Pour cider into a medium saucepan and boil on high for about 20 minutes or until the cider is reduced to 1/3 c. Keep an eye on it…it might try to run away. Set aside to cool.
Line an 8” square pan with parchment paper, making sure to leave about 1” hanging over the edges for easy removal. Coat with a bit of vegetable oil and set aside.
In a small bowl, combine 2/3 c. cream, cinnamon, nutmeg, allspice, and reduced apple cider. Set aside.
In a large, heavy saucepan, combine the sugar, 1/3 c. whipping cream + enough water to reach the 1/2 c. line on the measuring cup, and corn syrup. Cook over low heat until the sugar dissolves. Insert the candy thermometer and simmer until the syrup reaches 234 degrees.
Remove from heat and slowly whisk in the cream mixture. Add the cubed butter and stir until the cream and butter are fully incorporated. Return the pan to heat and re-insert the candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 248 degrees.
Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator. I covered the top of the pan loosely with saran wrap and left it out overnight. You could cut the caramels into 1/2” squares and wrap each caramel in wax paper, but I’m lazy so I cut the caramel into 1/2” logs, which meant that I had exponentially fewer pieces to individually wrap. Store in an airtight container or in the refrigerator for up to 2 weeks, but I can guarantee that they won’t last that long. These things are delicious!
For a party, I made two of your recipes yesterday: the orange slice jello shooters and the mini pumpkin pie shooters. They were delicious! The orange slice jello shooters were a hit. I have just two things to add: I highly recommend using a melon baller to scoop out the pulp of the oranges. I froze the orange slices a bit before transferring them to the refrigerator in hopes that it would prevent leaking when I cut them and indeed it did. : )
ohh that is so awesome to hear. :D I’m glad it went went well. And I will edit your tips into the recipe!
1/4 C. pisco (I could not find this so I used a bit more peach schnapps)
1/4 C. honey (I used orange blossom)
2 oranges- 1 quartered
1 lemon – quartered
1 lime – quartered
2 cinnamon sticks
2 quarter-size slices of fresh ginger
3 whole cloves
2 T. sugar
1/2 t. ground cinnamon
Mint sprigs – for garnish (did not use)
Peel, core and chop one of the apples. In a bowl, combine the Chardonnay, Schnapps, pisco and honey. Add the quartered orange, the lemon, lime, cinnamon sticks, the chopped apple, ginger and cloves and refrigerate at least 4 hours. (I let mine sit overnight)
Strain the sangria into a pitcher. Peel, core and finely chop the remaining apple. Peel, section and chop the remaining orange. Mix the apple and orange in a bowl.
On a small plate, blend the sugar and cinnamon. Moisten the rims of wine glasses and dip in the cinnamon sugar to coat. Fill the glasses with ice. Pour in the sangria until three-quarters full. Top with a splash of club soda. Garnish with a spoonful of the chopped apple and orange and a mint sprig.
Put 1 tablespoon of cold water in a large bowl. Sprinkle gelatin over the surface, do not stir, and set aside until gelatins softens and blooms.
Bring a few inches of water to a boil in a saucepan that can hold a stand mixer’s bowl above the water. Whisk milk, sugar, yolks, cinnamon and salt in a heat-proof bowl. Set the bowl above the boiling water and cook, stirring constantly with a heat-proof spatula, until mixture begins to thicken and coats the back of a spoon and almost boils, 10 to 12 minutes. Immediately remove from the heat and pour over the gelatin, whisking constantly until gelatin is completely dissolved and evenly distributed. Whisk in pumpkin until combined and completely smooth.
Evenly divide mixture into 12 small 3-ounce cups (paper works fine) and refrigerate until set, about 4 to 8 hours.
Bring a few inches of water to a boil in a saucepan that can hold a stand mixer’s bowl above the water. Whisk the 2 egg whites, sugar, cream of tarter, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer bowl to mixer and beat with the whisk attachment at medium-high speed until eggs hold a stiff peak, about 5 minutes.
Spoon topping onto puddings in the shape of a ghost. Decorate with candy eyes and refrigerate until ready to serve.
2 cans (16 oz each) lowfat refried black or pinto beans
1/4 cup chopped cilantro
2 Tbsp lime juice
1 Tbsp hot Mexican chili powder
1 tsp minced garlic
3 large plum tomatoes, sliced
1 1/2 cups thick and chunky salsa
1 cup (4 oz) shredded Mexican cheese blend
4 ripe Hass avocados
3 Tbsp lime juice
2 Tbsp minced red onion
2 large jalapeno chiles, seeded and minced
1 tsp salt
1 cup reduced fat sour cream
Decoration: a clean plastic toy spider
Serve with: blue, yellow, red corn tortilla chips
Bean Layer: Scrape the mixture onto a 12- to 14-in. round serving plate and smooth into a 10-in. circle with a spatula. Arrange tomato slices around edge of bean layer to make a border.
Drain salsa in a strainer to get rid of excess juice. Spread over bean mixture, leaving some of the bean layer showing around the edge. Sprinkle cheese over salsa, leaving some of the salsa layer showing.
