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"As a parent tax for purchasing Halloween costumes and schlepping around the neighborhood on Halloween, we confiscate all the Peanut Butter cups from the haul, stick them in the freezer and snack on them until Thanksgiving," says Dave Weir, the pastry chef at Red's Table in Reston. (Image: Amanda Andrade-Rhoades/ DC Refined)
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3 recipes to use up your excess Halloween candy

Are you still mindlessly munching on leftover Halloween candy? Instead, try one of these recipes created by Dave Weir, the newly appointed pastry chef at Red's Table, to elevate your candy game. Whether you intend to share with coworkers or friends, or you plan to eat the whole thing yourself (no judgment!), the calories will seem way more worthwhile in these Instagrammable desserts!

American-Style Ice Cream

Recipe courtesy Dave Weir

Ingredients: (Makes two quarts)

  • 2 cups heavy cream
  • 1 cup whole milk
  • 150 grams sugar
  • 1 tbsp vanilla bean paste
  1. Combine first three ingredients in a medium saucepan and bring to a boil
  2. Add vanilla bean paste (found in most higher-end grocery stores, but regular vanilla extract may be used in its place)
  3. Strain into a metal bowl
  4. Cover and chill in the refrigerator for 24 hours. If in a hurry, set the bowl into an ice bath, stirring occasionally until the mixture is 39 degrees or less -- approximately two and a half hours
  5. Churn and freeze according to the instructions for your home ice cream machine
  6. Freeze 24 ounces of candy of your choice for 30 minutes
  7. Chop into pieces of desired size and add to the ice cream when you remove it from the machine and before setting it in the freezer

Halloween Candy Nougat
Recipe courtesy Dave Weir

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Ingredients: (Makes 16 2” squares)

  • 600 grams sugar
  • 1 tbsp sugar
  • 100 grams light corn syrup
  • 120 ml water
  • 300 grams honey or agave syrup
  • 3 egg whites
  • Pinch of salt
  1. Combine sugar (600 grams), water and corn syrup in a sauce pan and heat to 298 degrees over medium heat
  2. While this cooks, add egg whites and salt to the bowl of a stand mixer and whisk on high until a foam begins to form
  3. Add second tbsp of sugar and continue to whisk for five minutes until thick and glossy
  4. While this whisks, heat honey or agave syrup until it reaches 257 degrees and slowly add it to the still running egg mixture in the bowl and whisk for a few more minutes
  5. When the sugar has reached 298 degrees, reduce mixer to medium high and carefully pour it over the lip of the still running mixer and beat on until mixture has cooled
  6. Remove bowl from mixer and add desired mix-ins with a rubber spatula sprayed with an aerosol pan release
  7. Using the spatula, scrape the whole mixture out onto a sheet of sprayed parchment and fold the mixture over on itself once to incorporate all the mix-ins
  8. Top with a second sheet of sprayed parchment and pat down so mixture is about 3/4 of an inch
  9. Leave for a few hours to set and cut to your desired size

THE Peanut Butter Pie
Recipe courtesy Dave Weir

Ingredients: (Makes one 9” pie, between 12-16 servings)

For crust

  • 225 grams white sugar
  • 100 grams flour
  • 100 grams cocoa powder
  • Pinch of salt
  • 2 sticks melted butter
  1. Combine all dry ingredients in a medium bowl
  2. Melt butter and stir into dry ingredients
  3. Turn crumbs out into a greased 9” pie plate and form a crust by spreading it with your fingers and/or the bottom of a measuring cup or drinking glass
  4. Bake at 350 for 10 minutes
  5. If your crust comes out with any wonky patches or gaps, you can smooth it with your fingers while it is still warm -- it will harden as it cools

For filling

  • 8 egg yolks
  • 12 tbsp sugar, divided in two
  • 1.5cups whole milk
  • 1 tbsp Vanilla bean paste
  • 1.5 sticks of Irish unsalted full fat butter, room temperature
  • 1 cup peanut butter (the jar that has been in your pantry since Obama was in office is perfect!)
  • 2 tbsp confectioners sugar
  • Maldon or other large grain salt
  1. Combine one of the sugar sets (six tbsp) and the egg yolks in the bowl of a stand mixer that has been fitted with the whisk attachment, and whisk on highest speed for two minutes
  2. Combine milk and second six tbsp of sugar in a medium saucepan with a spout
  3. Add the vanilla bean paste and bring to a boil
  4. Turn mixer to low and gradually pour the hot mixture over the lip into the bowl. Avoid splashing the whisk as much as possible to avoid spills or burns
  5. Return mixture to saucepan and return to a boil
  6. Scrape mixture back into the stand mixer (I know) and whisk for a few minutes, until you can comfortably hold your hand on the side of the bowl for longer than five seconds
  7. Add the butter one tbsp at a time, stopping for a few seconds between each addition to allow it to incorporate
  8. Add peanut butter and confectioners sugar and stir well to combine
  9. Turn out into the cooled crust
  10. Level the top with a small spatula, and spread a generous pinch of salt across the surface
  11. Allow to cool for at least two hours

For topping

  • 8 oz heavy cream
  • 1 pound dark chocolate of choice, finely chopped
  • 8 oz chopped peanut butter candy of choice
  1. Place chopped chocolate in a medium bowl
  2. Bring cream to a boil in a small saucepan
  3. Pour cream over chocolate and allow to sit for ten minutes
  4. Stir together, slowly at first, then more aggressively until the mixture becomes smooth and shiny
  5. Pour across the surface of the pie, spreading with a small spatula
  6. Spread the chopped peanut butter candy around the outer rim of the pie
  7. Chill for at least two hours before cutting (small) slices
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