Recipe of the Month – May

Summer is around the corner and with it brings both bright sunny days and prehistoric predators, vacationing topside from beyond the murky depths of dark waters. Summoned by the great ones, these ominous creatures answer the call to recruit new members into their cult of doom.

Do not fear the unknown. The disciples over at Eat the Dead have uncovered ancient texts from the fabled Necro Nom-Nom-Nomicon, that teach us seafaring spells, rumored to repel tentacled beasts from the oceanic netherworld, like this one, for Key Slime Pie.

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Key Slime Pie photo by Eatthedead.com

INGREDIENTS:

  • 3 eggs, separated into yolks and whites
  • 1 14 oz can sweetened condensed milk
  • 1/2 cup (about 3 medium limes) key lime juice
  • 2 tablespoons unflavored gelatin
  • 8 edible gelatin lime tentacles (learn tentacle making recipe here)
  • Green food coloring
  • 1/4 teaspoon cream of tartar
  • 1/4 cup sugar
  • Pie crust (I used a dark chocolate cookie crust)

For the full recipe and baking instructions, please visit here:
https://eatthedead.com/halloween-recipe-key-slime-pie/

Ph’nglui mglw’nafh Cthulhu R’lyeh wgah’nagl fhtagn

Friday Fright Nightcaps

It’s the return of Friday Fright Nightcaps!

Today, in honor of National Pizza Party Day, which no one is celebrating due to the pandemic, my sources tell me that the daiquiri is the perfect companion for heavy pizzas, such as pepperoni, or sausage, or pepperoni and sausage…something about all that cheese and red sauce pairing well with the rum and tart.
So, fire up that old stone oven because I found a fangalicious recipe for a Halloween Daiquiri from the good folks over at Vinepair that won’t wait til Fall.

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Halloween Daiquiri by Vine Pair

Ingredients:

  • 5 ounces of rum
  • 1 lime, juiced
  • 6-8 mandarins, juiced
  • 1 teaspoon of agave nectar
  • ½ cup of ice

Garnish:  sliced mandarin

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Halloween Daiquiri by Vine Pair

To view the full recipe, please visit here:
https://vinepair.com/wine-blog/halloween-daiquiri-recipe/

So, whether you’re logging into Door Dash during the pandemic or learning how to use your oven for the first time since you rented the place, it’s pizza time!

 

Recipe of the Month – April

Dead. I’m mostly dead inside, besides a few Frankensteinian moments, brought on either by self-preservation or energy drinks, I’m not sure yet. Point is, the Covid-19 pandemic has made blogging kinda tough lately.  When I realized I missed the deadline to post Recipe of the Month on its scheduled day, I knew I needed to post pronto, with a fitting tribute.  So, where do you put dead things? In a graveyard, of course!  Just so happens, I really love the idea of being buried inside Half Baked Harvest‘s Deathly Chocolate Graveyard Cakes.  Everyone is dying for a good chocolate recipe these days. and this is the one.
Now, if you excuse me, I need to go rewrite my will, again.

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Deathly Chocolate Graveyard Cakes by halfbakedharvest

INGREDIENTS

  • 1 box chocolate cake mix
  • 1/2 cup Kahlua OR caramel sauce OR sweetened condensed milk*
  • 2 oz boxes instant chocolate mousse mix 3 to 4 each
  • 2 cups whipped cream
  • 6 full-size Snickers bars crushed

DECORATIONS

  • 6 in Pirouette Rolled Wafers or pretzel rods, broken in half
  • 1/2 cup caramel bits
  • 6 ounces dark chocolate melted
  • 1 pan of your favorite brownies|baked + cooled
  • 4 ounces white chocolate melted
  • 20 Oreo cookies creme filling removed
  • 6 Halloween Oreo Cookies top cookie removed
  • 6 Hershey’s Kisses

For the full recipe and baking instructions, please visit here: https://www.halfbakedharvest.com/deathly-chocolate-graveyard-cakes-witches-beware/

 

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Photo by halfbakedharvest

Recipe of the Month – March

This month’s recipe is dedicated to the people practicing physical-distancing during the great Coronavirus crisis of 2020. Panic buying due to the government’s request for multi-week self-quarantine has rendered the store shelves nearly empty, with eggs being one of the hardest items to find.  So, when I came across the recipe over at  Mommy’s Home Cooking for Easy Eggless Halloween Cookies I knew I had to share it.

