- 1 stick unsalted butter plus extra for greasing
- Half cup plus 1 tablespoon Superfine sugar
- 1 tsp vanilla essence
- 2 large eggs
- One cup self-rising flour
- Cornstarch for dusting
- Non stick baking spray
- 1 x 24 oz box white rolled fondant icing
- 1 tube of black Writing Icing
- Beat together the butter, sugar and vanilla essence until light and fluffy. Add one egg at a time adding a tablespoon of flour with each egg. Beat well and fold in the remaining flour.
- Preheat the oven to 350F. Spoon the batter into a popover pan that has been sprayed with non stick baking spray and fill each molds till just over half full. Place on a baking tray and bake for 20 minutes. Remove from the oven and leave to cool. Allow to cool, cut off the top of the cakes to form a flat surface then turn out onto a board or plate. Allow to cool completely.
- Dust your work surface with cornstarch and roll out the icing . Cut out circles to drape over the cakes. You can use a saucer as a guide. Drape these over the sponge cakes to form ghosts. From the trimmings either use a mini cutter to cut out some tiny white oval shapes or roll out some tiny balls of white icing into oval shapes . Dampen them with a little water and stick them onto the front of the ghost. Use a blob of black Writing Icing for the pupils of the eyes.
4. Dark Chocolate Graveyard Pots
- 14 ounces (about 3 cups) semisweet or bitter-sweet chocolate, roughly chopped
- 2 large eggs, plus 2 yolks
- 2 1/2 cups whipping cream
- 1/3 cup coffee-flavored syrup
- 1/2 cup chocolate wafer crumbs
- Cookies for tombstone
- In a food processor or blender, whirl chocolate until finely chopped. Pour into a bowl. Put eggs and yolks in the processor or blender.
- In a 4-cup glass measure, heat whipping cream in a microwave oven at full power (100%) until cream boils, 3 to 5 minutes.
- With processor or blender on high speed, add boiling cream to egg. Check temperature of mixture with an instant-read thermometer; if below 160°, pour mixture back into glass measure and reheat in microwave oven at full power until it reaches 160°, stirring and checking at 15-second intervals.
- Combine hot cream mixture, chopped chocolate, and liqueur in blender or processor (or whisk the ingredients together in a large bowl); whirl until smooth, about 1 minute.
- Pour chocolate mixture into 8 ramekins or glasses (1/2-cup size). Chill until softly set, 30 to 45 minutes. If making ahead, cover and chill up to 1 day. For creamiest texture, let desserts stand at room temperature about 30 minutes before eating.
- Spoon 1 tbsp. wafer crumbs onto each pot. Insert a Tombstone Cookie into each serving.
5. Frozen Banana Ghosts
- 8 ice pop sticks
- 4 bananas, peeled and halved
- 2 4ounces white chocolate (4 cups)
- 3 teaspoons canola oil
- 16 mini chocolate chips
- Insert the ice pop sticks into the cut end of the bananas and freeze until firm, at least 1 hour and up to 1 day.
- Place the chocolate and canola oil in a medium microwave safe bowl. Microwave on high in 30-second intervals, stirring in between, until melted.
- Dip the frozen bananas in the melted chocolate. Immediately press two mini chocolate chips into each banana to create the eyes.
- 2 cups white grape juice
- 2 cups apple juice
- 12 to 15 drops neon-green food coloring
- 4 to 7 drops neon-blue food coloring
- 2 cups carbonated water
- 1/4 cup light corn syrup
- 6 to 12 gummy worms, optional
- In a pitcher, mix grape and apple juices. Add 10 to 12 drops neon-green food coloring, plus 3 to 5 drops neon-blue. Stir. Add carbonated water; set aside
- For ‘slime’ pour corn syrup into a small bowl (wide enough for the rim of a glass). Stir in 2 to 3 drops neon-green food coloring, and 1 to 2 drops neon-blue.
- Dip the rims of 6 glasses into syrup. Turn glasses upright.
- Fill each glass with the mixture. Garnish with gummy worms if you like—they’ll stick to the slime.
7. Mini Ghost Pizzas
- 2 tubes (12 ounces each) refrigerated buttermilk biscuits
- 1 can (8 ounces) tomato sauce
- 1-1/2 teaspoons dried minced onion
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/8 teaspoon garlic powder
- 20 slices part-skim mozzarella cheese
- Sliced ripe olives
- Preheat oven to 400°. Roll or pat biscuits into 2-1/2-in. circles. Place on greased baking sheets.
- In a small bowl, combine tomato sauce, onion, oregano, basil and garlic powder; spread over biscuits. Bake 8-10 minutes or until edges are lightly browned.
- Meanwhile, using a small ghost-shaped cookie cutter, cut a ghost out of each cheese slice. Immediately place a ghost over each pizza; add pieces of olives for faces. Yield: 20 mini pizzas.