Diyflavorshack contest - halloween fun- take a peek dont be scared

[jj2]

Diavoli Fritte with Onion and Dill Dip


ingredients
Diavoli Fritte (Fried Devils)
1 cup canola oil
4 cloves young garlic, coarsely chopped
4 anchovy fillets, mashed with a fork
9 dried red finger chiles

Green Onion and Dill Dip
6 scallions, thinly sliced
1/2 cup minced fresh dill
1/2 cup minced Italian flat-leaf parsley
1 cup sour cream

1 cup Mediterranean full-fat yogurt
juice of 1 lemon
Big pinch brown sugar
Pinch sea salt and freshly ground pepper


Directions
To make the diavoli fritte (Fried Devils): In a small heavy pot, heat the canola oil until it starts smoking. In a large pan, evenly disperse the garlic and mashed anchovies. Place the dried chiles in the pan in a single layer. As soon as the oil begins to smoke, take it off the heat. Use a metal ladle to carefully pour the hot oil over the peppers until they puff up. Shake them around, be careful not to burn the chiles.

To make the green onion and dill dip: In a bowl, combine the scallions, dill, Italian parsley, sour cream, yogurt, lemon juice, brown sugar, sea salt, and freshly ground black pepper. Mix together.

 

[bellastarr]

Owl S’mores ​

.

• graham crackers
• Reese’s peanut butter cups
• candy corn
• M&Ms
• large marshmallows

Use a sharp knife to cut off the top 3/8″ of each peanut butter cup. If you’re having problems with the chocolate peeling off the bottom of the PB cups when you take off the wrapper, try putting them in the fridge or a cool place so the chocolate isn’t as soft.

Line the PB cups up on half a graham cracker so the rounded part hangs just off the bottom. Use the tops of the PB cups you cut off in the step above for wings.

Tear a large marshmallow in half and place above the PB cup on the graham cracker, sticky side down. Smush it down a bit to hold in place..
.
Microwave until the marshmallows start to puff up. On my 1100 watt microwave, it took 13 seconds for two owls. At this point the chocolate should melt enough to stick to the graham cracker. Press a candy corn between the marshmallows and into the PB cup for the owl beak.

Lastly, press in M&Ms for the eyes.

 

[jj2]

Chocolate-Hazelnut Smooches

ingredients

1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate hazelnut spread (recommended: Nutella)
1/2 cup butter, softened (1 stick)
1/2 cup sugar

1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup orange sprinkles, or orange sugar
1 (9-ounce) package of chocolate candy kisses, unwrapped (recommended: Hershey's)


Directions
Preheat the oven to 375 degrees F.

In a medium bowl, combine flour, baking soda, and salt. Set aside.

In another medium bowl, place the chocolate hazelnut spread, butter, and both sugars. Using a hand mixer, cream the ingredients together, about 3 minutes. Add the
egg and vanilla and blend until incorporated. Stir in the dry ingredients, just until incorporated.

Shape the cookie dough into walnut-sized balls. Rolls the balls in the orange sprinkles or orange sugar, pressing to adhere. Place the cookies on a heavy cookie sheet about 4 inches apart. Bake for 8 minutes. Remove the cookies from the oven. Quickly place a chocolate kiss in the middle of each cookie. Return the cookies to the oven and bake for another 3 minutes. Cool the cookies on a wire rack.

 

[liblue1]

Mini Pizza Mummies

English Muffins Halves
Mozzarella Cheese Slices Cut into strips
Pizza Sauce Pepperoni or other pizza topping Sliced black olives
Directions: Add sauce and topping (if used) to muffin, olives for eyes and lay strips of cheese over the top to create your mummy. Let the kids build their own for some fun family cooking! Bake for about 10 minutes at 350°.

 

[jj2]

Haunted Candy House

ingredients
12 (7 1/2 by 4-inch) chocolate candy bars
2 bags chocolate nonpareils
2 bags candy corn
2 bags licorice jelly beans
4 bags gourmet jelly beans
6 bars chocolate covered wafer candy (recommended: Kit Kat Bars)
12 mini chocolate squares
Melted chocolate, for gluing
Candy, for decorating yard
Directions
Lay 1 (7 1/2 by 4-inch) chocolate bar flat on table, short side facing you.

With melted chocolate, hold another chocolate bar lengthwise and glue against long side of flat bar. Hold until set.

Repeat this process with 2 more chocolate bars until a 4-sided box is formed. Repeat to make 2 boxes total.

Stand boxes upright.

With melted chocolate, glue another chocolate bar between the 2 boxes to form the entranceway to the house.

The chocolate bar should be flush with the back of the chocolate boxes, creating a set-in entranceway.

Carefully cut another chocolate bar in 1/2 crosswise.

