WITCH CUPCAKES
just make chocolate cupcakes according to the box
you can use premade vanilla cream icing and add purple food coloring.
use the chochate oreo cones for the hat.
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Diyflavorshack contest - halloween fun- take a peek dont be scared
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WITCH CUPCAKES
just make chocolate cupcakes according to the box
you can use premade vanilla cream icing and add purple food coloring.
use the chochate oreo cones for the hat.
Witches' Brew Punch
Ingredients
1 package (6 ounces) orange gelatin
1/2 to 1 cup sugar
2 cups boiling water
1 can (46 ounces) apricot nectar
1 can (46 ounces) pineapple juice
3/4 cup lemon juice
4 liters ginger ale, chilled
Directions
In a large bowl, dissolve gelatin and sugar in water. Stir in the apricot nectar, pineapple juice and lemon juice. Freeze in two 2-qt. freezer containers. Remove from the freezer 2-3 hours before serving. Place contents of one container in a punch bowl; mash with potato masher. Stir in ginger ale just before serving. Repeat. Yield: about 8 quarts.
JACK O' LANTERN PIZZA
Having a hard time feeding the troops of little ghouls before they go out to Trick or Treat? Planning a party, but can't think of a cute food idea? Try my Jack O' Lantern pizza! This is a great recipe to keep the kids happy and feeding them before they go out treat hunting will keep them from eating anything until you can check out their candy first ... and get first pick of all the good stuff!
Or, whip up a couple for your Halloween party table. I use a Jack O' Lantern cookie sheet to make the pizza and add some touches to give it a real look. I hope you enjoy my Jack-O-Lantern pizza as much as I do! Tastes great, too!
NGREDIENTS
1 pre-made soft pizza crust
1 bag of pre-cut pepperoni
1 8 oz. bag mozzarella & cheddar cheese mix 1 container pizza sauce
1 Green pepper
Jack-O-Lantern cookie sheet
Your choice of veggies
Halloween pumpkin pizza
PREPARATION
Following the instructions on the pizza crust tube and pre-baking the crust after you shape it to the Jack-O-Lantern pan if this is called for. After the crust is done, cover it with the pizza sauce of your choice, add pepperoni and any veggies you want.
pumpkin pizza
Cover liberally with the cheddar/mozzarella cheese mix, making sure to cover anything underneath it. Cut green peppers in to thin slivers, save a larger piece to make the stem. Lay pieces out to make the indentations of the pumpkin. Cut pieces of pepperoni to make the eyes, nose and mouth of the Jack-O-Lantern. You could also use a yellow pepper to do this for variation on a meatless pizza. Here's what it should look like before baking. Halloween cookbook
Bake according to the instructions on the pizza crust wrapper, usually about 20 minutes, but you'll know when it's done. The cheese will be all bubbly and the crust will be golden! It looks so yummy, you won't be able to wait to taste it and, maybe, share with all your spooky friends! Halloween
The finished pizza! It's almost too cute to cut! But never fear, with your trusty pizza cutter or a sharp knife, you can carve this Jack-O-Lantern just as easy as the real ones. And this one is much more fun to eat! Serve hot, while the cheese is still melted.
You could do this using a solid pizza crust, it won't be as cute since it won't be a pumpkin shape but you can still make a Jack-O-Lantern face.
this one the kids can make!
Halloween Spider Pizza
1 Cheese Tombstone Pizza
Black & Green Lindsay Olives
Turkey Pepperoni
All you do is cut the olives in half. Place some of the halves on the pizza. Take the other halves & cut them into slices to make the spider legs. Also place on pepperoni slices & cut a few other pepperoni into slices for the legs.
Halloween Spider Pizza
1 Cheese Tombstone Pizza
Black & Green Lindsay Olives
Turkey Pepperoni
All you do is cut the olives in half. Place some of the halves on the pizza. Take the other halves & cut them into slices to make the spider legs. Also place on pepperoni slices & cut a few other pepperoni into slices for the legs.
mummy-cupcakes
Ingredients
Cupcakes of your choice
1 can (16 ounces) chocolate frosting
Pastry tip—basket weave tip #46
1 can (16 ounces) vanilla frosting
Blue and black decorating gel
Directions
Frost cupcakes with chocolate frosting. For noses, drop a small mound of chocolate frosting in the center of each cupcake.
