Spider Halloween Muffins

Ingredients:

595 g brownie flour prepared, plus ingredients to prepare
450 g bitumen fudge
Sweet red cinnamon
Strips of liquorice cut in pieces of 3.5 cm to form the legs.

Preparing:

Prepare brownie according the package instructions.
Remove from the oven and allow to cool.

Cut with circular cookie cutters and place on each Halloween paper.
Decorate with chocolate fudge bitumen.
Press the sweet cinnamon to form eyes.
Place 4 strips of liquorice on each side.

Skulls and Bones Halloween Brownies

Ingredients:

645 g bronies flour, plus ingredients to prepare.
450 g chocolate bitumen
1/4 cup sugar
1/8 tsp almond extract
1 egg white
Gel red and black to decorate

Preparing:

Prepare and bake the brownies according to the instructions and allow to cool.

Preheat oven to 120°C (240ºF).

Beat the egg white until a frothy consistency.
Add the almond extract and beat on the verge of nougat.
Enter into a sleeve to decorate.
Draw 24 skulls and bones on a baking tray with parchment paper.

Bake for 15 minutes.
Remove from the oven and allow to cool.

Remove carefully and decorate with red and black gel to make the eyes and mouth.
Place each skull on each brownie.

Halloween Bats Cookies

Ingredients:

2 3/4 cups flour
1 1/2 cup granulated sugar
1 cup unsalted butter soft
2 tsp baking powder
1 1/2 tsp vanilla extract
1 tsp salt
1/2 tsp almond extract
1 egg

Bitumen colors:
4 cups icing sugar sifted
1/4 cup + 1 tsp water
2 tbsp coloring

Preparing:

Preheat the oven to 200°C (400°F)

Mix butter with the sugar.
Add the egg and extracts.

Mix flour with the baking powder and salt.
Add to the butter mixture 1 cup at a time.

Divide the dough into two balls, each ball spread over an floured area.
Cut with halloween bat cutters.

Bake in a greased tray for 8 minutes.
Allow to cool.

Bitumen colors:
Beat all ingredients for 5 minutes.
Add the desired color.
Leave covered with a cloth hú, edo since the bitumen harden fast.

Decorate cookies with bitumen and serve.

Halloween Spiderweb Muffins

Ingredients:

595 g brownie prepared flour, plus ingredients to prepare
60 g cream cheese
1/2 cup chocolate chips
2 tbsp sugar
2 tbsp wheat flour
1/4 tsp vanilla
1 egg

Preparing:

Preheat oven to 180ºC (360ºF).

Prepare brownies according to package directions.
Add chocolate chips.
Pour the mixture into muffins molds with halloween paper.

Beat the cream cheese and eggs.
Add sugar, flour and vanilla.

Place the mixture in a plastic bag to decorate.
Form circles in each cake, and then spend a stick from the center outwards over the mixture.
Bake for 25 minutes.

Chocolate and Nuts Angels

Ingredients:

1 cup miniature chocolate chips
1 cup chopped walnuts
1 cup sugar glass
1 egg white

Preparing:

Heat oven to 180C (360ºF).

Mix chocolate chips with the nuts and sugar.
Add the egg and stir well.

Place teaspoons of the mixture into a greased cookie tray.
Bake for 15 minutes.

Chocolate Flan

Ingredients:

100g chopped bitter chocolate
1 cup milk
1 cup cream
1 / 2 cup sugar
5 eggs

Caramel:
5 tbsp sugar
5 tbsp water

Preparing:

Bring to the boil the milk with the cream and half the sugar.
Add the chocolate to melt when boiled.

Beat the eggs with the rest of the sugar.
Incorporate the chocolate mixture.

Caramel:
Cook sugar in a pan until it forms a sweet dark.
Add the boiling water and wait until the caramel dissolves well.

Put a little caramel in individual containers.
Pour over caramel flan mixture.
Place each mold in a big pyrex halfway with water.
Bake at 160ºC (350ºF) for 1 hour.

Capuccino Brownie

Ingredients:

150 g unsalted butter
125 g dark chocolate
1 1/2 cups sugar
1 cup plain flour
1/4 cup cocoa powder
3 eggs
2 tbsp instant coffee powder
1 tsp vanilla essence
1 tsp drinking chocolate

Preparing:

Preheat the oven to 180ºC (350ºF).
Grease a shallow baking tin and line the base with baking paper.

Melt butter and chocolate in a small heatproof bowl over a pan of steaming water.
Remove from heat and allow to cool.

Whisk the eggs, sugar and vanilla together.
Add and whisk the chocolate mixture, and the stir in the flour, cocoa and coffee powder.
Pour into the tin and bake for 40 minutes.

Peaches Covered with Meringue

Ingredients:

4 ripe peaches, cut in half
40 g de marzipan
2/3 cup caster sugar
3 egg whites

Preparing:

Preheat the oven to 200ºC (400ºF).

Place the peaches cut-side-down on a plate.
Put the plate in the sink and pour boiling water over, followed by cold water.
Drain inmediatly and peel.

Roll the marzipan into 4 small balls, put them in the gaps left by the peach stones and then put the halves back together.

Whisk the egg whites until stiff peaks form.
Gradually add the sugar and whisk until thick and glossy.

Cover the fruit with a layer of meringue, making sure there are no gaps.
Bake for 20 minutes, gently lift out and serve.

Poached Quinces

Ingrdients:

6 quinces peeled
2 liters water
2 cups sugar
2 tbsp lemon juice
1 vanilla bean
1 cinnamon stick
2 satr anise

Preparing:

Cut quinces in half.
Combine the sugar with water and stir over low heat until sugar dissolves.
Add quinces, lemon juice and the spices.
Cover and simmer for 4 hours.