Guacamole: Halve avocados; remove seeds and spoon flesh into a medium bowl. Add lime juice, onion, jalapeños and salt, and mash until fairly smooth. Spoon over cheese layer and spread into an even layer.
Place sour cream in a ziptop bag; seal bag and snip a small tip off one corner. Pipe a spiderweb design over guacamole and onto the plate. Decorate with toy spider. Serve with tortilla chips.
You can make 4 hours ahead, cover and refrigerate.
Pumpkin and cream cheese in wonton wrappers with caramel dip
12 Kraft Caramels
1 tsp. water
1/2 cup Breakstone’s or Knudsen Sour Cream
1 tsp. ground cinnamon, divided
4 oz. (1/2 of 8-oz. pkg.) Philadelphia Cream Cheese, softened
1/2 cup canned pumpkin
1 Tbsp. brown sugar
1 tsp. flour
1/4 tsp. orange zest
20 won ton wrappers
1 egg white, lightly beaten
2 cups oil
1 Tbsp. powdered sugar
Microwave caramels and water in medium microwaveable bowl on HIGH 30 sec.; stir until caramels are completely melted. Cool 2 min. Stir in sour cream and 1/2 tsp. cinnamon. Refrigerate until ready to use.
Whisk cream cheese, pumpkin, brown sugar, flour, zest and remaining cinnamon until well blended. Spoon about 2 tsp. onto center of each won ton wrapper. Moisten edges with egg white; fold diagonally in half. Pinch edges together tightly to seal.
Heat oil in large saucepan on medium-high heat to 350ºF. Add won tons, in batches; cook 2 to 3 min. or until evenly browned. Drain. Cool slightly or to room temperature. Sprinkle with powdered sugar. Serve with caramel sauce.
Tips: Since won ton wrappers quickly dry out, keep them covered with a damp clean kitchen towel until you are ready to use them.
Cook won tons as directed. Freeze up to 2 months. When ready to reheat, place frozen won tons on baking sheet. (No need to thaw first.) Bake at 350°F for 15 min. or until heated through.
In a small (2-cup) container with cover, combine the candy corn and evaporated milk. Cover and refrigerate overnight, stirring occasionally, until candy corn dissolves. Next day: Freeze the candy corn mixture for 30 minutes to chill well. Pour the mixture into a large mixing bowl, and beat with an electric mixer on high speed about 5 minutes or until the mixture is double to triple its original volume. Pour the mixture into a large plastic container; cover and freeze at least 6 hours, or until desired firmness.
Ingredients 8 to 10 medium sweet orange peppers 1 package (16 ounces) spaghetti 1 pound ground beef 1 jar (26 ounces) spaghetti sauce Directions Cut tops off peppers and set aside; remove seeds and membranes. Cut a jack-o’-lantern face on one side of each pepper; set aside.
Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink; drain.
Drain spaghetti; add to beef. Stir in spaghetti sauce; heat through. Spoon into peppers; replace tops. Yield: 8-10 servings.
This drink smokes elegantly, changes from a calm blue to fuschia as it cools from room temperature to drinkably cold, and tastes like a dirty martini.
Dry ice is the sedate, well-behaved little brother of liquid nitrogen. Put some in a drink and it burbles away quietly, producing fog-filled bubbles that pop attractively. It won’t even freeze your drink. So how do you make a dry ice cocktail compete visually with the fierce crackling and raw cooling power of liquid nitrogen (as seen in The Ice-Worm Cocktail)? Read on…
Step 1 Ingredients
Gin (or vodka, for a vodka martini) ~ Vermouth ~ Dry Ice ~ Baking Soda ~ Red Cabbage
Step 2 Red #$@%! Cabbage?
Yes. Red cabbage contains a water-soluble anthocyanin that is a pH indicator. At low pH (acid), it’s red. It’s purple at neutral pH, and goes blue then green as the solution becomes alkaline. You’re not going to see the full range here, because we want the drink to be, well, drinkable.
To get the indicator, chop up a cabbage leaf, put it in a bowl with some water, and microwave until it’s boiling (or just add boiling water and allow to steep). A purple pigment will stain the water.
Step 3 Build
Add a teaspoon of cabbage juice… I mean indicator solution - to the martini glass. Then add very small quantities of baking soda, just enough to turn the solution blue. Add gin (or vodka) and vermouth (~6:1) to the glass. You should have a pale blue clear liquid.
Step 4 Present
Give the recipient the drink. Tell them to watch closely, then add a chunk of dry ice. It will sink to the bottom of the drink, and bubble away happily, slowly cooling the drink. It will also neutralise the baking soda and change the colour of the martini. See it in action in the video below:
The Color-Changing Martini from Osmcann on Vimeo.
(that’s not me saying “wow, that’s wicked” by the way. This drink was mostly made as a way of keeping three small children entertained while their mother was out Christmas shopping. They liked the look of the cocktail, but thought the mocktail version was “really disgusting”. I did warn them that it was just salty, cabbage-flavoured water…)
Step 5 Taste
In the interests of science, I tried some of the baking soda/indicator mix straight. Baking soda tastes salty on its own, and rather overpowers the cabbage juice. The latter by itself doesn’t taste of much; a slightly sweet, vegetably taste, nothing like what its violent colour suggests. Overall, it flavours the martini in a way reminiscent of a dirty martini (martini with olive brine added). So you’ll only like it if you like dirty martinis, probably a pretty small constituency.
