S'MORES CUPCAKE

Ingredients

GRAHAM CRACKER LAYER

• 1 1/2 cups graham cracker, crumbs
• 7 tablespoons butter, melted

CHOCOLATE CUPCAKE

• 1 cup (4.5 ounces) all purpose flour
• 1 cup plus 2 tablespoons (7.3 ounces) sugar
• 1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted and warm
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 tablespoon instant coffee
• 1/2 cup of hot coffee

MARSHMALLOW FROSTING

• 5 large egg whites
• 11/2 cup sugar

CHOCOLATE GLAZE

• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 4-5 tablespoons water, warm

Directions:

PREPARATION

Position a rack in the lower third of the oven. Heat the oven to 350 degrees.

TO MAKE GRAHAM CRACKER LAYER

Reserve 2 tablespoons of crumbs. Place remaining graham cracker crumbs in a bowl with butter and mix to combine. Add approximately 1 tablespoon of mixture to each cup and firmly press crumbs down. Bake for about 10- 12 minutes.

TO MAKE CUPCAKE

1. Add flour, cocoa powder, sugar, baking soda, and salt in a bowl and mix thoroughly to combine. Add in the butter, eggs, and vanilla and beat on medium speed for one minute. Add in coffee granules and hot coffee, beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the graham cracker crusted cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool.

TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.

TO MAKE MARSHMALLOW FROSTING

1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 160 degrees F while whisking constantly.
2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer)until mixture cools and doubles in volume and forms stiff peaks; about 10-12 minutes.                                                                                                                                                                                                                                                                       

   TO MAKE CHOCOLATE GLAZE

   Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside chocolate glaze in a bowl to cool until warm.

   ASSEMBLY

   1. Place 1/4 of the marshmallow frosting in a pastry bag fitted with a large round tip. Place remaining frosting in a second pastry bag fitted with Wiltons's 2D tip.
   2. Using the pastry bag fitted with the round tip, hold bag at a 90 degree angle above cupcake and pipe frosting around the perimeter of cupcake. Hold frosted cupcake directly above chocolate glaze, dip until frosting is covered. Lightly dust chocolate glaze with reserved graham cracker crumbs.
   3. Using the pastry bag fitted with the 2D tip, hold bag at a 90 degree angle above cupcake and pipe frosting moving in a spiral motion upwards into a peak.
   4. Using a kitchen torch lightly toast marshmallow frosting.
   A few notes:       
3. The cupcakes are best consumed the day they are made.
4. If you don't have a kitchen torch, skip toasting the marshmallow. Alternately, you can also toast mini marshmallows in the oven and then place them on top (to do so place mini marshmallows on a bake sheet and broil for 1-2 minutes checking every 30 seconds for doneness).

          Rich chocolate fudge cake

 Ingredients

•  250g butter, chopped
•  1/2 cup milk
•  180g block dark chocolate, chopped
•  2 cups raw caster sugar
•  1 1/2 cups self-raising flour, sifted
•  1 cup plain flour, sifted
•  1/4 cup cocoa powder, sifted
•  2 eggs, lightly beaten
•  Dark chocolate curls, to decorate 

•                                                                        Ganache

•  2 x 200g blocks milk chocolate, chopped
•  2/3 cup thickened cream
•                                                                                                    Method
• Step 1
  Preheat oven to 160°/140°C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and side with baking paper, allowing a 2cm overhang.
• Step 2
  Place butter, 1 cup cold water, milk, chocolate and sugar in a saucepan over medium heat. Cook, stirring occasionally, for 8 to 10 minutes or until smooth and combined. Set aside for 20 minutes to cool.
• Step 3
  Whisk flours and cocoa into chocolate mixture. Whisk in eggs until smooth and combined. Spoon mixture into prepared pan. Bake for 1 hour 40 minutes or until a skewer inserted in centre of cake comes out clean. Cool cake in pan.
• Step 4
  Make ganache: Place chocolate and cream in a microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, or until smooth. Refrigerate for 15 minutes or until thickened. 5 using a serrated knife, cut cake into 3 layers. Place base on a plate. Spread with 1/4 ganache. Top with layer of cake, then 1/3 remaining ganache. Top with cake top. Spread top and side of cake with remaining ganache. decorate with chocolate curls. Set aside for 1 hour. Serve.

