Spiderwebcrunch Recipes

DEVIL'S FOOD CAKE WITH CHOCOLATE SPIDERWEB

Steps:

• Make cake:
• Preheat oven to 350°F with racks in upper and lower thirds. Butter cake pans, then line bottoms with rounds of parchment paper. Dust pans with flour, knocking out excess.
• Whisk together flour, baking soda, and salt in a small bowl.
• Whisk together boiling-hot water and cocoa in another bowl until smooth, then whisk in milk and vanilla.
• Beat butter and sugars with an electric mixer at medium-high speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition. At low speed, mix in flour mixture in 3 batches, alternating with cocoa mixture, beginning and ending with flour, and mixing until just combined.
• Divide batter among pans, smoothing tops. Bake, switching position of pans halfway through, until a wooden pick inserted into center comes out clean and cakes begin to pull away from sides of pans, 20 to 25 minutes.
• Cool cakes in pans on racks 20 minutes, then turn out onto racks to cool completely.
• Make decorations while cake layers cool:
• Trace a 9-inch circle on a sheet of parchment paper, then draw a spiderweb inside circle. Next to web, draw a 2-to 3-inch spider. Turn drawings over onto a baking sheet.
• Melt chocolate chips in a heatproof bowl set over a saucepan of simmering water, stirring. Cool slightly, then transfer to pastry bag. Pipe chocolate onto web, beginning with spokes, and onto spider on parchment, then freeze until firm, about 1 hour.
• Make frosting:
• Put frosting ingredients in a heatproof large bowl set over a pot of simmering water. Beat with handheld mixer at low speed until mixture is warm and sugar has dissolved. Continue to beat at high speed until thick and fluffy, 7 to 10 minutes. Remove bowl from heat and beat frosting until cooled slightly, 5 to 10 minutes more.
• Assemble cake:
• Place a cake layer on a serving plate. Spread top with some of frosting. Top with another cake layer and spread with some of frosting, then top with final cake layer. Frost top and sides of cake with remaining frosting.
• Cut off portion of parchment with spider and reserve. Invert web on parchment onto cake and carefully peel off paper. Peel off parchment from spider and put spider on web. Let cake stand at room temperature until chocolate decorations have softened.

CHOCOLATE SPIDER WEB CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with black paper liners.
• Whisk together the cake flour, cocoa powder, granulated sugar, baking powder, baking soda and salt in the bowl of a stand mixer. Whisk together the buttermilk, coffee, oil, eggs and vanilla in a separate bowl.
• Pour half of the wet ingredients into the dry ingredients and beat on low speed just until combined. Scrape down the bowl then add the remaining wet ingredients and beat to combine. Scrape down the bowl and paddle. Increase the speed to medium and beat for a full minute.
• Fill the prepared cupcake tins 2/3 of the way full. Bake until a toothpick inserted in the center of each comes out clean and the top springs back when lightly pressed, 15 to 18 minutes.
• For the frosting: Microwave the chocolate in a medium microwave-safe bowl, stirring occasionally, until smooth. Cool to room temperature. Meanwhile, beat the butter and salt in a large bowl with an electric mixer on medium-high speed until fluffy, about 2 minutes. Reduce the speed to low, then gradually add the confectioners' sugar until combined. Increase the speed to medium and beat, scrapping down the sides of the bowl with a rubber spatula, until fluffy, about 2 minutes. Add the cocoa powder, milk and vanilla, then beat until smooth. Add the room temperature melted chocolate, then increase the speed to medium-high and beat until very light and fluffy, 2 to 3 minutes more.
• Transfer the frosting to a large pastry bag fitted with a large round tip. Decoratively pipe the frosting onto the cupcakes in a circular, upward motion. Refrigerate until slightly firm, about 10 minutes.
• For the marshmallow web: beat the marshmallows in a large bowl with a mixer fitted with the whisk attachment on low speed until the marshmallows break up, about 1 minute. Increase the speed to medium high and beat until glossy and smooth. Add the confectioners' sugar, and beat again until very thick and smooth, about 1 more minute. Using two forks, pull out about 1 tablespoon of marshmallow at a time, stretch into thin strands and drape over the top and around each cupcake to create a web.
• Stick one gummy spider candy on each, then let the marshmallow set, about 15 minutes.

