Halloween Strawberries Recipes

CHRISTMAS STRAWBERRIES

Steps:

• Blend together the gelatin and condensed milk. Add coconut and vanilla; mix well and refrigerate until chilled.
• Roll into small balls and shape into strawberries; roll in red sugar crystals.
• Dip fat end into green sugar crystals. Place an almond sliver into the fat end for a stem. To prevent hardening, store in an air tight container until ready to serve.

STRAWBERRY GHOSTS

Steps:

• Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth. Stir in extract. , Dip strawberries in chocolate mixture; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghosts' tails. Immediately press chocolate chips into coating for eyes. Freeze 5 minutes., In microwave, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each ghost. Refrigerate leftovers.

HALLOWEEN STRAWBERRY SHORTCAKE SKULL CAKE

Steps:

• For the chocolate skull: Add the white chocolate melting wafers and coconut oil to a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted and smooth, about 2 minutes.
• Pour the chocolate mixture into the front and back cavities of a 2-part medium plastic skull mold (3-by-4-by-4-inch) and tilt to swirl the chocolate around until coated entirely (you can also use your finger to swirl the chocolate around). Tap out any excess and freeze until the chocolate is set, about 5 minutes.
• Reheat the melted chocolate, if needed, and brush the sides of the mold cavities with a second layer. Freeze until set, about 5 minutes.
• Carefully unmold the skull halves and fill one with the sliced strawberries. Microwave the melted chocolate again until smooth, about 30 seconds. Use the melted chocolate as glue to carefully attach the skull halves. Refrigerate until ready to serve.
• For the cake and filling: Preheat the oven to 350 degrees F. Coat a 6-inch round cake pan with 3-inch sides with nonstick spray. Line the bottom of the pan with parchment and spray the paper.
• Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
• Beat the butter in a large bowl with an electric mixer on medium speed until pale yellow, about 2 minutes. Add the confectioners' sugar and beat on low just to incorporate, then beat on high until light and fluffy, 3 to 4 minutes. Add the vanilla and egg, scraping down the sides and bottom of the bowl, and continue to beat until creamy, about 2 minutes (the mixture will look curdled, but will come back together after everything is combined). With the mixer on low speed, add the flour mixture in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the dry ingredients.
• Scrape the batter into the prepared pan and smooth the top.
• Bake until golden on top and a toothpick inserted in the middle comes out clean, 35 to 40 minutes. Transfer to a rack and let cool 10 minutes, then run a knife around the edge of the pan, turn the cake out onto the rack, remove the parchment and cool completely.
• Meanwhile toss the sliced strawberries and granulated sugar in a medium bowl. Set aside for at least 30 minutes to allow the strawberries to release their juices.
• Cut the cake into 3 layers with a long serrated knife. Place a cake layer on a cake stand and top with half of the strawberries. Spread 3/4 cup of the whipped cream on top. Repeat with another cake layer, the remaining strawberries and 3/4 cup whipped cream. Top with the final cake layer and remaining 1/2 cup whipped cream. Position the skull in the center of the whipped cream.
• For the strawberry white chocolate sauce: Add the strawberries and granulated sugar to a small saucepan over medium heat. Cook, stirring occasionally, until the strawberries have broken down and thickened slightly, 10 to 15 minutes. Remove from the heat and stir in the lemon juice and vanilla. Strain the mixture through a fine-mesh sieve and return the liquid to the saucepan (discard the solids). Add the cream and red candy melting wafers to the sauce and heat over medium heat, whisking constantly, until melted and hot, 10 to 15 minutes.
• When ready to serve, pour the hot sauce over the center of the chocolate skull.

HALLOWEEN CHOCOLATE-COVERED STRAWBERRIES

Steps:

