Author Archives: BMessingham

Candy Corn on the Cob with No-Egg Cookie Dough Center

 

Candy Corn on the Cob with No-Egg Cookie Dough Center
Serves 8
Everyone Loves corn on the cob! Fool your friends by serving this candy corn version. It's yummy! Best of all... if you get a craving for cookie dough, you can eat this version without fear of getting Salmonella.
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Ingredients
  1. 1 cup flour
  2. 2 tablespoons flour
  3. 1⁄2 teaspoon baking soda
  4. 1⁄4 teaspoon salt (can be left out or reduced to just a pinch)
  5. 1⁄2 cup margarine
  6. 6 tablespoons granulated sugar
  7. 6 tablespoons brown sugar
  8. 1⁄2 teaspoon vanilla extract
  9. 1 cup semi-sweet chocolate chips
  10. water (add small amounts until the dough is proper consistency(about 1/8 cup at a time to avoid making it)
Instructions
  1. Combine all ingredients except for the water in a bowl. It helps if you cream the margarine separately and then add it to the bowl to avoid spending a long time trying to smooth out pieces of margarine. The mixture will be very crumbly and dry because the eggs were left out (to avoid salmonella issues when eating raw). Gradually begin adding small amounts of water until dough reaches desired consistency.
  2. Roll the dough into long 2 inch tubes, can be any size but I recommend short as when you leave the cobs out, they will start to soften. You want to keep them chilled as long as possible.
  3. Stick the candy corns in the dough to make it look like corn rows. You can use brown and yellow to give it that Indian corn effect. Place these all around the dough until you have a corn cob look and feel.
  4. Serve chilled.
Notes
  1. For cookie dough lovers - Store in the fridge or freezer (not at room temperature or it will quickly spoil because it contains uncooked margarine). Eat with a spoon or place on top of pies, ice cream cakes, cheesecake, homemade ice cream, or frozen yogurt!
  2. You can also use marzipan for the cob as it will work just as well.
The Halloween Cookbook http://thehalloweencookbook.com/

Published: September 28, 2015 | Comments: 0

Spider’s Nest Cake

 

