Showing posts with label Halloween. Show all posts
Showing posts with label Halloween. Show all posts

Friday, November 7, 2014

Golden Apple Pie Syrup

Apple Pie Syrup

Tired of paying high dollar for a Apple Pie Latte or Apple Pie Coffee at Dunkin Donuts?  "Golden Apple Pie Syrup" can be use to flavor coffee, cocktails or Sangria's and top: ice cream, pancakes, waffles, and desserts. Plus it's absolutely delicious and easy to make!


2 oz. Apple Extract
1 (16.5 oz.) Torani Caramel Sauce
1/3 cup Mrs. Butterworth's Syrup
1 teaspoon allspice; powder
2 teaspoons cinnamon; powder
1 teaspoons nutmeg; powder


In a large measuring cup add all the ingredients.

Mix until all the ingredients are blended.

Pour the mixture back into the bottle and it is ready to use.

Wednesday, October 29, 2014

Golden Pumpkin Spice Syrup

Tired of paying high dollar for a Pumpkin Latte or Pumpkin Coffee at Dunkin Donuts?  "Golden Pumpkin Spice Syrup" can be use to flavor coffee and top: ice cream, pancakes, waffles, and desserts. Plus it's absolutely delicious and easy to make!


1 oz. Pumpkin Spice Extract
1 (16.5 oz.) Torani Caramel Sauce
1/3 cup Domino Organic Blue Agave Nectar
1/4 teaspoon ground cloves
4 teaspoons pumpkin pie spice


In a large measuring cup add all the ingredients.

Mix until all the ingredients are blended.

Pour the mixture back into the bottle and it is ready to use.

Old Fashion Candy Corn Fudge

Old Fashion Candy Corn Fudge is decadent and rich making it the perfect treat to bring to your kids' Halloween parties at school or have at your house during trick or treating! 


2 cups mini marshmallow
1 1/2 cup white sugar
1/4 teaspoon sea salt
2/3 cup (one 5 oz. can) Nestle Carnation Evaporated Milk
2 tablespoons unsalted butter
1 1/2 cups regular candy corn, chopped
3/4 cup salted nuts
1 1/2 cups semi-sweet chocolate chips
1 teaspoons vanilla extract
White icing garnish

  1. Line an 8-inch baking dish with foil and lightly spray the foil with nonstick cooking spray. 
  2. In a large pot, mix the marshmallows sugar, condensed milk and butter. 
  3. Bring mixture to a boil over medium-high heat and stir constantly until the mixture reaches 235 degrees F on a thermometer.
  4. Remove from the heat.
  5. Vigorously stir in the marshmallows, vanilla, nuts and chocolate chips. 
  6. Mix until the chocolate has melted and add candy corn. 
  7. Pour the mixture into the prepared baking dish and chill for at least 2 hours, or until the mixture has set.
  8. Cut the fudge into squares and enjoy! 
  9. Drizzle with icing if you want.

Spider Web Cupcakes

Spider Web Cupcakes are a huge hit and really easy to make so I thought I would share how make them.


1 (18.25 oz.) package chocolate cake mix
1 (5.9 oz.) package chocolate pudding mix
4 eggs
1 cups semisweet chocolate chips
1 cup sour cream
1/2 cup extra virgin olive oil
1/3 cup milk
chocolate icing
1 cream cheese icing
1 orange icing
1 package of cheap plastic rings
12 cupcake wrappers
1 small Ziploc bag 


Cup Cake Batter
Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix together the cake mix and pudding, milk, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.

Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before icing.

Web Icing
Spoon out four tablespoons of the cream cheese icing and put into the Ziploc bag; make sure you put the icing into one corner of the bag. Close and set aside for the web.

Icing Cup Cakes
After the cupcakes are completely cooled ice the cupcakes like normal except try to keep it smooth. 

Ice 6 cupcakes orange and 6 chocolate.

Spider Web
Take the Ziploc bag of icing twist top to push the icing into the corner. 

Snip a very small hole in the corner of the bag; allowing the icing to be squeezed out.

With the icing draw a line down the center across the diameter of the cupcake.

Draw 2 more lines that divides the top into six pie shaped pieces.

Make a a small hexagon around the center of the cupcake.

Move outward and draw another hexagon; repeat until you have 3 to 4 hexagons

Stick the spider ring into the cupcake.

Severed Witches Fingers

Severed Witches Fingers is a great finger food for spooky Halloween Parties


A box of Cadburys Milk Chocolate Fingers
Marzipan or Almond paste
Whole blanched almond nuts
Red decorator gel or Red food coloring or 


Roll up a Cadburys Milk Chocolate Fingers in almond paste (or marzipan) and form like a finger. 

Use a spoon to give the finger a knuckle and crease lines. 

Don't worry if it's not perfect, witches have funny, ugly looking hands.

Take a whole almond nut and dip it onto a small saucer of red food coloring. 

Press the nail on to the end of the finger. 

If you're worried about staining your fingers red you can use a new and cleaned paintbrush to carefully paint the nail red with food coloring.

