Once you’ve gone through caramel apples & popcorn balls, pumpkin bread/cookies/cupcakes/whoopie pies and cider donuts, it’s hard to be all that original without making something that looks like something else. Alas, the very concept of making a dessert that is appealing only insofar as its resemblance to a mummy’s finger or a cat’s litterbox is kind of like saying you would feed those things to your guests if only they were edible just because it’s Halloween. On the other hand is the risk of creating something that just doesn’t quite hit the mark. It’s bad enough that I have to explain my costume (look, I didn’t think Anne Boleyn was all that arcane a reference), to have to explain “See? They’re little ghosts” adds some serious insult to injury. And from a culinary perspective, it’s a little gimmicky and a little lazy and definitely trashy.

Despite the general tackiness of food-that-looks-like-something-else, when done well I can admire such a masterpiece for its cleverness. A couple years ago I came upon this idea somewhere (and if it was yours, please do tell).

Recognizable, right? It’s like a trick AND a treat all wrapped up in one adorable little package.

The last time I made these little guys I was sorely disappointed by a mushy final consistency to the dipping chocolate, so I took the time this year to learn how to properly temper chocolate at Cooking for Engineers (dot com). Theirs is a great article to consult for a broad discussion of methods and the science involved, and entire books are no doubt available on the subject. I will be detailing only as much as applies to this effort.

But first! Preparations are at hand. Ever shucked corn? Oh good, today you’ll be shucking Hershey Kisses.

You DO want to do this in advance of getting going with the chocolate, because it is way more of a pain in the ass to unwrap these as you go. You also want to sift through your giant pile of almond slices to pull out the pieces that are complete and have a nice look/size/shape to them. It seems obvious in retrospect, but at the time it didn’t seem as though so many of these slices would be so . . . unsuitable. Also, once the chocolate is on, it’s go time, and it’s not going to stop until you’re done.

Now drain the cherries,

then pat them dry in a towel. I made a little hobo bindle with my kitchen towel and rolled them around in there to dab ‘em dry.

Previously I was under the impression that tempering one’s chocolate was too difficult to attempt unless you were a chocolatier, figuring that even a chocolate that has seized still tastes pretty good, and as such never bothered. Turns out it’s not actually all that hard, though maybe I just had good luck today.

You will need a thermometer, but no super high heat candy thermometer necessary–a meat thermometer will do nicely. The easiest way to mess up your chocolate is to get water in it, which is why I’d avoid a rainy or otherwise humid day to take this on. So if you’re good on timing and equipment, let’s goOOOo!

Step 1: Make a double boiler.
Take a metal bowl with a lip and place it on top of a pot with 1″ water, like so.

Step 2: Chop your chocolate.
I did not do this, but it would have helped melt everything more easily. One third is going in the pot and the rest is staying behind for later.

Step 3: Melt.
Put chocolate in bowl, set burner to medium high. Once the chocolate begins to melt, reduce heat to medium. Stir the whole time with a rubber spatula until the chocolate’s temperature is near 115 ^oF (46 ^oC) (for semisweet chocolate chips, if using milk chocolate or white chocolate 110 ^oF (43 ^oC))

Step 4: Remove from heat
But leave the bowl in the pot for the next part.

Step 5: Seed.
Take the remaining ounce of chocolate and stir into the molten stuff. Stir continuously until temperature is between 88 ^oF and 90 ^oF (for semisweet chocolate chips, if using milk chocolate or white chocolate 86^oF and 88 ^oF).

And that’s tempering chocolate, ta da! Here’s how beautifully smooooove it looks.

Keeping the bowl at an angle helps with the dipping process (i.e. there’s more to dip into and it holds its heat better).

Lay out on parchment paper or wax paper.

Dab on a Kiss.

And ears.

See how well-tempered my mice are? My, Aleta, you are positively . . . punning tonight, bahuffhuffhuff.

These little guys don’t look like much all stacked together on a plate, but I felt pretty clever sticking them on a cheese plate. Get it? Cuz they’re mice? Oh Martha Stewart, you have some counterculture competition coming your way.

Cute enough to make up for illustrating what in true practice would actually be quite disgusting. I’m calling it a win. When made lovingly, personalities will emerge. There’s the ambitious one.

