Month: October 2014

CHEESE FONDUE 
Combine with a mixer

WHAT-WAS-UNDER-THAT-ROCK TRIFLE?

This is a rich variation of the classic English dessert. It is pretty (scary) layered in a glass bowl and served with a new trowel or placed in a cauldron. Layer ganache (or substitute instant chocolate pudding made with 1½ cups milk), crumbled brownies, cheesecake filling, gummy worms, chopped nuts (optional) and crushed chocolate sandwich cookies. Top with meringue mushrooms and garnish with mint leaves or for a more festive look, candy rocks, gummy worms and spiders.

GANACHE
16 ounces good chocolate, chopped
1½ cup whipping cream
Melt chocolate over low heat. Add cream and stir well. Chill for 45 minutes, whip and set aside.

BROWNIES
Bake according to package directions a 9-by-13-inch pan of brownies. Set aside to cool, then crumble.

CREAM CHEESE FILLING
8 ounces whipping cream
¼ cup powdered sugar
1 teaspoon vanilla
2 8 ounce Neufchatel (light) cream cheese, softened
1 cup powdered sugar
½ teaspoon vanilla
Whip together whipping cream, ¼ cup powdered sugar and 1 teaspoon vanilla. Fold in cream cheese, 1 cup powdered sugar and ½ teaspoon vanilla.
Place in bowl and chill until time to use.

ASSEMBLY
Crush about 30 chocolate sandwich cookies and set aside. Chop and set aside 1 cup peanuts, walnuts or pecans (optional).
In the serving container, layer one third of the ganache, half of the brownies, half of the cream cheese filling and nuts. Tuck in a few gummy worms.
Repeat layers, top with ganache, crushed cookies and a few more gummy worms. Decorate with meringue mushrooms, candy rocks, mint leaves or parsley, gummy worms and spiders, if you dare!

MERINGUE MUSHROOMS
2 egg whites
1/8 teaspoon cream of tartar
sprinkle of salt
½ teaspoon vanilla
½ cup sugar
1/3 cup chocolate chips
Preheat oven to 200 degrees. Line a baking sheet with parchment. In the bowl of an electric mixer, using the whisk attachment, beat egg whites until foamy.
Add cream of tartar, salt and vanilla and continuing beating. While the mixer is running, stir in ½ cup sugar one tablespoon at a time.
Continue to beat until the mixture is smooth, stiff and glossy, about 5 to 7 minutes. Place meringue mixture in a plastic zip seal bag, squeeze out excess air and seal. Cut off one corner to make a ½-inch opening.
When making meringue shapes, allow an inch or two around each piece for expansion while baking. Place the tip of the bag on the parchment and squeeze out six 1-inch to 2-inch stems (should be standing up). Enlarge the opening to ¾-inch and squeeze out caps in varying sizes.
Moisten your finger with water and smooth the points on top of the mushrooms to get a rounded top on the cap and flat top on the stems. Lightly sprinkle the caps with cocoa powder.
Bake in the center of the oven at 200 degrees for 1 hour to 1½ hours or until dry and dark cream in color.
Melt the chocolate chips in a glass bowl in the microwave for 30 seconds, stir and heat another 30 seconds. Repeat until melted.
Dip the tops of the stems into melted chocolate, place on upturned caps. When chocolate sets, store mushrooms in airtight container or place on trifle. Stored in an airtight container, the mushrooms will keep for several weeks.

PUMPKIN PIE CAKE
Many like this rich dessert better than pumpkin pie!

CRUST
1 box yellow cake mix, with one cup reserved
1 egg
½ cup butter, melted

FILLING
4 eggs, slightly beaten
1 29-ounce can pumpkin
1½ cup sugar
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
2 12-ounce cans evaporated milk

TOPPING
½ cup sugar
1½ teaspoons cinnamon
½ cup butter, softened
1 cup chopped pecans (optional)

Preheat oven to 350 degrees. From a box of yellow cake mix, remove one cup of dry mix and set aside for topping. Combine remaining cake mix with egg and melted butter.
Pat into the bottom of a 9-by-13 baking pan. Mix together eggs, pumpkin, sugar, salt, cinnamon, cloves, nutmeg and evaporated milk.
Pour over crust. Set aside.
Mix together reserved cup of cake mix, ½ cup sugar, 1½ teaspoon cinnamon, ½ cup softened butter and the pecans until the texture of corn meal and sprinkle over pumpkin filling.
Bake at 350 degrees for approximately 1 hour and 20 minutes or until pumpkin is set. Serve warm with whipped cream or vanilla ice cream.

GLOWING PUNCHBOWL

Fit a silver punchbowl or cauldron with a clear plastic bowl liner (check discount or party stores). Place several activated glow sticks in the punchbowl and set the liner on top. Fill the liner with half  white grape juice and half ginger ale, adding a few drops of green food coloring if you wish. Wearing gloves, float chunks of dry ice for a bubbling, steaming effect.

You are cordially invited to join Kim Power Stilson and me for a Halloween broadcast this Wednesday, October 29th at 3:00 p.m. Eastern on BYU SiriusXM Radio 143. Or listen here: http://www.byuradio.org/

 

Share the fun of fall with a Halloween party or carnival for your little ones. It doesn’t have to be complex or expensive, you can even make the games. Here are a few favorites from 

Black cat knockoff with bean bags