Stuffed Monster Heads
Little Blind Mice
This is honestly one of the cutest recipes I have ever served, and the most well received. This recipe actually evolved from a nursery rhyme themed Birthday party that I threw. Each person was served a little plate with three of these mice on a bed of chocolate fudge sauce. Of course, they had their tails attached to the plate with a dot of strawberry jam rather than attached to their bodies (you see, they had been cut off by a farmer's wife with a carving knife.) They also make excellent treats for Halloween. They do require a little bit of work, but not much more than any other molded cookie recipe. I have also coated the mice in a variety of colored melting chocolate and then added the decorations. This gives you little families of white and varied brown mice to serve. Using candy eyes or frosting and candy to make pupils and irises gives them seeing eyes. These mice go great with Spooky Spiders and Bugs.
1 cup peanut butter chips
1 cup semisweet chocolate chips
2 large eggs
2 cups softened butter
1 ½ cups brown sugar
1 tablespoon pure vanilla extract
6 cups all-purpose flour
2/3 cup baking cocoa
black string licorice, cut into small segments
Melt the peanut butter and chocolate chips in a heavy small pan or microwave until very smooth. Let cool to room temperature. In a large bowl, beat the eggs until thick and lemon colored. Add the butter and mix until smooth. Beat in the sugar and vanilla until smooth and creamy. Blend in the chocolate-peanut butter mixture. Slowly sift the flour, cocoa, and salt into the butter mixture, stirring frequently, until all of the dry ingredients have been incorporated. Chill for at least 3 hours or overnight. Preheat the oven to 350 degrees. Take a small spoon with a pointed tip (I use iced tea spoons) and form balls with a pointy nose to make a mouse-like shape. Place the cookies on a cookie sheet. In a wooden bowl, break the peanuts into small chunks. Use the peanut chunks for ears. Using the straw from a broom or cake tester, draw whiskers and little blind eyes on the mouse. Bake for 7-9 minutes, or until firm. Lengthen the baking time if you are making larger mice. Cool on a wire rack. Once the mice are cool, poke small holes in them for the tail and insert small pieces of black licorice.
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