granulated sugar
1/4 cup unsalted butter, at room temperature
Zest of 1 lemon
2 egg whites, at room temperature
1 teaspoon vanilla extract
Directions
Preheat the oven to 300 degrees F.
Toast the hazelnuts on a sheet pan until lightly golden-brown, 15 to 20 minutes. Lightly toast the anise seeds either in the oven or on the stove in a saute pan over medium heat constantly shaking the pan, 3 to 4 minutes. Remove the seeds from the pan, allow to cool, and set aside.
Grind the hazelnuts in a food processor pulsing until it looks like coarse cornmeal.
Place in a bowl and set aside. Grind the anise seeds in a small spice grinder until the seeds are half their size, and place in the bowl with the nuts.
In the bowl of a stand mixer with a paddle attachment, cream the sugar, butter and lemon zest until light and fluffy, 3 to 4 minutes. Add the egg whites and vanilla and mix on low speed until incorporated, 1 to 2 minutes.
Working in the bowl with the ground hazelnuts and anise, add the flour, cinnamon, black pepper, cloves and salt and mix with your hands to combine. Add the dry mixture to the wet mixture in the stand mixer on low speed until a smooth ball of dough forms, 1 to 2 minutes. Remove the dough from the bowl and flatten slightly. Wrap the dough in plastic wrap and chill for 30 minutes.
Divide the cold dough into 8 even pieces. Roll each piece into a rope approximately 15- by 18-inches long by about 1/2-inch thick. Cut the ropes into 5 cookies or for super long bonz, roll each log 8-inches long. Place the bonz on a lined baking sheet and allow to sit uncovered in a dry place, 1 to 2 hours or up to overnight. This helps them become super dry and ready for baking.
Place the bonz in a preheated 350 degree F oven and bake until golden brown, 12 to 15 minutes. Remove from the oven and allow to cool completely on a wire rack. Dust these babies with powdered sugar before serving.
The bonz can be stored in an odor free airtight container for up to 1 week - if they last that long!
Spicy Cheddar Witch Fingers
Ingredients
U.S.
1/2 pound(s) extra-sharp white cheddar cheese
6 tablespoon(s) unsalted butter, softened
1 teaspoon(s) Kosher salt
1/2 teaspoon(s) cayenne pepper
1 cup(s) all-purpose flour
1 large egg yolk, mixed with 1 tablespoon of water
36 (about 1/3 cup) sliced almonds
Directions
In a food processor, grate the cheddar cheese. Add the butter, salt, and cayenne, and process until smooth. Add the flour and pulse until incorporated. Turn the dough out onto a work surface and knead until smooth.
Divide the dough into 36 pieces and roll each piece into a 4-inch finger. Arrange the fingers on 2 parchment paper–lined baking sheets and brush with the egg wash. Press an almond slice onto the end of each finger to resemble a fingernail. Refrigerate the cheese fingers until firm, about 15 minutes.
Preheat the oven to 350 degrees F. Bake the cheese fingers in the upper and lower thirds of the oven for about 25 minutes, until puffed and golden, shifting the pans halfway through baking. Let the cheese fingers cool completely, then arrange on a platter and serve.
Wicked Cupcakes
Cupcakes
1 1/2 ounces fine-quality semisweet chocolate, chopped
1/4 cups prune juice
3/4 cup all-purpose flour
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoons salt
1 large egg
1 large egg yolk
1/3 cup buttermilk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
Frosting
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup peanut butter (smooth or chunky)
4-ounces cream cheese, at room temperature
4 cups confectioners' sugar
2 tablespoons milk
1 drop food coloring (green), optional
Chocolate wafer cookies
Licorice strips
Toasted coconut
Small candies
Special equipment: 12 (1/2-cup) muffin cups with paper liners
Cupcakes
Position a rack in the middle of the oven and preheat to 300 degrees F. Set liners in muffin cups.
Put the chocolate and prune juice in a microwave safe bowl. Heat in the microwave on low power, stirring occasionally, until completely melted.
Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. In another bowl, beat the egg and yolk with an electric hand mixer at high speed until slightly thick and lemon colored, about 3 minutes. Slowly add buttermilk, oil, vanilla, and melted chocolate mixture to eggs, beating until thoroughly combined. Add the flour mixture and beat until just combined.
