Crunchy Chocolate Monster Brains Food

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STUFFED CRISPY RICE CEREAL BRAIN



Stuffed Crispy Rice Cereal Brain image

Ghoulishly delicious: This giant crispy rice cereal treat is filled with silky chocolate mousse and covered in a pink buttercream frosting.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 17

1 cup heavy cream
6 ounces semisweet chocolate, chopped
3 tablespoons unsalted butter
1 large egg plus 2 yolks
Pinch kosher salt
1/3 cup granulated sugar
1 1/2 pounds confectioners' sugar
3 sticks (1 1/2 cups) unsalted butter, at room temperature
Pinch kosher salt
1 tablespoon pure vanilla extract
2 to 4 tablespoons milk
Bright red gel food coloring, for coloring the frosting
Red sprinkles, for topping
One 10-ounce bag mini marshmallows
3 tablespoons unsalted butter
One 12-ounce box crisp rice cereal, such as Rice Krispies
Nonstick cooking spray, for the bowls

Steps:

  • For the chocolate mousse: In a cold metal or glass bowl, whip the cream to soft peaks. Set aside.
  • Fill a saucepan about a third of the way with water and bring to a simmer. Put the chocolate and butter in a medium heatproof bowl and place over the simmering water, making sure that the bottom does not touch the water. Heat, stirring, until melted and smooth. Set the mixture aside. Keep the pot of water simmering but not boiling.
  • Put the whole egg, yolks and salt in a heatproof bowl. Beat with an electric mixer until light, about 1 minute. Slowly add the granulated sugar to the egg mixture while continuing to beat. Set the bowl over the simmering water and increase the heat to bring the water to a rapid simmer. Whisk the egg mixture constantly over the heat until pale yellow, very fluffy and hot to the touch, 3 to 5 minutes. Remove from the heat and whip until cool and thick and the mixture folds over on itself (holds a ribbon), about 3 minutes.
  • Whisk about a quarter of the egg foam into the chocolate to lighten. With the whisk, briskly fold in the remaining foam (the mixture may get very thick). Whisk in the whipped cream, taking care to keep the mixture light. Hold in the refrigerator.
  • For the frosting: Combine the confectioners' sugar, butter and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium high and mix until smooth. Adjust the consistency with the milk as desired. Mix in enough of the red food coloring to make the frosting cotton-candy pink. Transfer to a piping bag fitted with a medium plain tip.
  • For the rice cereal treat shell: Add the marshmallows and butter to a large pot over medium-low heat and cook, stirring, until melted. Add the rice cereal and mix to combine.
  • While the cereal mixture is warm, spray the inside of a medium bowl and your hands with nonstick spray. Line the bowl with a 2-inch-thick layer of the cereal mixture. Spray the outside of a smaller bowl with nonstick spray and place it in the center of the cereal shell, pressing down to compress and even out the cereal layer. Once the cereal has set, spoon the chocolate mousse into the center of the shell. Flatten the remaining cereal mixture and lay it over the mousse, pressing the sides to seal. Refrigerate until chilled, about 15 minutes.
  • Invert onto a platter or baking sheet and form gently to look like a brain. Pipe the frosting on top of the cereal shell in a brain-like pattern. Make a 1-inch line down the center of the brain with a butter knife or offset spatula and top the frosting line with red sprinkles.

CHOCOLATE MONSTER COOKIES



Chocolate Monster Cookies image

My four grandsons started attending "Grandma's Cooking School" when they were as young as 4. These easy monster cookies are a favorite of the youngest, Brandon. He has fun making them and is always delighted with the results, as is the rest of the family. -Helen Hilbert, Liverpool, New York

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 7-1/2 dozen.

Number Of Ingredients 14

2 cups butter, softened
2 cups sugar
2 cups packed brown sugar
4 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups cornflakes
2 cups rolled oats
1 package (8 ounces) sweetened shredded coconut
1 package (12 ounces) semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • In a large bowl, cream butter and sugars. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the cornflakes, oats and coconut. (It may be necessary to transfer to a larger bowl to stir in the cornflakes, oats and coconut.) Stir in chocolate chips and nuts., Shape dough into 1-1/2 inch balls and place in an airtight container, separating layers with waxed paper or parchment; refrigerate, covered, overnight., To bake, place dough portions 3 in. apart on ungreased baking sheets; let stand at room temperature 30 minutes before baking. Bake at 350° for 13-15 minutes or until edges are browned. Remove to wire racks to cool.

Nutrition Facts : Calories 143 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 125mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

CRUNCHY CHOCOLATE MONSTER BRAINS



Crunchy Chocolate Monster Brains image

Found this in the Woman's World Magazine. I thought the picture looked ghastly and would be absolutely perfect for Halloween. These could also be made for an every-day snack if you left off the green food coloring.

Provided by Redneck Epicurean

Categories     Lunch/Snacks

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 6

3 tablespoons butter or 3 tablespoons margarine
1 (16 ounce) package large marshmallows
1 lb candy coating (I use Candiquick brand)
10 cups Cocoa Puffs cereal
green food coloring
1 (2/3 ounce) package red decorating gel

Steps:

  • Line a jellyroll pan with wax paper; coat with cooking spray.
  • Put the Cocoa Puffs in a plastic bowl sprayed with non-stick spray.
  • In a pot over low heat, melt the butter. Stir in the marshmallows. Cook, stirring constantly until melted. When almost completely melted, stir in green food coloring to desired color. (Remember, these are monster brains!).
  • When completely melted, remove from heat and stir in the candy melts. Add more food coloring if it becomes too light. Stir until smooth. (You might pre-melt the candy coating a bit in the microwave if it's in big chunks.).
  • Pour the mixture over the cereal until combined. With hands, shape mixture into 12 "brains". Let stand until completely cool, about 45 minutes. Pipe on the red gel for "blood".

Nutrition Facts : Calories 243.2, Fat 3.8, SaturatedFat 2, Cholesterol 7.6, Sodium 193.4, Carbohydrate 52.7, Fiber 0.6, Sugar 33.5, Protein 1.7

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