HALLOWEEN TARANTULA MINI CUPCAKES
These chocolate cupcakes made using Betty Crocker™ Super Moist™ cake mix are a perfect creative dessert for your Halloween.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 48
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Place mini paper baking cup in each of 48 miniature muffin cups. Make and bake cupcakes as directed on box for miniature-size cupcakes, using water, oil and eggs. Remove from pans to cooling racks. Cool completely, about 20 minutes.
- Meanwhile, in medium bowl, place chocolate chips and butter. In 1-quart saucepan, heat whipping cream and corn syrup to boiling; remove from heat. Pour over chocolate chips and butter; let stand 1 minute. Stir with whisk until smooth. Cover; refrigerate until spreadable, about 30 minutes, stirring occasionally.
- Frost cupcakes with frosting. Place 2 jelly beans on each cupcake for eyes. Press 8 licorice pieces into frosting on each cupcake for legs. Decorate with chocolate sprinkles.
Nutrition Facts : Calories 123, Carbohydrate 16 g, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Mini Cupcake, Sodium 104 mg
DEEP-FRIED TARANTULA SPIDER
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 TREATS
We host a Halloween party every year where guests are treated to "terrifying" edible tarantulas. In only a few minutes, you can have perfectly spooky treats for a crowd. -Charles Insler, Silver Spring, Maryland
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 6
Steps:
- Place Cocoa Krispies in a large bowl. In a large saucepan, combine marshmallows and butter. Cook and stir over medium-low heat until melted. Pour over Cocoa Krispies; mix well. Cool slightly., With greased hands, shape 1/4 cupfuls into 20 balls and tablespoonfuls into 20 balls. Attach two different-sized balls to make spider bodies., With a bamboo skewer or toothpick, poke four holes on each side of spider bodies for inserting legs. Cut licorice into 2-inch pieces; insert into each hole. Draw eyes on head with gel. Cut white portion of candy corn for fangs; attach with gel. Serve the same day for best texture or store in airtight containers.
Nutrition Facts :
HOW TO COOK TARANTULA SPIDERS
Properly prepared tarantulas make one of the most delicious and texturally satisfying entrées and are on a par with another tasty delight, the lobster. You might think this is a typical recipe hyperbole... until you read what "The Bug...
Provided by wikiHow
Categories Asian Cuisine
Number Of Ingredients 6
Steps:
- Whisk an egg in a medium mixing bowl.
- Stir in 1 cup chilled seltzer water. The sparkling water makes for a lighter batter, though you can use tap water or bottled water- the colder, the better.
- Add the flour and corn starch a bit at a time, stirring minimally. Traditional batter (in Japan) is made by stirring briefly with a couple of chopsticks. It is okay to leave lumps in the batter and is best not to over-stir the batter as doing so tends to toughen the coating. Make the tempura batter just before use. It is best made fresh and not stored for later use.
TARANTULA COOKIES
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
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
Unlike heavily armored grasshoppers, beetles, and other land anthropods, tarantulas wear an outer layer of chitin that is comparatively thin and pliable. That's right: their eight muscular limbs are chewy, not crunchy. As such, the plentiful meat on one of these animals is more accessible and, hence, the makings for a savory spider soirée.
Provided by The Eat-a-Bug Cookbook
Yield 4
Number Of Ingredients 8
Steps:
- To make the batter, beat the egg in a small mixing bowl until smooth. Slowly add the cold water, continuing to beat until evenly mixed. Add the flour and baking soda and beat gently until combined; the batter should be a bit lumpy.
- Let the batter sit at room temperature while heating the oil.
- In a deep saucepan or deep-fat fryer, heat the oil to 350 degrees.
- 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.
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