Happy Howloween! All week long we're bringing you Eat, Drink and Be Scary recipes to make your Halloween even more spooky and fun.
Over the years, I have whipped up enough recipes in my cauldron for an entire dinner. Including, of course, the famous Chicken Scaryaki that makes grown men run from the room. Hehehe.
I have offered vampire cupcakes, ghost potatoes, and Dead Man's Bones, which, make no mistake, is actually a finger-licking good rib recipe and not just for Halloween.
So this year, I really wanted to make something that busy parents and grandparents could whip up. Something that didn't require special ingredients or hours in the kitchen. I stumbled on just the thing at hungryhappenings.
Beth at hungryhappenings had the brilliant idea of spider-infested cookies. She used Cook's Illustrated's chocolate chip cookie recipe, which I had been eager to try. They use one egg and one egg yolk to get the right texture.
The great thing is that you can do this with your favorite chocolate chip cookie recipe. It's possible (but I haven't tried) that you might be able to do this with slice and bake cookies as well.
For those who are pressed for time and don't want to bake anything, I tried it on a store bought gingersnap cookie. You can see in the photo below that it worked out fine!
The chocolate will be wet, of course, so make your spiders far enough ahead for the chocolate to dry, unless your little goblins don't mind licking their fingers!
For the record, the recipe calls for baking the cookies at 325. I tried that but thought they seemed too dry. I turned the heat up to 350 for a batch and liked those better.
Chocolate Chip Cookies
(from Cook's Illustrated via Beth at hungryhappenings.com)
12 tablespoons butter
2 1/8 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup brown sugar
1/2 cup white sugar
1 whole egg
1 egg yolk
2 teaspoons vanilla
12 ounces semi-sweet chocolate chips, separated 9 ounces + 3 ounces
Preheat oven to 325. Line a cookie sheet with parchment paper.
Melt the butter. In a separate bowl, mix together the flour, baking soda, and salt, and stir with a fork to combine. Set aside.
Beat the butter with the sugars for a couple of minutes. Beat in the egg and the egg yolk. Mix in the vanilla. Add the flour mixture slowly, mixing well. Mix in 9 ounces of chocolate chips. The dough will be very thick.
Use an ice cream scoop or spoon to make rounds about the size of a golf ball and set them on the parchment paper about three inches apart. If there are no chocolate chips on the top of the mounds, press a few of the remaining chocolate chips where you need them as the bodies of the spiders. Bake 14-18 minutes until golden brown on the edges but soft in the middle. Cool on a rack. Cookies must be cool to decorate with spiders.
Melt 2-3 ounces of chocolate chips. Can be done in the microwave in short 15-20 second bursts, stirring in between. Cut a tiny notch in a disposable pastry bag or a zip top bag. Spoon the melted chocolate into the bag. Squeezing the bag, make a head for your spider and add eight legs. Repeat on the next spider.
|About the size of a golf ball.|
|Store bought gingersnap with spider!|
|COMING NOVEMBER 24TH!|
|Bandana colors. Not all colors available in all sizes.|
As you probably know, MURDER MOST HOWL is coming in less than a month! Now that I'm counting the days, I have some bandanas to give away!
They come in three sizes:
TEACUP - 10x10x15 inches for tiny dogs, (7 lbs and under)
SMALL - 14x14x20 inches for small dogs
ONE SIZE FITS MOST - 22x22x31 inches for medium to large dogs
If you would like a bandana, leave a comment with your email address, preferred size, and color! Good luck!
And have a very