One of our favorite foodies shares a round-up of her best Halloween recipes!
Mozzarella Stick Mummy Bowls
Farm Rich® Mozzarella Sticks
1 Liter Water Bottle, emptied
Old White Tshirt
Wiggle Eyes from craft store
Cut water bottle in half to create base for mozzarella sticks.
Using pinking shears, cut long strips from t-shirt cloth.
Using craft glue, attach strips of fabric around bottle to appear like mummy “wraps.”
Glue on wiggle eyes. Tip: to make them appear more “mummy like” have them peak out from under the fabric strips instead of gluing directly on top of fabric.
Prepare Farm Rich® Mozzarella Sticks according to package and serve in your new mummy bowl. Goes great with “bloody” marinara!
Shriveled Ogre-Nose Pizza
3 parsnips (about 1 lb), peeled
3 tbsp olive oil, plus more for drizzling
½ tsp kosher salt
1 red or yellow bell pepper, stemmed and seeded
1 zucchini (about 8 oz)
2 tbsp cornmeal
Flour, for work surface
1 bag (1 lb) frozen pizza or bread dough, thawed
1 can (14.5 oz) diced tomatoes, drained
1¼ cups whole-milk ricotta
3 tbsp fresh or 1 tbsp dried oregano
Heat oven to 400°F. Cut parsnips into 2- to 4-inch-long by ½-inch-thick sticks; toss with 1 tbsp oil and ¼ tsp salt. Place on a rimmed baking sheet and roast 15 min.
Meanwhile, cut bell pepper into thin slices. Cut zucchini lengthwise in half, then into ¼-inch-thick slices. in a large bowl, toss together bell pepper, zucchini, remaining 2 tbsp oil and ¼ tsp salt; add to roasting parsnips on baking sheet. Roast until tender and just golden, about 20 min. Remove from oven and let cool slightly.
Increase oven to 450°F and place rack in lower third. Sprinkle a baking sheet with 1 tbsp cornmeal; set aside.
On a lightly floured surface, roll out half of the dough and, using, hands, stretch to 1/8-inch thickness. Transfer to prepared baking sheet. Top with half of each tomatoes, ricotta (in dollops) and roasted vegetables. Bake until cooked through and bottom is golden brown, 15 to 18 min. Repeat with remaining ingredients to make one more pizza.
Transfer pizzas to a cutting board, drizzle with oil and top with oregano.
Pumpkin Milkshakes in Spooky Glasses
1 cup semi-sweet chocolate chips
Pumpkin Milkshake: 4 scoops vanilla ice cream
1/2 can pumpkin purée
3/4 teaspoon pumpkin pie spice
3/4 cup milk
A few drops orange food coloring
Vanilla Milkshake: 4 scoops vanilla ice cream
1/2 tsp vanilla extract
3/4 cup milk
Spooky Glasses: Melt chocolate chips in microwave by heating in 10 second increments and stirring until smooth. Use a clean brush to paint ghost and pumpkin faces and designs on the inside of glasses.
Pumpkin Milkshake: Add all ingredients to blender and blend until smooth
Vanilla Milkshake: Add all ingredients to blender and blend until smooth
¾ cup (1½ sticks) unsalted butter, at room temperature
¾ cup light brown sugar
½ cup granulated sugar
1 large egg
1 tsp vanilla extract
½ tsp salt
2 cups sifted all-purpose flour
¼ cup Dutch processed cocoa powder
2 cups chopped candy bars, M&M’s, Whoppers and other chocolate candy
½ cup broken pretzel pieces
Heat oven to 350°F. In a mixing bowl cream together butter, brown sugar and granulated sugar. Add the egg and vanilla and beat until fluffy. Stir in the salt, baking soda and flour until dough forms. Remove and reserve half of the dough. Blend cocoa with dough remaining in mixing bowl.
