16 Halloween Recipes to Die For…

Leaves are turning all around, mornings are becoming frostier and foggier, the nights are getting darker and longer – which to Washingtonians can only mean one thing… Halloween is right around the corner! If these beautifully ominous (or spooky) changes in our Pacific Northwest environment aren’t enough to get you into the holiday spirit, here’s sixteen, that’s right SIXTEEN Halloween recipes to die for, as well as bewitch your guests this coming All Hallows’ Eve. *Cackling* *Maniacal laughter* Bon appetit! 🙂

1.) Halloween Whoopie Pies

Halloween Whoopie Pies

  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: MAKES 12 WHOOPIE PIES

INGREDIENTS

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder (see Note), sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, softened
  • 1 cup light brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk
  • 2 sticks unsalted butter, softened
  • 2 cups confectioners’ sugar
  • 1 vanilla bean, split and seeds scraped
  • One 7.5 ounce jar Marshmallow Fluff
  • Orange nonpareils or sanding sugar

INSTRUCTIONS

  1. Preheat the oven to 350° and line 2 large baking sheets with parchment paper. In a medium bowl, whisk the flour with the cocoa powder, baking soda, baking powder and salt. In a large bowl, using a handheld electric mixer, beat the butter with the brown sugar at medium speed until fluffy, about 2 minutes. Beat in the egg and vanilla. At low speed, beat in the dry ingredients and buttermilk in 3 alternating additions; scrape down the side and bottom of the bowl as necessary.
  2. Using a 3-tablespoon ice cream scoop, scoop 12 level mounds onto each baking sheet, about 1 1/2 inches apart. Bake the cakes in the lower and upper thirds of the oven for about 16 minutes, until risen and firm; shift the pans from top to bottom and front to back halfway through baking. Transfer the sheets to racks and let the cakes cool completely.
  3. In a large bowl, beat the butter with the confectioners’ sugar and vanilla seeds until fluffy. Beat in the Marshmallow Fluff. Scrape the filling into a pastry bag fitted with a large plain tip.
  4. Pipe the filling onto the flat sides of 12 of the cakes and close the whoopie pies, pressing to evenly distribute the filling to the edges. Roll the edges in orange nonpareils and serve.

MAKE AHEAD

The assembled whoopie pies can be refrigerated in an airtight container between sheets of wax paper for up to 3 days.

NOTES

For ultra-dark, super chocolaty whoopie pies, substitute 2 tablespoons of black cocoa powder (available from kingarthurflour.com) for 2 tablespoons of the regular unsweetened cocoa powder called for here.

2.) Pumpkin Bisque with Spicy Shrimp

Pumpkin Bisque

  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: 6

INGREDIENTS

  • 1 pound (16 to 20) large shell-on shrimp
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup dry white wine
  • 4 cups low-sodium vegetable broth
  • 2 bay leaves
  • 3 tablespoons unsalted butter
  • 1 medium leek, white and light green parts only, rinsed and sliced crosswise
  • 2 tablespoons Cajun spice blend
  • 1/2 teaspoon freshly ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • One 15-ounce can pure pumpkin puree
  • 1/2 cup heavy whipping cream
  • Kosher salt

INSTRUCTIONS

  1. Peel and devein the shrimp, reserving the shells. Set the shrimp aside and heat one tablespoon of the olive oil in a large saucepan over moderately high heat. Add the shrimp shells and sauté, stirring frequently, until the shells turn orange, about four minutes. Add the wine and cook until reduced by half, about five minutes. Add the vegetable broth and bay leaves, bring to a boil and reduce heat to low and simmer for 30 minutes. Strain the stock through a fine mesh sieve and return to the saucepan.
  2. Heat the remaining tablespoon of the olive oil in a large sauté pan over moderately high heat. Season the peeled and deveined shrimp with one tablespoon of the Cajun spice blend, then add it to the pan, sautéing for two minutes. Flip the shrimp and sauté for one more minute. Remove shrimp from the pan, cut each into four pieces, and set aside.
  3. In a large pot, melt the butter over moderate heat. Once the butter is just beginning to brown, add the leeks and sauté for 5 minutes. Add the remaining Cajun spice blend, cinnamon and nutmeg and cook for 3 minutes. Add the pumpkin puree and shrimp stock and broth mixture, stir to incorporate, season with salt, and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Stir in the cream and let cool for 10 minutes.
  4. Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth. If needed, add additional water or broth to reach desired consistency. Return mixture to saucepan. Divide the shrimp pieces between six bowls and pour hot soup over the top.

