••••FOOD TIP••••

(Source: google+)

••••HALLOWEEN BROWNIE GRAVEYARD••••

(Source: culinary ginger.com & yummily.com & photos also)

Halloween brownie graveyard

 

 

Prep time

20 mins

Cook time

1 hour

Total time

1 hour 20 mins

 

Recipe type: Dessert

Serves: 6-8

Ingredients

• For the brownie:
• 16 ounces Chocoley V125 indulgence bittersweet dark chocolate
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons vanilla extract
• For the tombstones:
• 1 cup confectioners sugar
• 4 teaspoons milk
• Black food coloring
• 3 oval shape cookies
• Chocoley drizzle and design chocolate, dark
• For the skeletons:
• Chocoley drizzle and design chocolate, white
• Skeleton bones candy mold
• To assemble:
• 1-16 ounce tub store-bought vanilla frosting
• Green food coloring

Instructions

1. For the brownie:
2. Preheat oven to 325 degrees F.
3. Grease a 9 x 13 baking dish and line with parchment paper.
4. Using a double boiler, or heatproof bowl over saucepan of water, heat butter and 6 ounces of the chocolate over low heat until melted, stirring gently. Turn of heat when melted, but keep bowl over saucepan to keep mixture warm.
5. Mix the sugar into the butter and chocolate.
6. In a separate mixing bowl, lightly beat the eggs and vanilla together.
7. Add the eggs to the chocolate mixture and stir until fully mixed.
8. Add the flour and baking powder to the chocolate mixture and mix until completely uniform.
9. Chop the remaining 2 ounces of dark chocolate and mix into the batter.
10. Pour the batter into the prepared pan and spread evenly with a spatula.
11. Bake for 1 hour or until a toothpick comes out clean when inserted.
12. Allow to cool completely in the pan, then remove using parchment paper to lift out.
13. For the tombstones:
14. In a bowl, mix the confectioners sugar with the milk until smooth.
15. Add black food coloring (I used a toothpick to add a very small amount), in small amounts until the grey color is achieved.
16. Smooth over the cookies and allow to dry on a cooling rack.
17. For the skeletons:
18. Melt the chocolate drizzle per package instructions and drizzle into the mold.
19. Refrigerate until hardened then remove from mold.
20. To assemble:
21. Place brownie on a cutting board.
22. Cut 3, 2¼ inch x 5 inch graves' in the brownie evenly spaced.
23. Using a fork, rake out the brownie so it crumbles like soil, put into a bowl.
24. Mound the 'soil' back into the 'graves'.
25. Arrange skeleton parts in and around the 'graves'.
26. Using a sharp knife, cut a small area of brownie out at the head of the graves and insert cookies into the brownie.
27. In a mixing bowl, add the frosting and a few drops of green food coloring to achieve the desired color.
28. Add to a piping bag using piping tip 233 and pipe 'grass' around the graves.
    
    

    
    

(Source: everyday dishes.com & yummily.com & photos also)

Halloween Spider Cookies

prep time

45 mins

 

cook time

10 mins

 

total time

55 mins

 

makes

16 cookies

 

what you'll need

cookies

• 6 Tbsp unsalted butter, softened
• ½ cup creamy peanut butter
• ¼ cup granulated sugar, plus more for coating
• ¼ cup light brown sugar
• 1 large egg, room temperature
• ½ tsp pure vanilla extract
• 1 cup all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt

decoration

• 16 malted milk balls
• 16 chocolate-covered peanuts or raisins
• 1 tube chocolate cookie icing
• 1 tube red gel icing

let's do it

1. Place a rack in center of oven then preheat to 350 degrees. Meanwhile, line a baking sheet with parchment paper then set aside.
2. Blend butter and peanut butter in large bowl or the bowl of a stand mixer fitted with the paddle attachment until completely combined. Add granulated sugar and brown sugar then beat until fluffy. Scrape down the sides of the bowl, add egg and vanilla then mix until well combined.
3. Sift flour, baking soda and salt over the peanut butter mixture then mix until just combined. Scoop dough into 1" balls using a medium cookie scoop and roll in granulated sugar. Place on prepared baking sheet. All 16 should fit on one baking sheet, as they do not spread out too much. Bake 8-10 minutes or until light brown around the edges.
4. Remove from oven then press a malted milk ball into the center of each cookie. Place a chocolate-covered peanut (or raisin) right next to the malted milk ball to form the body of the spider then let the cookies cool completely on a wire rack.
5. Use chocolate icing to pipe the spiders’ legs and a touch of red icing on the back to complete the look of a black widow spider. Enjoy these spooky treats!