SPIDERWEB CRUNCH

Steps:

• HEAT morsels and 3/4 cup peanut butter in small, heavy-duty saucepan over low heat, stirring constantly until smooth; remove from heat. Add sugar; stir vigorously until smooth.
• PLACE cereal in large bowl. Add 1 cup melted chocolate mixture; stir until evenly coated. Place on ungreased baking sheet. Using small metal spatula, shape into 10-inch circle with slightly raised 1-inch-wide border. Pour remaining chocolate mixture in center of circle; spread to border.
• FOR SPIDERWEB:.
• PLACE remaining peanut butter in small, heavy-duty plastic bag. Cut tiny corner from bag; squeeze to pipe concentric circles on top of chocolate. Using wooden pick or tip of sharp knife, pull tip through peanut butter from center to border. Refrigerate for 30 minutes or until firm. Cut into wedges.

PRETZEL SPIDER WEBS

Steps:

• Line two sheet pans with parchment paper.
• In sets of 8, arrange the pretzel sticks into the spokes of 10 webs, with the centers touching and the outer edges spaced.
• Melt the melting wafers according to the package instructions, approximately 2 minutes in a microwave or 3 to 5 minutes over a double boiler. Transfer to a piping bag and cut the tip to create a small hole.
• Pipe a small amount of the melted candy onto the center of each web where the pretzels meet; this will hold the webs together. Then pipe a web pattern by starting in the center and spiraling out to the edges. Go around the outer edges a couple times to create a firm border. Carefully spoon over the sprinkles. Repeat with the remaining webs.
• Place chocolate spiders in the center, if using. Let set 1 hour.

SPIDERWEB CANDY

Steps:

• In a small microwave-safe bowl, melt chips; stir until smooth. Cool slightly. Transfer to a heavy-duty resealable plastic bag; cut a small hole in corner of bag and set aside., In another small microwave-safe bowl, melt white chocolate and shortening; stir until smooth. Stir in coconut. Spoon 2 tablespoonfuls onto waxed paper-lined baking sheets; spread into a 4-in. circle. Repeat four times., Using reserved melted semisweet chocolate, pipe thin concentric circles an 1/8 in. apart on top of each candy. Beginning with the center circle, gently pull a toothpick through circles toward outer edges. Wipe toothpick clean. Repeat to complete web pattern. Refrigerate for 30 minutes or until set. Store in an airtight container.

SPIDERWEB BROWNIES

Steps:

• In a large microwave-safe bowl, melt butter and unsweetened chocolate; stir until smooth. Remove from the heat; stir in sugar. Cool for 10 minutes. Whisk in eggs and vanilla. Stir in flour and nuts. Pour into a greased foil-lined 13-in. x 9-in. baking pan. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Immediately drop marshmallow cream by spoonfuls over hot brownies; spread evenly. Cool on a wire rack. , Lift out of the pan; remove foil. For web decoration, melt semisweet chocolate in a microwave; stir until smooth. Transfer to a small resealable plastic bag. Cut a small hole in one corner of the bag; drizzle chocolate over top in a spiderweb design. Let set before cutting into bars.

HALLOWEEN SPIDER WEB MUNCH

Steps:

• Heat chocolate chips and 3/4 cup peanut butter in small, heavy-duty saucepan over low heat, stirring constantly until smooth.
• Remove from heat.
• Add sugar, stir vigorously until smooth.
• Put cereal in a large bowl.
• Add 1 cup melted chocolate mixture to cereal, stir to coat well.
• Place on ungreased baking sheet.
• Using a small spatula, shape into a 10-inch circle with slightly raised, 1-inch wide border.
• Pour remaining chocolate mixture in center of circle; spread to border.
• FOR SPIDERWEB: place remaining peanut butter into small plastic bag.
• Cut tiny hole on one corner of bag, squeeze to pipe concentric circles on top of chocolate.
• Using wooden pick or tip of sharp knife, pull tip through peanut butter from center to border.
• Refrigerate for 30 minutes or until firm.
• Cut into wedges.