MAKE AHEAD

Like most soups, this one is even better made the day before. Reheat before serving. The shrimp stock can be made up to 2 days ahead and refrigerated, or frozen and stored for up to 2 months.

3.) Mini Spiced Pumpkins

Pumpkin Cakes

  • TOTAL TIME: 1 HR 15 MIN
  • SERVINGS: MAKES 1 DOZEN CAKES

INGREDIENTS

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sour cream
  • 1 1/2 cups confectioners’ sugar
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons water
  • Orange food coloring
  • Twelve 3-inch pieces of brown or black licorice twists, twisted

INSTRUCTIONS

  1. MAKE THE GLAZE Preheat the oven to 350° and coat a 12-cup mini Bundt cake pan with vegetable cooking spray. In a small bowl, whisk the flour with the pie spice, baking powder, baking soda and salt. In a large bowl, using a handheld mixer, beat the butter with the granulated sugar at medium speed until fluffy. Beat in the egg and vanilla. Add the dry ingredients and the sour cream in 2 alternating batches. Spoon the batter into the prepared Bundt cups. Bake in the center of the oven for 25 minutes, until the cakes are risen. Let cool slightly, then invert onto a rack to cool completely.
  2. MAKE THE GLAZE In a bowl, whisk the sugar, butter and water. Stir in the food coloring until it’s a pumpkin shade. Pour the glaze over the pumpkins, spreading it gently to cover them completely; let dry. Stick a licorice piece on top of each cake to make a stem.

4.) Crispy Witches’ Hats

Crispy Witch Hats

  • TOTAL TIME: 3 HR 30 MIN
  • SERVINGS: MAKES ABOUT 2 DOZEN COOKIES

INGREDIENTS

  • 1/4 cup heavy cream
  • 9 ounces semisweet chocolate, chopped
  • 1/2 cup plus 2 tablespoons pecan pieces
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter, cut into pieces
  • 1/4 cup packed dark brown sugar
  • 1/4 cup light corn syrup
  • 1/4 teaspoon pure vanilla extract

INSTRUCTIONS

  1. In a small saucepan, bring the cream to a boil. Off the heat, stir in 4 ounces of the chocolate and let stand for 1 minute, then whisk until smooth. Transfer to a bowl and let the ganache cool.
  2. In a food processor, combine the pecans with the flour and salt and pulse until finely ground. In a medium saucepan, combine the butter, brown sugar and corn syrup and bring to a boil, stirring. Remove from the heat and add the vanilla and ground pecan mixture. Transfer the batter to a bowl and refrigerate until firm, about 2 hours.
  3. Preheat the oven to 350°. Scoop 48 level teaspoons of the batter and roll each into a ball. Place 8 balls on a large ungreased cookie sheet, 4 inches apart. Keep the rest of the balls refrigerated. Bake the cookies for 9 minutes, or until they stop bubbling. Set the baking sheet on a wire rack and let the cookies cool for 3 minutes. Working very quickly, form 4 of the cookies into cones: Carefully lift 1 cookie at a time with a spatula and roll it, bumpy side out, into a cone shape. Press the seam to close, transfer to a wire rack and let cool. Transfer the remaining 4 flat cookies to the rack. Repeat with the remaining balls, forming half into cones and transferring the remaining flat cookies to a wire rack to cool. Between batches, run the underside of the baking sheet under cool water and wipe it dry.
  4. Line 2 baking sheets with wax paper. In a small saucepan, melt the remaining 5 ounces of chocolate. Using a small pastry brush, brush the chocolate all over the bumpy surface of the cones and the flat cookies and transfer them to the prepared sheets; warm the chocolate if it becomes too thick. Refrigerate the cookies just until the chocolate is set.
  5. Fill a pastry bag fitted with a 1/8-inch plain tip with the chocolate ganache. Pipe a ring of ganache on a flat cookie, about the size of the rim of a cone. Carefully place the cone on the ganache, holding it in place just until set. Repeat to make the remaining hats. Refrigerate just until chilled. Run a thin knife under the cookies to release them from the wax paper, transfer to a platter and serve.

MAKE AHEAD

The cookies can be refrigerated for up to 2 days.

