BLACK BOTTOM PUMPKIN PIE: Thanksgiving

Everybody dance The Black Bottom! See video clip below. I love Black Bottom Pie, but this pie is even more perfect for this time of year with the addition of pumpkin: Black Bottom Pumpkin Pie! And, if you don't make it today, bookmark it for Thanksgiving! It's a great twist on a great pie! Who doesn't love a layer of melted chocolate over a buttery crust topped by pumpkin? This recipe is from Epicurious.. and it's easy. I use a ready-made crust from Trader Joe's, but you can make your own -- either a regular buttery crust or a graham cracker crust.

BLACK BOTTOM PUMPKIN PIE

INGREDIENTS

BLACK-BOTTOM FILLING 
1/3 cup heavy cream
1 tsp grated fresh ginger
 8 oz good-quality semisweet chocolate, chopped

PUMPKIN FILLING 
3/4 cup dark brown sugar, packed
1/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon cinnamon
pinch ground cloves
 pinch ground ginger
1 can (15 oz) or 2 cups canned pumpkin (not pumpkin-pie filling)
2 large eggs
1 cup evaporated milk
1/8 tsp vanilla

DIRECTIONS

BLACK-BOTTOM FILLING 
In saucepan over high heat, bring cream and ginger to boil. Immediately remove from heat, cover, and let steep for 30 minutes.
Put chocolate in a mixing bowl. Bring cream and ginger to a boil again, and strain cream into bowl of chocolate (discard ginger). Stir mixture until smooth.

PUMPKIN FILLING 
In mixing bowl, combine sugar, flour, salt, and spices. Whisk in pumpkin and then eggs, one at a time. Stir in evaporated milk and vanilla.

TO ASSEMBLE: 
Place cookie sheet in oven and preheat oven to 350 degrees.
Roll out crust, place in 9-inch metal pie pan, and pour in black-bottom filling.
Freeze for 10 minutes to firm up, then fill remainder of pie shell with pumpkin mixture.
Bake on preheated cookie sheet until crust is golden brown, about 50 minutes.
Cool for at least 2 hours before serving.

Have a piece great pie and dance The Black Bottom!

WHAT TO DO WITH LEFT-OVER HALLOWEEN CANDY

When I was growing up Halloween was my favorite holiday of the year. I'd choose my costume early to make sure my seamstress grandmother had time to complete it. I never wanted store-bought costumes. I had to have an original. I would design it, and my Bubby would sew it, and I'd be there every step of the way watching her and learning sewing techniques.

On Halloween night, all the children on my block were out. We had no safety worries. We knew every single house on the street would have a treat, almost always candy. There was always the disappointing small box of raisins, but that was o.k. After we moved to the suburbs, the ante went up, and we received whole candy bars and more expensive loot.

Needless to say, there was always a lot of candy left over. I mean, how much could one child eat? We weren't allowed to keep our stash in our rooms (the reason given my mother gave was to protect against bugs and mice), so all the candy was relegated to the kitchen. My sister and I noticed it being depleted, but usually too late. Most of it found its way into my doctor father's waiting room. Other kids who didn't walk those mean streets, knocking on doors, and yelling 'trick or treat' benefited from the fruit of our labor.

Now as an adult, I buy candy for trick or treaters. Every year that candy sits in a bowl by the door -- unloved, uncalled for. We don't get a lot of Trick or Treaters where I live. Maybe it's the times; maybe it's the hills. Several years ago, I started buying only candy that I liked. Who wants to be stuck with candy you'll never eat? So there's usually a lot of leftover candy at my house. I'm sure there is at yours, too, particularly if you have very few goblins and ghosts and superheroes who made the Halloween pilgrimage. Here are several ways to turn that left over candy into culinary delights or needed donations.


1. Use chopped Candy Corn or chopped Candy Bars in place of chocolate chips in cookies or brownies. (or use both as in this recipe for Candy Corn & Chocolate Chip Cookies from Christina Tosi at NYC's Momfuku)

2. Use Candy and Candy Bars as toppings for ice cream sundaes or over yoghurt.

3. Freeze the candy for another time when you get the munchies.

4. Make homemade flavored vodka. It needs some time to infuse, but experiment with different flavors.

5.  Make Trail Mix with chopped chocolate candy, raisins, peanuts and any other soft chewy candy.

6. Mix up a batch of biscuits and fold in some chopped Tootsie Tolls or Peanut Butter Cups.  

7. Add chopped candy corn to candied yams.

8. Make a Cookie Dough Pizza.  
Betty Crocker recipe: Mix 1 pouch of peanut butter cookie mix with 1/3 cup vegetable oil and an egg until soft dough forms. Press dough into ungreased 12-inch pizza pan. Sprinkle with your choice of toppings such as candy corn, candy bar pieces and nuts. Bake 10 minutes at 350 degrees. Sprinkle 1 cup miniature marshmallows on top. Bake for another 10-15 minutes until marshmallows are lightly browned and cookie is set at edge. Cool completely in pan.

