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

[Reddhott]

Candy Corn Cakes

ingredients
26 Halloween OREO Cookies, divided
1 pkg. (2-layer size) white cake mix
1 container (16 oz.) ready-to-spread white frosting, divided
yellow and red food colorings
2 Tbsp. EACH yellow, orange and white colored sugar
Instructions
CHOP 14 cookies coarsely. Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, stirring chopped cookies into batter before pouring into prepared pans. Cool cakes in pans 10 min.; remove from pans to wire racks. Cool completely.
TINT 1/2 cup frosting with a few drops yellow food coloring; set aside. Spoon 1/2 cup of the remaining frosting into separate bowl. Stir in a few drops each yellow and red food colorings to tint it orange. (Remaining frosting will stay white.)
CUT each cake layer into 8 wedges. Spread with orange, yellow and white frostings to resemble candy corn as shown in photo. Sprinkle each section with matching colored sugars.
FROST rounded edges of cake wedges with remaining frosting. Cut remaining cookies into quarters; use to decorate as shown in photo.

 

[Reddhott]

Brain Teaser

Ingredients
1 head cauliflower (the brain)
2 cups salsa (the blood)
1 cup guacamole dip (the brain matter)
Tortilla chips
Directions
Step#1 Remove the leaves from the cauliflower and carefully cut out most of the stem, leaving the outside intact. This will create a hollow area in the middle. Use toothpicks to help hold the outside together if you need to.
Step#2 Using a toothpick or a tiny paint brush dipped in the salsa, “draw” veins by following some of the natural lines in the cauliflower.
Step#3 Pour salsa into a shallow bowl or pan until the bowl is nearly full.
Step#4 Set the cauliflower in the middle of the salsa with the hollow side facing up.
Step#5 Fill the hollowed-out area of the cauliflower with the guacamole dip.
Step#6 Serve with chips.
Makes 1 numb noggin’.

 

[liblue1]

Dracula's Dentures

Ingredients
1/2 cup Vanilla frosting, prepared
48 Almonds
1 package Chocolate chip cookie dough or your favorite cookie recipe, refrigerated
1 3/4 cups Marshmallows, miniature
Instructions
Prepare cookies as directed on package or according to your favorite recipe. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Cut each cookie in half for a total of 48 halves.
Frost the bottoms of all cookie halves with frosting. Place 6 marshmallow teeth around curved perimeter of 24 halves. For additional support, an additional marshmallow can be placed behind the teeth. Top with remaining 24 halves. Insert two almond slivers in between teeth for fangs. If fangs do not adhere, dip tips into frosting.

 

[Reddhott]

Drink A Cup Of (Fake) Blood!

Ingredients
1/3 cup water
1 teaspoon chocolate syrup
3 teaspoons light corn syrup
red food coloring
Directions
Pour water into a plastic cup. Add chocolate syrup, light corn syrup and 5-8 drops red food coloring. Mix well and drink up.

 

[jj2]

The Great White Pumpkin Cheese Ball

Ingredients

2 (10-oz.) blocks extra-sharp white Cheddar cheese, shredded* $
1 oz.) package cream cheese, softened $
2 (4-oz.) goat cheese logs, softened
1/2 teaspoon pepper
Braided pretzel, muscadine vine and leaf
Crackers and assorted vegetables
Preparation

1. Stir together first 4 ingredients. Shape mixture into a ball to resemble a pumpkin. Smooth pumpkin's entire surface with metal spatula or table knife. Make vertical grooves in ball, if desired, using fingertips. Press pretzel into top of cheese ball to resemble a pumpkin stem; place muscadine vine and leaf beside pretzel. Serve with crackers and assorted vegetables.

*Extra-sharp Cheddar cheese may be substituted.

Note: We tested with Cracker Barrel Extra-Sharp Cheddar Cheese. To make ahead, wrap cheese ball in plastic wrap, without stem, vine, or leaf, and store in refrigerator up to two days. Attach stem, vine, and leaf before serving.

 

[liblue1]

Blood spatter cookies

Bake sugar cookies in whatever shape you prefer. (Or use chocolate cookies instead – I love both kinds!)
Edge and flood the cookies in plain white royal icing. Let dry completely overnight.
Tint some of the leftover icing dark red. Thin it to a consistency that splatters well.
Lay cookies on a work surface covered in wax paper, parchment or foil.
Splatter away using a clean paintbrush or the tines of a fork, until the cookies look as gross as you like. Let dry....

