Had fun making these for a chocolate bake-off. But I think my favorite part was taking these photos–the lines of Posada chocolate calaveras, that I call PB (Peanut Butter) Posadas. Felt like I was in a candy factory…
These awesome candy moulds are from Crizmac.com. Click any photo to enlarge.
José Guadalupe Posada (1852–1913) was a Mexican artist whose best known works are his stylized calaveras (skeletons and skulls) that have become associated with Día de los Muertos (Day of the Dead). The images originally appeared in broadsides and newspapers in the late 19th century often satirizing the life of upper class society, and his work continues to influence the work of modern day printmakers and artists today. These chocolates were formed in moulds designed in the style of Posadas’ calaveras.
2 cups powdered sugar
2 cups graham crackers (crushed)
1 cup butter
2 cups peanut butter
1 lb (or more) dark chocolate (for filling back of mould)
1 lb (or more) white chocolate (for coating bottom of mould)
White sparkle luster dust (for decoration if desired)
Melt white chocolate in double boiler over low heat.
Meanwhile mix up peanut butter filling (1st 4 ingredients).
Melt dark chocolate in double boiler over low heat.
Coat bottom of moulds with melted white chocolate.
Freeze briefly to firm, then push in a ball of pb mix into each mould.
Fill each mould to the brim with melted dark chocolate.
Freeze briefly to make it easy for chocolates to be released from mould.
Brush face of calaveras lightly with lustre dust if desired.
I get asked every year about how long to defrost a turkey. Not because I’m a noted cook, but because I raise turkeys for meat (so, I’m not an expert). When it’s a food safety issue, the first place I look is the USDA. So, here’s the answer straight from the USDA–you should find everything you’re looking for (and more) at this link:
USDA Seasonal Food Safety (Countdown to Thanksgiving…)
I’ve copied/pasted some of the basics from that above link here:
Most importantly for those of you who don’t cook much:
Never defrost your turkey at room temperature.
NOTE: I’ve often defrosted with both the refrigerator and the “cold water” method (at the end of defrosting period) for those monstrously huge turkeys. Anyway, here’s the basics (from the USDA):
IN THE REFRIGERATOR
Place frozen bird in original wrapper in the refrigerator (40 °F or below). Allow approximately 24 hours per 4 to 5 pounds of turkey. A thawed turkey can remain in the refrigerator for 1-2 days.
Thawing Time in the Refrigerator
Size of Turkey: Number of Days
4 to 12 pounds: 1 to 3 days
12 to 16 pounds: 3 to 4 days
16 to 20 pounds: 4 to 5 days
20 to 24 pounds: 5 to 6 days
IN COLD WATER
If you forget to thaw the turkey or don’t have room in the refrigerator for thawing, don’t panic. You can submerge the turkey in cold water and change the water every 30 minutes. Allow about 30 minutes defrosting time per pound of turkey. The following times are suggested for thawing turkey in water. Cook immediately after thawing.
Thawing Time in Cold Water
Size of Turkey: Hours to Defrost
4 to 12 poundS: 2 to 6 hours
12 to 16 pounds: 6 to 8 hours
16 to 20 pounds: 8 to 10 hours
20 to 24 pounds: 10 to 12 hours
Read more:USDA Seasonal Food Safety (Countdown to Thanksgiving…)
Hope this helps Mom!