9. Pudding/Candy Parfait: Layer instant pudding with candy.

10. Use the candy to decorate your Holiday Gingerbread House.

11. Keep some in the car or your purse for emergencies (probably not chocolate which melts).

12. Donate: Nursing homes, doctor's offices, women and family shelters will take wrapped candy. Check first. There's a real need, especially everything that's been going on for the past two years.

13: Donate: Operation Gratitude ships candy to U.S. troops in Iraq, Afghanistan and the Middle East for Christmas time. (chocolate is more perishable)

14. Donate: Ronald McDonald House will accept donations of wrapped Halloween Candy in many locations. Check first.

15. Make a Candy Massacre Pie (recipe from Cakespy).

16. Blend Chocolate-Peanut Butter Cups with soy and rice wine vinegar and serve as a Satay over rice and stir-fried veggies.

17. Here's a new one to me, and it's to die for. Almond Joy Candied Bacon.

And three more recipes in case you haven't baked enough for Halloween:

1. BUTTERFINGER CAKE

Ingredients
1 angel food cake, crumbled
1/2 cup unsalted butter
4 egg yolks
2 cups confectioners sugar
1 tsp vanilla extract
16 ounces Cool Whip, thawed slightly
8 large Butterfinger candy bars

Directions
Freeze Butterfinger candy bars in wrappers for at least two hours.
Crush bars (while in wrappers) using rolling pin.
Cream butter, egg yolks, sugar and vanilla and add Cool Whip.
In a 9 x 13 inch pan layer half of angel food cake; layer half of Cool Whip mixture; then layer of half of crushed candy bars; repeat. Keep refrigerated.

IF YOU WANT TO OMIT EGG YOLKS, SUBSTITUTE A SMALL PACKAGE OF INSTANT VANILLA PUDDING MIXED ACCORDING TO DIRECTIONS.

II. MILKY WAY BAR CAKE
Adapted from M&M/MARS. You can substitute other candy in place of Milky Way Bars... depending on what you have left over.

Ingredients
1 to 2 Tbsp vegetable shortening
1/4 cup finely chopped nuts
15 bite-size (mini) Milky Way bars
1 cup low-fat buttermilk, plain yogurt or sour cream, divided
2 1/2 cups flour
1 tsp salt
3/4 tsp baking soda
1 cup unsalted butter
1 1/2 cups sugar
1/2 tsp vanilla
4 eggs

GLAZE
5 bite-size Milky Way bars
2 Tbsp sweet butter
2 tsp water

Directions
Preheat oven to 350 degrees. Grease 12-cup Bundt pan or 10-inch tube pan with shortening. Sprinkle coated pan with nuts; set aside.
In heavy medium saucepan over low heat, melt candy bars with 1/4 cup of buttermilk, stirring often until mixture is smooth.
In medium mixing bowl, combine flour, salt and baking soda. In large mixing bowl, beat together butter and sugar until light and fluffy. Blend in vanilla. Add eggs, one at a time, beating well after each addition.
Add flour mixture alternately with remaining 3/4 cup of buttermilk, mixing just until the dry ingredients are moistened. Then, blend in melted candy bar mixture until thoroughly incorporated.
Spoon  batter into prepared Bundt pan. Bake for 55 to 60 minutes or until wooden pick inserted in the center of the cake comes out clean. Remove from toven and cool 10 minutes. Invert onto wire rack and cool completely.

To Prepare Glaze: Melt candy bars with the butter and water until mixture is smooth. Drizzle glaze over cooled cake.

3. CRAZY HALLOWEEN BLONDIES
recipe from TasteofHome

Ingredients
1 cup unsalted butter, melted
2 cups packed brown sugar
2 eggs
2 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup chopped pecans, divided
2/3 cup milk chocolate M&M's, divided
2/3 cup chopped candy corn, divided
2/3 cup coarsely chopped miniature pretzels, divided
2/3 cup miniature semisweet chocolate chips, divided
2/3 cup butterscotch chips, divided
1 jar (12 ounces) hot caramel ice cream topping

Directions 
Preheat oven to 375°.
Line13 x 9 inch baking pan with parchment paper, letting ends extend up sides; grease paper. In large bowl, beat melted butter and brown sugar until blended. Beat in eggs and vanilla.
In large bowl, mix flour, baking powder, and salt; gradually add to brown sugar mixture, mixing well. Stir in half of pecans, M&M's, candy corn, pretzels, chocolate chips, and butterscotch chips. Spread into prepared pan.
Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
Spread caramel topping over bars; sprinkle with remaining pecans, M&M's, candy corn, pretzels, chocolate chips and butterscotch chips.
Lifting with parchment paper, remove from pan. Cut into bars.

