The waffles produced by this classic fermented recipe are very crispy on the outside and slippery and moist on the inside. Even when cooled, they can still maintain their wonderful texture. But don’t worry, they taste very delicious and won’t spend too much time on the plate! You can choose to prepare the batter for these waffles and cook it in an hour, but we prefer to let the batter sit in the refrigerator overnight, where it will develop a real yeasty and rich flavor. If you don’t like the slightly fermented, sourdough-like taste, just add 1.5 teaspoons of baking powder (except yeast) to the recipe, rest for 30 minutes and cook; do not refrigerate overnight.
Combine all the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow.
Stir to combine; it’s fine if the mixture isn’t perfectly smooth.
Cover with plastic wrap and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point or refrigerate the batter overnight to cook waffles the next day.
Preheat your waffle iron. Spray with nonstick vegetable oil spray, and pour ⅔ to ¾ cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown, about 5 to 6 minutes on a standard 7" Belgian-style (deep-pocket) waffle iron.
The peppermint bark in these cookies is simple to make and adds a beautiful pop of color and flavor in each cookie, though store-bought bark will work well here, too.
5 peppermint candy canes (about 2 1/2 ounces)
15 red and white peppermint chocolate kisses (such as Hershey’s Kisses) (about 2 1/2 ounces)
3 (4-ounce) white chocolate baking bars, chopped
Pink food coloring gel
5 cups unbleached all-purpose flour (about 21 1/4 ounces)
1/2 cup red Dutch-process unsweetened cocoa (such as Guittard Cocoa Rouge)
1/2 cup Dutch-process cocoa blend (such as Hershey’s Special Dark)
1/2 cup crushed chocolate wafer cookies (2 ounces)
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
2 cups unsalted butter (16 ounces), chilled and cut into 1/2-inch pieces
3 cups granulated sugar
4 ounces semisweet chocolate chips, melted and cooled
4 large eggs
1 (12-ounce) package semisweet chocolate chips
Pulse candy canes and chocolate kisses in a food processor until finely chopped, 10 to 14 times. Set aside. Bring 1 inch of water to a simmer in a medium saucepan over medium. Place chopped white chocolate in a medium heatproof bowl, and place over simmering water, ensuring base of bowl does not touch water. Heat, stirring often, until chocolate is melted and smooth, about 6 minutes.
Remove from heat; stir in candy cane mixture and 1 drop of food coloring gel until incorporated. Pour chocolate mixture onto a parchment paper–lined baking sheet; spread into a 12- x 10-inch rectangle. Freeze, uncovered, until firm and set, about 2 hours. Break or cut bark into 1/2-inch pieces. Store in an airtight container in freezer until ready to use, up to 1 week.
Make the cookies
Stir together flour, red Dutch-process cocoa, cocoa blend, crushed wafer cookies, baking powder, and salt in a large bowl; set aside.
Add butter and sugar to bowl of a heavy-duty stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, about 5 minutes. Add melted semisweet chocolate, and beat until combined. Add eggs, 1 at a time, beating until well combined after each addition. With mixer running on low speed, gradually add flour mixture, beating until just incorporated. Stir in chocolate chips. Wrap dough tightly in plastic wrap, and refrigerate at least 4 hours or up to 3 days.
Preheat oven to 375°F. Using your hands, roll dough into 24 balls (about 3 ounces each). Place 6 dough balls 2 inches apart on a parchment paper–lined baking sheet (keeping remaining dough balls chilled). Bake in preheated oven until cookies are set but still soft, 12 to 16 minutes. Remove from oven, and immediately top cookies with 6 to 8 peppermint bark pieces, slightly inserting edges of bark into warm cookies to hold in place. Let cookies cool on baking sheet 5 minutes. Serve warm, or transfer to a cooling rack to let cool completely, about 30 minutes. Repeat with remaining cookie dough balls and peppermint bark.
Peppermint bark may be frozen for up to 1 week. Freeze any remaining dough balls for up to 6 months in an airtight container, or freeze baked cookies in an airtight container and reheat in a 350°F oven for 5 minutes.
Even if you’re not an experienced cupcake decorator, these little mummies are super easy to make and my kids loved them at their Halloween party. You can use any dark-colored cupcake or muffin and turn them into a creepy mummy in a heartbeat.
The directions for making cupcakes are based on the particular brand mentioned. Follow instructions on the box if using a different brand.
This fun appetizer will surprise your Halloween party guests. A few simple ingredients make this delicious snack a terrible simple addition to your party table.
24 mini cheese rounds
24 green olive slices
8 black olives
red gel food color
chopstick or skewer
1: Remove the wax casing from the cheeses. Use a paring knife to carefully cut a divot in the center of the cheese that’s approximately the size of a green olive slice
2: Press a green olive slice into the divot firmly, being careful not to damage the olive slice
3: Use a paring knife to make three round slices from each black olive. Place the black olive round in the center of the green olive to make a “pupil.” Tip: For best results, use a chopstick or skewer to push the edges of the black olive inside the green olive’s center.
4: Dip a small paintbrush into the red gel food coloring and paint squiggly lines from the olives outward to give the eyes a bloodshot effect. Six to eight lines per eyeball will provide the best look.
5: Keep cold until ready to serve. Serve alongside fresh veggies and your favorite crackers or pita bread for a healthy Halloween party snack.