  Scary little puffs of sweet meringue can be enjoyed on their own or with fresh fruit and ice cream for a fun little dessert. (Courtesy of Longo's) |
When it comes to the spooky season, Halloween rivals Christmas for festival flavour. And with All Hallows Eve falling on a weekend, you know your're guaranteed parties galore, for both the small-fry and adults.
According to Hallmark research, about 90% of families with children up to age 12 participate in Halloween, and, in fact, this spooky day has become one of the top reasons to throw a party — it's the third largest party day behind New Year's Eve and Super Bowl Sunday!
So, while you're planning your costume, plan a few spooky treats as well. Here's a few recipes we've haunted up for you courtesy of Longo's.
GHOULISH CUPCAKES
Have fun this Halloween with these “scary” cupcakes — firm and cake-like, they make decorating a snap. A rich buttery icing can be tinted and played with for fun designs.
2 cups (500ml) all-purpose flour
2 tsp. (10ml) baking powder
Pinch cinnamon or nutmeg (optional)
Pinch salt
3/4 cup (175ml) salted butter, softened
1 cup (250ml) packed brown sugar
2 eggs
2 tsp. (10ml) vanilla extract
1/3 cup 75ml) light cream
Easy Butter Icing:
1 cup (250ml) salted butter, softened
3 cups (375ml) icing sugar
2 Tbsp. (30ml) light cream or milk
2 tsp. (10ml) vanilla extract
In a bowl, whisk together flour, baking powder, cinnamon (if using) and salt. In another bowl, using electric mixer, beat together butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Stir in one third of flour mixture and half of cream.
Repeat with remaining ingredients until combined.
Scoop batter into 12 lined or greased muffin cups. Bake in 350F (180C) oven for about 20 minutes or until cake springs back when touched gently. Let cool in pan on rack.
Butter Icing:
Meanwhile, in large bowl, beat butter until fluffy. Beat in half of icing sugar. Add cream and vanilla and beat until combined. Beat in remaining icing sugar until fluffy and well combined. Makes about 2 cups of icing. Divide icing and tint with desired colours. Spread 2 Tbsp. (30ml) icing on each cupcake and decorate as desired.
Makes 12 cupcakes.
Candy suggestions for decorating cupcakes:
Licorice allsorts, black licorice (twirls and string), sugar coated jelly candy (orange and black), black and orange jellies and gummies, gummy worms, arrowroot cookies, chocolate cookie crumbs, melted chocolate, marshmallows, chocolate wafers and candy coated chocolate.
GHOST MERINGUES
Scary little puffs of sweet meringue can be enjoyed on their own or with fresh fruit and ice cream for a fun little dessert.
2 egg whites
1/4 tsp. (1ml) cream of tartar
1/2 cup (125ml) instant dissolving (fruit/berry) sugar
1 oz. (25g) organic chocolate, 64% (or a mild, dark chocolate)
In bowl, beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar 1 Tbsp. (15ml) at a time until stiff glossy peaks form. Scrape into large piping or resealable bag.
Pipe meringue into 9 ghost blobs onto parchment paper lined baking sheet. Bake in centre of 250F (120C) oven for about 45 minutes or until dry and crisp. Turn oven off; let stand in oven for 1 hour. Let cool completely.
Use melted chocolate to decorate as desired.
Makes 9 ghosts.
CANDY CORN SHORTBREAD
Simple shortbread takes the shape of candy corn to celebrate the sweet treats of the evening.
1 cup (250ml) unsalted butter, softened
1/2 cup (125ml) icing sugar
2 cups (500ml) all-purpose flour
Yellow and orange food colouring
In large bowl, using electric hand mixer beat butter until almost white. Add icing sugar and beat until combined. Stir in flour until smooth and well combined. Knead dough together with hands. Divide dough in half. Divide one half of dough into one third and two thirds.
Set aside smallest amount of dough. Tint largest portion of dough yellow, and remaining piece orange. You should now have three pieces: yellow, orange and white.
Divide each colour of dough in half. Take one of yellow doughs and roll into an 8-1/2 inch (21cm) long log. Flatten slightly. Roll orange dough into same length and place it on top of yellow log. Repeat with plain dough. Wrap log with plastic wrap and form dough log into a triangle shape or “candy corn” shape. Repeat with remaining doughs and form another triangle. Refrigerate for at least 2 hours or up to 2 days or freezer for up to 2 weeks or until firm.
Slice dough log into thick 1/4-in. (1/2cm) thick pieces and place on parchment paper lined baking or cookie sheets. Bake in 325F (160C) oven for about 20 minutes or until firm. Let cool in pan on rack. Repeat with remaining dough.
Makes about 54 cookies.
TIP: Once cooled, place in airtight container and freeze for up to 1 month.
