Stuffed Purple Pepper Witch Cauldrons

Stuffed Purple Pepper Witch Cauldrons

Purple bell peppers, disguised as a witch’s cauldron, make for a fun Halloween dinner! Filled with cheese, rice, and sautéed veggies, they are topped with tiny cherry tomatoes and goat cheese curds for a bubbling finish.  Add a Wilton tree branch treat stick as the perfect stirring branch to complete the Halloween vibe.

INGREDIENTS
6 large purple peppers
1 cup diced red onion
1 tablespoon plus 1 teaspoon olive oil
1/2 teaspoon salt, divided
1 cup chopped tomato, seeds removed
1 teaspoon smoked paprika
½ teaspoon garlic powder
6 ounces crumbled goat cheese, 1 ounce of the larger crumbles removed and set aside.
3 tablespoons sour cream
1 cup cooked rice
10-12 very small cherry tomatoes
6 Wilton treat sticks, plastic tree branches

INSTRUCTIONS
Heat the oven to 375˚F. Slice off the tops of the peppers, discard the seeds, stem, and membranes. Set the peppers aside and finely chop the remaining top. You should have about ¾ cup of chopped pepper tops after you have removed all the tops from the six. Finely dice the onion to make 1 cup. Heat the oil over medium heat in a sauté pan and add the peppers, onions and half the salt.
Sauté until most of the moisture is gone from the mixture, then add the tomato and the rest of the salt. Cook until most all the tomato water has cooked away, then add the smoked paprika, garlic powder, 5-ounces of the goat cheese, sour cream, and the rice. Stir until well combined. Fill the peppers, leaving 3/8-1/2” space at the top, place on a baking tray then in the oven to bake for 20 minutes.
After 20 minutes, remove from the oven and top with the cherry tomatoes, pressing them halfway into the mixture in the pepper. Place back in the oven for 5 more minutes.
Remove from the oven and set the oven temperature to broil.  Arrange the remaining 1-ounce of larger goat cheese crumbles in and around the tomatoes. Place under the broiler and watch carefully to just slightly melt and just brown the top of the cheese. This should be 5 minutes or less. Remove from the oven. Let rest 5 minutes and add the decorative treat sticks to each pepper-cauldron and serve.

Chocolate Brownies with Pumpkin Mousse

Chocolate Brownies with Pumpkin Mousse

The flavors of chocolate and pumpkin taste delicious together. And, we love the Halloween vibe of our dark Chocolate Brownie cups filled with Pumpkin Mousse and topped with a cute little Williams Sonoma marshmallow pumpkin.

You will need a brownie bowl pan and mini pumpkin marshmallows to make this dessert. Both are available at Williams Sonoma. If your brownie pan didn’t come with a recipe, here is a simple one below.

Basic Brownie Bowl Recipe
Makes 6 bowls using special equipment – 6-well pan, Brownie Ice Cream Bowl
INGREDIENTS
Softened butter for brownie pan
2/3 cup Dutch processed cocoa
1 1/2 cups granulated sugar
1/2 cup confectioners’ sugar
3/4 teaspoon salt
1 cup flour
1 tablespoon expresso powder
1/2 cup grape seed oil
2 tablespoons water
3 large eggs

INSTRUCTIONS
Preheat the oven to 350°F. Lightly grease the wells of a brownie bowl pan using softened butter.
In a large mixing bowl, whisk together the cocoa, sugars, salt, flour, and espresso powder.
Mix well the oil, and eggs, add to the dry ingredients mixing until combined. Scoop 2/3 cup of the mixture into each of the wells of the pan. Tap the pan on the counter to remove excess air.
Bake the brownie bowls for 25 to 30 minutes, testing for doneness. Remove the brownies from the oven, cool them in the pan for 5 minutes, then turn them out of the pan on a rack to cool for 1 hour. Store on the counter, covered, until ready to finish.

Pumpkin mousse
INGREDIENTS
½ cup sugar
7-½ ounces (½ can) canned pumpkin
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1½ cups heavy cream
Pinch of salt
1 teaspoon vanilla extract
6 marshmallow pumpkins

INSTRUCTIONS
In a medium saucepan, combine the sugar, pumpkin and spices. Stir continuously with wooden spoon over medium-low heat for about 5 minutes, just until the sugar melts.
Transfer to a bowl and set the bowl over ice to cool.
Using an electric mixer, whip the cream with the salt and vanilla until soft peaks form.
Very gently stir into the cooled pumpkin mixture, mixing until the white streaks just disappear. Place the mousse in a large piping bag fitted with an open tip. Fill the brownie wells with the mousse and chill until set. Just before serving, top each mousse filled brownie with a marshmallow pumpkin.