Gently fold ¾ cup of the candy into the vanilla dough and ¾ cup into the chocolate dough. Use a cookie scoop to make balls of each dough. Cut balls in half; combine a vanilla half and a chocolate half to form each cookie. Press cookies down slightly on baking sheets and top with remaining ½ cup candy and pretzel pieces. Bake until light golden around the edges and still soft in the center, 12 to 13 min. Cool on baking sheet for 2 min, then remove to cool completely. Makes 16 cookies.
Almond Joy in a Jar
1 cup heavy cream
2 tbsp confectioners’ sugar
½ tsp coconut extract
1 box chocolate pudding mix, prepared
2 cups baked chocolate cake, cubed
10 mini Almond Joy bars, chopped
Toasted sliced almonds
Whip cream, sugar and coconut extract until soft peaks form. Fill the bottom of six 10-oz jars or glasses with a few tablespoons of chocolate pudding Add a layer of cake cubes and candy bar pieces, then whipped coconut cream. Top with more pudding. Add another layer of cake and candy bar pieces.
Dollop coconut cream on top and garnish with toasted almonds
Crazy for Candy Cupcakes
5 large egg whites
1¼ cups sugar
2 cups (4 sticks) unsalted butter, at room temperature
1 tsp vanilla extract
Orange gel paste food coloring
4 oz semisweet chocolate, melted and cooled
24 prepared chocolate cupcakes
3 cups candy corn pieces
6 cups malted milk balls
Meringue Butter Cream: Whisk together egg whites and sugar in a heatproof mixing bowl over a pan of simmering water until sugar has dissolved, about 5 min. Test by rubbing the mixture between your fingers – you shouldn’t feel any sugar crystals. Transfer bowl to the mixer with a whisk attachment or use a handheld mixer and beat on high until it cools and stiff peaks form, 10 to 12 min. Reduce speed to medium-high and add butter a few tablespoons at a time. (Buttercream may curdle but will become smooth as you continue to beat it.) Add Vanilla and use within a few hours or refrigerate for u to a week. Buttercream can be frozen for up to a month. Before using, bring to room temperature and beat on low until smooth.
Cupcakes: Tint half of the buttercream orange. Stir melted chocolate into the rest of the buttercream until incorporated. Use a ¼-cup spring-loaded cookie scoop to place a small mound of buttercream on each of the cupcakes. (If you don’t have a scoop, mound and smooth ¼ cup buttercream on each cupcake.) Decorate the orange-frosted cupcakes with candy corn, placing candy very close together. Use Malted milk balls to decorate the chocolate frosted cupcakes. Chill cupcakes in the refrigerator until ready to serve.
3 cups all-purpose flour
1¼ cups unsweetened cocoa
¼ tsp salt
½ tsp cinnamon
1½ cups unsalted butter
2½ cups confectioners’ sugar
2 large eggs
1 tsp vanilla extract
1 recipe Royal Icing (recipe below)
White sanding sugar
Whist together flour, cocoa, salt and cinnamon; set aside.
Using an electric mixer, cream butter and sugar until light, about 2 min. Beat in eggs and vanilla. Working in two batches, add flour mixture and beat until just combined. Divide dough in half and wrap pieces in plastic wrap, flatten into disks and chill 1 hr or overnight.
Heat oven to 350ºF. On a floured surface roll dough to ¼ inch thick. Cut with a 5-inch gingerbread man cookie cutter and transfer to unlined baking sheets. Reroll scraps once. Bake until cookies spring back when touched, about 12 min. Cool on wire racks.
4. Prepare 1 recipe Royal Icing. Transfer to a piping bag fitted with a #2 plain tip. Decorate with lines for a skeleton. Pipe an outline of a skull and circles for eyes and mouth; flood face with icing. Sprinkle some with sanding sugar. Dry completely. Makes 24 cookies
Royal Icing: Keep icing in an airtight container or covered when not using. With an electric mixer mix 2 cups confectioners’ sugar, 2½ tbsp meringue powder or powdered egg whites and ¼ cup water on low speed, scraping sides of bowl, until icing is the consistency of soft whipped cream, about 10 min. Transfer to a piping bag immediately.
For more recipes, check out www.tarateaspoon.com.