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Spooktacular Halloween Treats Ecookbook Imperial 2015.Pdf 2015 Edition 1 2 3 Spooktacular 4 5 6 7 HALLOWEEN 8 9 10 11 TREATS 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 1 3 Vampire Mist 2 4 Chocolate Spider Whoopie Pies 3 5 Homemade Snickers® Bars 4 6 Graveyard Chocolate Cheesecake Dip 5 7 Caramallows 6 8 Halloween Sugar Cookies 7 9 Candy Sugar Skulls 8 10 Turtle Caramel Apples 9 ® 12 Almond Joy Layer Cake 10 Worm Dirt Pudding Parfaits 13 11 Monster Cookie Bars 14 12 Candy Corn Fudge 15 13 16 Wicked Good Witch Hats 14 17 Caramel Honeycrisp Apple Bars 15 18 Meringue Ghosts 16 20 Strawberry Popcorn 17 21 Cookie Mice 18 22 Halloween Marshmallow Brownies 23 Spooky S’mores Bars 19 24 Pumpkin Pretzels 20 25 Ghost Pound Cake Sandwiches 21 26 Not So Spooky Spider Cookies 22 Trick or TREAT? 23 24 25 (Why is this even a question?) 26 27 Spooktacular Halloween Treats – 2015 Edition | ImperialSugar.com | Copyright 2015 Imperial Sugar Company 1 2 Vampire Mist Cocktail or Mocktail 3 ! rine 4 vampire’s favorite fruit? neck-ta at is a A This creepy showstopping libation creates a Wh 5 fog with dry ice. Colored sugar on the glass rim 6 gives an extra spooky touch. Prep time 0:10 Yield 4 servings 7 8 Ingredients 9 6 oz vanilla vodka 8 oz ginger beer 10 6 oz cranberry juice 11 4 oz pomegranate juice Food grade dry ice 12 13 Directions 14 1. Mix all ingredients (except for dry 15 ice) in a pitcher. 16 2. Turn glasses upside down and press rim on wet paper towel. Dip 17 moistened glasses in red sugar. 18 3. Pour drink into individual ice-filled 19 glasses. Place a small piece of dry ice into each glass (using tongs). 20 Drink will bubble and mist for 21 about 5 minutes. 4. Do not drink until all dry ice has 22 melted. This should be easy to 23 avoid, since dry ice sinks and stays at the bottom of glass. 24 5. For Mocktail: Omit vodka and add 25 additional ginger beer. 26 27 1 Ingredients Directions 2 Chocolate 1. Preheat oven to 350°F. 3 2 c + 4 Tbs all-purpose flour* Basic Butter Cream Frosting Filling: 1 tsp baking soda 2. Line 2 to 3 cookie sheets with parchment 16 Tbs unsalted butter, soft 4 ½ tsp cream of tartar paper and set aside. Spider ® 5 10 Tbs cocoa powder (non Dutched) 3 c Imperial Sugar 3. Sift together flour, baking soda, cream of ® 1 c Imperial Sugar Granulated Powdered Sugar tartar, cocoa powder, sugar and salt and set 6 Sugar 2 Tbs milk aside. Web 1 tsp salt 2 tsp vanilla extract 7 4. In another bowl whisk together eggs, pinch salt 1 large egg vanilla, vegetable oil and buttermilk. Add 8 2 tsp vanilla extract dry ingredients and using a firm spatula mix 9 Whoopie Icing for spider web: 7 Tbs vegetable oil until combined and no flour is visible. Do not 1½ c well shaken buttermilk overmix as this will make the batter runny. 10 1 large egg white * Spoon & Sweep: Use a spoon to fill measuring cup with flour until 1 c + 2 Tbs Imperial Sugar® 5. Either use a piping bag fitted with a medium 11 Pies required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe. Powdered Sugar sized plain tip or using a spoon, drop/pipe two tablespoon amounts onto prepared 12 Prep time 1:15 cookie sheets about 2 inches apart. 13 Bake/Cook time 0:12 6. Place in oven and bake until center of cakes Yield 18 cookies 14 bounce back when lightly pressed with a finger, about 12 minutes. Let cool. 15 7. For buttercream: Beat butter until smooth 16 and creamy, add powdered sugar, milk, vanilla and salt and mix until light and fluffy. 17 8. Pipe or spoon butter cream on one whoopie 18 pie half and sandwich with another. 19 9. For spider web icing whip egg white and powdered sugar until light and thick. The 20 icing can be adjusted by adding a small 21 amount of egg white to make it thinner or powdered sugar to make it thicker. 22 10. Fit icing in a little piping bag fitted with a 23 very small plain tip and pipe a spider web on 24 surface and decorate with spiders. 11. Make edible candy spiders to dress up the 25 whoopie pies. 26 27 Watch the video of Chef Eddy making these candy spiders on our web site! 1 This copycat recipe has only Ingredients Directions 2 1 c semisweet chocolate chips 1. Line an 11x7-inch baking pan with Homemade 7 ingredients and takes less 3 than 30 minutes to make! 3 Tbs creamy peanut butter parchment paper. 