"I Scream" Graveyard Pie. I use PEEPS' Marshmallow Tombstones, instead of the Milano Cookies and candy skulls Martha uses in the original recipe. Want to make this even more chocolatey? Make a Chocolate Cookie Crust instead of graham cracker crust. The second recipe is for Graveyard Cake, and the recipe is from Betty Crocker. It uses a cake mix, but if you're a purist, use your own favorite chocolate cake recipe. Once again, I use the PEEPS' Marshmallow Tombstones...and Ghosts. Gotta love PEEPS.
GRAVEYARD ICE CREAM PIE
16 graham crackers, broken into large pieces
1/2 cup unsalted butter, melted and cooled
1 pint vanilla ice cream, softened
1 cup roughly chopped chocolate flaky-crisp candy bars, such as Butterfinger "fun size" (about 8)
1 pint chocolate ice cream, softened
1 cup roughly chopped chocolate-coconut candy bars, such as Mounds "snack size" (about 8)
2 Tbsp chocolate chips, melted and cooled
20 chocolate wafers, such as Famous Chocolate Wafers
Preheat oven to 325 degrees.
In food processor, process graham crackers until finely ground (you should have about 2 cups). With motor running, add butter in slow, steady stream and pulse until combined. Firmly press crumb mixture into bottom and up side of a 9 1/2-inch pie plate. Bake until crust is dry and set, about 20 minutes. Let cool completely in plate on a wire rack, 45 minutes.
In medium bowl, stir vanilla ice cream with wooden spoon until smooth. Fold in flaky-crisp candy bars. With small offset spatula, spread ice cream mixture evenly in crust. Freeze until firm, 1 hour 20 minutes.
Stir chocolate ice cream until smooth. Fold in coconut candy bars and spread evenly on top of vanilla ice cream layer. Freeze until firm, 1 hour.
In clean food processor, pulse wafers until finely ground (you should have about 1 1/4 cups). Spread crumbs on top of pie. With a knife, cut slits for "tombstones" and insert PEEPS Marshmallow Tombstones.
1 box Betty Crocker SuperMoist devil’s food cake mix
Water, oil and eggs called for on cake mix box
container Betty Crocker Rich & Creamy chocolate frosting
PEEPS® brand marshmallow ghosts
PEEPS® brand marshmallow tombstones
cup chocolate cookie crumbs (10 cookies)
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
Make cake as directed on box for 13x9-inch pan. Cool in pan on cooling rack until completely cooled, about 1 hour.
Spread chocolate frosting on top of cake; place marshmallows around edges of cake.
Sprinkle cake cookie crumbs to look like dirt.
Cut into 5 rows by 4 rows.
Tuesday, October 20, 2020
Monday, October 19, 2020
TRIPLE CHOCOLATE CUPCAKES
1/2 cup unsalted butter, room temperature
1-1/4 cups sugar
2 large eggs, room temperature
3/4 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp Kosher Salt
3/4 cup Dark cocoa powder (Read about Natural vs. Dutch Process cocoa)
1/2 cup whole milk
1 tsp pure vanilla
2/3 cup mini dark chocolate chips
Beat butter and sugar until light and fluffy.
Add eggs, one at a time, beating until well combined.
In small bowl, place flour, baking powder, baking soda, salt, and cocoa powder and combine.
Add milk and vanilla and stir.
Add 1/3 dry ingredients to butter/sugar mixture and beat to combine.
Add half milk/vanilla mixture and beat to combine.
Continue adding, alternating between dry and wet and finishing with dry ingredients.
Fold in chocolate chips.
Scoop batter into cupcake cups between 1/2 & 3/4 full.
Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean.
To make cupcakes flat on top: Bake in paper cups and flip onto flat surface when finished baking. Leave pan sitting on top to make them flat. Allow to cool.
Freeze cupcakes and then use an apple corer to make the hole for the filling.
12 ounces good quality chocolate, chopped
2 cups heavy whipping cream
2 Tbsp unsalted butter
Place chocolate in medium sized bowl.
Heat cream over medium low heat until barely begins to boil. Remove from heat immediately. Do not over-heat!
Pour hot cream over chocolate and let sit for minute.
Stir mixture (gently) until chocolate is melted and blended with cream.
Add butter and combine.
Do not beat the mixture.
Cool before filling or spreading. (use pastry bag to fill and frost)
Sprinkle with jimmies, chocolate curls, silver balls, or other decorations.
Saturday, October 17, 2020
Friday, October 16, 2020
But if you want to make your own, try one of the following two recipes for Making Your Own Chocolate Liqueur.
As always, use the best cacao nibs or cocoa, vodka, and vanilla. You won't have the results to taste today, but it will be worth the wait!
How to Make Your Own Chocolate Liqueur
1. Chocolate Liqueur
The recipe is from Serious Eats, one of my favorite sites.
2/3 cup cacao nibs
1 1/3 cup vodka
1 1/2 cups sugar
1 cup water
2 tsp pure vanilla extract
Combine cacao nibs and vodka in sealable glass jar. Shake and let steep for 8 days.
After initial steeping period, bring sugar and water to a boil. Let syrup cool, then add to jar along with vanilla extract. Let steep an additional day.
Strain out nibs through sieve and filter through a coffee filter into bottle or jar. Store in this jar.
II. Chocolate Liqueur
This Recipe from Creative Culinary uses Scharffen Berger Cocoa Powder.
1/4 cup unsweetened good cocoa powder
1 cup boiling water
1 cup granulated sugar
1 cup water
1 cup vodka
In bowl, dissolve cocoa powder in boiling water.
In saucepan, bring sugar and water to simmer, stirring until sugar is dissolved.
Add sugar syrup to cocoa syrup.
Strain through fine-mesh sieve into jar with lid.
Add vodka, cover and refrigerate for one week.
To serve, stir well and strain again through fine-mesh sieve.
These two recipes should get you started. Want to try some variations? Use less sugar and maybe add almond extract--or use rum instead of vodka. Experiment!
You can drink your Chocolate Liqueur straight, use it in truffles, or make a martini.
Have a wonderful National Liqueur Day. Make it Chocolate!