Best Mouse Cookies Martha Stewart Recipes

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MOUSE CUPCAKES



Mouse Cupcakes image

You need candy and two types of frosting -- chocolate and Swiss meringue buttercream -- to bring these adorable desserts to life.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Number Of Ingredients 9

Cupcakes (any flavor)
Swiss Meringue Buttercream for Cupcake Decorating
Chocolate candy wafers, such as Necco
Chocolate Frosting for Cupcake Decorating
Black licorice rounds
Black licorice laces, cut into 1 1/2-inch lengths
Chocolate-covered sunflower seeds
Pastry bag
Small plain round pastry tip

Steps:

  • Frost tops of cupcakes with buttercream. For ears, make 2 small horizontal slits with a paring knife in top of 1 cupcake, just above paper liner, and then insert a wafer halfway into each slit.
  • For nose, pipe chocolate frosting in an oval shape over lower half of cupcake, and spread smoothly; place a licorice round in the center.
  • For whiskers, insert 3 licorice laces into frosting on each side of nose. For eyes, place 2 sunflower seeds directly above nose.

MICE COOKIES



Mice Cookies image

These sweet critters are perfect for youngsters to make with Mom. "Our daughter loves to help when I bake them," shares Linda Wheeler of Harrisburg, Pennsylvania. "We both agree they're a lot of fun to eat!"-Linda Wheeler, Harrisburg, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 5 dozen.

Number Of Ingredients 10

1 cup butter, softened
1 cup packed brown sugar
1 egg
2 teaspoons almond extract
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 cup peanuts
1/4 cup raisins, halved
1/4 cup red-hot candies
60 pieces red and/or black shoestring licorice (2 inches)

Steps:

  • In a bowl, cream butter and brown sugar; beat in egg and extracts. Gradually add flour; mix well. Cover and chill for 1 hour. Shape into 1-in. balls; pinch front of each ball to form a nose. Add two peanuts halves for ears, two raisin pieces for eyes and one red-hot for nose. Poke a hole for tail with a toothpick. Place on ungreased baking sheets. Bake at 325° for 12 minutes or until bottoms are lightly browned. Cool on wire racks Insert licorice pieces for tails.

Nutrition Facts :

WHITE MICE COOKIES



White Mice Cookies image

This recipe comes from my husband's family. When his mother passed away, his little sister began making these cookies. The first year we all had to laugh because they looked more like white rats, than mice! Make these small!

Provided by KCShell

Categories     Dessert

Time 20m

Yield 48 serving(s)

Number Of Ingredients 6

1 cup butter
2/3 cup powdered sugar
2 cups flour
2 teaspoons vanilla
1 cup pecans, chopped
1 cup powdered sugar, to roll cookies

Steps:

  • Cream butter.
  • Add sugar, flour and vanilla.
  • Work with clean hands and nails.
  • Add nuts.
  • Use 1 1/2 teaspoons of dough (about the size of a regular marble) and shape into small mice (teardrop shape).
  • Bake in a 350° oven for 10 minutes or until set.
  • If you like larger mice, use 1 1/2 Tablespoons of dough (size of walnut or golf ball) Bake for 20 minutes.
  • When cool, roll in powdered sugar.
  • Baking time will be approximate, according to the size of the mice.
  • Please watch your first batch and record the correct minutes for your size mice and oven temperature.

Nutrition Facts : Calories 85.3, Fat 5.5, SaturatedFat 2.6, Cholesterol 10.2, Sodium 27.4, Carbohydrate 8.5, Fiber 0.4, Sugar 4.2, Protein 0.8

CHOCOLATE MOUSSE



Chocolate Mousse image

Chocolate mousse is the ultimate dessert for any chocolate lover. We like to make ours using bittersweet chocolate, which is high in pure chocolate (at least 35 percent cocoa solids) and makes for a deep chocolate flavor. (Plus, it's also a great eating chocolate.) If you prefer semisweet chocolate, which has more sugar and fewer cocoa solids than bittersweet, know that it can often be substituted in recipes without significantly affecting the flavor or texture.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Number Of Ingredients 5

4 large egg yolks
4 tablespoons sugar
2 cups heavy cream
8 ounces bittersweet chocolate, melted
1 teaspoon vanilla extract

Steps:

  • In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.
  • With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
  • Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.