Divide the batter among muffin tins, filling them 1/2 of the way. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, about 25 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely.
Frosting
Beat the butter, peanut butter, and cream cheese in a large bowl with an electric mixer until light and fluffy. Gradually add the confectioners' sugar and milk mixing until the frosting is smooth. Add food coloring as desired. Refrigerate the frosting until firm.
Decorate the Cakes
For the witches hat, score a circle in the middle of a cupcake. Cut a deep cone-like shape with a knife held at an angle. Rotate the cupcake to complete the circle and remove the center. Repeat with all the cupcakes. Generously scoop or pipe enough frosting into the center of each cupcake to fill the hole and to come over the cake to make a face. Top with a chocolate wafer cookie. Put a dot of frosting in the middle of the wafer cookie and invert the cone shaped piece of cake on top to make a witches hat. Use skinny licorice, toasted coconut or cereal flakes for hair and candies for eyes and/or nose. Refrigerate for up to 30 minutes before serving.
Cupcakes
1 1/2 ounces fine-quality semisweet chocolate, chopped
1/4 cups prune juice
3/4 cup all-purpose flour
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoons salt
1 large egg
1 large egg yolk
1/3 cup buttermilk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
Frosting
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup peanut butter (smooth or chunky)
4-ounces cream cheese, at room temperature
4 cups confectioners' sugar
2 tablespoons milk
1 drop food coloring (green), optional
Chocolate wafer cookies
Licorice strips
Toasted coconut
Small candies
Special equipment: 12 (1/2-cup) muffin cups with paper liners
Cupcakes
Position a rack in the middle of the oven and preheat to 300 degrees F. Set liners in muffin cups.
Put the chocolate and prune juice in a microwave safe bowl. Heat in the microwave on low power, stirring occasionally, until completely melted.
Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. In another bowl, beat the egg and yolk with an electric hand mixer at high speed until slightly thick and lemon colored, about 3 minutes. Slowly add buttermilk, oil, vanilla, and melted chocolate mixture to eggs, beating until thoroughly combined. Add the flour mixture and beat until just combined.
Divide the batter among muffin tins, filling them 1/2 of the way. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, about 25 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely.
Frosting
Beat the butter, peanut butter, and cream cheese in a large bowl with an electric mixer until light and fluffy. Gradually add the confectioners' sugar and milk mixing until the frosting is smooth. Add food coloring as desired. Refrigerate the frosting until firm.
Decorate the Cakes
For the witches hat, score a circle in the middle of a cupcake. Cut a deep cone-like shape with a knife held at an angle. Rotate the cupcake to complete the circle and remove the center. Repeat with all the cupcakes. Generously scoop or pipe enough frosting into the center of each cupcake to fill the hole and to come over the cake to make a face. Top with a chocolate wafer cookie. Put a dot of frosting in the middle of the wafer cookie and invert the cone shaped piece of cake on top to make a witches hat. Use skinny licorice, toasted coconut or cereal flakes for hair and candies for eyes and/or nose. Refrigerate for up to 30 minutes before serving.
Spider Infested Chocolate Chip Cookies
Ingredients
1 cup of butter or margarine softened
¾ cup of white sugar
¾ cup of brown sugar
1 tsp of vanilla
½ tsp of water
2 eggs
2¼ cup of flour
1 tsp of baking soda
1 tsp of salt
1 cup of chocolate chips
½ cup of chocolate chips for decorating
Instructions
Preheat oven to 375F.
Mix butter, sugar, vanilla and water until creamy. Beat in eggs. Add flour, baking soda and salt. Stir in chocolate chips.
Drop my rounded teaspoon onto a greased or lined baking sheet. Make sure there are a few chocolate chips on the top of each cookie to make your spider after. You can just place a few on top if necessary. Bake for 10-12 minutes or until they start to brown.
Transfer to a wire rack to cool.
While the cookies are cooling place the extra chocolate chips in a small microwavable bowl. Heat for 30 seconds at a time, taking out and stirring each time, until they are melted and smooth.
Place the melted chocolate in a piping bag with a small, plain tip. You can also use a small decorating squeeze bottle or even a sandwich bag with the corner cut out.
