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Published by Hinkler Books Pty Ltd 45–55 Fairchild Street Heatherton Victoria 3202 Australia www.hinkler.com.au ™ & © Hanna-Barbera (sll) (2012) Design © Hinkler Books Pty Ltd 2012 Recipe development © StockFood, The Food Media Agency 2012 Food photography © StockFood.com and the following photographers: Cover image © James, Bruce; Tombstone Treats © Beisch, Leigh; Ghost Cookies © Foodcollection; Spider Cupcakes © King, Dave; Frankenstein’s Monster Cookies © James, Bruce; Cocoa with Marshmallows © Foodcollection; White Chocolate Mummies © Jacobs, Martin; Bread-Finger Pumpkin Soup © Rupp, Tina; Googly-Eyed Pretzels © Bartley, Mary Ellen; Cinnamon Crescents © Teubner Foodfoto/FC; Skeleton Cupcakes © Bartley, Mary Ellen; Spiderweb Cupcakes © Bartley, Mary Ellen; Blood-Red Punch © FoodPhotogr. Eising; Witch Hats © Heinze, Winfried;
Meringue Ghosts © Rupp, Tina; Loopy Lollipops © Maas, Rita; Bat Cookies © Richardson, Alan; Dracula Cookies © James, Bruce; Miniature Morsels © Grablewski, Alexandra; Organic Dog-Bone Cookies © James, Bruce; Banana Bites © Kirchherr, Jo; Pumpkin-Seed Treats © Kirchherr, Jo; Mini Gingerbread Bundt Cakes © Dinner, Allison. Cover design: Hinkler Studio Internal design: Hinkler Studio, Red Inc Prepress: Graphic Print Group All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any way or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of Hinkler Books Pty Ltd. ISBN: 978 1 7430 8348 2 Printed and bound in China
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Contents
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Scooby-Doo’s Spooky Snacks
4
Shaggy’s Ghoulish Goodies
12
Velma’s Unnerving Nibbles
20
Daphne’s Mysterious Munchies
26
Fred’s Fiendish Foods
32
Daunting Doggie Treats
38
Index
48
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Scooby-Doo’s Spooky Snacks
Spider Cupcakes Prep and cook time: 45 min Difficulty: easy Cannot be frozen
I ngred i en t s For the cupcakes: 75 g | 2 1 /2 oz | cup unsalted butter, softened 200 g | 7 oz | 1 cup white (granulated) sugar 1 pinch salt 1 tsp vanilla extract 1 /3
1 egg 100 ml | 3 1 /2 fl oz | 7 tbsp milk 1 tsp vinegar 300 g | 11 oz | 2 1 /2 cups plain (all-purpose) flour
Method:
1
For the cupcakes: heat the oven to 160°C (140° fan | 325°F | gas 3). Place paper cases in a 12-hole bun tin.
2
Beat the butter with the white (granulated) sugar, salt and vanilla in a mixing bowl until creamy. Beat in the egg followed by the milk and vinegar.
3
Sift in the plain (all-purpose) flour, baking powder and cocoa and stir into the butter mixture until blended. Stir in the grated chocolate.
4
Spoon into the paper cases and bake for about 20 minutes until springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
2 tsp baking powder 75 g | 2 1 /2 oz | 3/4 cup cocoa powder 80 g | 3 oz plain (dark) chocolate, 60% cocoa solids, grated
5
To decorate:
6
4–5 tbsp apricot jam (jelly), warmed 12 mini chocolate marshmallow cookies 40 licorice strips, halved 12 pieces black and white licorice candy, halved 24 mini orange chocolate candies
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To decorate: brush the center of the cakes with a little apricot jam (jelly) and attach the mini chocolate marshmallow cookies for the ‘body’. Attach the licorice strips for the ‘legs’ with a little apricot jam. Affix the licorice candies and mini orange chocolate candies for the ‘eyes’ using a little apricot jam.
Bake for 8–10 minutes until cooked through. Cool in the tin for 5 minutes, then place on a wire rack to cool completely. Makes 12 cupcakes.
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Velma’s Unnerving Nibbles
Skeleton Cupcakes Prep and cook time: 35 min
I ngred i en t s For the cupcakes:
p 175 g | 6 oz | cu unsalted butter 3/ p caster 175 g | 6 oz | 4 cu (superfine) sugar 4 eggs, beaten rated zest 1 orange, finely g t 1 tsp vanilla extrac 1 / cups 175 g | 6 oz | 1 2 r self-raising flou 3 /4
sting): For the icing (fro (dark) 110 g | 4 oz plain cocoa chocolate, 60% solids 2 tbsp butter 1 | 125 ml | 4 /2 fl ozaiche fr 1 /2 cup creme 1 / cup 3 50 g | 1 /4 oz | 2 ner’s) icing (confectio sugar, sifted
To decorate:
10 white mini marshmallows 80 licorice comfits (torpedoes) ng gel brown cake writi 110 g | 4 oz plain d chocolate, grate
Difficulty: medium
Method:
1
For the cupcakes: heat the oven to 180°C (160° fan | 350°F | gas 4). Place 10 paper cases in a bun tin.
2 3
Beat the butter and caster (superfine) sugar in a mixing bowl until soft and light.
Beat in the eggs, a little at a time until well blended. Gently stir in the orange zest, vanilla and flour until well mixed.
4
Spoon the mixture into the paper cases and bake for 20 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5
For the icing (frosting): melt the chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water. Remove and allow to cool slightly.