Cette année, offrez à vos invités à un amusement Recettes Halloween

Géant rougeoyant citrouille biscuits

INGRÉDIENTS
1(16 1/2 oz) packagepillsbury créer 'n cuire le sucre pâte à biscuits réfrigérée
2 Tout usage 2/3 tasse de farine
2 cuillères à café d'épices pour tarte à la citrouille
4 bonbons au caramel, bonbons disque décoratifs, écrasés
4 bonbons à la cannelle, disques durs bonbons décoratifs, écrasées
méthode
Chauffer le four à 350 ° F Ligne feuilles 2 biscuits de papier parchemin ou de papier. (Si vous utilisez une feuille, lisser tous les plis.) Dans un grand bol, casser la pâte à biscuits. Mélanger ou pétrir la farine et tarte à la citrouille épices et bien mélanger.
Sur une surface légèrement farinée, abaisser la moitié de la pâte à la fois pour une épaisseur de 1/8-inch. Réfrigérer la moitié restante de la pâte jusqu'à ce que nécessaire. Avec petit couteau pointu ou emporte-pièce, découper des formes de citrouille 4 pouces. Sur les plaques à biscuits, placer des formes 2 pouces. Découpez les traits du visage de citrouilles.
Pendant ce temps, dans un petit bol, mélanger bonbons écrasés. Placez 1/4 à 1/2 cuillère à café de bonbons écrasés dans le centre de chaque zone découpe dans chaque biscuit, en veillant bonbons touche bords de cookie. (Ne pas monticule de bonbons dans les centres de découpes.).

Cuire au four 12 à 18 minutes ou jusqu'à ce que les bords des biscuits soient dorés de lumière, et des bonbons est fondu et remplit les zones de biscuits découpés. Refroidir 2 à 5 minutes sur les plaques à biscuits ou jusqu'à ce que des bonbons est durcie. Retirez délicatement les cookies de plaques à biscuits sur une grille. Laisser refroidir complètement, environ 15 minutes

Halloween Pumpkin Cookies

Giant Glowing Pumpkin Cookies

TOTAL TIME

1HR: 15mins

INGREDIENTS

1(16 1/2 ounce) packagepillsbury create 'n bake refrigerated sugar cookie dough

2/3 cup all-purpose flour

2 teaspoons pumpkin pie spice

4 butterscotch candies, disk decorative candies, crushed

4 hard cinnamon candies, disk decorative candies, crushed

METHOD

1. Heat oven to 350°F Line 2 cookie sheets with parchment paper or foil. (If using foil, smooth out all wrinkles.) In large bowl, break up cookie dough. Stir or knead in flour and pumpkin pie spice until well blended.
2. On lightly floured surface, roll out half of dough at a time to 1/8-inch thickness. Refrigerate remaining half of dough until needed. With small sharp knife or cookie cutter, cut out 4-inch pumpkin shapes. On cookie sheets, place shapes 2 inches apart. Cut out facial features from pumpkins.
3. Meanwhile, in small bowl, mix crushed candies. Place 1/4 to 1/2 teaspoon crushed candy in center of each cut-out area in each cookie, making sure candy touches edges of cookie. (Do not mound candy in centers of cutouts.).
4. Bake 12 to 18 minutes or until edges of cookies are light golden brown, and candy is melted and fills cut-out areas of cookies. Cool 2 to 5 minutes on cookie sheets or until candy is hardened. Carefully remove cookies from cookie sheets to cooling racks. Cool completely, about 15 minutes

2⁄-pu flou