I didn’t initially regard this drink as spooky in any way, so was surprised to see it appear on various “Creepy Halloween Foods” lists (dabbled, neatorama, mentalfloss, etc). The lists were great and well worth checking out (they included some really effective eyeball recipes - see here for my version).
Blog owners notes- I personally don’t think this one sounds that tasty, the author says it tastes like a dirty martini? And there were some suggestions of substituting blueberries for the cabbage for a better flavor.
Candy Corn Martini - I know some of you are going to say “ooh” and some are going to say “ewww”.
Trick-or-Tini From Stirrings
1 part coconut cream 1 part tangerine flavored mixer (suggested, Stirrings Tangerini) 1 part banana liqueur Splash of white rum
1.Chill ingredients in fridge or freezer. 2.Once cooled, pour the first three ingredients, in the order listed above, slowly over the back side of a spoon into a martini glass. 3.Top with a splash of white rum. Serves 1.
Ingredients White Sheet Cake Confectioners’ Sugar Icing 8 ounces semisweet chocolate, for eyes and mouth Directions 1.Using a 1 1/2-inch cookie cutter, cut out circles from cake. Brush off any crumbs with a pastry brush.
2.Fit a pastry bag with a plastic coupler, and top cake rounds with icing in a ghost or hat shape,about 1 inch high.
3.Place a wire rack over a rimmed baking sheet; set aside. Set an iced cake round on a fork; hold over bowl of glaze. Using a large spoon, drizzle glaze evenly over cake and icing until completely covered. Transfer to wire rack. Repeat with remaining rounds. Let set, about 5 minutes.
4.Place chocolate in a heatproof bowl set over a pan of barely simmering water; stir chocolate until melted. Transfer to a disposable pastry bag or resealable plastic bag; snip off tip with scissors. Pipe eyes and a mouth onto ghosts.
Mix together peanut butter, butter, vanilla, and sugar. Roll pieces into ball shapes (not too big cuz they are VERY rich tasting). Place all the peanut butter balls onto a cookie sheet and place the sheet in the fridge for at least an hour. (If you have room, put them in the freezer! They keep their shape better when you dip them in the chocolate but the fridge works well too).
Melting the White Chocolate:
Chocolate can be very temperamenta! Microwave 2/3 only heating 20 seconds at a time. (heat and stir, heat and stir) Avoid getting any water/moisture in the chocolate cuz it will clump and ruin it. DO NOT even lick the spoon. Even that is enough to ruin it! (Plus its unsanitary is you are making these for others! ;)
Use a spoon and a toothpick to dip the balls into the white chocolate. And place back onto the cookie sheet. While still wet, place an M&M on top (I like to cover up the toothpick hole with ?em)
Once the white chocolate has set and hardened, dip a toothpick into the red gel food coloring and draw on veins.
Preheat oven to 325 degrees (F). Line 12 muffin tins with paper liners. Place 1 Oreo in the bottom of each muffin tin. Set aside.
In large bowl, whip cream cheese and sugar together until smooth. Stir in vanilla, pumpkin, egg, cinnamon, nutmeg, flour and salt until combined. Scrape sides of bowl and whip mixture until completely smooth. Spoon mixture evenly over Oreos. Bake 20-25 minutes or until cheesecakes have set. Remove from oven to cool.
Once cheesecakes are cool enough to handle, remove from muffin tin. Remove paper wrappers. Microwave chocolate chips until smooth and completely melted. Spoon chocolate into a piping bag with a small round tip. Pipe melted chocolate in concentric circles on top of cheesecakes. Drag the end of a toothpick through the chocolate to create a spider’s web look, starting in the center and dragging outward. Repeat with remaining cheesecakes. Refrigerate until ready to serve.
Thomas Keller Oreo Bat Sandwich Cookies Makes 6-8 cookies
For the Chocolate Sablé Dough 12 ounce butter 8.5 ounces sugar 13.4 ounces all purpose flour Pinch baking soda Pinch salt 4.5 ounces cocoa powder
In the bowl of an electric mixer, cream the butter and sugar together using a paddle on medium speed. Sift the dry ingredients together and add to the butter and sugar mixture until combined. Refrigerate the dough for 30 minutes. Roll the dough out to a thickness of 1/8 of an inch. Cut out cookies into desired shapes. Refrigerate the cut cookies for 20 minutes. Bake at 325°F for 12 minutes and let cool on a rack.
For the White Chocolate Ganache Filling 7 ounces heavy cream 7 ounces white chocolate 1 ounces butter
Chop the white chocolate and place in a bowl. Bring the heavy cream to a boil and pour over the chopped white chocolate and stir until smooth. Add the butter and stir until incorporated. Allow the cream mixture to cool. Transfer the mixture to the bowl of electric mixer. Using the whisk attachment, whip until light and the mixture holds its shape. Refrigerate until needed.
To Assemble: Pipe the filling onto one cookie and top with another.
