Diyflavorshack contest - halloween fun- take a peek dont be scared
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Halloween Fruit Apple Teeth Treats
NGREDIENTS:
4 Honeycrisp apples - cored and
quartered
1 teaspoon lemon juice (optional)
1 (2.25 ounce) package blanched
slivered almonds
DIRECTIONS:
1. With a small, sharp paring knife, cut a lengthwise wedge from the skin side of each apple quarter, leaving the peel around the wedge for lips. If desired, rub the cut portions of the apple quarters with lemon juice to prevent browning. Poke 5 or 6 slivered almonds into the top and bottom of the cut-out area to make snaggly teeth.
NGREDIENTS:
4 Honeycrisp apples - cored and
quartered
1 teaspoon lemon juice (optional)
1 (2.25 ounce) package blanched
slivered almonds
DIRECTIONS:
1. With a small, sharp paring knife, cut a lengthwise wedge from the skin side of each apple quarter, leaving the peel around the wedge for lips. If desired, rub the cut portions of the apple quarters with lemon juice to prevent browning. Poke 5 or 6 slivered almonds into the top and bottom of the cut-out area to make snaggly teeth.
Red Velvet Pudding with Meringue Bones
Yield: 8 - 10 servings Prep Time: 3 hours (includes chilling) Cook Time: 2 hours
Ingredients:
For the pudding:
3/4 cup sugar
1/4 cup cornstarch
1/4 cup cocoa powder
Pinch of salt
3 cups whole milk
1 cup heavy whipping cream
1/4 cup sour cream
2 teaspoons vanilla
2 Tablespoons red food coloring
For the meringue bones:
4 large egg whites
1/4 teaspoon salt
1 cup sugar
Special Equipment: 1/2-inch-wide pastry tip (such as Wilton #1A)
Directions:
Make the pudding:
In a large, heavy saucepan, whisk together the sugar, cornstarch, cocoa powder and a pinch of salt.
Gradually whisk in the milk, then whisk in the heavy cream and sour cream until combined.
Cook the mixture over medium-high heat, whisking intermittently, until it comes to a boil. Boil until thick, whisking constantly, about 2 minutes.
Remove the mixture from the heat and strain it through a fine mesh sieve into a large bowl. Whisk in the vanilla and red food coloring. Allow pudding to cool 5 minutes.
Refrigerate pudding, uncovered, for at least 2 hours until cold. (See Kelly's Notes.)
Make the meringue:
Preheat the oven to 200ºF. Line baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites with the salt until they just hold soft peaks. With the mixer still running, gradually add the sugar and continue to beat at high speed until the meringue holds stiff, glossy peaks.
Secure the parchment paper to the baking sheets with dabs of meringue.
Spoon a portion of the meringue into a pastry bag fitted with a 1/2-inch-wide tip and pipe bones about 1 inch apart. Add more meringue to the pastry bag and pipe more bones in the same manner on the other baking sheet.
Bake the bones in the oven, switching the position of the sheets halfway through baking, until crisp but still white, about 2 hours.
Turn off the oven and cool the meringue bones in the oven for 1 hour, then transfer them to wire racks to cool completely.
For serving:
Portion the pudding into cups and serve with the meringue bones to use as spoons.
Halloween Brain Dip
INGREDIENTS:
2 avocados
1/2 cup prepared salsa
1 head cauliflower
6 thin slices red and blue fruit leather
DIRECTIONS:
1. Slice the avocados in half. Remove the seeds and set aside. Scoop the avocado out of the skin into a bowl. Mash with a fork or whisk and stir in the salsa. Set aside. Slice off one side of each pit to make it flat and expose the cores of the pits. They will look like eyes.
2. Remove all of the leaves from the cauliflower and remove the stem, leaving a nice hollow area with the outer part of the head intact. Use toothpicks to hold it together if it starts to fall apart.
3. Place the cauliflower into a small bowl, so that the hollow is facing upwards and most of the cauliflower is up out of the bowl. The bowl is just for stability. Fill with the avocado dip and arrange the pits as eyes. Decorate the white ''brain'' by weaving thin strands of red and blue fruit leather between the florets to make veins and arteries. I wrap the bowl with cheesecloth and decorate with red food coloring to make it even more horrific!
