Delicious temptation! Exotic colorful cookies stunning Halloween party

Tartufo 🍒 🍫

Ingredients 🍽

🍨 1 liter of vanilla ice cream (e.g. Haagen-Dazs ® ） 🍒 8 Maraschino cherries (e.g. Luxardo ®

🍒 8 maraschino cherries (e.g. Luxardo) ®

🍫 2 cups semisweet chocolate chips

🥥 5 tablespoons unrefined coconut oil

36 chocolate wafer cookies (as Dewey’s Bakery ® ) (Optional)

🥜 1/2 cup roasted salted pistachios (optional)

Production instructions 📋

Prepare ingredients: Gather all ingredients.

Soften the ice cream: Leave the ice cream at room temperature until slightly softened, about 10 minutes. Line 8 small bowls with plastic wrap, leaving 3 inches of dangling.

Pinch into ice cream balls: Using a 2 ounce (1/4 cup) ice cream scoop, place a scoop of ice cream in the bottom of each bowl. Gently press a Maraschino cherry into the top of each ice cream scoop, then top each ice cream scoop with an additional 2 ounce (1/4 cup) scoop of ice cream.

Frozen Ice Cream Balls: Take one bowl of ice cream at a time and wrap the ice cream with the rest of the plastic wrap and gently twist it into a ball. Freeze until ice cream is set, about 2 hours.

Melt the chocolate: Place the chocolate chips in a large microwave-safe bowl over high heat every 30 seconds, stirring well in the middle until melted, 3-4 minutes. Stir in the coconut oil until completely melted and well combined. Cool slightly to room temperature, about 10 minutes.

Prepare the ingredients: Meanwhile, crush the cookies and pistachios (as used) in a food processor until finely ground, giving a quick pulse about 15 times. Pour into a shallow bowl and set aside at room temperature.

Wrap ice cream balls: Wrap one scoop of ice cream at a time and remove the ice cream scoop from the freezer. Remove the plastic wrap and place the ice cream scoop on the wire rack inside the rimmed baking dish. Pour the chocolate mixture over the ice cream scoop so it gently coats the top and sides.

Dip the biscuit mixture: If spreading with cookie mixture, quickly and carefully pour a chocolate ice cream scoop into the cookie mixture and roll until evenly spread. Transfer the coated ice cream scoop to a clean wire rack and place inside a large pan in the freezer. Repeat for the remaining 7 scoops of ice cream, putting them back in the freezer after each scoop. Freeze until set, about 1 hour, or until ready to serve.

Enjoy your homemade tartuf! 🍒 🍫 🍨

| Calories: 428 Calories: 29 g Fat: 45 g Carbohydrates: 4 g Protein: 4 g Protein

Interesting colorful cookies

Ingredients

1 1 ⁄ 2 cups butter, softened.

2 cups white sugar

3 large eggs

3 teaspoons vanilla extract

1 ⁄ 2 tsp cornstarch

1 ⁄ 2 tsp baking soda

3 ⁄ 4 tsp salt

2 cups cake flour

2 1 ⁄ 2 cups all-purpose flour.

Orange, green and purple gel food coloring.

Color sprinkle

2 cups white chocolate chips

Preparation method

Prepare the baking tray:

1. Line a baking sheet with parchment paper.

Cream and sugar

2. In a benchtop mixer, combine the butter and sugar with the paddle attachment. Stir on high until light and fluffy.

Add the eggs and vanilla extract:

3. Add eggs one by one, stirring after each addition until well mixed.

4. Add vanilla extract and stir until well mixed.

Mix the dry ingredients:

5. In a large bowl, add cake flour, all-purpose flour, cornstarch, baking soda and salt and mix well.

Mix dry and wet ingredients:

6. Gradually add the flour mixture to the butter mixture, one cup at a time, and beat on medium speed until well combined.

To color the batter:

7. Divide the batter into three equal parts. Add green food coloring to the first, orange food coloring to the second, and purple food coloring to the third. Roll each portion until the color is evenly distributed.

To shape the cookie:

8. Take about 2 teaspoons of dough of each color and rub it into balls. Gently squish without mixing up colors. Roll the mixed dough into a ball and slightly flatten it.

9. Roll the edge of each ball with colorful sprinkle flowers and place on the prepared baking sheet.

10. Press white chocolate chips into the top and sides of the dough.

Relax the dough:

11. Chill the cookie chips in the refrigerator for 30 minutes.

Preheat the oven:

12. Preheat oven to 400 degrees F (200 degrees C).

Bake cookies

13. Place the cooled cookies about 2 inches apart on a parchment-lined baking sheet. Bake for 12-14 minutes.

Halloween Pizza Skeleton 🧠

Ingredients

1 can of refrigerated pizza dough

1/2 cup pizza sauce

1 cup mozzarella, shredded

1/2 cup pepperoni slices, finely chopped

1/4 cup black olives, sliced

1/4 cup green pepper, finely chopped

1/4 cup red onion, diced

Cooking spray

1/2 tsp dried oregano

1/2 tsp garlic powder

Preparation method

Preheat oven for perfect results.

Preheat oven to 375 ° F (190 °C). Lightly spray the skull-shaped pan with cooking spray to prevent it from sticking.

Prepare the flatbread

On a lightly floured surface, roll out the pizza dough into thin slices and cut into a size enough to cover each skull die cavity.

Assemble a pizza skull

Press the dough into each cavity of the skull mold, making sure there is some excess to seal. Spoon 1 tablespoon of pizza sauce, then add the mozzarella cheese, chopped pepperoni, black olives, green peppers, and red onions. Put some more cheese on top.

Seal and bake

Stack the excess dough on top of the filling to seal each skull. Press lightly to make sure the dough sticks together. Brush the top with olive oil, then sprinkle with dried oregano and garlic powder. Bake for 20-25 minutes until golden brown.

Serve cool

After baking, allow the pizza skull to cool in the pan for about 5 minutes. Remove carefully and serve warm.

Preparation time: 15 minutes | Total time: 40 minutes | Each serving: 6