Time 45m Yield 63 appetizers. Number Of Ingredients 5 Steps:
Cut each bread slice (with crust) into three triangles; discard any trimmings. Place on baking sheets. Bake at 400° for 5 minutes or until toasted. Remove to wire racks to cool., In a small bowl, combine goat cheese and cream cheese until smooth; spread over toasts. Cut chives into 2-in. lengths. Position two chives at the bottom of each triangle; press down gently. Spread each with 1 teaspoon tapenade.
Time 1h Yield 14 to 16 servings Number Of Ingredients 8 Steps:
Melt 9 tablespoons of the butter in a large pot over low heat. Add 3 packages marshmallows and heat, stirring, until completely melted. Add the chocolate-flavored rice cereal and stir until well coated. The mixture will look very white because of the melted marshmallow; that’s okay because the color will fade. You can add a dash of cocoa powder to deepen the color if you’d like. For the hat base: Grease a large piece of parchment with butter. Oil your hands so the cereal doesn’t stick, then remove about a quarter of the cereal mixture. Press and mold the mixture on the greased parchment to create a 10-inch flat circle. For the hat: Build the remaining cereal mixture into a cone with a 6-inch-wide base. Set the cone on top of the hat base. Shape bends and divots into the cone to make a realistic looking hat. Melt the remaining 3 tablespoons butter in a saucepan over low heat. Add the remaining package of marshmallows and heat, stirring, until melted. Stir in the plain rice cereal until well coated. Grease a small bowl with butter and transfer 1/2 cup of the cereal mixture to the bowl. Set aside. For the hatband: Add a few drops of green gel food coloring to the rest of the cereal mixture in the saucepan and mix well until the color is even. Using the green batch, create a 3-inch-wide band or strip to wrap around the entire base of the cone. For the buckle: Dust the reserved batch of cereal mixture with edible gold powder and shape into a square buckle. Press the buckle onto the base of the hatband. If the mixture doesn’t hold its shape, let it set for 10 minutes to stiffen.
Time 1h Yield 32 Number Of Ingredients 4 Steps:
Place a fudge stripe cookie with bottom side up onto a work surface. Smear a small dab (about 1/8 teaspoon) of honey onto the bottom of a chocolate kiss, and secure the candy piece to the center of the cookie, covering the hole. Use decorating gel to pipe a small bow onto the cookie at the base of the candy piece. Repeat with remaining ingredients.
Yield Makes 12 Number Of Ingredients 13 Steps:
In a medium bowl, whisk together flour, cocoa powder, cloves, salt, and baking soda. Place butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 4 minutes. Add egg and molasses; mix until combined. Reduce speed to low. Add flour mixture; mix until just combined. Halve dough; shape into disks. Wrap each disk in plastic; refrigerate until cold, about 1 hour. Preheat oven to 325 degrees. Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/4-inch thick. (If dough becomes too soft at any time, freeze until firm.) Cut dough into 12 circles using a 3 1/2-inch round cutter; space 1 inch apart on baking sheets lined with a nonstick baking mat or parchment paper. Refrigerate until firm, about 20 minutes. Bake, rotating sheets halfway through, until firm, 11 to 13 minutes. Cool on sheets on wire racks. Line a baking sheet with parchment. Holding a sugar cone upright in your hand, fill with Kit Kat bar pieces. Using a small brush, paint a thick layer of melted chocolate around the rim of the cone. Hold 1 cookie, bottom side up, over the cone, centering it, and press to adhere to the cone. Turn upright and place on the prepared baking sheet. Repeat process with remaining cookies and cones. Chill for 10 minutes to set. Remove from refrigerator and paint entire surface of hats (cones and cookies) with chocolate. Chill until set, about 20 minutes, then tie candy belts around the base of each hat.
