Some tasty morsels for you and the crew to ponder, prep, and chomp!
Chocolate Bat Cookies
makes 24 cookies
ingredients
1 1/2 cups all-purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
48 mini white M&M’s
1/4 cup semisweet chocolate chips
Sanding sugar, for rolling
directions
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a large mixing bowl, beat the granulated sugar, butter, and brown sugar with an electric mixer on medium-high speed until creamy. Add the egg and beat until incorporated, then mix in the vanilla. Gradually add the dry ingredients and mix until just combined. Cover the bowl and refrigerate for at least 30 minutes or up to 2 days.
Preheat the oven to 350°F and line two baking sheets with parchment paper. Using a medium (1 1/2-tablespoon) cookie scoop, portion 24 balls of dough, reserving any remaining dough. Roll each ball in sanding sugar and arrange on the baking sheets, spacing 2 inches apart. Flatten each ball into a 2-inch circle, then use a bat-shaped cookie cutter to create the design.
Bake for 8 to 10 minutes, until the edges are set. Cool for 5 minutes on the sheet, then transfer to a wire rack to cool completely.
In a heatproof bowl, microwave the chocolate chips in 10-second intervals, stirring between each, until smooth. Transfer to a piping bag fitted with a small round tip (or use a zip-top bag with the corner snipped). Pipe small dots of chocolate for the eyes and press a white M&M onto each dot. Let the chocolate set before serving.
Pumpkin Pie-Inspired Rice Krispies with Whipped Topping
serves eight wedges
ingredients
For the Rice Krispies Crust:
1 1/2 tablespoons unsalted butter
2 cups marshmallows
1/2 teaspoon vanilla extract
3 cups Rice Krispies cereal
For the Rice Krispies Filling:
2 1/2 tablespoons unsalted butter
1 teaspoon pumpkin pie spice
3 cups marshmallows
2 teaspoons orange food coloring
4 cups Rice Krispies cereal
Whipped cream (optional)
directions
Coat an 8-inch round cake pan with cooking spray and set aside. For the crust, melt the butter in a medium saucepan over medium-low heat. Add the marshmallows and stir constantly until melted. Stir in the vanilla, then fold in the cereal until evenly coated. Press the mixture firmly along the inside edge of the prepared pan to form a 1-inch border. Let cool while you prepare the filling.
For the filling, melt the butter with the pumpkin pie spice in a saucepan over medium-low heat. Add the marshmallows and stir until melted, then mix in the food coloring. Fold in the cereal until evenly coated. Press the filling firmly inside the crust to compact it. Let cool completely.
Once cooled, invert onto a serving plate. Slice into wedges and top with whipped cream, if desired.
Not Your Mummy’s Brownies
makes 12 brownies
ingredients
12 store-bought or homemade brownies (see our recipe in the August issue)
24 candy eyeballs
3 cups (360 g) confectioners’ sugar
2 teaspoons light corn syrup
5 tablespoons room-temperature water
Pinch of salt
directions
In a medium bowl, prepare your icing. Stir together the confectioners’ sugar, corn syrup, 4 1/2 tablespoons of water, and salt. The mixture will be very thick. Switch to a whisk and whisk in the remaining 1/2 tablespoon of water until the icing ribbons back into the bowl and holds its shape for a few seconds before melting back in. If too thick, whisk in an additional 1/2 tablespoon of water until desired consistency is reached. Spoon the icing into a piping bag or plastic bag with a small hole cut in the corner. Pipe zigzag lines over each brownie to create the look of mummy bandages. Place two candy eyeballs on each brownie. Let sit for about 20 minutes to allow the icing to set before serving.