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

[jj2]

Monster Mish-Mash Mix

3 1/2 ounces microwave popcorn, popped
2 tablespoons butter, melted
2 tablespoons honey
1/4 teaspoon cinnamon
1 cup raisins or 1 cup peanuts
1 cup candy corn


1
Preheat oven to 275ºF.
2
Place popped corn into a 13 x 9-inch baking pan.
3
Combine butter, honey and cinnamon.
4
Pour over popcorn; stir until evenly coated.
5
Bake for 10 minutes.
6
Spread on foil to cool.
7
Stir in raisins and candy corn.
8
Store in tightly covered container.

 

[liblue1]

Ghostly Pizza

1 tablespoon olive oil
1 pound frozen pizza dough, thawed
3/4 cup jarred tomato sauce
8 ounces sliced low-moisture mozzarella cheese
1 tablespoon capers

1. Preheat oven to 475ºF. Brush bottom of a 16-by-11-inch rimmed baking sheet with olive oil. Press and stretch dough evenly to cover bottom of sheet. (If dough resists at first, let it rest for a minute and then continue.)
2. Spread sauce in an even layer over dough, leaving a 1-inch border around all sides. Bake until underside of dough is golden (lift up pizza with a spatula and take a peek), about 15 minutes. Use a ghost-shaped cookie cutter to cut ghosts from cheese. Place ghosts on top of hot pizza and bake for 5 minutes. Place two capers on each piece of cheese for eyes. Let stand 5 minutes on a wire rack before slicing and serving.

 

[jj2]

Peanutty Halloween Cookie Pizza


1 (19 ounce) roll Pillsbury refrigerated chocolate chip cookie dough
1/2 cup creamy peanut butter
1 cup orange and black M&M's plain chocolate candy
1/2 cup dry roasted peanuts
1/4 cup ready-to-serve creamy vanilla frosting (1lb container)
1
Heat oven to 350°F; line 12-inch pizza pan with foil; grease foil with shortening.
2
Break cookie dough into 2-inch pieces, arrange evenly in pan.
3
With floured fingers, press to form crust. Bake 16 to 18 minutes or until a deep golden brown. Cool 30 minutes.
4
Use foil to lift crust from pan. Carefully remove the foil from crust; place crust on serving platter or tray.
5
Spread peanut butter over crust. Sprinkle with candy and nuts.
6
In a small microwavable bowl, microwave frosting uncovered on high for 10-15 seconds or until frosting is thin enough to drizzle.
7
Transfer to a small resealable food storage bag. Cut a small hole in the corner of bag; drizzle over cooked pizza.
8
Cut into wedges or squares and enjoy!

 

[liblue1]

Mini Pumpkin Quesadillas

Two tortillas
Cheese
Knife/Scissors
Re-fried beans/ sour cream (optional toppings)
Start by stacking two tortillas on top of each other and cut three small circles.
Split them apart and cut out some jack-o-lantern faces on one side and put cheese on the other.
Place the top tortilla on the bottom and microwave them for 30 seconds- 1 minute. Pipe some sour cream on them to make a leaf and add some re-fried beans to make the stem! Those are just some ideas, you can do whatever you’d like....

 

[Reddhott]

Ingredients
U.S.
12 ounce(s) white chocolate, chopped
24 donut holes
24 red M&M candies
8 ounce(s) dark chocolate, chopped
Directions

Line cookie sheet with waxed paper. Place white chocolate in medium microwave-safe bowl. Microwave on high in 30-second increments until almost melted, stirring occasionally until smooth.
Dip 1 donut hole in white chocolate to coat. Carefully place on sheet. Immediately press 1 candy in center of round to resemble eye's iris. Repeat with remaining white chocolate, donut holes, and candies. Refrigerate 15 minutes to set chocolate.
Place dark chocolate in medium microwave-safe bowl. Microwave on high in 30-second increments until almost melted, stirring occasionally until smooth.
Dip 1 side and then other side of coated donut hole in dark chocolate, leaving white-coated space around candy to create white of eye. Return to sheet. Repeat with remaining coated donut holes and dark chocolate. Refrigerate 15 minutes to set chocolate.

 

[Reddhott]

Ingredients
Candy Corn Martini

3 oz vanilla vodka
¾ cup candy corn
1oz Grand Marnier

In a glass dish, soak candy corn in vanilla vodka for 1-2 hours. Stir and strain out candy. In a martini shaker with a handful of ice, combine the candy corn-infused vodka and Grand Marnier. Strain into a martini glass and serve.

