Mousse-Filled Witches' Hats
1 3/4 c. heavey whipping cream, divided
1 c. milk chocolate chips
4 squares (1 oz each) semisweet chocolate, chopped
1/2 t. shortening
1 package chocolate ice cream sugar cones
Halloween sprinkles
12 thin chocolate wafers
In a small saucepan, bring 1/2 c. cream to a boil; remove from heat. Stir in chocolate chips until smooth. Transfer to a bowl; cool to room temperature, stirring occasionally. In a small mixing bowl, beat remaining cream until stiff peaks form; fold into chocolate mixture. Cover; chill.
In a microwave-safe bowl, melt semisweet chocolate and shortening; stir until smooth. Dip pointed tips of ice cream cones a third of the way into melted chocolate; roll in sprinkles. Refrigerate until set. Just before serving, spoon mousse into cones. Top each with a chocolate wafer. Invert onto a serving platter. Yield: 1 dozen
Those are the original directions but I had to make some substitutions since I couldn't find all the ingredients. I couldn't find chocolate sugar cones so I just used the regular ones and tried to dip the whole cone in chocolate. Then I couldn't find chocolate wafers (or any for that matter) so I used fudge-striped cookies.
Here are my pics making them with Jaxon and the finished product.
Here are some other things I made last week and took to school for the teachers to try out and they got good reviews.
Pumpkin Drop Cookies
1/2 c. butter-flavored shortening
3 c. sugar
1 can (15 oz) solid-pack pumpkin
2 eggs
1/2 c. milk
6 c. flour
2 t. baking soda
2 t. ground cinnamon
1 t. salt
1 t. ground allspice
1/2 t. ground cloves
Cinnamon Frosting:
1/2 c. butter, softened
2 1/2 c. confectioners' sugar
2 T. milk
1 t. ground cinnamon
1 t. vanilla extract
In a large mixing bowl, cream the shortening and sugar. Beat in the pumpkin, eggs, and milk. Combine the flour, baking soda, cinnamon, salt, allspice and cloves; gradually add to the creamed mixture. Drop by the tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375 for 10 - 13 minutes or until lightly browned. Remove to wire racks to cool completely.
In a small mixing bowl, combine the frosting ingredients; beat until smooth. Frost cookies. Store in the refrigerator. Yield: 11 dozen
S'more Sandwich Cookies
3/4 c. butter, softened
1/2 c. sugar
1/2 c. packed brown sugar
1 egg
2 T. milk
1 t. vanilla extract
1 1/4 c. flour
1 1/4 c. graham cracker crumbs (about 20 squares)
1/2 t. baking soda
1/4 t. salt
1/8 t. ground cinnamon
2 c. semisweet chocolate chips
24 to 28 large marshmallows
In a mixing bowl, cream butter and sugars. Beat in egg, milk and vanilla. Combine the flour, graham cracker crumbs, baking soda, salt and cinnamon; gradually add to creamed mixture. Stir in chocolate chips.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375 for 8 - 10 minutes or until golden brown. Remove to wire racks to cool.
Place four cookies bottom side up on microwave-safe plate; top each with a marshmallow. Microwave, uncovered, on high for 16 - 20 seconds or until marshmallow begin to puff (do not overcook). Top each with another cookie. Repeat. Yield: about 2 dozen
Butterscotch Peanut Bars
1/2 c. butter, softened
3/4 c. packed brown sugar
1 1/2 c. flour
1/2 t. salt
3 c. salted peanuts
Topping:
1 package (10 - 11 oz) butterscotch chips
1/2 c. light corn syrup
2 T. butter
1 T. water
Line a 15 in x 10 in x 1 in baking pan with aluminum foil. Coat the foil with nonstick cooking spray; set aside. In a small mixing bowl, cream butter and brown sugar. Add flour and salt; mix well. Press into prepared pan. Bake at 350 for 6 minutes. Sprinkle with peanuts.
In a large saucepan, combine topping ingredients. Cook and stir over medium heat until chips and butter are melted. Spread over hot crust. Bake for 12 - 15 minutes or until topping is bubbly. Cool on a wire rack. Cut into bars. Yield: 4 dozen
Everyone loved these!
Spiderweb Brownies
3/4 c. butter, cubed
4 squares (1 oz each) unsweetened chocolate
2 c. sugar
3 eggs, beaten
1 t. vanilla extract
1 c. flour
1 c. chopped pecans or walnuts
1 jar (7 oz) marshmallow creme
1 square (1 oz) semisweet chocolate
In a large saucepan over low heat, stir butter and unsweetened chocolate until melted. Remove from the heat; stir in sugar. Cool for 10 minutes. Whisk in eggs and vanilla. stir in flour and nuts. Pour intoa greased foil-lined 13 in x 9 in x 2 in baking pan.
Bake at 350 for 25 - 30 minutes or until a toothpick inserted neat the center comes out clean (do not overbake). Immediately drop marshmallow creme by spoonfuls over hot brownies; spread evenly. Cool on a wire rack.
Lift out of the pan; remove foil. For web decoration, melt semisweet chocolate and place in small resealable plastic bag. Cut a small hole in one corner of the bag; drizzle chocolate over top in a spiderweb design. Cut into bars. Yield: 2 dozen
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