Six more posts to go to reach my 20 MoFo posts goal! I didn’t really think I was going to make it! Thank you so much for all your incredibly kind comments! Some of you guys wanted the recipe for the vegan whipped cream, so I’m planning another Halloweegan post for next week using whipped cream and I’ll post a recipe then. I always eyeball it, so you know how that goes.
The dinner ghosts I had planned to make had to wait untill next week because we were out of potatoes, so instead I made some little Witches’ Hats! The idea came from the Betty Crocker website.
Here’s how it all went down. I made my chocolate shortbread cookies as the base for the hats. While they were baking, I prepared the pointy tops. Sorry, I’m sure hat parts have fancy names that fancy hat people know, I’m not a fancy hat person so I will be calling them pointy tops.
The pointy tops… or cones! How about cones? Anyway, the pointy cone tops, are basically peanut butter cups sweetened with maple syrup. Recipe:
1/2 cup smooth peanut butter
2 tbsp to 1/4 cup maple syrup (depends on your sweet tooth)
2 tbsp soy milk or other non-dairy milk
1/2 tsp vanilla extract
Use an electric mixer on high to mix everything together. Mix for about a minute or until the peanut butter starts to look a little dry and not as creamy.
To make the cones, either use a pastry bag to squeeze them out onto a plate, or shape them into cones with your hands. Dip the cones into some melted chocolate chips (about 1/2 cup) and chill until the chocolate hardens. I decided to spread some melted chocolate on top of each cookie too, which helped keep the cones in place when I placed them on the cookies. The buttons and rim are a simple confectioners sugar icing.
Of course you could take the easy way out and add some cocoa powder to the peanut butter mixture to make it dark, then you wouldn’t have to dip the pointy tops in melted chocolate. But then again, where’s the fun in that? :)