Passionfruit Flummery

Ingredients:

375 g evaporated milk
85 g passionfruit jelly crystals
3 passionfruit

Preparing:

Stir the jelly crystasls into 1 cup boiling water until dissolved.
Pour into a shallow metal tray and refrigerate until the consistency of unbeaten egg white.

Tranfer the jelly to a bowl and add the evaporated milk.
Beat for 8 minutes until doubled in volume.

Fold in the pulp from 2 passionfruit by using a spoon.
Spoon into individual glasses, cover with plastic wrap and chill for 1 hour.
Top with pulp from remaining passionfruit.

Bellini Sorbet

Ingredients:

5 large peaches peeled and cut in chunks
2 cups caster sugar
3/4 cup Champagne
2 egg whites

Preparing:

Combine the sugar with 1 liter wate in a large pan and stir over low heat until the sugar has dissolved.
Bring to the boil, add the peaches and simmer for 20 minutes.
Remove the peaches with a slotted spoon and cool completly.
Reserve 1 cup of the poaching liquid.

Chop the peches in a food processor until smooth.
Add the reserved liquid and the Champagne and process briefly until combine.
Pour into a shallow metal tray and freeze for 6 hours.

Transfer to a large bowl and beat until smooth with electric beaters.
Refreeze and repeat this step twice more, adding the egg whites on the final beating.
Place in a storage container, cover the surface with greaseproof paper and freeze until firm.

Strawberry Kissel

Ingredients:

250 g strawberries
1/2 cup sugar
2 tbsp arrowroot

Preparing:

Mix the berries with sugar and refrigerate for 2 hours.

Process in a food processor.
Dissolve the arrowrooot in 1 1/3 cups water by mixing it with 3 tbsp of the water and then adding it to the rest.

Bring to the boil, stir and add the strawberry purée.
Bring to the boil again, and stir constantly, until slightly thickened.
Pour into serving dishes to set.

Ice Cream Chocolate Sauce

Ingredients:

1 / 4 cup evaporated milk
14 tbsp white sugar
5 tbsp bitter cocoa powder
1 tsp vanilla
Pinch of salt
A bar of butter

Preparing:

Melt butter.
Liquify all ingredients.
Serve with your favorite ice cream.

Grapefruit Gelatine

Ingredients:

3 cups grapefruit natural juice
1 cup water
2 tbsp unflavor gelatin
2 envelopes sugar low in calories
2 grapefruit, without pulp

Preparing:

Moisturise gelatin with cold water.
Mix grapefruit juice with sugar.
Dry perfectly hulls grapefruit, so the gelatin adhere well.

Heat the gelatin in water bath once it foams.
Dissolve well and allow to cool at room temperature.
Add grapefruit juice.

Arrange shells in a glass to be sustained well into the refrigerator.
Fill them with gelatin to the top.

Chill for 15 minutes, returning to fill if it is absorbed a little and refrigerate again.

Chilled Berry Souffle

Ingrdients:

300 g raspberries
1 1/4 cups cream
4 egg whites
3 tbsp caster sugar
3 tsp gelatine

Preparing:

Prepare 6 soufflé dishes by wrapping a double strip of baking paper aroun the outside of each.
Brush the collar and dich with oil or butter, an sprinkle with sugar.

Place 3 tbsp water in a small heatproof bowl.
Sprinkle evenly with the gelatine and leave to sponge.

Bring a large pan filled with about 4 cm water to the boil.
Remove from the heat and carefully lower the gelatine bowl into the water.
Stir until dissolved and cooled slightly.

Purée half the raspberries and push through a sieve.
Mash the other half and mix both lots together.
Folded in the cooled gelatine mixture.

Beat the cream into soft peaks.
Beat, in a separate bowl, the egg whites into stiff peaks.
Gradually beat in 2 tbsp of sugar until dissolved.
Fold the cream into the raspberries, followed by the egg whites, using a large metal spoon.
Spoon into the dishes and chill for several hours, until set.

Chocolate Thousand Leaves with Passion Fruit Mousse

Ingredients:

200 g dark chocolate
Role acetate

Passion Fruit Mousse:
450 g whipped cream
220 sugar
180 passion fruit pulp
4 egg yolks

Preparing:

Melt chocolate in bath Maria.
Cut acetate size Thousand Leaves desired.
Place the chocolate portion required on acetate and refrigerate.

Passion Fruit Mousse:
Stir the yolks well together with the sugar.
Add the pulp and keep beating.
Incorporate mousse in sourranding form.

Put on a plate a sheet of chocolate followed by a bit of mousse.
Repeat about three times.

Pumpking Bars

Ingredients:

2 cups flour

2 cups icing sugar

1 2/3 cups granulated sugar

1 cup vegetal oil

3/4 cup chopped pecans

1/4 cup butter

15 ounces pumpkin, 1 tin

11 ounces smoothed cream cheese

2 tsp baking powder

2 tsp ground cinnamon

2 tsp baking soda

1 tsp vanilla

1/4 tsp salt

4 eggs

Preparing:

Mix the flour with the baking powder, baking soda, cinnamon and salt and reserve.
Stir the eggs, pumpkin, sugar and oil.
Add the flor mixture little by little.
Spill the mixture in a baking tray without greasing.
Bake at 150°C (350°F) for 30 minutes.
Let cool in the tray.

Stir the cream cheese with the butter and vanilla until they are well smooth.
Add the icing sugar little by little.
Spill the luster on the bars and decorate with a pecan.