Halloween

Witches Brew Cocktail

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Make it a double, toil and trouble….

 1-2 pinches color ColorKitchen color packets (shown here: turquoise=1 pinch blue + 1 pinch green, and purple=1 pinch pink + 1 pinch blue)

Mix with ½ tsp flavored syrup until color dissolved.

Add ¼ cup soda water (watch out, it’s extra fizzy with color!) and ¾ tsp lime juice. Mix with spoon.

Add vodka to taste or enjoy as a mocktail with ice cubes.

Candy Corn Gluten-free Chocolate Cake

This Halloween enjoy a different kind of Candy Corn in the form of a delicious cake!

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Makes: One 9” Cake

Ingredients:
1 bag Pamela’s Gluten-Free Chocolate Cake mIx
1 pint Wholesome Organic Vanilla Frosting
1 packet ColorKitchen Orange Food Color
1 packet ColorKitchen Yellow Food Color

Directions:
1. Follow the directions on the back of the cake mix and pour into 9” cake pan.

2. Once the cake is cooled, remove from pan and plate.

3. Divide frosting into three bowls. Add ¼ cup plain white frosting into first bowl and set aside.

4. In second bowl, add ColorKitchen Yellow packet and stir in ¼ tsp water to make a paste. Add ½ cup frosting and blend with a hand mixer with 1 beater attached until color fully blended.

5. In third bowl, add ColorKitchen Orange packet and stir in ¼ tsp water to make a paste. Add 1 cup frosting and blend with a hand mixer with 1 beater attached until color fully blended.

6. Take frosting knife and frost center circle of cake with white frosting 3” in diameter. Around white circle add larger yellow frosting circle about 3” in diameter. Complete frosting with outer circle of orange, to the edge of the cake. Frost sides of cake with remaining frosting.

7. Cut cake to make candy corn slices and enjoy!

Spooky Monster Brownies

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Brownies:

284 g. organic sugar
½ tsp. organic vanilla bean
57 g. organic Dutch cocoa
57 g. organic dark chocolate chunks
½ cup boiling water
½ cup organic canola oil
1 organic large egg
1 organic large egg yolk
255 g. organic flour
¾ tsp. baking powder
½ tsp. sea salt

Frosting:

2 stick organic butter, softened
454 g. (1 lb.) organic powdered sugar, sifted
1 organic vanilla extract
1 tsp. water
ColorKitchen Blue, Pink, Yellow, Green and Orange Dyes

Extras:

Surf Sweets Sour Gummy Worms (find here)
Piping Bags
Decorating Tips #2, 8, 32, 21, 133, 26, 48

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Directions:

Preheat oven to 350 degrees.

Line a 9 x 13 baking pan with parchment paper.

In a mixing bowl, add the flour, baking powder and sea salt and whisk together. Set aside.

In the bowl of your stand mixer fitted with paddle attachment, add the sugar, cocoa, chocolate chips, vanilla bean and water. Mix on low until combined and all the chocolate has melted.

Add the egg, egg yolk, canola oil and the flour mixture.

Mix on low until all ingredients are combined. Do not over mix.

Pour batter into baking pan and spread evenly.

Bake for 12-14 minutes or until a wooden pick inserted in center comes out clean.

Once the brownies have cooled, remove from baking pan. Cut them into squares, rectangles or triangles. It’s fun to make them all different.

Next, start the frosting. In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar, vanilla extract and water. Mix on low until all ingredients are combined then speed mixer up to high for 1 minute or until light and fluffy.

Separate the frosting into eight small dishes. Add the below colors to create different colors, and leave one dish uncolored for the eyes.

Blue – ½ tsp. ColorKitchen Blue Dye
Green – ½ tsp. ColorKitchen Green Dye
Orange – ½ tsp. ColorKitchen Orange Dye
Pink – ½ tsp. ColorKitche Pink Dye
Purple – ¼ tsp. ColorKitchen Blue Dye + ¼ tsp. ColorKitchen Pink Dye
Yellow – 1 tsp. ColorKItchen Yellow Dye
Chocolate – 5 g. organic Dutch cocoa

Add each of the frostings into piping bags. Use tip #2 for the chocolate, tip #8 for the white, tip #32 for purple, tip #21 for pink, tip #133 for blue, tip #26 for orange, tip #48 for yellow and for green I just spread with a knife.

Once all the frosting is in piping bags, just pipe different designs on each brownie to create different kinds of monsters! This part is so fun because you can do anything!

Once all the monsters are colored, add eyes by piping white circles onto each one. Then add a small chocolate dot in the center.

Create mouths with the chocolate or with gummy worms, and add hair with any of the colors!

Store in an airtight container.

Baker’s Note: To make these brownies gluten free, just substitute the organic flour for an organic gluten free flour blend.