Insert tip #46 into a pastry bag; fill with vanilla frosting. Pipe long bands across each cupcake, leaving small gaps for the eyes and mouths. With blue gel, pipe eyes. Add pupils with black gel. Yield: varies.
Easy Homemade Pumpkin Frappuccino
Ingredients:
1 c cold brew coffee
1 c milk (any kind)
1/4 c pumpkin butter
2 Tbsp agave nectar
1 tsp pumpkin pie spice
Instructions:
To prepare cold brew coffee, place 2 cup ground coffee – the bolder the better – into a bowl, top it with 4 cups of water and place it in the refrigerator overnight. Strain in the morning and reserve the leftover in the fridge. Prepare milk ice cubes in advance by pouring your milk of choice into a bowl and mixing in pumpkin butter, agave nectar and pumpkin pie spice. Whisk to ensure even distribution. Pour mixture into an ice cube tray, covering lightly with saran wrap, and freezing overnight. Choose non-dairy milk to make this vegan friendly. I went with 2% for an extra creamy texture. In the morning, place 1 cup coffee and 8-10 pumpkin ice cubes in a blender and blend until smooth. Taste and add a packet of stevia or extra agave if you prefer a sweeter beverage. Additionally, add more pumpkin pie spice or pumpkin butter if you prefer a spicier flavor.
frankie-s-bride-cake
Ingredients
1 package yellow cake mix (regular size)
1 cup butter, softened
1 cup shortening
7-1/2 to 8 cups confectioners' sugar
1/4 cup milk
3 teaspoons vanilla extract
1/8 teaspoon salt
Purple and green paste food coloring
ASSORTED CANDIES: Large marshmallow, black raspberry candies, black shoestring licorice, green Jordan almond, red shoestring licorice, red colored sugar, red raspberry candy, green sour gummy stars, candy corn, large black spice gumdrops and black licorice pastels
Directions
Prepare cake mix according to package directions. Pour batter into two greased and floured 9-in. x 5-in. loaf pans.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool. Place cakes end-to-end on a 22-in. x 8-in. covered board.
In a large bowl, cream butter and shortening until light and fluffy. Beat in 6 cups confectioners' sugar, milk, vanilla and salt. Beat in enough remaining confectioners' sugar to achieve spreading consistency. Set aside 1/4 cup white frosting for hair. Remove 3 cups frosting; tint purple. Tint remaining frosting green.
For bride's face, frost the top and sides of one cake with green frosting. Frost the second cake with a thin layer of purple frosting. Insert a medium star tip in each of two pastry bags; fill one bag with the remaining purple frosting and the other with the reserved white frosting. Pipe wavy purple hair with streaks of wavy white hair on bride.
Decorate the bride, using assorted candies. For eyes, use halved marshmallow, halved black raspberry candy and black shoestring licorice. Add a Jordan almond nose. Make a smiling mouth and dimples using red shoestring licorice, red colored sugar and
halved red raspberry candy.
For ears and earrings, insert gummy stars and candy corn into side of cake. Attach spice gumdrops for bolts. Use black shoestring licorice and black licorice pastels for scar. Add a spider made with a black raspberry candy and black shoestring licorice strips. Yield: 16-20 servings.
ROASTED PUMPKIN SEEDS
Nothing tastes better than fresh roasted pumpkin seeds!
Why throw them away when in just a few minutes you can have them baking in the oven, scenting your home with the wonderful smell of autumn!
PREPARATION
Find a nice pumpkin, I took a trip to a local pumpkin farm, Live Oak Canyon Pumpkin Farm, and hand picked my own pumpkins. This is definitely much more fun than picking one up at a grocery store or pumpkin lot. You have no idea how long they have been cut. Fresh is always best!
