1/2 cup chopped black walnuts, optional (see TIPS)
TOPPING
Caramel Frosting (left)
Black walnuts, optional
Heat oven to 350F/175C. Prepare baking pan(s) with baking spray.
TO USE UNRIPE BANANAS Melt the butter in a skillet on medium heat until shimmery. Add the bananas and cook, stirring often, until bananas are soft and the butter is just beginning to brown. Transfer banana-butter mixture to a large bowl.
TO USE RIPE BANANAS Skip the skillet step, instead, just mash the bananas with a fork. To mix the cake, cream room-temperature butter with a mixer, then proceed as follows, adding the mashed bananas with the milk and vanilla.
Add the flour, brown sugar, baking powder, baking soda, salt and nutmeg; with an electric mixer, mix until just combined. Add the milk and vanilla [and mashed bananas if using ripe bananas]; beat on low for 2 minutes. Add the eggs; beat on low for 2 minutes. Gently stir in the nuts.
BAKE Transfer to a well-greased cake pan. Bake for 30 – 40 minutes or until a knife slipped into the center comes out clean. Remove from oven and let cool about 30 minutes. If you like, turn onto a serving plate.
TOPPING While the Caramel Frosting is still warm, drizzle over top of the cake, then sprinkle walnuts over top. Serve with vanilla ice cream.
1/2 cup chopped black walnuts, optional (see TIPS)
TOPPING
Caramel Frosting (left)
Black walnuts, optional
Heat oven to 350F/175C. Prepare baking pan(s) with baking spray.
TO USE UNRIPE BANANAS Melt the butter in a skillet on medium heat until shimmery. Add the bananas and cook, stirring often, until bananas are soft and the butter is just beginning to brown. Transfer banana-butter mixture to a large bowl.
TO USE RIPE BANANAS Skip the skillet step, instead, just mash the bananas with a fork. To mix the cake, cream room-temperature butter with a mixer, then proceed as follows, adding the mashed bananas with the milk and vanilla.
Add the flour, brown sugar, baking powder, baking soda, salt and nutmeg; with an electric mixer, mix until just combined. Add the milk and vanilla [and mashed bananas if using ripe bananas]; beat on low for 2 minutes. Add the eggs; beat on low for 2 minutes. Gently stir in the nuts.
BAKE Transfer to a well-greased cake pan. Bake for 30 – 40 minutes or until a knife slipped into the center comes out clean. Remove from oven and let cool about 30 minutes. If you like, turn onto a serving plate.
TOPPING While the Caramel Frosting is still warm, drizzle over top of the cake, then sprinkle walnuts over top. Serve with vanilla ice cream.
If you are making a large batch of this drink, I suggest assembling the bloody mary mix in a pitcher and adding the bourbon to your glass as you serve.
Heat your oven to 400 degrees F. Line a baking sheet with aluminum foil and place a rack on top. Spray rack with baking spray or wipe with oil to prevent the bacon from sticking.
Line the bacon on the rack and sprinkle with the brown sugar and cayenne pepper.
Bake for 15-20 minutes or until the bacon is crisp and brown and the sugar has caramelized on the top. Remove immediately to a plate to cool.
In a pitcher combine the tomato juice, lemon juice, horseradish, worcestershire sauce, hot sauce, salt and pepper. Stir well, taste and adjust salt and spice according to your preference.
To serve: In a collins glass, fill with ice and pour 1½ oz of bourbon in each glass. Fill with bloody mary mix and stir to combine.
Garnish with the candied bacon and pickle spear, dilly beans and olives.
If you are making a large batch of this drink, I suggest assembling the bloody mary mix in a pitcher and adding the bourbon to your glass as you serve.
Heat your oven to 400 degrees F. Line a baking sheet with aluminum foil and place a rack on top. Spray rack with baking spray or wipe with oil to prevent the bacon from sticking.
Line the bacon on the rack and sprinkle with the brown sugar and cayenne pepper.
Bake for 15-20 minutes or until the bacon is crisp and brown and the sugar has caramelized on the top. Remove immediately to a plate to cool.
In a pitcher combine the tomato juice, lemon juice, horseradish, worcestershire sauce, hot sauce, salt and pepper. Stir well, taste and adjust salt and spice according to your preference.
