Halloween Archives - Page 47 of 77 - Garden Seeds and Honey Bees

Cauldrons Cupcakes

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*9 to 12 Silicon Baking Cauldrons

*Candy Thermometer

*Double Boiler, sauce pan with glass mixing bowl

*1/2 Baking Sheet

*1 (15.25 ounce) Box Milk Chocolate Cake Mix, make according to directions

*Ghiradelli Milk Chocolate Chips, 8 per Cauldron

*Candy Bones and Skulls, decorating

*Green and/or White Candy Decorating Balls, decorating

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Fill each cauldron 2/3 full or fill 3/4 if you want them to bubble over.

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Place filled cauldrons on 1/2 baking sheet and bake.

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Bake chocolate cake according cupcake to directions on package or use a tooth pick to test when done, tooth pick should come out clean. Mine took about 25 minutes in a preheated 350*F. oven.

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Allow cauldron cakes to cool completely before frosting.

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Frost cupcakes with Marshmallow Frosting.

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Marshmallow Frosting

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*4 Egg Whites, room temperature

*1 cup Sugar

*1/4 teaspoon Cream of Tartar

*1 teaspoon Vanilla Extract

*2 drops Green or Neon Green Food Coloring, 4 drops Neon green or more to desired color

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Using a double boiler. I used a small glass mixing bowl over a sauce pan on low heat. Fill the sauce pan with 2 inches of water but not touching your glass mixing bowl.

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Place eggs, sugar and cream of tartar in glass bowl and place on sauce pan of simmering water and whisk the egg mixture, whisking constantly. Use a candy thermometer. When the temperature reaches 160*F.

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Add the vanilla and food coloring and mix until incorporated.

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Remove from heat and whisk together marshmallow mixture, using the whisk attachment in a stand mixer on low and then medium speed until stiff shiny peaks form.

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Pipe or spread frosting onto cooled chocolate cauldrons. Add Halloween bones, skulls and candy balls etc…

Enjoy!

Lindy

Creamy Broccoli Cheese Soup

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*6 cups Broccoli Pieces or 2 bunches cut and florets broken into bite sizes pieces

*3 tablespoons Extra Light Olive Oil

*1/3 cup Butter

*1 medium Onion, diced small

*3 Cloves Garlic, minced or pressed

*1/4 teaspoon Garlic Powder

*1/4 teaspoon Onion Powder

*1/4 teaspoon White Pepper or to taste (Use Black Pepper if using Sharp Cheddar Cheese)

*1/2 cup All-purpose Flour

*3 cups Milk, 2 percent

*1 (12 ounce) can Evaporated Milk

*2 cups Chicken Stock

*2 1/2 cups Freshly Grated White Sharp Cheddar Cheese or Sharp Cheddar Cheese

*1/2 cup Parmesan Cheese

*Sea Salt, to taste

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Blanch the Broccoli. In a stock pot filled 3/4 full of water, bring the water to a boil on medium- high heat and add the broccoli prices and blanch for 6 minutes. Remove broccoli with a spider and plunge into ice cold water bath. When cooled drain and set aside.

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Sauté in olive oil the diced onions, on medium heat for 3 minutes, add the garlic and sauté 1 more minute. Then add Flour and turn off heat stir until combined (Rue) and slowly add the 2 cups of milk. Add the evaporated milk and chicken stock, stir until sauce thickens.

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Add the broccoli and simmer until broccoli is desired tenderness. Now mix in the white cheddar cheese and Parmesan cheese slowly, stir sauce until smooth and creamy.

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I like to ladle or carefully pour the soup into a crock pot to keep warm until ready to serve.

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Serve in bread bowls if desired, I purchased the pumpkin bread bowls (Lee’s Marketplace) but you can make our bread bowl recipe.

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See Bread Bowl Recipe