Now, cut the top open and gut that pumpkin!
roasted_seeds-00.jpg (15036 bytes)
Some people prefer not to wash the seeds before baking because they think it removes all the natural flavor. They, instead, remove the seeds from the strings and place a single layer on a cookie sheet. Some people prefer to wash them and think they taste just as good. It's up to you. Try and make an even layer, the less they lay on each other, the better they can bake.
Add salt to taste and bake at 250° until dry, stirring occasionally. I bake mine for about 15 to 30 minutes or until the start to turn a very light gold.
roasted_seeds-01.jpg (19481 bytes)
SWEET SPICY PUMPKIN SEEDS
You can also spice them up by mixing 5 tablespoons sugar ,1/4 teaspoon coarse salt, 1/4 teaspoon ground cumin, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, Pinch cayenne pepper or to taste, and 1 1/2 tablespoons peanut oil. Prepare seeds as above but line the cookie sheet with parchment paper. In a medium bowl combine 3 tablespoons of the sugar and the salt, cumin, cinnamon, ginger, and cayenne. roasted_seeds-03.jpg (16840 bytes)
Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds (after baked) and 2 tablespoons sugar. Cook until sugar melts and the pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices and stir well to coat. Let cool.
STORAGE & SERVING
I love to set bowls of these around for parties so they never last long but you can store them in an airtight container for up to 1 week.
Oreo Mummy Pops
Oreo cookies (double stuffed), Lollipop sticks, Chocolate chips, white chocolate melting wafers
Using a dab of icing, insert the stick into a DOUBLE STUFFED Oreo.
Dip the Oreo in the candy melts.
Try to be patient until it hardens (I used the fridge to hurry up the process).
Dot two black eyes.
Drizzle with more candy melts.
Have fun. Get messy. Enjoy.
Repeat.
Oreo cookies (double stuffed), Lollipop sticks, Chocolate chips, white chocolate melting wafers
Using a dab of icing, insert the stick into a DOUBLE STUFFED Oreo.
Dip the Oreo in the candy melts.
Try to be patient until it hardens (I used the fridge to hurry up the process).
Dot two black eyes.
Drizzle with more candy melts.
Have fun. Get messy. Enjoy.
Repeat.
BLOODY POPCORN
This is a great little treat to cook up for watching those scary movies during the Halloween season! I used to make this using melted butter and red food coloring but that stains hands terribly so I've come up with a new way to make a red popcorn. You can use either paprika or red seasoned salt and it looks just as good and gives the popcorn an added kick!
Pop up some corn, air popper, microwave, pan popped.
Using butter spray, lightly spray the popcorn and mix as you spray so it's all covered..
Sprinkle with paprika or a red colored season salt. Mix as you do this to coat all kernels. Enjoy!
This is a great little treat to cook up for watching those scary movies during the Halloween season! I used to make this using melted butter and red food coloring but that stains hands terribly so I've come up with a new way to make a red popcorn. You can use either paprika or red seasoned salt and it looks just as good and gives the popcorn an added kick!
Pop up some corn, air popper, microwave, pan popped.
Using butter spray, lightly spray the popcorn and mix as you spray so it's all covered..
Sprinkle with paprika or a red colored season salt. Mix as you do this to coat all kernels. Enjoy!
Cereal Monsters
Ingredients:
1 cup rice crispy cereal
1/4 cup creamy peanut butter, plus 1 teaspoon (or your favorite nut spread or cookie spread)
1 tablespoon honey
8 pretzel sticks
8 candy eyes
1 tablespoon chocolate spread (like Nutella)
1.Pour rice crispy cereal into a bowl. Add 1/4 cup peanut butter and honey and stir to combine.
2. Scoop out four spoonfuls of the cereal mixture and place on a parchment paper or wax paper lined baking pan ( or just on a plate.) Place in the refrigerator for 10-15 minutes.
3. Roll into balls. Attach one candy eye to one end of a pretzel stick using a dab of peanut butter as “glue.” Make 8 eyes. Insert two pretzel sticks into each of the cereal balls to form the googly eyes. Spoon the chocolate spread into a small zip top bag. Snip off one tip. Pipe a chocolate smile onto each cereal ball.