5.) Swamp Chili (Poblano-and-Spinach Posole)

Swamp Chili

  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: 6 TO 8

INGREDIENTS

  • 1 1/2 pounds poblano chiles
  • 1/4 cup extra-virgin olive oil
  • 1 large white onion, finely chopped
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 5 large garlic cloves, minced
  • One 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • 1 quart low-sodium chicken broth
  • Kosher salt
  • 1 slice of white sandwich bread
  • 1/4 cup milk
  • 1/2 pound ground chicken
  • 1/2 pound ground pork
  • 1 teaspoon pure ancho chile powder
  • One 15-ounce can white hominy, drained
  • 2 tablespoons chopped cilantro

INSTRUCTIONS

  1. Roast the poblanos directly over a gas flame or under a broiler until charred all over. Transfer the chiles to a bowl, cover with plastic wrap and let cool. Peel, stem and seed the chiles. Transfer to a blender and puree until smooth.
  2. In an enameled cast-iron casserole, heat the oil. Add the onion, cumin, coriander and 4 of the garlic cloves. Cook over low heat until the onion is soft, about 8 minutes. Add the pureed poblanos and cook, stirring, until the mixture thickens, about 5 minutes. Add the spinach and broth and season with salt. Simmer over low heat until slightly reduced and the spinach begins to break down, 15 minutes.
  3. Meanwhile, in a bowl, mash the bread to a paste with the milk. Add the chicken, pork, chile powder, the remaining garlic and 1 teaspoon of salt and gently knead to combine. Roll tablespoons of the mixture into meatballs and add to the chili with the hominy. Simmer until the meatballs are cooked through, about 15 minutes. Stir in the cilantro and serve.

MAKE AHEAD

The chili can be refrigerated for up to 4 days.

SERVE WITH

Steamed rice and tortilla chips.

SUGGESTED PAIRING

Juicy, spicy Grenache.

6.) Day of the Dead Cookies (Halloween Sugar Cookies)

Skeleton Cookies

  • TOTAL TIME: 3 HR
  • SERVINGS: MAKES ABOUT 3 DOZEN 3-INCH COOKIES

INGREDIENTS

  • 2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 2 1/2 cups all-purpose flour, plus more for rolling
  • 2 large egg whites
  • 2 teaspoons fresh lemon juice
  • 3 cups confectioners’ sugar
  • Food coloring

INSTRUCTIONS

  1. NULL In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the sugar at medium speed until fluffy, about 2 minutes. Beat in the egg yolks, vanilla and salt, then beat in the 2 1/2 cups of flour at low speed. Divide the dough in thirds and pat into disks. Wrap each disk in plastic and refrigerate until chilled, about 30 minutes.
  2. Preheat the oven to 350° and line 3 baking sheets with parchment paper. On a lightly floured work surface, roll out one disk of dough inch thick. Using a 3-inch cookie cutter, stamp out cookies as close together as possible and transfer them to a baking sheet 1-inch apart. Bake the cookies in the center of the oven until lightly browned, 18 to 20 minutes. Let cool slightly, then transfer the cookies to a rack to cool completely. Repeat with the remaining disks of dough. Gather and reroll all of the dough scraps; stamp out and bake more cookies.
  3. In a medium bowl, whisk the egg whites until frothy. Add the lemon juice and confectioners’ sugar and whisk until smooth. Pour some of the icing into several small bowls and stir in food coloring; cover the bowls with plastic wrap. Add a few drops of water to the white icing to thin it slightly so it will glaze the cookies evenly. Using a pastry brush, coat all of the cookies with the white glaze. Let the glaze dry completely. Transfer the colored icings to piping bags fitted with tiny tips (or to sturdy, small, resealable plastic bags with a tiny bit of a corner snipped off) and pipe designs over the cookies. Let the icing dry completely before serving.

MAKE AHEAD

The cookies can be stored in an airtight container between sheets of wax paper for up to 1 week.

7.) Snickers Ice Cream Milk

Snickers Ice Cream Milk
That monstrosity of a cookie you see there is the next recipe on the list (Recipe No. 8).
  • TOTAL TIME: 15 MIN
  • SERVINGS: 4

INGREDIENTS

  • 2 1/2 ounces Snickers bars, chopped
  • 2 cups whole milk
  • 1 pint vanilla ice cream

INSTRUCTIONS

  1. In a blender, combine the Snickers with the milk and puree until smooth. Add the ice cream, blend until smooth and serve.

