It’s that time of the year people, the creepiest and most sugary day of the year, Happy Halloween! Halloween is one day which lets you bring out the KID in you. Whether you are kid or a big kid, joins us for a Halloween inspired #SpicyChat this week.
This Halloween if you are trick or treating, attending costume parties, carving pumpkins, lighting bonfires, visiting haunted houses, or watching horror films, #SpicyChat is sharing kid friendly recipes, which will appease both the sophisticated palate of your guests and wow your kid’s little friends.
Marshmallow Bones & Blood Hot Chocolate
Blood hot chocolate with marshmallow bones, how eerie!! If you are 21 and older, feel free to jazz up your hot chocolate with some brandy, after all, the temperatures are very cold outside, especially in the grave yards. This recipe for marshmallow sure is a bit arduous to make, but the results are well worth it. Of course since no #spicychat recipe is complete without spices, I tossed in some pink peppercorns in the meringue. I simply adore the delicate and floral aroma of pink peppercorn and will find any excuse to brighten up my dishes.
Blood Hot Chocolate:
- Combine 1/2 tsp of red gel color or paste with your favorite hot chocolate Mix. Stir and enjoy!!
- 1/2 cup plus 1/3 cup room temperature water
- 2 tablespoons unflavored powdered gelatin (3 individual packets)
- 2 cups sugar
- 1/2 cup light corn syrup
- 1/8 teaspoon salt
- 2 large egg whites, at room temperature
- 1/8 teaspoon cream of tartar
- 3/4 teaspoon vanilla extract
- Cornstarch, sifted
- 1 tsp pink peppercorns, crushed
- Coat a 13-by-9-inch pan with nonstick spray and parchment.
- Stir the gelatin powder into 1/2 cup of water and set aside.
- Add sugar, corn syrup, 1/3 water, and salt in a medium heavy-set pan and stir to combine. Attach a candy thermometer and boil the mixture over medium heat until the temperature reaches 240°F. Remove from heat and stir the gelatin mixture until combined.
- While the sugar mixture is cooking, whip the egg whites using the wire whip attachment in a stand mixer until frothy. Add the cream of tartar and whip on medium high heat until soft peaks form.
- Gently drizzle the sugar syrup in the stand mixer while whipping on medium high heat. Whip the meringue for at least 10 minutes or more. The meringue should be thick and glossy forming medium to firm peaks. Fold in the vanilla and crushed peppercorns.
- Quickly spread the meringue in the pan and spread with an offset spatula until smooth and corners are secure. Lightly dust the top with cornstarch and let sit overnight.
- Douze the cookie cutter into corn starch and cut the marshmallows into preferred shapes and lightly toss in corn starch to prevent sticking.
- Enjoy fresh or make smores over a bonfire….(Marshmallow recipe adapted from Leite’s culinaria).
Home – Made Buttery Oreos
I suspect once you try your hands at these buttery goodness sandwiches, you may never look at the store bought ones the same again….Being in the Halloween spirit, I added orange coloring to the filling, feel free to play around with different colors and sprinkles…Let your kids join in making them too. It should be easy for them since the dough feels just like play-doh!!
For the Cookies:
- 1 cup (2 sticks) unsalted butter, melted and cooled slightly
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup semi-sweet Ghirardelli Premium Chocolate chocolate chips, melted and cooled slightly
- 1 large egg
- 1 1/2 cups unbleached all-purpose flour
- 3/4 cup Dutch-processed cocoa powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
For the Filling:
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 2/3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- Pinch kosher salt
- Whisk together the melted butter and sugar until combined. Stir in the vanilla, chocolate, and egg.
- In a medium bowl, sift the flour, cocoa powder, salt, and baking soda. Mix the chocolate mixture into the flour mixture and gently combine using a fork. Once the dough starts to come together, you can even knead it with your hands to achieve the consistency of play doh. Let the dough rest at room temperature for 1 hour.
- Roll the dough into a round log about 10 – 12 inches in length. Wrap in parchment paper and refrigerate for 3 hours.
- Preheat the oven to 325 degrees. Line a baking sheet with parchment paper and lightly spray or butter.
- Slice the dough or use a round cookie cutter into 1/4 inch slices. Bake for 18 – 20 minutes or until the cookies are firm to the touch. Let cool.
- To make the frosting, whip the butter on low speed with a hand held mixer or like me, simply vigorously stir the butter until smooth. Add the sugar, vanilla, milk, and salt. Stir until combined. It will have the texture of putty.
- To assemble the cookies: scoop about 1 tbs of the filling on the flat side of 1 cookie, top with a second cookie, flat side down, and press to spread the filling. Repeat with the remaining cookies. (Recipe adapted from Leite’s Culinaria).
What is your favorite pat of Halloween? Is it the gazillion candy you get to gorge on or the fun and cool costumes you get to parade in? I would love to hear about your family Halloween traditions.
For more delicious inspirations, join us tonight for a #SpicyChat HALLOWEEN Party at 8 PM EDT on Twitter.