 

[Reddhott]

Tootsie Roll Martini

Ingredients:

1/2 Oz Vodka
1 Oz Coffee liqueur (Kahlua)
1 Oz Orange juice
1 1/2 Tsp chocolate syrup
Orange sanding sugar, optional
Candied orange slices, optional
Tootsie Rolls, optional

Directions:

Using a wet paper towel, wipe the rim of the glass then roll in orange sanding sugar, if desired.

In a shaker, combine the vodka, Kahlua, orange juice, and chocolate syrup. Add 1/2 cup ice and shake to combine. Strain the mixture into the prepared martini glass. Place a candied orange slice on the rim and place a tootsie roll in the martini, for garnish, if desired.

 

[jj2]

ingredients
VANILLA CAKE:

3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, melted

1 1/4 cups sugar
4 large eggs, room temperature
2/3 cup milk
2 teaspoons vanilla extract

CHOCOLATE GANACHE:

4 cups heavy cream
4 cups semisweet chocolate chips

4 tablespoons (1/2 stick) unsalted butter
2 tablespoons rum (optional)

VANILLA AND RASPBERRY FROSTINGS:

1/2 cup unsalted butter, room temperature
2 cups confectioners' sugar
1/2 teaspoon vanilla extract

2 tablespoons heavy whipping cream (more to make soft enough to pipe)
2 tablespoons raspberry preserves

Directions
To bake the cake:
Preheat oven to 350 degrees F. Grease and line a baking sheet (13 x 18-inch) with parchment.

In a bowl, whisk together the flour, baking powder, and salt, set aside. In a stand mixer, fitted with the paddle attachment, beat the butter on high speed until softened. Add the sugar and continue beating until light and fluffy, about 3 minutes. Add the eggs one at a time, beating on medium speed, until well combined. Scrape down the side of the bowl after each. Add the flour mixture, milk and vanilla and mix on medium speed until well combined. Scrape down the side of the bowl and mix for an additional 30 seconds.

Spread the batter evenly over the prepared pan. Bake for about 20 minutes in the center of the oven, or until a tester comes out clean. Cool the cake on a rack.

Once the cake is cool, use a coffin shaped cookie cutter to cut the cake. Reserve 1/2 cup of the scraps to use in the raspberry frosting.

To make the ganache: In a large saucepan, heat the heavy cream over medium heat, just to a simmer. Remove from heat; add the chocolate chips and butter. Swirl the pot to make sure all the chips are covered with the hot cream. Let it sit for 2 minutes and then gently stir until smooth. If using, stir in the rum.

Place the cut cakes on a cooling rack, set over a baking sheet lined with parchment. Pour the ganache over the coffin cakes, making sure to cover the sides. Once they are all covered, let them sit until the ganache can set firm.

To make the frosting: Mix together the butter, confectioners' sugar and vanilla, until very smooth and fluffy. Add the heavy cream to create a frosting that will be soft enough to pipe a smooth line. Stick your finger in the frosting and when it comes out in a smooth point, it is ready. Divide the frosting into two bowls; add the raspberry preserves to one of them. Stir in 1/2 cup of cake scraps until smooth.

Using a small round pastry tip, pipe out the outline of the mummy on top of the ganache.

Use a very small, straight tip (the kind you would use when piping a basket weave), to pipe the mummy's wrapping.

Happy Halloween!

 

[bellastarr]

Easy Halloween Cookie Cups​

Ingredients:


1 package (16.5 ounces) cookie dough, like Nestle Toll House Refrigerated Chocolate Chip Cookie Bar Dough

1 cup (6 ounces) chocolate and peanut butter chips, like Nestle Toll House Swirled Milk Chocolate & Peanut Butter Morsels

1. PREHEAT oven to 350 degrees F. Grease 24 mini-muffin cups.

2. PLACE squares of dough into prepared muffin cups; press down to make a deep well.

3. BAKE for 9 to 11 minutes or until edges are set. Remove from oven to wire rack(s). While still warm, fill cookie cups with morsels. Morsels will soften and retain their shape. Cool completely. With tip of knife, remove cookie cups from muffin pan(s).

* NOTE: 1 cup (6 ounces) of any flavor Nestle Toll House morsels can be substituted for the Swirled Milk Chocolate & Peanut Butter Morsels.