• For the monsters: Line a baking sheet with a silicone baking mat or parchment paper. Put the candy wafers in the top of a double boiler over simmering water. Cook, stirring occasionally once the wafers soften, until smooth. If the candy starts to reharden or seize up, stir in a teaspoon or so of coconut oil or shortening and stir again until smooth.
• Spread the sanding sugar in a small shallow bowl. Gather a strawberry at the leaves and dip into the melted candy, letting the excess drip back into the bowl. Gently press the coated strawberry in the sugar, coating it completely (don't press too hard or you'll get too much sugar on the strawberry). Set leaf-side down on the prepared baking sheet and repeat with the remaining strawberries. Refrigerate until set, about 10 minutes, keeping the remaining melted candy warm in the double boiler.
• Spread a tiny bit of the remaining melted candy on the back of 2 candy eyeballs and press them on near the tip of the strawberry. Meanwhile, if you'd like to make mouths on your monsters, melt the chocolate chips in a small bowl in the microwave. Transfer to a piping bag fitted with a small plain tip. Pipe mouths onto the monsters. Let sit until eyes and mouths are set, about 10 minutes.
• For the ghosts: Line a baking sheet with a silicone baking mat or parchment paper. Put the candy wafers in the top of a double boiler over simmering water. Cook, stirring occasionally once the wafers soften, until smooth. If the candy melts start to reharden or seize up, stir in a teaspoon or so of coconut oil or shortening and stir again until smooth.
• Gather a strawberry at the leaves and dip into the melted candy, letting some but not all of the excess drip back into the bowl. Set leaf-side up on the prepared baking sheet, letting the excess melted candy pool into the front to create the bottom of the ghost. Repeat with the remaining strawberries. Refrigerate until set, about 10 minutes.
• Meanwhile, melt the black candy wafers or chocolate chips in a small bowl in the microwave, following the microwave instructions on the package if using candy wafers. Transfer to a piping bag fitted with a small plain tip. Once the white candy has set, pipe small ovals for the nose and eyes on each ghost and let set 10 to 15 minutes.
• For the pumpkins: Line a baking sheet with a silicone baking mat or parchment paper. Put the candy wafers in the top of a double boiler set over simmering water. Cook, stirring occasionally once the wafers soften, until smooth. If the candy starts to reharden or seize up, stir in a teaspoon or so of coconut oil or shortening and stir again until smooth.
• Gather a strawberry at the leaves and dip into the melted candy, letting the excess drip back into the bowl. Set leaf-side up on the prepared baking sheet. Repeat with the remaining strawberries. Refrigerate until set, about 10 minutes.
• Meanwhile, transfer the remaining orange melted candy to a piping bag fitted with a plain tip. Once the coating on the strawberries has hardened, pipe vertical lines from top to bottom for the ribs on a pumpkin. Refrigerate until set, about 5 minutes.
• Melt the chocolate chips in a small bowl in the microwave. Transfer to a piping bag fitted with a small plain tip. Pipe eyes, mouths and noses on the pumpkins to resemble jack-o'-lanterns and let set 10 to 15 minutes.

MUMMY HALLOWEEN STRAWBERRIES

Steps:

• Line a workstation with parchment to help prep for your strawberry Mummies.
• Place the chocolate in a microwave safe container. Heat on the defrost setting for 1 minute. Stir well. If any additional pieces of chocolate remain, heat an additional 15 to 30 seconds, being careful not to overheat. Add a teaspoon or two of shortening, if needed, to slightly thin the chocolate if you find it to be too thick.
• Holding the berry by the top or stem, dip into the melted chocolate. Lift and twist slightly to allow the excess chocolate to fall back into the cup or bowl.
• Set onto the prepared parchment paper and immediately add two candy eyes.
• Repeat with the remaining fruit.
• Add 1/2 cup white chocolate and 1 teaspoon shortening to a small zip top bag. Heat in the microwave for 30 seconds on the defrost setting, adding additional time if needed to fully melt the candy.
• Snip the corner of the bag with clean scissors.
• Drizzle the melted white chocolate back and forth over each berry to create the mummy wrap.
• Let the berries set for 5 minutes and enjoy.

STRAWBERRIES DRESSED UP FOR HALLOWEEN

Steps:

• Melt white chocolate in medium microwaveable bowl as directed on package. Stir in food colorings.
• Cover baking sheet with waxed paper. Dip strawberries, 1 at a time, in melted chocolate; let excess chocolate drip off. Place on prepared baking sheet. Refrigerate 20 min. or until chocolate is firm.
• Melt semi-sweet chocolate as directed on package. Use toothpick to draw eyes, nose and mouth on each strawberry with melted chocolate to resemble jack-o'-lantern. Let stand until chocolate is firm.

HALLOWEEN STRAWBERRIES

Steps:

• Wash strawberries and dry on paper towels.
• Melt the white chocolate and coat the strawberries, place on a wax paper lined cookie sheet in freezer till cool. Melt the chocolate chips and coat the strawberries sides and back to look like a jacket.
• Pipe chocolate on the straberries white "shirt" to look like a bow and two buttons.
• To make a gunshot wound, poke a hole in the strawberries chest with a toothpick and decorate with red gel. Stab with a fringed toothpick or small plastic sword ment for drinks for an impaled strawberry. Beheaded strawberries can be made from adding red gel to the top of the strawberry.