70137440 halloween recipe sampler from the recipe club
TRANSCRIPT
8/13/2019 70137440 Halloween Recipe Sampler From the Recipe Club
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BROUGHT TO YOU BY
Hal l o w een T rea t sA Recipe Sampler
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from The Sriracha Cookbook by Randy Clemens
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12 fluid ounces (11/2 cups) premiumBloody Mary mix
2 teaspoons Sriracha
4 dashes Worcestershire sauce
Celery salt
12 fluid ounces (11/2 cups) premium vodka
4 celery sticks
Freshly ground black pepper
In a medium measuring cup, combine the
Bloody Mary mix, Sriracha, and Worcester-
shire sauce. Pour the mixture into an ice cube
tray with large ice cube compartments, mak-
ing eight equal cubes. Place the tray in the
freezer for at least 2 hours to freeze solid.
When you are ready to serve, rim eachglass with celery salt. Place two prepared
ice cubes in each glass and fill with 3 fluid
ounces room-temperature vodka. Garnish
with a celery stick and freshly ground black
pepper. Swirl your drink with the celery to
help get the blood flowing.
OVER THE TOP TIP The sky is the
limit on this one. If you want more
heat, try a spicy Bloody Mary mix. If
you’re brave enough, use Absolut
Peppar vodka. And if it’s a different
garnish you’re after, the Pickled Green
Beans (page 33) make a great alter-
native to the ubiquitous celery stick.
BLEEDING MARY
Freezing Bloody Mary mix into ice cubes is a cool idea I picked up when I worked at Modern Spirits Vodka.
As the ice cubes melt, their red color “bleeds” into the vodka, creating a dazzling drink that changes with
every passing moment. Just know that the first few sips are going to be heavy on the booze since the cold,
carmine cubes are just starting to thaw, so be sure to use top-shelf vodka. Makes 4 servings
from The Sriracha Cookbook by Randy Clemens
8/13/2019 70137440 Halloween Recipe Sampler From the Recipe Club
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W A R N I N G!
N O T C O O L I F Y
O U ’ R E N O T 21
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from Martha Stewart’s Cookies by Martha Stewart
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Dulce de Leche Bat CookiesThese creature-of-the-night creations sandwich a rich dulche de lechefilling between chocolate cookies. You will need an aspic cutter to form the
bat shapes. MAKES 1
1
⁄ 2 DOZEN
3 ⁄ 4 cup all-purpose flour, plus
more for dusting
1 ⁄ 4 cup unsweetened Dutch-
process cocoa
3 ⁄ 4 teaspoon coarse salt
1 ⁄ 4 teaspoon baking powder
1 ⁄ 4 cup granulated sugar
1 ⁄ 4 cup packed light-brown
sugar
2 tablespoons unsalted butter,
room temperature
1 large egg plus 1 large egg
yolk
4 ounces semisweet chocolate,
melted and cooled
1 ⁄ 2 teaspoon pure vanilla extract
1 ⁄ 4 cup plus 2 tablespoons
dulce de leche
(page 291, or store-bought)
1. Whisk together flour, cocoa, salt, and baking powder. Beat butter and
sugars with a mixer on medium speed until pale and fluffy, about 3 min-
utes. Beat in egg, yolk, chocolate, and vanilla. Reduce speed to low. Add
flour mixture, and beat until just combined. Shape into a disk, wrap in
plastic, and refrigerate 1 hour.
2. On a lightly floured surface, roll out dough toD inch thick. Cut out
36 rounds with a 2-inch cutter, and space 1 inch apart on parchment-
lined baking sheets. Using an aspic cutter set, cut a triangle, point side
up, in the center of half the cookies, and then use the half-moon cutter tomake one “wing” on each side of the triangle. Refrigerate 30 minutes.
3. Preheat oven to 375°F. Bake until set, 7 to 9 minutes. Let cool. Top
each uncut cookie with 1 teaspoon dulce de leche and a cutout cookie.