8.) Candy-Corn-and-Chocolate-Chip Cookies

Candy Corn Cookie

  • TOTAL TIME: 4 HR 45 MIN
  • SERVINGS: MAKES 18 COOKIES

INGREDIENTS

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/4 teaspoons kosher salt
  • 1 1/2 sticks unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • Cornflake Crunch
  • 2/3 cup mini chocolate chips
  • 1 cup candy corn (about 7 ounces)

INSTRUCTIONS

  1. In a small bowl, whisk the flour, baking powder, baking soda and salt. In the bowl of a standing mixer fitted with the paddle, beat the butter and sugars at medium- high speed until light and fluffy, 4 minutes. Beat in the egg and vanilla. At low speed, beat in the dry ingredients, then beat in the Cornflake Crunch, chocolate chips and candy corn. Mound 1/4-cup scoops of dough 4 inches apart on 4 parchment–lined baking sheets. Flatten the cookies slightly and refrigerate until firm, about 3 hours.
  2. Preheat the oven to 375° and position a rack in the center. Bake the cookies, one sheet at a time, for 15 minutes, until browned around the edges but still a bit pale in the center. Let cool completely on the tray, then serve.

9.) Worms in Dirt (Hijiki Salad)

Worm Salad

  • TOTAL TIME: 2 HR
  • SERVINGS: 8

INGREDIENTS

  • 1 cup dried hijiki seaweed (2 ounces)
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 2 teaspoons sugar
  • 1/2 teaspoon dashi powder (see Note), dissolved in 1/2 cup of hot water
  • 2 tablespoons vegetable oil
  • 4 carrots, cut into 3-inch matchsticks
  • 1 cup thinly sliced fried tofu, about 1 ounce (see Note)
  • 2 tablespoons seasoned rice vinegar
  • 2 teaspoons toasted sesame oil
  • Black sesame seeds, for garnish

INSTRUCTIONS

  1. In a bowl, cover the hijiki with warm water and let stand for 1 hour. Drain, pressing out any excess water. In a small bowl, combine the soy, mirin, sugar and dissolved dashi.
  2. Heat the vegetable oil in a saucepan. Add the carrots and fried tofu and cook over high heat for 1 minute. Stir in the hijiki. Add the soy mixture and simmer over moderately low heat, stirring occasionally, until the carrots are tender and the liquid is absorbed, about 15 minutes. Transfer the hijiki salad to a bowl and refrigerate until chilled, 1 hour.
  3. In a small bowl, whisk the vinegar with the sesame oil. Add the dressing to the salad and toss to coat. Sprinkle with sesame seeds and serve.

MAKE AHEAD

The hijiki salad can be refrigerated overnight.

NOTES

Dashi powder and fried tofu (abura-age) are available at Japanese markets.

10.) Spicy Cheddar Witch Fingers

Spicy Cheddar Witch Fingers

  • TOTAL TIME: 1 HR
  • SERVINGS: MAKES 3 DOZEN

INGREDIENTS

  • 1/2 pound extra-sharp white cheddar cheese
  • 6 tablespoons unsalted butter, softened
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • 1 cup all-purpose flour
  • 1 large egg yolk mixed with 1 tablespoon of water
  • 36 sliced almonds (about 1/3 cup)

INSTRUCTIONS

  1. 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.
  2. 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.
  3. Preheat the oven to 350°. 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.

MAKE AHEAD

The fingers can be stored in an airtight container at room temperature for up to 3 days. Recrisp if necessary.

11.) Red-Velvet Cake Balls with White Chocolate

Red Velvet Eyeballs

  • TOTAL TIME: 2 HR 30 MIN
  • SERVINGS: MAKES 40 CAKE BALLS

INGREDIENTS

  • 4 tablespoons unsalted butter, melted, plus more for the pan
  • 1 1/4 cups all-purpose flour, plus more for the pan
  • 3/4 cup granulated sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1/2 teaspoon cider vinegar
  • 1/4 cup buttermilk
  • 1/4 cup sour cream
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon liquid red food coloring
  • 4 1/2 tablespoons unsalted butter, softened
  • 1 1/2 cups confectioners’ sugar
  • 2 teaspoons milk
  • 3/4 teaspoon pure vanilla extract
  • 9 ounces white chocolate
  • Assorted liquid food coloring or M&M’s, for decorating

