Oct 31, 2012

Spooktacular Recipes from Sweet Designs

By: Amy Atlas, in Amy's Latest, Kids

Sweet Designs Halloween Recipes Amy Atlas

We’re back with some more Halloween inspiration.  We posted ghostly pound cake, Jack-O-Lantern macaron and witches pudding here, as well as easy three ingredient bewitching bark. Today we’re back with Hauntingly Good Hazelnut Truffles, Broomsicles, and Pumpkin Whoopie Pies.  I promise you will love these recipes not just for Halloween, but also during any time.  The hazelnut truffles {think Nutella and chocolate wrapped in a buttery ball} are to die for. The pumpkin whoopie pies are creamy with the cream cheese frosting and have the most amazing mix of cloves, ginger, and cinnamon.  The broomiscles are the perfect creamy and unexpected drink for a Halloween fete.  Serve without alcohol for the little creatures at your party.  Recipes courtesy of Sweet Designs by Amy Atlas.

Images courtesy of Johnny Miller and Gemma Comas from Sweet Designs by Amy Atlas.  Recipes courtesy of Sweet Designs by Amy Atlas.



Makes one 6-ounce drink. 

5 ounces orange soda
1 ounce vanilla vodka
2 small scoops vanilla ice cream, enough to fill an 8-ounce glass half-full

1. Combine the orange soda and vanilla vodka in a large measuring cup.

2. Put two small scoops of ice cream into an 8-ounce glass. Pour the vodka-soda mix over it, tilting the glass slightly while pouring, to minimize foam. Slide a broomstick stirrer into the glass and serve.


Hauntingly Good Hazelnut Truffles

Makes 2 dozen. 

1 cup good-quality bittersweet chocolate chips, such as Ghirardelli, melted
12 tablespoons hazelnut spread (like Nutella)
6 tablespoons unsalted butter, very soft
1/2 cup chopped hazelnuts
3/4 cup yellow and orange sprinkles

1. In a large bowl, add the hazelnut spread and butter to the melted chocolate and stir with a wooden spoon until thoroughly combined. Stir in the hazelnuts. Chill until firm enough to scoop, 45 minutes to 1 hour.

2. Dump the sprinkles onto a rimmed plate. Scoop a flat tablespoon of the chocolate mixture into the palm of your hand and roll into a ball, then roll in the sprinkles and place on a sheet pan.

3. Chill again until firm, at least 30 minutes. Arrange the truffles in footed compotes and place on the table.


Pumpkin Whoopie Pies

Makes 12 3-inch whoopie pies

2  1/4  cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground ginger
3/4 teaspoon ground cloves
3/4 teaspoon salt
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 large egg
1 large egg yolk
1 1/2 cups packed light brown sugar
2 teaspoons vanilla
1 1/4 cups pumpkin puree
3/4 cup plus 1 tablespoon vegetable oil
Cream Cheese Frosting (see below)

1. Adjust oven rack to the middle position and preheat oven to 350°F. Line 2 baking sheets with parchment paper.

2. Sift flour, cinnamon, ginger, cloves, salt, baking powder, and baking soda into a medium bowl; set aside. In a large bowl, whisk together the egg, egg yolk, and sugar until combined. Whisk in the vanilla until combined. Add the pumpkin puree and oil and whisk until the mixture is smooth. Add the flour mixture in batches and whisk until smooth after each addition.

3. Fill a pastry bag fitted with a plain tip (Wilton Round Tip #2a) with the batter. Pipe 2•-inch round mounds onto prepared baking sheets, spacing them 2 inches apart. Bake, one pan at a time, until just firm, 15 to 17 minutes. Let cool in pan for 5 minutes and then transfer to a wire rack to cool.

4. Meanwhile, make the frosting. Spoon it onto the flat side of half the pumpkin cookies. Top each with another cookie, flat side down. Arrange directly on the pedestal, in a pyramid, and set on the table. The whoopie pies can be made one day in advance and kept, tightly covered and refrigerated.


Cream Cheese Frosting for Pumpkin Whoopie Pies

1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
2 cups confectioners’ sugar

In the bowl of a standing mixer fitted with the paddle attachment, combine the butter and cream cheese and beat on high speed until smooth, about 2 minutes. Reduce the speed to medium-low, gradually add the sugar, and beat until smooth and fluffy, 1 to 2 minutes.


Copyright Sweet Designs: Bake It, Craft It, Style It, Hyperion Books 2012
Photography by Johnny Miller.


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