INGREDIENTS:
2 avocados
1/2 cup prepared salsa
1 head cauliflower
6 thin slices red and blue fruit leather
DIRECTIONS:
1. Slice the avocados in half. Remove the seeds and set aside. Scoop the avocado out of the skin into a bowl. Mash with a fork or whisk and stir in the salsa. Set aside. Slice off one side of each pit to make it flat and expose the cores of the pits. They will look like eyes.
2. Remove all of the leaves from the cauliflower and remove the stem, leaving a nice hollow area with the outer part of the head intact. Use toothpicks to hold it together if it starts to fall apart.
3. Place the cauliflower into a small bowl, so that the hollow is facing upwards and most of the cauliflower is up out of the bowl. The bowl is just for stability. Fill with the avocado dip and arrange the pits as eyes. Decorate the white ''brain'' by weaving thin strands of red and blue fruit leather between the florets to make veins and arteries. I wrap the bowl with cheesecloth and decorate with red food coloring to make it even more horrific!
Lobotomy Loaf
ingredients
2 1/2 cups shredded cheddar cheese
8 ounces cream cheese, softened
1/3 cup pimiento peppers
1/4 teaspoon cayenne pepper
1 small round bread loaf
Crackers
directions
In a food processor, puree cheddar, cream cheese, pimiento peppers and cayenne. Slice the top quarter off a small round bread loaf and hollow it out, leaving a 3/4-inch-thick shell. Fill to top with the dip. Transfer remaining dip to a heavy-duty resealable plastic bag; snip 1/4 inch off one corner. Squeeze the dip on top, swirling to create a brain shape. Serve with crackers.
Tarantula Cookies
ingredients
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
2 tablespoons unsweetened cocoa powder
10 tablespoons unsalted butter, at room temperature
1/2 cup light brown sugar
1/4 cup sugar
1 egg
1 teaspoon pure vanilla extract
1 large bag (16 oz.) pretzel sticks
1 large bag (24 oz.) chocolate chips
2 tablespoons vegetable oil
Chocolate sprinkles and small, round red candies, for decorating
directions
Preheat the oven to 350 degrees . In a medium bowl, combine the flour, baking powder, salt, baking soda and cocoa powder. In a large bowl, beat together the butter and 2 sugars until light and fluffy. Beat in the egg and vanilla. Gradually beat in the flour mixture to form a smooth dough.
Roll out a tablespoon-size ball of dough and place it on an ungreased cookie sheet. Press 4 pretzel sticks firmly into each side of the dough ball. Repeat with the remaining dough and pretzels. Bake until the cookies start to brown around the edges, 7 to 10 minutes.
Place a rack over a sheet of wax paper or foil. Using a spatula, carefully transfer the cookies from the cookie sheet to the racks; let cool completely.
In a double boiler or in the microwave, melt the chocolate chips with the oil; stir to combine. Pour the melted chocolate over each cookie to coat. Cover with chocolate sprinkles. Press 2 red candies into each spider for eyes.
Marzipan Mice
ingredients
1 7 ounce package marzipan, such as Odense
48 almond slices (about 1/4 cup)
1 1/2 cups semisweet chocolate chips
Black licorice laces, cut into twenty-four 1 1/2-inch tails and 24 dots for eyes
directions
Cut the marzipan roll in half lengthwise, then cut each half into 12 equal pieces and shape each piece into an oval. Pinch the small end to make the nose and eyes.
To make the ears, working with 1 mouse at a time, wet 1 end of 2 almond slices and stick them into the marzipan above the eyes.
Line a baking sheet with wax paper. In a small bowl, microwave the chocolate chips at high power, stirring every 20 seconds, until smooth, about 1 minute.
Insert a toothpick into the wide end of each of 12 mice. Working with 1 at a time, dip the mice into the chocolate, tapping the toothpick on the side of the bowl to remove any excess. Transfer to the prepared pan and refrigerate until firm, about 15 minutes.