Spider's Nest Cake
Serves 12
A spiders nest fulled with eggs ready to hatch.
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Prep Time
2 hr
Cook Time
45 min
Total Time
2 hr 45 min
Prep Time
2 hr
Cook Time
45 min
Total Time
2 hr 45 min
For the cake
  1. 180g (6oz) butter, softened, plus extra for greasing
  2. 350g (12oz) caster sugar
  3. 3 eggs, beaten
  4. 2 tsp vanilla extract
  5. 3 x 10g tubes red food-colouring gel
  6. 500g (1lb) plain flour
  7. 50g (2oz) cocoa powder
  8. 1 x 284ml carton buttermilk
  9. 1 1/2 tsp bicarbonate of soda
  10. 1 tbsp cider vinegar
  11. 4-5 tbsp cherry jam
For the buttercream icing
  1. 300g (10oz) slightly salted butter, softened
  2. 225g (7 1/2oz) icing sugar, sifted, plus extra for dusting
  3. 1 1/2 tbsp milk
  4. 2 tsp ground cinnamon
  5. 1/2 tbsp vanilla extract
  6. For the hidden spider's eggs
  7. 3 balls stem ginger, finely chopped
  8. 175g (6oz) white chocolate, melted
  9. 50g (2oz) desiccated coconut
For the flies
  1. 8 chocolate-coated raisins
  2. 16 flaked almonds
To decorate
  1. 1 x 1kg block ready-to-roll fondant icing
  2. 1 x 170g pack white mini-marshmallows (for the cobwebs)
Instructions
  1. Preheat the oven to gas 4,180°C, fan 160°C. Grease and line 3 x 20cm (8in) sandwich tins. For the cake, beat the butter and sugar in a mixing bowl, using an electric whisk, until light and fluffy. Gradually add the eggs, beating well after each addition. Beat in the vanilla and red food colouring.
  2. Sift the flour, cocoa powder and 1 tsp salt into a separate bowl. Beat in a third of the flour mixture to the egg bowl, followed by a third of the buttermilk. Repeat until all the flour and buttermilk has been added.
  3. Mix the bicarbonate of soda and vinegar in a small bowl and add to the batter, beating to combine. Divide the batter evenly between the tins and bake for 28-30 minutes, or until a skewer inserted into the centre comes out clean. Remove the cakes from the oven and leave to cool in the tins for 10 minutes, before turning out onto a wire rack to cool completely.
  4. When cool, cut each cake in half, horizontally, to make 6 layers. Using a 8cm (3 1/2in) biscuit cutter, cut out a round from the centre of 4 of the layers and carefully remove, leaving a hole. Crumble the rounds into a bowl and reserve for the spider’s eggs.
  5. For the buttercream icing, put the butter in a mixing bowl and beat for 5-8 minutes, until soft and fluffy. Add half the icing sugar and, starting on a low speed, beat for 3-5 minutes. Beat in the remaining icing sugar, then add the milk, cinnamon and vanilla extract, until combined. Cover and chill.
  6. For the hidden spiders’ eggs, put the reserved cake crumbs in a bowl with 3 heaped tbsp of the buttercream icing and the ginger; mix to combine. Using clean hands, shape the mixture into balls about 1.5cm (3/4in) wide. Arrange on a tray, cover with clingfilm and chill for 1 hour (or freeze for 15 minutes).
  7. Melt the white chocolate in a heatproof bowl set over a pan of shallow, simmering water. Dip each cake ball in the chocolate, and then remove with a fork, allowing any excess chocolate to drip off. Roll the balls in the desiccated coconut and put on a tray lined with nonstick baking paper. Chill for 30 minutes or until set.
  8. Meanwhile, make the flies. Using a sharp knife, carefully make a slit on either side of each chocolate raisin and stick a flaked almond in the gap to make wings. Set aside.
  9. To assemble the cake, put one hole-free cake layer on a cake stand. Spread with a layer of buttercream and then top with another cake layer – this time with a hole. Spread with another layer of buttercream and then repeat with the remaining three hole layers, to create a central cavity. Fill the cavity with as many spiders’ eggs as you can fit in, then top with the remaining cake layer. Spread the remaining icing over the top and sides of the cake, then chill for at least 30 minutes.
  10. To decorate, dust a clean work surface with icing sugar and roll out the fondant icing to a circle just large enough to cover the top and sides of the cake. Lift the icing with a rolling pin and drape it over the cake. Smooth the icing over the top and sides, and then trim the excess icing at the base.
  11. Put the marshmallow in a microwave-safe bowl and heat in 30-second blasts, until melted. Stir the melted marshmallow mixture until cool enough to handle, and then, using your fingers, scoop up small amounts and pull and stretch it out to make thin, web-like strands; drape all over the cake being as messy as you like. Stick the flies to the marshmallow web. Top the cake with a plastic spider.
Notes
  1. Add some tiny plastic spiders or create them by placing chocolate chips top side into icing and use fine tip to draw black icing legs onto the chocolate chips for legs. You can also buy plastic spiders or make a lot of them from black fondant. A bunch of baby spiders hatching from a nest is so so horrible, your friends might not want to get near this cake.
The Halloween Cookbook http://thehalloweencookbook.com/

 

Published: September 23, 2015 | Comments: 0

Bubbling Cauldron Cupcakes

 

Bubbling Cauldron Cupcakes
Serves 8
A beautiful bubbling cauldron cupcake will look amazing at your little witches party. These are really clever and I love the candy floss idea.
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Ingredients
  1. 1 box cake mix made into cupcakes (any flavor you want, I use chocolate)
  2. chocolate frosted doughnuts - medium sized
  3. chocolate icing
  4. green icing
  5. red sugar
  6. black licorice strings.
  7. Pretzel rods
  8. candy floss or cotton candy
Instructions
  1. Halve a plain medium-sized cake doughnut horizontally, then press one half, cut-side down, onto a chocolate-frosted cupcake.
  2. Cover the doughnut with chocolate frosting, then pipe green frosting into the doughnut hole.
  3. Roll the bottom edge of the frosting in red sugar crystals.
  4. Cut a small piece of black licorice string and insert the ends into the doughnut so it stands up like a handle.
  5. Add a pretzel rod stirrer and a piece of cotton candy for smoke.
Notes
  1. Try adding gummy worms, candy eyes, red hots or other creepy looking candy into the cauldron to a great potion effect.
Adapted from From a recipe on the Food Network
Adapted from From a recipe on the Food Network
The Halloween Cookbook http://thehalloweencookbook.com/

Published: September 21, 2015 | Comments: 0

Glass Potato Chips with Blood Sauce

 

