MARSHMALLOW SKULLS
Somewhere, a party of skeletons has lost their skulls. They left them -- actually marshmallows with black-sprinkle eyes and noses -- atop our Skull Madeleines.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 5 dozen
Number Of Ingredients 2
Steps:
- Using scissors, trim 1/3 of curved side from each marshmallow to create a flat surface. Trim a sliver from 2 sides of the bottom of each marshmallow at an angle for a tapered chin. Cut a slit above chin for a mouth.
- Using a toothpick, poke 2 holes halfway down each marshmallow for eyes and 1 in between for a nose. Pour sprinkles onto a plate. They will be different sizes; choose 1 small and 2 large for each. Insert small sprinkle for nose and larger sprinkles for eyes.
MUSHROOM SKULLS
Provided by Food Network
Time 1h5m
Yield 24 skulls
Number Of Ingredients 2
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Using a melon baller, scoop out 2 cavities in each mushroom cap for the skull's eye sockets. Use a paring knife to cut a triangle for the nose area and to cut away lines in the stem for teeth. Place each mushroom upside-down (cap-side down) on the prepared baking sheet.
- Bake 15 minutes for the medium mushrooms and 20 minutes for the large. Transfer to a paper towel-lined plate. Allow to sit and come to room temperature (the mushrooms will expel a lot of water at this point; use the paper towel to absorb the moisture).
- Heat the balsamic vinegar in a small pot over medium-high heat until reduced by half. Cool to room temperature and drizzle over top of the mushroom skulls before serving.
SUGAR SKULL
Colorful sugar skulls adorn alters to give thanks to the spirits during Day of the Dead celebrations in Mexico. A decorative sugar skull is easy to make with a skull mold. Tinted icing makes it festive.
Provided by Food Network Kitchen
Categories dessert
Time 12h40m
Yield 1 medium sugar skull
Number Of Ingredients 5
Steps:
- For the skull: Combine the granulated sugar and meringue powder in a bowl, then add 2 teaspoons water and mix by hand until it feels like moist sand. Check if there is enough moisture by squeezing some sugar paste in your hand; if it maintains its shape, it's ready to mold. If it falls apart, add more water until you reach the desired consistency.
- Continue to stir the sugar mixture as you mold the skull, to keep the moisture evenly distributed. Press the sugar paste into the front skull mold. Scrape off and clean the back of the mold with a bench scraper, then unmold the skull onto a piece of cardboard. Repeat with the back skull mold. Let the skull halves dry 8 hours or overnight.
- For the icing: Combine the confectioners' sugar, meringue powder and 3/4 cup water in a large bowl. Mix slowly with an electric mixer until it forms stiff peaks; the icing should be pure white and thick, but not fluffy and bubbly. Apply a thin layer of icing to the flat side of one of the skull halves, then use it to "glue" the two halves together. Let sit until dry, about 1 hour.
- Add food coloring to the icing (divide into several colors, if desired) and mix with a rubber spatula until the color is uniform. Transfer icings to small piping bags fitted with decorating tips and decorate the skulls as desired. Let sit until dry, 3 to 4 hours.
SKULL MADELEINES
These macabre treats, so sweet yet so sinister, will make even the bravest eaters tremble. The marshmallow skulls top madeleines shrouded in bittersweet chocolate.
Provided by Martha Stewart
Categories Cake Recipes
Yield Makes about 5 dozen
Number Of Ingredients 14
Steps:
- Make the madeleines: Preheat oven to 350 degrees. Generously butter mini-madeleine pans.
- Whisk cocoa powder and water in a medium bowl until smooth. Let cool slightly, then whisk in egg, yolk, and vanilla until incorporated.
- Beat flour, sugar, baking powder, and salt with a mixer on low speed until combined. Raise speed to medium, and add butter and 1/2 the cocoa mixture. Beat for 2 minutes, then scrape sides of bowl. Beat in remaining cocoa mixture on medium speed until completely combined, scraping sides of bowl as needed.
- Transfer batter to a pastry bag fitted with a 1/4-inch round tip, and pipe into buttered pans, filling each 3/4 full. (Refrigerate batter between batches.) Bake, rotating halfway, until testers inserted in centers come out clean and madeleines spring back when pressed, 8 to 10 minutes. Unmold onto wire racks, and let cool. Unglazed madeleines can be refrigerated up to 3 days.
- Make the glaze: Place chocolate in a food processor. Bring cream and corn syrup to a simmer in a small saucepan, whisking until combined. Pour over chocolate, and process until smooth.
- Set racks with madeleines over parchment-lined baking sheets. Spoon some of the glaze over each madeleine to coat. Transfer to clean parchment-lined baking sheets. Refrigerate until glaze is firm, 15 to 20 minutes. Push sticky side of marshmallow skulls into madeleines, and serve immediately.
MARSHMALLOW SQUARES
If you like a rich square, this is the perfect recipe!!
Provided by Heather
Categories Desserts Cookies Bar Cookie Recipes
Time 1h15m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the flour, brown sugar and butter until crumbly and well blended. Press the mixture into the bottom of an ungreased 9x9 inch baking pan.
- Bake for 20 minutes in the preheated oven, until firm and golden. Set aside to cool.
- Pour cold water into a medium saucepan and sprinkle the gelatin over it. Let stand 5 minutes. Stir in the white sugar and salt. Cook over medium heat, stirring to dissolve sugar and gelatin. When the mixture is clear, remove from heat and stir in the confectioners' sugar. Set aside until cool.
- When the mixture has cooled to luke warm, stir in the baking powder, vanilla and almond extracts and any color of food coloring. Beat at high speed with an electric mixer until the mixture can hold a peak. Pour over the shortbread base and cool until the gloss disappears. Cut into 36 squares and enjoy!
Nutrition Facts : Calories 89.4 calories, Carbohydrate 12.7 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 2.4 g, Sodium 45 mg, Sugar 8.6 g
CHOCOLATE SKULL CUPCAKES
Make these scary cupcakes with chocolate cake mix, candies and marshmallows - perfect dessert treat on Halloween.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups or spray with cooking spray. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- In large bowl, beat butter and shortening with electric mixer on medium speed 2 minutes or until creamy. Slowly beat in powdered sugar and vanilla. Mound about 2 tablespoons frosting on each cupcake. Using fingers, make deep indentations in sides of frosting to look like skull.
- Place 2 chocolate candies on each cupcake for eyes. Cut remaining chocolate candies in half; attach for nose with cut sides in frosting. With dampened kitchen scissors, cut each marshmallow into 5 slices; arrange slices on cupcakes to look like teeth.
Nutrition Facts : Calories 299, Carbohydrate 40 g, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 179 mg
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