Gelatin Eyeballs

October 31: Halloween

Look at these “extracted” eyes—they are a creepy yet creative cuisine for Halloween! Instead of decorating cake pops or boiled eggs (which can be time-consuming when preparing other party platters), we wanted a quick recipe for the jiggly-wiggly body part. These gelatin eyeballs have a light almond flavor and taste similar to the Asian/Chinese almond float/tofu. Have a ball this Halloween with easy-to-make gelatin eyeballs!

Recipe

(Adapted from Halloween Forum)

Ingredients

• 1 packet unflavored gelatin
• ½ cup cold water
• ½ cup hot milk
• 2-3 tablespoons sugar
• 1 teaspoon almond extract
• food coloring (for the “pupils”)
• black tube gel icing (we used Wilton brand)

Directions

Lightly grease round molds (we used Wilton brand brownie pops mold) with vegetable oil. In a large measuring cup or small bowl, bloom the gelatin in cold water for at least a minute. Stir in the hot milk.

Add the sugar and almond extract. Pour halfway into the molds. Refrigerate to set for at least four hours.

Unmold the gelatin eyeballs and arrange on a platter.  Dip the wide end of a cake decorating tip in food coloring.

“Stamp” the “iris” onto the center of the “sclera” (eyeball), twisting slightly. Use a food-safe brush to paint towards the center of the circle to create the “iris” effect. Squeeze a small dot of black tube gel icing to make the “pupil”.  Refrigerate until ready to serve. Yield: 16 (or 8 pairs) of gelatin eyeballs.

Notes

• For bloody eyeballs, decorate with red tube gel icing.
• For a different flavor, try a teaspoon of other clear extracts (lemon, orange, vanilla, etc.)
• For Christmas, re-use the brownie pops mold and make Rudolph the Red-Nosed Reindeer Brownie Pops.

 Mexican Chocolate Mini Pound Cakes

October 28: National Chocolate Day

Colorfully-decorated altars are being set up in some Mexican homes around this time of the year here in South Texas in preparation for El Día de Los Muertos (Day of the Dead) festivities on November 2.

Mexicans have an interesting way to honor their loved ones who have passed away. Their altars are a memorial to the dearly departed and they are adorned with bright flowers, candles, photos and candy skulls. Sometimes, pan de muerto (bread of the dead) and other favorite foods of the deceased are displayed. The dead are not forgotten; their lives are celebrated by those they left behind.

Inspired by this cultural custom, we made Mexican chocolate mini pound cakes for National Chocolate Day. But these pasteles de chocolate may be prepared ahead of time, then eaten by family and friends during graveyard gatherings or presented on the altars on El Día de Los Muertos. 

Recipe

(Adapted from Southern Living)

For the cake

• 4 squares (4 ounces) semi-sweet chocolate (we used Baker’s brand)
• ½ cup (1 stick) butter, softened
• ¾ cup sugar
• 1 teaspoon vanilla (we used Mexican vainilla)
• 2 eggs
• ¼ cup chocolate syrup
• 1 ¼ cups flour
• ½ teaspoon ground cinnamon
• 1/8 teaspoon baking soda
• pinch of salt
• ½ cup buttermilk

Directions

In a microwave safe bowl, melt the chocolate and stir until smooth. Set aside to cool slightly. In a large mixing bowl, cream the butter with the sugar and vanilla. 

Beat in the eggs. Stir in the chocolate syrup. Mix in the melted chocolate. In another bowl, combine the flour, ground cinnamon, baking soda and pinch of salt. Gradually blend into the chocolate mixture until smooth. 

Add the buttermilk to the batter. Grease the wells of a mini fluted/bundt pan (we used a Wilton brand pan). Pour the batter no more than 2/3 full to the top in each well. Bake in a preheated oven at 325 degrees F for 20 minutes, testing with a toothpick for doneness. Remove from the oven and let cool in the pan for about 5 minutes. Invert the pan onto a wire rack to cool the cakes completely. Yield: Approximately 1 ½ dozen mini pound cakes.
  

For the chocolate drizzles (glaze)

• 3 squares (3 ounces) semi-sweet chocolate (we used Baker’s brand)
• 1 ½ tablespoons heavy whipping cream, hot
• 1 teaspoon corn syrup

Directions

In a microwave safe bowl, melt the chocolate. Stir in the whipping cream and corn syrup until smooth. Line a cookie sheet with waxed paper. Put the wire rack with the mini pound cakes on top. Place the chocolate glaze mixture into a pastry bag outfitted with a small round tip. Or place it in a zipper top plastic bag and snip a small hole from the corner. Drizzle the tops in a back and forth motion, allowing the glaze to drip down the sides of the mini pound cakes. Transfer to a platter and serve.

Notes

• Mexican chocolate pound cake is a bit dense but dry. We prefer to put a chocolate glaze on top to make it more moist and have a richer flavor. A dusting of powdered sugar instead of the glaze is another option.
• This recipe can be made for a little loaf pan. Increase the baking time by another 20 minutes, testing with a toothpick for doneness. Double the recipe of the glaze to ice the loaf-style pound cake.
• Check out more chocolate recipes by searching our blog.

Spiced Pumpkin Soup

 October 26: National Pumpkin Day

Pumpkin pie is popular around this time of the year, with Halloween and Thanksgiving coming soon. Besides putting pumpkin in desserts, we also prepare it in a pot of soup when we want to eat something simple yet spicy to warm us up on a cool fall day. This quick and easy recipe uses fat-free and low-sodium ingredients, making it healthier for harvest-style meals. Savor a spiced pumpkin soup this season and on National Pumpkin Day.

Recipe
(Adapted from Parade newsmagazine via Dash Recipes)

Ingredients

• 1 tablespoon oil (vegetable or canola)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 5-6 pods of cardamom (or ¼ teaspoon ground cardamom); discard pods before pureeing soup in the blender
• salt and pepper to taste
• 2 cups chicken broth (use fat-free, low sodium broth)
• 1 can (15 ounces) pumpkin
• 1 can (12 ounces) evaporated milk (use fat-free)
• plain yogurt (use plain fat-free Greek yogurt)
• cilantro or parsley leaves (optional garnish)

Directions

Chop the onions and mince the garlic cloves. Set aside. In a stock pot, heat the oil.

Saute the onion and garlic until the onions are soft. Stir in the curry powder, cumin and cardamom.

Pour in the chicken broth.  Add the pumpkin and mix well. Bring to a boil and stir. Reduce the heat to low and simmer for 15 minutes, stirring occasionally. Mix in the evaporated milk and adjust the spices.

Transfer in batches to a blender. Puree then return to the pot to reheat. Ladle into soup bowls. Garnish with plain yogurt and cilantro or parsley leaves  (optional).

Notes

• Search our blog for more soup recipes and posts containing pumpkin as an ingredient.