To serve: In a collins glass, fill with ice and pour 1½ oz of bourbon in each glass. Fill with bloody mary mix and stir to combine.
Garnish with the candied bacon and pickle spear, dilly beans and olives.
A delicious dessert of pears baked in honey and served with home-made walnut biscuits and a shard of gorgonzola.
Serves six
For the biscuits 90g (3oz) walnut pieces 125g (4½oz) plain flour 1 tsp baking powder ½ tbsp soft light-brown sugar 4 tbsp olive oil about 4 tbsp water
For the pears 6 fat pears, not too ripe 15g (½oz) butter 4 tbsp honey 2 tbsp granulated sugar 175g (6oz) gorgonzola, cashel blue or other blue cheese
Put the walnuts into a food processor and pulse a few times. You want to end up with nuts that are partly fine-ground, partly coarse-ground. Put them into a bowl and sift on the flour and ¼ tsp salt. Add the baking powder and sugar. Pour in the olive oil and mix together with a table knife, gradually adding the water. Use as much of the water as you need to bring the mixture into a ball. It should neither be too wet nor too dry and crumbly. Pat into a disc.
Put this on a lightly floured work surface and roll out to about 0.25cm (⅛in) thick. Take a 6.5cm (2½in) biscuit cutter and cut out rounds, transferring them to a parchment-covered baking-sheet. Gather up the scraps of dough as you go along, reroll them and cut out more rounds until you have used up all the dough. Bake these – there's no need to chill – in an oven preheated to 200°C/400°F/gas mark 6 for about 18 minutes. The biscuits should be slightly golden at the edges. Leave to cool a little then move to a wire rack and leave to cool completely.
Halve the pears – there's no need to peel or core them – and place them cut-side up in a small roasting-tin or gratin dish so they fit snugly. Melt the butter in a saucepan and add the honey, sugar and a good pinch of salt. Stir to melt then pour over the pears. Bake in an oven at 180°C/350°F/gas mark 4, basting occasionally, and turning halfway through. Return them to the cut-side-up position for the last five minutes. They should be completely tender and slightly caramelised. It should take about 30 minutes, but depends how ripe your pears are.
Serve the pears warm, with a piece of blue cheese and the walnut biscuits. You can sprinkle the fruit with toasted walnut pieces, if you like, drizzle the cheese with a small amount of honey, or even put a little bit of honey in the comb on each plate.
A delicious dessert of pears baked in honey and served with home-made walnut biscuits and a shard of gorgonzola.
Serves six
For the biscuits 90g (3oz) walnut pieces 125g (4½oz) plain flour 1 tsp baking powder ½ tbsp soft light-brown sugar 4 tbsp olive oil about 4 tbsp water
For the pears 6 fat pears, not too ripe 15g (½oz) butter 4 tbsp honey 2 tbsp granulated sugar 175g (6oz) gorgonzola, cashel blue or other blue cheese
Put the walnuts into a food processor and pulse a few times. You want to end up with nuts that are partly fine-ground, partly coarse-ground. Put them into a bowl and sift on the flour and ¼ tsp salt. Add the baking powder and sugar. Pour in the olive oil and mix together with a table knife, gradually adding the water. Use as much of the water as you need to bring the mixture into a ball. It should neither be too wet nor too dry and crumbly. Pat into a disc.
Put this on a lightly floured work surface and roll out to about 0.25cm (⅛in) thick. Take a 6.5cm (2½in) biscuit cutter and cut out rounds, transferring them to a parchment-covered baking-sheet. Gather up the scraps of dough as you go along, reroll them and cut out more rounds until you have used up all the dough. Bake these – there's no need to chill – in an oven preheated to 200°C/400°F/gas mark 6 for about 18 minutes. The biscuits should be slightly golden at the edges. Leave to cool a little then move to a wire rack and leave to cool completely.
Halve the pears – there's no need to peel or core them – and place them cut-side up in a small roasting-tin or gratin dish so they fit snugly. Melt the butter in a saucepan and add the honey, sugar and a good pinch of salt. Stir to melt then pour over the pears. Bake in an oven at 180°C/350°F/gas mark 4, basting occasionally, and turning halfway through. Return them to the cut-side-up position for the last five minutes. They should be completely tender and slightly caramelised. It should take about 30 minutes, but depends how ripe your pears are.