Meanwhile, using a toothpick, make a hole in the wide end of each white mouse; insert the licorice tails and place the eyes. Remove the toothpicks from the chocolate mice, then insert the licorice tails. Serve at room temperature.
ingredients
1 7 ounce package marzipan, such as Odense
48 almond slices (about 1/4 cup)
1 1/2 cups semisweet chocolate chips
Black licorice laces, cut into twenty-four 1 1/2-inch tails and 24 dots for eyes
directions
Cut the marzipan roll in half lengthwise, then cut each half into 12 equal pieces and shape each piece into an oval. Pinch the small end to make the nose and eyes.
To make the ears, working with 1 mouse at a time, wet 1 end of 2 almond slices and stick them into the marzipan above the eyes.
Line a baking sheet with wax paper. In a small bowl, microwave the chocolate chips at high power, stirring every 20 seconds, until smooth, about 1 minute.
Insert a toothpick into the wide end of each of 12 mice. Working with 1 at a time, dip the mice into the chocolate, tapping the toothpick on the side of the bowl to remove any excess. Transfer to the prepared pan and refrigerate until firm, about 15 minutes.
Meanwhile, using a toothpick, make a hole in the wide end of each white mouse; insert the licorice tails and place the eyes. Remove the toothpicks from the chocolate mice, then insert the licorice tails. Serve at room temperature.
Blood Sucker Cocktail
INGREDIENTS
1 1/2 oz. Bacardi "0"
1/2 oz. cointreau
2 oz. pineapple juice
1 Tbs. strawberry or raspberry puree
In a shaker with ice pour rum, cointreau and juice. Shake and pour into a rocks glass. Dip the end of a drinking straw into the puree, hold the tip of your finger over the other end and use the straw to squirt puree into the bottom half-inch of the drink, where it will sink in red blobs. Do not stir.
INGREDIENTS
1 1/2 oz. Bacardi "0"
1/2 oz. cointreau
2 oz. pineapple juice
1 Tbs. strawberry or raspberry puree
In a shaker with ice pour rum, cointreau and juice. Shake and pour into a rocks glass. Dip the end of a drinking straw into the puree, hold the tip of your finger over the other end and use the straw to squirt puree into the bottom half-inch of the drink, where it will sink in red blobs. Do not stir.
Blood Orange Campari Prosecco Cocktail
1 quart fresh blood orange juice, very cold
4 to 6 shots Campari
1 (750 ml) bottle Prosecco, very cold
Fresh mint sprigs, to garnish
Fill rocks glasses a 1/4 of the way with the blood orange juice, add a shot of campari and top with Prosecco. Garnish with fresh mint sprigs.
1 quart fresh blood orange juice, very cold
4 to 6 shots Campari
1 (750 ml) bottle Prosecco, very cold
Fresh mint sprigs, to garnish
Fill rocks glasses a 1/4 of the way with the blood orange juice, add a shot of campari and top with Prosecco. Garnish with fresh mint sprigs.
Puff Pastry Witches' Brooms
1 (15-ounce) box box puff pastry (2 sheets) Ground cumin
1 egg, beaten 1/4 cup grated Parmesan
Cayenne
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or buttered foil. Trim each slice of pastry into 12 strips (cutting across the shorter end). Put 12 strips on each baking sheet and brush them with beaten egg. Dust lightly with cayenne and ground cumin. Sprinkle generously with Parmesan.
Twist the tops of each strip to make the broom handles, then use a paring knife to cut 4 or 5 strips at the bottom of each to make the broom’s bristles.
Bake for 12 to 15 minutes, until golden brown and crisp. Serve warm or at room temperature
1 (15-ounce) box box puff pastry (2 sheets) Ground cumin
1 egg, beaten 1/4 cup grated Parmesan
Cayenne
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or buttered foil. Trim each slice of pastry into 12 strips (cutting across the shorter end). Put 12 strips on each baking sheet and brush them with beaten egg. Dust lightly with cayenne and ground cumin. Sprinkle generously with Parmesan.
Twist the tops of each strip to make the broom handles, then use a paring knife to cut 4 or 5 strips at the bottom of each to make the broom’s bristles.