Pipe a head and legs onto some of the chocolate chips. That’s it! Allow the chocolate to set completely before storing.
Ingredients
1 cup of butter or margarine softened
¾ cup of white sugar
¾ cup of brown sugar
1 tsp of vanilla
½ tsp of water
2 eggs
2¼ cup of flour
1 tsp of baking soda
1 tsp of salt
1 cup of chocolate chips
½ cup of chocolate chips for decorating
Instructions
Preheat oven to 375F.
Mix butter, sugar, vanilla and water until creamy. Beat in eggs. Add flour, baking soda and salt. Stir in chocolate chips.
Drop my rounded teaspoon onto a greased or lined baking sheet. Make sure there are a few chocolate chips on the top of each cookie to make your spider after. You can just place a few on top if necessary. Bake for 10-12 minutes or until they start to brown.
Transfer to a wire rack to cool.
While the cookies are cooling place the extra chocolate chips in a small microwavable bowl. Heat for 30 seconds at a time, taking out and stirring each time, until they are melted and smooth.
Place the melted chocolate in a piping bag with a small, plain tip. You can also use a small decorating squeeze bottle or even a sandwich bag with the corner cut out.
Pipe a head and legs onto some of the chocolate chips. That’s it! Allow the chocolate to set completely before storing.
Double-Decker Coffin Sandwiches
ingredients
PESTO:
2 cups fresh basil, packed
1/2 cup chopped walnuts
1/4 cup walnut oil
2 cloves garlic, minced
1/4 cup Parmesan, grated
2 tablespoons olive oil
SANDWICHES:
1 large loaf pumpernickel bread
Mayonnaise
1 cup almond slivers, toasted
2 cups alfalfa sprouts
1 McIntosh apple, cored, seeded and sliced
2 cups aged Cheddar, minimum 5-years old, shaved
Directions
For the pesto: Pulse together the basil, walnuts, walnut oil and garlic in a food processor until combined. Add the Parmesan and olive oil and pulse again.
For the sandwiches: Cut the pumpernickel into 1/2-inch slices, and then into coffin shapes. On each slice of bread, spread a layer of mayo, a layer of pesto, a sprinkling of almonds, alfalfa sprouts, a layer of apples, and shaved Cheddar.
Place another coffin-shaped bread slice on top and repeat for another layer. Top off with a final coffin slice.
ingredients
PESTO:
2 cups fresh basil, packed
1/2 cup chopped walnuts
1/4 cup walnut oil
2 cloves garlic, minced
1/4 cup Parmesan, grated
2 tablespoons olive oil
SANDWICHES:
1 large loaf pumpernickel bread
Mayonnaise
1 cup almond slivers, toasted
2 cups alfalfa sprouts
1 McIntosh apple, cored, seeded and sliced
2 cups aged Cheddar, minimum 5-years old, shaved
Directions
For the pesto: Pulse together the basil, walnuts, walnut oil and garlic in a food processor until combined. Add the Parmesan and olive oil and pulse again.
For the sandwiches: Cut the pumpernickel into 1/2-inch slices, and then into coffin shapes. On each slice of bread, spread a layer of mayo, a layer of pesto, a sprinkling of almonds, alfalfa sprouts, a layer of apples, and shaved Cheddar.
Place another coffin-shaped bread slice on top and repeat for another layer. Top off with a final coffin slice.
Spider Egg Donuts
All you need are some powdered donut holes, plastic spiders and a fun little sign.
Instructions
Place donuts on platter and put plastic spiders over donuts. Add spider egg sign....Enjoy..(Don't eat the spiders)...
All you need are some powdered donut holes, plastic spiders and a fun little sign.
Instructions
Place donuts on platter and put plastic spiders over donuts. Add spider egg sign....Enjoy..(Don't eat the spiders)...
Slimy Bog Balls
Ingredients
U.S.
3/4 cup(s) (7 ounces) pesto
2/3 cup(s) chopped fresh herbs, such as parsley, basil, tarragon, or cilantro
2 teaspoon(s) grated lemon zest
Salt
Pepper
10 1/2 ounce(s) fresh goat cheese
Belgian endive leaves, for serving
Directions
Spread pesto on a serving plate. In a small bowl, combine herbs and zest and season with salt and pepper. Roll cheese into 12 balls, then roll in herb mixture to coat. Place on top of pesto. Serve with endive.
Voodoo doll cookies
Makes about 16 cookies (depending on size, the cutters I used were very large)
6ozs butter, softened
10 ozs white caster superfine sugar
2 eggs
2 teaspoons vanilla
12ozs all-purpose flour
1 teaspoon finely ground tea leaves (optional)
You will also need a gingerbread man cutter
To decorate
Icing pens with various colors and tips-the glitter ones are good for drawing needles
Red fondant and small red cutter for heart
Step 1 - In a large bowl, cream together butter and sugar until smooth. Beat in egg and vanilla. Stir in the flour and tea leaves. Cover, and chill dough for at least one hour (or overnight but take it out ahead of time to let it become more rollable).
Step 2 - Preheat oven to 400 F. Roll out dough on floured surface 1/3 inch thick, I prefer these a bit thicker so that they are sturdy. Dipping your cutter in the flour, cut out man shapes. Place cookies 1 inch apart on parchment paper. Bake for 10-12 minutes in preheated oven. Cool completely.
Step 3 - Now is the fun bit! Decorate your voodoo doll just as you would want to. Make some mummies, some with snakes crawling up their leg, some with just buttons for eyes or stitches.
Makes about 16 cookies (depending on size, the cutters I used were very large)
6ozs butter, softened
10 ozs white caster superfine sugar
2 eggs
2 teaspoons vanilla
12ozs all-purpose flour
1 teaspoon finely ground tea leaves (optional)
You will also need a gingerbread man cutter
To decorate
Icing pens with various colors and tips-the glitter ones are good for drawing needles
Red fondant and small red cutter for heart
Step 1 - In a large bowl, cream together butter and sugar until smooth. Beat in egg and vanilla. Stir in the flour and tea leaves. Cover, and chill dough for at least one hour (or overnight but take it out ahead of time to let it become more rollable).
Step 2 - Preheat oven to 400 F. Roll out dough on floured surface 1/3 inch thick, I prefer these a bit thicker so that they are sturdy. Dipping your cutter in the flour, cut out man shapes. Place cookies 1 inch apart on parchment paper. Bake for 10-12 minutes in preheated oven. Cool completely.
Step 3 - Now is the fun bit! Decorate your voodoo doll just as you would want to. Make some mummies, some with snakes crawling up their leg, some with just buttons for eyes or stitches.
Vampire Cocktail
ingredients
1 scoop vanilla ice cream
1 oz. triple sec
1/2 oz. white creme de cacao
Drizzle of grenadine
Directions
Blend all ingredients except grenadine until smooth, pour into a stemmed cocktail glass. Drizzle grenadine over top.
ingredients
1 scoop vanilla ice cream
1 oz. triple sec
1/2 oz. white creme de cacao
Drizzle of grenadine
Directions
Blend all ingredients except grenadine until smooth, pour into a stemmed cocktail glass. Drizzle grenadine over top.
Goblin Screwdrivers
- Pulp-free Orange Juice
- Black Vodka
- Cherries, pitted
- Cream Cheese
Fill a glass halfway with OJ. Pour black vodka over the back of a spoon so it runs down the side of the glass, rather than plunging into the juice and mixing right away.
For the "eyes" use pitted cherries stuffed with cream cheese. Cut up one cherry into tiny little pieces, and use those pieces as the pupils. Pierce the completed eyes over wooden toothpicks and place on the rim of the glass.
Mr. Hyde Potion
Ingredients
8 ounces vodka
4 ounces parfait amour liqueur
1 ounce blackberry liqueur
2 ounces tarragon simple syrup (recipe follows)
1 ounce fresh lemon juice
1 ounce lavender syrup, available at most liquor stores
4 lavender sprigs
8 blackberries
dry ice (optional) Note: Use only if you're familiar with dry ice safety measures
purple sanding sugar for rim (optional)
Yield: 4 cocktails
Instructions
1. Prepare the tarragon simple syrup by placing 1 cup sugar and 1 cup water in a small saucepan.
2. Heat over medium-low heat until it reaches a low boil. Add two sprigs of fresh tarragon and reduce heat to low. Heat for 10 minutes, stirring occasionally. Remove tarragon and allow syrup to cool.