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Photo by MommysHomeCooking

Ingredients:

  • 1 ½ cup (210g) all-purpose flour
  • ½ teaspoon salt1 teaspoon pumpkin spice (optional)
  • 9 tablespoons (125g) unsalted butter, softened
  • ½ cup (88g) brown sugar
  • 1 teaspoon pure vanilla extract

 

Glaze:

  • 1 cup (140g) confectioners’ sugar
  • 2 tablespoons milk
  • pinch salt
  • Food Coloring

 

For the full recipe and baking instructions, please visit here: https://mommyshomecooking.com/easy-eggless-halloween-cookies/

Halloween themed cookie cutters can be found just about anywhere. You could always try Cookiecutters.com

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Photo by MommysHomeCooking

Recipe of the Month – February

Today we celebrate Women in Horror, with a tribute to a legendary queen of horror, Sigourney Weaver, star of enduring Alien franchise.

In Ridley Scott’s 1979 sci-fi horror masterpiece Alien, Sigourney relished the chance to bring a smart, no-nonsense, powerful leader to movie audiences during a time when women yearned to see a strong female presence on the big screen.  Lt. Ellen Ripley proved to be way more than just the final girl, and in the 1986 sequel Aliens, Sigourney continued to portray Ripley, this time as a badass survivor and the voice of reason in this crazy new world.  In her final action-packed showdown with the queen mother of all Xenomorphs, Ripley emerged as one of the greatest female kickass heroes on film, period.

So, in honor of Queen of Sci-fi and of Horror, I found a recipe for Date and Marizpan Alien Xenomorph Eggs over at Feast In Thyme.

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Date & Marzipan Alien Xenomorph Eggs by Feast in Thyme

Ingredients:

  • 24 large Medjool dates
  • 1 (7 ounces) tube marzipan almond candy dough
  • 1 cup dark chocolate fudge (see below, or your favorite recipe)
  • 1 cup semi-sweet chocolate chips
  • Decorating Supplies: green sprinkles, matcha powder, cocao powder (optional)

For the full recipe and cooking instructions, please visit here: https://feastinthyme.com/alien-xenomorph-eggs/

For some insight on Sigourney’s thoughts on playing Ripley, check out this video:

Recipe of the Month – January

January dragged by like a zombie with no legs. While not quite on par with the disastrous January 2016, when we lost our beloved David Bowie and Alan Rickman, this month was a cacophony of leftover holiday vibes, hopeful optimism, failed resolutions, global despair, and finally, the tragedy of losing another global icon, former L.A. Lakers Kobe Bryant.

I’m not ready to give up on 2020 and you shouldn’t be either! Despite all the pink, February is a perfectly good month for Halloween fans to hijack, and what better way to usher in the month of unrequited love than with the Superbowl! Somebody is gonna go home in tears. Between losing to the Vegas odds and those tearjerker Budweisser commercials, you’re gonna need some comfort food, and no decent Superbowl party would be caught dead without a good taco dip to catch our tears. So, when I found this recipe over at The Tipsy Housewife for a festive Halloween Taco dip, I knew the lunar new year has not forsaken us.

Bookmark this one, my creepy friends, you’re gonna use it again in October.

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Halloween Taco Dip Photo by The Tipsy Housewife

Ingredients:

  • 1 Can of Frito Lay Bean Dip (found in the chip aisle)
  • 1 C of Prepared Guacamole
  • 1 C of Sour Cream + 1/2 C for making the web.
  • 1 Pouch of Taco Seasoning
  • 8 to 10 Black Olives, reserve two to make the spider, dice or slice the rest
  • 1 C of Cheddar Cheese
  • 1 Tomato, Seeded and Dices
  • 1 C of Kale, shredded very thin

For the full recipe and instructions, please go here:
https://thetipsyhousewife.org/2018/09/29/halloween-taco-dip/

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©The Tipsy Housewife

Don’t let the mention of kale scare you off, just replace it with lettuce.

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Halloween Taco Dip Photo by The Tipsy Housewife