Supplies: Crabapples Lollipop sticks Marzetti caramel dip (or, of course, you can make your own!) Chopped nuts Sprinkles Pointed skewer (optional)
1. Wash and dry apples. Twist off the stems, if you’d like. 2. Insert lollipop sticks into the center of each apple. I found it helpful to start the hole with a pointed wooden skewer. 3. Heat caramel in a small, deep bowl as directed until thin enough for dipping. 4. Holding the end of the lollipop stick, dip each apple into the caramel. Tap off excess and set on wax paper. 5. Let the caramel harden a bit in the refrigerator, approximately 20 minutes. 6. Coat the apples in nuts and sprinkles. You can either roll them in the topping or sprinkle it on — I found a combination of the techniques to be perfect. 7. Serve (with a bow, perhaps?) and enjoy!
Vodka Cranberry raspberry juice (or just cranberry) Blue Curacao (Essentially Orange flavored liquor colored blue) Raspberry simple syrup (optional but yummy)
Per drink: 3/4 parts vodka, 1/4 part cranberry juice, and splash of blue curacao.
How to make Raspberry Simple Syrup: bring 1 cup sugar and 1 1/2 cups water to simmer over stove, as soon as sugar is dissolved, add 1 cup fresh or frozen raspberries. Simmer one more minute, then off heat and let cool to room temperature. Strain berries and pour syrup into container. Store at room temperature in closed container. Makes good Italian Sodas too!
2 refrigerated ready-to roll pie crusts 8 oz. cream cheese, room temperature 1/2 cup sugar 1 cup canned pumpkin 3 eggs 1 teaspoon vanilla 1 teaspoon pumpkin pie spice Pumpkin-shaped cookie cutter Optional 1/2 cup chocolate morsels vegetable oil re-sealable plastic bags
Preheat oven to 350 degrees. Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box. Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.) Apply egg whites from one egg to the top edges of each pie. Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined. Spoon mixture into each pumpkin-shaped pie crust. Bake for 12-15 minutes. Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.
Makes 24 pies. Keep refrigerated.
To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.
Note: The cutter I used was 3 3/4 inches wide, but if you don’t have one, don’t worry. Just use a round cutter around that size or slightly smaller to cut circle shapes out of the dough. Then make stems with the scraps. Press each stem over the edge and down the side of the dough before filling.
Pumpkin pie spice is a mixture of cinnamon, ginger, nutmeg and allspice.
If you are having a Halloween party this year what better way to impress your friends than to have some Halloween themed snacks. This rice crispy Jack-O-Latern is sure to please. Not only does it taste great, but it is also a pretty cool decoration for a few hours before you cut it up and eat it. Ingredients: 1 Stick Butter 2 (10 oz). Packages Marshmallows 12 C. Rice Crispy Cereal 1 tsp. Yellow Food Color 1/4 tsp. Red Food Color Green Decorating Icing in Tube Black Decorating Icing in Tube Decorating Tips 12 C. Bowl (not plastic) Preparation: In a pot on low heat melt the butter then stir the marshmallows in until they have dissolved. Next, add the food coloring into the mixture and stir until the mixture is a uniform orange color. Add Rice Crispy cereal to the mix and stir them until they are completely coated in our marshmallow, food coloring mix.
Spray your circular bowl with non stick spray to make sure we will be able to remove the pumpkin shape later. Pour the mixture into the bowl and press down on the cereal with either your hands or a spoon. Place the bowl in the refrigerator and leave there until is has become completely chilled and is firm. Once firm, remove the bowl from fridge place then place the bowl face down on to a plate. Using the black and green icing, decorate your Jack O Lantern with a face, leaves and a stem. That is it!
What’s better than pumpkin pie? Pumpkin pie with booze in it! This is an alcoholic spin on a traditional fall favorite that you can use throughout the holidays. You can pour the pumpkin mixture straight into cups, or use Keebler ready-to-use mini graham cracker crusts. You could even crush up some graham crackers and make mini crusts inside Jell-O shot cups. Because it has no eggs and little dairy, this recipe lacks some of the richness of regular pumpkin pie. We added some butterscotch schnapps to make up for that, and a dollop of whipped cream will do the rest.
8 Keebler mini graham cracker crusts 1 envelope Knox gelatin 1 cup water + 1/4 cup for later 1/3 cup canned pumpkin 1/4 cup granulated sugar 1/4 tsp pumpkin pie spice ½ cup vodka ½ tbsp heavy cream 2 tbsp butterscotch schnapps Whipped cream topping
Sprinkle gelatin over cold water in saucepan and let sit a few minutes. Heat over low heat while stirring until the gelatin is dissolved. Add the pumpkin, sugar, and spice and continue stirring over low heat until the sugar is dissolved and the mixture is smooth. Remove from heat and cool for 30 minutes. Combine liquors, ¼ cup water, and cream in a bowl. Whisk in the pumpkin mixture and pour into pie crusts or shot cups. Chill and serve with whipped cream.
10 Oreo cookies 2 tablespoons butter, melted 9 ounces marshmallows 3 tablespoons unsalted butter 4 ounces (4-5 cups) Rice Krispies Cereal 7 Oreo cookies, roughly chopped 24 caramel candies, unwrapped (duh!) 1/4 cup cream 6 ounces semi sweet chocolate chips 4 tablespoons cream More Oreo cookies for top (4-6), broken up or chopped
Line a 9x9 inch pan with foil. Spray lightly with cooking spray. Set aside.
