Home Party Dessert Recipe
10/18/2008
Tarantula and Finger Cookies
Scary Halloween cookies from "The Secret Life of Food"
2 cups all-purpose flour
1/2 t baking powder
1/2 t salt
1/8 t baking soda
10 T unsalted butter, softened
1/2 cup light brown sugar
1/4 cup granulated sugar
1 egg
1 t vanilla extract
2 T unsweetened cocoa powder
1 bag(8oz)thin,short pretzel sticks
1 bag(11.5oz)milk chocolate chips
2 T vegetable oil
chocolate sprinkles
small red candies
>how to make<
*Preheat the oven to 350 degrees.
*In a medium mixing bowl, combine the flour, baking powder, salt, and baking soda. Set aside.
*In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy.
*Add the egg and vanilla and beat until well blended.
*Gradually add the flour mixture and cocoa powder.
*Beat to form a smooth dough.
*Roll a tablespoon-sized ball of dough, and place it on a baking sheet.
*Arrange eight pretzel sticks around the ball like spokes on a wheel.
*Press the tips of the pretzel sticks firmly into the dough ball.
*Continue with the rest of the pretzels and dough.
*Bake until the cookies start to brown around the edges, about 7~10 minutes.
*Lift the cookies from the baking sheets with a spatula, and place on wire cooling racks.
*Let cool completely.
*Place the racks on sheets of aluminum foil or waxed paper.
*In a double boiler (or the microwave), melt the chocolate chips with vegetable oil.
*Pour the melted chocolate over each cookie.
*Coat with chocolate sprinkles.
*Press in two red candy eyes on the front of the head.
-makes about 25~30 tarantula cookies-
1 cup butter, softened
1 cup powdered sugar
1 egg
1 t vanilla extract
2 3/4 cups all-purpose flour
1 t baking powder
1 t salt
1/2 cup sliced almonds
2 T Icing Glue
(1/4 cup powdered sugar
1 t water)
>how to make<
*In a large mixing bowl, beat the butter until smooth and creamy.
*Add the sugar, egg, and vanilla extract and mix well.
*Add the flour, baking powder, and salt and beat until completely mixed.
*Cover the dough and refrigerate for 30 minutes.
*Preheat the oven to 325 degrees.
*With your hands, roll a heaping tablespoon of dough into a finger shape for each cookie.
*If the dough gets sticky and hard to work with, put it back in the refrigerator for a little while.
*Place fingers on an ungreased cookie sheet about 3 inches apart.
*Use a butter knife to make knuckle marks on the finger cookies.
*Slightly flatten the front of the finger to create a nail.
*Bake 20~25 minutes, until fingers are slightly golden.
*Remove from the oven and let cool.
*Meanwhile, prepare the Icing Clue.
*Mix together the glue ingredients in a small bowl until the consistency is similar to that of a paste.
*Attach almond slice fingernails to the tips of the fingers with Icing Glue.
*Let glue dry for about 30 minutes.
-makes about 50 finger cookies-
2 cups all-purpose flour
1/2 t baking powder
1/2 t salt
1/8 t baking soda
10 T unsalted butter, softened
1/2 cup light brown sugar
1/4 cup granulated sugar
1 egg
1 t vanilla extract
2 T unsweetened cocoa powder
1 bag(8oz)thin,short pretzel sticks
1 bag(11.5oz)milk chocolate chips
2 T vegetable oil
chocolate sprinkles
small red candies
>how to make<
*Preheat the oven to 350 degrees.
*In a medium mixing bowl, combine the flour, baking powder, salt, and baking soda. Set aside.
*In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy.
*Add the egg and vanilla and beat until well blended.
*Gradually add the flour mixture and cocoa powder.
*Beat to form a smooth dough.
*Roll a tablespoon-sized ball of dough, and place it on a baking sheet.
*Arrange eight pretzel sticks around the ball like spokes on a wheel.
*Press the tips of the pretzel sticks firmly into the dough ball.
*Continue with the rest of the pretzels and dough.
*Bake until the cookies start to brown around the edges, about 7~10 minutes.
*Lift the cookies from the baking sheets with a spatula, and place on wire cooling racks.
*Let cool completely.