Serve the pears warm, with a piece of blue cheese and the walnut biscuits. You can sprinkle the fruit with toasted walnut pieces, if you like, drizzle the cheese with a small amount of honey, or even put a little bit of honey in the comb on each plate.
When it comes to Halloween, I don't joke around with my treats, and these cupcakes are no exception. It is a holiday that revolves around getting candy, after all!
With a classic chocolate cake base and mounds of fluffy frosting, these cupcakes are super festive and easily customizable. Grab some friends, your favorite candy, and make a batch of these treats.
These cupcakes start with an easy chocolate cake recipe and quick meringue frosting. I actually used The Kitchn's Chocolate Layer Cake recipe because it's such a good all-purpose cake base, and just made a few little tweaks to make it cupcake-friendly. For the meringue frosting, I substituted brown sugar for regular sugar to create a richer, nougat-like flavor to stick with our candy theme! Since the frosting is on the lighter, not-so-sweet side, feel free to pipe on some sky-high swirls.
Finally, just to gild the lily a bit, each cupcake is also filled with a creamy peanut butter filling in a nod to peanut butter cups. You can skip this if your favorite candy doesn't go with peanut butter, or go wild and substitute Nutella or another favorite spread!
So far, these cupcakes already reflect all the best elements from classic candy bars and beloved Halloween treats. Now, here comes the fun part: sprinkle the frosting with your favorite candy toppings! Try roasted peanuts, crumbled candies, chopped candy bars, or candy-covered chocolates. You can even swirl on some caramel sauce or create a peanut butter drizzle.
Candy-Topped Chocolate Cupcakes
Makes 24 cupcakes
For the chocolate cupcakes (adapted fromthis recipe):2 cups granulated sugar 2 1/2 cups all-purpose flour 1 cup cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 large eggs 1 large egg yolk 1 1/4 cups whole milk 1/2 cup vegetable oil 2 teaspoons vanilla 1 cup boiling water
For the peanut butter filling: 1/2 cup unsalted butter, softened 1 cup creamy peanut butter 1 1/2 cups powdered sugar 1 teaspoon vanilla extract 1/8 teaspoon salt
For the brown sugar meringue frosting:6 large egg whites (see Recipe Note) 2 1/4 cups brown sugar, packed 1 teaspoon vanilla extract
To finish: crushed or crumbled candy toppings of your choice
Make the cupcakes: Pre-heat oven to 350°F. Line a cupcake tin (or tins) with 24 paper liners and set aside.
Stir together the sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl or the bowl of a stand mixer. Add in the eggs, milk, oil, and vanilla. Beat at medium speed for 2 minutes. Stir in the boiling water until combined.
Divide the batter evenly between the cupcake liners, filling them no more than 2/3 of the way full. Bake for 22 to 24 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean. Transfer from the tins to a cooling rack and cool completely before frosting.
Make the peanut butter filling: Beat together the butter and peanut butter with a mixer on medium until combined. Gradually add in the powdered sugar, vanilla, and salt. Mix until creamy.
Make the meringue frosting: Place the egg whites and brown sugar in the bowl of a stand mixer. Whisk to just combine. Fill a saucepan with a couple inches of water and heat over medium. Place the mixing bowl on top of the saucepan to create a double-boiler. Heat the egg white mixture until warm and the sugar is completely dissolved.
Once warmed, return the mixing bowl to the mixer. Whisk the mixture at high speed until medium-stiff peaks are formed, or until the outside of the bowl reaches room temperature. Beat in the vanilla at the end.
Assemble the cupcakes: Once cupcakes are cooled, use an apple corer or paring knife to remove the centers of each cupcake. Fill the cupcakes with the peanut butter filling.
Place the frosting in a pasty bag fitted with a star piping tip. Swirl frosting on top of each cupcake. To finish, sprinkle the cupcakes with whatever candy bar toppings you'd like.
Recipe Notes
Note on Raw Egg Whites: This recipe uses raw egg whites. If you are cooking for people who should not consume raw egg whites, substitute pasteurized egg whites, which are available in cartons in the refrigerator section of most grocery stores.
Using leftover peanut butter filling: You can thin out any remaining peanut butter filling with heavy cream and corn syrup to create a peanut butter glaze. Try adding in a teaspoon of each until desired consistency is reached. You can drizzle this over the cupcakes as well.
