| OCR Text |
Show DAVIS COUNTY CLIPPER Tuesday, October 26, 1993 Cl Tempo Spooky cwtoKS, inytftrfccj fEcteriitf cz&s in a izck-o- - bttrn KtetcceijtJtncfeta feres erf a profits Brarcrfy? celebration bewitching This year, plan a post your ghost and goblin guests with traditional tricks and tempting treats made with pure, unsweetened cocoa, sinfully smooth milk chocolate Kisses. chocolate bars and Halloween Chocolate Cake, decorated like a pumpkin with chocolate-covere- d zesty orange frosting, green icing vines and a ice cream cone stem, is sure to bring oohs and aahs from your guests. A combination of milk chocolate bars and cocoa makes it devilishly rich, and the velvety smooth taste will haunt them long after Halloween. And since Halloween is the perfect time for a little mystery, treat the party crowd to Pumpkin Face Surprise Cookies. Watch their eyes light up as they discover a hidden chunk of creamy chocolate sandwiched between two rich cocoa cookie layers. Their orange frosting pumpkin faces liven up any goody tray! And because the cookies are made with cocoa, prepg cocoa with the aration is easy simply blend the other dry ingredients, and avoid the messy, steps required by other baking chocolate ingredients. Halloween Thumbprint Cookies are scaringly good! These rich-tastin- dark, chocolatey cookies are sure to cast a spell on visiting spooks and spirits when they taste the sweet combination of chocolate and creamy orange filling topped with a chocolate Kiss. For a mouthwatering chocolate dessert that will make even the scariest smile, serve Double Kiss Chocolate Cupcakes. Costumed callers will be surprised when they sink their fangs into these rich cocoa cupcakes and find a chocolate treat inside. Topped with vanilla frosting and another chocolate m Kiss, its no mystery why these treats will be a hit Ghosts, black cats and witches alike will howl about Spooky cocoa cookies in favorite Cookie S mores. Theyre Halloween shapes filled with gooey marshmallow and creamy milk chocolate. The little ones will love helping decorate the cookies with ghostly icing faces. For a twist on a traditional treat, dip apples into a bowl of warm, melted chocolate to create Bewitching Chocolate Coated Apples. The spellbinding combination of crunchy apples and satiny smooth chocolate will mesmerize both young and old HALLOWEEN CHOCOLATE CAKE 5 HERSHEY S Milk Chocolate Bars (1.55 oz. each), broken into ' 2 teaspoons baking soda 1 cup (1 stick) butter or margarine, softened 1 cup boiling water 2 cups flour lVi cups sugar Vi cup HERSHEYS Cocoa Vi ' 1 ' 2 eggs Vi pieces teaspoon salt 1 cup dairy sour cream teaspoon vanilla extract Chocolate-Coate- d Ice Cream Cone Orange Frosting Decorator Frosting (recipes follow) Heat oven to 350F. Grease and flour fluted tube pan. In medium bowl, stir together chocolate bar pieces, butter and water until chocolate is melted. In large mixer bowl, stir together flour, sugar, cocoa, baking soda, and salt; gradually add butter mixture, beating until thoroughly blended. On medium speed of electric mixer, blend in eggs, sour cream and vanilla; beat 1 minute. Pour batter into prepared pan. Bake 43 to 50 minutes or until wooden pick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Meanwhile, prepare Chocolate Coated Ice Cream Cone. Drizzle Orange Frosting over cake. Place ice cream cone into center of cake for pumpkin stem. Using leaf decorating tip, pipe leaves onto pumpkin with Decorator Frosting. 10 to 12 servings. 12-c- Ice Cream Cone: In small microwave safe bowl, place one 1.55 ounce Milk Chocolate Bar, broken into pieces and 1 teaspoon shortening (do not use butter, margarine or oil). Microwave at HIGH (100) 40 to 50 seconds. Stir until chocolate is melted and mixture is smooth when stirred. ice cream Spoon melted chocolate over outside of cone. Refrigerate until chocolate is firm, about 30 minutes. Chocolate-Coate- d SPOOKY COOKIE SMORES cup (1 stick) butter or . margarine, softened V cup sugar Vi 1 egg Vi A . teaspoon salt Vi 9 to 12 large marshmallows, ( teaspoon vanilla extract cut in half HERSHEYS Milk Chocolate Bars (1.55 oz. each), broken into pieces Decorator Frosting (recipe follows) 1 flour Cocoa HERSHEYS cup Vi., teaspoon baking powder lVi cups Vi -- flat-botto- m bowl, place Vs cup butter Orange Frosting: In microwave-saf- e or margarine. Microwave at HIGH (100) 1 minute or until melted. Stir in 2 cups powdered sugar, 1 to 2 teaspoons freshly grated orange peel and 1 Vi teaspoons vanilla extract. Stir in 2 to 4 tablespoons hot water for desired consistency. Blend in red and yellow food colors for desired orange color. Decorator Frosting: In small mixer bowl, combine 3 table1 spoons water and 1 tablespoon meringue powder. Add Vi V4 beat on vanilla extract; teaspoon cups powdered sugar and food in until stiff. Blend mixer electric green high speed of color for desired color. Available where cake decorating supplies are sold. In large mixer bowl, beat butter, sugar, egg and vanilla until well blended. Stir together flour, cocoa, baking powder and