Archive for the ‘Ghost Ghouls and Goblins’ Category

Chocolate and Vanilla Monster Muffins

01 Jan

Brought to us by John

Vanilla Cupcakes
1 1/2 cup(s) all-purpose flour
1 teaspoon(s) baking powder
1/2 teaspoon(s) salt
8 tablespoon(s) (1 stick) unsalted butter, room temperature
1 cup(s) sugar
3 large eggs
1 1/2 teaspoon(s) pure vanilla extract
3/4 cup(s) milk

Preheat the oven to 350 degrees. Line a cupcake pan with paper liners; set aside.
In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time; scrape down bowl, and beat in vanilla.
Add flour mixture and milk alternatively, beginning and ending with flour mixture.
Divide batter evenly among liners, about three-quarters full each. Bake until golden and tops spring back to touch, about 20 minutes, rotating pan once if needed. Transfer pans to wire rack; cool completely.

Chocolate Cupcakes
3/4 cup(s) unsweetened cocoa powder
1 1/2 cup(s) all-purpose flour
1 1/2 cup(s) sugar
1 1/2 teaspoon(s) baking soda
3/4 teaspoon(s) baking powder
3/4 teaspoon(s) salt
2 large eggs
3/4 cup(s) warm water
3/4 cup(s) buttermilk
3 tablespoon(s) safflower oil
1 teaspoon(s) pure vanilla extract

Preheat oven to 350°F. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Vanilla Buttercream Frosting
1 ½ cups butter, softened
4 cups powdered sugar, sifted
2 Tbsp. milk
1 tsp. vanilla
Cream butter at medium speed of an electric mixer; gradually add sugar, beating until light and fluffy. Add milk; beat until spreading consistency. Stir in vanilla.
Yields 3 cups of frosting.

Prepare the cupcake recipes. Once they are baked and cooled, ice mini cupcakes with meringue buttercream and coat icing with black sanding sugar. Use cinnamon candy for eyes. For legs, attach 8 pieces of black licorice. For fangs, cut out tiny cone shapes from a marshmallow and attach.

Prepare the cupcake recipe. Using a medium round tip (such as Ateco #12), pipe a mound of meringue buttercream in the center of each cupcake, then outline and pipe a brain design over it.

Tentacle Alien
Prepare the cupcake recipe. Spread each cupcake with a thin layer of meringue buttercream tinted with a few drops of green food coloring. Cut strips of green taffy and attach around the top of each cupcake. For the eye, slice a yellow gumdrop in half and press into the top of the cupcake. A piece of black licorice attached in front of the gumdrop completes the creepy gaze.

Prepare the cupcake recipe. Spread each cupcake with a thin layer of meringue buttercream. Add jelly beans dotted with melted chocolate for the eyes and red Gummi candy for the mouth. Using a ribbon tip (such as Ateco #44), pipe bands of buttercream.

Big Eyed Alien
Prepare the vanilla or chocolate cupcake recipe. Spread each cupcake with a thin layer of meringue buttercream tinted with a few drops of green food coloring. For the small eye, attach a mini marshmallow and create a pupil by painting on melted chocolate (microwave 1/2 cup chocolate chips for 1 minute). For the large eye, push the chocolate chip, tip down, into a regular-size marshmallow, then cut Gummi tape for an eyelid. For teeth, place 5 mini marshmallows along the bottom of the cupcake.



Spicy Batwings

01 Jan

Brought to us by Jason

Recipe needed!


Tortured Tomatoes with Bird Dropping Dressing

01 Jan

Brought to us by Jessica

Tortured Tomatoes
2 lrg Ripe tomatoes
2 tbl Crumbled blue cheese
Roquefort dressing

Wash the tomatoes in cold water and with an adults help, cut into half inch slices.

Place slices in plastic bag. Squeeze out any extra air and close the bag tightly. Lay the bag on a clean plate placed in the sink. Now make a fist and gently pound the tomato slices until they look tortured.

Divide the tortured tomatoes among the four bowls and sprinkle with a half tablespoon of crumbled cheese. Then, holding a spoon at least 12″ from the salad bowl (to approximate the altitude of a low flying bird), dribble a glob of dressing onto each one.

Bird Dropping Dressing
2 cups mayonnaise
1 1/2 cups buttermilk
8 ounces Roquefort cheese, crumbled
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder

In a blender or food processor, combine mayonnaise, buttermilk, cheese, Worcestershire and garlic powder, and process until smooth. Store in tightly covered jar in the refrigerator until ready to serve. Serve over tossed salad greens.

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