In bowl of food processor, grind Oreos finely. Add melted butter and combine together. Sprinkle into pan and flatten evenly. Set aside.
Melt marshmallow and butter in large saucepan or microwave safe bowl and stir until combined well. Add cereal and mix well. Fold in the 7 chopped cookies. Spread in pan over Oreo layer. Press down evenly using a potato masher sprayed with cooking spray—works great!
In small saucepan, melt caramels and cream together until smooth and gooey. Pour over Rice Krispies. In small microwaveable bowl (or small saucepan), heat cream to just boiling. Pour over chocolate chips in a heat proof bowl. Let sit for a minute, then stir with a wire whisk until smooth and glossy. Spread over caramel layer. Sprinkle with broken/chopped Oreos. Put in refrigerator until chocolate layer is hardened and set. Remove from pan using foil edges. Cut into desired size pieces.
Cut oranges in half. Use a spoon to remove the pulp, leaving just the rind of half an orange. Fill the halves with gelatin shot mixture. Refrigerate until firm. Cut orange halves into thirds. Make these at least the night before, as they gel up in a few hours, but when you slice they can fall apart. Also, you may find that one half works better than the other, because one end always leaks
tips from czechmetz’s: I highly recommend using a melon baller to scoop out the pulp of the oranges. I froze the orange slices a bit before transferring them to the refrigerator in hopes that it would prevent leaking when I cut them and indeed it did.
Orange Pumpkin Pancakes with Black Cinnamon Syrup and Spiders
Very Orange Spiced Pumpkin Pancakes
1 cup all-purpose flour
1/2 cup granulated white sugar
1-3/4 teaspoons baking powder
1 egg, separated
3/4 cup milk
1/2 cup pumpkin puree
1/2 cup butter, melted (1 stick)
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
orange food coloring gel
In a large bowl, flour, sugar, baking powder, cinnamon, nutmeg and ginger.
In a medium bowl, lightly beat egg yolk with a fork. Add milk, pumpkin puree and vanilla; mix well. Add melted butter. If the butter is hot, add it slowly or you will cook your egg yolk. Add a bit of the orange food coloring to the wet mixture at this point. Add more until it’s about as orange as you can stand. Stir this mixture into dry ingredients, just until combined.
In another bowl, beat egg white until stiff peaks form. Gently fold egg white into batter.
Heat a griddle or large skillet over medium heat and grease lightly with vegetable oil. For each pancake, spoon about 1/4 cup batter onto the hot griddle. Cook until bubbles appear on the surface and the edges look dry. Turn over and cook until golden brown. The pancakes are delicate so stick to making small or medium sized pancakes, I put cracks in a few larger ones trying to flip them over.
Black Cinnamon Syrup
1/2 cup granulated white sugar
1/2 brown sugar
2 Tablespoons all-purpose flour
2 teaspoons cinnamon
1 teaspoon vanilla
1 cup water
black food coloring gel
In a saucepan combine white sugar, brown sugar, all-purpose flour and cinnamon. Stir dry ingredients together. Add vanilla extract and water. Bring to a boil, stirring occasionally. Be really careful while boiling sugar, keep a bowl of ice water nearby just in case. As it heats squirt in a little of the black food coloring and mix in, add more until it’s as dark as can be (it doesn’t take much). Allow to boil for a few moments until the mixture has noticeably thickened. Remove from heat and allow to cool enough to put into a squirt bottle (of the ketchup style). You can make it the night before and warm it by dipping the squeeze bottle in a bowl of warm water. You might also have your pancake eaters create their own designs.
Decorate the pancakes with the syrup. By all means decorate the plate with extra syrup. I find spiders, spider webs and bats work out well. Serve with sausages, sausages are creepy looking enough on their own
Preheat oven to 200 degrees. Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water; whisk constantly until sugar is dissolved and mixture feels warm to the touch, about 5 minutes. Return bowl to mixer, and fit mixer with the whisk attachment.Beat on high speed until very stiff peaks form, about 8 minutes. Transfer meringue to a pastry bag fitted with a 1/2-inch plain round tip, such as a Wilton #1A. Pipe bone shapes, each 5 to 6 inches long, onto two baking sheets lined with parchment paper. Pipe by making one long (not as curvy) S shape, followed by another mirrored S shape atop the first. The pictures below should help. Bake until crisp throughout, about 1 hour. Let cool completely on a wire rack.
Blood Red Hot Chocolate 5 ounces semisweet chocolate, finely chopped 5 ounces bittersweet chocolate, finely chopped 4 cups whole milk 1/4 cup sugar 1 1/2 teaspoons red gel-paste food coloring
Bring milk and sugar to a simmer in a medium saucepan over medium-high heat, stirring until sugar dissolves, about 7 minutes. Pour over chocolate, and let stand. When chocolate begins to melt, stir until combined. Whisk in food coloring. Serve immediately with marshmallow bones.
Confectioners sugar(just enough to thicken the melted kisses enough to be a filling)
Preheat oven to 310 degrees F
Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready. (Setting the pastry bag in a glass while you fill the bag was a great tip I learned during this process.) (Also, I like to double stack the baking sheets.)
