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

[Reddhott]

Bubbling Cauldron by Lina Nykorchuk from Toronto
Halve a plain medium-sized cake doughnut horizontally, then press one half, cut-side down, onto a chocolate-frosted cupcake. Cover the doughnut with chocolate frosting, then pipe green frosting into the doughnut hole. Roll the bottom edge of the frosting in red sugar crystals. Cut a small piece of black licorice string and insert the ends into the doughnut so it stands up like a handle. Add a pretzel rod stirrer and a piece of cotton candy for smoke.

 

[Reddhott]

Pumpkin Patch
Break apart shredded wheat into hay-like pieces and pile the strands onto a frosted cupcake (try a pumpkin spice cupcake with maple frosting), then add a cluster of mini candy pumpkins.

 

[Reddhott]

Wicked Witch
To make the evil witch's legs, roll orange fondant into two 3-inch-long ropes. Mold small pieces of black fondant into shoes and press onto the legs. Place the legs on a plate and use black decorating gel to draw striped tights. Put a green-frosted cupcake upside down on top of the legs.

 

[Reddhott]

Haunted Forest
Melt chopped semisweet chocolate in the microwave in 15-second intervals, stirring, until smooth. Transfer to a squeeze bottle and draw a tree on wax paper; refrigerate until set. Melt white chocolate and transfer to a squeeze bottle; pipe onto the branches to make ghosts. Add chocolate sprinkles for eyes and return to the refrigerator to set. Crush chocolate wafer cookies and sprinkle onto a frosted cupcake. Cut a small slit in the top of the cupcake and insert the tree.

 

[Reddhott]

Directions
Put together a tray of dark and spooky treats: Fill bowls with black licorice, jelly beans, M&M's, chocolate cookies, chocolate-covered nuts and dried fruit. Then round it all out with cookie-coated Caramel Apples.

 

[Reddhott]

Directions
Husk, rinse and chop 1 pound tomatillos. Puree with 1/2 chopped cucumber, 6 ounces vodka, 2 tablespoons horseradish, a few dashes each of Worcestershire sauce and green hot sauce, 1/2 teaspoon celery salt and a pinch of kosher salt. Pour into 4 ice-filled glasses. Garnish with red celery.

 

[carrielsal]

Halloween Ghosties

INGREDIENTS:
1 (12 ounce) package white chocolate
chips, or as needed
24 peanut-shaped peanut butter
sandwich cookies
48 miniature chocolate chips
DIRECTIONS:
1. Place chocolate chips into a microwave-safe bowl and heat on low in microwave for 1 minute; stir. Continue heating on low several more times, 30 seconds at a time, stirring after each time, until white chocolate is warm and smooth.
2. Use 2 forks to dip cookies into white chocolate; set cookies on sheets of waxed paper. Place 2 miniature chocolate chips onto one end of each cookie for eyes; set cookies aside until coating has hardened, about 20 minutes.

 

[carrielsal]

Chocolate Mice

INGREDIENTS:
4 (1 ounce) squares semisweet
chocolate
1/3 cup sour cream
1 cup chocolate cookie crumbs

1/3 cup chocolate cookie crumbs
1/3 cup confectioners' sugar
24 silver dragees decorating candy
1/4 cup sliced almonds
12 (2 inch) pieces long red vine licorice
DIRECTIONS:
1. Melt the chocolate, and combine with sour cream. Stir in 1 cup chocolate cookie crumbs. Cover and refrigerate until firm.
2. Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose).
3. Roll dough in confectioners sugar (for white mice), and in chocolate cookie crumbs (for dark mice). On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail.
4. Refrigerate for at least two hours, until firm.

 

[carrielsal]

Swamp Frog

INGREDIENTS:
3 (2 liter) bottles caffeinated citrus
-flavored soda
1 (12 fluid ounce) can frozen lemonade
concentrate
1 (12 fluid ounce) can frozen limeade
concentrate
1 (750 milliliter) bottle 190 proof grain
alcohol
DIRECTIONS:
1. In a very large container, such as a cooler large plastic bucket, combine citrus soda, lemonade concentrate, limeade concentrate and alcohol. Serve with Ice.