 

[jj2]

Dead Man's Finger Sandwiches

Thin sliced white bread, crusts removed
Soft margarine
Cream cheese or peanut butter
Almonds
Strawberry Jam

Gently flatten the slices of bread with a rolling pin to make them more pliable.
Spread with a little margarine and some cream cheese or peanut butter.
Roll up the sandwiches and make three indentations with a blunt knife to form the finger joints.
Trim the ends of the fingers into a 'V' shape and stick an almond on to each tip with a little cream cheese to form the nails.
Now for the gruesome bit—add a dollop of strawberry jam over the end of the finger for the blood!

 

[Reddhott]

EZ-SQUEEZE CANDY CORN JELLO SHOTS
White Layer
1 Packet Pina Colada Ez Jello Mix
2 1/2 Cups Water
1 1/2 Cups Coconut Rum
Orange Layer
1 Packet Orange Crushed Ez Jello Mix
2 1/2 Cups Hot Water
1 1/2 Cups Butterscotch Schnapps
Yellow Layer
1 Packet Lemon Drop Ez Jello Shot Mix

 

[jj2]

Chocolate Orange Spider Cupcakes

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.

 

[liblue1]

Colored Candied Apples

Here’s how ... Make Candied apples from a kit and add food coloring to any color you wish....You could exchange the vanilla for any flavoring oil you like… strawberry, cotton candy, bubble gum, watermelon, cinnamon (bet that would be good on an apple)… there are dozens of DIY flavors to choose from(if you had some to spare from vaping)...

 

[Reddhott]

1
package Pillsbury™ Ready To Bake!™ refrigerated chocolate chip cookies
1
container (1 lb) vanilla creamy ready-to-spread frosting
Neon orange and green food colors
Candy eyes

 

[Reddhott]

Black Widow


5 oz black vodka such as Blavod (or vodka + black food coloring)
1/2 oz Pernod
Sugar Spiderweb (recipe at bottom)
Licorice Spider (recipe at bottom – or just use a gummy spider!)

Fill a cocktail shaker halfway with ice. Add black vodka and Pernod. Shake vigorously for 5 to 10 seconds. Strain into a cocktail glass. Garnish with Sugar Spiderweb and Licorice Spider, if desired


1-1/4 cups sugar
1/3-cup light corn syrup
1/4 cup water

Spray 2 large sheets of parchment paper with nonstick cooking spray; set aside. In a small heavy-bottomed saucepan, combine sugar, corn syrup, and water; cook over medium-high heat, occasionally brushing down sides with water to prevent crystallization. Continue until mixture reaches 320º on a candy thermometer. Remove from heat. Working quickly, drizzle caramel with a spoon onto prepared parchment paper, forming spiderwebs. Cool completely or until set. Using a small offset spatula, carefully remove web from parchment paper, and place on top of glass.

Licorice Spider Garnish


1 black licorice wheel

Unroll a 9-inch strip from licorice wheel*. Using kitchen shears, cut strip in half lengthwise along scored line. Cut each strip into 3 (3-inch) pieces, creating 6 legs. Reserve remaining part of licorice wheel for spider body.

On a flat surface, place licorice wheel. Using tweezers, insert 6 strips in center of reserved licorice wheel, bending strips to form spider legs. Carefully place Licorice Spider on top of Sugar Spiderweb. Serve immediately.

 

[Reddhott]

PINA GHOULADA

20 oz pineapple juice
1 can cream of coconut – (15 oz)
1/2 cup heavy cream
1 cup orange juice
10 oz rum (optional)

Whisk together pineapple juice, cream of coconut, heavy cream, orange juice and rum. Place 2 1/2 cups ice in a blender, then and add 1 cup drink mixture. Blend until smooth, and pour into prepared glasses. (If mixture is too thick, add more pineapple juice before serving.) Repeat process with remaining ice and mixture.

OR – Make it Quick: Just use frozen or pre-mixed pina colada mix for the drink.

*****

For the “BLOOD RIM”:

OPTION 1: Hard Candy Version* – Click here for the recipe.
*This is the version we used in these photos. It takes a little time, but I recommend this route to get the prettiest, richest color. (We also tried a store-bought mix, but it came out translucent/pink looking, so we scrapped it.) And because this version dries hard, it’s less messy for guests than a gooey/liquid rimmer.

OPTION 2: Corn Syrup “Blood Rim”
(a Martha Stewart recipe)

3 tablespoons corn syrup
1/4 teaspoons red food coloring

Pour the corn syrup in a shallow bowl. Dip a toothpick into the food coloring, and stir a very small amount into the syrup to combine. Hold a glass by the stem, dip rim into the syrup mixture, and turn glass, coating entire rim. Turn the glass upright, allowing mixture to drip down sides. Dip the remaining glasses. Set aside.