Cookies can be stored in an airtight container between layers of parch-
ment at room temperature up to 3 days.
from Martha Stewart’s Cookies by Martha Stewart
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CRUST
1 cup chocolate cookie
crumbs
1 / 4 cup butter, melted
FILLING
2 / 3 cup sugar
2 tablespoons cornstarch
Pinch of salt
2 cups milk
1 ounce unsweetened
chocolate
2 eggs
1 teaspoon vanilla
TOPPINGS
5 gummy worms
1 / 2 cup chocolate cookie
crumbs
6 oval sandwich cookies
U This is every little kid’s favorite dessert—and one of mine
too! It’s fun to make with younger siblings or even just after
school. You can decorate the top any way you want. We did
a cemetery, but you can do it as a garden, or even just a
worm hole.
To prepare the crust: Place the chocolate cookie crumbs in
an ungreased 8- or 9-inch pie pan. Add the butter and
stir until combined. Press the mixture onto the bottom
and sides of the pan with the back of a spoon.
To prepare the filling: Fill a large bowl about halfwaywith ice cubes and add enough water to almost cover
the ice.
Combine the sugar, cornstarch, and salt in a saucepan.
Gradually stir in the milk. Add the chocolate and cook
over medium heat, stirring constantly, for 5 minutes, or
until the mixture comes to a boil. Boil for 1 minute.
Beat the eggs slightly in a small bowl. Very slowly
whisk some of the hot liquid into the eggs to temper
them. Pour the eggs into the pan and cook over low
heat, stirring constantly, for 2 minutes, or until the mix-
ture barely begins to bubble. (Do not allow the filling
HALLOWEEN DIRT PIESERVES 6
M
84
KitchenShortcutsUse a prepared chocolate
cookie crust and omit the
crust ingredients and
preparation.
Use instant choco-late pudding and omit the
filling ingredients and
instructions.
from Teens Cook Dessert by Megan and Jill Carle
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85
to boil or the eggs will curdle.) Remove from the heat
and stir in the vanilla.
Strain the filling into a bowl through a fine-mesh sieve
and place the bowl in the ice water bath. Stir occasion-
ally for 20 to 30 minutes, or until the filling is cool.
To assemble the pie: Remove the bowl from the ice water
bath and gently pour the filling into the crust. Cut the
gummy worms in half and insert them around the pie
with about 1 inch sticking up. Place the sandwich
cookies upright in the filling and sprinkle the cookie
crumbs over the top of the pie. Refrigerate for at least 2
hours, or until ready to serve.
from Teens Cook Dessert by Megan and Jill Carle
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232 . SPECIAL DAYS: BIRTHDAYS
from Martha Stewart’s Cupcakes by Martha Stewart
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Wicked Witch CupcakesGreen-faced, straggly-haired witches may look mean, but they are actuallysweet chocolate cupcakes dressed up for Halloween. Inverted chocolateice-cream cones make perfectly pointed hats. Bake a coven’s worth and setthem out on display to greet—and treat—Halloween party guests. makes 24
1. Tint buttercream green with gel-paste food color. Spoon a gener-
ous mound of buttercream onto each cupcake; using an offset spatula,
smooth into a dome shape. (Or use an ice-cream scoop to place a mound
of buttercream atop each cupcake.)
2. Place an inverted sugar cone on top of each cupcake, tilting cones
slightly backward. Press two candy-coated chocolates and one piece of
candy corn into buttercream to make the eyes and nose.
3. With a paring knife or kitchen shears, snip licorice laces into pieces—
longer ones (about 2A inches) for hair, and shorter (about A inch) for
eyebrows and bangs. Insert longer licorice pieces into frosting, just below
the sugar cones, to make hair, and press two short licorice pieces overeyes, slanting them slightly to make eyebrows. Decorated cupcakes can
be stored up to 1 day at room temperature.