 

[bellastarr]

Halloween Cupcakes in a Jar​

Materials Needed:

• 1/2 pint canning jars (16)
• chocolate cake mix (or a from-scratch recipe)
• white frosting
• piping bag with large swirl tip
• standard cupcake pan with liners
• orange food coloring
• brown or black sprinkles

Bake and Cut Cupcakes

Layering cupcakes or desserts in a jar is such a great way to add some pizzazz to an individual serving of dessert. They make great gifts or party favors and are easy to transport. Start by baking a regular chocolate cake recipe in standard cupcake liners. Once the cupcakes are baked and cooled, remove the paper liners and cut the cupcakes in half horizontally.

Decorate in Jars to Go

Prepare a batch of frosting and add orange food coloring. Fill a piping bag fitted with a large tip 2/3 full with icing. You could also simply fill (2/3 full) a large plastic zip-top bag, and cut off one corner.

Layer the cupcakes and frosting in clean jars, starting with a cupcake half, then frosting, until there are three layers of cupcake, and three layers of frosting. Top with sprinkles if desired. Serve jars open, or top with lid.

 

[bellastarr]

Cemetery Slime Punch​

Ingredients:

2 liters diet root beer
24 gummy worms, plus more if desired
1 pint low-fat vanilla frozen yogurt
1 pint low-fat chocolate frozen yogurt

Preparation:

Arrange the gummy worms in a 12-compartment ice tray, letting them hang out over the edges of the tray. Fill with root beer and freeze at least four hours or overnight.

With a small ice cream scoop, fill the bottom of a one-gallon punch bowl with scoops of both frozen yogurts, using the full container of each. Very slowly fill the punch bowl with root beer, which will foam up to create the "slime."

Float the wormy ice cubes on top of the punch. Fill each punch cup with a scoop of ice cream and an ice cube. Float additional worms on top of the punch or in each glass.

Serves 12-15

 

[bellastarr]

Candy Corn Poke Cake​

Ingredients

• one box of white cake mix, plus the fixn's needed to make it
• food coloring
• 14 oz sweetened condensed milk
• whipped topping
• candy corn

Instructions

1. Make the cake batter as directed. Then divide it into three equal parts. Color one yellow, one orange, and leave one alone. Make sure you add enough to make it really vibrant.
2. Spray the bottom of a 9 x 13 pan . Spread the yellow layer evenly across the bottom, and then stick it in the freezer (make sure it is sitting flat). Leave it in there for 20 minutes.
3. As soon as you pull it out, very carefully add the orange layer, pouring it as evenly as possible around the pan, and gently spreading it out to cover the yellow. Put it back in the freezer for 20 more minutes.
4. Preheat your oven to the temperature specified on the cake mix.
5. Taking out the cake batter pan, again, carefully spread the white layer. Let it sit on top of the preheating oven for at least 30 minutes.
6. Bake according to package directions. As soon as the cake comes out of the oven, poke holes throughout the cake with the end of a wooden spoon. Pour the sweetened condensed milk evenly over the cake, making sure to fill each hole.
7. Refrigerate overnight. Top with whipped topping, candy corn, and enjoy!

 

[bellastarr]

Peanut Butter Pretzel Pumpkins​

• 1/3 of a cup creamy peanut butter softened
• 1/3 of a cup of powdered sugar
• 24 pretzels
• 24 green candy coated sunflower seeds
• a bag of orange candy melts
• 1/4 of a cup melted chocolate (optional)

2. Mix the softened peanut butter and powdered sugar together.
3. Spread evenly in the pretzels, setting them on wax paper.
4. Put the pretzels (on the wax paper) in the freezer for 15 minutes. While they are setting, melt the candy melts following the instructions on the bag.
5. Take two pretzels at a time out of the freezer and dip them in the chocolate. Note: mine were cute on the front and a mess on the back, but delicious all around. If you want them to look more perfect, you may want to do a second dipping in the orange melts once the first layer sets.
6. While the orange is still wet, place a sunflower seed at the top of each one for the stem.
7. If you wish, once the orange is dry, melt some chocolate, and put it in a zip loc bag, cutting a teenie tiny corner off the end. Pipe on a little pumpkiny face. Now cackle at the pumpkin as you devour him.

 

[jj2]

Nacho Jack-o'-Lantern Cheese Ball

Two Ounce packages cream cheese, at room temperature
1 1/2 cups shredded Cheddar
3 tablespoons minced onions
2 tablespoons prepared salsa (your favorite kind will do)
2 teaspoons ground cumin

1 teaspoon minced jalapeno (without seeds, unless you want it spicy, then include the seeds)
12 Doritos, original flavor, crushed
1 nice-looking stem of a bell pepper (reserve the pepper for another use)
Black bean chips, crackers or crudite, for serving

Put the cream cheese, Cheddar, onions, salsa, cumin and jalapeno into the bowl of a mixer, and blend thoroughly. Form into a pumpkin-like shape, and refrigerate until firm, about 2 hours.