 

[bellastarr]

Frightening Fruit Fiends​

frightening_fruitServings: 4 per apple

Ingredients:

• 1 apple, cored and quartered
• Assorted nuts and seeds
• Nut butter
• Berries,grapes,or small fruit like kiwi berries
• Frilled toothpicks
• Orange juice

Preparation:

1. Carefully remove football shaped slice from apple quarter, reserve for tongue

2. Sprinkle all cut surfaces with orange juice

3. Fill with nut butter ,if desired

4. Add nuts or seeds as teeth, tongue is cut from removed apple piece(stick in with a bit of nut butter)

5. Add eyes with toothpicks using berries or grapes

 

[bellastarr]

Bloodied fruit kebabs​

Makes 6

For the raspberry blood:

• 170g pack fresh raspberries
• 2 tbsp icing sugar, sieved
• 1 1/2 tsp lemon juice

For the kebabs:

• 6 wooden skewers
• 4 kiwi fruit
• 1/2 small melon
• 2 nectarines
• 3 passionfruit

1. To make the raspberry blood (which is a simple fruit coulis), pop the raspberries into a blender with the sieved icing sugar and lemon juice and blitz until liquid.

2. Push this liquid through a sieve into a bowl to get rid of the pips, leaving you with a smooth sauce. Test it for sweetness and if it's too sharp then simply stir through some more sieved icing sugar.

3. Prepare your fruit and chop into fairly uniform chunks then thread onto skewers. Place on a large plate. Cut the passionfruit in half and dot around the kebabs. Drizzle the entire plate with lashings of raspberry blood and serve.

 

[liblue1]

Pumpkin Seed Brittle

INGREDIENTS
1 1/2 to 2 cups pepitas, or pumpkin seeds
1 1/2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon salt
3/4 cup water
3/4 cup corn syrup, white/light
1 1/2 cups granulated sugar
2 tablespoons unsalted butter, room temperature
Butter a rimmed baking sheet generously, or lay out a large silicone baking mat.

Measure the pumpkin seeds into a small bowl; set aside. Combine the vanilla and baking soda in a small cup or dish; set aside.

Combine the water, syrup, sugar, and salt in a deep medium
saucepan. Attach the candy thermometer so it is in the mixture, but take care that it doesn't touch the bottom of the pan. Cook the sugar mixture over medium heat, stirring frequently, until the sugar is dissolved and the mixture reaches 285° F to 290° F. Add the pumpkin seeds (the temperature will go down temporarily) and continue cooking, stirring constantly,
until the mixture reaches 300° F.

Immediately remove from the heat and stir in the baking soda and vanilla mixture, along with the butter. Pour out onto the buttered baking sheet or silicone baking mat. Stretch or spread gently with a silicone spatula if necessary. The candy will set and harden in about 10 to 20 minutes.

Break up the brittle into smaller pieces. Store at room temperature in an airtight container, separated by pieces of parchment or wax paper. The brittle will keep for about 2 to 4 weeks.

Makes about 1 1/2 pounds of candy.

 

[carrielsal]

Halloween Shrimp Cocktail Brain

INGREDIENTS:
1 (.25 ounce) package unflavored gelatin
1/2 cup cold water
1 1/2 ounces Asian bean thread vermicelli
noodles
4 cups boiling water, or as needed
1 (8 ounce) jar cocktail sauce
2 pounds cooked shrimp - peeled, tails
removed, and shrimp chopped
1 stalk celery, chopped, or more to taste
1/2 (8 ounce) can water chestnuts,
chopped, or more to taste

1 brain-shaped gelatin mold
1 (8 ounce) jar cocktail sauce
DIRECTIONS:
1. Sprinkle gelatin over 1/2 cup cold water in a bowl and set aside to soften. Place bean thread noodles in heatproof bowl and top with 4 cups boiling water or amount needed to cover. Allow noodles to soften for 5 minutes.
2. Pour 1 jar cocktail sauce into a saucepan and bring to a boil over medium heat. Stir in softened gelatin; cook, stirring frequently, until completely melted. Remove pan from heat.
3. Combine shrimp, celery, and water chestnuts in a large bowl. Drain noodles and shake off excess water; add to bowl. Add warmed gelatin mixture and stir until well combined.
4. Lightly grease gelatin mold. Press mixture firmly into mold, making sure all gaps are filled. Cover filled mold with plastic wrap and refrigerate overnight.
5. Invert mold onto a serving platter (see Cook's Notes). Drizzle cocktail sauce around the edges to create pool of "blood."

 

[carrielsal]

Halloween Popcorn Pumpkins

INGREDIENTS:
5 cups popped popcorn
1 cup candy corn
1 cup chopped salted peanuts
1/2 cup butter or margarine
3 cups miniature marshmallows
4 drops red food coloring
3 drops yellow food coloring
4 sticks red or black licorice, cut into
thirds
DIRECTIONS:
1. Grease a muffin pan and set aside. Place popcorn, candy corn and peanuts into a large bowl and set aside.
2. Melt the butter in a large saucepan over medium heat. Stir in marshmallows, red food coloring and yellow food coloring, adjusting color if needed to get a nice shade of orange. When the marshmallows are completely melted, pour over the popcorn and stir to evenly distribute the candy, nuts and marshmallow.
3. Use a greased spoon to fill the muffin cups. Insert a piece of licorice to act as the stem, and mold the popcorn around it. Let stand until firm, 10 to 15 minutes, and then pull the pumpkins out by their stems and admire your pumpkin patch!

