Friday is our playgroup’s big Halloween party. Whereas I already shared the recipe I plan to take, I thought it might be helpful to post a couple more kid (and adult)-friendly recipes that can be made in advance and travel well, in case you are still searching for a dish to pass at your Halloween party.
The first recipe for Heavenly Freezer Brownies is ideal for chocoholics. Don’t let the name fool you; the brownies require an oven to bake before hitting the freezer. It’s a unique cooking concept that (in my opinion) enhances the texture of the brownies without compromising their flavor.
The second recipe features sweet cherries in a traditional crisp recipe. I made it for playgroup once before and it went over quite well with the moms and the kids. While fresh cherries are easier to find (and are more affordable) in the summer months, I decided to post this recipe for Cherry Crisp because the filling (especially if you use canned cherry pie filling) reminds me of blood when it oozes across the plate. Rather fitting for Halloween.
HEAVENLY FREEZER BROWNIES
Ingredients:
2 ounces unsweetened chocolate
4 ounces semisweet chocolate
1 block (1/2 cup) unsalted butter
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 cup sugar
2 eggs
1/4 cup flour
1 cup chopped walnuts
Directions:
Preheat oven to 325 degrees.
Line an 8-inch square baking dish with a 12-inch square of foil, shiny side up. Spray with cooking spray.
In a large heavy saucepan, combine unsweetened and semisweet chocolate, and butter. Melt over low heat, stirring occasionally, until smooth. Remove from heat, stir in salt, vanilla, and sugar. Beat in the eggs, one at a time, until well incorporated. Add flour and stir until the mixture is smooth and shiny, and comes away from the side of the pan, about 1 minute. Stir in the nuts.
Spoon mixture into the prepared pan and smooth the surface.
Bake in the bottom 1/3 of the oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
Let brownies cool completely in the pan then place in freeze for at least 1 hour or until firm.
Cover the pan with a cutting board and turn out brownies. Gently remove foil and turn brownies right side up. Using a sharp knife, cut brownies.
Makes 16 brownies.
TRADITIONAL CHERRY CRISP
Ingredients:
3 cups sweet cherries, pitted (or canned cherry pie filling)
3 tablespoons sugar
2 tablespoons cornstarch
1/2 tablespoon fresh lemon juice
1/8 teaspoon almond extract
3/4 cup brown sugar, packed
1/2 cup flour
1/2 cup granola cereal
1/3 cup butter, cold
3/4 teaspoon cinnamon
1/2 teaspoon ground nutmeg
Directions:
Preheat oven to 375 degrees.
In a large bowl, gently toss first 5 ingredients together.
Note: If you are using canned cherry pie filling skip the aforementioned step.
Place fresh cherry filling or canned version in a greased casserole dish or 8-inch square pan.
In another bowl, mix the rest of the ingredients, using a pastry blender or fork. The mixture should resemble course crumbs. Put mixture over pie filling.
Bake for 30 minutes.
Serve warm with vanilla ice cream.
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