Combine the powdered sugar with the almond powder. (Pulse in a blender or food processor if you don’t have finely ground almond meal. A mini food processor works best for this if you have one.)
With an electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes. (To test to see if egg whites are ready, whip until the tip of the peak doesn’t fold over when you pull the beater out of the meringue.)
Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag. (You can put a spoonful on a plate to test it. If it slowly flattens out it’s perfect. If it runs, add a bit more almond flour/powdered sugar. If it just stays in a blob, give it a few more folds.)
Split the batter into two halves, keeping one white while adding enough yellow food coloring to the other to get the desired color.
Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.
Rap the baking sheet a few times firmly on the counter top to flatten the macarons. Leave out, uncovered for 15 minutes, then bake them for 15-20 minutes. Give the macs a gentle little shake with the tip of your finger to see if they’re done. You want them set but not firm. It’s better to undercook them.
Let cool completely then remove from baking sheet.
Melt Kisses in microwave at at %0 power for about 1 minute, mix in enough powdered sugar for it to be thick enough to be a filling. Sandwich between two pieces and you’re done!
makes 6-8 servings NOTES •If you don’t have Oat Flour you can pulverize rolled oats in a blender until you have flour. •If you want to learn how to make fun pancake shapes like these please watch the videos over at Jim’s Pancakes •As always, use your own taste buds to determine how you want to flavor your Chocolate Pumpkin Jack-o’-lantern Pancakes. My ingredient lists are wide open for interpretation. INGREDIENTS 1 cup Oat Flour (see not above) 1 cup Whole Wheat Pastry Flour 1 large Egg 1 1/2 cup Milk (any kind you like) Vanilla Stevia drops to taste 1 teaspoon Baking Powder pinch of Salt 1/4 teaspoon Pumpkin Pie Spice 1 tablespoon Unsweetened Cocoa Powder 8 ounces Pumpkin Purée Water or extra Milk (for thinning out batter if needed) Cooking spray or Butter for pan METHOD Prepare batter. Combine flours, egg, milk, stevia, baking powder and salt with a whisk. Divide the batter into two bowls. I separated 1/3 for chocolate & 2/3 pumpkin. In the smaller amount of batter whisk in cocoa powder. In the larger amount of batter whisk in pumpkin pie spice and pumpkin puree. Thin out batters if needed with milk or water. Add batter to plastic squeeze bottles. Squeeze a little onto a plate to make sure it comes out easily.
Spray or add butter to a medium fry pan or griddle set to medium high heat. Outline the pumpkin shape with desired color, make eyes, mouth and nose & stem with opposite color. Fill in the pancake with the outline color. Don’t cover the eyes, nose and mouth, just make sure the batter touches those areas. Reduce heat to medium so the pancakes don’t burn and continue to cook them until cooked through. I did not flip mine. They look blotchy if you do. Remove carefully from griddle with a flipper.
*Thin out batter periodically if you need to. If the nozzle clogs on your squeeze bottle simply flush with hot water or poke with a toothpick.
Ingredients: 1/2 cup packed brown sugar 1/2 cup butter or margarine, softened 2 tablespoons water 1 teaspoon vanilla 1 1/2 cups Gold Medal® all-purpose flour 1/8 teaspoon salt 10 pretzel rods, about 8 1/2 inches long, cut crosswise in half 2 teaspoons shortening 2/3 cup semisweet chocolate chips
1. Heat oven to 350ºF. Mix brown sugar, butter, water and vanilla in medium bowl. Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls.
2. Place pretzel rod halves on ungreased cookie sheet. Press ball of dough onto cut end of each pretzel rod. Press dough with fork to resemble “bristles” of broom.
3. Bake about 12 minutes or until set but not brown. Remove from cookie sheet. Cool completely on wire rack, about 30 minutes.
4. Cover cookie sheet with waxed paper. Place brooms on waxed paper. Heat shortening and chocolate chips over low heat, stirring occasionally, until melted and smooth; remove from heat. Spoon melted chocolate over brooms, leaving about 1 inch at top of pretzel handle and bottom halves of cookie bristles uncovered. Drizzle with melted butterscotch chips. Let stand until chocolate is set.
Yield: 24 cupcakes Prep Time: 45 min Ingredients: 1 box chocolate cake mix, prepared as cupcakes One (12-ounce) bag chocolate chips 1 teaspoon shortening 1 bag stick pretzels 1 jar chocolate-hazelnut spread (such as Nutella) chocolate sprinkles red hot cinnamon candies 2 cups Cocoa Puffs cereal Directions: Prepare spider legs: Place a cookie-cooling rack over paper towels. Pour chocolate chips into a medium bowl with shortening. Melt in the microwave in 30 second bursts (stirring after each burst) until chips are melted and mixture is smooth. Drop pretzels into the chocolate, roll them around gently with tongs to cover all sides; scrape off excess chocolate as you remove them from the bowl. Place them on a cookie-cooling rack, leaving space between pretzels. Sprinkle with chocolate sprinkles. You’ll need 8 spider legs for each spider cupcake you make. Place the rack in the refrigerator or freezer to set the chocolate quickly.