*Place the racks on sheets of aluminum foil or waxed paper.
*In a double boiler (or the microwave), melt the chocolate chips with vegetable oil.
*Pour the melted chocolate over each cookie.
*Coat with chocolate sprinkles.
*Press in two red candy eyes on the front of the head.
-makes about 25~30 tarantula cookies-
1 cup butter, softened
1 cup powdered sugar
1 egg
1 t vanilla extract
2 3/4 cups all-purpose flour
1 t baking powder
1 t salt
1/2 cup sliced almonds
2 T Icing Glue
(1/4 cup powdered sugar
1 t water)
>how to make<
*In a large mixing bowl, beat the butter until smooth and creamy.
*Add the sugar, egg, and vanilla extract and mix well.
*Add the flour, baking powder, and salt and beat until completely mixed.
*Cover the dough and refrigerate for 30 minutes.
*Preheat the oven to 325 degrees.
*With your hands, roll a heaping tablespoon of dough into a finger shape for each cookie.
*If the dough gets sticky and hard to work with, put it back in the refrigerator for a little while.
*Place fingers on an ungreased cookie sheet about 3 inches apart.
*Use a butter knife to make knuckle marks on the finger cookies.
*Slightly flatten the front of the finger to create a nail.
*Bake 20~25 minutes, until fingers are slightly golden.
*Remove from the oven and let cool.
*Meanwhile, prepare the Icing Clue.
*Mix together the glue ingredients in a small bowl until the consistency is similar to that of a paste.
*Attach almond slice fingernails to the tips of the fingers with Icing Glue.
*Let glue dry for about 30 minutes.
-makes about 50 finger cookies-
Labels: Finger cookies, Halloween Cookies, Tarantula cookies
10/05/2008
Chocolate Cranberry Mousse Cake
Cranberry Compote:
12oz bag fresh or frozen cranberries
1/2 cup sugar
1/4 cup water
1 t minced orange peel
2 T fresh orange juice
*Combine first 4 ingredients in heavy large saucepan over medium heat.
*Bring to boil.
*Reduce heat and simmer until cranberries pop and mixture is syrupy, stirring occasionally, about 6 minutes.
*Transfer mixture to bowl.
*Refrigerate until cold.
*Mix in orange juice.
(Can be prepared 1 day ahead.)
Chocolate Ganache:
2 cups whipping cream
2 T unsalted butter
2 T sugar
1 1/2 lbs semisweet chocolate, chopped
*Bring cream, butter and sugar to simmer in heavy large saucepan, stirring occasionally.
*Place chocolate in large bowl.
*Pour boiling cream mixture over.
*Let stand 5 minutes.
*Stir chocolate mixture until melted and smooth.
*Let ganache stand at room temperature until cool, about 2 hours.
Chocolate Cake:
2 T unsalted butter, melted
3/4 cup plus 2 T unsalted butter
6 1/2 oz semisweet chocolate, chopped
9 large egg yolks
1 cup sugar
4 large egg whites
*Preheat oven to 325 degrees.
*Brush three 9" cake pans with 1 1/2" high sides with melted butter.
*Line bottoms with parchment.
*Brush parchment with melted butter.
*Melt 3/4 cup plus 2 T butter and chocolate in heavy large saucepan over low heat, stirring constantly until smooth.
*Set aside.
*Using electric mixer, beat yolks and sugar in large bowl until tripled in volume, stopping occasionally to scrape down sides of bowl, about 6 minutes.
*Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks.
*Fold melted chocolate mixture into yolk mixture.
*Stir in 1/4 of whites.
*Fold in remaining whites.
*Divide batter among prepared pans, spreading evenly.
*Bake until tester inserted into centers comes out clean, about 22minutes.
*Let cakes cool completely in pans on racks.
Assembly:
1/2 cup chopped walnuts, toasted
*Spread dab of ganache on 9" tart pan bottom.
*Turn out 1 cake layer onto pan bottom; peel off parchment.
*In medium bowl, mix 1 cup ganache, 1 cup cranberry compote and walnuts.
*Spread half of cranberry-ganache mixture atop cake.
*Turn out second cake layer onto another 9" tart pan bottom; peel off parchment.
*Slide second cake onto filled cake.