4.The Cereal Monsters can be eaten right away or kept stored in the refrigerator for about an hour. If you need to keep them longer, just refrigerate the balls with the smiles, then add the eyes just before serving or the pretzels will get soggy.
Ingredients:
1 cup rice crispy cereal
1/4 cup creamy peanut butter, plus 1 teaspoon (or your favorite nut spread or cookie spread)
1 tablespoon honey
8 pretzel sticks
8 candy eyes
1 tablespoon chocolate spread (like Nutella)
1.Pour rice crispy cereal into a bowl. Add 1/4 cup peanut butter and honey and stir to combine.
2. Scoop out four spoonfuls of the cereal mixture and place on a parchment paper or wax paper lined baking pan ( or just on a plate.) Place in the refrigerator for 10-15 minutes.
3. Roll into balls. Attach one candy eye to one end of a pretzel stick using a dab of peanut butter as “glue.” Make 8 eyes. Insert two pretzel sticks into each of the cereal balls to form the googly eyes. Spoon the chocolate spread into a small zip top bag. Snip off one tip. Pipe a chocolate smile onto each cereal ball.
4.The Cereal Monsters can be eaten right away or kept stored in the refrigerator for about an hour. If you need to keep them longer, just refrigerate the balls with the smiles, then add the eyes just before serving or the pretzels will get soggy.
WITCHES BREW TEA
After a night of handing out treats, I like to sit down with a nice, hot cup of my special tea! It's easy to make and very relaxing, nice and spicy. Makes me think of autumn, chilly nights and spicy smells! It really warms me up and fills me with good feelings of Autumns past! You can also add this syrup to other things like soda, coffee, whatever you want to try.
Wanda_Sig.jpg (4760 bytes)
INGREDIENTS FOR SPICE SYRUP
2 food grade cinnamon sticks
5 whole cloves
3 tablespoons finely chopped peeled fresh ginger
1/3 cup water
1/3 cup sugar
DIRECTIONS
In a small saucepan bring syrup ingredients to a boil, stirring until sugar is dissolved, and simmer, covered, 5 minutes. Cool syrup and strain into a container for storage. Syrup may be made 1 week ahead and chilled, covered. I keep mine in a glass bottle, capped tightly in the refrigerator.
Brew up your favorite tea and add a few drops to your cup of tea to taste. You can use a cinnamon stick for a nice garnish, make sure it's food grade cinnamon sticks and not decorative. Craft stores sell decorative cinnamon sticks for crafts and these have been treated with oil to keep the scent longer. They are not edible!!
After a night of handing out treats, I like to sit down with a nice, hot cup of my special tea! It's easy to make and very relaxing, nice and spicy. Makes me think of autumn, chilly nights and spicy smells! It really warms me up and fills me with good feelings of Autumns past! You can also add this syrup to other things like soda, coffee, whatever you want to try.
Wanda_Sig.jpg (4760 bytes)
INGREDIENTS FOR SPICE SYRUP
2 food grade cinnamon sticks
5 whole cloves
3 tablespoons finely chopped peeled fresh ginger
1/3 cup water
1/3 cup sugar
DIRECTIONS
In a small saucepan bring syrup ingredients to a boil, stirring until sugar is dissolved, and simmer, covered, 5 minutes. Cool syrup and strain into a container for storage. Syrup may be made 1 week ahead and chilled, covered. I keep mine in a glass bottle, capped tightly in the refrigerator.
Brew up your favorite tea and add a few drops to your cup of tea to taste. You can use a cinnamon stick for a nice garnish, make sure it's food grade cinnamon sticks and not decorative. Craft stores sell decorative cinnamon sticks for crafts and these have been treated with oil to keep the scent longer. They are not edible!!
