HALLOWEEN CHOCOLATE-COVERED STRAWBERRIES
Cute little monsters share the stage with pumpkins and ghosts on this Halloween dessert platter. For variety, you can create monsters with different colors of sanding sugar-just make sure to match the candy melting wafers to the sugar. You can make these treats several hours ahead and refrigerate them, but don't refrigerate the monsters for longer than an hour as the moisture in the refrigerator will cause the candy eyes to run.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield Three-dozen dipped strawberries
Number Of Ingredients 14
Steps:
- For the monsters: Line a baking sheet with a silicone baking mat or parchment paper. Put the candy wafers in the top of a double boiler over simmering water. Cook, stirring occasionally once the wafers soften, until smooth. If the candy starts to reharden or seize up, stir in a teaspoon or so of coconut oil or shortening and stir again until smooth.
- Spread the sanding sugar in a small shallow bowl. Gather a strawberry at the leaves and dip into the melted candy, letting the excess drip back into the bowl. Gently press the coated strawberry in the sugar, coating it completely (don't press too hard or you'll get too much sugar on the strawberry). Set leaf-side down on the prepared baking sheet and repeat with the remaining strawberries. Refrigerate until set, about 10 minutes, keeping the remaining melted candy warm in the double boiler.
- Spread a tiny bit of the remaining melted candy on the back of 2 candy eyeballs and press them on near the tip of the strawberry. Meanwhile, if you'd like to make mouths on your monsters, melt the chocolate chips in a small bowl in the microwave. Transfer to a piping bag fitted with a small plain tip. Pipe mouths onto the monsters. Let sit until eyes and mouths are set, about 10 minutes.
- For the ghosts: Line a baking sheet with a silicone baking mat or parchment paper. Put the candy wafers in the top of a double boiler over simmering water. Cook, stirring occasionally once the wafers soften, until smooth. If the candy melts start to reharden or seize up, stir in a teaspoon or so of coconut oil or shortening and stir again until smooth.
- Gather a strawberry at the leaves and dip into the melted candy, letting some but not all of the excess drip back into the bowl. Set leaf-side up on the prepared baking sheet, letting the excess melted candy pool into the front to create the bottom of the ghost. Repeat with the remaining strawberries. Refrigerate until set, about 10 minutes.
- Meanwhile, melt the black candy wafers or chocolate chips in a small bowl in the microwave, following the microwave instructions on the package if using candy wafers. Transfer to a piping bag fitted with a small plain tip. Once the white candy has set, pipe small ovals for the nose and eyes on each ghost and let set 10 to 15 minutes.
- For the pumpkins: Line a baking sheet with a silicone baking mat or parchment paper. Put the candy wafers in the top of a double boiler set over simmering water. Cook, stirring occasionally once the wafers soften, until smooth. If the candy starts to reharden or seize up, stir in a teaspoon or so of coconut oil or shortening and stir again until smooth.
- Gather a strawberry at the leaves and dip into the melted candy, letting the excess drip back into the bowl. Set leaf-side up on the prepared baking sheet. Repeat with the remaining strawberries. Refrigerate until set, about 10 minutes.
- Meanwhile, transfer the remaining orange melted candy to a piping bag fitted with a plain tip. Once the coating on the strawberries has hardened, pipe vertical lines from top to bottom for the ribs on a pumpkin. Refrigerate until set, about 5 minutes.
- Melt the chocolate chips in a small bowl in the microwave. Transfer to a piping bag fitted with a small plain tip. Pipe eyes, mouths and noses on the pumpkins to resemble jack-o'-lanterns and let set 10 to 15 minutes.
HALLOWEEN STRAWBERRIES
Make and share this Halloween Strawberries recipe from Food.com.
Provided by Brittanynm
Categories Dessert
Time 22m
Yield 15 strawberries, 15 serving(s)
Number Of Ingredients 4
Steps:
- Wash strawberries and dry on paper towels.
- Melt the white chocolate and coat the strawberries, place on a wax paper lined cookie sheet in freezer till cool. Melt the chocolate chips and coat the strawberries sides and back to look like a jacket.
- Pipe chocolate on the straberries white "shirt" to look like a bow and two buttons.
- To make a gunshot wound, poke a hole in the strawberries chest with a toothpick and decorate with red gel. Stab with a fringed toothpick or small plastic sword ment for drinks for an impaled strawberry. Beheaded strawberries can be made from adding red gel to the top of the strawberry.
Nutrition Facts : Calories 241.1, Fat 14.2, SaturatedFat 8.4, Cholesterol 3.2, Sodium 23.2, Carbohydrate 30.2, Fiber 2, Sugar 27.3, Protein 2.5
STRAWBERRIES DRESSED UP FOR HALLOWEEN
Here's what happens when a dozen strawberries get together and decide that pumpkins shouldn't have all the Halloween fun!
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Melt white chocolate in medium microwaveable bowl as directed on package. Stir in food colorings.
- Cover baking sheet with waxed paper. Dip strawberries, 1 at a time, in melted chocolate; let excess chocolate drip off. Place on prepared baking sheet. Refrigerate 20 min. or until chocolate is firm.
- Melt semi-sweet chocolate as directed on package. Use toothpick to draw eyes, nose and mouth on each strawberry with melted chocolate to resemble jack-o'-lantern. Let stand until chocolate is firm.
Nutrition Facts : Calories 90, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 12 g, Fiber 1 g, Sugar 11 g, Protein 1 g
HEAVENLY FILLED STRAWBERRIES
These luscious stuffed berries are the perfect bite-sized dessert. -Stephen Munro, Beaver Bank, Nova Scotia
Provided by Taste of Home
Categories Appetizers Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 5
Steps:
- Remove stems from strawberries; cut a deep "X" in the tip of each berry. Gently spread berries open., In a small bowl, beat the cream cheese, confectioners' sugar and extract until light and fluffy. Pipe or spoon about 2 teaspoons into each berry; if desired, sprinkle with chocolate. Chill until serving.
Nutrition Facts : Calories 41 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 26mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
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