Before serving, roll the cheese ball in the crushed Doritos. Arrange the cheese ball on a plate, and press the bell pepper stem into the top - it should like a mini pumpkin stem.

You can serve the pumpkin as-is, or break off pieces of black bean chips to form a Jack-o'-lantern face. The chip pieces should adhere to the pumpkin cheese ball if you gently press them onto it, but you can also stick them on using a very small dab of the cheese ball mixture on the back of the black bean chip features; this will act like glue. Serve the cheese ball with black bean chips, crackers or crudites.

 

[bellastarr]

Ghost Cookies​

1 package of Nutter-Butters

1 bag of white chocolate chips

1 small bag of M&Ms or mini chocolate chips

Here's how to make them:

1. Melt white chocolate chips in a bowl in the microwave. Heat for 30 seconds and stir with a fork.

2. Keep heating for 30 second segments and stirring with a fork until completely melted.

3. Dip cookies into chocolate. Lay on wax paper to dry.

4. Place mini chocolate chips or M&Ms for eyes. Allow to dry.

 

[jj2]

Nadia G's Bocconcini Eyeballs with "Blood" Salsa

BOCCONCINI EYEBALLS:

8 large green olives stuffed with pimento, sliced into 1/4-inch discs
16 bocconcini cheese balls

8 slices prosciutto di Parma

BLOOD SALSA:

1 can whole San Marzano tomatoes
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons brown sugar
1 teaspoon salt
1 teaspoon aged balsamic vinegar
1/2 teaspoon dried Greek oregano
1/4 teaspoon hot chili flakes

Freshly cracked black pepper
2 cloves garlic, minced
1 handful fresh basil, finely chopped
1 red onion, minced
1 handful fresh flat-leaf parsley, finely chopped
Crostini, for serving
For the eyeballs: Place an olive disc in the center of a bocconcini and trace around it with a sharp paring knife. Carve out a 1/2-inch piece of cheese from the outline and place the olive slice in the hole. Wrap a slice of prosciutto around the bocconcini eyeball. Repeat with each bocconcini ball.

For the salsa: Pour the whole can of San Marzano tomatoes into a bowl. Add the olive oil, sugar, salt, balsamic vinegar, Greek oregano, chili flakes, lots of black pepper, the garlic, basil, red onions and parsley. Mix together with your hands.

Divide the eyeballs into pairs and place on individual plates. Add a couple of tablespoons of salsa to each plate. Serve with crostini.

 

[bellastarr]

Vampire Bites​

Items needed

• Square waffle pretzels or mini twists
• Hershey’s Kisses HUGS
• Candy Corn

Instructions

1. Preheat oven to 350 degrees.
2. Line a cookie sheet with parchment paper or foil.
3. Place pretzels on cookie sheet making sure none are touching.
4. Bake 2-3 minutes, Hershey Kisses will start to get shiny.
5. Take out of the oven and gently place a candy corn on top of the Hershey Kisses.
6. Cool on counter or in fridge to speed the process.

 

[liblue1]

Jack-O-Lantern Cheeseburgers

All you need is burger patties, cheese slices, and hamburger buns.
Just cut out pumpkin faces with a knife! For the smaller hamburgers you can use a soup can to make a perfect circle.

 

[Reddhott]

Pork Dumplings with Chile-Sesame Sauce

Ingredients
U.S.
3 tablespoon(s) vegetable oil
1/2 pound(s) shiitake mushrooms, stems discarded and caps thinly sliced
6 large scallions, light green parts, finely chopped
3/4 pound(s) baby bok choy, finely chopped
1 medium carrot, coarsely shredded
4 large clove(s) garlic, finely chopped
2 tablespoon(s) fresh ginger, minced
1/4 cup(s) low-sodium soy sauce
6 teaspoon(s) mirin or sweet sherry, divided
1 teaspoon(s) Asian chile-garlic sauce
Kosher salt, to taste
1 pound(s) ground pork
2 container(s) wonton wrappers
2 tablespoon(s) cornstarch, mixed with 1 cup of water (below), for cornstarch solution
1 cup(s) water, mixed with 2 tablespoons cornstarch (above), for cornstarch solution
1 cup(s) low-sodium soy sauce
1/4 cup(s) Chinese black bean sauce
1/4 cup(s) toasted sesame oil
4 teaspoon(s) fresh ginger, minced
4 teaspoon(s) Asian chile-garlic sauce
Directions

