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.

key slime pie
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

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 – December: Spiderweb Soup Halloween Recipe

A day late and a dollar short, that’s what’s going on my tombstone.  Apparently, I was naughty this year, so Krampus brought me a nasty cold for Christmas. Not sick enough to die, luckily, but sick enough to miss my blog post-deadline. Mea culpa. It’s been a rotten week.

The good news is being sick means you get to eat soup, cuz soup is great for colds. It’s also great for cold, rainy days. So, thanks to the folks over at the Gourmet Food Store for this perfectly simple and tasty recipe for Spiderweb Soup with Halloween shaped croutons: https://www.gourmetfoodstore.com/spiderweb-soup-halloween-recipe-15336

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Spiderweb Soup from Gourmet Food Store

Ingredients:

  • 6 medium tomatoes
  • 3 medium carrots
  • 1 ½ tbsp. Sugar
  • 2 tbsp. extra virgin olive oil
  • 4-½ cups vegetable broth
  • ¼ tsp. cinnamon
  • ½ tbsp. ginger powder
  • ¼ tsp. ground cloves
  • 8 slices white bread
  • 2 tbsp. Chopped fresh herbs (oregano, thyme, basil, and rosemary)
  • 2 tbsp. Olive oil
  • 16 peppercorns (pink if available)
  • 7 oz. crème fraiche
  • Special equipment: Halloween-themed cookie cutters, piping bag

tomatoes

For the full recipe and cooking instructions, please go here: https://www.gourmetfoodstore.com/spiderweb-soup-halloween-recipe-15336

If you still have leftover ham, this soup pairs fangtastically with a ham and cheese panini.

ham and cheese chef Akis Petretzikis
ham and cheese – chef Akis Petretzikis

 

Sinister Saturdays – Pumpkin Pie Crumb Bars

Happy National Pumpkin Day!

Pumpkins are the most important element of the Halloween season. It is the symbol of Halloween itself. Pumpkin desserts have been getting a bad rap lately because of pricey, syrupy pumpkin spice drinks served at the coffee place that shall not be named, but pumpkins themselves are quite healthy, being high in potassium, vitamin C, fiber and antioxidants. So, remember to look up some creative ways to use leftover parts of your carved pumpkin this weekend.

Cooking Classy knows the perfect way to end the Halloween season with this fangtastic recipe for Pumpkin Pie Crumb Bars.

pumpkin_pie_crumb_bars13.

Ingredients (12 servings)

  • 1 1/4 cups (176g) all-purpose flour
  • 1 1/4 cups (116g) quick oats (old fashioned works too)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup (105g) granulated sugar
  • 1/2 cup (110g) packed light-brown sugar
  • 3/4 cup (170g) unsalted butter, melted
  • 1 tsp vanilla extract

Pumpkin Pie Filling

  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (55g) packed-light brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/4 tsp salt
  • 1 large egg
  • 1 large egg yolk
  • 1/2 tsp vanilla extract
  • 1 1/4 cups (296g) canned pureed pumpkin
  • 1/3 cup (85ml) evaporated milk or half and half
  • Sweetened whipped cream and cinnamon , for serving (optional)

For the full recipe and baking instructions, please go here: https://www.cookingclassy.com/pumpkin-pie-crumb-bars/

 

Spice up your Thanksgiving by serving these crumb bars instead of boring ole pumpkin pie. Your family will thank you.

Sinister Saturdays – Halloween Inspired Toxic Mac n Cheese

Welcome food sinners, to the church of decadent delights! For the next four Saturdays, we’re going to sway your taste buds to the dark side of the kitchen. Have no fear, these recipes won’t kill you right away, I don’t think…maybe don’t eat them every day, just, once a year.

Our recipe for today is Halloween Inspired Toxic Mac n Cheese from Jacqueline over at The Seaside Baker via sofabfood. There are a couple of different toxic mac-n-cheese recipes out there, I chose this one for its kid-friendly simple bliss. It is Halloween after all, we need quick and easy dinners so we can get right to the festivities!

toxic mac1

Ingredients

  • 1 lb uncooked shell pasta
  • 1/2 tsp salt
  • 5 drops neon green food dye
  • 1/4 cup butter
  • 2 cloves garlic, crushed
  • 2 1/2 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 3 cup milk
  • 2 1/2 cup cheddar cheese

For complete cooking instructions, please go here:
https://sofabfood.com/halloween-inspired-toxic-mac-n-cheese/

If only all our toxic waste looked so good. If you’re going green for Halloween, remember, homemade pasta is healthier for you and the environment.

Amen!

 

Recipe of the Month – September 2019: Halloween Black Cupcakes with Cherry Filling

October is only a few days away and there are some who believe Halloween treats are too indulgent. Well, I say, rubbish! Nobody else is going into your grave, but YOU!
Go ahead and eat the cupcake!

British based Kitchen Sanctuary has blessed us with a frightfully sinful recipe:
Halloween Black Cupcakes with Cherry Filling

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Photo ©Kitchen Sanctuary 

Continue reading “Recipe of the Month – September 2019: Halloween Black Cupcakes with Cherry Filling”

Recipe of the Month – Jack-o-Lantern Pumpkin Hand Pies

Pumpkins, pumpkins, pumpkins…you may have noticed pumpkins and Halloween merchandise slowly filling up the aisles of our favorite stores. Soon, my friends, soon!

While Fall doesn’t officially start until September 23, that doesn’t mean we can’t enjoy the plentiful, wondrous bounty of autumn today.  The folks over at Acorns & Custard feel us, and I found a delicious Jack-o-Lantern Pumpkin Hand Pie recipe, to go along with our pumpkin spice lattes. Bring on the gourds!

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Photo ©Acorns&Custard

Continue reading “Recipe of the Month – Jack-o-Lantern Pumpkin Hand Pies”

Recipe of the Month – Halloween Avocado Toast

It’s the last Friday in July. It’s hot. I don’t even want to think about turning on a stove.

Some people actually dread the early weeks in Fall because they live in states where the weather is hot and humid. Being from SoCal, I understand this.  So, when I came across this Halloween Avocado Toast breakfast idea from Brit + Co., I immediately thought, a fun no-bake recipe that quadruples as a snack, breakfast, lunch or dinner?  This is genius!

Halloween-Avocado-Toast-Recipe-Ingredients

 

Ingredients:

  • 4 avocados
  • 1 Tablespoon lemon juice
  • 2 sheets of seaweed
  • radishes
  • black olives
  • mini dill pickles
  • grape tomatoes
  • walnuts
  • 1/2 red bell pepper
  • 4 pieces of toast

The entire recipe instructions can be found here: https://www.brit.co/get-in-the-halloween-spirit-with-our-avocado-breakfast-recipe/

Pretty sure this qualifies as crafts project too, since kids will love making little monster faces with all the cool cut veggies.

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Bonus: Brit + Co make Halloween Bento Boxes too. We might never have to cook again!