24 One-BowlChocolateCupcakes(page 152) orDevil’s FoodCupcakes(page 34)
+ Swiss Meringue
Buttercream(page 304)
+ Green gel-paste
food color
24 chocolate sugarcones
24 candy corn pieces
48 brown mini candy-
coated choco-lates, such as miniM&M’s
1 small bag (about5 ounces) blacklicorice laces
from Martha Stewart’s Cupcakes by Martha Stewart
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One-Bowl Chocolate Cupcakeswith GumdropsPiped buttercream starbursts and chewy gumdrops make playful toppings
for these ever-popular chocolate cupcakes. As the name of the recipeimplies, all the ingredients come together in one bowl. Using vegetable oilinstead of butter makes an exceptionally moist cake; good-quality cocoapowder, such as Valrhona, produces a deep, dark color and the best flavor.White icing and clear gumdrops combine in this elegant monochromaticmotif; use multi-colored gumdrops for a more whimsical effect. You cancustomize the cake flavor by using a different extract in place of the vanilla;for example, anise would complement the clear gumdrops used here(increase amount of extract to 1 1 /2 teaspoons). makes 18
1. Preheat oven to 350°F. Line stan-dard muffin tins with paper liners.
With an electric mixer on medium
speed, whisk together flour, cocoa,
sugar, baking soda, baking pow-
der, and salt. Reduce speed to low.
Add eggs, buttermilk, oil, extract,
and the water; beat until smooth
and combined, scraping down
sides of bowl as needed.
1 1 / 2 cups all-purpose flour
3 / 4 cup unsweetened Dutch-
process cocoa powder
1 1 / 2 cups sugar
1 1 / 2 teaspoons baking soda
3 / 4 teaspoon baking powder
3 / 4 teaspoon salt
2 large eggs
3 / 4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
3 / 4 cup warm water
Swiss Meringue Buttercream
(page 304)
3 / 4 pound gumdrops, for
garnish
piping starbursts an d
topping with gumdrops
2. Divide batter evenly amonglined cups, filling each about
two-thirds full. Bake, rotating tins
halfway through, until a cake tes-
ter inserted in centers comes out
clean, about 20 minutes. Transfer
tins to wire racks to cool 10 min-
utes; turn out cupcakes onto racks
and let cool completely. Cupcakes
can be stored overnight at room
temperature, or frozen up to 2
months, in airtight containers.
3. To finish, fill a pastry bag fitted
with a medium French-star tip
(Ateco #863 or Wilton #363)
with buttercream. Pipe 5 starbursts
around perimeter of cupcake, then
pipe another starburst in the cen-
ter. Cupcakes can be stored up to
1 day at room temperature, or re-
frigerated up to 3 days, in airtight
containers. Bring to room tem-
perature and place a gumdrop in
the center of each starburst before
serving.
from Teens Cook Dessert by Megan and Jill Carle
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SWISS MERINGUE BUTTERCREAM
If there is one frosting recipe a home baker should always have on hand,this is it. This all-purpose buttercream has an ultra-silky, stable texturethat spreads beautifully over cakes and cupcakes, and can be piped intoperfect peaks and patterns. Swiss meringue buttercream is also lesssweet than other types of frosting, with a wonderful buttery taste. It can
be varied with different extracts, juices, zests, and other flavoring agents,and tinted any shade. Don’t worry if the mixture appears to separate, or“curdle,” after you’ve added the butter; simply continue beating onmedium-high speed, and it will become smooth again. makes about 5 cups
5 large egg whites
1 cup plus 2 tablespoons sugar
Pinch of salt
1 pound (4 sticks) unsalted
butter, cut into tablespoons,
room temperature
1 1 / 2 teaspoons pure vanilla
extract
1. Combine egg whites, sugar, and salt in the heatproof bowl of a stand-
ing mixer set over a pan of simmering water. Whisk constantly by hand
until mixture is warm to the touch and sugar has dissolved (the mixture
should feel completely smooth when rubbed between your fingertips).
2. Attach the bowl to the mixer fitted with the whisk attachment. Starting
on low and gradually increasing to medium-high speed, whisk until stiff
(but not dry) peaks form. Continue mixing until the mixture is fluffy andglossy, and completely cool (test by touching the bottom of the bowl),
about 10 minutes.
3. With mixer on medium-low speed, add the butter a few tablespoons at
a time, mixing well after each addition. Once all butter has been added,
whisk in vanilla. Switch to the paddle attachment, and continue beating
on low speed until all air bubbles are eliminated, about 2 minutes. Scrape
down sides of bowl with a flexible spatula, and continue beating until the
frosting is completely smooth. Keep buttercream at room temperature
if using the same day, or transfer to an airtight container and refrigerate
up to 3 days or freeze up to 1 month. Before using, bring to room tem-
perature and beat with paddle attachment on low speed until smooth
again, about 5 minutes.