 

[whodat2112]

Marshmallow Witches

Ingredients
1/2 cup vanilla frosting, divided
36 miniature semisweet chocolate chips
12 large marshmallows
1 drop each green, red and yellow food coloring, optional
1/4 cup flaked coconut
12 chocolate wafers
12 miniature peanut butter cups
12 milk chocolate kisses


Directions
For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow.
For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.
For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. Secure a hat to each witch with a dab of frosting. Yield: 1 dozen.

 

[whodat2112]

Strawberry Ghosts

Ingredients
30 fresh strawberries
8 ounces white baking chocolate, chopped
1 teaspoon shortening
1/8 teaspoon almond extract
1/4 cup miniature semisweet chocolate chips


Directions
Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth. Stir in extract.
Dip strawberries in chocolate mixture; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghosts' tails. Immediately press chocolate chips into coating for eyes. Freeze 5 minutes.
In microwave, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each ghost. Refrigerate leftovers. Yield: 2-1/2 dozen.

 

[whodat2112]

Beef Stew with Ghoulish Mashed Potatoes

Ingredients
2 pounds beef stew meat, cut into 1-inch cubes
1 pound fresh mushrooms, halved
2 cups fresh baby carrots
2 medium parsnips, peeled, halved lengthwise and sliced
2 medium onions, chopped
1-1/2 cups beef broth
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1/2 teaspoon ground cloves
1/4 teaspoon pepper
8 medium potatoes (2-1/3 pounds), peeled and cubed
2/3 cup sour cream
6 tablespoons butter, cubed
1 teaspoon salt, divided
1 cup frozen peas
2 tablespoons all-purpose flour
2 tablespoons water


Directions
In a 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 8-9 hours or until beef and vegetables are tender.
About 30 minutes before serving, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Return potatoes to pan; add the sour cream, butter and 1/2 teaspoon salt. Mash until smooth.
Set aside 12 peas for garnish. Add remaining peas to the slow cooker. Increase heat to high. In a bowl, whisk the flour, water and remaining salt until smooth; stir into stew. Cover and cook for 5 minutes or until thickened.
Divide stew among six bowls. Place mashed potatoes in large resealable plastic bag; cut a 2-in. hole in one corner. Pipe ghost potatoes onto stew; garnish with reserved peas. Yield: 6 servings.

 

[whodat2112]

Dracula Cookies

Ingredients
6 hazelnut truffles
5 ounces white candy coating, chopped
1 green or red Fruit Roll-Up
6 Oreo cookies
1 can (6.4 ounces) black decorating icing
6 slivered almonds, cut in half


Directions
Place truffles on a waxed paper-lined pan. Freeze for 10 minutes or until chilled. Meanwhile, in a microwave, melt candy coating; stir until smooth. Dip truffles in coating to cover completely; allow excess to drip of. Return to prepared pan. Refrigerate until hardened.
Cut Fruit Roll-Up into 2-1/2-in. x 1-1/2-in. strips. Reheat candy coating if necessary. Dip truffles in candy coating again; allow excess to drip off. Place one on each cookie. Wrap a fruit strip around base of truffle for cape. Let stand until set.
Using decorating icing and a round tip, pipe hair, eyes and mouth on each. Insert almonds for fangs. Store in an airtight container. Yield: 6 cookies.

 

[liblue1]

Spooky Bat Cookies

Ingredients
24 round chewy caramels in milk chocolate (from 12-oz bag), unwrapped
1 package (16 oz) Pillsbury™ Ready To Bake!™ refrigerated chocolate chip cookies (24 cookies)
24 chocolate wafer cookies, broken in half
12 black gumdrops, cut in half lengthwise
48 red mini candy-coated chocolate candies
1 Heat oven to 350°F. Press 1 caramel into center of each cookie dough round, and shape into a ball to cover caramel completely. On ungreased cookie sheet, place balls 2 inches apart.
2 Bake 9 to 12 minutes or until lightly browned on edges and set. Immediately insert chocolate wafer halves into cookie at an angle for bat wings. Press gumdrops and red candies on cookie for eyes as shown.
3 Remove from cookie sheet to cooling rack.
4 Decorate....

 

[bellastarr]

Cheese and Pretzel Broomsticks


Take string cheese sticks, cut in half, take a knife and go around the cheese stick to make it look like a broom.

Insert a pretzel stick into the top of the cheese stick and you're done.​