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Watch and learn how to make these not so terrifying but so delicious marshmallow ghosts, a Halloween treat, worthy of any Halloween Party!

Marshmallow Ghosts

For the cocoa shortcrust pastry
1-1/5 cups (150 g) all-purpose flour
2/3 stick (75 g) butter
2 egg yolks
1/3 cup (65 g) granulated sugar
2 ¾ Tablespoons (15 g) unsweetened cocoa powder

For the marshmallow
Just over ¼ cup (70 ml) plus 2 Tablespoons water
2 ¼ cups (250 g) granulated sugar
1 vanilla pod
4 egg whites
¼ oz (8 g) gelatine sheet
Pinch salt

For decorating
½ oz (15 g) dark chocolate
3 Tablespoons fine white sugar

*** For directions watch the video.

Want more Halloween recipes? Try these…

marshmallow Ghosts

Ghost Cupcakes

White Chocolate Ghosts

White Chocolate Ghosts

Halloween Tuile Cookies

Halloween Tuile Cookies

Posted on Oct 21, 2014


Got the perfect cake for your Halloween party! Moist, rich, Devil’s Food Chocolate Cake! Watch and learn how Martha Stewart makes this delicious devilishly chocolate cake with swoops of glossy creamy chocolate frosting making this a wonderfully exuberant cake with a dark backdrop perfect for Halloween. But of course this cake is just as suitable for afternoon snacks or Sunday dinner.

Devil’s Food Cake
Yield: 12 servings

You’ll need: Two 8-by-2-inch round cake pans buttered, lined bottoms with parchment paper, and the paper buttered.

For the chocolate cake
1-1/2 cups (3 sticks) unsalted butter, plus more for pan
1-1/4 cups unsweetened Dutch-process cocoa powder
1-1/4 cups hot water
3 cups all-purpose flour
1-1/4 teaspoons coarse salt
1 teaspoon baking powder
1 teaspoon baking soda
2-1/4 cups granulated sugar
4 large eggs
1 Tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream

For the chocolate frosting

6 Tablespoons unsweetened Dutch-process cocoa powder
6 Tablespoons hot water
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup confectioner’s sugar
Generous pinch of coarse salt
1 pound semisweet chocolate, melted and cooled

*** For directions watch the video.

Want more Halloween recipes? Try these…

devil's food chocolate cake

Haunted-House Cake

Chocolate Mice

Chocolate Mice

Spiderweb Spice Cake

Spiderweb Spice Cake

Spider Cakes

Spider Cakes

Graveyard Cake

Graveyard Cake

Posted on Oct 14, 2014


The almonds are used as fingernails and red decorating icing as blood for these finger-shaped cookies that will be a great treat for any Halloween party! Watch and learn how to make these spooky severed witches’ fingers cookies, kids and adults will love eating these severed “fingers”.

Severed Witches’ Fingers Cookies

225g (8 oz) butter, softened
125g (4-1/2 oz) icing sugar
1 egg
1 teaspoon almond extract
1 teaspoon vanilla extract

350g (12 oz) plain flour
1 teaspoon baking powder
1 teaspoon salt
100g (4 oz) whole almonds
1 tube red decorating icing

*** For directions watch the video.

Want more Halloween recipes? Try these…

Severed Witches' Fingers

Cobweb Cookies

Ghostly Bat and Cat Cookies

Ghostly Bat and Cat Cookies

halloween pinata cookies recipe

Trick-Or-Treat Cookies

Posted on Oct 7, 2014


Every little girl dream for her birthday is to have a princess cake. Surprise your little princess and her guests when she cuts through the cake candies fall out. Watch and learn how Elise, of My Cupcake Addiction, makes this surprise princess cake.

Surprise Princess Cake

You’ll need:
Sharp knife
Offset spatula (or regular knife)
Serrated knife
Fondant roller
Leaf plunge cutters, leaf shaped cutters or a circular cookie cutter
Circle cookie cutter (5.5-cm or 2-1/4″)
Cornstarch (or icing sugar to prepare fondant surface)
Iced cake board
Tinker Bell doll (try to get one with plastic clothing on the bodice, rather than material)
Piping bag
Round piping tip (any size will do but larger is better)

Giant cupcake, baked and cooled (Giant Cupcake Pan) – You could also use regular cakes, or store bought cakes and just carve the dress shape by hand)
Buttercream frosting, tinted green)
Green fondant
Green Milk Chocolate M&M’s Candy & Yellow Milk Chocolate M&M’s Candy, or whatever candy you’d like inside your Tinkerbell. Smaller candy gives a better spill effect
Wilton Gold Color Mist, or glitter (optional)
Sugar flowers

Want more surprise cake recipes? Try these…

surprise princess cake

Surprise Soccer Ball Chocolate Cake

pinata surprise cake

Pinata Surprise Cake

Surprise Ball Brains for halloween recipe

Surprise Cake Ball Brains for Halloween

surprise cupcakes recipe

Surprise Cupcakes

Posted on Sep 30, 2014


It’s pear season! I love pears…Watch and learn how to make this buttery Poached Pears with Whipped Mascarpone. A pear purchased at the farmer’s market or grocery store will almost always be unripe. Because pears bruise easily, they are picked and shipped in an unripened state. It is very important to properly ripen the pears at home to improve its flavor. Choose firm, fragrant fruit without soft spots. Place the pears in a paper bag. Pierce the bag in several places, fold the top over, and set aside for two to seven days. To check for ripeness, press down gently on the stem end. When ready, it will give slightly. Don’t wait for the pear to feel soft all over, or it will be mushy. Once the pear is ripe, refrigerate, unwashed, wrapped in a paper or plastic bag until ready to use, up to one week. Although pears should be fully ripe for eating out of hand. However, for salads or cooking, they are best when firm-ripe. Watch and learn how to make this quick and easy recipe for buttery poached pears topped with whipped mascarpone.

Poached Pear with Whipped Mascarpone
Makes 4 servings

1 cup apple cider
2 Tablespoons dry vermouth or dry white wine
2 Tablespoons unsalted butter
2 star anise
1/4 teaspoon salt
3 Anjou or Bartlett pears, peeled, cored and sliced into six slices each
4 ounces mascarpone
1 cup heavy cream
2 Tablespoons honey
Crisp almond cookies, for serving (optional)

*** For directions watch the video.

Want more pear recipes? Try these…

Pear Charlotte recipe

Pear Charlotte

Roasted Pears with Pecorino Cheese recipe

Roasted Pears with Pecorino Cheese

Pear Tart Tatin

Pear Tart Tatin

Poached Pears

Poached Pears with Gingerbread

Posted on Sep 23, 2014

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