CANDY CORN PRETZEL RODS
Ingredients:
~ 1 bag of pretzel rods
~ 3 bags of Wilton Candy Melts in orange, white, & yellow (found at Jo-anne's or Michael's, or your local baking supply store-if they happen to be out of the color you need, you can use an orange or yellow sprinkle to substitute!)
Directions:
1.) Lay your pretzel rods out on a wax paper lined baking sheet and melt your white candy melts first. Remember not to overheat but use a defrost microwave setting in 20-30 second increments, stirring frequently. Use a wide, microwave-safe bowl for these treats, because you want to be sure to cover as much of the pretzel as you need to.
2.) Dip each pretzel rod into the melted candy, coating it thoroughly (you can twist it around in there for a few seconds) about 3/4 of the way up the pretzel. Continue until all of your pretzels have the white coating.
3.) Lay them out to dry on your wax paper or prop them in a heavy glass if you want to keep them perfectly round. Let the candy coating dry completely (this shouldn't take more than about 10-15 minutes-it will harden completely)
4.) Repeat steps one & two with the orange and yellow candy melts, using the orange first and going about 1/2 up the pretzel rod and then the yellow covering about 1/4 of the top of the pretzel. Make sure your melted candy is thoroughly dry in between the two coatings.
Ingredients:
~ 1 bag of pretzel rods
~ 3 bags of Wilton Candy Melts in orange, white, & yellow (found at Jo-anne's or Michael's, or your local baking supply store-if they happen to be out of the color you need, you can use an orange or yellow sprinkle to substitute!)
Directions:
1.) Lay your pretzel rods out on a wax paper lined baking sheet and melt your white candy melts first. Remember not to overheat but use a defrost microwave setting in 20-30 second increments, stirring frequently. Use a wide, microwave-safe bowl for these treats, because you want to be sure to cover as much of the pretzel as you need to.
2.) Dip each pretzel rod into the melted candy, coating it thoroughly (you can twist it around in there for a few seconds) about 3/4 of the way up the pretzel. Continue until all of your pretzels have the white coating.
3.) Lay them out to dry on your wax paper or prop them in a heavy glass if you want to keep them perfectly round. Let the candy coating dry completely (this shouldn't take more than about 10-15 minutes-it will harden completely)
4.) Repeat steps one & two with the orange and yellow candy melts, using the orange first and going about 1/2 up the pretzel rod and then the yellow covering about 1/4 of the top of the pretzel. Make sure your melted candy is thoroughly dry in between the two coatings.
Chocolate Orange Spider Cupcakes
The easy recipe for yummy and spooky dessert cupcakes perfect for Halloween parties and trick-or-treating fun.
You will need:
1 stick plus 1 tablespoon butter, at room temperature
1/2 cup plus 2 tablespoons superfine sugar
1 cup self-rising flour
2 1/2 tablespoons unsweetened cocoa powder
2 eggs, lightly beaten
1/2 cup bittersweet chocolate chips or 2 ounces bittersweet chocolate chopped into small pieces
1 teaspoon grated orange zest
Decoration
1/4 cup store-bought chocolate flavor frosting (such as Betty Crocker or Duncan Hines)
Chocolate sugar sprinkles
120 chocolate Pocky stick cookies (from 4 or 5 x 2.8-ounce boxes, such as Lu or Glico)
1/4 cup bittersweet chocolate chips or 2 ounces bittersweet chocolate chopped into small pieces
Licorice Allsorts
1. First make the cupcakes. Preheat the oven to 350 F. Line a muffin pan with 10 paper muffin cups. In an electric mixer, beat together the butter and sugar until pale and fluffy. Whisk the flour and cocoa powder together in a bowl. Add the eggs to the creamed butter mixture a little at a time, adding a tablespoon of the flour mixture with the second egg to stop it curdling. Fold in the orange zest and the remaining flour then stir in the chocolate chips.
2. Fill each paper muffin cup 2/3 full with cake batter. Bake the cupcakes for 20 to 22 minutes. Let cool in the pan for a few minutes, then transfer the cupcakes to a wire rack and let cool completely.