When it comes to Halloween, I don't joke around with my treats, and these cupcakes are no exception. It is a holiday that revolves around getting candy, after all!
With a classic chocolate cake base and mounds of fluffy frosting, these cupcakes are super festive and easily customizable. Grab some friends, your favorite candy, and make a batch of these treats.
These cupcakes start with an easy chocolate cake recipe and quick meringue frosting. I actually used The Kitchn's Chocolate Layer Cake recipe because it's such a good all-purpose cake base, and just made a few little tweaks to make it cupcake-friendly. For the meringue frosting, I substituted brown sugar for regular sugar to create a richer, nougat-like flavor to stick with our candy theme! Since the frosting is on the lighter, not-so-sweet side, feel free to pipe on some sky-high swirls.
Finally, just to gild the lily a bit, each cupcake is also filled with a creamy peanut butter filling in a nod to peanut butter cups. You can skip this if your favorite candy doesn't go with peanut butter, or go wild and substitute Nutella or another favorite spread!
So far, these cupcakes already reflect all the best elements from classic candy bars and beloved Halloween treats. Now, here comes the fun part: sprinkle the frosting with your favorite candy toppings! Try roasted peanuts, crumbled candies, chopped candy bars, or candy-covered chocolates. You can even swirl on some caramel sauce or create a peanut butter drizzle.
Candy-Topped Chocolate Cupcakes
Makes 24 cupcakes
For the chocolate cupcakes (adapted fromthis recipe):2 cups granulated sugar 2 1/2 cups all-purpose flour 1 cup cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 large eggs 1 large egg yolk 1 1/4 cups whole milk 1/2 cup vegetable oil 2 teaspoons vanilla 1 cup boiling water
For the peanut butter filling: 1/2 cup unsalted butter, softened 1 cup creamy peanut butter 1 1/2 cups powdered sugar 1 teaspoon vanilla extract 1/8 teaspoon salt
For the brown sugar meringue frosting:6 large egg whites (see Recipe Note) 2 1/4 cups brown sugar, packed 1 teaspoon vanilla extract
To finish: crushed or crumbled candy toppings of your choice
Make the cupcakes: Pre-heat oven to 350°F. Line a cupcake tin (or tins) with 24 paper liners and set aside.
Stir together the sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl or the bowl of a stand mixer. Add in the eggs, milk, oil, and vanilla. Beat at medium speed for 2 minutes. Stir in the boiling water until combined.
Divide the batter evenly between the cupcake liners, filling them no more than 2/3 of the way full. Bake for 22 to 24 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean. Transfer from the tins to a cooling rack and cool completely before frosting.
Make the peanut butter filling: Beat together the butter and peanut butter with a mixer on medium until combined. Gradually add in the powdered sugar, vanilla, and salt. Mix until creamy.
Make the meringue frosting: Place the egg whites and brown sugar in the bowl of a stand mixer. Whisk to just combine. Fill a saucepan with a couple inches of water and heat over medium. Place the mixing bowl on top of the saucepan to create a double-boiler. Heat the egg white mixture until warm and the sugar is completely dissolved.
Once warmed, return the mixing bowl to the mixer. Whisk the mixture at high speed until medium-stiff peaks are formed, or until the outside of the bowl reaches room temperature. Beat in the vanilla at the end.
Assemble the cupcakes: Once cupcakes are cooled, use an apple corer or paring knife to remove the centers of each cupcake. Fill the cupcakes with the peanut butter filling.
Place the frosting in a pasty bag fitted with a star piping tip. Swirl frosting on top of each cupcake. To finish, sprinkle the cupcakes with whatever candy bar toppings you'd like.
Recipe Notes
Note on Raw Egg Whites: This recipe uses raw egg whites. If you are cooking for people who should not consume raw egg whites, substitute pasteurized egg whites, which are available in cartons in the refrigerator section of most grocery stores.
Using leftover peanut butter filling: You can thin out any remaining peanut butter filling with heavy cream and corn syrup to create a peanut butter glaze. Try adding in a teaspoon of each until desired consistency is reached. You can drizzle this over the cupcakes as well.
