Desserts & Sweet Trick or Treats
Mummy is the Word Cupcakes
Ingredients:
* 1 box of your favorite chocolate cake mix (or 2 depending
upon the number of guests - plan for 2 cupcakes for each
guest)
* 1 can (or 2) white frosting (16 oz)
* Blue and Black Decorating Gel
Bake cupcakes in black cupcake liners. Cool.
How to create the mummy look: Spoon frosting into a pastry bag with a small square tip. Make sweeping motions back and forth across cupcake tops to create a mummy look (should look like bandages wrapped around someone's head). Leave small spot for each eye. Create a mouth by jogging your pastry bag down a bit when crossing left, then up a bit when crossing back to the right. Or use 3 chocolate M&M's.
Add 4-5 drops of blue decorating gel to the areas you left for eyes. Top it with 1 large drop of black decorating gel for pupils. NOTE: You can also create Mum's the Word gingerbread mummys by using the same frosting method.
Bite Me Bat Cakes
Ingredients:
* Your favorite cake mix
* Blue paste food coloring
* Fudge striped cookies
* 1 16 oz can white frosting
* 1 box chocolate frosting (enough to frost 1 layer)
* 1 small pkg gum balls (white)
* 1 small pkg Candy Corn
1. Bake cupcakes as above. Cool. Then frost as follows:
2. Add enough drops of Blue Paste food coloring to white frosting mix to create a turquoise color. Frost tops of cupcakes with it.
3. Using a sharp knife, cut enough cookies in half so you can create 2 bat ears for each cupcake. Then scallop one edge on each cookie to create the unique look of bat wings. Press two - close together - into each frosted cookie. Scalloped edges facing out.
4. Then - place two gumballs 1/16th of an inch under bat wings; 1/8th of an inch apart. Then using chocolate frosting, place a large drop on top of center of each gumball eye as pupil.
Cut off white bottom of enough pieces of candy corn so you'll have two to create a mouth for each bat cupcake. Set the candy corn 1/4" below gumball eyes. Place the 2 pieces 1/8th of an inch apart. Each piece at a slight angle facing outside edge of cupcake like fangs. Create a top lip, by extending a thin strip of chocolate frosting from one piece of candy corn fang to the other.
 
Frazzled Pumpkin Cookies
Ingredients:
* 1-2 Boxes 'Nilla Wafers' or bite sized Oatmeal cookies
* 1 16 oz can Vanilla frosting
* 1 bottle orange food coloring
* 2-3 black food-safe markers
* 1 small pkg orange sugar glitter (food safe)
1. Add enough orange food coloring to frosting to create a pumpkin color. Then warm it in the microwave to soften.
2. Frost the top of each cookie so each is completely covered.
Let them sit for 1/2 hour to 45 min. to set. Then, using a black food-safe marker, create a scowly face on each cookie.
3. Sprinkle each cookie with orange sugar glitter.
 Ghostly Cookies
Ingredients:
* 1 16 oz can Vanilla frosting
* 3 cups Twix Cookie Bars (caramel/chocolate)
* 3/4 cup creamy peanut butter
* 10-12 Grahram Crackers (large)
* 1/3 cup white Confectioners Sugar
* 1/4 cup M&M Milk Chocolate Candies
* 1 bag mini Marshmallows
1. Chop Twix Cookie Bars into small pieces.
2. Either using your blender, or food processor -on "Pulse" -mix together the Twix pieces and Graham Crackers. Until you've created a fine mixture. That done, pour the mixture into a medium sized bowl. Then add peanut butter and mix well. Once all the dry ingredients are well combined, add in the 1/3 cup Confectioners Sugar. Mix well.
3. Lay a piece of waxed paper on 1 or 2 flat baking sheets.
Then divide up blended mix into 14-16 loose balls. Sitting each ball about 1/2" from each other. One by one, flatten each ball, creating unique ghost shapes. Each ghost should be about 1/4" thick. Once you've created ghosts out of each ball, place sheets in the refrigerator. And let set for about thirty minutes.
4. Line a 1"x 20"x15" baking pan with waxed paper. Place a wire rack - or two - side by side in the pan. Remove sheets of ghosts from fridge. Nuke (warm in microwave) your can of frosting about 15-20 seconds; or until the mixture has thinned out and looks like thick whipped cream.
5. Place each ghost on the racks. Using a large spoon, cover each ghost with frosting. Before frosting begins to harden, put 2 M&M Minis in place for the eyes (set them so they look like ovals). Note: if can of frosting begins to thicken or harden, simply nuke it (put it in the microwave) for 5-10 seconds.