In a skillet, heat the oil until shimmering. Add the shiitake, scallions, bok choy, and carrot; stir-fry over high heat until tender, 5 minutes. Add the garlic, ginger, soy sauce, mirin, and chile-garlic sauce and cook until the liquid is evaporated, 3 minutes. Season with salt. Transfer to a bowl and refrigerate until chilled, 15 minutes.
Line a large baking sheet with wax paper. Add the pork to the filling and mix. On a work surface, brush 3 wonton wrappers with the cornstarch solution; spoon a scant tablespoon of the filling in the center. Fold the wrappers over to form triangles; seal the edges, pressing out any air trapped inside. With scissors, trim the the wrappers, leaving a 1/4-inch rim around the filling. Transfer the dumplings to the baking sheet, seam sides up. Keep the dumplings covered with a moist paper towel. Repeat with the remaining wonton wrappers and filling.
Combine all of the ingredients in a medium bowl.
Fill a wok or a large skillet with 2 inches of water and bring to a boil. Working in batches, arrange the dumplings in a double-tiered bamboo steamer lined with oiled wax paper; set the steamer over the boiling water. Cover and steam the dumplings until the filling is cooked through and firm, 6 minutes.
Toss the dumplings in 1 cup of the sauce. Using a slotted spoon, transfer the dumplings to a platter. Serve the remaining chile-sesame sauce alongside.

 

[Reddhott]

Candied Jack-Be-Little Pumpkins

gredients
U.S. Metric Conversion chart
For the Candied Pumpkins:
6 Jack-Be-Little Pumpkins
3 stick(s) cinnamon
1 whole(s) nutmeg
4 piece(s) star annise
20 whole(s) cloves
10 whole(s) black peppercorns
For the Pots de Creme:
3 tablespoon(s) water
3 tablespoon(s) molasses or dark-brown sugar
3 large egg yolks
1/4 cup(s) heavy cream
1 tablespoon(s) heavy cream
1/4 cup(s) whole milk
For Serving:
Turbinado sugar
2 tablespoon(s) confectioners' sugar
Pearl sugar, for garnish
Cloves, cinnamon, or star anise, for garnish
Directions

Make the Candied Pumpkins: Cut top one-third of pumpkins and remove seeds from pumpkins and tops; set aside.
In a small dry skillet, toast cinnamon, nutmeg, star anise, cloves, and peppercorns over medium heat until fragrant. Remove from heat and transfer to a small piece of cheesecloth along with ginger; tie with kitchen twine to enclose.
Place 2 cups sugar, cheesecloth packet, and 3 cups water in a large saucepan; bring to a boil over medium-high heat. Add pumpkins and tops, making sure liquid fills the cavity of each pumpkin, and return to a boil; cook for 5 minutes.
Add 1 cup sugar to saucepan and return to a boil; let cook 5 minutes more. Add remaining cup of sugar and cook until pumpkin flesh is translucent, about 20 minutes, brushing pumpkins occasionally with cooking liquid. Remove saucepan from heat and let pumpkins and tops cool in liquid. Invert pumpkins onto a wire rack set over a rimmed baking sheet to drain.
Make the Pots de Creme: Fill a small saucepan with 3/4 cup water; add molasses or sugar and bring to a boil over medium-high heat. Cook until sugar is dissolved. Remove from heat and let sugar syrup cool completely.
Preheat oven to 325 degrees F.
In a large bowl, whisk together sugar syrup and egg yolks until well combined. In a medium saucepan, whisk cream and milk; bring to a boil over medium-high heat. Slowly whisk milk mixture into yolk mixture. Strain through a fine-mesh sieve.
Place pumpkins in a large 2-inch-deep roasting pan. Fill pumpkins with custard to just below the rim. Set roasting pan on rack in oven. Fill pan with enough warm water so that it comes 3/4 of the way up the sides of the pumpkins. Cover pan with parchment paper-lined aluminum foil and slide into oven. Bake until edges of custard are set but center is just a little loose and custards are slightly domed, 40 to 45 minutes.
Let pumpkins cool in water in roasting pan for 20 minutes. Remove from water and transfer to refrigerator to chill.
When pumpkins have chilled, sprinkle tops of custards with turbinado sugar. Using a kitchen torch, melt turbinado sugar to form a crust. Dip pumpkin tops in turbinado sugar. Place confectioners' sugar in a small sieve and sift over pumpkins. Mix together any remaining sugars and make a small bed of sugar on each serving plate; set pumpkins on sugar bed. Garnish plate with cloves, cinnamon, and star anise; serve.