Recipe by Mimi's Cookie Bar

Chocolate Halloween Cupcakes with Royal Icing Decorations

Halloween Cupcake

Makes 12-14 cupcakes

Ingredients-Cupcakes
½ cup (1 stick) unsalted butter
2 ounces semi-sweet baking chocolate
2 large eggs, at room temperature
¾ cup granulated sugar
2 teaspoons vanilla extract
½ cup sour cream, room temperature
½ cup unsweetened cocoa powder
¾ cup all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt

Directions
Preheat the oven to 350F degrees. Prepare one pan (or maybe two) with cupcake liners.

Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring in between each time. Set aside.

In the bowl of a stand mixer with the whisk attachment; add the eggs, sugar, vanilla, and sour cream and whisk on medium speed until smooth (about 1 minute).

In a medium sized bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.

Add the cooled butter/chocolate to the stand mixer and whisk until smooth, about 30 seconds.

Slowly add in the flour mixture, about ¼ cup at a time with the stand mixer on low.

As soon as you are done adding the flour turn the mixer off. You do not want to over-mix! The batter will be very thick.

Fill the cupcake liners 2/3 of the way full with batter. Bake for 15-18 minutes. The center of the cupcake should spring back up if gently pressed.

Ingredients-Vanilla Cream Cheese Frosting
12 oz cream cheese, room temperature
1 stick butter, room temperature
1 Tbsp vanilla extract
4 cups powdered sugar, sifted
ColorKitchen Powder, red and yellow

Directions
In the bowl of a stand mixer with the paddle attachment, mix the cream cheese, butter and vanilla until very smooth on medium speed. Turn the mixer down and slowly add the powdered sugar a little at a time. If your frosting seems thin add more sugar. If your icing seems stiff add a tablespoon of milk. Mix red and yellow Color Kitchen powders into a little bowl with water or glycerin to form a smooth orange paste. Starting slowly add the orange paste to the frosting until you like the color. 

Using a piping bag or a ziplock bag with a corner cut off, put a star tip into the bottom. Fill bag with frosting and frost your cupcakes.

Ingredients-Royal Icing for Decorations
2 egg whites
2 lb icing sugar sifted (not all may be used)
1 tsp lemon juice
ColorKitchen food coloring powders

Directions
Combine egg whites and lemon juice in a large bowl. Add some of the sifted icing sugar to the mixture and start the mixer.

Keep adding icing sugar a little at a time. When the mixture looks like thick whipped cream and makes soft peaks when you push down the hooks/paddle in it, you can use it for piping. 

When you have the soft peak icing, you start to only add 2 tbsp of icing sugar at a time because from now on the icing will get more and more stiff. When you can pull out small stiff peaks the icing is ready. Cover the icing with cling film and a lid or wet cloth and store it in the fridge.

Runny icing:

Take some royal icing (stiff made) into a bowl and start mixing it with water, a few drops at the time. Continue this until the icing is thin and liquid. It should be smoothing out when you lift the spoon. The mixing with the water will most likely cause many air bubbles in the icing, so it is always good to cover up the icing and let it “rest” for 30 min. Then give it a slow stir and you have reduced the amount of air bubbles in your icing.

Divide your royal icing between a few small bowls for coloring. Mix your Color Kitchen powders with a little water or glycerin to form a smooth paste. I added red and yellow to make orange for the pumpkins. Begin slowly adding the color paste to your royal icing until you like the color.

Using a black felt tip pen draw shapes on a sheet of parchment paper. I searched google images to find Halloween clip art to print out and use to trace the shapes of pumpkins, ghosts, cats etc…Once you have the shapes drawn on your sheet of parchment, cover that sheet with a clean sheet of parchment. This will be the sheet you pipe your royal icing onto. Using the technique in the video below. The dark brown decorations were made with dark chocolate. Pipe a triangle “stem” onto the bottom of each decoration so you have something to stick down into the frosting.

Excellent video showing the technique for icing cookies with royal icing.

- Recipe by chef Rose Archer

 

Gummy Worms

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Gummy worms are a perfect Halloween party treat. Offering a bowl of bright red gummy worms is sure to make your guests (big or small) feel a little squeamish when dipping into the bowl.

Makes: a bowl of 30+ gummy worms

Ingredients
2 Tbsp gelatin
½ cup cold water
1 cup simple sugar syrup
1 packet ColorKitchen yellow + ¼  packet beet red
A couple drops of flavor extract (optional)

Directions
Stir gelatin and cold water in medium sized bowl. Leave to soften.
Heat simple sugar syrup.
Add hot sugar syrup to gelatin and stir until all the gelatin is dissolved.
Mix color powders in a small bowl with a couple drops of water until dissolved.
Once mixture has cooled slightly, add color and stir to blend.
Pour into ice cube tray or other mold.
Chill for a few hours or overnight.
Once firm, remove from tray and cut into strips.