Sunday, November 2, 2008

Halloween Weekend

Today, like the entire weekend, is dreadfully busy, so this will be a short post. Never fear, however; check back Tuesday for a special election-themed post. I don't like to disappoint.

Melt your chocolate chips slowly to prevent any extra trips to your local baking aisle.

The Betty Crocker costume was a hit at the two Halloween parties I attended this weekend, as were the white chocolate corn puffs I took along and which I so briefly mentioned before. While my intention had been to tint the white chocolate a bright Halloween orange with food coloring, my lack of orange (or red and yellow) food coloring precluded me from doing so. I don't think any party-goers wanted to complain.

So simple; so strange; yet so good.

White Chocolate Corn Puffs (or A Very Easy Party Treat)

1 pkg. white chocolate chips
1 pkg. generic brand baked corn puffs (the kind found in the chips aisle, not the cereal)

Melt the chocolate chips in a double boiler over medium-low heat, stirring with a heatproof spatula, until smooth. Remove from heat.
Pour the corn puffs in a receptacle of some sort, be it a large bowl or casserole dish. Drizzle the melted white chocolate over the corn puffs. Use the spatula to turn the mixture, making sure that the corn puffs get an even coating of white chocolate. Let cool, stirring periodically to prevent the puffs from forming one giant lump.
Note: If you don't pay close enough attention to the chocolate chips in the double boiler, they will go straight past the melted stage and seize up into an unusable chalky mass that is not fun to scrape out of your double boiler. And then you have to go buy more chocolate chips, so please, be vigilant.

The Betty Crocker-font nametag did wonders for costume recognition.

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