1 1/2 cups coarsely chopped onion 3/4 cup coarsely chopped celery 1/2 cup coarsely chopped carrot 4 garlic cloves, peeled 1 tablespoon olive oil 1 tablespoon unsalted tomato paste 1 ounce diced pancetta 1 pound ground turkey breast 1/4 cup white wine 3/4 teaspoon kosher salt 3/4 teaspoon crushed red pepper 1/2 teaspoon dried oregano 1/2 teaspoon freshly ground black pepper 1 cup 1% low-fat milk 1/2 cup chopped fresh basil One 28-ounce can crushed tomatoes, undrained cooking spray 1 1/2 cups part-skim ricotta cheese 6 ounces shredded part-skim mozzarella cheese, divided (1 1/2 cups) 1 large egg, lightly beaten 6 cooked lasagna noodles
Directions:
1. Prepare the sauce: Place onion, celery, carrot and garlic in a food processor; pulse until coarsely ground. Heat a medium saucepan over medium-high heat. Add oil to the pan; swirl to coat. Add tomato paste and pancetta; cook 1 minute, stirring constantly. Add turkey, and cook 4 minutes, stirring to crumble. Add wine; cook 2 minutes or until liquid evaporates, scraping pan to loosen browned bits. Add onion mixture, salt, red pepper, oregano and black pepper to the pan, and cook 3 minutes, stirring occasionally. Add milk and basil; cook 3 minutes, stirring occasionally. Stir in tomatoes; reduce heat, and simmer 20 minutes.
2. Preheat oven to 425 degrees F. Spray a 13x9-inch glass or ceramic baking dish with nonstick spray.
3. Prepare the filling: In a medium bowl, combine the ricotta, mozzarella and egg.
4. Assemble the lasagna: Spread 3/4 cup of the sauce in the bottom of the prepared dish. Arrange 3 noodles over the sauce; top with half of the remaining sauce and half of the ricotta mixture (I spooned it on and gently spread it over the noodles). Repeat layers once, ending with the ricotta mixture. Sprinkle remaining 1/2 cup mozzarella evenly over the top.
5. Bake for 35 minutes. If your cheese is not golden brown already, you can preheat the broiler and broil the lasagna for 2 minutes (mine was already toasted, so I skipped this step). Let stand for 10 minutes before serving.
Nutritional Information per serving: Serving size: 1/8th of the recipe Calories per serving: 364 Fat per serving: 13.2g Saturated Fat per serving: 6g Sodium per serving: 644mg Fiber per serving: 3.8g Protein per serving: 30.9g Cholesterol per serving: 75mg Carbohydrates per serving: 31.4g
WW POINTS per serving: Points Plus Program: 9 Old Points Program: 8
1 1/2 cups coarsely chopped onion 3/4 cup coarsely chopped celery 1/2 cup coarsely chopped carrot 4 garlic cloves, peeled 1 tablespoon olive oil 1 tablespoon unsalted tomato paste 1 ounce diced pancetta 1 pound ground turkey breast 1/4 cup white wine 3/4 teaspoon kosher salt 3/4 teaspoon crushed red pepper 1/2 teaspoon dried oregano 1/2 teaspoon freshly ground black pepper 1 cup 1% low-fat milk 1/2 cup chopped fresh basil One 28-ounce can crushed tomatoes, undrained cooking spray 1 1/2 cups part-skim ricotta cheese 6 ounces shredded part-skim mozzarella cheese, divided (1 1/2 cups) 1 large egg, lightly beaten 6 cooked lasagna noodles
Directions:
1. Prepare the sauce: Place onion, celery, carrot and garlic in a food processor; pulse until coarsely ground. Heat a medium saucepan over medium-high heat. Add oil to the pan; swirl to coat. Add tomato paste and pancetta; cook 1 minute, stirring constantly. Add turkey, and cook 4 minutes, stirring to crumble. Add wine; cook 2 minutes or until liquid evaporates, scraping pan to loosen browned bits. Add onion mixture, salt, red pepper, oregano and black pepper to the pan, and cook 3 minutes, stirring occasionally. Add milk and basil; cook 3 minutes, stirring occasionally. Stir in tomatoes; reduce heat, and simmer 20 minutes.