Bake for 12 to 15 minutes, until golden brown and crisp. Serve warm or at room temperature
Spooky Spaghetti with Eyeballs Pasta
1 16 oz. package La Romanella Spaghettini
Orange and Purple Food Coloring (I used gel coloring)
12 Mozzerella Balls
12 La Romanella Stuffed Queen Olives
3 La Romanella Medium Pitted Olives
1/4 cup + 1 Tbsp. Olive Oil
1/2 tsp. Italian Seasoning
1/4 tsp. Granulated Garlic
Salt and Pepper
Boil two large pots of water on the stove. Once the water reaches a boil, add half of the package of spaghetti to each pot, along with a dash of salt. Add about 1/4 tsp. of orange food coloring to one pot, and 1/4 tsp. of purple food coloring to the other pot. Boil to desired tenderness, 8-10 minutes, stirring occasionally. Drain pasta in a colander.
To make the eyeballs
1. For each eyeball, cut a small slice off the end of a green olive. Poke a drinking straw through middle of the green olive slice, and remove the center, so there is a hole in the middle. Poke a hole through a black olive slice, and insert the cut out black olive circle into the green olive hole.
2. Cut a thin slice of cheese off of the top of the mozzarella ball, so that the olives can lie somewhat flat. Stick both olive pieces onto the top middle of the mozzarella cheese ball. The olives stick surprisingly well to the mozzarella cheese- I turned my eyeballs upside down, and those olives didn't slip at all!
Sauce...
Combine 1/4 cup + 1 Tbsp. olive oil, 1/2 tsp. Italian seasoning, 1/4 tsp. granulated garlic, and salt and pepper (to taste). Mix, and add sauce to both colors of pasta in a big bowl. Add the eyeballs to the top of the pasta, and surprise your kids!!
1 16 oz. package La Romanella Spaghettini
Orange and Purple Food Coloring (I used gel coloring)
12 Mozzerella Balls
12 La Romanella Stuffed Queen Olives
3 La Romanella Medium Pitted Olives
1/4 cup + 1 Tbsp. Olive Oil
1/2 tsp. Italian Seasoning
1/4 tsp. Granulated Garlic
Salt and Pepper
Boil two large pots of water on the stove. Once the water reaches a boil, add half of the package of spaghetti to each pot, along with a dash of salt. Add about 1/4 tsp. of orange food coloring to one pot, and 1/4 tsp. of purple food coloring to the other pot. Boil to desired tenderness, 8-10 minutes, stirring occasionally. Drain pasta in a colander.
To make the eyeballs
1. For each eyeball, cut a small slice off the end of a green olive. Poke a drinking straw through middle of the green olive slice, and remove the center, so there is a hole in the middle. Poke a hole through a black olive slice, and insert the cut out black olive circle into the green olive hole.
2. Cut a thin slice of cheese off of the top of the mozzarella ball, so that the olives can lie somewhat flat. Stick both olive pieces onto the top middle of the mozzarella cheese ball. The olives stick surprisingly well to the mozzarella cheese- I turned my eyeballs upside down, and those olives didn't slip at all!
Sauce...
Combine 1/4 cup + 1 Tbsp. olive oil, 1/2 tsp. Italian seasoning, 1/4 tsp. granulated garlic, and salt and pepper (to taste). Mix, and add sauce to both colors of pasta in a big bowl. Add the eyeballs to the top of the pasta, and surprise your kids!!
Congrads winner time again
please email me dawnsflavors@gmail.com no pms i never find them in time
post number
251
3
151
176
173
30ml free bottle of juice
email me what you would like
whatever i have or make it up (custom)
also
can someone let me know who posted the most i have a surprise....
Also coupon codes share for me
get our txt specials
text diyfs to 40518
hugss dawn
please email me dawnsflavors@gmail.com no pms i never find them in time
post number
251
3
151
176
173
30ml free bottle of juice
email me what you would like
whatever i have or make it up (custom)
also
can someone let me know who posted the most i have a surprise....
Also coupon codes share for me
get our txt specials
text diyfs to 40518
hugss dawn
Candy Corn Ice Cream Floats
Looking for a quick and easy treat for a Halloween Party? I’ve got you covered today. Ice cream is always a hit at a party, especially when it looks like candy corn!
All you need to create these cute candy corn ice cream floats are some vanilla ice cream, lemon ice cream, orange sherbet and some lemon lime soda. Yellow ice cream can be a bit of a challenge to find but Kroger has a yummy lemon ice cream that worked great.