Bloody Glass Potato Chips
Shards of glass served with with a side of blood. This creepy recipe is sure to freak some people out. they taste pretty good too.
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Baked Potato Stock
  1. 8 Yukon gold potatoes
  2. ½ cup of olive oil
  3. 1 tablespoon kosher salt
  4. 1 liter of hot water (95 C, not boiling)
Baked Potato Gel
  1. 4 tablespoons potato starch
  2. 2 cups of baked potato stock
  3. Ketchup
Instructions
  1. Wash the potatoes under cold water and dry with paper towel. Cut into the skin of each potato 1 cm. Toss the potatoes with ½ cup of olive and season with the salt.
  2. Bake for 25 minutes at 450 F.
  3. Remove from oven and place the baked potatoes in a bowl with 1 litre of hot water (95 C, slightly cooler than boiling temperature), cover it and let it sit at room temperature for 2 hours.
  4. Strain the mixture with a fine strainer, reserving the baked potato stock. Chill stock in preparation for next step.
  5. Put chilled baked potato stock into a pot and whisk in the potato starch. Continue whisking the starch and stock together and bring it to boil, forming a gel. Remove from heat.
  6. Drying: Spread the potato gel on a sheet of parchment paper. The gel should be about 3 mm thick.
  7. Dry in the oven at 135 F for 2 hours until fully dry.
  8. Frying: Break the dried sheet into irregular pieces about the size of playing card. Fry these potato chips at 350 F until clear and crisp. Remove and place on paper towel, then season with kosher salt.
  9. Squeeze ketchup on them so it looks like blood is dripping from them.
Notes
  1. This recipe is time consuming, but worth it for the effect.
  2. Take a squeeze bottle and squeeze the ketchup all over the chips. Don't add too much as you want it to look like people have been dipping their fingers in a cutting themselves on the glass.
Adapted from From a recipe found online by Hamid Salimian
Adapted from From a recipe found online by Hamid Salimian
The Halloween Cookbook http://thehalloweencookbook.com/

Published: September 17, 2015 | Comments: 0

Blood Soaked Apples

 

Blood Soaked Apples
Serves 1
Bloody apples will look great on your table. You can use a sugar/corn syrup base or caramels. With the white chocolate coating, they will look really great!
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Prep Time
1 hr
Cook Time
25 min
Total Time
1 hr 25 min
Prep Time
1 hr
Cook Time
25 min
Total Time
1 hr 25 min
Ingredients
  1. Red Delicious Apples
  2. white chocolate melted in double boiler(chips or buttons)
  3. 1/4 cup light corn syrup
  4. enough water to just cover sugar in your pan
  5. 1/2 cup white sugar
  6. red food coloring 5-6 drops to make it really red. If you need more add it.
Instructions
  1. Melt White Chocolate using a double boiler. (Pour water into a saucepan. Place a heat safe bowl on top. The water should touch the bottom of the bowl without overflowing. Add white chocolate chips and stir until all is melted. (you can melt chips in microwave, but be sure to check every 15 seconds to make sure you're not over cooking the chocolate. Microwave until melted and feels smooth when mixing)
  2. Put skews through top of apples and dip them into the white chocolate. You might have to reheat the chocolate to keep it from getting hard. You want to keep it melty.
  3. Melt in the water sugar and corn syrup. Mix on low until sugar is dissolved, then turn heat to high. Use candy thermometer to measure when boiling sugar has reached 290 degrees.
  4. Immediately remove from stove and add food coloring. Stir until it cools a little. Once it starts to thicken, use a spatula to drip the melted sugar down the sides of the apples.
  5. Make certain to touch the sugar against apple, or it won't stick properly. start right above the white chocolate, then let it drip down. You basically want to spread the sugar across the top and above the white chocolate and let it drip down. If the sugar starts to harden, you can reheat it on the stove. Just place on temp low heat until it softens again. they will look great.
Notes
  1. An alternative is melt caramels and add red food coloring to the caramel. Use the same technique as you did for the sugar.
Adapted from From a few different recipes found online.
Adapted from From a few different recipes found online.
The Halloween Cookbook http://thehalloweencookbook.com/

Published: September 15, 2015 | Comments: 0

Great Halloween Fonts for Any Project

Halloween is the second biggest holiday in the USA.  There are so many project that you can do, I couldn’t list them all in one site.  What I am doing is finding bits and pieces so you can make your own projects.  Fonts are a fantastic way to add more then just an image that looks nice.  I font can really change the way an image looks and feels. Almost if not all of these fonts are for personal use only.  If you want to make crafts and sell them, you will have to get permission from the font creators.

Here are the links to download some spooky looking fonts to liven up your designs.