2. Preheat oven to 425 degrees F. Spray a 13x9-inch glass or ceramic baking dish with nonstick spray.
3. Prepare the filling: In a medium bowl, combine the ricotta, mozzarella and egg.
4. Assemble the lasagna: Spread 3/4 cup of the sauce in the bottom of the prepared dish. Arrange 3 noodles over the sauce; top with half of the remaining sauce and half of the ricotta mixture (I spooned it on and gently spread it over the noodles). Repeat layers once, ending with the ricotta mixture. Sprinkle remaining 1/2 cup mozzarella evenly over the top.
5. Bake for 35 minutes. If your cheese is not golden brown already, you can preheat the broiler and broil the lasagna for 2 minutes (mine was already toasted, so I skipped this step). Let stand for 10 minutes before serving.
Nutritional Information per serving: Serving size: 1/8th of the recipe Calories per serving: 364 Fat per serving: 13.2g Saturated Fat per serving: 6g Sodium per serving: 644mg Fiber per serving: 3.8g Protein per serving: 30.9g Cholesterol per serving: 75mg Carbohydrates per serving: 31.4g
WW POINTS per serving: Points Plus Program: 9 Old Points Program: 8
Gina Neely opens up about her recent separation from her husband, Pat and teaches us how to make her quick and easy chicken pot pie!
Ingredients 1 (10.2 oz) can Pillsbury Grands Homestyle Buttermilk Biscuits (5 count) 1 (12 oz) package Green Giant Steamers broccoli, carrots, cauliflower and cheese sauce 2 cups cooked chicken, chopped 2 tablespoons chicken broth 1/4 cup shredded Parmesan cheese
Directions:
1. Heat oven to 375° F. Microwave vegetables as directed on package.
2. Meanwhile, roll out each biscuit into a 5-inch circle. Press one biscuit into each cup of a 6 cup jumbo muffin pan overlapping top edge of pan.
3. Divide chicken evenly into biscuit-lined cups. Top each until vegetable mixture. Sprinkle each with Parmesan cheese.
4. Bake for 12 to 15 minutes or until golden brown. Loosen edges with metal spatula to remove pot pies from pan.
5 servings
Prep Time: 5 Min Start to Finish: 20 Min
Tip: Serve pot pies with a fresh, green salad and a side of fruit to complete your family meal. Don’t have leftover chicken? Precooked rotisserie chicken is readily available in the deli section of grocery stores, and adds to the ease of this meal. Don’t have a jumbo muffin tin? Use individual ramekins instead. This family friendly favorite is made quick and easy with the use of frozen vegetables. Lots of flavor and little effort!
Gina Neely opens up about her recent separation from her husband, Pat and teaches us how to make her quick and easy chicken pot pie!
Ingredients 1 (10.2 oz) can Pillsbury Grands Homestyle Buttermilk Biscuits (5 count) 1 (12 oz) package Green Giant Steamers broccoli, carrots, cauliflower and cheese sauce 2 cups cooked chicken, chopped 2 tablespoons chicken broth 1/4 cup shredded Parmesan cheese
Directions:
1. Heat oven to 375° F. Microwave vegetables as directed on package.
2. Meanwhile, roll out each biscuit into a 5-inch circle. Press one biscuit into each cup of a 6 cup jumbo muffin pan overlapping top edge of pan.
3. Divide chicken evenly into biscuit-lined cups. Top each until vegetable mixture. Sprinkle each with Parmesan cheese.
4. Bake for 12 to 15 minutes or until golden brown. Loosen edges with metal spatula to remove pot pies from pan.
5 servings
Prep Time: 5 Min Start to Finish: 20 Min
Tip: Serve pot pies with a fresh, green salad and a side of fruit to complete your family meal. Don’t have leftover chicken? Precooked rotisserie chicken is readily available in the deli section of grocery stores, and adds to the ease of this meal. Don’t have a jumbo muffin tin? Use individual ramekins instead. This family friendly favorite is made quick and easy with the use of frozen vegetables. Lots of flavor and little effort!
I love chocolate covered strawberries! Eating them makes me feel pampered… or somehow like it is a special occasion. Plus, they are the quickest dessert, and they are always a hit. Whenever I make them, people get excited. And I’m talking big people, little people, and somewhere-in-between people . Everyone. So I thought why not for Halloween? And I’m glad I did. These ghost and mummy strawberries turned out darling! I used an edible ink pen (I bought mine on Amazon- I included the link for you below, but I’ve seen them in the cake decorating section of Walmart, too.) for the ghost faces and the mummy eyes. But you could also use mini chocolate chips for the eyes and melted chocolate for the mouth… though that would be trickier, I’m guessing. I think I’ll stick to the easier edible ink pen. Enjoy and have a Happy Halloween!
