Category Archives: ~Halloween

Piggy Bisquits

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Makes about 20 piglets:
Dough:
400 g (13 1/2 oz) all purpose flour
1 package instant dry yeast
1 egg
2 dcl (7 oz) plain yogurt
1 dcl (3 1/2 oz) warm milk
a pinch of salt
Puffed or flaky dough:
150 g (5 1/2 oz)flour
100 g (3 1/2 oz)magarine (unsalted)
pinch of salt
Filling:
As much as you like: cheese(she used Gouda), tomato (pizza) sauce, oregano;
or something else you would like for filling
Wash:
Egg white to use as «adhesive»
Egg yolk and some milk to brush @ the end

First, make first dough by mixing all ingrediens, and let it rise in a warm place. In the meantime, make puff dough with second batch of ingredients, and then mix it into the risen dough (yes, mix’em together), and work it well on a floured surface. Roll the dough and with a round cookie cutter or something else cut out circles about 3 inches in diametar or desired size. Leave some dough for ears and noses 🙂

Make filling with cheese, tomato sauce (pizza sauce), and oregano. You can be creative and use different kinds of ingredients to make a filling of your own. You can also add ham, or salami, or vegetables.

Place half of circles onto baking sheet (aligned with parchment paper), brush edges with egg white wash. Put some filling in the middle, cover with other half of circles, and press the edges to assure nothing will come out while baking.

Remainder of the dough use to make smaller circles for nose, and for ears by cutting them into quarters. Use egg whites wash as «adhesive» for ears and nose. For nose make somewhat smaller circles. For eyes and nostrils use a toothpick to make little lines and then inside, put cumin, pepper or something similar.

Now that you have little piglets, let them rise again for a little while, and then brush them with a little bit of egg yolk wash mixed with a little bit of milk. Bake for about 20-25 min. @ about 385-405 F.

 

(ORIGINAL POST: http://cafechocolada.blogspot.com)

Masquerade Mask

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Print out using a picture manipulation program or a desktop publishing program and adjust the size to fit you or your childs face. Cut out and glue fabric to one side and trim – then repeat for the opposite side. Tie a ribbon that goes well with your fabric to both sides that can be tied around head. Trim with ribbons around edges, or dangling, sequins, or any other findings you want. Think feathers, boas, plastic spiders (for Halloween), tiny ornaments (for Christmas), bows, paper cutouts, and beads.

Also consider these a childs activity at a party… then can be painted or drawn on in marker or crayon. Print out a size appropriate for children and trace onto poster board and cut out. If they are going to paint, color or draw directly onto the paper it will need to be stiff because they wont have the extra strength from the fabric on both sides.

This could also make a great invitation: make with one side covered in fabric that goes with your parties theme and print the information for your party on the back. It would fit in a legal sized envelope so no special purchase would be required.

Personalized Punch Cups – Party Idea

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Look-alike plastic cups have a way of losing themselves in a crowd. To save guests the bother of cup hunting (and avoid waste in the bargain), add large starburst stickers to each cup, along with smaller stars or other stickers for decoration. Next to an assortment of markers, set up a placard directing guests to sign and retain the cup of their choice.

Candy Apples

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CANDY APPLES

8 wooden craft sticks 8 medium Gala apples 2 (6.5-ounce) packages caramel apple
1 (16-ounce) chocolate bar 16 ounces vanilla bark coating Orange paste food coloring Toppings: colored sprinkles, chopped peanuts, black writing gel

INSERT craft sticks into apples. Cover each apple with 1 caramel wrap.

MICROWAVE at HIGH 15 to 20 seconds. Cool

MELT chocolate bar in a small saucepan over low heat.

DIP each apple into chocolate; let dry. MELT vanilla bark coating in a small saucepan over low heat; stir in orange food coloring.

DIP or drizzle each apple with vanilla coating mixture. Decorate with desired toppings, and let dry. Yield: 8 apples. Prep: 40 min.

NOTE: For testing purposes only, we used a Ghirardeili chocolate bar.

Meat Platter/Meat Head for Halloween

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Ok, maybe a little gross, but a really eye catching food for all those Halloween enthusiasts.

In no way is there any kind of justification or morality for this kind of dish!  I only know that a cold cut bedecked skull upon a platter into the midst of a crowd of Halloween revelers chanting Meat Head. Meat Head. MEAT! HEAD! is to know what it is to touch the face of an angel.

Here’s how to make your own.

Supplies
– 1 plastic skull
– 1 box of red or green gelatin
– Cream cheese (optional)
– Food coloring (optional)
– Plastic wrap
– 1-2 cookie sheets
– 1 1/2 pounds thinly-sliced cold cuts
– 1 hard boiled egg
– Olives or cocktail onions
– Toothpicks

1. Wash a plastic skull. If it isn’t labeled as food safe, wrap it tightly in plastic wrap. Place this on the most decorative platter you possess.

2. Prepare a batch of gelatin, using HALF the amount of water suggested. Pour this onto a plastic wrap-lined cookie sheet to a depth of 1/4 inch, chill and let it congeal. Use a red-colored flavor for a gory look, or green if you should care to add an alien undertone to the festivities.

3. When the gelatin has set to a rubbery consistency, slice it into swatches and mold these around the skull. It may not be possible to thoroughly cover the entire head. You may also opt to augment coverage with cream cheese, stirred with the food coloring of your choice.

4. Layer the entire surface with thin slices of cold cuts. Deli ham can provide a smooth, only mildly-revolting skin, but salami and mortadella evoke a delightful soupçon of postmortem putrefaction.

5. Halve a hard boiled egg, then halve the yolk and press sides into the eye sockets. Pimento-stuffed olives or pickled cocktail onions make delightfully disturbing pupils. If you should care to amp the hue with beet juice or red food coloring, who in the world would stop you?

6. Augment the presentation by decking the platter with cooked, sauced spaghetti, meat scraps, pimento-topped hummus – however the spirit moves you.

7. Lower the lights, clear a space on the buffet table, and select thematically appropriate music for your ascension into Halloween host immortality as you introduce Meat Head to his adoring new fans.

Serve with forks and crackers. Most guests by then are whipped into a state of meat-adoring ecstasy and will simply lunge at Meat Head with their fingers, clawing off his flesh and stuffing it into their gaping maws, but you yourself may wish to maintain a sense of decorum. You’re not a savage, after all.