7 oz marshmallow fluff ® You’ll never go back to 2. Place 1 cup of chocolate chips and 4 c creamy peanut butter store-bought again. ¼ 3 tablespoons of peanut butter in a Snickers Bar 1½ c Imperial Sugar® Powdered Sugar 5 heatproof bowl. Microwave for 60 1 c dry roasted unsalted peanuts seconds and stir until smooth and 6 11 oz caramels combined. Microwave for few more c heavy cream 7 ¼ seconds if needed. Prep time 0:20 1 c semisweet chocolate chips 8 Bone appetit Yield 12-15 bars depending on size 3 Tbs creamy peanut butter 3. Pour melted chocolate in prepared pan and spread evenly. Place pan in freezer 9 for 2-3 minutes or until hardened. 10 4. Meanwhile, in a clean bowl place marshmallow fluff, ¼ cup peanut 11 butter and powdered sugar. With a 12 wooden spoon or spatula stir until it forms a soft dough. (Can be done in a 13 mixing bowl using dough hook as well.) 14 5. Remove “dough” from bowl and press with fingers on top of chocolate layer. 15 6. Sprinkle peanuts on top, gently 16 pressing them in. 17 7. In a small saucepan add the caramels and heavy cream. Cook over medium 18 heat, stirring constantly until melted. 19 Immediately pour over peanuts, spreading it all over with the back on 20 a spoon. 21 8. Refrigerate for 5 minutes until set. 22 9. In a heatproof bowl, melt remaining chocolate chips and peanut butter. 23 Pour over caramel layer, spreading 24 evenly. 25 10. Place pan in fridge for 10 minutes until chocolate is set. 26 11. With a sharp knife, cut into bars. 27 1 Prep time 0:20 2 Yield 6-8 servings Graveyard Chocolate 3 4 Only 20 minutes to make – this Ingredients Cheesecake Dip spooky party treat tastes like a 8 oz cream cheese, room temperature 5 decadent chocolate cheesecake! 4 Tbs unsalted butter, room temperature 6 5 Tbs cocoa powder 2 Tbs Imperial Sugar® Light Brown Sugar 7 ½ tsp vanilla extract 8 ¼ tsp kosher salt 2 Tbs milk 9 2 c + 2 Tbs Imperial Sugar® Powdered Sugar, sifted 10 To Decorate and Serve: 11 Crushed chocolate cream sandwich cookies, enough to cover the dip (about 10) 12 ® Vanilla sandwich cookies, such as Milanos 13 Black icing Candy corns and pumpkins 14 Graham crackers, apple slices, and/or pretzels, for serving 15 16 Directions 17 1. In a medium bowl, beat together cream cheese and butter until smooth. Sift in cocoa powder, then add brown sugar, vanilla 18 extract, salt and milk. 19 2. Beat on low speed until the cocoa powder is incorporated, 20 then increase speed to high, until very well combined. Sift in powdered sugar, ½ cup at a time, beating slowly after each 21 addition to incorporate. Increase speed to high and beat until smooth and light, about 3 minutes. 22 3. Transfer dip to a serving dish and smooth top with a spatula. 23 4. Spread crushed chocolate cookies over the top of dip to form 24 “dirt.” With decorating icing, write “RIP” on vanilla wafer 25 cookies, then stand upright in dip to form “tombstones.” Scatter candy corn and candy pumpkins over top to decorate. Serve with 26 d o u b l e - d i p graham crackers, sliced apples and/or pretzels as desired. N o p i n 27 g P r e c i o u s . 1 Directions 2 1. Line a 9x9-inch baking pan with greased parchment paper and 3 set aside. Caramallows 4 2. In a medium-sized saucepan, add butter and allow to melt on low heat. Once butter is melted, add sugar, salt, corn syrup and 1 cup 5 of heavy cream. Clip a thermometer to the side of the pot and 6 turn heat to medium and allow mixture to boil and reach 240°F. 7 3. Once it comes to temperature, add the second cup of heavy cream. Let mixture boil again and come to 245°F or “firm ball” 8 stage. 9 4. Remove caramel from heat and stir in vanilla extract. Pour immediately into prepared pan. Refrain from scraping the sides of 10 the pot because there may be some discoloration. Allow to cool 11 and set up for 30 minutes while preparing marshmallow layer. 12 5. In a bowl of a stand mixer combine gelatin and ⁄ cup room temperature water, fit with whip attachment and set aside. 13 6. In a saucepan combine sugar and cup + 2 tablespoons water ¼ 14 and cover with a lid. Boil for 3 minutes and remove lid. Attach a thermometer on side of pan and boil until syrup reaches 240°F.
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