Dip the end of the finger in the food coloring to look like blood, as if the finger has been ripped off the witches hand.

Spider Wed Pumpkin Cheesecake Brownie

Spider Web Pumpkin Cheesecake Brownie is delicious and creamy...everyone will love it!


1 brownie mix (18 oz.)
1/4 cup oil
1/4 cup water
1 Tablespoon  instant coffee
2 eggs
1 package cream cheese (8 oz.)
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
2 Tablespoon flour
3/4 cup pumpkin puree
1/4 cup plain Chobani Greek Yogurt
1 container Cool Whip (8 oz.)Chocolate Syrup


In a mixing bowl, combine the brownie mix, oil, water, coffee, and one egg. 

Beat until combined. 

Carefully spread in the bottom of the pie crust. Bake for 30 minutes at 350*.

While the brownie layer is baking, in a large bowl mix cream the cream cheese, sugar, yogurt, and vanilla together until smooth. Add the egg and pumpkin and cream again. Slowly beat in the cinnamon, nutmeg, allspice and flour.

When the brownie layer is finished, remove from the oven and carefully spread the cheesecake on top of the brownie layer. 

Place back in the oven and bake another 20-25 minutes. 

Remove from the oven and set on a cooling rack. Let cool for an hour. 

Place in refrigerator and cool completely. 

Spread the cool whip on top.

Microwave chocolate and 1 tsp. butter in microwaveable bowl on medium (50%) 30 sec.; stir until chocolate is completely melted. 

 Drizzle over cheesecake in spiral pattern. 

 Starting at center of cheesecake, pull toothpick through lines from center of cheesecake to outside edge to resemble a spider's web.

Place in refrigerator for 2-3 hours.

Friday, October 24, 2014

Savory Gargoyles Ribs

Gargoyles Ribs no longer have to be one of those things you only eat during the grilling season. So pull out the slow cooker and whip up a batch of “Savory Gargoyles Ribs”.


2 full racks baby back pork ribs, split into 
3 sections each
¾ cup lite soy sauce
3 Tablespoons peanut butter 
3 Tablespoons honey 
2 Tablespoons white vinegar 
3 cloves of garlic; minced 
½ teaspoon onion powder 
2 Tablespoons sesame oil 
1 teaspoon Chinese hot sauce 
½ teaspoon white pepper 
2 Tablespoons minced fresh ginger
¾ cup maraschino cherries 
½ cup rice wine vinegar 
Bottled water to cover 
5 scallions or 1 Texas scallion; chopped


Place ribs in crock pot Combine soy sauce ginger, cherries, rice wine vinegar and water mix until well combined.

Pour mixture over ribs. 

Cover; cook on low for 6 to 8 hours or on high for 3 to 4 hours or until pork is done.

Sprinkle with scallions before serving.

Gruesome Main Dishes

Thursday, September 4, 2014

Creepy Halloween Desserts

Gruesome French Vanilla Coffee Éclair Cake

These delicious gruesome éclairs will be the talk of Halloween your party.


1 package graham crackers
1 can vanilla pudding
1 8 oz. container non-dairy whipped topping
2-3 Tablespoons instant coffee
1 can French Vanilla frosting
2 dozen French Vanilla Coffee Earthworms
Chocolate syrup


  1. In 9 x 13 inch pan place a layer of graham crackers.
  2. In a medium bowl combine the pudding, whipped topping and Dandy Blend.
  3. Spoon half of this mixture over the cracker layer and spread out smooth.
  4. Place another layer of crackers over this layer and top with the remaining pudding mixture.
  5. Smooth out.
  6. Top with another layer of crackers, covering the pudding
  7. layer completely.
  8. Spread carefully with the frosting.
  9. Drizzle chocolate on it.
  10. Top with French Vanilla Coffee Earthworms
  11. Cover and refrigerate overnight

Monday, October 28, 2013

Bloody Brain Appetizer

Turn classic cocktail shrimp into a gruesome Halloween hoarded appetizer.


3 pounds large shrimp, peeled, deveined, and cooked
1 1/4 tablespoon powdered gelatin
1 teaspoon finely grated fresh horseradish
1 1/4 teaspoon sea salt
1/2 cup freshly squeezed lemon juice
3/4 teaspoon Old Bay seasoning
1/4 teaspoon cayenne pepper
1/2 ketchup


Arrange shrimp in a 6 1/2- to 7-cup brain-shaped mold with tails facing upwards in vertical rows.

Fill a glass bowl with 1 2/3 cups cold water; sprinkle gelatin over water and let stand 5 minutes. 

In a small saucepan, cook gelatin mixture over medium-low heat, stirring constantly, until gelatin has dissolved. 

Whisk in lemon juice, horseradish, sea salt, Old Bay, and cayenne pepper until well combined.

Pour gelatin mixture over shrimp in mold. 

Cover with plastic wrap, pressing down on the surface. 

Fit a plate into mold and weight with cans. 

Refrigerate until set, about 5 hours.

Invert mold onto a serving platter; serve with cocktail sauce.

Prepared cocktail sauce, for serving