••••BLACK SANGRIA HALLOWEEN COCKTAIL••••

(Source: sugarandcharm.com & country living.com)

Hellooo Friday! It’s the weekend before Halloween, which means major party time for many of you. You’ll be happy to know that I have the BEST sangria recipe ever for Halloween! I call it the Black Sangria and the name says it all! A sangria made with blackberries, black plums, black grapes and Apothic Dark wine. If you let it sit for about an hour the plums turn a mean shade of black and everything is black! It’s pretty incredible and super easy to make. You know me, it’s got to be easy or it ain’t happening! Entertaining is fun people! Happy weekend before Halloween, Charmers!

Black Sangria Recipe

1 bottle Apothic Dark
2 cups organic blackberries, washed
4 black plums, washed and sliced
1/4 cup brandy
2 cups black grapes, washed
1 cup sparkling water if you desire, but you don’t have to if you want a strong wine taste.

Directions:
Add everything into a pitcher and mix with a large spoon.
Let it sit in the refrigerator for 1 to 2 hours. The longer it sits the darker the plums becomes. Best to keep sangria in the fridge. Enjoy!!!

••••DRACULA'S DENTURES•••

(Source-the-girl-who-ate-everything.com & country living.com)

Dracula’s Dentures for Halloween

 

Ingredients

• 1 package (18.25 ounces) refrigerated chocolate chip cookie dough or your favorite cookie recipe
• ½ cup prepared vanilla frosting, tinted red
• 1¾ cups miniature marshmallows
• 48 slivered almonds

Instructions

1. Prepare cookies as directed on package or according to your favorite recipe. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Cut each cookie in half for a total of 48 halves.
2. Frost the bottoms of all cookie halves with frosting. Place 6 marshmallow teeth around curved perimeter of 24 halves. For additional support, an additional marshmallow can be placed behind the teeth. Top with remaining 24 halves. Insert two almond slivers in between teeth for fangs. If fangs do not adhere, dip tips into frosting.

Notes

recipe by Lori Fillmore; NestleUSA 

••••GRIM REAPER HALLOWEEN COOKIES••••

(Source: semisweet designs.com & photos also & country living.com)

Preparing the Dough

Making these grim reaper cookies requires one easy alteration. After cutting out the girl gnome shape in the dough, simply trim off the hat at an angle with a knife like shown below. Bake and you are ready to decorate.

1. 1

   Begin by sketching out the shape of the hood with a food coloring marker.

   
   

2. 2

   With black flood icing and a food-only paintbrush, paint the inner area of the hood. Try not to get black icing on the outside of the outer line. Let the icing dry.

   
   

3. 3

   With purple (or which ever color you choose for the cloak) piping icing, pipe over the hood outline, the teardrop-shaped hood opening, and around the lower edges of the cookie. Fill the middle with flood icing. Leave the icing to dry and crust over. (About 1 to 2 hours.)

   
   

4. 4

   Once the base layer is dry, add the two arm sleeves. I like to pipe the circle openings first, then connect the circles to the middle shoulder bump of the cookie. Fill the middle area with flood icing.

   
   

5. 5

   With white piping icing, pipe a keyhole-shaped skull with two eye openings then flood the middle area. Using a #1 icing tip, add skeleton hand details by piping tiny dots and dashes. Leave this to dry completely. (6 hours or overnight.)

   
   

6. 6

   Once the cookie is completely dry, add the fine details with a food marker. I added the nostril skull holes, teeth, and fold accents on the cloak using a Rainbow Dust food pen.

   

••••MORE HALLOWEEN RECIPES••••

(photos-google+ & kappboom wallpaper)

••••BONE YARD PUMPKIN BITES DOG TREATS••••

(Source: todayscreativelife.com & photos also)

Pumpkin Dog Treats

 

 

Prep time

10 mins

Total time

10 mins

 

Author: Today's Creative Life

Recipe type: Dog Treats

Ingredients

• 1 cup Pumpkin puree (100% pumpkin)
• 1 cup plain yogurt
• Milk-Bone Mini Bones
• Milk-Bone Regular Bones

Instructions

1. In a medium size bowl, mix the pumpkin and the yogurt together until well blended.
2. Scoop and drop into a mini or regular muffin tin.
3. Decorate with the Milk-Bone dog biscuits.
4. Place in the freezer for at least 4 hours.
   

••••DECADENT DARK CANDIED APPLES••••

(Source: Countryliving.com & photos also)

••••LEVEL: MODERATE

••••YIELD: 6-8 SERVINGS 

Ingredients

• 6 Red Delicious apples
• 3 c. sugar
• 1 c. water
• ½ c. light corn syrup
• ½ tsp. cinnamon-flavored oil
• ¼ tbsp. red food coloring

Directions

1. Remove stems and skewer apples (see "Tricks for Sticks," below).
2. In a saucepan over high heat, with a candy thermometer attached, heat sugar, water, and light corn syrup, stirring until sugar dissolves.
3. Bring to a boil until mixture reaches 300 degrees F. Remove from heat, and stir in 1/2 teaspoon cinnamon-flavored oil and 1/4 tablespoon red food coloring.
4. To make red apples: Dip apples, one at a time, then transfer to a greased baking sheet. Let cool, about 10 minutes.
5. To make black apples: Add 1/4 tablespoon black food coloring to your red syrup. (If the syrup has thickened, reheat briefly.) Dip apples, one at a time, then transfer to a greased baking sheet. Let cool, about 10 minutes.

Tips & Techniques

Tricks for Sticks: First, simply twist off the stem. If your skewer is blunt, sharpen it using a utility knife to slice off one end at a diagonal angle. Then, working on a flat surface, firmly grip your apple and push the skewer two-thirds of the way in. If any juice leaks out, blot the fruit with a paper towel before dipping.

••••GHOSTLY COCONUT-COVERED APPLES••••

(Source: country living.com & photos also)

••••LEVEL: MODERATE

••••YIELD: 6-8 SERVINGS 

Ingredients

• 6 Fuji Apples
• 10 oz. white chocolate chips
• 4 c. shredded coconut

Directions

1. Remove stems and skewer apples (see "Tricks for Sticks," below).
2. In a double boiler over low heat, melt white chocolate chips, stirring continuously.
3. Dip an apple into the chocolate. Immediately dip the apple into a bowl of shredded coconut, rotating to coat evenly.
4. Transfer to a parchment-lined baking sheet. Repeat for all apples and refrigerate until set, about 15 minutes.

Tips & Techniques

Tricks for Sticks: First, simply twist off the stem. If your skewer is blunt, sharpen it using a utility knife to slice off one end at a diagonal angle. Then, working on a flat surface, firmly grip your apple and push the skewer two-thirds of the way in. If any juice leaks out, blot the fruit with a paper towel before dipping.