*Spread remaining cranberry-ganache mixture atop cake.
*Turn out third cake layer onto tart pan bottom; peel off parchment.
*Slide third cake onto filled cake.
*Place cake in freezer 1 hour.
*Spoon 1 cup plain ganache into pastry bag fitted with star tip; set aside at room temperature.
*Using spatula, spread remaining plain ganache over sides and top of cake.
*Chill cake 1 hour.
*Pipe 2 rows of plain chocolate ganache stars around top edge of cake.
*Spoon remaining cranberry compote atop cake inside border.
(Can be prepared 1 day ahead. Cover and refrigerate.)
*Let cake stand 30 minutes at room temperature.
*Using warm knife, cut cake into slices, wiping knife clean after each slice.
*Transfer to plates and serve.
Serves 16
This recipe came from the author of Death by Chocolate.
Cranberry Compote:
12oz bag fresh or frozen cranberries
1/2 cup sugar
1/4 cup water
1 t minced orange peel
2 T fresh orange juice
*Combine first 4 ingredients in heavy large saucepan over medium heat.
*Bring to boil.
*Reduce heat and simmer until cranberries pop and mixture is syrupy, stirring occasionally, about 6 minutes.
*Transfer mixture to bowl.
*Refrigerate until cold.
*Mix in orange juice.
(Can be prepared 1 day ahead.)
Chocolate Ganache:
2 cups whipping cream
2 T unsalted butter
2 T sugar
1 1/2 lbs semisweet chocolate, chopped
*Bring cream, butter and sugar to simmer in heavy large saucepan, stirring occasionally.
*Place chocolate in large bowl.
*Pour boiling cream mixture over.
*Let stand 5 minutes.
*Stir chocolate mixture until melted and smooth.
*Let ganache stand at room temperature until cool, about 2 hours.
Chocolate Cake:
2 T unsalted butter, melted
3/4 cup plus 2 T unsalted butter
6 1/2 oz semisweet chocolate, chopped
9 large egg yolks
1 cup sugar
4 large egg whites
*Preheat oven to 325 degrees.
*Brush three 9" cake pans with 1 1/2" high sides with melted butter.
*Line bottoms with parchment.
*Brush parchment with melted butter.
*Melt 3/4 cup plus 2 T butter and chocolate in heavy large saucepan over low heat, stirring constantly until smooth.
*Set aside.
*Using electric mixer, beat yolks and sugar in large bowl until tripled in volume, stopping occasionally to scrape down sides of bowl, about 6 minutes.
*Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks.
*Fold melted chocolate mixture into yolk mixture.
*Stir in 1/4 of whites.
*Fold in remaining whites.
*Divide batter among prepared pans, spreading evenly.
*Bake until tester inserted into centers comes out clean, about 22minutes.
*Let cakes cool completely in pans on racks.
Assembly:
1/2 cup chopped walnuts, toasted
*Spread dab of ganache on 9" tart pan bottom.
*Turn out 1 cake layer onto pan bottom; peel off parchment.
*In medium bowl, mix 1 cup ganache, 1 cup cranberry compote and walnuts.
*Spread half of cranberry-ganache mixture atop cake.
*Turn out second cake layer onto another 9" tart pan bottom; peel off parchment.
*Slide second cake onto filled cake.
*Spread remaining cranberry-ganache mixture atop cake.
*Turn out third cake layer onto tart pan bottom; peel off parchment.
*Slide third cake onto filled cake.
*Place cake in freezer 1 hour.
*Spoon 1 cup plain ganache into pastry bag fitted with star tip; set aside at room temperature.
*Using spatula, spread remaining plain ganache over sides and top of cake.
*Chill cake 1 hour.
*Pipe 2 rows of plain chocolate ganache stars around top edge of cake.
*Spoon remaining cranberry compote atop cake inside border.
(Can be prepared 1 day ahead. Cover and refrigerate.)
*Let cake stand 30 minutes at room temperature.
*Using warm knife, cut cake into slices, wiping knife clean after each slice.
*Transfer to plates and serve.
Serves 16
This recipe came from the author of Death by Chocolate.
Labels: Cake, chocolate cake, cranberry, mousse, mousse cake