3. When cool, spread a little chocolate buttercream over each of the cupcakes , put some chocolate sprinkles into a bowl and dip the cupcakes upside down into the sprinkles so that they stick to the buttercream. To make the legs, take the Pocky sticks and cut off the piece not covered with chocolate. Cut a quarter of the sticks in half . Stick four short lengths of Pocky sticks on each side of the spider's body, then melt the chocolate. Dip one end of each of the long and the short Pocky sticks into the chocolate and arrange them on trays or baking sheets lined with greaseproof or baking paper so that they attach at an angle of about100 degrees and allow the chocolate to set. The melted chocolate will harden as it cools keeping the legs stuck together. Push one end of the short Pocky stick leg into the body of the spider and then repeat until you get four legs either side. Finish off with Licorice Allsort eyes.
clean and a cut your pumpkin
you can use premade guacamole dip
chips and tortias
Caramel Apples with razor blades in them.
According to adults when I was young these are some sort of Halloween tradition that I needed to "watch out for" though I have never even heard of someone receiving one in real life.
According to adults when I was young these are some sort of Halloween tradition that I needed to "watch out for" though I have never even heard of someone receiving one in real life.
Baked Cinnamon Oatmeal Stuffed Apples
4 apples
1/2 cup oats
1/2 cup brown sugar
1/4 cup coconut oil
2 tsp. cinnamon
1/2 tsp. clove
1/4 cup water
1/2 cup Greek yogurt
1 Tbsp. honey
Preheat oven to 375º.
Cut out the apple cores, leaving a little of the bottom. Mix together the oats, sugar, oil, cinnamon and clove. Stuff apples with mixture. Place the apples in a baking pan, adding water in the bottom of the pan. Bake foil covered pan for 10 minutes. Remove foil and bake for an additional 10 minutes. Top with Greek yogurt and honey. Enjoy!
GINGERBREAD CORPSES
Who wouldn't love biting the head off a little gingerbread man?? It's a perfect cookie for Halloween trick-or-treaters or for anytime you feel like being an aggressive eater!
You can also modify this recipe to use sugar cookie dough and make them into mummies, vampires, Frankenstein's monster or anything your twisted little heart desires!
But I'm going with the dead gingerbread men!
INGREDIENTS
3 1/2 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup white sugar 1/2 cup shortening
1 egg
1 cup molasses
1 teaspoon baking soda
1 1/2 teaspoons warm water
1/4 cup raisins for decorating
DIRECTIONS
1 In large bowl, cream shortening, sugar, egg and warmed molasses. Dissolve baking soda in warm water and add to egg mixture. Beat until smooth.
2 Slowly add flour, spices and salt. Mix until well blended.
3 Cover and chill for 24 hours.
4 Preheat oven to 350 degrees F. Grease cookie sheets.
5 Roll out dough to a thickness of 1/4 inch on a floured surface. Cut out gingerbread men using cookie cutters and place 2 inches apart on cookie sheets. Bake 10 to 12 minutes. Let cool on wire racks.
6 Use black icing to make an "X" where the eyes should be, you can also make a frown for a mouth using the icing.
Who wouldn't love biting the head off a little gingerbread man?? It's a perfect cookie for Halloween trick-or-treaters or for anytime you feel like being an aggressive eater!
You can also modify this recipe to use sugar cookie dough and make them into mummies, vampires, Frankenstein's monster or anything your twisted little heart desires!
But I'm going with the dead gingerbread men!
INGREDIENTS
3 1/2 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup white sugar 1/2 cup shortening
1 egg
1 cup molasses
1 teaspoon baking soda
1 1/2 teaspoons warm water
1/4 cup raisins for decorating
DIRECTIONS
1 In large bowl, cream shortening, sugar, egg and warmed molasses. Dissolve baking soda in warm water and add to egg mixture. Beat until smooth.
2 Slowly add flour, spices and salt. Mix until well blended.
3 Cover and chill for 24 hours.
4 Preheat oven to 350 degrees F. Grease cookie sheets.
5 Roll out dough to a thickness of 1/4 inch on a floured surface. Cut out gingerbread men using cookie cutters and place 2 inches apart on cookie sheets. Bake 10 to 12 minutes. Let cool on wire racks.
