In keeping with our Halloween tidbits thus far today’s post will offer a smorgasbord of Halloween recipes. Some of them are less gross than others but they are great for parties with kids especially. Who else could fully appreciate the true splendor that is Kitty Litter Cake?
Here are two recipes from The Family Corner that sound disgusting and could very easily be made to look disgusting if you so desire. However they taste delicious so don’t be too freaked out by the thought of eating Kitty Litter. Er. Well at least not this particular kind.
Kitty Litter Cake
(This recipe is in memory of Mrs. D., a great hostess who loved to make dessert an adventure!)
** You will need a new and clean kitty litter tray, plastic liner and scoop for this recipe!!
This recipe comes to us from Kellie Head at ParentingHumor.com
Ingredients:
1 box spice or German Chocolate cake mix
1 white cake mix
2 large packages of vanilla instant pudding, prepared according to directions on the box.
1 large package of vanilla sandwich cookies
green food coloring
12 small Tootsie Rolls
1. Prepare the cake mixes according to package directions and bake in any size pans.
2. Prepare the pudding and chill it.
3. Crumble the vanilla sandwich cookies in a food processor (or in a heavy plastic bag hit with something large).
4. Set aside all but about 1/4 cup of the vanilla sandwich cookies, smashed.
5. Take the 1/4 cup smashed vanilla sandwich cookies and mix it with a bit of green food coloring. Set aside for later.
6. When the cakes have cooled, crumble them into a large bowl.
7. Toss the cake crumbles with 1/2 of the remaining vanilla sandwich cookie crumbs and the chilled pudding. Put in just enough pudding to moisten it. Don't make it too soggy. Gently combine.
8. Line the new kitty litter box with a new plastic kitty litter box liner.
9. Put the cake/cookie/pudding mix in the lined kitty litter box.
10. Put three unwrapped Tootsie Rolls in a microwave safe dish and heat until soft but not mushy. Shape the ends of the Tootsie Rolls so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie Rolls and bury them in the mixture.
11. Sprinkle almost all of the rest of the vanilla cookie crumbs on top of that and then sprinkle the green cookie crumbs on top of the whole thing.
12. Heat 3 more Tootsie Rolls in the microwave until almost melted.
13. Scrape them on top of the cake and sprinkle with some more cookie crumbs.
14. Make one more almost melted Tootsie Roll and hang it over the side of the box.
15. Place the box on newspaper and serve with the clean kitty litter scoop to disgust your friends and party guests!
Putrid Pumpkin-Mushroom Soup
Ingredients:
1 stick of butter
1 medium onion, chopped fine
2-8oz. containers of sliced mushrooms, rough chop one box
1/4 cup flour
1 lb. .5 oz can of pure canned pumpkin (21oz can)
4 cups of chicken broth or stock
1 tsp curry powder
1/2 cup (4 oz) honey
1/8 cup chicken base or 8 chicken bouillon cubes
1 cup of milk
1 cup of light cream or 1/2 and 1/2
1. Melt the butter and saute the onions until they are soft (10-15 minutes). Do not brown.
2. Add the mushrooms and cook over low heat for about 10 minutes.
3. Stir in the flour and then gradually add the chicken stock, keeping it smooth and creamy.
4. Now add the remaining ingredients except the milk and cream.
5. Simmer for 15 minutes until the flavors are well blended.
6. Add the milk and the cream. Do not boil.
7. Pour the soup into quart containers.
Lisa has had that recipe for so long that she really doesn't know where it came from. It is rumored to have come from The Back Burner, but she can't prove or disprove that!
Eyeball Cupcakes
Courtesy of Epicurious
Ingredients:
1 recipe batter for white cupcakes
white cupcake liners
1 recipe buttercream frosting
1 tube of red jell food coloring
life savers gummy candies (I used the green ones)
mini chocolate chips
1. Line the cupcake pan with the liners.
2. Bake and frost the cupcakes. Pile some of the frosting up a bit in the center, sort of like an eyeball.
3. Place the lifesaver in the middle of the eyeball.
4. Put the mini chocolate chip in the center of the lifesaver upside down.
5. Make squiggly red lines from the lifesaver out to the edges of the cupcakes, sort of like bloodshot eyes!
Bloody Eyeball Cobbler
This recipe is in honor of our friend, Russell S., who always knows how to throw a good party!
Recipe from Gourmet Magazine, July 1997 (filling) and Bon Appetit, August 2004 (topping)
Ingredients:
(Cherry Filling)
1 cup sugar
1 and 1/2 TBSP Cornstarch
6 cups fresh or frozen pitted tart cherries
1 TBSP Frangelico
1 tsp vanilla
1/8 tsp ground allspice
(topping)
2 cups all purpose flour
5 TBSP sugar, divided
1 TBSP baking powder
1/2 tsp salt
1/2 tsp ground cinnamon, divided
1 stick chilled unsalted butter, cut into 1/2 inch pieces
3/4 cup plus 2 TBSP whipping cream
1 large egg
To Make Filling:
1. In a large heavy saucepan whisk together the sugar and the cornstarch. Add the cherries, liqueur, vanilla and allspice and bring to a boil over moderate heat, stirring occasionally. Simmer this mixture, stirring, for two minutes and then transfer to a shallow two quart baking dish.
