We think of Halloween as a kids holiday. Nothing could be further than the truth! It’s the time for adults to really cut loose and have some fun! There have been many Halloweens that I dressed up for. I myself have been know to go out trick or treating by myself. I even have gone to weddings on Halloween. My husband’s college friend and his fiancee, purposefully set their wedding date for Halloween. Trust me. It was appropriate!
Here are 3 treats from Martha Stewart that every adult will like. Make them to take a party or just invite friends to show up dressed as their favorite Halloween nightmare!
This looks like a snickers bar. It could change a werewolf to a puppy Yummy!
For the Chocolate Crust:
1 box (9 ounces) chocolate wafer cookies, finely ground (2 1/3 cups)
1 tablespoon granulated sugar
1 stick unsalted butter, melted
For the Caramel Sauce:
1 1/4 cups granulated sugar
1/4 cup water
1 cup heavy cream
1/3 cup creme fraiche
1 cup roasted salted peanuts
For the Peanut Butter Mousse:
8 ounces cream cheese, room temperature
1/2 cup confectioners’ sugar
1 1/4 cups smooth peanut butter
1/2 teaspoon pure vanilla extract
1 cup heavy cream
For the Chocolate Ganache:
7 ounces semisweet chocolate (preferably 56 percent cacao), chopped
1 cup heavy cream
1. Preheat oven to 350 degrees. Make the chocolate crust: Combine cookie crumbs, granulated sugar, and 1/4 teaspoon salt in a bowl. Stir in butter. Press mixture into bottom and 2 1/2 inches up sides of 9-inch springform pan. Bake until dry and firm, 8 to 10 minutes. Let cool.
2. Make the caramel sauce: Heat granulated sugar and water in a medium saucepan over medium-high heat, washing down sides of pan with a wet pastry brush to prevent sugar crystals from forming, until medium amber, about 10 minutes. Remove from heat, and carefully add heavy cream (mixture will bubble and steam). Return to heat, and bring to a boil, making sure caramel that seized up when cream was added melts. Transfer to a bowl, and stir in creme fraiche. Refrigerate until cool but still pourable, about 45 minutes. Fold in peanuts.
3. Meanwhile, make the peanut butter mousse: Beat cream cheese and confectioners’ sugar with a mixer on medium-high speed until pale and fluffy. Beat in 1/2 teaspoon salt. Add peanut butter and vanilla, and beat until combined. Whisk heavy cream in a separate bowl until medium-stiff peaks form. Fold one-third of the whipped cream into peanut butter mixture. Fold in remaining whipped cream in 2 additions.
4. Assemble the tart: Pour caramel sauce into cooled chocolate crust. Gently spread peanut butter mousse over caramel in an even layer, making sure they don’t blend together. Refrigerate for 30 minutes.
5. Make the chocolate ganache: Place chocolate in a small heatproof bowl. Bring cream to a simmer in a small saucepan over medium-high heat. Pour cream over chocolate, and let stand for 1 minute. Whisk to combine. (Use immediately.)
Remove tart from refrigerator, and pour in ganache to cover surface. Refrigerate for at least 30 minutes.
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup packed light-brown sugar
1 1/4 teaspoons coarse salt
2 cups all-purpose flour, (spooned and leveled)
1 cup semisweet chocolate chips
2 cups assorted chocolate candies or roughly chopped candy bars (12 ounces)
1. Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, brown sugar, and salt on medium-high until light and fluffy, 3 minutes. With mixer on low, add flour in three additions and beat until combined (dough will be crumbly). Press dough evenly into an 8-inch square baking dish. Bake until golden brown and firm, 30 to 35 minutes.
2. Scatter chocolate chips on top of shortbread. Bake until soft, 1 minute. With the back of a spoon, spread chocolate evenly over shortbread. Scatter candies over top. Let cool on a wire rack 30 minutes. Refrigerate briefly to set chocolate, then cut into 16 bars.
This blood-red punch are the just the spirits to get adults celebrating!
1 cup brandy
1 orange (ends cut off), thinly sliced
1 red apple, halved and thinly sliced
2 bottles well-chilled dry red wine, such as Rioja or red Zinfandel
1 cup club soda
3/4 cup fresh orange juice
1. In a large pitcher, stir together brandy, orange and apple slices. Let stand 15 minutes. Add wine, club soda, and orange juice. Serve over ice.