Move over, Jack-O’! Halloween has become much more fun than just carving pumpkins. Making holiday themed treats has become a big part of the joy. These aren’t designed for offering to trick-or-treaters but intended to delight at Halloween-themed gatherings.
Poltergeist or phantom, ghost, or ghoul. Call those imaginary apparitions what you will. None of them spook me. The easy-to-make Pretzel Rod and White Chocolate Ghosts are designed for children to prepare and gobble. Delicious giggles.
The pumpkin-rich whoopie pies and the French-style chocolate bouchons that are decked out for Halloween, have a more adult vibe, but I can assure you that my children would have wolfed them down.
Pretzel Rod and White Chocolate Ghosts
I loved making these humorous ghosts with my granddaughter. Melted white coating chocolate, often labeled “melting wafers,” form the ghosts atop thick pretzel rods. I’m sure there are other sources for pretzel rods, but I ordered them online. The black writing gel, white melting wafers, and candy eyeballs were purchased at my local supermarket in the cake decoration aisle.
Yield: 12 to 15
INGREDIENTS
10 ounces white chocolate melting wafers (“coating chocolate”)
About 1/2 teaspoon coconut oil, if needed
12 to 15 pretzel rods
For decorating: 1.67-ounce tube black writing gel, candy “eyes,” or mini chocolate chips
PROCEDURE
1. Line a baking sheet with parchment paper. In a heatproof measuring cup with a handle or small heatproof bowl, melt white chocolate melting wafers in the microwave, stirring vigorously after 1 minute. If not entirely melted, microwave in 30-second intervals, until melted when stirred (the goal here is to just get it barely hot enough to melt). The mixture should be a dipping consistency, like a thin batter. If it needs thinning, stir in coconut oil.
2. Dip half of each pretzel rod in melted white chocolate wafers, coating half of each rod — leaving half empty of coating, letting “chocolate” drip back into the container before resting on parchment to set.
3. Decorate “ghosts” with eyes and mouths. Writing gel can be used to anchor candy eyes or mini chocolate chips, or it can be used to create the eyes and mouths.
Halloween-Themed Chocolate Bouchons
In France, a bouchon is a cork, but it can also be a cork-shaped chocolate nibble. Rich in chocolate flavor, they are something like brownies, but lighter in texture. If you don’t want to invest in a silicon bouchon mold, you can bake them in a buttered-and-floured mini-muffin tin. Traditionally, they are simply dusted with powdered sugar. I gave these a Halloween theme by capping them with a little chocolate ganache and finishing with either Halloween candy corn or orange and black sprinkles.
Yield: Varies depending on mold that is used, about 10 to 16
INGREDIENTS
Silicon cork-shaped bouchon mold or mini muffin pan (butter and flour needed if using muffin pan)
1/3 cup cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt, if using unsalted butter
2 tablespoons hot coffee or espresso
2 tablespoons unsweetened cocoa
1 tablespoon dark rum
4 ounces (scant 3/4 cup) chopped bittersweet chocolate
6 tablespoons butter, cut into 6 pieces
1 large egg
3 tablespoons light brown sugar
1/4 cup granulated sugar
1 5/8 ounces (1/3 cup) finely chopped bittersweet chocolate
Chocolate Ganache Frosting: 1 cup heavy whipping cream, 8 ounces (1 1/4 cups) semi-sweet mini chocolate chips
Garnish: Halloween candies such as candy corn and orange sprinkles
Optional for serving: Ice cream
PROCEDURE
1. Adjust oven rack to middle position. Preheat oven to 325 degrees. If using metal mold, butter and flour it. If using silicone mold, place on baking sheet. In a medium bowl, whisk together flour, baking powder, and if using, salt. Set aside.
2. In a small bowl, pour hot coffee over cocoa powder and stir to dissolve. Add rum and stir to combine. Set aside.
3. In top of a double boiler, melt 4 ounces chopped bittersweet chocolate and butter; stir to combine and remove from heat. In stand mixer or using handheld beater, beat egg until blended. Add sugars and beat until blended. Add coffee mixture and butter-chocolate mixture. Beat until well blended and smooth.