INSTRUCTIONS

  1. MAKE THE CAKE Preheat the oven to 350° and butter and flour a 9-inch round cake pan. In a bowl, whisk the 1 1/4 cups of flour with the granulated sugar, cocoa powder, baking soda and salt. In another bowl, whisk the egg with the 4 tablespoons of melted butter and the oil, vinegar, buttermilk, sour cream, vanilla and red food coloring. Stir the wet ingredients into the dry ingredients until moistened.
  2. MAKE THE CAKE Scrape the batter into the prepared cake pan and bake in the center of the oven for about 35 minutes, until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a rack and let cool completely.
  3. MAKE THE BINDING AND COATING Line a baking sheet with wax paper. In a bowl, using a handheld electric mixer, beat the butter with the confectioners’ sugar, milk and vanilla until smooth. Finely crumble the cooled cake into the bowl and stir until combined.
  4. MAKE THE BINDING AND COATING Using your hands, briefly knead the mixture. Using a 1-tablespoon ice cream scoop, scoop 40 mounds onto the prepared baking sheet. Using your hands, press and roll the mounds into tight balls. Refrigerate until firm.
  5. MAKE THE BINDING AND COATING In a large microwave-safe bowl, heat the white chocolate at high power in 30-second intervals until nearly melted; stir until smooth. Line another baking sheet with wax paper. Dip the cake balls into the melted white chocolate, allowing the excess to drip back into the bowl and transfer to the prepared baking sheet. Let cool until the coating has set. Using a clean, fine-tipped paintbrush, decorate the balls with food coloring to look like eyeballs, or press an M&M onto each cake ball before the coating has set. Serve.

MAKE AHEAD

The finished cake balls can be refrigerated in an airtight container for up to 3 days.

12.) Ghostly Lemon Cake Pops

Ghost Pops

  • TOTAL TIME: 1 HR
  • SERVINGS: 18 POPS

INGREDIENTS

  • One 11- to 12-ounce plain pound cake
  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 cup confectioners’ sugar
  • 18 popsicle sticks (see Note)
  • 1/2 pound white chocolate, chopped
  • Edible decorating pens, for decorating (see Note)

INSTRUCTIONS

  1. Crumble the cake into a food processor. Add the butter, lemon zest, lemon juice and sugar and pulse to combine. Transfer the mixture to a bowl and shape into 18 mounds. Gently press them into ghost shapes and ease each one onto a popsicle stick. Stand the pops upright in a large piece of Styrofoam.
  2. In a large microwave-safe bowl, heat the white chocolate at high power until three-quarters melted. Stir until completely melted and cooled to 88° on an instant-read thermometer. Working quickly, dip the cake pops into the white chocolate, letting any excess drip back into the bowl. Stand the pops upright in the Styrofoam and let the chocolate set. Use the edible decorating pen to draw faces on the ghosts and serve.

MAKE AHEAD

The cake pops can be refrigerated for up to 4 days.

NOTES

Popsicle sticks and edible decorating pens are available at baking supply stores.

13.) Spiced Candy Corn Crispies

Spiced Candy Corn Crispies

  • TOTAL TIME: 45 MIN
  • SERVINGS: MAKES 2 DOZEN CANDY CORN CRISPIES

INGREDIENTS

  • One 10-ounce bag marshmallows
  • 4 tablespoons unsalted butter
  • 1 teaspoon pure ancho chile powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • Orange and yellow food coloring
  • 6 cups Rice Krispies
  • 1/4 teaspoon cayenne

INSTRUCTIONS

  1. Spray two mini muffin pans with vegetable oil spray. In a large saucepan, combine half of the marshmallows with 2 tablespoons of the butter. Add the chile powder, cumin, coriander and 1/4 teaspoon of the salt and cook over moderate heat until the marshmallows have melted. Stir in enough orange food coloring to dye the marshmallow orange. Stir in 3 cups of the rice cereal. Spoon the mixture into the muffin cups and pack it down with lightly oiled hands.
  2. Wash and dry the saucepan. Add the remaining marshmallows, 2 tablespoons of butter and 1/4 teaspoon of salt and cook over moderate heat until melted and smooth. Pour half of the melted marshmallow into a heatproof bowl and stir in 1 1/2 cups of the rice cereal to make the white layer. Add the cayenne and yellow food coloring to the marshmallow in the saucepan and stir in the remaining 1 1/2 cups of rice cereal. Using lightly oiled hands, mound the yellow mixture on top of the orange layer, packing it down to firmly attach it. Top with the white layer, tapering the mixture to a point so the crispies resemble the conical shape of candy corn. Serve or store overnight in an airtight container.