To Make Biscuit Topping:
1. Whisk the flour, 3 TBSP sugar, baking powder, salt and 1/4 tsp cinnamon in a large bowl to blend.
2. Add butter and rub in with fingers until coarse meal forms.
3. Whisk 3/4 cup whipping cream and egg in a small bowl to blend.
4. Stir cream mixture into the flour mixture until just blended.
5. Gently knead just until dough comes together, about 5 turns.
To combine:
Break off golf ball sized bits of dough and put on top of cherry mixture in the baking dish. Keep the balls of dough from touching each other.
Brush the dough with the remaining 2 TBSP whipping cream. Mix 2 TBSP sugar and 1/4 tsp cinnamon in a small bowl. Sprinkle the cinnamon sugar over the dough.
Bake this in 375 oven for about 30-35 minutes, until fruit is bubbling and topping is browned. A tester inserted in the middle of the biscuit should come out clean.
serve warm.
Hope none of that made you lose your appetite! (Clearly a lie. We hope it made someone lose their appetite even if it was just for a minute) Enjoy!
We are back after a mini-break for back to school beginnings and just in time for the leaves to start falling it would seem. Which I think makes it more than alright to start posting Halloween blogs even though it is still September. We will be writing at least one related Halloween post a week from now until the actual day so please feel free to share your own tips and ideas with us!
Today we thought we would focus on invitation ideas and that is something that you will actually need to do soon if you are having a party so that everyone has time to realize they are invited. It's on a Saturday this year afterall so why not?
Mypunchbowl is one of our established favorites for all things entertaining and they don’t disappoint in the invites department. It just takes a few clicks to get started on planning your party.
Tinyprints offers personalized invitations using your own photos. These can be great for any occasion but it opens up a lot of possibilities for the creative minded at Halloween!
Finestationery is offering a 15% off sale until September 30th for all holiday invites including Halloween. They also have a fun blog about their stationery and all things beautiful here.
Let us know if you decide to go with any invites from any of the above and tell us how they come out and we’ll keep you posted about all things Halloween!
Blackberry Ice Cream
Ingredients:
2 cups fresh blackberries or 1 (10oz) package of frozen blackberries, slightly thawed
1/2 cup sugar
2 cups heavy (whipping) cream
1 cup whole milk
6 large egg yolks
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
Stir together the blackberries and the sugar in a medium saucepan. Heat over medoum-low heat, stirring and gently mashing the berries until the sugar has melted and the berries are juicy, about 3 to 5 minutes. Remove from heat and set aside to cool.
Stir together the cream and milk in a medium saucepan. Slowly bring to a boil over medium-high heat.
Mix together the egg yolks, sugar and salt in a large bowl until thick, smooth and lemon-colored.
As soon as the cream mixture comes to a boil, gradually drizzle it into the egg yolk mixture while whisking constantly. Pour the mixture back into the pan and cook it over low heat, stirring constantly with a wooden spoon until it thickens and coats the back of the wooden spoon. (When it is ready, it will leave a streak down the back of the spoon when you draw your finger across it...watch out...it is really hot!).
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Strain the custard into a bowl and stir in the vanilla. Set this bowl into a larger bowl of ice water to cool it down a bit. Stir the custard a little bit, then add the cooled blackberries to the custard. Cover the bowl with plastic wrap and set it in the fridge to cool (at least a few hours or better still, overnight).
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Pour the mixture into an ice cream machine and process according to the manufacturer's directions.
Put the ice cream into a freezer-safe container after you have finished following the ice cream maker's directions (usually takes about 25 minutes in the machine)
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You could eat it at this stage (and I often have), but it is a little like soft ice cream at this point. You need to put it in the freezer for a few hours to get firm.
Lisa wanted to add that, "The recipe says it lasts in the container for about 2 weeks, but mine was always gone way before then!" Of course it was. Look at it!
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This recipe came from Signature Brandywine Magazine.
Parents and kids can rejoice this year since Halloween is on a Saturday and the event can be celebrated late into the evening. Late into the evening doesn't have to mean spending a lot either. Keeping the kids entertained doesn’t have to be crazy expensive it just needs to be fun. It might be early to start thinking about Halloween already for some but for me it is never too early for sugar in all its various forms.
Why not try having various stations set up around the house inside and outside? This way each guest can be responsible for the materials of their station helping to keep the cost down for everyone.
If you want to stay traditional you could have your first station be bobbing for apples outside. Then once each child has their apple they could take it inside to decorate and make their own candy apples. There are endless topping possibilities and depending on how health conscious any family might be, apples are an easy way to manage the sugar intake if you are concerned.
Even if you don’t do stations you can just tell everyone to bring something different like bags of candy or even something savory to stop the sugar rush. If you are of the candy giving persuasion (which I obviously am) some of the candy should be available in bowls immediately so the kids don’t go crazy but it might be a fun alternative to have them make some of their own candy too.
Candy molds of chocolate are relatively easy to make and often offer lovely gross choices for kids to make like eyeballs and boogers. Or brains or centipedes eating brains. All gross and the grosser the better. Which of course is rather the point of Halloween when you are a kid.
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