COOKING TO KILL: Chocolate Noose Recipe

With Halloween just a few weeks away, I thought I'd post another "Chocolate Recipe" from one of my favorite "Tie-in" Cookbooks, Cooking to Kill! The Poison Cook-book. This recipe is for Chocolate Noose --not Chocolate Mousse !!!

This is one of my favorite books in my Killer Cookbooks: Mystery-related cookbooks. Published in 1951, Cooking to Kill! has Recipes by Ebenezer Murgatroyd with Comic Drawings by Herb Roth (Peter Pauper Press, 1951).  Cooking to Kill! has been called "not only a cook-book to end all cook-books, but also a cook-book to end all cooks." 

 

CHOCOLATE PUMPKIN COCKTAILS: National Liqueur Day!

Happy Liqueur Day! Since Halloween is right around the corner, I thought I'd post a few drinks recipes using Pumpkin Liqueur. It's my opinion that pumpkin needs chocolate, so I put together two recipes for Chocolate Pumpkin Cocktail recipes for Halloween. These can be served all throughout the Fall. 

CHOCOLATE PUMPKIN COCKTAIL

3 ounces Pumpkin Liqueur
Chocolate (melted)

Shake pumpkin liqueur with ice in cocktail shaker.
Strain into chilled cocktail glass.
Slowly add melted chocolate to glass.

WHITE CHOCOLATE PUMPKIN MARTINI

Godiva White Chocolate Liqueur
2 ounces Vanilla Vodka
1/2 ounces Pumpkin Liqueur
1 tsp whipped cream

Pour white chocolate liqueur, vodka, and pumpkin liqueur into shaker filled with ice.
Shake. Pour into martini glass. Optional: Add whipped cream.

Cats & Bats, Witches & Brooms: Chocolate Halloween Cookies

A few years ago, I found these Retro 1960s Halloween Cookie (Cooky) Cutters at the Alameda Flea Market. I love the box and the shapes. These are perfect for Chocolate Halloween Cookies!

I've posted some great chocolate cookie recipes, but here's one more. This one is adapted from a Martha Stewart recipe. Just a few changes, and since Martha uses this recipe with her own bat and cat cookie cutters, these cookies are great to make with these Retro Cookie Cutters. These chocolate cookies are very crisp. I think using dark cocoa gives them an even richer taste, too.

Chocolate Cats & Bats, Witches & Brooms: 
Halloween Cookies

Makes 40 to 50

Ingredients
1 1/2 cups all-purpose flour, (spooned and leveled) plus more for rolling and cutting out dough
3/4 cup unsweetened DARK cocoa powder
1/2 teaspoon salt
12 tablespoons unsalted butter, room temperature
1 cup sugar
1 large egg
Small candies or sprinkles, for decorating (optional)

Directions
Preheat oven to 350 degrees. In medium bowl, whisk together flour, cocoa, and salt; set aside.

In large bowl, with electric mixer, beat butter and sugar until light and fluffy; beat in egg. On low speed, mix in flour mixture. Divide dough in half, and form into 2 disks, each about 3/4 inch thick. Wrap disks in plastic; chill until firm, at least 45 minutes and up to 2 days.

On lightly floured sheet of waxed paper, using a floured rolling pin, roll dough 1/4 inch thick. (If dough becomes too soft to work with, refrigerate for a few minutes.)

Using 2- to 3-inch Halloween cookie cutters, cut out shapes, dipping cutters in flour as necessary to prevent sticking; place on baking sheet, spacing 1 inch apart.

Bake until surface is dry to the touch, 10 to 15 minutes (if decorating, press candies into dough halfway through baking-as in eyes on the cats, etc). 

Cool cookies 1 to 2 minutes on baking sheet; transfer to rack to cool completely.

DESSERT CHARCUTERIE BOARD: National Dessert Day

Today is National Dessert Day. Isn't every day Dessert Day? With this mind, I'm particularly fond of a good charcuterie board. Well here's a twist on that! This Desert Charcuterie Board is one of the best ways to satisfy your guests and introduce them to some of your favorite treats! Whether you prefer a traditional mix of flavors or bits based on a certain theme, build your board with a variety of sweets. Opt for candy such as chocolates or gummy bears or go big with brownie bites and cupcakes.

If you’re looking for a few fun ideas to put together a sweet surprise for your next party, check out this guide from Shari’s Berries on Dessert Charcuterie Board ideas.

Shari's Berries:

Before you create your dessert charcuterie board, you need to choose a theme! Your favorite flavor combinations or a certain ingredient like a specific candy or fruit can help inspire your board’s theme. Once you’ve chosen a theme, consider what ingredients will add visual interest and texture to your dessert platter. If you’re not sure what to include, these dessert charcuterie board recipes will give you a place to start!

Fruit Lover 
Enjoy fresh fruit paired with creamy melted chocolate for a sweet surprise! An assortment of dried fruits and berry kabobs are perfect to dip into a melted mound of chocolate. A side of brie and fruit crackers are perfect for pairing with tangy and bold fruit flavors. Add in a handful of hand-dipped cherries to top off this candied board.

Sweet and Salty 
Satisfy both of your cravings at the same time with this dessert charcuterie board. Compile savory snacks like crunchy bacon and salted nuts to pair with a mixed hazelnut and chocolate spread. Dark chocolate with sea salt and chocolate potato chips are also great options to wake up your tastebuds!

Charcuterie Board Styling Tips 
Using the right size boards and utensils will make assembling and serving that much easier! Before you begin, choose the right size board to display your treats on. Place the necessary bowls and utensils on before adding food to assess how much space is left over and then add in your other ingredients around this. If space allows, place extra ingredients such as sauces and dips on the outside of the board. Last but not least, make sure to add in some color! A mix of bright shades will attract the eyes of your guests, but it will be the fun flavor combinations that keep them coming back!

Experiment! Enjoy!