Halloween Sundae Bowls
Halloween desserts need not be a replica of a graveyard on a cake or a life-size head on a platter to be seasonal and just plain tasty. For this dessert I was inspired by the traditional colors of Halloween. The cookie bowls are fun to make and easier than you might think!
This recipe makes five cookies to yield four desserts; I find that having that extra cookie to practice forming it over the custard cup helps. If you don’t have time to make the cookie bowls from scratch, I’ve given some options at the end of the recipe for quick alternatives for Halloween sundaes.
- 1/4 c. Hazelnuts, coarsely chopped
- 2 T. Butter, melted
- 1 Egg white
- 1/3 c. Sugar
- 1/4 t. Salt
- 1/4 t. Vanilla extract
- 2 T. Cocoa powder
- 2 T. All purpose flour
- 1/3 c. Apricot preserves
- 4 scoops Vanilla bean ice cream
- Chocolate chips
- Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. With a pencil and a small bowl (or a compass) draw 3, 5-inch diameter circles on one piece parchment paper, and 2 on the other. Turn the paper over; the pencil will be visible through the paper.
- Place the hazelnuts in a dry skillet over medium-low heat and toast, about 6 to 8 minutes, shaking the skillet occasionally. (The nuts will be toasted when you can begin to smell them.) Cool. Finely chop the nuts in a food processor, mini-chopper, or blender.
- In a medium bowl, whisk the egg white, sugar, salt and vanilla until foamy. Add the melted butter, cocoa and flour. Stir in the nuts.
- Spoon 2 tablespoons of batter onto each circle. (Hint: An 1/8 c. measuring cup makes this easy work!) With a small rubber spatula, smooth the batter out to the edge of the circle, staying just within the line.
- Bake 7 minutes. Spray the bottom of 4 custard cups with nonstick cooking spray and invert the cups on a wire rack. When the cookies are baked, allow them to rest a minute or 2 and then, using a spatula, life the cookies from the baking sheets and place them on the bottom of the cups. With your fingers, form the cookie around the cup. (Practice with one first.) If the cookie begins to tear, simply push it back together. They will be pliable until completely cool. Cool completely.
- Just before serving, melt the preserves in a small saucepan over low heat, stirring to break up the preserves. Cool slightly. To serve, place a cookie bowl on a serving dish and add a scoop of ice cream. Top with apricot sauce and sprinkle with chocolate chips if desired.
- Top your sundae with chopped up Halloween candy.
- Use store bought double chocolate cookies in lieu of the cookie cups.
- Use cookie cutters such as a bat or a witch’s hat to cut pieces of brownie or chocolate pound cake as a base for the sundae.