14.) Chocolate Mice

Chocolate Mice

  • TOTAL TIME: 2 HR
  • SERVINGS: MAKES 3 DOZEN

INGREDIENTS

  • 3 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup confectioners’ sugar
  • 3 1/2 ounces semisweet chocolate, melted and cooled
  • Two 9-inch round baked chocolate cake layers, warmed
  • 4 ounces white chocolate, chopped
  • 7 ounces extra-bittersweet chocolate, chopped
  • 1/2 cup toasted pumpkin seeds
  • About 1 dozen black licorice whips, cut into 3-inch lengths

INSTRUCTIONS

  1. In a large bowl, beat the cream cheese with the butter, 1/2 cup of the confectioners’ sugar and the melted chocolate. Crumble 1 1/2 of the warm cake layers into the bowl and beat at low speed until incorporated. Roll level tablespoons of the mixture into 3 dozen ovals, tapering one end to shape the nose. Arrange the mice on a wax paper–lined baking sheet; press a toothpick into the tail end of each. Refrigerate until firm, 30 minutes.
  2. Meanwhile, preheat the oven to 275°. Crumble the remaining 1/2 cake layer and spread on a rimmed baking sheet. Bake for 30 minutes, stirring frequently, until almost dry. Very finely crush the crumbs.
  3. In a microwave-safe bowl, heat the white and extra-bittersweet chocolate together on high power until three-quarters melted. Stir the chocolates until completely melted and cooled to 90° on an instant-read thermometer. Working quickly, and using the toothpick as a handle, dip the mice into the chocolate to coat; let any excess drip back into the bowl. Roll the mice in the cake crumbs and press 2 pumpkin seeds into the heads of each mouse to make ears. Refrigerate until firm, about 20 minutes.
  4. In a bowl, combine the remaining 1/2 cup of sugar with water to make a stiff glaze. Transfer to a small plastic bag and snip off a tiny corner from one end. Pipe eyes on the mouse. Remove the toothpicks and insert a licorice whip into each indentation for the tails.

MAKE AHEAD

The chocolate mice can be refrigerated for 4 days.

15.) Dark and Stormy Death Punch

Halloween Dark and Stormy

  • TOTAL TIME: 4 HR 30 MIN
  • SERVINGS: 8

INGREDIENTS

  • One 20-ounce can lychees in heavy syrup
  • 1/4 cup thinly sliced peeled fresh ginger
  • 16 brandied cherries
  • 1/4 cup superfine sugar
  • 1/2 cup fresh lime juice
  • 12 ounces dark rum
  • Three 12-ounce bottles ginger beer
  • Ice cubes

INSTRUCTIONS

  1. In a small saucepan, bring the lychee syrup and ginger to a boil. Remove from the heat, cover and let steep for 30 minutes.
  2. Meanwhile, stuff 16 lychees with brandied cherries. Set each lychee in the cup of a mini muffin pan or in an ice cube tray. Strain the lychee-ginger syrup and pour it over the lychees. Freeze until firm, at least 4 hours.
  3. Meanwhile, in a pitcher, stir the sugar into the lime juice until dissolved. Add the rum and refrigerate until chilled, about 1 hour.
  4. Unmold the lychee ice cubes into a small punch bowl. Pour in the lime-rum mixture. Add the ginger beer, stir gently and serve in ice-filled glasses.

MAKE AHEAD

The lychee ice cubes can be frozen for up to 1 week.

16.) Black Widow Goat Cheese Log

Spider Goat Cheese Log

  • TOTAL TIME: 1 HR
  • SERVINGS: 12 SERVINGS

INGREDIENTS

  • 2 tablespoons unsalted butter
  • 4 very large shallots, thinly sliced (2 cups)
  • 10 ounces fresh goat cheese, softened
  • 4 ounces cream cheese, softened
  • 6 ounces Greek feta cheese, at room temperature
  • Black sesame seeds, for garnish
  • 1 piquillo pepper, for garnish
  • 6-inch painted twigs, for spider legs
  • Crackers, flat breads and bread sticks

INSTRUCTIONS

  1. In a medium skillet, melt the butter. Add the shallots and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Scrape the shallots into a food processor and let cool. Add the goat cheese, cream cheese and feta and puree until smooth. Scrape the cheese into a bowl and refrigerate until chilled, about 30 minutes.
  2. Shape one third of the cheese mixture into a ball and roll in black sesame seeds to coat; shape the remaining two-thirds into a larger ball and coat with black sesame seeds. On a serving board, press the balls together to form the head and body of a spider. Cut the piquillo pepper into 2 small triangles and place them on the body in an hourglass shape. Serve with crackers, flat breads or bread sticks.

MAKE AHEAD

The unformed cheese mixture can be refrigerated for up to 3 days.

Source: Food & Wine

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s