MAPLE CINNAMON SPIDER WEB FRITTERS
With just a few pantry ingredients, you can make cinnamon-flavored spider web fritters. They're so good it's scary!
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield about 30 webs
Number Of Ingredients 11
Steps:
- Pour enough oil into a large skillet so it's about 1 inch deep. Heat the oil over medium-high heat until a deep-fry thermometer registers between 280 to 300 degrees F.
- Meanwhile, whisk together the flour, granulated sugar, baking powder, cinnamon and salt in a large bowl. Make a well in the center and add the milk, egg and 1 tablespoon of the maple syrup. Whisk the dry and wet ingredients together until smooth.
- Transfer the batter to a large pastry bag fitted with a #3 or 4 open tip. Working in batches and making a few at a time, carefully squeeze the batter into the oil in a circular pattern and then back and forth, to make a free-form spider web-like design, 3 to 4 inches in diameter. Cook until the bottoms are golden, about 2 minutes. Using tongs or a slotted spoon, turn the fritters over and cook until golden on the other side, about 1 minute more. Transfer the fritters to paper towels to drain briefly. Repeat with the remaining batter.
- Brush the webs lightly with maple syrup and dust with confectioners' sugar. Serve warm or at room temperature garnished with jelly spiders or nonpareils if using.
SPIDER BITES
Steps:
- Place parchment paper on baking sheet; set aside.
- In a large glass microwave-safe bowl combine chocolate chips and peanut butter. Melt on high for 2 to 3 minutes. Remove and stir until smooth.
- Stir in pretzel sticks. With clean hands grab pretzel sticks and drop on prepared baking sheet in clusters to look like spiders.
- Place in freezer for 5 minutes or until to chocolate is hardened. Remove and serve.
Nutrition Facts : Calories 114 calorie, Fat 7 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 98 milligrams, Carbohydrate 14 grams, Fiber 1 grams, Protein 2 grams, Sugar 8 grams
SMART COOKIE'S SPIDERWEB PUMPKIN CHEESECAKE
Pumpkin, gingersnaps, and pecans team up to form the ultimate fall cheesecake. A spider web marbling makes it extra spooky for Halloween. Start ahead, because if there's one word that describes this cheesecake, it's 'chilling.'
Provided by Smart Cookie
Categories Fruits and Vegetables Vegetables Squash
Time 8h40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch springform pan with cooking spray and wrap the outside with foil.
- Pulse gingersnap cookies into fine crumbs in a food processor. Transfer to a medium mixing bowl. Pulse pecans in the same food processor bowl until finely ground. Add to the cookie mixture and mix in melted butter.
- Press the cookie and pecan mixture into the bottom and halfway up the sides of the springform pan.
- Bake in the preheated oven until golden brown on the edges, about 10 minutes. Cool on a wire rack. Reduce the oven temperature to 300 degrees F (150 degrees C).
- Beat cream cheese with sugar in the bowl of a stand mixer fitted with the paddle attachment, stopping occasionally to scrape the sides of the bowl, until smooth and creamy, about 3 minutes. Add eggs 1 at a time, beating just until combined and scraping the sides of the bowl after each addition. Beat in vanilla extract.
- Pour about 1/2 of the batter into a different bowl and set aside.
- Add pumpkin puree and pumpkin spice to the batter in the stand mixer bowl and mix until combined.
- Transfer 1/4 cup of the plain batter into a piping bag or plastic storage bag. Spread the rest over the pie crust. Top with the pumpkin cheesecake batter.
- Pipe remaining plain batter into 5 concentric circles on the top of the cheesecake. Drag the tip of a toothpick or small knife out from the center of the batter to the edge, wiping it down between each pull, to create a spider web effect.
- Place the springform pan in the bottom of a roasting pan; fill roasting pan halfway up with warm water to create a water bath.
- Carefully transfer cheesecake to the oven and bake until edges are set, top is no longer shiny, and center is still a little jiggly, about 1 hour and 10 minutes.
- Turn the oven off and prop the door open at least 4 inches. Leave the cheesecake in the oven for an additional 30 minutes.
- Remove cheesecake from the oven and water bath. Run a knife around the edge to prevent sticking and cool on a cooling rack for 30 minutes more. Cover loosely and chill for at least 6 hours, or overnight.
- Run a knife around the edge of the pan and carefully remove the sides of the springform pan. Slice and serve.
Nutrition Facts : Calories 606.4 calories, Carbohydrate 48.1 g, Cholesterol 157 mg, Fat 43.2 g, Fiber 1.4 g, Protein 9.3 g, SaturatedFat 23.1 g, Sodium 439.9 mg, Sugar 35.3 g
SPIDER WEB DIP WITH SPOOKY TORTILLA CHIPS (OPTIONAL)
A quick cream cheese salsa dip topped with prepared guacamole decorated with a sour cream spider web. The optional chips are Halloween shapes cut out of tortillas and baked. The prep and cooking time includes the chips. Posted by request.
Provided by Lorac
Categories Vegetable
Time 27m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Place cream cheese and salsa in blender or food processor container and blend until almost smooth.
- Spread cream cheese mixture on round serving dish or pie plate, smooth guacamole over top, leaving 1/2-inch border.
- Place sour cream in small resealable plastic food storage bag, seal bag.
- Cut off tiny corner of bag and pipe sour cream in spiral shape over guacamole.
- Run tip of knife through sour cream to make"spider web.
- ".
- Spooky Tortilla Chips:Preheat oven to 350°F.
- Spray baking sheet with nonstick cooking spray.
- Using 3-inch Halloween cookie cutters, cut tortillas, one at a time, into shapes.
- Lightly spray tortilla shapes with cooking spray.
- Place on prepared baking sheet and sprinkle with salt.
- Bake 5 to 7 minutes or until edges begin to brown.
- Remove to wire rack to cool completely.
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