Assemble cupcakes: Gently insert spider legs (4 on each side) into the top-sides of the cupcakes. Spoon about a 1/2 Tablespoon of the chocolate hazelnut spread onto the top of the cupcake (to act as a frosting). On top of the spread, add 2 red hots for the eyes of the spider; dot Cocoa Puffs onto the body of the spider. Eat!
Tips: Quick & easy tip: You can also buy the Magic Shell quick-drying chocolate (in the ice cream sundae sauce section) and just drizzle it over the pretzel sticks on the drying rack.
Money-saving tip: Use canned chocolate frosting in place of the chocolate hazelnut spread.
Make ahead tip: You can make these spider cupcakes one day ahead & they will be perfectly fine to eat the next day.
2 cups Heavy Cream 1 cup Whole Milk 13 ounces candy corn
Pour 1 cup of the cream into a medium saucepan and add the candy corn. Warm over medium heat, stirring, until you start to see the candy corn dissolve. Turn heat off and let cream come to room temperature. Add the remaining cream and milk.
Put into an air tight container and refrigerate overnight, at least 12 hours. When you can remember to, shake the container up to get the candy corn loose.
Remove from refrigerator and strain the milk/cream mixture through a sieve or really small strainer to catch the candy corn pieces that did not disintegrate.
Freeze in your ice-cream maker according to the manufacturer’s instructions.
Makes 18 Ingredients 3/4 cup all-purpose flour, plus more for dusting 1/4 cup unsweetened Dutch-process cocoa 3/4 teaspoon coarse salt 1/4 teaspoon baking powder 2 tablespoons unsalted butter, room temperature 1/4 cup granulated sugar 1/4 cup packed light-brown sugar 1 large egg 1 large egg yolk 4 ounces semisweet chocolate, melted and cooled 1/2 teaspoon pure vanilla extract 1/4 cup plus 2 tablespoons dulce de leche (igourmet.com) Directions Whisk together flour, cocoa, salt, and baking powder. Beat butter and sugars with a mixer on medium speed until pale and fluffy. Beat in egg, yolk, chocolate, and vanilla. Reduce speed to low. Add flour mixture, and beat until just combined. Shape into a disk, wrap in plastic, and refrigerate 1 hour.
On a lightly floured surface, roll out dough to 1/8 inch thick. Cut out 36 rounds with a 2-inch cutter, and space 1 inch apart on parchment-lined baking sheets. Using an aspic cutter set, cut a triangle, point side up, in the center of half the cookies, and then use the half-moon cutter to make one “wing” on each side of the triangle. Refrigerate 30 minutes.
Preheat oven to 375. Bake until set, 7 to 9 minutes. Let cool. Top each uncut cookie with 1 teaspoon dulce de leche and a cutout cookie.
Ingredients: 1 cup butter or margarine, softened 1 cup powdered sugar 1 teaspoon vanilla 1 3/4 cups Gold Medal® all-purpose flour 1/3 cup unsweetened baking cocoa 1 teaspoon instant coffee granules or crystals 1 1/4 cups white vanilla baking chips (from 11-oz bag) 1/4 cup miniature candy-coated semisweet chocolate baking bits (40 bits)
Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with electric mixer on medium speed about 2 minutes or until creamy. On low speed, beat in flour, cocoa and coffee granules 1 to 2 minutes or until well mixed. Divide dough into 2 balls; press each to form disk. Wrap each disk in plastic wrap; freeze 10 minutes.
On lightly floured surface, roll 1 dough disk at a time until 1/8 inch thick. Cut with 5-inch gingerbread boy cutter. On ungreased cookie sheets, place cutouts 1 inch apart. Reroll and cut any remaining dough. Bake 9 to 10 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, 15 to 20 minutes.
Place white baking chips in small resealable freezer plastic bag; seal bag. Microwave on High 30 seconds. Turn bag over; microwave 15 seconds longer until chips are softened. Squeeze bag until mixture is smooth. (If necessary, microwave 10 seconds longer or until chips are completely melted and mixture is smooth.)
Cut very small tip from one corner of bag. Squeeze bag to drizzle melted chips over cookies for mummy wrapping. Add 2 baking bits to each cookie for eyes.
Expert Tips: Use prepared frosting in a small food-storage plastic bag instead of white vanilla baking chips. There’s no need to melt the frosting, just pipe it on the cookies.
Suggestion: Instead of mini baking bits, use raisins for the mummy eyes.
1 cup self-rising flour 2/3 cup (packed) golden brown sugar 2 teaspoons pumpkin pie spice 1 large egg 1/2 cup canned pure pumpkin 1/3 cup vegetable oil 1/3 cup sour cream 1 1/2 teaspoons vanilla extract Chopped crystallized ginger (optional) 1 8-ounce package cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups powdered sugar Orange and black food coloring; orange, black, white, and yellow candies and sugar crystals Preparation Preheat oven to 350°F. Line 24 mini muffin cups with 1 3/4x 1-inch paper liners. Mix flour, golden brown sugar, and pumpkin pie spice in large bowl. Whisk egg, canned pure pumpkin, vegetable oil, sour cream, and vanilla extract in medium bowl. Add mixture to dry ingredients; stir to fully combine. Spoon batter into paper liners (batter will almost fill liners). Scatter crystallized ginger over, if desired. Bake cupcakes until tester inserted into center comes out clean, about 16 minutes. Remove cupcakes from pan and let cool completely on rack. Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in powdered sugar.