4. Fold in flour mixture. Fold in 1 5/8 ounces finely chopped chocolate. Spoon into bouchon mold or mini muffin tin, filling 2/3 full (I use a very small ice cream scoop to transfer batter to molds). Bake 20 to 25 minutes until set (like a brownie) and a toothpick inserted in center comes out moist but primarily clean (there may be some melted chocolate from the chopped chocolate that was added to the batter). Baking times will vary depending on size of mold. Transfer to cooling rack
5. After 3 minutes, invert the molds and let the bouchons cool in the molds. Meanwhile prepare the Chocolate Ganache Frosting. Place chocolate in medium heatproof bowl. In large saucepan, bring cream to boil (lots of little bubbles dancing around the edge, and one or two bubbles just starting to appear in center). Pour hot cream over chocolate, cover, and allow it to sit for 5 minutes. Whisk to combine and melt chocolate. Cover and refrigerate 45 to 60 minutes. Meanwhile, remove cooled bouchons from molds. Spoon or pipe (pastry bag fitted with large star tip) a small amount of ganache on top of bouchons. It is easiest to spoon it on when it isn’t completely set, after about 45 minutes of chilling. Top with Halloween-themed decorations such as sprinkles or candy corn. Serve with ice cream, if desired.
Source: Adapted from “Gateau: The Surprising Simplicity of French Cakes” by Aleksandra Crapanzano (Scribner, $30)
Blackmarket Pumpkin Whoopie Pies with Cream Cheese Filling
Rachel Klemek, executive pastry chef-owner of Blackmarket Bakery in Costa Mesa and San Diego, loves the whimsy of whoopie pies. Her pumpkin-spiked whoopie pies showcase flavors associated with fall; a rainbow of autumnal spices and a small dose of molasses bring palate memories of sweet indulgences centered around Halloween.
The cakes sandwich an irresistible cream cheese filling. She doesn’t chintz on the creamy filling; it’s added with generosity, piped from a plastic pastry bag to form a thick spiral. End of intro
Yield: About 10
INGREDIENTS
2 1/2 cups pastry flour or all-purpose flour
3 tablespoons ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon ground nutmeg
1 teaspoon ginger
3/4 teaspoon baking soda
3/4 teaspoon salt
8 ounces butter (2 sticks), room temperature
1 1/4 cups granulated sugar
2 tablespoons plus 1 teaspoon molasses
1 teaspoon vanilla extract
3 large eggs (best if eggs aren’t super cold)
1 cup canned pumpkin puree
3 1/2 ounces buttermilk
Filling:
12 ounces cream cheese (not whipped style or reduced fat), softened to room temperature
4 ounces unsalted butter (1 stick), soft
3/4 cup powdered sugar, sifted
1 teaspoon ground cinnamon, or more to taste
1 teaspoon vanilla extract
PROCEDURE
1. Adjust rack to middle position and preheat to 350 degrees. Line 2 large, rimmed baking sheets with parchment paper. Sift together flour, baking powder, baking soda, spices, and salt. Set aside.
2. In large bowl of electric mixer (using the paddle attachment) beat butter, sugar, and molasses until blended and fluffy, thick and a pale color, about 3 minutes. Add vanilla and mix until just combined. Beat in eggs, one at a time. Beat until light and fluffy. Add pumpkin and mix just until blended.
3. Add 1/3 of dry ingredients to butter mixture and mix on low speed until barely combined. Stop mixer and pour in half of buttermilk. Mix again just enough to blend. Stop mixer and add another 1/3 of dry mixture; mix just until barely combined. Add remaining buttermilk; mix until just barely combined. Scrape down sides of bowl as needed. Add remaining dry ingredients; mix until just barely well combined. Take bowl off machine and gently fold with silicone spatula, making sure bottom of bowl is included and mixture is homogenous. Scoop batter into mounds on prepared sheets (the easiest way is to use a 1/4-cup ice cream scoop). Bake immediately, about 10 to 14 minutes, or until skewer inserted in center comes out clean. Cool completely.
4. Meanwhile, prepare filling: In large bowl of electric mixer using the paddle attachment, thoroughly beat cream cheese, scraping bowl as needed, until smooth. Add softened butter and mix on low speed, occasionally scraping the bowl as needed, until combined. Add sugar, cinnamon and vanilla and mix on low speed until combined.
5. Pipe generous amount of cream cheese filling on half of the whoopies (or use a small scoop) — on the flat side — and sandwich two together. Best served the same day.
Source: Rachel Klemek, executive pastry chef-owner of Blackmarket Bakery in Costa Mesa and San Diego
Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com
Source: www.mercurynews.com