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Archive for October, 2009

vampire blood drink

Vampire Blood Drink

1 gallon cranberry juice
1 gallon orange juice
1 cup raspberry sorbet, softened
1 quart seltzer

Mix juices together. Add sorbet and stir until it disappears. Add seltzer. Chill before serving.

To keep it cold, you might fill a clean, unpowdered rubber glove with water and freeze it for a floating frozen hand.

Recipe found here: Vampire Blood Drink

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Spider Web Dip

Spider Web Dip

1 (16-ounce) jar (1 3/4 cups) black bean dip
1 (12-ounce) container guacamole
1/4 cup sour cream
1 cup shredded lettuce
4 ounces (1 cup) LAND O LAKES® Cheddar Cheese, shredded
1/2 cup chopped tomato
Tortilla chips

Spread bean dip onto center of large platter, leaving 1 to 2 inches around edge of platter. Carefully spread bean dip with guacamole.

Spoon sour cream into resealable plastic food bag. Snip off corner. Pipe sour cream in 4 concentric circles onto guacamole. Drag toothpick or knife through sour cream from center outward to make spider web design.

Layer lettuce, cheese and tomatoes on edge of platter. Serve with tortilla chips.

Recipe found here: Spider Web Dip

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bleeding fingers

Bleeding Finger Lemon Cookies

11/8 cups unsalted butter
1 1/2 cups sugar
3/4 tsp fine sea salt
1 large egg
1/4 cup whole milk
1 tsp vanilla
1 tbsp lemon zest, finely grated
4 1/4 cups cake flour
1 1/4 tbsp baking powder
Whole almonds
Raspberry jam

Preheat oven to 350 F.

Cream the butter, sugar and salt in an electric mixer with a paddle attachment until light and fluffy.

Add the egg, then the milk, vanilla and zest. Scrape down the sides of the bowl with a rubber spatula and mix again.

Sift together flour and baking powder. Add dry mixture to wet mixture and blend just until combined.

Wrap dough in plastic wrap and chill until firm.

Take about 2 to 3 tablespoons of dough per finger. Roll each into a ball, then a log, and shape into a finger with knuckle marks. Make an indent at one end for fingernail, smear some raspberry jam into it and place whole almond in the indent. Bake for 8 to 10 minutes. You might need to add more jam once cooled for a bloodied look.

Makes approximately 15 to 20 cookies depending on size.

Recipe found here: Bleeding Finger Lemon Cookies

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ghoulish cupcakes

Ghouly Cupcakes

Ingredients

Cupcakes:

* 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
* 1/2 cup root beer, flat
* 1/3 cup unsweetened Dutch-processed cocoa
* 1 1/4 cups all-purpose flour
* 1 1/4 cups sugar
* 1/2 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/4 teaspoon fine salt
* 1/4 cup sour cream
* 2 large eggs, room temperature
* 1 teaspoon pure vanilla extract

Frosting:

* 8 large egg whites
* 1 1/2 cups granulated sugar
* 1/2 teaspoon cream of tartar
* 1 pinch fine salt
* 1 teaspoon banana extract, or more to taste
* 1 to 2 drops pastel food coloring, optional
* Candied eyeballs

Directions

Equipment: 12 cup standard muffin tin

Preheat the oven to 350 degrees F. Line standard muffin tins with cupcake liners or spray footed cupcake holders with nonstick spray.

Put the butter, root beer, and cocoa in a microwave-safe bowl, cover with plastic wrap, and microwave on HIGH until the butter melts, about 2 minutes. Whisk to combine.

Meanwhile, whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Whisk the sour cream, eggs, and vanilla together in a small bowl.

Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine; take care not to overmix. Divide the batter evenly between the prepared muffin cups, filling each one about 3/4 of the way full, about 1/4 cup per cupcake. Bake cupcakes until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool the cupcakes completely in the tin on a rack. Remove from liners and return cakes to a rack.

For Frosting: Bring a few inches of water to a boil in a saucepan that can hold a mixer’s bowl above the water. Whisk the egg whites, sugar, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer the mixture to a standing mixer fitted with the whisk attachment and beat at medium-high speed until eggs beat up into a cool stiff meringue, about 5 minutes. Add a few drops of desired extract and/or food coloring and lightly beat into the meringue.

To decorate: Using a spoon, offset spatula or piping bag, dollop, spread or pipe about 1/2 cup meringue on top of each cupcake to make a ghost or monster of your choice. Decorate with candied eyeballs or other candies. These can be finished 2 to 3 hours in advance and held at room temperature.

This recipe found here: Ghouly Cupcakes

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