Along Came a Spider / 1942 Report / A Charming Font / A Lolita Scorned / Horror / Buffied / Black Widow / Biker Bones /Pumpkins / October Crow / Bleeding Cowboys / Dread / Endor / Creature / CF One Two Trees / Blackwood Castle / HeadstoneNightmare / Bleeding Freak / Sketch Bones / Wildwood / Haunt / Frankendork / Trinigan / Parseltongue / Haunting Attraction /Frankie / Halloween Trick / Spinstee / Jack Lantern / Dracula / Kreepy Krawly / Mister Spooky / Fiddums Family / Ghoulish /  Pasion Acustica /  Bloodthirsty /   Double Feature /  Feast of Flesh /   Klinge Death Brush /  Friday The 13th /  Curse of The Zombie /  Bloody /  Nightmare /  Scream Again /  Auld Magick /  Witches Magic /  Blood of Dracula /  DrauFrankenWolf /  Black Asylum /  Midnight /  DHF Story Brush /  Wooden Casket /  Monsters Attack /  Mars Attacks /  Gushing Meadow /  Samhain /  Zombiefied /  I Still Know /  Visions of The Dead /  Nosferatu

WingDings are a Fantstic way to create something new and unique with your designs.  Here are some great ones we’ve found.

Old Skull Hellron /  Jack Skellingtonbats /  Trick or Treat /  VampyrBats /  Halloween /  Fiolex Mephisto Dingbats /  Horror Tales /  Mythologicals One /  Only Skulls /  No Fear /  The Victims /  Trick or Treat II /  Horror Dingbats Eerie Edition /  KR Boo Lane /  Nasty Horror Show /  Halloween Boarders /  Helloween II /  KR Booville / Kiddy Halloween /  Pumpkinhead /  PumpkinsCalaveras 323 /  B Movie Dings /  Frightful Frames /  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

*Please note that we believe these to be trustworthy sites to download fonts from, but its always a good idea to have anti-virus/spyware software installed on your computer, just in case.

Published: June 29, 2015 | Comments: 0

Ears & Eyeballs Mortuary Meal

eyes-ears-pasta
Ears & Eyeballs Mortuary Meal
A really great pasta sure to make anyone think twice about eating it. The ears are easy to make and so are the eyeballs. You can even add mozzarella to the inside of the olives for oozing eyeballs.
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To Make the EARS
  1. 1 1/4 cup cake flour (not self-rising)
  2. 1/2 teaspoon salt
  3. 2 large egg yolks
  4. 1 1/2 tablespoons olive oil
  5. 1/4 cup water
  6. 3 drops Red food coloring
To Make the EYEBALLS
  1. 1 1/2 pounds of Ground Chicken or turkey
  2. 1/8 teaspoon salt
  3. 1/8 teaspoon white pepper
  4. 1/2 teaspoon garlic powder
  5. 1/8 teaspoon oregano
  6. garlic pitted medium green olives
  7. pitted medium black olives
To make the Blood/Sauce
  1. 1 small jar red pasta sauce (or homemade)
  2. red food coloring for a good bloody color
Instructions
  1. 1. To Make the Eyeballs: Dump the ground chicken in a mixing bowl, add the spices, and mix well. Make little balls of chicken about 1 1/2 inches in diameter and place on a cookie sheet. To make the iris of the eye, take a green olive and cut in half and remove the pimento if you bought that type. To make the pupil, cut a black olive into small pieces. Now insert the black olive piece into the half of green olive. Stick the green olive onto the ground chicken eyeball. When you cook the eyeballs, you do not want them to brown, so steam them. Steam the eyeballs just like you would steam vegetables. It should take about 20 minutes over medium heat.
  2. 2. Prepare the Ears: Roll out the dough on a floured counter with a rolling pin. The dough should end up about 1/8 inch thick. Cut out round pieces of dough using a glass about 3 inches in diameter. Cut a small hole in the middle of the 3 inch piece of dough to form the ear canal. Roll up the edge of the round piece of dough and form into an ear shape. It helps to have a picture of an ear since you cannot look at your own. I put my ear on the copy machine and made a copy.
  3. 3. Put the finished ears on a dish towel and let dry overnight if possible. If you do not have time, an hour or two will suffice.
  4. 4. Cook the ears in boiling water and 1 tablespoon of olive for about 2 minutes or until they float to the top of the water. Drain the ears in a colander.
  5. 5. To Make the Blood: Simply take a small jar of spaghetti sauce and mix in some red food coloring.
  6. 6. Assemble the Dish: In a slow cooker or serving dish, pour the "blood" into bottom. Arrange the cooked "eyes" and "ears" and you're done. This dish can be easily reheated in a microwave or keep it warm in a slow cooker set on warm for the length of your party.
The Halloween Cookbook http://thehalloweencookbook.com/