***

Still want to make something? Cakespy suggests Deep Frying your Halloween Candy... be still my heart. Literally!

CANDY CORN BROWNIES: Candy Corn Day!

I love Candy Corn. It just screams Halloween! Not surprising then that today is National Candy Corn Day! According to the National Confectioners Association, 20 million pounds (9000 tons) of candy corn is sold annually. Want to try making your own Candy Corn? Jessie Oleson (aka Cakespy) has a great recipe for Homemade Candy Corn. 

There are so many ways to incorporate Candy Corn with Chocolate. Here's an easy recipe for Candy Corn Brownies. In a rush? Use a brownie mix and just when pulling brownies out of the oven, pour candies over the top. Push down lightly so they sink into the soft brownies.

CANDY CORN BROWNIES

Ingredients
1/2 lb unsalted butter
2 cups sugar
4 eggs
1-1/2 cup Dark Cocoa
1/4 tsp salt
1 cup flour
1 tsp pure vanilla extract
1 cup dark chocolate, chopped into small chunks
Lots of Candy Corn

Directions 
Preheat oven to 350.
Butter 9 x 9 pan.
Beat butter, sugar, eggs, and vanilla in bowl.
Stir in flour, cocoa, and salt.
Fold in chopped chocolate pieces.
Pour into prepared baking pan.
Sprinkle candy corn pieces evenly over top (alternatively, you can wait until brownies are baked and put candy corn pieces into top of baked brownies 2 minutes after taking out of oven and push down gently).
Bake for 20-25 minutes, or until toothpick inserted into the center comes out clean.

HAUNTED SKULL DARK CHOCOLATE CAKES: Halloween & Day of the Dead

I love Nordicware pans. So creative in shapes and sizes. Not surprisingly the Skull Cakepans are my favorites. I particularly like the Skull Cakelette Pan...and Nordicware has a great recipe for Haunted Skull Dark Chocolate Cakes on its website that works well with this pan! You can never have too many chocolate cake recipes!  

Dark Chocolate Skull Cakes are perfect for Halloween and Day of the Dead!

HAUNTED SKULL DARK CHOCOLATE CAKES

Ingredients 

For cakeletes: 
1 1/2 cups all purpose flour
1/2 cup cake flour
1 cup extra-dark cocoa powder
2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups butter, softened
1 cup granulated sugar
3/4 cup dark brown sugar, packed
4 large eggs
2 teaspoons pure vanilla extract
1 teaspoon orange extract
1/2 teaspoon Fiori di Sicila (available at King Arthur's)
1 cup buttermilk
1/2 teaspoon black food color, if desired

Chocolate Glaze:
3.5 ounces bittersweet chocolate, chopped
1/4 cup heavy cream

Directions
Preheat oven to 325°F. 

Prepare Skull Cakelet pan with baking spray or brush with butter and dust with cocoa.
Whisk flours, cocoa powder, baking powder, and salt together.
In separate bowl of stand mixer fitted with paddle attachment, mix butter and sugars together until creamy and lightened, about 2-3 minutes. Add eggs one at a time, mixing well after each. Add extracts. Put mixer on low speed and add buttermilk alternately with  dry ingredients in 4 additions. Mix until smooth. Add black food color to desired shade if using.

Fill pan no more than 3/4 full in each well. Tap pan on top of a cutting board covered with heavy kitchen towel to evenly distribute batter and eliminate air bubbles from batter.

Bake for 30-35 minutes.

Allow cakelets to cool in pan 5-8 minutes before inverting onto cooling rack. Repeat with remaining batter.

***

Prepare glaze by adding chocolate to heat-proof bowl. Warm cream until just beginning to steam and pour over chocolate, stirring with spatula to incorporate while chocolate melts. When all chocolate has melted, pour over cooled cakeletes.

Garnish as desired with candy decorations or decorating sprinkles. Makes 12 cakes.

DARK CHOCOLATE PUMPKIN SEED SEA SALT BARK: Pumpkin Month

It will come as know surprise to many of you that October is Pumpkin Month! Here's a simple recipe for Dark Chocolate Pumpkin Seed Sea Salt Bark. This bark recipe treats pumpkin seeds in a sweet way--chocolate with a sea salt finish.

