Halloween Food!
Halloween Food!
Skeleton & Gravestone Chocolate Sugar Cookies
Makes about 20 cookies. Recipe adapted from Sweetapolita. Ingredients: – 3 cups flour, sifted – 2/3 cup good quality cocoa – 1/2 tsp salt – 225g unsalted butter, softened – 1 cup caster sugar – 1/2 cup brown sugar – 2 eggs – 1 tsp vanilla Instructions: Sift the flour, cocoa and salt into a bowl and mix to combine. Place the butter, vanilla and sugar in a mixing bowl and beat until pale and fluffy, add the eggs one at a time beating well after each addition. Add the flour mixture and mix on low speed until just combined. Split the mixture into two halves, place onto cling film and press it out slightly to flatten. Wrap each one in cling film and refrigerate for 45mins. After 45mins take the dough out of the fridge (one at a time) and place between two sheets of baking paper. Roll it out to around 1cm in thickness, pop it back in the fridge for 15mins. Take the dough out of the fridge and cut into desired shapes (for skeletons and gravestones I use a gingerbread man cutter and an oval shaped cutter) place the shapes onto trays lined with baking paper with 4cms space between each one. Pop the trays into the freezer for 15mins. Don’t waste what’s left after you cut out the shapes, bring it together and repeat the process of rolling and cutting shapes until you have used as much as possible. After 15mins in the freezer bake the cookies in a preheated oven at 170 degrees celcius for 16-18mins or until the edges are just crisp. Leave to cool for 5mins on the trays before transferring to a wire rack to cool completely. When the cookies are cool decorate in whatever way inspires you. I tend to use royal icing piped on using a small round tip to decorate. To make royal icing you need 1 egg white, 2 tsp of lemon juice or water, and 1 1/2 – 2 cups of sifted icing sugar. Lightly whip the egg whites, then add the icing sugar and lemon juice or water. Add the icing sugar gradually so that you can stop when the consistency is exactly what you want. Use a thicker mixture for piping lines and outlines, and use a looser mix for filling in the outlines. I used a black food writing pen to add the RIP to the gravestones.
Graveyard Cupcakes
Ingredients: 12 chocolate sandwich cookies with white filling 1 1/2 cups canned creamy white frosting 1/3 cup chocolate-flavor candy coating disks 12 Cookies and Cream Cupcakes or other 2-1/2-inch cupcakes in paper bake cups Candy pumpkins (optional) Green food coloring (optional) For the cupcake: 12 chocolate sandwich cookies with white filling 1 package 2-layer-size white cake mix Milk Instructions: Preheat oven to 350 degrees F. Line twenty-four 2 1/2-inch muffin cups with paper bake cups. Place chocolate sandwich cookies in a resealable plastic bag; use a rolling pin or the flat side of a meat mallet to coarsely crush cookies. Prepare cake mix according to package directions, except use milk in place of the water. Stir crushed cookies into cake batter. Fill muffin cups; bake as directed for cupcakes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Decoration: 1. Split cookies in half. Remove and discard filling. Using a serrated knife, cut three sides from each of 12 of the cookie halves to make tombstone shapes. Crush remaining cookies and trimmings. Place about 1/4 cup of the Creamy White Frosting in a heavy resealable plastic bag; seal. Snip off a small piece from one corner. On the flat sides of tombstones, pipe RIP, BOO!, or other messages. 2. Place a sheet of waxed paper on a large baking sheet. In a small microwave-safe bowl microwave candy coating on 100 percent power (high) for 30 seconds. Stir; microwave for 20 to 30 seconds more or until completely melted. Place in a heavy resealable plastic bag; seal. Snip off a small piece from one corner. On the prepared baking sheet pipe 12 small leafless trees, each 3 to 4 inches tall (make them thick so they won't break when hardened). If desired, make extra trees in case one or two break. Chill in the refrigerator until chocolate hardens. 3. Meanwhile, generously frost tops of cupcakes. Carefully insert a cookie tombstone into frosting on each cupcake. Use a toothpick or wooden skewer to make a small hole in each cupcake top. Carefully peel chocolate trees from waxed paper and insert into holes on cupcake tops; if necessary, use frosting to secure trees. If desired, place a candy pumpkin on top of some of the cupcakes. 4. If desired, tint about 1/4 cup frosting with green food coloring. Place in a heavy resealable plastic bag; seal. Snip off a small piece from one corner. Using quick upward motions, pipe grass accents on either side of the tombstones and around tree and on pumpkins. Sprinkle cupcakes with the crushed cookies. Serve immediately or store at room temperature for 1 to 2 hours. Makes 12 (2-1/2-inch) cupcakes.