4. Cut and juice lemon. Strain to remove pulp, if desired. Add spirits, syrups and juice to a cocktail shaker filled with ice and shake until very cold (about 20 seconds).
3. Place 2 blackberries on each lavender sprig and set aside. Tip: For best results, insert a toothpick through blackberry first to make a small hole for the lavender stem.
5.Pour drink into beakers, add a small piece of dry ice (optional) and a lavender-blackberry skewer. Note: Drink is safe to consume only after dry ice has completely dissolved.
Tip: Alternatively, moisten the rim of a cocktail glass and dip in purple sanding sugar. Add cocktail and small piece of dry ice. Lay lavender-blackberry skewer across the top of the glass and serve.
Bloody Brain Shooter
Ingredients:
1 1/4 oz. strawberry vodka such as Stoli
1/8 oz. Rose's lime juice
3/4 oz. Bailey's Irish Cream
splash of grenadine
Preparation:
Chill vodka for better smoothness. Add vodka and lime juice to a shaker; shake, then strain into a shot glass. Using a straw, dip some Bailey's Irish Cream into the shot. Once you submerge the straw into the Bailey's, put your finger on top of the straw to hold the Bailey's in the straw. Dip the straw tip into the vodka and slowly release your top finger. The Bailey's will curdle a little bit due to the lime juice and you should be able to make strands of Bailey's.
Repeat the straw/Bailey's process to build a "brain" in the shot glass. Add a splash of grenadine to the concoction to add the "blood" to the mix. Down the hatch as a shot.
Recipe: Monster Doughnuts
single monster doughnut
If you are looking for a quick and inexpensive treat, give these monster doughnuts a try! They are perfect for a Halloween party or as a classroom treat!
Ingredients:
glazed ring doughnuts
plastic vampire teeth
chocolate chips
Steps:
Squeeze the plastic teeth shut and insert them into the center of the doughnuts.
Push chocolate chips into the doughnuts for eyes.
Halloween Monster Treats
You will need:
- 1 Box of chocolate roll cakes (Swiss Rolls or Ho Hos)
- Edible eyes
- Black or white icing (gel or regular)
- popsicle or lollipop sticks
- Start by unwrapping the chocolate roll cakes and inserting a stick (gently) into one end.
- Dab a small amount of icing on the back of two edible eyes. This will act as your glue to keep the eyes in place.
- Last, pipe on a smile and other embellishments (stitches, eyebrows, etc.) and enjoy!
Chocolate, Coconut and Toasted Almond Devils Food Twinkies
ingredients
1 1/4 cups all-purpose flour
1/2 cup dark cocoa powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
1/4 teaspoon baking powder
1 1/2 cups granulated sugar
5 ounces unsalted butter, at room temperature
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup brewed espresso, at room temperature
1 cup corn syrup
2 large eggs whites, at room temperature
1 cup confectioners' sugar, sifted
1 teaspoon vanilla extract
1/4 cup whole natural almonds, lightly toasted and chopped reserving, 16 whole almonds
3 ounces dark chocolate
Two 7-ounce bags sweetened coconut
Special equipment: 2 canoe or Twinkie pans
Directions
Preheat the oven to 350 degrees F.
Sift the flour, cocoa powder, baking soda, salt and baking powder. Set aside.
In the bowl of a stand mixer with a paddle attachment, cream the sugar and butter until fluffy, 2 to 3 minutes. Slowly add the eggs and vanilla extract. Combine the buttermilk and espresso. Alternate adding the dry and wet ingredients. Start and end with the dry. Remove the bowl from the mixer and scrape down the mixture into the pans, filling the pans to just over half. Place the pans in the oven and bake, 15 to 18 minutes. Remove from the oven and cool on a rack to room temperature, when they can be popped out of the molds.