Glue at an angle to form a roof peak. Repeat with 2 more bars to form a total of three roof peaks. Don't worry about these being perfect. Imperfections add to the "scary" effect.
Balance the third roof piece on top of the first 2 roof pieces, creating a roof over the entranceway.

Overlap nonpareil chocolate disks to create shingles on roof. Decorate the front eaves with candy corn and black jellybeans.

Stack mini chocolate squares and glue together to create base for chimney and gateposts. Cover in melted chocolate and roll in gourmet jellybeans to create a stone effect. Set aside to dry.

Once dry, attach the chimney to the roof and position the gateposts in front of the house, using more melted chocolate.

Break chocolate covered wafer candy apart into long pieces.

With melted chocolate, glue together to create fencing and window shutters.

Pieces may break, adding to the scary effect.

With a spoon, smear melted chocolate onto cardboard base to create pathway to front door.

Cover with gourmet jelly beans to create stone pathway effect.
Decorate yard with marshmallow pumpkins, ghosts, bats, and cats. Uses candy bars, orange slices and jelly worms to create graveyard.

 

[bellastarr]

Candy Corn Drink
Kid friendly ​

• 2 Cups mango nectar (this is normally found in the Mexican food aisle or juice aisle)
• 1 Box of lemon-flavor gelatin (I use Lemon Jell-O)
• 1 Cup boiling water
• 3 1/2 Cups cold orange soda
• 1 cup whipping cream
• 2 tablespoons honey
• Candy corn for topping

Instructions

1. Start boiling water
2. Add gelatin to boiling water and stir until disolved
3. Stir in mango nectar
4. Pour mixture into a clear 2 quart pitcher
5. Cover and put in fridge for 3 hours (may take a little longer - you want it thick but not set)
6. Gently pour orange soda in (TIP - This tip helps a TON, stick a wooden spoon right over top the gelatin mix and pour the orange soda with your cup touching the spoon, over top the wooden spoon so the soda runs down the spoon. Do this SLOWLY.
7. Combine whipping cream and honey then mix with a beater for a few minutes until peaks form in whipped cream.
8. Use a spoon to softly put the whip over the soda...it doesn't sink like you'd think.
9. Enjoy! (Stir before drinking)

 

[jj2]

The Brain Cocktail

ingredients
1-1/2 oz. peach schnapps
1-1/2 oz. Baileys Irish cream
Dash of grenadine

 

[bellastarr]

Candy Corn Fudge​

INGREDIENTS:

• 1 1/2 cup Semi Sweet Chocolate Chips
• 2 cup Orange Melting Candy Chips
• 1 can Sweetened Condensed Milk
• 1 tsp Vanilla (optional)
• 1/3 cup Candy Corn

1/3 cup Candy Corn 216 Halloween Candy Corn Fudge (Only 4 Ingredients!)

DIRECTIONS:

1. Line 8×8 pan with foil and spray with nonstick spray.
2. In medium saucepan, heat semi sweet chips and 1/2 can of sweetened condensed milk over low heat.
3. Stir constantly until melted and smooth.
4. Remove from heat and stir in vanilla.
5. Transfer to prepared pan and spread to cover bottom of pan.
6. Press 1/2 of candy corn into mixture.
7. Refrigerate for 15 minutes.
8. In medium saucepan, heat orange chips and 1/2 can of sweetened condensed milk over low heat.
9. Stir constantly until melted and smooth.
10. Remove from heat and stir in vanilla.
11. Transfer to prepared pan and spread over previous layer.
12. Press remainder of candy corn into mixture making sure to leave some visible on the surface.
13. Refrigerate to set.

 

[jj2]

Pecan-Caramel Spiders

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 until firm.

 

[liblue1]

Apple Bites

Cut your apple and add some almond slivers for teeth.....

 

[bellastarr]

Skeleton Bones​

Ingredients:

• 36 pretzel sticks
• 72 marshmallows, small
• 12 oz white chocolate chips

Instructions:

1. Line a rimmed baking sheet with parchment paper.
2. Assemble the bones by pushing both ends of the pretzel stick into the flat side of the mini marshmallows using:
   36 pretzel sticks
   72 marshmallows, small
3. Place in a double boiler over just simmering water:
   12 oz white chocolate chips
4. Stir frequently until chocolate chips have melted.
5. As soon as chocolate chips have melted, remove the entire double boiler from the heat.
6. Dip each pretzel-marshmallow bone into the melted chocolate and lift out with a fork, letting the excess drip back into the bowl.
7. Lay the bones on the prepared baking and refrigerate for 30 minutes to harden the chocolate. Store in an airtight container in the refrigerator.