salt; add to butter mixture, mixing until well blended. Divide dough into quarters; wrap tightly, Refrigerate 2 to 3 hours. Heat oven at a time, to to 325F. On lightly floured surface, roll out dough, thickness. With ghost or cat shaped cookie cutters, cut dough. Place cookies 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until firm. Remove from cookie sheet to wire rack; cool completely. Place marshmallow and chocolate piece on flat side of 1 cookie; place on paper towel. Microwave at HIGH (100) 10 to 15 seconds or until marshmallow puffs. Top with matching cookie; press down slightly. Repeat with remaining cookies. Decorate with Decorator Frosting, if desired. About 116 dozen sandwich cookies. one-four- th Decorator Frosting: In small mixer bowl, combine 3 tablespoons water and 1 tablespoon meringue powder. Add 1V4 to 1V4 cups powdered sugar and Vs teaspoon vanilla extract; beat on high speed of electric mixer until stiff. HALLOWEEN THUMBPRINT COOKIES 1 1 Vs 2 2 2 2 cup (2 sticks) butter or margarine, softened cups sugar egg yolks tablespoons milk teaspoons vanilla extract flour cups In large mixer bowl, beat butter, Vs cups sugar, egg yolks, milk and vanilla until well blended. Stir together flour, cocoa and salt; add to butter mixture, mixing until well blended. Refrigerate dough 1 to 2 hours or until firm enough to handle. Heat oven to 350F. Lightly grease cookie sheet. Remove wrappers from chocolate pieces. Shape balls; roll in sugar. Place on prepared cookie sheet. Press thumb dough into gently in center of each cookie. Bake 10 to 12 minutes or until set. Spoon about 'A teaspoon Orange Filling into thumbprint of warm cookies. Gently press chocolate piece in center of each cookie. Carefully remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies. Orange Filling: In small mixer bowl, combine 1 cup powdered sugar, 2 tablespoons softened butter or margarine, 4 teaspoons milk and Vi teaspoon vanilla extract; beat on high speed of electric mixer until smooth. Blend in yellow and red food color for desired orange color. PUMPKIN FACE SURPRISE COOKIES BEWITCHING CHOCOLATE COATED APPLES cup butter or margarine, softened V cup sugar Vs 1 egg 1 teaspoon 6 medium apples 6 wooden sticks 1 HERSHEY S SYMPHONY Milk Chocolate Bar 1 2 cups 1 vanilla extract flour cup HERSHEYS Cocoa CHOCOLATE CUPCAKES lVi teaspoons baking powder 1 tablespoon milk HERSHEYS SYMPHONY Milk Chocolate Bar (7 oz.) Decorator Frosting Va (7 oz.), broken into pieces tablespoon shortening (do not use butter, margarine or oil) Cover tray with wax paper. Wash and dry apples; remove stems. Insert wooden stick into stem end of each apple. In medium microwave safe bowl, place chocolate bar pieces and shor-- Micro-wav- e tening. Microwave at HIGH (100) 30 seconds; stir. at HIGH additional 30 seconds; stir. If necessary, micro-wavat HIGH additional 10 seconds at a time, stirring after each heating, just until chocolate is melted and mixture is smooth when stirred. Dip apples into chocolate mixture; twirl to remove excess coating. Place on prepared tray. Refrigerate until coating is firm, about 1 hour. 6 coated apples. V4 DOUBLE KISS e In large mixer bowl, beat butter, sugar, egg and vanilla until creamy. Stir together flour, cocoa and baking powder; add alternately with milk to butter mixture until well blended. Divide dough into quarters; flatten each into a disc. Wrap individually in plastic wrap. Refrigerate 1 to 2 hours or until easy to handle. Meanwhile, break milk chocolate bar into pieces on scored lines; cut each piece in half. Heat oven to 350F. Working with one portion of dough at a time on floured surface, roll to about round cookie cutter, cut dough into equal number of rounds. thickness. Using Place half the rounds on ungreased cookie sheet. Place one chocolate piece in center of each round. Place remaining rounds on top. Using tines of fork, seal edges. Bake 8 minutes or until set. Remove from cookie sheet to wire rack. Cool completely. With Decorator Frosting, decorate top of cookies to resemble pumpkin face. About 40 cookies. See recipe for Halloween Chocolate Cake. Create orange frosting by substituting red and yellow food color for green. 1V5 About 60 HERSHEYS KISSES ' Milk Chocolates cup (lVi sticks) butter or margarine, softened cups sugar 3 eggs 1 2 cups flour cup HERSHEYS Cocoa lVi teaspoons baking soda 1 teaspoon salt V teaspoon baking powder lVi cups water Yj teaspoon vanilla extract Remove wrappers from chocolate pieces; set aside. Heat oven to 350F. Paperline 30 muffin cups (2Vi inches in diameter). In large mixer bowl, combine butter, sugar, eggs and vanilla. Beat on high speed of electric mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture. Beat until just combined. Fill prepared muffin cups about Vi full with batter. Place chocolate piece in center of each. Bake 20 minutes or until top springs back when touched lightly in center. Remove from cups to wire rack. Cool completely. Frost as desired. Place another chocolate piece on top of each cupcake. About 216 dozen cupcakes. |
