Guest guest Posted October 25, 2001 Report Share Posted October 25, 2001 These things are simply heaven. And they look so cute as little pumpkins or jack-o-lanterns. From “Scrumptious Spookies” By Soseneda Peanut Butter Pumpkins ½ cup peanut butter (smooth or crunchy) ¼ cup butter, softened 1 – 1 ½ cups powdered sugar. Orange food coloring Chocolate Candy Melts (see recipe at end of article) Tools: Mixing bowl Stirring spoon Toothpick Wax or parchment paper Pastry bag or parchment paper Optional: green foil candy wrappers Blend peanut butter with softened butter until smooth. Stir in 5-6 drops of orange food coloring. Blend well. Slowly stir in powdered sugar until a stiff dough is formed. Place dough in fridge for ten minutes to harden. Form 2 inch diameter balls out of dough and place on parchment paper. Use toothpick to make indentations in sides to form pumpkin shape. Place the long edge of the toothpick against the side of the ball and rotate from top to bottom. Return to fridge to harden while preparing chocolate candy melts. Take pastry bag of melted chocolate and snip a tiny bit off of tip. Make small dots for eyes and a triangle for the nose. Draw a jagged line for the mouth of the pumpkin. Complete all faces. Let melts cool a bit. Use stiff but still liquid chocolate to build up a stem on top of each pumpkin. Or use chocolate chips. Tear green foil squares into two triangles and shape into leaves, tuck under the bottom of each pumpkin. These make perfect candle holders on top of cakes, simply omit stem part. Let harden overnight in fridge and wrap in clear plastic wrap for gift giving. Variations: Roll chocolate chips or other chocolate candies into the center of the pumpkin. Coat entire pumpkin in chocolate and use some extra filling to create faces for a contrasting set. Pipe frosting leaves onto the top of each pumpkin. Make eyeballs by using marshmallow crème instead of peanut butter. Do not shape with toothpick. Press chocolate chip point down into top of each eyeball (m and ms for colored eyes). Use red frosting gel to drizzle bloodshot lines over top of eyeballs. Create mini caramel apples. Form center from peanut butter dough. Make into apple shape by pinching bottom. Place on toothpicks and dip in chocolate, then roll in nuts. Do not cover all of peanut butter. Chocolate Candy Melts 1 cup chocolate chips or milk chocolate ½ cup vegetable shortening. In double boiler heat chocolate until smooth, slowly stir in vegetable shortening and heat until well combined. Avoid water at all costs. Remove from heat and use immediately. (share this as you like, keep my name attached please) Blessings, Soseneda Quidquid Latine dictum sit, altum videtur. ICQ# 47264444 AIM: SosenedaA : Soseneda_Arianrhod Looking for herbs and other witchy supplies? Many wonderful handmade items from Twining Vines available at The Town Market TheTownMarket Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2001 Report Share Posted October 25, 2001 In a message dated 10/24/2001 11:14:11 PM Central Daylight Time, leanashe writes: From “Scrumptious Spookies†By Soseneda Soseneda, are you a chocolatier? I usesd to make Truffles when i was a doing Wedding cakes. Deonia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2001 Report Share Posted October 25, 2001 Soseneda, are you a chocolatier? I used to make Truffles when I was a doing Wedding cakes. Deonia Yep. For a while I worked as a cake decorator/ chocolatier. Let me tell you it was fun, but eating my mistakes did not for a pretty figure make. LOL I wrote three cookbooks while I was doing that. I’ve always enjoyed cooking, so I still do most of the stuff for the friends and familyJ Blessings, Soseneda Quidquid Latine dictum sit, altum videtur. ICQ# 47264444 AIM: SosenedaA : Soseneda_Arianrhod Looking for herbs and other witchy supplies? Many wonderful handmade items from Twining Vines available at The Town Market TheTownMarket Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2001 Report Share Posted October 26, 2001 In a message dated 10/25/2001 3:00:17 PM Central Daylight Time, leanashe writes: Yep. For a while I worked as a cake decorator/ chocolatier. Let me tell you it was fun, but eating my mistakes did not for a pretty figure make. LOL I know where you're coming from on that one. Did you ever work with chocolate clay? The first time I tried it i reproduced the wedding cake that was featured on the front cover of Bon Appetit`. It was a chocolate wrap that looked like each tier was wrapped with a big bow. I had those strips of chocolate clay all over my kitchen and dining room, draped across covered broomsticks, chair backs, everywhere! It was a real experience. And if that wasn't enough, it was a June wedding and I went over the night before the ceremony to set it up. ( this is in Boca Raton Fl. ) you know, of course, that real chocolate melts at something like 80% ( can't remember exactly ) anyway, i'm working away setting this cake up and I notice that the chocolate bow is starting to sag really bad. I look up to ask my partner who was arranging the flowers on the tiers for me to stack and ask her if i'lm imagining things or is the icing starting to droop?.She says , " yeah, the Mother of the Bride turned off the air conditioner and opened all the patio and outside doors about half and hour ago". I almost croaked! I went to the Mother and told her if she didn't want that cake to wind up on it's side in the middle of her carpet before the ceremony she had better get that air back on! If I ever get my new scanner unpacked and figure out how to use it, i'll send you some pictures of it. It really was pretty, even if it did almost melt. LOL Deonia Quote Link to comment Share on other sites More sharing options...
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