6. Empty bag of mini Marshmallows into low decorative bowl. Stand up ghost cookies within the marshmallows.
Other-Worldly Instruments - Hellish Accessories - Killer Deals this Halloween!
I've Been Sliced Cinnamon Apples
Ingredients:
* 1 dozen Granny Smith apples cored but whole.
* Small cookie cutters in shapes of ghost, black cat, moon,
pumpkin for example.
* 1 1.5 oz can Cinnamon
* 2 tablespoons Lemon Juice
* 2 tablespoons water
* Med to large serving bowl
* 1 pkg of black Crepe Paper
* 1 pkg of orange Crepe Paper
1. With sharp knife, cut slices of apples - about 1/8th" each.
In a large bowl, combine water and Lemon Juice. Then add apple slices and toss to cover with mixture. And drain.
2. Using cookie cutters, cut out the middle of each apple slice.
Sprinkle with cinnamon. And toss. Set aside.
3. Lay out a large piece of black Crepe Paper. Then sit your medium or large serving bowl in the center. Gather up the black crepe paper around the bowl. Making folds, if necessary, so it fits close to the bowl. Make sure it comes up about 1 1/2" above top of bowl when finished.
4. Cut a piece of orange crepe paper into a 20" long x 2 1/2" wide strip. Fold in half. Using it like a ribbon, wrap around bowl's edge and tie a bow with the ends. (Trim if too long.) Stretch and fold the black crepe paper above it, out and over the orange strip as if it were a flower. Making sure you can see the orange bow.
5. Stack 5 whole apples in the middle of the serving bowl you selected. Then place all the apple slices, and cutouts, around the apples.
Mini Monster Mice
Ingredients:
* 1 1/2 cups crispy rice cereal
* 1 cup your favorite creamy Peanut Butter
* 3/4 cup Almonds (substitute your favorite)
* 1/4 cup butter, softened
* 1 tablespoon shortening
* 1 1/2 cups confectioner's suger (powdered sugar)
* 1/2 tsp Vanilla extract
* 12 oz. dark chocolate candy
* 36 pieces black shoestring licorice (cut in 2" lengths)
* 1 small bottle red cake decorating dots
* 1 small bag M&M's
* Black cake decorating sugar (Can be found in cake decorating stores or sections in your grocery store. Also in craft stores in "Wilton" cake decorating section.)
Directions:
Add peanut butter, butter, vanilla to a medium mixing bowl. Beat until thoroughly blended. Next, gradually add - and beat in - confectioners sugar. Then slowly stir in cereal. Mix until thoroughly blended.
Shape mixture into 1" balls. tapering one end (snout area) to create a mouse. Set 2 Almonds (or other nuts) in place for ears. Place on a cookie sheet and refrigerate about 1 hour or until chilled.
If you haven't already cut the black shoestring licorce, cut each into 2" pieces. Set aside.
Place the 12 oz of dark chocolate candy and 1 tbsp. shortening in microwavable bowl. Place in microwave and melt (about 1 to 1 1/2 minutes). When thoroughly melted, remove and stir until mixture is smooth.
Line a large cookie sheet with waxed paper. Then remove your sheet of mice from the refrigerator. Dip each mouse into your melted chocolate mixture. Placing each - about 1" apart - on lined cookie sheet. Immediately add 2 red cake decorating dots for eyes; 1 orange, yellow or green M&M for nose. Add a 2" piece of black licorice for tail. Sprinkle each with black cake decorating sugar. Chill in refrigerator about 1-1 1/2 hours until set. Then serve. (Note: Keep in refrigerator until ready to serve.)
Spooky Dips and Buffet Delights
Witches Spicy Ceddar Dip
Ingredients:
This recipe makes 12 servings, so double quantities if you're expecting more guests.
* 2 8oz bags sharp Cheddar Cheese (shredded)
* Canned stewed tomatoes (20 oz. total)
* 1 cup smoked Cheddar Cheese (cubed)
* Diced chiles (5 oz)
* 1 pound hot sausage (ground) or medium if you prefer
* 1 1/2 cups white or yellow onion (finely chopped)
* 2 tsp garlic (minced)
* 1 cup milk
* 1 large bag corn chips or your favorite chips to dip
Directions:
Over medium heat, cook until sausage is browned, veggies soft, in large skillet or small pot. Then add tomatoes, chiles,
milk; quickly bring to a boil as you keep stirring. Then turn down the heat and simmer 3-5 minutes. Next add sharp and smoked Cheddar Cheese, stiring until thoroughly mixed.
