Archive | October, 2012

Halloween’n Part 2: Ghost Meringues

29 Oct

Let the Halloween festivities continue!  These meringues are just a basic meringue with eyeballs.  It literally couldn’t get any easier and you don’t need any special ingredients!

Ghost Meringues (yields approx 8-10)

3 large egg whites
1/2 t. cream of tartar

3/4 c. sugar

black royal icing (hopefully you saved some from your Franken-Pops!) or semi-sweet chocolate chips

Prep:  Preheat the oven to 200°F and line a baking sheet with parchment paper.

Step 1:  Using a stand mixer, beat the egg whites and cream of tartar on medium, just until frothy.

Step 2:  Add the sugar, but kick the speed up to high.  As with any meringue, you will want to beat the egg whites until you get stiff peaks (about 5 min.).

Step 3:  Place the meringue mixture into a pastry bag with a large tip (I used Wilton#12); pipe ghosts onto the baking sheet.

Step 4:  Bake around 1 hour and 15 minutes, until the meringues have set and are dry.  I let mine cool completely on a wire rack before decorating.

Step 5:  Using either black royal icing or melted chocolate chips, pipe eyeballs onto your ghosts.

Step 6:  EAT ALL THE GHOSTS.

Next time, I might even use smaller versions of these ghosts as cupcake toppers!

Halloween’n

28 Oct

Its my favorite time of the year – fall and Halloween!!

Lucky for me, two of my amazing friends decided to throw a Halloween party.  Immediately, I suggested a few things I’ve been wanting to try and they were on board.  These treats are great for kids because they are spooky and cute, but also great for adults because they are fun, creative, and easy to make.

I’ll go through a quick tutorial for the marshmallow pops, but here are the treats:

So cute, right!?  They were almost too cute to eat!

It helps to get into the spirit first!  Here are some of the decorations from the party:

 

 

Marshmallow Frankenstein Pops

1 bag white chocolate chips
Americolor gels: Black and Leaf Green
royal icing *recipe below*
1 bag large marshmallows
sticks (halve & pointy ends removed)
Styrofoam or florist block

These were my favorite treat for a few reasons: they are extremely inexpensive, they allow you to get really creative, and they are so easy!  I let my friend pipe the faces on because it was his party, after all.  He got really creative and used some of the chocolate imperfections as facial features.   They turned out cuter than I thought was possible.

Step 1:  Skewer the marshmallows with the kebobs to make them into “pops.”

Step 2:  Melt the bag of white chocolate in a double boiler.  (I used a Pyrex dish over a pot of boiling water.)  Then, add in the green Americolor gel and stir until evenly colored.

Step 3:  Dip the pops into the chocolate and coat evenly, letting the excess fall off back into the chocolate.  Stick the pops in a piece of Styrofoam to set (approximately 1 hour).

Step 4:  While the chocolate is setting, prepare some black royal icing*.

Step 5:  Dip the tips of the marshmallows into the black icing, again, allowing the excess to drip back into the icing  Return to Styrofoam until stiff (approximately 30 minutes).

Step 6: Place the remaining icing into a piping bag and with a size 3 tip, pipe on the faces and neck bolts.

Its literally that easy!  The hardest part is finding something to do in between decorating steps.  I highly recommend spending that time making ghost meringues and cupcakes!

Royal Icing With Egg Whites (from Joy of Baking)

 

 

Pumpkin Pasta Sauce

14 Oct

Fall is in full swing and I have been insanely busy.

My cloth diaper/laundry service is in the process of moving into our new facility, I’m working on my graduate research AND I was recently elected to the executive board of the Real Diaper Industry Association.  Needless to say, I have had very little time to blog.

Here is a little teaser that I’ll leave you with until I can devote more time to SFTS:

Ravioli with Pumpkin Sauce (from Cooking During Stolen Moments)

Melt 1/4 c. butter in a large sauce pan over medium heat.  Then, add 1 medium, minced shallot and 3 cloves minced garlic; cook until the shallot and garlic begin to brown.  Then, add 1 can of pumpkin, 1/8 t. nutmeg, salt and pepper.  Reduce heat to medium-low.  I let this sit for a few minutes to integrate the flavors and grab the next ingredients.  You will need 1/2 c. chicken stock and 3/4 c. milk.  Cook over low heat until the sauce thickens up – I tasted while its thickening, adding more salt and pepper.  Then, right before spooning over the prepared ravioli – I added a 1/4 c. of flat-leaf parsley.

It took the ravioli longer to cook than it took to make this sauce from scratch.  Just sayin’.

It was AMAZING!  I was hesitant to dive into Pinterest, but the recipes I try get better and better.

%d bloggers like this: