Tarantula Cookies Recipe 425

TARANTULA COOKIES

Tarantula Cookies image

Provided by Clare Crespo

Categories Cookies Chocolate Dessert Bake Kid-Friendly Halloween Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes approximately 25-30 cookies

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
10 tablespoons unsalted butter, softened
1/2 cup light brown sugaar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
1 bag (8 ounces) thin, short pretzel sticks
1 large bag (11 1/2 ounces) milk chocolate chips
2 tablespoons vegetable oil
Chocolate sprinkles
Small red candies

Steps:

1. Preheat oven to 350°F.
2. In a medium mixing bowl, combine the flour, baking powder, salt, and baking soda. Set aside.
3. In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla and beat until well blended.
4. Gradually add the flour mixture and cocoa powder. Beat to form a smooth dough.
5. Roll a tablespoon-sized ball of dough, and place it on a baking sheet. Arrange eight pretzel sticks around the ball like spokes on a wheel. Press the tips of the pretzel sticks firmly into the dough ball. Continue with the rest of the pretzels and dough.
6. Bake until cookies start to brown around edges, about 7-10 minutes.
7. Lift the cookies from the baking sheets with a spatula, and place on wire cooling racks. Let cool completely. Place the racks on sheets of aluminium foil or waxed paper.
8. In a double boiler (or the microwave), melt the chocolate chips with vegetable oil.
9. Pour the melted chocolate over each cookie. Coat with chocolate sprinkles. Press in two red candy eyes on the front of the head. Eeek!

DEEP-FRIED TARANTULA SPIDER

Deep-Fried Tarantula Spider image

Provided by David George Gordon

Categories Appetizer Deep-Fry

Yield 4 servings

Number Of Ingredients 4

Ingredients

2 cups canola or vegetable oil
2 frozen adult Texas brown, Chilean rose, or similar-sized tarantulas, thawed
1 cup tempura batter
1 teaspoon smoked paprika

Steps:

In a deep saucepan or deep-fat fryer, heat the oil to 350°F.
With a sharp knife, sever and discard the abdomens from the two tarantulas. Singe off any of the spider's body hairs with a crème brûlée torch or butane cigarette lighter.
Dip each spider into the tempura batter to thoroughly coat. Use a slotted spoon or your hands to make sure each spider is spread-eagled (so to speak) and not clumped together before dropping it into the hot oil.
Deep-fry the spiders, one at a time, until the batter is lightly browned, about 1 minute. Remove each spider from the oil and place it on paper towels to drain.
Use a sharp knife to cut each spider in two lengthwise. Sprinkle with the paprika and serve. Encourage your guests to try the legs first and, if still hungry, to nibble on the meat-filled mesothorax, avoiding the spider's paired fangs, which are tucked away in the head region.

TARANTULA COOKIES RECIPE - (4.2/5)

Tarantula Cookies Recipe - (4.2/5) image

Provided by lauriecrane

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
10 tablespoons unsalted butter, softened
1/2 cup light brown sugaar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
1 bag (8 ounces) thin, short pretzel sticks
1 large bag (11 1/2 ounces) milk chocolate chips
2 tablespoons vegetable oil
Chocolate sprinkles
Small red candies

Steps:

1. Preheat oven to 350°F. 2. In a medium mixing bowl, combine the flour, baking powder, salt, and baking soda. Set aside. 3. In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla and beat until well blended. 4. Gradually add the flour mixture and cocoa powder. Beat to form a smooth dough. 5. Roll a tablespoon-sized ball of dough, and place it on a baking sheet. Arrange eight pretzel sticks around the ball like spokes on a wheel. Press the tips of the pretzel sticks firmly into the dough ball. Continue with the rest of the pretzels and dough. 6. Bake until cookies start to brown around edges, about 7-10 minutes. 7. Lift the cookies from the baking sheets with a spatula, and place on wire cooling racks. Let cool completely. Place the racks on sheets of aluminum foil or waxed paper. 8. In a double boiler (or the microwave), melt the chocolate chips with vegetable oil. 9. Pour the melted chocolate over each cookie. Coat with chocolate sprinkles. Press in two red candy eyes on the front of the head.

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