Divide frosting among 3 bowls. Tint frosting in first bowl with orange coloring (or combine red and yellow coloring to make orange) and frosting in second bowl with black coloring, keeping frosting in third bowl white. Chill frosting 2 hours or until firm enough to easily spread. Frost cupcakes; decorate using candy and sugar crystals as desired.
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree
Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
What you will need: (makes about 12 mini pumpkins) 12-Cavity Mini Bundt Pan, found where Wilton products are sold, I found mine at Walmart. 1 Cake Mix of your preferred flavor 1 can frosting, cream cheese or vanilla Orange sanding sugar Tootsie rolls
Bake your recipe or mix according to the directions, but make sure to fully coat your pan with cooking spray. After baking, let the cakes cool completely before trying to remove them from the pans. You may have excess cake creating a “muffin top”, which can be cut off like in the photos above.
Place one cake on top of the other and it’s already beginning to look like a mini pumpkin!
Form the stems out of tootsie rolls and create a tootsie roll “disk” so the stem doesn’t fall through the hole on the top of the cake, and set aside.
Spread your frosting in between the two cakes and frost the outside. It doesn’t need to be perfect, since you will be covering the pumpkins with sanding sugar, but you may have to put them in the freezer for a few minutes for easier spreading. Place the tootsie roll stems in the top of the mini bundt cake and cover with extra frosting. Sprinkle sanding sugar over the whole pumpkin.
8 cups Reese’s Puffs cereal 4 tbsp smooth peanut butter 8-oz cream cheese, room temperature 1/2 cup confectioners’ sugar 12-oz white chocolate chips (1 bag) 1/4 cup semisweet chocolate chips
In a food processor, process Reese’s Puffs cereal until it is finely ground. Add in peanut butter, cream cheese and confectioners’ sugar and blend until very smooth.
Shape cereal mixture into 1-inch balls, place on a sheet of wax paper and chill in the refrigerator until firm, about 30 minutes.
In a small microwave-safe bowl, melt the white chocolate. Dip each of the chilled truffle balls into the white chocolate, turn to coat and place back on the sheet of wax paper. Repeat to cover all remaining balls. Chill until chocolate is firm, about 30 minutes.
In a small microwave-safe bowl, melt the semisweet chocolate chips. Dip a toothpick into the chocolate and use it to draw ghost eyes and mouths on each of the truffles. Chill until ready to serve. Makes about 36 spooky truffles
Ingredients 1 1/2 cups toasted pecans 1 cup heavy cream 1 cup granulated sugar 1/2 cup light corn syrup 1 teaspoon vanilla extract 2 tablespoons unsalted butter, in pieces 1/4 teaspoon salt 5 ounces thin black licorice strands, cut into 2-inch pieces 6 ounces semisweet chocolate, chopped 4 ounces milk chocolate, chopped Chocolate curls or jimmies, optional Directions Line 2 baking sheets with waxed paper and lightly spray with nonstick spray. Mound 30 small clusters of pecans, about 3 or 4 pecans each, spaced a couple inches apart on the pan.
Make caramel: Warm the cream over low heat and keep warm while you cook the sugar.
Put the sugar and corn syrup and in a deep, heavy-bottomed large saucepan. Cook over medium heat, stirring occasionally until the sugar dissolves. Stop stirring, raise heat to medium-high, and simmer until the sugar reaches the hard crack stage, or 305 degrees F on a candy thermometer, about 7 minutes.
Whisk the butter and salt into the sugar mixture. Gradually pour in the cream and vanilla taking care since the mixture will bubble up. Reduce the heat to medium and continue to cook, stirring occasionally, until the sugar reaches soft ball stage, 240 degrees F on the thermometer, about 5 minutes more. Immediately remove from the heat and cool for a minute.
Ladle a couple tablespoons of warm caramel over some of the nut clusters, to make the spider bodies. Then press 6 pieces of licorice into the warm caramel to make the legs. Repeat with the remaining caramel and licorice. (It’s helpful to have an extra hand here, since the caramel can set quickly. If caramel hardens, warm over very low heat. ) Let spiders cool 15 minutes.
Meanwhile, put the chocolates in a medium heatproof bowl. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, 2 to 3 minutes more.)
Spoon about 1 tablespoon of melted chocolate on top of each spider. Sprinkle with jimmies or chocolate curls, if desired. Let cool until firm.
Ingredients Black decorating sugar, for the glass Juice of 1 lime, plus 1 lime wedge 1/4 cup dark rum 1/4 cup ginger beer or all-natural ginger ale 1 black gummy spider Directions Spread out the black sugar on a small plate. Rub the lime wedge around the rim of a rocks glass; dip the glass in the black sugar, then fill with ice.
Combine the rum and lime juice in a cocktail shaker. Fill with ice and shake well. Carefully strain into the glass, minding the sugar on the rim. Top the drink with ginger beer and add the gummy spider.