INGREDIENTS 2 balls pizza dough (thawed if frozen) 1 large egg 1/4 c. grated Parmesan (1 oz) 2 tbsp. grated Parmesan (1 oz) 1 large pitted black olive 2 c. 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.
Blood-Bath Punch Ingredients- 3 oranges cut into 1/2 inch wedges and freeze them (blood oranges work best) 1 64oz chilled bottle cranberry juice. cocktail 1 quart chilled orange juice 1 cup chilled vodka 1/2 cup triple sec 3 tbsp lime juice Prep- In a large pitcher or punch bowl, mix cranberry juice cocktail, orange juice, vodka, triple sec and lime juice. Add ice if you lime your drinks to b le colder. Serve with a wedge of frozen orange as garnish.
Candy Corn Pudding Pops Yield: 10 pudding pops What you will need: -Ice Pop Maker -Popsicle Sticks -Small box (3.3 oz) -Instant Jello Pudding – White Chocolate Flavor for white layer -Large Box (5.1 oz) Instant Jello Pudding – Vanilla Flavor for yellow and orange layer -Honey -Red and Yellow food coloring -4 cups of milk Steps: 1: Prepare White Chocolate Jello by mixing pudding mix with 1 1/2 cups of cold milk. Note: This is less milk than the box directions call for. This makes the pudding pops richer and creamier. Stir in 1 teaspoon of honey and transfer pudding mixture to a large plastic baggie. 2: Prepare Vanilla Pudding by mixing pudding mix with 2 1/2 cups of cold milk. Again, a little less than the box calls for. Stir in two teaspoons of honey and divide pudding into two bowls. 3: Color one bowl with yellow food coloring, adding just a few drops at a time. Next, color the other bowl orange by combing yellow and red food coloring. Transfer the yellow and orange pudding to a plastic baggie. 4: Snip corner of plastic baggies and squeeze pudding into popsicle molds. Start with white layer and finish with yellow. Tap mold on counter between layers to reduce air bubbles and level the layers. 5: Freeze pudding pops 2-3 hours or overnight.
Marshmallow Ghosts Ingredients : 12 ounces white candy coating, coarsely chopped 1-1/2 cups miniature marshmallows Chocolate decorating gel or assorted candies Directions : In a microwave, melt candy coating; stir until smooth. Cool slightly. Stir in marshmallows until coated. Drop by heaping tablespoonfuls onto waxed paper; smooth and flatten into ghost shapes. Decorate with gel or candies for eyes. Cool completely. Store in an airtight container. Yield: about 15 servings.
TOTAL TIME: Prep: 20 min. + standing MAKES:44 servings Ingredients 2 teaspoons butter 1-1/2 pounds white candy coating, coarsely chopped 2 cups pretzels, coarsely chopped 10 Oreo cookies, chopped 3/4 cup candy corn 3/4 cup dry roasted peanuts 1/2 cup milk chocolate M&M's 1/2 cup Reese's Pieces Directions Line a 15x10x1-in. baking pan with foil; grease foil with butter. In a microwave, melt candy coating; stir until smooth. Spread into prepared pan. Sprinkle with remaining ingredients; press into candy coating. Let stand about 1 hour. Break or cut bark into pieces. Store in an airtight container. Yield: 2-3/4 pounds.
Caramelized Spicy Pumpkin Seeds Ingredients: 3 Tbsp white sugar 1/4 tsp cumin 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1 pinch cayenne pepper 2 C raw whole pumpkin seeds, washed and dried Cooking spray 2 tsp salt, or to taste 1 Tbsp olive oil 2 Tbsp white sugar (separate from above sugar) Directions: 1. Preheat over to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. 2. In a large bowl, stir together 3 Tbsp of sugar, the cumin, cinnamon, ginger, and cayenne pepper. Set aside. 3. Place the pumpkin seeds on the prepared baking sheet, spray them with cooking spray, and sprinkle with salt to taste. Bake the seeds in the preheated oven until lightly golden, 20 to 25 minutes. 4. Heat the oil in a large nonstick skillet over medium heat and stir in the toasted pumpkin seeds along with the remaining 2 Tbsp of sugar. Cook and stir the seeds until the sugar forms a coating on the seeds, 2 to 3 minutes. Stir the caramelized seeds into the bowl of sugar-spice mixture, toss to coat, and let cool.
