Banana Ghouls Recipes

BANANA GHOSTS AND BERRY GHOULS

Banana Ghosts and Berry Ghouls image

Dipped bananas and berries on a stick are as fun to make as they are to eat, especially when they become little ghosts and ghouls. -Taste of Home Food Styling Team

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 1-1/2 dozen.

Number Of Ingredients 7

Ingredients

2 cups white baking chips
2 tablespoons shortening
3 medium firm ripe bananas
18 Popsicle sticks
1 package (14 ounces) vibrant green Wilton candy melts, melted
12 fresh strawberries, hulled
1 cup semisweet chocolate chips, melted

Steps:

In a microwave, melt white chips and shortening; stir until smooth. Peel bananas; cut in half widthwise. Insert sticks into bananas. Dip into melted chips, coating fruit completely; allow excess to drip off. Insert stick into a styrofoam block to stand., Insert a stick into each strawberry. Dip into green coating; allow excess to drip off. Insert into styrofoam block. Let stand until set. Using melted chocolate, pipe faces onto ghosts and ghouls., Place on a waxed paper-lined baking sheet. Freeze for at least 20 minutes. Remove from freezer 10 minutes before serving.

Nutrition Facts :

GHOULY CUPCAKES

Ghouly Cupcakes image

Provided by Food Network Kitchen

Categories dessert

Time 1h15m

Yield 12 cupcakes

Number Of Ingredients 18

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
1/2 cup root beer, flat
1/3 cup unsweetened Dutch-processed cocoa
1 1/4 cups all-purpose flour
1 1/4 cups sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1/4 cup sour cream
2 large eggs, room temperature
1 teaspoon pure vanilla extract
8 large egg whites
1 1/2 cups granulated sugar
1/2 teaspoon cream of tartar
1 pinch fine salt
1 teaspoon banana extract, or more to taste
1 to 2 drops pastel food coloring, optional
Candied eyeballs

Steps:

Preheat the oven to 350 degrees F. Line standard muffin tins with cupcake liners or spray footed cupcake holders with nonstick spray.
Put the butter, root beer, and cocoa in a microwave-safe bowl, cover with plastic wrap, and microwave on HIGH until the butter melts, about 2 minutes. Whisk to combine.
Meanwhile, whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Whisk the sour cream, eggs, and vanilla together in a small bowl.
Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine; take care not to overmix. Divide the batter evenly between the prepared muffin cups, filling each one about 3/4 of the way full, about 1/4 cup per cupcake. Bake cupcakes until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool the cupcakes completely in the tin on a rack. Remove from liners and return cakes to a rack.
For Frosting: Bring a few inches of water to a boil in a saucepan that can hold a mixer's bowl above the water. Whisk the egg whites, sugar, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer the mixture to a standing mixer fitted with the whisk attachment and beat at medium-high speed until eggs beat up into a cool stiff meringue, about 5 minutes. Add a few drops of desired extract and/or food coloring and lightly beat into the meringue.
To decorate: Using a spoon, offset spatula or piping bag, dollop, spread or pipe about 1/2 cup meringue on top of each cupcake to make a ghost or monster of your choice. Decorate with candied eyeballs or other candies. These can be finished 2 to 3 hours in advance and held at room temperature.

FROZEN BANANA GHOSTS

Frozen banana ghosts image

Bananas taste spookily like creamy ice cream when frozen in ghostly robes of white chocolate - quick and easy, with just 4 ingredients

Provided by Jane Hornby

Categories Afternoon tea, Dessert, Treat

Time 10m

Yield Makes 8 ghosts

Number Of Ingredients 4

Ingredients

200g bar white chocolate (supermarket own brand Belgian is good), broken into chunks
4 medium-large, ripe bananas
85g desiccated coconut (you won't use it all)
handful dark chocolate drops

Steps:

In a small bowl, gently melt the chocolate either in the microwave - in short bursts on high or over a pan of simmering water (make sure the bowl isn't touching the water). Set aside for a moment while you get the bananas ready.
Peel the bananas, cut in half, and push a lolly stick into the middle of each piece. Spread the coconut out in a shallow bowl. Line a large baking tray with baking parchment, and make sure there is room for the tray in the freezer.
Using a pastry brush, coat a banana half in chocolate, letting excess drip away. Sprinkle with plenty of the coconut until coated, then set it on the prepared sheet. Now add two chocolate eyes and a mouth, and if you like, cut a few little eyebrows from the chocolate drops too. Freeze the lollies for at least 4 hrs, and up to a week.

Nutrition Facts : Calories 251 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 20 grams sugar, Fiber 0.5 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

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