Pumpkin seeds like chocolate are heart healthy, immune boosters, and great for brain power, among other health benefits!

This easy recipe is great for your Halloween Party!

DARK CHOCOLATE PUMPKIN SEED SEA SALT BARK

Ingredients 
Canola oil cooking spray
1-2 cups dark chocolate, chopped
1/4 cup pumpkin seeds  (raw or toasted-I prefer toasted)
1 tsp sea salt

Directions
Coat 9 x12 inch rimmed baking sheet with cooking spray, and line with parchment, leaving overhang on ends.
Melt chocolate in double boiler or heatproof bowl over saucepan of simmering water, stirring.
If chocolate is too thick, add canola oil as needed to thin.
Pour melted chocolate onto baking sheet, and spread in even layer with spatula.
Immediately sprinkle pumpkin seeds then sea salt over chocolate.
Refrigerate until firm, about 1 hour.
Peel off parchment and break bark into pieces.

GRAVEYARD ICE CREAM PIE & GRAVEYARD CAKE: HALLOWEEN

Happy Halloween! There are many recipes for Graveyard Ice Cream Pie and Graveyard Cake for Halloween, but I have my favorites. 

This first recipe for Graveyard Ice Cream Pie is adapted from Martha Stewart. She calls it "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

Ingredients
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 tablespoons chocolate chips, melted and cooled
20 chocolate wafers

Directions 
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. 

GRAVEYARD CAKE

Ingredients
1 box Betty Crocker SuperMoist devil’s food cake mix
Water, oil and eggs called for on cake mix box
1 container Betty Crocker Rich & Creamy chocolate frosting
4 PEEPS® brand marshmallow ghosts
4 PEEPS® brand marshmallow tombstones
1 cup chocolate cookie crumbs (10 cookies)

Directions
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. 

 

PEEPS Pumpkin Patch Brownies

I love PEEPS! I know not everyone does, but even if you don't, PEEPS make great Halloween decorations for your cakes, cupcakes, pies, and pudding cups! Here's a recipe for PEEPS Pumpkin Patch Brownies. And, yes, of course, you can use your own Brownies and Frosting! 

INGREDIENTS 

PAM® Original No-Stick Cooking Spray 

2 Packages (18.3 oz each) Duncan Hines® Chewy Fudge Brownie Mix 

1-1/3 cups vegetable oil 

4 Eggs 

6 Tablespoons water 

8 Chocolate sandwich cookies 

1 Container (16 oz each) Duncan Hines®Creamy Chocolate Frosting 

3 Cups pretzel sticks 

2 PEEPS® Brand Marshmallow Ghosts 

6 PEEPS® Brand Marshmallow Pumpkins 

Fresh mint sprigs 

DIRECTIONS

Preheat oven 325°F. 

Spray 9×13-inch pan with cooking spray. 

Stir both brownie mixes, oil, eggs, and water together in a large bowl until well blended, about 50 strokes. 

Pour into pan. 

Bake 42 to 47 minutes, until toothpick inserted 1-inch from edge of pan comes out clean.

Cool in pan on wire rack 15 minutes. 

Remove from pan and cool completely. 

Place chocolate sandwich cookies in a resealable bag, seal, and crush into fine crumbs. 

Place cooled brownies on serving tray. 

Frost top and sides with frosting. 

Place pretzel sticks around the edge of brownies to make fence. 

Top brownie with cookie crumbs to look like dirt. 

Place toothpicks in PEEPS® Marshmallow Pumpkins and Ghosts and stick them into the top of the brownies. 

Use mint sprigs to create vines between the pumpkins. Slice and serve

250+ HALLOWEEN CHOCOLATE CUPCAKE RECIPES & IDEAS: National Chocolate Cupcake Day!

Today is National Chocolate Cupcake Day, and with Halloween right around the corner, what's more fun than spooky Chocolate Halloween Cupcakes?

Country Living has 43 fabulous Cupcake Ideas with Recipes. You won't want to miss this. 

And here are 28 more Fun Chocolate Halloween Cupcakes from Country Living. 

AllRecipes has links to multiple Inspirations, Ideas, and Recipes

Good Housekeeping has 61 Seriously Cute Halloween Cupcake Ideas that link back to some of your favorite bloggers' cupcake ideas.

 

Taste of Home has 21 Recipes for Halloween Cupcakes

I love these easy Bat Cupcakes from Betty Crocker. 

The Food Network has 24 Halloween Cupcakes that are Too Cute to Eat.

The Pioneer Woman has a round-up of 35 Easy Halloween Cupcake Ideas that are Both Sweet and Spooky. 

And this is just a start. Check out your favorite bloggers and dessert sites for other Halloween Chocolate Cupcake Ideas.