The so-frugal-it’s-downright-stingy one.

And the one with a really undeniably cute butt.

Chocolate Cherry Mice

Small batch (makes 25)

1 small jar Stem-On Maraschino Cherries (10oz; ~25 count)
1/3 bag Hershey Kisses (4oz; 25 total)
4oz chocolate (avoid chips if possible; semisweet, dark, or milk as desired)
50 almond slivers (you’ll need to pick through a lot to get this many, so I recommend starting with a large bag, at least a cup)

Large batch (makes 75, safer in terms of chocolate temper)

1 LARGE (10 oz, ~50 count) jar Stem-On Maraschino Cherries
1 small (16 oz, ~25 count) jar Stem-On Maraschino Cherries
1 bag Hershey Kisses (4oz; 75 total)
12oz chocolate (avoid chips if possible; semisweet, dark, or milk as desired)
150 almond slivers (start with at least 3 cups)

Equipment:
Metal or heatproof bowl with lip
Meat thermometer
Rubber spatula. Word on the internet is no metal, no wood.
A sunny, low-humidity day best tempers chocolate, but rainy day mice will be just as yummy if not as shiny.
Drain cherries, do not rinse. Place a handful at a time in a kitchen towel, craft into a bindle and shake around to absorb as much moisture as possible. Leave in towel for now.

Unwrap all Hershey kisses and set on a platter for easy access.

Sort through almond slices until you have two nicely shaped slices for each mouse’s pair of ears.

Line 1 – 3 cookie sheets or cutting boards with parchment paper or wax paper. They need to be able to fit in your fridge!

Chop chocolate, reserving about a third chopped pieces (1.25oz for batch of 25; 4oz for batch of 75). If using chocolate chips, no need to chop.

Make a double boiler by placing a bowl with a lip over a medium pot/saucepan with about a half inch of water. Set burner to medium high, and once the chocolate begins to melt, reduce to medium. Stir continuously with rubber spatula. As soon as you can see no more individual pieces, check the temperature, and continue to cook until it just enters the appropriate target. Err on the side of removing too soon if the temperature is still rising rapidly as it nears your target.

Dark/Semisweet: 115 ^oF (46 ^oC)
Milk Chocolate: 110 ^oF (43 ^oC)
White Chocolate: 110 ^oF (43 ^oC)

Turn off stove, remove bowl from pot and place on a towel to absorb extra moisture. Add in remaining chocolate and stir constantly until temperature is at tempering range:

Dark/Semisweet: 88 ^oF – 90 ^oF (31 ^oC – 32 ^oC)
Milk Chocolate: 86 ^oF – 88 ^oF (30 ^oC – 31 ^oC)
White Chocolate: 80 ^oF – 82 ^oF (27 ^oC – 28 ^oC)

Holding stem, dip each cherry in the liquid chocolate, then set on parchment/wax paper. Set your mice about two inches apart to allow space for the Hershey Kiss and a little fiddling, and so no tails are caught in his neighbor’s warm chocolate.

Once all cherries are dipped, and starting at the beginning again, set a Hershey Kiss in front of each cherry to make a head. It helps to rest it on the cherry at an angle, as though the mouse is looking up. Aesthetically, an upturned nose is cuter.

Once all cherries are headed, and starting at the beginning again, stick one almond slice on either side of the head to make ears. Try not to touch the wet chocolate, but you can use the Hershey Kiss and the tail to help position these just so. If the chocolate is not tacky enough, wait a couple minutes and try again, but be careful not let it get too cool.

And finally, once your mice can hear you, set platters in fridge for 1-4 hours to firm up. To remove, seize the mouse by its tail. Squeak!

Serve on a cheese platter for maximum effect. Really, it’s so adorably cute.

But every now and again, I have this crazy craving for a banana split. And you know, I’m a simple girl in that respect: banana, vanilla ice cream, walnuts, chocolate bits, butterscotch and of course, a maraschino cherry. With this in mind I present a take on blondies that is a little lighter than usual and reminiscent of a banana split.