Time 20m Yield 6 servings Number Of Ingredients 9 Steps:
Heat a small pot over medium heat. Add butter and melt. Add flour to butter and cook 1 minute. Whisk in milk and season sauce with salt and chipotle powder or smoked paprika. Stir in cheese and melt. Thicken sauce 1 minute. Stir in salsa and remove from heat. Serve sauce from hot pot and return to stove, as necessary, to loosen. Cut carrots in half then stand on end and cut thin strips. Cut strips across on an angle, forming 2 long triangles. Lightly salt the carrots. Pile chips into a bowl and tuck carrots in and around the chips. The blue and orange triangles are your “witches hats”.
Time 1h Yield 8 - 9 servings Number Of Ingredients 7 Steps:
Place the chocolate in a bowl. Set aside. In a saucepan, bring the cream and the sugar to a boil. Remove from the heat and pour over the chocolate. Let stand for 1 minute. Gently whisk the mixture until the chocolate melts. Add the eggs, whisking until the mixture is smooth. Cover and refrigerate until the mixture reaches room temperature, about 1 hour. Using an electric mixer, beat until the mixture becomes frothy and starts to turn pale, about 5 minutes. Transfer to a pastry bag fitted with a 1-cm (1/2-inch) tip. Meanwhile, line a baking sheet with parchment paper. Set aside. Melt the chocolate in a bain-marie or double boiler. Brush the outside of the cones with generous amounts of melted chocolate. Arrange the cones on the baking sheet, pointed end up. Refrigerate until the chocolate is completely set, about 10 minutes. Set aside the remaining chocolate over the warm water in the bain-marie or double boiler. Place the cones, open end up, in 8 popsicle moulds or glasses. Leave the parchment paper on the baking sheet. Spoon about 15 ml (1 tablespoon) caramel sauce into each cone. Pipe the mousse into the cones, filling them to within 1/4 cm (1/8 inch) of the top. Set aside. Using a tablespoon, spread the remaining melted chocolate on the baking sheet to form 8 discs, about 8 cm (3 inches) across. Place a cone, pointed end up, in the centre of each disc. Refrigerate for about 1 hour.
Time 15m Yield 32 Number Of Ingredients 3 Steps:
Attach 1 chocolate candy to chocolate bottom of each cookie, using decorating icing. Pipe decorating icing around base of milk chocolate candy.
Time 35m Yield 16 Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees F (190 degrees C). Spray 2 baking sheets with cooking spray. Lay a sheet of waxed paper onto a work surface. Unroll crescent dough and separate into 16 individual triangles. Cut each triangle in half lengthwise creating 32 isosceles triangles. Arrange triangles on the waxed paper. Sprinkle a pinch of mozzarella cheese in a thin line parallel to the shortest edge of each triangle, ensuring the cheese doesn’t touch the edges. Top the mozzarella cheese with Parmesan cheese and parsley flakes. Roll the short end of each triangle halfway toward the top point, creating a rim, and sprinkle garlic powder over dough. Place a mushroom half on half of the triangles, midway between the rim and the top point, and a pepperoni half in the same place on the remaining triangles. Place 1 or 2 olive slivers against the rim to form a “ribbon” or “belt” on each “hat”. Place the “hats” on the prepared baking sheets. Bake in the preheated oven until golden brown, 5 to 7 minutes.
More about “witches hats recipes”
Time 35m Yield 24 witch hats and 11 cupcakes. Number Of Ingredients 8 Steps:
Cover the top of a 10-in. fluted tube pan with a double layer of heavy-duty aluminum foil. Using a skewer or paring knife, poke 12 holes in the foil, making one hole in the center and eleven holes around it, about 2-1/2 in. apart. Gently insert a cone in each hole, leaving the top 1 in. of cone above the foil., Prepare cake batter according to package directions. Spoon 1 tablespoon plus 1 teaspoon batter into each cone. Bake at 350° for 14-16 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack., Repeat with remaining cones and additional batter. Use remaining batter to bake cupcakes., Spread 1 teaspoon chocolate frosting onto the center of each chocolate wafer. Top with cone, cake side down., In a large bowl, beat vanilla frosting and food coloring. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #45 round tip. Fill bag with orange frosting. Pipe around cone rims; attach candies for buckles. Frost cupcakes with remaining frosting; sprinkle with nonpareils.