Cupcake Graveyard Ingredients: ⇨500g box devils food or chocolate cake mix ⇨800g chocolaye icing ⇨150g digestive biscuit crumbs ⇨24 nicee biscuits Method 1.Prepare n bake cake mix according to packet directions for cupcakes 2.Ice the cooled cypcakes with 3/4 of the icing 3.Full a pastry bag, fitted with a plain tip, with remaining icing. Write R.I.P on each biscuits, towards one end. Stand a decorationed biscuit ob top of each cupcake so that it looks like a grave makers, sprinkle digestive crumbs over iced cupcakes, to look like dirt, serve!
Slithering Hummus Bites Ingredients 1 jar (7-1/2 ounces) roasted sweet red peppers, drained 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained 1 garlic clove, halved 3 tablespoons lemon juice 2 tablespoons olive oil 2 tablespoons tahini 1/2 teaspoon salt 2 packages (1.9 ounces each) frozen miniature phyllo tart shells 30 pitted ripe olives Directions Cut one roasted pepper into 30 strips; place remaining peppers in a food processor. Add beans and garlic; pulse until chopped. Add lemon juice, oil, tahini and salt; process until blended. Pipe into shells. Stuff a strip of red pepper into each olive; press into filled shells. Yield: 2-1/2 dozen.
Ingredients 2 1/2 cups all-purpose flour 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cocoa powder 1 1/2 cups vegetable oil 1 cup buttermilk, room temperature 2 large eggs, room temperature 2 tablespoons red food coloring 1 teaspoon white distilled vinegar 1 teaspoon vanilla extract For the Cream Cheese Frosting: 1 pound cream cheese, softened 2 sticks butter, softened 1 teaspoon vanilla extract 4 cups sifted confectioners' sugar For Skulls: 1 pound dark chocolate Silver luster dust Skull molds Directions: Over water bath and in dry stainless silver bowl, melt dark chocolate. Fill skull mold with chocolate and let it sit for 5 minutes, after 5 minutes dump out chocolate from mold. Set aside mold with chocolate coating. Preheat the oven to 350 degrees F. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. Divide the batter evenly among the tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before inserting layers into skulls. For the Cream Cheese Frosting: In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Take the layers of cake,insert into skull, alternating layers of cake and icing, once complete dust outside of skull with silver luster dust as desired for garnish.
The Red Velvet Rich in color and flavor, classic red velvet cake is always a crowd-pleaser. Total Time: 1:00 Prep: 0:30 Level: Moderate Yield: 12 servings Directions Preheat oven to 350 degrees F. Grease two 9-inch round cake pans, line bottoms with parchment paper, and grease again. In medium bowl, whisk flour, cocoa, baking powder, and salt. In small bowl, mix buttermilk and food coloring. In large bowl with mixer on medium-high speed, beat butter and sugar until fluffy and pale. Reduce speed to medium and beat in eggs, 1 at a time, until well incorporated, scraping bowl occasionally. Reduce speed to low. Alternately beat in flour mixture and buttermilk mixture, beginning and ending with flour mixture. In small bowl, stir together vinegar and baking soda. Immediately fold into cake batter until fully incorporated. Divide batter between prepared pans. Bake 35 minutes or until toothpick inserted in centers comes out clean. Cool in pans on wire rack 10 minutes. Invert cakes onto rack, discard parchment, and cool completely.
Chocolate Eyeballs Ingredients 12 oz. white chocolate 24 donut holes 24 red M&M candies 8 oz. dark chocolate 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.