*****

Pina Ghouladas with Speared Eyeballs

For the EYEBALL GARNISH:

Ingredients:
canned lychee in syrup, drained (available at most Asian markets)
strawberry (or other red-colored) preserves
blueberries (fresh or frozen, thawed)

Directions:
Dry lychee & fill cavity with red preserves. Insert blueberry, blossom end facing out. Spear with a toothpick or cocktail skewer. Gross!

 

[liblue1]

Halloween Hot Cocoa

Mini Marshmallows
Hot Cocoa mix
Black food color marker
This is super easy, but will delight anyone on a cold Halloween night. Simply buy a food color marker and start creating some ghostly faces on mini marshmallows. Add marshmallows to hot cocoa and enjoy

 

[whodat2112]

Black Widow Goat Cheese Log

2 tablespoons unsalted butter
4 very large shallots, thinly sliced (2 cups)
10 ounces fresh goat cheese, softened
4 ounces cream cheese, softened
6 ounces Greek feta cheese, at room temperature
Black sesame seeds, for garnish
1 piquillo pepper, for garnish
6-inch painted twigs, for spider legs
Crackers, flat breads and bread sticks

In a medium skillet, melt the butter. Add the shallots and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Scrape the shallots into a food processor and let cool. Add the goat cheese, cream cheese and feta and puree until smooth. Scrape the cheese into a bowl and refrigerate until chilled, about 30 minutes.
Shape one third of the cheese mixture into a ball and roll in black sesame seeds to coat; shape the remaining two-thirds into a larger ball and coat with black sesame seeds. On a serving board, press the balls together to form the head and body of a spider. Cut the piquillo pepper into 2 small triangles and place them on the body in an hourglass shape. Serve with crackers, flat breads or bread sticks.
MAKE AHEAD The unformed cheese mixture can be refrigerated for up to 3 days.

 

[whodat2112]

Pork Dumplings with Chile-Sesame Sauce

3 tablespoons vegetable oil
1/2 pound shiitake mushrooms, stems discarded and caps thinly sliced
6 large scallions, light green parts, finely chopped
3/4 pound baby bok choy, finely chopped
1 medium carrot, coarsely shredded
4 large garlic cloves, finely chopped
2 tablespoons minced fresh ginger
1/4 cup low-sodium soy sauce
2 teaspoons mirin or sweet sherry
1 teaspoon Asian chile-garlic sauce
Kosher salt
1 pound ground pork
2 packages wonton wrappers
2 tablespoons cornstarch mixed with 1 cup of water
SAUCE
1 cup low-sodium soy sauce
1/4 cup Chinese black bean sauce
1/4 cup toasted sesame oil
4 teaspoons minced fresh ginger
4 teaspoons Asian chile-garlic sauce
4 teaspoons mirin or sweet sherry

MAKE THE DUMPLINGS 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.
MAKE THE SAUCE 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.
MAKE AHEAD The sauce can be refrigerated for up to 3 days. Uncooked dumplings can be frozen on a parchment-lined baking sheet in a single layer, then transferred to an airtight container and frozen for up to 1 month.

 

[whodat2112]

Red Velvet Spider Web Cupcakes

2 1/2 cups cake flour
2 tablespoons unsweetened Dutch process cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1 ounce liquid red food coloring (or 1 teaspoon gel coloring concentrate)
2 teaspoons distilled white vinegar
1 teaspoon pure vanilla extract
1 1/2 cups sugar
1 1/2 cups canola oil
2 large eggs
FILLING AND FROSTING
1/4 cup small pearl tapioca, soaked in warm water for 15 minutes and drained
4 tablespoons unsalted butter, softened
1 1/2 cups confectioners' sugar
1/2 cup Marshmallow Fluff
1 cup heavy cream
10 ounces semisweet chocolate, chopped