Ghost and Mummy Chocolate Covered Strawberries Submitted by Mindy ~ The Sisters Cafe
1 pound strawberries 1 package of white chocolate chips (I like Guittard) or candy melts 1 edible ink pen
Wash and allow the strawberries to dry. Set out wax paper or a silpat. Melt the chocolate on 50% power in the microwave for two minutes. Stir until the bowl no longer feels warm. Then microwave for 30 seconds at 50% power, stirring in between, until the chocolate is completely melted. Hold the strawberries by the stem and roll in the chocolate until covered. Then gently place on wax paper. Allow the chocolate to harden, then draw the ghost faces and/or mummy eyes. Now pipe white chocolate onto the mummy strawberries to look like wrappings (I like these bottles better than piping bags). You don’t have to be careful when you pipe the chocolate. I just do a combination of rotating the strawberry and looping the piping hand around the strawberry, and they turn out pretty cute.
I love chocolate covered strawberries! Eating them makes me feel pampered… or somehow like it is a special occasion. Plus, they are the quickest dessert, and they are always a hit. Whenever I make them, people get excited. And I’m talking big people, little people, and somewhere-in-between people . Everyone. So I thought why not for Halloween? And I’m glad I did. These ghost and mummy strawberries turned out darling! I used an edible ink pen (I bought mine on Amazon- I included the link for you below, but I’ve seen them in the cake decorating section of Walmart, too.) for the ghost faces and the mummy eyes. But you could also use mini chocolate chips for the eyes and melted chocolate for the mouth… though that would be trickier, I’m guessing. I think I’ll stick to the easier edible ink pen. Enjoy and have a Happy Halloween!
Ghost and Mummy Chocolate Covered Strawberries Submitted by Mindy ~ The Sisters Cafe
1 pound strawberries 1 package of white chocolate chips (I like Guittard) or candy melts 1 edible ink pen
Wash and allow the strawberries to dry. Set out wax paper or a silpat. Melt the chocolate on 50% power in the microwave for two minutes. Stir until the bowl no longer feels warm. Then microwave for 30 seconds at 50% power, stirring in between, until the chocolate is completely melted. Hold the strawberries by the stem and roll in the chocolate until covered. Then gently place on wax paper. Allow the chocolate to harden, then draw the ghost faces and/or mummy eyes. Now pipe white chocolate onto the mummy strawberries to look like wrappings (I like these bottles better than piping bags). You don’t have to be careful when you pipe the chocolate. I just do a combination of rotating the strawberry and looping the piping hand around the strawberry, and they turn out pretty cute.
LIGHT AND ZINGY: Victoria sponge with limoncello and balsamic strawberries.
This is my take on the classic '4, 4, 4 and 2' Victoria sponge recipe that my mum used to make.
Strawberries pair very well with lemon, and this recipe uses the Italian lemon liqueur, limoncello, which you'll find at Italian delis and selected liquor stores.
VICTORIA SPONGE WITH LIMONCELLO AND BALSAMIC STRAWBERRIES
need to know
Main ingredient
Sugar
Type of dish
Cake
Course
Dessert
Cooking time
30 min - 1 hour
Serves/makes
8
Special options
Nut-free
175 g unsalted butter, softened
175 g caster sugar
3 free-range eggs
1 teaspoon vanilla extract
175g self-raising flour, sifted
1 tablespoon milk
1 tablespoon limoncello or 2 teaspoons lemon juice
200g mascarpone
100 ml pure (whipping) cream
icing sugar, for dusting
Limoncello and balsamic strawberries
400g strawberries, hulled and quartered
2 tablespoons caster sugar
2 tablespoons limoncello or 1 tablespoon lemon juice
2 teaspoons balsamic vinegar
1 small handful mint, finely chopped
1. Preheat the oven to 180°C fan-forced and grease and line 2 × 20 cm springform tins.
2. Cream the butter and sugar in a stand mixer for
3. 5-6 minutes or until pale and creamy. Add the eggs, one at a time, beating between additions.