6 Use black icing to make an "X" where the eyes should be, you can also make a frown for a mouth using the icing.
thanks dawn 
Spooky Black Bean Hummus
(printer-friendly version)
Ingredients
2 cloves garlic
2 15-ounce cans black beans, drained and rinsed
2 tablespoons tahini
3 to 4 tablespoons lime (or lemon) juice
1 teaspoon cumin
1/8 to 1/4 teaspoon chipotle pepper to taste
3 tablespoons unsweetened soy yogurt (optional)
1/2 teaspoon salt (or to taste)
For Design: additional plain soy yogurt or tahini
Instructions
With food processor running, drop in the garlic cloves and process until finely chopped. Add the black beans, and process until pureed. Add the remaining ingredients (use the lesser amounts) and process until smooth. Taste and correct seasonings, adding more as needed.
Spoon the hummus into a serving dish, smoothing the top. Using a pastry bag and either soy yogurt or thinned tahini, pipe on the design. Place a plastic spider into the web, or make one yourself from black olives. Refrigerate until ready to serve.
Preparation time: 10 minute(s) | Cooking time: 1 minute(s)
Spooky Black Bean Hummus
(printer-friendly version)
Ingredients
2 cloves garlic
2 15-ounce cans black beans, drained and rinsed
2 tablespoons tahini
3 to 4 tablespoons lime (or lemon) juice
1 teaspoon cumin
1/8 to 1/4 teaspoon chipotle pepper to taste
3 tablespoons unsweetened soy yogurt (optional)
1/2 teaspoon salt (or to taste)
For Design: additional plain soy yogurt or tahini
Instructions
With food processor running, drop in the garlic cloves and process until finely chopped. Add the black beans, and process until pureed. Add the remaining ingredients (use the lesser amounts) and process until smooth. Taste and correct seasonings, adding more as needed.
Spoon the hummus into a serving dish, smoothing the top. Using a pastry bag and either soy yogurt or thinned tahini, pipe on the design. Place a plastic spider into the web, or make one yourself from black olives. Refrigerate until ready to serve.
Preparation time: 10 minute(s) | Cooking time: 1 minute(s)
Saucy Spider with Hairy Leg Sticks
Serves: 12
Total Time: 1 hr 30 min
Prep Time: 40 min
Ingredients
U.S.
2 balls pizza dough (thawed if frozen)
1 large egg, beaten
1/4 cup(s) grated Parmesan (1 oz)
2 tablespoon(s) grated Parmesan (1 oz)
1 large pitted black olive, quartered lengthwise
2 cup(s) marinara sauce
Directions
Heat oven to 375°F. Line 2 large baking sheets with parchment paper.
Make the spider: Cut 1 ball of dough in half. Shape one half into a 5-in. ball to make the spider body. Cut a 1 1/2-in. strip from the remaining half and shape into a 2 1/2-in. ball to make the head. Cut the remaining dough into 8 strips and roll each strip into a 6-in. rope to make the legs.
Arrange the body, legs and head on one of the prepared baking sheets to resemble a spider, gently pressing all of the pieces of dough together. Brush the entire spider with some of the egg. Sprinkle the legs with 2 Tbsp Parmesan. Place 2 of the olive slices on the top of the head for eyes and 2 on the bottom for pincers. Bake until golden brown, 25 to 30 minutes (covering the legs with foil if browning too quickly).
Meanwhile, make the spider leg sticks: Cut the remaining ball of dough into 8 pieces. Roll each piece into a 3/4-in.-thick rope. Cut each rope into various lengths. Taper one end of each piece and slightly bend the other to resemble legs. Place on the second baking sheet. Brush with the remaining egg and sprinkle with the remaining 1/4 cup Parmesan. Bake until golden brown, 15 to 20 minutes.
Meanwhile warm the marinara sauce. Using a knife, hollow out the body of the spider and fill with the warm sauce. Serve with the leg sticks.
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