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Chocolate Zombie Clusters

When Clare Cosi isn’t dreaming of Mike, she’s dreaming up recipes. From the moment Detective Sue Ellen Bass mentioned zombies on Eighth Avenue, Clare couldn’t stop thinking about the challenge of creating a chocolate recipe that was so easy a zombie could make it (no-bake, natch!) and so delicious it would send the eater into a food- bliss trance. Maybe a cross between a cookie and a candy, hmm . . .

For inspiration, she did a little research into real zombies. Historically, the most famous “zombie” case was discovered in Haiti. A man was made into a zombie with a “zombie powder” that contained plants with spines and toxic resins, puffer fish, and ground bones.

Ground bones! she thought. That’s it! Her cookies needed to have a satisfying zombie bones crunch to them. Spying the Nutella chocolate hazelnut spread on her counter next to a container of nuts, she snapped her fingers, pulled out her saucepan, and Chocolate Zombie Clusters were born.

Makes about 3 dozen cookies

2 cups coarsely chopped nuts, toasted (walnuts, pecans, hazelnuts, peanuts, or any combination)

¾ cup Nutella

2 teaspoons vanilla extract

8 tablespoons (1 stick) butter

2 cups granulated sugar

¼ teaspoon salt

½ cup whole or low-fat milk

¼ cup cocoa powder

Step 1—Prep: Later in this recipe, you will need to add the following ingredients very quickly, so get them ready now. Measure out the roughly chopped nuts (toast them first for better flavor; see how at the end of this recipe). Set the nuts aside. In a small bowl, mix the Nutella and vanilla and set aside. Line two large baking sheets with parchment or wax paper. This is where you will drop the hot, no-bake cookie dough.

Step 2—Cook up the batter: Place the butter, sugar, salt, milk, and cocoa powder in a nonstick saucepan. Bring this mixture to a boil while frequently stirring to prevent scorching. Boil for 2 minutes. (Be sure to boil for the full 2 minutes to get the best result.)

Step 3—Remove from heat and finish: Remove the pan from the heat. Wait 2 full minutes for the boiling to subside and the mixture to cool off a bit. Stir in the Nutella-vanilla mixture and the chopped nuts.

Step 4—Drop and cooclass="underline" Drop the cookies by the tablespoon onto the lined baking sheets. As they cool, they’ll harden. To speed up the hardening process, slip the pan into the refrigerator. Then pick one up, take a bite, and become a chocolate zombie!

How to Toast Nuts: Toasting nuts brings incredible flavor out of them, and the process is so easy it’s truly worth that extra step. Preheat the oven to 350°F. Spread the nuts in a single layer on a baking sheet and bake in for 8–10 minutes. Stir once or twice to prevent scorching. You’ll know they’re done when your kitchen air become absolutely redolent with the flavor of warm nuts.

Frozen Mexican Choco-Latte

With Gudrun Voss on board as the Village Blend’s new chocolate supplier, Clare added a Mexican Choco-Latte to her coffeehouse menu. The drink proved so popular she tried to imagine some novel variations. The food muse was quiet for a while, and then Clare went to sleep. After she woke up in a cold sweat, she imagined this drink: there’s nothing like a nightmare about a homicidal ice sculpture to inspire the creation of a new recipe.

Makes two 6-ounce servings

½ cup brewed coffee or espresso (for 6 coffee ice cubes)

½ cup low-fat milk

½ cup vanilla ice cream

½ teaspoon unsweetened cocoa powder

¼ teaspoon ground cinnamon

Sweetened whipped cream, optional

Chocolate shavings (or sprinkling of cinnamon), for garnish

Method: Fill an ice tray with the coffee and freeze. Place the coffee ice cubes in a blender. Add the milk, ice cream, cocoa powder, and cinnamon. Pulse the blender to chop the coffee ice cubes into fine particles. You can either create a very icy drink (like a frozen margarita), or run the blender full speed until the mixture is liquefied and smooth. Pour the coffee mixture into two glasses. To finish with flare, crown each glass with a dollop of sweetened whipped cream and top with chocolate shavings and/or a light sprinkling of cinnamon. Drink with joy!

Joy Allegro’s Milk Dud Thumbprint Cookies (for Sergeant Franco)

When Joy found Franco’s leather jacket pockets stuffed with Milk Duds, he finally came clean about flirting with the Milk Duds booth bunny at the Javits Convention Center. Joy didn’t get angry—she got busy, coming up with this recipe for a caramel-stuffed chocolate cookie. One bite of this Milk Dud–inspired treat with its chocolaty nest and chewy, sweet chocolate-caramel center made Franco decide to put chocolate bunnies behind him for good.

Makes about 2 dozen cookies

For cookies:

1½ cups all-purpose flour

½ cup unsweetened cocoa powder

½ teaspoon salt

1 cup (2 sticks) butter, softened

¾ cup white granulated sugar plus ½ cup, for dusting

1 teaspoon vanilla extract

1 large egg

For caramel filling:

25 caramels (store-bought is fine)

5 tablespoons heavy whipping cream (or half-and-half)

5 tablespoons semisweet chocolate chips

Step 1—Create batter: In a mixing bowl, whisk together the flour, cocoa powder, and salt. Set this dry mixture aside. In a second bowl, combine the butter, ¾ cup sugar, and vanilla. Using an electric mixer, beat until creamy. Add the egg and continue beating until well mixed. Add dry ingredients and continue beating on low until a smooth batter forms.

Step 2—Chill and prep: Cover the bowl with plastic and chill the dough for about 15 minutes in the refrigerator (no more than 15 minutes). This will make the dough easier to roll. When ready to bake, preheat the oven to 350°F and cover a baking sheet with parchment paper or silicone sheets. (Note: Use the parchment paper not to prevent sticking but to ensure bottoms do not burn before cookies are finished baking.)

Step 3—Roll and sugarcoat: Place ½ cup of white granulated sugar in a shallow bowl. Using clean fingers, roll the dough into balls of about 1 inch in diameter. Drop the dough balls in the bowl of sugar and lightly coat. Place balls on the prepared baking sheet, leaving room for spreading. Gently press your thumb into each dough ball, making a nice-size indentation. (Take care not to tear the cookie ball or press all the way down to the baking sheet.)