This dip should be served hot. If preparing in advance, refrigerate in covered container. Reheat on low heat about 10 minutes. Serve immediately.
Goblin and Witches Apple & Sausage Pie
Ingredients:
* 3 Granny Smith apples-peeled, cored, diced into 1/4"
pieces
* 1 1/2 pounds Italian sweet or hot sausage - casing
removed
* 1 1/2 cups finely chopped onion
* 1 teaspoon Rosemary
* 1 teaspoon ground pepper
* 1 tablespoon flour
* 1/2 teaspoon flour
* 3/4 chicken stock or boulion
* 1-1/2 tablespoons Olive Oil
* 2 sticks pie dough - for 10" pie plate
* 2 tablespoons butter
Directions:
Cook sausage in 1 tablespoon of Olive Oil until browned in a large skillet, over medium heat. Once cooked, remove from pan and drain sausage.
Add 1/2 tablespoon Olive Oil to skillet. Add chopped onion, Rosemary, ground peper, stirring until mixed and onion is soft.
Next stir in 1 tablespoon flour. Casually mix. Stir in and thoroughly mix boulion or Chicken stock - until mixture thickens (about 1-2 minutes). Mix in apples. Mix in sausage.
Stir until thoroughly mixed (no more than 1-2 minutes). Remove from heat, transfer to large bowl. And let cool.
Flour a flat surface and rolling pin. Then roll out one stick of pie dough large enough to fit 10" glass pie plate. Trim edges if dough hangs over edge, using sharp knife. Roll out the second pie dough. Set aside.
Spoon apple and sausage mixture into pie plate. Spread out to fill plate. Cover top of mixture with 2nd piece of pie dough. Trim dough overlapping sides to dish rim. Using your thumb and forefinger, pinch together small sections of pie dough until the entire pie edge is crimped. Melt butter. And brush over top of pie. Take a knife and make four small slits; creating a small circle in center of pie. Bake at 375 degrees for 45 minutes. Pie crust should be a light brown. Serve warm.
To decorate for Halloween, sit witch on a short stick in center of pie. Or a small skeleton. Serves 8-10
Hob Goblin and Would-Be Tricksters Goulish Drinks
Witches Brew
created by: Rori Trovato
 This drink is equally delicious served at room temperature or warm. Save yourself the hassle of making this right before the party; it's actually better when made the day before.
Ingredients:
3 star anise (optional)
4 to 6 cinnamon sticks, one per glass
2 apples, cored and sliced into thin slices
1 bottle merlot
1 bottle chardonay
1/2 cup brown sugar
Serves 4 to 6
Directions:
This drink is equally delicious warmed up. Save yourself the hassle of making this fresh right before the party, it's actually better when made the day before.
In a large pitcher combine the wines and the sugar and stir until dissolved. Add the apples, cinnamon sticks and the star anise, if using. Allow to sit for several hours before stirring. Serve at room temperature.
Recipe by Rori Trovato; photo by Luca Trovato
Simple & Quick Gruesome Green Goblin Punch
Ingredients:
6 cups Apple Juice
12 cups line flavored sports drink
6 cups lemon-lime flavored soda
3/4 cup limeade concentrate (thawed)
Makes 24 glasses of punch.
Directions:
Thoroughly combine all ingredients in a punch or large serving bowl. Add crushed ice. (Note: if you pre-make this, don't add the ice until serving time.)
Orange - Orange Sorbet
Ingredients:
1 egg white
2 Tbsp fresh lemon juice
2 cups orange juice
1/2 tsp orange peel
2 Tbsp sugar
Directions:
Over low heat, cook orange and lemon juice, sugar, orange peel - in a small sauce pan - until sugar is dissolved. Then remove pan from heat. Pour the mixture into a large bowl. Let sit and cool to room temp. About 1 hour.
With a mixer on high, beat egg white in medium bowl. Until stiff peaks form. Caution - don't over beat.
When orange and lemon mixture has cooled, gently fold the stiff egg white mixture into it. Then pour mixture into a shallow metal pan. Place in freezer and remove when mixture is partially frozen. 1 1/2 to 2 hours.
Remove half-frozen mixture from freezer and place in large mixing bowl. Beat until mixture is smooth. Then refreeze until it becomes solid. About 2 1/2 to 3 hours.
To serve:
Ingredients:
* Dark sugar cones (enough for your guests)
* 1 cup Black Jelly Bellies
* Metal pan with holes so you can stand the cones.
* 1 ice cream scoop
Using ice cream scoop, place 1 large rounded scoopful of sorbet in each cone. Create eyes, nose and mouth using Jelly Bellies. Serve immediately.
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