Recipe Ideas: Courtesy of Mari Walker from Duffy’s Coffee Shop along S. State Street in Clarks Summit.
Spider Infested Chocolate Chip Cookies
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
½ cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semi sweet chocolate chips
1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
3. Beat the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
4. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough ¼ cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart.
5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
6. While the cookies are still hot, take a toothpick and extend the visible chocolate chips with the toothpick to draw legs for the spiders. You should have 4-5 spiders on each cookie.
Black Magic Ghosts
For the Cupcakes:
1-3/4 cups sugar
1-3/4 cups all-purpose flour
¾ cup Hershey’s Cocoa
1 ½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 ¼ cup buttermilk or sour milk
¼ teaspoon espresso powder
1 cup boiling water
½ cup vegetable oil
1 teaspoon vanilla extract
Directions:
Heat oven to 350°F. Line 24 muffin cups.
Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, espresso powder, boiling water, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter into cups until they are filled a little more than halfway.
Bake 20-25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
Fluffy White Marshmallow Frosting
1 cup of granulated white sugar (not powdered sugar)
4 egg whites, room temperature
1/3 cup of water
½ teaspoon cream of tartar
1 teaspoon vanilla
Directions:
In a medium saucepan, bring the 1/3 cup of water, sugar, cream of tartar to a boil. So not stir the sugar mixture as it will cause it to crystallize. Boil until you have thick clear bubbles (should only take about 5 minutes and reads temperature of 245 F).
In a metal bowl, add all the egg whites, and beat the egg whites until they start to get a little thick and form soft peaks. Set your time for 7 minutes. Now slowly add the sugar syrup only a little at a time and beat on high speed for 7 minutes.
Place a dollop of frosting atop each cupcake and you will see them take on a ghoulish figure. Especially when you use a black gel icing to gently put dots for the eyes! Make a moaning mouth too if you are so inspired.
Cookie Dough Eyeballs
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons milk
1/2 teaspoon vanilla
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup mini chocolate chips
· In a large bowl, beat butter and sugars with an electric mixer until light and fluffy (about 3 minutes).
· Mix in milk and vanilla.
· Add flour and salt and mix on low until combined.
· Stir in chocolate chips.
· Chill dough in refrigerator for about 30 minutes until firm enough to roll or scoop into 1-inch balls.
· Place rolled balls on a wax paper lined baking sheet and place in the freezer for at least 15 minutes. (I had mine in for about an hour so longer is okay, too)
Melt 1 cup of white chocolate in the microwave for about 30 seconds, then stir. Return to microwave for 30-40 more seconds until smooth. Dip and coat each ball and place on wax paper to cool. In the center of each, using black icing, put a round circle as the pupil of the “eye”. Use red icing with a very fine tip to create a bloodshot look.
Mummy Cookie Men
1 cup butter, softened
2 cups + 2 tablespoons powdered sugar
2 eggs
8 oz sour cream
1 teaspoon vanilla
½ teaspoon baking soda
4 teaspoons baking powder
Approx. 4 ½ cups flour
Preheat oven to 350 degrees F. Cream together butter and sugar. Add remaining wet ingredients; eggs, sour cream, & vanilla. In a separate medium bowl combine salt, baking powder & baking soda. Slowly mix into wet ingredients until combined. Finally, add flour slowly, adding more or less if needed.
Let the dough chill for at least an hour. Roll out dough on a well floured surface and cut into shapes with a gingerbread man cookie cutter. Bake for 8-10 minutes, depending on size.
Next, melt 1 cup of white chocolate in microwave until smooth. Using a flat tipped applicator, line your men in horizontal white strips, making eyes with black icing if desired.
Phantom Latte with Coffee Shop Pumpkin Syrup
The Latte:
8 oz. whole milk
1 shot espresso
Coffee Shop Pumpkin Syrup:
2 tablespoons pumpkin puree
½ cup granulated sugar
1 cup water
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1. Combine all ingredients in a small saucepan. Over low heat, bring to a simmer, stirring occasionally to keep the sugar from burning.
2. Simmer until the sugar is completely dissolved and the pumpkin is fully mixed into the syrup. Allow to cool for 10 minutes before transferring to an airtight container. Refrigerate and use within 3 weeks.
Put a tablespoon of the pumpkin syrup in the empty cup. Make a latte with the whole milk and shot of espresso and artistically create the shape of a ghoul or a ghost. This will take some practice…Or you could just come to Duffy’s and we will make it for you!!!
