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Bloody Halloween Punch

Bloody Halloween Punch for Kids & for Adults

In Drinks, Holidays On October 11, 2013 16 Comments

This hassle-free and cost-efficient punch requires very few ingredients. Can’t believe your bloody eyes? Neither will your guests. Happy Halloween and stay safe!

Prep time: Less than 5 minutes
Serves: 8

Ingredients (for kids):
Juice of 4 limes
2 tablespoons sugar
3 cups pomegranate or cranberry juice, chilled
2 liters ginger ale, chilled
2 to 4 drops red food color (optional)
One package plastic Halloween eyeballs

Ingredients (for adults):
Same as above, plus 5 to 6 shots of Vodka (adjust, according to taste)

1. In a small bowl, stir together the lime juice and sugar until sugar is dissolved.

2. Pour the lime juice and sugar mixture into a large punch bowl.

3. Stir in the juice and ginger ale and red food color.

4. For the adult version, add vodka and stir.

5. Decorate punch with plastic eyeballs (they will float) and serve.

Text and Photographs ©2013 Nancy DeLucia Real

Note: The cupcake design was inspired by Wilton Icing Decorations®

Potato Ghosts

Potato Ghosts

In Holidays On October 10, 2011 0 Comments

Last year The Kitchen Buzzz featured Halloween Tombs & Cupcakes made with white chocolate candy and chocolate cake.

This year, our Halloween team shifted from sweet to healthy. Our treats are made with potatoes which are loaded with potassium and vitamin B6. In our test kitchens, we had Moms boil and mash the potatoes. The kids had a blast as they swirled the piping bags onto baking sheets to shape their little Potato Ghosts. Setting the eyes and watching the ghosts “disappear” in no time was the funnest part.

Have fun at your spooky Halloween dinner and stay safe when you go Trick or Treating!

Active prep time: 20 to 25 minutes
Inactive prep time: 20 to 25 minutes
Makes: 16 to 20 potato ghosts

Ingredients:
3 medium-large Russet potatoes (peeled & cut into one-inch chunks)
1 teaspoon salt
1 tablespoon butter or margarine
1/4 to 1/3 cup milk (whole, 2% or 1% milk)
32 to 40 whole, black peppercorns
Plastic piping bag fitted with a large star tip
One large baking sheet, greased & floured

1. Put potato chunks in a 4 to 5-quart saucepot. Cover with cold water and bring to a boil over high heat setting (covered).

2. Uncover saucepot and boil/cook on medium-high heat 9 to 10 minutes or until potatoes are cooked through.

3. Drain drain potatoes completely and return them to the saucepot or place in a mixing bowl.

4. Using a hand beater (or in a stand mixer), beat the potatoes on high.

5. Stir in the butter or margarine and the lesser amount of milk; continue beating until potatoes are smooth and uniform.

6. The potato mash should have a firm consistency as opposed to being too creamy. Taste and adjust salt level, if needed.

7. Set potato mash aside to cool for 7 to 10 minutes.

8. When it is cool, transfer potato mash to piping bag.

9. In a circular motion, pipe a continuous circle on baking sheet, beginning with a 3-inch diameter and tapering up to a point, about 3 to 4 inches high.

10. Repeat until 16 to 20 Potato Ghosts have been shaped.

11. For the “ghost’s eyes”, carefully set two peppercorns in each of the ghosts’ heads.

12. Set baking sheet with ghosts on top oven rack, positioned six to eight inches away from top oven grill element.

13. Broil Potato Ghosts for 3 to 5 minutes or until their tops turn golden.

14. Carefully remove Potato Ghosts with a spatula and serve immediately as a side to meat, chicken or fish.

Text & Photograph © 2011 Nancy DeLucia Real

Halloween Tombs & Cupcakes

Halloween Tombs & Cupcakes

In Cakes & Cupcakes, Holidays On October 6, 2010 2 Comments

A few weeks ago, I was shopping at an arts and crafts store and noticed candy molds for skeletons and cakes. Making Halloween desserts with such fun decorations is a great art project for kids and adults. You’ll have a blast assembling the tombs and decorating the cupcakes. During this graveyard project, you won’t be able to resist tasting the candies and cakes. However, be sure to leave a few for your guests!

Prep time: 45 minutes (for the green skeleton candies & cupcakes)
Bake time: 25 minutes
Frosting time: 15 minutes
Makes: 8 tombs & 8 cupcakes

MAKE THE SKELETON CANDIES:
One 14-ounce bag Wilton® White Candy Melts
4 drops green food color
Pastry bag fitted with a star tip
Skeleton design candy molds

1. Melt the candies in a double boiler or in a microwave (follow microwave directions on package).

2. Using a wooden spoon, immediately stir the green food color into melted candy.

3. Set container with melted candy on a counter to cool 5 to 8 minutes.

4. Carefully spoon the melted candy into the bottom of a pastry bag fitted with a star tip.

5. Squeeze the pastry bag to overfill each skeleton mold – the top of each mold should look like it has a cloud of melted candy over it. Using a long metal spatula, scrape off the extra candy.

6. Set the mold in freezer, about 8 to 10 minutes or until candies have hardened.

7. Unmold candies onto a flat surface and set aside. Repeat filling the mold, freezing and unmolding the hardened candies until there are enough candy parts to form 8 complete skeletons.

8. If making ahead, set the skeleton candies in layers with paper towels in between each candy layer – inside a sealable plastic container. Make sure the candies do not touch. Freeze candies until ready to use.

FOR THE TOMBS & CUPCAKES:
5 mini loaf pans (5 X 3 X 1-7/8), greased and floured
8 Halloween baking cups, set in a muffin baking pan
One box Devil’s Food cake mix (1 lb. 2.25 oz.)
One Wilton® Orange Decorating Icing tube (4.25 oz.)
Decorating Plastic Tips to attach to icing tube
Halloween candies or decorations

1. Preheat oven to 350˚F. Prepare cake mix per package directions.

2. Pour a scant 2/3 cup cake batter into each loaf pan and divide remaining batter evenly among 8 baking cups set in a muffin pan.

3. Set the loaf pans on bottom oven rack. Set the muffin pan on top oven rack.

4. Bake 18 to 20 minutes or until knife inserted in center of loaves and cupcakes comes out clean. If knife is coated with batter, bake an additional 5 minutes.

5. Transfer the loaf pans and muffin pan with cupcakes to a counter to cool completely. Unmold the loaves.

6. If making a day ahead, set loaves and cupcakes on a flat plate. Cover them with aluminum foil wrap and set aside on counter overnight.

PREPARE THE FROSTING & GARNISH:

1. With loaves right side up, horizontally slice off the rounded tops.

2. Set two of the sliced-off tops in a bowl and crumble – this will be used as edible earth around the loaves or tombs.

3. Arrange candies in each of the 8 tombs to form a complete skeleton and set aside.

4. Frost the cupcakes with the orange icing tube (fitted with a decorator tip).

5. Arrange tombs and cupcakes on a large platter with crumbled “earth” around them. Add Halloween candies as part of the decoration.

Happy Halloween!

Note: White Candy Melts, candy molds, pastry bags, premade orange frosting tubes, decorator tip attachments and Halloween baking cups can be found at party supply and/or arts and crafts stores.

Text and Photographs ©2010 Nancy DeLucia Real