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.
Cocktails
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
ice
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
2 pears
1 orange
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.
Appetizers
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
plastic spiders
spider egg sign
Place donuts on platter and put plastic spiders over donuts.
Add spider egg sign.
Mindy Starr |
Philadelphia
cream cheese
Tobasco pepper jelly
Ritz crackers
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.
These are the best ideas i've found so far! I think I'm going to have to make that poison apple drink :) It looks delicious!
ReplyDeleteAmanda
http://anchoredtosunshine.com/
Thanks! Yes, I thought the apple drink sounded good too! Have a great weekend!
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