CHOCOLATE-MOUSSE PARFAITS



Chocolate-Mousse Parfaits image

In this marvelous make-ahead dessert for two, airy chocolate mousse is layered with crushed store-bought spice cookies and topped with generous dollops of whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h25m

Number Of Ingredients 9

2 large eggs
1/4 cup sugar
3 ounces semisweet chocolate, finely chopped (2/3 cup)
1 tablespoon Dutch-process cocoa powder
2 teaspoons instant espresso powder
1/4 teaspoon kosher salt
1 tablespoon unsalted butter
1/2 cup heavy cream, plus more, lightly whipped, for serving
4 Belgian spice cookies, such as Lotus Biscoff, lightly crushed, plus more for serving

Steps:

  • Whisk together eggs and sugar in a heatproof bowl set over (but not in) a pot of simmering water until doubled in volume and a thermometer registers 160 degrees (6 to 8 minutes). Remove from heat. Add chocolate, cocoa, espresso powder, and salt. Stir in butter until melted. Let cool slightly.
  • Meanwhile, whip cream to stiff peaks. Stir one-third of whipped cream into chocolate mixture until lightened, then fold in remaining whipped cream. Divide half of mousse between two glasses; sprinkle with crushed cookies. Top with remaining mousse and refrigerate until set, at least 1 hour and up to 1 day. To serve, top with lightly whipped cream and more cookie crumbs.

EASY CHOCOLATE MOUSSE



Easy Chocolate Mousse image

Easiest dessert ever! Break out the blender and bring on the spoons for this rich chocolate mousse that's a snap to make.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 20m

Number Of Ingredients 8

1 1/4 cups semisweet-chocolate chips
3 tablespoons sugar
Fine salt
2/3 cup whole milk
3 large egg whites
1/4 teaspoon pure peppermint extract
1/2 cup heavy cream
1/2 cup crushed peppermint candies

Steps:

  • In a blender, combine chocolate, sugar, and pinch of salt. In a small saucepan, bring milk to a simmer, then transfer to blender. Let stand 1 minute. Blend on high until smooth, 1 minute. Add egg whites and peppermint extract and blend on high until well combined, 1 minute. Divide evenly among four 6-ounce dessert cups. Chill until just set, 6 hours or up to overnight.
  • Just before serving, beat cream until soft peaks form. Dollop each cup with whipped cream and sprinkle with peppermint candies.

Nutrition Facts : Calories 556 g, Fat 28 g, Fiber 3 g, Protein 7 g, SaturatedFat 17 g

COFFEE-MERINGUE ACORNS



Coffee-Meringue Acorns image

It's fun to use pistachios for some of these and pecans for others, but of course you can stick with one or the other. It's best to bake them on a dry day; if it's even slightly humid, the meringues may take longer to crisp in the oven. The meringues can be made up to five days ahead and stored in a cool, dry place.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h35m

Yield Makes about 100 meringues

Number Of Ingredients 7

3 large egg whites
3/4 cup sugar
1/8 teaspoon coarse salt
1/8 teaspoon cream of tartar
1 1/2 teaspoons Trablit coffee extract (available at culinarydistrict.com) or 1 tablespoon pure vanilla extract
6 ounces bittersweet chocolate, chopped
1 3/4 cups pistachios or 1 1/2 cups pecans, toasted and finely chopped

Steps:

  • Preheat oven to 200 degrees. Combine egg whites and sugar in a bowl set over a saucepan of simmering water, and whisk until sugar is dissolved and mixture is warm, about 3 minutes. Whisk in salt and cream of tartar; remove from heat.
  • Beat mixture with an electric mixer on medium-high speed until stiff, glossy peaks form and meringue is mostly cooled, about 7 minutes. Beat in extract.
  • Fit a pastry bag with a 3/8-inch round tip (Ateco #804) and fill bag with meringue. Pipe meringue "kisses," each 1 inch in diameter, releasing pressure and pulling pastry bag straight up to create each, 1 inch apart on parchment-lined baking sheets. Bake until crisp on outside and able to release easily from parchment, about 1 hour, 15 minutes. Transfer to a wire rack and let cool completely.
  • Melt chocolate in a bowl set over a saucepan of simmering water, stirring until smooth; remove from heat. Working 1 at a time, dip base of each meringue in chocolate, then coat base completely with nuts. Transfer to parchment-lined baking sheets and let stand until set, about 1 hour. Meringues can be made 5 days ahead and stored in a cool, dry place at room temperature.

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