Preheat the oven to 350° and line 24 muffin cups with paper liners. Spray the paper liners with vegetable spray. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a small bowl, whisk the buttermilk with the red food coloring, vinegar and vanilla. In a large bowl, using a handheld electric mixer, beat the sugar with the oil and eggs at medium speed until combined. Beat in the buttermilk mixture until blended, then beat in the dry ingredients at low speed until smooth; scrape down the side and bottom of the bowl as necessary.
Pour the batter into the prepared cups, filling them two-thirds full. Bake in the upper and lower thirds of the oven for about 30 minutes, until the cupcakes are risen and a skewer inserted in the centers comes out clean; shift the pans from top to bottom and front to back halfway through baking. Let the cupcakes cool slightly in the pans, then turn them out onto a rack and let cool completely.
Bring a large saucepan of water to a boil. Add the tapioca and boil, stirring, until softened but still slightly chewy, about 15 minutes. Drain the tapioca and cool it under running water; shake dry.
In a medium bowl, beat the butter with 1/2 cup of the confectioners' sugar until fluffy. Add the Marshmallow Fluff and beat until smooth. Fold in the drained tapioca. In a medium bowl, whisk the remaining 1 cup of confectioners' sugar with a few teaspoons of water to make a white glaze that is loose enough to pipe.
In a small saucepan, bring the cream to a boil. Remove from the heat and add the chocolate. Let stand until melted, then whisk until smooth. Transfer the chocolate frosting to a shallow bowl.
Fill a pastry bag fitted with a 1/4-inch plain tip with the tapioca filling. Poke the tip deep into the center of each cupcake and pipe in the tapioca filling; wipe off any filling that oozes out of the top. Dip the tops of the cupcakes in the chocolate frosting, then stand the cupcakes upright onto a baking sheet. Fill a pastry bag fitted with a fine tip with the white glaze. Pipe a fine spiral or concentric circles on the top of each cupcake, then drag the tip of a skewer or toothpick from the center outwards to form the spider web design. Let the frosting and glaze set before serving.
MAKE AHEAD The cupcakes can be refrigerated for up to 3 days. Bring to room temperature before serving.

 

[Reddhott]

Jack-0′-Lantern Cocktail

1 oz cognac
.5 oz Grand Marnier
1.5 oz orange juice
.5 oz ginger ale
orange wheel & lime twist for garnish

Combine all ingredients in a cocktail shaker. Shake well and strain into an ice-filled rocks glass. Garnish with an orange & lime “Pumpkin Top”.

“Pumpkin Top” Garnish
Fold a small piece of lime twist/peel in half and insert it into the center of an orange wheel.

 

[Reddhott]

The “blood rim” is made from the same kind of mixture as you’d use to make hard candy. It’s actually pretty easy, but you will need a candy thermometer (which you can find at most grocery stores).

Ingredients:
1 c. Sugar
1/2 c. Karo Syrup
1/2 c. Water
Red Food Coloring

Directions:
Combine sugar, syrup and water. Cook without stirring to hard crack stage – which is 300 degrees F. Add food coloring.

Turn off heat. While the mixture is still hot, dunk the top of the cocktail glass into the mixture to create the red rim. If you need to do several glasses, keep the mixture hot so it lasts longer (instead of turning heat off, just reduce slightly).You can go anywhere from just along the very tip of the rim to part way down the glass – whichever you prefer. Flip the glass right side up to cool. The thick consistency of the mixture will cause “drips” as it hardens on the glass

 

[Reddhott]

All you need to recreate these are Gummy Body Parts – or another creepy gummy candy like gummy spiders or rats, plus jello and water.

Kid-friendly Creepy Jigglers

2-1/2 cups boiling water (Do not add cold water.)
2 (8-oz) pkg. JELL-O Gelatin, any flavor

STIR boiling water into dry gelatin mix in large bowl at least 3 min. until completely dissolved. Let mixture cool to room temperature. Pour into 13×9-inch pan. Let mixture cool to room temperature, then add gummy candies. (Use a spoon to help guide gummies into the spot you want them, if desired.)

REFRIGERATE at least 3 hours or until firm.

DIP bottom of pan in warm water 15 sec. Cut jigglers into squares, making sure to cut all the way through gelatin to bottom of pan. Lift JIGGLERS® from pan. Store in tightly covered container in refrigerator.

*****

Creepy Jello Shots

1.5 cups boiling water
1 cups vodka
2 (8-oz) pkg. JELL-O Gelatin, any flavor

STIR boiling water into dry gelatin mix in large bowl at least 3 min. until completely dissolved. Remove from heat and let cool for a 3-5 minutes, then add vodka. Pour into 13×9-inch pan. Let mixture cool to room temperature, then add gummy candies. (Use a spoon to help guide gummies into the spot you want them, if desired.) Pour into 13×9-inch pan.

REFRIGERATE at least 3 hours or until firm.

DIP bottom of pan in warm water 15 sec. Cut jigglers into squares, making sure to cut all the way through gelatin to bottom of pan. Lift JIGGLERS® from pan. Store in tightly covered container in refrigerator.

*****