4. Add the vanilla and half the flour and beat until incorporated. Add the milk and limoncello or lemon juice and beat to combine, then add the remaining flour and beat until combined.
5. Divide the batter between the prepared tins and smooth the tops, then gently tap the tins on the benchtop to remove any air bubbles. Bake for 20-25 minutes or until the tops are golden brown and a skewer comes out clean when inserted into the centre of each cake.
6. Remove from the oven and leave the cakes to cool in the tins for 5 minutes, before turning out onto wire racks to cool completely.
7. Meanwhile, for the limoncello strawberries, place the strawberries, sugar, limoncello or lemon juice and balsamic vinegar in a small saucepan. Bring to a boil over high heat, then reduce the heat to low, add the mint and simmer for 2-3 minutes (the fruit should be soft but still holding its shape).
8. Drain the mixture, reserving the syrup. Set the strawberries aside in a bowl. Return the syrup to the pan and place over medium heat. Simmer until reduced by half, then pour over the strawberries and leave to cool completely.
9. Whisk together the mascarpone and cream until smooth and thick enough to hold its shape. Spread the mascarpone cream over one cake and place on a serving platter large enough to catch any juices from the filling.
10. Top with the strawberry mixture, then sandwich the second sponge on top and dust liberally with icing sugar.
This is an extract from What Katie Ate at the Weekend, published by Lantern on 22 October, $49.99. Out now.
LIGHT AND ZINGY: Victoria sponge with limoncello and balsamic strawberries.
This is my take on the classic '4, 4, 4 and 2' Victoria sponge recipe that my mum used to make.
Strawberries pair very well with lemon, and this recipe uses the Italian lemon liqueur, limoncello, which you'll find at Italian delis and selected liquor stores.
VICTORIA SPONGE WITH LIMONCELLO AND BALSAMIC STRAWBERRIES
need to know
Main ingredient
Sugar
Type of dish
Cake
Course
Dessert
Cooking time
30 min - 1 hour
Serves/makes
8
Special options
Nut-free
175 g unsalted butter, softened
175 g caster sugar
3 free-range eggs
1 teaspoon vanilla extract
175g self-raising flour, sifted
1 tablespoon milk
1 tablespoon limoncello or 2 teaspoons lemon juice
200g mascarpone
100 ml pure (whipping) cream
icing sugar, for dusting
Limoncello and balsamic strawberries
400g strawberries, hulled and quartered
2 tablespoons caster sugar
2 tablespoons limoncello or 1 tablespoon lemon juice
2 teaspoons balsamic vinegar
1 small handful mint, finely chopped
1. Preheat the oven to 180°C fan-forced and grease and line 2 × 20 cm springform tins.
2. Cream the butter and sugar in a stand mixer for
3. 5-6 minutes or until pale and creamy. Add the eggs, one at a time, beating between additions.
4. Add the vanilla and half the flour and beat until incorporated. Add the milk and limoncello or lemon juice and beat to combine, then add the remaining flour and beat until combined.
5. Divide the batter between the prepared tins and smooth the tops, then gently tap the tins on the benchtop to remove any air bubbles. Bake for 20-25 minutes or until the tops are golden brown and a skewer comes out clean when inserted into the centre of each cake.
6. Remove from the oven and leave the cakes to cool in the tins for 5 minutes, before turning out onto wire racks to cool completely.
7. Meanwhile, for the limoncello strawberries, place the strawberries, sugar, limoncello or lemon juice and balsamic vinegar in a small saucepan. Bring to a boil over high heat, then reduce the heat to low, add the mint and simmer for 2-3 minutes (the fruit should be soft but still holding its shape).
8. Drain the mixture, reserving the syrup. Set the strawberries aside in a bowl. Return the syrup to the pan and place over medium heat. Simmer until reduced by half, then pour over the strawberries and leave to cool completely.
9. Whisk together the mascarpone and cream until smooth and thick enough to hold its shape. Spread the mascarpone cream over one cake and place on a serving platter large enough to catch any juices from the filling.
10. Top with the strawberry mixture, then sandwich the second sponge on top and dust liberally with icing sugar.
This is an extract from What Katie Ate at the Weekend, published by Lantern on 22 October, $49.99. Out now.
