I know I just did a Halloween themed post, but I just can't help myself. I love Halloween! I love carving pumpkins, dressing up, watching all of the classic scary movies, making festive food, and eating the candy of course. I'm a little behind in the festivities this year due to our recent vacation. I'm not even sure what my costume is going to be this weekend. Actually, the last minute planning is what inspired this post. So, for all of you procrastinators out there, that are entertaining this weekend or attending parties, I've rounded up some pinterest favorites that I think you might like. Below are some Halloween cocktails and appetizers that are sure to please a crowd. Head over to my Pinterest page for more Halloween inspiration.
|Photo By: Rennai Hoefer ©ten22 studio | Rennai Hoefer 2014|
4 oz. pina colada mix
1 oz. coconut rum
1-1/2 cups ice
Mix all ingredients in blender until smooth.
Photo By: Rennai Hoefer ©ten22 studio
2 oz. vodka
1 oz. orange liqueur
1 oz. apple liqueur
1 apple slice
Pour ingredients into a cocktail shaker, fill with ice. Shake and pour over ice into double old fashioned glasses. Add an apple slice garnish.
|Photo by Steve Murello|
2 oz. vodka
1 oz. vanilla simple syrup
1 oz. cream
2 oz. soda
Mix vanilla simple syrup, cream, vodka and soda together in a cocktail shaker, then serve in a chilled martini glass.
|By Liz Gray|
2 honeycrisp apples
1 tablespoon lemon juice
1/4 cup honey
1/4 cup brown sugar, or more to taste
1 cup bourbon
3 cups apple cider
1/2 teaspoon pumpkin pie spice
2 bottles pinot grigio, chilled
1 pumpkin, for serving (optional)
Thinly slice apples, pears and oranges lengthwise, then place in a large bowl. Coat with lemon juice to prevent browning. Add honey, brown sugar, bourbon, apple cider and pumpkin pie spice, stirring gently to combine. Cover and refrigerate for 2-4 hours, or overnight. Top with chilled pinot grigio and serve.
Tiffany- Creme de la Crumb
1½ cups gingersnap cookie crumbs
¼ cup canned pumpkin purée
⅓ cup graham cracker crumbs
3 tablespoons powdered sugar
¼ teaspoon ground cinnamon
⅛ teaspoon salt
3 ounces cream cheese, softened
½ cup white chocolate chips
white chocolate chips or white dipping chocolate (like CandiQuik)
red food coloring
In a large bowl combine gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cinnamon, salt, and cream cheese. Mix until smooth. Melt ½ cup white chocolate chips and mix into truffle mixture.
Cover and chill until dough is solid enough to roll into balls - about 1 hour in the fridge or 30 minutes in the freezer. When cold enough, roll mixture into 12-14 balls. Place a toothpick in each ball.
Melt remaining white chocolate chips or white dipping chocolate in a small bowl. Use toothpicks to dip each truffle ball into the white chocolate, being sure to coat all sides. Gently shake off excess chocolate. Place chocolate-covered truffle balls on a baking sheet or plate lined with wax paper, parchment paper, or foil. Chill for 3-5 minutes until chocolate hardens.
Drizzle more white chocolate over the truffles. Soak the end of a Q-tip in red food cloring. Dap 2 dots of food coloring to make the mummy eyes. Handle carefully so you don't wipe off the eyes. Store chilled in airtight container.
Erika Monroe-Williams - “The Hopeless Housewife”
8 ounces cream cheese, room temperature
8 ounces jack cheese, shredded
1 scallion (green onion), finely chopped
½ teaspoon salt
1 package refrigerated crescent rolls (I use Pillsbury)
2 eggs, beaten
Candy eyeballs (can be purchased at Michael's or on Amazon or you can always use a little cream cheese and piece of a black olive for the eyes)
Preheat oven 400° F. In a small bowl, mix the cream cheese, jack cheese, scallion and salt until well blended.
Roll out the crescent rolls and separate into 4 rectangles (not triangles) with a perforation in the middle of each. Press your fingers into the perforations to seal them. Using a pizza cutter, cut each rectangle into 10 long pieces lengthwise.
Fill each jalepeño half with the cheese mixture. Wrap each jalapeño half with the dough, leaving a space for the eyes. Use two pieces of dough if necessary. Brush with egg mixture and place on baking sheet.
Bake in oven for 8-10 minutes. Remove from the oven and press the eyes into the cheese where the opening is. Remove eyes before eating. You may also use a little cream cheese and a piece of black olive for the eyes. Serve immediately.
Corey: Corey Valley
container of donut holes
spider egg sign
Place donuts on platter and put plastic spiders over donuts. Add spider egg sign.
Philadelphia cream cheese
Tobasco pepper jelly
Take the 8 oz cream cheese block out of the package and place it directly onto wax or parchment paper. its ideal to have the cream cheese on its way to room temperature so that its easy to work with and mold. use your hands to mold the cream cheese into a bone shape. if that grosses you out, you can use surgical gloves to protect your hands, or place a piece of plastic wrap over it to act as a barrier. start by squeezing the middle so it is thinner and working your way outward leaving the ends more bulbous. round them out and put a dent on each end to make it look like a femur bone.
To transfer the bone it gets a bit tricky. i recommend popping this into the refrigerator for a few minutes to firm up again before transferring it to your serving platter. once it is firm, you will want to flip it into your hand and then flip it again onto your platter to keep the top side up – as if you were removing a cake from a cake pan if that makes sense. next, pour the pepper jelly around the bone or on a portion of it to represent the ‘guts’ and then arrange the crackers around it.