Friday, October 28, 2011

Happy Halloween!

Just in case you're looking for a sweet treat to bring to a halloween party this weekend, I made this last year: 

 Halloween candy bark

It looks like a hot mess but it's unbelievably good.  Salty and sweet and great for kids.  :)  Here's the link to Annie's Eats to get a better idea. 

1 lb. bittersweet chocolate, coarsely chopped
3 Butterfinger candy bars (or 8 fun size bars), roughly chopped
3 toffee candy bars (or 6 fun size bars), roughly chopped
8 Reese cups, cut into wedges
¼ cup honey roasted peanuts
3 oz. yellow and orange peanut M&Ms, coarsely chopped
3 oz. good quality white chocolate, finely chopped
Line a baking sheet with foil.  Place the chopped chocolate in a heatproof bowl set over a pot of simmering water.  Heat, stirring occasionally until the chocolate is completely melted and smooth.  Pour the chocolate over the foil and smooth into a thin layer with a spatula.  Evenly sprinkle the chopped candy bars, Reese cups, honey roasted peanuts, and peanut M&Ms over the melted chocolate.  Press gently to adhere the candy to the melted chocolate.  Transfer to the refrigerator and chill for 30 minutes.
Melt the white chocolate, again using the double boiler method, until smooth.  Drizzle over the chilled candy bark.  Return to the refrigerator and let chill again until the white chocolate is set, 3o minutes more.
Peel the sheet of chocolate away from the foil and break into irregular pieces.  Store in an airtight container in the refrigerator until ready to serve.

Not a big fan of all the candy?  That's ok.  Here's another recipe I plan on baking for Kylie's class and my co-workers:

 photo courtesy of Bridget

 Chocolate Candy Corn Cookies
{adapted from Everyday Food}

  • 4 tablespoons unsalted butter, very soft
  • 1/2 c sugar
  • 1 large egg yolk
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 c all-purpose flour
  • 1/4 c dutch-process cocoa (or regular unsweetened cocoa)
  • About 36 candy corns
Preheat oven to 350 degrees. Line baking sheets with parchment.

Beat/stir the butter and sugar with a wooden spoon until combined. Stir in the egg yolk, vanilla, baking powder, and salt. Add flour & cocoa, and mix until a dough forms.

Scoop out level teaspoons (a measuring teaspoon, not a cereal teaspoon) of dough, and place balls on baking sheets, 2 inches apart. (It looks like too little dough for each cookie, but it works.) Roll into balls.

Bake, rotating sheets halfway through, until edges are firm and cookies are dry to the touch, 10 to 12 minutes.

{While these are baking, start going through the bag of candy corn to find 36 good ones. You'll want to work quickly when they come out of the oven and it is very frustrating to keep grabbing broken candy corns. Trust me on this.}

Remove from oven; gently press a candy corn into center of each cookie (surface of cookies may crack slightly). The candy corns will stick once the cookies heat them up..they seem like they will fall off at first, don't worry.

Cool on sheets 1 minute; transfer to a rack to cool completely.

Make 32-36 cookies.

**Just a note:  The cookies are a bit thick and not as chewy as I would have liked.  I may alter the cookie recipe a bit and add more butter the next time around.  If any of you have any cookie recipes, let me know. 

And just another cookie recipe I plan on making (I'm a bit ambitious when it comes to - Cookie Spiderwebs.  I figured I might as well make 'em...I have a bunch of royal icing and colors laying around that I haven't touched in months.

photo courtesy of Bridget

I made mine using a chocolate sugar cookie recipe which I found on Bridget's blog also.  Such a yummy recipe.  I used the Via ready brew from Starbucks and fleur de sel.  Adds much more flavor.  Here's a pic from my phone:  

Kylie helped me marble the colors.  :)

Sweet words from my co-workers:  
"Damn, that was good." - Head boss of the Research Institute 
"Those were the tastiest cookies EVER!  Thank you!!!"

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