My daughter is thrilled about the newest Scream movie (as in, pre-ordered Scream 5 tickets type excited). So I decided it’s the perfect time to whip up some spooky snacks! Try these delicious Scream Snacks at home!
Ghost Face Beignets
INGREDIENTS
- 1 cup warm water (110℉)
- 1 tablespoon instant or rapid-rise yeast
- 3 tablespoons granulated sugar
- 2 large eggs
- 2 tablespoons vegetable oil
- 3 cups all-purpose flour
- ¾ teaspoon salt
- Confectioners’ sugar (at least 1 cup)
- Additional 2 quarts of vegetable oil for frying
- black Cherry sauce (see recipe below)
INSTRUCTIONS
- In a large bowl, combine the water, yeast, and sugar. Let set until foamy, about 5 minutes.
- Whisk the eggs and 2 tablespoons of oil into yeast mixture.
- Add the flour and salt. Stir together until well combined. Dough should be sticky.
- Cover the bowl with plastic wrap and let rise for about an hour or until doubled.
- Prepare your cooking area. I have access to a restaurant grade deep fryer but this will work in any home deep fryer or even a deep skillet with oil set to medium high heat. Pour the 2 quarts of oil into fryer or skillet and allow to heat to 350.
- Transfer dough onto a floured counter and cut in half. Pat both halves into a rectangular shape with floured hands, flipping to coat with flour. Roll dough out into ¼-inch-thick rectangle (about 12 by 9 inch).
- Using a biscuit cutter or even just a drinking glass, cut out as many circles of the dough as you can then shape them into more oval shapes.
- Using the wide end of a piping bag tip, cut circles for eyes and a mouth. Use your fingers to widen the circles and stretch the dough into desired face shape.
- When the oil is 350℉, add a few beignets at a time. Immediately, using tongs, squeeze the tip of the top of the face to shape it more like ghost face. Do the same with the chin. If you move quickly enough, feel free to stretch the dough in the fryer. I literally stuck closed tongs into the mouth then opened them to create the open mouth shape. Fry until golden brown, about 3 minutes total, flipping halfway through frying.
- Transfer beignets to a pan lined with the paper towels. Repeat with remaining dough.
- When they are cool enough to touch but still hot place them on the rack set inside the pan. Dust heavily with confectioners’ sugar. Spray with Black Cherry Sauce. (See recipe below)
“Blood Splattered” Chocolate Covered Strawberries
I’m aware that a recipe is likely not needed for chocolate covered strawberries but I’ll at least offer a few helpful tips!
• Using white chocolate rather than candy melts or almond bark is much more delicious!
• Melt chocolate in the microwave in 30 second intervals, stirring between each one until it’s completely melted with no chunks. Do not over heat!
• Make sure your strawberries are completely dry before dipping!
• Let dipped strawberries cool completely before spraying with black Cherry sauce.
Black Cherry Sauce
Ingredients
• 1 bag of frozen, pitted black cherries
• 1/2 cup granulated sugar
Instructions
- Pour cherries and sugar into saucepan and cook on medium heat, stirring occasionally. The sugar will melt and cherries will become juicy.
- Reduce heat and simmer until thickens. (About 5 minutes)
- Allow to cool and sauce is ready to use. I put mine into a little 2 ounce spray bottle that I found at Walmart to create the “blood splatter” look, but you could also just drizzle with a spoon.