In a bowl of a stand mixer fitted with the whip attachment, begin making the fluff by whipping the corn syrup and egg whites on medium speed, about 1 minute. Increase the speed to high and whip until the eggs are fluffy and firm, an additional 3 to 4 minutes. To the bowl add the confectioners' sugar and vanilla and whip on low speed until fully incorporated, about 1 minute. Remove the bowl from the mixer and with a spatula fold in the chopped almonds. Set aside.
Melt the chocolate and keep warm. Place the coconut in a small bowl. Set aside. Place 2 to 3 tablespoons of the marshmallow fluff on top of the baked Twinkie. With a small offset spatula, evenly coat each Twinkie. Generously press the coconut all over the Twinkie except for the bottom. Really pack on as much as will stick. Place the finished Twinkies on a tray. Set aside and keep at room temperature.
Dip the reserved whole toasted almonds in the warm melted chocolate, and with a fork, lift the nuts allowing the excess chocolate to drip back in the bowl. Place the chocolate dipped almonds on a lined baking pan. Chill until firm and can be lifted off the paper, 15 to 20 minutes.
Place one almond on top of each Twinkie. Heaven!
ingredients
1 1/4 cups all-purpose flour
1/2 cup dark cocoa powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
1/4 teaspoon baking powder
1 1/2 cups granulated sugar
5 ounces unsalted butter, at room temperature
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup brewed espresso, at room temperature
1 cup corn syrup
2 large eggs whites, at room temperature
1 cup confectioners' sugar, sifted
1 teaspoon vanilla extract
1/4 cup whole natural almonds, lightly toasted and chopped reserving, 16 whole almonds
3 ounces dark chocolate
Two 7-ounce bags sweetened coconut
Special equipment: 2 canoe or Twinkie pans
Directions
Preheat the oven to 350 degrees F.
Sift the flour, cocoa powder, baking soda, salt and baking powder. Set aside.
In the bowl of a stand mixer with a paddle attachment, cream the sugar and butter until fluffy, 2 to 3 minutes. Slowly add the eggs and vanilla extract. Combine the buttermilk and espresso. Alternate adding the dry and wet ingredients. Start and end with the dry. Remove the bowl from the mixer and scrape down the mixture into the pans, filling the pans to just over half. Place the pans in the oven and bake, 15 to 18 minutes. Remove from the oven and cool on a rack to room temperature, when they can be popped out of the molds.
In a bowl of a stand mixer fitted with the whip attachment, begin making the fluff by whipping the corn syrup and egg whites on medium speed, about 1 minute. Increase the speed to high and whip until the eggs are fluffy and firm, an additional 3 to 4 minutes. To the bowl add the confectioners' sugar and vanilla and whip on low speed until fully incorporated, about 1 minute. Remove the bowl from the mixer and with a spatula fold in the chopped almonds. Set aside.
Melt the chocolate and keep warm. Place the coconut in a small bowl. Set aside. Place 2 to 3 tablespoons of the marshmallow fluff on top of the baked Twinkie. With a small offset spatula, evenly coat each Twinkie. Generously press the coconut all over the Twinkie except for the bottom. Really pack on as much as will stick. Place the finished Twinkies on a tray. Set aside and keep at room temperature.
Dip the reserved whole toasted almonds in the warm melted chocolate, and with a fork, lift the nuts allowing the excess chocolate to drip back in the bowl. Place the chocolate dipped almonds on a lined baking pan. Chill until firm and can be lifted off the paper, 15 to 20 minutes.
Place one almond on top of each Twinkie. Heaven!
Creepy Eyeball Truffels
INGREDIENTS
- 1 package (16 oz) Nutter Butter cookies
- 1/2 block (4 oz) cream cheese, softened
- 1/2 cup peanut butter
- Red Fruit Gushers (30 total, which should be 3 snack packs)
- White chocolate almond bark (I used Candiquik and really liked it a lot)
- About 30 Gummi Lifesavers
- About 30 mini M&Ms
- Red food marker
Crush cookies into fine crumbs. Combine cookies, cream cheese, and peanut butter until well combined. Form the mixture into balls around each Fruit Gusher fruit snack and place on a wax paper-lined baking sheet. Let truffles chill for about 30 minutes.
Melt candy coating according to package directions. Coat truffles in the candy and place back on the wax paper until set. Using the melted candy, apply Gummi Saver and M&M eyes and draw veins with the red food marker.
