Sweet Coffins Recipes

COFFIN CAKES

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan. Make and bake brownie mix as directed on box for cakelike brownies, using water, oil and eggs. Cool completely in pan on cooling rack, about 1 hour. Freeze 10 minutes.
• Use foil to lift brownies out of pan and invert onto work surface. With 5x2 1/2-inch coffin-shaped cookie cutter, cut 8 coffins from brownies. (Rotate cookie cutter top to bottom and then bottom to top, making cutouts as close together as possible.) Cut each coffin in half horizontally with serrated knife. For each coffin, spread about 2 tablespoons frosting on bottom half of brownie. Arrange 8 bone sprinkles and 1 candy skull on frosting to look like skeleton inside coffin. Outline top of each coffin with white icing. Pipe RIP in center with icing. Place coffin tops, cut sides down and slightly off center, on coffin bottoms.
• Sprinkle cookie crumbs on serving platter to look like dirt. Place coffins on crumbs. Serve or refrigerate.

HALLOWEEN COFFIN CAKE

Steps:

• Heat oven to 350 degrees. Grease one 13 by 9 by 2-inch baking pan. Prepare and bake both pound cake mixes together in one pan as directed on package for 13 by 9 by 2-inch baking pan. (After baking cake, leave oven on to bake cookie "lid"). Cool cake 10 minutes on wire rack; invert cake onto wire rack and remove pan. Cool completely.
• With clean hands or wooded spoon, stir together cookie dough and flour until well combined. On lightly greased cookie sheet, roll out cookie dough to 12x8-inch rectangle. Bake 15 to 20 minutes or until lightly browned. Cool slightly. With large spatula, carefully remove cookie to wire rack. Cool completely.
• Place cake on large tray. With knife, mark 1-inch from each edge of cake. With fork, scoop out center of cake to within 1-inch from sides and bottom. Unwrap cookies and creme bars. Line inside of "coffin" with bar pieces. Place frosting in bowl. Stir in cocoa until well blended. Frost entire outside of coffin and top of cookie lid. Fill center of coffin with assorted wrapped candies. Unwrap some candies and decorate lid. Prop up one side of lid with wooded skewer or popsicle sticks wrapped with Pull-n-Peel candy
• CANDY CRITTERS Create "spooktacular" critter by using products such as nuggets candy, peppermint patties miniatures, chocolate drops, peanut butter cups as bodies. Then add licorice candy legs, candy whiskers, and candy and chocolate covered peanut butter candy eyes.

SWEET COFFINS

Steps:

• Preheat the oven to 190C / fan 170C / gas 5.
• Butter the surface of the mould shapes being used.
• Beat all the ingredients together until light.
• Fill each mould less than half full (the mix will expand).
• Place in the oven for a short time (10-15 min) until they have risen. Then turn the oven down to a low setting (120C / fan 100C / gas 0.5) to dry out (min one and half hours). It is important not to leave them at the high temperature for too long or they will burn before drying out.
• Once dry, leave to cool.
• Fill if desired, and serve

SKULL MADELEINES

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.

CHILI-FILLED COFFIN

Steps:

• In a large bowl, combine the cornbread mix, milk, eggs and food coloring just until moistened. Pour into a greased 9x5-in. loaf pan. Bake at 400° for 30-35 minutes until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Cut top fourth off loaf of bread; carefully hollow out bottom, leaving a 1-in. shell (discard removed bread or save for another use). , In a large skillet, saute peppers and onion in oil until tender. Set aside 1/4 cup pepper mixture. Stir chili into remaining pepper mixture; heat through. Spoon 2-1/2 to 3 cups chili mixture into bread coffin; arrange reserved pepper mixture over chili. Replace bread top. Transfer remaining chili to a serving bowl. , Place cheese sauce in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Write "RIP" with cheese sauce, then repeat with ketchup. Serve immediately.

MUMMIFIED MEATBALLS IN CRISPY POTATO SKIN COFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Pierce potatoes with a fork and microwave for 10 minutes. Let cool until safe to handle. Cut in half lengthwise and scoop out most of the flesh, leaving 1/2 inch around the shell. Discard flesh or save for another use.
• Place potato halves cut-side down on a baking sheet. Rub each half with 1 teaspoon olive oil. Flip potatoes over. Sprinkle each with 1/4 teaspoon Italian seasoning and 1 teaspoon Parmesan cheese.
• Bake in the preheated oven until shells are crisp, 12 to 15 minutes.
• Meanwhile, place meatballs on microwave-safe plates. Cover with paper towels. Microwave until hot, 70 to 75 seconds per batch. Let rest until cool enough to not melt the cheese.
• Wrap 1/4 of the cheese strings around 3 meatballs to create a mummy effect. Repeat with remaining cheese and meatballs.
• Remove potato skin coffins from the oven and place a mummy in each coffin. Apply candy eyeballs.

CHILI-FILLED COFFIN RECIPE

Steps:

• In a large bowl, combine the corn bread mix, milk, eggs and food coloring just until moistened. Pour into a greased 9x5-inch loaf pan. Bake at 400°F (200°C) for 30-35 minute until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• Cut to fourth of loaf of bread; carefully hollow out bottom, leaving a 1-inch shell (discard bread, or save for another use).
• In a large skillet, saute peppers and onion in oil until tender. Set aside 1/4 cup pepper mixture. Stir chili into remaining pepper mixture; heat through. Spoon 2 1/2 to 3 cups chili mixture into bread coffin; arrange reserved pepper mixture over chili. Replace bread top. Transfer remaining chili to serving bowl.
• Place cheese sauce in a heavy-duty resealable plastic bag; cut a small whole in a corner of bag. Write "RIP" with cheese sauce, then repeat with ketchup. Serve immediately. Yield: 6 servings.
• NOTE: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid toucing your face.