LISTEN TO THE PODCAST
It's almost Halloween, and while you've picked out that perfect costume (hopefully), you may not have all the "frightening foods" to make your party really spooky for your guests. Tonia talked to Nancy Siler of PBS' Bake, Decorate and Celebrate. She says have fun with your foods. Examples include candy milk "eyeballs" or a scary skull cake with multi-colored jimmies or different shades of icing baked into the mix to make it really stand-out. Four recipes follow below:
It's almost Halloween, and while you've picked out that perfect costume (hopefully), you may not have all the "frightening foods" to make your party really spooky for your guests. Tonia talked to Nancy Siler of PBS' Bake, Decorate and Celebrate. She says have fun with your foods. Examples include candy milk "eyeballs" or a scary skull cake with multi-colored jimmies or different shades of icing baked into the mix to make it really stand-out. Four recipes follow below:
Marshmallow Pops
1 (10-ounce) package marshmallows
3 cups white chocolate or milk chocolate melting chocolate
Colored sugars (whatever shade you like)
Assorted Halloween edible decorations
Insert a lollipop stick into each marshmallow. Melt the chocolate on low speed in the microwave in 1-minute increments, stirring after each minute. Dip each marshmallow into the chocolate, then into colored sugar and icing decorations. Allow to dry on parchment paper or waxed paper. Refrigerate for about 10 minutes or until set.
Jack-O-Lantern Cookies
Makes 1 dozen cookies
For the dough:
1 1/2 sticks butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/2 squares (1 1/2 ounces) unsweetened chocolate, melted and cooled
2 cups all-purpose flour
1 teaspoon baking powder
For the filling:
1 can (16 ounces) white icing
2 teaspoons freshly grated orange zest
Orange food coloring
Pre-heat the oven to 375 degrees. Spray Jack-O-Lantern mini mold cavities with cooking spray and set aside.
In a large bowl, cream butter and sugar with electric mixer until light and fluffy. Beat in egg and vanilla; mix well. Stir in melted chocolate. Combine flour and baking powder; gradually add to butter mixture, beating until smooth. Press a heaping tablespoon of cookie dough into prepared mini molds. The dough should be about 1/4-inch thick.
Bake 15 minutes or until edges are set (centers will be soft). Cool in mold for 20 minutes; remove from mold and cool completely.
For filling: stir together all filling ingredients. Frost the cookies by sandwiching two together, and set aside to dry.
Basic Buttercream Icing for Decorating
Makes enough for 2 dozen cupcakes or 4 dozen cookies
1/2 cup vegetable shortening
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
2 tablespoons milk
In a large bowl, beat together all ingredients. If the mixture seems too thick, add another tablespoon or two of milk and beat well.
Glowing Green Punch
Serves 12
You can make this two or three hours before the party and store in the refrigerator. Be sure to add the ginger ale just before serving.
2 (3-ounce packages) green Jello
4 cups hot water
1 large can pineapple juice
2 (12-ounce) cans frozen orange juice concentrate
1 1/2 cups sugar
4 cups cold water
2 large bottles ginger ale
In a large saucepan, dissolve the gelatin in the hot water. Allow to cool, then pour into a large punch bowl. Add all remaining ingredients except the ginger ale. Just before serving, stir in the ginger ale.