Have a favorite? Post a comment below with the link! Boo!

National Liqueur Day: Pumpkin Chocolate Cocktails!

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 throughout the Fall. 

PUMPKIN CHOCOLATE 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.

GRAVEYARD CUPS: Halloween

With Halloween coming up, I thought I'd post this fun recipe from M&M's for M&M's Graveyard Cups! Video shows the easy step by step recipe! Delicious and spooky! 

SNOW GHOST COCOA CREAM PIE: Retro Ad with Recipe for Halloween!

Here's a Retro Hershey's Ad with Recipe for a Snow Ghost Pie aka Snow Ghost Cocoa Cream Pie. This is perfect for Halloween!! 

This Retro Ad from Hershey says "Snow Ghost Pie tastes as good today as it did when Granma baked in back in '33." I wasn't around in '33, and I doubt my grandmother would have baked this, but I've made it since. This recipe appeared in the original 1934 Hershey's Cookbook (and the facsimile). There's a story in the Advertisement that you'll want to read.  Not sure if Hershey was doing this as a take-off of the Baker's Chocolate Story Ads with Recipes or not.

So celebrate Halloween with Snow Ghost Pie!

Snow Ghost Cocoa Cream Pie 

Ingredients
1 9-inch baked pastry shell or crumb crust
1/2 cup Hershey’s Cocoa
1 1/4 cups sugar
1/3 cup cornstarch
1/4 teaspoon salt
3 cups milk
3 tablespoons unsalted butter
1 1/2 teaspoons vanilla
Sweetened whipped cream

Directions
Combine cocoa, sugar, salt, and cornstarch in medium saucepan. Gradually blend milk into dry ingredients, stirring until smooth. Cook over medium heat, stirring constantly, until filling boils; boil 1 minute. Remove from heat; blend in butter and vanilla. Pour into pie crust. Carefully press plastic wrap directly onto pie filling. Cool; chill 3 to 4 hours.
Garnish with whipped cream.

HALLOWEEN OREO BROWNIES: 2 Recipes

I love seasonal Oreos, and Halloween Oreos are so much fun! You can use them in lots of ways including as a cookie crust for your favorite Pumpkin Cheesecake or in the following two recipes for Halloween Oreo Brownies...or just eat them straight from the bag! Orange and black, the colors of Halloween! 

1. Easy Halloween Oreo Brownies
I use the Ghirardelli Double Chocolate Brownie Mix and crumble about 15 cookies into the mix.

2. Halloween Oreo Brownies
This recipe is no-fail and delicious. It's a double recipe, so be sure you have a lot of goblins around to eat these up! As always use the very best ingredients.

Ingredients
1 lb unsaalted butter
1 lb semisweet chocolate chips
6 ounces unsweetened chocolate -- chopped
6 eggs
3 Tbsp instant coffee granules
2 Tbsp pure vanilla
2-1/4 cups sugar
1-1/4 cup flour -- divided
1 Tbsp baking powder
1 tsp salt
50 Halloween Oreos  (4 cups chopped)

Directions
Arrange rack in middle of oven and preheat to 350.
Butter and flour 11 1/2" x 17 1/4" x 1" baking pan. (or make in two 9x9 pans)
In heatproof medium bowl set over saucepan of simmering water, heat butter, chocolate chips and unsweetened chocolate until melted and smooth. Allow to cool slightly.
In large bowl, whisk eggs, coffee, vanilla and sugar. Blend chocolate mixture into egg mixture; cool to room temperature.
In medium bowl, sift together one cup flour, baking powder and salt. Add flour mixture to chocolate mixture.
In small bowl, stir Oreos and remaining 1/4 cup flour. Add Oreo mixture to chocolate mixture. Pour batter into baking pan and smooth top with a rubber spatula.
Bake 35 minutes or until toothpick comes out clean; do not overbake.
Allow to cool. Refrigerate, tightly wrapped, until cold; cut into squares.

Adapted from Cooking Light and "O" Magazine recipe by Ina Garten

SCORE A TOUCHDOWN EVERY TIME! Home-made Tootsie Rolls

It's officially October and that means a change in the Weather..When I was growing up back East, October was all about Football Games, new clothes, new classes, and Halloween.

This Vintage Tootsie Roll Advertisement reminded me of those days, so for today's post I thought I'd add a recipe for Home-made Tootsie Rolls. I've tried several different recipes, and you might want to search the web for others. Paula Deen has one that has orange extract in it, but the following recipe is my favorite. Home-made Tootsie Rolls are perfect for Halloween! You can wrap them individually in orange wrappers!