I put a scoop of each into a nice tall glass. Be sure to put them in the right order. Lemon first, then orange and then vanilla.
Candy Corn Ice Cream Floats
Then just add your favorite lemon lime soda.
Candy Corn Ice Cream Floats
A little bit of whipped cream and a candy corn to top it off add that extra special touch.
CANDY CORN HOT CHOCOLATE ON A STICK
How about some candy corn hot chocolate on a stick!
Candy Corn Hot CHocolate Stirrer
To create these cute little darlings I used the Wilton Melts in yellow and orange and my mini muffin tin.
I melted the yellow first, just in a glass container in the microwave. If it seems a little too thick to work with add a touch of vegetable oil to thin it out. Fill the muffin tin about half full with yellow chocolate.
Candy Corn Hot CHocolate StirrerTap the muffin tin on the counter top to get the chocolate to smooth and level out. Let it sit for 5-10 minutes to set up slightly. Dont let it harden all the way. Then melt the orange chocolate and fill to the top. Insert a lollipop stick and top with some mini marshmallows. Then allow to harden.
Once they have harden they should come right out of the tin by gently pulling on the lollipop stick.
To make them even cuter make a tag for them.
The back of the tags lets people know what they need to do with the candy corn hot chocolate on a stick just add hot milk!
Heat up a cup of milk and then add your hot chocolate on a stick. Just stir in around until it melts.
Then of course you need to top it with some whipped cream, a few more marshmallows and some candy corn!
Halloween Donut Holes and Flavored Milk
There are several things I love about this treat. It’s easy. It’s cute. It’s delicious.
It’s basically a store bought treat with a quick, easy homemade touch. I purchased the donut holes at the grocery store and then mixed together a colored glaze to jazz them up.
Halloween Donut Holes and Flavored MilkI just dipped the top of the donut holes into the glaze and then gave them a little sprinkle!
It takes a boring little donut hole and turns it into something really colorful and fun. So much more fun to eat and cute things just taste better.
You can’t have donuts without milk so we also had a Make Your Own Flavored Milk Bar.
Halloween Donut Holes and Flavored Milk
I picked up some fruit flavored syrups such as orange, green apple, grape, lemon and cherry lime and the girls just picked their favorite flavor and added 1-2 Tbsp to a glass of milk. Of course I bought flavors that were the colors that coordinated with my donut hole colors!
Halloween Donut Holes and Flavored MilkThen all we did was add some whipped cream and of course more sprinkles!
CUCUMBER EYEBALLS:
Creepy Crudites Platter
WHAT YOULL NEED:
Cucumber, sliced in big chunks, patted dry
Green olive, sliced
Tofutti cream cheese
natural red food coloring (made from beets)
toothpick
DIRECTIONS:
Apply a glob of cream cheese in the middle of the cucumber and stick the olive on top.
With a toothpick, carefully dip into food coloring to make lines that look like veins on the eyeballs.
CARROT FINGERS:
Creepy Crudites PlatterWHAT YOULL NEED:
1 bag baby carrots
small cutting knife
DIRECTIONS:
Carefully use the knife to cut out 3 lines in the middle of the finger for knuckles and carve out a fingernail at the thinnest point of the carrot.
CAULIFLOWER BRAINS
Creepy Crudites PlatterWHAT YOULL NEED:
1 head cauliflower, cut into florets, patted dry
natural red food coloring (beet-based)
toothpick
DIRECTIONS:
Using the toothpick, dip in coloring make squiggly lines for the brains.
TOMBSTONE CHIPS:
Creepy Crudites Platter
WHAT YOULL NEED:
1 bag corn tortillas
vegetable oil
DIRECTIONS:
If you have a tombstone cookie cutter, this will come in handy. I didnt so I just hand carved out one and used it as my base.
Cut out tombstones from the tortillas.
Heat oil in skillet on medium heat until hot. Place tortillas, batches at a time, into skillet and cook for 5 minutes, or until crispy. Drain oil on a paper towel.
Place all your ingredients on a platter with a salsa-filled skull bowl and enjoy!
Woot I'm a winner!!Thank you Dawn/ DIY FlavorShack for the fun contest!!
Congrats to my fellow winners as well!!
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