GOLDEN VALLEY, Minn.-- The Minneapolis Dessert Examiner, Lisa Patrin, joined us this morning with some of her favorite Halloween recipes.
For more information about Lisa and her articles, check out www.examiner.com/dessert-in-minneapolis/lisa-patrin.
Spooky Chocolate Cheesecake
20 chocolate wafer cookies
1 tablespoon granulated sugar
1/4 cup unsalted butter, melted
10 ounces of semisweet chocolate, chopped (or use chocolate chips)
4 (8 ounce) blocks of cream cheese, room temperature
1 1/4 cups granulated sugar
4 large eggs
1/2 teaspoon pure vanilla
1/3 cup heavy cream
3/4 cup heavy whipping cream
1 tablespoon light corn syrup
8 ounces semisweet chocolate chips
Assorted Halloween candies, sprinkles, peeps (ghosts/pumpkins)
Preheat oven to 350 degrees. Butter a nine inch diameter springform pan with removable 3 inch high sides. Blend wafer cookies in food a food processor until finely ground. Blend in sugar then melted butter. Press crumbs evenly onto the bottom of the prepared springform pan. Bake for 5 minutes, remove from oven and let cool while filling is prepared.
Stir semisweet chocolate in a small sauce pan over low heat until completely melted. Remove from heat and cool slightly. Blend cream cheese and sugar in a stand mixer (or with a hand mixer) until smooth. Blend in eggs one at a time. Blend in vanilla, heavy cream and melted chocolate. Pour filling over the top of the cooled chocolate crust. Wrap the outsides of the pan tightly with aluminum foil and place in a roasting pan. Pour warm water 1/2 of the way up the sides of the springform pan and place in the oven (this is called a water bath). Bake for at least 1 hour or until the center is just set. Turn off oven, open the door and allow to remain in the oven for another 30 minutes. Run knife around the sides of the cake to loosen and chill for 6 hours or overnight. Remove from springform pan and set on a decorative platter.
Glaze (complete this step after the cheesecake has chilled for the stated amount of time):
Bring whipping cream and corn syrup just to a boil. Remove from heat, stir in semisweet chocolate until smooth. Allow to cool for 10 minutes. Spread evenly over the top of the cheesecake. Cool slightly. Decorate the top of the cake with assorted Halloween candies. Chill in a covered cake container until ready to serve.
Halloween Themed Caramel Apples
6 wooden craft sticks
6 medium size Gala apples*
One 14 ounce bag of kraft caramels
2 tablespoons water
1 cup of semisweet chocolate chips
1 cup of white chocolate chips
Assorted toppings: Halloween candies, sprinkles, pecans, colored writing gel
Insert craft sticks into the tops of the apples. Line a large baking sheet with parchment paper.
Microwave caramels and water on high for 1 minute, stir. Heat for an additional 30-45 seconds, or until melted. Cool slightly, if caramel is too hot it will slide off the apple. Twist and roll apples over the pan to remove excess. Set dipped apples on the prepared baking sheet. Cool completely.
Melt semisweet chocolate in the top of a double boiler or in the microwave in 30 second bursts, stirring frequently until melted. Set aside. Repeat the process with the white chocolate chips.
Drizzle the melted chocolates decoratively over the apples and sprinkle with toppings of choice.
*cooks tip: Drop the apples into boiling water for just a few seconds, dry completely and allow to cool before inserting sticks and dipping in caramel. This helps to remove excess wax that may prevent the caramel from sticking.
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