I’d like to use this opportunity to let you know, in case you didn’t, that a kitchen scale is a wise investment because then you don’t have to pack brown sugar, which is one of those things that just seems to completely interrupt the flow of my baking process. Similarly, you don’t have to sift your flour in order to measure it only to sift it again into the mixing bowl. And your scale has other uses that will no doubt come up in future recipes as I loudly bang the “really, just get a kitchen scale already” drum.

I thought that these bananas looked rather . . . conversational.

By now we all know to use very ripe bananas in our baking, and by necessity I often end up freezing them too, in an attempt to salvage that lone straggler at the end of the week. This is a convenient circumstance, as freezing then thawing the fruit bursts cells and brings out as much flavour as is possible from it. At least, that’s my understanding, but the actual fact that pre-frozen fruit is better for baking, for whatever reason this is the case, is confirmed by on Mr. Alton Brown who was rambling on in his weird way about it one Sunday afternoon a couple years ago as I nursed a hangover on the couch.

Wheat germ is one of those things I haven’t experimented with very much, but it has an unobtrusive nuttiness that avoids being too earthy. Of course, I’ve only had opportunity to pair it with quite a bit of sugar, so maybe this is different in other contexts. Also, walnuts and chocolate chips.

I polka dotted the top with some maraschino cherries. Because they really do scream ice cream, and it was the cutest thing I could think for a garnish.

Before:

After (all gummy from baking, yum!):

I find that full-on brownie size (more than 3″ on a side!) is just way too big, and really, after the first half I’m eating it because I don’t really want to hold onto the rest. With this in mind, I cut to the chase and halved the usual size. Triangles seem to make the split look more deliberate and less “shit, too many people showed up.”

These had just the perfect brownie-imitative texture. They weren’t too cakey, but had a lovely rise to them, avoiding the heavy greasiness of some blondie recipes. Of course, sacrificing that greasiness also sacrifices that amazing chewy crustiness, but the edges on these things are still quite satisfying.

And while the intention was to have a bar that really embraced a banana split all on its own, I would be seriously remiss if I had not tried it with a simple vanilla ice cream.

Banana Split Blondies

1/2 c butter (1 stick), softened
2/3 c sugar
2/3 c light brown sugar (147g)
2 tsp vanilla
4 very ripe bananas (previously frozen is best), mashed
1 egg
1 c whole wheat flour (125g)
1 c white flour (125g)
1 tsp baking powder
1/2 c wheat germ (optional)
1/2 c chocolate chips
1/2 c chopped walnuts
24 maraschino cherries, drained

Preheat oven to 350^o.

Cream butter & sugars, add vanilla, bananas and egg. Sift wheat & white flours along with the baking powder into the mix, then combine. Stir in wheat germ, chocolate chips and walnuts.

Spread into well-greased 9×13 metal baking pan—a glass pan will bake differently, so be aware. Dot with staggered maraschino cherries, three to a row, eight to a column.

Bake 35 minutes, and allow to cool completely before cutting. To get the triangle thing going on, first cut into a 3×4 grid (12 pieces), then cut each rectangle diagonally so each piece has one cherry.

nutrition summary: (1 of 24 bars) 174 calories, 7g fat, 1g fiber; about 4 weight watchers points

The cherry port sauce is what really shines. Besides the impressiveness of it being home-made, it really does beat a can of cherry pie filling in terms of richness, without being TOO rich, since it is, after all, topping a cheesecake for crying out loud. Halve your favourite cheesecake recipe to make five ramekins this size and top with ruby beauty.

It all begins with graham cracker crumbs.

After throwing in some sugar and butter, we have the makings of a crust. These ramekins are a very generous size (yours might be more modest) and don’t need to be greased because they’ll be the serving receptacle.

While that’s baking, we get going on the cheese part of this cake.

Make your own dessert sand art!

Onto the cherry topping. This is my favourite part. It’s just sugar, tawny port and two bags of cherries.

Besides making your kitchen smell lovely, if you’re anything like me, you’ll have so much fun admiring the syrup that comes of this.

After your cakes have cooled and your cherries have chilled, you, my friend, have lovely cheesecakes for your efforts. Bravo! A good idea might be to serve with the leftover port, as you’ll have almost an entire bottle left, it’s a dessert wine, and you know for sure it will complement the dessert.

Now go ahead, dig right on in.

For all interested, the recipe can be found here.