Los Angeles - On today's show, we had "America's Best Cake Artist" Richard Ruskell. He's a five time Food Network Challenge Winner, and the Executive Pastry Chef at Montage Beverly Hills.
Here's some fun and easy treats you can make with your kids and for your Halloween parties. He also has a new line of Couture Cupcakes that are artful presentations that capture the mood of any season.
Cupcakes come packaged in a beautiful themed box for Halloween or the upcoming Holiday season.
To order your themed seasonal cupcakes, please call (310) 860.5800. Cupcakes come in boxes of 14 for $60 per box. Delivery available within Los Angeles. Complimentary delivery for Beverly Hills.
Stir together the flour, salt and baking powder. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment cream the sugar, shortening and granulated sugar until light. Scrape the bowl, add the egg, and beat just until combined.
Add the flour all at once and incorporate, making sure to only beat until combined.
Scrape the dough onto plastic wrap and refrigerate until firm, at least
2 hours.
When ready, preheat the oven to 350 degrees, remove the dough from the fridge and break off walnut sized pieces. Roll them into irregular rounds with your hands. You're making rocks. The great part is that they can't be too perfect!
With another chunk of dough roll out on a floured surface about ¼ inch thick, cut long strips about ¼ inch wide by 4-5 inches long. Bend and twist them to look like sticks. You can cut little notches in them as well.
Or, take a golf ball sized piece of dough and roll the dough between your palms and the counter to form a long snake. Cut off 4-5 inch portions and bend into sticks.
Bake the cookies for about 10-12 minutes until lightly golden.
While they are baking stir together the powdered sugar and cocoa powder. Also, leave some powdered sugar in a bowl by itself. Have a sifter nearby; you will need it when the cookies come out of the oven.
When you remove them from the oven immediately sift the sugar/cocoa combination over some of the sticks and the rocks. Sift the plain powdered sugar over others. You can also leave some plain.
Stick the cookies in a basked so they look all spiky.
Remember to store them in an airtight container.
I wanted to create a drink that didn't contain added sugar. It was also important that the items in the brew could be bought at a neighborhood super market. This wild and crazy punch serves up all of that and then some. It's great for the kids and with a little added alcohol (tequila, cachaca, rum, or even vodka) it makes a great adult party drink.
In a large container combine the frozen raspberries and the lime juice. Muddle (smash) the frozen berries to break them up. Add the grape juice concentrate and the club soda. Whisk, or stir violently, to make the entire brew fizz up and make a nice head.
Drink!
Disposable plastic pastry bag (from craft stores) or a zip lock baggy
For this recipe it is important to use cocoa flavored candy drops, not chocolate. If you use chocolate, such as Lindt, Valrhona, etc., the chocolate will need to be tempered, and that is not necessary with the cocoa candy drops.
This easy to use candy can usually be found in the cake decorating aisle at craft stores.
To flavor the candy add a couple drops of orange oil. But remember a little goes a long way.
Sift half of the powdered sugar in an even layer on a cookie sheet.
Put the candy drops in a microwavable bowl and melt using 30 second bursts and always stirring between. It will melt quickly. The texture of the candy drops is thick and will most likely not run. Scrape it up and put it into either the pastry bag or the zip lock baggie. You will not need a pastry tip for this. Simply cut off the tip of the bag, about ¼ of an inch should do.
Now, you are going to write "BOO" in the powdered sugar. Write it anyway you like but make sure the letters are all connected to each other. Before the chocolate completely sets sift some more powdered sugar over letters. When you have everything finished put the cookie sheet in the refrigerator until the chocolate has completely set. Remove the pan from the fridge and take out your chocolate boos. S C A R Y. As long as the room is cool they will last and do not need to be covered!
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