Red Velvet Cinnamon Roll Zombie Guts!

I was casting about for an idea of what to bring to a Halloween potluck when I came across a video showing someone unrolling some canned cinnamon roll dough, arranging the coils of dough in a pan to look like intestines, and then topping the dough with cherry pie filling to look like blood. It looked delightfully creepy, but since I’m not really a fan of canned cinnamon rolls I decided to go a step further and make the dough myself.

A little searching online turned up this fabulous recipe for a similar dough made with red velvet cake mix– brilliant idea! Unfortunately for me it didn’t turn out quite as planned– the dough was very soft and sticky,* and after I rolled it up with the filling it refused to unroll so I could form the intestine-coils. I ended up just pulling the dough apart and plunking it into the pan– I didn’t expect it to turn out well, but by the time it puffed up in the oven it looked pretty great, particularly with the addition of some edible eyeballs (canned lychees). Nevertheless, I’ve adjusted the flour/water ratio below so you’ll hopefully get dough that’s easier to handle!

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Ispahan = Perfection

ispahan macaron

Okay, so having tried Pierre Herme’s Ispahan in panna cotta and granita, I’m ready to bite the bullet and try reproducing the exact dessert I had in Paris. Here’s a photo I took of the original for comparison:

ispahan macaron original

To recap, it’s two macaron shells filled with rose-flavored cream, lychees, and fresh raspberries. Because of the chilling and resting time you’ll need to start these at least a day before you plan on serving them.

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