I say it every year, but I’ll say it again. I am not a Halloween gross-out food kind of a girl. I literally lose the ability to eat when food looks like bony witch fingers or kitty litter cakes. Does this happen to you?
So what’s left this season for us grinchy food folk? Or whatever you call the Halloween version of The Grinch.
What DO you call the Halloween version of The Grinch?
Well, I call it Pretty Dang Awesome. Because, cooking for Halloween without the gory inedibles still leaves you with a lot of spirit. For instance, anything made with pumpkin is on the table. Anything made with pumpkin is ALWAYS on the table, in my book.
There’s caramel apples and sugared pecans and anything colored orange or black that doesn’t have blood, guts, or other forms of ooze pouring from the center of it.
Oh! And there’s dark chocolate, homemade Midnight S’mores, which is pretty much the splendidest version of a midnight snack. Only you can eat them anytime during the day without having to close your eyes, or gag, or dig through kitty litter.
Not to mention sprinkles. Little orange sprinkles, which make this fun, simple recipe as Halloweeny as any Grinch can stand, while still entertaining those among us who are willing to eat those seasonal unmentionables. Just one small step toward bringing the whole world together.
You can thank me with your mouth full.
Midnight Halloween S'mores
Need chocolate? These dark chocolate, homemade cookies bake up thin and pair beautifully with a strip of milk chocolate and toasted marshmallows.
1 stick butter
1 cup sugar
1 cup cocoa
1 1/4 cup flour
1/4 cup water
1 teaspoon vanilla
12 squares of high-quality chocolate
12 large marshmallows, toasted
In a stand mixer, cream together the butter and sugar. Add the cocoa and flour and beat together until crumbly. Add the water and vanilla. Beat until a thick dough forms. Roll the dough to 1/4" thick onto a wooden rolling pin dusted with sugar and cocoa powder. Cut into 3" squares and transfer onto an ungreased baking sheet and bake in an oven preheated to 400 degrees for 10-12 minutes, or until set. For crispier cookies, cook a minute longer. For softer, brownie-like cookies, cook for a minute less.
As soon as your cookies come out of the oven, use the flat end of a skewer to poke six small holes in the top of each cookie.
Cool cookies, then top with a square of chocolate and melted marshmallow. Enjoy the sultry flava of midnight.