 

[bellastarr]

Purplicious Potion​

Ingredients:

• 12 oz pineapple juice
• 8 oz pomegranate juice
• 10 oz vodka
• 2 oz Triple Sec
• 2 oz Malibu Rum
• 8 chunks of pineapple, fresh, optional (2 per glass)

Instructions:

1. In a pitcher combine:
   • 12 oz pineapple juice
   • 8 oz pomegranate juice
2. At this point you could serve this as a non-alcoholic drink, but for kick stir in:
   • 10 oz vodka
   • 2 oz Triple Sec
   • 2 oz Malibu Rum
3. Divide evenly into 4 glasses and garnish with:
   • 8 chunks of pineapple, fresh , optional (2 per glass)

 

[jj2]

Screaming Spice Cookies

ingredients
Cookies
2 cups all-purpose flour, plus additional for rolling out dough
1/4 teaspoons baking soda
1 tablespoon pumpkin pie spice
1/2 teaspoon fine salt
3/4 cup unsalted butter, slightly softened
1/3 cup granulated sugar
1/3 cup light brown sugar
1 large egg
2 teaspoons pure vanilla extract
Icing
Hard candies, try yellow, red, black, (Jolly Ranchers preferred)
1/4 cup water
3 tablespoons egg white powder
3/4 teaspoon orange extract
1 1/2 to 2 cups confectioners' sugar
1 empty metal tuna fish can, (about 6 ounces) for cutting cookies (See Cooks Note)
Lollipop sticks, available in craft or bakers' supply stores
Directions
Cookies
Whisk the flour, baking soda, pumpkin pie spice, and salt together in a medium bowl.

Beat the butter in a large bowl with a handheld mixer until fluffy. Scrape down the sides of the bowl, add the sugars, and continue beating until light, about 3 minutes. Add egg and vanilla extract, beating until smooth. Gradually add the dry ingredients while mixing slowly to make a smooth dough. Divide dough in half and press each half into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.

Transfer 1 disk of dough to a floured work surface and roll about 1/4-inch thick. Cut into cookies with a pinched tuna can (see below). Transfer cookies with an offset spatula to a nonstick or silicon lined baking sheet.

Cut out eyes and a mouth with a pastry tip, fat straw, or a knife. Press the lollipop sticks into the narrow end of each cookie, if using. Repeat with remaining dough. Press excess dough together, roll and cut into cookies. Refrigerate cookies for at least 30 minutes.
Evenly space the racks in the oven and preheat to 350 degrees F. Put the candies in a small plastic bag and hit with a rolling pin to break into little pieces.

Bake the cookies just until they are set, about 20 minutes. Remove baking sheets from the oven and carefully sprinkle the broken candies into the eyes and mouth of the cookies. Continue to cook until the candy liquefies, about 3 minutes more. Cool cookies on pan for 10 minutes before removing from the pan. Cool cookies on a rack.

Icing
Whisk the water, egg white powder and orange extract in a medium bowl until foamy but smooth. Gradually whisk in the confectioners' sugar to make a smooth icing. Spread a layer of icing over the entire surface of the cookies with the back of a teaspoon. Let rest until the icing sets, about 30 minutes. Serve or store in a covered container for up to 3 days.

Cook's Note: Remove the top and bottom of the tuna can and discard. Wash and dry well. Pinch the sides of the can together to make a skull-like shape.

 

[liblue1]

Pumpkin Veggie Tray

What you'll need:
A large serving tray or cutting board
1 large bag of baby carrots
1 cucumber
1 head of broccoli
1 carton of your favorite veggie dip
small bowls
How To:
Create an outline for your pumpkin by laying some of the carrots out in an oblong circle. Once the carrot outline is to your liking, carefully fill in the circle with the rest of the carrots.
Remove enough of the carrots to create a cucumber-filled smile. Set the carrots you removed on top of the other carrots within your pumpkin.
Place halved cucumber slices in the space you created for your carrot pumpkin's smile.
Fill your small bowls with the veggie dip and shimmy them into place where you want the pumpkin's eyes and nose to be.
Slice off the stem of the broccoli head. Place the broccoli at the top of your pumpkin.

 

[jj2]

Hermits

ingredients

4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon fine salt

1 cup (2 sticks) unsalted butter, at room temperature
2 1/2 cups packed dark brown sugar
3 large eggs, plus 1 large egg, beaten, for brushing
2/3 cup molasses
3/4 cup golden raisins
3/4 cup dried cranberries
1 cup roughly chopped toasted walnuts
2 1/2 tablespoons finely chopped crystallized ginger


Directions
Preheat oven to 375 degrees F. Lightly butter and flour 3 baking sheets.

Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt together in a large bowl.

Beat the butter and brown sugar together in another bowl with an electric mixer until light and fluffy, 3 minutes. Add the eggs, 1 at a time, beating after each addition. Add the molasses and beat until smooth. While mixing slowly, add the flour mixture to make a sticky batter, being careful not to overmix. Fold in the raisins, cranberries, walnuts and ginger.