Published: October 19, 2014 | Comments: 0

Brain Appetizer

Human Brain Appetizer
Human Brain appetizer
Zombies LOVE brains! This will surely please every zombie at your party.
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Ingredients
  1. 2 3/4 pounds large shrimp, peeled, deveined, and cooked
  2. 1 tablespoon powdered gelatin
  3. 1 teaspoon finely grated fresh horseradish
  4. 1 1/4 teaspoon coarse salt
  5. 1/2 cup freshly squeezed lemon juice
  6. 3/4 teaspoon Old Bay seasoning
  7. 1/4 teaspoon cayenne pepper
  8. Prepared cocktail sauce, for serving
Instructions
  1. Arrange shrimp in a 6 1/2- to 7-cup brain-shaped mold with tails facing upwards in vertical rows.
  2. 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, salt, Old Bay, and cayenne pepper until well combined.
  3. 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.
Notes
  1. for more of a gruesome effect. arrange the shrimp brain on top of a foam head that has been cut flat. Wrap some gauss around the head and it becomes very horrific quickly.
The Halloween Cookbook http://thehalloweencookbook.com/

Published: October 7, 2014 | Comments: 0

Pumpkin Deviled Eggs

Pumpkin Devilled Eggs
Pumpkin Deviled Eggs
Festive and easy, these are sure to please all of your guests.
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Ingredients
  1. 1 dozen eggs – hard boiled
  2. 1/2 cup mayonnaise or salad cream
  3. 2 teaspoon yellow mustard
  4. 1/4 teaspoon salt
  5. pinch of white pepper
  6. 1/2 teaspoon Sriracha sauce
  7. Red food color to make the orange color
  8. 2 green onions for stems
  9. Smoked Spanish paprika, for garnish
Instructions
  1. 1. Cover the eggs with enough cold water to cover the eggs completely. Bring to a boil. Boil for a 2 minute, then cover and set aside for 10 minutes. Drain the hot water out of the pan and fill the pan with cold water. After about 5 minutes, peel the eggs and slice eggs length-wise and remove the yolks.
  2. 2. Place the yolks and all of the other ingredients in a medium bowl and mix until very smooth. You can use a hand mixer or even a food processor to really want them creamy. Mound the yolk mixture into the egg whites or place it into a Ziploc bag to pipe it out.
  3. 3. Wet your finger and pat the surface of the filling smooth. Use a toothpick to draw lines like 'pumpkin' indentations. Sprinkle with paprika. Cut up the green part of the onion to make tiny stems and add them to finish off the pumpkin look.
The Halloween Cookbook http://thehalloweencookbook.com/

Published: October 7, 2014 | Comments: 0

Zombie Ribs with Roasted Heart

zombie ribs with roasted heart
Zombie Ribs with Roasted Heart
Delicious ribs that will make any zombie happy and full.
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Ingredients
  1. 2 racks pork spareribs, 4 1/2 to 5 lbs ea
  2. DRY RUB – Memphis Style
  3. 3/4 cup firmly packed dark brown sugar
  4. 3/4 cup white sugar
  5. 1/2 cup paprika
  6. 1/4 cup garlic powder
  7. 2 tablespoons ground black pepper
  8. 2 tablespoons ground ginger powder
  9. 2 tablespoons onion powder
  10. 2 teaspoons rosemary powder
  11. SAUCE – My Secret Sauce
  12. 2 cups Catsup
  13. 2 cups water
  14. 1 cup brown sugar
  15. 1 teaspoon paprika
  16. 1 teaspoon nutmeg
  17. 4 teaspoons chili powder
  18. 1/2 cup vinegar
  19. 2 teaspoons ground mustard
  20. 4 tablespoons Worcestershire sauce
Instructions
  1. 1. Mix ingredients for sauce in a pot and cook until reduced and thickened. Set aside and start on the ribs.
  2. 2. In small bowl stir together all ingredients for dry rub. Rub both front and back of ribs. Pat half onto top side of one rack of ribs; repeat with other half for remaining rack. Preheat broiler. Broil ribs 4 to 5 inches from heat for 2 to 4 minutes per side or until browned. Reduce oven temperature to 275 degree F. Place ribs on two racks set over two roasting pans. Fill pans half way up sides with water.
  3. 3. Bake, switching pans from top to bottom midway and refilling with water as needed, approximately 3-1/2 hours or until very, very tender.
  4. 4. Sauce: During last 20 minutes of roasting time for ribs, brush sauce liberally over ribs.
  5. To serve, cut between bones to almost separate -- then arrange both racks on very large cutting board with ribs slightly pulled apart. Place heart-shaped sweet roasted red pepper in between the two racks of ribs and drive a carving through for dramatic effect and your guests' dining convenience.
The Halloween Cookbook http://thehalloweencookbook.com/

Published: October 7, 2014 | Comments: 0