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Lady Lynda
Chocolate Mice
4 (1 ounce) squares semisweet chocolate
1/3 cup sour cream
1 cup finely crushed chocolate wafer cookies
1/3 cup chocolate cookie crumbs
1/3 cup confectioners' sugar
24 silver dragees decorating candy
1/4 cup sliced almonds
12 long red wine licorice
Melt the chocolate, and combine with sour cream. Stir in 1 cup chocolate wafer
crumbs. Mix well.
Cover and refrigerate until firm. Roll by level tablespoonfuls into balls. Mold
to a slight point at one
end (the nose). Roll dough in confectioners sugar (for white mice), or in
chocolate wafer crumbs
(for dark mice).
On each mouse, place dragees in appropriate spot for eyes, almond slices for
ears, and a licorice
string for the tail.
Refrigerate for at least two hours until firm. Yields: 12 servings.
"Kids will love these, they are whimsical and
fun.
To make dark mice, roll the cookies in 1/3 cup finely crushed chocolate wafers
instead of the
confectioners' sugar."
Bleeding Cupcakes
1 egg
8 ounces softened cream cheese
1/3 cup sugar
red food coloring or frosting tint
6 ounces white chocolate chunks
1 recipe homemade or boxed cake batter
Preheat the oven to the specified temperature in your cupcake recipe. Line
muffin tins with foil or
paper liners. Mix together the filling before mixing together the batter. Beat
the egg in a medium
bowl. Beat in the softened cream cheese and mix until smooth. Add the sugar and
mix until smooth.
Add the coloring until the desired color is reached. Make the color several
shades darker than the
desired end result as the color will lighten as it bakes. Fold in the white
chocolate chunks.
Prepare the cupcake batter. Fill the cups 2/3 full with the cake batter. Place
about 1 1/2 teaspoonsful
of the filling in the center of each cupcake. Bake, cool, and frost as directed
in the cupcake recipe.
bravenet.com