6
Stir in the creme fraiche until blended, then stir in the icing (confectioner’s) sugar. Spread the icing over the top of each cupcake.
7
To decorate: place a mini marshmallow on each cupcake for the ‘head’ and pipe the ‘mouth’ and ‘eyes’ with brown cake writing gel. Attach the licorice comfits (torpedoes) to each cupcake to form the body, arms and legs. Gently press grated chocolate around the edges of the cupcakes and leave to set. Makes 10 cupcakes.
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Cannot be frozen
ni i m e s U the r o f s ow ds! l l a m h mars etons’ hea skel 9/05/12 9:41 AM
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Fred’s Fiendish Foods
Loopy Lollipops Prep and cook time: 20 min
I ngred i en t s e 12–16 large whits marshmallow ndy 1 pack orange ca melts ndy melts 1 pack purple ca sugar orange and black strands rinkles colored sugar sp eets round white sw licorice buttons ting gel brown cake wri
Difficulty: easy Cannot be frozen
Method:
1
Line a baking tray (sheet) with non-stick baking paper. Cut 1 marshmallow into 4 triangles. Insert lollipop sticks into the marshmallows.
2 3
Melt the candy melts separately according to the directions on the packet.
Dip the marshmallows in the melted mixtures until coated, then roll in the sugar strands and/or sugar sprinkles until coated. Attach the marshmallow triangles to 4 marshmallows to form noses. Attach the sweets and licorice buttons to form eyes and eyeballs. Place on the tray to set.
4
Use the cake writing gel to form mouths, eyes and noses on the marshmallows.
Makes 12–15 lollipops.
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Daunting Doggie Treats
od Dog Fo
Organic Dog-Bone Cookies
Prep and cook time: 35 min
I ngred i en t s 1 cup 225 ml | 8 fl oz | water tbsp 110 ml | 4 fl oz | 7 ice organic apple ju 1 /4 cup 60 ml | 2 fl oz | er oil organic sunflow ple puree 2 tbsp organic ap 2 organic eggs 1/ p organic 80 g | 3 oz | 3 cu peanut butter 1 /2 cups 250 g | 9 oz | 2 eal organic wholem ur (whole wheat) flo 3/ cup 1 75 g | 2 /2 oz | 4ll-purpose) organic plain (a flour p organic 150 g | 5 oz | 1 cueal) polenta (cornm 3/ p organic 60 g | 2 oz | 4 cu rolled oats ded 1 tbsp finely shredf parsley organic flat-lea
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Difficulty: easy
Cannot be frozen
Method:
1 2
Heat the oven to 200°C (180° fan | 400°F | gas 6). Grease a large baking tray (sheet).
Beat together the water, juice, oil, apple puree and eggs until smooth. Beat in the peanut butter, until blended.
3
Mix together the dry ingredients in a mixing bowl. Gradually stir in the egg mixture and mix to a dough.
4 5
Roll out the dough on a floured surface to 1 cm | 1 /2 in thickness.
Cut the dough into bone shapes with a cookie cutter or card template and place them on the baking tray. Sprinkle with the parsley.
6
Bake for 20 minutes, then turn off the oven, but leave the cookies in the oven until cold.
Makes 15–20 cookies.
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! m m Mm cookies
e n o b e Thes all organic! are
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B
Index
Banana Bites (for dogs) 42–43 Bat Cookies 34–35 Blood-Red Punch 27 Bread-Finger Pumpkin Soup 16–17
Dracula Cookies 36–37 Drinks Blood-Red Punch 27 Cocoa with Marshmallows 13
C
F
Frankenstein’s Monster Cookies 10–11
Cinnamon Crescents 21 Cocoa with Marshmallows 13 Cookies Bat Cookies 34–35 Cinnamon Crescents 21 Dracula Cookies 36–37 Frankenstein’s Monster Cookies 10–11 Ghost Cookies 6–7 Organic Dog-Bone Cookies (for dogs) 40–41 Chocolate Cocoa with Marshmallows 13 Googly-Eyed Pretzels 18–19 Meringue Ghosts 30–31 Skeleton Cupcakes 2–23 Spider Cupcakes 8–9 Spiderweb Cupcakes 24–25 Tombstone Treats 5 White Chocolate Mummies 14–15 Witch Hats 28–29 Cupcakes Skeleton Cupcakes 22–23 Spider Cupcakes 8–9 Spiderweb Cupcakes 24–25
G
Ghost Cookies 6–7 Googly-Eyed Pretzels 18–19
L
Loopy Lollipops 33
M
Marshmallow Cocoa with Marshmallows 13 Loopy Lollipops 33 Skeleton Cupcakes 22–23 Spider Cupcakes 8–9 Meringue Ghosts 30–31 Mini Gingerbread Bundt Cakes (for dogs) 46¬–47 Miniature Morsels (for dogs) 39
O
Organic Dog-Bone Cookies (for dogs) 40–41
P
Pumpkin-Seed Treats (for dogs) 44–45
D
S
Dog Treats Banana Bites (for dogs) 42–43 Miniature Morsels (for dogs) 39 Mini Gingerbread Bundt Cakes (for dogs) 46–47 Organic Dog-Bone Cookies (for dogs) 40–41 Pumpkin-Seed Treats (for dogs) 44–45
Skeleton Cupcakes 22–23 Spider Cupcakes 8–9 Spiderweb Cupcakes 24–25
T
Tombstone Treats 5
W
White Chocolate Mummies 14–15 Witch Hats 28–29
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