Note:
This recipe makes 80 -100 tootsie rolls, but you can roll them out bigger and cut them longer. Remember the 5 cent Tootsie Roll?

As always the brand of chocolate will make a difference. You also might want to substitute 1/2 cup DARK cocoa powder for the unsweetened chocolate. In that case, sift with the dry milk.

Powdered milk, by the way, is not instant milk powder, it's dehydrated milk. Hope you can find it.

I also sift the flour. Not sure if it's necessary, but old habits die hard.

HOME-MADE TOOTSIE ROLLS
This recipe is adapted slightly from Elizabeth LaBau at About.com

Ingredients:
2 ounces unsweetened chocolate, chopped
1/2 cup light corn syrup
2 tbsp softened unsalted butter
3/4 cup powdered milk (not instant.. see note above)
1 tsp vanilla extract
2-3 cups powdered sugar (sifted)

Directions
Melt chocolate in large microwave-safe bowl or in double boiler over simmering water.
Once chocolate is melted and smooth, stir in corn syrup and butter, stirring until butter is melted. Stir in powdered milk and vanilla extract.
Add cup of powdered sugar and stir until incorporated. Once that sugar is mixed in, add second cup of powdered sugar, and stir to mix. Dough will be getting stiff and it might be difficult to stir more powdered sugar into candy.
Dust work surface with powdered sugar and knead the candy until smooth. If still very soft, knead in more powdered sugar until firm but not dry or crumbly. You might need up to 3 cups of powdered sugar total.
Once Tootsie Roll candy is smooth and firm but supple in texture, break off palm-sized piece and roll into long, thin rope. Using sharp knife, cut it into small pieces and place on baking sheet. Repeat until you have formed all of Tootsie Roll dough into small pieces. Depending on size of rolls, you should get 80-100 pieces.
Refrigerate tray of Tootsie Rolls until they firm up, about 1 hour.

Store Tootsie Rolls in an airtight container in refrigerator for up to two weeks.
You can wrap them individually in waxed paper if they start to stick together because of condensation from refrigerator. Bring Tootsie Rolls to room temperature before serving.

VINTAGE HALLOWEEN CHOCOLATE MOLDS: Witches, Bats, Pumpkins, and Cats

I love Vintage Chocolate Molds. Here are some great Halloween Chocolate Molds. After all, Halloween is all about chocolate! These are not all my molds (I only have five), but I love these vintage metal chocolate molds and wonder about the chocolatiers, the children, and everyone else who enjoyed the chocolate that was shaped in them over the years.

HAPPY HALLOWEEN!

WITCH CHOCOLATE MOLDS

PUMPKIN CHOCOLATE MOLDS

BLACK CAT CHOCOLATE MOLDS

BAT CHOCOLATE MOLDS

 

EASY CANDY CORN BARK for HALLOWEEN!

Today is Candy Corn Day! Not surprising since Halloween is all about Candy Corn. Candy Corn Bark is easy to make and tastes terrific. Here's a simple 'recipe" from Ziploc. This is great to make with kids for Halloween! 

Melt 16 ounces of dark chocolate and spread in pan. Sprinkle with Candy Corn. Fill a Ziploc bag with melted white chocolate (make sure it's good quality 'real' white chocolate), cut the corner and drizzle over the chocolate and candy corn. As always, use the very best chocolate. Once you've chilled the Bark, break it into pieces. Yum!

CANDY CORN BROWNIES: National Candy Corn Day!

I love Candy Corn. It just screams Halloween! Not surprising then that today is National Candy Corn Day! According to the National Confectioners Association, 20 million pounds (9000 tons) of candy corn is sold annually. Want to try making your own Candy Corn? Jessie Oleson (aka Cakespy) has a great recipe for Homemade Candy Corn. 

There are so many ways to incorporate Candy Corn with Chocolate. Here's an easy recipe for Candy Corn Brownies. In a rush? Use a brownie mix and just when pulling brownies out of the oven, pour candies over the top. Push down lightly so they sink into the soft brownies.

CANDY CORN BROWNIES

Ingredients
1/2 lb unsalted butter
2 cups sugar
4 eggs
1-1/2 cup Dark Cocoa
1/4 tsp salt
1 cup flour
1 tsp pure vanilla extract
1 cup dark chocolate, chopped into small chunks
Lots of Candy Corn

Directions 
Preheat oven to 350.
Butter 9 x 9 pan.
Beat butter, sugar, eggs, and vanilla in bowl.
Stir in flour, cocoa, and salt.
Fold in chopped chocolate pieces.
Pour into prepared baking pan.
Sprinkle candy corn pieces evenly over top (alternatively, you can wait until brownies are baked and put candy corn pieces into top of baked brownies 2 minutes after taking out of oven and push down gently).
Bake for 20-25 minutes, or until toothpick inserted into the center comes out clean.