••••HALLOWEEN CANDY BARK••••

(Source: foodlovinfamily.com & yummily.com & photos also)

••••LOOKS YUMMY!!!

HALLOWEEN CANDY BARK

Prep time:  5 mins

Cook time:  10 mins

Total time:  15 mins

Serves: 8

 

INGREDIENTS

• 1 package almond bark, white chocolate, or candy melts
• pretzel sticks
• chocolate sandwich cookies
• assorted sprinkles
• candy corn

INSTRUCTIONS

1. Line a baking sheet with parchment paper, silicone mat, or wax paper.
2. Chop cookies, pretzels, set aside.
3. Melt the chocolate as directed on package. I melted mine with a double boiler.
4. Pour the chocolate on the baking sheet and spread out about ¼ inch thick.
5. Sprinkle candy corn, cookies, pretzels, sprinkles on top of chocolate.
6. Push down the cookies, pretzels, candy to make sure in the chocolate.
7. Let candy harden or you can put in refrigerator for 10 minutes to harden faster.
8. Once candy is completely harden break into pieces.
9. Can store in airtight container for up to 1 week.
   

•••JACK-O-LANTERN FOLDIT PIZZA••••

(Source: flatoutbread.com & photos also & yummily.com)

••••JACK-O-LANTERN FOLDIT PIZZA••••

1 Flatout Foldit® Artisan Flatbread, cut into two rounds

¼ cup pizza sauce

1/3 cup Cheddar cheese, shredded

Pieces of favorite vegetables (cucumbers, red peppers, olives, etc.) to make face and stem

Olive oil cooking spray

Preheat oven to 350 degrees F. Spray cookie sheet with cooking spray and place rounds on sheet. Bake for 4 minutes or until lightly golden. Remove, cool slightly.

Spread each round with pizza sauce and top with shredded cheese. Return to oven and bake for 4 minutes or until cheese melts. Remove from oven and arrange vegetables to create the face. Try red pepper strips for the mouth, cauliflower or broccoli for the nose, broccoli or cherry tomatoes for the eyes. Place an upside-down cucumber end or broccoli stem at the top middle to create a pumpkin stem.

••••GRAVE DIGGER COCKTAIL••••

(Source: boulderlacovorde.com & country living.com & photos also)

The Grave Digger Cocktail

Yield: 1 cocktail

The Grave Digger cocktail is perfect not only for Halloween but as a celebration of fall. Flavors of apple and ginger make this a great seasonal sipper.

Ingredients

• 2 ounces Hard Cider
• 1 ounce Whiskey (I used Bourbon)
• Ginger ale, to fill
• Crushed ice

Instructions

1. In a 12-16 ounce tumbler or high ball glass, combine the hard cider and whiskey. Fill the glass with crushed ice. Fill with ginger ale.
   
   

   
   

••••HOCUS POCUS FIZZ••••

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

••••INGREDIENTS•••

1 1/2 cups pineapple juice
1/4 teaspoon almond extract (or 1/2 cup rum)
1/4 teaspoon Imitation Coconut Extract
3 drops McCormick® Red Food Coloring
2 drops McCormick® Yellow Food Coloring
1 bottle Welches® sparkling white grape juice (or sparkling white wine)
Cranberries (optional)
2 tablespoons sugar
5 drops red food coloring
5 drops yellow food coloring

Directions:
“Mix pineapple juice, almond extract, coconut extract and food coloring in a small picture or large measuring cup.
For each drink, pour 2 ounces pineapple juice mixture into beverage glass. Top with 4 ounces sparkling white grape juice.

How to Rim Glass with Orange-Tinted Sugar: Place 2 tablespoons sugar in small resealable plastic bag. Add 5 drops McCormick® Red Food Color and 5 drops Yellow Food Coloring. Seal bag. Knead sugar until the color is evenly distributed. Pour out onto shallow plate. Dip rim of beverage glass in water, then into Orange-tinted sugar to lightly coat.

To top it off, drop cranberries into the glass to float on top.”