    
CREEPY
CUISINE RECIPES
These sweet spooks
are horribly appealing to boys and ghouls. Use a favorite
cupcake recipe, then set your guests to work.
So easy.
GHOST CUPCAKES
24 baked cupcakes
24 Nutter-Butter cookies
Chocolate frosting
Vanilla frosting
Tube of chocolate decorator's icing
Coat each baked cupcake with chocolate frosting and partially insert a
Nutter-Butter cookie into the top. Frost the remaining cookie with vanilla
frosting. Draw a spooky expression on each ghost with the decorator's icing.
Makes 24.
SPIDER CUPCAKES
2 1/2 cups semisweet chocolate chips
1/4 cup milk
1/2 cup chopped peanuts or crispy rice cereal
3/4 cup dry chow mein noodles
24 baked cupcakes
White frosting
First, make the spiders by combining the chocolate chips and milk in a glass
bowl. Microwave on high for 1 to 2 minutes, stirring frequently, until smooth.
Stir in the peanuts or cereal and chow mein noodles.
Drop by teaspoons onto waxed paper. Stick on extra noodles for
spider legs and chill. Frost the cupcakes white. Then top each cupcake with a
spider. Makes 24.
CHOCOLATE
SLIME
Finally, some slime
the kids can sink their teeth into. For eight
kids, we separated this recipe into two bowls of fondue so there wouldn't be too
much shoving.
Ingredients:
16 oz white chocolate
2 tablespoons heavy cream
6 to 12 drops green food coloring
Angel food cake, cut in large cubes
Red and green grapes, rinsed and removed from stem
2 to 3 bananas, sliced into 1-inch rounds
2 to 3 red or green apples, rinsed, cored and sliced
2 oranges, peeled and divided into sections
1 to 2 pineapples, cut into large chunks
Directions:
In a medium-sized, microwave-safe bowl, melt the chocolate uncovered in a
microwave set on medium-high for 1 minute. Stir and microwave for additional 10-
to 20-second intervals until smooth.
Don't overcook. (For an alternative method, use a
glass or non-reactive double boiler set on medium-low heat. Stir regularly until
the chocolate is smooth.) Add the cream and food coloring and stir thoroughly.
Keep warm in a double boiler or fondue pot and
present with cut cake and fresh fruits.
Makes 8 servings.
Chocolate Bark Recipe with White Peppermint or Red
Cinnamon Candy Crunch
Ingredients
- 8 ounces Mercken's white, milk or dark chocolate, chopped; or 8
ounces Callebaut calets (with 1 tsp shortening added after melting)
- 4 ounces white peppermint or red cinnamon candy crunch
- 2 drops peppermint oil with white peppermint candy crunch or extract
(optional)
Equipment:
A cookie sheet with sides, about 13 by 17 inches, lined with parchment paper
or a nonstick baking mat.
If using Mercken's chocolate, melt the chocolate as
directed on our candy
molds page. When the chocolate is melted, if you are using peppermint
oil , stir it in now. If you are using high quality Callebaut chocolate, temper
the chocolate as shown on our
tempering chocolate page
and stir in the shortening.
Now stir in all but 2 tablespoons of the crushed peppermint candy or red
cinnamon crunch pieces and spread the mixture out on the cookie sheet, about
1/4-inch thick. It will not fill the pan completely. Sprinkle the remaining
candy crunch over the top. Let set at room temperature until hardened, about 2
hours. (Or, refrigerate for 30 minutes to harden more quickly.) Use your hands
to break into pieces. Store in an airtight container for up to 2 weeks.
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