CHOCOLATE MICE for Halloween

This is one of my favorite Halloween recipes. I found it a few years ago on allrecipes.com. I've tweaked it a little, and, as always, feel free to do the same. These Chocolate Mice are fabulous! They look adorable and taste delicious. Warning: They can be pretty sweet, but then it's Halloween! That's why I substituted dark chocolate for milk chocolate in the recipe. 

Hint: You can use this recipe to make White Chocolate Mice for Christmas!

CHOCOLATE MICE

Ingredients
4 ounces dark chocolate (65-75% cacao)
1/3 cup sour cream
1 cup chocolate cookie crumbs (whirl chocolate wafers in a blender)
2/3 cup chocolate cookie crumbs
24 silver dragees decorating candy (those tiny silver candy balls) or icing gel or pearl candies
1/4 cup sliced almonds (try to match pairs)
12 (2 inch) pieces long thin red vine string licorice

Directions
Melt chocolate, and combine with sour cream. Stir in 1 cup chocolate cookie crumbs. Cover and refrigerate until firm.
Roll by level tablespoonfuls into balls. Mold to slight point at one end (the nose).
Roll dough in chocolate cookie crumbs. On each mouse, place dragees (or other decorating candy or icing) in appropriate spot for eyes (on the sides/not directly at front), almond slices for ears, and a red licorice string for the tail.
Refrigerate for at least two hours, until firm.

Place on a bed of graham crackers crumbs or vanilla wafer crumbs or Rice Crispies.

PEEPS HALLOWEEN RED VELVET LAYER CAKE

I'm very fond of PEEPS, and I love that there are different PEEPS for different holidays. This year for Halloween, PEEPs has Ghosts, Green Monsters, Pumpkins, and Skulls (no tombstones or black cats ?? this year).  

The PEEPS website also has recipes for the different holidays. Here's a PEEPS recipe for a spooky PEEPS Halloween Red Velvet Layer Cake that 'will be the showstopper at your Halloween party!' Frost Duncan Hines Red Velvet Cake with cream cheese frosting with a gory red glaze drizzled over and dripping down. Decorate with spooky PEEPS Marshmallow Ghosts and red candy to make a scary scene!

As always, you can make your own cake and icing. And, in this case, you can also decorate with other PEEPS, such as Green Monsters, Skulls or Ghosts..probably not pumpkins!

PEEPS HALLOWEEN RED VELVET LAYER CAKE

Ingredients

Baking Spray 

1 pkg (15.25 oz each) Duncan Hines Signature Red Velvet Cake Mix 

1 cup lowfat buttermilk (or water) 

3 eggs 

1/2 cup vegetable oil 

1 container (16 oz each) Duncan Hines Cream Cheese Creamy Home-Style Frosting 

12 PEEPS Brand Marshmallow Ghosts 

2 tablespoons heavy (whipping) cream 

1/2 cup white baking chips 

red food coloring 

1/2 cup HOT TAMALES Brand Candies 

red, black and eye ball sprinkles 

red or white lollipop sticks PEEPS 

Directions

Preheat oven to 350°F. Spray two 8-inch round pans with baking spray.

Blend cake mix, buttermilk or water, eggs, and oil in a large bowl with an electric mixer at low speed until moistened, about 30 seconds. Beat on medium speed 2 minutes. 

Pour batter evenly into pans. Bake 24 to 28 minutes, until toothpick inserted in centers comes out clean. Cool in pans on wire rack 15 minutes, remove from pans and cool completely. 

Place one cake layer on serving plate and frost the top with about 1/2-cup cream cheese frosting. Tear 6 PEEPS Marshmallow Ghosts into small pieces and press into frosting. Top with second cake layer. Frost top and sides of cake with remaining frosting, leaving the sides of the cake exposed so you can see the red cake through a very thin layer of frosting. Refrigerate cake 30 minutes, until frosting is cold and firm. 

Pour heavy cream into a small microwave-safe bowl and microwave 30 seconds. Pour hot cream over white chips in another small bowl and whisk until smooth. Microwave in 5 second increments if needed to finish melting the chips. Add enough red food coloring gel to dye it bright red. 

Pour glaze over the cold cake and push it to the edge of the cake with an offset spatula so that it drips down the sides. Refrigerate 15 minutes to set the glaze. Place 3 PEEPS Marshmallow Ghosts on lollipop sticks and remaining 3 PEEPS Marshmallow Ghosts on toothpicks. When glaze has set, insert PEEPS into the top of the cake. Decorate with HOT TAMALES and sprinkles, pressing gently into the glaze. Slice and serve!