4. (Optional) To tint buttercream (or royal icing), reserve some for ton-
ing down the color, if necessary. Add gel-paste food color, a drop at a
time (or use the toothpick or skewer to add food color a dab at a time)
to the remaining buttercream. You can use a single shade of food color
or experiment by mixing two or more. Blend after each addition with
the mixer (use the paddle attachment) or a flexible spatula, until desired
shade is achieved. Avoid adding too much food color too soon, as the hue
will intensify with continued stirring; if necessary, you can tone down
the shade by mixing in some reserved untinted buttercream.
from Teens Cook Dessert by Megan and Jill Carle
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U When we first found a recipe for bleeding cupcakes, we were
very intrigued. Unfortunately, when we tried them we were not
impressed. They oozed a little if they were hot, but you can’t
frost a hot cupcake, so what good is that? So, of course, we
had to come up with our own version. They’re a little more
work, but they definitely bleed.
To prepare the cupcakes: Preheat the oven to 350ºF.
Line 16 cupcake cups with paper or foil liners.
Place the butter and sugar in a large bowl and beat
with an electric mixer on medium speed for 3 to 4 min-
utes, or until light and fluffy. Add the vanilla and mix
for 30 seconds, or until blended. Add the eggs one at a
time, mixing after each addition until completely
incorporated. Add the baking powder and salt and mix
well. Alternately add the flour and milk, half at a time,
mixing well after each addition.
Fill each of the cupcake cups about two-thirds full and
bake for 20 to 25 minutes, or until the centers spring
back when gently pressed.
To prepare the filling: Place the cream cheese in a
bowl and beat with an electric mixer on medium speed
for 2 minutes, or until creamy. Add the corn syrup and
mix until smooth. Add the food coloring a few drops at
a time, mixing after each addition, until the filling is
the desired color.
VAMPIRE CUPCAKESMAKES ABOUT 16 CUPCAKES
M
CUPCAKES
1 / 2 cup butter
1 cup sugar
1 teaspoon vanilla
2 eggs
1 teaspoon baking powder
1 / 4 teaspoon salt
11 / 3 cups cake flour
1 / 2 cup milk
FILLING
2 ounces cream cheese
1 / 4 cup corn syrup
Red food coloring
KitchenShortcutsUse yellow or white cake
mix and omit the cup-
cake ingredients and
preparation.
from Teens Cook Dessert by Megan and Jill Carle
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87
FROSTING
1 / 2 cup butter
2 cups confectioners’ sugar
2 tablespoons milk
1 teaspoon vanilla
Green food coloring
Candy corn
Licorice
Chocolate chips
Cut a 1-inch-wide by 1-inch-deep hole in the center of
each cupcake, reserving the cutouts. Spoon a heaping
teaspoon of the filling into each cupcake. Remove the
bottom half of the cutouts and insert the tops back into
the cupcakes.
To prepare the frosting: Place the butter in a bowl and
beat with an electric mixer on medium speed for 1
minute, or until creamy. Add the confectioners’ sugar,
milk, and vanilla and mix on low speed for 1 minute.
Add a few drops the food coloring. Increase to medium
speed and mix for 2 minutes, or until fluffy.
Spread the frosting over each of the cupcakes and use
the candy corn, licorice, and chocolate chips to form
vampire faces.
from Teens Cook Dessert by Megan and Jill Carle
8/13/2019 70137440 Halloween Recipe Sampler From the Recipe Club
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Bleeding Mary from THE SRIRACHA COOKBOOK
by Randy Clemens
V ampire Cosmo AND
Caramel Applesfrom DYLAN’S CANDY BAR
by Dylan Lauren
Wicked Witch Cupcakesfrom MARTHA STEWART’S CUPCAKES
Dulce de Leche Bat Cookiefrom MARTHA STEWART’S COOKIES
Halloween Dirt Pie AND Vampire Cupcakesfrom TEENS COOK DESSERT by Megan and Jill Carle
FROMHal l o w een T rea t s