Divide dough into 6 pieces and with slightly damp hands, shape each piece into a 1-inch wide log. Place 2 logs on each of the prepared cookie sheets, leaving plenty of space between each log, since the cookies spread considerably when baked. Brush with egg. Bake cookies, rotating the pans halfway through baking, until dark golden but still soft, about 15 minutes, Cool completely.

Cut crosswise into 1 1/2-inch wide bar cookies. Serve, or store hermits covered at room temperature for up to 1 week.

 

[Reddhott]

 

[jj2]

Halloween Cupcakes


ingredients
CUPCAKES:

3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
1/2 cup root beer, flat
1/3 cup unsweetened Dutch-processed cocoa
1 1/4 cups all-purpose flour
1 1/4 cups sugar
1/2 teaspoon baking powder

1/4 teaspoon baking soda
1/4 teaspoon fine salt
1/4 cup sour cream
2 large eggs, room temperature
1 teaspoon pure vanilla extract

FROSTING:

8 large egg whites
1 1/2 cups granulated sugar
1/2 teaspoon cream of tartar
1 pinch fine salt

1 teaspoon banana extract, or more to taste
1 to 2 drops pastel food coloring, optional
Candied eyeballs

Directions
Equipment: 12 cup standard muffin tin

Preheat the oven to 350 degrees F. Line standard muffin tins with cupcake liners or spray footed cupcake holders with nonstick spray.

Put the butter, root beer, and cocoa in a microwave-safe bowl, cover with plastic wrap, and microwave on HIGH until the butter melts, about 2 minutes. Whisk to combine.

Meanwhile, whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Whisk the sour cream, eggs, and vanilla together in a small bowl.

Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine; take care not to overmix. Divide the batter evenly between the prepared muffin cups, filling each one about 3/4 of the way full, about 1/4 cup per cupcake. Bake cupcakes until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool the cupcakes completely in the tin on a rack. Remove from liners and return cakes to a rack
For Frosting: Bring a few inches of water to a boil in a saucepan that can hold a mixer's bowl above the water. Whisk the egg whites, sugar, cream of tartar, 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 the mixture to a standing mixer fitted with the whisk attachment and beat at medium-high speed until eggs beat up into a cool stiff meringue, about 5 minutes. Add a few drops of desired extract and/or food coloring and lightly beat into the meringue.

To decorate: Using a spoon, offset spatula or piping bag, dollop, spread or pipe about 1/2 cup meringue on top of each cupcake to make a ghost or monster of your choice. Decorate with candied eyeballs or other candies. These can be finished 2 to 3 hours in advance and held at room temperature.

 

[liblue1]

Halloween fruit tray

Banana halves with regular and mini chocolate chips...
Tangerines with celery as stems....

 

[jj2]

Pumpkin Waffles with Maple Walnut Apples

ingredients
WAFFLES:

1 cup cake flour
1/4 cup wheat germ
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon fine salt

3/4 cup milk
1/2 cup pumpkin puree
1/4 cup melted butter
1/4 cup melted shortening (transfat-free)
1 large egg
1 large egg white

TOPPING:

2 to 3 tablespoons unsalted butter
2 crisp apples, peeled and sliced thinly

1/4 cup pure maple syrup
1/2 cup toasted walnuts


Directions
Special equipment: standard 4 x 4-inch waffle iron

Waffles:
Preheat a waffle iron to medium heat.

Whisk the flour, wheat germ, sugar, baking powder, spice and salt together in a large bowl.

Beat together the milk, pumpkin, melted butter, and melted shortening, egg and egg white, in a large measuring cup. Make a well in the center of the dry ingredients and pour in the wet ingredients. Whisk together to make a slightly lumpy batter.

Topping:
Melt the butter in a skillet over medium heat. Add the apples and let cook until slightly browned, but still crisp, about 4 minutes. Add the maple syrup and walnuts and toss to coat.

Pour and spread about 1 cup batter into the waffle iron. Cover and cook until crisp and a rich golden brown, about 7 minutes. (Try to resist the temptation to open the waffle iron too soon. Steam will puff out of the iron while the waffles cook, when this stops the waffle is cooked.) Repeat with the remaining batter. Serve hot with the apples.

 

[dawnmarie]

Omggggggggggggggggggggg

these i cant stop reading.... Thank you thank you

ok pre halloween winners of 30ml bottles

number 20
number 90
number118
number 12
number 1o4

ok please email me

halloween contest winner post number xxx
dawnsflavors@gmail.com
tel me what you want flavor and nic strength

congrads

halloween will be the diy winner

hugss dawn