HAUNTED SKULL DARK CHOCOLATE CAKES: Halloween

I love Nordicware pans. So creative in shapes and sizes. Not surprisingly the Skull Cakepans are my favorites. I particularly like the Skull Cakelette Pan...and Nordicware has a great recipe for Haunted Skull Dark Chocolate Cakes on its website that works well with this pan! You can never have too many chocolate cake recipes!  Dark Chocolate Skull Cakes are perfect for Halloween and Day of the Dead!

HAUNTED SKULL DARK CHOCOLATE CAKES

Ingredients 

For cakeletes: 
1 1/2 cups all purpose flour
1/2 cup cake flour
1 cup extra-dark cocoa powder
2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups butter, softened
1 cup granulated sugar
3/4 cup dark brown sugar, packed
4 large eggs
2 teaspoons pure vanilla extract
1 teaspoon orange extract
1/2 teaspoon Fiori di Sicila (available at King Arthur's)
1 cup buttermilk
1/2 teaspoon black food color, if desired

Chocolate Glaze:
3.5 ounces bittersweet chocolate, chopped
1/4 cup heavy cream

Directions
Preheat oven to 325°F. 

Prepare Skull Cakelet pan with baking spray or brush with butter and dust with cocoa.
Whisk flours, cocoa powder, baking powder, and salt together.
In separate bowl of stand mixer fitted with paddle attachment, mix butter and sugars together until creamy and lightened, about 2-3 minutes. Add eggs one at a time, mixing well after each. Add extracts. Put mixer on low speed and add buttermilk alternately with  dry ingredients in 4 additions. Mix until smooth. Add black food color to desired shade if using.

Fill pan no more than 3/4 full in each well. Tap pan on top of a cutting board covered with heavy kitchen towel to evenly distribute batter and eliminate air bubbles from batter.

Bake for 30-35 minutes.

Allow cakelets to cool in pan 5-8 minutes before inverting onto cooling rack. Repeat with remaining batter.

***

Prepare glaze by adding chocolate to heat-proof bowl. Warm cream until just beginning to steam and pour over chocolate, stirring with spatula to incorporate while chocolate melts. When all chocolate has melted, pour over cooled cakeletes.

Garnish as desired with candy decorations or decorating sprinkles.

Makes 12 cakes.

CHOCOLATE CARAMEL APPLES: National Apple Day!

I totally forgot to post this on October 21 for National Apple Day. It's never too late!  And, since it's so close to Halloween, I was thinking about Caramel Apples. Not just any caramel apple, though, but Chocolate Caramel Apples. You can buy Chocolate Caramel Apples from many different purveyors, but it's really easy to make your own. 

And, there are so many ways to dress up your Chocolate Caramel Apples  -- drizzle techniques or rolling in nuts or chopped candy bars or sea salt, sprinkles, mini-marshmallows, candy corn. Have a look at the retro advertisement from Kraft for inspiration. For your chocolate, you can use milk, dark, or white chocolate or a mixture of all three. Experiment! Chocolate Caramel Apples are great to serve for Halloween!

Be sure and choose a firm round tart apple to go with your sweet toppings.

CHOCOLATE CARAMEL APPLES

Ingredients:
4 ripe firm apples
4 wooden skewers
14 ounces soft caramel candy
2 tbsp water
10 ounces dark chocolate, chopped
2 tbsp shortening
2 cups chopped candy bars, nuts, coconut, sea salt, M&Ms, or ??

Preparation:
1. Line baking sheet with waxed paper and and spray with nonstick cooking spray.
2. Wash and dry the apples carefully or dip in boiling water for under a minute to remove any wax. Cool. Remove stems, and stick the skewers firmly in stem ends.
3. Place unwrapped caramels and the water in a microwave-safe bowl. Microwave for 1 minute, then stir, then microwave for additional minute until completely melted and smooth (and liquidy)
4. Hold apple by skewer and dip in caramel, tilting bowl at an angle and rotating  apple to cover  completely with smooth, even layer. Set on wax paper. Repeat with remaining apples.
5. Refrigerate caramel-covered apples for 30 minutes to set.
6. Heat chocolate and shortening in  microwave-safe bowl and microwave until melted and smooth.
7. Dip caramel-covered apple in chocolate. Spoon  chocolate over top to cover apple completely.
8. While chocolate is still wet, dip bottom half in chopped candy bars, nuts, sprinkles, mini-marshmallows, or seasalt (or whatever!) and roll until bottom half is covered. Place back on baking sheet and repeat with remaining apples.
9. Chill apples in refrigerator until completely set-45 minutes.