Spicy/Sweet Popcorn Balls
ingredients
3 (3.5-ounce) bags natural microwave popcorn
2 cups pepitas (hulled pumpkin seeds)
1 cup heavy cream
1 cup sugar
1/2 cup light corn syrup
2 tablespoons unsalted butter, cut into pieces, plus more for forming
1/4 teaspoon fine salt
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
Directions
Pop the popcorn according to package instructions. While hot, carefully open package and dump into a large bowl.
Toast the pumpkin seeds in a large skillet over medium-high heat, until browned and popping, tossing and stirring occasionally, about 4 minutes. (Do this in batches, if needed.) Add to the popcorn.
Make caramel: Warm the cream over low heat and keep warm while you cook the sugar. Put the sugar and corn syrup and in a deep, heavy-bottomed large saucepan. Cook over medium heat, stirring occasionally until the sugar dissolves. Stop stirring, raise heat to medium-high, and simmer until the sugar reaches the hard crack stage, or 305 degrees F on a candy thermometer, about 7 minutes.
Whisk the butter and salt into the sugar mixture. Gradually pour in the cream and vanilla taking care since the mixture will bubble up. Reduce the heat to medium and continue to cook, stirring occasionally, until the sugar reaches soft ball stage, 240 degrees F on the thermometer, about 5 minutes more. Immediately remove from the heat and stir in the cinnamon and cayenne. Cool for about a minute. Pour caramel over the popcorn and stir to evenly coat.
When the popcorn is cool enough to handle, coat your hands with some butter and shape into 4-inch balls. Wrap in waxed paper and tie with a string, if desired. Serve or store covered at room temperature for up to a week.
ingredients
3 (3.5-ounce) bags natural microwave popcorn
2 cups pepitas (hulled pumpkin seeds)
1 cup heavy cream
1 cup sugar
1/2 cup light corn syrup
2 tablespoons unsalted butter, cut into pieces, plus more for forming
1/4 teaspoon fine salt
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
Directions
Pop the popcorn according to package instructions. While hot, carefully open package and dump into a large bowl.
Toast the pumpkin seeds in a large skillet over medium-high heat, until browned and popping, tossing and stirring occasionally, about 4 minutes. (Do this in batches, if needed.) Add to the popcorn.
Make caramel: Warm the cream over low heat and keep warm while you cook the sugar. Put the sugar and corn syrup and in a deep, heavy-bottomed large saucepan. Cook over medium heat, stirring occasionally until the sugar dissolves. Stop stirring, raise heat to medium-high, and simmer until the sugar reaches the hard crack stage, or 305 degrees F on a candy thermometer, about 7 minutes.
Whisk the butter and salt into the sugar mixture. Gradually pour in the cream and vanilla taking care since the mixture will bubble up. Reduce the heat to medium and continue to cook, stirring occasionally, until the sugar reaches soft ball stage, 240 degrees F on the thermometer, about 5 minutes more. Immediately remove from the heat and stir in the cinnamon and cayenne. Cool for about a minute. Pour caramel over the popcorn and stir to evenly coat.
When the popcorn is cool enough to handle, coat your hands with some butter and shape into 4-inch balls. Wrap in waxed paper and tie with a string, if desired. Serve or store covered at room temperature for up to a week.
Mummy Twinkie Pops
- Twinkies
- Cookie Sticks I prefer cookie sticks to lollipop sticks for these because theyre thicker and sturdier.
- White Candy Melts
- Candy Eyes These are so much fun for Halloween and completely edible!!
- Treat Bags and Ribbon For wrapping
1. Insert top 1/3 of cookie stick in melted candy. Place in center of Twinkie. Place Twinkies on wax paper lined baking sheet and put in the freezer for about 15 minutes. This allows the stick to be firm in the Twinkie.
2. Melt candy melts according to package directions
3. Coat Twinkies in melted candy, shaking off excess. Place back in the freezer for 10 minutes or so, until candy coating is set.
4. Using a fork, drizzle melted candy on the Twinkies by using a back and forth motion. Place eyes on the top 1/3 of the Twinkies. Place back on baking sheet in the freezer until set. Wrap and tie with ribbon.
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